Mini Corndog Muffins

This is a fun lunch idea for the kids! The kids love to dip them in ketchup and mustard. They would be great as an appetizer too. -Sarah

1 cup cornmeal
1 cup flour
1/2 cup sugar
1 t. salt
3 1/2 t. baking powder
1 cup milk
1 egg
1/3 cup oil
hot dogs (I used 8 bun length hot dogs cut into 6 pieces each)

• Mix dry ingredients, add wet and mix until combined.
• Fill greased mini muffin pans two thirds full and place hot dog pieces in the center.
• Bake at 400 degrees about 10 minutes.
• Makes 48 muffins.

Sloppy Lentils

This is a great recipe.  The flavor is just like traditional sloppy joes except made with lentils. These are great for lunch or dinner or just by the spoonful! -Kristin

3 c. water
1 c. lentils, rinsed
salt to taste

1 c. chopped onions
3 T. olive oil
15 oz. can diced tomatoes
2 cloves garlic, minced
1 (6 oz.) can tomato paste
1/2 c. ketchup
1 t. dry mustard powder
1 T. chili powder
3-5 T. brown sugar
1 dash Worcestershire sauce
2 T. BBQ sauce
salt and pepper to taste

Hamburg buns or rolls

• Combine water, lentils and salt in saucepan and bring to a boil. Reduce heat, cover and simmer for about 30 minutes until lentils are tender. Drain.
• Meanwhile, cook onions in the olive oil until they are translucent; about 4 minutes.
• Add the tomatoes and garlic and cook for 5 minutes.
• Stir in the remaining ingredients and simmer for 5-10 minutes until thickened.
• Stir in the lentils.
• Serve on buns.

Peanut Butter Bars

I can't remember when I've had these, but it's a recipe that I've always wanted to make. I found this online and it's pretty basic, probably a lot of people have a version of this recipe. These are so perfect for a hot day where you don't want to heat up the house with the oven and my family loved these! -Sarah

1 1/2 sticks softened butter
2 cups graham cracker crumbs (very finely crushed)
2 cups powdered sugar
1 cup peanut butter (smooth or crunchy would both be yummy)

2 cups chocolate chips
4 T. peanut butter

• With a mixer beat the first 4 ingredients until well mixed. Press into an ungreased 9x13 pan and chill 15 minutes before adding the next layer.
• For the chocolate topping, microwave the chocolate chips and peanut butter until combined. Spread evenly over the peanut butter bottom and chill until set.
• These are so yummy, they taste like a Buck Eye bar if there was such a thing!

Lime Rice Beef

This is a recipe a friend gave to me months ago. She raved about it and said it has been passed around a lot. I am so thankful she shared this recipe, it is awesome! I love when I find a good slow cooker recipe. The beef has incredible flavor that is great to eat just plain...paired with the lime rice makes this a very unique dish. The beef is served with the rice on tortillas, but would be fine just served on the rice. -Kristin

2-3#'s chuck roast
2 cloves garlic, minced
1/4 t. pepper
1/2 t. salt
1 t. chili powder
1 T. mustard
1/2 c. ketchup
1 t. beef bouillon
1 c. salsa
1 can black beans, drained

1 c. white rice
2 c. water
1/2 T. butter
1 t. salt
juice from 2 limes

tortillas
shredded cheddar cheese
sour cream

• Place all ingredients in the first list into slow cooker and cook on low for 8-10 hours. Shred beef when done cooking with 2 forks.
• When ready to eat, place the rice, water, butter and salt in saucepan. Bring to boil, reduce to a simmer and cook till water is all absorbed. About 15 minutes.
• Turn off heat and stir in the juice from the limes. If the rice is too juicy just simmer for a minute or so and the juice will absorb.
• Serve on a tortilla with the rice, beef, cheese and sour cream.

Peach French Toast

I mixed a couple of recipes that I had and came up with this wonderful creation- and its a keeper. My whole family loved this- this will be begged for in the future. I love that it is easily put together the night before and popped in the oven in the morning with no mess and no hassle...just a delicious smell of something awesome baking in the oven while I relax with my coffee! -Kristin

1 1/2 whole wheat french baguettes, sliced in 1/2 inch pieces (recipe on blog or store bought)
6 eggs
1 1/3 c. milk
2 t. vanilla
4 c. sliced peaches, fresh or frozen
1/4 c. brown sugar
ground cinnamon

maple syrup, to serve with

• Place bread slices in a lightly greased 9x13 baking dish; set aside.
• Whisk together the eggs, milk and vanilla and pour over bread.
• Sprinkle with the brown sugar.
• Sprinkle top with cinnamon.
• Cover with foil and place in fridge overnight.
• In the morning, preheat oven to 350 and bake uncovered for 40 minutes until the bread is golden brown.

Tex-Mex Squash Casserole

This is a recipe I adapted from homesicktexan.blogspot. My family loved this! It is spicy so cut out the cayenne pepper and just use cheddar cheese if your family doesn't like spice- it will still be awesome! -Kristin

4 c. diced zucchini and yellow squash
1 medium onion, diced
2 cloves garlic, minced
1 jalapeno, seeded and diced
2 T. butter
1 can Ro-Tel tomatoes with mild chilies
1 t. chili powder
1 t. cumin
1/4 t. ground cayenne pepper
salt and pepper
2 T. flour
1/2 c. half and half (I used low fat and it worked perfectly)
1/2 c. sour cream
1/2 c. diced cilantro
3 c. crushed tortilla chips
2 c. grated pepper jack cheese (or a mixture of pepper jack and cheddar)

sour cream, optional to serve with

• Preheat oven to 350.
• Heat the butter in a large skillet on medium heat.
• When melted, add the squash, onion and jalapeno and saute until onions are translucent and the squash is soft; about 10 minutes.
• Add the garlic, cumin, chili powder, cayenne, salt and pepper and cook for a minute.
• Stir in flour and cook until a light-brown paste forms; about a minute.
• Add the tomatoes and stir until the mixture thickens.
• Add the half and half, sour cream and cilantro and turn off the heat.
• In a greased 9x13 casserole dish, layer the bottom with the crushed chips.
• Pour on the squash mixture and then cover the dish with grated cheese.
• Cook uncovered for about 30 minutes, or until the top is brown and bubbling.
• Serve with extra sour cream if desired.

Applesauce Raspberry Jello

This jello is so good and refreshing. I love that there is applesauce in there and the raspberries compliment it very well. -Kristin

6 oz. strawberry jello
1 1/2 c. boiling water
2 c. applesauce
2 c. frozen raspberries

• Mix jello into boiling water.
• Stir in applesauce.
• Stir in raspberries.
• Refrigerate till firm.