TACO SALAD

(one of my favorite salad)

Baked Tortilla Bowls

Whole grain tortillas
1 to 2 tbsp olive oil
taco seasoning

Mix 1 to 2 tbsp olive oil with ¼ to ½ tsp taco seasoning mix.
Using a pastry brush, coat both sides of whole grain tortillas with oil mixture. Press tortillas into deep disposable tin bowls.
Bake at 400ºF for 8 minutes. Remove from oven and let cool.
Tortillas will crisp as they cool.
If not using immediately, cover with plastic wrap and store at room temperature for up to 1 day.
Note: Tortillas must be very fresh (soft) in order for this to work. They can be microwaved for a few seconds to soften if necessary.

Salad

1 pd. lean ground turkey or ground beef (you can also use grilled chicken if you want)
1 env. taco seasoning
bed of lettuce
1 cup tomatoes, chopped
1 cup green peppers, chopped
1 cups red onion, chopped
Any favorite vegetables or beans can be added at this time
1/3 cup shredded cheddar cheese
guacamole, sour cream and salsa.
1 green onion, chopped up (opt)

In a fryingpan, brown the turkey or beef over medium heat. Add the taco seasoning and cook according to the package directions.
Place generous servings of lettuce on each tortilla bowls.
Layer with turkey or beef mixture, tomatoes, green peppers, red onions and cheese.
Served with sides of guacamole, sour cream and salsa.
I always put some cut up green onion over salsa and sour cream. Enjoy!!! :))

HOW TO MAKE YOUR OWN TACO SALAD BOWLS

just like at the restaurant. So easy and so good.

An empty can (I use a can of black beans or kidney beans that I add to my Taco salad when the bolws are done)
3-quart pot (one that's a little smaller in diameter than your flour tortillas)
Vegetable Oil
10 inch Flour Tortillas (as many as you need)

Make sure the label is completely off your empty can. Wash and dry it thoroughly. Once you do this you don’t have to do it again, I keep my can on the shelf with my pots.

Heat about 1 1/2 inches of oil in pot to 375 degrees. Use a thermometer to test the oil or with the bottom of a wooden spoon... just place the wood spoon in the hot oil and if it bubbles then it's ready!

Place 1 tortilla on top of the oil in the pot. Hold the can with long-handled tongs, place can on center of tortilla. Push tortilla into oil by gently pushing the can down.

Fry tortilla with the can about 5 seconds or until set. Remove can with tongs. Fry the tortilla 1 to 2 minutes longer, turning it in oil until it's crisp and golden brown.

Carefully remove tortilla from oil and drain excess oil from the inside. Turn tortilla shell upside down on paper towels to cool.

Repeat with remaining tortillas. 

ROASTED GARLIC OIL

smell heavenly when it's cooking. :))

1 head garlic, peeled
1/2 cup olive oil

Place garlic and olive oil in small pot on the stove and bring to a simmer
Reduce heat to low and allow oil to cook until garlic begins to turn golden brown, about 10-20 minutes
Watch carefully to make sure it doesn't burn
Serve both oil and cloves over your favorite foods.
Once they have cooled, pour the oil and cloves into a suitable container, and store what you won't use immediately in the refrigerator to keep the oil and roasted cloves from spoiling. When using only the oil replace with enough to keep the cloves covered. Will last 2 weeks in your refrigerator... if it last that long.

*I use rosemary on my garlic, I leave the herb option to your taste. Try thyme, oregano, or a mix. Yummy!!! :))
*Roasted garlic are amazing in mashed potatoes, crusty breads.... there are endless possibility
*Garlic oil is amazing in homemade salad dressing, oven roasted vegetables, sautéing vegetables... the oil can add flavors to many dishes.
 

PEPPERONI STROMBOLI

SO yummy and SO easy!!! :))

Frozen white bread dough
Pepperoni
Mozzarella cheese
Oregano, Basil, Garlic *or spices you like
Spaghetti Sauce

Though frozen bread dough on counter during the day, covered with plastic wrap.
When you get home at night, pull dough out into a square.
Place pepperoni in rows on dough.
Sprinkle with cheese.
Sprinkle with spices (any spices you like).
Bake at 350 for 30 minutes, or until brown.

Slice and serve with spagetti sauce.

GRASSHOPPER FUDGE CAKE

 1 box Betty Crocker SuperMoist® white cake mix Water, vegetable oil and egg whites called for on cake mix box
2 tsp mint extract
12 drops green food color
2 jars (16 oz each) hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
5 drops yellow food color
Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired.

1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

 2 Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.

 3 Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn; repeat cutting for swirled design.

 4 Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.

 5 Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.

HOW TO MAKE GREEN BEER FOR ST PATRICK'S DAY

St. Patrick's Day is a popular holiday in the United States since many Americans have ancestors who migrated to the United States from Ireland. If you're having a St. Patrick's Day party with alcohol, you have to serve green beer. There are some easy ways to turn beer the lovely green color we associate with St. Patrick's Day.

Light colored beer
Beer glass
Green food coloring

1 Choose a light colored Irish beer such as Irish Red Ale, Harp or an Irish Amber. While Guinness or Murphy's are popular Irish beers, they're too dark to truly turn green. (I used Coors Light) :))

2 Add 2 drops of green food coloring into the bottom of a chilled glass.

3 Pour the beer into the glass.

4 Observe the green color-especially in the head (the foamy portion at the top of the glass). Add another drop or two of food coloring, if needed. If you add the food coloring after pouring the beer into the glass, it will still work, but you will have to stir the beer. 

STRAWBERRY SHORTCAKE

 

(this is the cake my mom use to make when I was little, and it was always one of my favorite... so good)

*Strawberries
1 quart of strawberries
1/2 cup sugar

*Cake Batter
1 1/4 cup flour
3/4 cup sugar
1/3 cup butter
2/3 cup milk
2 eggs
2 1/2 tsp. baking powder
1/2 tsp. salt

*Sweetened Whip Cream
1 pint heavy whipping cream
1/4 cup sugar

Preparation:
Early in the day, prepare the strawberries. Wash and cut or pull tops off of strawberries.
Make at least two slices from from top to bottom of each strawberry.  

Put in a covered container. Pour sugar over top, cover and put in the refrigerator. During the day, shake the container occasionally.

Preheat oven to 400 degrees.
Grease and flour 9" square pan.
In small mixer bowl combine all cake ingredients.
Beat at medium speed, scraping bowl often, until well mixed, about 2 minutes.
Spread into prepared pan.
Bake for 20 to 25 minutes. Cool completely in pan.

Just prior to serving, whip cream and sugar.

Cut cake into nine squares. Slice each square horizontally. Place both halves on serving plate.
Spoon strawberries on cake.
Dollop whipped cream on top and then ladle clear strawberry juice over cream.

*FAJITA SEASONING MIX (COPYCAT)*

homemade is always better :))

3 tbsp. cornstarch
2 tbsp. chili powder
1 tbsp. salt
1 tbsp. paprika
1 tbsp. sugar
2 1/2 tsp. crushed chicken bullion cubes
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1/2 tsp. cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin

Mix all ingredients in a small bowl to combine. Store in a sealed jar to use as needed. Makes the equivalent of three purchased fajita mixes.

HOMEMADE SHOWER CLEANER

so well worth a try!!! :))

10 oz white vinegar
10 oz dawn dish soap
spray bottle

Heat vinegar in microwave 2 minutes.
Pour into spray bottle and add Dawn.
Shake back and forth gently as not to make it foamy.
Do not need to heat after first time.
Spray and let set 10 minutes or longer, even overnight.
Wipe with wet sponge or rag and rinse.
I used a dish washing scrubbie, it's easy and everything cames out nice and clean.

MINI CANNOLI CUPS

 

Unfortunately, most of us don’t have the time or the ingredients handy to make the dough, wrap it around cannoli tubes, fry it and so on. So I can across this recipe using a pie crust instead of frying dough. The recipe is easy and really good. Enjoy!!!

For Cups
Flour for dusting surface
1 refrigerated pie crusts
3 tbsp. coarse natural sugar (I used regular sugar)
1 tsp. cinnamon

For Filling
1 (15oz) container of whole milk ricotta cheese
1/2 cup confectioners’ sugar, plus extra for dusting finished cups
2 tbsp. white sugar
1 tsp. vanilla extract (I used almond extract)
1/4 cup mini semi-sweet chocolate chips

In a large bowl with an electric mixer combine all ingredients for the filling except the chocolate chips and mix well until creamy. Place the filling in a 1-gallon plastic storage bag and chill while you make

the cups. Filling may seem thin but will firm up slightly when it’s refrigerated. For thicker cream see notes below.

Heat oven to 425°F. Unroll the piecrusts onto a lightly floured surface and sprinkle the top of each crust with the natural sugar and the cinnamon. Lightly roll over it with a rolling pin so that sugar and cinnamon are pressed into the dough.

With a 2 1/2-3 inch round cookie cutter, cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup... sugar facing up.

Bake for about 10 minutes or until cups are golden. Remove from oven and allow cups to cool. Once cups are cool they can be removed from tin and

 

Remove filling from refrigerator, cut one of the bottom corners off the bag and pipe a little less than a tablespoon of filling into the cooled cannoli cups.

Sprinkle with mini chocolate chips, dust with powdered sugar and serve.
 

Cups should be filled shortly BEFORE they are eaten so the don’t get SOGGY. If you wish to make them ahead of time, you can make the cups and the cream and keep them separate. Once you are ready to eat, you can fill, decorate and serve.

Cooking Tips:
If you want the cream to be extra thick you can stain the ricotta in some cheese cloth placed in a bowl and covered over night before you mix your sugar to make the cream. This will remove any excess water and give you a thicker consistency.

Filling can be made a day or two ahead of time and kept in the refrigerator.

A variation in the cannoli cream that works well is a 1/4 teaspoon of almond extract and or orange extract.

Other toppings that go well with the cannoli cups are chopped toasted almonds, chocolate sprinkles, candied orange pieces, chopped candied red cherries, as well as a sprinkle of cinnamon.

DENTURES

 

Apple slices, peanut butter and marshmallows for the teeth... :))

BACON POTATO

 

(I baked mine in the oven which took a good hour, but I bet they would be great on the barbecue)

All you do is peel whole potatoes, cut them all across, not too thin, and not all the way through.
Sprinkle with some salt, but not too much, the bacon is salty. (I didn’t salt mine)
Then fill with small bacon slices in between.
Bake in a pan with some oil until potatoes are fully cooked, and serve! (I spray my pan with PAM)

You can put some cheese or onion in between.... let you imagination loose as to how you want to season them. Please your taste buds, and keep them quiet!

*GREATEST HOMEMADE SLUSHIES*

(this is a kid’s favorite treat in the summer time. I’ve made this for years... and my daughter always requested it in the summer)

2 cups ice water
1 packet fruit-flavored drink mix (use your favorite flavor – I use Kool-Aid)
2/3 cup sugar
4 cups or 1 full tray of ice cubes

You need a blender to prepare this recipe.
Put all of the ingredients into your blender. It will be about 2/3 to 3/4′s full. Put the lid on.
Process the mixture on high for a full minute.
Stop the blender, use a spoon to stir it a bit. Look for unchopped ice chunks. If all the chunks are grated up, then go ahead and serve it.
You may need to process it for another full minute though.
Serve immediately. I usually have to spoon this out of the blender with a measuring cup because the mixture is so thick.

Makes 4 – 8oz servings.

*HIGH PROTEIN LUNCH WRAP*

(these are so good, and good for you too)

1 pkg. whole wheat original flat out wrap
1 Tbsp. peanut butter
1 Tbsp sugarfree strawberry preserves (I used regular jam)
1/2 banana, cut into small chunks
4 strawberries, cut into small pieces
1 Tbsp. granola

Lay wrap flat, put peanut butter on one side and jelly on the other.
Put strawberries and banana all over the top.
Sprinkle granola over the top and roll up.
Cut into 3 pieces and enjoy.

LASAGNA ROLL-UPS

 

(recipe came from the magazine Taste of Home) so good. :))

10 uncooked lasagna noodles
1 pkg (19-1/2 oz) Italian turkey sausage, casings removed
1 pkg (8 oz) cream cheese, softened
1 jar (26 oz) Traditional Spaghetti Sauce (your favorite)
1-3/4 cups shredded cheddar cheese, divided

Cook noodles according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain.
Stir in cream cheese and 1/3 cup spaghetti sauce.
Drain noodles; spread 1/4 cup meat mixture on each noodle.
Sprinkle each with 2 tablespoon cheese; carefully roll up.
Spread 2/3 cup spaghetti sauce into an ungreased 13 in. x 9 in. baking dish.
Place roll-ups seam side down over the sauce.
Top with remaining sauce and cheese.
Cover and bake at 350 degrees for 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Yield: 10 servings.See More

*NUTELLA-MALLOW PILLOW POCKETS*

1 package puff pastry, 2 pastry sheets thawed
1 cup Nutella spread
1 cup mini marshmallows
Egg white wash: 1 egg white whisked with 1 tbsp. water
Powdered sugar for dusting

Preheat oven to 350 degrees F.
Cut each square of pastry into 4 equal size pieces (I trimmed mine just a little).
Spread a couple tablespoons of Nutella spread onto the center of each pastry leaving 1/2 inch border around edges.
Top each with about 12-15 mini marshmallows and fold over to form a little triangle.
Crimp edges firmly with the tines of a fork.
Brush with egg white wash then sprinkle with granulated sugar.
Bake for 22-25 minutes or until pastry just turns golden.
Remove and let cool for 5 minutes, sprinkle with powdered sugar then dig in!

8 packets

 

BREAKFAST IS SERVE

BANANA CHOCOLATE CHIP WAFFLES

 

Made those the other day.... it was an instant hit. :))

2 cups flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1 2/3 cups milk
1 medium banana , mashed (1/2 cup)
6 tbsp. vegetable oil
2 large eggs
1/2 cup mini chocolate chip or finely chopped walnuts or pecans  

 Place dry ingredients in large mixing bowl and stir until mixed well. Add remaining ingredients and combine until well blended and smooth.
Let batter sit 5 minutes before using.
Preheat waffle iron.
Use 1/2 cup batter per waffle and cook until done (approx. 2 minutes).
Serve immediately.

BLUEBERRY MUFFINS

so yummy!!! :))

2 cups flour
1 tbsp. baking powder
1/2 tsp. salt1 large egg
1 cup sugar
4 tbsp. unsalted butter, melted and cooled
1 1/4 cup sour cream
1 1/2 cups frozen blueberries, preferably wild

Topping:
1/4 cup sugar
1 tsp. cinnamon

Preheat oven to 350 degrees.
Spray 12-cup muffin tin with vegetable oil spray.
Whisk flour, baking powder and salt in medium bowl until combined.
Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds.
Add sugar and whisk vigorously until thick and homogeneous, about 30 seconds.
Add melted butter in 2 or 3 steps, whisking to combine after each addition.

Add sour cream in 2 steps, whisking until just combined.
Add blueberries to dry ingredients and gently toss to combine.
Add dry ingredients to sour cream mixture and carefully fold with rubber spatula until batter comes together and berries are evenly distributed, 25-30 seconds (small spots of flour will remain and batter will be thick).
Do not overmix.
Divide batter evenly between muffin cups.
Sprinkle cinnamon/sugar mixture over the top of each muffin (optional).
Bake until muffins are golden brown and toothpick inserted in center of muffin comes out with few crumbs attached, about 25-30 minutes, rotating tin halfway through baking.
Invert muffins onto wire rack, stand muffins upright and let cool for 5 minutes. Serve.
Yield: 12 muffins.

BIRTHDAY CAKE CONES

 1 box favorite cake mix
30 flat bottomed ice cream cones, (buy more just in case some are broken)
1 cup prepared frosting (homemade or store-bought)
1 Candy Bar, chopped - divided

Preheat oven to 350 degrees F.
Prepare cake mix batter according to package directions. Stir in half of chopped candy bar. Mix well.
Place ice cream cones in muffin pan or on cookie sheet and fill each 1/2 full with cake batter (about 1/4 cup). Do not fill more than half way, they will overflow.
Bake for 15 minutes or until cake springs back to the touch. They'll puff up and look like ice cream cones. Cool completely.
Ice with frosting.

Decorate with remaining chopped candy bar, sprinkles, Smarties or coconut flake.
The cones are best served the same day as they are prepared.
Makes 30 cones.

***If using a white cake mix, divide mix into four separate mixing bowls and use food coloring to make different ice cream "flavors".

***if using white icing, you can divide icing and use food coloring to make them different colors or decorate them according to a special holiday (Christmas – green and red and so on)

***Keep in airtight container for 2-3 days, the cones go a bit soft after a day, but the kids don’t seem to mind.

HOW TO MAKE TACO OR PITA BOWLS

 You can do it with taco or pita bread.
Use the bottom side of your muffin tin to form them into bowls.
You can use them for salad or sprinkle them with sugar and cinnamon and fill them with fruits or dessert

GOOD MORNING ALL

AWARD WINNING PEANUT BUTTER CAKE

2 cups sugar
1 cup vegetable oil
2 eggs

1 tsp vanilla extract
3 cups flour
3/4 cup cocoa, unsweetened
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 cup coffee, room temperature (water can be substituted for the coffee but it's purpose is to enhance the chocolate flavor of the cocoa)
1 cup buttermilk

FROSTING
8 oz cream cheese, room temperature
1 cup peanut butter, creamy
1/2 cup powdered sugar
1/2 tsp salt
12 oz non-dairy whipped topping, thawed (I used the regular whipped topping)
1/2 cups chocolate sandwich cookie crumbs
2 cups chopped peanut butter cups
1/4 cups prepared fudge frosting (any brand)

Preheat oven to 350 degrees.
Grease and flour a 9x13x2-inch pan, 2 9-inch round pans, 3 8-inch round pans or 1 10-inch round pan and set aside.
Using an electric mixer, combine sugar, oil, eggs and vanilla; beat 1 minute.
Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.
Pour batter into prepared pan(s) and bake for approximately 40 to 45 minutes or so until cake is done.
Cool for 5 minutes and carefully remove from pan(s).
Note: 8-inch and 9-inch cakes will bake in less time than 10-inch and 9x13x2-inch cakes so check for doneness.
Using an electric mixer, combine cream cheese, powdered sugar, salt, peanut butter until smooth.
Using a spatula, gently fold in whipped topping until smooth.
Chill frosting for about an hour (even overnight is okay). This frosting tastes like a creamy peanut butter mousse.
Spread cake with frosting and sprinkle all over with chocolate sandwich cookie crumbs.
Garnish with chopped peanut butter cups and warmed fudge frosting or as desired.

*ICED COFFEE*

Quick, easy and so good. :))

Next time you brew a pot of coffee, make an extra cup, pour it into an ice cube tray, and freeze.
Save until you have enough to put in a blender with your favorite coffee creamer to make a "fancy" frappuccino

*YOGURT POPS*

The Coolest, Easiest, Yummiest Yogurt Pops Your Kitchen Has Ever Seen

*THE RUBBER BAND TRICK*

How to Keep a Cut Apple Fresh in Your Lunchbox

You want to send your kid to school with a sliced apple but you don't want those apple slices to turn brown. So what do you do? You use this smart little rubber band trick and your apple will stay fresh.
You can also send some yogurt or peanut butter for dipping or just put some peanut butter between the cuts. Kids love them. :))