These are some of our favorite easy recipes. We can not take credit for any of them but we love to make them and hope you will too. Enjoy!


(1) 15oz can of pumpkin
(1) 12oz can of evaporated milk (or vanilla flavored soy milk)
(3) eggs
(1) cup sugar (I reduce this to 3/4 cup)
(1) tsp cinnamon
(1) tsp salt
(1) tsp pumpkin pie spice
(1) box of yellow cake mix
(1) cup chopped pecans
(1) cup butter (you can reduce this to 2/3cup, I use soy margarine sticks)

1. Preheat oven to 350 degrees and grease 9X13 pan.
2. Combine pumpkin, eggs, sugar, evaporated milk, cinnamon, salt, and pumpkin pie spice.
3. Sprinkle 1/2 of the cake mix in the pan. Add the pumpkin mix to the pan.
4. Top with remaining yellow cake mix, try to sprinkle the cake mix over the entire pumpkin mix.
5. Cover with chopped pecans.
6. Then cut butter into quarter inch thick tabs and arrange them over the entire dish, you can melt the butter and drizzle it evenly over the whole dish if you prefer.
7. Bake at 350 for 50-55 min, or until set when gently shaken.
8. Let cool and serve warm with whip cream.


  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 3/4 cup canned kidney beans, rinsed and drained
  • 1 cup salsa
  • 4 medium green peppers
  • 1 medium tomato, chopped
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, kidney beans and salsa. Bring to a boil; reduce heat and simmer for 5 minutes.
  • Cut peppers in half lengthwise; remove stems and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water.
  • Spoon about 1/2 cup meat mixture into each pepper half. Place in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 15-20 minutes or until the peppers are crisp-tender and filling is heated through. Top each with tomato and cheese. Serve with sour cream. 
Yield: 4 servings.


    1 skinless, boneless chicken breast per person
    2 lg. Spanish onions


    □ 1 c. corn oil
    □ Juice of 1 lime
    □ 1 tsp. oregano
    □ 1 tsp. cumin
    □ 2 tbsp. chili powder
    □ 2 tbsp. Worcestershire sauce
    □ Salt and pepper to taste

    Marinate the chicken breasts for at least 1 hour. Grill over medium high heat about 10 minutes per side. Slice the chicken. Thinly slice the onions. In a large skillet, saute the onions in 3-4 tablespoons of the marinade. Cook over medium heat until soft and beginning to brown. Serve the Fajitas with flour tortillas that have been wrapped in foil and warmed in the oven, the sauteed onions, sour cream, salsa, and guacamole.



    * 1 cup uncooked elbow macaroni
    * 2 pounds lean ground beef
    * 1 medium onion, chopped
    * 2 garlic cloves, minced
    * 1 (28 ounce) can diced tomatoes, undrained
    * 1 (16 ounce) can kidney beans, rinsed and drained
    * 1 (6 ounce) can tomato paste
    * 1 (4 ounce) can chopped green chilies
    * 1 1/2 teaspoons salt
    * 1 teaspoon chili powder
    * 1/2 teaspoon ground cumin
    * 1/2 teaspoon pepper
    * 2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese


    1. Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.
    2. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 375 degrees F for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.



    2 tablespoons cooking oil
    1 pound beef stew meat
    1/2 (6oz) can of tomato paste
    1 (10.5) can of beef broth
    1/2 cup water
    2 cloves garlic
    1 teaspoon chili powder
    1/2 teaspoon ground cumin
    1/2 teaspoon black pepper
    salt to taste
    2 serrano chile peppers, seeded and chopped
    2 teaspoons cornstarch


    1. Heat oil in a large saucepan over medium high heat. Cook beef until evenly brown. Pour off excess fat. Stir in tomato paste, beef broth and water. Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers. Reduce heat and simmer for 4-6 hours.

    2. Dissolve cornstarch in a small amount of water and stir into simmering stew until thickened, about 5 minutes.


    1 lb ground beef
    1 can Old Elpaso enchilada sauce 19oz.
    1 can chopped green chiles
    10 flour tortillas
    1 small yellow onion chopped
    2 cloves garlic minced
    1-1/2 cup shredded cheddar cheese
    3/4 tsp salt
    1/2 tsp pepper

    Preheat oven to 350degrees

    Brown ground beef, drain fat, add onion, garlic, green chiles and 1/2 of the can of enchilada sauce. Simmer for 5 minutes and soften tortillas in microwave. Stir in 1 cup shredded cheese into meat mixture. Spoon filling onto tortillas; roll up and place seam sides down in 9x13 baking dish. Pour remaining sauce in can over top and sprinkle with remaining 1/2 cup cheese.

    Bake 15-20 minutes.


    3 cups all-purpose flour
    1 teaspoon salt
    1 teaspoon baking soda
    3 teaspoons ground cinnamon
    1/4 teaspoon baking powder
    3 eggs
    2 cups white sugar
    3 teaspoons vanilla extract
    1 cup vegetable oil
    3 cups grated zucchini
    1 cup chopped walnuts (optional)

    Preheat oven to 350 degrees F (175 degrees C).

    Sift together flour, salt, soda, cinnamon, baking powder.

    Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.

    Bake at 350 degrees F (175 degrees C) for 1 hour.