Taco Casserole

1 lb ground beef

1 (1 1/4 ounce) envelopes taco seasoning

1 (10 1/2 ounce) cans mushroom soup

1 (8 ounce) cans beef broth

1 (14 ounce) cans rotel

6 slices cheddar cheese

1 (8 ounce) bags tortilla chips

How to Make It

1.Brown ground beef.

2.Add taco seasoning, mushroom soup, beef broth, and Rotel tomatoes.

3.Bring to a simmer. Simmer for about 5-10 minutes.

4.Pour chips into bottom of casserole dish (leave whole).

5.Pour beef mixture over chips.

6.Place sliced cheese on top.

7.Bake at 375° for about 10 minutes or until cheese looks melted,Serve and Enjoy!

Brown Sugar Carmel Pound Cake

1 1/2 c unsalted butter softened

2 c light brown sugar, packed

1 c sugar

5 large eggs

3 c all purpose flour

1 tsp baking powder

1/2 tsp salt

1 c whole milk

1 bag(s) 8oz bag toffee chips

1 c pecans, in pieces

CARMEL DRIZZLE

1 can(s) sweetened condensed milk

1 c brown sugar, firmly packed

2 Tbsp unsalted butter

1/2 tsp vanilla

How to Make It

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour.

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time.

In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined

Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle

In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently.

Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using.

NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden. NOTE: Fill pan as you would any other cake leaving room for it to rise, you may have some batter left over. NOTE: I have had comments that the toffee bits tend to sink and may cause the cake to stick to the pan. It has been suggested that you dust the toffee bits with flour and grease pan with Crisco not a cooking spray.

Awesome Slow Cooker Pot Roast

2 (10 3/4 ounce) cans condensed cream of mushroom soup

1 (1 ounce) package dry onion soup mix

1 1/4 cups water

5 1/2 lbs pot roast

Total Time:8 hrs 10 mins
Prep Time:10 mins
Cook Time:8 hrs

How to Make It

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.

Place pot roast in slow cooker and coat with soup mixture.

Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Pumpkin Bars(Paula Deen)

4 eggs

1 2/3 cups granulated sugar

1 cup vegetable oil

1 (15 ounce) pumpkin puree

2 cups sifted all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Icing

1 (8 ounce) cream cheese, softened

1/2 cup butter (margarine)

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

 Servings: 24-48
Ready Time: 45 mins
Prep Time: 15 mins
Cook Time: 30 mins
Nutritions: 294.9 cal
Calories 294.9, Calories from Fat 153, Total Fat 17.0 g, Saturated Fat 5.7 g, Cholesterol 51.5 mg, Sodium 256.3 mg, Total Carbohydrate 33.7 g, Dietary Fiber 0.4 g, Sugars 24.2 g, Protein 2.9 g

How to Make It

1. Preheat the oven to 350°F.

2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin so long as light and fluffy.

3. Stir together the flour, baking powder, cinnamon, salt and baking soda.

4. Add the dry ingredients to the pumpkin mixture and mix at low speed so long as thoroughly combined and the batter is smooth.

5. Spread the batter into a greased 13 by 10-inch baking pan.

6. Bake for 30 mins.

7. Let cool absolutely before frosting.

8. Cut into bars.

9. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer so long as smooth.

10. Add the sugar and mix at low speed so long as combined.

11. Stir in the vanilla and mix again.

12. Spread on cooled pumpkin bars.

Homemade Beef Jerky

4 lbs london broil beef or 4 lbs flank steaks

2 teaspoons black pepper

2 teaspoons chili powder

2 teaspoons garlic powder

2 teaspoons cayenne pepper, more if you like it hot

2 teaspoons onion powder

1 teaspoon liquid smoke

1/4 cup soy sauce or 1/4 cup low sodium soy sauce

1/2 cup Worcestershire sauce

1/2 cup Frank's red hot sauce

How to Make It

Directions:

1. Trim all fat off meat. Cut steak in to 4 inch strips, with each strip about 1/2 inch thick. It's easier to cut meat partially frozen. Pound meat lightly, you don't want it too thin.

2. Add all ingredients in a large bowl and mix well. Cover and refrigerate overnight (8 hrs).

3. Line cookie sheets with tin foil. Place steak strips on the sheets, making sure the meat does not overlap.

4. Set oven at lowest temperature (150-175°F) and bake six hours, turning after three.

5. Jerky is done when meat is dried out (times varies depending on your oven)

Mississippi Mud Cake from

1 cup of melted butter (or 1 stick of butter and 1 stick of margarine)

2 cups sugar

1/2 cup unsweetened cocoa

4 large eggs (lightly beaten)

1 teaspoon vanilla extract

1/8 teaspoon salt

1 1/2 cups all-purpose flour

1 1/2 cups coarsely chopped pecans, toasted

1 (10.5-ounce) bag miniature marshmallows

How to Make It

1. Whisk together melted butter and next 5 ingredients in a large bowl.

Stir in flour and chopped pecans.

2. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.

3. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

4. Remove from oven; top warm cake evenly with marshmallows.

Return to oven, and bake 5 minutes.

5. Drizzle Chocolate Frosting (see recipe and instructions below) over warm cake.

TIP: Let these cool completely before cutting into squares!

Chocolate Frosting Recipe & Directions:

1 (16 oz) package powdered sugar, sifted

1/2 c. milk

1/4 c. butter, softened

1/3 c. unsweetened cocoa

Beat all ingredients together with an electric mixer until smooth

Homemade Chicken and Dumplings

3 c. cooked chicken, cut into large pieces

½ c. butter

1/3 c. flour

½ tsp salt

1/8 tsp pepper

3 c. chicken broth

1 can cream of chicken soup (98% fat free variety works great)

Dumplings:

2 c. flour

3 tsp baking powder

½ tsp salt

1 tsp poultry seasoning

1 tsp celery seed

¼ c. oil

1 c. milk

How to Make It

Preparation

Blend butter, flour, salt and pepper in saucepan.

Add chicken broth and cook until thick. Stir in cream of chicken soup and add cooked chicken. Put in a 9×13 pan.

To prepare dumplings, mix all ingredients together and stir until moistened. Drop rounded spoonfuls onto chicken and gravy. Bake at 425° for 20-25 minutes.

Strawberry Cream Cheese Cobbler

1 stick (1/2 cup) butter

1 egg, lightly scrambled

1 cup milk

1 cup all purpose flour

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 quarts whole strawberries, capped and washed

4 ounces Neufchatel cheese, cut in small pieces

Plain Greek yogurt or vanilla ice cream for serving, optional

How to Make It

1. Preheat oven to 350 degrees F. Melt butter and pour into a 9 x 13 inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder and salt. Pour directly over the butter in the baking dish, but do not stir.

2. Add the strawberries arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

3. Serve hot out of the oven with choice of topping, if desired.

note : Dessert is best eaten hot, fresh out of the oven. The berries will sink, become soggy and loose flavor the longer they sit after baking.

Crack potatoes

The ingredients; 

2 (16oz) containers sour cream (I used one light and one fat free)

2 cups cheddar cheese, shredded (2%)

2 (3oz) bags real bacon bits

2 packages Ranch Dip mix

1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind

How to Make It

Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes. I mean really?? That's it? These are absolutely devine. That's the only thing you need to know about this dish.

Jim n' Nick's cheesy biscuits

1/2 cups Bisquick

3/4 cup buttermilk

3 Tbps sugar

1/4 tsp vanilla

1 cup cheddar cheese, shredded

How to Make It

Preheat oven to 425. Stir together all ingredients just until combined. Scoop into a mini muffin pan coated with cooking spray. Bake 12-15 minutes, until golden. **I used a medium cookie scoop and got 20 muffins**

No-Bake Chocolate, Peanut Butter, Corn Flake Bars

3 cups corn flakes, crushed

1 cup crunchy peanut butter

1/2 cup sugar

1/2 cup white corn syrup

6 ounces chocolate chips

Total Time:15 mins
Prep Time:10 mins
Cook Time:5 mins

How to Make It

Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal.

Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.).

Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm.

the Billion Dollar Bar

How to Make It

Bottom Chocolate Layer

1 cup milk chocolate chips (or half semi-sweet)

1/3 cup butterscotch chips

1/3 cup peanut butter

Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring constantly. Pour mixture into a 9 x 13″ baking pan lightly coated with nonstick spray or lined with plastic wrap which is long enough to drape over sides of the pan. Spread mixture and place in the refrigerator for 30 minutes.

Nougat Layer

4 tablespoons butter

3/4 cup sugar

1/4 cup light brown sugar

1/4 cup evaporated milk

1-1/2 cups marshmallow creme

1/3 cup peanut butter

1-1/2 cups chopped salted peanuts (optional)

Melt butter over medium heat in pan; add sugars and evaporated milk; bring to a boil, and cook additional 5 minutes while stirring. Remove from the heat and add marshmallow creme and peanut butter. Pour over the bottom layer and gently spread mixture. If you use peanuts, scatter across the top. Place in the refrigerator for 15 - 30 minutes.

Caramel Layer

1 (14-ounce package) caramel candy

1/4 cup cream

1 tablespoon butter

Place the unwrapped caramel candy, butter, and cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread over nougat layer. Place in the refrigerator for 15 - 30 minutes.

Top Chocolate Layer

1 cup milk chocolate chips (or half semi-sweet)

1/3 cup butterscotch chips

1/3 cup creamy peanut butter

Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently. Pour over the caramel layer and spread. Place in the refrigerator for at least 1 hour before cutting into squares. Store in an air-tight container.

NOTE: I have substituted peanut butter chips for the butterscotch chip in one or both layers. Even though you can't see the peanuts, they are in this batch.

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mexican pizza

• Ingredients:
• Approx 1/2 lb ground beef or ground turkey
• 1/2 TBSP taco seasoning
• 1/4-1/2 cup re fried beans
• 1/4-1/2 cup salsa ( jarred or homemade)
• 1/4-1/2 cup shredded cheddar cheese (or your desired flavor)
• 2- 4in flour tortillas
• your choice of toppings, ex: tomatoes, green onions, olives

How to Make It

• Preheat oven to 350 degrees. Brown ground beef in skillet. Add in taco seasoning. Drain if needed. Spray baking sheet with non stick cooking spray. Lay one tortilla on sheet. Spread with beans, then, with meat. Cover with second tortilla. Bake for 10 minutes. Remove from oven. Spread top tortilla with salsa, then, top with cheese and desired toppings. Bake an additional 5-10 minutes or until cheese is melted completely. Cool slightly before cutting.
• Makes 1 pizza.

Mexican Pizza

• Ingredients:
• 1/2 pound Trader Joe's Ground Beef or Ground Turkey
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 15-oz can Trader Joe's Traditional Style Fat Free Refried Beans
• 4 9-inch flour tortillas
• 1/2 cup Trader Joe's Chunky Salsa, or your favorite salsa
• 2 cups Trader Joe's Lite 3 Cheese Blend
• 2 green onions, chopped
• 2 roma tomatoes, diced
• 1/4 cup Trader Joe's Extra Large Black Pitted Olives, sliced

How to Make It

• Preheat oven to 350°F.
• Place meat, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt, and pepper.
• Coat 2 pie plates with non-stick cooking spray. Place one tortilla in each pie plate and cover with a layer of refried beans. Spread half of the seasoned meat over each tortilla and then cover with a second tortilla. Bake for 10 minutes in the preheated oven. Remove from the oven and allow to cool slightly.
• Spread half of the salsa over the top tortillas. Top each pizza with half of the cheese, tomatoes, green onions, and olives. Return the pizzas to the oven, bake until the cheese is melted, about 5 to 10 minutes. Remove from the oven and allow to cool slightly. Slice each pizza into 4 pieces and serve.

Corn Nuggets

• Ingredients
• 1 (11 ounce) can creamed corn
• 1 (11 ounce) can whole kernel corn, drained
• 1/2 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 egg white
• 2 tablespoons milk
• salt and pepper to taste
• 3 cups vegetable oil for deep frying

How to Make It

• 1- In a medium bowl, stir together the creamed corn and drained whole kernel corn.
• 2- Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray.
• 3- Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours.
• 4- Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep skillet.
• 5- Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and "quickly" fry in hot oil until golden brown.
• 6- Remove to paper towels to drain on top of cooling wire rack.

BANANA PUDDING POKE CAKE

The ingredients:

• INgredients
• 1 box yellow cake mix (& ingredients to make cake)
• 2 box (small) instant banana pudding
• 4 c milk
• 8 oz whipped topping
• 20 vanilla wafers, crushed
• sliced bananas - use your own judgment

How to Make It

• First step prepare cake in a 9 x s13 pan be sure to follow the directions on box. One time is golden, move out from oven after that let cool for about 5 to 7 mins.
• Step tow After all that and when just slightly cooled, you need to use the handle end of a wooden spoon to poke holes into the baked cake.And be sure , don't be shy; and next make the holes big enough for the pudding to seep into & go deep enough with the spoon that you hit the bottom of the pan.
• Step 3 : Now after all that prepare pudding mixture. and mix 4 cups of milk & also pudding mix, then whisk till fully mixed & there are no lumps.
• Step 4 : After all that and in this step pour pudding mixture over entire cake.Then next spread evenly, and filling all holes.
• Step 5 : Now you need to refrigerate about 2 hs or till set.
• Step 6 : Finally step , Now top using sliced banana, whipped topping, & also crushed vanilla wafers! Finally enjoye !.

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