Holly's Stew

You will need 1 lb of beef, 1-15oz can tomato sauce, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 4 cups egg noodles, 8oz sour cream, 1 /14 cup small curd cottage cheese and 3 cups cheddar cheese. Start your water to cook your pasta.  Brown your beef and drain any excess grease.  Add your garlic and onion powder once done.  Reduce heat and add your tomato sauce, mix well and let simmer for 10 minutes. Once your pasta is done drain well.  In a medium bowl combine your sour cream and cottage cheese.  Once mixed well add your cooked pasta and mix well. Spray a 9x13 pan with non-stick spray.  Place 1/2 of your pasta mixture in the pan and spread out evenly. Spoon out 1/2 of your beef mixture over your pasta. Sprinkle 1 cup of your cheese over the beef. Spread out the remainder of your pasta, then beef and the remaining 2 cups of cheese. Bake a 350 for 20 minutes.  Let rest for 5-10 minutes. Serve up and ENJOY...

You will need 1 lb breakfast sausage, 2 cups shredded cheddar cheese, 4 eggs, 2 cups milk, 2 lbs tater tots, salt and pepper. Preheat your oven to 350. First brown your 1 lb breakfast sausage and drain any excess grease.  When your sausage is just about done (no pink visible) mix together your 4 eggs, 2 cups of milk, salt and pepper to taste. Spread out your browned sausage into a 9x13 pan, you do not need to spray it with a non-stick cooking spray. Sprinkle your 2 cups of cheddar cheese over your sausage.  I used  cheddar cheese blend. Next slowly pour your eggs over the sausage and cheese. Top with your tater tots.  You may not use the entire 2 lbs of tater tots but place on as many as possible. Bake a 350 for 45-50 minutes, uncovered. Let rest 5-10 minutes before serving.   ENJOY!!

For the crust you will need 2 cups flour, 1/2 cup powdered sugar and 1 cup softened butter. For the filling you will need 1/2 cup sugar, 3 eggs, 1 cup light corn syrup, 1 tsp vanilla, 4 tablespoons melted butter, pinch of salt and 2 1/2 cups pecan halves.  Crust: combine your flour, powdered sugar and butter. Once your crust is well combined spread evenly into a 9x13 pan (ungreased). Bake at 350 for 15 minutes. While your crust is baking first cream together your sugar and eggs. Next add your light corn syrup, vanilla, butter and salt, mix well.  Lastly add your pecans and mix well again. As soon as your crust is done baking pour your filling mixture over the crust making sure your pecans are evenly spread out. Bake at 350 for 30 minutes. Remove from oven and place on a wire rack to cool for at least 30 minutes before cutting.  It will be a bit puffed up but as it cools is will settle down. Cut up your bars and ENJOY!!

This recipe was created by my 2nd cousin Katie & I think she did an amazing job coming up with it!! You will need 1 lb boneless skinless chicken, 1/4 cup cup chopped green onions, 1/4 cup chopped green peppers, 1/4 cup chopped orange peppers, 1 10oz can Mexican diced tomatoes (Ro-Tel), 1 14.5oz can diced tomatoes (slightly drained), 2 8oz cans tomato sauce, 2 3/4 cups chicken broth, 1 15.25oz can black beans (drained & rinsed), 3/4 of  15.25oz can of corn (drained), salt and pepper to taste.   Cut your chicken up into bite size pieces and start to cook on medium in 2-3 tablespoons olive oil. As your chicken is cooking chop up your green pepper, orange pepper and green onion and add them to your chicken as you have them ready.  Stir after adding each ingredient. This is the Ro-Tel I used but you can get the spicy to add more of a kick to your soup. Once your chicken is done add your chicken broth, Ro-Tel tomatoes, diced tomatoes, tomato ...

You will need 2 2 tablespoons olive oil, 2 lbs chicken, 1 garlic clove, 1/4 teaspoon ginger, 3/4 teaspoon crushed red pepper, 1/4 cup apple juice, 1/3 cup (packed) light brown sugar, 2 tablespoons ketchup, 1 tablespoon cider vinegar, 1/3 cup water, 1/3 cup soy sauce and 4 oz fresh mushrooms - chopped (optional).  Cut up your chicken into bite size pieces and cook in your olive oil till done.  Take out of pan and set aside. While your chicken is cooking, combine in a small bowl the remainder of your ingredients except your mushrooms. Once your chicken is done place this mixture in the same pan you cooked your chicken in.  Cook on medium heat till well combined. Add your chicken back into the pan and raise the heat to medium high and bring to a hard boil, you will now add your mushrooms if desired.  Once the boil is reached, reduce heat and let simmer for 25 minutes stirring every 5-7 minutes. Serve over rice and ENJOY!! This recipe does h...