2 pounds ground beef 1 (10.5 ounce) can condensed French onion soup 1 packet McCormick mushroom gravy mix 1 packet McCormick onion gravy mix 1 Tbsp. flour 1/4 cup ketchup 1 Tbsp. Worcestershire sauce 1 egg 2 slices dried bread (crumbed) or equivalent bread crumbs 2.25 cups water 16 oz. mushrooms 1 medium onion diced
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6 Roma tomatoes, chopped 4 garlic cloves, minced 3 seeded and minced jalapenos, 1 habanero pepper (chopped, keep the seeds too) 1 red bell pepper, fine dice 1/2 red onion, fine chopped 1 tablespoon olive oil 1 lime, juiced 1 tablespoon Chili powder salt to taste In a bowl, combine all ingredients. I use a
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4 ounce cream cheese 3 Tbsp. salsa 4 (6”) flour tortillas ½ cup shredded cheddar cheese ¼ tsp. chili powder Mix together cream cheese, salsa, cheddar cheese and chili powder. Spread on tortillas and roll tightly. Chill at least an hour. Cut into slices ½” thick.

Ingredients: 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet SAVE $ 1 lb spicy or mild bulk pork sausage 1 package (8 oz) cream cheese 2 cups shredded sharp Cheddar cheese (8 oz) Directions: 1) Heat oven to 375°F. 2) If using
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30 ounces frozen hash brown potatoes 1 pound sausage (ground, browned and drained) 2 cups cheddar cheese, shredded 1/2 cup mozzarella cheese, shredded 1 onion (diced) 1 red peppers (diced) 12 eggs 1/2 cup milk 1/2 teaspoon salt 1/4 teaspoon black pepper Spray a 6 quart slow cooker with non-stick cooking spray (you cannot make
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1 pound breakfast sausage, hot or mild 1/3 cup all-purpose flour 3 to 4 cups whole milk, more to taste 1/2 teaspoon seasoned salt 2 teaspoons freshly ground black pepper, more to taste Biscuits, warmed, for serving Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half
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Ingredients: 1½ c shredded coconut1½ c graham cracker crumbs1½ c chopped pecans1½ c sugar1 c egg whites (4 to 5 egg whites)1 pie crust, homemade or bought Directions: PREHEAT the oven to 350°F.COMBINE the coconut, graham cracker crumbs, pecans, and sugar in a medium bowl.Mix in the egg whites (do not beat them first).Pour the
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1 head lettuce 1 cup diced celery 4 chopped hard boiled eggs 10 ounces frozen peas (thawed) ½ cup diced green pepper 1 medium onion, chopped 2 cups salad dressing 2 Tbsp. sugar 8 slices cooked crumbled bacon ½ cup shredded cheddar cheese Sliced cucumbers if desired Tear lettuce into bite sized pieces and put
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1 package cream cheese ½ cup sour cream ¼ cup mayo 1 cup shrimp cocktail sauce 2 cups shredded cheddar cheese 2 cans shrimp, drained and rinsed 3 green onions, sliced ¾ cup tomato, finely chopped In a small mixing bowl beat cream cheese, sour cream and mayo until smooth. Spread on a 12” planter.
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Ingredients 2 tablespoons olive oil, divided 3 (6-oz.) skinless, boneless chicken breasts 1 teaspoon kosher salt, divided 1 teaspoon freshly ground black pepper, divided 3 cups unsalted chicken stock (such as Swanson), divided 2.8 ounces all-purpose flour (about 1/2 cup) 1 1/2 cups chopped yellow onion 1 cup diagonally cut carrot 2 teaspoons minced garlic
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