Stuffed Baked Potatoes

This is a dish that my mom made when we were growing up. Aaron's friend, Adam, calls it "Potatoes from the Warp."


---

1 lb. hamburger meat
1 can cream of mushroom soup
1 cup sour cream
1/2 cup shredded cheddar cheese
4 large baked potatoes
salt and pepper to taste

Brown hamburger meat, drain and rinse grease off. Add soup and sour cream. Heat through. Add salt and pepper to your taste. Spoon mixture onto opened baked potato, add shredded cheese. Enjoy.

Black Bean and Corn Salad

This is my favorite version of the black bean and corn salad. There are many different recipes for this out there.

---

2 cans black beans, drained and rinsed
2 cans corn
3 medium tomatoes, chopped
1 jalapeno, chopped
4 green onions, chopped
2 Tbls. oil
1/4 cup chopped cilantro
1/4 cup lime juice
salt and pepper to taste
1/4 cup picante sauce
2 avocados, chopped

Combine first 9 ingredients. Refrigerate and let flavor overnight, or at least 4 hours. Add the picante sauce and avocados right before serving. You can serve with tortilla chips, or by itself.

Enjoy!

Tater Tot Casserole

This is one of my absolute favorite dishes, so I thought I would sneak it on here.

-----

1 lb ground chuck
1 can French style green beans (strained)
1 can cream o' mushroom soup
tater tots

It's this easy:

Loosely put the meat in the bottom of a small casserole dish. Don't pack it in. Lightly salt, pepper, and garlic. Add the green beans, spreading them out evenly over the meat. Add the soup as the third layer. Again, spreading it out evenly. Now, the cover the top with tater tots. Pack as many on there as you can.

Preheat the oven to 350 degrees. Cook for about 45 minutes. Just make sure the meat is done. Can be a little "juicy" if you don't buy lean beef. This recipe doubles easily if you are feeding a crowd. Just make sure you use a large enough casserole dish that the meat layer doesn't get too thick. All you need is a few dinner rolls and you've got a meal!

Mexican Cornbread (gluten free version)

This is a combination of my mom's gluten free cornbread and my mother-in-law's Mexican Cornbread.

---

2 cups corn meal
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 eggs
2 cups buttermilk
1/2 cup chopped onion
1 can cream style corn
1 cup grated cheddar cheese
chopped jalapenos, according to taste

Preheat oven to 4oo degrees. Put bacon grease in a 9 x 13 pan. Place pan in oven while oven is preheating. Mix all ingredients together. Pour excess bacon grease from pan into batter and stir. Pour into preheated 9 x 13 pan and cook for 25 minutes.

Cornbread

This is my mom's cornbread recipe. Just happens to be gluten free!

---

2 cups corn meal
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 eggs
2 cups buttermilk

Preheat oven to 400 degrees. Put bacon grease in a 9 x 13 pan (or castiron skillet). Place pan in oven while oven is preheating. Mix all ingredients together. Pour excess bacon grease from pan into batter and stir. Pour into preheated 9 x 13 pan and cook for 25 minutes.