Raspberry Filling for cakes

Ingredients
1 1/2 cups frozen raspberries
1 tablespoon cornstarch
2 tablespoons lemon juice
1/4 cup sugar

Instructions
In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).

Let cool completely before spreading onto cake.

Tater Tot Hotdish

Ingredients
1 pound ground beef
1 medium onion, chopped
1 can condensed cream of mushroom soup
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 c. shredded cheddar cheese
1 can green beans
3 cups frozen Tater Tots

Instructions
Cook beef and onion in 10-inch skillet over medium-high heat until beef is well browned, stirring to break up meat. Pour off fat.

Stir soup, ketchup and Worcestershire into skillet. Add green beans and cheese; stir well. Spoon beef mixture into 12x8-inch shallow baking dish. Arrange potatoes around edge of casserole.

Bake at 425 degrees F for 30 minutes or until potatoes are done.

Note
This the ultimate in comfort food!

Broccoli Salad

Ingredients
1 head of broccoli, cut into small pieces
1 c. Craisins
1 c. sunflower seeds
5 (or more) slices of bacon, cooked crisply and broken into pieces
1/4 c. finely chopped red onion
1 c. red seedless grapes, cut in half
1 c. mayonnaise
1/4 c. sugar
2 tsp. vinegar

Instructions
Combine first 6 ingredients (broccoli through grapes) in a large bowl. In a smaller bowl, combine mayonnaise, sugar, and vinegar. Mix well. Pour mayonnaise mixture over salad and mix well. Chill 1 hour before serving.

Kate's Mexican Casserole

Ingredients
2 fresh corn cobs
1/2 small onion, diced
1 small jalapeno, finely diced
1 Tbsp. chipotle chile in adobo sauce (minced)
1 Tbsp. olive oil
1 lb. ground beef
1 taco seasoning packet
1 can refried beans
2 c. cooked rice
1 c. salsa
4-6 tortillas, ripped into pieces
2 c. shredded cheese

Instructions
Cut the corn off the cobs. Heat the olive oil in a medium sauce pan. Add the onion and saute for a few minutes. Add the jalapeno, corn, and chipotle chile. Saute until corn is tender.

Brown the ground beef. Add the taco seasoning packet and follow the directions to make the taco meat.

Combine the rice and the salsa.

Spray an 8x8 pan with cooking spray. Add a layer of torn tortillas on the bottom. Layer the taco meat, corn mixture, Mexican rice, refried beans, and a little cheese. Repeat layers a 2nd time. Top with a final layer of torn tortillas and cheese.

Bake at 350 for 30 min or so.

Enjoy!


Notes
Hey! I made this one up myself! :)

Creamy, Cheesy Potato Soup

Ingredients
6 large potatoes, peeled and cubed
1/2 small onion, diced
2 stalks celery, diced
1 carrot, peeled and diced
6 c. (1 1/2 quarts) chicken broth or vegetable stock
1 garlic clove, minced
1/4 cup butter
Salt to taste
Pepper to taste
1 1/2 cup half and half
2 cup shredded cheddar cheese
1 package bacon, cooked and chopped (optional)
Garnish: chives, sour cream, and cheese

Instructions
Combine first 9 ingredients in a large slow cooker and cook on high for 4 hours or low for 8 hours (potatoes should be tender). Using an immersion blender, partially blend the soup (some potato chunks should remain). Stir in half and half, cheese, and bacon. Stir well until cheese is melted.

Serve and garnish with toppings.

Notes
Sometimes if the soup seems too thin, I remove a little bit of the broth (maybe 1/4 - 1/2 c.) and combine it with 1-2 tsp corn starch. I return the mixture to the slow cooker and mix it until the soup thickens.

This soup is vegetarian if made with vegetable stock and if you leave out the bacon. It's just as delicious when prepared this way.