I found two recipes that had the same similar concept and similar ingredients but they were both completely different. I loved the idea of both of them so I took what I liked about each recipe and combined them together. What came of the two was an incredible recipe that my entire family loved.
The recipe calls for a 9×13 pan which is normally way too much food for us and always means a ton of leftovers. I debated half-ing the recipe but then I thought it would became a pain with too many half cans to worry with. I decided to make the entire recipe, and thank goodness I did. By the time dinner was over there was about 1/8th of the pan left over. I was stunned, but yes it was that good!
We all loved this recipe and I can easily see it being on our menu again and again. It’s easy, dirt cheap and delicious!
- 1 lb. of ground beef
- 4 tbsp. dry minced onions
- 1 can cream of mushroom soup
- 1/4 teaspoon salt (more or less)
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- 1 can Rotel (I used mild) do not drain
- Tater tots – 32 oz. (leave frozen)
- Cheddar cheese – 2 cups
- Brown ground beef then drain the grease off (Before you add the spices)
- Add diced onions, cumin, garlic powder and salt and pepper. Cook until the onions are soft.
- Add, soup and Rotel tomatoes, then mix together well
- In the bottom of a greased 9×13 pan add bag of tatar tots in one single layer you may not need the entire bag, then top with 1 cup of the cheese.
- Then on top of the tots and cheese add burger mixture then top with remaining cheese
- Place in a 350F oven for 30 -45 minutes. Let stand for 5 minutes before serving.
This recipe is easy and delicious! Who doesn’t like Frito Pie? It’s such a family tradition that keeps us coming back for more. When I found this recipe I couldn’t wait to give it a try and I am sure happy I did. Quick, Fresh, Fantastic! I can’t wait to make it again!
- 1 lb. ground beef
- 1 can (16 oz) pinto beans (I used Great Northern I had them on hand)
- 1 can (8 oz) tomato sauce
- 1 can (15 oz) Diced Tomatoes
- 1 envelope taco seasoning (I used Taco Bell I had it on hand)
- 1 cup shredded cheddar cheese
- 3-1/2 cups corn chips (Fritos more or less)
- 1-1/4 cup sour cream
- Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, taco seasoning mix and 1/4 c. of cheese.
- Sprinkle 1 cup corn chips in bottom of 8×8 baking dish. Cover with chili.
- Bake at 350 for 20 minutes.
- Spread sour cream over chili.
- Top with remaining corn chips and cheese.
- Bake 4-5 minutes longer.6 to 8 servings
I grew up with this recipe being a staple especially around the holidays. If my Nana wasn’t making it my aunt was. This year my aunt didn’t make it and my Mom was heartbroken so I made it for her. When I was a kid I didn’t like it at all, but now I love it.
There are so many companies that claim this to be their recipe so there are plenty to give credit to. I personally think it’s a Knorr recipe but I am sure others would disagree.
Although all the recipes call for mayonnaise in it I never add it. The biggest reason is that I don’t think it taste very good in it, and if you leave it out the dip is even better. The bonus is… less calories!
- 10 ounce package frozen chopped spinach, thawed and squeezed dry
- 16 ounce container sour cream
- 8 ounce package vegetable soup mix
- 8 ounce can water chestnuts, drained and finely chopped
- 3 green onions, chopped
- Combine all ingredients in a bowl.
- Mix well
- Cover and chill in the refrigerator at least 2 hours but over night is much better
- Serve with crackers
This is one of those recipes that comes with bragging rights. It’s so delicious that you can literally take a bow in honor of this great accomplishment.
This dish is easy, delicious, colorful, makes a beautiful presentation, has bacon in it (enough said), and it just downright the best!
I can’t encourage you enough to try this wonderful dish!
- 4 cups corn kernels
- 4-5 slices of bacon
- Coarse salt and ground black pepper
- Pinch of red-pepper flakes
- 2 to 3 green onions, sliced
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.
- Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes.
- Stir in scallions.
Original Recipe Source
I love fruit salad! We ending up trying this recipe for a side dish on the fourth of July. This is one of my favorite recipes now. The flavor of the pudding adds a nice sweetness that you might not be getting from all the fruit.
It also seems to help meld the fruit all together. I am just going to list what I put in my salad, but in truth the important part is the pudding. You choose the fruit that makes you happy! Not only can you play with your choices of fruit, but you can also change your flavor of pudding. One of my friends told me she once used lemon.
*If you are adding bananas don’t add them until right before you serve. Also remember bananas, and pineapple tend to take over fruit salads. You are going to want to taste all the fruit so don’t add as much of these fruits. You don’t want them to dominate your salad. *
- 1 can of very cherry fruit cocktail (Drained reserve the juice)
- 1/3 pineapple chunks (drained)
- Red grapes
- Green grapes
- Cherry’s (pitted and halfed)
- 1 (3 1/4 ounce) box dry vanilla instant pudding mix
- Prepare your fruit for your fruit salad, slicing, and peeling, and so on. Place in a large bowl
- In a small bowl, add the dry vanilla pudding. While whisking, gradually add just enough reserved fruit juice to make the pudding thick. You will probably only be adding 1/4 cup or less of reserved juice.
- Pour the pudding juice over your prepared fruit, and gently mix together
- Refrigerate until chilled.
This recipes takes me back to being a kid. We always had pimento cheese in the refrigerator, and it was always homemade. My Mom didn’t make it this way but even she admitted to me that this recipe was better than the way she made it.
I loved this recipe and let me tell you I got nothing but rave review from everyone who tried it. They all thought it was as fantastic as I did. Please don’t settle for what’s in the grocery store. Most of those pimento cheese spreads don’t even use real cheese imagine that!
This is one of those recipe I can’t imagine living without and it’s even Weight Watchers friendly for those who are interested. 3 Weight Watchers PointsPlus Point for 2 tablespoon.
- 2 cups shredded Cheddar cheese
- 8 ounces neufchatel cheese, softened
- 1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cayenne pepper
- 1/4 teaspoon onion powder
- 1 jalapeno pepper, seeded and minced
- 1 (4 ounce) jar diced pimento, drained
- Salt and black pepper to taste
- Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer.
- Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.
Original Recipe Source
When I was a kid I hated beans I mean HATED them! There was nothing you could do to convince me to eat them. Now I love them. I can eat them right out of a can if I am given a chance. I probably have a protein deficiency or something.
I normally don’t buy canned beans. I prefer to buy them in a bag and make them myself. I like to do this for so many reasons for instance: I am trying to avoid BPA’s in canned good, it’s a lot less expensive to make them yourself (3 to 1), and because I get to choose what goes in them. Normally I toss a bag of beans in water, let them set all night, then toss them in the crock pot and let them cook for the day. After that I bag them and freeze them. We always have beans in the freezer. I can buy a bag for $1 and it will make 3 cans worth of beans! Not bad for .33/can.
This is a quick and easy way to make refried beans and better yet they are inexpensive and full of flavor and a lot of protein. I love the chunky beans in it too. They add a nice texture and fill you up! You can’t beat quick and easy but the icing on the cake is the great flavor!
- ½ can refried beans
- 1 can pinto beans (drain and wash)
- ½ cup water
- 2 tbsp. butter
- 2 tbsp. bacon bits
- 1 tsp. ground chicken bouillon granules
- In a skillet add butter and allow to melt
- To the melted butter add bacon bits and allow to heat up until the bacon begins to pop
- Next add refried beans and water. Mix together well
- Add bouillon
- Once the beans begin to bubble add your drained and washed pinto beans
- Gently fold in the pinto bean
- Cook until most of the liquid has evaporated or until you have a consistency you like
- Add salt as needed but try the beans before you add salt because of the bouillon and the bacon
After perusing the Southern Plate I came across a recipe that caught my eye. I ended up bookmarking it for future use. A few days ago I decided I was going to make it but I forgot to put it in the crockpot and I forgot to pull the chicken breast out of the freezer. Needless to say I wasn’t going to make it…
At the last minute I decided to make an adapted version with the things I had on hand. Instead of making it in the crock pot I made it on the stove top. In the end I realized my recipe wasn’t even close to the Southern Plate’s but it did turn out fantastic. She was certainly my inspiration. This is just incredible!! It’s so easy to make and the flavor is fantastic. I am using the leftover to make enchiladas with!
I highly recommend this recipe for a quick easy inexpensive week night meal. I literally made the entire meal in 30 minutes.
- 1-13oz can of chicken drained
- 1 large onion, chopped
- 1 -8 ounce box Zatarain’s Yellow Rice Mix,
- ½ cup cheddar cheese grated
- 1- 10.5 ounce can cream of poblano soup
- 1-15 ounce can whole kernel corn, drained
- In a large pot sauté onion until its tender, remove from pot and set aside.
- In the same pot cook yellow rice according to package directions.
- Once the rice is cooked about 20-25 minutes add onions back into the pot, add drained chicken, cheddar cheese, cream of poblano, and drained corn.
- Mix well and heat all the way through. Once everything is heated through serve immediately.
Adapted from Original Recipe Source