Real Oatmeal

2 cups water

1/4 t. salt

1 cup oats

1/4 t. cinnamon

Combine ingredients. Bring to boil and then simmer 5 minutes. Remove from heat and let sit 5 minutes. Top as desired. 

Easy Stroganoff

1 lb. ground beef

1 can cream of mushroom soup

1 (16 oz) container sour cream

1 t. seasoning salt

Egg noodles or rice, cooked 

Brown ground beef and drain fat. Add seasoning salt, soup, and sour cream. Stir over medium heat until hot and bubbly. Serve over your choice of noodles or rice.

From Shirley Ditsworth

Beef Tips and Noodles

1 lb. beef roast or steak, cut in cubes

2 T. flour

1/2 t. salt

1/2 t. pepper

1/4 t. garlic powder

1/4 t. thyme

1 T. oil

1 cup beef broth

Noodles, cooked

Mix seasonings with flour. Toss beef cubes in mix to coat. Brown meat in oil. Put all meat into oven proof casserole dish. Pour in beef broth. Bake at 300 for 3 hours or until meat is tender. Serve over noodles.

Pumpkin Seeds

seeds (from your pumpkins or squash)
2 T. butter
1 t. salt

Mix and bake in shallow pan at 400 for 30 min. or until golden. Stir occasionally.

Honey Butter

Mix the following:

1 cup butter, softened

1/4 cup honey

1/4 cup powdered sugar

Alternate recipe with cinnamon:

1/2 cup butter, softened

1 cup powdered sugar

1/4 cup honey

1/4 t. cinnamon

Serve on warm bread or rolls.

Bacon Wrapped Jalapeño Thingies

10 whole fresh Jalapenos, 2-3 inches in size
8 oz. cream cheese, softened
1/2 pound bacon, sliced into thirds

Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane. Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon (1/3 slice). Secure by sticking toothpick through the middle. 

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno isn't mushy.

Serve immediately, or they’re also great at room temperature.

From Pioneer Woman

Mustard Dip

1 c. mayo
1/4 c. yellow mustard
1/2 c. sugar
2 T. vegetable oil
1 T. horseradish
1 t. red cayenne pepper
1 T. garlic powder

Mix well. Keep refrigerated. Serve with pretzels.

From Jodi LeClair

Fresh Ranch (Chive) Dip

This is a great dip for veggies and chips if you have access to fresh chives!

1 c. sour cream (or half sour cream and half plain yogurt)
2-3 T. fresh chives, chopped
2 t. parsley
1/4 t. onion powder
1/4 t. garlic powder
1/4 t. paprika
1/4 t. salt
1/4 t. pepper

Mix all ingredients. Keep refrigerated. Serve with chips or cut up vegetables.

Cheese Sauce

This sauce is great over cooked broccoli or cauliflower.

1/2 cup heavy cream
 2 oz. cream cheese, diced
1 cup cheddar cheese, shredded
 1/4 t. dry mustard
 1/4 t. pepper

Heat the cream over medium-low heat until warm. Add the cream cheese and whisk until melted. Add the cheddar cheese and whisk until melted. Add dry mustard and pepper. Pour over hot veggies.

Per Tablespoon:
76 Calories; 7g Fat; 3g Protein; .5 Carbohydrate; trace Dietary Fiber; .5g Net Carbs

From: http://www.genaw.com/lowcarb/cheddar_cheese_sauce.html

Coney Island Chili Casserole

1 lb of ground beef
1 package of hot dogs, chopped
1 cans of tomato paste
1 small onion chopped, divided
3 t. chili powder
1/2 t. basil
1/4 t. pepper
approx. 1 cup of water
2 cups cheddar cheese, shredded
Mustard


Brown hamburger with half of chopped onion. Drain fat. Add tomato paste, seasonings, and water. Simmer, stirring occasionally, until hot. Add chopped hot dogs and heat through. Garnish with remaining chopped onion, shredded cheese, and mustard.

Adapted from:
http://mrscriddleskitchen.com/coney-island-casserole-party-dip/