Pioneer Woman saves the day again...

I've seen so many links back to this recipe for Pioneer Woman's Lasagna. Of course, we all make the best Lasagna....anyway...several people actually say she does. http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/

Chicken Spaghetti

This recipe is from Pioneer Woman's website and it looks awesome. http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/

Mexican Roll-ups

6 - 8 or 10 inch tortillas
8oz pkg. of Cream Cheese
8oz of sour cream
1 cup of shredded cheese
4 oz of jalapeño peppers ( I don't use this much, maybe half)
4 oz of chopped black olives
4 oz of chopped green onion
sprinkle of garlic powder
salt and pepper

Mix all ingredients except tortillas in a bowl. Spread a layer of cheese mixture on a tortilla and roll up. Allow to sit over night in the refrigerator before cutting. Roll-ups will look like pinwheels, but are spicy.

Pepperocini Roast

Something different to do to your roast:


One Beef Roast (I usually get a 2 lb roast - pot roast)
1 Jar of Regular Pepperocinis (next to the banana peppers and pickles at the grocery)
One cup of water
1 half of a large or medium onion quartered
Salt and Pepper

Put all ingredients in your crockpot/slow cooker for 8 hours

Pepperocinis give the meat a great flavor kick.

Serve with favorite sides.

Mini Pumpkin Pies

This recipe has a very "semi-homemade" feel to it:

1 30 oz. can Libby's Easy Pumpkin Pie Mix (this is the only size available)
2/3 cup evaporated milk
2 eggs, beaten
frozen mini fillo shells

Mix well. Use mixture to fill mini fillo shells. Bake 15-20 minutes at 425 degrees. One batch will easily fill 60+ mini shells.

Serving suggestions -- top with whipped cream and cinnamon.

Chili Overnight

Ingredients

• 1 1/2 pounds ground beef, browned and drained
• 1 Tablespoon EVOO (extra virgin olive oil)
• 1 large onion, chopped
• 2 teaspoons minced garlic

• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 green bell pepper, seeded and chopped
• 4 Tablespoons chili powder
• 2 teaspoons garlic powder
• 2 teaspoons cayenne pepper
• 3 Tablespoons ground cumin
• 1 Tablespoon Worcestershire sauce

• 1 teaspoon hot pepper sauce
• 3 cups canned light red kidney beans, drained
• 2 cups canned diced tomatoes, drained
• 3 cups tomato sauce

Directions
Cook ground beef and drain fat. Sauté onion, green pepper, garlic, salt and pepper in olive oil until onions start to caramelize and peppers are tender. In a large pot, add ground beef, onion/pepper mix, chili powder, garlic powder, cayenne pepper, cumin, Worcestershire sauce, and hot pepper sauce. Cook on low until heated through. Add beans, tomatoes, and tomato sauce and gently bring to a boil. Reduce heat and simmer for 15 minutes then turn off heat and allow to cool. Refrigerate overnight. Reheat when ready to serve.

Eat your Veggies!!

Our new favorite thing is roasted vegetables. They are so flavorful and healthy.
Here is how I do it.

Preheat oven to 400 - 450 (depending on how hot it gets at your house)

Clean vegetables such as broccoli, asparagus, or zucchini
Place in a bowl and toss with the following:
Olive oil (enough to coat)
Salt and pepper
Lemon (a few squeezes)
Garlic (I use the diced garlic in a jar, but the powdered stuff will work fine too)

Coat evenly
Place on a cookie sheet or other oven safe pan
Let roast for 10 - 15 minutes (turn halfway through)

*NOTE: I let the broccoli roast for too long on one side and it cooks really fast so keep an eye one it.