I have been trying out LOTS of recipes that I have been finding on Pinterest lately, so instead of making them all posts, I will be adding them to the recipes page on my blog. Check them out- they are pretty darn tasty! They include:

Mississippi Sin Dip

Cake Batter Pudding Cookies

Peanut Butter M&M Bars

Fluffy Chocolate Chip Cookies

More to be added later- as soon as I get to make some more of the recipes I am pinning!

Thanks for all the comments on my latest TRDC post. And since some of you asked for the recipe for the Chicken and Stuffing Casserole, here it is!  

Katie at Sluiter Nation has a BlogHop going on today ALL about crock pot recipes!

I LOVE my crock pot. I probably use it once a week, all year long. It is just that awesome. SO, here is my recipe for Pot Roast- one of my hubby’s favorites!

You need:
2-4lb roast- chuck roast, arm roast, whatever you have is fine.
1 pkg Onion Soup Mix
carrots
1 can diced tomatoes
water (1/8-1/4 cup)

Put the roast in the crock pot, cover with everything putting the Onion Soup mix on last. Cover and cook for 6-8 hours. Boom. Serve with steamed veggies or mashed potatoes.

Super easy, super yummy!

Last week, I was telling my bff Jacqui that I had a box of jumbo shells in my pantry that I really needed to use, and she instantly told me about this amazing recipe. I made it Monday night and Brandon raved about it! It was really easy, really yummy, and if you follow the directions below you can make enough for 2 batches- they freeze well! 




Taco Filled Pasta Shells

I wanted to make this soup over the weekend, but since we were all sick, the only kind of soup I wanted was Chicken Noodle. I made it Monday and it was SO good! I omitted the mushrooms because I don’t like mushrooms, and my flour/milk thickening mixture wasn’t blended well enough, giving my soup a funky texture. But it tasted great! Definitely a keeper!

Cheeseburger Paradise Soup

• 6 medium potatoes, peeled and cubed
• 1 small carrot, grated
• 1 small onion, chopped
• 1/2 cup chopped green pepper
• 2 tablespoons chopped seeded jalapeno pepper
• 3 cups water
• 2 tablespoons plus 2 teaspoons beef bouillon granules
• 2 garlic cloves, minced
• 1/8 teaspoon pepper
• 2 pounds ground beef
• 1/2 pound sliced fresh mushrooms
• 2 tablespoons butter
• 5 cups milk, divided
• 6 tablespoons all-purpose flour
• 1 package (16 ounces) VELVEETA Pasteurized Prepared Cheese Product, cubed
• Crumbled cooked bacon

Directions

• In a pot, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
• Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.
• In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon. Yield: 14 servings (about 3-1/2 quarts).

Last week, I got pretty ambitious and tried not one, but TWO new recipes. They both had amazing outcomes, so I definitely have to share!

Paula Deen’s Monster Cookies

Ingredients

I have been in a recipe slump for awhile now. I want to try new things, but I generally don’t have the things I need ahead of time (poor planning) or I run out of time. Tonight, time was ticking until Brandon came home and I knew he would be starving! I went to www.kraftrecipes.com and typed in ground beef for my ingredient and did a search. They have some amazing recipes on there! I found a really quick and easy one that went over pretty well in our household tonight!


Quick Mexican Pizzas

Ingredients:
1/2 pound ground beef (I used 3/4 pound)
4 sticks of Kraft string cheese
1 cup salsa (I used Pace Medium)
1 tsp. chili powder
tortillas (It made enough for 3 medium sized pizzas)

I topped mine with low fat sour cream, and Brandon said some shredded lettuce would have been great on top as well!
 

photo credit: fullbellies.blogspot.com

Recipe

1 (16 oz) pkg. spaghetti
2 eggs
1/2 cup milk
3/4 tsp garlic salt
1/2 tsp salt
4 cups shredded mozzarella cheese, divided
1 lb hamburger or other pizza toppings
1 jar spaghetti sauce

Break spaghetti into 2 inch pieces. Cook, drain, and cool. In a bowl, beat eggs lightly. Stir in milk, 1 cup of mozzerlla cheese, salt, and garlic salt. Add spaghetti and stir. Spread mixture into a greased jelly roll pan. Bake at 400 degrees for 15 minutes. Remove from oven and reduce heat to 350 degrees.

Spread 1 jar spaghetti sauce over crust. Sprinkle with 1 1/2 tsp oregano. (I forgot this part and it came out fine.) Top with browned ground beef, pepperoni, or whatever pizza toppings you prefer. Top with 3 cups of mozzarella cheese. Bake 30 minutes at 350 degrees. Let stand for 5 minutes before cutting.