olive oil; 1 lb. of chicken (or steak or pork); green and red pepper, sliced; onion, sliced; lime; chili powder; tortillas; salsa; sour cream.
While the vegetables are cooking, take the meat of your choice (chicken for us!) and slice it into strips.
Take the vegetables out of the skillet and put them in a dish to wait patiently.
Throw your strips on the still very hot skillet. Sprinkle some chili powder on the meat.
Cook on both sides until browned to your liking (and cooked through if it's chicken or pork). Please note that I did not do a great job of actually cutting my chicken into thin enough strips. Don't be like me. Cut them thinner so they're strips and not slabs. Thank you.
Throw the veggies back in with the meat and give them a good toss together. Then, cut that lime in half and squeeze the juice into the mix.
This is how I assemble my fajitas:
Some people might smear the sour cream and salsa on first as if the tortilla were a canvas, but not me. I just glop it on.
I ended up having way more meat than vegetables, so next time I will use a whole green pepper and a whole red pepper and maybe another onion.
1 box white cake mix; 1/2 C. butter, softened; 1 can cherry pie filling; 4 oz. chopped pecans. Preheat oven to 350 degrees.
Take the softened butter and with either a pastry blender or two knives, cut the butter into the dry ingredients until blended and pebble like.
Pour the can of cherry filling into a 9x9 baking dish and then pour the cake crumble mix evenly over the top of the cherry filling.
Bake for 40-50 minutes until the top is golden brown (including the middle of the topping!)
For best results, serve warm. Mmm...warm cherry cobbler.
This is total comfort food for me. I love it! Of course, you can always serve this with a small scoop of vanilla ice cream, but I opted not to this time. 
It is the best thing ever!!!!
8 oz. jumbo shells; 1 lb. ground beef; 2 Tbsp. olive oil; 6 oz. baby spinach, chopped; 1 C. finely chopped onion; 1 garlic clove, minced; 1 tsp. salt; 1/4 tsp. pepper; 1/8 tsp. nutmeg; 1 egg; 1/4 C. parmesan cheese; 26 oz. marinara sauce of your choosing; 1/2 C. reserved pasta water. Preheat oven to 350 degrees.
While all of that is a bubblin' and a brewin', take that lovely spinach...
and chop the living day lights out of it.
Add it to the beef once it's browned and drained of grease.
Now, add the olive oil...
the garlic that I totally forgot to put in the ingredients picture...
Stir like you have never stirred before!! Remove the skillet from the heat.
Now, add the salt...
the pepper...
and the nutmeg. Let the mixture cool for a few minutes.
Once the meat mixture is cooled, as the parmesan...
and the egg. Stir again.
In a 9x13 dish, pour 1 Cup of the marinara sauce into the bottom of the pan and spread it around.
Take your jumbo shells and fill them with the meat mixture.
Line them up in the dish. (Does this remind anyone else of the story from Alice in Wonderland when the walrus eats the clams? Anyone? Anyone???)
Pour the rest of the marinara sauce over the top of the shells. 
I tried to put them directly into the oven to cook, I really did!! But, I just couldn't. They looked so naked. So, I grabbed a bag of mozzarella cheese and dumped some on top.
Phew. I feel so much better about this dish now.
We ate our Upside Down Ravioli with salad and Italian bread.
I loved this dish. I found the meat mixture super yummy and different than other stuffed pasta dishes that ask for a lot of cheeses to be in the mixture. It made for good leftovers, too.
2 heads of broccoli; 3 large carrots; 1 can water chestnuts; 2 Tbsp. tapioca pudding; 2 lbs. chicken breasts, cubed; 1 C. chicken broth; 1/4 C. packed brown sugar; 1/4 C. teriyaki sauce; 2 Tbsp. dry mustard; 2 tsp. grated orange zest; 1 tsp. ground ginger.
the carrots...
and the water chestnuts...
and throw them into your slow cooker.
Sprinkle the tapioca pudding over the vegetables.
Place the chopped chicken on top of the vegetables.
Mix the broth, brown sugar, teriyaki sauce, mustard, orange zest and ginger in a bowl.
Pour the mixture over the chicken and veggies.
Cook on high 4-6 hours until the chicken is cooked. Enjoy the fabulous aroma that fills your home.
This was a complete hit with everyone. Even those who claimed they didn't like teriyaki sauce changed their minds after eating this meal. Evan and I both agreed that we liked it better last year when we modified it and used the wok to cook it, but the slow cooker way was good as well.
My family loves fruit.
My grandma sent me a few in her handwriting and I was so excited. It meant a lot to me.
I have put them in my cook books and have slowly started trying some of them out. I still have a couple people who are sending me their recipes in the mail. I can not wait to see what they'll send.
It's like having them there with me while I cook. Seeing their handwriting brings them right into my kitchen with me. Thank you everyone who sent me recipes. It was one of my favorite Christmas gifts ever.
Never underestimate the power of your own handwriting. Especially when you have your own kiddos, they are going to want to someday have things written by you around. Someday, my kids will get to inherit these recipes. Of course, I'm not letting them out of my grip until I am no longer on this earth, so they'll be waiting a while. Then they'll have to fight over them. Unless Elisabeth calls dibs on them like she is prone to do with things she likes of mine. You might recall that there are a few Christmas ornaments she wants. Oh, and my sapphire ring that she claimed when she was 4 years old. "Can I have that when you die, Mom?"
