Tater tot casserole

Tater Tot Casserole
1 pound ground beef
1 onion, chopped
1 (10 1/2 ounce) can mushroom soup
1 cup evaporated milk
1/2 pound sliced American cheese
1 pound package frozen tater tots
In skillet, cook ground beef in small amount of water; drain. Place meat in bottom of a 12 by 8 inch baking pan. Sprinkle with onion. Stir together soup and evaporated milk; pour over mixture. Arrange cheese slices in dish on top with tater tots. Bake at 350 degrees for 1 hour.
Makes 4 to 6 servings.

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Weight loss update for this week

So I went to slimming world last night. I was down 1 pound this week! I wasnt sure I’d be down at all this week. So it was a real bonus that I was!
I’ll take a pound! Being down any amount at all is nice!
I’m now down a total of 2 stone 8.5 pounds! Or 36.5 pounds! I’m not sure how christmas will go, I might put up a few pounds, not sure if I will, but probably well its a possibility! But I dont mind if I do! I’m not worried! I can lose it again if I do!
Anyway, thats the update!

Mommy Trapp’s chip dip

Mommy Trapp’s Chip Dip
2 pounds Velveeta cheese, cubed
1/4 cup milk
1 cup Cheddar cheese, grated
2 (2 3/4 ounce) cans green chilies
1 small jar pimentos
Combine all ingredients in 3 quart slow cooker. Cover; cook on high for 1 hour, or until cheese melts. Stir frequently. Turn cooker to low and serve with chips of your choice.
Variation:
Add chopped jalapeno peppers if you want a spicier dip.
Makes 18 to 24 servings.

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Chocolate Lover’s Chiffon Cake

Chocolate Lover’s Chiffon Cake
3/4 cup boiling water
1/2 cup baking cocoa
1 3/4 cups sifted cake flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
7 eggs, separated, room temperature
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
Chocolate Whipped Cream Frosting (see below)
Combine water and cocoa in small bowl until smooth; cool. In a large bowl, sift together flour, sugar, baking soda and salt. Make a well in the center; add oil, egg yolks, vanilla and cocoa mixture. Beat with a wooden spoon until smooth; set aside. In a mixing bowl, sprinkle cream of tartar over egg whites; beat until stiff peaks form. Fold into batter with a wire whisk. Pour into an ungreased 10 inch tube pan. Bake at 325 degrees for 60 to 65 minutes, or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides of cake and remove to a serving platter. Prepare Chocolate Whipped Cream Frosting. To fill cake, cut a 1 inch slice off the top of the cake; set aside. Using a sharp knife, carve a tunnel out of cake, leaving a 1 inch wall on all sides; carefully remove cake. Fill tunnel with some of the frosting; replace cake top. Frost top and sides of cake with remaining frosting. Chill for 2 to 8 hours before serving.
Makes 12 servings.

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Orange glazed sponge cake

Orange Glazed Sponge Cake
6 eggs, separated, room temperature
1 1/4 cups sugar, divided
1/3 cup orange juice
2 tablespoons grated orange peel
1 3/4 cups all-purpose flour
1/2 teaspoon salt
Orange Glaze
1 cup water
1/2 unpeeled orange, finely chopped
1/4 cup sugar
1 tablespoon butter or margarine
1/2 cup powdered sugar
In a mixing bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon colored. Blend in orange juice and peel. Sift together flour and salt; add to batter. Beat until smooth. In another mixing bowl, beat egg whites until soft peaks form. Add remaining 1/2 cup sugar, 1 tablespoon at a time. Beat until stiff peaks form. Fold one-fourth of the egg whites into the batter; fold in remaining whites. Spoon into an ungreased 10 inch tube pan; smooth the top. Bake at 350 degrees for 40 minutes, or until cake springs back when lightly touched. Immediately invert pan; cool completely. Meanwhile, for glaze, combine water, orange and 1/4 cup sugar in a small saucepan; bring to a boil. Cook until very thick and almost all the water has evaporated. Remove from the heat; blend in butter and powdered sugar. Run a knife around sides of cake and remove to a serving platter. Spread warm glaze over the top and sides of cake.
Makes 12 to 16 servings.

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Chili con queso

Chili Con Queso
2 tablespoons oil
1 medium onion, chopped
2 (4 1/2 ounce ) cans chopped green chilies
1 (14 1/2 ounce) can Mexican-style stewed tomatoes, drained
1 pound Velveeta cheese, cubed
In skillet, saute onion in oil until transparent. Add chilies and tomatoes. Bring to a boil. Add cheese. Pour into 2 quart slow cooker. Cover; cook on low for 2 hours. Keep warm in slow cooker, stirring occasionally. Serve with tortilla chips.
Makes 12 to 16 servings.

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Mexican bean and cheese dip

Mexican Bean And Cheese Dip
1 (15 ounce) can refried beans
1 (8 ounce) jar taco sauce
1 pound Velveeta cheese, cubed
1 package dry taco seasoning mix
Combine ingredients in 2 quart slow cooker. Cover; cook on low for 2 to 3 hours, or until cheese is melted. Serve warm from the cooker with tortilla chips.
Makes about 5 cups dip.

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