taco salad

ingredients: pretty much what ever you want but here are suggestions

- tortilla chips

- taco meat (ground beef, fajita meat, chicken, etc.)

- beans (refried or black, pinto, etc)

- shredded lettuce (or lettuce in bite size pieces)

- diced tomatoes

- salsa

- gaucamole

- sour cream

- shredded cheese

- olives

- green onions

- ranch dressing 

directions:

- starting with the chips, layer your favorite taco/burrito ingredients, topping with dressing

- eat like nachos, scooping the salad onto chips or with a fork.

milk rice

* aka rice pudding, arroz con leche, milche ries, etc.

ingredients:

- 4 cups milk

- 1/4 cup sugar

- 1/2 teaspoon vanilla extract

- 1 tablespoon butter

- 1/2 lb uncooked rice

- cinnamon to taste

directions:

- boil milk, sugar, vanilla and butter.

- add the rice and boil again

- lower temperature and simmer for 25-30 minutes

- don't forget to stir and watch it carefully. the milk will burn!

- you can either boil cinnamon sticks while the rice cooks, or sprinkle ground cinnamon afterwards. or both!

berry smoothie

*recipe from the package!

ingredients:
- 1/2 cup vanilla ice cream
- 1/2 cup strawberry yoghurt
- 1 package (12 oz) frozen unsweetened whole mixed berries
- 1 banana, sliced

directions:
- put all ingredients in a blender.
- blend until smooth

strawberry sauce

*better homes and gardens cook book

ingredients:

- 3 cups fresh or frozen strawberries

- 1/3 cup sugar

- 1 teaspoon cornstarch

directions:

- thaw the berries, if frozen. do not drain. place half the berries in a blender or food processor. cover and blend or process till berries are smooth. repeat with remaining berries.

- in a medium saucepan stir together sugar and cornstarch. add berries. cook and stir over medium heat till thickened and bubbly. cook and stir for 2 minutes more. remove from heat.

- cool to room temperature before serving. makes about 1 cup sauce.

*you can use raspberries too, just press the blended/processed berries through a sieve before adding to the saucepan.

jell-o poke cake

* from a jell-o recipe book

ingredients:

- 2 baked (9-inch) round white cake layers, cooled

- 2 cups boiling water

- 1 package (4-serving size) jell-o gelatin, any red flavor

- 1 package (4-serving size) jell-o lime flavored gelatin

- 1 tub (8 oz) cool whip whipped topping, thawed

directions:

- place cake layers, top sides up , in 2 clean 9-inch round cake pans. pierce layers with a large fork at 1/2 inch intervals

- stir 1 cup of the boiling water into each flavor of the dry gelatin mix in separate bowls at least 2 minutes until completely dissolved. 

- carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer. 

- refrigerate 3 hours.

- dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. 

- spread with about 1 cup of the whipped topping.

- unmold the second cake layer; carefully place on first cake layer.

- frost top and sides of cake with remaining whipped topping.

- refrigerate at least 1 hour or until ready to serve.

- decorate with fresh raspberries, if desired. or sprinkle top of cake with holiday-colored sprinkles just before serving.

- store leftover cake in the refrigerator.

eastiest chicken and biscuits

* from "crock-pot slow cooker recipes"

ingredients:

- 2 cups cooked chicken, cubed

- 1 can (10 3/4 oz) condensed cream of mushroom soup

- 1 can (10 3/4 oz) condensed cream of chicken soup

- 2 soup cans water

- 2 teaspoons chicken bouillon granules

- 1/2 teaspoon pepper

- 1 can (8-pack) refrigerated buttermilk biscuits

directions:

- combine chicken cubes, soups, water, bouillon, and pepper in the crock-pot/slow cooker. 

- cut biscuits into quarters; stir into the mixture.

- cover; cook on LOW for 4 to 6 hours, stirring occasionally, or until done.

double-drizzle raspberry rolls

*from "bisquick breakfast and brunch" (one of those lil books at the checkout)

ingredients:

- 3 cups original bisquick mix

- 2/3 cups milk or water

- 2 tablespoons sour cream

- 2 tablespoons granulated sugar

- 1 teaspoon grated orange peel

- 1 cup seedless red raspberry jam

- 1 cup powdered sugar

- 3 tablespoons whipping cream

directions:

- heat oven to 425. line cookie sheet with cooking parchment paper. 

- in large bowl, stir bisquick mix, milk, sour cream, granulated sugar and orange peel until a soft dough forms.

- on surface sprinkled with additional bisquick mix, knead dough 5 times. roll dough into 16x12-inch rectangle, about 1/4 inch thick. spread 2/3 cup of the jam over dough within 1 inch of edges. 

- starting with 12 inch side, roll up tightly. pinch edges to seal. with sharp knife, cut into 8 slices. place slices, cut sides down, on cookie sheet.

- bake 15-16 minutes or until golden brown.

- in small bowl, mix powdered sugar and whipping cream until smooth. 

- in small microwaveable bowl, microwave the remaining 1/3 cup jam uncovered on high 10-20 seconds or until melted. 

- spoon melted jam on top of jam spirals. drizzle glaze over jam.

primavera salad

ingredients:
- 10 oz package rainbow/garden rotini
- 1 cup pourable italian style salad dressing
- 1 cup shredded carrots
- 1 cup zucchini slices (cut in halves or quarters)
- 1 cup frozen peas, thawed
- 1/4 cup chopped fresh parsley
- 5 oz black olives, sliced
- 1/3 cup grated parmesan cheese

directions:
- cook noodles according to the package directions. drain and rinse with cold water. let completely cool.
- in the meantime, prepare all other ingredients. mix salad dressing, carrots, zucchini, peas, parsley, olives and parmesan cheese.
- add cooled pasta.
- cover and refrigerate if possible for several hours to let flavors blend.

homemade hamburgers

*better homes and gardens cook book

ingredients:

- 1 beaten egg

- 2 tablespoons milk or water

- 3/4 cup soft bread crumbs or 1/4 cup fine dry bread crumbs

- 2 tablespoons chopped onion or 1/4 teaspoon onion powder

- 1 tablespoon prepared mustard or 1/2 teaspoon dry mustard

- 1 clove garlic, minced or 1/8 teaspoon garlic powder (optional)

- 1/4 teaspoon salt

- 1/4 teaspoon pepper

- 1 pound ground beef, pork, veal or lamb

directions:

- in a large mixing bowl combine egg and milk (or water).

- stir in bread crumbs, onion, mustard, garlic, salt, and pepper.

- add ground meat. mix well.

- shape into four 3/4 inch thick or six 1/2 inch thick patties.

- grill, pan fry, broil, bake how ever you like. ( i broil about 10 minutes)

ginger lemonade

*recipe from my brother

ingredients:

- 1 cup sugar

- 1 cup water

- zest of 1 lemon

- 1-2 teaspoons ginger, grated

- 2/3 cups fresh lemon juice (about 4 lemons)

- ice

- 1 liter sparkling/mineral water

directions:

- heat sugar and water in a saucepan until sugar is dissolved.

- add lemon zest and ginger, let steep (?) for at least 10 minutes. strain.

- mix syrup with lemon juice, ice, and mineral water.

beef and rice taco casserole

*from campbell's best-loved recipes book

ingredients:
- 1 pound ground beef
- 1 can (10 3/4 ounces) campbell's condensed tomato soup
- 1 cup pace chunky salsa or picante sauce
- 1/2 cup milk
- 1/2 cup uncooked instant white rice
- 1/2 cup crushed tortilla chips
- 1/2 shredded cheddar cheese

directions:
- cook the beef in a 10 inch skillet over medium-high heat until the beef is well browned, stirring frequently to break up meat. pour off any fat.
- stir the soup, salsa, milk and rice into the skillet. spoon the soup mixture into a 1 1/2 quart casserole dish. cover the dish with foil.
- bake at 400 degrees for 25 minutes or until hot. stir.
- sprinkle chips around the edge of the casserole. sprinkle with cheese.

tahoe brunch

ingredients:

- 12 slices of bread, crusts removed (best if loaf is frozen for an easier time buttering)

- 2-3 tablespoons softened butter

- 1/2 cup butter

- 1/2 pound fresh, sliced mushrooms

- 2 cups thinly sliced yellow onion

- 1 1/2 pounds mild italian sausage

- 3/4 pound grated cheddar cheese

- 5 eggs

- 2 cups milk

- 4 teaspoons dijon mustard

- 1/2 teaspoon nutmeg

- 2 tablespoons chopped fresh parsley

- salt and pepper to taste

directions:

- butter bread with 2-3 tablespoons butter, set aside.

- in skillet, melt 1/2 cup butter, saute onions and mushrooms, season with salt and pepper. set aside.

- cook sausage into small pieces.

- in greased 11x7 baking dish (will work with 9x13), layer half the bread, mushrooms, onions, sausage and cheese. repeat layers.

in separate bowl, mix together eggs, milk, mustard, nutmeg, and parsley. pour over casserole.

- cover and refrigerate overnight.

- bake at 350 degrees for 1 hour or until bubbly. serve immediately.

chicken stir-fry

ingredients:

- 3 chicken breasts, cubed

- 1/2 tablespoon corn starch

- 16 oz frozen broccoli florets

- 1 cup shredded carrots

- sesame oil

- 2 cloves garlic, minced

- 1 tablespoon fresh ginger, minced

- 1 tablespoon corn starch

- 3 tablespoons honey

- 3 tablespoons soy sauce

- 1/2-1 cup chicken stock (depending on how saucy you want it)

- red pepper flakes (optional)

directions:

- coat the cubed chicken in the 1/2 tablespoon corn starch

- stir fry the coated chicken in about 1 tablespoon sesame oil until it starts to brown. remove from heat (put in another dish)

- in the same pan, stir fry the broccoli and carrots until tender.

- in a bowl, mix together the garlic, ginger, honey, soy sauce, chicken stock, red pepper flakes, and the rest of the corn starch.

- add the sauce and cooked chicken to the vegetables. 

- cook until sauce is thickened.

- serve over rice.

scotch-a-roos

ingredients:

- 1 cup sugar

- 1 cup light corn syrup

- 1 cup peanut butter

- 6 cups rice crispies cereal

- 1 cup semi-sweet chocolate chips

- 1 cup butterscotch chips

directions:

- mix sugar and corn syrup in a saucepan, bring to a boil (keep an eye on it!)

- remove from heat and quickly stir in peanut butter.

- after it is thoroughly blended, add rice crispies.

- once the cereal is evenly coated, spread mixture into a greased 9x13 pan/baking dish.

- slowly melt both chocolate and butterscotch chips, spread over cereal once melted.

- cool. cut into squares/pieces to serve.

7 layer dip

ingredients: (for one 9x13 dish)
- two 16oz cans refried beans (I like the taco bell beans, and their recipe says to mix 1 tbsp taco seasoning per can into the beans)
- about 16oz your choice salsa - about 15oz your favorite guacamole (costco has a three pack of guacamole that I love not only because its delicious, but because you can freeze the other two packs until you need them!)
- about 8oz sour cream
- about 2 cups shredded cheese (cheddar is my preference, but you could probably use the mexican blend too)
- one 2.25oz can sliced olives (you could slice them yourself, but hey, if they are already sliced....)
- two green onions, sliced (depends on how oniony you want it or how much of the onion you use, I use only the greenest part)
- chips for eating

directions: 
- spread a layer of refried beans followed by a layer of salsa, gaucamole then sour cream in the serving dish of your choice (a 9x13 casserole or baking dish is perfect). i wont lie, after the salsa, the guacamole and sour cream are a bit tricky to smooth out without mixing, so dont worry too much about making it look too pretty.
- sprinkle shredded cheese on top to cover the sour cream.
- top with the olives and green onions.
- cover and chill in the fridge until serving time
- serve with your favorite tortilla chips. (i like regular corn tortilla chips, but i think the nacho flavored doritos would be fantastic too!)