April 18, 2010

Corned Beef Hash

Preparation time: 10 minutes. Serves 4.

  • 2-3 cups corned beef, chopped or minced

  • 2-3 medium potatoes

  • 1/2 cup chopped onion or to taste (use green onion if you prefer)

  • 1 tablespoon butter

  • 2 tablespoons minced parsley

  • 1/4 cup to 1/3 cup heavy cream or broth from cooking corned beef (enough to moisten)

  • 2 tablespoons melted butter

  • Salt and Pepper to taste

  • Dash of paprika 

  • 1 teaspoon Worcestershire sauce 

  • Boil the potatoes with skins on in the corned beef broth until tender or bake in oven until soft

  • Remove from broth or oven and let stand until cool enough to handle

  • Skin potatoes and crumble into the minced or chopped corned beef (in a bowl)

  • Preheat oven to 450 degrees F

  • Melt 1 tablespoon of butter in a skillet over low heat and saute the onions and parsley until the onions are soft

  • Add potato and meat mixture, seasonings, cream or broth (just enough to moisten) and salt and pepper and toss to combine well

  • Pour half the melted butter in a pie plate, pack in the corned beef hash mixture and drizzle the rest of the butter over the top

  • Bake at 450 degrees F for 15 minutes

  • Remove has from oven and cut into four servings and plate (see note * below) Serve the hash with eggs and biscuits or toast.
    *One way to add eggs to the meal is to make 4 indentations in the top of the hash with a spoon before removing the hash from the pie plate. Break an egg into each indentation, salt and pepper the eggs and then return the hash-egg combination to the oven at 350 degrees F for 15-20 minutes or until the eggs are set (done). Remove the pie plate from the oven, slice the meal into 4 wedges and serve garnished with parsley sprigs.

  • Country Fried Steak with Country Gravy

    8 (6-ounce) round steaks
    2 cups water
    1 tablespoon white distilled vinegar
    1 1/4 teaspoons salt, divided use
    3 cups all-purpose flour
    2 tablespoons ground black pepper
    2 cups vegetable oil
    2 tablespoons all-purpose flour
    1 cup milk
    1. Pound steaks until 1/4-inch thick. Cut each steak in half crosswise. Place in a large bowl and cover with water, vinegar and 1 teaspoon of salt. Marinate for 2 hours in the refrigerator.
    2. In a clean plastic bag, combine 3 cups of flour and pepper. Add meat (shake off excess marinade first) one piece at a time, shaking to coat thoroughly. Set aside in a single layer on a sheet pan.
    3. Heat oil in a deep, large skillet to 365°F (185°C) or when a small piece of meat sizzles immediately on contact. Add meat to pan, without crowding, and brown until golden on both sides and thoroughly cooked, about 2 minutes per side. Drain on paper towels and hold warm.
    4. To make the gravy, pour off all but 2 tablespoons oil and add remaining 2 tablespoons flour, stirring, scraping, and cooking for 3 minutes. Remove from heat and gradually whisk in milk. Return to medium heat, add remaining 1/4 teaspoon salt and stir until thickened, about 1 minute. Serve immediately over steaks.

    No-Oven Peanut Butter Squares

    No-Oven Peanut Butter Squares

    1/2 cup (1 stick) butter or margarine
    2 cups  powdered sugar
    1-1/2 cups NABISCO Graham Cracker Crumbs
    1 cup  peanut butter
    1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate

    LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Set aside.
    MELT butter in large microwaveable bowl on HIGH 45 sec. until melted. Add sugar, graham cracker crumbs and peanut butter; mix well. Spread into prepared pan.
    MICROWAVE chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until melted, stirring after each min. Cool slightly; pour over peanut butter mixture in pan. Cool. Cut partially through dessert to mark 48 squares. Refrigerate 1 hour or until set. Lift from pan, using foil handles. Cut all the way through dessert into squares.

    How to Make Thicker Squares
    Reduce chocolate to 1 pkg. (8 squares). Prepare recipe as directed, using 9-inch square baking pan. Cut into 24 squares to serve. Makes 2 doz. or 24 servings, one square each.
    For a crunchy peanut butter treat, prepare as directed using crunchy peanut butter.
    found on: Kraft.com

    Sweet, Sticky and Spicy Chicken

    recipe image

    Prep Time: 10 Minutes
    Cook Time: 12 Minutes
    Ready In: 22 Minutes
    Servings: 4
    "This delicious dish uses skinless boneless chicken breasts cooked in a gingery, spicy, soy sauce. It's great as an appetizer or as a main dish served with rice and a veggie."

    1 tablespoon brown sugar
    2 tablespoons honey
    1/4 cup soy sauce
    2 teaspoons chopped fresh
    ginger root
    2 teaspoons chopped garlic
    2 tablespoons hot sauce
    salt and pepper to taste
    4 skinless, boneless chicken
    breast halves - cut into 1/2
    inch strips
    1 tablespoon vegetable oil

    1. Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
    2. Lightly salt and pepper the chicken strips.
    3. Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

    Amish Poppyseed Bread

    Serves/Makes: 2 loaves    |   Difficulty Level: 3    |   Ready In: 1-2 hrs

    3 cups flour
    1 1/2 teaspoon salt
    1 1/2 teaspoon baking powder
    3 eggs, beaten
    1 1/2 cup oil
    2 1/2 cups sugar
    1 1/2 cup milk
    1 1/2 teaspoon vanilla
    1 1/2 teaspoon almond flavor
    1 1/2 teaspoon butter flavor
    1 1/2 tablespoon poppy seeds
    1/4 cup orange juice
    3/4 cup sugar
    1/2 teaspoon almond flavor
    1/2 teaspoon butter flavor
    1/2 teaspoon vanilla

    Grease and flour two loaf pans.

    Sift together first 3 dry ingredients. Add beaten eggs and remaining ingredients. Mix and put in 2 greased and floured bread pans. Bake 1 hour at 350 degrees or until toothpick test comes out clean.

    Glaze: Stir all ingredients together. Prick bread loaves with a fork after baking and pour glaze over while bread is still hot. found on: cdkitchen.com

    Pumpkin Bars Or Cake

    4 eggs
    15 oz. can pumpkin OR 1-1/2 to 2 c. fresh, cooked, blended pumpkin
    2 c. sugar
    1 c. salad oil

    2 c. flour
    2 tsp. baking powder
    1 tsp. soda
    1/2 tsp. salt
    2 tsp. cinnamon
    1/2 tsp. cloves
    1/2 tsp. nutmeg

    1/2 tsp. ginger

    1 (6 oz.) pkg. cream cheese
    3/4 stick margarine or butter
    4 c. powdered sugar
    1 tbsp. milk
    1 tsp. vanilla
    Mix the following ingredients in large bowl: Sift the following and stir into the above: Mix well and pour into greased and floured 9 x 13 pan for cake, 12 x 18 pan for bars. Bake at 350 degrees for 25 to 35 minutes.

    Crockpot Paprika Pork

    These boneless pork ribs are easy to prepare for the slow cooker, and they make a great everyday meal with potatoes and your favorite steamed side vegetable or tossed green salad.

    Prep Time: 15 minutes

    Cook Time: 7 hours

    Total Time: 7 hours, 15 minutes


    • 3 to 4 pounds country style pork ribs, boneless
    • 1/3 cup all-purpose flour
    • 4 teaspoons Hungarian paprika
    • 1/2 teaspoon salt
    • Dash pepper
    • 1 to 2 tablespoons vegetable oil
    • 1 large onion, halved, sliced
    • 1/2 cup chicken broth
    • 1/2 cup sour cream

    Wash pork and pat dry. Combine flour, paprika, salt, and pepper in a food storage bag. Toss pork in the bag and coat thoroughly. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and onions; brown for about 5 to 6 minutes, turning pork ribs once to brown both sides. Arrange the browned pork and onions in a 5 to 7 quart slow cooker. Pour chicken broth in the hot pan and scrape up browned bits; pour over the pork.
    Cover and cook on LOW for 6 to 8 hours. Remove pork and keep warm.
    Pour juices into a saucepan and place over medium heat. Simmer for 5 to 8 minutes, until reduced by about 1/4 to 1/3. Remove from heat and stir in sour cream; serve the sauce with the pork.
    Serves 4 to 6.

    Pacific Pork Roast

    Pork loin roast with garlic and ginger.

    • pork loin roast, boneless, about 3 to 4 pounds
    • salt and pepper
    • garlic powder
    • 1 large onion, sliced
    • 1/4 cup sugar
    • 3/4 cup hot water
    • 2 tablespoons soy sauce
    • 2 tablespoons sherry
    • 1/2 teaspoon ground ginger
    • 3 tablespoons red wine vinegar
    • 1 tablespoon ketchup or tomato paste
    • 1 red bell pepper, sliced
    • 1 green bell pepper, sliced
    • 1 can [8 ounces] pineapple chunks, drained
    • 2 tablespoons water
    • 2 tablespoons cold water


    Season pork roast with salt, pepper & garlic. Brown roast on all sides or place under broiler for 15 to 20 minutes to remove some fat. Place onion in bottom of slow cooker insert; top with the pork roast. Combine sugar, hot water, soy sauce, sherry, ground ginger, wine vinegar, and ketchup. Cover and cook on LOW for 9 to 11 hours. About 1 hour before done, add sliced bell peppers and pineapple chunks. To thicken gravy, blend 2 tablespoons cornstarch with 2 tablespoons cold water. Set the slow cooker on HIGH; add cornstarch mixture. Continue to cook until thickened. (I would do this step on stovetop).
    Serves 6 to 8.

    Italian Scalloped-Potato & Beef Casserole


    This casserole is so hearty and filling, it is just the kind of meal that my husband loves….meat and potatoes. Serve this with a simple side salad drizzled with olive oil and balsamic vinegar. This casserole can also be cooked in the crock pot if you have a busy day ahead…simply follow the crock pot/slow cooker instructions.


    • 1 can (15 oz.) tomato sauce
    • 1/2 cup organic sour cream
    • 1/2 cup heavy cream
    • 1 teaspoon minced garlic
    • 2 teaspoons dried oregano
    • 1 Tablespoon dried basil
    • 1/4 teaspoon red pepper flakes, or more to taste
    • salt and pepper, to taste


    • 1 1/2 pounds grass-fed ground beef
    • 1 medium onion, chopped
    • 1 green or red bell pepper, chopped
    • 1 cup fresh mushrooms, sliced
    • 2 teaspoons minced garlic
    • salt and pepper, to taste
    • 3 to 4 medium potatoes (1 1/2 to 2 pounds), thinly sliced to 1/8-inch (A Mandolin Slicer works great, see note below*)
    • 1/2 pound whole mozzarella cheese, cut into slices
    • freshly chopped parsley, for garnishing top (optional)
    Preheat oven to 350F. Grease a large, 3-Quart Baking Dish or Casserole Dish. Set aside.
    In a medium bowl mix together all of the sauce ingredients. Set aside.

    Heat 1 Tablespoon coconut oil in a large skillet over medium-high heat. Add beef, onion, bell pepper, mushrooms, and 2 teaspoons minced garlic; cook until beef is no longer pink. Drain off any excess grease and season to taste with salt and pepper. Add the beef mixture to the bowl of prepared sauce and mix together. Season to taste with more red pepper flakes and/or salt and pepper if needed.

    Spread 1/3 of the meat-sauce on the bottom of the prepared casserole dish. Top with 1/2 of the sliced potatoes, place in an even layer. Follow with 1/2 of the remaining meat-sauce and then top with the remaining potatoes. Top this last layer of potatoes with the remaining meat-sauce.

    Cover casserole dish with lid, or aluminum foil. Bake in preheated oven for 1 hour. Remove cover and bake for 20 to 30 minutes more, or until potatoes are tender. Top with the sliced mozzarella cheese and leave in oven until cheese is melted, about 5 minutes. Remove from oven, sprinkle top with freshly chopped parsley, and let a few minutes before serving.
    Serves 6.

    BBQ Beef & Bean Cornbread Casserole

    BBQ Beef & Bean Cornbread Casserole
    for the homemade barbecue sauce:
    • 1 1/2 c. ketchup
    • 1/2 c. brown sugar
    • 1/4 c. Worcestershire sauce
    • 2 T. honey
    • 2 t. salt
    • 1 t. cumin
    • 1 t. chili powder
    • 1/2 t. allspice
    • 1/2 t. crushed red pepper flakes
    • 1/2 t. pepper
    Combine all BBQ sauce ingredients in a small bowl and set aside.
    For the beef and bean combination:
    • 1/2 lb. dried beans (any kind, I usually use pinto or kidney)
    • 1/2 – 1 lb. ground beef
    • 1 onion, diced
    • salt and pepper to taste
    • optional: 1/2 diced green pepper, 1 diced celery stalk, 1 shredded carrot
    • 2 c. barbecue sauce (homemade or from a bottle)
    1. Soak beans overnight and cook until done.
    2. Brown ground beef with onions and any optional ingredients, and salt and pepper to taste. Drain. Combine beans and beef. Add reserved BBQ sauce and stir to coat all. Pour into a 13×9 casserole dish.
    For the cornbread:
    • 3/4 c. corn meal
    • 1 1/4 c. flour
    • 1/4 c. sugar
    • 2 t. baking powder
    • 1/2 t. salt
    • 1 c. milk
    • 1 egg, beaten
    • 1/2 c. vegetable oil, melted butter, or meat drippings
    1. Combine all dry ingredients. Stir in remaining ingredients until moist.
    2. Spoon over beef and bean filling. Bake at 400 degrees for 30-35 minutes.


    2 c. chicken (or 2 cans)
    1/2 carton sour cream
    1 can cream of chicken soup
    1 sm. onion, chopped
    2 c. flour
    2 tsp. baking powder
    1/2 tsp. salt
    1 tsp. celery seed
    1 tsp. poultry seasoning
    1 tsp. onion flakes
    1 tbsp. poultry flakes
    1/2 salad oil
    3/4 c. milk
    3RD LAYER:
    1 can cream of chicken soup
    1/2 carton sour cream
    Combine chicken, sour cream, chicken soup and 1 onion. Place in buttered casserole.Sift first 7 ingredients of Biscuit Topping together and add salad oil and milk. Shape into bite-sized balls and roll in 1 cup bread crumbs. Dip balls in 1/4 cup melted butter. Bake at 425 degrees for 20-25 minutes.
    Serve topped with 1 can cream of chicken soup and 1/3 carton sour cream combined and heated.


    1 can cream mushroom soup (can use cream of chicken)
    2 c. cut up chicken, cooked
    2 tbsp. flour
    1 can English peas
    1 c. milk
    3 tbsp. onion flakes or 1/2 c. fine chopped onions
    1/2 c. chopped bell pepper
    1 1/2 c. shredded cheese
    Combine soup, milk, flour, onions; cook until it thickens. Remove from heat and blend in 1 cup shredded cheese. Stir until melted. Stir in English peas (drained), chicken, peppers, salt, and pepper to taste. Can use seasoned salt. Turn into a casserole and top with biscuit topping. Cut with dough cutter. Sprinkle with 1/2 cup shredded cheese. Bake at 375 degrees until golden brown, approximately 30 minutes.


    1 chicken, cut up
    3 c. chicken broth
    1 1/2 c. celery, chopped
    1 c. onion, chopped
    1 c. sliced carrots
    1/3 c. butter
    1/2 c. flour
    1 tsp. poultry seasoning
    1 1/2 c. milk
    Salt & pepper
    Wash chicken; pat dry. Sprinkle with salt and pepper. Place chicken broth, celery, onion and carrots in a 4 quart pan and cover. Bring to a boil. Reduce heat and simmer 45 minutes or until chicken is tender. Remove chicken. Cut meat from bones into bite size pieces. Remove vegetables and 1 1/2 cups broth. (Remaining broth may be saved and frozen.) Melt 1/3 cup butter in large saucepan; stir in flour and seasoning until smooth, stirring constantly until smooth. Stir in vegetables and chicken. Heat oven to 425 degrees. For biscuits combine 1 cup flour, 2/3 cup shredded Cheddar cheese, 1 1/2 teaspoons baking powder and salt in small bowl. Cut in 3 tablespoons butter. Stir in 1/2 cup milk until moistened in casserole. Add hot chicken mixture, drop biscuits by tablespoon onto mixture. Bake 20 to 25 minutes until biscuits are brown.

    Spinach Bacon Cheese Quiche

    A rich and wonderful one-dish meal that prepares in minutes.

    Serves: 8
    Cook Time: 45 Minutes


    • 1 pound Smithfield Naturally Hickory Smoked Bacon cooked and crumbled
      6 large eggs beaten
      1 1/2 cups heavy cream
      Salt and pepper
      2 cups chopped fresh spinach
      1 cup shredded cheese any kind
      1 (9-inch) refrigerated pie crust fitted to a 9-inch glass pie plate


    Preheat the oven to 375 degrees F. Combine the eggs, cream, salt and pepper in a food processor or blender. Layer the spinach bacon and cheese in the bottom of the pie crust then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.
    Paula Deen's 


    1/2 lb. sweet Italian sausage
    1 tbsp. olive oil
    1 c. diced onion
    1 clove garlic, minced
    1 c. carrots, cut into sm. coins
    1 tsp. basil
    2 long green zucchini squash (coins)
    1 (1 lb.) can Italian tomatoes, undrained
    2 (10 oz.) cans beef bouillon
    2 c. finely shredded cabbage
    Salt and pepper to taste
    1 (1 lb.) can red kidney beans
    1/2 c. long grain natural brown rice
    1 c. red wine
    1 sm. can tomato sauce
    1 diced potato
    1/2 lb. sliced fresh mushrooms
    Basil leaves
    Grated Parmesan
    Slice sausage crosswise and brown in olive oil in Dutch oven. Add onions, garlic, carrots, and basil and cook 5 minutes. Add zucchini, tomatoes with liquid, bouillon, cabbage, mushroom, rice, diced potatoes, and tomato sauce.Bring soup to a boil; reduce heat and simmer covered for about 1 hour. Add beans with their liquid, wine, and cook for approximately 20 minutes.
    Cool and refrigerate; 20 minutes before serving time, reheat soup and check seasoning. Soup should be thick.
    Serve with hot crusty Italian or French bread and a mixed green salad - black olives and cheese. Sprinkle soup with Parmesan cheese.
    Serves 6-8.


    1 lb. pork sausage
    2 ribs celery, sliced (about 1 c.)
    1 med. onions, chopped (about 1/2 c.)
    2 c. cooked regular or brown rice
    1 (15 oz.) can kidney beans, drained
    1 (16 oz.) can whole tomatoes, undrained
    1 tsp. dried oregano leaves
    1 tsp. salt
    1/4 tsp. pepper
    1/2 tsp. Tabasco sauce
    1 c. shredded Monterey Jack cheese
    Cook and stir sausage, celery, and onion until sausage is brown (about 10-15 minutes); drain. Stir in rice, kidney beans, tomatoes, oregano, salt, pepper, and Tabasco. Break up tomatoes. Pour mixture into ungreased 2 quart casserole. Cook uncovered in 350 degree oven for 30 minutes; sprinkle with cheese. Cook uncovered until cheese melts, about 5 minutes. 6 servings.


    3 to 3 1/2 lb. broiler-fryer, cut into 8 pieces
    1 (3/4 oz.) pkg. brown gravy mix
    1/4 tsp. ground red pepper
    1 lb. bulk pork sausage
    1 lg. onion, sliced
    2 c. water
    1/2 c. chopped parsley and cooked rice
    Place chicken pieces, four at a time, in a large plastic or paper bag with dry gravy mix and ground red pepper. Shake bag to coat pieces evenly.Place chicken, skin side down, in a large, hot skillet over medium high heat. Brown on both sides, about 12 minutes in all. Remove to a bowl.
    In skillet, brown sausage, breaking it up with a wooden spoon as it cooks. With slotted spoon, remove from skillet to bowl. Cook onion in drippings until tender; add green pepper. Sauté briefly, about 2 minutes. Skim off fat and discard. Return chicken and sausage to skillet; add water. Bring to a boil; cover. Reduce heat; simmer 30 minutes or until tender.
    Place chicken on serving platter; skim off fat from liquid. Spoon sausage and cooking liquid over chicken.
    Serve with rice.
    Makes 4 servings.


    1 pkg. active dry yeast
    2 - 2 1/2 c. flour
    3/4 c. warm water
    1 tbsp. olive or cooking oil
    1 tsp. sugar
    1/2 tsp. salt
    2 c. shredded provolone or Mozzarella cheese
    1 c. shredded Monterey Jack or cheddar cheese
    1 c. chopped hard salami
    1 c. diced fully cooked ham or Canadian bacon
    1/4 c. snipped parsley
    1 tsp. dried oregano, crushed
    1 tsp. fennel seed (opt.)
    1 tbsp. cornmeal
    2 tsp. milk
    For dough, combine yeast and 1 cup flour in a small mixer bowl. Combine water, olive oil, sugar and salt. Add to yeast mixture; beat at low speed of electric mixer until just combined. Beat 3 minutes at medium speed; scrape bowl occasionally.Stir in as much remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Place in a greased bowl. Cover; let rise in a warm place until nearly double, 45 to 60 minutes. Punch down.
    For filling, combine provolone, Monterey Jack cheese, salami, ham, parsley, oregano and fennel seed, if desired.
    Divide dough into sixths. On a lightly floured surface, roll each portion to an 8" round. Divide filling among the six rounds; place filling on half of each circle. Moisten edges with water; fold dough over to form a half circle. Seal and crimp edges. Prick tops.
    Sprinkle bacon sheets with cornmeal. Place calzones on sheets. Brush tops with milk.
    Bake in a 450 degree oven 10 to 12 minutes or until calzones are golden. Let stand about 5 minutes before serving. Makes 6 servings.


    8 oz. cream cheese, softened
    1/2 c. sugar
    1 tbsp. lemon juice
    1/4 tsp. vanilla
    Dash of salt
    2 eggs
    1/2 c. red cinnamon candies
    1/2 c. water
    2 cooking apples, peeled, cored, and sliced
    2 tbsp. cornstarch
    1 graham cracker prepared pie crust
    Preheat oven to 325 degrees. In medium bowl, combine cream cheese, sugar, lemon juice, vanilla, and salt. Mix well until blended. Add eggs, one at a time, mixing well after each addition. Place crust on baking sheet; pour in filling. Bake for 25-30 minutes, or until knife inserted in from the edge comes out clean.In a medium saucepan, over low heat, dissolve cinnamon candies in 6 tablespoons water. Add apple slices to cinnamon mixture and cook 2-3 minutes until softened, but firm.
    Combine remaining 2 tablespoons water and cornstarch. Stir in cinnamon-apple mixture and cook until thickened. Remove from heat and cool slightly. Spoon atop cheesecake and chill 3 hours. Makes 8 servings.
    Microwave variation: Dissolve cinnamon candies in 6 tablespoons water. Add apple slices and microwave at 2 minutes at full power or until softened, but not mushy. Combine remaining 2 tablespoons water and cornstarch. Stir in cinnamon- apple mixture and microwave until thickened. Follow remaining instructions.


    1 c. graham cracker crumbs
    3 tbsp. sugar
    1/2 tsp. cinnamon
    1/4 c. butter, melted
    Combine crumbs, sugar, cinnamon and butter; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes.
    2 (8 oz.) pkgs. cream cheese, softened
    1/2 c. sugar
    2 eggs
    1/2 tsp. vanilla
    Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; pour over crust.
    4 c. thin peeled apple slices
    1/3 c. sugar
    1/2 tsp. cinnamon
    1/4 c. chopped pecans
    Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees for 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.Variation: Add 1/2 cup finely chopped pecans with crumbs for crust. Continue as directed.
    Serves 10-12.
    found on: cooks.com


    1 c. graham cracker crumbs
    1/4 c. butter
    2 tbsp. sugar
    1/2 tsp. cinnamon
    8 oz. semi-sweet chocolate squares
    2 tbsp. whipping cream
    3 (8 oz.) pkg. cream cheese
    3/4 c. sugar
    3 eggs
    1 c. sour cream
    1/4 c. apple juice
    1/4 c. espresso or strong coffee
    2 tsp. vanilla extract
    Mix together graham cracker crumbs, butter, sugar and cinnamon. Press evenly in bottom of 8 inch springform pan with sides buttered.Melt semi-sweet chocolate squares with whipping cream in double boiler, stir until smooth (I use microwave instead).
    Beat cream cheese until smooth. Gradually add sugar; mix well. Add eggs, one at a time, beat at low speed until smooth. Add chocolate mixture to cheese mixture and blend well. Mix in sour cream, cooled espresso, apple juice and vanilla extract.
    Turn into pan. Bake at 350 degrees for 30 minutes, open oven door and allow to cool in oven. Refrigerate at least 12 hours.


    1 c. chocolate cookie crumbs
    1/4 c. melted butter
    Combine the cookie crumbs and butter and press into the bottom and 1/2" up the side of an 8" springform pan.
    24 oz. cream cheese, softened
    3/4 c. sugar
    3 lg. eggs
    8 oz. semi sweet chocolate
    2 tbsp. heavy cream
    1 c. sour cream
    1 tsp. instant coffee powder dissolved in 1/4 c. hot water
    1/4 c. cognac
    2 tsp. vanilla
    Beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Beat in eggs, one at a time, beating well after each addition.Melt the chocolate with the cream in a double boiler, cool.
    Add the chocolate mixture to the cream cheese mixture and blend well. Mix in the sour cream, coffee, cognac and vanilla and blend well. Do not overbeat.
    Pour into pan and bake in a preheated 375 degree oven for about 45 minutes or until the sides are slightly puffy. The center will still be soft, but it will set as it cools. Cool on rack completely. Chill before serving. 10 to 12 servings. Dolly Parton found on cooks.com


    1 Pillsbury pizza dough
    1/2 lb ground beef
    1/2 pkg taco seasoning (I like cheesy taco)
    1/4 onion, diced
    8 oz cheese
    4 tbsp. fresh cilantro, roughly chopped
    1/2 cup diced tomato
    2 tsp. lemon pepper
    1 tbsp. hot sauce (like Tabasco)
    sour cream
    Brown beef. Add 1/4 cup water and 1/2 pkg of taco seasoning. Set aside.Roll out dough and cut into squares. Combine onions, tomato, cilantro, lemon pepper, and hot sauce in a medium bowl. Divide beef into the center of each portion of dough. Divide cheese and onion mixture on top of beef.
    Fold dough over and pinch to seal.
    Cook for 20-25 minutes until golden brown.
    Top with sour cream and salsa.
    found on: cooks.com


    1 lb. ground beef
    1 med. onion, diced
    1 lg. can refried beans or pinto beans, soaked & cooked
    1 pkg. corn tortillas (12)
    1 pkg. taco seasoning
    1 (12 oz.) pkg. cheddar cheese
    1 (8 oz.) can tomato sauce or paste
    2 c. water
    1 clove garlic, minced (powder, optional)
    1/4 c. onion, diced (powder optional)
    dash of salt
    2 to 4 tbsp. chili pepper (chili powder optional)
    cornstarch, enough to thicken slightly
    1 c. long grain rice
    2 tbsp. butter
    1 tsp. onion powder
    1 tsp. garlic powder
    1 tsp. cumin
    dash of salt
    1/2 to 1 c. tomato sauce
    2 c. water
    Sauté 1 pound of hamburger until brown, then drain well. add 1/2 to 1 package of taco seasoning and 1/4 cup water; simmer 15 minutes. While simmering, dice 1 medium onion, heat 1 large can refried beans. Cook 12 corn tortillas in oil, just until soft. dab excess oil with paper towel. Place 2 to 3 tablespoons hamburger on the edge of each tortilla. add 2 tablespoons or so beans on top of hamburger. Sprinkle with onions and Cheddar cheese. Fold over 1 edge and roll up. place in oblong cake pan.
    Place 2 cups water in small saucepan. Add 2 to 3 tablespoons red chili pepper or chili powder; bring to a boil. Add 1 clove garlic minced or a sprinkling of garlic powder and 1/4 cup chopped onion or a pinch of onion powder and a dash of salt.Simmer 10 minutes. Stir in 1 (8 ounce) can tomato sauce or paste to desired thickness. Pour over enchiladas.
    Sprinkle remaining cheese and onions over top.
    Bake at 350°F degrees for 15 minutes or cheese is melted. makes 12 enchiladas.
    Mexican Rice:
    2 tbsp. butter
    1 c. long grain rice
    1 to 1 1/2 tsp. onion powder
    1 to 1 1/2 tsp. garlic powder
    1 to 1 1/2 tsp. cumin
    2 c. water
    1/2 to 1 c. tomato sauce
    Melt butter in skillet. Add long grain rice, onion powder, garlic powder and cumin; sauté over medium heat just until brown. Add 2 cups water and tomato sauce; bring to a boil. Cover and simmer over low heat for about 20 minutes.


    For tacos:
    box of hard tacos or soft flour tortillas
    1 lb. ground chuck
    1/2 cup water
    hot sauce
    chopped onion
    shredded lettuce
    chopped tomato
    shredded extra sharp cheddar
    For homemade seasoning:
    2 tsp. instant minced onion
    1 tsp. salt
    1 tsp. chili powder
    1/2 tsp. cornstarch
    1/2 tsp. crushed red peppers
    1/2 tsp. garlic powder
    1/2 tsp. ground cumin
    1/4 tsp. oregano leaves
    for cheddar sauce:
    2 tbsp. butter
    2 tbsp. flour
    1/4 tsp. salt
    1 cup milk
    1 cup shredded cheddar (the more the better)
    Mix ingredients for Taco Seasoning and set aside in a small bowl. Separate chuck and brown in a pan, drain all fat. Add the water and evenly shower the chuck with the seasoning Taco Seasoning. Mix until distributed evenly and mixed thoroughly, then let simmer on low heat for 20 minutes.While the chuck is simmering, prepare the Cheese Sauce. First, melt the butter. Combine flour and salt, then pour into butter while mixing thoroughly.
    Slowly pour in milk while mixing, continuing to stir until thick or fully dissolved. Add cheese and stir until dissolved and creamy. Makes about 1 1/3 cup.
    When meat is finished, turn off flame and fill tacos or tortillas. Load up with your desired toppings and generously drizzle with cheese sauce. Frank's Original RedHot Cayenne pepper sauce is highly recommended for topping off the cheese!
    Makes about 4-5 taco's.found on: cooks.com


    1 pkg Old El Paso® taco seasoning mix
    2/3 cup water
    1/2 cup medium or mild salsa
    1/2 tsp. garlic powder or 3 cloves, pressed
    1 large onion, chopped
    1 lb ground beef or sausage, cooked and drained
    1 cup (4 oz) shredded Monterey Jack cheese or cheddar
    2 1/4 cups biscuit mix
    2/3 cup milk
    salsa, sour cream, chopped green onions, cheese (for serving)
    Preheat oven to 375°F.Sauté ground beef or sausage with garlic and onion; drain.
    Prepare taco seasoning mix by combining with water, 1/2 cup of salsa and cooked ground beef or sausage. Simmer over medium to low heat for 10 minutes.
    Prepare biscuits using store bought or home-made biscuit mix using 2 1/4 cups biscuit mix combined with 2/3 cup milk.
    Press each biscuit out into 6-inch round.
    Fill each biscuit with taco mixture and a heaping tablespoon of cheese.
    Fold dough over the filling and press edges together to seal.
    Arrange biscuits on a greased or parchment-lined baking sheet.
    Bake for 10-15 minutes, or until lightly golden brown.
    Serve with extra salsa, cheese, chopped green onions and sour cream at the table.
    Submitted by: CM found on Cooks.com


    1/2 lb. lean ground beef
    1 or 2 tbsp. extra virgin olive oil
    pinch salt
    1/4 tsp. pepper
    3 cloves garlic, minced
    2 stalks celery
    2 onions
    1 green bell pepper
    1/2 lb shell, ziti or elbow macaroni
    3 pints water
    1 1/2 tsp. taco seasoning
    1 can condensed mushroom soup
    1/2 lb. sharp cheddar cheese
    Season ground beef lightly with salt and pepper. Wash and chop pepper and onion and saute in a tablespoon of olive oil until translucent; add crumbled ground beef and saute until browned. Add garlic and taco seasoning; saute for 2 more minutes.Cook pasta according to package directions in boiling salted water (but for a few minutes less time until almost tender).
    Butter a casserole dish and place a layer of pasta, a layer of meat, cheese, and soup, ending with a layer of cheese.
    Bake in a 350°F oven until cheese and soup melt through and mixture is bubbly. Stir once or twice, then serve hot.
    Makes 3 or 4 servings.
    Variation: Omit taco seasoning and use Italian seasoning instead (oregano, basil, etc) and use 1 can tomato instead of mushroom.


    2 lbs. chicken breasts, pounded thin
    10 oz. spinach, cooked in lemon and olive oil
    8 oz. Feta cheese, crumbled
    2 eggs, beaten
    Seasoned bread crumbs
    2 c. sliced mushrooms
    1 tbsp. flour
    1/2 c. dry white wine
    2 c. chicken broth
    Lemon juice, to taste
    Place spinach and Feta cheese on thin chicken breasts. Roll and secure with toothpicks. Dredge in eggs and seasoned bread crumbs. Brown in frying pan. Remove chicken from pan and keep warm in a 200F oven.Saute mushrooms in frying pan (2-3 minutes).
    Add wine to deglaze pan. Stir in chicken broth. Whisk in flour and simmer for 10-15 minutes or until sauce is thickened; extra flour may be added to desired consistency. Simmer for at least 10 minutes after flour is added.
    Bake at 350°F for 30 minutes.


    1 lb. rump steak
    3 tablespoons olive oil
    6 corn or flour tortillas
    2 tablespoons dry oregano or 1 tablespoon fresh, minced
    1 teaspoon cumin seed, ground
    2 tablespoons olive oil
    2 large onions, thinly sliced
    4 garlic cloves, peeled and crushed
    cilantro (optional)
    salt and pepper, to taste
    shredded lettuce
    sour cream
    In a large skillet or dutch oven, saute steak over high heat on both sides in 2 tablespoons olive oil with 2 cloves garlic and one of the onions, until meat has browned. Add water or beef broth to cover.Reduce heat and simmer for 1-2 hours, or until meat is tender. Remove meat to a cutting board and allow to cool. Shred the meat using two large forks pulling in opposing directions. Transfer shredded steak to a bowl and season with ground cumin, oregano, and salt and pepper.
    Cook's Note: Use fresh herbs and spices if you can; once you've tasted the difference between ground cumin seed and the pre-ground stuff that's been sitting on a shelf, there will be no turning back! Cumin may be ground in a coffee grinder (reserved only for spices, please) or using a mortar and pestle or molcajete.
    Add the remaining 1 tablespoon olive oil and 2 cloves garlic. Saute briefly over high heat (1-2 minutes). Reduce heat, add steak and heat through.
    On a clean skillet, heat tortillas, one at a time over medium-high heat until warm, 35-45 seconds. Turn over to heat second side another 20 seconds. Another easy way to warm tacos if you're in a rush is to stack them with paper towels or wax paper between and place in the microwave for 30 seconds; check them and turn the stack over for another 30 seconds if needed.
    Fill tortilla with shredded lettuce, a heavy layer of shredded beef, salsa, and thinly sliced onions (red onions are a colorful addition). Add salt and pepper, to taste (we use Hot Salt). Garnish with a cilantro sprig, if desired, or serve with lemon or lime wedges.
    Variations: Add a layer of refried beans with under the shredded steak or use bean salsa instead. Top with a dollop of sour cream and shredded Cheddar cheese for a Taco Supreme!
    Cook's Note: Have a Taco party, setting out bowls of various fillings and toppings - Kids (and adults!) love to assemble their own.


    1 c. rice
    1/2 c. chopped onion
    1 pkg. Monterey Jack cheese
    Picante sauce to taste
    1 pt. sour cream
    1 can green chiles, chopped
    1/2 c. Cheddar cheese, grated
    Cook rice according to package directions. Mix chopped onion and green chiles with sour cream. Spread some of the rice in a buttered casserole, salt and pepper, if desired. Next, spread a layer of sour cream mixture, then a layer of Monterey Jack cheese (grated or sliced) and repeat process ending with sour cream mixture on top. Sprinkle Cheddar cheese and a few chopped green onions on top. Heat in microwave or conventionally until hot and bubbly.


    1 lb. ground pork (or beef)
    1/2 c. chopped onion
    1/2 tsp. salt
    1/4 tsp. pepper (white is best)
    8 oz. Ortega chile, whole or chopped
    1 1/2 c. cheddar or jack cheese, shredded
    1 1/2 c. milk
    1/4 c. flour
    1/2 tsp. salt
    Dash of pepper
    4 eggs, beaten
    1/4 c. or more green taco sauce (or a few drops Tabasco)
    Brown meat and onions in skillet. Drain excess fat. Sprinkle with salt and pepper. If using whole chiles, cut in half crosswise and seed. Arrange half the chiles in a 10 x 6 inch baking dish. Sprinkle with cheese. Top with the meat mixture. Arrange remaining chiles over meat. In bowl, combine remaining ingredients and beat until smooth. Pour over all. Bake at 350 degrees for 45 to 50 minutes, or until knife inserted just off center of casserole comes out clean. Let cool 5 minutes before serving. Great reheated!!!


    3 c. rotini or twirls or curly macaroni, uncooked
    1 lb. pork sausage links (Jimmy Dean hot is good)
    3/4 c. chopped onion
    3/4 c. chopped green pepper
    1 clove garlic finely chopped
    2 c. (16 oz. can) tomatoes, undrained and quartered
    1 c. shredded Cheddar cheese
    Corn chips
    1 1/2 c. (12 oz. can) whole kernel corn, drained
    1 c. (8 oz. can) tomato sauce
    1/4 c. pitted ripe olives, sliced
    2 tsp. chili powder
    1 tsp. oregano
    1 tsp. salt
    2/3 c. (16 oz. can) tomato paste
    Cook rotini according to directions. Drain. Meanwhile, simmer sausage in a small amount of water in a large covered skillet for 20 minutes or until done. Pour off water. Brown sausage, remove from pan to cool. Slice into 1/8 inch slices. Add onion, green pepper, sliced sausage and garlic to skillet. Saute until tender. (Add 1 tablespoon vegetable oil if needed). Stir in tomatoes, corn tomato sauce, olives, chili powder, oregano and salt. Bring to a boil. Combine sauce with pasta in 3 quart casserole or 13 x 9 oblong pan. Stir together tomato paste and 1 1/2 cups hot water. Add to casserole mixing well. Bake 350 degrees for 25 to 30 minutes or until bubbly. Top with cheese and corn chips. Serves 8 to 10.