Pumpkin Bread

3 cups sugar

1 cup vegetable oil

4 eggs

3 1/3 cups all-purpose flour

2 tsp. baking soda

1 1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1 (15oz.) can pumpkin

2/3 cup water

Preheat oven to 350 degrees. Grease loaf pans well. I use 4 small loaf pans, but you can use 2 regular loaf pans.

In mixing bowl beat sugar and oil on medium speed. Add eggs and beat well.

In separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Alternate adding flour and 2/3 cup water to sugar mixture, beating on low speed after each addition. Beat in pumpkin. Spoon batter into prepared loaf pans.

Bake 55-60 minues or until wooden toothpick comes out clean. Cool pans on wire rack for a bit, then remove from pans and finish cooling on wire racks. Wrap up tightly. This bread is better enjoyed the next day; it slices better.

Pot Roast

1 medium sized beef roast

1 can cream of chicken soup

1 can stewed tomatoes

1 cup water

garlic salt

pepper

Place roast into slow-cooker. Pepper and sprinkle with garlic salt to taste. In mixing bowl, combine soup, tomatoes and water. Pour over roast. Cook on low setting for 8 hours or on high setting for 5 hours (Low is better, if you have the time). Serve with mashed potatoes or mac-n-cheese.

Side note: you can throw in baby carrots, onions and potatoes if you want a one pot wonder! The chicken soup turns to beef gravy and is SUPER yummy!

Apple Crisp

3/4 cup dark brown sugar, packed

1/2 cup flour

1/2 cup oats

3/4 tsp. ground cinnamon

3/4 tsp. nutmeg

4 Tbsp. unsalted butter, softened

4 medium apples (I use Granny Smiths), cored pared and cubed

Heat oven to 375 degrees.

In a bowl, blend together sugar, oats, flour, cinnamon, nutmeg, and butter until crumbly.

Arrange apples in lightly sprayed baking dish. Spread crumbs evenly over top of apples.

Bake 30-35 minutes, or until apples are tender and topping a golden brown. Serve warm with ice cream!

Cheesy Chicken Enchiladas

1 can Fiesta Cheese soup

2 cups Pace Picante sauce, divided

2 cups cooked shredded chicken

1 cup shredded cheddar cheese

6 flour tortillas

sour cream

Preheat oven to 375 degrees. Combine soup and 1 cup Picante sauce in mixing bowl. Add chicken and stir well. Divide chicken mixture among tortillas. Sprinkle each with shredded cheddar cheese. Roll up and place toothpicks in center to secure. Place in a lightly sprayed baking dish. Cover with foil and bake for 40 minutes or until bubbly. Remove toothpicks and serve with remaining Picante sauce and sour cream.

Snickerdoodles

2 3/4 c. all-purpose flour

2 t. cream of tartar

1 t. baking soda

1/2 t. salt

1 c. butter flavor crisco

1 1/4 c. sugar

2 eggs

1 t. vanilla

2 T. sugar

1 T. ground cinnamon

1 t. ground nutmeg

Preheat oven to 400 degrees. Sift together flour, cream of tartar, baking soda, and salt. Set aside.

Beat together crisco & 1 1/4 c. sugar in large bowl with electric mixer until light and fluffy. Beat in eggs and vanilla. Stir in flour mix.

In a small bowl, combine remaining sugar, cinnamon, and nutmeg. Scoop dough into 1" balls and roll between hands to form. Roll into sugar mixture until covered. Place 2 inches apart on ungreased cookie sheet. Bake for 10-11 minutes or until lightly browned.

Beef Stroganoff

2 lbs. beef round

1/4 c. butter

8 oz. fresh mushrooms

1/2 c. sliced onion

1 garlic clove

2 T. all-purpose flour

1 cup water

1 T. lemon juice

1 T. red wine vinegar

2 t. beef bouillon granules

1/2 t. salt

1/4 t. pepper

1 c. (8 oz.) sour cream

Hot cooked Egg Noodles

Cut beef into 1/8-in. thick strips. Place in slow cooker. Add mushrooms, sliced onions, butter (cubed), and garlic.

In small bowl, combine water & flour and stir to remove lumps. Then add lemon juice, vinegar, beef boullion granules, salt and pepper. Pour over beef.

Cook on low for 6-8 hours, stirring once. Then, fold in sour cream and serve over hot cooked egg noodles. YUMMY!!!

Corkscrew Casserole

2 1/2 cups uncooked corkscrew noodles

1 lb. lean ground beef

1 jar (15oz.) Prego pasta sauce

1 container (8 oz.) chive & onion cream cheese

1/2 cup sour cream

3 T. milk

1 box (9 oz.) frozen spinach, thawed, squeezed to drain

1/4 cup shredded or grated Parmesan cheese

Heat oven to 350 degrees. Spray casserole dish with non-stick cooking spray. Cook noodles according to package directions. Draon; rinse with hot water.

Meanwhile, in a skillet, cook beef over med-high heat, stirring occasionally until throughly cooked; drain. Stir in pasta sauce and cooked noodles.

In medium bowl, beat cream cheese, sour cream, and milk with spoon until smooth. Spoon 1/2 noodle mix into baking dish. Top evenly with cheese mixture. Spoon spinach evenly over cheese mixture. Top with remaining noodle mix. Cover with foil.

Bake 35 minutes; uncover and sprinkle with Parmesan cheese. Bake about 5 minutes longer or until heated through. Enjoy!