Enchilada Pie

1 lb. ground beef
1 med. onion, chopped
1 clove garlic, minced
1 tsp salt
1/4 tsp pepper
1 Tbsp. Chili powder
1 8-oz. can tomato sauce
1 small can chopped ripe olives
6 corn tortillas, lightly buttered
2 cups (1/2 lb.) cheddar cheese, shredded
2/3 C. water

Saute ground beef, onion and garlic. Add seasonings, olives, and tomato sauce. In a round 2-qt. casserole dish, alternate layers of buttered tortillas, meat sauce, and 1 1/2 cups of shredded cheese. Sprinkle remaining 1/2 cup of shredded cheese on top of tortillas. Pour water at edge, into bottom of casserole. Cover and bake in a preheated 400 degree oven for 30 minutes. Makes four generous servings.

Crockpot Cream Cheese Chicken

1/2 - 1 C. Chicken Broth (depending on how thick you want your sauce)
2 cloves minced garlic
1 15-oz. can cream of chicken soup
1 packet of dry italian dressing
4-5 frozen chicken breasts
8 oz. cream cheese, warmed and cut up into chunks.

Mix cream of chicken soup and dressing mix, chicken broth, and garlic together in a bowl. Place chicken in crock pot and pour mixture over it. Cook on low for approximately 4-6 hours. 30 minutes before serving, cut up or shred the chicken and add the cream cheese. Put the lid back on and turn crock pot to high. Cook until cream cheese is melted. Stir before serving. Serve over rice or pasta.

Chicken Rice Wraps

1 lb. boneless skinless chicken breasts, cooked and shredded
2 C. water
1 C. mild salsa
1 pkg. Taco seasoning mix
2 cups instant rice, uncooked
8-12 flour tortillas
shredded cheese, optional

In a skillet or saucepan, combine chicken, water, salsa, and seasonings. Bring to a boil. Add rice, simmer on low for 5 minutes. Spoon mixture into center or tortillas and wrap. You can add cheese to mixture before wrapping if desired.

To freeze: Simply wrap each folded tortilla in tin foil and place in 1 gallon freezer bag.

To serve: If frozen, reheat at 400 degrees for 30-40 minutes or til heated through. If thawed, 15-20 minutes should be enough! Enjoy!

Stuffed Shells

One-Half of a 12-oz. box of jumbo pasta shells (about 18 shells)
1 tsp. salt.
1 - 15-oz. container ricotta cheese
2 large eggs
1 cup grated Parmesan cheese
2 cups grated mozzarella cheese
2 Tbsp. chopped fresh parsley (or 2 tsp. dried)
1 - 26 oz. jar Italian pasta sauce

Preheat oven to 350 degrees. Bring a large pot of water to a boil over high heat. Add 1 teaspoon of salt and the pasta shells to the water. Boil the pasta shells until they are tender, but still a little firm (al dente), about 10 minutes. Meanwhile make the filling. When pasta is done, drain the shells, run under cold water to stop the cooking process and set aside.

For the filling, in a large bowl stir together: the ricotta cheese, eggs, Parmesan cheese, mozzarella cheese, and parsley. Pour about 1 cup of pasta sauce into a 9x13 casserole dish. Spoon about 3 tablespoons of the ricotta filling into each cooked pasta shell. Place the filled shells, side by side, into the casserole dish. At this point, the dish can be made and refrigerated for up to 24 hours.

Spoon the remaining pasta sauce on top of the shells and bake uncovered until bubbly, about 30 minutes. If using refrigerated shells, allow 40 minutes baking time.

Note: You can freeze this as well. Prepare as normal, but do not bake. Cover tightly with plastic wrap, then with foil and freeze. To prepare, thaw overnight and bake at 350 degrees for 40 minutes or until bubbly.

Sloppy Joes

1 pound ground beef
1 onion, finely chopped (or 1/3 cup dried minced onion)
1/2 cup ketchup
1 Tbsp. Brown sugar
1 Tbsp. vinegar
1 Tbsp. Worchestershire sauce
1 tsp. brown mustard
1/2 tsp salt
1/4 tsp ground black pepper

Brown the ground beef with the onion. Drain. Add the rest of the ingredients and simmer uncovered for 20 minutes until sauce has thickened and divide between 4 hamburger buns and serve!

Note: you can freeze this as well. To freeze, brown and drain the ground beef with the fresh onion, or brown and drain the ground beef, let cool, toss in a freezer Ziploc bag and add the minced dried onion. Add the rest of the ingredients, and freeze. When you're ready to eat it, thaw it, and reheat it in a pan until it's warmed up.

Frog Eye Salad

1 cup sugar
2 Tbsp. Flour
2 1/2 tsp. salt
1 3/4 pineapple juice
2 eggs, beaten
2 Tbsp. Lemon juice
3 quarts water
1 Tbsp. oil
1 - 16 oz. pkg. acini de pepe
3 lg. cans mandarin oranges, drained
2 lg. cans pineapple chunks, drained
2 lg. cans crushed pineapple, drained
2 cups seedless green or red grapes
1 lg. Cool Whip
1 cup miniature marshmallows
1 cup flaked coconut

Combine sugar, flour, and 1/2 tsp. of the salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring constantly until thickened. Add lemon juice and cool mixture to room temperature. Bring water and remaining 2 tsp. salt and oil to a boil. Add acini de pepe and cook at a rolling boil until acini de pepe is done. Drain, rinse with cold water and drain again. Cool to room temperature. Combine the egg mixture, fruits, and everything else with the acini de pepe. Mix lightly but thoroughly. Refrigerate until chilled through in an airtight container, preferable overnight or for several hours.

Note: This recipe makes A TON!! Even half is enough for a party or large family. But if you're like me and love this, then go ahead... make it all!!