::Taco Bake::

::Ingredients::

- 1 1/2 lbs. ground beef, browned

- 1 cup chopped onions

- 1 (14.5 oz.) can tomato sauce

- 1 (14.5 oz.) can red kidney beans, drained and rinsed (I have used black beans)

- 2 teaspoons chili powder

- 8 ready to eat taco shells 

 - 2 cups light Cheddar or Monterey Jack cheese, shredded

- 1/2 small head iceberg lettuce. coarsely chopped

- 1 or 2 medium tomatoes, diced

::Instructions::

Cook ground beef and onions in skillet over medium heat until beef is no longer pink. Drain fat.

Stir in tomato sauce, beans, and chili powder.

Break each taco shell in half at fold. Arrange shell halves on bottom and sides of 13x9-inch baking dish.

Spoon meat mixture evenly over taco shells. Sprinkle with cheese.

Bake in 350F oven for 15 to 20 minutes until hot and cheese is melted.

Top with lettuce & tomatoes

1. Cover and bake at 350 degrees for 30-45 minutes.

::Pecan Pie Bar::

Preheat oven to 350 degrees

::Crust::
1 box of yellow cake mix - (reserve 2/3 cup for filling).  Mix with 1 stick unsalted, melted butter and press into 9" x l3" pan.  Bake for 15 minutes at 350 degrees.

::Filling:::
Use 2/3 cup cake mix (reserved above), 3 eggs, 1 tsp. vanilla, 1-1/2 cups brown sugar (I used light brown).  Mix filling and pour on top of crust.

::Topping::
Sprinkle with 1-1/2 cups chopped pecans.  Bake for another 30 minutes at 350 degrees.

::Easy Divinity::

::Ingredients::

- 2 1/2 c. sugar
- 1/2 c. light corn syrup
- 1/2 c. water
- 1/4 tsp. salt
- 2 egg whites
- 1 tsp. vanilla
- 1 c. chopped pecans

Mix first 4 ingredients in a 2 quart saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. Reduce heat; cook without stirring until temperature reaches 265 degrees. Beat egg whites in a large bowl until stiff peaks form when beater is raised. Beating constantly on high speed of electric mixer, slowly pour hot syrup over egg whites. Continue beating until small amount holds soft peaks when dropped from spoon. Mix in vanilla and nuts. Drop by teaspoon onto wax paper. Yield: about 50 pieces.

::Veggie Casserole::

- 1-16oz. bag fancy frozen veggies or 1-16oz can Veg-all, drained
- 1 c. chopped celery (I do not put this in mine)
- 1 c. chopped onion
- 1 c. grated sharp cheese (it's better if you add more)
- 1/2 c. mayo
- 2 cans cream of chicken soup
- 1 stick of margarine
- 2 packs or (20) Ritz crackers

Cook veggies until tender, drain and season (if using Veg-all cans, open
cans and drain).  Mix all ingredients, rinse soup can with a little water.
Mix 2 cups Ritz crackers (crumbled) with 1 stick melted margarine.  Cover
top of casserole and bake at 400 degrees until brown.  (Check after about
20 mins, check the center and see if it feels done)

::Country Fried Steak::

::Ingredients::
- 1 1/2 to 2 pounds cubed steak
- 2 eggs
- 1 1/2 cups milk
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoon salt
- 1/4 teaspoon each-garlic powder, paprika, cayenne pepper
- black pepper to taste
- additional salt and pepper to season meat
- vegetable oil for frying
- 1 package of pepper gravy

::Directions::

Cut each cubed steak in half and season lightly with salt and pepper.
In flat bowl, beat eggs and milk.
In a separate plate, mix flour with seasonings.

For each steak:Coat in flour mixture.
Dip in egg mixture.
Coat in flour again.
Dip in egg again.
End with another coating of the the flour and set aside.
Repeat.
Heat oil in a large skillet (preferably cast iron) over medium high heat.  Fry 3 pieces of meat at a time until they get golden brown and turn over to cook the other side.  Drain over a wire rack.  Serve warm and slathered in pepper gravy

::Chicken and Roasted Garlic Lasagna::

::Ingredients::
- 2 cups roasted chicken, shredded

- 2 bulbs of roasted garlic OR 1 TBS. minced garlic
- 1/4 sweet yellow onion, diced finely
- 5-6 baby bell peppers, diced finely (I used red & yellow)
- 6-7 fresh basil leaves, chopped
- Dried oregano, to taste
- salt and freshly cracked pepper, to taste

::Other Ingredients::
- 1 (32 ounce) container ricotta cheese (I used part skim fat)
- 1 egg
- 5-6 fresh basil leaves, chopped
- Dried oregano, to taste
- Fresh nutmeg, grated, to taste

- 1/2 cup + 3 tbsp of Parmesan cheese (divided)

- 9 whole wheat lasagna noodles, cooked per instructions
- mozzarella cheese, shredded
- Roasted Garlic and Basil Marinara

Prepare the roasted garlic.
Place the shredded chicken, roasted garlic, diced onion, diced bell peppers, chopped basil leaves, oregano, sea salt and freshly cracked pepper to taste on a large cutting board. Chop all the ingredients together and mix thoroughly.

Preheat oven to 375 degrees. Coat a large 9×13 baking dish with cooking spray.
In a large bowl, add ricotta, egg, 1/2 cup of Parmesan cheese, fresh chopped basil, nutmeg, oregano, sea salt and freshly cracked pepper, to taste. Combine until mixed thoroughly. Meanwhile, cook the lasagna noodles per instructions then drain.
Layer a 9 × 13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the chicken mixture on top and sprinkle with a bit of mozzarella; spoon some sauce over the cheese; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese, remaining 3 tablespoons of Parmesan cheese and a sprinkle of basil or oregano. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes. Let cool for 5 minutes before slicing.

::Stromboli::

:Ingredients::

- 1 pre-made pizza dough OR canned biscuit OR crecsent rolls

- 1 package of shredded mozzarella cheese

- 1 package of sliced pepperoni

- 1 jar of pizza sauce

- 1 jar of marinara sauce for dipping

::Directions::

First, find a surface and roll out the pizza dough. It should come in a can like cinnamon rolls you’d bake, so just spread it out thinly out of the tube. If you want to make things easier for yourself, you can do this right on the foil covered baking pan so you can prevent spillage when you transfer it onto the pan.

After you have the dough laid out, spread out the sauce & pepperoni slices over the dough leaving a half inch from the side. Add the fillings if you want, spreading it as thickly or as thinly as you’d like, depending on how full you want to be. Top it off with a sprinkling of the cheese.

Now, the vital part of stromboli, the rolling of the dough. Very carefully, beginning from the right side, pull the dough tautly over the ingredients and roll. Stuff may fall out as you get to the end, but it doesn’t matter. You can eat it. When you’re done, transfer it on to the foiled baking pan if you haven’t already. Center it, then pinch the roll’s edges. Spray with some cooking spray, and top with parmesan cheese and salt and pepper to taste. Cut diagonal slashes across the top layer of the roll, not too big, with a pretty sharp knife. This will prevent gross air bubbles from ruining your dish.

Preheat your oven to 400F degrees. Put it in the oven, and set the oven’s timer to 12 minutes. Check on the stromboli, and if it’s golden brown take it out. Leave it in for a few minutes if it doesn’t look crispy and still has that whitish doughey appearance.

Slice and serve with Marinara sauce.

::Taco Stuffed Pasta Shells::

::Ingredients::

- 16 dried jumbo whole-wheat or regular pasta  shells, prepared according to package directions, rinsed and drained
- 1 pound ground beef
- 1 16oz. can refried beans
- 1 cup 4oz. shredded reduced-fat cheddar cheese - divided use
- 2 tablespoons chili powder
- 1 1/2 cups 12oz. bottle chunky salsa - divided use
- 1/4 cup sliced green onions
- Light sour cream (optional)

::Directions::

Preheat oven to 350F. Cook beef in large skillet until brown; drain. Add seasoning mix and water; cook over low heat for 5 minutes or until thickened. Add beans and 3/4 cup cheese; mix well. Spread 1/4 cup salsa over bottom of each of two 8-inch-square (2-quart) baking dishes.
Fill pasta shells with beef mixture; place half of shells in each baking dish, filled side up. Spoon remaining salsa over shells; top with onion, olives and remaining cheese. 
Cover baking dish with foil. Bake for 40 to 45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.

::Pizza in a Bowl::

::Ingredients::
- 1 8oz. package cream cheese
- 1 15oz. can of pizza Sauce
- 1 cup of diced pepperoni slices
- mozzarella cheese for topping



::Directions::
In a small round baking dish OR mini aluminum pie pans... add cream cheese, spread it covering the bottom of the dish.

Next spread the pizza sauce on.
scatter pepperoni on top of that
lastly spread the mozzarella cheese on top.
Bake it at 350F till bubbly.

• This can be placed in a small plastic bowl and kids can take this to school for lunch.
• Serve with crackers

::Tortilla Wraps::

::Ingredients::

- 1  flour tortilla  OR wheat (6 inch)

- 2 tsp.  mayo OR cream cheese

- 2 Tbsp. shredded cheddar cheese

- 3 slices  smoked ham

- 3 slices roasted turkey breast

 

::Directions::

Spread tortilla with dressing; sprinkle with cheese.

Top with meat; roll up tightly. Cut in half.

• Great for kid's to take in their lunch box
• Of course you can add lettuce, tomato, mustard, pickles, any cheeses or meats... pretty much anything you like!

::Stuffed Green Bell Peppers::

::Ingredients::
- 5 green bellpeppers, tops cut away and seeds removed, boiled

- 1 lb. ground beef

- 1/2 cup rice

- 2 Tbsp. garlic salt

- 1 Tbsp. seasoned salt

- 2 Tbsp. worcestershire sauce
- 1/2 cup ketchup
- 1  28oz. can petite diced tomatoes, drained

Cook rice in salted water until done. Mix ground beef, garlic salt, seasoned salt, worcestershire sauce. ketchup together in a large bowl. Add cooked rice. Place peppers in boiling water fro 3 minutes. Cool. Stuff peppers with mixture 2/3 full. Bake in a preheated oven for 1 hour

• When I make this I usually buy 6 bellpeppers, I dice up the 6th pepper and add it to the meat mixture.
• Also there is always left over meat mixture after filling the peppers and I just add that around the peppers in the baking dish.... my kids eat just the meat mixture :)

::Lasagna with Golden Flaky Topping::

::Ingredients::

- 1 lb. ground beef

- 1/4 cup chopped onion or 1 tablespoon instant minced onion

- 1 8oz. can tomato sauce

- 1 6oz. can tomato paste

- 1 tsp. dried basil leaves

- 1 tsp. dried parsley flakes

- 1/2 tsp. dried oregano leaves

- 1/4 tsp. salt, if desired

- 1/4 tsp.garlic salt

- 1/4 tsp. pepper

- 1 cup cottage cheese

- 1 cup chopped fresh spinach

- 4 oz. 1 cup shredded mozzarella cheese

- 1 12oz. can golden layers refrigerated biscuits

- 1 Tbsp. dried parsley flakes

 

::Directions::

Heat oven to 375F. In large skillet, brown ground beef and onion until thoroughly cooked. Drain. Add tomato sauce, tomato paste, basil, 1 teaspoon parsley flakes, oregano, salt, garlic salt and pepper; mix well. Reduce heat; simmer 15 minutes. In small bowl, combine cottage cheese and spinach; mix well. In ungreased 12x8-inch (2-quart) glass baking dish, layer half each of meat mixture, cottage cheese mixture and mozzarella cheese; repeat layers. Separate dough into 10 biscuits. Separate each biscuit into 3 layers; arrange biscuits over cheese layer, overlapping slightly. Sprinkle with 1 tablespoon parsley flakes. Bake at 375F. for 25 to 30 minutes or until golden brown. Let stand 5 minutes before serving.

 

::Crockpot Breakfast Casserole::

::Ingredients::

- 1 dozen eggs

- 1 cup milk

- 1 package 32 oz. of frozen hash brown potatoes.

- 1 lb of bacon - cooked, drained and cut into pieces.

- 1 lb of sausage, browned and drained

- 1/2 cup green onions - diced

- 1 green pepper - diced (optional)

- 3/4 pound cheddar cheese - shredded

- 1/4 teaspoon dry mustard

- salt & pepper to taste

::Directions::
Layer potatoes, bacon, onions, green pepper and cheese in the crockpot in two or three layers.
Add cheese.
Beat the eggs, milk and mustard, salt & pepper together.
Pour over the whole mixture.
Cook with slow cooker on low for ten to twelve hours or until eggs are set and thoroughly cooked.

::Peanut Butter-Chocolate Chip Cookie Bars::

::Ingredients::

1 roll chocolate chip cookie dough

1 cup creamy peanut butter

½ cup vanilla frosting

1 teaspoon oil

¼ cup semisweet chocolate chips

¼ cup mini M&M's

::Directions::

Heat oven to 350F.

In ungreased 13x9-inch pan, break up cookie dough. Press dough evenly in bottom of pan to form crust. Bake 14 to 18 minutes or until golden brown. Cool 5 minutes. Meanwhile, in medium bowl, mix peanut butter, frosting and oil until well blended. Spread peanut butter mixture over warm crust. Place chocolate chips in small resealable food storage plastic bag; seal bag. Microwave on High 1 to 2 minutes or until melted. Snip very small hole in one corner of bag; squeeze bag to drizzle chocolate over peanut butter mixture. Sprinkle baking bits evenly over top. Let stand until chocolate is set, at least 30 minutes. For bars, cut into 6 rows by 4 rows

**I've made these for different Holidays, such as Easter, Christmas, Valentines, Halloween
Just look for the different colored Holiday M&M's .

::Pockets Of Lemon Cake::

**I've also made this into cupcakes!

::Ingredients::

Cake -

- 1 18.25oz. pkg. pudding-included white cake mix

- 1 1/4 cups water

- 1/4 cup oil

- 3 egg whites

 

Filling -

- 1 15.75oz. can lemon pie filling

 

Topping -

- 1 16oz. can lemon creme frosting

- 1 8oz. container frozen whipped topping, thawed

 

::Directions::

Heat oven to 350F. Grease and flour 13x9-inch pan or spray with nonstick cooking spray. Prepare cake mix as directed on package, using water, oil and egg whites. Spread batter in greased and floured pan. Drop pie filling by heaping teaspoonfuls evenly onto batter.

Bake at 350F. for 30 to 40 minutes or until edges pull away from pan and top is golden brown. Cool cake in pan for 45 minutes or until completely cooled.

In medium bowl, combine frosting and whipped topping; blend well. Spread over cooled cake.

 

 

Prepare this cake a day in advance. Store it, covered, in the refrigerator.

::Roasted Banana Bars with Browned Butter–Pecan Frosting::

::Ingredients::

Bars:

- 2 cups sliced ripe banana, about 3 medium

- 1/3 cup packed dark brown sugar

- 1 Tbsp. butter, chilled and cut into small pieces

- 9oz. cake flour, about 2 1/4 cups

- 3/4 teaspoon baking soda

- 1/2 teaspoon baking powder

- 1/4 cup nonfat buttermilk

- 1 tsp. vanilla extract

- 1/2 cup butter, softened

- 1 1/4 cups granulated sugar

- 2 large eggs

- baking spray with flour

Frosting:

1/4 cup butter

2 cups powdered sugar

1/3 cup, 3oz. cream cheese, softened

1 teaspoon vanilla extract

1/4 cup chopped pecans, toasted

::Directions::

Preheat oven to 400°.
To prepare bars, combine banana, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish. Bake at 400F for 35 minutes, stirring after 17 minutes. Cool slightly.
Reduce the oven temperature to 375F.
Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine 9 ounces (about 2 1/4 cups) flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and 1 teaspoon vanilla in another medium bowl. Place 1/2 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.
Pour batter into a 13 x 9–inch baking pan coated with baking spray. Bake at 375F for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars. Sprinkle with pecans.

::Crock Pot Cream Cheese Chicken & Noodles::

::Ingredients::

- 4-6 chicken breast
- 1 package of italian dressing mix
- 8oz. tub cream cheese
- 2 cans of cream of chicken soup
- 1 small onion, chopped
- 1/2 cup chicken broth
- egg noodles

::Directions::
You take your 4(or 6) chicken breast and put them in your crockpot
Next you add your 2 cans cream of chicken soup, cream cheese, and italian dressing mix.
and the 1/2 cup of chicken broth.
Turn your crockpot to high for 4 hrs. or you can do low for 8 hrs.
Once done you take your chicken out and shred it to pieces with a fork and stir it all together.
Once it's all mixed together, you can serve it over egg noodles.

::Chocolate Layer Cookie Bars::

::Ingredients::

- 16-oz. package rectangular buttery crackers (club or tollhouse)
- 1/2 cup margarine
- 2/3 cup sugar
- 1/2 cup brown sugar, packed
- 1 cup graham cracker crumbs
- 1/4 cup milk
- 2/3 cup creamy peanut butter
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup peanut butter chips


::Directions::
Line the bottom of a buttered 13"x9" baking pan with a single layer of crackers; set aside. 
Then combine the peanut butter, chocolate chips, and peanut butter chips in a saucepan as they start melting over low heat, You will need to stir it occasionally until everything is smooth and creamy.
In another saucepan, melt margarine and combine with sugar, brown sugar, graham cracker crumbs, and milk.
Heat the sugar mixture over medium-high heat until sugars dissolve, stirring constantly.
Then line the bottom of a buttered baking pan with crackers.
Spread the sugar mixture over the top of the crackers.
Place another layer of crackers over the sugar mixture.
Then pour the chocolate mixture over the top,  Set it aside until the cookies are firm before cutting them into bars.

::Ranch Ritz Chicken::

*I used to make this alot when I first married, and suprisingly enough he still loves it 10 years later!

::Ingredients::
- 4-6 boneless/skinless chicken breast

- 1 cup mayonaise

- 1 packet of dry ranch dressing mix

- 1 sleeve ritz crackers

- 1/4 cup milk

 

::Directions::

Preheat oven to 450°F.

Pour Ritz crackers into plastic bag and crush until they are all crumbs.

Mix mayonnaise, and milk with dry ranch dressing mix.

Coat chicken breasts in mayonnaise mixture first, and then in crushed crackers.

Bake for 20-30 minutes or until chicken is done throughout.

::Chicken & Rice Ritz Casserole::

::Ingredients::

- 4 chicken breast, cooked & diced
- 1  cup shredded cheddar cheese
- 1 cans cream of chicken soup
- 1 can cream of mushroom
- 1/2 cup sour cream
- 2-3 cups rice, cooked
- 1/2 cup water OR broth
- 4oz. of butter, melted
- 2 sleeves ritz crackers

::Directions::

Preheat oven 300F degrees
Mix first 6 ingredients together in a large bowl
Then spray a 13x9 baking dish and crumble 1 sleeve ritz crackers on
the bottom of the dish, sprinkle half of the melted butter on top.
Then add the first 6 ingredients to the baking dish,
Top that with the 2nd sleeve of crushed ritz crackers and drizzle with melted butter.
Cook for 30-40 minutes or until crackers on top are golden.