Taco Seasoning

This recipe is for seasoning. This will take the place of one packet that you would but at the store.

Taco Seasoning

1 Tbsp. chili powder

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. crushed red peppers

1/4 tsp. dried oregano

1/2 tsp. paprika

1 1/2 tsp. ground cumin

1 tsp. sea salt

1 tsp. black pepper

Mix everything together. Store in an air tight container.

Tex-Mex Chicken

This recipe was given to me by my younger sister. It is really good!! This is a crock pot recipe.

Tex-Mex Chicken

1 Lb. boneless, skinless chicken breasts, cut into strips

2 Tbsp. taco seasoning packet

2 Tbsp. flour

1 each red and green pepper, seeded and cut into strips

1 cup frozen corn

1 1/2 cups chunky salsa

1 cup Mexican cheese blend

Toss chicken with seasoning and flour. Put into crock pot. Stir in everything else, except cheese. Cover and cook 6 to 8 hours on low, or 3 to 4 hours on high. Stir before serving. Top with cheese and serve.

**Or serve on a tortilla shell, topped like a taco. A little lettuce, tomato, sour cream, whatever you like.

Cranberry Punch

My sister made this punch for my nephew's graduation party. It is a super simple recipe. It is really good.

Cranberry Punch

4 cups cranberry juice

4 cups pineapple juice

1 1/2 cups sugar

1 Tbsp. almond extract

2 liter Sprite

Mix the cranberry juice, pineapple juice, sugar and almond extract together. Freeze this mixture.

For serving, thaw slightly. Add the Sprite and serve.

Hummingbird Cake

I lady I used to work with made this a few times and brought to work. It was really good. I found this version online.

Hummingbird Cake

1 cup butter, softened

2 cups sugar

3 eggs

2 tsp. vanilla extract

2 cups mashed ripe bananas

1/2 cup canned crushed pineapples

3 cups all purpose flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1 cup flake coconut

1 cup chopped walnuts

In a large bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each one. Add vanilla.

In a small bowl combine bananas and pineapples.

Combine flour, baking soda, cinnamon and salt. Add to creamed mixture, alternating with banana/pineapple mixture. Beat well after each addition. Fold in coconut and walnuts.

For cupcakes, bake at 350 degrees for 20 to 25 minutes. For a 9 x 13 cake bake 40 to 45 minutes.

**Cream cheese frosting

1 (8oz.) cream cheese, softened

1/2 cup butter, softened

3 3/4 cups powdered sugar

1 tsp. vanilla extract

In medium bowl, beat cream cheese and butter until fluffy. Add powdered sugar and vanilla. Beat until smooth.

**Be sure cupcakes/cake are completely cooled before icing.

Peanut Butter Chocolate Banana Cream Pie

Yes another dessert!! This one comes from Kraft Foods. I am going to add it as it as written, but I am going to give you some tips on how I do it. This recipe is really easy and yummy. This has become one that my dad really likes.

35 NILLA Wafers, finely crushed (about 1 cup)

1/4 cup Butter, melted

2 squares BAKER'S Semi-Sweet Chocolate, divided

1/2 cup Peanut butter

2 Bananas, cut lengthwise in half, then crosswise into quarters

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

2 cups cold milk

2 cups thawed COOL WHIP Whipped Topping, divided

2 Tbsp. PLANTERS Salted Peanuts, coarsely chopped

make it

HEAT oven to 350ºF.

MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 chocolate square. Refrigerate.

MICROWAVE remaining 1-1/2 chocolate squares and peanut butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.

BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over bananas; top with remaining COOL WHIP.

REFRIGERATE 3 hours. Top with chocolate curls and nuts just before serving.

**Now for my tips!!

I think this pie is too thick this way so I adjusted it to my liking. So the tips I am giving will help you make and split it. Instead of making the crust myself I purchase two graham cracker crusts.

Even if you don't want to split it into two pies, you could still buy the ready made crust. They do have a extra serving sized crust in the stores that would help thin it down a bit.

I also get a couple extra bananas. Move your whipped topping to the fridge that night before you plan to make this. When you are ready to start make your pudding first so that it can be chilling and setting up while you work on the other prep. Next, do the chocolate, peanut butter melting. While it is in the microwave work on the banana slicing and arrangement. Split the chocolate, peanut butter mix between the two crusts. If you want more of this flavor double the amount and then split between the crusts.

Next after you mix the whipped topping with the pudding split it between the two crusts. Split the remaining topping between both pies. As for the chocolate curls and crushed nuts, I run them through my grater. If you don't have a grater use a vegetable peeler on the chocolate. You can put the nuts in a zip top bag and give a few hits with a rolling pin.

**I don't use salted nuts. I buy a jar of dry roasted peanuts. Then I can use the remaining nuts to make Rocky Road Squares.

**As you can see by my final picture, the pie crust is full. With splitting the mixture I get two full pies.

Taco Casserole, Burrito Bake

I am combining two recipes in this post. They are very similar to make. Think of it as, if you like hard shell tacos, do the casserole. If you like soft shells, try the bake. As for the amounts of ingredients, use as much or as little as you want/need.

First off I am going to tell you how I make my basic taco meat. I use it this way for both recipes. Brown your ground beef with onions. Drain grease. Add about half a can of refried beans. In my opinion they mix in better if you put them in first. Then add one can of diced green chilies and a 16 ounce jar of salsa. This is where you can decide your heat level, by the strength of your salsa. Stir until everything is well blended. (Sometimes I will add a small amount of diced black olives.) The following picture is of the meat with refried beans, green chilies, and salsas mixed in. I cook my meat and onions in my Pampered Chef Micro-Cooker. Then drain grease before adding other ingredients.

For the Taco Casserole you will need your taco meat, tortilla chips, (sometimes I use Fritos), and your cheese, (whatever type you like on your tacos, I use a mild cheddar/mozzarella blend that I grate and season myself.) Crush your chips into a 9 x 13 pan. Gently layer about one third of your meat over the chips.

Layer on about one third of your cheese.
Then chips, meat, cheese, chips, meat, and ending with cheese. You may need two bags of cheese, depending on how cheesy you want it. Since your meat is cooked you could serve like this. However, I cook for about 12 to 15 minutes at 400 degrees, until cheese is melted.

For the Burrito bake you will need your taco meat, tortilla shells (burrito sized), and your cheese. This can be done on a baking sheet or pizza pan. Lay a shell on your pan, spread about one third of your meat on the shell. Layer on about one third of your cheese. Layer shell, meat, cheese, shell, rest of meat, rest of cheese. Bake for about 12 to 15 minutes at 400 degrees until cheese is melted. Cut into wedges and serve.

**Generally I will do three layers, but it is your dinner, do as many layers as you wish.

**I serve both with shredded lettuce, sour cream, sliced grape tomatoes, (or any style tomato you like). Basically anything you would put on a taco salad.

**The original Burrito Bake recipe call for smearing the beans on each shell as you stack. If you do it this way omit the beans from your meat recipe.

**I use my Pampered Chef Deep Dish Baker to make mine. If you have a small family could do it in a 8x8 or 9x9 pan.

**I cook my meat in my Pampered Chef Micro-Cooker.

A couple reviews

This post is going to be a little different. I want to give my opinion on a couple kitchen items that I use.

Presto Professional Salad Shooter, love it!! I have grated my cheese for a couple years now. I was using a hand grater before it broke. It was a long process. The block of cheese had to be cut way down to fit into the holding area. Then all the cranking. I asked for a electric grater for Christmas last year. My parents got me an Oster electric grater, don't waste your money. Once again had to cut into tiny pieces. Then it wouldn't work once the cheese touched the grating barrel. So after buying already shredded cheese a couple times, and could tell the difference, Corey got me the Presto.

I love it!! I don't have to cut the cheese block down, put the whole thing right in the top. I have made hash brown a few times. I pick out the smallest potatoes, wash em up, and right in the top. Aim the opening at the pan and right in they go. I also use it for shredding or slicing carrots, radishes, and cucumbers for my salads. So if you do a lot of slicing and shredding it is great.

**http://www.gopresto.com/products/products.php?stock=02970

The next thing I want to talk about is the Pampered Chef Micro-Cooker. Once again something I love, and use several times a week. I use this item to cook my vegetables. I buy frozen veges, empty the whole bag into the cooker. I add a few tablespoons of butter, and usually some Mrs. Dash (in the yellow bottle) or Italian seasoning. Cook for about four to five minutes, (sometimes they need a couple minutes more) they turn out great. I don't add any water. However, I have cooked frozen corn on the cob in the cooker several times, I do use water in this case. I barely cover the corn with water and cook about ten minutes. Stick it with a fork, if still too hard cook a few more minutes.

This is great for baked potatoes also. Poke some holes in your potatoes. I smear mine with butter. I also shake on some Italian seasoning and a little garlic salt. Cook for about eight to ten minutes. Poke with fork, if not soft enough, cook a couple more minutes. They don't shrivel up like most potatoes cooked in the microwave.

You can also use this item to cook meat in the microwave. I break up my ground beef, add any seasonings, and onions, cover and cook. I cook my beef for chili, stews, and tacos in the Micro_Cooker. For my taco meats, I break up my ground beef. I add onions and cook about four minutes. Drain out the grease. Remove lid and stir with fork, breaking up any large pieces. Place lid back on and cook a few more minutes, or until done. Drain any grease. I add a small can of green chilies, about half a can of refried beans, and a 16 ounce jar of salsa. Stirring after each addition. I add the beans first, they seem to mix in better that way. This is the taco meat recipe I use for regular tacos, taco casseroles, and burrito bakes.

As a matter of fact, I have two Micro-Cookers. My first one is pretty scratched up and starting to bubble on the bottom. But I have had that one for about ten years. They also have a small sized one.

**http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=251&words=micro%20cooker

Stuffed Spinach and Sausage Roll

This is another of Corey's favorites. This is a Pampered Chef recipe. I am posting it as written. However, I cut the recipe in half when I make it.

Stuffed Spinach and Sausage Roll

1/2	pound mild Italian sausage, cooked, drained and crumbled
1	cup (4 ounces) chopped fresh whole mushrooms
1	package (10 ounces) frozen chopped spinach, thawed and well drained
1	cup (4 ounces) shredded mozzarella cheese
2	garlic cloves, pressed
1	egg, separated
2	packages (10 ounces each) refrigerated pizza crust
1	can (8 ounces) pizza sauce, warmed Preheat oven to 400°F. In Classic Batter Bowl, combine sausage, mushrooms, spinach, cheese and garlic; mix well. In Small Batter Bowl, separate egg using Egg Separator; add yolk to spinach mixture, reserving egg white. Roll one pizza crust into a 12 x 9-inch rectangle. Spread half of spinach mixture over dough to within 1/2- inch of edges of dough. Starting at longest side of rectangle, roll up dough, jelly-roll fashion; press seams together to seal. Repeat with remaining pizza crust and filling. Place rolls, seam sides down, on Large Round Stone. Join ends of rolls to form 1 large ring; pinch together to seal. Lightly beat egg white using Egg Separator; brush over dough. Bake 25-30 minutes or until golden brown. Let stand 10 minutes before cutting. Spoon sauce over each serving. Yield: 10 servings **http://www.pamperedchef.com/recipe_search/recipe.jsp?id=12323

French Dressing

This is a Rachael Ray recipe. I really like it.

3 Tbsp. white wine vinegar

3 Tbsp. sugar

1/4 cup ketchup

1/4 cup extra virgin olive oil

1 tsp. garlic powder

2 tsp. Worcestershire sauce

salt and white pepper to taste

Put all in blender until well mixed.

**http://www.foodnetwork.com/recipes/rachael-ray/iceberg-lettuce-chopped-salad-with-french-dressing-recipe/index.html

Easy Peanut Butter Fudge

This is a recipe that I came across a few years ago. Super, super easy!!

Easy Peanut Butter Fudge

1 tub vanilla frosting

1 (18oz.) creamy peanut butter

Remove lids and foil from both. Be sure ALL foil is removed. Microwave each for 30 - 40 seconds. Pour both into 8 x 8 pan. Stir together until blended. Cover and refrigerate about an hour. Cut and serve.

Broccoli and Cheese Casserole

This recipe comes from one of my sisters. This has become her bring to family events dish. Corey loves this stuff.

Broccoli and Cheese Casserole

1 (10oz.) frozen chopped broccoli

1 Lb. Velveeta

1 can Cream of Mushroom Soup

1 box Original Stove Top Stuffing

Preheat oven to 350 degrees. Pour broccoli into 9 x 13 pan. Pour soup over broccoli and gently stir. Cover with slices of Velveeta. Make stuffing as directed on box. Put stuffing over cheese. Bake one hour.

**This is a great side with grilled chicken breasts.

Peanut Butter Cookies

This is a very simple recipe.

Peanut Butter Cookies

1 cup sugar

1 egg

1 cup peanut butter

Mix all ingredients together until well blended. Drop by spoon onto pan. Use fork to gently press down before baking. Bake at 350 for 9-11 minutes.

Gooey Butter Cake

Time for another dessert recipe. This is a recipe that a lady who works with my husband gave me.

Gooey Butter Cake

Grease a 9 x 13 pan.

Mix thoroughly 1 yellow cake mix, 1/2 cup melted butter, and 1 egg. Pat down into pan.

Mix 8 oz. cream cheese, 3 drops almond extract, 2 2/3 cups powdered sugar, 1 tsp. vanilla, and 2 eggs. Beat until fluffy. Pour over cake.

Bake at 350 for 35-40 minutes. Sprinkle top with powdered sugar and pecans, about 10 minutes before done baking.

Reuben Casserole

Tonight I tried a new recipe. Someone on another forum that I read posted it. Everyone who tried it for their families loved it, so I gave it a try.

Reuben Casserole

6 slices of rye bread, cubed

1 (16oz) can sauerkraut, drained and rinsed

1 Lb. deli sliced corned beef, cut into strips

3/4 cup Russian or 1000 Island dressing

2 cups shredded Swiss cheese

Using a 9 x 13 pan layer as follows. Bread cubes, kraut, beef, and dressing. Cover loosely with foil and bake in 400 degree oven for 20 minutes. Remove foil, add cheese, bake uncovered for an additional ten minutes.