Mandarin Orange Cake

Cake:
1 box yellow cake mix
4 eggs
3/4 cup oil
1 - 11oz can mandarin oranges

Mix cake mix, eggs, oil and juice from oranges and beat for 3 minutes. Add oranges and beat 1 more minute. Bake according to box directions for time and temperature.

Frosting:
1 - 12oz container cool whip
1 large can crushed pineapple, drained
1 small box instant vanilla pudding
Mix well with spoon and frost cooled cake.

Note: best if refrigerated overnight!

Creamy Hash Brown Casserole

Courtesy of Paula Deen

1/4 c. butter, plus more for dish
1 onion, chopped
1 (16oz) container sour cream
1 (10 1/2 oz) can cream of celery soup
1 (8oz) package shredded Cheddar and Monterey Jack cheese blend
1/2 tspn garlic powder
1 (30 oz.) package frozen shredded hash brown potatoes, thawed
1 tspn salt
1/2 tspn ground black pepper
2 cups crushed potato chips

Preheat oven to 350 degrees. Lightly butter a casserole dish. I used a spray.

In a small skillet, melt 1/4 c. of butter over medium heat. Add onion, and cook 3-4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.

Pour the mixture in prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, until hot and bubbly.

Sausage Casserole

1 pkg Bis-Kits
3 T. Mayo (divided)
1/3 C. milk
1 lb. sausage
1/2 C. chopped onion
1 egg
2 C. grated cheese, cheddar or jack
2 - 4 oz. cans diced green chile

Mix Bis-Kits, 1 T. mayo and milk to form a soft dough. Press into 9X9 pan.

Brown sausage and onion together, layer on top of dough.

Stir together 2 T. mayo, cheese, egg and green chiles. Layer on top of sausage.

Bake at 375 degrees for 25-28 minutes.

Doubles easily for a 9X13 pan.

Cheater's Beef Burgundy

1 1/2 lbs stew meat
1 cup red wine
1 can cream of mushroom soup
1 packet onion soup mix
1 bag of fresh mushrooms (optional)

Stir everything together in a dutch oven or covered baking dish. Bake about 3 hours at 350 degrees.

Serve over rice, noodles, or mashed potatoes.

Sweet and Sour Chicken

I got this recipe off of the Food Network, courtesy of Cathy Lowe. It's pretty easy and yummy.

2 Tbsp vegetable oil
2 boneless chicken breasts, sliced into strips (I cubed mine)
salt and pepper
1/2 cup chopped red pepper
1/2 cup chopped green pepper
4 tsp cornstarch mixed with 4 tsp water
1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
3 Tbsp light brown sugar
3 Tbsp rice wine vinegar
1/4 cup chicken stock

In a large non-stick skillet, heat oil over medium high heat. Season chicken and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken and cook for 5 minutes. Serve over rice.

Green Chile Soup

Slow cooker recipe from Southern Living's Easy Weeknight Favorites:

1.5 lbs chicken breast cut into 1 inch cubes
3 (4.5 oz) cans chopped green chiles, undrained
1 (15 oz) can pinto beans, undrained
1 (14.5 oz) can stewed tomatoes undrained
2 cups water
1 tsp salt
1/4 tsp ground cumin
1/4 tsp dried oregano
1 large onion chopped
1 clove garlic crushed

Toppings: sour cream, cheddar cheese, avocado, sliced green onions

Place first 10 ingredients in a slow cooker. Cover and cook on HIGH 4-6 hours or on LOW 8 hours. Serve soup with desired toppings.

Matt added fresh cilantro while cooking.

I'm guessing a serving is approx 3 points (before added toppings) depending on how much chicken is in your bowl.

Healthy Pumpkin Soup