Monster cookies.

  • 1 lb margarine
  • 2 lb brown sugar
  • 4 c. white sugar
  • 12 eggs
  • 1 Tbsp vanilla
  • 1 Tbsp light corn syrup
  • 8 tsp baking soda
  • 3lb peanut butter
  • 18 c quick oatmeal
  • 2 c chocolate chips
  • 1 lb M&M’s

Cream margarine & sugar together. Beat in eggs, one at a time. Stir in syrup & vanilla. Add soda, mixing well. Stir in peanut butter, then oatmeal. Finally, stir in chips and M&M’s. Drop by teaspoon on cookie sheet. Bake at 350 for about 12 minutes. This can be cut in half as this makes about 27 dozen. These cookies freeze very well.


Chicken Chimichangas.

~1lb chicken cooked & diced (I like to use a rotisserie chicken)

~16oz salsa

~16 oz refried beans

~4 oz green chili peppers

~1 pkg dry taco seasoning

~16 oz shredded cheese

~Spanish rice (prepared according to package)

~Can of black beans

~salsa verde

~36 flour tortillas

Combine all ingredients together except the tortillas. Put 1/4-1/2 cup mixture in the center of the tortilla & wrap like a burrito with the ends tucked inside. Place in a pan or cookie sheet. Bake for 30 min at 350*.

These freeze wonderfully. Wrap each individually & put in the freezer.

Grandma’s Slop.

Grandma's slop

~ 1 lb ground beef or venison (fried & drained)

~ Can tomato soup (10 3/4oz)

~Can of Pork n Beans (14-15oz)

~2 handfuls of chili powder

Simmer on low.

Leftovers freeze wonderfully.

Corn bread pot pie

~bag of frozen veggies ( I like the micro steam kind)
~1/2 can cream of chicken soup
~1/2 jar chicken/turkey gravy
~Chicken or turkey cooked & cut up. ( I use leftover rotisserie or turkey)

~Jiffy corn muffin mix
~1 egg
~3/4 cup of milk

Steam the veggies in the micro. Mix the meat, soup, gravy & veggies together. Put them in a greased 7×11 pan. Mix up the corn muffin mix using 1 egg & the 3/4c. milk. (don’t follow the box directions ) Pour over the top. Bake at 375* for roughly 20ish minutes until the corn bread topping is done.

I like to make it during the day when I have a few extra minutes then just toss it in the oven for dinner. So it keeps well in the fridge for a 1/2 day at least. So easy & super yummy!

You can double everything to do a 9×13 or to make two 7×11’s. If you don’t double it you can freeze the leftover soup & gravy in the gravy jar to use the next time.

VandenBrink Sweet and Sour Ham Balls


  • 1 pkg. VandenBrink Savory Pork Meat loaf (or any brand)
  • 1 cup crushed soda crackers
  • 2 eggs
  • 1/2 cup milk
  • 1/2 small can of crushed pineapple


  • 1/2 small can of crushed pineapple
  • 1/2 cup of water
  • 1/2 cup of vinegar
  • 1 1/2 cups brown sugar
  • 1 tsp. dry mustard

Mix the meatball mixture into balls. Place them in a greased 9×13 pan.

Mix the sauce & pour over the meatballs. Bake uncovered for 1 hour at 350* F. Turn the meatballs over after 45 minutes. Thicken sauce if desired.

*I have frozen the leftovers successfully. Just put them in an airtight container in the freezer. We throw them in the fridge the night before we want them again & reheat them in the micro or oven, depending on the amount leftover.

Cheese Broccoli Soup

  • 2 potatoes, peeled and cubed
  • 3 carrots, peeled and shredded
  • 1 small onion, chopped
  • 1 head of broccoli, cut up
  • 1tsp. salt
  • 3 cups Chicken broth
  • 1/2 c. butter
  • 1/2 c. flour
  • 1/2 tsp. salt
  • 4 c. milk (I have been doing 2 cups milk, 2 cups half & half lately)
  • 16 oz Velveeta cheese

Cook the first 6 ingredients in Dutch oven (big pot) until the vegetables are tender. You may want to wait to add the broccoli until the end so it doesn’t get overcooked.  To make white sauce, melt butter slowly; stir flour into butter gradually over low heat. Add salt & milk, stirring in one cup at a time. Let thicken, this takes a bit, but if you don’t let it thicken enough it will make the soup really runny. Gradually add sauce to broccoli mixture. Heat through completely, but don’t let it boil. Add cheese and stir until melted. Do not boil.

Herbed Rolls

Herbed Rolls

  • Frozen dinner rolls, (20/24 pack)
  • 1 teaspoon Mortons Nature Seasoning, seasoning salt
  • 1 teaspoon Oregano
  • 1 teaspoon Basil &/or parsley
  • 1/4 cup margarine, melted
  • 1/3 cup grated parmesan cheese

Partially thaw the rolls. I just leave them in the bag on the counter for a good half hour or so. Spray to coat angle food pan. Place 1/2 the rolls in the bottom. Brush with melted butter. Sprinkle 1/2 the mixture on the rolls. Repeat with the next layer.

Spray plastic wrap with non stick cooking spray. Cover loosely. Let rise until the double in size.

Bake at 350 for about 30 minutes. I like to cover them with sprayed foil the whole time so the tops don’t get too done. If needed you can pull it off for the last few minutes.

Cool for 5 minutes then you can flip them out of the pan. They just pull apart for serving. 🙂

These are super simple & taste awesome!!! I actually prefer them the day after. They go great with any soups or pasta dishes. I have also made these into rolls. I just put a frozen roll in a muffin pan, brush with butter & sprinkle seasonings over the top. You need to adjust the baking time a little though, just bake until they are golden brown.

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