Better Than Sex Cake

1 box Devil's Food cake mix (or German Chocolate if you
want)
1 can Eagle Brand dessert milk
1 jar caramel ice cream topping
1 container Cool Whip
Crushed Butterfinger candy bar

Prepare cake mix as directed on the box and bake as directed. After the cake has cooled, poke holes in the cake with a wooden spoon. Pour Eagle Brand milk over the cake and holes. Pour caramel topping on top also. Spread container of Cool Whip on top and sprinkle with crushed Butterfinger candy bar.

From the kitchen of ... Kathy

White Bean Chili

2 cans Great Northern beans, drained
1 can Cannelli white beans, drained
1 can whole kernel corn, drained
2 medium onions, chopped
1 T. olive oil
2 large cans green chilies, chopped & drained
6 cloves garlic, minced
2 t. ground cumin
2 t. dried oregano
7 c. chicken broth
1 whole chicken, boiled & de-boned
1/2 t. salt
1/4 t. pepper
1/2 bunch cilantro (chopped in food processor with jalapenos)
5 dashes chili powder
5 dashes cayenne
1 large jalapeno, chopped
1 c. Monterrey Jack cheese, shredded
1 bag Fritos chips

Saute onion in hot oil in Dutch oven over medium heat until tender. Add green chilies and next five ingredients, beans, corn, and chicken that has been torn or shredded in small bite-sized pieces. Add 1 large cup of Monterrey Jack cheese and stir until well-blended. You can simmer this for a couple of hours over low heat in Dutch oven or Crock Pot. Serve over Fritos topped with Monterrey Jack cheese.

From the kitchen of ... Cindy

One-Pot Pasta

This is a fantastic, easy meal for kids...and adults!

1 lb. ground beef
1 small onion, diced
1 pkg. fresh pre-sliced mushrooms
1 t. vegetable oil
2 garlic cloves, minced
2 (26 oz) jars tomato-&-basil pasta sauce
1 c. water
1 T. dried Italian seasoning
Salt & pepper to taste
1 (20 oz) pkg. refrigerated 4-cheese ravioli
1 c. mozzarella cheese, shredded

Brown the beef in a Dutch oven; drain; wipe out Dutch Oven. Saute onion and mushrooms in hot oil over medium-high heat for 8 minutes or until tender. Stir in cooked beef, garlic, pasta sauce, 1 cup of water, salt, pepper, and Italian seasoning. Bring sauce to a boil; add frozen ravioli. Reduce heat to medium-low, cover, simmer, stirring occasionally, 8-10 minutes. Stir in cheese.

Serves 4

From the kitchen of ... Mark and Shannon

Candied Yam Souffle

1 stick butter
1 c. light brown sugar
1/2 c. pecans, chopped
4 (15 oz each) cans sweet potatoes, drained
1 t. ground cinnamon
1 t. ground nutmeg
1 (13 oz) jar marshmallow topping

In a saucepan over medium heat, melt butter. Stir in brown sugar and pecans. Simmer for 3 minutes. Meanwhile, place sweet potatoes in a large bowl and mash (leave some chunks). Pour sugar mixture over sweet potatoes. Add cinnamon and nutmeg. Stir until well blended. Transfer to a metal pie plate. Top with marshmallow topping. Bake at 325 degrees for 15 minutes. To brown the top, raise oven temperature to 400 degrees and bake for an additional 10 minutes.

From the kitchen of ... Mark & Shannon

Cowboy Pot Roast (Crock Pot)

1 1/2 t. salt, divided
1 1/2 t. black pepper, divided
1 (14.5 oz) can petite-cut diced tomatoes, drained
1 (10 oz) can Rotel tomatoes, undrained
1 onion, cut into 8 wedges
1 T. chili powder
1 (2 1/3 - 3 lbs) beef pot roast
2 t. vegetable oil
2 (16 oz) cans pinto beans, drained
1 (15 oz) can black beans, drained

Combine 1 teaspoon black pepper, 1 teaspoon salt, onion, Rotel, diced tomatoes, and chili powder in a medium bowl. Sprinkle roast with remaining salt and pepper. Brown roast on all sides in hot oil in Dutch oven over medium-high heat. Transfer roast to Crock Pot. Pour tomato mixture over roast. Cover and cook on HIGH heat for 5-6 hours or until meat shreds easily with a fork. Remove roast from Crock Pot and cut into large chunks; keep warm. Skim fat from juices in Crock Pot. Mash 1/2 cans of pinto beans; add to Crock Pot, and stir until combined. Stir in black beans and remaining 1/2 can pinto beans. Add roast back to Crock Pot; cover and cook on HIGH heat for another 20-25 minutes.

Side Dish Idea: Mashed potatoes

6 Servings

From the kitchen of ... Mark & Shannon

Spaghetti Casserole

2 lbs. ground beef
1 onion, chopped
1 bell pepper, chopped
1 can green chilies, chopped
1 can cream of mushroom
1 (12 oz) can tomato juice
2 (8 oz) cans tomato sauce
1/2 c. stuffed olives, dices
1 lb. Velveeta cheese
1 pkg. spaghetti

Brown beef with onion and bell pepper. Add chilies, cream of mushroom, tomato juice, tomato sauce, and olives. Cook spaghetti noodles; drain; toss with sauce. Top with Velveeta cheese. Bake at 350 degrees until bubbly in a 9 X 13" dish.

From the kitchen of ... Julie

Hash Browns & Chicken Casserole

1 chicken, cooked & shredded
1 (32 oz) bag frozen hash browns, thawed
1 can cream of chicken
1 lb. cheddar cheese, shredded
1 pint sour cream
1 small onion, chopped
Salt & pepper to taste
1/2 c. butter, melted
2 c. cornflakes

Mix together chicken, hash browns, cream of chicken, cheese, sour cream, onion, salt and pepper. Place in 9 X 13" baking dish. Combine melted butter and cornflakes. Sprinkle over top. Bake at 350 degrees for 30-35 minutes. This may be halved for smaller amounts.

From the kitchen of ... Cindy

Scalloped Potatoes

This is one of my favorite recipes from my mom (Dianne), and it's ridicously easy to make.

6-7 large russet potatoes
1 stick butter
2 T. flour
1 1/2 c. milk
8 oz. shredded Cheddar cheese
Salt & pepper to taste

Peel, slice (not too thin) and boil potaotes in large pot of salted water. Cook until done (about 15 minutes); drain. Place potatoes in 9 X 13" baking dish. Generously salt and pepper the potatoes.

To prepare sauce: Melt butter in saucepan; add flour. Gradually whisk in milk. Allow to thicken slightly over medium heat. Pour over potatoes. Top with cheese. Bake at 350 degrees for 30 minutes or until bubbly.

Note: Whenever you think you've "generously" added enough salt, add more! This dish needs salt.

From the kitchen of ... Dianne

Pepperoni Pasta Salad

1 (9 oz) pkg. spinach fettuccine, cut into thirds
1 bunch broccoli florets
1 zucchini, thinly sliced
1 (10 oz) pkg. frozen whole kernel corn
1 (10 oz) pkg. frozen English peas
1-2 (3.5 oz) pkg. sliced pepperoni, halved
6 green onions, thinly sliced
1 red bell pepper, cut into strips
1 celery stalk, thinly sliced
1 (8 oz) bottle zesty Italian salad dressing
Parmesan or Romano cheese, grated

Cook pasta according to package directions; drain and rinse in cold water. Blanch broccoli in boiling water to cover for 1-3 minutes or until bright green. Remove with slotted spoon and immediately plunge into ice water to stop the cooking process and drain on paper towels. Repeat with zucchini, corn and peas. Combine pasta, broccoli, peas, zucchini, pepperoni, onion, bell pepper and celery in a large bowl. Add dressing; tossing to coat. Sprinkle with cheese. Cover and chill until ready to serve.

Serves 6-8

From the kitchen of ... Mark & Shannon

Talirini

This is the most kid-friendly dish in the world (not counting chicken nuggets) -- even my picky-eater Kate loves it.

1 lb. ground beef
1/2 lb. Velveeta cheese, cubed
1 can Rotel tomatoes, undrained
1 can sliced black olives, drained
1 can whole kernel corn, drained
Salt, pepper, chili powder, to taste
Spaghetti noodles, cooked & drained

While the noodles are cooking, brown the meat in a large skillet or Dutch oven. Add the Velveeta, Rotel, olives, corn and a bit of chili powder (not too much because the Rotel already adds some kick), salt and pepper. Turn the heat down to low and let the cheese melt. Once the noodles are cooked and drained, add noodles to the meat/cheese mixture and toss to combine.

From the kitchen of ... Mark & Shannon

Broccoli Cornbread

1 (10 oz) pkg. frozen chopped broccoli, thawed
4 large eggs, lightly beaten
1 (10 oz) container cottage cheese
1/2 c. onion, minced
3/4 c. butter, melted
2 (8.5 oz) boxes Jiffy cornbread mix

Cook broccoli according to package directions for 6 minutes; set aside. Combine eggs, cottage cheese, onion, and butter in a large bowl. Stir in cornbread mix and broccoli; mix. Spoon batter into a 13 X 9" baking dish that has been coated in cooking spray. Bake at 350 degrees for 3-35 minutes.

Yields 12 servings

From the kitchen of ... Mark & Shannon

Creamy Succotash

1 1/2 c. frozen whole kernel corn
1 1/2 c. frozen cut okra
1 T. water
1 c. milk
3 T. Knorr's white sauce mix
1 (15 oz) can butter beans*, rinsed & drained
1 (4 oz) jar pimentos, chopped & drained

In a microwave-safe dish, combine frozen corn, frozen okra and water. Cover with plastic wrap; microwave on high setting (100% power) for 7-8 minutes or until tender. In medium saucepan, whisk together milk and white sauce mix over medium heat. Bring to a boil, whisking constantly. Reduce heat to low; simmer and stir for a minute. Remove from heat. Add cooked corn and okra, butter beans, and pimento to white sauce. Heat through. Serve hot.

* Instead of butter beans you could use lima beans.

Serves 4

From the kitchen of ... Mark & Shannon