Cheddar Potato Bake

- 3 Cups Mashed Potatoes
- 1 (10.75 oz) Can Condensed Cheddar Cheese Soup
- 1/3 Cup Sour Cream
- Generous Dash Ground Black Pepper
- 1 Green Onion, Chopped

1. Stir the potatoes, soup, sour cream, black pepper, & onion in a medium bowl. Spoon into a 1-1/2 quart baking dish.
2. Bake at 350 degrees for 30 minutes or until the potato mixture is hot.

Mini Mac n' Cheese Muffins

- 1 lb. Small Elbow Pasta
- 6 oz. Butter, Divided
- 4 oz. Flour
- 4 Cups Milk
- 1 lb. Cheddar Cheese
- 3 Eggs

- 3/4 Cup Bread Crumbs
- 1 Tsp. Cayenne Pepper
- Salt to Taste

1. Preheat oven to 350 degrees.
2. Bring slated water to a boil & cook pasta according to package directions.
3. Make Mornay sauce by melting 3 oz. of butter & mixing in the flour. Cook the butter & flour together for a few minutes to cook out the raw flour taste. Slowly add the milk & whisk in.
4. When sauce thickens remove from heat & add grated cheese. Season with salt & cayenne. Add sauce to the cooked pasta, then add 1/2 cup of bread crumbs & eggs. Stir the mixture.
5. Melt the remaining 3 oz. of butter & blend in with the 1/4 cup of bread crumbs. Set bread crumb mixture aside.
6. Liberally grease mini muffin tins.
7. Spoon the mac n' cheese mixture into the muffin tins. Garnish with bread crumb mixture & bake for about 20 minutes or until browned on top & somewhat firm to the touch.

Pecan Pie

- 1 Cup Light Corn Syrup
- 3 Eggs
- 1 Cup Sugar
- 2 Tbsp. Butter, Melted
- 1 Tsp. Vanilla Extract
- 1 1/2 Cups Pecans
- 1 Unbaked 9-Inch Deep Dish Pie Crust

1. Stir the first 5 ingredients thoroughly using a spoon. Mix in pecans.
2. Pour into pie crust. 
3. Bake on center rack of oven for 60 to 70 minutes. 

Easy Pineapple Cupcakes

·         1 (18.25 ounce) package yellow cake mix

·         1 (20 ounce) can crushed pineapple with juice

·         3 eggs

·         Maraschino Cherries

1.       Preheat oven to 350 degrees.  Line muffin tin.

2.       Combine cake mix, pineapple (with juice), & eggs until well mixed.

3.       Spoon into liners. Top with cut in half maraschino cherry. Bake 15 to 20 minutes.

-          To make cake spray 9x13 inch pan with cooking spray and pour in mix, bake 30 – 35 minutes.

Slow Cooker Turkey Chili

·         2 pounds ground turkey

·         2 (15 ounce) cans dark red kidney beans, drained

·         1 onion, finely diced

·         1 (28 ounce) can tomato sauce

·         1 (14.5 ounce) can fire roasted diced tomatoes

·         2 (1.25 ounce) packages chili seasoning mix

·         1/2 cup ketchup

·         1/4 cup prepared yellow mustard

·         1/4 cup brown sugar

·         1 (8 ounce) package shredded Colby-Monterey Jack cheese

1.       Heat a large, nonstick skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Place the browned turkey, kidney beans, and diced onion in a slow cooker; mix well.

2.       Combine the tomato sauce, fire roasted tomatoes, chili seasoning, ketchup, mustard, and brown sugar in the skillet. Bring to a simmer. Stir the sauce into the meat mixture in the slow cooker. Cook on High for 20 minutes. Sprinkle with shredded Colby-Monterey Jack cheese before serving.

Chicken & Stuffing Bake

- 1 1/4 Cups Boiling Water
- 4 Tablespoons Butter or Margarine
- 4 Cups Stuffing
- 6 Boneless Chicken Breasts (Can Use Chicken Strips as Alternate)
- Paprika
- 1 (10.75 oz) Can Condensed Cream of Mushroom Soup
- 1/3 Cup Milk
- 1 Tablespoon Parsley

1. Mix water & butter. Add stuffing, mix lightly.
2. Spoon Stuffing along bottom of 9x13 baking dish. Arrange chicken on top of stuffing and sprinkle with paprika.
3. Mix soup, milk, & parsley. Pour over chicken. Cover.
4. Bake at 400 degrees for 30 minutes.