Grilled Jalapeno Poppers

Grilled Jalepeno Peppers

8 oz cream cheese

1 cup grated cheese

2 tb brown sugar

jalapeno peppers, cut in half then seeded and washed

 

Mix first three ingredients completely. Spoon into pepper halves and put onto foil wrapped grill (not the big bbq grill, a small one like a cookie cooling rack). Grill for 1 hour away from direct fire on the bbq, checking to make sure cheese does not get too brown.

Cheesy Potatoes and Asparagus

Cheesy Potatoes and Asparagus

1/2 stick butter or margarine

6 oz frozen peppers and onions

24 oz frozen hashbrown potatoes (small chipped style)

1 can cream of asparagus soup

3/4 soup can of milk

1 tall can asparagus, drained and chopped

2  Roma tomatoes, chopped

8 oz shredded Velveeta cheese

Seasoning (I use McCormick Perfect Pinch Roasted Garlic & Bell Pepper).

 

Saute peppers and onions in melted butter until soft and translucent.

Microwave potatoes for 5 minutes, or until thawed and soft.

Blend soup with milk.

Mix all ingredients, add seasoning to taste and pour into baking dish. Bake at 350 for 50-60 minutes, stirring once midway through.

 

 

 

Hot Artichoke Spinach Dip

Artichoke Spinach Dip

12 oz frozen spinach, thawed

2 cup  frozen mixed peppers and onions, thawed

8 oz cream cheese, softened

1/2 cup mayo

1/2 cup sour cream

8 oz  shredded mozzarella cheese

1/2 tb minced garlic

24 oz  marinated artichokes, drained

 

Mix well and bake in a covered 1 1/2 quart baking dish at 350 for 40-45 minutes.  Remove cover and stir, then let rest for a few minutes uncovered. It will thicken up.

Crock Pot Roast Beef with Gravy

crock pot roast

 

2 1/2 lb roast

2 onions, chopped

1 lb pkg baby carrots

1 pkg  Lipton Recipe Secrets Golden Onion mix

1 pkg Brown Gravy mix

1 pkg Ranch Dressing mix

 

Rinse roast and add to crock pot with veggies on top.

Dump dry ingredients in quart jar, add hot water to top of jar and mix completely.

Pour over roast and veggies.

Cook 8 hours on low.

Remove roast and veggies from crock pot.

Dip out leftover gravy and add 1 cup of flour (mix well), then simmer on stove until thick.

Husband approved!

 

Potato and Squash Stew

IMG_1767

4 yellow squash,  peeled and sliced

2 potatoes,  peeled and chopped

1 onion, chopped

1 tsp minced garlic

1 stick margarine

1 can cream of broccoli soup

1 soup can of milk

1 cup cottage cheese

1 cup grated cheese

1 heaping tb corn starch

 

Boil squash, potatoes and onions with garlic in stock pot until tender . Drain, return to pot and add butter. Mix  broccoli soup , milk, cottage cheese and grated cheese. Add to stew.

Remove a cup or so of hot liquid from stew and mix in cornstarch         ( make sure there are no lumps), then return to pot. Simmer until thick and cheese is melted.

Top with your choice of seasonings. I used Perfect Pinch Roasted Garlic and Bell Pepper.

Not very pretty, but tastes really good!