CROCK POT SLOP
8 Russet Potatoes chopped
1 can green beans undrained
4 chicken boullion cubes
1 Pkg. Kielbasa
1 Onion chopped
Water to cover the potatoes

Place in crock pot and cook on high for 6 hours. Do Not Stir until ready to serve.
I only used 4 potatoes the first time I made it and today I used about 5 red potatoes (B size). Also, I use smoked turkey sausage instead of Kielbasa.  If I have a large onion, I only use 1/2.

Aunt Sheri's Pecan Tassies

These were a favorite treat at Aunt Sheri's house.  You'll want to buy a tart maker from Pampered Chef for these.

Dough mixture:
2 sticks butter, room temperature
2 cups flour
6 oz cream cheese, room temperature

*Blend all ingredients together until smooth.  Using mini muffin pans, put a small amount of dough into each well and push the tart maker into it.  This will make the dough rise up onto the sides of the well, make a mini-tart.

Filling:
2 eggs
1 1/2 cups brown sugar
2 teaspoons vanilla
1 cup chopped pecans
2 tablespoons melted butter

*Mix together until just blended, without over-mixing.  Fill prepared muffin pan wells with filling.  Bake a 325 for 20-25 minutes.  Cool before removing from pans. Gobble up!

                                 BLUEBERRY COFFEE CAKE

CAKE
1 C. Flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/3 C. Sugar
1 Egg, well beaten
1/3 C. Vegetable oil
1/2 C. Milk
1 Tbsp.lemon Juice
1 C. Blueberries (fresh or frozen)

TOPPING
1/4 C. Flour
1 Tsp. Cinnamon
1/2 C. Chopped Pecans
1/3 C. Brown Sugar
1 Tbsp. Butter, softened

Preheat oven to 375 degrees. Grease 8x8 pan.  Combine dry ingredients for cake and make a well.  Beat together egg, oil, milk and lemon juice and add to well.  Mix until smooth.  Pour into pan and sprinkle with blueberries.
For topping, mix all ingredients until crumbly and sprinkle over top of cake.  Bake 40 minutes. Cool and cut into squares.  Makes 9 servings. 

                        NO DOUGH PIZZA

CRUST:
1 8oz. Cream cheese at room temperature
2 eggs
1/4  tsp. pepper
1 tsp. garlic powder
1/4 C. Parmesan cheese
TOPPING
1/2 C. Pizza Sauce
1 1/4 C. Mozzarella Cheese
Toppings of  your choice (ham, sausage, peppers, mushrooms, tomatos, etc.)
garlic powder

Preheat oven to 350 degrees.  Spray 9/13 pan. Mix crust ingredients until combine.  Spread in pan and bake 12-15 minutes or until golden brown.  Cool 10 minutes.  Spread pizza sauce on crust, top with cheese and your toppings.  Sprinkle with garlic powder.  Bake 8-10 minutes.

 PIEROGI BEEF SKILLET

I found this recipe in my Taste of Home desk calendar.  It is very good. Makes 4 servings, if small appetites maybe 6.

1 Lb. Lean ground beef
1/2 Cup Chopped Onion
1/4 Cup Flour
1 Can (14 1/2 oz) Beef Broth
1 Package (16 oz) Frozen Cheese & Potato pierogies, thawed
2 Cups frozen mixed vegetables, thawed and drained
1/2 Tsp. salt
1/2 Tsp. pepper
1/2 Tsp. Italian seasoning
1/2 Cup Shredded Cheddar Cheese

1.  In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain, reserving 3 Tbsp. drippings
2.  Sprinkle flour over beef and drippings; stir until blended.  Gradually add beef broth.  Bring to a boil, cook and stir for 2 minutes or until thickened.
3.  Stir in the pierogies, vegetables and seasonings.  Cook, uncovered for 4-5 minutes or until heated through. Sprinkle with cheese.  Enjoy.

   SHEPHERDS PIE

I was watching the Nate Burkis show one morning last year and he had a chef on that made healthy version of the traditional shepherds pie.  I have made it several times and we really enjoy it.  It is a little labor intensive but well worth the time. For anyone that works this may be a good recipe to try on a weekend.

1 Large Onion, chopped                                          Lots of Worcestershire Sauce
2 Stalks Celery, finely chopped                                Sage, Rosemary and Thyme to taste
2 Large Carrots, finely chopped                               2 Tbsp. Flour
2 Cloves garlic, finely chopped                                1/2 Cup Chicken Broth
2 Lbs. Ground Turkey                                             1 Cup Frozen Peas
Kosher salt and pepper to taste                                Mashed Potatoes

1.  Sweat onion and garlic, add celery and carrots and cook on medium 5-8 minutes.
2. Add turkey, salt and pepper.  Brown turkey.
3.  Add Worcestershire sauce.
4. Sprinkle with flour
5.  Add 1/2 cup chicken broth and stir in til well blended
6. Add peas
7.  Pour into a deep dish pie plate.
8.  Spread potatoes over all
9.  Bake at 350 degrees for 45 minutes.

I use my 12" chicken fryer to cook all the ingredients.  My pie plate is a deep dish 10" plate and it is full when all ingredients are poured into it..  I also start my potatoes cooking as I am cooking the other vegetables so they are done and mashed by the time the other ingredients are done.