Wednesday, April 19, 2017

Salsa Verde Chicken Tater Tot Casserole

Salsa Verde Chicken Tater Tot Casserole
MY NOTES:  We tried this tonight and it is lick the pan yummy!!!!  Keeping this one in the line-up for SURE!!!!  10 thumbs up!  

Serves 6-8

3 cups chopped cooked chicken
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4-oz) can diced green chilies
1 tsp cumin
2 cups shredded pepper jack cheese
1 (32-oz) bag frozen tater tots

Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.

In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream, chiles and cumin.

In a large bowl, combine chicken, tater tots, cheese and sauce. Stir until thoroughly combined. Pour into prepared pan.

Bake for 45 to 50 minutes.
Found at:

Tuesday, April 11, 2017

Pressure Cooker Coca Cola Pot Roast

Pressure Cooker Pot Roast

He did this on his YouTube channel and it looked amazing and simple.  Much better than many of the pot roasts end up on the videos.  Gotta Try this!!!!


1 14.5 ounce can stewed tomatoes
1 cup cola
1 cup beef broth
1 packet dry spaghetti sauce mix
1 chopped onion
2 stalks of celery, chopped
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
Black pepper
3 pounds chuck roast
2 tablespoons vegetable oil
Carrots and potatoes, cut up


Season the outside of the roast on both sides with salt, pepper and garlic powder. Set your pressure cooker to brown and add oil. When hot, brown your chuck roast on both sides. Remove the roast and set the pressure cooker and add onions and celery to the pot. Saute, veg, but you don’t have to. Add the tomatoes with their juice, cola, broth, and spaghetti sauce mix. Stir well until mix is dissolved.

Add the roast to the pressure cooker. Set the pressure cooker to high for 30 minutes. RELEASE PRESSURE MANUALLY. Add the carrots and potatoes, set the pressure cooker to high for 15 more minutes. RELEASE THE PRESSURE MANUALLY.

Found at:

Monday, April 10, 2017

Taco Pasta Salad (Very Good)

Taco Pasta Salad
From me:  We tried this tonight and it was really good!  It's a keeper!

1 pound beef, cooked and drained
1 pound rotini, cooked and drained and rinsed with cold water
1 oz or 4 TBSPs taco seasoning  (I used my homemade taco seasoning)
1 green pepper, diced small
1 small yellow onion, diced small
1 pint grape tomatoes, sliced in half
2 cups shredded cheddar jack cheese
3 cups shredded iceburg lettuce
1 1/2 cups French dressing
9 3/4 oz bag Nacho Doritos, crushed

Stir together the beef and the taco seasoning.
In a very large bowl, mix together the beef, noodles, green pepper, onion, tomatoes, lettuce, and cheese.
Mix in the French dressing until everything is well coated. 
Then stir in the chips. 
Enjoy right away.

Found at:

Friday, April 7, 2017

Peanut Butter Brownie Bars

Peanut Butter Brownie Bars
I say:  I saved this because the peanut butter layer is cream cheese, peanut butter, powdered sugar and cool whip.  yeah...well, who can resist that?  Makes it lighter and fluffier.  Yummmm...

Prep Time
15 minutes, plus 1 hour refrigeration


12 - 16


1 box brownie mix
2 eggs
3 tablespoons water
1/2 cup vegetable oil
1 cup peanut butter chips
1 cup peanut butter
8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces Cool Whip
1/2 cup chocolate chips

1) Pre-heat oven to 350 degrees Fahrenheit.

2) In a large bowl, combine brownie mix, eggs, water and oil. Stir. Add peanut butter chips and fold into brownie batter. Pour into a greased baking pan. Bake for 20 minutes. Once cook, remove from oven and allow to cool completely.

3) To make the peanut butter frosting: in a bowl, combine peanut butter, cream cheese and powdered sugar. Mix until combined. Add in Cool Whip and fold until combined and smooth.

4) When brownies are completely cooled, frosting with peanut butter frosting. Top with chocolate chips.

5) Refrigerate for at least 1 hour. Garnish with chocolate sauce and powdered sugar if desired. Serve and enjoy!

Found at:

Caramel Apple Dump Cake


the original author says:  This caramel apple dump cake is a wonderfully sweet, moist and crumbly dessert that you will love to make and eat!

Caramel Apple Dump cake recipe with 4 ingredients!
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hrs 5 mins

Servings: 8 servings

2 cans of apple pie filling you can also use cherry, blueberry, etc.
1 box of yellow cake mix
2 sticks of butter 1 cup, melted
1/2 cup caramel sauce like you would put on ice cream
1/2 tsp cinnamon optional
1/2 cup chopped pecans optional
Whipped cream for garnish optional

In a greased 9x13 dish, mix apple pie filling and caramel sauce.
You may add in the 1/2 tsp cinnamon if desired.
Spread evenly in pan.
Pour dry cake mix directly on top of the pie filing and spread evenly.
Top with melted butter and pecans (optional).
Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bubbly around the edges.
Serve with ice cream or whipped cream.
Store leftovers in the refrigerator.

Found at:

Wednesday, April 5, 2017

Salted Caramel Chocolate Pretzel Bark

Salted Caramel Chocolate Pretzel Bark

Original author says:  Anyone who loves pretzels and chocolate will absolutely flip after they have tried a bit of this deliciousness!

It’s super easy to make and will be gone in no time! The best thing about ever making any kind of candy bark is you can add anything you want to it!

I wanted to keep it simple with pretzels cause let’s get real- it’s pretty much all you need for this one. But never be afraid to get creative!

12 oz Semi-sweet chocolate chips, divided
8 oz Pretzels
11 oz bag Kraft Caramel Bits
Sea salt for sprinkling
Line a large, rimmed baking sheet with parchment paper.
Melt the chocolate chips gently in the microwave until smooth. Spread the chocolate evenly over the parchment. Immediately add the pretzels over the top and gently press them into the chocolate.
Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.
Sprinkle with sea salt.
Refrigerate until hardened.
found at:

Leg of Lamb Rub

1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 tsp sweet marjoram
1 tsp. thyme
1 Tbsp. salad oil

Make a paste of the ingredients and rub over lamb leg 2 hours before cooking.

I double the recipe.

From Sue Hodges Yates.

To cook (from Sue)
I do indirect heat. Put the lid on and come back in about 45 with another batch of charcoal to add and close the lid again until it's done. Well, medium rare to medium done. You don't want over cooked lamb. It keeps cooking for a bit after it's off the grill. The picture is pork butt and not lamb. I do turkeys the same way, minus the rub.

His mom still uses her 1950's G.E. rotisserie. It looks small here, but it's huge.

Tuesday, April 4, 2017

Amish Cinnamon Bread

Amish Cinnamon Bread
Quick Amish Cinnamon Bread is a quick bread recipe that is easy to make and turns out moist and delicious!!

1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon

How to make this recipe :

First to cream together butter, Two cups sugar, & also eggs. 
Then add milk, flour, & baking soda.

Second step : 
Put HALF of batter into greased loaf pans (1/4 in each pan). 

Step 3 : In a separate bowl, mix 2/3 c sugar & cinnamon. 
Sprinkle 3/4 cinnamon mixture on top of the HALF batter in each pan.

Step 4: Add remaining batter to pans; and sprinkle with last of cinnamon topping. 

Use a knife to swirl . 

Bake 350 F between 45 to 50 minutes. 
Let cool about 20 mins before removing from pan.