Swedish Meatballs

TO MAKE MEATBALLS, COMBINE:
2 lbs hamburger
1 can evaporated milk
2 cups oatmeal
2 tsp chili powder
1/2 tsp garlic powder
2 tsp salt
2 eggs
1/2 tsp pepper
1/2 cup onion, chopped

TO MAKE SAUCE, COMBINE:
3 cups ketchup
2 1/4 cups brown sugar
3/4 tsp garlic powder
3 tsp liquid smoke

DIRECTIONS
1. Make meatballs about the size of golf balls. Bake on cookie sheet at 350 for 25 minutes.
2. Place meatballs in crock pot and top with sauce. Cover and heat on low until warm.

Courtesy of Kim Matthews

CARMEL POPCORN

This made a ton, 3 large mixing bowls full.

Pop 12 quarts popcorn (about 1 1/2 cups unpopped corn or 4 bags microwave)

TO PREPARE CARMEL, COMBINE:
1 can sweetened condensed milk
1 cup corn syrup
1 lb brown sugar
1 stick butter
COOK TO SOFT BALL STAGE OVER MEDIUM HEAT.

1. Pour Carmel over popped popcorn. and mix well.
2. You can bake in oven on 225 for 3-4 minutes minute to dry Carmel if desired. It is very gooey

Courtesy of Kim Matthews

Cookie Salad

Ingredients:
2 small pkgs instant vanilla pudding
1 cup buttermilk or milk (I like buttermilk)
1 can crushed pineapple, drained
1 lrg can pineapple chunks, drained
1 lrg can mandarin oranges, drained
1 pkg fudge striped cookies
1 12 oz container Cool Whip
optional: red grapes and maraschino cherries.

Directions:
Mix pudding and milk in bowl. Add cool whip. Add fruit. Add cookies right before serving.

Courtesy of Sandra Braithwaite

Cauliflower Soup

Ingredients:
1 head of cauliflower, break off into bite-sized pieces
4 to 5 medium potatoes cubed (chop into the size of chunks you like)
chicken bouillon granules
bacon bits
1 can cream of chicken soup
1 pint of whipping cream
cornstarch
cold water

Directions:
Put cauliflower and potatoes in a big pot, fill with water until cauliflower and potatoes are covered. Add some bacon bits, stir in about 3-4 tablespoons of chicken bouillon granules (or 2 cubes). Boil until potatoes are tender. Add cream of chicken soup and whipping cream, stirring until mixed together. Bring to boil. To thicken soup, mix 3 tablespoons cornstarch to 2 tablespoon cold water in a separated bowl. Once cornstarch is dissolved in water stir into soup. Bring back to boil, then reduce heat (soup should thicken after removing from heat for a few minutes.) If still not thick enough, repeat the cornstarch and cold water until its thick enough (I usually do it two rounds).

Courtesy of Mandy Adams

Potato Soup

Ingredients:
1 cup finely chopped onions
1 cup finely chopped celery
2 cup finely chopped potatoes
3/4 cup flour3
/4 cup butter or margarine
1 qt. half and half
1 tsp salt and pepper
1/2 tsp sugar

Directions:
Put chopped vegetables and onions in pot with enough water to barely cover. Simmer, covered over medium heat until potatoes are tender (about 20 minutes). In the meantime, in a medium pot, melt butter. Stir in flour and cook a minute or two. Add cream; cook and stir until smooth and thick, using a wire whisk to blend (it always takes longer to thicken then I think it's going to...it gets pretty thick). Add to undrained vegetables and heat.

Courtesy of Mandy Adams

Enchilada Soup

Ingredients:
1 can (29.2 oz) enchilada sauce
1 can (8 oz.) tomato sauce
2 cans chicken broth
2 uncooked chicken breasts
Spanish rice (Lipton works well but you can make your own too)
1 can black beans
2 cups corn (I usually use one can)

Directions:
Put the first 4 ingredients in your crock pot and cook on low for 8 hours. Remove chicken, shred/cut and return to pot. Prepare Spanish rice. Add beans, corn, and as much rice as you want.

Garnish with all kinds of yummy things like: olives, green onions, tortilla chips, cheese, avocado, and sour cream.

Courtesy of Mandy Adams