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Welcome to 2010! Twenty years or more ago 2010 sounded way into the distant future. Would I live long enough to see 2010? I guess so and here I am, still writing this recipe column. I started writing recipes to share with you in 1984...25 years ago. Don't I get a gold watch or something to celebrate the day? Just kidding, Matt.

It's a little bit of this and a little bit of that today. I page through magazines and cookbooks looking for recipes that are quick, easily prepared, low fat, or low sodium cooking, cooking for two, foods to prepare in a crock pot, "down-home" recipes, etc. I was born and raised on a small farm and meals were beef, chicken or pork along with baked potatoes or mashed potatoes and gravy (still my favorite), home grown or home canned veggies and fruit and fresh baked bread. As you've probably noticed over the years, I'm not a gourmet cook. But one of our daughters is. It's fun to go to her home and eat foods that I don't cook. I guess "we're in the came church...different pew"!

I hope I'm starting off the new year on the right (correct) foot. Just remember, I am about a million miles away from being Betty Crocker, a dietician or a nutritionist.

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BEEF AND TATER BAKE

4 c. frozen Tater Tots

1 lb. lean ground beef

1-16 oz. pkg. frozen chopped broccoli, thawed*

1 can cream of broccoli soup

1 medium tomato, chopped

1-2.8 oz. can French-fried onion rings, divided

1 c. (4 oz.) shredded Colby-Monterey Jack Cheese, divided

1/3 c. 2% milk (I use 1%)

1/4 t. garlic powder (use less if you're not a fan of garlic)

1/8 t. pepper

Put Tator Tots in an ungreased 9x13-inch baking dish. Bake, uncovered at 400 degrees for 10 minutes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in broccoli, soup, tomatoes, 3/4 c. onion, 1/2 c. cheese, milk, garlic and pepper. Heat through. Pout over Tator Tots. Cover and bake for 20 minutes at 400 degrees for 20 minutes. Uncover, sprinkle with rest of onions and cheese. Bake 5-10 minutes longer or until cheese melts.

Makes 12 servings. I know it makes a lot but this is your chance to invite family members over for a good meal. Add a salad, some type of bread, a dessert as in the next recipe and you've got it made! Or you can refrigerate the left overs and heat it up in 3 or 4 days for another meal.

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PEACH CRISP DELIGHT

2-15 oz. cans sliced peaches, drained

2 c. rice chex ceral

1/3 c. packed brown sugar

1/4 c. flour

3 T. cold butter or margarine

Whipped topping or ice cream, optional

Put peaches in a greased 8-inch square baking dish. In a small bowl, combine the cereal, brown sugar and flour; cut in butter until mixture resembles coarse crumbs; sprinkle over peaches. Bake at 375 degrees for 15-20 minutes or until topping is golden brown. Serve warm.

Makes 6 servings.

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CARROT-SPICE CAKE WITH CARAMEL FROSTING

1 reg. size spice cake mix

1 small pkg. instant vanilla pudding mix

4 eggs

3/4 c. water

1/2 c. sour cream

1/4 c. canola or vegetable oil

1 c. shredded carrots

1-8 oz. can unsweetened crushed pineapple, drained

1/2 c. each, flaked coconut and chopped pecans

1/4 c. raisins

Frosting:

1 c. butter, softened

1-8 oz. pkg. cream cheese, softened

6 c. powdered sugar

1/2 c. caramel ice cream topping

1-2 T. milk

In a large mixing bowl combine first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in rest of ingredients just until blended. Pour into two greased and floured 9-inch baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat butter and cream cheese until fluffy. Add powdered sugar, caramel topping and enough milk for desired consistency. Spread frosting between layers and over top and sides of cake. Store in fridge.

Makes 12 servings.

TFD: Remember when jokes that couldn't be told in mixed company weren't?

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