Tater Tot Casserole

• 1 lb. ground beef
• ½  teaspoon salt
• 2 tablespoons onion powder
• 1 can cream of mushroom soup
• 1 can French Style Green Beans, drained
• 8 oz. bag of shredded cheddar cheese
• Enough tater tots cover the top

1. Stir and brown ground beef.
2. Add salt and onion powder.
3. Stir mixture well.
4. Stir in can of cream of mushroom soup. 
5. Add green beans and stir. 
6. Place mixture in 2 quart casserole dish that has been sprayed with nonstick spray.
7. Put a layer of tater tots across the top.
8. Top with cheese.
9. Bake at 350 degrees for 20 minute or until cheese is melted and tater tots are browned.
10. Serve and enjoy.

Nancy's Cowboy Casserole

• 1 lb. ground beef
• ½  teaspoon salt
• 2 tablespoons onion powder
• 1 16 ounce pork and beans
• ¾ cup Sweet Baby Ray’s or other barbecue sauce
• ¼ cup brown sugar
• 1 tube of Pillsbury Grand Buttermilk biscuits
• 8 oz. shredded taco cheese blend

1. Bake biscuits according to package instructions.
2. Stir and brown ground beef.
3. Add salt, onion powder, brown sugar, barbecue sauce, and pork and beans.
4. Stir mixture well.
5. Place mixture in 2 quart casserole dish that has been sprayed with nonstick spray.
6. Top with baked biscuits.
7. Top with cheese.
8. Bake at 350 degrees for 20 minutes.
9. Serve and enjoy.

Monte Cristo Sandwiches in an Air Fryer

Makes 2.

• 1 egg
• 3 tablespoons of heavy cream
• ¼ teaspoon vanilla 
• 4 slices sourdough white or other favorite bread
•  1 teaspoon melted butter
• 2 slices Swiss cheese
• 4 slices shaved deli ham
• 4 slices deli sliced turkey white meat
• Powdered sugar  
• 4 tablespoons Raspberry jam

1. Fold a piece of aluminum foil so it is just a little bigger than a slice of bread. 
2. Brush with melted butter.  (You do not need to repeat this for the second sandwich.) 
3. Assemble bread, 1 slice of Swiss cheese, 2 slices of ham, and 2 slices of turkey into a sandwich.  Cut into 4 wedges.
4. Mix the egg, cream and vanilla well with a fork and put it and flat dish, suitable for dipping. 
5. Dip each section of the sandwich into the mixture for 20 seconds on each side.
6. Place on the aluminum foil. 
7. Air fry at 350 degrees for 7 minutes.  
8. Turn with a toothpick.
9. Air fry for 6 minutes at 350 degrees. 
10. Remove and plate. 
11. Sprinkle with powdered sugar. 
12. Put half the raspberry jam in a little cup for dipping.
13. Repeat all except buttering the aluminum foil for the second sandwich.

Serve and enjoy. 

Microwave Popcorn

2 T  popcorn kernels
1 teaspoon butter

Using a silicone popcorn popper, put ingredients in it and cover with a paper plate.  
Microwave on high for 2:30 minutes.  Do not use the popcorn setting.
Wait until you hear the popping slow to 1 every several seconds. (For my oven, that usually is around when there are 45 seconds left, but if I set the microwave for 2 minutes, it doesn't come out right).  
Cancel and remove. 
Add salt.
Eat and enjoy.

French Potato Salad

5 baked potatoes, peeled and cut into chunks

2 boiled eggs, cut into chunks

1 Vidalia onion, diced

1 cup mayonnaise

¼ cup California French Dressing

¾ teaspoon celery salt

¼ teaspoon black pepper

½ teaspoon paprika

Mix the last five ingredients.

Add liquid mixture to the potatoes, eggs, and onion and gently mix. 

Refrigerate for at least two hours to allow flavors to blend.

Serve and enjoy. 

Cherry Bars

Bottom Crust

• 2 sticks butter
• 2 cups flour
• ½ cup powdered sugar

1. Melt butter in a 9 x 13” baking dish in oven at 350 degrees.
2. Stir in powdered sugar.
3. Stir in the flour.
4. Pat down and bake at 350 degrees for 20 minutes.
5. Remove from oven. 

Middle Layer Filling

• 1 can cherry pie filling
• 1 teaspoon lemon juice

1. Stir lemon juice into cherry pie filling.
2. Pour onto the bottom crust and spread evenly. 

Crumb Topping

• 6 tablespoons butter
• ½ cup sugar
• ¼ teaspoon salt
• 1 cup flour

1. Cut butter into chunks with a pastry blender.
2. Stir the sugar and salt together.
3. Cut all the dry ingredients into the butter, making crumbs. 
4. Distribute over the cherry layer evenly. 
5. Return the layers to the 350 degree oven and bake for 35 minutes.

Cream of Chicken Noodle Soup

Cream of Chicken Noodle Soup

• 2 cups of grilled chicken strips, chopped
• 3 ribs celery, diced
• 3 carrots, diced
• 2 T Knorr powdered chicken bouillon or 6 cubes
• 1 T Hidden Valley Ranch powder
• 6 cups water
• 8 oz. uncooked pasta
• 1 can cream of chicken soup
• 1 cup milk
• 1 ½ cups shredded cheddar
• 8 oz. sour cream
• 1 cup crumbled cooked bacon (1 lb.)

1. Grill or roast chicken strips until done and chop.
2. Bake bacon on racks in oven at 400 for 30 minutes or until done.
3. Dice carrots and celery and sweat in a Dutch oven.
4. Stir in chicken bouillon and Hidden Valley Ranch powder
5. Add water.
6. Break spaghetti into small bits about 2 inches long and add it to the mixture.  Stir often. 
7. Cook for 20 minutes.
8. In a separate mixing bowl, stir the milk gradually into the cream of chicken soup until well blended, then add to the pot. 
9. Add the cheese and stir well.
10. Add the sour cream and stir until well blended. As soon as blended, remove the soup from the burner to avoid curdling.
11. Crumble bacon and put on top of each bowl.
12. Enjoy.