Paul and Penny

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.

We made a trip to Norman, OK in October and spent a couple of days with the grand-kids while we were there. We had a great time and got a few great pictures. Noah was really hamming it up so I got a lot of him. I was really excited about the shot of him looking in the tube at the playground. If you click on one of these images you’ll see the rest of the photos.

It’s been about a month now since Josh got his new car.  It’s a Ford Five Hundred.  Josh thinks it’s great that he doesn’t have to ask for rides anymore.

This is Josh’s Great Grandfather’s favorite beet recipe that he shared with me years ago.

-In loving Memory of Pop

Pork n Beans (drain some of the juice off)

chopped green onion

chopped tomato

chopped cucumber

chopped boiled eggs

Hellman’s Mayo.

Mix all together. chill and serve.