Festive Cajun Pepper Steak

1 1/2 lbs. beef tips
1 t. Cajun seasoning
1 T. vegetable oil
1 green bell pepper, chopped
1 onion, chopped
3 garlic cloves, minced
1 (14.5 oz) can beef broth
1 (14.5 oz) can diced tomatoes
1/8 t. black pepper
1/4 t. salt
2 t. Worcestershire
1 t. white wine vinegar
1/2 t. dried basil
2 t. cornstarch
2 t. cold water
1 (22 oz) pkg. frozen or refrigerated mashed
potatoes*

Sprinkle beef tips with Cajun seasoning. Cook beef in hot oil on large skillet over medium-high heat for about 10 minutes or until browned. Add bell pepper, onion, and garlic; saute for 3 minutes. Stir in broth, diced tomatoes, Worcestershire, white wine vinegar, basil, salt and pepper. Bring to a boil; reduce heat; cover; simmer for an hour or until meat is tender. Prepare mashed potatoes according to package directions. Stir together cornstarch and cold water until smooth; stir into meat mixture; bring to a boil. Serve immediately over the mashed potatoes.

* I made homemade mashed potatoes instead using the frozen kind.

Serves 4-6

From the kitchen of ... Mark & Shannon (via Southern Living)

Sloppy Joe Shepherd's Pie

1 1/2 lbs ground beef
1 (14.5 oz) can diced tomatoes
1 1/4 c. ketchup
1/2 c. bottled BBQ sauce
1 T. Worcestershire
1 (22 oz) pkg. frozen/refrigerated mashed potatoes*
2 c. (8 oz) cheddar cheese, shredded & divided
1/3 c. sliced green onions
Salt & pepper to taste

Brown ground beef in large skillet. Stir in tomatoes, ketchup, BBQ sauce, and Worcestershire. Spoon into lightly greased 13 X 9" dish. Prepare mashed potatoes according to package directions. Stir in 1 cup of cheddar cheese, green onions, salt and pepper. Spread evenly over the meat mixture. Bake at 350 degrees for 25 minutes. Sprinkle another cup of cheddar cheese on top and bake an additional 5 minutes or until cheese is melted. Let stand for 5 minutes before serving.

* I made homemade mashed potatoes instead.

Serves 8-10

From the kitchen of ... Mark & Shannon

Garlic-Roasted New Potatoes

1 T. olive oil
1/2 t. salt
1/4 t. dried Italian seasoning
1/4 t. paprika
4 garlic cloves, minced
1/4 t. black pepper
1 1/2 lbs. small red potatoes, quartered

Combine all ingredients on a baking sheet that has been lined with foil and cooking spray. Bake at 500 degrees for about 25 minutes. Stir every 10 minutes.

Serves 4-6

From the kitchen of ... Mark and Shannon

Baked Zucchini with Mushrooms

3 zucchini, chopped
1/2 c. mushrooms, chopped
1/4 c. onion, chopped
3 slices bacon, cooked & crumbled
1/2 c. butter, melted
1 egg, lightly beaten
1 1/2 c. saltine cracker crumbs
1/2 c. Swiss or Mozzarella cheese, shredded
Dash of garlic salt

Blend all ingredients together (except cheese). Spoon into greased 13 X 9" casserole dish and top with cheese. Bake at 350 degrees for 40 minutes.

Serves 8

From the kitchen of ... Mark and Shannon

Baked Squash

5 lbs. medium yellow squash
2 eggs, beaten
1 1/2 - 2 c. breadcrumbs
1 stick butter
1/4 c. sugar
2 T. onion, chopped
Salt & pepper to taste

Cut off tips of squash, then cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to a boil, reduce heat and cook until tender. Drain squash then place in a large bowl and mash. Stir in eggs, breadcrumbs, butter, sugar, onion, salt, and pepper. Spoon mixture into a 3-quart casserole dish that has been slightly greased. Sprinkle a light layer of breadcrumbs on top. Bake at 350 degrees for 30-40 minutes or until lightly browned.

Serves 12

From the kitchen of ... Mark and Shannon

Cheesy BBQ Corn-on-the-Cobb

6 ears of corn
1 stick butter, softened
1 t. chili powder
1 packet powdered cheese from boxed mac & cheese

Preheat grill for medium direct heat or preheat oven to 350 degrees. Shuck ears of corn. In a small bowl, combine softened butter, chili powder and powdered cheese. Spread butter mixture on corn and wrap each in foil. Grill, covered, for 15-20 minutes, turning every 5 minutes. Or roast potatoes in preheated oven for 15-20 minutes (do not turn if roasting).

Serves 6

From the kitchen of ... Mark & Shannon (via Sandra Lee)

Cilantro & Bell Pepper Rice

1 1/2 c. long grain rice, uncooked
2 c. chicken broth
1 c. water
1/4 c. onion, chopped
1/4 c. red bell pepper, chopped
1/4 c. green bell pepper, chopped
2 T. fresh cilantro, chopped
1/2 t. fajita seasoning

Combine rice, broth and water in saucepan over medium-high heat. Bring to a boil. Add remaining ingredients. Cover and reduce heat; simmer for 15 minutes or until rice is tender.

Serves 4

From the kitchen of ... Mark and Shannon

Pinto Beans with Beef

1 lb. pinto beans
1 lb. ground beef
1 t. chili powder
1/4 t. baking soda
1 garlic clove, minced
Salt & pepper to taste
1 can Rotel
Crushed red pepper flakes, optional

Soak beans overnight and drain. Combine beans and fresh water to cover. Add chili powder, baking soda, garlic, salt, and red pepper flakes. Bring to a boil, reduce heat and simmer, covered, for 4 hours. Brown beef in skillet; drain. Stir beef and Rotel tomatoes into bean mixture. Cook for 1 hour. This can be done in a Crock Pot for 6-7 hours on LOW heat.

Serves 18-24

From the kitchen of ... Mark and Shannon

Corn & Bacon Casserole

6 slices bacon, cooked & crumbled
1/2 c. onion, chopped
2 T. flour
2 cloves garlic, minced
1 c. sour cream
4 c. whole kernel corn
1 T. fresh parsley
1 T. fresh chives, chopped
Salt & pepper to taste

Heat bacon drippings over medium heat. Add onion and saute until tender. Stir in flour, garlic, salt and pepper; cook for a minute. Remove from heat and stir in sour cream. Add corn, parsley, and half of bacon; stir until well-blended. Pour into greased 1-quart dish. Sprinkle remaining bacon on top. Bake at 350 degrees for 20-25 minutes. Garnish with chives.

Serves 6

From the kitchen of ... Mark and Shannon

Green Beans with Garlic Vinaigrette

2 1/2 lbs. fresh green beans
1/2 t. grated lemon zest
1 T. fresh lemon juice
2 t. olive oil
1 t. Dijon mustard
2 garlic cloves, minced
Salt & pepper to taste

Cook bean in large pot of boiling water for about 4 minutes or until crisp-tender. Drain well. To prepare vinaigrette: Combine all of the ingredients (except the beans) in a small bowl; whisk. Add beans and toss to coat.

Serves 4

From the kitchen of ... Mark and Shannon

Asparagus-Potato Soup

2 3/4 c. vegetable broth
2 1/2 c. red potatoes, peeled & cubed
3/4 c. onion, chopped
3 c. sliced asparagus (about a lb)
1 c. milk
1/2 c. vanilla yogurt
1 t. fresh lemon juice
Salt & pepper

Combine vegetable broth, potatoes and onion in large saucepan; bring to boil. Reduce heat and simmer for 12 minutes or until potatoes are tender. Add asparagus; cook 3 minutes or until tender. Let stand for 5 minutes. Pour half of vegetable mixture into a blender; blend until smooth. Pour pureed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Return pureed mixture to pan; stir in milk, yogurt, lemon juice, salt and pepper. Do not boil. Stir occasionally.

Serves 4

From the kitchen of ... Mark & Shannon

Artichoke Squares

2 (6 oz) jars marinated artichoke hearts
1 small onion, finely chopped
1 garlic clove, chopped
4 eggs
1/4 c. fine dried bread crumbs
1/2 lb. sharp cheddar cheese, shredded
2 T. parsley, chopped
Salt, pepper, oregano & Tabasco to taste

Drain juice from artichoke hearts and reserve the juice from one jar. Use the reserved juice to saute the onions and garlic until limp. Chop drained artichoke hearts into small pieces and set aside. In medium bowl, beat eggs. Add bread crumbs and spices; mix. Stir in cheese, parsley, sauteed onions, artichoke hearts, and garlic. Put in 7 X 11" pan. Bake at 325 degrees for 30 minutes, uncovered. Let cool and cut into squares.

From the kitchen of ... Mark & Shannon

Southwest Caesar Salad

3 bags (10 oz each) Romaine Blend bagged salad
2 (16 oz) cans black beans, drained & rinsed
2 pints cherry or grape tomatoes, halved
2 c. whole kernel corn
1 - 1/2 c. Caesar Dressing
12 oz. Queso Fresco, crumbled (Mexican cheese)
2 large avocados, cut into wedges
2 bags tortilla strips

Place black beans, tomatoes, and corn in a medium bowl. Add dressing; stir to combine. Cover bowl and chill until ready to serve salad. Place lettuce in a large salad bowl. Toss with chilled dressing and vegetable mixture. Add avocados, cheese and tortilla strips to salad & toss gently.

Serves 12-14

From the kitchen of ... Mark & Shannon

Breakfast Potato Casserole

1/3 c. onion, chopped
1 (6 oz) pkg. frozen hash browns
1/4 c. green bell pepper, chopped
8 slices bacon, cooked & crumbled
1/2 t. salt
1 can whole kernel corn, drained
1 c. milk
1 1/2 c. cheddar cheese, shredded
5 eggs, beaten

Spread potatoes in ungreased 13 X 9-inch baking dish. top with onion, pepper, bacon, corn and cheese. Mix remaining ingredients and pour over cheese. Bake at 250 degrees for 35-50 minutes (keep an eye on it).

From the kitchen of ... Mark and Shannon

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

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