Another Crock Pot Roast

 

1 1/2 lb roast

 

1 onion, sliced

2 small pkgs of tiny carrots (4 pkg in bag)

4 celery stalks, chopped

 

1 can cream of celery soup

1 soup can of water

1 small pkg  powdered Italian dressing

1 small pkg brown gravy

 

Put roast in bottom of crock pot.

Layer veggies around it.

Mix last 4 ingredients and pour over all.

Cook on low for 7 hours, until roast is tender and veggies done.

Cornbread Pudding

1 package of 7 oz sweet cornbread mix

1 stick butter, melted

1 cup sour cream

1 small can green chilies, drained

1 can corn, drained

1 can creamed corn

2 eggs

grated mozzarella cheese

 

Mix  all ingredients (except cheese) with hand mixer  and  pour into 9 X 13 baking pan.

Sprinkle cheese on top.

Bake at 350 for 45 minutes.

Leave in oven while oven cools down for 10-15 minutes.

Remove and cool on counter to finish firming up.

This is my version, there are too many online identical versions to give credit.

Basic recipe is the same as above, just no cheese or chilies.

Try your own add ins, possibilities are endless! Chopped onions, black olives,  sweet peppers, etc.

Three Cheese Baked Mac and Cheese

2 cups cooked macaroni, drained

3/4 cups evaporated milk

1/2 cup shredded Velveeta

1/2 cup shredded Triple Cheddar with Touch of Philly

1 heaping TB of margarine

1 heaping TB of cream cheese

 

1/2  cup of each shredded cheese

1/2  cup panko crumbs

1 heaping TB of melted margarine

 

Stir first 6  ingredients until blended in large bowl.

Pour into quart size casserole dish.

Add 1/2 cup of each cheese on top.

Top with panko crumbs (cover casserole completely) and melted butter.

Bake at 350 for 30 minutes.

This is a drier mac- you could add more milk or cheese if you want the creamier version.

 

Impossible Veggie Pie

 

1/2 cup Bisquick

2 eggs

1 cup milk

1 cup mozzarella cheese, grated

1 can Veg-All, drained

1  small can mild chilies, drained

1/2 cup frozen broccoli, thawed and drained

1/2 cup  frozen onions/peppers, thawed and drained

 

Stir together all ingredients.

Pour into greased large pie plate.

Bake at 375 for 30 minutes.

Cover with foil half way through to prevent over browning.

Let cool for a few minutes.

Top with sour cream and chopped tomatoes/black olives.

 

My Mexican Pizza

flour tortillas

refried beans

sour cream

Pace’s mild picante sauce

Kraft Triple Cheddar with Philly Cream Cheese

chopped tomatoes, drained and patted dry

chopped black olives, drained and patted dry

 

 

Bake tortillas in oven until slightly crispy.

Spread  one tortilla  with refried beans, dotting  with  picante sauce.

Spread sour cream on second tortilla.

Put second tortilla on top of first tortilla, sour cream side down.

Bean side up on first, sour cream side down on second, like a sandwich.

Top  with cheese.

Return to oven until cheese melts.

Top with tomatoes and black olives.

 

 

 

 

Throw In Everything Salad

 

1/2 cup pomegranate vinegar

1/4 cup sugar

1 can garbanzo beans, drained

1 can 3 bean salad, drained

1 jar red pepper strips, drained

1 can black olives, drained

 

 

Mix sugar and vinegar in large Tupperware container.

Pour in all other ingredients and shake to coat.

Refrigerate over night.

Shake well before serving.

Would also be good with chopped cauliflower or broccoli added.