Fiesta Rolls

INGREDIENTS

1 bag hard rolls (from bakery section of your local grocery store)
1 1/2 lb. ground hamburger, mashed well with a fork
Two 8 oz. cans tomato sauce
1 small can chopped black olives
2 T. red wine vinegar
1 green bell pepper, finely chopped
3/4 lb. cheddar cheese, grated (doesn't have to be measured exactly)
Lawry's Seasoned Salt

DIRECTIONS

Brown mashed ground hamburger. Drain grease.

Turn off heat and add both cans tomato sauce, red wine vinegar, olives, and bell pepper. Mix well. 

Add in cheese and mix until cheese in melted and distributed evenly through the meat mixture.

Cut hard rolls in half (like a hamburger bun). Put buns cut side (open face) on a cookie sheet.

Spread mixture approximately 1/4 inch thick on rolls.

Sprinkle a scant amount of Lawry's Seasoned Salt on top.

Cover loosely with aluminum foil. Bake at 350 degrees for 20-30 minutes.


NOTES

These were brought to me and my family after I had my second baby by a sweet sister from my church. She brought enough so we would have leftovers. They are wonderful as leftovers. I recommend heating them up in the oven vs. the microwave when eating them as leftovers. They get crispy around the edges and are oh so yummy!


CREDIT

Darlene Greathouse

Crockpot Cream of Potato Soup

INGREDIENTS

1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)

2 (14 oz.) cans chicken broth

1 (10.75 oz.) can cream of chicken soup

1/2 C. chopped onion

1/3 tsp. ground black pepper

1 (8oz) package cream cheese (softened)


Garnish: minced green onion, crumbled bacon, shredded cheddar cheese, etc.

DIRECTIONS

1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.

2. Cover, and cook on low for 5 hours.

3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.

4. Garnish with green onion.

NOTES

1. I used full-fat cream cheese this time and next time I will use the 1/3 less fat cream cheese. It was plenty creamy.

2. I added approximately one cup chopped celery the last hour of cooking before putting the cream cheese in for the last half hour.

3. Next time I will only do 4 hours on low instead of the called for five, it does not need 5 hours (this is based off my specific Crockpot temp, yours may need the full 5).

CREDIT

www.worthyoftheprize.blogspot.com

(This blog author states that this recipe originally comes from Paula Dean)

Taco Salad

* Ingredients *

2 heads romaine lettuce

1 can dark red kidney beans drained and rinsed

1 lb. ground hamburger

1 pkg. Fritos chips (regular or chili flavored)

1 small tomato (optional)

1 pkg. taco seasoning (approximately 2 T.)

Shredded cheddar or Mexican blend cheese

Chopped black olives (optional)

French salad dressing or Ranch salad dressing

* Directions *

Wash, dry, and chop romaine lettuce. Brown hamburger in skillet, drain grease. Add taco seasoning and approx. 1/4 cup water to hamburger, stir well. Add kidney beans to hamburger and heat through. Chop tomato. Layer lettuce, hamburger/kidney bean mixture, cheese, olives, tomato, Fritos, and salad dressing that order. Enjoy immediately so the hamburger/kidney bean mixture is warm when eaten. 

No Bake Cookies

* Ingredients*

2 cups sugar

1/4 cup cocoa

1/2 cup milk

1/2 cup butter (1 cube)

3 cups quick oats

1 tsp vanilla

1/2 cup peanut butter

* Directions *

Combine sugar, cocoa, milk, and butter in sauce pan. Bring to a rolling boil for 1 minute. Remove from heat and add remaining ingredients. Plop into cookies sized blobs on cookie sheet lined with wax paper. Put in fridge to set up and chill for approximately 30 minutes.

* Credit *

Kira Fuller