Roxy
New member
Chili
1-1/2 lbs. hamburger
1 lb. spicy pork sausage
1 medium yellow onion, chopped
2 tablespoons chili powder
1 tablespoon pepper
3 cloves garlic, minced
1 large and 1 small can Rotel brand tomatoes
1-16 oz. can chili beans, drained
Fry hamburger and sausage till done. Drain off grease. Put hamburger, sausage and the rest of the ingredients in a crockpot. Cover and cook over low heat for several hours. Top with cheese-jalapeno or cheddar cheese.
Guacamole:
4 avocados
2/3 cup sour cream
Juice of 2 lemons
1/4 cup salsa-I used hot salsa
green onions, chopped
diced tomatoes
1 small can diced green chilies
salt
pepper
cayenne red pepper
garlic powder-next time I will add minced fresh garlic and garlic powder
1/2 teaspoon Worcestershire Sauce
1/4 teaspoon hot pepper sauce
I will add chopped fresh cilantro next time to it also
Peel and mash avocados. Add the rest of the ingredients, stir and refrigerate.
When ready to serve...spread on tortillla chips...homemade is the best...and top with grated cheddar cheese.
Taco Bake Casserole:
INGREDIENTS:
1 lb ground beef
1 small onion, chopped
1 cup Minute Rice
1 cup water
1 can Ro-Tel™ diced tomatoes and mild green chilies
1/2 cup mild taco sauce
1 envelope taco seasoning mix (I use Taco Bell® Home Originals™)
1 12 count package taco shells, broken in half, divided
2 cups shredded Mexican blend cheese* (cheddar/jack combo), divided
PREPARATION:
Preheat oven to 375, grease 11x7 baking dish. Prepare rice. Cook ground beef and onion until brown and crumbled; drain. Stir in rice, seasoning mix, Rotel™ and taco sauce. Heat until warmed through.
Layer half of the broken taco shells on bottom of baking dish. Cover with half of the meat mixture; sprinkle with half the shredded cheese. Repeat with remaining ingredients. Cover and bake for 25 minutes until cheese is melted and bubbly. Remove cover, and broil an additional 5 or so minutes to make cheese golden brown. Remove, allow to cool 5 minute before serving. Serves 6-8
*you can use the "taco blend" variety or just plain mild cheddar instead.
Caramel Apple Crisp
3 cups old-fashioned oats
2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon ground cinnamon or 1 teaspoon apple pie spice
(She prefered the apple pie spice)
1 cup cold butter
8 cups thinly sliced peeled tart apples
1 jar caramel topping
1 cup apple cider, divided
In a large bowl, combine the oats, flour, brown sugar and cinnamon or apple pie spice; cut in butter until crumbly. Press half of the mixture into a greased 13x9x2-in. baking dish. Layer with half of the apples, half jar of the caramel sauce, and 1 cup oat mixture; repeat layers. Pour 1/2 cup cider over top.
Bake, uncovered, at 350 for 30 minutes. Drizzle with remaining cider; bake 15 minutes longer or until apples are tender.
Speedy Chili Dogs
1 pound ground chuck
1 large onion, chopped (2 cups)
1 garlic clove, crushed
1 (15-oz.) can tomato sauce
2 tablespoons chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup water
8 hot dogs, cooked-I would grill them or broil them
8 hot dog buns, split and toasted
2 cups (8 oz.s) shredded Cheddar cheese
Chopped green onions
Combine first 3 ingredients in a large skillet, and cook over medium high heat until beef is browned, stirring until it crumbles; drain. Add tomato sauce and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally.
Place hot dogs in buns. Spoon chili mixture over hot dogs; top witih cheese and green onions.
Caramel Apple Crisp
3 cups old-fashioned oats
2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon ground cinnamon or 1 teaspoon apple pie spice
(She prefered the apple pie spice)
1 cup cold butter
8 cups thinly sliced peeled tart apples
1 jar caramel topping
1 cup apple cider, divided
In a large bowl, combine the oats, flour, brown sugar and cinnamon or apple pie spice; cut in butter until crumbly. Press half of the mixture into a greased 13x9x2-in. baking dish. Layer with half of the apples, half jar of the caramel sauce, and 1 cup oat mixture; repeat layers. Pour 1/2 cup cider over top.
Bake, uncovered, at 350 for 30 minutes. Drizzle with remaining cider; bake 15 minutes longer or until apples are tender.
Carrot Cake
1-1/2 cups Wesson oil
2 cups sugar
4 eggs
2 cups flour
2 cups finely grated raw carrots
1 teaspoon baking soda
1 teaspoon salt
2 teaspooons cinnamon
1 cup nuts-I used pecans-get a little more for the frosting
Pam- non-stick cooking spray
Preheat oven to 350. Spray cake pan with Pam.
Mix oil and sugar. Add eggs one at a time, beating well. Add flour, soda, salt and cinnamon. Add carrots and last add nuts. Bake in a 9x13" pan at 350 for 40 minutes or until done.
Cream Cheese Frosting
8 oz. Philadelphia cream cheese, softened
2-1/2 cups powdered sugar
1 stick butter, softened
2 teaspoons vanilla
Milk-use however much you want to make it to desired consistency
Pecans
Mix all together.
Spread over cooled cake. Sprinkle pecans over icing. I keep this cake in the refrigerator.
1-1/2 lbs. hamburger
1 lb. spicy pork sausage
1 medium yellow onion, chopped
2 tablespoons chili powder
1 tablespoon pepper
3 cloves garlic, minced
1 large and 1 small can Rotel brand tomatoes
1-16 oz. can chili beans, drained
Fry hamburger and sausage till done. Drain off grease. Put hamburger, sausage and the rest of the ingredients in a crockpot. Cover and cook over low heat for several hours. Top with cheese-jalapeno or cheddar cheese.
Guacamole:
4 avocados
2/3 cup sour cream
Juice of 2 lemons
1/4 cup salsa-I used hot salsa
green onions, chopped
diced tomatoes
1 small can diced green chilies
salt
pepper
cayenne red pepper
garlic powder-next time I will add minced fresh garlic and garlic powder
1/2 teaspoon Worcestershire Sauce
1/4 teaspoon hot pepper sauce
I will add chopped fresh cilantro next time to it also
Peel and mash avocados. Add the rest of the ingredients, stir and refrigerate.
When ready to serve...spread on tortillla chips...homemade is the best...and top with grated cheddar cheese.
Taco Bake Casserole:
INGREDIENTS:
1 lb ground beef
1 small onion, chopped
1 cup Minute Rice
1 cup water
1 can Ro-Tel™ diced tomatoes and mild green chilies
1/2 cup mild taco sauce
1 envelope taco seasoning mix (I use Taco Bell® Home Originals™)
1 12 count package taco shells, broken in half, divided
2 cups shredded Mexican blend cheese* (cheddar/jack combo), divided
PREPARATION:
Preheat oven to 375, grease 11x7 baking dish. Prepare rice. Cook ground beef and onion until brown and crumbled; drain. Stir in rice, seasoning mix, Rotel™ and taco sauce. Heat until warmed through.
Layer half of the broken taco shells on bottom of baking dish. Cover with half of the meat mixture; sprinkle with half the shredded cheese. Repeat with remaining ingredients. Cover and bake for 25 minutes until cheese is melted and bubbly. Remove cover, and broil an additional 5 or so minutes to make cheese golden brown. Remove, allow to cool 5 minute before serving. Serves 6-8
*you can use the "taco blend" variety or just plain mild cheddar instead.
Caramel Apple Crisp
3 cups old-fashioned oats
2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon ground cinnamon or 1 teaspoon apple pie spice
(She prefered the apple pie spice)
1 cup cold butter
8 cups thinly sliced peeled tart apples
1 jar caramel topping
1 cup apple cider, divided
In a large bowl, combine the oats, flour, brown sugar and cinnamon or apple pie spice; cut in butter until crumbly. Press half of the mixture into a greased 13x9x2-in. baking dish. Layer with half of the apples, half jar of the caramel sauce, and 1 cup oat mixture; repeat layers. Pour 1/2 cup cider over top.
Bake, uncovered, at 350 for 30 minutes. Drizzle with remaining cider; bake 15 minutes longer or until apples are tender.
Speedy Chili Dogs
1 pound ground chuck
1 large onion, chopped (2 cups)
1 garlic clove, crushed
1 (15-oz.) can tomato sauce
2 tablespoons chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup water
8 hot dogs, cooked-I would grill them or broil them
8 hot dog buns, split and toasted
2 cups (8 oz.s) shredded Cheddar cheese
Chopped green onions
Combine first 3 ingredients in a large skillet, and cook over medium high heat until beef is browned, stirring until it crumbles; drain. Add tomato sauce and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally.
Place hot dogs in buns. Spoon chili mixture over hot dogs; top witih cheese and green onions.
Caramel Apple Crisp
3 cups old-fashioned oats
2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon ground cinnamon or 1 teaspoon apple pie spice
(She prefered the apple pie spice)
1 cup cold butter
8 cups thinly sliced peeled tart apples
1 jar caramel topping
1 cup apple cider, divided
In a large bowl, combine the oats, flour, brown sugar and cinnamon or apple pie spice; cut in butter until crumbly. Press half of the mixture into a greased 13x9x2-in. baking dish. Layer with half of the apples, half jar of the caramel sauce, and 1 cup oat mixture; repeat layers. Pour 1/2 cup cider over top.
Bake, uncovered, at 350 for 30 minutes. Drizzle with remaining cider; bake 15 minutes longer or until apples are tender.
Carrot Cake
1-1/2 cups Wesson oil
2 cups sugar
4 eggs
2 cups flour
2 cups finely grated raw carrots
1 teaspoon baking soda
1 teaspoon salt
2 teaspooons cinnamon
1 cup nuts-I used pecans-get a little more for the frosting
Pam- non-stick cooking spray
Preheat oven to 350. Spray cake pan with Pam.
Mix oil and sugar. Add eggs one at a time, beating well. Add flour, soda, salt and cinnamon. Add carrots and last add nuts. Bake in a 9x13" pan at 350 for 40 minutes or until done.
Cream Cheese Frosting
8 oz. Philadelphia cream cheese, softened
2-1/2 cups powdered sugar
1 stick butter, softened
2 teaspoons vanilla
Milk-use however much you want to make it to desired consistency
Pecans
Mix all together.
Spread over cooled cake. Sprinkle pecans over icing. I keep this cake in the refrigerator.