Prep Time 10 Min
Cook Time 40 Min
Ready in 50 Min

Ingredients

1 pound lean top round steak, cut into thin strips
1 tablespoon vegetable oil
2 (15 ounce) cans Pinto Beans
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1/2 cup water
1/2 cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped sweet red pepper
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Directions

In a large pan, cook meat in oil until browned on all sides; drain.

Add remaining ingredients; stir to combine. Bring to a boil; cover, reduce heat and cook for 30 to 40 minutes or until meat is tender.

8 Pieces

Ingredients

1 (4 pound) whole chicken, cut into pieces
salt and pepper to taste
1/2 cup honey
1 tablespoon garlic powder
1 packet chicken bouillon granules
2 cups all-purpose flour
1 quart vegetable oil for frying

Directions

Season chicken pieces with salt and pepper, then coat each seasoned chicken piece with honey.

In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules and flour. Dredge honey coated chicken pieces in flour mixture, coating completely.

Fill a large, heavy skillet with oil to a depth of one inch. Heat over medium-high heat.

Fry chicken for at least 5 minutes per side, until no longer pink and juices run clear.

Prep Time 10 Min
Cook Time 15 Min
Ready in 25 Min

4 Servings

Ingredients

1 (12 ounce) package penne pasta
2 tablespoons olive oil, divided
6 slices bacon, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes
1 bunch fresh spinach, rinsed and torn into bite-size pieces

Directions

Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.

Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.

Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

Prep Time 10 Min
Cook Time 8 Hrs
Ready in 8 Hrs 10 Min

5 Servings

Ingredients

6 skinless, boneless chicken breast halves
salt and pepper to taste
paprika to taste
1/2 cup dry white wine
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can sliced mushrooms, drained
1 cup sour cream
1/4 cup all-purpose flour

Directions

Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.

In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.

Cover, and cook on Low for 6 to 8 hours.

Prep Time 10 Min
Cook Time 50 Min
Ready In 1 Hr

8 Servings

Ingredients

1 boneless pork loin roast (3 to 3-1/2 pounds)
1/2 cup chopped green onions
2-1/4 cups chicken broth, divided
1/4 cup red wine vinegar
2 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 teaspoon salt, optional
2 tablespoons cornstarch
1/4 cup cold water

Directions

Place roast in a large resealable plastic bag or glass container. Combine onions, 1/4 cup broth, vinegar, oil, garlic, rosemary and pepper; pour over roast. Cover and refrigerate for 4-8 hours, turning occasionally. Remove roast and place with fat side up in an ungreased shallow roasting pan.

Combine marinade with remaining broth; pour over roast. Sprinkle with salt if desired. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a meat thermometer reads 160°-170°. Remove roast to a warm serving platter; let stand for 10 minutes before slicing.

Meanwhile, skim fat from pan juices. Combine cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; boil and stir for 2 minutes. Serve with the roast.

Prep Time 10 Min
Cook Time 50 Min
Ready In 1 Hr

6 servings

Ingredients

6 skinless, boneless chicken breasts
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
2 cups herb-seasoned stuffing mix
1/4 cup butter

Directions

Preheat oven to 350 degrees F (175 degrees C).

Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.

Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.

Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!

Prep Time 15 Min
Cook Time 45 Min
Ready In 55 Min

12 Servings

Ingredients

3 (15 ounce) cans Green Beans
1 (10 ounce) can Cream of Celery Soup
1 cup Milk
2 cups Shredded Cheddar Cheese
1 (3 ounce) can French Fried Onions

Directions

Combine milk and cream of celery soup and mix to together until there are no lumps.

Mix the green beans, cheese, and soup together in a casserole dish.

Place the French Fried Onions over the entire top of the casserole.

Bake at 350 degrees for 30 minutes.

Prep Time 10 Min
Cook Time 7 Min
Ready In 17 Min

Ingredients

5 cups turkey stock with pan drippings
1 (10.75 ounce) can condensed cream of chicken soup
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1 cup milk
1/3 cup all-purpose flour

Directions

Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer.
Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.

Prep Time 45 Min
Cook Time 30 Min
Ready In 1 Hr 15 Min

8 Servings

Ingredients

2 (6 ounce) packages cornbread stuffing mix
1 pound ground pork sausage
1 onion, chopped
4 stalks celery, chopped
2 tablespoons butter, melted
1 teaspoon poultry seasoning
1 (14.5 ounce) can chicken broth

Directions

Prepare cornbread stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown; drain.
In a large bowl, mix cornbread stuffing, sausage, onion, celery, butter, poultry seasoning and desired amount of chicken broth.
Transfer mixture to a medium baking dish. Cover, and bake 30 minutes in the preheated oven, until lightly browned.

Photo courtesy Family Fun

Prep Time 20 Min
Cook Time 1 Hr
Ready In 1 Hr 20 Min

8 Servings

Ingredients
1 tablespoon butter
2 shallots, thinly sliced
2 pears - peeled, cored and sliced
1/3 cup dry white wine
1/2 teaspoon brown sugar
1/2 teaspoon chopped fresh thyme
salt and pepper to taste
1 (8 ounce) round loaf sourdough bread
1 (8 ounce) round Brie cheese
1/2 cup slivered almonds
Assorted crackers

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside.
3. Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around it’s edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.
4. Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet.
5. Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.