Here is a YUMMY YUMMY recipe I got from a friend at church. ( Becky) The receipe calls for beef ravioli.  I use cheese and it tastes great.  My friend has used both and even at times done half beef and half cheese.

Ingredients

• 1 (24 ounce) package frozen beef ravioli
• 2 tablespoons butter
• 1/2 lb mushroom, sliced
• 3 green onions, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried Italian seasoning
• 1 (10 ounce) can diced mild tomatoes and green chilies, drained
• 2 tablespoons chopped fresh basil
• 1 cup whipping cream
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon salt

Directions

1. Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm.
2. Melt 2 T. butter in Dutch oven over medium-high heat. Add mushrooms and next 3 ingredients; saute over medium-high heat 6 minutes or until mushrooms are tender. Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese; add salt. Stir in ravioli, tossing to coat.

This recipe is a combination of a few different versions that we've tweaked for our family.  It's always a hit.  This is also my standard meal that I take to families when they've moved, had a baby, been in the hospital etc....  I take this along with a loaf of homemade fresh bread, a salad and a dessert.  It's always been a big hit. 

1 medium onion

2 cans chicken broth

1 large bag (30oz) frozen hash browns

1 can cream of celery soup

1 can cream of chicken soup

12 oz can evaoprated milk

1lb Velveeta Cheese

Saute onion.  Add chicken broth, bring to a boil.  Add has browns, bring to a boil.  Add soups and evporated milk, bring to a boil.  Add cheese.  Heat until cheese melts.  You can serve with or without bacon bits on top. 

This is from a Pampered Chef cookbook, Stoneware Sensations.  It is one my hubby really likes.  It is found on Page 63. 

1/2 cup onion, chopped

1/2 cup green bell pepper, chopped

1 can mild chili beans in sauce

3/4 cup bbq sauce

1/2 tsp salt

1 package corn muffin mix

1 can Mexican-style corn, drained

Preheat oven to 400.  Chop onion and bell pepper.  Cook and stir ground beef, onion and bell pepper over medium heat 8 - 10 minutes or until beef is no longer pink; drain.  Stir in chili beans, bbq sauce and salt.  Bring to a boil.  Spoon into 9" Square Baker.  Prepare corn muffin mix according to package directions; stir in corn.  Spoon over meat mixture.  Bake 30 minutes or until golden brown. 

This recipe is from the cookbook by Kitchen Koaches.  It is also a sample on their web site right now.  It is soooo good.  It is a favorite of ours.   

chicken breasts, cubed                              2 cans red kidney beans
1/2 c. chopped celery                                   1 can Italian stewed tomatoes
2 cans northern beans                                  1/2 c. chopped onion
1 pkg. Kielbasa sausage, sliced                      1 1/4 c. water

Combine all ingredients and pour into slow cooker. Cover and cook on low for 8 hours.

We don't care for tomatoes (except homegrown -- straight from the garden) so I leave the tomatoes out. 

This recipe is a slow-cooker receipe that I got from Put a Lid on It available from Kitchen Koaches.  It is simple and yummy.  I serve it with homemade bread. 

2 (15 oz) cans black beans, rinsed and drained

1 (14 oz) can chicken broth

2 (4 oz) cans chopped green chilies

1 (14 oz) can stewed tomatoes or Mexican stewed tomatoes, cut up (I leave this out)

4 green onions, thinly sliced

2-3 T chili powder (I use 3 -4 T)

1 (14oz) can diced tomatoes (I leave this out)

1 tsp ground cumin

1 (11 oz) can Mexi-corn

1/2 tsp. dried minced garlic

Combine all ingredients in slow cooker and mix well.  Cover and cook on high for 4-5 hours.  Serve with shredded cheese. 

This recipe was given to me by my sweet friend, Tanya.  It is a great one to freeze and therefore makes a great gift.  When my sister-in-law had a baby I made a couple of meals, froze them and gave them to her.  I have to say I felt kind of silly giving that as a gift; however, she loved it so I have since done it a lot.  :-) 

4 cups cooked chicken, chopped

1 onion chopped

1/2 tsp garlic salt

1 can cream of chicken or mushroom soup (I use cream of chicken)

1 1/2 cups of sour cream

2 sleeves of Ritz crackers, crushed into crumbs

1 stick butter melted

2 tbs poppy seeds

Combine the cracker crumbs, butter and poppy seeds.  Spread in the bottom of baking dish, reserving some for the topping.  Mix chicken, soup, sour cream, garlic and onion.  Pour over crumbs.  Top with remaining crumbs.  Bake at 350 until bubbly and browned slightly.

Before I start sharing recipes that are favorites of our family, I thought I would share how I organize my recipes.  It is nothing fancy at all but it has been a huge help so I thought I would share it.

I have several cookbooks (not nearly as some people though)  :-)  I also am always printing off a recipe that someone e-mails me or I find on the internet.  In the cookbooks I have, there may be 5 - 10 recipes that we really like but that's it.  I have yet to find a cookbook (w/ the exception of my Breadbeckers cookbook) that I use the entire thing often.  Therefore, I photocopy the recipes that I like and use a lot.  I then put the copy in a sheet protector and have them in a 3 ring binder.  This has worked wonderfully for me.  You can then separate them out within the binder with tabs (desserts, salads etc...)