Flame Thrower Chili --------------------| 2 lbs of chili meat (venison or which ever meat you prefer) * Buffalo works well* 1 white onion, chopped Chili powder Packaged Chili seasonin Fresh tomatoes out of the Garden Jalopeno peper* Tomatoe sauce** Cook Tomatoes, tomatoe sauce, onion,pepper and seasonings down add cooked meat and let simmer down till meat is tender and has absorbed some of the seasoning and such. * Jalopeno is optional and ** tomatoe sauce use 2 cans

Flame Thrower Chili --------------------| 2 lbs of chili meat (venison or which ever meat you prefer) * Buffalo works well* 1 white onion, chopped Chili powder Packaged Chili seasonin Fresh tomatoes out of the Garden Jalopeno peper* Tomatoe sauce** Cook Tomatoes, tomatoe sauce, onion,pepper and seasonings down add cooked meat and let simmer down till meat is tender and has absorbed some of the seasoning and such.

Tortilla Soup 2 chicken breasts halves, boned, skinned and cubed 1 onion, finely chopped 1 clove garlic, crushed 3 medium tomatoes, peeled, seeded and chopped 4 cups chicken broth 1/4 teaspoon salt 1/8 teaspoon pepper 1 mild green chile, seeded and chopped 2 tablespoons vegetable oil 4 corn tortillas, halved and cut into 1/4 inch strips 2 tablespoons coarsely chopped fresh cilantro Combine chicken breasts, onion, garlic, tomatoes, broth, salt, pepper and green chile in slow cooker. Cover and cook on low 7-8 hours. Heat oil in large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp and drain on paper towels. Spoon tortilla soup into bowls and top with tortilla strips, sprinkle with cilantro. (sometimes I add shredded Monterey Jack cheese to the bottom of the bowl before putting the tortilla soup in, it makes it stringy and tastes great)

Throw this in the crockpot before ya leave for work or head out for the day and ya got a hearty meal when ya get home!! Saucy Swiss Steak Bone-in Round Steak, trimmed, and cut into portion sized pieces (give the dog the bone) 2 medium yellow onions 3 stalks of celery, cut on the diagonal into bite-sized pieces 3 medium carrots, cut on the diagonal into bite-sized pieces 1 green bell pepper cut into strips 4 ripe tomatoes, blanched in hot water, peeled, seeded, and crushed 2 cans Del Monte Italian tomatoes w/garlic, oregano, & onion 1 LARGE can Del Monte Fresh Cut whole kernel corn 2 whole cloves garlic 2 bay leaves 2 Tbsp olive oil Dredge steak pieces in seasoned flour (I use salt, pepper, oregano, thyme, and rosemary) Add ingredients to crockpot … Olive oil first, Raw veggies next, steak, corn, ALL tomatoes, garlic & bay leaves. Cook on HIGH for 2 hrs, then reduce to low and simmer for 4-6 hrs (if leaving unattended for the whole day, just leave on LOW setting), stirring occasionally (and of course, tasting!) Serve over mashed potatoes (my fave) or hot rice. Leftovers can be frozen in serving-size plastic ziplock freezer bags, just boil the bag in hot water to thaw and re-heat!

This one is SOO simple and delicious! Cheesy Chicken Enchiladas Fresh boneless, skinless Chicken breasts (1 per person) or equivalent amount of prepared fajita-style chicken strips 1 can chopped green chiles 1 family sized can Campbell’s Cream of Chicken soup 1 yellow onion, chopped 1 clove garlic, minced 3 C. shredded cheese (less if you’re not a “cheese person”) 1 pkg dry fajita seasoning mix (omit if using pre-packaged, seasoned chicken) 1-16 oz carton sour cream 1 pkg burrito-size tortillas Slice chicken into strips and sauté in butter or olive oil with onions, garlic, and fajita seasoning. Mix together soup, 2 C. cheese, and sour cream; set aside. Fill tortillas with chicken mixture, chiles, and a little cheese. Roll up and place in a casserole dish (sprayed with Pam), seam side down. Cover with soup mixture, top with remaining cheese. Cover with aluminum foil and bake at 350 for 45 min. Remove foil last 10-15 min of baking to allow cheese to lightly brown. Serve with your choice of side dishes **I serve with Zatarans Dirty Rice (no meat added, just rice mix)

This one's always a fave... easy to make and a great way to get the kids (even the grown up ones) to eat their veggies! Tremendous Tater Tot Casserole 1.5 lbs 85% ground beef (or turkey or chicken) 1 Family Size can of Campbell’s Cream of Mushroom Soup 2 cans whole kernel corn 2 cans French cut green beans 2 small or 1 large can mushroom pieces & stems 1 bag of frozen tater tots Brown ground meat in skillet in 2 Tbsp olive oil; drain Place in bottom of casserole pan Drain all veggies in strainer and mix together Top meat with veggies Spread can of soup over veggies, cover completely (spatula or wooden spoon works great) Top with tater tots and bake at 350 for 1 hr or until golden brown. **options: Optional veggies: water chestnuts, asparagus, drained artichoke hearts Optional toppings: Shredded cheese (melt over tater tots last 5 min of baking); dollop of sour cream Let set for 5 min and serve.

This is one my mom always made and was a family favorite... was the first thing I'd beg her to make when I'd come home from college or from being on the road... thus far, nobody I've ever talked to has heard of such a thing as meatballs & red gravy! Meatballs & Red Gravy 2 slices white sandwich bread (crusts discarded), torn into small pieces 1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons whole milk 2 pounds ground meat (preferably 3/4 pound ground chuck and 1/4 pound ground pork) 1/4 cup freshly grated Parmesan cheese 2 tablespoons finely minced fresh parsley leaves 1 large egg yolk 1 teaspoon finely minced garlic 3/4 teaspoon salt Ground black pepper About 1 1/4 cups vegetable oil for pan-frying Gravy: 3-4 family size cans Campbell’s Tomato soup 4 Tbsp corn starch (dissolved in warm water) For the meatballs: Combine bread and buttermilk in small bowl and let stand, mashing occasionally with fork, until smooth paste forms, about 10 minutes. Place ground meat, cheese, parsley, egg yolk, garlic, salt, and pepper to taste in medium bowl. Add bread-milk mixture and combine until evenly mixed. Shape 3 tablespoons of mixture into 1 1/2-inch-round meatball. (When forming meatballs use a light touch. If you compact the meatballs too much, they can become dense and hard.) You should be able to form about 14 meatballs. Pour vegetable oil into 10- or 11-inch sauté pan to depth of 1/4 inch. Turn flame to medium-high. After several minutes, test oil with edge of meatball. When oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, do not OVERCOOK. Regulate heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to plate lined with paper towels and set aside. Place meatballs in a DEEP baking dish/casserole. Combine soup & corn starch slurry, mix WELL. Cover Meatballs with soup mixture. Cover dish with aluminum foil and bake for 45 min at 350. Uncover last 15 min to allow to thicken. Serve over mashed potatoes and with any veggie sidedish.

Made this dessert for a local television program here: Perfectly Peachy Dessert 2 Large cans of sliced yellow peaches in syrup (heavy works best) one drained, one with syrup 1 Butter pecan or Butter Brickle boxed cake mix - DRY 1/2 Cup butter (melted) 1/2 Cup chopped walnuts or pecans 1/2 Teaspoon cinnamon 1/4 Teaspoon nutmeg Directions: Preheat the oven to 350 degrees Empty both cans of peaches, the drained and undrained, into the bottom of a 9X13" cake pan. Sprinkle DRY cake mix evenly over peaches. Sprinkle cinnamon and nutmeg over cake mix. Drizzle the melted butter evenly over cake mix. Top with chopped walnuts or pecans. Bake at 350 degrees for 45 minutes or until light brown. Cool completely and serve with butter brickle ice cream.

Ok..I'll gladly jump in on this one, cuz I love to cook! Beef Stroganoff 2 lbs 85% ground beef or flank steak (cut in THIN strips, against the grain) 1 small onion diced 1 clove garlic, diced 1 family size can of Campbell’s Cream of Chicken soup 1 family size can of Campbell’s Cream of Mushroom soup 1 large can of mushrooms (stems/pieces is fine) 1-16 oz carton sour cream Salt Pepper Paprika Flour Olive oil Brown beef with onions & garlic in 1-2 Tbsp olive oil. Add salt, pepper, paprika, and enough flour to absorb grease. DO NOT DRAIN. Add mushrooms and sautee for 5 minutes. Add soup and simmer for 10 minutes. Add sour cream and heat through. Serve immediately over hot buttered egg noodles or rice. Alternate preparation: Brown beef with onions & garlic in 1-2 Tbsp olive oil. Add salt, pepper, paprika, and enough flour to absorb grease. DO NOT DRAIN. Add mushrooms and sautee for 5 minutes. Pour mixture into Crock Pot and add soup. Cook on Low until ready to serve. Add sour cream ½ hour prior to serving to heat through.

Peanut Butter Pie Blend thoroughly: 8 ounces cream cheese, 3/4 Cup Peanut Butter (smooth or crunchy), 1 can sweetened condensed milk. Add: 2 Tablespoons lemon juice, 1 teaspoon vanilla Stir all together well Fold in 1 Cup Cool Whip(softened) Pour into baked pie crust of your choice(regular, graham cracker, chocolate cookie) and chill. This is a very rich pie that my children demand that I make every year at thanksgiving. It is simple and everyone who likes peanut butter will love it. Babette