• 2 pounds ground beef or venison
• 1 small to medium onion chopped
• 1 envelope of your favorite taco seasoning
• 2/3 cup water
• 10 to 12 ounce can whole kernel corn, drained
• 10 to 12 ounce can black beans, rinsed and drained (optional)
• 10 to 12 ounce can condensed fiesta nacho cheese soup
• Tater tots

In a skillet cook meat and onions until meat is done. Drain off excess fat. Stir in taco seasoning and water. Simmer uncovered for 5 minutes. Stir in nacho cheese soup, corn, and black beans.

Transfer to a greased 9x13 pan. Arrange a single layer of tater tots over top. Bake uncovered at 350 degrees for 30 to 40 minutes.

• 6 ounce jar marinated artichoke hearts
• Two 10 ounce packages/boxes frozen spinach, thawed and squeezed dry
• 6 ounces cream cheese, softened
• 2 Tablespoons butter or margarine, softened
• 4 Tablespoons 2% or whole milk
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

In a 1 1/2 to 2 quart casserole dish place artichokes across bottom. Place spinach over artichokes. In a mixing bowl beat cream cheese and butter until smooth and creamy, stir in milk until mixed and smooth. Spread cheese mixture over spinach, evenly. Top with Parmesan cheese. Season with salt and pepper to your taste. Cover and refrigerate over night. Bake, covered with lid or foil at 350 degrees for 30 to 40 minutes. Uncover and bake 10 minutes longer.

Good to eat alone as a side dish to a meal or serve as a dip for crackers.

•  10 to 12 average size russet or Yukon potatoes peeled and quartered
• 8 ounce package cream cheese at room temperature
• 1/2 cup butter
• 1/2 cup 2%, whole or evaporated milk
• 2 cups (16 ounces) sour cream
• 2 cups shredded cheddar cheese
• 4 to 6 strips of bacon cooked and crumbled
• 1 Tablespoon minced chives or green onions
• salt and pepper to taste

Place potatoes in a pot, cover and boil until potatoes are tender, about 15 to 25 minutes. Drain. Mash potatoes by hand or with an electric mixer or in a food processor, just be sure not to over mix. Mix in cream cheese, butter, milk, salt and pepper, sour cream and half the bacon. Mix until smooth but don't over mix or it will become sticky and gummy.

Pour into 9x13 pan and sprinkle with cheese, remaining bacon and chives or green onions. Cover with foil and bake at 350 degrees for 15 to 20 minutes.

•  1 pound ground beef or venison
• 1 medium to large onion chopped
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes (optional) or more to your taste
• 15 ounce can shredded sauerkraut, drained and squeezed
• 2 cups water or chicken broth
• 3 to 4 handfuls of egg noodles
• salt and pepper to taste

Brown ground meat with onions, salt and red pepper flakes until meat is done and onions are tender. Drain off excess fat.

Add sauerkraut, water or chicken broth, and noodles. Cook on medium low heat until noodles are done.

Season with salt and pepper to your taste.

• 4 eggs

• 3 cups low-fat milk, 2%, or whole milk

• 1/4 teaspoon ground nutmeg

• 1 loaf French bread

• 2 Tablespoons olive, canola, or vegetable oil

• 3 Large sweet Vidalia onions, sliced

• 1/2 teaspoon sugar

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 2 cups shredded sharp Cheddar cheese
  

Whisk together eggs, milk and nutmeg in a large bowl. Add bread cubes. Let mixture stand for 30 minutes, stirring every now and then.

Heat oil in a large nonstick skillet. Add onions, sugar, salt and pepper; cook over medium-low heat until onion is very tender. This takes 15 minutes or so.

Heat oven to 350 degrees. Coat a 13 x 9 x 2 inch baking dish with nonstick cooking spray.

Spoon half of bread mixture into baking dish. Top with half of the onion mixture. Repeat with the remaining bread and onion. Sprinkle with ALL of the cheese (and maybe a tiny bit more). Don't worry if your layers aren't pretty and perfect - just sort of layer it. It all cooks together beautifully in the end.

Bake at 350 degrees for 45 minutes or until puffed and golden. Let cool slightly before serving.