Topped Baked Potatoes

4 medium potatoes, baked
1/2 lb. hamburger
1 can (17 oz.) corn, drained
1 Tbls. chili powder
1 can (14 oz.) stewed tomatoes
1/2 cup ketchup
1/2 cup chopped green pepper
sour cream
grated cheddar cheese

In large skillet brown hamburger; drain. Stir in corn, tomatoes, ketchup, peppers and chili powder. Cover and simmer for about 10 minutes. Slit potatoes; spoon in 1 cup meat mixture over each potato. Garnish with cheddar cheese and sour cream. Enjoy!

Chocolate Mudslide Frozen Pie

1 prepared 9-inch chocolate crumb crust pie
1 cup (6oz) semi-sweet chocolate chips
1 tsp. instant coffee
1 tsp. hot water
3/4 cup sour cream
1/2 cup sugar
1 tsp. vanilla
1 1/2 cups heavy whipping cream
1 cup powdered sugar
1/4 cup baking cocoa
2 Tbls. semi-sweet chocolate chips

Melt 1 cup of chocolate chips in a small, heavy-duty saucepan over lowest possible heat. When chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat; cool for 10 minutes. Combine coffee and water in medium bowl. Add sour cream, sugar and vanilla; stir until sugar is dissolved. Stir in melted chocolate until smooth. Spread into crust; chill. Beat cream, powered sugar and cocoa in small mixer bowl until stiff peaks form. Spread or pipe over chocolate layer. Sprinkle with chocolate chips. Freeze for at least 6 hours or until firm. Just before serving (if desired), cover with cool whip.

Enjoy!

Seven Layer Fiesta Dip

1 (8 oz.) pkg. cream cheese, softened
1 Tbls. taco seasoning mix
1 cup prepared guacamole
1 cup tomato-based salsa
1 cup shredded lettuce
1 cup grated cheddar cheese
1/2 cup chopped green onion
1 (2 oz.) sliced black olives

Mix cream cheese and seasoning mix together. Spread on bottom of 9-inch pie plate. Layer guacamole, salsa, lettuce, cheese, onions and olives over cream cheese mixture. Serve immediately with tortilla chips. Refrigerate any remaining dip. Enjoy!

Easy Crockpot Chicken and Dumplings

4 boneless skinless chicken breasts, cut into small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
1/2 cup baby carrots, cut into small chunks
1 cup water
2 (10 oz.) packages refrigerated biscuits
1 can chicken broth

Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 7 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on high for an additional 30 minutes or until biscuits are fluffed up and cooked through. Enjoy!

Veggy Pasta Salad

2/3 cup olive oil
1/4 cup fresh lemon juice
1 1/2 cup paprika
1 tsp. salt
1 tsp. sugar
1 cup small broccoli flowerets
1 cup small cauliflower flowerets
8 oz. spiral pasta
2 green onions, sliced diagonally
1 cup shredded carrots
1 cup sliced, ripe black olives
8 oz. cheddar cheese, cubed
10 cherry tomatoes, halved

Blend oil, lemon juice, paprika, salt and sugar in blender. Prepare salad: Cook broccoli and cauliflower in large pot of boiling salted water for 3 minutes or until tender. Remove from boiling water and drain. Add pasta to boiling water; cook according to package directions. Drain and rinse. Combine flowerets and pasta and refrigerate till cold. Add vegetables, cheddar cheese and dressing to pasta mixture. Refrigerate for 3 ours. Garnish with tomatoes. Serve & Enjoy!

Cheesy Salmon Patties

1 large can salmon (make sure it's de-boned & the skin is removed)
1 egg, beaten
1/4 cup buttermilk
1/3 cup self-rising flour
1 cup shredded cheddar cheese

Combine all ingredients, make into patties and fry in a little oil. Enjoy!

Party Taco Salad

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

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