Tater Tot Casserole

Tater Tot Casserole

1 can cream of mushroom soup
1 bag tater tots
shredded cheese
1 lb of ground hamburger meat
diced onions if you want
serves: 6 or 7

*Brown hamburger meat. Add cream of mushroom soup and stir together continuously.Let simmer on low heat for 15 minutes.Place mixture in the bottom of a casserole dish. Lay tater tots neatly on top of the mixture.Place in oven on 350' and let the tater tots brown.Sprinkle with cheese; melt it in the oven and ENJOY.

* I've  made this recipe about 6 times already and I've used 1 can of Cream of Mushroom Soup to 1 can of Cream of Chicken Soup and more hamburger also ..

Peanut Butter Cookie Brownies

Peanut Butter Cookie Brownies

 

 

Ingredients:

For the Brownies

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup all purpose flour
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Cookie

1. 1/4 cup vegetable oil
2. 1/2 cup sugar
3. 1 egg
4. 1/2 teaspoon vanilla extract
5. 1/4 cup creamy peanut butter
6. 1 cup flour
7. 1/2 teaspoon baking soda
8. 1/4 teaspoon salt

Preheat oven to 350 degrees.

Prepare a 9 by 9 inch baking pan by lining it with parchment paper, leaving excess hanging over the sides for easy removal later.

Brownie Batter

1. In a small pan over medium heat, melt butter and stir in sugar.
2. Remove from heat and stir in eggs and vanilla extract. Set aside.

1. In a medium bowl, mix flour, cocoa powder, salt and baking powder. Stir the butter, sugar and eggs into the dry ingredients until just mixed. A few lumps are okay.
2. Pour the brownie batter into the pan and set aside.

Peanut Butter Cookie Dough

1. In a medium bowl, whisk together vegetable oil and sugar. Then add the egg, vanilla extract, and peanut butter and mix well.
2. In a separate bowl, mix the flour, baking soda and salt and then add to the wet ingredients to form a dough.
3. Drop tablespoon sized scoops of peanut butter cookie dough onto the brownie batter.
4. Bake for 27-30 minutes, then cool completely before cutting into bars.

 

* I made these twice and they are easy and good

Crock-Pot Chicken Stir Fry

THE RECIPE

12 to 15 servings; 2 hours, 30 minutes
3 lbs Chicken thighs, boneless and cut in pieces
3 lbs Stir fry vegetables, frozen (Birdseye)
1 jar Stir fry sauce (12 oz)
2 C Rice
4 C Water

Brown chicken
In a large skillet over medium-high heat brown chicken thigh pieces in a little olive oil. Salt and pepper to taste. Cook in batches if necessary. Once browned move to crock-pot.

Cook vegetables
Mix vegetables and stir fry sauce with the chicken in crock pot. Cover and cook on high until vegetables are heated through and chicken is fully cooked, 2 hours. Serve over rice, see below.

THE RICE
In a large pot over medium-high heat toast rice in a little olive oil for 2 minutes. Add water and bring to a boil, cover and remove from heat. Let sit at least 25 minutes. Remove lid and fluff rice fork.

 

*Pasta

This Recipe Can be used with Pasta  

*This is what I made BUT I used pasta Noodles not rice . Still came out great. I also used Chicken Breasts I didn't fry them Just cut up pieces of chicken and add to vegetables and sauce let crock pot go for about 2 hours on High. You can add more Baby Corn on the cobs and more water chestnuts like I did