Frozen Beef Enchiladas
a la the Sister's Cafe

1 eye of round roast
1-2 cans Red Enchilada sauce
1 1/2 c shredded cheese
1 can diced green chilis
about 15 tortillas
1 additional can enchilada sauce and cheese

Leave roast in Crock Pot all day with a cup of water or broth, and shred. Add sauce, cheese and chilis to meat. Roll in tortillas and place in gallon ziplock bag(s).

Defrost, and place in 9x13 pan. Pour 1 can sauce over the top and sprinkle with cheese. Bake 350 for 35-40 minutes.

Chef's note: this made plenty for 2 servings. Divide and put in 2 bags.

Simple, Perfect Chili
a la Pioneer Woman

2 lbs ground beef
2 cloves garlic, chopped
1- 8oz can tomato sauce
2 T chili powder
1 t cumin
1 t organo
1 t salt
1/4 t cayanne pepper
1/4 c masa harina
2-  15oz cans beans

brown meat and garlic. drain fat, add tomato sauce and spices. simmer low for 1 hour. mix masa with 1/4 c water and mix in.
to eat right away, mix in beans and serve.
to freeze: place cooked beef/tomato/masa mixture in a ziplock in the freezer. defrost with a little water on stove, then add beans to serve.

chef's note: i didn't have masa harina, but i used cornmeal to give it that thickness and flavor.

Blueberry Muffins
a la Carlie

3/4 c milk
1/4 c lemon juice
2 c flour
3/4 c sugar
1 T baking powder
1/2 t cinnamon
1/2 t salt
1 egg, slightly beaten
1/4 c vegetable oil
1 c fresh or frozen blueberries

In small bowl, mix milk and lemon juice, set aside.
In large bowl, combine flour, sugar, powder, cinnamon and salt. set aside. add egg and oil to milk mixture, mix well. Gently stir in flour mixture until just moistened. Fold in blueberries.
Fill muffin cups 2/3 full. Bake 400 for 22-24 minutes.

Pancakes
a la mom

1 egg
1 c buttermilk
2 T oil
1 c flour
1 T sugar
1 t baking powder
1/2 t salt
1/2 t baking soda

Blend well egg, milk and oil. Add dry ingredients. Gridle until bubbly on one side, and flip.

Waffles
a la mom

2 eggs
2 c buttermilk
2 c flour
4 t baking powder
1 t soda
1/2 t salt
1/4 c + 2 T oil

Blend eggs and buttermilk. Add dry ingredients. Add oil. Bake until golden brown in your waffle iron.

Snickerdoodles
a la grandma martineau

1 c shortening
1 1/2 c sugar
2 eggs
2 3/4 c flour
1 t soda
2 t cream of tartar
1/4 t salt

mix shortening, sugar ad eggs thoroughly. sift together dry ingredients. mix with sugar mixture. roll in small balls, then in cinnamon sugar (1/3 c sugar to 1 t cinnamon). bake on ungreased cookie sheet for 8-10 minutes at 400.

Tortilla Soup 
a la mom

1 12oz can V-8 juice
1 can Ro-tel tomatoes (tomatoes and green chilies)
4-5 cilantro leaves
3/4 green bell pepper, chopped
1 small can tomato sauce
1 large onion, chopped
1 clove fresh garlic
1 large fresh tomato
4 can chicken broth
2 1/2 cans water
Toppings:
cooked chicken, cubed
tortilla chips, or fry your own
avacado, sliced
Monterey Jack cheese, grated
 tomato, chopped
onion, chopped
mozzarella cheese, grated
cilantro leaves

Liquify V-8, tomatoes, cilantro, bell pepper, tomato sauce, onion and garlic in blender. (note: you can leave this overnight in the fridge to enhance the flavor.) Add chicken stock and water, and warm in a large pot.
To serve, put tortilla chips in bottom of bowl. Add whatever toppings you want, then cover with soup. I recommend a large bowl.