Chicken Salad in Croissant

4 c. sliced celery
1 c. slivered almonds
4 tsp. grated onion
2 c. green grapes, halved
1/2 c. mayo
4 c. cooked chicken, shredded or chopped
1 tsp. lemon juice
salt & pepper to taste

Mix all ingredients together and fill croissant rolls just before serving.

Taco Soup

1lb ground hamburger, browned
1/2 onion (mix in with hamburger

Mix in soup pot:
(do not drain anything)
1 can corn
1 can kidney beans
8oz can tomato sauce
1 pkg. taco seasoning
1 qt or 2 cans tomato chunks
2 can veggies with beef broth

Add in hamburger/onion mix.

Heat until hot.
Serve with tortilla chips, salsa, sour cream, cheese, etc.

Breakfast Casserole

**I am cleaning out and organizing my reicpes, so there might be a recipe overload...Sorry!

12-14 eggs
1lb sausage
8 hashbrown patties
1tsp salt
2 c. milk
8oz cheddar cheese, grated
1 tsp dry mustard
pepper to taste

Brown sausage, drain fat.  Beat eggs in bowl until creamy, add milk, mustard, salt & pepper.
Layer:
Hashbrowns
Sausage
Cheese
Egg Mixture

Cover with plastic wrap and refrigerate overnight. (I have made it without doing this.  It just allows the flavors to blend.)  Bake 350*F for 45 minutes and let set for 40 minutes (I have ate within 15mins). Top with sour cream and salsa.

Praline Pumpkin Dessert

From Mom:

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 box yellow cake mix
1 1/2 cups chopped pecans or walnuts ( used pecans would probably decrease to 1 c.)
3/4 cup butter, melted

1.  Heat oven to 350 degrees (325 for dark or nonstick pan).  Grease or spray bottom and sides of 13 x 9 inch pan.  In medium bowl, beat pumpkin, milk, eggs sugar and pumpkin pie spice until smooth.  Pour into pan.

2.  Sprinkle dry cake mix over pumpkin mixtures.  Sprinkle with pecans.  Pour melted butter evenly over top.

3.  Bake 50 - 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.  

4.  Serve warm or chilled with whipped cream.  Store in refrigerator.

Makes 12 servings or more.

Tortellini Soup

1 Tbsp. butter
4 cloves fresh garlic
4 cans chicken broth (14.5 oz)
18-20 oz. package fresh four cheese tortellini
1/4 c. frshly grated parmesan
1 can stewed tomatoes (14 oz) not Italian or Mexican
(I put in 2...oops! It was still delicious and I don't like tomatoes!  However I did blend mine up so there wasn't huge tomato chunks.)
1 bunch of fresh clean spinach or 1/2 bunch chopped cilantro
6 fresh basil leaves chopped or 1 tsp. dried crumbled basil

Melt butter in soup pot on medium heat. Add crushed garlic and saute for 2 minutes. Stir in broth; add tortellini and bring to a slight boil. Reduce heat. Add salt and pepper to taste.  Simmer briefly until tortellini are just tender (about 5 min). Stir in tomatoes, spinach, and basil. Simmer 3 minutes. Serve and sprinkle parmesan on top.

To freeze:  I simmered the soup without the pasta in it. Then added the pasta at the end till it was just barely al dente. I can get 2 bags of soup from each pot. When the soup cools add the parmesan to the mix before freezing.

Pizza Pasta Casserole

from:   http://freezermealsforus.blogspot.com

2 lbs ground beef - I just used one pkg ground beef (a little over 1lb) and it was plenty!
1 large onion chopped
1 clove garlic minced
1 teaspoon Italian seasoning
2 tablespoons olive oil
2 (26 once) jars spaghetti sauce
16 ounces rotini pasta, cooked and drained
5 cups shredded mozzarella cheese
8 ounces sliced pepperoni

Brown ground beef, onion, and garlic in oil. Drain. Stir in pasta, seasoning, spaghetti sauce, and 3 cups cheese. Place mixture in 2 greased 9x13 pans or 2 8x8 pans. Sprinkle with remaining cheese. Top with pepperoni (I would mix the pepperoni in when you put the pasta in so it is throughout!). Cover and freeze or bake uncovered at 350 for 25-30 minutes or until heated through.  I froze one 8x8 pan and cooked the other one.  I like to add parmesan cheese too!

Crockpot Barbecue Chicken

From:http://forkinit.blogspot.com/2010/09/crockpot-barbecue-chicken.html

4-6 pieces boneless skinless chicken breasts (i threw them in frozen... even easier!)
1 bottle BBQ sauce (sweet baby ray's all the way!)
1/4 c vinegar
1 tsp. red pepper flakes (or less depending on how spicy you like it)
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

mix BBQ sauce with all ingredients listed under it. place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours. you pretty much don't even have to stir it... how easy is that!? and please eat it with these.

Zach and I shredded our chicken and ate it on hamburger buns! Very Yummy!