Mexican Pie

1/2-1 pound ground beef
1/2 package taco seasoning
1/3 cup salsa
1 can refried beans
1 tube of crescent rolls
6-8 oz of cream cheese, softened
1 cup shredded cheese

Press undone crescent rolls onto the bottom and up the sides of a pie pan to create a crust. Spread softened cream cheese over the dough. Brown beef in a large pan, add taco seasoning and salsa; simmer until thickened. Stir in refried beans. Spoon over cream cheese layer. Line edges with tinfoil and bake uncovered at 375 degrees for 20-25 minutes. Sprinkle with shredded cheese; bake 5 minutes longer without the tinfoil until the cheese is melted and edges are golden brown.

Taquitos

1 small onion chopped
1 clove garlic, minced
3/4 lb lean ground beef (I usually use less more like 1/2 lb)
1/2 cup salsa, plus more for dipping
2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
10 (6-inch) flour tortillas (I use whatever size I have, they are usually the big ones and it still works great)
1/2 cup shredded cheddar or Montery Jack cheese
Sour Cream

Heat oven to 400 degrees. Cook ground beef, when almost done add in the onion and garlic. Cook until onion is softt. Add in 1/2 cup salsa, chili powder, salt and pepper. Cook over low heat stirring occasionally for 10 minutes. Place tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of beef mixture, spreading it to an inch from the edges. Sprinkle with cheese. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegie oil (I just sprayed them with cooking spray). Bake for 8-12 minutes or until the tortillas are lightly browned. Serve hot with salsa and sour cream.

Tortellini Soup

1 sweet onion, chopped
2 cloves garlic, minced
6 c. beef broth
14 oz can diced tomatoes, undrained
1 small can tomato sauce
1 large carrot, chopped
1 small yellow zucchini, chopped
1 sweet green pepper, chopped
1 tsp oregano flakes
1 tsp crushed basil
16 oz frozen cheese or beef tortellini

Brown onion and garlic until soft and light golden in large sauce pan. Add broth, tomato sauce, diced tomatoes, yellow zucchini, carrot, and green pepper. Cover and simmer for 40 min or until veggies fully cooked. Add seasonings and tortellinis and cook for 10 - 15 minutes. Season to taste.

Taco Salad

Everyone probably has this recipe already because it is so easy and fast, but it's a favorite so I'll post it.

Pile Ingredients from bottom to top:
Tortilla Chips
Cooked Rice
Ground beef cooked in pan with taco seasoning
Shredded Cheese
Guacamole
Shredded Lettuce
Chopped Tomatoes
Sour Cream
(Optional: salad dressings, beans and olives)

5 in 1

I know this is a little lame but I have wanted to post a couple of things and just haven't so now I have like 5 recipes to post. So I thought I would do it all at once. Here you go.

Punkin Pancakes

2 1/3 c. bisquick

1/3 c. canned pumpkin (not pumpkin pie filling)

1 1/4 c. milk

1/4 c. oil

2 Tbsp. sugar

1 tsp pumpkin pie spice

2 eggs

Mix with a wisk until blended and cook like normal pancakes

Chicken, Broccoli, and Pasta

this is a recipe I got from someone who would change her recipes all the time so there aren't that many measurements so just do what you think (which is why I hesitate to even post it). I haven't gone wrong with it yet. Just do what your family would eat.

1 lb chicken breast, cooked and chopped

1 bunch of broccoli, steamed

fettucini noodles, cooked

1 can cream of chicken soup

1 can water

1/2 c. mayo

garlic powder

salt and pepper

Mrs Dash

Cheddar cheese

bread brumbs

butter

Toss cooked chicken, steamed broccoli and cooked noodles in your baking dish (usually use a 2 qt dish and fill it). In another bowl mix soup, water, mayo and seasonings until somewhat smooth. Pour sauce over noodles and toss to coat. Sprinkle cheese over top. Melt a small amount of butter to stir into bread crumbs and sprinkle over cheese.

Bake at 325 for 30-45 minutes.

Stuffed Meatloaf

2 lbs hamburger

1 box stuffing

6 oz mushrooms, sliced

1/2 green pepper, chopped

1/2 small onion, chopped

Preheat oven to 350

Season meat like you would for normal meatloaf. (I usually use season salt, pepper, and 1 egg) Cook stuffing according to directions on box. Saute mushrooms, green pepper and onion in frying pan until tender, but firm.

Pat out hamburger on wax paper to form a rectangle (you want the meat fairly thin). Spread stuffing on top then sprinkle mushroom mix on top. Lifting the wax paper, carefully roll the hamburger and place into baking dish. Cover and cook for about 1 hour.

Farmhouse BBQ Muffins

2 tubes Jumbo flakey biscuits (16 biscuits total)

1 lb ground beef

1/2 c. ketchup

3 Tbsp brown sugar

1 Tbsp cider vinegar

1/2 tsp chili powder

1 c. shredded cheddar cheese

Separate dough and roll out into slightly larger circles. Press each biscuit into greased muffin tin and set aside. (I usually only end up using 12 biscuits because that is as far as my meat goes. Then I just make cheesey biscuits with the remaining 4 for my kids)

In skillet cook hamburger thoroughly and drain. In a small bowl mix ketchup, brown sugar, vinegar, and chili powder until smooth. Add the meat and stir to coat. Divide meat mixture among biscuits. Sprinkle cheese over top.

Bake at 375 for 18-20 min or until golden brown.

Fried Ice Cream

1 qt. Vanilla Ice Cream

about 2 c. crushed cornflakes

cinnamon sugar

1 egg, wisked until there are no blobs

oil for frying

The day before form ice cream into 4 balls of whatever size you want. (we didn't use the whole container of ice cream of course. We just made 4 solid scoops.) Round them out in your hands, put on a plate, cover with plastic wrap and put back in the freezer overnight.

When ice cream balls are frozen hard again, dip into crushed cornflakes to coat. Make sure you cover entirely, and place back in the freezer for at least 1 hour. Combine remaining cornflakes with some cinnamon sugar. Once hard again, dip into egg to coat then into cornflakes again for a second coating. Work with only one ball at a time, then place back in freezer as soon as possible.

Heat oil to between 375-400 degrees. When oil is ready, take ice cream from the freezer, and place in oil (one at a time) for about 10-15 seconds (if you do it too long the ice cream will melt). Roll onto paper towel to drain then promply into bowl. Top with whipped cream, chocolate syrup, caramel, etc. What ever you want.

Mushroom and Sweet Onion Cheesesteak

I found this recipe on cooking light and tried it this week. I absolutely loved it but forgot to melt the cheese on top. It tastes better when you do.

2 teaspoons olive oil, divided
12 ounces top round steak, cut into thin strips
1 1/2 cups thinly vertically sliced Vidalia or other sweet onion
1 teaspoon bottled minced garlic
1 (8-ounce) package presliced mushrooms
1/4 cup Madeira wine (I used chicken broth)
1/2 cup green bell pepper strips
1/2 cup red bell pepper strips
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup (4 ounces) shredded reduced-fat cheddar cheese
4 (2-ounce) ciabatta rolls

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add steak to pan; cook 2 minutes or until browned, turning occasionally. Remove steak from pan. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic to pan; sauté 1 minute, stirring occasionally. Add mushrooms; sauté 6 minutes. Stir in wine; cook until liquid evaporates (about 1 minute). Add bell peppers; sauté 4 minutes. Return steak to pan. Stir in Worcestershire, salt, and black pepper; cook 1 minute or until thoroughly heated. Remove from heat. Sprinkle mixture with cheese; stir until cheese melts. Divide mixture evenly among rolls.

Pot Roast in a crock pot

I did this for the first time on Sunday and it was soooo easy!

1 Rump Roast (or whatever cut you prefer)
1 can beef broth
1 packet of Onion soup
-put roast in crock pot
pour in broth
rub Onion soup mix on top of roast

Crock pot on high 4 hrs or low 6-8 hrs.

Gravy : When done turn drippings into gravy by adding cornstarch (I did 3 spoonfuls mixed with cold water and added to drippings) then boil.

* I also add sliced potatoes and baby carrots to the crockpot and had a whole meal!