CORN CHOWDER

1 lg. onion, chopped

1/4 cup butter

package of bacon

2 cans cream of potato soup

1 can cream corn

1 can whole kernel corn

8 oz. cream cheese, softened

2 can evaporated milk

salt, to taste

pepper, to taste

cayenne pepper, to taste

Saute onions in butter.  Meanwhile, in a different pan cook bacon until crisp.  Add cream cheese to sauteed onions and stir until mostly melted.  Stir in evaporated milk, potato soup, corn and cream corn.  Add salt, pepper and cayenne as desired.  Crumble bacon and add to soup.  Add flour to some of the bacon grease and add to soup.  Done!

QUESADILLA CASSEROLE

1 lb. ground beef

1/2 cup chopped onion

2- 8oz. cans tomato sauce

1- 15oz. can black bean, drained and rinsed

1- 8 3/4oz. can whole kernel corn, undrained

1- 4 1/2oz. can chopped green chiles, undrained

2 tsp. chili powder

1tsp. cumin

1tsp. minced garlic

1/2 tsp. oregano

1/2 tsp. crushed red pepper (optional)

6 flour tortillas

2 cups shredded cheddar cheese

Brown beef and onion in large skillet on medium high heat; drain.  Add tomato sauce, beans, corn and green chiles; mix well.  Stir in all of the spices except red pepper.  Bring to a boil.  Reduce heat to low; simmer 5 minutes.  Add red pepper to taste, if desired.

Spread 1/2 cup of the beef mixture on bottom of 13x9x2 inch baking dish sprayed with no-stick cooking spray.  Top with 3 of the tortillas, overlapping as needed.  Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese.  Repeat with remaining tortillas, beef mixture and cheese.

Bake in preheated 350* oven 15 minutes or until heated through.  Let stand 5 minutes before serving.

BEEF STEW

Layer the following in the order given...

1 lb. stew meat

2 potatoes, cubed

2 carrots, sliced

6 celery stalks, chopped

1 lg. onion, chopped

1 lg. green pepper, chopped

Mix together the following...

1 tbsp. sugar

3 tbs. tapioca

1 cup V-8 juice

Pour over the layered ingredients.  Cook covered at 250* for 5 hours.  Do not peek!!

*Note... I usually add more meat, more potatoes, and more carrots and double the sauce and it turns out great!  Just add however much you want to your taste.

ROBERT'S BRUSCHETTA

1 medium onion 

5 roma tomatoes

Minced garlic- Use as much as you like, according to your taste, we usually do a 1/2 to a whole bulb of garlic.

Balsamic vinegar, Robert puts about 3 teaspoons, add more or less to taste. 

about 4 tsp. apple cider vinegar

2-3 tablespoons olive oil

2 tablespoons of dry basil

salt and pepper to taste

4 oz. (or more, according to how much you want in it) of fresh mozzerella cut into small pieces Or sometimes we just slice it thin and put on the bread and bruschetta. 

Cut a French baguette in diagonal slices. Sometimes we have it plain, sometime we toast it in the oven, and sometime we fry it in butter like this (my favorite... yum!!)...

However you eat it... it's just GOOD!

BROCCOLI SALAD

2 lb. broccoli cut in 1 inch pieces

1 lb. bacon cooked and crumbled

2 cups shredded mozzerella cheese

1/2 red onion diced

DRESSING

1 cup mayonnaise

1/2 cup sugar

2 tablespoons cider vinegar

PASTA SALAD

(Recipe from my friend Fawn at Yummie Tummies)

1 box of Penne Pasta (or whatever kind of pasta you like)
1 Cucumber
1 Bell Pepper
1 small box of Cherry Tomatoes
3-5 sticks of Mozzarella String Cheese (cubed)
1 can of olives
1 bag of mini pepperoni's
1 small bottle of Kraft Zesty Italian Dressing
(optional) 1 small purple onion and you can sprinkle parmesan cheese on top if you like.

Just add all of your chopped veggies, olives, cubed cheese and mini pepperoni's to your cooked pasta. Then pour the dressing on top.  Chill and enjoy!

CHICKEN ORANGE PASTA SALAD

(Recipe from my friend Fawn at Yummie Tummies)

2 cups uncooked bowtie pasta

2 cups cooked chicken

2 celery ribs chopped

1 can (110z) mandarin oranges drained

1/3 c plain yogurt

1/3 c mayo

1/4 c orange juice concentrate

1 T white vinegar

2 t sugar

1/4t salt

1/4 t ground mustard

3 cups torn salad greens

Cook pasta. Drain & rinse with cold water. Combine chicken, pasta, celery, & oranges. In a separate small bowl mix yogurt, oj concentrate, vinegar, sugar, salt & mustard with whisk. Pour over pasta mixture and add greens...toss and enjoy!