Dinner Idea from Jennifer Harbison

4-6 cubed steaks
2 cans of green beans ( drained)
can of cream of mushroom soup


Put cans of green beans ( drained) into crockpot. Put meat on top of beans. Put soup on top of meat. Stir, Cook on low for 8-9 hours or high 4-6 hours. This sounds very simple ( and it is!) but it is very good!!! I made it for dinner tonight and plan to cook some of Joanne’s creamed potato casserole to go along with it.

Comfort Food

All the rain has made me want comfort food. Here are 2 of my favorite comfort food recipes. Hope you enjoy! -Joanne

Brown Sugar Meatloaf

1/2 C brown sugar
1/2 C ketchup
1.5 lbs lean ground beef
3/4 C milk
2 eggs
1 1/2 t salt
1/4 t pepper
1 onion, chopped
3/4 C crushed saltimes

Preheat oven to 350 degrees.
Grease 5x9 loaf pan.
Put half brown sugar and half ketchup in bottom of pan.
Mix everything but brown sugar and ketchup together and put in pan.
Top with remaining brown sugar and ketchup.
Bake 1 hour.


Creamed Potato Casserole

6 potatoes, peeled and boiled until tender
2/3 C milk
1/2 C butter
8oz cream cheese
1 C sour cream
1 garlic clove, minced
1/4 C green onion
1 C shredded cheddar cheese

Preheat oven to 350 degrees.
Mix ingredients potatoes to green onion.
Place potatoes into 2 quart casserole dish.
Top with cheese.
Bake for 30 minutes.

Peanut Butter Pie

I haven't made this pie yet, but it looks really yummy...and just how wrong can peanut butter and hot fudge really be???

Prep time: 15 minutes Refrigeration time: 2 hours Makes: 8 servings

Pie:
· 1 prepared chocolate piecrust
· 1 cup creamy peanut butter
· ½-cup sugar
· 8 oz. cream cheese (at room temperature)
· 12 oz container whip cream, thawed & divided
· 1 jar (11.75oz) Smucker’s Hot Fudge Topping, divided

Drizzle:
· 2 Tbsp. Smucker’s Hot Fudge Topping
· 2 Tbsp. creamy peanut butter


Combine in a medium bowl, the peanut butter, cream cheese and sugar. Gently fold in 3 cups of whip cream. Spoon mixture into the pie shell and using a spatula, smooth mixture to edges of pie. Reserve 2 tablespoons of hot fudge topping and place remaining hot fudge into microwave safe bowl or measuring cup. Microwave for 1 minute. Stir.

Spread hot fudge topping over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining whipped topping (1 ½ cups) over hot fudge layer, being careful not to mix the two layers, Place the 2 Tbsp. hot fudge topping in a small plastic bag and knead for a few seconds Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 Tbsp. peanut butter going in the opposite direction of the hot fudge topping.

Warren Recipe's

Here you go Joy...a few more recipes for the blog. Hope you all enjoy, and Happy Eating!!

Italian Chicken Spaghetti Casserole

· 1 box KRAFT Tangy Italian Dinner (you will be using the herb mix and parmesan cheese)
· 1 can mushroom soup
· 1 small can mushrooms. Optional
· 2-3 Tbsp flour
· 1 soup can of Milk
· l cup diced chicken, cooked
· 1 cup celery
· 1 cup onion,
· 1 cup bell pepper
· 1 stick butter

1. Bring water to a boil in large pot for noodles. Add noodles and stir as needed. Cook as directed.
2. While noodles cook, sauté celery, onion and bell pepper in butter until tender. Stir in soup, milk, flour, herb mix packet & ½ packet parmesan cheese. Toss in chicken and keep warm until noodles are ready.
3. Drain noodles well and then combine them with the chicken sauce. Top with remaining parmesan cheese. Bake at 350° until bubbly.

Pineapple Casserole

1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 sleeve cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Preheat the oven to 350 degrees F.
Grease a medium-size casserole dish with butter.
In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.

In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.