Chili Pasta Bake

10 oz penne pasta
1 lb ground beef
1 cup chopped onion
2 tbsp chili powder
1 14.5oz can diced tomatoes
1 8oz can tomato sauce
1 cup salsa
1 7oz can diced green chilies, drained
2 cups shredded mexican cheese

Cook pasta according to package directions; drain

Cook meat and onion in large skillet; drain. Add chili powder, undrained tomatoes, tomato sauce, salsa and chilies. Cook 5 minutes.

Toss pasta and sauce. Spoon into 13x9 baking dish. Top with cheese. Bake at 350 for 20 minutes.

Yorkshire Pudding

Yorkshire Pudding
4 eggs
2 cups milk
2 cups flour
Roast Drippings

Mix all ingredients together and put in a bowl to chill in the fridge while your roast is cooking.
After you take out your roast from the oven to rest, this is when you want to cook your yorkshire.

In a 9x13 pan place about 3 tablespoons of roast drippings in the bottom. Take your batter out of the fridge and stir it before pouring it in your pan. Pour mixture in your pan and then bake at 425* for 30 minutes or until it starts to brown on top.

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Mashed Potatoes with a twist

Mashed Potatoes with a twist

8 large potatoes, peeled and cut into pieces

1 package of cream cheese

1 cube of butter

1 cup of sour cream

Salt and Pepper to taste

Peel and chop your potatoes and bring them to a boil in a large pot. Boil until fork tender. Drain your potatoes. Add in the pot cream cheese, butter and sour cream. Blend until creamy and add salt and pepper to taste.

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Roast Beef

1 3lb chuck roast
1 onion chopped
1 T of garlic chopped
6 beef bouillon cubes
Salt
Pepper
Water

In your roasting pan, place your roast in the middle and add your chopped onion, garlic, bouillon cubes, lots of salt and pepper, and then fill it up with water so that the water covers the roast by about 1 inch.

Place in a preheated 325* oven and cook for 6-7 hours...depending on how big your roast is. Remove roast from pan and cover with foil! Don't throw away the juices, you need these to make your yorkshire and your gravy!!!

Serve with Mashed Potatoes with a Twist and Yorkshire Pudding

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Quick and Easy Kielbasa

• 1 whole Onion
• 1 whole Green Bell Pepper
• 1 whole Tomato
• 1 package Kielbasa Sausage (or Smoked Sausage)
• 1 bottle Barbecue Sauce
• 3 dashes Extra Virgin Olive Oil

Cut up onion, green bell pepper, tomato and sausage into bite sized pieces and put in a bowl.

Add enough barbecue sauce to completely cover.

Put in refrigerator for at least 2 hours in advance for best taste.

When done marinating, put a few dashes of extra virgin olive oil in a skillet.

Add in sausage and vegetable mixture, set burner on Medium and simmer until meat is cooked through, and vegetables are to your liking.

Crockpot Tortilla Chicken

Crockpot Tortilla Chicken

Ingredients:
1 dozen corn tortillas
3 cans cream of mushroom soup or cream of celery soup
1 (8oz) pkg. Jack cheese, grated
1 (8oz) pkg. Cheddar cheese, grated
2 cans (4oz each) chopped chiles
1 boiled deboned chicken (3 to 4 cups chopped)
1/2 med. onion, diced

Directions:
Layer in a crockpot: Soup, tortillas, cheese, chicken, chiles, onion, soup; repeat, etc. until ingredients are used up. Start on high for 1/2 hour. Reduce temperature to low and cook for 6 hours.

Chicken Crescent Rolls

Chicken Crescent Rolls

2 packages crescent rolls (reg or reduced fat)

2 chicken breasts, roasted, broiled, or boiled

1 can cream of chicken soup (reg or reduced fat)

1 cup shredded cheddar

3/4 cup milk

Cook and shred chicken. Unroll the crescent rolls. Place a little bit of chicken onto the wide end of the crescent roll triangle and then roll them up like a normal crescent roll. 2 packages of crescent rolls rolled up with chicken fit nicely in one layer in a 9x13 Pyrex dish.

Mix up the soup, cheddar and milk in a bowl. If you have leftover shredded chicken, you can mix that in as well. Spoon over the crescent rolls, covering them all completely.

Bake at 325 for 50 minutes. The tops of the crescent rolls will be browned.

Dish up and enjoy!