7-up Biscuits

2 cups Bisquik (plus a little extra)
1/2 cup sour cream
1/2 cup 7 Up
1/4 cup melted butter

Preheat oven to 450*

Cut the sour cream into the bisquick, then add 7up (it will make a soft dough)
Sprinkle the counter top with a little bisquik  put the dough on the bisquik and pat out.
Pour the melted butter into a 9" pan
Cut your biscuit up and place them in the pan on top of the butter.
bake for 12-15 min

 I got this off pintrest on Monster Mamas Blog...Don't know where she got it from

Salsa Verde Tri-tip

Really easy recipe here. Get your Slow Cooker out.

Tri-tip
season it with Salt and Pepper
1 Cup Salsa Verde
1 1/2 cup of water to the slow cooker

Put it all in the Slow cooker and set on low for 6-8 hours. Just before your ready shred it and put it back in the slow cooker. Then either eat it bu itself or use it for tacos/burritos or anything else you can think of.

It might not look appetizing but it is!!!

Enchilada Soup-From Tasty Kitchen

1 can (15 Oz.) Black Beans, Rinsed And Drained
1 can (14.5 Oz.) Diced Tomatoes
1 package (10 Oz.) Frozen Corn
½ cups Onion, Chopped
½ cups Red Pepper, Diced
1 can (10 Oz) Enchilada Sauce
1 can (10 3/4 Oz) Can Condensed Cream Of Chicken Soup
1-½ cup Milk2 whole Chicken Breasts
1 cup Pepper Jack Cheese, Shredded

Preparation Instructions:
In a 3 1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture.
In a large bowl, whisk together the enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with pepper jack cheese and serve.
The soup can also be topped with avocado, sour cream, or crushed tortilla chips.
Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

Johndreau Sugar Cookies

1 Cup Butter
1 Cup Sugar
   Cream together
1 Egg
4 tsp Sour Cream
1 tsp Vanilla
   Mix together thoroughly
1 tsp Baking Soda
2 1/2 Cup Flour
dash Salt
   Mix together slowly

Refrigerate then roll out and cut out.  Bake at 350* for 10-12 min

Cherry Chocolate Pie

Ingredients
11 large marshmallows
1/3 cup milk
1 piece (3 ounces) milk chocolate candy bar, chopped
1 container (8 ounces) frozen whipped topping, thawed and divided
1 graham cracker crust (10 inches)
1 can (21 ounces) cherry pie filling
Directions
In a large saucepan, combine the marshmallows, milk and chocolate. Cook and stir over medium-low heat until smooth. Cool completely.
Fold 3/4 cup whipped topping into chocolate mixture. Pour into prepared crust. Cover and refrigerate for at least 30 minutes.
Top with pie filling and remaining whipped topping. Cover and refrigerate for 8 hours or overnight. Yield: 8 servings.

Easy Beef Stroganoff

Ingredients
1 lb Lean ground beef
1/2 c Onion; chopped
1 Clove garlic; minced
1 ts Instant beef bouillon
3/4 ts Salt
1/4 ts Pepper
1 4 oz can mushroom stems and
1 c Water
1 c Sour cream
2 c Cooked noodles or rice
3 tb Flour

Preparation
Cook and stir the meat, onion, and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix in the flour, bouillon, salt, pepper and the can of mushroom stems and pieces. Stir in the water and heat to boiling, reduce the heat and simmer, covered, for 10 minutes. Stir in the sour cream and heat until just hot. Serve over noodles.

pillsbury taco pizzas

ok so I was looking for something different to do with my taco/burrito leftovers and came up with this.

1 can small pillsbury biscuts
left over taco meat
leftover refired beans
cheese
olives
hot sauce

flatten out the biscuts, add a little hot sauce and top with beans meat cheese and olives

bake at 350* for 10-15 min

you can top with lettuce or sour cream if you want.