Copycat Black Eyed Pea Squash

(Adapted from online slightly)

5 large yellow squash, peeled and chopped

1 egg, beaten

1/2 cup bread crumbs

1/8 cup sugar

2 tsp minced dried onion

2 heaping TB of margarine

Sprinkle of salt

Boil squash until tender, drain thoroughly and blend with potato masher.

Mix all ingredients.

Pour into casserole dish

Sprinkle additional breadcrumbs on top lightly.

Bake at 350 for 30 mins.

Allow to cool.

Add more margarine and salt if needed.

This is delicious on its own but you can add cheese, peppers, etc to mix it up.
Top with crushed buttered crackers- the sky is the limit!

Tri Color Pasta Salad

1 pkg Good Seasons Dry Italian Dressing Mix

2-3 cups Italian Dressing

1 yellow bell pepper, chopped

1 red bell pepper, chopped

8- 10 Campisi tomatoes, chopped into quarters

12 oz Skinner Garden Style Twirls pasta, cooked and drained

1 cup mozzarella cheese shreds


Stir dry Italian mix into regular Italian dressing.

Add in peppers, black olives and pasta.

Stir well.

Refrigerate, then add cheese shreds after pasta cools.

Return to refrigerator for several hours or even overnight before serving.

Addins could be raw broccoli, cauliflower, carrots etc.
Pickled artichoke hearts would be good also.
Makes 8-10 large servings.

Cheesy Grits Casserole


2 cups water, boiling
1/2 cup Instant Grits

2 oz mild Hatch chilies

4 oz grated Velveeta cheese

2 TB margarine

1/16 tsp Garlic Salt

1/2 cup Beyond Beef, browned


Add grits to boiling water.

Cook for 5 minutes, stirring often.

Add cheese, margarine and salt.

Stir until melted.

Add Beyond Meat and chilies.
Mix well and let cool for a few minutes.

Sprinkle tiny bit of sugar on top if you like sweet grits.

Rotel Chicken Spaghetti

4 oz uncooked spaghetti

oz  Velveeta cheese

1 can mild Rotel tomatoes (drained)

1/4 tsp minced garlic

1/2  can cream of mushroom soup

1 small can mushrooms, drained

1 can black olives, drained

1/4 cup frozen onions, thawed

2 oz cream cheese, softened

1 pkg chicken fajitas, chopped

1 pkg pretend chicken strips, chopped 

1/4 cup shredded Monterey Jack cheese


Preheat the oven to 350°F. 

Cook pasta and drain, pour into large bowl.

Add Velveeta and blend until cheese is melted.

Stir all other ingredients (minus chicken and MJ cheese) in large bowl, then add to pasta bowl.

Mix thoroughly.

Divide into two  8 X 8 baking dishes.

Stir chicken into each dish.

Top with Monterey Jack cheese.

Bake for 30 minutes.


Melt one stick margarine in the bottom of a large stock pot.
Cut up one head of cabbage into medium size chunks.
After margarine is melted, pour in cabbage.
Stir and cover, then cook on medium to low heat.
Allow it to cook down, stirring occasionally.
After it cooks down a bit, stir in 1/2 tsp of minced garlic.
The bottom bits will get almost carmelized, so stir often.
I season with salt and Perfect PInch Roasted Garlic/Bell Pepper.
This seasoning is the bomb!! I use it for everything.

Cornbread Dressing

2 sticks margarine

2 cups frozen peppers/onions

1 cup chopped celery

2 boiled eggs, chopped

1 can cream of celery soup

1/2 soup can of milk

3 tsps rubbed sage( for whole bowl)

1-2 tsps rubbed sage to add extra to second pie pan

2 pkgs cornbread, baked and shredded


Saute peppers/onions and celery in melted margarine. Can use microwave to do this.

Blend soup and milk.

Stir all ingredients together, mixing well.

Divide between two pie pans

Add extra sage to second pie pan

Bake at 350 for 60 minutes.

Make sure it’s done all the way through.

Easy Broccoli Rice Casserole

1 pkg of HEB Texas Style Queso Rice

2 cups chopped frozen broccoli, thawed and cooked

1/2 can water chestnuts, minced

1 cup Velveeta shreds

1 small can Hatch minced mild green chilies

Prepare Queso Rice per box instructions.

When cooked, stir in all other ingredients.

If you dont care for spicy, leave out the chilies.

This is a basic recipe. You can add lots of other ingredients.

Mushrooms, shredded carrots, black olives, baked chicken etc

Sweet Tuna Salad


10 small sweet pickles, chopped
1/2 cup frozen peppers/onions, thawed/chopped
2 heaping TBs mayo
2 heaping TBs cream cheese
3 TBs pickle juice
12 oz tuna ( 9 oz in oil, 3 oz in water)
2 hardboiled eggs, chopped
1/3 cup pecans, chopped
1/3 cup Craisins

Stir together and refrigerate for one hour.
Sub dill pickles and leave out the Craisins if you dont want it sweet.

Easy Chicken Fried Rice

1 pkg Sweet Earth Mindful Chikn
1 pkg Innovasion Veg Fried Rice
Sweet Thai Chili Sauce (I used Kroger brand)

Fry the chikn pieces in small amount of oil until golden brown.
Stir in some chili sauce and leave in pan for a few minutes.
Microwave the rice.
Stir rice and chikn together.
Add honey and more chili sauce to taste.
Super quick and easy-tastes delicious!

Tamale Pie



1 pkg cornbread mix

2/3 cups milk

1 egg

1 4 oz can mild green chili peppers, drained

1 can Southwestern Corn, drained

2/3 cup Beyond Beef, cooked and browned

1 cup shredded mozzarella cheese


Mix well and pour into greased pie plate.

Bake at 350 for 45  minutes.

Turn off oven and leave inside while cooling down.

Top with sour cream or ketchup.