Heather's funfetti dip

1 box funfetti cake mix

16 oz vanilla yogurt 

16 oz cool whip

Mix together and serve w pretzels

Easy taco casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

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Easy chicken dinner

4-6 chicken breast
Red potatoes
Green beans
Italian dressing packet
Stick of butter

grease 9 x13 dish

place chicken breast in center
cubed red potatoes on left of chicken
Green beans on right of chicken

Sprinkle with Italian dressing
Melt butter and pour over top

Cover with reynolds wrap

Bake 350 for 1 hours

3 envelope roast

3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Snickerdoodle cake

1 1/2 c. all-purpose flour

1 1/2 c. cake flour

1 Tbl. baking powder

1/2 tsp. salt

1 Tbl. cinnamon

1 c. (2 sticks) unsalted butter, softened

1 3/4 c. sugar

4 large eggs

2 tsp. vanilla extract

1 1/4 c. milk

Brown Sugar Cinnamon Buttercream

1 c. (2 sticks) unsalted butter, softened

1/4 c. brown sugar

2 tsp. vanilla extract

1/2 tsp. cinnamon

4 c. powdered sugar

milk, if needed to reach desired consistency

Preheat oven to 325 degrees.  In a medium bowl, stir together the all-purpose flour, cake flour, baking powder, salt and cinnamon; set aside.  In a separate bowl, cream together the butter and sugar and light and fluffy.  Add the eggs, one at a time, beating after each.  Add the vanilla.  Add the dry ingredients alternately with the milk, starting and ending with dry.  Spread batter evenly into a greased 12x18-inch jelly roll pan.  Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool completely.

For the buttercream: Beat butter, brown sugar, vanilla and cinnamon until light and fluffy and the brown sugar is dissolved.  Add powdered sugar, one cup at a time, beating until smooth and creamy.  Add milk, if needed as you go, to reach desired creamy consistency.  Spread over cooled cake.  

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Baked chesse grits

Ingredients:
1 pound Velveeta cheese
6 cups salted water
1 1/2 cup grits
1 stick butter or margarine
1 teaspoon salt
1 tablespoon Tabasco
3 beaten eggs

Directions:
Grate cheese into a large mixing bowl. Bring water to a boil. Stir grits into water. Boil 5 minutes. The grits will be thin.

Add hot grits to cheese. Then add butter, salt, Tabasco and eggs. Bake at 350 degrees F for 35 minutes or until set.

~Don Redden

Brown rice and black beans

FOR THE BEANS
8 cups water, plus more if needed
1 bag (1 pound) dried black beans, picked over, rinsed, and drained
2 medium onions, quartered
5 garlic cloves, smashed
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper

FOR THE RICE
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
Coarse salt and freshly ground pepper
2 cups long-grain brown rice
3 1/2 cups water

Directions
Make the beans: Bring water, beans, onions, garlic, vinegar, 1 tablespoon salt, and 1 teaspoon pepper to a simmer in a medium pot. Cook, stirring occasionally, until beans are tender, about 1 1/2 hours. (Add more water, 1/4 cup at a time, if needed.) Season with salt and pepper.

Meanwhile, make the rice: Heat oil in a medium saucepan over medium-high heat. Cook onion and garlic until onion is soft, about 5 minutes. Add 2 teaspoons salt, teaspoon pepper, and the rice. Cook until rice is slightly toasted, about 3 minutes. Add water, and bring to a simmer. Reduce heat to low, and gently simmer, covered, until rice absorbs water, 25 to 30 minutes. Remove from heat; let stand, covered, for 10 minutes. Fluff rice with a fork, and season with salt and pepper. Serve topped with beans.

Cook's Note
Serving idea: Serve beans and rice with fresh cilantro, diced red onion, chopped tomato, cubed avocado, sour cream, shredded cheese, and hot sauce.