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.

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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.

VandenBrink Sweet and Sour Ham Balls

Meatballs:

  • 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

Sauce:

  • 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.

Chicken Chili.

chili2One of my favorite recipes is White Chicken Chili. I Love making it up in my big Crock-Pot, so that after our meal I have plenty to freeze for our lunches. The recipe started out as one out of a family cookbook, but I have changed so many things about it that I just call it my own now.

Here is the recipe for the double batch, this will FILL the bigger oval CrockPot.

  • 2-3 cooked Chicken breasts or a rotisserie chicken, cut into bite size pieces
  • 1 lb.-1.5lb bag of frozen corn
  • 4 (15.8)cans of Great Northern beans or one big glass jar (do not drain)
  • 2 (15oz)cans Black Beans (drained & rinsed)
  • 1 pt jar of homemade Hot Salsa
  • 16 oz. blocks of Pepper Jack cheese shredded
  • Package of Taco seasoning
  • 1 (14.5oz) can of chicken stock

Put everything in the Crock Pot & let it cook on Low all day. Don’t cook on high, the cheese separates.

Leftovers can be put in individual freezer containers. We try to remember to take it out and put it in the fridge the night before, but it warms up well either way. If you warm it on high in the mic though, it will bubble your plastic containers & the cheese may separate. It is best to thaw overnight in the fridge & warm on 50%-70% for a few minutes.