September 8, 2010

Beef Doritos Casserole

Slightly spicy Mexican/American casserole is sure to please your family.  This is a hearty casserole that everyone will enjoy.

Bag Nacho Cheese Doritos
1 Lb. Hamburger cooked and drained.
1 Lb. Chorizo cooked and drained.
4 Cups Shredded Cheddar Cheese
1 med – large Onion Chopped
1 Can Light Red Kidney Beans
1 Can Chili Hot Beans
1 Can Cream of Chicken Soup
2 Cans (Rotel) Diced tomatoes with green chilies.
1 – 2 small cans sliced black olives
1 Tbsp. paprika
3 Tbsp. chili powder
1 Tsp. Ground cumin
Shredded Lettuce
Sour Cream

1. In a two quart pot, Mix hamburger, chorizo, chili beans, kidney beans, cream of chicken soup, tomatoes and green chilies, onions, black olives, paprika, cumin, and chili powder. Simmer for 60 minutes.
2. Crush bag of Doritos and sprinkle the bottom of a casserole dish with 1/3 of the Doritos.
3. Sprinkle 1 cup of cheese over the Doritos.
4. Add 1/2 of the mixture from step 1.
5. Add another layer of Doritos and cheese.
6. Add remaining mixture from step 1.
7. Add remaining Doritos and cover with remaining cheese.
8. Bake, uncovered, at 350 for 30 minutes.
9. Let cool and cut into lasagna sized servings.
10.Top with Shredded Lettuce and Sour Cream

Taco Casserole

2 lbs. ground chuck
2 (1-1/4 oz) pkg. taco seasoning
1 (8 oz) can. tomato sauce
1 (11 oz) pkg. corn chips
1 (11 oz) can. Cheddar cheese soup
1 (8 oz) sour cream
2 medium tomatoes, diced
lettuce shredded
1 medium onion, chopped

   Brown beef and onion, meat is no longer pink and onion is tender, drain. Add seasoning and tomato sauce plus one can of water. Simmer for ten minutes and pour over chips, which have been layered in a 9 x 13 inch dish. Cover with cheese soup which has been diluted with a little water. Spread with sour cream. Brown 30 minutes at 350 F. Then top with tomatoes and lettuce.
serves: 8

Pork Tenderloin with Peaches & Pecan Sauce

Prep. 20 min. Cook: 20 min, Makes : 4 servings

1 tbsp. olive oil
1 pork tenderloin (about 1 lb.) cut into 3/4" thick slices
2 cloves garlic, minced
2 green onions, sliced
1 can ( 10 3/4 oz) Campbell's Condensed Golden Mushroom Soup
1 can(about 15 oz) sliced peaches in juice, drained,reserving juice
3 Tbsp. low-sodium soy sauce
2 Tbsp. honey
1/4 cup. pecan halves, toasted and broken into large pieces
Hot cooked rice

   Heat oil in 10" skillet over medium-high. Add pork and cook until well browned on both sides. Remove  pork from skillet.
Add garlic and onions to skillet and cook and stir 1 min. Stir soup, peach juice, soy sauce and honey in skillet and heat to a boil. Cook 5 min. or until soup mixture is slightly reduced.
Return pork to skillet. Stir in peaches. Reduced heat to low. Cook until pork is cooked through. Stir in pecans. Serve pork and sauce over rice. Sprinkle with additional sliced green onion.

Peanut Butter Rocky Road Brownies

Brownies, peanut butter, marshmallow crème, peanuts, chocolate chips and candies - Yum!
Prep Time: 20 min
Total Time: 2 hours 30 min
Makes: 24 bars
1box Betty Crocker® triple chunk premium brownie mix
Water, vegetable oil and eggs as directed on mix
1jar (7 oz) marshmallow crème
1/2cup creamy peanut butter
1tablespoon milk
30miniature chocolate-covered peanut butter cup candies, unwrapped, chopped
1/2cup chopped salted peanuts
1/4cup semisweet chocolate chips
1/4teaspoon vegetable oil
1.Heat oven to 350° F (325° F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
2.Make brownie mix as directed on box, using water, oil, and eggs. Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.
3.In medium bowl, beat marshmallow cream, peanut butter, and milk with electric mixer on medium speed until smooth and creamy. Spread over cooled brownies. Sprinkle with chocolate peanut butter candies and peanuts.
4.In small microwaveable bowl, microwave chocolate chips and oil uncovered on High for 30 to 60 seconds, stirring once, until melted. Drizzle over brownies. Let stand 30 minutes or until chocolate is set.

Nutrition Information:
1 Bar: Calories 340 (Calories from Fat 120); Total Fat 13g (Saturated Fat 4g, Trans Fat 0g); Cholesterol10mg; Sodium 220mg; Total Carbohydrate 53g (Dietary Fiber 2g, Sugars 39g); Protein 4Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 10Exchanges: 1 Starch2 1/2 Other Carbohydrate0 Vegetable2 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

found on: Betty Croker

Dream Time Bath Salts

  • 2 cup Epsom salts
  • 1 cup Sea salt
  • 4 drops of blue, 6 drops of red; makes purple
  • 20 drops of lavender essential oil
In a large bowl mix salts first, then add the other ingredients slowly. MIX VERY WELL!

Uplifting Bath Salts

  • 2 cup Epsom salts
  • 1 cup Sea salt
  • food coloring: 4 drops red, 6 drops yellow
  • 8 drops of orange essential oil
  • 6 drops of neroli essential oil
  • 6 drops of lavender essential oil
  • 3 drops of lemon essential oil
In a large bowl mix salts first, then add the other ingredients slowly.

TACO TICOS (Costa Rican Tacos)

1/2 Kg cooked beef, shredded
20 Corn Tortillas
2 Cups shredded Cabbage
1 Cup Tomato, cubed
1 Tsp fresh Coriander, finely chopped
1/2 Cup Grated Cheese
Tabasco Sauce to taste

Fill each tortilla with meat, roll half way and hold with toothpick. Fry in oil until golden. Drain in paper towels. Top with cabbage, tomato, cheese and sauce. Tabasco Sauce if desired.


1/2 cup catsup
1/2 cup mayonnaise
1 Tsp mustard
1 Tsp Lemon juice
1/2 Tbsp Worcester Sauce

Combine all ingredients and spoon over the hot tacos.

Sent to Me by a Friend: D'Arcy Gauthier in Victoria, BC

Sweet Potato Pecan Pie

Prep Time: 30 minutes - Bake Time: 45 Minutes.

1 lb. sweet potatoes or yams, cooked and peeled
1/4 cup(1/2 stick) butter or margarine, softened
1 (14oz) can Eagle Brand Sweetened Condensed Milk
1 tsp.ground cinnamon
1 tsp.grated orange peel
1 tsp. vanilla extract
1 tsp.ground nutmeg
1 egg
1 (6oz) graham cracker crumb pie crust

  Preheat oven to 425 F. with mixer, beat hot sweet potatoes and butter until smooth. Add Eagle Brand and remaining ingredients except crust and pecans Topping; mix well. Pour into crust.

Bake 20 minutes. Meanwhile, prepare pecan topping.

Remove pie from oven; reduce oven temperature to 350 F. Spoon Pecan Topping on pie.
Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Garnish with orange zest, Refrigerate.
Makes 1 pie.

Pecan Topping:

Beat together 1 egg, 2 Tbsp. each dark corn syrup and firmly packed brown sugar, 1 Tbsp. melted butter and 1/2 tsp. maple flavoring. Stir in 1 cup. chopped pecans. ( Use pecan topping mixture as noted above).

Joyce Holly
Tyler, Texas
"old childhood friend"

Southwestern Spaghetti Pie

recipe photo

6oz. uncooked spaghetti, broken into thirds
1/2lb. lean ground turkey
1 1/4cups Old El Paso® Thick 'n Chunky salsa
3/4cup Green Giant® Niblets® Frozen Corn, thawed
1(15-oz.) can black beans, drained, rinsed
1teaspoon cumin
6oz. (1 1/2 cups) shredded Cheddar cheese
  1. Cook spaghetti as directed on package. Drain.
  2. Meanwhile, heat oven to 350°F. Spray 9 1/2-inch deep-dish glass pie pan with nonstick cooking spray. Cook ground turkey in large nonstick skillet over medium heat until no longer pink, stirring frequently. Drain. Stir in salsa, corn, beans and cumin. Cook 2 minutes or until thoroughly heated. Stir in 1/2 cup of the cheese.
  3. Beat eggs in large bowl until well blended and foamy. Add cooked spaghetti; toss to coat. Spoon spaghetti mixture into sprayed pie pan, pushing mixture slightly up sides of pan to form crust. Spoon turkey mixture evenly into spaghetti-lined pie pan.
  4. Bake at 350°F. for 15 minutes. Sprinkle remaining 1 cup cheese over pie. Bake an additional 10 to 15 minutes or until crust is light golden brown. Let stand 10 minutes before serving.
Makes 6 servings

Italians re-cook pasta on the stove with eggs like a frittata, and Americans stir leftover tomato sauce into cooked spaghetti and bake it into a pie. This colorful and tasty spaghetti pie combines favorite Italian and Southwestern flavors.
Use lean ground beef in place of the ground turkey.
Use a combination of cheeses from your refrigerator to add flavor to this pie; shred cheese and measure 1 1/2 cups.
Kitchen Tip
For best flavor, use a salsa with medium heat level.
Nutrition Information:
1 Serving (1/6 of Recipe)
  • Calories 415
    • (Calories from Fat 125),
  • Total Fat 14g
    • (Saturated Fat 7g,
  • Cholesterol 125mg;
  • Sodium 840mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 6g,
    • Sugars 6g),
  • Protein 29g;
Percent Daily Value*:
  • Vitamin A 16%;
  • Vitamin C 6%;
  • Calcium 24%;
  • Iron 24%;
  • 3 Starch;
  • 3 Lean Meat;
  • 1 Fat;
Carbohydrate Choices:
  • 3 ;
*Percent Daily Values are based on a 2,000 calorie diet

found on: Betty Crocker

Mexicana Chopped Salad

1/3 cup KRAFT Zesty Italian Dressing
1/2 tsp.  Ground cumin
1 can (15 oz.) black beans, rinsed
2 Avocados, chopped
2 cups halved cherry tomatoes
1 Yellow pepper, chopped
1/2 cup chopped red onions
1/2 cup  KRAFT Mexican Style Finely Shredded Four Cheese

MIX dressing and cumin.

COMBINE remaining ingredients in large bowl. Add dressing mixture; mix lightly.
SERVE immediately.   
Special Extra
Add 1 cup thawed frozen corn and 2 Tbsp. chopped cilantro to salad before tossing with dressing mixture. Top with 1/2 cup broken tortilla chips.
Make Ahead
Salad can be made ahead of time. Prepare as directed, except to not add avocados and cheese. Refrigerate up to 8 hours. Toss with avocados and cheese just before serving.