{Skillet} Tinfoil Dinners

1lb hamburger

1 onion, peeled and diced

4-5 carrots, peeled and diced

5-6 medium potatoes, peeled and diced

1 can cream of chicken soup

Season to taste, but this is what I used:

1/2 tsp salt 

1/4 tsp pepper

1/4 tsp garlic salt 

1/4 tsp onion salt 

1/4 tsp basil {optional} 

1/2 can of water

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Brown hamburger with onion until hamburger is almost done. 

Add all other ingredients and mix well. Cover and cook till carrots are tender but not mushy. {About 10 mins}

Orange Jello Supreme

In the record-book of Mormon jello's, this jello is the best. 

By far. 

Like, I search for it before getting meat, at every ward Christmas party in hopes of piling my plate full of it before it's gone. 

But I only ever find it if I'm in an "established" {old ward with old ladies} ward. 

This year, there was no such luck, so I had to turn to my mother for the recipe, only to find out, it's been in our family cookbook ALL ALONG!! 

So naturally I had to make it! 

1- 6 oz pkg orange jello

1 large can CRUSHED pineapple, drain juice out well and RESERVE

2 cups cool whip

8 oz cream cheese, room temp

3/4 cup sugar

2 Tbsp flour or corn starch

1 C pineapple juice

1Tbsp lemon juice

2 eggs, beaten

1/2 C finely chopped pecans {optional}

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Make jello according to directions on the package. 

Pour into a 9 x 13 baking dish and add drained pineapple. 

Mix well and place in fridge until firm. 

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While Jell-O is setting up, beat Cool Whip and softened cream cheese together until smooth. 

Store in fridge until ready to use.

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Mix flour and sugar together in a small sauce pan. 

Add pineapple juice and lemon juice and stir well on medium heat. 

Stir in beaten eggs and cook slowly until thickened, stirring occasionally. 

Cool completely.

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When Jell-O is completely set, spread on the Cool Whip, and then the pineapple custard. 

Sprinkle with chopped pecans. 

Store in fridge until ready to serve.

ZuppaToscana

1 lb bacon

1 lb Italian sausage (I use Jimmy Dean)

1 onion, diced

3-4 cloves garlic, minced

2-3 shakes of red pepper flakes, optional

6 cups chicken broth

6 potatoes, peeled and diced

1 bunch of kale

2-3 cups heavy cream (can use whole milk)

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Chop bacon and brown in a pan. 

When bacon is crispy, add sausage and brown. 

Add onion, garlic and red pepper flakes. 

Cook well. 

Add broth and diced potatoes to a large pot and boil for 5 mins. 

Add sausage mixture to pot and boil 5 more minutes. 

Wash kale and pull leaves off of stem. 

Discard stem and chop leaves. 

Add to pot and cover with a lid. 

Cook until potatoes are tender. 

Add cream and serve. 

Hotdog Soup

5-6 potatoes, peeled and diced

1 large onion, diced

Water

1/2 tsp salt 

1/8 tsp pepper

1/8 tsp basil

1 package hotdogs, cut length wise and then diced {for those that are TOTALLY turned off by hotdogs, you could use kielbasa}{just try the hotdogs!}

8 oz peas

3 cups milk

1/4 cup butter, melted

1/8 cup flour

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Put potatoes, onion and seasonings in a large pot. 

Cover with water. 

Boil for 8 mins then add hotdogs. 

Simmer for 5-8 mins longer or until potatoes are almost soft. {make sure they're not mushy.}

Add peas and re-cover. 

Cook till peas done and add milk. 

Mix butter and flour to make a rue and stir into pot. 

Adjust seasonings to taste. {I like salt and pepper so I usually add more.} :)

Easy Lasagna Bake

8 oz cooked rigatoni pasta 

-cook 5 mins less than directions say

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1 lb lean hamburger

1/2 small onion, diced

2 garlic cloves, minced

Salt and pepper to taste

-Brown together and then add:

1 jar spaghetti sauce

1 -15 oz can petite diced tomatoes

1 tsp basil

1/2 tsp oregano

1/4 tsp thyme

2 bay leaves

2 tsp sugar

-simmer on low for 20 mins. 

Remove bay leaves. 

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While sauce is simmering, mix together:

16 oz tube of ricotta cheese

1/4 cup parmasean cheese 

1/2 cup motzarella cheese 

1 cup fresh spinach, chopped

1 tsp basil

2 eggs

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Spread 1/2 of meat sauce in a 9x13 baking dish, then all noodles, and then all ricotta mixture. 

Last spread remaining sauce and top with more mozzarella cheese.

Bake covered at 350 degrees for 45-50 mins. 

Remove foil and bake for 10 more mins. 

Beef Taco's with Cilantro Lime Rice & Pico

FOR THE MEAT:

1 lb hamburger

3-4 stalks of green onion, diced {I always use the white end}

1 can black beans, drained but not rinsed

Salt & pepper to taste

1 tsp chili powder

1/4 tsp oregano

1/4 tsp cumin

Garlic salt & onion salt to taste

1/4 cup cilantro, chopped

1 lime, juiced

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Brown hamburger and onion until hamburger is almost cooked. 

Add black beans and spices and continue to cook until meat is done. 

Add cilantro and lime juice and remove from heat. 

Keep covered until ready to serve. 

FOR THE RICE:

2-3 cups cooked rice {I used instant brown}

2 tbsp butter

3-4 stalks green onion, diced

1-2 cloves garlic, minced

1 sm can diced green chilies

1 sm can mild green enchilada sauce

1/4 cup cilantro, chopped 

1 lime, juiced

Salt to taste

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Sauté onion and garlic, in butter, in a pan on medium heat. {Make sure not to burn garlic!!}

Add cooked rice, green chilies and enchilada sauce. 

Cook for 3-4 minutes and then add cilantro, lime juice and salt. 

Remove from heat and cover until ready to serve. 

FOR THE PICO: 

3-4 large tomatoes, diced small 

1 ripe avocado

1/4 cup cilantro, chopped 

2 stalks green onion, diced

1 sm jalapeño, de-seeded and chopped very small!! 

2 cloves garlic, minced

1-2 limes, juiced

Salt, pepper, onion salt and garlic salt to taste. 

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Mix everything together in a bowl. 

TOPPINGS: 

Sour cream

Shredded cheese

Shredded lettuce

TO ASSEMBLE: 

Layer a little bit of everything in a tortilla and enjoy!! 

Easy Apricot Cobbler

2-3 cups pitted & washed apricots

2 cups water

1 1/2 cup sugar

1/2 butter 

2 cups flour

4 tsp Baking Powder

1/2 tsp salt

1 cup milk 

Cinnamon and nutmeg to taste

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Put apricots, water, and 1/2 sugar into a small sauce pan and boil apricots for 20-30 minutes. 

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While apricots are boiling, cream butter and 1 cup sugar until fluffy. 

Mix in dry ingredients and milk. 

Beat until smooth. 

Smooth out into a 9x13 greased baking dish. 

Spoon apricots over batter and sprinkle with cinnamon and nutmeg. 

Pour 1 cup of apricot juice over

top. 

Bake 45-50 minutes at 350 degrees F.