Taco Pasta

My hubby likes those Hamburger Helpers and I just can't stand the taste of them. Maybe its one of the preservatives they put in it, but they always have such an odd awful taste to me, but like I always do I find some way to compromise. I decided to find one that was still inexpensive, but hopefully yummy and as easy as a hamburger helper! This one was yummy thankfully and even I enjoyed it!

Taco Pasta

• 1 pound ground beef
• 1 package (1-1/4 ounces) taco seasoning
• 1 can (15 ounces) tomato sauce
• 1 package (8 ounce) shell macaroni, cooked and drained ( I used a gf brown rice pasta)
• 1 can (4 ounces) chopped green chilies
• 1 1/2 cups shredded cheddar cheese

In a skillet, brown ground beef over medium heat. Drain and add taco seasoning, tomato sauce, and green chilies. Stir in cooked macaroni. Place in a 9×13 pan. Top with cheese. Bake at 350° for 30 minutes or until heated through.

 

 

 

Pizza Biscuit Bake

Pizza Biscuit Bake

Ingredients:

• 3 1/3 cups Original Bisquick® mix
• 1 cup milk
• 2 cans (8 oz each) pizza sauce (2 cups)
• 1 package (8 oz) sliced pepperoni
• 2 cups shredded mozzarella cheese (8 oz)

Directions:

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2. In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop half of dough by spoonfuls evenly over bottom of baking dish (dough will not completely cover bottom of dish). Drizzle 1 can pizza sauce over dough. Scatter half of the pepperoni over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.

3. Bake 20 to 25 minutes or until golden brown.

High Altitude (3500-6500 ft): Bake 25 to 30 minutes.

**This was actually much better than I had originally thought it would be. It is super quick and easy to make! I would recommend a bit more pizza sauce then recommended, but I like things a bit more saucy. It was even good as left overs the next day since there was no way we'd eat the whole pan in one night! Its definitely going to be one of the quick meals I prepre when I don't have time to make a bigger dinner!

Irish Beef Stew

Irish Beef Stew Recipe

I took this pic off the website because I cut my potatoes too small so my stew didn't look like this but it was still soooooo yummy. This is definitely something we will have again!

Ingredients:

• 1/4 cup olive oil
• 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
• 6 large garlic cloves, minced
• 6 cups beef stock or canned beef broth
• 1 cup of Guinness beer
• 1 cup of fine red wine
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons (1/4 stick) butter
• 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
• 1 large onion, chopped
• 2 cups 1/2-inch pieces peeled carrots
• Salt and Pepper
• 2 tablespoons chopped fresh parsley

 

Directions:

 

1 Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

 

2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

 

3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

 

Serves 4 to 6.

 

Betty Crocker the Cheating Way

So I had heard that you could bake cookies from cake mixes and thought hmmm....that would be a great easy way to make fresh cookies for the hubby, the hubby's shop, the holidays or even OYR when I don't have a lot of time on my hands. I did find out that it is something that you can do. I actually found the recipes on Betty Crockers website (http://www.bettycrocker.com/) and they have all different sorts of recipes you can use for all of their mixes I thought it was sorta neat.



Fudge Crinkles

Ingredients:

• 1 box Betty Crocker® SuperMoist® devil's food cake mix
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla
• Powdered sugar

Directions:

 

1. Heat oven to 350°F. In large bowl, stir dry cake mix, oil, eggs and vanilla, using spoon, until dough forms.

 

2. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheet, place balls about 2 inches apart.

 

3. Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

 

What I did: I added a cup of mini chocolate chips to the batter and it was super yummy. Once they were cooled I used a white frosting and dyed it green for st. patty's day and made cookie sandwiches out of them. They were super good! and super sweet!

 

 

Snickerdoodles

Ingredients:

• 1 package Betty Crocker® SuperMoist® white cake mix
• 1/4 cup vegetable oil
• 2 eggs
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon

 Directions: 

 

1. Heat oven to 350°. Mix cake mix, oil and eggs in large bowl with spoon until dough forms (some dry mix will remain).

 

2. Shape dough into 1-inch balls. Mix sugar and cinnamon in small bowl. Roll balls in cinnamon-sugar mixture. Place about 2 inches apart on ungreased cookie sheet.

 

3. Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire rack.

 

High Altitude (3500-6500 ft): No changes.

 

Cherry Swirl Brownies

Ingredients:

• 1 package (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1/4 cup chopped well-drained maraschino cherries
• 1 teaspoon maraschino cherry juice
• 1 egg
• 1 box Betty Crocker® Ultimate Fudge brownie mix with Hershey's® Fudge Pouch and melt away mini chips
• Water, vegetable oil and eggs called for on brownie mix box

 Directions:

 

1. Heat oven to 350°F. Grease bottom of 8-inch or 9-inch square pan with shortening or cooking spray.

 

2. In medium bowl, beat cream cheese, sugar, cherries, cherry juice and 1 egg with spoon; set aside.

 

3. Make brownie batter as directed on box, using water, oil and eggs--except spread half of the batter in pan. Spread cream cheese mixture over batter. Spoon remaining batter on top; spread gently to cover.

 

4. Bake 39 to 49 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour, before cutting. Store covered in refrigerator.

 

Poker Night

So on Saturday night we had a poker night at our home and I may have gotten a bit carried away with the food (which isn't a shock since I always over cook). I did make a couple of dips that I have previously made and a new one. I also did some jalapeno poppers, salsa roll ups and chicken wings. I also had a burger recipe I wanted to try as well.

 

Everything came out super yummy so this is stuff we will more than likely make again and no the hubby didn't win. His friend and coworker Chris did. Woohoo Chris!

 

Enjoy!

Salsa Roll-Ups

 

What You Need!

• 
  
  4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
• 
  
  3 Tbsp. Thick 'N Chunky Salsa
• 
  
  4 flour tortillas (6 inch)
• 
  
  1/2 cup Mexican Style Shredded Four Cheese
• 
  
  1/4 tsp. chili powder

 

 Make It!

 

MIX cream cheese and salsa; spread onto tortillas. Top with remaining ingredients.

(I actually mixed in the chili powder with the cream cheese salsa mixture)

ROLL up tortillas tightly. Cut each crosswise into 5 slices.

 

I'm not a huge cream cheese fan and I actually really enjoyed these myself!

Buffalo Chicken Dip

Ingredients:

• 2 (8 ounce) packages cream cheese, softened
• 1 (10 ounce) can chicken, drained (or equivalent rotisserie or freshly-cooked, chopped chicken)
• 1 cup ranch dressing
• 3/4 cup red hot sauce
• shredded cheddar cheese, you decide how much
• Frito corn chips, scoops

Directions:

 

1. Beat cream cheese, ranch dressing, and red hot sauce.

2. Fold in shredded chicken.

3. Spread mixture into pie plate sprayed with Pam.

4. Bake at 350 degrees for 15 minutes.

5. Add cheddar to top and bake an additional 10-15 minutes.

6. Serve hot with Frito scoops.

**Ok a picture of this to me is not appetizing at all, but the hubby really likes it and apparently his co worker as well :)

Bacon Wrapped Jalapeno Peppers

 

Ingredients:

• 25 fresh jalapeno peppers
• 14-16 ounces cream cheese
• 2 cups shredded cheddar cheese
• 2 (16 ounce) packages bacon

Directions:

 

1. Cut stems off peppers, cut long ways

2. Remove seeds from peppers

3. Fill each pepper with cream cheese and top with cheddar cheese

4. Wrap ½ slice of bacon around each pepper half

5. Place on baking sheets and place in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked

6. Remove and serve when cooled

 

Baked Buffalo Wings

 

Ingredients:

 

• 3/4 cup all-purpose flour

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 20 chicken wings
• 1/2 cup melted butter
• 1/2 cup hot pepper sauce (such as Frank's RedHot®)

 

Directions:

 

1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.

 

2. Preheat oven to 400 degrees F.

 

3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

**These were not spicy enough for me but no one complained, so they might be made again in the future.

Juicy Hamburgers

**No pics because they came out deformed looking! LOL but they were yummy and I would suggest this recipe if you are going to make handmade patties :)

Ingredients:

• 2 lbs ground beef
• 1 egg, slightly beaten
• 1/2 (1 ounce) envelope dry onion soup mix
• 2 tablespoons fresh minced garlic (or use 1 teaspoon garlic powder)
• 1/4 cup dry breadcrumbs (or crushed soda cracker crumbs, more if needed) (optional)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh ground black pepper
• 1 pinch cayenne pepper (optional, or use Tabasco sauce add in for some heat)

 

Directions:

 

1. In a bowl crumble the ground beef with clean hands.

 

2. Add in the dry soup mix, egg, garlic, breadcrumbs or crushed soda cracker crumbs, Worcestershire sauce and black pepper.

 

3. Using clean hands mix until combined, add in more breadcrumbs or cracker crumbs if needed to just hold the mixture together (do not overwork the meat or it will be tough).

 

4. Divide the ground beef into 6 equal patties (or make 8 small patties).

 

5. Using your large finger or the back of a small spoon make a shallow dent into the center of each patty (about 1-inch wide).

 

6. Place the patties onto a large plate or a small cookie sheet; cover with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours to blend flavors.

 

7. Grill or pan fry the burgers as desired until cooked through (if desired sprinkle a small amount of seasoned salt on top while cooking the patties).

 

8. Serve burgers in toasted buns with choice of condiments.

 

9. TIPS FOR EXTRA JUICINESS; shape the hamburger into a ball, press 1 tablespoon cold butter into the middle then seal the meat around the ball then flatten into burger shapes ----or add in 2-4 tablespoons raw finely grated potato into the hamburger mixture then shape into patties, use no more than 4 tablespoons for 2 pounds of ground beef or the burgers will take on a meatloaf texture.

 

Caramel Oatmeal Bars

Caramel Oatmeal Bars
These in my opinion are so much better than the M&M bars below. The hubby said less chocolate but I think he's nuts! I will most likely make these again.

 

 

Ingredients:

Melt together in a sauce pan

• 32 unwrapped caramels
• 5 tablespoons evaporated milk

Mix together in a bowl

• 1 cup flour
• 1 cup oatmeal
• 3/4 cup brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup butter or margarine

Add

• 2 cups chocolate chips

Directions:

1. Press half of oatmeal mixture into a 9 x 13 pan Bake at 350° for 10 to 15 minutes.
2. Remove from oven and sprinkle on enough chocolate chips to cover.
3. Then top with caramel mixture, then remaining oatmeal mixture.
4. Bake another 15-18 minutes.
5. Cool and cut.

Amazing Chicken Tortilla Soup

Amazing Chicken Tortilla Soup

Ingredients:

• 2 teaspoons olive oil
• 1 medium onion, chopped (I only used half an onion)
• 4 garlic cloves, minced
• 1 medium jalapeno pepper, chopped (I added an extra jalapeno)
• 1/2 medium green pepper
• 4 small boneless skinless chicken breasts
• 2 cups frozen corn
• 1/2 cup dry white wine or water (I used water)
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 4 (14 ounce) cans chicken broth (I used one carton so one can less)
• 2 (14 ounce) cans diced tomatoes
• 2 (8 ounce) cans tomato sauce
• Topping: 1 cup non-fat tortilla chips (optional) (we def mixed in some tortilla chips which gave it the tortilla flavor and was oh so good)

 Directions:

 

1. Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.

2. Add all the rest of the ingredients to the large pot and bring to a boil.

3. After about 15 minutes, remove the chicken breasts and shred.

4. (Two forks work well to pull the chicken apart!).

5. Return shredded chicken to the pot and simmer an additional 45 minutes.

6. Serve, topped with crushed tortilla chips if desired.

 

I absolutely loved this soup and will def make it again in cooler weather. I'm glad I added the extra jalapeno it added just enough extra spice and I honestly couldn't imagine adding the extra can of chicken broth it would have been way too thin, but over all super yum!