I have an addiction.

Taco Bake

1 pound ground beef
1 small onion, chopped
3/4 cup water
1 package (1-1/4  ounces) taco seasoning
1 can (15 ounces) tomato  sauce
1 package (8 ounces) shell macaroni, cooked and drained
1 can (4 ounces) chopped green chilies
2 cups (8 ounces)  shredded cheddar cheese, divided

In a skillet, brown ground beef and onion over medium heat: drain. Add water, taco seasoning and tomato sauce; mix well.  Bring to a boil; reduce heat and simmer for 20 minutes. Stir in macaroni, chilies and 1 1/2 cups of cheese. Pour into a greased  1 1/2 qt baking dish. Sprinkle with the remaining cheese. Bake at 350 F for 30 minuted or until heated through.  serves 6

DONUTS!

Who doesn't love  a good donut?








Baked Raised Donuts
1/3 cup milk
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoon margarine
1/3 cup very warm water
1 pkg. yeast
1 egg, beaten
2 1/3 cup sifted flour
1 teaspoon lemon rind
1/4 teaspoon nutmeg
1/2 cup melted margarine
1/2 cup granulated sugar
2 teaspoon cinnamon

Scald milk. Stir in sugar, salt and oleo. Cool to lukewarm. Measure very warm water into large mixing bowl. Sprinkle yeast in water; stir until dissolved. Stir in lukewarm milk mixture, egg and 1/2 of flour. Beat until smooth. Stir in lemon rind, nutmeg and rest of flour to make soft dough. Turn dough on a lightly floured board and knead until smooth and elastic. Place dough in greased bowl, turning to grease top. Cover; let rise in warm place until double in bulk (45 minutes). Punch down. Turn out on floured board. Roll out 1/3-inch thick. Cut with floured donut cutter. Place donuts on greased baking sheet. Cover and let rise in warm place for 1/2 hour. Brush tops and sides with some of the melted oleo and bake at 375 degrees for about 15 minutes. Remove from oven and dip in remaining oleo, then in 1/2 cup sugar into which some cinnamon has been mixed. Serve warm. Makes 1-1/2 dozen.



Krispy Kreme Doughnuts
2 pkg yeast
1/4 cup warm water (105-115 degrees)
1-1/2 cup lukewarm milk (scalded then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cup all-purpose flour
Vegetable oil

Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, salt, eggs, shortening and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate if desired.

Creamy Glaze:
1/3 cup butter 2 cups powdered sugar
1-1/2 teaspoons vanilla 4-6 tablespoons hot water

Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

Chocolate glaze:
1/3 cup butter 2 cups powdered sugar
1-1/2 teaspoon vanilla 4-6 tablespoon hot water 4-oz milk chocolate or semi-sweet chips

Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.

Rolls are good!

Bread  machine  is  best  for these rolls,  we  love  them  with honey butter  or  to sop up gravy.
In bread machine place
1 cup Water
2 tbsp margarine
1 egg
3 1/4 cup bread flour
1/4 cup sugar
1 tsp salt
3 tsp Yeast

Set on dough cycle.  Shape into balls  or just drop on lined cookie sheet. Cover lightly  and let double.
Bake at 375 F about 12-15 minutes.

STIR that Fry

Chicken Stir-Fry

Cook  1 Pound boneless, skinless chicken breasts {cut into strips}
in 3/4 cup Miracle Whip salad dressing in large skillet on medium high heat 3 minutes.
Add 1 package  (16 oz) frozen mixed vegetables (thawed)
or 3 cups cut up fresh vegetables.
Stir in 2 tablespoons soy sauce and 1/2 teaspoon garlic powder. Continue cooking 5 minutes or until chicken is cooked through.   Serve over rice.

Enchiladas!!!

Beef  Enchiladas  what a great  family dinner

12 flour tortillas
1 1/2 pounds ground  chuck
1 can enchilada sauce
1 small can green chilies, chopped
grated yellow and white cheese
Cook  and crumble ground beef until done, drain fat, add can of chilies and 4 tablespoons enchilada sauce.  Put  a large  spoonful of meat mix into each tortilla. Add Cheese.  Roll tortilla.  Place in  sprayed 9X13 pan. Pour remaining enchilada sauce over top and  top with shredded cheese.  Bake at 375 F until Bubbly and light brown. Approximately 25-30 minutes

Beef it up!

Family Beef Noodle Casserole

1/2  of a 1 pound package of Egg Noodles uncooked
1 pound ground beef
1/2 cup chopped bell pepper
1/2 cup chopped  onion
2- 10 3/4 oz cans condensed cream of mushroom soup
1 - 10 oz package frozen peas and carrots
1 1/2 cups milk
8 oz sour cream
4 oz shredded  cheddar cheese.

Cook noodles as package directs;drain.   In Dutch Oven, over medium heat, brown beef; pour off fat.  Add red pepper, and onion; cook and stir until  tender. Stir in noodles and ten remaining  ingredients except cheese.Cook and stir until heated through; top wiht cheese. Serve immediately. Refrigerate leftovers.  for  extra  crunch  add water chestnuts.

Dessert the right way

Fudgy S'mores

1 box Duncan Hines Snack Express Kit- S'mores
2 sticks butter melted
1   8 oz package cream cheese, softened
1 box 3.8 oz devils food instant pudding

Crush graham and chocolate chip pieces until crumbs. Mix with melted butter. Press mixture into bottom of 9X13 inch baking pan to form crust.
Place marshmallow packet,  in microwave  just long enough to soften.  Blend well  with cream cheese and pudding.
Spread over graham crust.  Refrigerate until set, about 30 minutes.

Pumpkin Pie

Pumpkin Pie

1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 teaspoon salt
1/4 tsp ground ginger
1 tsp ground cinnamon
1 tsp all purpose flour
2 eggs, lightly beaten
1 cup evaporated milk
2 tbsp water
1/2 tsp vanilla extract
1  9 inch  unbaked pastry pie shell

Mix all  ingredients well. Pour into shell and bake at 400F for 15 minutes
Reduce heat to 350 F bake about 35 minutes longer or until center is set.

Brunch Casserole

1 pound  sausage  cooked, crumbled and drained
1  5 1/2  oz box of seasoned croutons
4 eggs
2 cups milk
1  10 1/2 oz can of cream of mushroom soup
1  16 oz package Italian style Frozen vegetables
1 cup cheddar shredded cheese
1 cup monterey jack shredded  cheese

Line the bottom of a 9X13 greased baking dish with croutons. Sprinkle cooked sausage over croutons.
Beat eggs and milk in large bowl.  Add remaining ingredients, mixing well with a spoon.  Pour over sausage.
Bake at 350 F  for 1 hour. This recipe can be made ahead and refrigerated overnight before baking. Serves 8

Ranch it up

Ranch Taco Chicken Salad

1 pound boneless, skinless chicken
1 Tbsp oil
1 Tbsp mexican seasoning
16 oz salad greens
8 oz salsa
8 oz fat free ranch dressing
1 cup shredded cheddar cheese
1/2 cup crushed baked tortilla chips

Cook chicken in oil and seasoning  in large nonstick skillet on medium high 8 minutes or until chicken is cooked through.
Toss greens, salsa, dressing, cheese and cooked chicken in large bowl.
Top with crushed chips just before serving.

Stuff this!

24 cherry tomatoes
1 1/2 pieces bacon cooked and crumbled
1/2 cup fine chopped green onion
1/2 cup mayo

combine last 3 ingredients. scoop out center of tomato.  Place upside down on paper towel.
30 minutes to drain.  fill and refrigerate.

Hearty Lasagna

Hearty Lasagna

3 cups Ricotta Cheese
3 Cups Shredded Mozzarella Cheese
2  Eggs
1 pound ground beef (cooked, crumbled and drained)
48 oz spaghetti sauce
12 cooked lasagna noodles
1/2 cup Parmesan cheese

Mix Ricotta, Mozzarella, and eggs.
In separate bowl mix meat and spaghetti sauce.
In grease baking dish layer as follows
 1 1/2 cup meat sauce
Noodles
and then 1/2 cup Cheese mix.
Repeat layers
last layer should be noodles and small amount to meat sauce
and parmesan cheese.  Bake at 400 for 30 minutes. Let stand 10 minutes.
Serves with salad and bread sticks.

Breakfast Bunt

all credit for this delight goes to  Home Made Simple

Breakfast BundtCook this versatile breakfast delight and eat for days! Not just for breakfast or brunch, it can also be paired with soup for lunch or dinner.





INGREDIENTS
2 tubes of refrigerated buttermilk biscuits
1/2 pkg. of turkey sausage (cooked and crumbled) ANY MEAT YOU LIKE!
1/2 pkg. turkey bacon (cooked and diced)
1 cup reduced fat cheddar cheese (grated) 1 1/2 cups of liquid egg product, or whole eggs equivalent
1/2 medium  onion diced  optional
1/2 green pepper  diced  optional




INSTRUCTIONS

1. Preheat oven 375°F.
2. Spray a bundt pan with cooking spray and set aside.
3. Start your first layer by placing the biscuits in the pan. Next, sprinkle the cooked sausage and bacon over the biscuits.
4. Pour the eggs over the meat and then sprinkle the cheese over the eggs.
5. Add the second layer of biscuits over the cheese.
6. Bake for 40 minutes. Cool and invert on to a plate to serve.

Tip: Any kind of breakfast meat can be used, such as chorizo, Italian sausage, spicy pork sausage, Canadian bacon, etc. Feel free to switch up the type of cheese as well, or substitute low fat biscuits.

Tip: It’s the breakfast that keeps on giving. Cut it into portions and freeze for later use or use a panini press to create the perfect complement to your favorite soup at lunch or dinner.

Blueberry Monkey Bread

This is wonderful  and  give credit to    home made simple

Blueberry Monkey Bread



INGREDIENTS 
1 cup white sugar
1 tablespoon ground cinnamon
4 cans (10 ounces each) refrigerated buttermilk biscuit dough
1 cup frozen or fresh blueberries
3/4 cup margarine

INSTRUCTIONS

1. Preheat oven to 350˚. Thoroughly grease a bundt cake or round cake pan. If you don’t have one of those, a 9” x 5 1/2” bread pan will work.
2. Mix sugar and cinnamon in a bowl. Cut biscuits into bite-sized pieces, then cover each piece in the sugar mixture.
3. Arrange one layer of biscuit pieces in the bottom of the pan, then sprinkle about a quarter of the blueberries on top of it.
4. Repeat adding layers of biscuit pieces and blueberries until you reach the top of the pan.
5. In a saucepan, combine the rest of the sugar mixture with margarine. Heat until the sugar is dissolved and the margarine is melted. Pour over the biscuits in the pan.
6. Bake for 65 minutes or until done. Lift and turn out onto a cake plate. Top with icing, if desired.

CAKE POPS are amazing!

I  can not  claim responsibility  for this  recipe of  photos  all credit goes to  BAKER ELLA 

Here is the  recipe but  go  check her web site for great photos and many  ideas for variety!

I first tasted these two years ago at a Christmas party and immediately had to have the recipe. It’s based on a mix, but I imagine you can follow the same directions substituting from scratch cake and frosting (I’ll try that one day). You can also try it with other cake combinations.

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Want to see how good they look in white chocolate?

I am so jealous of her talents!!!

Spiced Nuts

This is a wonderful treat for anytime but especially good  to package as gifts for the holidays.

1/4 cup water
1 cup sugar
1/4 tsp nutmeg
1/4 tsp ginger
1 tsp cinnamon
1 pound walnuts (well any nuts  really)

In large skillet put water, sugar and spices. Allow to boil and thicken. Put in walnuts and  coat them well.
Spread out on flat surface, separate and let them cool.  Store in tightly sealed container.

Dew Apple cobbler

This is a very rich wonderful dessert. great with vanilla ice cream also.

2 green apples peeled cored and sliced into eighths
Sprinkle apples with cinnamon
2 cans crescent rolls
1 cup butter
1 1/2 cup sugar
1 1/2 cup Mountain dew

Preheat over to 350 F. Wrap each apple slice in a segment of crescent roll dough.
Place wrapped apples in greased baking dish.
Melt butter and stir in sugar until dissolved. Spread over apples.
Pour Mountain dew over everything and do not stir. Bake for 45 minutes uncovered.

Treat yourself

Treat yourself  you deserve it!!!

Peanut butter fudge

1/4 cup butter
1/3 cup milk
1 tsp vanilla extract
1 (16 oz) package powdered sugar
1/2 cup cocoa
1/4 teaspoon salt
1/2 cup Peanut Butter (chunky if you like)

Melt butter in medium sauce pan, remove from heat. Add milk and vanilla.
Sift powdered sugar, cocoa, and salt together;  gradually add to milk mixture, stirring until blended.
Stir in peanut butter.
Press mixture into 8 inch square pan, chill.  Cut into squares.

Homemade Hot Pockets

These are fun because the kids can create their own if you prefer.  Or  you can make them to what each child prefers.

1  8 oz can Refrigerated Crescent Rolls
cooked meat  (chicken, beef, ham, pepperoni, etc)
shredded  cheese to your preference
pizza sauce  if  you like
mushrooms and onions are optional
we also like using cooked  broccoli  or  spinach

Preheat oven to 375 F.   Separate dough into 4 rectangles; firmly press perforations to seal.
On ungreased cookie sheet, press or roll each to for 7X5 rectangle.
place meat, sauce and cheese,  whatever fillings  you want on half of rectangle.
Fold dough over and press edges to seal.
Bake for 10-13 minutes