Some of my favorite recipes I thought I would share….


1 pound of lean ground chuck

1 (15-ounce) can whole-kernel sweet corn, drained

1 cup mild, chunky salsa

¼ cup sliced black olives

3 ½ cups cooked egg noodles

1 (15.2 ounce) can kidney beans, drained

¼ cup taco sauce

1 (1.25 ounce) package taco seasoning mix

½ cup tomato sauce

Preheat oven to 325 degrees. In a large mixing bowl, combine the beef, corn, salsa, olives, noodles, beans, taco sauce, seasoning mix and tomato sauce. Mix together and spoon mixture into a sprayed 13 x 9 x 2-inch pan and bake for at least thirty minutes or until done all the way through.


1 beef chuck roast, 3 or 4 pounds

1 cup ketchup

1 cup barbeque sauce

2 cups chopped celery (I never use the celery)

1 cup water

1 cup chopped onion

2 tablespoon vinegar

2 tablespoons Worcestershire sauce

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon salt

Place roast in a large crockpot. Combine all remaining ingredients and pour over beef. Cover and cook on slow for 8-10 hours. Remove beef from the pot and shred. This is great served on buns, but I much prefer to eat this with vegetables.


1 pound cubed beef stew meat

1 (10.75 ounce) can condensed golden mushroom soup

½ cup chopped onion

1 tablespoon Worcestershire sauce

¼ cup water

4 ounces cream cheese

In a crockpot, combine meat, soup, onion, Worcestershire sauce and water. Cook on low 8 hours. Stir in cream cheese before serving. Serve over cooked noodles with a salad or with vegetables.


2-3 boneless, skinless chicken breasts

1 cup chicken broth

1 package (1-ounce) ranch dressing mix

2 tablespoons brown gravy mix

3-4 pepperoncini peppers

2 tablespoons pepperoncini juice

1 large block cream cheese

Place chicken breasts in slow cooker; sprinkle dressing and gravy mix over the top. Pour chicken broth around the edges; add peppers and pepper juice around the outside. Cook on low for six hours; add chunks of cream cheese and cook for one more hour. Remove the chicken and peppers; shred chicken. Stir the liquids in the cooker until the cream cheese is blended.


2 cups sugar

2 cups all-purpose flour

2 teaspoons baking soda

2 eggs

1 (20-ounce) can crushed pineapple, undrained

1 cup chopped pecans


½ cup butter or margarine, softened

1 (8-ounce) package cream cheese

1 ½ cups confectioners’ sugar

1 teaspoon vanilla extract

In a mixing bowl, combine the first 5 ingredients, ix well. Stir in pecans. Pour into an ungreased 13 x 9 x 2-inch pan. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool completely. In a mixing bowl, combine all of the frosting ingredients and beat until smooth. Frost Cake. Cover and store in the refrigerator. Enjoy, Mary Ann McCrary

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