Crock Pot Cheesy Broccoli and Cauliflower Soup

broc soup

1 head cauliflower, chopped small

12 oz chopped frozen broccoli

4-5 cups milk

12 oz evaporated milk

1 can cream of asparagus soup

1 stick margarine

1 green pepper, chopped

1 onion, chopped

8 oz shredded Velveeta cheese

12 oz cream cheese, softened

Saute chopped onion and green pepper in margarine.

Stir all ingredients together in large bowl and pour into crock pot.

Cook on low for 6 hours.

Deviled Egg Potato Salad

Found the basic recipe online at Dallas Morning News and tweaked it.  Very similar in appearance to Favorite Potato Salad, but the taste is a wee bit different.


deviled egg potato salad



3 eggs, hardboiled

3/4 lb new potatoes, chopped small and boiled til tender

1 tb balsamic vinegar

4 oz cream cheese, cubed

1/2 tsp mustard

1/8 cup mayo

1/8 cup chipped onions

1/2 to 1 cup chipped sweet pickles

Smoked paprika


Drain potatoes.

Remove the egg yolks, reserving the whites.

Mix all  ingredients except egg whites and potatoes.

Mash the egg whites with a fork.

Fold in egg whites and potatoes.

Season with salt and a dash of sugar.

Top with smoked paprika.

Be careful when stirring to not completely mash the potatoes, you want to keep the chunky texture.






EZ Mac and Cheese with Corn

corn mac cheese


1 box Velveeta Shells and Cheese

1 can corn, drained

1 can Rotel, drained

1 large spoonful of sour cream

1 large spoonful of butter

handful of Velveeta shreds

sprinkle of sugar



Prepare shells per box instructions, returning to same pan when finished.

Add all other ingredients and stir until butter, cheese and sour cream are melted.

Quick and delicious!

BBQ Baked Beans



6 slices bacon

1 onion, chopped

1/2 cup frozen bell peppers

2 cans pork and beans

1/2 cup bbq sauce

1/4 cup molasses

1/4 cup brown sugar

1 TB Worcestershire

1 tsp mustard


Pan fry bacon until half way browned.

Remove fried bacon from pan and reserve.

Saute onions and peppers in pan with remaining bacon grease until soft and done.

Stir all ingredients except fried bacon together.

Pour into baking dish and top with fried bacon.

Bake at 325 for 2 hours.




Potato Pepper Nachos

potato pepper nachos

2 large potatoes,  scrubbed clean and sliced into 1/4 inch rounds

Vegetable oil, enough to coat potato rounds

About 2 cups frozen bell peppers, sauteed in butter until soft

About 1 1/2 cups grated cheese  (I used Velveeta)

Preheat oven to 400.


Spray baking sheet with vegetable oil spray.

Place potato rounds in bowl, drizzle with vegetable oil and coat evenly.

Layer rounds on baking sheet in single layer.

Top with favorite seasonings (I used McCormick Perfect Pinch Roasted Garlic and Bell Pepper)

Bake at 400 for 40 minutes, flipping over halfway through.

Turn off oven and remove baking sheet.

Top rounds with shredded cheese and sauteed bell peppers and return to oven for a few minutes to melt cheese.

I did not measure anything exactly, this is a  very forgiving recipe. You can add/take away ingredients to your hearts content!