M&M Christmas Cookies (in a jar)

In the Jar:

1 1/2 cups flour
1/2 cup brown sugar
1/2 cup sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2/3 cups M&Ms

What You'll Need:

1/4 cup butter
1/4 cup oil
1 egg
1/2 tsp. vanilla

Directions:

1. Preheat oven to 350.
2. Cream butter, oil, egg and vanilla.
3. Add contents of jar and mix until combined.
4. Spoon onto greased cookie sheet.
5. Bake for 7-8 minutes.

Note: I used my medium cookie scoop and I needed to bake the cookies for 10 minutes in my oven.

Santa Fe Chowder

2 lbs. ground beef
1 onion, chopped
2 pkgs. taco seasoning mix
2 pkgs. dry ranch dressing mix
1 (15 oz.) can pinto beans
1 (15 oz.) can black beans
1 (15 oz.) can kidney beans
1 (15 oz.) can shoepeg corn
1 (15 oz.) can diced tomatoes
1 (10 oz.) can diced Ro-Tel tomatoes
2 c. water

Brown ground beef and onion; place in crock-pot. Stir in seasoning, dressing, beans, corn, tomatoes, and water, including juices. Cook on low all day or 1 hour on the stove.

Honey Lime Chicken Enchiladas

INGREDIENTS

6 Tablespoons honey
5 Tablespoons lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
10 flour tortillas (soft taco size)
8 ounces monterey jack cheese, shredded
8 ounces sharp cheddar cheese, shredded
2 cans (10 ounces each) green enchilada sauce
1/4 cup heavy cream

INSTRUCTIONS

1. Preheat oven to 350° F. degrees. Mix the honey, lime juice, chili powder and garlic powder together and then mix with the shredded chicken. Let marinate for 30 minutes.
2. Spray a 9×13 inch pan and a 8×8 inch pan with cooking spray. Pour a little bit of the green enchilada sauce on the bottom of each pan. Take one tortilla and down the center fill with chicken and a few tablespoons of cheese. (Make sure to save at least 1-1/2 cups cheese to sprinkle over top of enchiladas) Roll up tortillas and place in prepared pans. Repeat with all tortillas, chicken and cheese.
3. Mix together the remaining enchilada sauce, heavy cream, and any leftover marinade. Pour sauce over the tops of enchiladas (depending on how saucy you like your enchiladas, you may not need to use all of the sauce. Eyeball it) Sprinkle the reserved cheese evenly over the tops.
4. Bake uncovered for 30-35 minutes, or until hot and bubbly. Serve with sour cream, salsa, guacamole or any toppings you love. Enjoy!

Source:

https://life-in-the-lofthouse.com/honey-lime-chicken-enchiladas/

https://www.sixsistersstuff.com/recipe/honey-lime-chicken-enchiladas-recipe/

Italian Sausage Stew

1 1/2 lbs Italian sausage links, casings removed
3 cups water
4 medium potatoes, cut into bite sized pieces
2 medium carrots, sliced
2 stalks celery, sliced
1 medium onion, roughly chopped
1 (6 oz) can tomato paste
1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 beef bouillon cubes
1 teaspoon salt

In a Dutch oven or soup pot, brown sausage over medium heat, breaking up the sausage as it cooks. Add remaining ingredients to pot. Simmer over medium heat until veggies are tender and sauce has reduced and thickened, about 30-45 minutes.

Serves 4.

Cheater Baked Beans

2 (28 oz) cans Bush's original baked beans

2/3 cup brown sugar

1/3 cup ketchup

1/8 teaspoon garlic powder

1 small onion, chopped

1/2 lb. bacon

1. Cut bacon into bite size pieces.

2. Cook bacon, drain on paper towels, set aside. Note: Don't let it get too crispy.

3. Meanwhile mix all the remaining ingredients in a 9x13 baking dish or a 3 qt casserole.

4. Add in reserved bacon, and mix again.

5. Bake uncovered for 1 hour at 350 degrees. Let stand 1/2 hour to cool prior to serving.

Tex Mex Dip

1 can (16 oz) refried beans
16 oz sour cream
1 packet of taco seasoning
1 jar picante sauce
1 package of grated cheese
2 medium tomatoes, chopped
1 bunch of green scallions, chopped
1 small can (4 oz) sliced black olives

Spread the refried beans in the bottom of a 13x9 glass pan. Combine the sour cream and taco seasoning, then spread over the layer of refried beans. Next, spread the picante sauce as the next layer, then just add a layer of each of the remaining ingredients, cheese, tomatoes, scallions and olives.

Cover and refrigerate.

Cheesy Potato Casserole

1 Can (10.5 oz.) condensed cream of chicken soup

2 Cups sour cream

1/2 Teaspoon salt

1/4 Teaspoon ground black pepper

2 Cups shredded cheddar cheese

1/3 Cup finely chopped onion

1 Package (30 oz.) Ore-Ida Country -Style Hash Browns, thawed, or 6 cups, thawed

1. Preheat oven to 350 degrees. Coat 13x9 baking dish with nonstick cooking spray.

2. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion, and hash browns until well mixed. Spoon evenly into baking dish.

3. Baked uncovered for about 45 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving.