Easy Shepherd's Pie

Easy Shepherd's Pie


1 pound ground beef
2 cups hot mashed potatoes
4 ounces cream cheese, cubed
1 cup shredded cheddar cheese, divided
2 cloves garlic, minced
4 cups frozen vegetables, thawed
1 cup beef gravy

Preheat oven to 375. Brown meat in large skillet; drain. Mix hot mashed potatoes, cream cheese, ½ cup shredded cheddar and garlic. Stir thawed vegetables and gravy into meat. Spoon meat mixture into 9” square baking dish; cover meat with potato mixture. Sprinkle with remaining ½ cup shredded cheddar. Bake 20 minutes.

Triple Fudge Cake

Triple Fudge Cake

1 package chocolate pudding mix (not instant)
1 package devil's food cake mix
6 oz. Chocolate chips
½ cup nuts

Preheat oven to 350. Cook pudding according to package directions. Add cooked pudding to dry cake mix and beat 2 minutes. Pour into prepared 9x13 pan and sprinkle top with chocolate chips and nuts. Bake 30 minutes.

Cheesy Spinach and Artichoke Dip

Cheesy Spinach and Artichoke Dip

14 oz. Can artichoke hearts, drained and finely chopped
10 oz. Frozen chopped spinach, thawed and drained
¾ cup parmesan
¾ cup light mayo
½ cup shredded mozzarella
½ teaspoon garlic powder

Preheat oven to 350. Mix all ingredients and spoon into pie plate or shallow baking dish. Bake 20 minutes; serve with chips or crackers.

Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies

1 cup brown sugar
1 cup peanut butter
¾ cup sugar
1 cup softened margarine
2 eggs
2 cups flour
2 teaspoons soda
1 cup oatmeal
½ cup nuts

Preheat oven to 350. Mix brown sugar, peanut butter, sugar, margarine and eggs with a mixer until well blended. Add flour, soda, oatmeal and nuts. Drop by spoonfuls on cookie sheet; bake 8 minutes.