corn bread (not sweet)

i know i already have a cornbread recipe on here, but this one is not sweet and is good for eating with chile (like the black bean and corn chile) or just slathering with butter and honey.

1 c. yellow cornmeal
1 c. flour
2-4 TBS sugar
1 c. milk
1/3 c. oil
1/2 tsp salt
4 tsp baking powder
1 egg

mix all ingredients and pour into a greased 8 in. square pan or into a greased muffin tin (makes about 6-9 muffins) bake at 425 for 20 minutes.

macaroni and cheese

i know i know, who makes macaroni homemade? well i have always loved the homemade stuff {it tastes so much better than kraft} but been too afraid to try it. making a sauce with melted cheddar cheese seemed kind of daunting to me for some reason. we really enjoyed it.

1/2 lb. elbow macaroni cooked
1/2 small onion chopped
2 TBS butter
2 TBS flour
2 c. milk
a couple dashes of cayenne pepper
1/4 tsp pepper
1 tsp salt
2 c. cheese {you're supposed to use 1/2 yellow and 1/2 white cheddar, but i used 1 1/2 c. taco blend b/c it was all i had and 1/2 c. parmesan}
1/2 c. bread crumbs

melt the butter in a large saucepan. add onion and cook 4-5 minutes until onion is soft and translucent. add flour and wisk, cook for a couple minutes to cook flour. add milk in a slow steady stream while stirring make sure there are no lumps. cook until a boil {sauce will be thickened} add 1 1/2 cups of cheese and stir until cheese is melted. toss in cooked pasta. pour into a 9x13 casserole dish. mix remaining 1/2 cup cheese with bread crumbs and sprinkle over pasta. bake at 375 for 30 minutes or until crumb topping is browned and pasta sauce is bubbling.

tuna casserole

so i'm on a bit of a tuna kick. i've been craving this lately and i don't know why. it's good.

1-2 cans tuna packed in water {drained}--depending on how tuna-y you like it
1 can cream of chicken soup
1/2-1 can milk
a couple spoonfuls sour cream
1/2 chopped onion
1 small bag frozen peas
1 bag cooked and drained small shell pasta
1-2 cups grated cheese
1 sleeve ritz crackers crushed
2-3 TBS butter melted
salt
pepper

mix first seven ingredients. add more sour cream or milk to fix consistency as needed {not too sticky, not too soupy}. pour into a casserole dish {9x13 works well} sprinkle liberally with pepper and salt and top with grated cheese. mix ritz and melted butter and sprinkle over cheese. cook at 350 degrees until cheese is melted, cracker crumbs are browned and filling is bubbly {about 15-20 minutes}

vegetable beef soup

1 lb. ground beef
1 onion chopped
1 46-oz. bottle V-8 juice
1/4 c. Worcertershire sauce
2 potatoes, diced small
1 2-lb. bag frozen mixed vegetables
salt and pepper to taste

brown meat and onion. add V-8, Wocestershire, and potatoes. let simmer until potatoes soften. add vegetables and simmer until ready to serve. (we like to sprinkle with cheese)

green chile chicken enchiladas

2 large cans chicken in water, drained
1 can cream of chicken soup
milk and water to equal 1 soup can
3/4 tsp garlic powder
1 tsp taco seasoning
2 c. grated cheese, plus 1/2 c. for topping
1 c. sour cream
1/3 c. diced onion
2 cans chopped green chili
corn totillas

in a large bowl mix first nine ingredients. layer sauce and totillas in a 9x13 pan, beginning with the sauch and ending with the sauce. top with 1/2 c. shredded cheese. cover with foil and bake in a 350 degree oven for 35 minutes or until cheeses are bubbly. uncover for the last 10 minutes so that the top will brown.

slow-cooker chicken with apples

2 c. sliced onions
2 large apples peeled, cored and sliced
2 lbs. chicken, cut into pieces (larger than bite size but not huge)
1/2 tsp salt
1/4 tsp black pepper
2 TBS chopped fresh rosemary (use a couple of tsp if using dry)
1 c. chicken broth
1 can cream of celery soup
2 c. cooked rice

arrange onion and apple slices in the bottom of a slow cooker. place chicken pieces on top and season all over with salt and pepper. sprinkle rosemary over chicken. wisk broth and soup together and pour mixture over chicken. sover and cook on low 6-8 hrs. serve over rice.

stuffed burger bundles

1 c. packaged stuffing mix (herb-seasoning or chicken)
1/4 c. melted butter w/ 2 TBS water added
1/2 c. evaporated milk
1 lb. ground beef
1 can cream of mushroom soup
2 tsp. Worcestershire sauce
1 TBS ketchup

combine stuffing mix with butter and water. combine evaporated milk and meat. dvide meat into 5 equal portions. flatten into a circle and put 2 TBS stuffing mixture in the middle. draw meat around stuffing and seal. place in a baking dish. mix soup, Worcestershire sauce and ketchup together and pour over meat. bake uncovered at 350 for 45 minutes.