Sweet and Tangy Meatballs

1 bag frozen meatballs

12 ounce jar of grape jelly

12 ounces ketchup

Combine meatballs, jelly, and ketchup in Crock Pot. Cook on low 6-8 hours or until meatballs are warmed through and jelly/ketchup have melted together

If you want to make a larger batch, use 2 bags of meatballs and an 18 ounce jar of jelly

Can be served as an appetizer/party snack, or I like to serve with egg noodles as a quick and easy dinner.


Sour Cream Chicken Casserole

from the 2007 Mallard Creek Presbyterian Church “Taste of Tradition” cookbook

3-4 chicken breasts (cut into strips)

1 can cream of chicken soup

8 oz sour cream

1/2 stick butter

1 sleeve Ritz crackers, crushed


Preheat oven to 325. Bake chicken, covered, at 325 for one hour (I cut this down to 30 minutes, uncovered). Allow to cool, then dice.

Mix sour cream, cream of chicken soup, and diced chicken. Place in baking dish.

Melt butter and combine with crushed Ritz crackers. Sprinkle cracker/butter mixture on top of the soup/sour cream/chicken. Bake at 325-350 for 30 minutes or until heated through.


Bacon-Wrapped Lil Smokies

(found on Pinterest, link is now dead)

1 package Lil Smokies
1 package bacon (I use maple bacon)
brown sugar

Wrap each Lil Smokie in approximately 1/4 slice of bacon. Place on foil-lined baking sheet and sprinkle with brown sugar. Bake at 350 until bacon is crispy. Can put in a Crock-Pot to keep warm, but these don’t last long enough to get cold at the boy’s D&D gaming days!

Bacon Cheeseburger Soup

modified from http://livinglifeofriley.com/crock-pot-bacon-cheeseburger-soup/
1 lb of ground beef
1 container of Philadelphia Cooking Crème- Original Flavor (I used Italian flavor, made it taste like “country gravy”)
6 slices of bacon
1 bag Ore Ida Hasbrowns
1 velveeta cheese 8oz stick (I used about 6 oz, because it’s what we had)
32oz. container chicken broth

Brown ground beef and cook and crumble bacon. Combine all ingredients in Crock Pot and cook until everything is nice and warm and bubbly.

Beefy Mac and Cheese

modified from http://ruhlman.com/2010/05/macaroni-and-beef-with-cheese-%E2%80%94-childhood-love/
one 28-ounce can whole tomatoes, pureed in the can with a hand blender or in a blender blender
2 pounds lean ground beef
1 box macaroni
1 cup each grated cheddar and mozzarella cheeses

Brown the ground beef, then add the pureed tomatoes to the pan along with whatever seasonings are handy.
Cook the macaroni in boiling water till it’s half done.  Drain it and add it to the tomatoes and beef.
When it’s cooled and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil. (can freeze at this point)
Bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature).  Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till it looks beautiful.

Doritos Taco Bake

modified from http://twomaidsamilking.blogspot.com/2011/04/hunk-of-meat-monday-taco-bake.html

1 lb. hamburger
1 pkg. taco seasoning
8 oz. sour cream
1 pkg. crescent rolls (8)
1 can tomato sauce
1 c. shredded cheese
Dorito chips

1. Brown hamburger and drain.
2. Add taco seasoning & tomato sauce. Simmer…
3. In 9×13 dish, press out crescent rolls and roll them to form crust.
4. Layer hamburger mixture, sour cream and then cheese.
5. Bake at 350 for 20 minutes, then crush about 3/4 of a bag of Doritos and put them on top and bake for an additional 10 minutes