I am so excited to share recipes today from the newlyweds in our family. My niece, Laura Bollinger, is the new bride of Craig Hutson. Laura and Craig have just married in a beautiful wedding on a perfect day and will start their life together in Maryland Heights, Missouri.

Our families could not be any happier for them as they enjoy being a newly married couple. To help celebrate, I am sharing just a few of their favorite recipes. Nothing fancy, just everyday, normal recipes that over time have become their go-to dishes for main dishes, a side dish or a dessert. Those are always the best recipes.

Congratulations, Laura and Craig, and have a long and happy lifetime of cooking together!

Taco Soup

2 pounds of ground beef

2 cups diced onions

2 (15 1/2-ounce) cans pinto beans

1 (15 1/2-ounce) can black beans

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 1/2-ounce) can Mexican-style stewed tomatoes

1 (14 1/2-ounce) can diced tomatoes

1 (14 1/2-ounce) can tomatoes with chilies

2 (4 1/2-ounce) cans diced green chilies

1 (1 1/4-ounce) package taco seasoning mix

1 (1-ounce) package ranch salad dressing mix

Brown the ground beef and onions in a large skillet: drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chilies, taco seasoning and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. Top with sour cream, cheese, jalapenos, or any of your other favorite taco toppings. Serve with corn chips or corn bread.

Bubble-Up Enchiladas

2 pounds of ground turkey or beef

1 (10-ounce) can enchilada sauce

1 (8-ounce) can tomato sauce

1 can reduced fat refrigerator biscuits

Shredded Mexican cheese

Preheat oven to 350 degrees. Brown turkey or ground beef and drain if needed. Mix in a can of enchilada and tomato sauce. (I have used 2 cans of enchilada sauce so there is more sauce and not as dry). Then pour the mixture into a greased casserole dish and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes or until cheese is melted. Let stand for 5 minutes before serving. Bake the can of refrigerator biscuits as directed on the package.

To serve, split a biscuit in half and spoon the meat and sauce mixture on top of the biscuit.

Italian Beef

1 large (4- to 5-pound) arm or any type of roast

1 large onion, sliced

2 cups of water

1 pinch of fennel, optional

1 teaspoon garlic

1/2 teaspoon nutmeg

1/4 teaspoon thyme

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon all spice

1/2 teaspoon parsley

2 bay leaves

1 teaspoon oregano

2 beef bouillon cubes

Mix all ingredients in deep "tightly" covered dish and bake 4-5 hours at 300 degrees.

Baked Potato Soup

4 large potatoes, baked

2/3 cup margarine

2/3 cup flour

4 cups milk

2 cups cream

3/4 teaspoon salt

1/2 teaspoon pepper

5 ounces shredded cheese

1 pound bacon, cooked and crumbled

3 cubes of chicken bouillon

8 ounces sour cream

Cut potatoes in 1/2-inch cubes without the skin. Melt butter in large pan. Slowly add flour; stir until smooth. Add milk, cream and bouillon cubes. Cook 1 minute, stirring constantly until thick. Add potatoes, salt, pepper, bacon and cheese. Cook until heated and stir in sour cream. Add extra milk, if needed. Note: can use all milk instead of cream.

Family Favorite Jambalaya

This jambalaya is an 11-year favorite of the Hutson family. It is a tradition for a New Year's Day meal. When Craig was coaching high school basketball, the teachers would take chili and soups to school, and this was the dish Craig always took as his contribution to the meal.

2 tablespoons vegetable oil

2 cups chopped onion

1 cup chopped bell pepper

1/2 cup chopped celery

Salt and cayenne

1 pound smoked sausage, sliced into 1/4-inch slices

4 bay leaves

2 cups chopped tomatoes, peeled and seeded, or canned, diced or quartered tomatoes

1 tablespoon chopped garlic, about 4 cloves

2 cups white rice

4 chicken breasts

6 cups chicken stock, can come from cooking the 4 breasts in water

2 pounds peeled medium shrimp

Creole seasoning and salt to taste

In a large saucepan, heat vegetable oil. When oil is hot, add the onions, peppers, and celery. Season with salt and cayenne, to taste. Sauté the vegetables for about 5 minutes, or until vegetables are wilted. Add the sausage and sauté for 2 minutes. Add the bay leaves, tomatoes, and garlic. Sauté for 2 minutes. Stir in the rice and sauté for 2 minutes. Add the stock. Season with salt and Creole seasoning. Bring the liquid up to a boil and reduce to a simmer. Cook the jambalaya for 25 to 30 minutes, covered, or until the rice is tender and the liquid has been absorbed. Stir in the shrimp and re-season if necessary.

Cheese Potatoes

Craig's Grandma Lela made these rich cheesy potatoes, and this has become one of Craig's favorite recipes.

Potatoes; enough raw sliced potatoes to fill a 9x13-inch baking pan or dish

1/4 stick margarine

1 can cream of mushroom soup

1/2 cup milk, or more if needed to cover potatoes

1/2 box Velveeta cheese

Onion, if desired

Salt and pepper, to taste

Heat and blend together soup, margarine, Velveeta cheese, salt and pepper. Put in a layer of potatoes, pour sauce and repeat. Bake at 375 degrees for 1 hour or more until done. Sprinkle some paprika over top, if desired.

Granny's Sugar Cookies

Craig's mother has made these cookies since Craig took them to school in Kindergarten for snacks and party treats. They remain a favorite today.

1/2 cup butter

1 cup sugar

1 medium whole egg or 2 small egg yolks

1/2 teaspoon salt

2 teaspoons baking powder

2 cups flour, sifted

1/2 teaspoon vanilla

Cream together the butter and sugar. Blend in egg. Sift together salt, baking powder and flour, and add to wet mixture. Blend vanilla into mixture. Roll out dough onto a floured surface and cut with cookie cutters. Bake on lightly greased cookie sheet in 400 degree preheated oven for 8 to 10 minutes.

For extra sparkle and color, glaze cookies with the following recipe: Blend together 3/4 cup confectioner's sugar and 3 to 4 teaspoons water. Follow package directions on food coloring to attain desired color. While cookies are still warm, brush with glaze.

Twinkie Cake

1 box Twinkie snack cakes

4 boxes instant vanilla pudding

4 cups milk

1 can crushed pineapple, drained

2 to 4 bananas, according to your taste

1 large frozen whipped topping, thawed

Prepare the pudding using the 4 cups milk. Combine this with pineapple and bananas. Split the Twinkie cakes in half length-wise and line a large bowl. Layer the pudding mixture and whipped topping over the cakes in layers, ending with whipped topping. If you like, you may top with chopped pecans.

Have a great week, and, to Craig and Laura, a long, happy lifetime of trying new recipes together and, as always, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.