Shepherd's Pie

INGREDIENTS:

4 large potatoes, peeled and cubed 1 tablespoon butter 1 tablespoon finely chopped onion 1/4 cup shredded Cheddar cheese salt and pepper to taste 5 carrots, chopped 1 tablespoon vegetable oil

1 onion, chopped 1 pound lean ground beef 1/4 cup worcestershire  2 tablespoons all-purpose flour 1 tablespoon ketchup 1 McCormick brown gravy packet 1 cup water 1/4 cup shredded Cheddar cheese

DIRECTIONS:

1.	Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
2.	Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
3.	Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef mixed with worcestershire sauce and cook until well browned. Pour off excess juices, then stir in flour and cook 1 minute. Add ketchup, water, and brown gravy packet. Bring to a boil, reduce heat and simmer for 5 minutes.
4.	Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5.	Bake in the preheated oven for 20 minutes, or until golden brown.

Spaghetti w/ Italian Sausage Meat Sauce

Ingredients:

Spaghetti

McCormick Thick and Zesty Spaghetti Packet

1 8 oz can Tomato Paste

1 lb Sweet Italian Sausage

1 3/4 Cups Water

Directions:

• Brown & Drain Sweet Italian Sausage, then return to pan and add Tomato Paste, Water, & Spaghetti Packet.  Bring sauce to a boil and reduce heat to low.  Simmer for 10 minutes stirring occasionally.  Serve over hot pasta.  

Serving suggestions:

• Sprinkle with choice of Italian Cheese
• Serve with Garlic Knots

Sunflower Oatmeal Cookies

1 cup white sugar
1 cup packed brown sugar
1 cup butter, softened
2 eggs
1 tsp vanilla
2 cups all-purpose flour
1/2 tsp baking powder
1 tsp baking soda
2 cups rolled oats
1 cup roasted & salted sunflower seeds


Preheat oven to 350°


In a large bowl cream together sugar & butter.  Beat in eggs 1 at a time, then stir in the vanilla.  Combine the flour, baking powder & baking soda; stir into the creamed mixture until just blended. Mix in the rolled oats and sunflower seeds.  Drop dough by heaping teaspoonfuls onto ungreased cookie sheets.


Bake for 10 to 12 minutes in the preheated oven, or until the cookies begin to brown around the edge.

Crock-Pot Chuck Roast with Veggies

1 4-5 lb Beef Chuck Roast
1 (1 1/4 oz) Brown Gravy Mix, Dry
1 (1 1/4 oz) Italian Salad Dressing Mix, Dry
1 (1 1/4 oz) Ranch Salad Dressing Mix, Dry
1/2 Cup Water
Veggies (your choice...I used Potatoes, Carrots, Onions)

Place Veggies in bottom of Crockpot;
Place Chuck Roast on top of veggies;
Mix dry ingredients and pour over both sides of Chuck Roast;
Pour water around the Roast

Cook on low for 7-9 hours

Taco Soup

(Recipe from Anna Berry)


1-1.5 pounds of Ground Beef  (Browned)

1 can each:

Corn

Kidney Beans

Black Beans

Tomato Sauce (15 oz)

2 cans Diced or Chopped Tomatoes

1 packet Taco Seasoning

Dump all ingredients into the Crockpot and cook on low all day (or high for a few hours)

Serving suggestions: 

Sour Cream, Cheddar Cheese, Green Onions, Frito Scoops

Barbecue Chicken

Put split chicken breasts in the crock pot (can still be frozen).  Pour about 2 bottles of your favorite barbecue sauce over it.  Cook on high for a few hours or low all day.  We ususally have it with mashed potatoes.

Another fun take on the chicken is to make barbecue chicken nachos.  Once the chicken is down, pull it off the bone and shred.  Layer tortilla chips, chicken, black beans, corn, and cheese on a lined pizza pan.  Bake for about 10 minutes at 400 degrees.  Top with sour cream, salsa, and avocado.  Put the nachos in the center of the table and eat from it.  No plates required!

Chalupa

1 lb. pinto beans
3 lbs. pork roast
7 cups water
1/2 cup chopped onion
2 garlic cloves
1 tablespoon salt
2 tablespoons chili powder
1 teaspoon cummin
1 teaspoon oregano
1 can chopped green chilies

Put all ingredients in crock pot and cook on low all day.  Remove lid for last 30 minutes and it will thicken a bit.  Serve over corn chips or wrapped in a tortilla.  Top with your favorite toppings.  We like cheese, sour cream, tomatoes, cilantro, and avocado.