Chimichanga Heaven

A lifelong staple in our house, it really doesn't get much better than this! Grandma used to work at the Lion House in Salt Lake City, and she would make these for us every time we would visit her (I don't know if this recipe actually came from the Lion House or if it's just because she is an amazing cook and worked there that I associate it with the Lion House :). And to this day, these little babies are one of my fav meals ever. 

These chimicangas are super versatile. Of course you can freeze them. But you really can also make them any way you want! My favorite way is to use left over shredded beef or pork roast for the meat and home-canned pinto beans. Grandma cans huge batches of the beans and then just smashes them up! You can't smash up canned beans though, so if you can't can your own, you'll have to use refried beans.

1 lb hamburger (or left over shredded pork or beef roast)

2 can refried beans (or smashed up home canned pinto beans)

1 packet taco seasoning

8" tortillas

Sour cream

Green onions

Shredded cheese

Cilantro

Salsa

Anything else you like

Canola oil

Brown the hamburger. Add the refried beans to the pan and stir until creamy and heated through. Add the taco seasoning packet and mix well. Spoon the mixture into flour tortillas and fold burrito style. (At this point, you can layer the chimicangas carefully in a ziplock bag and freeze for later). In a pan, heat up 2" of oil on medium heat. Cook 2-3 chimichangas at a time. Flip over after a few minutes (or golden brown on each side) and then set on a plate layered with paper towels to soak up the excess oil. Serve immediately with your choice of toppings!

(I always double this recipe and make enough to freeze for another meal!)

Instant Oatmeal

Ahh... breakfast. The most important meal of the day. And what a better way to start it off than with hearty homemade instant oatmeal! My kids eat tons of this stuff, and we go through it quickly, so I needed a better way to make prep this so I wasn't busting out a bunch of ingredients every day or week. So my mom and I 32x'ed the recipes and figured out how to buy me a few months in between each prep session! 

What's nice about this is how versatile it is. You can use any flavors you want. You can make it stronger or more subtle. You can make as much or as little as you want. After you make, just store it in an airtight container (#10 cans are my preference). We use an electric kettle (about $13 at Walmart) so my kids can get their own breakfast without getting burned as well.

Brown Sugar & Cinnamon Oatmeal

For 32 servings

8 cups of quick oats

4 cups powdered quick oats

3 tsp salt

2 cups brown sugar

8 tsp cinnamon

For Apple Cinnamon:

Switch brown sugar for white sugar and add 4 cups chopped dried apples

Strawberry or Blueberry Oatmeal (We have also done Peach and Banana)

For 16 servings

4 cups of quick oats

2 cups powdered quick oats

1 ½ tsp salt

2 cups blueberries or strawberries

(Freeze dried or dehydrated)

1 cup non dairy creamer

1 cup white sugar

Mix everything together and put into airtight container. We don't measure out proportions. We just use 1/3 cup scoop and then the kids pour in the water to their preference!

Chicken Carbonara

Okay, this one is seriously to die for! It's totally ruined my kids on a red sauce spaghetti. This recipe is full of calories and flavor, and it is worth every. single. bite. No joke! And with pre-cooked/frozen chicken (or a Rotisserie chicken from the store), this meal only takes 15 minutes to whip up! 

1 pkg (14 oz) spaghetti

8 slices bacon, crumbled (or buy the pre-cooked packaged bacon in the store)

1 medium onion, chopped

1 garlic clove, minced

2 cups cooked chicken

1 cup grated Parmesan cheese

2 cups whipping cream

Salt and pepper to taste

Cook spaghetti, drain. Add the onion, garlic and bacon. Add the whipping cream and stir everything. Then add the Parmesan cheese and stir frequently for about 5 minutes (or until thickened up). Serve with a salad and french bread.

Stay Soft Cookies

Thes cookies are so good (proof: Rachel just made these for a friend who severed most of his thumb. He tried them and told her he was going to cut off his other thumb just to get some more because they were the best he had ever had ;). They stay so soft! And I haven't had to alter this recipe at all for our high altitude. It's a good thing it makes a huge batch, because they disappear so quickly! (Recipe from Jessi).

1 c. brown sugar

2 c. sugar

2 c. Crisco

4 eggs

2 tsp soda

2 tsp vanilla

2 tsp salt

5 c. flour

Mix sugars and crisco. Add eggs, soda, vanilla and salt and mix until creamed. Add the flour. Mix in choc chips. Bake 375 for 8-10 minutes. Also really good with p.b. chips!

Best Cupcake Ever!

Complete with horses and grass for them to eat (if your daughter is as obsessed as mine is!), it's the cupcake inside that is to die for! Seriously, these are incredible! The recipe actually came in the mail from Smith's along with a few coupons for ingredients (who woulda thought, right? But I do owe the actual thanks to Brandis for giving me the recipe :). I seriously won't make any other kind of cupcake now! You can also use it to make cakes with. It's even better if you freeze the cake (a handy little tip my pro cake decorator friend Angie taught me: First, fill the pan a little fuller than normal so it'll bake higher than the top of the pan. When the cake comes out of the oven, let cool for about 10 minutes and then cut off the top even with the top of the pan. Then invert it onto whatever the cake will be displayed on ((i.e. cardboard wrapped in freezer paper, etc)). Wrap tightly with Saran Wrap and put into freezer while still hot. Let freeze overnight. The next day decorate it a few hours before you plan on serving it. Not only is it way easier to decorate, you wouldn't believe how moist it is too!)

1 box cake mix (I have used all kinds)

1cup sour cream

1/3 cup veg oil

½ cup milk

2 eggs

Mix and bake according to box instructions!

One note of advise. These cupcakes grow more and also take longer to cook. Therefore, fill your cup a little less full and cook just a little longer!

(I double the batch for a 9x9 pan in order to have the cake cook high enough over the pan to cut the top off. It makes enough to also make around 8-12 extra cupcakes too!)

Breakfast Pizza

I have a slight obsession with breakfast for dinner, but after having breakfast burritos almost weekly, my hubby decided we had to find another way to present it. He suggested pizza, and I figured, "why not?" Now this is one of our ultimate favs! Unfortunately there just really isn't a way to take a great pic of this pizza, but it is so good! When my brother in law first went to college and came over (starving of course), he took one look at it and decided to forgo (despite his hunger). My hubby got him to take a bite and well, next thing we knew, 1/2 the pan was gone! As he said, "It looks disgusting, but it tastes amazing!" Serve with fruit and muffins!

Dough:

1 tsp yeast

1 cup warm water

1/4 tsp salt

2 tbsp oil

2 tbsp sugar

1/4 tsp garlic salt

1/8 tsp pepper

3 cups flour (more if needed)

1/3 cup powdered milk.

Dissolve yeast in the 1 cup of warm water. Then add salt, oil, sugar, garlic salt, and pepper. Stir and add 2 cups of flour and 1/3 cup powdered milk, gradually adding another cup of flour as needed for a good stiff dough. Knead until smooth. Let rise about an hour. Roll out thin. Bake 400 for 10-15 minutes.

Toppings:

2 cups of prepared Country Gravy (or homemade cream gravy)

1 lb cooked and crumbled bacon

12 eggs, scrambled

16 oz. hash browns, cooked

2-3 cups shredded cheese.

Spread the gravy on the dough (after you have rolled the dough out onto the pan of course! ;). Then spread hash browns and eggs (I find it works so much better if you cook the hash browns first and then while they are still in the pan, pour the beaten eggs over the hash browns and stir frequently. Then they are already combined!). Sprinkled the bacon on top and cover with cheese. So good!

Sante Fe Summer Salad

And yet another meal to die for from Jen!! (what meal of Jen's isn't to die for? :) This one is definitely in the top 3. We eat it for sure once a month and it's no surprise at all when we have it twice in a month. It's THAT good! Whenever I get chicken breasts on sale, Mr. Amazing cooks it up to perfection (usually with Cavendar's seasoning) and then we dice and freeze it in 2 cup portions.    With that it takes only a few minutes to prepare this meal!

1 head iceburg lettuce, chopped

1 can black beans, drained/rinsed

1 can sweet corn, drained

2 tomatoes, chopped

1 bunch green onions, chopped

1/4 cup red onion (optional)

3 tbsp chopped cilantro

Cheese (your choice on flavor and amount)

Chicken, cooked, cubed (usually 2 cups is enough)

Mix all together and eat immediately. Serve with crushed tortilla chips and dressing.

Dressing: 1 part Ranch to 1 part BBQ sauce. (So like 1/2 cup ranch, 1/2 cup bbq, etc). Mix J

Peanut Butter Chocolate Chip Cookies

I am pretty much in love with Mel at melskitchencafe.com! She has some amazing recipes that our family loves! I never buy cookbooks because of 1 reason: we usually only like a few recipes in the whole book. Alas, some food blogs are the same way... but not Mel's! She is a standard go-to for our family! Rachel actually made these cookies right after she turned 10... aren't they gorgeous!? And they taste just as good!

From melskitchencafe.com 

1 cup (16 tablespoons) butter, softened to room temperature

2 cups smooth or chunky peanut butter

1 ½ cups firmly packed light brown sugar

1 cup granulated sugar

2 large eggs

1 ½ tablespoons milk

1 ½ teaspoons pure vanilla extract

2 ½ cups flour

1 ½ teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

2 cups chocolate chips (or a combination of peanut butter and chocolate chips)

Preheat the oven to 350 degrees.

In a large bowl combine the butter and peanut butter and beat the mixture until it is light and fluffy. Add the brown and white sugars and mix until well combined. Add the eggs and mix for 1-2 minutes, until the mixture is well combined and light in color. Add the milk and vanilla and mix. Add the dry ingredients and mix just briefly. While there are still large spots of flour, add the chocolate chips (or peanut butter chips or both) and mix until the flour is completely mixed in and the mixture is well combined. Let the cookie dough sit for 15 minutes before scooping onto the baking sheets. It will firm up as it sits.

When ready to bake, scoop tablespoon-sized balls of dough onto baking sheets leaving about 1 to 2 inches in between the cookies to allow for spreading as they bake. Bake for 10-11 minutes, taking care not to overbake in the slightest! Leave the cookies on the baking sheet for 2-3 minutes after baking before removing them to a cooling rack. This will help them set up and be firm enough to transfer without having them overbake in the oven. The cookies may look slightly underbaked but they will firm up as they cool. Resist the urge to eat them warm as they taste much better cooled.

To freeze as dough: Just scoop up the cookies onto a cookie sheet like normal and stick in freezer for 15 minutes. Then put in ziplock bag and bake whenever you have a craving! And of course you can freeze the cookies after they are cooked for a quick tasty treat!

Fajita Marinade

I'm so glad I've been able to try so many marinades, good and bad, in order to bring you the best! This one is seriously top notch! You could totally freeze this, too! Our favorite is to use this recipe for quesedillas and fajitas! It's also great for taquitos and Jen's salad! (Another allrecipes.com favorite!)

¼ cup lime juice

1/3 cup water

2 tbsp oil

4 cloves garlic, crushed

2 tsp soy sauce

1 tsp salt

½ tsp liquid smoke

½ tsp cayenne pepper

½ tsp pepper

Mix everything, add chicken and refrigerate for at least 2 hours. 

Slow Cooker Baked Potato's

I'm an Idaho girl (and now Wyoming girl and wannabe cowboy) and therefore, meat and potatoes for every meal was not just a figure of speech. It was rare NOT to have some form of potato every evening at dinner. And so even though I've broadened my horizons a little bit, I'm still a potato girl at heart (preferably french fries haha ;). And these baked potatoes are so good! (I got this from recipe from crockpot365.blogspot.com).

Potatoes (Russet or Red)
Tinfoil

Scrub and dry potatoes. Poke holes in potatoes with a fork and then wrap in tinfoil. Put in slow cooker on low for 8-10 hours (depending on size of potato) or on high for 5-6 hours. Warning: the potatoes do turn yellow for whatever reason! But oh they are moist!

Serve as a side or do what I usually do and make it into a potato bar: open up potato and add butter, sour cream or ranch, seasoned cooked hamburger (We prefer Cavender's Greek Seasoning. You can buy it at Walmart, and it is soooo yummy on meat!! ), bacon crumbles, sunflower seeds, green onions, and cheese with a salad on the side!

Chuckwagon Stew

You wanna feel like a cowboy, eat Chuckwagon Stew. This is by far Hannah's fav (served with buttermilk cornbread, mmmmm). The key is to use polish sausage. Although not my favorite, my family cleans the slow cooker bowl with this one! (Recipe from allrecipes.com).

1 ½ lbs cubed meat

½ lb sausage

1 onion

2-3 tbsp minced garlic

3 potatoes, chopped

28 oz can of bbq baked beans

BBQ sauce

Brown meat, onion, sausage and garlic in pan. Meanwhile, place diced potatoes on the bottom of the crock pot. Spread meat mixture over top. Spoon baked beans evenly over the top. Add extra bbq sauce to your liking. Cook on low in crock pot for 5-6 hours.

Freezer Variations: If you wanted to have this as a prepped freezer meal, I would only suggest having the meat, onion, sausage (cooked if using breakfast sausage and sliced if using polish sausage) and garlic ready in a freezer bag. Uncooked potatoes do not freeze well (they turn brown) and well, baked beans are easy as they are already in the can! It also freezes up great as an after cooked meal! Freeze portion sizes in ziplock containers for an instant meal!

Challah Bread

Ahhhh. Challah bread! Katrina gave me this recipe years and years ago, and it has been our go to bread ever since! Sometimes I'll make rolls instead and sprinkle with the same seasonings! This is the perfect bread to go with salads and soups! (Or if you are my kids, just a dang good snack!)

1 cup warm water

2 tbsp yeast

1/2 cup sugar

1/2 cup oil

1 tbsp salt

2 1/4 cup warm water

9 cups flour

Mix 1 cup warm water, yeast and sugar. Let yeast bubble for 5-10 minutes. Add oil, salt, 2 1/4 cup warm water, 4 1/2 cups flour, mix then add the rest of the flour as needed until the dough is not sticky but soft & supple. Let rise for 1/2 hour, bake at 375 for 20 minutes.

To make into Challah Bread:

Separate dough into 3 pieces (so one whole batch makes 3 Challah loaves, 3 large bread loaves, or try some cinnamon rolls!). Roll dough into a long snake and braid. Brush melted butter on top. Sprinkle with Parmesan cheese, sesame seeds, garlic powder, and Salad Supreme seasoning. Let raise a little, then bake. (I find at my high altitude of 6200 ft that they cook better at 350 and take longer than 20 min!)

World's Best Baked Potato Soup

I tried this at my friend Angie's house and about died... every other cream potato soup was from thenceforth erased from my recipe book. This is a keeper. The ONLY keeper! I can't even bring myself to try another potato soup, because I believe this is flat out, the best soup in the world!

1 lb bacon

1 onion

4 celery stocks, sliced

5-7 potatoes

Cook bacon, add everything else and sauté. Cover with enough water to cover potatoes and boil until soft. 

Add:

1 pint whipping cream

1 lb velveeta

8 oz Mexican Cheese

Season with Morton Nature’s Seasons Seasoning Blend (this is a must! Season to taste)

Serve with challah bread.

Best Chicken Ever!

I got this meal from Sarah when we first moved to Wyoming. I seriously thought I was in heaven. This meal is so easy and so dang good!! It's my constant fall back when I want to make a great meal that tastes like I slaved (and wow the company) but really didn't :)

3-4 Chicken breasts

1 can cream of chicken soup

½ cup real mayo

½ cup sour cream

1-2 tsp lemon juice

¾ cup grated cheese

Crushed corn flakes

Put chicken in bottom of 9x13. Sprinkle salt, pepper and paprika over breasts. Mix ingredients and spread over chicken. Sprinkle with corn flakes. Bake at 300 for 1 ½ hours. Serve over rice and with salad.

Baked Creamy Chicken Taquitos

I have a lot of dang good recipes... but this one, this is definitely in the top 3! Seriously to die for! Another recipe from Jessi's sis-in-law, it's one that will be devoured (so triple the recipe and freeze up a few extra meals). We seriously eat this one a minimum of once a month but more like 2 and 3 times a month. My whole fam loves these, they are ridiculously easy and quick to make, freeze up beautifully and satisfy perfectly!

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (pre-cook seasoned chicken, shred and freeze for an even quicker version)
1 C grated pepper jack cheese
flour tortillas
kosher salt
cooking spray

Heat oven to 425.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Place 2-3 T of chicken mixture on the lower third of a tortilla, then roll it up as tight as you can. If you are amazing, you'll get about 20 taquitos. I always seem to overfill and have to double the recipe (except keep only 2 cups shredded chicken) to get about 22.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top. Place pan in oven and bake for 10 minutes or until crisp and the ends start to get golden brown.

Southwestern Egg Rolls

My friend Chelsie brought these egg rolls to Bunco night a few weeks ago. They were a hot item, and I was lucky to even get one! I got the recipe from her and decided Kyle had to try this! They were a huge hit at our house! Her recipe originally called for avocado ranch, but with the obsession I have with the Cafe Rio Cilantro dressing, I thought it would be a better way to go! I always base my recipe ratings by how quickly my family devours the meal. Well, this one gets a 10! You would've thought I'd given them sugar cookies with how quickly they were grabbing these! Next time we're going to try it with seasoned chicken or steak!

For the egg rolls:
2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers

Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.

In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.

Lightly spray the tops of the egg rolls with cooking spray and bake for 15-17 minutes, flipping them at least once during baking.

Cafe Rio Cilantro Dressing:

2 cups prepared Ranch dressing

1 small bunch cilantro with stems removed

2 large or 4 small tomatillos

1/2 tsp minced garlic

2 tbsp fresh lime juice

1 tsp green Tabasco sauce

Wash cilantro and spin dry. Add cilantro to food processor and pulse until finely chopped Add tomatillos, garlic, lime juice, and green Tabasco sauce to the food processor and pulse until ingredients are finely pureed. add the ranch and pulse just until well combined. Chill for 1-2 hours. Serve.

Blueberry French Toast

My family loved this meal. In truth, we were all surprised we did, though. None of us like soggy bread (who does?) and I have never had a french toast casserole turn out not soggy. But this one actually did! I used 12 slices of bread (we used the Texas toast), which was plenty! And next time I need to cube the cream cheese into smaller chunks and spread out more evenly because it never really melted. The sauce is to DIE for (pass the syrup... and give me a big spoon please!) and quite honestly, the french toast really isn't good without it. But with it... whoa baby, it's dang good! (Recipe from Jessi's sister in law).

Blueberry French Toast

14-16 slices of bread (crusts can be removed if desired)
4 - 8 oz of cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 c milk
1/3 cup maple syrup or honey

Sauce:
1 c sugar
2 T cornstarch
1 c water
1 c blueberries
1 T butter

Cut or tear bread into 1 inch cubes. Place half of the bread cubes in an oiled 9 x 13 inch dish. Cut cream cheese into 1 inch cubes and place over bread. Top with the berries and remaining bread. Beat eggs well, then stir in milk and syrup or honey. Pour over bread mixture. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 25-30 minutes more or until golden brown and center is set. 

In a saucepan, combine sugar, cornstarch and water. Boil mixture for 3 minutes on medium heat, stirring constantly. Stir in blueberries and simmer 8-10 minutes until berries burst. Stir in butter. Serve sauce over individual portions of the toast.

For freezer meal: Mix up the eggs, blueberries, milk and maple syrup in freezer bag. Thaw freezer bag with egg mixture and pour over the bread and cream cheese in the 9x13 pan. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 25-30 minutes more or until golden brown and center is set. Microwave the blueberry syrup (pre-make, let cool and then freeze in ziplock) and pour over individual portions of the toast.

Ground Beef Enchiladas

I got these enchiladas from http://joyful-mommas-kitchen.blogspot.ca. My family liked them well enough but Jessi's family loved them so they are getting posted! It is the perfect freezer meal recipe. Goes together nicely, unthaws well and is all contained in a 9x13.

1 lb ground beef
1/2 cup chopped onion
7 oz can diced green chilies
1/4 cup taco seasoning
3/4 cup water
15 oz can refried beans
8-10 flour tortillas
15 oz can cream of mushroom soup
15 oz can cream of chicken soup
16 oz sour cream
2 cups shredded cheese (3 cheese blend)

Preheat oven to 350. Brown ground beef and onion. Stir in taco seasoning and water. Let cook down over medium heat until water is evaporated. Stir in can of green chilies and can of refried beans. Heat over medium heat until the beans are creamy in the mixture and heated through. Remove from heat. Roll up beef mixture in tortillas and place in 9x13 pan.

In a mixing bowl, mix both cans of soup and sour cream and stir until blended. Top enchiladas with this mixture and cover with cheese. Bake at 350 for 30 minutes until hot and bubbly. Let these set for 15 minutes before serving.

If making as a freezer meal, make sure you let the meat mixture completely cool before assembling.

Slow Cooker Southwestern Beef Wraps

Seriously good stuff going on here! The cilantro is a key must that brings out the flavor. The best is to prep as in directions and then put in freezer ziplock bag. When ready to use, thaw out the day before and then just dump it all in the slow cooker! Heck, make 2 or 3 meals all at once and freeze and you are good to go!

1 medium onion, cut into 1" wedges
2 1/2 lbs beef roast cut into 6 pieces (or be lazy like me and by stew meat :)
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
3/4 tsp salt
1 green pepper, diced
1 can (14 1/2 oz) diced tomatoes, undrained
1 can diced green chilies
2 tbsp chopped fresh cilantro
Flour Tortillas
Sour cream
Salsa

Place onion in slow cooker. Place pieces of beef over onion wedges. Combine spices in a small bowl. Sprinkle half over beef. Turn beef over and sprinkle with the remaining half. Top with green pepper then pour tomatoes and green chilies over all.

Cover and cook on high for 5 hours or low for 8 hours. Drain excess liquid. Remove meat from cooker and shred. Return meat to cooker. Stir in cilantro. To serve fill tortillas with beef mixture. Top with sour cream and salsa.

Shredded Ham (So Good!)

To. Die. For. That is if Jen makes it! For some reason mine was too mustardy... but I stuffed myself on hers and was left drooling for more! I love the flavor and texture of this meat... it reminded me of the amazing sandwich (albeit way too small) pork sandwich I had at Dickey's BBQ. This makes a TON of meat, perfect for other recipes and for freezing!

7 lb butt or shank portion ham
10 oz mustard
1/2 bag brown sugar

Bring ham to a boil with lid on and then simmer for 8 hours (with lid on). Combine brown sugar and mustard to make sauce. Let ham cool, then shred over water in a colander. Add sauce, stir well and put into 9x13 pan. Refrigerate overnight. Bake covered at 300 degrees for 2 hours. Serve on rolls and then use as sweet pork in Cafe Rio burritos and salad!

Tatertot Casserole

I have to admit... I didn't think this one would make the "dang good recipe" list, but boy was I wrong! Another meal from Jessi, my kids couldn't get enough! The perfect double it, freeze it recipe!

1 lb hamburger
1 onion
Brown together and put in bottom of baking dish.

Mix:
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 soup can of water
Pour over hamburger mixture

Arrange tatertots on top. Bake at 350 degrees for 30 min. Enjoy!

Oriental Meatballs

This one is a definite winner! I can't do Chinese... ever since the midnight meeting with the round porcelain, it's been impossible. But these, these I can do! My friend Jessi made these for our family, and they were gone quicker than I could dish myself up! They also freeze beautifully.

1 pound sausage
1/2 cup dry bread crumbs
1/3 cup milk
1 egg
1 tbsp soy sauce
1/2 tsp garlic salt
1/2 tsp onion powder
1/4 tsp pepper
1/4 tsp ginger
-Sweet and Sour Sauce (below)

Combine sausage, bread crumbs, milk, egg, soy sauce, garlic salt, onion powder, pepper and ginger. Shape into balls, using about 2 tsp mixture for each; arrange in 10x15" jelly roll pan. Bake in a preheated 375 oven for 10 minutes. Prepare Sweet-Sour Sauce; pour over meatballs. Bake until sauce is bubbly hot, 10 to 15 minutes longer.

Sweet and Sour Sauce
Combine 1/2 cup vinegar, 1 cup pineapple juice, 1 cup packed brown sugar and 1/2 tsp salt in small saucepan. Dissolve 2 tbsp cornstarch in 2 tbsp water; stir into pineapple mixture. cook over medium heat, stirring constantly until thickened and transparent.

Dang Good Recipes

Hi! My name is Heidi... I'm glad you've stopped by for some dang good recipes! My friend and I do a freezer meal swap once a month. I also belong to a recipe group of 22 women who get together once a month and swap recipes. In order to make the recipes more accessible to all of us, I decided to start this blog! Because I am a picky eater woman of fine tastes I plan to just post the recipes that my family likes and requests again and again; hence: dang good recipes! Feel free to follow along and enjoy some dang good food!