Paul and Penny

I love this!!

A large handful of fresh spinach
a few frozen blueberries
a few frozen raspberries
a little bit of very cold water/crushed ice ( just enough to make the blender move the food around)
splash of cream ( this is optional, but I love it)
splash of Torani vanilla syrup ( I use sugar free)

Blend…..YUM!

Denise usually makes this for family gatherings and it’s ALWAYS a hit. I absolutely LOVE it! -Penny

• 8 oz Cream Cheese [Reg or Lite or FF]
• 2 Tbls Margarine
• 1/4 c. Milk
• 1/2 tsp Garlic Powder
• 2 cans Corn, drained
• 2 cans Chili Peppers, diced, not drained
• 2 Tbls Chopped Onion, if desired

Preheat oven to 325 or put in 1 1/2 quart microwave safe dish and cook for 15-20 minutes.

Soften 8 oz cream cheese, add 2 Tbls margarine, 1/4 c. milk and 1/2 tsp garlic powder. Stir to mix well. Add 2 cans drained, whole kernel corn (canned or frozen) and 2 cans of Chili peppers (not drained) and some chopped onion, if desired. Mix well. Bake uncovered for 20-25 minutes. I’ve also cooked this in the microwave and it’s good too!

This is a recipe that Tiffani likes alot. Her mother used to make it for the family when she was growing up and now she makes it.  She made it for me once and I really liked it.  It’s a main dish rather than a side dish.

• 2 lb ground beef
• 3 cans french style green beans
• 1 can condensed cream of chicken soup
• 1 can condensed cream of celery soup
• 1 can condensed cream of mushroom soup
• 1 2lb bag of tater tots
• 1 big can of Durkee fried onions

Brown the ground beef and drain. Spread in the bottom of a cake pan (9 x 13?). Drain the green beans and layer on top of the ground beef. Mix the soups and pour over the beans and beef. Make one layer of tater tots on top of this mixture. Cover and bake for 45 minutes at 350. Uncover and spread Durkee onions on top. Bake for 10 more minutes or until the Durkee onions begin to brown.

Josh’s Mema Williams used to make this alot.

At our house it’s AKA: White Mexican Casserole

1/2 c chopped onion (I use a little less)
1 lb ground sirloin
Brown with garlic powder. Drain if needed.

Add:

1 small can of cream of chicken soup
1 small can of cream of mushroom soup
1 small can of enchilada sauce or salsa (I usually substitute 3/4 to 1 small can of Rotel in place of the enchilada sauce and chilis)
1 small can green chilis
1 can milnot
Mix and simmer 15 minutes.

Also needed:
1 bag of plain Doritos
1 lb shredded cheese

Layer as follows:
Crush up 1/2 bag of tortilla chips and place in a 9 x 13 pan sprayed with Pam. Cover with soup mixture and top with shredded mild cheddar cheese. ( I use Monterey Jack making it really white).

Bake 350 until cheese melts.

Serve with the rest of the chips and a salad if desired.

This is a family favorite that has been made on my mom’s side of the family since I was a little girl.

Crust:
1 stick butter (softened NOT melted)
1 cup flour
2 T sugar
pecan halves

Mix first 3 ingredients in a 8×9 inch square pan and press in to form the crust. Then press the pecan halves in all over the crust. Bake crust at 350 until golden brown. Watch closely! Cool completely.

Filling:

1 8 oz Philly cream cheese (softened)
1 T milk
1 cup powdered sugar
1 package Dream Whip
1 large banana
1 can blueberry pie filling
Using electric mixer cream together cream cheese and milk. Add powdered sugar, mix. Seperately mix 1 packet of Dream Whip according to package directions. Then mix it into the cream cheese mixture with the electric mixer. Set aside. Slice the banana over the top of the cooled crust.  Pour cream mixture over bananas. Top with a can of blueberry pie filling. Chill for several hours before serving.

Makes 6 muffins (1 serving)  that equals 1 morning or mid day meal. 1 Bread/1Fruit/1Protein/1Milk/1/2 Veg

Grandma Kathy used to make these when she did weight watchers.

1 cup cooked pumpkin
1/4 cup raisins (I omit this)
1 t vanilla
1/2 cup shredded raw carrots
2 eggs
2 t cinnamon
6 T flour
1/4 t butter buds or butter flavor
2 t baking powder
1/2 t soda
2/3 c non fat powdered milk
2 t pumpkin pie spice
8 t sugar OR 4-5 packets of Sweet N Low

Mix all dry ingredients and pour into wet ingredients.
Spray PAM in 12 muffin tins.
Bake 350 for 25-30 minutes.

2 cups rice, 4 cups water
2 large bunches broccoli (use florettes only)

1 large can Campbell’s cream of chicken soup
Almost 3/4 of a large block of Velveeta (melt in microwave with a little milk)

salt and pepper as needed

1/8 cup parkay sticks

Cook rice and broccoli until til done seperately. Broccoli needs to be very soft, drain and add to hot just cooked rice, stir in soup, melted cheese, salt and pepper and mix until cheese is melted. Stir in Parkay slices at the very end, letting them melt all in and over the casserole.