Quesadilla Casserole

by Michelle Wagstaff

2 tsp. chili powder                      
1 tsp. cumin                                            

½ tsp. oregano                                      

½ cup chopped onion                           

1 can of corn (not drained)                  

8-10 flour tortillas *                                                              

1 tsp. minced garlic
1/4 to1/2 tsp. crushed red pepper
2-8 oz. cans of tomato sauce
1 can of chopped green chilies (not drained)
1 lb. hamburger
1-15 oz. can of black beans (drained and rinsed)
grated cheese

*I like to cook and use the uncooked tortillas.

Brown hamburger and onions with salt and pepper to taste, drain and add other ingredients except the cheese and tortillas.  Bring to a boil, then turn heat down and let simmer for 5 minutes.  Place a small amount of mixture in the bottom of greased 9x13 cake pan, then place a layer of tortillas in the pan making sure to have a generous amount poking up on the sides ( that is my favorite part).  Then spread ½ of the meat mixture on top of the tortillas and ½ of the cheese then repeat.  Bake at 350 until cheese melts and the tortillas that are poking up on the sides are crisp and browned.  Top with sour cream, tomatoes, green onions, avocados or anything you like or nothing at all.

Sausage Bread

by Melanie Livingston and Brianna Jenkins

2 loaves frozen bread dough
6 oz. provolone, sliced
6 oz. mozzarella, sliced
4 tsp. butter
4 tsp. olive oil
2 cloves garlic, minced
10 oz. sausage, cooked 

Saute butter, oil, and garlic till lightly brown. Roll out thawed bread dough until 1/4" thick. Spread butter mixture on bread dough then place provolone, sausage, and then mozerella down the center of the dough. Fold dough into a loaf shape, pinching the edges to seal. Bake for 30 minutes at 350. 


Yields 2 loaves.

Decadent Chocolate Cake

By Rana Solomon

1 pkg   Devils Food chocolate cake mix

8 oz sour cream

1 1/2 cup semi-sweet chocolate chips

1 cup water

4 eggs

3/4 cup vegetable oil

1 pkg (4 serving size) instant chocolate pudding and pie filling mix

Coat slow cooker with no-stick spray.  Combine all ingredients and add to slow cooker.  Cover and cook on low for 3 hours or until middle of cake is set (doesn't jiggle).  Serve hot with vanilla ice cream.

Chicken in a Crockpot

by Gina Taylor


5 frozen chicken breasts
1 pkg Dry Italian dressing
1/2 cube of butter
1 tsp dry onion

Sauce: 3 cans of Cream of Mushroom Soup
4 oz. of 1/3 less fat Cream Cheese brick

Spray the inside of your crock pot with Pam and add frozen chicken breasts.  Dump Dry Italian dressing, butter and onion right on top of frozen chicken.  Cook on high for 4-6 hours depending on your crock pot.  One hour before take out the chicken and put it on a plate.  There should be some chicken juice in the bottom of your crock pot.  Combine the Cream of Mushroom soup together with softened Cream Cheese (I do this in the microwave) in a bowl until mixed well.  Pour the Cream of Mushroom soup and Cream Cheese mixture in the crock pot with the chicken juice and stir that together well.  Add the chicken back into this sauce and make sure the chicken is covered.  Cook that for one more hour.  I serve this with either mashed potatoes or rice (my family loves to pour the sauce over their mashed potatoes or rice) corn,rolls and salad.