Beef & Barley Soup

1 box beef broth
1 lb beef, cut into cubes
3-4 stalks celery, cut into bite sized pieces
3-4 carrots, cut into bite sized pieces
1 small bag frozen peas
1 onion, diced
1 cup barley
Garlic powder, salt, and pepper to taste

Put all ingredients in crockpot. Cook on high for 4 hours or low for 6-8 hours.

Can use a roast instead of beef cubes. Just remove the roast just before serving and shred it, then return it to the soup.

Buttermilk Biscuits

Recipe taken from the back of the book "Fried Green Tomatoes at the Whistle Stop Cafe"

2 cups flour
2 t. baking powder
2 t. salt
1/4 cup baking soda

Mix together, the cut in

1/2 cup crisco

After crisco is completely mixed in, add

1 cup buttermilk

Roll out to about 1 inch thickness. Use a cup or biscuit cutter to cut into biscuits.

Bake at 450* until biscuits start to brown, about 8-10 minutes.

Corn Chowder

1 box chicken broth
4-6 potatoes, cut into bite sized pieces (I like red potatoes, then I don't peel them)
3-4 stalks celery, cut into bite sized pieces
1 onion diced
2 cans sweet corn, drained
1 stick butter
1 tsp garlic powder
dash of red pepper flakes
salt and pepper to taste

Combine and cook until potatoes and celery is soft, about 20 mins. Then add . . .

1 pt heavy whipping cream

real bacon bits

You can add cheddar cheese if you want, too.

Crockpot Chicken and Broccoli

1 lb chicken
1 can cream of chicken soup
1 can cheddar soup
1 box chicken broth
1 bag frozen broccoli
1 tsp garlic powder
Seasoned salt and pepper

Cook on high for 4 hours or low for 6-8 hours.

Remove chicken and cut into bite sized pieces or shred.  Return chicken to crockpot.

Add 1 cup sour cream and 1-2 cups shredded cheddar cheese. Serve over rice.

If you want to cook the rice with the chicken, double the chicken broth and add 1 cup uncooked rice to the crockpot before cooking.

Spinach Pie

2 bags frozen spinach, rinsed and water squeezed out
1 package cream cheese
1 diced onion
2 cups grated swiss cheese
1 egg
1 tsp garlic powder
Seasoned salt and pepper

Combine and fill pie dish or casserole dish.

Top with puff pastry or phillo dough (found in freezer section of grocery store).

Bake at 350* for 30 minutes or until pastry is browned and filling is heated through.

Crockpot Broccoli and Cheddar Soup

Add to crockpot and cook on high for 4 hours or low for 6-8 hours

1 box chicken broth
2 bags frozen broccoli or broccoli/cauliflower combo
1 diced onion
1 can cheddar soup
1 stick of butter
Seasoned salt
Pepper

 Blend with handheld blender if you want it smooth.

Add

1 bag (2 cups) cheddar cheese

Top with sliced green onions if desired.

If you want it to be more filling, you can add chunks of ham or chicken or bacon.

Shepard's Pie

Shopping List
1 lb ground beef
1 can cream of mushroom soup
1 can corn
1 can green beans
Mashed potatoes (great way to use Thanksgiving leftovers!)
1 bag grated cheese (I like montery jack or sharp cheddar)
Seasoned salt
Italian seasoning

If the mashed potatoes are already made, start about 45 mins before you want to eat. Brown the ground beef. You brown ground beef by putting it in a frying pan over medium heat. As it cooks, break it up and move it around the pan, making sure to scrape the meat off the bottom of the pan so it doesn't burn. I find a fork to be the easiest thing to do this with. You don't have to stir it constantly, but you do need to do so about every 2-3 minutes. Once you can't see any more pink, the ground beef is cooked. Drain the grease.

Add the can of cream of mushroom soup, 1-2 tsp (teaspoons) of seasoned salt and 1 tsp Italian seasoning. Stir to combine. Dump ground beef into an 8x8 casserole dish and spread around evenly. Open the can of corn, drain it, and dump it on top of the ground beef spreading it around evenly. Drain the can of green beans and dump it on top of the corn, again spreading it around evenly. Top with the mashed potatoes. Spread the grated cheese (about half the bag) over the top.

If you want, you can put a few squares of butter on the top - it helps the cheese to brown.

Bake at 350* for 30 mins.