Mexican Tator Tot Casserole

1 lb. ground beef ( or you could use turkey, chicken or meat of choice)

1 medium onion chopped

1 red pepper chopped

1 orange pepper chopped 

1 yellow pepper chopped ( I will use whatever peppers I have on hand, but these colours typically taste better than green) 

1 package taco seasoning

1 jar of Tostitos salsa con queso (394 ml)

1 kg tator tots

1-1 ½ cups cheddar cheese (lets be honest, we measure cheese with out hearts just like chocolate chips…..lol)

Preheat your oven to 400 degrees, grease a 13 by 9 casserole dish. In your frying pan cook up your meat, onions and peppers until the meat is cooked through. Take your package of taco seasoning and stir in meat mixture.  Spread your meat mixture onto the bottom of the casserole dish. You then take your jar of queso and pour over meat mixture until evenly spread. Top with your tator tots. I like to line mine all up nicely. Then bake for 40 minutes, remove from the oven and cover with cheese (as much as you like) and bake until the cheese is melted. Usually can take 5-10 minutes more.

I have also mixed in corn and a can of green chiles sometimes in the meat mixture before pouring it in the dish just to mix it up a little. It's a huge hit around here with my 5 kids. 

Jackie's Ginger Cookies

These are my mom's ginger cookies. Everyone loves them and super easy to whip up. I usually double the batch and they won't last 2 days around my house. 

¾ cup shortening

1 cup sugar

1 egg

¼ cup molasses

2 cups flour

1 tsp baking soda

1 tsp cinnamon

1 tsp cloves

1 tsp ginger

¼ tsp salt

Preheat your oven to 325 degrees. Lightly grease or line cookie sheets. Cream together shortening and sugar. Beat in egg and molasses. Beat until light and fluffy. Sift together flour, baking soda, cinnamon, cloves, ginger and slat. Sift in dry ingredients. Shape into small balls and roll eat in sugar. I put sugar in a small container and put several balls in and shake. Place on cookie sheet. Bake for 12-15 minutes or until golden brown. I can get 6 dozen when I double the batch.

Korean Ground Beef

This has become a huge hit in our house and it's a meal you can literally whip up in no time that tastes amazing. It is a recipe I found on manilaspoon.com and I guarantee you will love it!

It is sweet, salty and has a little spicy kick. Takes less then 30 minutes to have on your table.

1 lb ground beef

3 garlic cloves, peeled and minced

¼ cup soy sauce

¼ cup brown sugar

2 tsp. sesame oil

½ tsp ground ginger (or thumb size fresh ginger grated)

pinch of red pepper flakes

roasted sesame seed for garnish

3 green onions, thinly sliced

freshly cooked rice

1. Cook the beef and garlic in a preheated skillet until the meat turns brown. It's best when you cook the meat to a dark brown so it's a little crunchy.

2. In a bowl mix together soy sauce, brown sugar, sesame oil, ginger and pepper flakes. You can use fresh ginger as well here as it will add a lot of flavour.Pour the sauce into the beef and mix well. Cook just until everything is heated through.

3. Serve on top of freshly cooked rice, garnish with sesame seeds and green onion.

When I make this for my family of 7 I double the recipe. If I want to be sure to have lots of leftovers I will triple it as the kids like taking in lunches the next day.

Curry Vegetable Dip

1 tsp curry powder

½ cup mayonnaise

1Tbsp green onion chopped

2 Tbsp ketchup

2 Tbsp honey

several drops of tabasco sauce

Mix and chill. Serve with veggies or rippled chips.

Green Pepper Spread ( Aunt Bev )

2 Tbsp butter

2 Tbsp vinegar

2 Tbsp sugar

½ tsp salt 

2 beaten eggs

1 block cream cheese

2 Tbsp finely chopped onion

3 Tbsp grated carrots

3 Tbsp chopped green pepper

Melt butter in double boiler, add sugar, salt, eggs and vinegar, stirring after each. Continue cooking until mixture is quite thick. Remove from heat. Add cream cheese. Mix until smooth. Fold in carrots, onion and green pepper. Serve with cracker.

Dad's Homemade Egg Rolls

Egg Rolls

6 thin slices ginger root

1 lb. ground pork

1 ½ cups grated carrot

1 ½ - 2 cups thinly sliced celery

Approx. 2 cups bean sprouts (fresh)

Dried mushrooms, if desired

Dried Shrimp, if desired

2-3 Tbsp oil

3 tsp sugar

2 ½ tsp salt

1 ½ Tbsp soya sauce

Msg, if desired

1 egg, whipped

1 pkg of egg roll casings (approx. 40)

Chinese cabbage can also be substituted for celery. You can also add green onions.

Put 2-3 Tbsp oil in the wok. Add ginger root, green onion, mushroom and shrimp if used, then meat. When cooked add tsp salt and 5 Tbsp water. Add 2 tsp sugar and ½ tsp of soya sauce. Cook until meat is cooked and set aside.

Put 2-3 Tbsp of oil in the wok, add carrots, cook slightly, add celery(or cabbage) then bean sprouts, ½ tsp salt, 1 tsp sugar. Add meat again and add 1 Tbsp soya sauce. Mix 2 tbsp corn starch with a little water and add. Stir well so the corn starch cooks. Whip up egg, brush on edges of egg roll casing to seal. Deep fry @ 350. Stand on edge to cool and they will remain crisp.

Grammy Nelson's Strawberry Pie

1 baked pie shell

1 qt. strawberries

3 Tbsp Cornstarch

1 cup white sugar

2 Tbsp lemon juice

½ cup whipping cream

In saucepan, crush half of strawberries- stir in cornstarch, sugar and lemon juice. Cook over medium heat, stirring until clear and thickened; cool. Cut rest of berries in half, fold into cooked mixture., turn into crust. Refrigerate until well chilled. Mix up whipped cream and put on pie.