Tater Tot Casserole

Ingredients 

1.5 lbs lean ground beef 

1 can of Condensed Cream of whatever Soup 

Sliced American Cheese - optional

24 oz Bag of Tater Tots 

+ Your favorite add-ins! 

 Instructions

Preheat oven to 350 degrees

In a 13" x 9" baking dish, press out the raw ground beef evenly.

Empty of Cream of soup over the meat. Spread out an even layer.

Cover the dish with a single layer of American cheese. Fill in any gaps for extra cheesiness.

Top with a single, even layer of tater tots.

Bake uncovered for 55-60 minutes.

Mom’s Oatmeal Cake

Shauna Kuykendall

Pour 1 ½ Cups Boiling Water over: 1 Cup Quick Oats 1 Cup Sugar 1 Cube Butter
Mix and let stand covered for 20 minutes and then add:

2 eggs
1 Cup Brown Sugar
1 ⅓ Cups Flour
1 teaspoon Baking Soda
½ teaspoon Cinnamon
¼ teaspoon Salt

Bake 35 minutes at 350°

Sauce

Melt together:

1 Cup Sugar
1 Cube Cold Butter
1 Cup Canned (evaporated) Milk
1 teaspoon Vanilla
1 Cup Coconut (optional)
1 small package Pecans (optional)

Mix until Butter is melted. Stir. Pour over hot cake. Place in broiler for 1 minute to set.

Creamy Tomato Soup

2 T real butter
2 cans Progresso Tomato Basil Soup
1 can Campbell’s condensed tomato soup
1/2 can evaporated milk
1 c cooked macaroni

Melt butter in saucepan and add soups.
Cover and simmer while you cook the macaroni.
Add the evaporated milk and stir.
Add macaroni.

IP Teriyaki Chicken

Ingredients

•  1 1/2 pounds boneless, skinless chicken breasts— about 3 medium breasts (see blog post above for tips on using chicken thighs or frozen chicken)
•  2/3 cup low-sodium soy sauce
•  1/3 cup water
•  3 tablespoons rice vinegar
•  3 tablespoons honey
•  3 tablespoons brown sugar
•  2 cloves garlic — minced
•  2 tablespoons minced fresh ginger
•  3 tablespoons cornstarch — stirred together with 1/4 cup water to create a slurry

Double the sauce!!

Instructions

1. Lightly coat the bottom of a 6-quart Instant Pot with nonstick spray. Arrange the chicken breasts in the bottom. (I slice up the semi-frozen chicken)
2. In a medium-size bowl, whisk together the soy sauce, water, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken.
3. Close and seal the Instant Pot. Cook on HIGH (manual) pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then immediately vent to release the remaining pressure. Carefully open the lid. Turn the Instant Pot OFF. Transfer the chicken to a plate and let it cool a few minutes. 
4. Turn the Instant Pot to SAUTE. Once the liquid begins to simmer, slowly whisk in the cornstarch slurry. Continue whisking to ensure the sauce is smooth and does not have any lumps. Continue to cook and whisk until the sauce thickens, about 1 to 2 minutes.
5. Turn the Instant Pot OFF. Add the chicken back to the pot and toss to coat in the sauce. Serve hot with prepared rice and a sprinkle of green onions and sesame seeds.
   

   
   

Fannie Farmer Cecils with Tomato Sauce

1 cup cold roast beef or rare steak finely chopped
Onion juice
Salt
Pepper
Worcestershire Sauce

2 tablespoons bread crumbs
1 tablespoon melted butter
Yolk 1 egg slightly beaten

Season beef with salt, pepper, onion juice, and Worcestershire Sauce; add remaining ingredients, shape after the form of small croquettes, pointed at ends. Roll in flour, egg, and crumbs, fry in deep fat, drain, and serve with Tomato Sauce.

Mom's Alfredo

Combine 1/4 C Olive oil, red pepper flakes and 2 cloves of garlic in pan. Heat until garlic is toasted. Remove garlic. Add 1 pint heavy cream. Bring to a boil. Add 7 oz shredded parm. Stir. Remove from heat.

Slow Cooker (Crockpot) Enchiladas

1 lb ground beef
1 can black (or pinto) beans rinsed
1 C salsa
1 can chopped green chiles
1/2 package of taco seasoning
4 flour tortillas (Guerrero - tortillas de harina riquisimas are the BEST store bought flour tortillas)
1 can enchilada sauce (Hatch is the best brand)
2 C cheddar cheese

Brown beef and add beans, salsa, green chiles, taco seasoning and all but about 1/2 cup of the enchilada sauce.

Butter the bottom and sides of the slow cooker. Layer flour tortilla, 1/3 sauce, 1/2 C cheese, flour tortilla, 1/3 sauce, 1/2 C cheese, flour tortilla, 1/3 sauce 1/2 C cheese, flour tortilla, the rest of the enchilada sauce, 1/2 C cheese.

Cook for 1-2 hour on high or 2-3 hours on low.