Pea Salad

2 16 oz bag of frozen peas
1 lbs fat back bacon
1 med red onion
16 oz sour cream
Lawry's seasoned salt

Thaw peas in warm water, DO NOT MICROWAVE. cut up bacon into bite size pieces, cook and drain. cut up about 1/4 -1/2 of your onion. Be careful not to use to much onion. Mix first three ingredients in bowl, slowly add in sour cream (at least half of container if not all) until peas are covered add in Lawry's to taste.

Blueberry Muffin French Toast

6 1/4 c. All Purpose flour
1 Tbl. + 1 tsp. Baking Powder
1/2 tsp. Salt
20 oz. Unsalted Butter
3 c. Sugar
1 tsp. Vanilla
5 Whole Eggs
1 1/2 c. Fresh Blueberries

Cream butter and sugar until light and fluffy. Adds eggs and vanilla. Beat until incorporated. Scrape down sides of the bowl. Add dry ingredients. Beat until well combined. Add blueberries. Mix briefly. Spread into a greased 9x12 pan. Bake 350 degrees for about an hour. Cut into squares and dip in an egg wash just as you would with french toast. Fry in butter on a griddle to 'toast' each side. Serve with cream cheese frosting.

Cream Cheese Frosting

3 lbs cream cheese
3 cups sugar
2 cups fresh blueberries
1 tsp vanilla
1/2 tsp salt

whip it up and serve on top

Individual Cherry Cheesecakes

24 cupcake liners
24 vanilla wafers
3 8-oz. packages of cream cheese
1 c. sugar
4 eggs
2 Tbl. lemon juice
1 can cherry pie filling

Mix sugar, cream cheese, eggs and lemon juice until smooth and creamy. Line muffin tins with the cupcake liners. Drop 1 vanilla wafer in the bottom of each liner. Spoon cream cheese mixture on top of vanilla wafer, filling each cup about 3/4 full. Bake at 350° for 18-20 minutes. Chill. When cool, spoon pie filling on top. Refrigerate for 1 hour. Makes 24 individual cheesecakes.

Skillet

1 lb. hamburger
minced onion
1/2 tsp. oregano
salt & pepper
5 c. elbow macaroni (un-cooked)
5 chicken bouillon cubes
5 c. hot water (approx.)
1-2 cans evaporated milk
2-3 c. grated cheddar cheese

Brown hamburger seasoning it with salt, pepper and minced onion to taste. I also add the oregano and chicken bouillon at this point. When hamburger is completely browned, drain if necessary. Mix dry macaroni in with the hamburger mixture. Add enough water to just barely cover macaroni. If you add too much water at this point, just add a little more macaroni so the noodle/hamburger mixture is just covered. Bring to a boil, cover and reduce heat. Simmer for approx. 15 minutes or until noodles are tender. Add evaporated milk and cheese. Stir until cheese melts and serve.

This is one of our most favorite meals. I love it because the skillet is the only pan that gets dirty:). I always use 2 cans of milk and I never measure my cheese. I just add about 3 handfuls or so. You could also substitute the chicken bouillon and water for chicken broth/stock. Easy and delicious... it doesn't get any better than that!

Caramel Pudding Cake

2 T. butter
1 c. sugar
1 egg
1/2 tsp. salt
1 c. milk
2 c. flour
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1 c. raisins (optional)
1 c. nuts (optional)

Cream butter and sugar. Add egg and mix well. Add dry ingredients alternately with milk. Spread in a greased 9x13 cake pan and pour hot caramel sauce over all of it. Bake for 30 minutes at 350°.

Caramel Sauce:
2 c. brown sugar
1 cube butter or margarine
3 c. water

Bring to a boil and pour over cake batter. Bake at 350 for 30 minutes. Serve either warm or cold with ice cream or whipping cream. This is a Sunday afternoon favorite at our house. It works well in a dutch oven also.

Crock-pot Cake

Crock-pot Cake

1 large box instant chocolate pudding
1 small box instant chocolate pudding
3 cups milk

(for richer 'filling' use 2 large
boxes and omit the small box)

Whisk together and pour into your crock-pot. A crock pot liner works great but if you don't have one, be sure to spray it good with pam.

1 box chocolate cake mix (prepared according to the directions)

Pour this slowly over the pudding in the crock-pot - DO NOT MIX THESE
TOGETHER!!!

Cover and cook for 2 ½ hours on low setting. Let it sit, covered, for an
additional 30 minutes so the pudding will set up. You can serve it warm with whipped topping or ice cream. It is good chilled too. I'm sure you could experiment with different flavors too.

Tip: put a couple of paper towels between your crock pot and the lid. That keeps the water from dripping onto you cake.

French Dip au Jus

3-4 lb sirloin roast
2 c. beef broth
2/3 c. brown sugar, packed
1/4 t. seasoning salt
1 t. liquid smoke
1/3 c. soy sauce
Cook in 5 quart slow cooker for 1 hour on high, then 9 hours on low. Shred and serve on bun with swiss or provolone cheese. Use broth for dipping.

*This is the meat we had for Peyton's Blessing. A few people asked me for the recipe, so here it is. :)

Scott's Cranberry Pineapple Salad

Mix:
1 c. chopped fresh cranberries
3/4 c. sugar
Chill in fridge for 2 hours.

Mix:
1 pint whipped whipping cream (no sugar added)
1 20-oz can crushed pineapple, drained
1/2 large package of mini marshmallows
Chill in fridge for 2 hours.

Mix both together. Re-chill and serve.
(Can add nuts if you want and I think pomegranate seeds would be a delicious add-in.)

Scott brought this salad to our Berlin Family Christmas party and it is delicious. I have already made it twice since and everyone that tastes it seems to agree. Thanks Scott!