Tator Tot Casserole

Tator Tot Casserole

Ingredients:

1 pound ground beef

1 - 32 oz. bag of tator tots

4 - 10.5 oz. cans cream of chicken soup

1 - 12 oz. bag mild cheddar cheese

Instructions:

1. Pour tator tots into a cake pan.

2. Bake them in the over until they are golden brown

3. While they bake fry the ground beef.

4. When beef is done drain all grease.

5. Pour 4 cans of soup into the pan with the beef and let cook until it is hot.

6.Sprinkle half of the cheese over the tator tots.

7. Pour the beef and soup over the tator tots in the cake pan and bake for about 30-45minutes or until it looks like it is thickening up.

8. After it has baked the time said above, pour the other half of the bag of cheese on the top.

9. Bake until cheese looks good and melted.

Substitutes:

Cream of chicken soup can be replaced with cream of broccoli or cream of mushroom soups

Ground beef can be replaced with ground chicken, turkey or sausage.

Recipe Button Is Here!!!!!!!!!!!!!

The recipe button is her !!!!!! You will find it on my side bar. Just scroll down and then click on it.

Recipe Button Coming Soon :-)

Soon I will be adding a recipe button to my page that will link all my recipes so everyone can find them more easily. The button will look like this and be placed on my side bar. Have fun cooking the recipes, I sure do.

Christmas Cancan

This made me smile so I wanted to share it
shut off music at bottom of the page.

Swedish Nut Cake

Swedish Nut Cake

Ingredients for the cake

2 cups flour
2 cups sugar
2 teaspoons baking soda
1 can crushed pineapple
½ cup nuts (I like it with walnuts)

Instructions:

1. Throw all the ingredients into a bowl and stir.

Nuts

Flour and baking soda

Sugar

Pineapple

It will look like this while you are stirring
2. Pour into 9x11 ungreased cake pan.

3. Bake at 350 degrees for 30 -35 minutes.

It will look like this when it is finished

4. While cake is baking mix icing.

Ingredients for icing:

1 (8oz.) cream cheese
2 cups powered sugar
½ cup nuts (also Walnuts)
1 stick of butter
1 teaspoon vanilla

Instructions:

1. Throw all ingredients into a bowl and mix.
2. Place in refrigerator until cakes is baked and cooled.

3. Frost cake

Notes:
1. Nuts can be any type of nuts you like, I prefer Walnuts.
2. Cake has a better flavor after it sets in refrigerator over night, but that is only my opinion.

3. Nuts can also be sprinkled over the top for added flavor.

Hardest Post Ever :-(

I have been away from blogging for a very long time. I have tried to return many times but I have been stricken with writers block. I keep writing many, many posts but I can never seem to finish them. I am hoping that if I can finish this post that maybe I can get back on track. This is the hardest post to finish because it is about my best friends baby that has left us. This is an edited version of the funeral folder that Stacy of My Thoughts and I made for the funeral. I am asking for prayer for my friend Beth and her husband Matt. They are going through a hard time and need all the support they can get. Beth has expressed that she wants the memory of Rebecca to live on. This is my way of showing the world what a beautiful baby she was. You were only with us a short time little Rebecca, but you will be missed.

“A person’s a person, no matter how small.”

With grieving, heavy hearts, we announce the arrival and departure of our baby girl,

Rebecca Jodell

She arrived on Feb. 27, 2009, at 5:32am and departed on Feb. 27, 2009, at
9:16am. She weighed 15.2 ozs and was 11.5 inches long. She looked very peaceful, and was
a perfect, beautiful baby. She was, and still is, much loved and shall live on forever in our
hearts.

Came To Us On
February 27, 2009 at 5:32am
And Left Us On
February 27, 2009 at 9:16am


Our dear friends and family, we acknowledge that interaction with us in the near future may prove awkward and difficult. Please know that it is fine to talk about Rebecca. Please do not step around her birth, her brief, beautiful existence or her death. She is very much loved by us and we wish to remember her, not forget her. We can only heal if we take time to grieve, so please do allow us our times of sorrow. We so appreciate all your love and support; thank you for your love for us, and our dear baby girl.

“Some people dream of angels. We held one in our arms.”

Pumpkin Bread

Over the past 2 1/2 months I have made over 17 loaves of pumpkin bread. I made them for parties and to give away as gifts. I want to share my recipe with everyone so you too can enjoy this wonderful tasting bread. It is so easy to make so don't be afraid to just try something new and make a loaf.

Pumpkin Bread

Ingredients:

Makes 3 loaves:

6 cups flour
3 teaspoons baking soda
3 teaspoons salt
3 teaspoons pumpkin spice or 4 teaspoons cinnamon
4 ½ cups sugar
1 ½ cups vegetable oil
6 eggs
1 large 29oz. can of pumpkin

**For sweeter more flavorful bread instead of 4 1/2 cups sugar put 5 cups sugar and instead of 4 teaspoons cinnamon add 5 or 6 teaspoons cinnamon.

Instructions:
Bread is best when made the night before you plan to eat it.

1. Place flour, salt, and baking soda in a bowl. Mix

2. Then add the cinnamon or pumpkin spice, which ever you prefer

3. mix all dry ingredients

4. beat eggs

5. mix sugar, oil, and pumpkin to the eggs
6. add this mixture to the flour mixture and blend.

7. pour into a 9x5 loaf pan

8. bake in the oven at 350 degrees for 1 hour and 10 minutes, or until a knife inserted into bread comes out clean. Let the bread cool for about 10 minutes and then turn upside to take out of pan. Wrap the bread in plastic wrap and place in the refrigerator. This causes the bread to become very moist.

For a wonderful treat cover the bread in cream cheese icing.

Pouring melted butter over the top and sprinkling with a mixture of cinnamon and sugar is very good also.

Notes:

For 1 loaf

2 cups Flour
1 teaspoon baking soda
1 teaspoon salt
1teaspoon pumpkin spice or 2 teaspoons cinnamon
1 ½ cups sugar
½ cup vegetable oil 2 eggs- Beaten
1 cup pumpkin
¼ cup Water

Muffins:

This recipe can also be made into muffins.

Place paper cups in cup cake pan.

dip batter into paper cups fill up to just a little over half way.

Bake in 350 degree oven for 20 minutes.

You can eat them plain or cover them with cream cheese icing.

You can also cover them in melted butter and sprinkle with a mixture of cinnamon and sugar .