Taco Salad

2 lbs. ground beef
2 pkgs. taco seasoning mix
16 oz. cheddar cheese, shredded
1 red onion, chopped
1 yellow onion, chopped
2 heads of lettuce (preferably iceberg), chopped
4 tomatoes, chopped
2 avocados, chopped
2 green peppers, chopped
1 can black olives, chopped
1 large bag of Doritos nacho chips, crumbled
1 ( 8oz.) bottle Catalina salad dressing

Brown ground beef with chopped yellow onion. Add 1 pkg. of taco seasoning and water according to package directions. Set aside to cool completely. In a large bowl mix together chopped lettuce, tomato, cheese, avocado, red onion, peppers, olives, and 2nd pkg. of taco seasoning. Add cooled beef mixture. Just before serving toss with the dressing and the last step is to mix in 3/4 of the package of crushed Doritos, leaving the rest on the side for people who want extra. (they get soggy if you do them too early.) Enjoy!

Swirled Pumpkin and Caramel Cheesecake

Crust ingredients:
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 oz.)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

Filling ingredients:
4 (8 oz.) pkgs. cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 Tbls. whipping cream
1 tsp. ground cinnamon
1 tsp. ground allspice
4 large eggs
4 Tbls. purchased caramel sauce
1 cup sour cream

Crust: Preheat oven to 350 degrees. Finely grind crushed cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 Tbls. whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight. Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 Tbls. whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.) Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve. Enjoy!

Yummy Potato Casserole

1 1/2 lbs. (4 to 5 medium) potatoes, peeled & diced
1/2 tsp. salt
3 Tbls. butter
2 Tbls. flour
salt and pepper
2 cups milk
2 hard-boiled eggs, peeled & sliced
2 Tbls. chopped onion
3 Tbls. dried bread crumbs

Place potatoes in large saucepan. Cover with cold water. Add 1/2 tsp. salt and bring to a boil. Reduce heat to low and cook 20 to 25 minutes or until potatoes are tender. drain; reserve. Melt 2 Tbls. butter in medium saucepan. Add flour, salt, and pepper; cook until bubbly. Add milk; stir well. Cook, stirring constantly, until thickened. Combine potatoes, hard-boiled eggs, onion, salt, and pepper in lightly greased 1 1/2 quart casserole. Add white sauce; blend lightly with spatula. Melt remaining 1 Tbls. butter. Add bread crumbs; mix well. Sprinkle buttered crumbs over casserole. Bake at 350 degrees for 30 minutes. Serve hot. Enjoy!

Chicken Wraps

4 boneless, skinless chicken breasts
1 tsp. Mexican seasoning
6 (12-inch) flour tortillas
2 cups (8 oz.) shredded Monterrey Jack cheese
1 purple onion, chopped
3 tomatoes, chopped
3/4 cup ranch-style dressing

Cut each chicken breast into 6 strips, and toss with Mexican seasoning (you make need to add 1 to 2 tsp. of water for easy mixing, but not too much). Saute chicken in a nonstick skillet coated with cooking spray over medium-high heat 6 minutes or until done. Remove from skillet. Wipe skillet clean. Place tortillas, 1 at a time, in skillet, and sprinkle with 1/3 cup cheese; cook over medium-high heat 2 minutes or until cheese melts. Remove from skillet, and layer each with one-sixth of chicken, onion, tomato, and dressing. Roll up, jellyroll fashion, and repeat procedure with remaining ingredients. Serve with salsa. Enjoy!

Guacamole

7 Ripe medium avocados, seeded and peeled
1/2 large onion, chopped
1 Garlic clove, crushed
1 Tomato, diced
1/2 lb Monterrey Jack cheese, grated
2 Green chilies, diced
1/2 cup Fresh cilantro, finely chopped
1/4 cup Fresh lime juice

In a large mixing bowl, coarsely mash avocados, leaving some chunks. Add remaining ingredients and mix to blend. Note: To store Guacamole, place a piece of plastic wrap directly on the surface of the Guacamole and refrigerate. Enjoy!

Chinese Salad

1 head cabbage
1/2 green onions; bunch, chopped
2 pkgs. Ramen Noodles; uncooked and broken into pieces (discard seasonings)
2 Tbls. sunflower seeds
1 cup sliced almonds
1/4 cup butter
1/2 cup sugar
3/4 cup oil
1/4 cup red wine vinegar
1 Tbls. soy sauce

Chop cabbage into medium-sized pieces, add chopped green onions. Brown noodles, sunflower seeds, almonds in butter (set aside to cool). Boil sugar, oil, vinegar, and soy sauce, cool completely. Toss everything together just before serving. * Doesn't keep well overnight because of the consistency. Enjoy!

Lemonade Cookies

1 cup butter
1 cup sugar
2 large eggs
3 cups sifted all-purpose flour
1 tsp. baking soda
1 ( 6-ounce) can lemonade concentrate, thawed

In large bowl, cream butter and sugar together until fluffy; add eggs and beat well.
Mix flour and baking soda together; add to creamed mixture alternating with 1/2 cup lemonade. Drop by spoonfuls 2-inches apart on greased cookie sheet.
Bake for 8 minutes at 400 degrees. Remove cookies from oven. Brush lightly with remaining lemonade; sprinkle with additional sugar. Enjoy!

Roasted Pumpkin Seeds

4 cups water
2 cups fresh pumpkin seeds, rinsed
1 1/2 Tbls. sale (or seasoned salt)
Oil

Combine water, pumpkin seeds and salt in a mixing bowl; cover and let seeds soak for at least 8 hours. After seeds have soaked, preheat oven to 350 degrees. Drain seeds and pat dry with paper towels or a clean kitchen towel. Toss with oil and spread onto a shallow baking sheet. Toast for 20 minutes or until fragrant and darkening. Season by tossing with additional salt and/or spices, if desired. Enjoy!

Chocolatey Peanut Brittle

1/4 cup Cocoa
1 tsp. baking soda
1 Tbls. butter
1 cup sugar
1/2 cup light corn syrup
1/4 cup whipping cream
1 1/4 cup salted peanuts

Lightly butter a cookie sheet; set aside. In small bowl, stir together cocoa and baking soda; add butter. Set aside. In heavy 2-quart saucepan, stir together sugar, corn syrup and whipping cream. Cook over medium heat, stirring constantly until sugar is dissolved. Stir in peanuts. Continue cooking, stirring frequently, until mixture reaches 300 degrees on candy thermometer or until syrup, when dropped into very cold water, separates into threads which are hard and brittle. (Bulb of candy thermometer should not rest on bottom of saucepan.)
Remove from heat; stir in cocoa mixture. Immediately pour onto prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into 1/4-inch thickness. Place cookie sheet on wire rack; cool completely. Snap into pieces; store in tightly covered container. Enjoy!

Crockpot BBQ Beef for Sandwiches

3 lbs. Chuck roast
1 cup Water
2 Beef bouillon cubes
1 Tbls. minced onion
15 oz. can tomato sauce
1/4 cup Brown sugar
1/4 cup Ketchup
1/4 cup Mustard
dash Worcestershire sauce

Roast meat, along with 1 cup water and bouillon cubes until very tender or cook on low in the crock pot 8 to 10 hours, until tender. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking. Add rest of the ingredients to shredded meat. Put in a crock pot and cook on low heat 3 to 4 hours (or on high 1 1/2 to 2 hrs). Serve over dinner rolls or your favorite choice of bread. Enjoy!

Chili Dog Casserole

2 (15 oz.) cans of chili with beans
1 (16 oz.) pkg. hot dogs
10 (8-inch) flour tortillas
1 (8 oz.) pkg. Cheddar cheese, shredded

Preheat oven to 425 degrees. Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up hot dogs inside tortillas and place in baking dish, seam side down, on top of chili and bean 'bed'. Top with remaining can of chili and beans, and sprinkle with cheese. Cover baking dish with aluminum foil, and bake at 425 degrees for 30 minutes. Enjoy!

Peanut Butter Fudge

1/2 cup peanut butter
1 1/2 cup marshmallow creme
1 1/2 sticks butter
2/3 cup evaporated milk
1 tsp. vanilla
3 cups sugar

Combine butter, sugar and milk. Heat on high. Boil for 3 minutes, stirring constantly. Remove, add remaining ingredients. Mix together and pour onto cookie sheet with sides. Cool and then cut into squares. Enjoy!

Beef Goulash

3 Tbls. vegetable oil
1 lb. round steak, cubed
3 medium onions, chopped
1 tsp. paprika
3/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 tsp. sugar
2 cups hot water
1 Tbls. flour
1/4 cup cold water
1/2 cup whipping cream
1 (8 oz.) package your choice of noodles

Heat oil in a skillet. Add steak and brown well, approximately 10 minutes. Stir in onions and cook until soft. Sprinkle with paprika, salt, garlic powder, pepper and sugar, blend thoroughly. Pour in hot water; cover, and simmer gently for about 1 1/2 hours. Blend flour with cold water until smooth. Stir into the meat mixture, and cook until the sauce is thick. Remove from the heat and stir in cream. Meanwhile, prepare noodles according to package directions; drain.
Serve Beef Goulash over prepared noodles. Enjoy!

Margarita Cheesecake

1/2 cup butter, melted
1 1/4 cups finely crushed pretzels
1 Tbls. sugar
2 (8 oz.) packages cream cheese, softened
3/4 cup sugar, divided
2 Tbls. cornstarch
1/4 tsp. lemon extract
4 large eggs
1/3 cup tequila
1 1/2 tsp. finely grated lime peel, divided
1/2 tsp. vanilla extract
2 cups sour cream
1 Tbls. lime juice

Preheat oven to 325 degrees. In small mixing bowl, combine butter, pretzels and 1 Tbls. sugar. Press onto the bottom and up the sides of a 9-inch spring form pan. Bake until golden, about 6 to 8 minutes. Meanwhile, in a large mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar, cornstarch and lemon extract. Add eggs to sugar mixture, one at a time, beating well after each addition. Stir in tequila, 1 teaspoon lime peel and vanilla. Pour into crust and bake for 25 to 30 minutes or until center is almost set. Cool for 30 minutes. Increase oven heat to 425 degrees.
Meanwhile, in a medium mixing bowl, combine sour cream, remaining 1/4 cup sugar, lime juice and remaining 1/2 tsp. lime peel. Carefully spread over cooled pie. Bake for 10 minutes. Allow to cool before refrigerating for 2 hours. Serve chilled. Enjoy!

Beef and Noodle Casserole

1 lb. ground beef
1 (14.5 oz.) tomato sauce
2 cloves garlic, chopped
1 tsp. sugar
1 tsp. salt
1 (12 oz.) pkg. thin egg noodles
1 cup (8 oz.) sour cream
6 green onions, finely chopped
2 oz. cream cheese, softened
2 cups (8oz.) shredded mozzarella cheese
2 Tbls. chopped fresh parsley

In a large skillet, brown ground beef; drain. Add tomato sauce, garlic, sugar and salt and bring to a boil. Reduce heat and simmer for 30 minutes. Meanwhile cook noodles according to package directions; rinse with cold water and drain. Mix together sour cream, green onions and cream cheese until thoroughly combined while noodles cook; set aside. Preheat oven to 350 degrees. Coat a 13 x 9 x 2-inch baking pan with vegetable cooking spray. In prepared baking dish, spread half the noodles, cover with half the cream cheese mixture and top with half the mozzarella. Cover with all the meat sauce. Put in remaining noodles, cream cheese mixture and mozzarella.
Bake uncovered for 30 minutes, or until hot and bubbly. Garnish with parsley and serve. Enjoy!

Chicken Fried Steak

1 cup flour
1 egg
2 Tbls. milk
4 lbs. cube steak
vegetable oil
1 3/4 tsp. salt
3/4 tsp. pepper

Combine flour, 1 3/4 tsp. salt, 3/4 tsp. pepper. Beat egg and milk together. Dredge each steak in flour mixture, then coat in egg mixture and dredge in flour mixture again. Let steaks stand about 30 minutes. In a heavy frying pan, heat about 1 inch oil over medium-high heat. Dredge steaks once more in flour mixture. Fry steak in hot oil, turning once until golden brown, about 4 minutes. Enjoy!

Butterfinger Popcorn Balls

6 cups popped popcorn
3 (2.1 oz.) Butterfinger candy bars, chopped
1/4 cup butter
3 1/2 cups miniature marshmallows

Combine popcorn and chopped Butterfinger in a large bowl. Melt butter in saucepan over low heat. Stir in marshmallows. Heat, stirring constantly, until marshmallows are melted and mixture is smooth. Pour over popcorn mixture; quickly toss to coat well. Spray hands with nonstick cooking spray. Form popcorn mixture into 3-inch balls. Place on waxed paper to cool. Store in airtight container. Makes about 6 popcorn balls. Enjoy!