Easy Peach Cobbler

2 large cans sliced peaches
2 cups of flour
2 cups of sugar
2 sticks butter softened
2 tsp baking powder
dash of salt

Drain juice from one can and pour peaches and remaining juice into 13x9 inch pan.  Mix flour, sugar, baking powder, salt and cut in butter till crumbly.  Sprinkle over peaches.  Bake at 350 for 35-40 minutes or until golden brown.  Serve with vanilla ice cream.

Butterscotch Haystacks

1 pkg. butterscotch chips
1 pkg. crunchy Asian noodles

Melt butterscotch chips in microwave slowly in 30 second increments till creamy and smooth.  Mix with noodles and stir.  Spoon small lumps with a tablespoon onto wax paper and allow to set for a couple of hours or stick in the fridge for a bit.

Chicken Tettrazini

2 cups cooked chicken diced or shredded

1 (8 oz) pkg. spaghetti noodles

1 small jar cheez whiz or block velveeta

1 can cream of chicken soup

1 small jar pimentos

1 onion

chopped celery

Cook noodles according to pkg.  Saute celery and onions in butter.  Add cheese to drained noodles and mix well.  Add soup, sauteed veggies, pimentos and chicken.  Spread in a 9x13 baking dish. Bake at 350 for 30 mins.  

Broccoli Cheese Chicken

1 cup cooked diced chicken

1 bunch cooked broccoli florets

 (or pkg. frozen broccoli)

1 can cream of chicken soup

1 8 oz. sour cream

1 cup shredded cheddar cheese

Layer chicken and broccoli on the bottom of an 8x8 baking dish.  Mix soup, sour cream and cheese together and spread over chicken and broccoli.  Sprinkle with extra cheese.  Bake at 350 for 25-30 mins.

Death by Chocolate Cake

1 devils food cake mix

4 oz. pkg. instant chocolate pudding mix

16 oz. sour cream

1 cup melted butter (2 sticks)

5 eggs

2 cups semi-sweet mini chocolate chips

Preheat oven to 350.  Grease 10" bundt pan.  Stir together cake and pudding mix.  Add in sour cream, butter and eggs.  Beat until well combined.  Mix in chocolate chips.  Spoon into pan and bake for 50-60 minutes.  Cool in pan for 10 minutes.  Remove and cool completely.  Sprinkle with powdered sugar.

Hobo Taco Salad

1 can chili

1 can refried beans

shredded cheese

shredded lettuce

chopped tomatoes

sour cream

tortilla chips

black olives

salsa

Mix can of chili and can of refried beans together in a microwavable bowl until heated through 3-4 minutes.  Top chips with meat mixture, lettuce, and any other toppings you fancy.

Chicken Pot Pie

2 Cups cooked shredded chicken

Veggies - can use one can Veg-all, frozen mixed vegetables or canned combo of peas and carrots

1/3 cup butter

1/3 cup chopped onion (optional)

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees. Place pie crust in bottom of pie pan.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken and veggies in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Broccoli and Bowties

12 oz pasta 

1 lb frozen broccoli florets

3 Tbsp butter 

3 Tbsp grated Parmesan 

Salt and pepper to taste 

Pinch crushed red pepper

Bring a pot of water to a boil, then add the pasta. Boil until the pasta is al dente (7-10 minutes). Add the frozen broccoli florets to the boiling pasta water, turn off the heat, and let sit for 1-2 minutes, or until the broccoli is tender-crisp. Drain the pasta and broccoli in a colander.

Transfer the pasta and broccoli back to the pot (with the heat off) or to a bowl and add the butter. Toss until the butter has melted and coated everything. Add the Parmesan, salt, freshly cracked pepper, and red pepper flakes, then toss to coat again. Taste and adjust seasoning as needed.

Crockpot Hawaiian Meatballs

25 Frozen meatballs

1 cup favorite BBQ sauce

1 8 oz can of pineapple chunks with juice

Add meatballs to slow cooker and pour BBQ sauce on top. Then add pineapple and juice.

Cook for 2 to 3 hours on high.  Serve over rice, or on a toothpick as an appetizer, or on a slider as a sandwich.

Crockpot Taco Soup

1 pound ground beef

1 (16 ounce) can light kidney beans, with liquid

1 (15 ounce) can dark kidney beans with liquid

1 (15 ounce) can whole kernel corn, with liquid

 1 (8 ounce) can tomato sauce

2 cups water

2 (14.5 ounce) cans peeled and diced tomatoes

1 (4 ounce) can diced green chile peppers

1 (1.25 ounce) package taco seasoning mix

In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.

Place the ground beef, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Can top with sour cream and fritos.

Chipotle Chicken Bowls

Cook chicken as desired

Cook Rice - Can add chopped cilantro and juice of half of a lime to cooked rice

Spoon rice into bowls and top with any of the following -

black beans, cooked chicken, pico de gallo or salso, corn, chopped lettuce, tomato, avacado, guacamole, sour cream

Walking Tacos

1 lb hamburger meat

1 taco seasoning packet

Single serve bags of chips - Sun Chips, Doritos, or Fritos

Favorite taco toppings such as chopped lettuce, tomatoes, salsa, shredded cheese, or sour cream

Prepare your taco meat according to packet directions.  

Prepare the taco toppings.  Crush the chips in package and open.

Spoon the Taco meat inside and then top with your favorite taco toppings.

Eat straight from a bag!

Frito Pie

Chili - homemade or the can will do
Fritos
Cheese
optional - sour cream or green onions

You can assemble right in the small Fritos bag or dish it up in a bowl.