Sloppy Joes! ♥

• 1 lb. ground beef
• 1 lb. bacon
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/2 tsp. garlic powder
• 1 tsp. prepared yellow mustard
• 3/4 cup ketchup
• 3 tsp. brown sugar
• salt to taste
• ground black pepper to taste.

1.  Brown the hamburger meat.  Make sure to use an extremely lean ground beef (90/10) so your sloppy joe's don't get greasy!  Also, fry the bacon until it is cooked, but not super crispy!

2.  Put the cooked ground beef and all other ingredients into a crockpot and cook on low for 6 hours!  

This recipe is extremely easy and yummy, and is great when you double it!

Beef Taco Skillet! ♥

I made this for our first Valentine's Day together.  It was yummy then, and it was yummy 7 years later when I decided to revisit it! =)

• 1 lb. ground beef
• 1 can (10.75 oz.) condensed tomato soup
• 1 cup picante sauce
• 1/2 cup water
• 6 flour tortillas (6 inch), cut into 1-inch pieces
• 1/2 cup shredded cheddar cheese

1.  Break apart and brown the ground beef in a large skillet.  

2.  Stir the soup, picante sauce and tortillas into the skillet and bring to a boil.  Reduce the heat to low, cook for 5 minutes.  Stir the mixture, and top with cheese.

Slow Cooker Beef Stroganoff! ♥

• 2 lbs. cubed stew meat
• 2 cans Condensed Golden Mushroom Soup
• 1 largish onion, diced OR sliced (I slice)
• 5 TBSP. Worcestershire sauce
• 1/2 cup water
• 8 oz. cream cheese
• 1 1/2 tsp. garlic salt

1.  In the slow cooker, stir in the all the ingredients EXCEPT the meat AND the cream cheese.  Once combined, mix in the meat.

2.  Cook on low for 8 hours.  Cut up the cream cheese into cubes just before serving and turn crockpot onto high.  stir the cream cheese in until all combined.  You might have to put the lid back on and leave for 10 minutes.  I would definitely recommend softening your cream cheese for this step.  Other wise you end up with huge, un-melted chunk of cream cheese.

3.  Serve over egg noodles.  We served it over this and tried it with rice and it was just as yummy.  I imagine having it over mashed potatoes would be super delicious, too!

Stuffed Green Peppers! ♥

Stuffed Green Peppers

• 6 Green Bell Peppers
• salt to taste
• 1 pound ground beef
• 1/3 cup chopped onion
• salt and pepper to taste
• 1 (14.5 oz) diced tomatoes
• 1 tsp. Worcestershire sauce
• 1/2 cup UNCOOKED rice
• 1/2 cup water
• 2 cups shredded Cheddar cheese. divided
• 2 (10.75 oz.) cans condensed tomato soup
• water as needed

1.  Bring a LARGE pot of water to a boil.  Cut the tops of the peppers and remove the seeds.  Clean out as much of the "veins" as you can!  Cook the peppers in boiling water for about 7 minutes; drain.  Spring salt inside each pepper and set aside.

2.  In a large skillet, saute beef and onions for 5 minutes, or until beef is browned.  Drain off excess fat, and season with salt and pepper.  I also seasoned with a little bit of garlic power!  Stir in the tomatoes, rice, 1/2 cup water,1 cup cheese, and Worcestershire sauce.  Cover, and simmer for 15 minutes, or until the rice is tender.  Remove from heat, and stir in the cheese.

3.  Preheat the oven to 350 degrees.  Stuff each pepper with the beefa nd rice mixture, and place peppers open side up in a baking dish.  In a medium bowl, combine the tomato soup with just enough water to make the soup a gravy consistency.  Pour over the peppers.  Sprinkle the remaining cup of cheese over that.

4.  Bake, COVERED, for 25-35 minutes, until heather through and cheese is melted and bubbly.

Chicken Noodle Casserole! ♥

Chicken Noodle Casserole

• 1 Rotisserie chicken
• 6 oz. egg noodles
• 1 (10.75 oz) can condensed cream of mushroom soup
• 1 (10.75 oz) can condensed cream of chicken soup
• 1 cup sour cream
• salt and pepper to taste
• 2 cups shredded Colby Jack cheese, divided
• 1 cup crumbled buttery round crackers
• 1 cup frozen corn, thawed & cooked (toss it in the microwave for a few minutes!)

1.  Preheat the oven to 350 degress.  

2.  Shred all the chicken off the bone.  Doesn't have to be completely shredded, but no HUGE chunks.

3.  Cook the noodles according to package directions, drain, and set aside.

4.  In a large bowl, mix together the mushroom & chicken soup, sour cream and 1 cup of the cheese.  Season with salt and pepper.  Add the egg noodles, chicken and corn to the sauce mixture.  Gently stir together.  Place into a lightly greased 2 quart baking dish.

5.  Top the casserole with the rest of the cheese, and then crumble the crackers over the top.  Bake in the oven at 350 degrees or until heated through and browned on top.