Easy Mexican Casserole

1 lb ground beef
1can ranch style beans
1 10-12 oz tortilla chips crushed
1 can rotel tomatoes.
1 can cream of chicken soup
1/2 can water
1 packet taco seasoning
2 cups shredded cheddar cheese, divided.
1/2 onion chopped

Grease a 13 X 9 glass casserole dish. Pre-heat oven to 350.

Brown meat in large skillet, and drain off grease. Add the tomatoes, beans, chopped onion, cream of chicken soup, taco seasoning, & water to meat. Combine and cook over medium heat until heated through.

In the bottom of the glass pan place 1/2 of the crushed chips. Pour over the chips half of the meat mixture. Sprinkle 1/2 of the cheese over the meat mixture. Repeat the layers.

Bake for 20 - 30 minutes until bubbly. Serve with sour cream & salsa!  Enjoy!

Apple Streusel Cheesecake Bars

One pouch oatmeal cookie mix Betty Crocker

Half cup butter

28 ounce packages cream cheese softened

Half cup sugar

2 tablespoons all-purpose flour

3/4 teaspoon vanilla

One egg

121 ounce canned apple pie filling Kroger brand

One half teaspoon ground cinnamon

Mixed together cookie mix and butter until course and crumbly. Don't use an electric mixer you'll need to do this part by hand. Reserve one and a half cups of cookie crumb mixture and set aside. Press the remaining crumb next into the bottom of a 13 x 9 baking dish to form a crust. Bake for five minutes on 350 and remove from oven. Meanwhile, in a large bowl, mix together cream cheese, sugar, flour, vanilla, and egg. Spread mixture evenly over the partially baked crust. Alex together Apple pie filling and cinnamon and spread evenly over the cream cheese mixture. Sprinkle the reserve one and a half cups of cookie crumble mix on top of the Apple cinnamon mix and bake for 35 to 40 minutes at 3:50. Remove from oven and let it cool for 30 minutes. I'll transfer to the fridge to chill for about two hours. This will give the dish time to firm up. Remove from fridge and cut into little bars.

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Seven Layer Bars

Ingredients:

• 1/2 cup unsalted butter
• 1 cup graham cracker crumbs
• 1 cup semisweet chocolate chips
• 1 cup butterscotch chips
• 1 cup coconut
• 1 cup chopped pecans
• 1 can (15 ounces) sweetened condensed milk

Preparation:

Melt the butter; mix in graham cracker crumbs. Pat crumb mixture in a 9-x13-inch baking pan. Sprinkle the remaining ingredients over the crumbs in order given, in layers. Drizzle the sweetened condensed milk over all. Do NOT stir. Bake at 350° for about 25 minutes. Cool and cut into bars. 

White Chocolate Popcorn

1 bag popcorn

1 1/2 cups white chocolate chips

Pop popcorn & pour into a brown paper bag. Immediately pour in white chocolate chips & shake vigorously until the chips are melted & popcorn is covered. You can add in sprinkles to make it festive.

Smores Puppy Chow

• 1 cup semi-sweet chocolate chips
• 1/2 cup creamy peanut butter
• 1.5 cups marshmallows
• 6 cups Golden Grahams cereal
• 1.5 cups powdered (confectioners') sugar

Gingerbread Boys

1/2 Cup shortening
1 egg
1/2 cup brown sugar
1 1/2 cups flour
1 pkg. instant butterscotch pudding mix
1 1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda

Mix together egg, shortening and brown sugar. Add remaining ingredients. Roll and cut. Bake 10 min. at 350.

Spinach-Grape Chopped Salad

1/4 cup chopped walnuts
1 (6 oz) package fresh baby spinach
1 cup seedless red grapes
1/4 cup crumbled reduced fat feta cheese
1/4 cup bottled light raspberry walnut vinaigrette

1.  Heat chopped walnuts in a small skillet over medium-high heat, stirring constantly for 5 minutes
2.  Coarsely chop spinach and grapes; toss with feta cheese and vinaigrette. Sprinkle with walnuts.

Blueberry Fields Salad

1 cup chopped walnuts
1/2 cup balsamic vinegar
1/3 cup blueberry preserves
1/3 cup olive oil
2 (5.5 oz) packages spring greens and baby spinach mix
2 cups fresh blueberries
1 small red onion, halved and sliced
1 cup crumbled blue cheese

1. Heat walnuts in a small skillet over medium-high heat, stirring constantly. 5 minutes or until toasted and fragrant.
2.  Whisk together balsamic vinegar, next 2 ingredients, and salt and freshly ground pepper to taste in a small bowl.  Combine walnuts, spinach mix and next 3 ingredients in a large bowl. Drizzle with desired amount of vinaigrette, and toss to combine.

Cajun Popcorn

Cajun Corn

Makes 2 1/2 quarts

• 2 1/2 quarts popped popcorn
• 1/4 cup butter, melted
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon lemon pepper

1. Pour butter over warm popcorn.
2. Combine remaining seasonings and sprinkle over popcorn; toss to mix.
3. For crispy popcorn, bake in 300° oven for 5 to 10 minutes, stirring once.

Easy Potato Salad

Mom’s Easy Potato Salad

Ingredients:

8 potatoes, cooked and diced into bite size pieces
8 eggs, hard boiled
3/4 cup dill or sweet pickles, diced
2 celery stalks, diced
1 cup mayo (I like to use Light Miracle Whip… yes I’m a Miracle Whip girl)
2 to 3 Tablespoons yellow mustard
1 tablespoon sugar
1 teaspoon white vinegar
Salt and Pepper to taste
Salad supreme seasoning, optional to sprinkle on top

Directions:

Bring two pots of water to a boil. In one pot boil your potatoes for about 40 minutes, or until fork can easily pierce through the potato. Drain water off of potatoes and let them cool. In the other pot boil your eggs for 15 minutes. When they are done, drain and rinse them under cold water. Put in fridge to cool.

Once done cooling, put your potatoes, diced celery, and pickles in a big bowl. Dice the eggs and add it to the bowl.

Sauce:

In a separate bowl mix your mayo, mustard, sugar, vinegar all together. Pour your sauce over the potatoes in the big bowl and mix. Add salt and pepper to taste. If it is dry, you can add more mayo to get it the texture you like. Top with salad supreme. Can also save 1 hardboiled egg to slice and add it to the top.

Pumpkin muffin bites

Pumpkin Muffin Bites
Ingredients:
2 cups sugar
1 cup oil (or 1 cup applesauce)
4 eggs
1 (15 oz) can pumpkin puree
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
2 cups flour

Directions:
Preheat oven to 350 degrees.
Spray mini-muffin tin with non-stick cooking spray.
In a large mixing bowl, combine sugar and oil on medium speed. Add eggs one at a time and add pumpkin until well combined.
With mixer on low speed, add dry ingredients and blend for 1 minute. Fill each muffin cup with 2 tsp of batter. Bake for 10-12 minutes (or until a toothpick inserted in pumpkin bite comes out clean. Cool bites in pan for 8 minutes, turn onto wire rack to cool completely. Frost with cream cheese frosting.

*from Six Sisters Stuff
4 oz cream cheese, room temperature
1/4 cup butter, room temperature
3-4 cups powdered sugar
2-3 Tablespoons milk
1 tsp vanilla extract

Mix cream cheese and butter until light and fluffy. Add powdered sugar to butter mix and pour in milk to create desired consistency. Add in vanilla and beat frosting at medium speed until light and fluffy. Spread or pipe onto pumpkin muffins.

Apple Crisp with a Twist

Preheat oven to 375. Peel core and slice apples and pears. Lightly grease 8 inch baking dish.

You need:
2 apples
2 pears
1/2 cup dried cranberries
1 Tbsp flour
2 Tbsp honey
1 1/2 Tbsp lemon juice
1/2 cup butter
1/2 cup flour
1/2 cup packed brown sugar
1/2 cup quick cooking oates
1/4 cup ground walnuts

1)  Cut the apple and pear slices into pieces. Then put the apples, pears, cranberries, 1 Tbsp of flour, honey, and lemon juice in the baking dish. Stir.

2)  In a large bowl, cut the butter into small pieces. Add the 1/2 cup of flour, brown sugar, oats, and walnuts.  Use your hands to mix the ingredients until it's crumbly.  Sprinkle the mixture over the fruit.

3)  Bake for 30-40 minutes or until it's brown and crisp on top.

Chicken and penne in vodka cream sauce

serves serves 4 , active time 45 min­utes, total time 45 min­utes

• For The Gar­lic Parme­san Toast:
• 1 baguette, cut in half then halved length­wise
• 8 table­spoons (4 ounces) unsalt­ed but­ter
• 14 cloves gar­lic, minced or pressed through gar­lic press (about 1/4 cup)
• Kosher salt
• 3 ounces parme­san, grat­ed (about 1 1/2 cups)
• 1/4 cup chopped fresh pars­ley leaves
•  
• For The Pasta:
• 2 table­spoons unsalt­ed but­ter
• 4 small shal­lots, minced (about 1/2 cup)
• 4 medi­um gar­lic cloves, minced (about 4 tea­spoons)
• 1 (28-ounce) can whole peeled toma­toes packed in juice
• 2 table­spoons toma­to paste
• 1/2 tea­spoon red chili flakes
• 6 table­spoons vodka
• 1 tea­spoon gran­u­lat­ed sugar
• 3/4 cup heavy cream
• 1 pound bone­less, skin­less, chick­en breasts, sliced cross­wise against the grain into 1/2-inch thick strips
• 1 pound dried penne pasta
• 1/3 cup chopped fresh basil leaves

Pro­ce­dures

1. Pre­pare Gar­lic Bread: Adjust oven rack to upper-middle posi­tion and pre­heat oven to 400&degF. Line rimmed bak­ing sheet with foil. Place bread on sheet cut side up.
2. In small saucepan over medi­um heat, melt but­ter with gar­lic. Cook until gar­lic is fra­grant and has soft­ened slight­ly, about 4 min­utes. Spoon gar­lic but­ter over bread and sea­son with salt. Sprin­kle with Parme­san. Set aside.
3. Make the Pasta: Bring a large pot of salt­ed water to a boil over high heat. In large skil­let over medi­um heat, melt but­ter. Add shal­lots and cook, stir­ring, until soft­ened and just begin­ning to brown, about 8 min­utes. Stir in gar­lic and cook until fra­grant, about 30 sec­onds.
4. Trans­fer shal­lot mix­ture to blender. Add toma­toes (with juice) and toma­to paste. Blend until smooth.
5. Trans­fer toma­to mix­ture back to skil­let and stir in chili flakes, vodka, 1 1/2 tea­spoons salt, and sugar. Bring to boil over medi­um heat. Reduce heat to medium-low and sim­mer, stir­ring occa­sion­al­ly, until slight­ly thick­ened and fla­vors are meld­ed, about 15 min­utes. Stir in cream and sea­son to taste. Stir in chick­en and cook until just cooked through, about 2 min­utes. Keep warm while pasta cooks.
6. Cook pasta accord­ing to pack­age direc­tions. Mean­while, place gar­lic bread in oven and bake until cheese is start­ing to brown, about 10 min­utes. Remove from oven and sprin­kle with pars­ley. Drain cooked pasta, reserv­ing 1 cup of pasta water. Toss pasta with sauce, adding pasta water as nec­es­sary until sauce reach­es desired con­sis­ten­cy. Sea­son to taste with salt and pep­per if nec­es­sary. Stir in basil. Serve pasta and bread imme­di­ate­ly, pass­ing addi­tion­al cheese table­side if desired.