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!