Cheesey Potato Casserole-Emily

1 pound browned seasoned hamburger
1 batch mashed potatoes
1 can cream of mushroom soup
1 cup sour cream
2 cups shredded cheese

Brown meat in sauce pan. Season with seasoned salt, galic, and onion powder. When browned add mushroom soup and sour cream to pan and stir until combined. Take a cake pan and spread your hamburger mixture on bottom of pan. Then spread cooked mashed potatoes on top of that. Sprinkle cheese on top and bake on 400 until chesse is nice and bubbley. (It is way fast if you use a glass pan and just cook it in the microwave for a few minutes to melt your cheese.)

Mexican Chicken Burritos-Emily

2 cups diced grilled chicken
1 can corn (drained)
1-10 oz can Rotel (diced tomatoes with green chilies)
1 can black beans (drained)
1-8 oz can tomato sauce
1/2 cup salsa (Pace HOT is what I use)
2-3 cups cooked rice

Cook rice. While rice is cooking, cook chicken through. Add all other ingredients (except rice) to pan. Season with cumin, garlic, seasoned salt, and onion powder. Cover pan and simmer on 4-5 heat until rice is done. When rice is done add rice to pan and stir until well blended. Serve on tortillas with shredded cheese and sour cream! If you have left overs eat as a dip with tortilla chips for lunch the next day or you can freeze it and use for another meal.

Zucchini Bread-Emily

3 cups Flour1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cup sugar
3 tsp vanilla
2 cups zucchini

Sift flour, salt, soda, powder, and cinnamon. In separate bowl with (hand beaters or kitchen aid) beat eggs, oil, vanilla, sugar. Add dry ingredients. Stir in zucchini. Pour into greased bread pans, leaving about an inch space from the top of pan.  Bake 40-60 min at 325. Cool for 20 minutes before eating. Makes 2 loaves