Friday, May 28, 2010
I realized I never have uploaded this and seriously is the best thing ever! I love that I can make extra too and freeze it. Plus with a little taco sauce it goes great. Plus it reheats if you have leftovers the next day into delicious goodness.
1 lb ground beef, browned
1/2 cup chopped onion (I tend to omit)
1 packet taco seasoning
1 14.5 oz can diced tomatoes, not drained
1 14.5 oz can black beans, drained
1 16 oz can refried beans
6 flour tortillas
3 cups Mexican blend cheese (may add more if needed)
Brown beef and onions together. Drain mixture. Add tomatoes and black beans then sprinkle on taco seasoning. You may add a bit of water it if seems dry, but the tomatoes should have enough in them. Allow to simmer as you start the layers. In a 9x13 pan lay 2 shells (this is where I make 2 9x9s and only use 1 on the bottom) on the bottom of the pan. Then add some refried beans to the bottom. Then add some of the beef mixture. Sprinkle with cheese. Repeat those steps with shells, beans, meat, cheese. Then the final layer will be the tortillas and then cheese on top. Allow to bake for 25-30 minutes at 350F. If freezing cover with aluminum foil. Allow to thaw during the day and then cook for 40-45 minutes or until middle is not cold. Enjoy!
Wednesday, May 12, 2010
Spinach Strawberry Salad
This is a very light refreshing salad to have in the summer. I actually got this recipe from my mom who got it from a co-worker from her school. It is very good. I'm thinking that this will make all of us all feel better after eating all the goodies posted earlier!
1/2 cup white sugar
2 Tablespoons seasame seeds
1 Tablespoon poppy seeds
1 1/2 teaspoon minced onion
1/4 teaspoon worchestershire sauce
1/4 teaspoon paprika
1/2 cup vegetable oil
1/4 cup cider vinegar
1 large bag baby spinach, remove stems
1 pound strawberries sliced
Mix first 8 ingredients together in a bowl with a whisk. Then place aside and remove stems of spinach and slice strawberries. Place spinach and strawberries in serving bowl and toss to mix together. Serve salad and dressing separately to allow for less wilting of the spinach. Enjoy!
Monday, May 10, 2010
I stumbled across this recipe one day when I was trying to think of a way for everyone to enjoy their own favorite topping with cheesecake and not have a messy pie to cut. And TADA! We have mini! The best part is that you can buy the toppings and double this recipe and you have a winner at a potluck. I don't usually, but feel free!
12 vanilla wafers
2 8oz cream cheese, softened
1/2 cup white sugar
1 tsp vanilla
Line muffin pan with foil liners. Preheat oven to 325F. Place one wafer in each liner. Mix cream cheese, sugar, and vanilla on medium speed until well blended. Add eggs and mix well. Pour (or spoon) over wafers filling about 3/4s full. Bake for 25 minutes or until the middle looks set. Remove from pans and chill until eating. Some ideas for toppings: Chocolate syrup, cherries, strawberries, blueberries, nuts, caramel...whatever you please. Enjoy!
Tuesday, May 4, 2010
This delightful dish is super easy when you buy pre-made crust, which is what I usually do because it is easy. Husband loves this when I make it. It is definitely not for the lactose intolerant or those who don't like cheese. You can make this as a round pizza, but I tend to make it as a rectangle only because it is how the crust works out. And feel free to add or subtract ingredients for the toppings. This is just how we make it.
2 tubes refrigerated pizza crust
10 string cheese pieces
half jar of pizza sauce
4 cups of shredded mozzarella cheese
Pre heat oven to temperature listed on pizza crust. Roll out onto 9x13 jelly roll pan. Make sure at least an inch is hanging over all the edges. Use the string cheese to line the edge of the pan. You may need to cut one in half, or add a half here or there depending on how your cheese looks. Then fold pizza crust over the cheese. Spread your sauce over the bottom, top with cheese and then pepperoni. Then cook for 18 minutes or until cheese is browned on top. Enjoy!