Shepherds Pie

Ingredients

For the mashed potatoes

•  5 pounds potatoes, peeled and chopped into 1 or 2 inch pieces 
•  1/2 cup (1 stick) salted butter 
•  1/2 cup sour cream 
•  1/3 cup milk, or to taste 
•  1 teaspoon salt 
•  1/2 teaspoon pepper 
•  1/2 teaspoon seasoning salt 
•  1/4 teaspoon garlic powder 
•  1/4 teaspoon onion powder 

For the beef mixture

•  4 tablespoons (half stick) salted butter 
•  1 medium onion, chopped (about 2 cups) 
•  1 and 1/2 pounds ground ground beef 
•  2 cups beef broth* 
• *I used Knoxx Beef flavored Bouillon (2-2.5 teaspoons bouillon in 2 cups boiling water)
•  1.5 tablespoon cornstarch 
•  1 and 1/2 teaspoons Worcestershire sauce
•  1 and 1/2 teaspoon salt, or to taste 
•  1/2 teaspoon pepper, or to taste 
• 2-3 cans (drained) French Style Green Beans (My kids like the extra beans)
•  1+ cup shredded cheddar cheese

Instructions

1. Fill a large stock pot with plenty of water. Add the chopped potatoes and make sure the water covers them.
2. Bring to a boil, covered, over high heat. Reduce the heat to medium and continue boiling for about 20-25 minutes, until the potatoes are fork tender.
3. Drain the potatoes and return to the pot.
4. Add 1/2 cup butter. Mash with a potato masher or mixer until they are as smooth as you like them.
5. Stir in sour cream, milk, 1 teaspoon salt, 1/2 teaspoon pepper, seasoning salt, garlic powder, and onion powder. All seasonings are to taste. Cover and set aside.
6. In a large skillet, melt 4 tablespoons butter over medium heat.
7. Add the ground beef and onion. Cook and crumble until no longer pink, about 5-6 minutes.
8. Drain the fat.
9. In a small bowl, stir together beef broth* and cornstarch.
10. Add this mixture to the meat, as well as the Worcestershire sauce.
11. Cook over high heat for about 5 minutes, or until the mixture boils and the sauce has thickened. Cook and reduce until it has reached a consistency you like.
12. Season with salt and pepper. Taste it and see how you like it! Add other seasonings if you want.
13. Preheat your oven to 350 degrees F.
14. Pour the meat mixture into a deep 9x13 inch casserole dish.
15. Top with 2-3 cans French style green beans.
16. Top with the mashed potatoes and spread evenly.
17. Top with cheddar cheese.
18. Bake at 350 for about 30 minutes, or until bubbly. (You could do 375 if you are in a hurry. Check it at 20 minutes.)
    

Hawaiian Meatballs

32oz. frozen meatballs
20oz. Can pineapple (keep juice)
1 green pepper
1 red pepper
1 cup brown sugar
3 TB corn starch
2/3 cup vinegar
2 TB soy sauce

Put meatballs, pineapple & peppers in crockpot.
In a bowl mix pineapple juice , brown sugar, corn starch,
vinegar & soy sauce.

Pour in crockpot. Cook 3-4 hours

Brown Gravy and Meatballs

Brown Gravy mix
Mushrooms
Frozen meatballs

Make gravy sauce according to package directions.
Pour over meatballs and mushrooms.
Heat 3-4 hours

BBQ Meatballs

Frozen meatballs
Sweet Baby Rays BBQ Sauce
Cranberry Sauce or Grape Jelly
Heat in Crockpot 3-4 hours

Golden Mushroom Soup Casserole

1 pound hamburger
1 medium onion (cooked with hamburger)

1 can Golden Mushroom Soup
1 can tomato soup
1 cup cheese, grated
1/2 package egg noodles, cooked

 Combine all ingredients and top with cheese. Sprinkle some parsley flakes on top. Bake until heated through.

Yummy Raspberry Pretzel Salad

1/2 cup butter, melted
2 1/2 cups pretzel sticks (I don't measure)
1 (8-ounce) pkg cream cheese, softened
1 (8-ounce) tub cool whip
1/2 cup sugar
2 cups water
1 large pkg raspberry jello
24 ounces frozen berries of your choice, undrained

Break pretzels into halves and spread evenly in the bottom of a 9x13 pan, Pour melted butter over the top (I stir it around some) and bake at 400* for 10 minutes. Let cool.

Combine Cream Cheese, sugar and cool whip and frost the pretzel crust with the mixture.

Bring water to a boil, dissolve jello completely add frozen berries and stir until berries are soften. Then pour over cream cheese mixture and spread to edges. Refrigerate until firm.

*Chelley Jensen

Lemon Zucchini Bread

Ingredients

• 1 1/2 c. all purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 3/4 c. sugar
• 1 c. finely shredded unpeeled zucchini (do not squeeze or dry shredded zucchini)
• 1/4 c. cooking oil
• 1 egg
• 2 Tbsp. lemon juice
• 2 Tbsp. lemon zest

Glaze

• 1/2 c. powdered sugar
• 1 Tbsp. lemon juice
• 1 tsp. lemon zest
• *glaze can be doubled if desired

Instructions

1. In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
2. In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
3. Add dry ingredients to zucchini mixture; stir just until combined.
4. Spoon batter into greased bread pan.
5. Bake at 350 degrees for 50-55 minutes or until golden brown and set.
6. Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
7. Once cool, combine ingredients for glaze and drizzle over bread.