Honey Cups

I found this recipe in a cookbook and wanted to try it so bad!  I had everything but the cornflakes--but, I always have honey bunches of oats!  So I substitued that and they turned out great!!  I do think that they would hold together a little better with the cornflakes though. Such a great, fun snack to have.  Enjoy!!

4 cups cornflakes (or Honey Bunches of Oats)
1/3 cup butter
1 TB. honey
1/3 cup brown sugar
Muffin tin liners

Melt butter, sugar and honey together until frothy.  Pour over cereal and toss.  Place into liners and bake for 10 minutes at 250 degrees.

Momma's Meatloaf

this is the meatloaf that i grew up eating.  my husband claims that it is not a meatloaf--he may be right (don't tell him), but it's meatloaf to me.  i especially love it because it is topped with potatoes and carrots, making it a complete meal in one!  enjoy!!


1/2lb. ground beef
1/2lb. ground pork
1 egg
small onion, chopped finely
small can of tomato sauce
saltine crackers, crumbled
salt/pepper, to taste
*ketchup

potatoes, washed (i don't peel ours but you can) and sliced lengthwise (about a quarter of an inch thick)
carrots, washed/peeled and cut and sliced lengthwise

combine all of the ingrediants (except ketchup!) using your hands, making sure to blend it all together well.  press into a casserole dish.  squirt ketchup over the top--i don't cover it completely.  put one layer of potatoes and carrots on top--more than one layer will prevent the potatoes and carrots from cooking all the way through.  cover with foil and bake for 1 1/2-2 hours or until potatoes and carrots are tender. 

Enchilada Casser-Ole

This is a new recipe for my family and we LOVED it!!  We eat Mexican dishes often, so I am always looking for different variations.  This one is definitely a keeper!  Enjoy!!


1 lb. lean ground beef
1 small onion, chopped
2 cups salsa
1 can (15oz) black beans, drained and rinsed
1/4 cup reduced-fat Italian dressing
1 pkg. reduced-sodium taco seasoning
1/4 tsp. ground cumin
6 flour tortillas (8in)
3/4 cup reduced-fat sour cream
3 cups shredded Mexican cheese blend

shredded lettuce
chopped tomato
fresh cilantro

In a large skillet, cook beef and onion; drain.  Stir in salsa, beans, dressing, taco seasoning and cumin.  Place 2 tortillas on the bottom of a casserole dish coated with cooking spray.  Spread 1/4 cup of sour cream onto tortillas.  Layer with 1/3 of beef mixture and spread 1 cup of cheese on top of that.  Repeat two times.

Cover and bake at 400 degrees for 25 minutes.  Uncover and bake another 5-10 minutes (I usually turn my broiler on for a minute or two at the end to make the cheese bubble).  Let cool for 10 minutes before cutting (I serve mine like you would lasagna).  Top with lettuce, tomato and fresh cilantro! 

Creamy Chicken Angel Hair Pasta

 This pasta has been a huge hit in our family!  I found it online (Taste of Home) and tweaked it a little to our liking and we just LOVE it!  Great for company!  Enjoy!!

1 package (16 ounces) angel hair pasta

1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch cubes  (I put the frozen chicken breasts into a crock pot in the morning and cook it all day on low--do not add anything!  When it's cooked all the way through, I remove it and cube it and then continue to follow the directions.)

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons olive oil, divided

1 large carrot, diced

2 tablespoons butter

1 medium onion, chopped

3 large garlic cloves, minced

2 cups heavy whipping cream

5 bacon strips, cooked and crumbled

3 tablespoons lemon juice

1 teaspoon Italian seasoning

1 cup shredded Parmesan cheese

In a large skillet, saute the chicken, salt and pepper in 2 tablespoons oil until slightly browned. Remove and keep warm.

In the same skillet, saute carrot in butter and remaining oil for 1 minute. Add onion and saute 3-4 minutes longer or until tender. Add garlic; cook for 1 minute.

Stir in the cream, lemon juice, and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly thickened, stirring constantly. Return chicken to the pan.

Cook pasta according to package directions. Drain pasta; toss with chicken mixture. Garnish with cheese and crumbled bacon!

Cheeseburger Soup

I think it's safe to say that this is my favorite soup!  It's perfect for cold, rainy days and kids love it!  We like to eat ours with crusty bread (usually sourdough) for dipping!  Enjoy!

1/2 pound ground beef

3/4 cup chopped onion
3/4 cup shredded carrots
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (diced small)
1/4 cup all-purpose flour
16 ounces Velveeta cheese
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.