IN THE KITCHEN

I will post of some of my favorite recipes  quick and easy i hope you like them  as much as i do.. if you try them  post a comment and let me know  how you or your family liked it..

In the Kitchen: Salty Chocolate and Caramel Tart

Sweetened condensed milk  is cheap at Walmart, so here is a great recipe to try!

Salty Chocolate and Caramel Tart

1 bag chocolate teddy grahams, blend to crumbs (will be about 2 1/2 cups crumbs)

3/4 cup butter, melted

Combine in a small bowl. Mix until all cookie crumbs are moistened with butter. Press into standard tart pan. Bake at 375 for 8-10 minutes or until crust looks dry.

Set aside to cool.

Caramel Filling

1 can sweetened condensed milk
1 cup sugar
1 cup butter
1 1/2 cups light corn syrup
1/2 tsp. salt
1 tsp. vanilla extract

In a heavy sauce pan mix milk, sugar, butter, corn syrup & salt. Stir continually over medium heat until reaches bottom of firm ball stage – 230 degrees on candy thermometer.  This will take a little while.  Be patient!!! Remove from heat & add vanilla. Pour onto cooled crust to about 2/3 – 3/4 full.  Set aside.

NOTE: This recipe makes enough for 2 tarts. or you can pour the rest on to waxed paper & cut into squares & eat 

Semi-sweet Chocolate Layer

6 oz. semi-sweet chocolate chips

3/4 cup heavy whipping cream

1 tsp butter

In a small sauce pan, over medium heat, cook chocolate & cream until smooth & melted.  Remove from heat.  Add butter & stir.  Pour over caramel layer.

Chill in refrigerator for at least 45 minutes before serving!  Top with kosher salt before serving.  *Salt to taste. I like a little more than you might think – not too much though.  I promise the salt really makes it so much better!  Enjoy!

In the Kitchen: Tex-Mex-Style Rice & Beans

Tex-Mex-Style Rice and Beans

1 tablespoon Vegetable Oil
1 cup Onion, chopped
1 clove Garlic, minced
1 tablespoon Chili Powder
1 tablespoon Fresh Oregano, finely chopped
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 cup Rice, uncooked
2-1/2 cups Tomato Juice
1 can Black Beans
1 cup Corn Kernels
1/2 cup Heinz Ketchup
2 tablespoons Fresh Cilantro or Parsley, chopped
2 tablespoons Lime Juice

Heat vegetable oil in a deep skillet set over medium heat.  Add the onion, garlic, chili powder, oregano, salt, and pepper. Cook for 4 minutes.  Stir in the rice and tomato juice and bring to a boil. Reduce heat to low and cover tightly. Cook for 20 minutes or until rice is tender. Fluff rice with a fork and increase heat to medium. Stir in beans, corn and ketchup. Cook until heated through(about 5 minutes). Stir in fresh herb and lime juice. Enjoy!

 Macaroni Salad

Macaroni Salad

1 cup of mayo
2 T relish
2 tsp mustard
1 T sugar
1 tsp vinegar
2 tsp celery salt
4 hard boiled eggs
5 cups of Ditalini pasta (cooked and drained)
Onions (optional)
Pepper to taste

Cook and drain macaroni as directed on package. Hard boil the eggs. Meanwhile, combine the first 6 ingredients in a large mixing bowl. When eggs are cool enough to handle,  peel and chop into the dressing mixture.  Add well drained pasta (and diced onions, if desired), and stir until well coated. Pepper to taste. Enjoy!

 Broccoli & Italian Sausage Egg Muffins

Cooking with eggs as the main ingredient is always inexpensive, so here is a great recipe for your next Sunday brunch!

1 pound ground Italian sausage (sweet, mild, hot variety depending on your preference)
1 cup broccoli florets
8 large eggs
1/4 cup milk
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese, as needed

Preheat oven to 375 degrees. In a large  skillet, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink.  Remove from heat, drain excess fat and stir in broccoli. Whisk together eggs, milk, oil and baking powder;  season with salt and pepper. Spoon out the sausage and broccoli mixture into a 12-cup muffin tin. Ladle the egg mixture over the sausage and broccoli. Sprinkle with Parmesan cheese. Bake for 15-20 minutes. Enjoy!!!

TACO TOM                                                                                   

Cheddar cheese

Sm. Ragu Spaghetti Sauce

3/4 tsp. oregano

1/2 tsp. Worcestershire sauce

1/4 tsp. hot sauce

Pkg. taco powdered mix

1/2 c. water

Brown hamburger, pour off grease. Add onion, garlic salt, oregano, 
Worcestershire sauce, hot sauce, taco powdered milk, Ragu spaghetti sauce and water.
 Let simmer for a few minutes.

Crush corn chips and put half bag into bottom of 13 x 9 inch pan.
 Pour meat mixture over chips. Sprinkle with cheese.
 Top with rest of corn chips.Bake in 350 degree oven for 15 to 20 minutes.
 Serve in squares with 

This is my favorite dessert i call it  better than sex cake and it's so good!!!


ALMOST BETTER THAN SEX CAKE  
Chocolate cake mix (made according to pkg. directions in a 9 x 13 inch pan)
1 can sweetened condensed milk
6 oz. butterscotch ice cream topping
6 oz. caramel ice cream topping
8 oz. Cool Whip
4 frozen snickers, crumbled, ( it will crumble best when frozen)
Bake cake mix in 9 x 13 inch pan. Make approximately 12 holes in cake using a wooden spoon or a straw. Pour sweetened condensed milk into holes & over cake. Pour butterscotch and caramel toppling over holes. top with Cool Whip and crumbled Heath bars.Chill cake.  about 1 hour or so.before you serve,



I'm a salad lover  BIG TIME... so here is the one i make all the time..

Taco Salad

Taco Salad

it will not look like this

1 lb hamburger meat
1 can kidney beans
1/4 c. taco seasoning
1/2 c. green taco sauce
1/2 c. french dressing
green onions (chopped)
shredded cheese
avocados (diced)
lettuce (chopped)
cucumbers (chopped)
tomatoes (diced)
Doritos

Brown hamburger and drain. Add the taco seasoning and kidney beans and mix together.  In separate bowl mix together the green taco sauce and french dressing (or you can use equal amounts of ketchup and mayo in replace of the french dressing).  Then you can create your own salads by putting together all your favorite toppings and then topping it with the dressing.  Enjoy!

Navajo Tacos!

Navajo Tacos

TOPPINGS:
1 pound ground beef
1 package taco seasoning mix
1  can Chili
1 cup shredded Cheddar cheese
2 cups shredded iceberg lettuce
1/2 cup Salsa
Sour cream
3 Tomatoes, chopped

FRY BREAD:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
4 cups oil for frying, or as needed

Directions

1. In a large skillet, over medium-high heat, cook the ground beef with taco seasoning mix according to seasoning mix package directions. Add the chili and heat through. Cover, and keep warm while you prepare the fry bread.
2. In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
3. Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
4. Top fry bread with ground beef, lettuce, cheese, tomatoes and sour cream.  You can also top with other of your favorite taco toppings, such as onion, ranch or guacamole

Mexican Lasagna

This is an awesome dish you gotta try it!

Mexican Lasagna

• 12 corn tortillas
• 1 lb. ground beef
• 1 can black beans, rinsed
• 1 can kidney beans, rinsed
• 2 tsp. dried oregano
• 1 tsp. ground cumin
• 3/4 tsp. garlic powder
• 1 (16 oz.) jar salsa
• 2 c. sour cream (16 oz.)
• 1 c. olives
• 1 c. shredded cheese

Preheat oven to 350 degrees. In a nonstick skillet, cook meat. Add beans, oregano, cumin and garlic powder and heat through. Place 6 tortillas, overlapping, in a 9 x 13 pan coated with nonstick cooking spray.  Cover with 1/2 of the meat mixture. Sprinkle 1/2 cup olives on top.  Pour half jar of salsa over meat mixture. Spread 1 cup sour cream over top. Repeat with tortillas, meat, olives, salsa and sour cream one more time.  Bake, uncovered, for 30-45 minutes, or until bubbly. Sprinkle cheese over top, cook for another 10 minutes or until cheese is melted.