CHILI

CHILI

1 lb Sausage
1 lb Ground beef
1 c chopped onion
1 c chopped green pepper
1 can green chilis
1 can diced tomatoes
1 large can tomato sauce
Cumin to taste
Chili Powder to taste
Garlic Powder to taste
1 Tsp Red Pepper Flakes
2 cans Kidney Beans
1 can Pinto Beans

Brown sausage and beef together. Add onion, green pepper, green chillies, and seasonings. Cook until onions are clear. Add diced tomatoes, cook down until they are small. Add tomato sauce and beans. Test now, if you need more spices add them now. Simmer until ready to serve. Top with cheese, sour cream, or other fun toppings.

MEATLOAF

MEATLOAF

1lb Sausage
1lb Ground Beef
1 package Stove top Stuffing
1 Egg
1 c Chopped Onion
1/2 c Evaporated Milk
1-2 tsp worcestershire sauce
Ketchup

Combine all ingredients besides the ketchup. Place in a bread loaf pan and round out the top. Cover the top with Ketchup. Bake 350 for 1 1/2 hours.

Monkey Bread

MONKEY BREAD

12 Rhodes™ Cinnamon Rolls, thawed
1/3 cup butter, melted
3/4 cup sugar
1/2 cup caramel ice cream topping

Place cinnamon rolls in refrigerator overnight to thaw. (Reserve frosting for another use) Cut rolls into quarters. Dip each roll piece into butter and roll in sugar. Place in a sprayed bundt pan. Sprinkle with pecans. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size*.
Remove wrap and bake at 350°F 35-40 minutes. Cool 1 minute and invert onto serving platter.
*If using Rhodes ANYTIME™ Cinnamon Rolls, they do not need to rise. Bake at 350°F 25-30 minutes.

FUNERAL POTATOES

FUNERAL POTATOES

32 oz bag of frozen shredded hash browns
1 (10 3/4 oz) can cream of chicken soup
1 (10 3/4 oz) can cream of mushroom soup
2 cups sour cream
1 1/2 cup grated sharp cheddar cheese
1/2 cup melted butter
1/2 c. chopped green onion
2 cups finely crushed corn flakes

Grease 9x13 baking dish and preheat oven to 350

In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
Gently fold hash browns into mixture. Pour mixture into pan. Sprinkle crushed corn flakes on top of potato mixture. Bake for 30 minutes.

*If wanting to, you can use cubed potatoes instead of hash browns but you will need to increase baking time to 55 minutes.

CREAMY CHICKEN NOODLE SOUP

CREAMY CHICKEN NOODLE SOUP

2 tsp Chicken base (or bullion)
3 c Chicken Stock
2 c Chopped Carrots
2 c Chopped Celery
1/4 c Chopped Onion
2 Can Cream of Chicken Soup
1/4 c Evaporated Milk
2 c Cooked Diced Chicken
1 package Granny's Noodles (or any Egg noodles)

Heat stock and soup base together. Add vegetables and simmer until barely tender. Add noodles and continue to simmer until soft. Add cream of chicken soup and milk. Then add chicken and seasoning.