Creamy Peanut Butter Dip~by Kelsey

So this is a "healthy" recipe.  Don't make it to serve at a party and impress everyone.  It IS good for your own snack or lunch when you are watching what you eat.  I made it for apple dip, and I did like it.  It's just not as good as the cream cheese and marshmallow apple dip.  ;)

Ingredients:
5 oz nonfat greek vanilla yogurt
2 tbspoons peanut butter
1/2 tbspoon honey
dash of cinnamon

Dip apples, bananas, etc in it.  I thought it tasted better after sitting overnight in the fridge.

Bean and Beef Enchilada Casserole~by Kelsey

I found this recipe on pinterest.  It originally came from recipes.com.  It's really tasty!  I did not chill it in the fridge first and it worked just fine.  I also doubled the beef.  Next time I would double the whole recipe, though, because it only makes 6-8 servings as-is.

Ingredients:
1/2  pound lean ground beef
1/2  cup chopped onion
1  teaspoon chili powder

1/2  teaspoon ground cumin

1  15-ounce can pinto beans, drained and rinsed

1  4-ounce can diced green chili peppers

1  8-ounce carton dairy sour cream or light dairy sour cream

2  tablespoons all-purpose flour

1/4  teaspoon garlic powder

8  6-inch corn or flour tortillas

1  10-ounce can enchilada sauce or one 10 1/2-ounce can tomato puree

1  cup shredded cheddar cheese (4 ounces)

In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.

In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.

Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.

To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

*Not my photo!

Beefy Macaroni Skillet~by Kelsey

From the Campbell's Classic Recipes cookbook.  Quick, easy, cheap, and my kids love it.

Ingredients:
1 pound ground beef
1 medium onion, chopped
1 can (10 3/4 oz) Campbell's Condensed Tomato Soup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 cup shredded cheddar cheese
2 cups cooked corkscrew macaroni (about 1 1/2 cups uncooked), or you could use elbow macaroni


In medium skillet over medium-high heat, cook beef and onion until beef is browned, drain if necessary.  Add soup, water, Worcestershire sauce, cheese and macaroni.  Reduce heat to low and heat through.

Pumpkin Scones ~ by Sarah

I had some pumpkin leftover from when I made the cookies last weekend, so I decided to look up a recipe for pumpkin scones.  I love scones and I love pumpkin!  These were great!  And not much sugar at all!

Ingredients:
4-1/2 cups all-purpose flour
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 eggs
1-1/4 cups canned pumpkin
3/4 cup milk, divided

GLAZE:
2 cups confectioners' sugar
3 tablespoons milk
1/4 teaspoon pumpkin pie spice

Directions:
In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm. Yield: 16 scones.

BBQ Pork Loin and Jasmine Rice~by Kelsey

My mother-in-law has made this for us a couple of times and we all loved it, so I had to try it out myself.  It is simple, makes good left overs, and is easy to transport for tailgating, etc.

Ingredients:
Pork Loin
Bottle of BBQ Sauce, your choice of brand, but we insist on Sweet Baby Ray's
Jasmine Rice (I had no idea that there was such a thing.  I used white rice the first time and it just didn't work.  Then I found out that there is actually JASMINE rice, so make sure you get that!)

Put the pork loin in the slow cooker and dump the bottle of bbq sauce over it.  Cook on low all day, or on high half the day.  When you are ready to eat, grab a couple forks and shred the pork in the slow cooker.  It should pretty much just fall apart as you stir it around.  Cook the rice according to the package directions and based on how many servings you need.  Spoon the pork and sauce over the rice and enjoy!  Trust me, you won't be sorry that you made this!

Pumpkin Oatmeal Chip Cookies ~ by Sarah

A friend of mine posted that on Facebook that she had made these.  I love pumpkin and I love chocolate, so I made them right away.  They are amazingly delicious!  Worth making any time of year!

Ingredients:

- 1 cup sugar
- 1 cup brown sugar
- 2 cups all purpose flour
- 1 cup chocolate chips
- 1/2 cup white chocolate chip
- 2 cups rolled oats (oatmeal)
- 1/2 tsp of ground cinnamon
- 2 tsp of pumpkin pie spice
- 1 TB vanilla extract
- 1/2 tsp salt
- 1 cup unsalted butter
- 1 tsp baking soda
- 1 cup pumpkin puree
- 1 egg

Directions:
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside. 2. Next beat butter, sugar and brown sugar until well creamed together. 3. Now add in pumpkin, egg and vanilla. Beat until combine well. 4. Gradually add the dry ingredients to wet ingredients and mix until incorporated. 5. Next, stir in your oats. Mix well. 6. Stir in both the white and dark chocolate chips. 7. Drop cookie dough by the rounded tablespoon on to the prepared baking. sheet. 8. Bake cookies for 14-15 minutes or until cookies are lightly browned. DO NOT OVERCOOK. They will seem a little soft, but will firm up as they cool. You want to keep the nice, soft texture!

Beef Taco Bake~by Kelsey

I found this in my Campbell's Classic Recipes cook book.  I made it according to directions and it was good, but we all agreed that next time I should add beans and/or corn.

Ingredients:
1 pound ground beef
1 can (10 3/4 oz) Condensed Tomato Soup
1 cup thick salsa or picante sauce
1/2 cup milk
6 flour or corn tortillas (small size), cut into 1 inch piecies
1 cup shredded cheddar cheese

(Again, I would add a can of kidney or black beans, or some frozen corn, as well.)

In a medium skillet, cook ground beef until brown.  Add soup, salsa, milk, tortillas, and HALF of the cheese.  Spoon into 2-qt shallow baking dish.  Cover.  Bake at 400 degrees for 30 minutes or until hot.  Sprinkle with remaining cheese.