Taco Stuffed Shells

1 lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterrey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream

In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Pour salsa in the bottom of a 9 x 13 inch baking dish.
Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Cover and bake in the oven at 350 degrees for 30 minutes.
After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!


2 lbs ground beef
29 oz can tomato sauce
29 oz can kidney beans 

29 oz can pinto beans
1 cup diced onion
½ cup diced green chili (or 1 sm can)
¼ cup diced celery
2 cans Italian style diced tomato
2 tsp cumin powder
3 Tbsp chili powder
1 ½ tsp black pepper
2 tsp salt
2 cups water

Brown ground beef and crumble. 
Combine beef with remaining ingredients, bring to a simmer, cook 2 / 3 hours.
If you prefer spicier, add some jalepenos.

Super easy cheesecake

Super easy cheesecake
Graham cracker crust
1 block cream cheese room temp 

1 cup powdered sugar
1 small tub Cool whip thawed
1 can pie filling
First mix together powdered sugar and cream cheese until smooth then mix in cool whip. Put in pie crust and top with pie filling and refrigerate until firm


2 tablespoons butter
1/2 yellow onion, finely chopped
1 1/2 teaspoons fine salt
1/4 cup milk
2 large eggs
1/3 cup plain bread crumbs
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 pinch cayenne pepper, or to taste
1 pound ground beef chuck
1 pound ground pork
2 tablespoons butter
3 tablespoons all-purpose flour
3 1/4 cups beef broth
1/2 cup heavy cream
1/2 teaspoon white sugar
1/4 teaspoon Worcestershire sauce
salt and freshly ground black pepper to taste
cooking spray
Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 1/2 teaspoons salt in butter until onion begins to turn translucent, about 6 minutes.
Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine.
Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.
Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture.
Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat foil with cooking spray.
Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.
Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.

Cornbread Salad

1 package jiffy corn muffin mix cooked per package directions, cooled and crumpled.
2 cups shredded mild cheddar cheese
2 cups mayonnaise
1 cup Farmland fully cooked diced ham
1 cup fresh diced tomatoes
1 can drained whole kernel corn
½ cup diced red onion
½ cup sour cream
1/3 cup diced green bell pepper
salt to taste
fresh cracked black pepper to taste
Combine all ingredients in a large bowl and gently mix well.
Refrigerate at least 2 hours before serving.
6 strips of crumpled bacon may be used in place of the diced ham for a nice smokey flavorful change.

Tomato Corn Chowder

1/4 pound cooked crumpled bacon
1 baseball size onion chopped
1 can (14.5 oz) whole kernel corn (un-drained)
1 can (14.5 oz) diced tomatoes (un-drained)
2 cups diced raw potatoes
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon black pepper
3 cups boiling water
1 cup evaporated milk
Sauté onion in 2 tablespoons of olive oil or some of the drippings left over from cooking the bacon for about 5 minutes until tender ......Add the onions, bacon, potatoes, tomatoes, corn, sugar, salt, pepper and paprika to the boiling water, reduce heat to a simmer and cook for 20 to 25 minutes until potatoes are tender.......Remove from heat and slowly stir in the evaporated milk.


2 pounds hamburger (fry and drain)
1/2 large onion (chopped)
2 can kidney beans (don't drain)
2 can chili beans (don't drain)
2 can chopped tomatoes (don't drain)
1 pkg. Williams Chili seasoning
2 Tbs. brown sugar
1 Tbs. cocoa
1 tsp. garlic powder
Salt to taste
Mix and simmer for at least 1 hour..longer if you want.

Split Pea Soup

2 - pound split peas
2 - quarts boiling water
1/4 to 1/2 pound chunked or cubed ham
1 - large carrot diced
5 - green onions chopped including the tops
2 - tea spoons salt
1/4 - tea spoon black pepper
1 - large rib of celery diced including the leaves
1 - bay leaf
1 - sort through the peas removing any bad ones or pebbles, then add the peas, ham and bay leaf to the boiling water, reduce to a gentle simmer, cover and let simmer for 1 1/2 hours.
2 - add carrot, celery, onions, salt and pepper. cover and simmer 30 more minutes.
3 - remove the lid, turn heat to lowest setting, simmer for 1 to 1 1/2 hours more, stirring occasionally until it reaches desired thickness.
4 - taste and add more salt and or pepper if desired.

Fresh Apple Cake

3 large golden delicious apples
3 eggs
2 C light brown sugar
3 C plain flour
2 tsp baking soda
2 tsp cinnamon
2 tsp vanilla
1 C black walnuts
1 C raisins
1 C buttermilk
1C vegetable oil
Place raisins in enough water to cover, microwave for one minute.
Sift together flour, soda, cinnamon
Chop apples very fine
Chop black walnuts
Mix brown sugar and oil in large bowl, beat until creamy
Add eggs, one at a time, beating well
Add vanilla
Add half of sifted flour, mix, add all buttermilk, mix, add rest of flour, mix
Drain raisins, sprinkle with about a tablespoon of flour and shake in a hand strainer
Stir in apples, nuts and raisins by hand. Bake in a large bundt pan, that has been greased and floured, at 350 for about 60-75 minutes until done.
TIPS for new bakers:
Use a piece of dry spaghetti to check for doneness
If you have a small bundt pan, use the extra batter for muffins.
Boiling raisins will help plump them up, coating with flour will help them to not sink to the bottom.
This cake is so good you will not need icing.

Melt In Your Mouth Chicken

1 rotisserie chicken
2 cups chicken broth
2 cans cream of chicken soup
1 cup self raising flour
1/2 tsp black pepper
1 cup buttermilk
1 stick melted butter
Shred chicken and place it 9x13 baking dish. Heat broth and cream of chicken soup until smooth and hot. Pour over chicken. Put flour and black pepper in bowl,pour in milk and stir ;when mixed add melted butter. Pour over top of chicken.
Bake at 350° for 45 to 50 minutes or until top is golden brown. Let set for 10 minutes and serve.