Gooey Pie

I hate pie. It's too sweet for me. But, this is the exception. This is SOOOO good.

1 unbaked pie shell
1/2 cup chopped pecans or walnuts
20 caramels, unwrapped (it really says that, shouldn't that be a given?)
1 can sweetened condensed milk
1 egg, beaten
2 T butter or margarine, melted
6 oz. semisweet chocolate chips

1. Preheat oven to 325.

2. Put pie shell in 9-inch pie plate. Sprinkle chopped nuts in bottom of pie shell.

3. Put 2/3 of the sweetened condensed milk and the caramels in a saucepan over medium-low heat and stir constantly until melted and smooth. Spoon mixture over nuts.

4. Beat the remaining milk, butter and beaten egg in an electric mixer on medium for about 1 minute. Stir in chocolate chips and pour over caramel mixture in pie pan.

5. Bake 35 minutes or until center is set and a knife inserted in the pie comes out clean.

The Concoction

This is something my husband threw together one night. We call it "The Concoction."

1 lb. Ground Beef
1 box Garlic and Herb mashed potatoes
Cavender's Greek Seasoning (http://www.greekseasoning.com/)
Shredded Cheese (We use Fiesta Blend)
Sour Cream

1. In a large pot, cook both packages (there are usually two in a box) of Mashed Potatoes.

2. Brown Ground Beef, adding Cavender's to taste (I'd say at least a teaspoon but I suspect he uses more). Drain.

3. Mix Ground Beef in with Mashed Potatoes. Add 1-2 cups Shredded Cheese. Add 1/2 to 1 cup Sour Cream. Mix together well.

NOTE: I never really watch my husband make this and am guessing on the measurements. This will make a large pot of potatoes. I look at it like doctoring a baked potato. Add the cheese and sour cream to your liking. You can buy the Cavender's at Wal-Mart and most grocery stores. The link is just so you'll know what to look for. It's also good in Italian food.

Baked Macaroni and Cheese

This is one of my absolutely favorite things to eat.

1 1/2 cups elbow macaroni
3 T butter
2 T all-purpose flour
1/2 t. salt
pepper
2 cups milk
8 oz cheese (a block of Velveeta is the best)

1. Cook elbow macaroni in boiling salted water until tender; drain.

2. In saucepan, melt 3 tablespoons butter; blend in 2 tablespoons all-purpose flour, 1/2 teaspoon salt and dash pepper. Add 2 cups milk; cook and stir until thick and bubbly. Add 8 ounces cheese; stir until melted.

3. Mix cheese sauce with macaroni.

4. Pour into baking dish.

5. Bake at 350 degrees for 35 to 40 minutes or till heated through.

NOTE: I also top the macaroni with slices of Velveeta before baking.

Pepperoncini Beef

This makes excellent sandwiches. Especially with provolone and spaghetti sauce.

1 (3 pound) beef chuck roast
4 cloves garlic, sliced
1 (16 ounce) jar pepperoncini peppers

1. Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.

2. Cover, and cook on Low for 6 to 8 hours.