Impossibly Easy Taco Pie

1 lb. lean ground beef
1 medium onion, chopped (1/2 cup)
1 envelope Old El Paso taco seasoning mix
1 can (4.5 ounces) green chiles, drained
1 cup milk
2 eggs
1/2 cup Bisquick mix
3/4 cup shredded monterey jack cheese or cheddar cheese
salsa
sour cream

Heat oven to 400 degrees F. Grease 9 inch pie plate. Cook ground beef and onion in 10 inch skillet over medium heat, stirring occasionally until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.

Stir milk, eggs and bisquick mix until blended. Pour into pie plate.

Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8-10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.

Michelle's notes: I like to top it like a taco with tomato, lettuce, sour cream, black olives and green onions.

Almond Chicken Stir Fry

1 1/2 lb. boneless skinless chicken breasts, cut into strips
3 tbsp. canola oil
3-4 cups veggies of your choice. I usually use matchstick carrots, sugar snap peas, red onion and broccoli.
3 cups chicken broth
3 tbsp. soy sauce
1/3 cup cornstarch
1/2 cup cold water
Hot cooked rice
1/3 cup slivered almonds, toasted

In a skillet or wok, stir-fry chicken in oil until no longer pink. Stir in the vegetables, chicken broth and soy sauce. Bring to a boil. Reduce heat to low; cover and cook until vegetables are crisp-tender. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Sprinkle with almonds. Yield: 6 servings.

Pioneer Woman's Perfect Pancake

Courtesy of www.thepioneerwoman.com

3 cups plus 2 tablespoons cake flour
1/2 teaspoon salt
3 tablespoons baking powder
2 tablespoons sugar
2 cups milk
2 large eggs
3 teaspoons vanilla
4 tablespoons butter

Extra butter
Maple or Pancake syrup

Mix together dry ingredients in large bowl. Mix together milk, eggs, and vanilla in a separate bowl. Add wet ingredients to dry ingredients, stirring very gently until just combined.
Melt butter and add it to the batter, stirring gently to combine.
Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.

Michelle's notes: Also fantastic with fresh blueberries.

Snickerdoodles

Yields about 2 dozen cookies

1/2 cup margarine
2 eggs
2 tsp. cream of tarter
1/4 tsp. salt
1 1/2 cups sugar
1 tsp. baking soda
2 3/4 cups flour

Mix wet ingredients together. Mix dry ingredients together. Combine wet and dry ingredients. Roll into balls, roll balls in 2 tbsp. sugar and 2 tsp. cinnamon. Bake at 350 for 8-10 minutes.

Sugar Cookies

2/3 cup margarine
3/4 cup sugar
1 tsp. vanilla
2 egg
4 tsp. milk
2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt

Mix first 3 ingredients, add egg and milk. Add rest of ingredients. Mix. Divide dough in half and refrigerate for 1 hour. Roll 1/8" thick. Cut out and bake at 375 degrees for about 6 minutes.

Nestle's fudge

10 oz. Kraft marshmallow cream
2/3 cup evaporated milk
1/4 cup butter
1 tsp. vanilla
1/2 cup chopped walnuts
1 1/2 cup sugar
1/4 tsp. salt
12 oz. nestle chocolate chips

Combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil stirring constantly over moderate heat. Boil 5 minutes stirring constantly. Remove from heat. Add 12 oz. pkg. of Nestles chocolate chips and stir until melted. Stir in 1/2 cup chopped nuts and 1 tsp. vanilla. Pour into greased 8" square pan. Chill until firm.

Honey Bun Cake

1 box yellow cake mix
4 eggs, beaten
3/4 cup oil
1 cup buttermilk

1 cup brown sugar
2 tsp. cinnamon
1/2 cup pecans

Mix first 4 ingredients well. Pour into a greased 13x9 baking dish. Combine brown sugar, cinnamon, and pecans. Swirl into batter. Bake at 300 degrees for 40-60 minutes. Check after 40 minutes with a toothpick.

Glaze:
1 cup powdered sugar
1 tsp. vanilla
2 tbsp. milk
1/2 cup pecans

Mix all ingredients together and pour over cake.

No bake cookies

1 3/4 cup white sugar
1/2 cup milk
1/2 cup butter
4 tbsp. unsweetened cocoa powder
1/2 cup crunchy (or smooth) peanut butter
3 cups quick cooking oats
1 tsp. vanilla extract

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cook until hardened.

Chewy Oatmeal Chocolate Chip Cookies

2 cups flour
1 1/2 tsp. baking soda
1 tsp. salt
1 1/2 cup shortening or 3 sticks of butter, room temperature
3-4 cups uncooked oats (start out with 3 cups then add more or less depending on consistency
2 cups sugar
2/3 cups brown sugar
3 eggs
1 tsp. vanilla
1 pkg. semi-sweet chocolate chips

Preheat oven to 325 degrees. Cream shortening/margarine and sugars. Beat in eggs and vanilla. Sift dry ingredients together then add to the wet ingredients. Stir in oats, adjust amount of oats to how wet or dry the dough is. Fold in chocolate chips. Bake on greased cookie sheet 12-15 minutes. Let cookies cool 5 minutes before removing from cookie sheet.

Yields about 5 dozen medium sized cookies.

Spicy Pumpkin Cookies

Courtesy of Betty Crocker

Prep Time: 10 minutes
Makes 2 1/2 dozen cookies

1 box Yellow Cake Mix
2 teaspoons pumpkin pie spice
1 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter or margarine softened
1/2 cup chocolate chips
1 cup vanilla frosting

Heat oven to 375 degrees. Lightly grease or spray cookie sheet (I didn't spray and didn't have any sticking problems).

In a large bowl, beat cake mix, pumpkin pie spice, pumpkin and butter with electric mixer on low speed 1 minute. Stir in chocolate chips.

On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.

Bake 11 to 14 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Frost with frosting. Store loosely covered.

Cinnamon Crisps

Frozen puff pastry dough, thawed
water
cinnamon sugar

Preheat oven to 400 degrees. On a sheet of wax paper unfold puff pastry. With a pastry brush, brush on some water to cover. Sprinkle on cinnamon sugar mix. Flip the pastry over and repeat with water and cinnamon sugar. Cut into strips (pizza cutter is easiest). Twist strips before putting them on a cookie sheet. Sprinkle on more cinnamon sugar. Bake for 15 minutes. If you bake them on a piece of parchment paper, they are really easy to get off the cookie sheet. If not quickly remove the twists from the cookie sheet after baking.

Grilled Lemon and Herb Salmon Packets

Courtesy of Betty Crocker

2 cups uncooked instant rice
1 can 14 oz chicken broth
1 cup matchstick-cut carrots
4 salmon fillets
1 tsp. lemon pepper seasoning salt
1/2 tsp. salt
1/3 cup chopped fresh chives
1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4 inch pieces

Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.

Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.

Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.

Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.

BLT Salad

1 head of iceberg lettuce
8 slices of bacon, cooked and crumbled
4 large tomatoes, diced
4 slices white bread
butter
salt
ground black pepper
ranch dressing

Break up clean cold lettuce into bowl. Add diced tomatoes and crumbled bacon. Toast white bread and brush lightly with melted butter. Cut toast into squares and add to bowl. Toss salad and season liberally with salt and ground black pepper. Add enough ranch to dress salad to your taste. Serve immediately.

Cheddar and Bacon Quiche

4 large eggs
1 1/2 cups half and half
salt and pepper to taste
1/2 lb. bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1 - 9 in. refrigerated pie crust (or frozen pie crust, thawed)

optional:
1 cup fresh baby spinach chopped
handful of chopped green onions

Preheat oven to 375 degrees F. Combine the eggs, half and half, salt and pepper in a food processor (I whisked it really well by hand). Layer the bacon and cheese (and spinach and green onions) in the bottom of the pie crust, then pour the egg mixture on top. Bake for 45 minutes until the egg mixture is set. Do not bake it on a cookie sheet.

Sloppy Joe Di Maggios

Courtesy of Rachel Ray

1 tablespoon extra-virgin olive oil
2 pounds lean ground sirloin or ground turkey
1 packages beef or pork hot dogs, sliced 1/2-inch thick
1 onion, chopped
1 tablespoon steak seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 tablespoon chili powder
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 (14.5-ounce) can tomato sauce
9 soft burger rolls like at the ballpark

Heat the extra-virgin olive oil, a turn of the pan, in a deep skillet over medium-high heat. Add meat and crumble as it browns . Add chopped hot dogs after 3 to 4 minutes then cook 3 to 4 minutes more. Add the onions to the pan and cook to soften, 5 to 6 minutes more. In a bowl mix the spices, sugar, Worcestershire and tomato sauce. Pour sauce over the meat and simmer a few minutes to combine flavors. Slop onto buns and serve.

Michelle's notes: I'm not a real big fan of sloppy joes, but this is a great substitute. I wasn't sure how it would taste with the hot dogs, but it really makes the dish. I halved the recipe and still had enough for leftovers the next day.

Lasagna - Judson style

1 pkg. flat lasagna noodles
1 can cream of mushroom soup
1 - 6 oz. can tomato paste
1 - 16 oz. can corn and liquid
1 1/2 - 2 lbs. browned hamburger
1 chopped onion or 1 tbsp. dry onion
3/4 cup ketchup (or more to taste)
salt and pepper to taste
6 oz. of water
3 cups mild cheddar cheese grated

Boil noodles and drain. Pour soup over noodles and toss to coat. Let cool a little. Brown the hamburger and drain the grease. Add tomato paste, water, corn and corn liquid, onion, ketchup, salt and pepper to the hamburger. Taste and add more seasoning if desired. Layer noodles, hamburger mixture, noodles, hamburger mixture until ingredients are used up. Begin and end layers with noodles. Top with the cheese. Cover with foil and heat at 350 degrees for 30-40 minutes. Use a 9x13 pan or lasagna pan.

Ultimate Patty Melt

Courtesy of Rachel Ray

3 tablespoons EVOO – Extra Virgin Olive Oil, divided
1 small onion, very finely chopped
1 1/4 pounds ground sirloin
1 tablespoon Worcestershire sauce
Salt and ground black pepper
8 slices white Pullman bread or whatever sandwich bread you like
3 to 4 tablespoons butter, softened
3 to 4 tablespoons Dijon mustard
8 slices Swiss cheese
8 slices bacon, cooked until crisp
8 slices tomato

Place a medium skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the onion to the pan and cook until tender, 4-5 minutes. Remove to a large mixing bowl and wipe the pan clean.

When the onions have cooled slightly, place the pan back over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. To the mixing bowl with the onions, add the sirloin, Worcestershire, some salt and pepper and mix thoroughly to combine. Divide the meat into 4 portions and shape into 4 thin burgers. Add the patties to the hot pan and cook until golden brown and cooked through, about 4 minutes per side.

While the burgers are cooking, butter up one side of each slice of bread then flip them over and spread mustard on each.

When the burgers have finished cooking, make stacks by laying down the slices of white bread, butter side-down, and top them with a slice of cheese, a patty, another slice of cheese, 2 slices of bacon and tomato and another slice of bread (butter side-up).

Wipe out the pan that the burgers were cooked in and return it over medium heat. Add the stacks to the pan and cook until the bread is toasted golden brown and the cheese has melted, 2-3 minutes per side.

Meatballs

1 egg, beaten
1/2 cup soft french or Italian bread crumbs
1/4 cup finely chopped onion (or 1 tbsp. dried onion)
2 cloves garlic, minced
1 tsp. dried oregano or dried thyme, crushed (go easy on the dried herbs, they're strong)
1/2 tsp. salt
1/8 tsp. cayenne pepper or 1/4 tsp. ground black pepper
1 lb. lean ground beef

Preheat oven to 400 degrees F. Line 15x10x1-inch baking pan with foil; set aside. In a large bowl combine the egg, bread crumbs, onion, garlic, oregano, and pepper. Add beef; mix well. Shape into 24 meatballs (about 1 tbsp mixture per meatball). Arrange meatballs in prepared pan. Bake 15 minutes or until juices run clear. Drain off fat. Makes 24 meatballs. You can also just fry these in a pan.

Taco Soup

Courtesy of kraftfoods.com

1 lb. extra lean ground beef

1 onion, chopped

3 cans (15.5 oz. each) mild chili beans, undrained

1 can (14.5 oz.) whole tomatoes, undrained

1 can (14.25 oz.) corn, undrained

1 can (8 oz.) tomato sauce

1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

1-1/2 cups water

1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese

BROWN meat with onions in large saucepan; drain.

ADD all remaining ingredients except cheese; stir, breaking up tomatoes. Bring to boil. Reduce heat to medium-low; simmer 5 min., stirring occasionally.

SERVE topped with the cheese.

Serve with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and fresh chopped cilantro.

Chicken Noodle Superole

4 Chicken boneless skinless chicken breasts
1 - 12 ounce package egg noodles
1 onion chopped
2 cloves of garlic
1/2 cup carrots chopped
1/2 cup celery
3-4 tbsp. olive oil
1/2 stick butter
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup sour cream
salt and pepper
1 tbsp chopped fresh parsley (or 1 tsp. dried)
1 cup crumbled saltines or butter crackers, optional

In a large pot of boiling water drizzle some olive oil and 1 tbsp. of salt. Boil the chicken until done. Cook the noodles in boiling water. While the noodles are cooking cut up the chicken into 1/2 inch pieces. Drain pasta and set aside.

In a pot saute onion, garlic, carrots, and celery in the olive oil and butter. Cook until the onions appear translucent, add the mushroom soup, chicken soup, and sour cream. Mix well. Salt and pepper if needed. Add the noodles, chicken and parsley. Stir until fully coated. Transfer to a greased 2 1/2 quart baking dish (or 9x13 pan). Bake at 350 for 30 minutes or until bubbly. If you are using crackers, remove from oven and sprinkle with crackers and bake 5-10 minutes more.

Michelle's notes: When using all of the noodles, I found it made the casserole really dry. So use less noodles and maybe add milk to soup mixture.

Layered Strawberry Cheesecake Bowl

Courtesy of kraftfoods.com

3 cups sliced fresh strawberries

3 Tbsp. sugar

2 pkg. (8 oz. each) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened

1-1/2 cups cold milk

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

2 cups thawed COOL WHIP LITE Whipped Topping, divided

2 cups frozen pound cake cubes (1 inch)

1 square BAKER'S Semi-Sweet Chocolate

COMBINE berries and sugar; refrigerate until ready to use. Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well.

BLEND in 1-1/2 cups COOL WHIP. Spoon half into 2-1/2-qt. bowl.

TOP with layers of cake, berries and remaining cream cheese mixture. Refrigerate 4 hours.

Michelle's notes: Once I just used a regular 9x13 glass dish and only 1 layer of each, it worked out fine. I also am against Cool Whip and just whipped together some heavy whipping cream, a little sugar and a little vanilla.

Easy Parmesean Garlic Chicken

Courtesy of Kraftfoods.com

1/2 cup KRAFT Grated Parmesan Cheese

1 envelope GOOD SEASONS Italian Dressing Mix

1/2 tsp. garlic powder

6 boneless skinless chicken breast halves (2 lb.)

HEAT oven to 400°F.

MIX cheese, dressing mix and garlic powder.

MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.

BAKE 20 to 25 min. or until chicken is done (165°F).

For a golden appearance, after chicken is cooked through set oven to Broil. Place 6 inches from heat. Broil 2 to 4 min. or until chicken is golden brown.

Michelle's notes: This sounds bad, but I actually preferred to use pre-frozen chicken breasts and then thaw them. They came out more moist than the fresh chicken.