2lbs 15 bean soup

2 cups of diced turkey ham

1 yellow onion, diced

3 carrots peeled and diced

3 celery sticks diced

2 tsp dried thyme

1/4 tsp Black pepper

8 cups Chicken broth

Salt to taste

1. Place beans in a culinder, sort out any debris, rinse, add to slow cooker

     2. Fill with water and allowed to soak overnight

     3. Add turkey ham, onion, Carrots, Celery, Thyme, Pepper and     
         chicken broth stir.

     4. Cover and cook on high for 6 to 7 hrs- keep covered 

     5. When cooking time is done, add the flavor packet in and stir. 
          Add salt to taste
      6. Enjoy by itself or add cornbread

This recipe is good anytime of the year is balanced with protein, carbohydrates, and fat

1 lb of butter 

1 lb of sugar 

1 tsp grated lemon peel 

1/2 cup milk 

2 cups all purpose flour 

1 1/4 tsp's salt

1 tsp baking powder

3 eggs

    Confectioners sugar 

I. Preheat oven to 300 F

2. Grease and Flour a loaf pan

3. Butter should be at room temperature, beat the butter at medium   

    Speed in large bowl until creamy. Add sugar slowly. Beat until light 

    and fluffy. Add lemon peel and lemon juice. Add milk beat until 

    blended.

4. Sift flour, salt, and baking soda. Add to the creamed mixture at low  

    Beating until smooth scraping the sides of bowl as needed

5. Slow down mixer,  add eggs, one at a time beat well after each egg 

6. Fold into the loaf pan

7. Bake at 300F for 1hr and 25min or until toothpick comes out clean    
   (Insert toothpick in center of pan)

8. Allow to cool for 10min

9. Take out of pan a allow to completely cool 

10. Dust with confectioners sugar 

One 9 in loaf pan works best with above 

Carrot Cake

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 large eggs
1 ½ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
4 teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup chopped walnuts

Cream Cheese Frosting 

8 ounces cream cheese
½ cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar

Combine grated carrots and brown sugar in a medium bowl. Let sit for 1 hour, then stir in raisins

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans. Beat eggs in a large bowl until lighter in color.

Gradually beat in white sugar, oil, and vanilla. Stir in pineapple.

Combine flour, cinnamon, baking soda, and salt in a separate bowl, then stir into egg mixture until absorbed.

Stir in carrot mixture and walnuts. Pour evenly into the prepared cake pans.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes.

Cool for 10 minutes before removing cake from the pans; let cool completely.

Frosting 

Beat cream cheese, softened butter, and vanilla together in a large bowl with an electric mixer until light and creamy.

Gradually beat in confectioners' sugar until smooth.

"Enjoy "

This is a recipe that Liana used to use I've she got it from all recipes website

I've tested it. It works delicious. Go for it 

2 cups cooked navy beans (drained canned are fine to use)
4 eggs
1 14oz. can of evaporated milk
1 stick of butter (softened)
1 teaspoon nutmeg
1 teaspoon cinnamon
2 Tablesppons flour
2 cups sugar
2 Tablespoons vanilla

Preheat oven to 350 degrees.
Line two 9 inch pie plates with crust. Dot a few holes with the end of sharp
knife or fork a few times.
In large mixing bowl mash beans with a potato masher, add the butter, milk,
eggs, nutmeg, cinnamon and flour. Mix with electric hand mixer until well
blended 2-3 minutes. Add sugar and vanilla and blend. Pour mixture into the
two pie shells and bake about one hour, until golden brown and set.

This recipe makes two 9 inch pies.

"So go on be Brave try one  or make one you will NOT regret "

from Word Press 

1 pound dried navy beans

4 cups hot water

1 medium yellow onion
1 large carrot
1 stalk celery
2 cloves garlic
8 ounces cubed-cut Smoked Turkey Ham 
2 tablespoons olive oil
2 bay leaves
2 teaspoons freshly ground black pepper
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 smoked ham hock (optional)
6 cups low-sodium chicken broth
2 tablespoons unsalted

Rinse 1 pound dried navy beans and remove and discard split, broken, or discolored beans. Place the beans and 4 cups hot water in a large, heavy pot or Dutch oven. Bring to a boil over medium-high heat. Boil for 2 minutes, then remove the pot from heat. Cover and let soak for 1 hour.
Meanwhile, finely chop 1 medium yellow onion (1 1/2 to 2 cups), 1 large carrot (1/2 cup), and 1 medium celery stalk (1/2 cup). Finely chop 2 garlic cloves. Dice 8 ounces cooked turkey ham (1 cup).
When the beans are done soaking, pour through a colander to drain. Wipe the pot clean.
Heat 2 tablespoons olive oil in the same pot over medium heat until shimmering. Add the onion, carrot, and celery, and cook, stirring occasionally, until fragrant and begin to soften, about 3 minutes. Add the ham, garlic, 2 bay leaves, 2 teaspoons black pepper, 1 teaspoon kosher salt, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Sauté until fragrant, about 1 minute.
Add the beans and stir to combine. If desired, nestle 1 smoked turkey ham into the bean mixture. Add 6 cups low-sodium chicken broth and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the beans are tender, 1 hour 30 minutes to 1 hour 45 minutes.

Remove the turkey ham, Add 2 tablespoons unsalted butter and stir until melted. Taste and season with more kosher salt as needed.

If you’d like to make your soup creamier, mash some of the beans with a potato masher or fork against the inside of the pot. You can also scoop out a small portion, run it through a blender, then return the blended beans to simmer a little more. And, of course, taking a few swipes through the pot with an immersion or hand blender works as well.  

How to Make Navy Bean Soup Vegetarian
Omit the turkey ham.  
Replace the chicken stock with veggie stock.
Increase your carrots and celery or add additional vegetables such as parsnips or celery root.  
Replace the simmering turkey ham with a Parmesan cheese

What Are Navy Beans?
Other popular white beans you may see in your grocery store besides navy beans are cannellini, baby limas, and Great Northerns. Navy beans, aka pea beans, are the smallest of the four, and therefore cook more quickly. They are also milder in flavor and get super creamy as they simmer.

Recipe From- Renae Wilson

Equipment:
6-qt Slow Cooker
Ingredients:
3 to 4 boneless skinless chicken breasts
1 (10.5-oz) can Unsalted Cream of Chicken Soup
2 (0.87-oz) envelopes of chicken gravy mix
1/2 cup water or chicken broth, optional
hot steamed rice or noodles 

Place chicken in the slow cooker and season with salt and pepper, if desired.
Whisk together soup, gravy mix, and water (if using). Pour over chicken.
Cover crock-pot and cook on LOW for 4-6 hours.
Before serving break the chicken breasts into bite-sized pieces. Serve over hot steamed rice or noodles

I am a huge fan of crockpot meals, especially this time of year.  I don’t know about you, but I am really busy throughout the week.  The last thing I want to worry about is dinner.   This recipe is super easy and tastes great. Chicken slow-cooked in chicken gravy mix, cream of chicken soup, and chicken broth. Serve the shredded chicken over rice and dinner is done. I used Uncle Ben’s Ready Rice, and dinner was ready in less than 5 minutes after walking in the door!  Can’t beat that any time of year!

Do NOT make the gravy. You are only using the dry mix.
Do NOT add water to the soup. Just use the soup right out of the

From PlainChicken.com

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon

½ teaspoon salt
3 apples - peeled, cored and sliced
1 cup white sugar

1 cup brown sugar

1 ¼ cups vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup chopped walnuts

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift flour, baking soda, cinnamon, and salt into a bowl; set aside.

Combine apples and white sugar in a separate bowl; set aside. Mix brown sugar, oil, eggs, and vanilla together until well combined. Stir in apple mixture, then flour mixture. Fold in walnuts.

Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool

Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Servings:
12
Yield:
1 (9x13-inch) cake

By Leemerc

1 tablespoon olive oil 

2 pounds oxtail, cut into  sections 

1 tablespoon salt 

5 Garlic Cloves chopped 

1/2 cup red wine 

1/2 cup Worcestershire sauce 

5 cups beef broth 

1 teaspoon course ground black pepper

In a heavy-bottom saucepot, heat the olive oil. Dust the oxtail pieces with a pre-seasoned flour then browning on all sides of the pieces. Remove; set aside onto a paper towel to drain off excess oil. 

In a heavy bottom stock pot pre-heat beef broth, garlic, black pepper, onions, garlic, red wine and Worcestershire sauce bring to a rolling boil . 

Add the browned oxtails and turn down the flame to simmer and cover continue cooking tails 2 1/2 -3 hours occasionally stirring tails as not to stick, adding 2 more cups of hot water as needed when the liquid becomes low, continue cooking oxtails until tender. This method makes it’s own gravy. 

Once the oxtail are tender, remove the pieces to a serving dish ladle the sauce over the top. Serve with rice or mashed potatoes even pasta.

 1 pound lean ground beef

1 can Ranch Style beans

1 10-12 ounce bag tortilla chips, crushed (I didn't use the whole bag)

1 can Ro-tel tomatoes

1 small onion, chopped

2 cups shredded cheddar cheese, divided

1 package taco seasoning

1 can cream of chicken soup

1/2 cup water

sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Food Network 

2 pounds, fresh ground beef

1 quart tomato juice

1 (29-ounce) can tomato purée

1 (15-ounce) can red kidney beans, drained

1 (15-ounce) can pinto beans, drained

1 medium-large onion, chopped (about 1 1/2 cups)

1/2 cup diced celery

1/4 cup diced green bell pepper

1/4 cup chili powder (use less for milder chili)

1 teaspoon ground cumin (use more for real flavor)

1 1/2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon sugar

1/8 teaspoon cayenne pepper

In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

Mama's Cornbread Dressing

Ingredients:

6 cups crumbled cornbread (homemade or store-bought)

2 cups chopped onions

2 cups chopped celery

1/2 cup butter

2-3 cups chicken broth (adjust for desired moistness)

2 large eggs, lightly beaten

1 teaspoon poultry seasoning

1 teaspoon sage (optional, but traditional)

Mama S

cornbread

1 teaspoon salt (or to taste) sing

1/2 teaspoon black pepper

1/2 teaspoon baking powder (optional, for a lighter texture

1. Prepare the Cornbread:

If not using leftover cornbread, bake a pan of your favorite cornbread recipe and let it cool completely.

Crumble the cornbread into small pieces into a large mixing bowl.

2. Cook Vegetables:

In a large skillet, melt the butter over medium heat.

Add the chopped onions and celery and sauté until tender and fragrant, about 7-10 minutes.

Mama's Cornbread

3. Mix Dressing:

Dressing

Pour the cooked onions and celery (with the butter) over the crumbled cornbread.

• 2 cups chopped onions

Add the beaten eggs, poultry seasoning, sage if using), salt, pepper, and baking powder.

Gradually add chicken broth, stirring gently, until thes mixture is very moist but not soupy.

4. Bake:

Preheat oven to 350°F (175°C).

Pour the dressing mixture into a greased 9x13-inch baking dish.

Bake uncovered for 45-55 minutes, or until golden brown on top and set in the center.

Tips:

For richer flavor, you can add chopped cooked chicken or turkey into the dressing.

Adjust the amount of broth depending on whether you like your dressing moist or a little drier.

For extra flavor, stir in a bit of the turkey drippings or spoonful of triam of chicken spread

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1 lb ground beef

1 small onion, chopped

1 packet taco seasoning mix

8 oz egg noodles, cooked and drained

1 cup sour cream

1 can (10.5 oz) cream of mushroom soup

1 cup shredded cheddar cheese

Salt and pepper to taste

Instructions:

Preheat the Oven:

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Cook the Ground Beef:

In a large skillet, brown the ground beef over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Drain any excess fat.

Season the Beef:

Stir in the taco seasoning, following the packet instructions to thicken the mixture.

Prepare the Noodles:

In a medium bowl, combine the cooked egg noodles, sour cream, and cream of mushroom soup until the noodles are well coated.

Assemble the Casserole:

Spread the noodle mixture evenly in the greased baking dish. Layer the seasoned beef on top.

Add Cheese:

Sprinkle the shredded cheddar cheese over the beef layer.

Bake:

Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Instructions:

Preheat the Oven:

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Cook the Ground Beef:

In a large skillet, brown the ground beef over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Drain any excess fat.

Season the Beef:

Stir in the taco seasoning, following the packet instructions to thicken the mixture.

Prepare the Noodles:

In a medium bowl, combine the cooked egg noodles, sour cream, and cream of mushroom soup until the noodles are well coated.

Assemble the Casserole:

Spread the noodle mixture evenly in the greased baking dish. Layer the seasoned beef on top.

Add Cheese:

Sprinkle the shredded cheddar cheese over the beef layer.

Bake:

Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Serve:

Allow the casserole to cool for a few minutes before serving.

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Servings: 6

By: Jasmine