::Hashbrown Casserole::

::Ingredients::

- 3/4 cup chopped onion

- 1/2 tsp. paprika

- 1/4 teaspoon ground black pepper

- 1 (2 pound) package frozen hash brown potatoes, thawed

- 3 tablespoons butter, melted

- 2 cans condensed cream of chicken soup

- 8oz. block Velveeta cheese, cubed

- 1 8oz. cup sour cream

- cooking spray

- 1 pckt. (or more) Ritz crackers, crushed    

::Directions::

Preheat oven to 350 degrees F, Grease one 13x9 inch baking dish.

In a large bowl, combine the first 4 ingredients and 1 tablespoon butter; toss well.

Combine soup & cheese in a medium microwave safe bowl. Microwave for 2 mins. OR until cheese melts, stirring often so that it doesn't burn. Then stir sour cream into the cheese mixture, Pour cheese mixture over potato mixture, and stir well.  Spread mixture evenly in a sprayed 13x9 baking dish 

Combine crushed ritz crackers and remaining 1 tsp. of melted butter, add as the topping. 

 Bake until golden brown  at 350 for 1 hour.

::Slow Cooker Chicken Taco Stew::

::Ingredients::

- 1 onion, diced

- 1 16oz.can kidney beans

- 1 8oz. can tomato sauce

- 1 pckt. taco seasoning

- 1 16oz. can black beans

- 1 16oz. can corn, drained

- 2 14.5oz. cans diced tomato with chilis
- 4-6 boneless/skinless chicken breast

Mix everything together in slowcooker except chicken.
Lay chicken on top and cover. Cook on Low 6-8 hrs. OR High 3-4 hrs.
Before serving, Remove chicken & shred, return chicken to stew and stir in.
**This is really good with shredded cheddar cheese, sourcream, & tortilla chips

::Marshmallow Creme Fruit Dip::

::Ingredients::

- 1 8oz. pkg. cream cheese

- 1 cup (8oz.) sour cream

- 1 jar (about 7 or 8oz.) Marshmallow creme

- 1 14oz. can sweetened condensed milk

Combine ingredients in a large bowl, using a hand mixer blend together until smooth.
Refrigerate for at least one hour. Use as a dip for fresh fruits (I use strawberries)

**The dip can also be colored a light pastel color by dipping a toothpick in food coloring and stirring it in,
For Baby showers, etc.

::Southern Green Beans & Red Potatoes::

::Ingredients::
- 3 lbs. green beans
- 1/4 lb. salt pork
- 1/4 cup bacon grease

- 2 cups chicken broth (canned is fine)

- 2 to 3 tsp. each salt, pepper, garlic powder

- 12 small red potaotes, or more

- 1 onion, cut into slivers

::Directions::

Wash beans and drain, set aside to dry. Meanwhile lightly brown the salt pork in the bacon grease over med. heat turning often. for about 10 mins.

Toss green beans into pot, stirring them with a spoon to coat well with  the pork fat. Add 1/4 cup broth and seasonings. Cook over low-med. heat, covered tightly for 30 mins. or until beans are half done. While beans are cooking peel center strip from each red potato with potato peeler, at the end of 30 mins. add potatoes and onion to the beans, add 1/4 cup more broth if needed. cook covered tightly until potatoes are tender 25-30 mins. checking the pot to make sure a small amount of liquid remains. When potatoes are tender tilt the lid slighly off to one side of the pot and continue to cook until green beans are wilted about 15 mins.

::Easy Enchilada Casserole::

::Ingredients::

- 1 lb. Ground Beef or Ground Chuck

- 4 or more small Flour Totillas (I use the extra large ones) for layering

- 1 pckt. taco seasoning

- 1/2 cup diced onion

- 1-2 10oz. can Enchilada Red Sauce
- 2 (or more) cups of Shredded Mexican Cheese

::Cook it::
Cook ground beef and diced onion in a pan on the stove together until beef is no longer pink, drain grease, add Taco packet following directions on back of packet.
Next add can(s) of Enchilada sauce to beef mixture and cook for 5 minutes, Remove from heat and then cover the bottom of a 13x9 casserole dish with 1/4 of meat mixture or as needed to cover well.
On top of the meat mixture add 1 cup of the shredded cheese, Then place 2 flour tortillas layering over the cheese.
Next continue layering with the meat mixture, cheese, tortillas. Should end up with the meat mixture and cheese being your last layer on top.

Preheat Oven 3oo-33o degrees
Cook for 15-20 minutes or until cheese has melted

::Potato Salad::

::Ingredients:

- 5 lrg. potatoes (diced & cooked)

- 6 hard boiled eggs

- 1 med. onion, minced

- 3/4 cup celery (or 2 tsp. of celery)   

- dill pickle, diced

- 1/2 Tbs. dill pickle juice

- 1/4 tsp. dry mustard

- 1 Tbs. pimento, diced

- 1 cup mayonaise

- yellow mustard
- paprika
- salt & pepper

Mix mayonaise and mustard together first, use enough mustard that it becomes a light yellow.
Then combine the remaining ingredients together.

::My Momma's Potatoe-Peanut Butter Candy::

*This recipe is one that my Momma has made since I was kid!

::Ingredients::

- 1 lrg. potatoe, peeled & cooked

- 1 box Confectioners sugar       

- 1 small jar Peanut Butter

Mash potatoe with sugar, may take 1 pound or more. Mix until stiff. Sprinkle confectioners sugars on board. Roll out like dough.
Spread with peanut butter. Roll up like a jelly roll. Freeze it to get hard, Cut into slices.