Chuck roast, usually 4-5 lbs

1 can of cream of mushroom soup

1 can of cream of onion soup

1 can of cream of celery soup

1 can of water

Put all ingredients into crock pot cook on low for 6 hours.

1 can pumpkin puree
2 tsp cinnamon
1/2 tsp cloves
salt
1 3/4 white sugar
3 eggs
1 can evaporated milk
1 pkg yellow cake mix with pudding
1 cp chopped pecans
1 cp butter

Preheat oven to 350
Mix pumpkin, cinnamon, cloves, salt sugar, eggs, and milk
Pour into a baking pan. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake

Bake at 350 for 60 minutes and let cool

~~Cake~~
2 cups sugar
1 cp shortening
4 eggs
3 tsp vanilla
1 1/2 cp flour
1/3 cp cocoa
1/3 tsp salt
1 bag mini marshmallows

~~Frosting~~
2 sticks butter (room temp)
1/2 cp cocoa
1 box powdered sugar
1 tsp vanilla
1/2 cp evaporated milk

Preheat oven to 300 degrees. In a large bowl add sugar and shortening and cream together. Add eggs and vanilla, beat 30 seconds. In a separate bnowl, sift the flour, cocoa and salt together. Add to the mixter and beat until well combined. Pour the mixture into a greased and floured 9 x 13 inch pan. Bake for 35 minutes

Remove pan from over and let cool for a few minutes, spread marshmallows on top of the cake and return the pan to the oven for 5 more minutes. Remove from over and let cool for a few minutes.

Evenly apply the frosting. Allow this to stand about 2 hours.

TO MAKE FROSTING: Beat together the butter, cocoa, powdered sugar and vanilla, slowly add milk.

2 cups uncooked grits

water

2 cups montery jack cheese shredded

2 cups shredded sharp cheddar

1/2 cup diced jalapeno’s

Cook grits according to package directions.  Add jalapeno’s and cheeses, stir well until cheeses are melted.  Grease a baking pan, and pour mixture into it.  Bake at 375 until golden brown on top.  Let sit 10 minutes before serving.

I usually buy slaw already shredded, just because I can’t handle chopping all that cabbage by hand!

1 bag shredded slaw mix

1 cup mayonaise

1/4 cup sugar

salt and pepper to taste

In a medium bowl combine sugar, mayo, salt and pepper, mix well, and sit aside for about 30 minutes.  Add slaw mix, toss well, and let sit another 30 minutes or more before serving.

1 3-6 lb pork butt

water

1 bottle of your favorite bbq sauce

Place pork butt in crock pot, just covering it with water. Let cook on low 6-8 hours. About an hour before serving, drain water from pot, and shred the pork, add bbq sauce, sitr, and then cook for another hour, letting sauce and juices mix well.

Serve with cole slaw, cornbread, and jalapeno grits.

I love this salad!

1 bag Hearts of Romaine

1 bottle Newman’s Own Creamy Caesar dressing

1 package crumbled Feta

1 cup shredded parmesan cheese

1 bag Cheese and Garlic croutons

Grilled or breaded chicken strips

Combine all ingredients in a large bowl, toss well, let sit for 30 minutes before serving.

2 boxes Stove Top Chicken flavor stuffing mix

1 medium onion chopped

3 celery stalks chopped

butter

Prepare the stuffing mixes according to the directions on the box. While stuffing is cooking, saute onions and celery in the butter until veggies are done. When the two things are ready, combine together, put in a baking pan. Preheat oven to 350 degrees, bake stuffing mixture for about 20 minutes or until golden brown. If the dressing seems to be a bit dry, pour a bit of chicken broth over the mixture before serving.

6 banannas sliced

1 can sweet condensed milk

8 oz sour cream

2 small boxes vanilla instant pudding

1 cup milk

8 oz cool whip

1 box nilla wafers

redi whip

In a large bowl combine pudding mixes and regular milk, stir until mixed well. Refrigerate for 15 minutes. Then combine pudding mixture with sweet milk, stir until smooth, then fold in sour cream and cool whip until all folded in, the fold in bananas.

In a large bowl, layer the bottom with nilla wafers, the pour half the pudding mix on top, spread out evenly. Place another layer of cookies on top of the pudding layer, then follow with the remaining pudding mixture. Spread the pudding mixture on top to make it smooth, layer another layer of cookies on top of this. Refrigerate for 1 hour.

Before serving, swirl redi-whip on top.

8 oz elbow noodles, cooked

3 cups shredded sharp cheddar

1 small block velveeta

1 can evaporated milk

salt and pepper

1 stick butter, melted

In a large bowl combine 2 cups cheddar, velveeta, milk, salt and pepper. mix well. Add cooked noodles, and stir until combines well. Put melted butter in a 13 x 9 inch pan, pour noodle mixture on top. Sprinkle remaining cheddar on top of the mixture. Bake in an oven preheated to 400 degrees for 30 minutes. Let stand for 10 minutes before serving.