Baked Beans & Eggs

Okay, so I know this doesn't sound so appealing, but let me just say how good it is.  My husband refused to try it for about 2 years, then he finally took the chance, Now he asks for it.  Just give it a try. 

Ingredients:

• 1 can of Baked Beans
• 2-3 eggs Scrambled.

Directions:
Cook Baked beans anyway you like in 1 pan
Then scramble the eggs anyway you like in another pan.
Once they both are done
Put the scrambled eggs in a bowl and place the baked beans
on top of the eggs.
Top with salt and pepper and Enjoy.
You will surprised.

Submitted by Julie Ours

Pumpkin Fluff

This is really tasty with graham crackers, or ginger snaps, or in a pre-made pie shell (let firm overnight in fridge or freezer).

Ingredients: 

• 1 (16 ounce) container frozen whipped topping, thawed  
• 1 (5 ounce) package instant vanilla pudding mix (can also use pumpkin spice pudding mix)  
• 1 (15 ounce) can solid pack pumpkin  
• 1 teaspoon pumpkin pie spice

Directions:

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.


Submitted by Melissa Cypher

 

Taco Pizza

Ingredients:

• 10 oz. can Pillsbury refrigerated pizza crust (or homemade, enough for 12" pizza)
• 1 lb. ground beef
• 1. med. onion, chopped
• 2 1/2 oz can sliced olives, drained (if desired)
• 8 oz. can tomato sauce
• 1 pkg. taco seasoning mix
• 4 oz. (1 cup) shredded cheddar cheese
• Lettuce, Chopped tomato, avocado
• Sour cream

Directions:

Heat oven to 425 degrees. Brown beef and onion; drain. Stir in olives, tomato sauce and taco mix.

Prepare pizza crust according to directions in 12" pizza pan or 13"x9" pan.

Spread beef mixture over crust; sprinkle with cheese.

Bake 425 degrees for 15 to 20 minutes or until crust is golden brown.

Top with lettuce, tomato, avocado.  Serve with sour cream. 6 servings.

Submitted by Melissa Cypher

Chicken & Dumpling Soup

This recipe came from a friend. I have changed some things from the original recipe-  I cut up a half an onion into big chunks to add some flavor and I try to throw in some carrots and corn in attempts to get my toddler to eat some vegetables :)

Another easy recipe that is a family favorite!

Ingredients:

• 1 can Grands Reduced Fat biscuits
• 2 cans Fat Free Cream of Chicken Soup
• 2 32 oz cartons Fat Free Chicken Broth
• 3 large chicken breasts
• (again- I add some onion and carrots/corn)
• seasons to taste - garlic, onion, rosemary, parsley, pepper, crushed red pepper for kick (I typically use rosemary)

Directions:

Cook chicken with seasonings.

Bring broth and cream of chicken soup to a boil.

Add chicken (and vegetables if you want to add them)

Cut up biscuits into small pieces and add to broth

Turn heat to Low-Medium and cover

Simmer about 10-15 minutes - stir and check dumplings

If still raw- cover and continue to simmer until done

Submitted by Kelly Guzie

Pecan Pie

This comes from my Grandmother. It has been made for Thanksgiving for as many years as I can remember.  I make it in a standing mixer - very easy to make and tastes so good!

Ingredients:

• 3 eggs, slightly beaten
• 2/3 cup sugar
• 1/3 tsp salt
• 1/3 c melted butter
• 1 cup dark corn syrup (Karo)
• 1 cup pecan meats

Directions:

Mix ingredients in order given.

Pour in 9inch pie pan pie shell.

Bake at 375 degrees for 40-50 minutes.

Submitted by Kelly Guzie

Hot Shredded Chicken Sandwiches

I got this recipe from my father-in-law's family. I'd never had it before and it's a yummy dish to make for a get together or lunch for the week. It sounds a little different, but it's really good!

Ingredients:

• 1 - 28oz can chicken
• 2 beaten eggs
• 8 slices cubed bread - no crust
• 1 can cream of mushroom or chicken soup
• salt and pepper to taste

Directions:

Shred chicken in casserole dish. Stir in eggs, cream of mushroom or chicken soup and seasoning. Mix in cubed bread and cover.

Bake 45-50 minutes

Serve hot on toast or hard rolls. Top with mayo, shredded cheese, bacon, etc.

Submitted by Christine Frost

Crock Pot Stuffed Pepper Soup

This recipe came to me by someone who attends Weight Watcher meetings.  If you are counting points,
1 cup = 1.5 points

I've made this soup many times in the crockpot- It's very easy and is a huge hit with all of my family :)

Ingredients:

• 1 lb lean ground meat (I buy extra lean)
• 1 c diced onion
• 1/2 tsp basil
• 1/2 tsp oregano
• 1 14oz can diced tomatoes
• 2 c chopped green peppers
• 1 15oz can tomato sauce
• 3 c water
• 1 Tbsp beef bouillon
• 1 c cooked brown rice

Directions:
Brown beef w onion. Place in slow cooker with the remaining ingredients. Cook on low 6-8 hours ot place in a soup pot and simmer for an hour.

Submitted by Kelly Guzie