Tasty Treats

Peanut Butter Cheerios Treats 6 cups Peanut Butter Cheerios 2...

Sun, 05 May 2013 11:31:15 -0500

Peanut Butter Cheerios Treats

6 cups Peanut Butter Cheerios
2 Tablespoons butter
1/3 cup smooth peanut butter
10 ounces (approx. 40 ) regular sized marshmallows
1 cup chocolate chips

Prep a 9×13 pan by greasing it with butter.

In a pot over medium high heat melt the butter and peanut butter. Add in the marshmallows until you get a nice gooey mess.

Turn the heat off and add the Peanut Butter Cheerios and stir to combine making sure all of the cereal gets coated.

Press into the prepped pan and while the cereal is still warm, sprinkle the chocolate chips on top so they melt slightly.

Let cool and cut into squares. These taste best if served the same day.

3 tablespoons soy sauce 2 tablespoons honey 1 tablespoon...

Sun, 05 May 2013 11:24:12 -0500

3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon vegetable oil
juice of one lime
2 garlic cloves, minced
1-2 teaspoon Siracha
red pepper flakes, to taste
2 tablespoon cilantro
1 pound skinless, boneless chicken breasts

Instructions

In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

Banana Pudding with Salted Caramel Sauce Yield: 12 servings Prep...

Sun, 05 May 2013 11:20:35 -0500

Banana Pudding with Salted Caramel Sauce

Yield: 12 servings

Prep Time: 30 min

Cook Time: 15 min

Ingredients:

For the salted caramel:

1 cup sugar
6 Tablespoons unsalted butter, at room temperature and cubed
1/2 cup heavy cream, at room temperature
2 1/2 teaspoons sea salt

For the banana pudding:

4 cups whole milk
1 (3.4-ounce) box instant vanilla pudding
1 (3.4-ounce) box instant banana pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 cup cold heavy cream
6 large bananas, sliced
Nilla Wafers or shortbread cookies (See Kelly’s Notes)

Directions:

Make the salted caramel:

Sprinkle the sugar in an even layer in a medium heavy-bottomed saucepan set over medium-high heat. Using a heatproof rubber spatula, stir the sugar until it begins to melt and darken in color, about 10 minutes. (If chunks form, continue stirring until they dissolve.) Stop stirring and let the sugar cook, undisturbed, until it turns amber in color, about 5 minutes.

Remove the melted sugar from the heat and whisk in the butter until combined, then slowly and carefully whisk in the heavy cream. (It will bubble vigorously.) Stir in the sea salt then transfer the caramel to a glass container to cool while you prepare the pudding.

Make the banana pudding:

In a large bowl, whisk together the milk with the instant vanilla and banana pudding mixes.

In a separate medium bowl, stir together the cream cheese and condensed milk.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the cold heavy cream on high speed until stiff peaks form.

Fold the whipped cream into the cream cheese mixture.

Stir the cream cheese mixture into the pudding until well combined. Refrigerate the pudding until ready to serve.

When ready to serve, place a layer of Nilla Wafers on the bottom of your serving dish, and then top the wafers with a layer of the pudding, followed by a layer of sliced bananas and a drizzle of the salted caramel sauce. Repeat the layers as needed. (See Kelly’s Notes.)

Kelly’s Notes:

The amount of Nilla Wafers you will need depends on how you serve the pudding. You can serve the pudding in a 13-by-9-inch baking dish, or make individual banana puddings in your desired serving dishes, such as mason jars, tall glasses or ramekins.

When making caramel, it’s really important to use a heavy-bottomed saucepan and to never turn your back on the sugar. It can change from amber to black in a second!

This recipe will yield about 1 cup of caramel. Use a portion of it with the pudding and save the rest, stored in an airtight container in the fridge, for sundaes … or for eating by the spoonful.

PTT: I bet if you grilled the shrimp, they would be really...

Sun, 28 Apr 2013 14:45:00 -0500

PTT: I bet if you grilled the shrimp, they would be really good, too!

Shrimp Tacos

1 lb of frozen shrimp, defrosted, peeled, & deveined

6 oz fat free Greek yogurt

¼ cup chopped cilantro

2 tbsp fresh lime juice

½ tsp cayenne pepper

½ a head of cabbage, thinly sliced (about 5 cups)

8 corn tortillas

4 tsp extra virgin olive oil
Salt and pepper to taste

Directions

Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.

Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.

Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.

Cut shrimp into thirds, so you have little bite size pieces. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. They cook up in just a few minutes… so be sure to watch them!

Build your taco! Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce… enjoy!

Cream Cheese Coffee Cake Ingredients:For the filling: Two 8 oz....

Sun, 28 Apr 2013 14:32:30 -0500

Cream Cheese Coffee Cake

Ingredients:
For the filling:

Two 8 oz. packages cream cheese, softened (light or regular) I used regular
½ cup sugar
½ teaspoon vanilla extract
1 large egg

For the cake:

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream (light or regular)

For the streusel topping:

¼ cup sugar
¼ cup flour
3 tablespoons butter, chilled and cubed

For the glaze:

¼ cup confectioners’ sugar
1 ½ teaspoons milk

Directions:

Preheat oven to 350F. Grease/flour or spray a 9 x 13 cake pan. Set aside.
Make the filling: In the bowl of an electric mixer fitted with the paddle, mix together the cream cheese, sugar, egg and vanilla on medium-low speed until creamy. Set aside for the filling. (If you have 1 bowl and paddle, you will need to put this mixture in a separate bowl, and wash them to use to make the cake batter)
Make the cake batter: In medium bowl, stir together flour, baking powder, baking soda and salt until well combined. Set aside.
In the bowl of an electric mixer fitted with the paddle, cream together the butter and sugar on medium-low speed. Add eggs one at a time. Add the vanilla extract. Slowly pour in the flour mixture alternating with the sour cream until it is all combined.
Spread half of the batter into the prepared cake pan with a spatula. Spread the cream cheese filling evenly on top. Top with remaining cake batter and smooth with a spatula. Using a butter knife, gently swirl in the batter.
Make the topping: Add the sugar, flour and chilled butter in a small bowl. Stir using a fork or pastry blender until the mixture is crumbly. Sprinkle the streusel on top of cake batter.
Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack.
To make the glaze: In a small bowl, combine confectioners’ sugar and milk until creamy. Drizzle over cake.

Brisket & Brie Quesadillas with Mango Barbecue Sauce Tacos...

Sun, 28 Apr 2013 14:28:52 -0500

Brisket & Brie Quesadillas with Mango Barbecue Sauce

Tacos or quesadillas loaded with sliced brisket, brie, monterrey Jack, and topped with a mango barbecue sauce.

Ingredients

Brisket
3 lb brisket
Salt
Ground black pepper
1 Tbsp chili powder
3 cloves garlic, minced
16 oz Dublin Dr. Pepper (made with real sugar)
Mango Barbecue Sauce
1 1/2 Tbsp olive oil
1 medium yellow onion, chopped (about 3/4 – 1 cup)
1 clove garlic, minced
1/2 cup ketchup
2 Tbsp lemon juice
1 1/2 Tbsp Worcestershire sauce
1 1/2 tsp Creole (spicy brown) mustard
Salt
Pepper
1/4 cup mango chutney (1/4 cup homemade or purchased)
Quesadillas
8 8-in flour tortillas
8 oz brie, thinly sliced
1 cup monterrey jack, shredded
olive oil or cooking spray, to brush tortillas
cilantro, for garnish (optional)

Instructions

To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic.
Place brisket in the crockpot and pour the Dr. Pepper over the top.
Cook on low for 8 hours.
Remove from the crockpot and let rest for 15 minutes.
Slice against the grain (1/8-1/4 inch thick).
To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan.
Saute onions for 5 minutes.
Add garlic and cook until fragrant.
Stir in the remaining ingredients and simmer for 5 minutes.
Transfer to a blender or food processor and run until smooth.
To assemble the quesadillas: Heat a griddle or large pan over medium-high.
Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
Top with a spoonful or two of barbecue sauce and fold the other half over.
Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking).
Cook until the bottom is crisp and flip over.
Remove from heat and cut into 2-3 wedges. Serve with extra barbecue sauce.

Starbucks Lemon LoafLOAF1 1/2 cup(s) FLOUR1/2 teaspoon(s)...

Sun, 28 Apr 2013 14:21:13 -0500

Starbucks Lemon Loaf
LOAF
1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL

LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT
_____

Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

Vodka Red Bull Jello Shots Recipe Servings: 24 shots...

Mon, 22 Apr 2013 15:44:07 -0500

Vodka Red Bull Jello Shots Recipe

Servings: 24 shots

Ingredients

1 can Red Bull (regular or sugar free)

1 1/2 packages Knox powdered gelatin

1 cup vodka of choice

24 cherries with stems

1 bite-size squares 24-cavity silicon mold, (they have these at Michael’s)

Directions:

Prepare your molds by spraying them with cooking spray or coconut oil lightly and cut your cherries in half and reserve for later. (This helps the cherries stand upright in the shots)
Pour 1 cup Red Bull into a medium sauce pan (should be almost the whole can). Sprinkle your 1 and 1/2 packets of gelatin on top (don’t stir) and let it sit for 2 minutes to activate the gelatin.
Turn on low heat and stir in the gelatin until it all dissolves. Let the Red Bull get to a light boil and turn off the heat. Let it cool slightly and then add your cup of vodka.
Pour half of your Red Bull jello mixture into your molds (or pan) let refrigerate and harden (about 2 hours). Place one cherry in each mold (or spread out an inch apart on in a pan) with the stem side up and cut side down, upright.
Top with the rest of the jello mixture gently, not disturbing the upright cherries. Let refrigerate over night. Carefully, take a butter knife and edge around each mold to help release the shot. Pop them out and serve.

Tip: Lightly grease your serving tray with cooking spray or coconut oil before serving so the shots don’t stick and break when people try to pick them up by the cherry stem.

Crab Cake Sliders with Spicy Mayo Yield: Makes about 15...

Mon, 22 Apr 2013 15:39:27 -0500

Crab Cake Sliders with Spicy Mayo

Yield: Makes about 15 sliders

Ingredients:

Crab Cakes:

1 pound crabmeat (I used Bumble Bee fancy lump crabmeat)

1/2 red bell pepper, small diced

5 scallions, finely sliced

2 garlic cloves, minced

1/2 lemon, juiced

1/2 cup finely crushed crackers or panko breadcrumbs

1/4 cup mayonnaise

1 large egg

2 teaspoons Worcestershire sauce

1 teaspoon dry ground mustard

1 teaspoon onion powder

1 teaspoon salt

Dash cayenne pepper

For Cooking & Serving:

Olive oil

15 slider buns or halved dinner rolls

1/2 cup spinach, arugula or sprouts for topping

Spicy Mayo:

1/2 cup mayonnaise

1 1/2 Tbsp. lemon juice (from about 1/4 lemon)

1 1/2 Tbsp. chili sauce, such as Sriracha

1/4 tsp. kosher salt

1/8 tsp. freshly ground black pepper

Directions:

Prepare a large baking sheet lined with foil or parchment paper. In a large bowl, combine all crab cake ingredients. Mix ingredients with your hands. Shape into small patties and place on the baking sheet. Cover with plastic wrap and refrigerate until ready to cook. (Can be made 1 day ahead)

Meanwhile, make your spicy mayo. Combine all ingredients in a small bowl and stir to blend. Cover and refrigerate until ready to use. (Can be made 1 day ahead)

When ready to cook crab cakes, drizzle about 1 1/2 Tbsp. oil in a large skillet over medium-high heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, 4-5 minutes per side. Carefully flip crab cakes and fry on other side until golden brown, another 4 minutes.

Place sliders onto buns. Top with mayo and greens, and serve.

Pear, Walnut, and Ricotta Crostini 1 1/4 cups ricotta...

Mon, 22 Apr 2013 15:36:06 -0500

Pear, Walnut, and Ricotta Crostini

1 1/4 cups ricotta cheese
Pear slices
Walnut pieces
Coarse salt and ground pepper
Honey

Directions

Divide ricotta cheese among crostini. Top each piece with several ripe pear slices and some walnut pieces. Season with salt and pepper and drizzle each with honey. Serve immediately.

Chicken Bombs-from Dishing With Leslie 5 boneless, skinless...

Wed, 10 Apr 2013 15:47:31 -0500

Chicken Bombs-from Dishing With Leslie
5 boneless, skinless chicken breasts-makes 10 bombs:@)
5 jalapenos, sliced in half lengthwise and cleaned
20 slices bacon
4 oz cream cheese, softened
1 C colby jack or cheddar cheese, shredded
S&P to taste
1 C BBQ sauce-I used Sweet Baby Ray’s

Slice chicken breasts in half (like a hamburger bun), place between wax paper and pound until it’s 1/4” thick.
Season with S&P.
Mix the two cheeses together and smear about 1 Tblsp into each pepper half (just use up the cheese between all of the peppers).
Place the pepper on the chicken breast and wrap it up as best you can. I suggest placing the pepper cheese side down so it gets completely covered by the chicken.
Wrap each chicken breast completely with two pieces of bacon. Start at one end, wrap half the breast and finish the second half with the other piece of bacon.
Cook on a preheated 350 degree grill over indirect heat for 30 minutes or until chicken is done. Turn every 5 minutes and baste with BBQ sauce each time you turn it.
For oven: Bake at 375 degrees for 30 minutes or until chicken is done. Baste a couple times and finish under the broiler to set the BBQ sauce. **I suggest a 400 degree oven and no BBQ sauce for the first 20 minutes, turning once to help cook the bacon. Then reduce heat to 375, change pans to loose some of the bacon fat (if you don’t have a broiler pan), cover in BBQ sauce and finish baking.

Best served with an ice cold beer and a playoff game:@)

What you’ll need: 1 Roll of Pillsbury Sugar Cookie...

Wed, 10 Apr 2013 13:57:50 -0500

What you’ll need:

1 Roll of Pillsbury Sugar Cookie Dough

CRUMBLE:

1/2 cup packed light brown sugar

1/2 cup all-purpose flour

1/2 tsp. ground cinnamon

4 tbsp. unsalted butter..softened

BROWN SUGAR GLAZE:

1/2 cup packed light brown sugar

1/2 tsp. vanilla extract

2 tbsp. water

Directions:

In a med. bowl combine the 1/2 cup Brown Sugar, 1/2 cup of Flour, 1/2 tsp. Cinnamon and 4 tbsp. soft Butter mix well with a fork until it’s a sand-like texture, set aside…

Bake the Cookies according to the package directions, taking them out of the oven 5 minutes before they’re done. Gently press the back of a spoon into the cookie, creating a small dent…

Top the cookies with some of the Crumble and finish baking them until they’re golden brown…

While they’re finishing up in the oven, prepare the Glaze by mixing 1/2 cup light brown sugar with 1/2 tsp. Vanilla and 2 tbsp. water. Top the warm cookies with some Glaze…

Let them cool before you touch them~ Ahh, don’t touch yet…

Drizzle those cookies with the glaze, and don’t be shy…

Take note at their irresistible beauty…

Dust them with a virgin layer of Powdered Sugar if you so desire..

I highly recommend it, at least on some…

Serve yourself up a well-deserved portion…

Grab a cup of hot Coffee, dig in and enjoy Adulthood!

Guacamole Grilled Cheese Sandwich Yield: 2 sandwiches Prep...

Wed, 10 Apr 2013 13:49:01 -0500

Guacamole Grilled Cheese Sandwich

Yield: 2 sandwiches

Prep Time: 5 minutes

Cook Time: 5-7 minutes

The guacamole takes this grilled cheese sandwich to a whole new level of goodness.

Ingredients:

To make the guacamole:
2 ripe avocados
1/2 small onion, minced
1 clove garlic, minced
1 small jalapeño, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1 Roma tomato, chopped

4 slices crusty white bread
4 slices Cheddar cheese
Butter, for buttering bread

Directions:

1. To make the guacamole-cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a large bowl. Using a fork, mash the avocado. Add the onion, garlic, jalapeño, cilantro, lime juice, salt and pepper. Stir until well combined. Add the chopped tomato and stir.

2. Heat a pan or griddle to medium-high heat. Spread desired amount of guacamole on both slices of bread then top with cheese. Butter outer slices of bread and grill on one side for about 2 minutes or until golden and crispy. Flip the sandwich and grill until golden brown. Make the other sandwich the same way and serve warm

Brownie Cupcakes with Cookie Dough Frosting Yield: 12...

Mon, 01 Apr 2013 16:01:39 -0500

Brownie Cupcakes with Cookie Dough Frosting

Yield: 12 cupcakes

Ingredients

1 1/4 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup + 2 Tbsp cocoa powder
3/4 cup butter, melted
2 large eggs
1 1/2 tsp vanilla extract
2 Tbsp milk

Cookie Dough Frosting

10 Tbsp salted butter, at room temperature
1/2 cup packed light-brown sugar
1 1/2 cups powdered sugar
1 tsp vanilla extract
1 tsp molasses
2-3 Tbsp cream or half and half
1/2 cup all-purpose flour
3/4 cup mini semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt, set aside. In a separate mixing bowl, whisk together granulated sugar, light-brown sugar and cocoa powder. Pour in melted butter and use a wood spoon to stir until combine. Mix in eggs and vanilla extract. Stir in milk. Add dry ingredients and mix just until combine (batter will be thick).
Divide batter among 12 paper lined muffin cups filling each about 2/3 full (about 1/4 cup batter in each). Bake in preheated oven 16 - 20 minutes (lesser for gooier brownies). Allow to cool in muffin tin several minutes before transferring to a wire rack to cool. Cool completely then frost with Cookie Dough Frosting. Store in an airtight container.

Cookie Dough Frosting

In a mixing bowl, using an electric hand mixer, whip together butter and light-brown sugar until pale and fluffy, about 3 - 4 minutes. Mix in flour then add powdered sugar, vanilla, molasses and 2 Tbsp cream and blend together until smooth adding an additional 1 Tbsp of cream to thin if desired. Fold in chocolate chips.
Note that if you want a pipe-able frosting you will have to leave the chocolate chips out then simply add some of them to the top for garnish, otherwise they’ll just get clogged in the piping tips.
Recipe Source: Cooking Classy

Cream Cheese Grits From Mr. B’s BistroServes 62 cups heavy...

Mon, 01 Apr 2013 12:55:42 -0500

Cream Cheese Grits

From Mr. B’s Bistro

Serves 6

2 cups heavy cream
2 cups whole milk
1 cup stone-ground grits {We used Bob’s Red Mill)
1/3 cup mascarpone cheese {I substituted Cream Cheese}
kosher salt and freshly ground black pepper to taste

Directions:

In a medium saucepan, bring cream and milk to a simmer over moderately low heat. Whisk in grits and cook, stirring often, for 25 minutes. Stir in cheese and season with salt and pepper. We topped ours off with some delicious fresh shrimp! Enjoy!

Three Cheese Chicken Alfredo Bakeadapted from myrecipes.com 1...

Mon, 01 Apr 2013 12:51:12 -0500

Three Cheese Chicken Alfredo Bake
adapted from myrecipes.com

1 (16-ounce) package penne or elbow macaroni
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
1 (15-ounce) container ricotta cheese
2 garlic clove, minced
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups mozzarella cheese

Prepare pasta according to package directions; drain and return to pot. Stir together all ingredients except mozzarella cheese. Spread mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with mozzarella cheese. Bake at 350° for 30 minutes or until bubbly.

Pizza Grilled Cheese Ingredients 4 sliced bread butter...

Tue, 26 Mar 2013 14:40:16 -0500

Pizza Grilled Cheese

Ingredients

4 sliced bread

butter

4 mozzarella, sliced

pepperoni (cut in half or mini)

italian seasoning or basil

parmesan cheese (opt)

pizza sauce (for dipping)

Cooking Directions

*Warm a medium/large skillet over medium heat. Butter each piece of bread on one side. When skillet is hot place a piece of bread butter side down on the skillet then add one slice of cheese and small shake of Italian seasoning or basil (add a small shake of parmesan cheese here too if desired). Top with a desired amount of pepperonis (I used about 8 -10 whole regular pepperonis per sandwich) If any other toppings are desired, add now. Add another slice of mozzarella and top with slice bread butter side up.

Repeat with second sandwich. When bottom slice is golden brown then flip over carefully. Once both sides are brown remove from pan cut and serve with pizza sauce if desired.

Hello to all my new and regular followers! I’m so happy you are here! (I’d love to...

Mon, 25 Mar 2013 15:09:06 -0500

Hello to all my new and regular followers! I’m so happy you are here!

(I’d love to credit the person that made this gif…but it was everywhere on Tumblr. So, if it’s yours, please let me know so I can properly tag you!)

Dorito Chicken Casserole Ingredients: 2 cups shredded cooked...

Sun, 24 Mar 2013 14:22:44 -0500

Dorito Chicken Casserole

Ingredients:
2 cups shredded cooked chicken
2 cups shredded Mexican cheese blend (divided)
1 (10 oz) can cream of chicken soup
½ cup milk
½ cup sour cream
1 can Ro-tel tomatoes (drained)
½ packet taco seasoning
1 large bag Doritos
Shredded lettuce (optional)
diced tomato (optional)

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.
Step 2: Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish.
Step 3: Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose.
(Makes 4 Servings)

Cowboy Lasagna 1. 1 lb of ground beef 2. Minced onions -...

Sun, 24 Mar 2013 14:19:53 -0500

Cowboy Lasagna

1. 1 lb of ground beef
2. Minced onions - 4 tbsp
3. Worcestershire sauce - generous sprinkling
4. Parsley - roughly 3 tbsp, divided
5. One can of tomato soup - 10 3/4 ozs
6. One can of corn - 15.25 ozs
7. Dried ground mustard - 3 tbsp
8. One package of tater tots - 32 ozs
9. Salt and Pepper to taste
10. Mozzarella cheese - roughly 4 cups

Directions
1. Brown ground beef with spices - drain. Add can of soup and can of corn, simmer for about 10 minutes.
2. In a greased 9x13 baking dish, arrange tater tots in single layer. Cover with 2 cups of cheese. Pour ground beef mixture over top and cover with remaining cheese and 1 tbsp of parsley.
3. Place in a 350F oven for 30 minutes. Let stand for 5 minutes before serving.