Years ago I found this little gem on Pinterest and it has become a Medley staple. I have had to give the recipe to several mom-friends after kids have eaten it at our house. It's just that good!

Folks in Mississippi might not even know about this amazing crock-pot speciality. I have no idea why it's called Mississippi Roast. Whatever you call it, my family just wants to be called to the table if it's on the menu.

1. Place roast in slow cooker.
2. Sprinkle ranch packet and au jus packet over roast.
3. Place the stick of butter on top of roast.
4. Add the pepperoncinis to the slow cooker and pour the pepperoncini juice over roast.
5. Cover and cook on low for 8 hours.

We love to shreed and serve over mashed potatoes with some of the gravy. 

Each week the Girl Scouts meet at the Methodist Church and this week after scouts the girls were amazed at all of the vegetables that were ready to be pick in the community garden. We found tomatoes, okra, and more.

​Thanks to the Methodist Church and their community garden, we have fresh okra at our house.

INGREDIENTS
some okra
 Salt to taste
extra virgin olive oil to drizzle
 Freshly ground pepper
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​Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra on a foil covered sheet. Salt to taste, and wipe olive oil on the okra with a paper towel until coated.
Roast in the oven for 15 minutes (large okra takes a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. 
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Remove from the heat, toss with freshly ground pepper. Transfer to a platter. Serve hot.

Tonight our chicken casserole disappeared. I made it earlier in the week and put it in the fridge. Then Addison was able to put it in the oven and turn the oven on when I called. When everyone got home from practice and work, dinner was ready! 

2 boxes Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
Chicken breasts or tenders
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How to make it :
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water. 
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 1 1/2 hours and “Don’t Peek!”
Top with dried onions, if you'd like (my kids don't like)

Living this close to New Mexico, it's tough to pass on the roasted hatch chiles. This is just one of the ways we love to use our amazing New Mexico chiles. Plus, it's a great freezer casserole.

INSTRUCTIONS 

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese.

To Store
Cover with plastic wrap and then foil. Write baking instructions on top.
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To Bake
Thaw. Bake at 350° for 30 minutes or until bubbly.

This recipe is classic comfort food and delicious on a cool night. With the first day of school around the corner, it is the perfect time to make some of these amazing make-ahead casseroles. 

INGREDIENTS
2 dozen eggs
1 cup milk
2 tablespoons butter
Shredded Cheese to taste
24 flour tortillas

INSTRUCTIONS
Mix eggs, milk and butter in a pan. Stir constantly. Cook until scrambled. Fill tortilla with your choice of breakfast goodness and roll up.

Customize Options
Veggies: Onions, Peppers or Mushrooms
Meat: Bacon, Ham or Sausage
Hasbrowns
​The options for customizing freezer breakfast burritos are limitless.

To Freeze
Place the tortilla on Press and Seal plastic wrap. Fill with your eggs, meats, and cheeses.
Tuck the ends in and roll the tortilla. Tucking the ends in will help you keep your goodies inside.
Roll the sides of the Press and Seal plastic wrap.
Fill a gallon bag with 6 or so burritos 

My children can cut the pieces of plastic wrap, lay them out on the table, and place tortillas on each. I let them choose their fillings sometimes and sometimes I just make them filled with what we have on hand. Once I fill the tortillas with the eggs, the kids can roll and wrap the tortillas. They are always really good about helping us to keep everything labeled too. 

The other day we were playing a game and asking each other crazy questions and one of the kids asked what we would choose to have for their last meal. Without hesitation, the youngest one said, "Tater Tot Casserole!" and he meant it.

When this child was just old enough to walk, I made Tater Tot Casserole. We'd finished the meal, left the table, and in a few minutes found ourselves looking for the baby. He was back in the kitchen, on top of the table, finishing the rest of the casserole, and eating with his hands. His love for this tasty casserole started early and has stayed strong.  

Back to school is nuts so one of the things that we do to prepare is prep some make-ahead meals. One of our favorite things is an easy portable wrap or burrito. Today after church we came home and all pitched in to make some bean and cheese burritos.

Here's how:

​Defrost Instructions: Place the desired number of burritos in the fridge overnight and warm in the oven at 350F before serving. Or you can defrost, straight from the freezer, in the microwave or oven. Burritos can be warmed for 10-15 minutes in the oven or 2 minutes in the microwave.

​Microwave Baking Instructions: Pull 1-3 burritos out of the freezer, stick on a microwave-safe plate, and warm in the microwave on 50% heat for 2-3 minutes.