Burrito Casserole

Food.com

INGREDIENTS:

1 lb ground beef

1/2 medium onion

1 (1 1/4oz) package taco seasoning

6 large flour tortillas

1 (16oz) can refried beans

2-3 cups shredded cheese

1 (10 3/4oz) can cream of mushroom soup

4 oz sour cream

** jar of salsa** this is optional

DIRECTIONS:

1. Brown ground beef and onion; drain.

2. Add taco seasoning and refried beans.

3. In separate bowl, combine soup & sour cream

4. Spread 1/2 the sour cream mixture in the bottom of a 9"x 13" casserole dish.

5. Tear 3 tortillas and spread over sour cream mixture.

6. Spread 1/2 the meat mixture on top of the tortillas

7. Spread 1/2 the cheese over meat mixture. (If adding salsa, spread it on as well here)

8. Repeat layers; top with remaining shredded cheese

9. Bake, uncovered, at 350°F for 20-30 minutes.

Serve with a dallop of sour cream if desired...

Honey Mustard Dipping Sauce

INGREDIENTS:

1/2 cup mayonnaise

2 tablespoons yellow mustard

3 tablespoons honey

DIRECTIONS:

Combine ingredients in small bowl. Mix until well combined.

Enjoy on Chicken Strips, Fish Sticks, French Fries...and anything else yummy!

Chicken Strips

Betty Crocker

INGREDIENTS:

2/3 cup Original Bisquick Mix
1/2 cup grated Parmesan Cheese
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
3 bonless chicken breast halves, cut crosswise into 1/2" strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted

DIRECTIONS:
1. Heat oven to 450 F. Line cookie sheet with foil; spray with cooking spray
2. Mix Bisquick, cheese, salt, and paprika in 1-gallon resealable bag. Dip half of the chicken strips into the egg & place into bag of Bisquick mixture. Seal bag and shake to coat. Place chicken on cookie sheet. Repeat with the remaining chicken. Drizzle butter over the chicken.
3. Bake 12 to 14 minutes, turning half-way through. Cook until no longer pink in center.

Enjoy with dipping sauces... Try BBQ Sauce or Honey Mustard

Mexican Quinoa Casserole

 

Ingredients:

Cooking spray
3 teaspoons olive oil
1 onion, diced
1 large green pepper, diced  
2 cloves garlic, minced  
2 cups quinoa
1 cup low-sodium, reduced-fat chicken broth
2 ½ cups water
1 (15.5 ounce) can no-salt added, black beans (rinsed and drained)
1 (14.5 ounce) can diced tomatoes
1 tablespoon chili powder
1 teaspoon cumin
¼ teaspoon ground black pepper
1 ½ cups reduced-fat shredded, cheddar cheese

 

Directions:

1. Preheat the oven to 350 degrees F.

2. Spray a 9x14-inch baking dish with cooking spray.

3. Heat the olive oil in a pot over medium-high heat. Add the onions and green pepper, and sauté until the onions turn clear. Add the garlic and sauté for another 30 seconds.

4. Add all remaining ingredients except the cheddar cheese. Bring to a boil. Reduce the heat and simmer 20 minutes.

5. Pour quinoa mixture into the baking dish and spread evenly. Top with cheddar cheese and bake 10 minutes until the cheese is melted and slightly golden.

 

Cream Chese Pound Cake

Ingredients:

1 1/2 cups butter, softened

1 (8 oz) package Cream cheese, softened

3 cups sugar

6 large eggs...
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt

Directions:
 Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Glaze-
1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.

Slush Punch

Ingredients:

2 1/2 cups white sugar

6 cups water

2 (3oz) packages strawberry flavored Jell-O mix

1 (46oz) can pineapple juice

2/3 cup lemon juice

1 quart orange juice

2 (2 liter) bottles lemon-lime flavored carbonated beverage

Directions:

Bring the sugar, water and Jell-O to a boil in a large saucepan.; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.

Combine the contents of 1 container with 1 bottle of the lemon-lime beverage in a punch bowl. Stir until slushy. Repeat with remaining portions as needed.

** To make this into an adult goody...add coconut rum to taste :)

Lemon Bars

This dish had it's own crust recipe...I didn't really care for it, therefore, I use 2 refrigerated pastry shells that you roll out instead. I will include the original crust recipe for you though.

This recipe also calls for a 9"x13" pan, however the crust is super thin!!
You can use an 8"x11" pan instead or for a 9x13 with a thicker crust, I suggest doubling crust recipe & increase cooking time.  This is an instance where over-cooking is definitely better than undercooking!

CRUST: Ingredients
1 cup butter, softened
1/2 cup white sugar
1/4 tsp. salt
2 cups all-purpose flour

*Preheat oven to 350*F

CRUST: Directions:
In medium bowl, blend together flour, sugar, salt and softened butter. Press into pan 9"x13" baking dish. Bake for 15 to 20 minutes or until firm and golden.

FILLING: Ingredients
4 eggs
1 1/2 cups sugar
2/3 cup lemon juice (juice from about 3-4 large lemons)
1/4 cup + 1 tbsp. all-purpose flour

FILLING: Directions
In medium bowl, mix together sugar and flour. Whisk in the eggs and lemon juice. Pour mixture over baked crust. Bake for an additional 20 minutes. Remove and let cool. Bars will firm up as they cool. You can tidy up the edges by cutting them off and cutting center into squares. You can also dust lightly with powdered sugar if desired.