Jumbled roasted potatoes

2 sweet potatoes
4 Yukon Gold potatoes
8 new potatoes
1/4 cup plus 2 Tbls. olive oil
1 tsp. dried tarragon
1/8 tsp. salt
1/8 tsp. black pepper

Preheat oven to 425 degrees. Peel and cube the sweet potatoes and Yukon Gold potatoes. Scrub the new potatoes and cut into cubes. Place the potatoes in a large saucepan. Add enough lightly salted water to cover the potatoes. Bring to a boil and cook the potatoes for 3 minutes. Drain thoroughly. Spread the potatoes in a single layer on a large nonstick baking sheet. Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper. Roast the potatoes until browned and crisp, about 25 minutes. Serve immediately. Enjoy!

Cheeseburger Soup

6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper
2 Tbls. chopped & seeded jalapeno pepper
3 cups water
2 Tbls. plus 2 tsp. beef bouillon granules
2 garlic cloves, minced
1/8 tsp. pepper
2 lbs. ground beef
1/2 lb. sliced fresh mushrooms
2 Tbls. butter
5 cups milk (divided)
6 Tbls. flour
1 pkg. (16 oz.) process cheese, cubed (Velveeta)
Crumbled cooked bacon

In a soup kettle, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minute3s or until potatoes are tender. Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through. In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil and stir for about 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon. Enjoy!

Easy Tiramisu in a bowl

1 pkg. (8 oz.) cream cheese, softened
2 cups cold milk
2 pkg. (3.4 oz.) vanilla instant pudding
1 tub (8 oz.) whipped topping, thawed & divided
48 Nilla wafers
1/2 cup brewed, strong coffee, cooled & divided
2 squares semi-sweet chocolate, grated
1 cup fresh raspberries

Beat cream cheese with mixer until creamy. Gradually beat in milk and pudding mixes. Stir in 2 cups whipped topping. Line 2 1/2 quart bowl (clear, glass bowl is best) with 24 wafers; drizzle with 1/4 cup coffee. Top with half the pudding mixture and half of the chocolate. Repeat layers. Top with remaining whipped topping and raspberries. Refrigerate at least 2 hours. Enjoy!

Chocolate Eclair Squares

2 cups milk
2 pkg. (3.4 oz. each) vanilla instant pudding
1 tub (8 oz.) cool whip, thawed
64 nilla wafers
2 squares semi-sweet chocolate

Beat milk and pudding mixes with whisk about 2 minutes. Stir in cool whip. Arrange about 16 wafers on bottom of 8-inch square dish; cover with 1/3 of pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours. Microwave chocolate on high for 1 minute or until melted when stirred. Drizzle over dessert. Cut into squares and serve. Enjoy!

Easy homemade no-bake Mac and Cheese

2 cups elbow macaroni
2 1/2 Tbls. butter, divided
1 1/2 Tbls. flour
1 1/2 cups milk
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 cup shredded cheddar cheese
1/4 cup dried unflavored breadcrumbs


Cook macaroni according to package directions. Drain; set aside. Melt 1 Tbls.butter in a small skillet. Add bread crumbs. Cook and stir until toasted, about 3 minutes. Set aside. In medium saucepan, melt remaining butter. Add flour. Cook over low heat, stirring constantly for 1 minute. Gradually add milk, stirring constantly. Cook, stirring occasionally, until thickened. Stir in salt and pepper. Remove pan from heat. Add cheese and stir until cheese is melted. Stir macaroni into cheese sauce. Spoon onto individual serving plates, then sprinkle with toasted bread crumbs and serve. Enjoy!

Sweet cinnamon biscuits

2 cups flour, sifted
1 Tbls. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/4 cup vegetable oil
1/4 cup buttermilk
1 stick (8 Tbls.) butter, softened
3/4 cup sugar
1 tsp. cinnamon

Combine flour, baking powder, salt and baking soda in a bowl and mix well. Stir in oil. Add buttermilk and stir just until blended. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8-inch rectangle. Preheat the oven to 400 degrees. Grease a 9-inch round baking pan lightly. Spread butter oven the dough. Combine sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle (jelly-roll fashion), starting from one long side. Pinch seam to seal. Cut the roll into 1 1/2-inch slices. Arrange the slices, place cut side up in prepared baking pan. Bake until lightly browned, about 15 to 20 minutes. Remove from oven. Serve hot. Enjoy!

Easy Turtle Pumpkin Pie

1/4 plus 2 Tbls. caramel topping (divided in half)
1 graham cracker pie crust
1/2 cup plus 2 Tbls. pecan pieces (divided in half)
1 cup milk
2 pkgs. (3.4 oz.) instant vanilla pudding
1 cup pumpkin
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tub of cool whip

Pour 1/4 cup caramel topping into crust, sprinkle with 1/2 cup pecans. Beat milk, pudding, pumpkin and spices together till blended. Stir in 1 1/2 cups cool whip. Spread into crust. Refrigerate 1 hour. Top with remaining cool whip, caramel topping and pecans. Enjoy!