Crock pot Mexican White Cheese dip

• 1 crock pot (I like to use the 1.5 quart crock pot )
• 1 lb of white American Cheese - chopped up
• 1 can of diced green chilies, 4.5 oz
• 1 tsp of chili powder
• 1 tsp of cumin
• 1 tsp of garlic salt
• ½ cup of milk (might need to add another ½ cup of milk)

1. In a 1.5 quart crock pot , add the chopped White American Cheese. I find my White american cheese in the deli section.
2. add green chilies, milk, and seasonings.
3. Stir. Cook on low until melted - stirring occasionally

http://www.eatingonadime.com/best-crock-pot-white-cheese-dip-recipe/

Coleslaw dressing

1/2 cup mayo

1/3 cup sugar

1/4 cup milk

1/4 buttermilk

2 1/2 T Lemon juice

1 1/2 T vinegar

1/2 t salt 

1/8 t pepper

pour over shredded cabbage

Pineapple Orange Trifle

Ingredients
1 can (14 ounces) pineapple tidbits
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 cup (8 ounces) sour cream
1 can (11 ounces) mandarin oranges, drained
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
1/2 teaspoon orange extract
1/3 cup flaked coconut, toasted

Directions
Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a large bowl, whisk the milk, pineapple juice and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream; fold in oranges and pineapple.
Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the pudding mixture. Repeat layers twice. Cover and refrigerate for 3 hours. Combine whipped topping and extract; spread over the top. Sprinkle with coconut. Yield: 12 servings.

https://www.facebook.com/Addicted2PinterestRecipes/?fref=nf

Shepherd's Pie

In a 9 X 13 pan layer the following:

2 lbs. ground beef or turkey browned with minced garlic and drained

bag of frozen corn

2-3 small packages Roasted Garlic Mashed potatoes (prepared per package instructions)

Shredded cheddar cheese (I use sharp, but any will do)

Bake 350 for 45 min or until heated through

Special Thanks to Kathy Hughes

Mexican dip

8 oz. cr. cheese 

2 T Miracle Whip

Salsa

Grated Cheese

Soften cream cheese in a pie plate.  

Mix in Miracle Whip with a fork and spread in bottom of pie plate.  

Top with salsa then cheese.  

Microwave until cheese melts.

Special thanks to Kathy Hughes

Creamed Corn

16 oz. yellow extra sweet frozen corn

16 oz. white extra sweet frozen corn

8 oz. cream cheese

¼ cup sugar

1 stick of butter

Melt butter, cream cheese and sugar together.  Fold in corn and heat through.

Thanks to Kathy Hughes

5 minute marinated skirt steak

• 1 cup packed light or dark brown sugar
• 1/4 cup balsamic vinegar
• 2 Tbs. Worcestershire sauce
• 3 medium cloves garlic, coarsely chopped
• 2 Tbs. coarsely chopped fresh rosemary
• 1-1/2 lb. skirt steak, trimmed of excess surface fat
• Kosher salt and freshly ground black pepper

TIP:

Looking at a raw skirt steak, it’s easy to see the lines of fat within the striations of meat. Don’t try to remove it. The fat adds flavor and bastes the meat as it melts away during cooking.

Combine the sugar, vinegar, Worcestershire, garlic, and rosemary in a baking dish or zip-top bag large enough to hold the steak. Add the steak and turn to coat. Let sit at room temperature for at least 5 minutes and up to an hour.

Prepare a high (500°F to 600°F) charcoal or gas grill fire. Take the steak out of the marinade and season both sides generously with salt and pepper. Cut into smaller pieces to make grilling more manageable, if you like.

Grill, flipping once, until grill marks form on both sides and cooked to your liking, about 3 minutes per side for medium rare (135°F). Transfer to a cutting board and let rest for 5 minutes. Slice against the grain and serve.

nutrition information (per serving): 
Calories (kcal): 320, Fat Calories (kcal): 120, Fat (g): 14, Saturated Fat (g): 4.5, Polyunsaturated Fat (g): 0.5, Monounsaturated Fat (g): 6, Cholesterol (mg): 115, Sodium (mg): 380, Carbohydrates (g): 11, Fiber(g): 0, Protein (g): 38

http://www.finecooking.com/recipes/marinated-grilled-skirt-steak.aspx

Crockpot Mac n cheese

Mac&Cheese

16 oz macaroni
2 sticks of butter
6 cups of grated cheddar cheese (I usually use the cubed Colby and Monterey Jack)
2-12 oz cans of evaporated milk
6 eggs
2 cups of milk

DIRECTIONS:
1)melt butter in crock pot
2)cook macaroni on stove & pour in crock pot when cooked
3) mix in all other ingredients
4) cooking low 3 hours

Blueberry Baked Oatmeal

BLUEBERRY BAKED OATMEAL
Author: Laura Fuentes
Serves: 8 servings

Blueberry Baked Oatmeal This hearty breakfast bake comes together quickly and is the perfect satisfying breakfast for a busy morning. The fresh berries add that fresh fruity flavor and a hint of sweetness we all love.
INGREDIENTS
2 cups rolled oats
1 teaspoon baking powder
½ teaspoon salt
⅓ cup honey
2 cups milk
1 large egg
2 tablespoons melted butter, melted
2 teaspoons vanilla extract
1½ cup fresh or frozen blueberries
INSTRUCTIONS
Preheat the oven to 375F and grease a 9 x 9 inch square baking dish.
In a medium mixing bowl, combine oats, baking powder, and salt.
In a large bowl, combine honey, milk, egg, melted butter, and vanilla extract. Add oat mixture into the large bowl and combine all ingredients to form a thick oat batter. Add blueberries to the large bowl and fold with a spatula to combine.
Pour oatmeal mixture into baking dish. Arrange blueberries to make sure they are evenly distributed throughout.
Baked 35 minutes in the preheated oven until the top is golden and the oat mixture is set. Remove from oven and allow mixture to cool slightly prior to serving.


Personal Note: I used a mixture of blackberries and blueberries it was delicious, thanks Rachel Travis for sharing.