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!