1 medium onion, chopped
1 cup carrots, sliced
1 cup celery, diced
1 tablespoon vegetable oil
1 package (9 oz.) frozen chopped spinach
3 cups cooked turkey
1/2 cups country or baked ham
1 can (10 3/4 oz.) canned cream of chicken soup
2 1/2 cup milk, divided
1/4 teaspoon black pepper
1 1/2 cup self-rising flour
1/4 cup Parmesan cheese
1/2 cup butter or margarine Read More…

Posted under Casseroles, Turkey

2 cups flour*
3 tsp baking powder
1 tsp salt
1-1/2 tsp sugar
1/4 cup butter
3/4 cup milk

Preheat oven to 450 degrees.

Combine flour, baking powder, salt and sugar. Cut in butter thoroughly, until the mixture looks like cornmeal. Stir in almost all the milk. You want your dough to be a soft, puffy, easy-to-roll dough. You can add more milk to get this consistency. Too much milk will make your dough sticky. Not enough milk will make your biscuits dry. Read More…

Posted under Breads, Breakfast

2 apples
6 whole wheat tortillas
1 1/2 cups shredded cheddar cheese
2 tablespoons butter

Thinly slice the apples. Sprinkle cheese onto the tortillas. Layer several slices of apple onto each tortilla. Add more cheese onto the top of the apple slices. Fold the tortillas in half. Heat butter in skillet and cook quesidillas in skillet until the cheese is melted and the tortillas are nicely browned on both sides. This will take about 2 minutes per side.

Posted under Kid Friendly Recipes, Mexican, Snacks, Snacks for Kids

6 ounces of breakfast sausage
1 can refried beans
1 tablespoon butter
8 eggs, beaten
12 taco shells (crunchy or soft whichever you prefer)
2 cups shredded cheddar cheese
2 cups diced tomatoes
2 cups green pepper
2 cups favorite salsa

Brown sausage in skillet, drain as usual. Mix sausage and refried beans together in a large bowl.  Melt butter in skillet, add eggs and scramble as you usually would. Fill taco shells by layering meat/bean mix, scrambled egg, cheese, tomato, pepper and salsa.

Posted under Breakfast, Kid Friendly Recipes, Mexican

1 cup Butter, softened (always use REAL butter and not margarine when baking)
1-2/3 cups sugar
1 tbsp molasses
2 eggs
1 tbsp vanilla extract (REAL vanilla extract and not imitation)
2 cups flour
1 tsp salt
1 tsp baking soda
3/4 tsp cinnamon
2-3/4 cups rolled oats
1-1/4 cups raisins (optional)
3/4 cup pecans (optional)

Cram the butter, sugar and molasses together. This usually takes us about 5 minutes or so. Beat in the eggs and vanilla until well blended.

Combine the dry ingredients together (except for the oats, raisins, and pecans) in a separate bowl. Slowly add to the wet ingredients and mix until well combined.

Mix in the oats (and raisins and pecans if desired) until well combined.

Spoon out dough into about 1 inch balls and place on lightly greased cookie sheet. Flatten out to 1/2 inch thickness and bake at 350 degrees for 10 minutes or until slightly firm. Don’t overbake. The cookies will set up slightly while cooling.

This will make about 3-1/2 dozen normal-sized cookies.

Posted under Cookies