TACO PIE

Here’s a favorite!
Taco Pie
5 8″ flour tortillas
1 lb. ground beef
1 16 oz. can refried beans
2 T. taco seasoning
1/4 C. water
1 jar salsa (I didn’t really measure, just used big spoonful’s)
2 C. shredded Colby jack cheese
2 green onions, chopped
1 tomato, chopped

In a skillet, brown the ground beef, breaking it up as it cooks. Drain the grease, add in the taco seasoning and water. Combine well and remove from heat. I used an 8″ iron skillet for mine, but use whatever you have that might work…Place a tortilla in the bottom of your pan, spread a couple big spoonful’s of salsa over the tortilla, spread some of the refried beans over the salsa, then some of the meat and top with some cheese. Repeat the layers ending with a flour tortilla on top (save some of the cheese for the top). Cover the dish with tinfoil and bake at 350 degrees for 20 minutes. Remove from the oven and top with the remaining cheese. Return to the oven, uncovered for 6-7 minutes or until cheese is nice and melted and edges of the tortilla are crisp. Remove and top with the green onions and tomatoes before serving. Slice it like you would a pie.
Source: Janets Appalachian Kitchen

Beef Liver and Onions

Beef Liver and Onions
To Make this Recipe You’Il Need the following ingredients:

Ingredients
1⁄4 cup flour
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
1 lb beef liver
1⁄4-1⁄2 cup butter
oil, to taste
2 cups thinly sliced onions
1 -2 tablespoon fresh sage, minced
1⁄2 cup beef stock
1⁄4 cup dry white wine
1 tablespoon minced Italian parsley

Directions
Combine flour, salt and pepper in bag.
Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.
Set aside.
Heat skillet with 2-3 tablespoons of butter and a dash of oil.
Saute the onions on medium heat until tender and glossy.
Transfer to side dish and sprinkle with sage, salt and pepper.
Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
Add liver and sear 5 minutes until brown.
Inside meat should be slightly pink.
Return onions to pan til heated.
Remove liver and onions from pan and plate.
Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
Pour over liver and onions, sprinkle with parsley and serve.Source: Food.com

Taco Spaghetti To Die For

Maybe you’re obsessed with the top secret ones you’ve bribed restaurant owners for, or the old, stained, hand-written family recipes uncovered in dusty attics or the complicated additions to your bulging recipe box of show-stopping sweets (for that bakery you’re determined to open someday).

Me, I love them all, but I’m particularly fond of ones that make me a weeknight warrior, the recipes that miraculously create a spectacular meal in one – count ‘em ONE – pot, and in under 30 minutes.

This Mexican Spaghetti recipe, also called fideo, is one that gets pulled out of the recipe box pretty frequently at my house (though I really don’t need the recipe anymore at this point, LOL), and you’ll definitely want to add it to your one-pot repertoire!

WHAT IS MEXICAN FIDEO?
Fideo means “noodle” in Spanish, and authentic Mexican spaghetti is cooked using the pilaf method, similar to Mexican rice, where the noodles are toasted, sautéed a bit with aromatics, then cooked in a mixture of tomatoes, water or broth, and Mexican spices.

There’s also a version that’s a tomato-free Mexican spaghetti with sour cream and ham – espagueti a la crema con jamón.

My version adds green chilies, corn, hearty ground beef, all with a generous sprinkling of cheese melting on top.

Nutrition Facts :
Serving Size
Servings Per Container 4
Amount Per Serving
Calories 582.3Calories from Fat 235.8
% Daily Value*
Total Fat 26.2g40%
Saturated Fat 11.1g56%
Trans Fat 0g
Cholesterol 83.2mg28%
Sodium 1282.2mg53%
Total Carbohydrate 51.8g17%
Dietary Fiber 4.5g18%
Sugars 6.2g
Protein 33.1g66%

To Make this Recipe You’Il Need the following ingredients:
Ingredients:
1 tablespoon olive oil
1 pound ground beef
1 (1.25-ounce) package taco seasoning
1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
1 tablespoon tomato paste
8 ounces spaghetti
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 Roma tomato, diced
2 tablespoons chopped fresh cilantro leaves.

Directions:
Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Remove from heat and top with cheeses. Cover until melted, about 2 minutes.
Serve immediately, garnished with tomato and cilantro, if desired.

BANANA PUDDING FROM SCRATCH

Here is the real deal…the big flavor of classic Southern-style banana pudding.

This has been a favorite since childhood. I prefer the scratch version as I can’t tolerate the artificial flavorings, coloring, or sweeteners found in boxes and the frozen desert topping.

It only takes 15 minutes to whip up a batch from scratch and whip some real cream.

Ingredients for Banana Pudding

1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. milk
4 separated eggs
1 tbsp. vanilla flavor
1 box of Nilla Vanilla Wafers
4 med. ripe bananas

Directions for Banana Pudding
Mix flour, salt, and sugar; add milk slowly.
Stir constantly over low heat until thickened.
Stir and cook for about 15 minutes.
Beat egg yolks in bowl and stir into mixture slowly stirring constantly.
Cook about 5 more minutes stirring constantly.
Remove from heat and add vanilla.
Line bottom of casserole dish with vanilla wafers, bananas (sliced) and custard mixture.
Repeat layers, ending with custard on top.
Beat egg whites until stiff.
Add 1/4 cup sugar; whip until it peaks.
Spread on top of custard and bake in oven at 450 degrees for about 5 minutes or until browned.
Remove from oven and serve
NOTE :

” Please note that some meals are better to be prepared every once in a while because of some ingredients like meat, cheese, lot of sugar, fats..etc.
Having meals with these ingredients all the time may damage your health. ”

Smothered Cube Steak

I love this cube steak recipe because it’s easy to fix and tastes delicious and flavorful! Perfect for any day of the week.

The whole family loves it when I make this recipe. Can be served over egg noodles or with rice or salad. I love having this with a nice salad on the side.

The house seasoning for this recipe is:
Equal parts garlic powder, onion powder and black pepper, combine and store in an air tight container.

Make as much or as little as you like, just measure the same amount of each ingredient.

This seasoning can be used for any other recipe you need a good seasoning for as well. Stores well.

You’ll Need:

2-3 cube steaks.
3 cups of sliced mushrooms.
1 small sliced onion.
Kosher salt.
Black pepper.
Texas cajun seasoning.
Flour.
2 cups of chicken stock.
¼ tsp of thyme.
Vegetable oil.

DIRECTIONS TO MAKE IT IN THE NEXT PAGE ( > ), ENJOY
How to:

In a plate, season the cube steaks with salt, pepper and a big pinch of Texas cajun seasoning on both sides. Rub the steaks in 2 big spoonfuls of flour from both sides.

Heat ⅓ to ½ cup of oil in a skillet over medium high heat.Once hot, cook the steaks for 3 minutes on each side. Place the browned steaks in a plate and remove the oil from the skillet expect 2 tbsps to cook in the veggies.

Add mushrooms and onion to the skillet and stir. Season with salt and pepper and cook until light gold. Add in 2 tbsps of flour and stir to coat the veggies.Pour in the chicken stock and stir to combine. Cook to thicken then add in the steaks and coat in the gravy.
Bonne Appétit!

CROCKPOT PINEAPPLE MOONSHINE

Ingredients
56 ounces canned pineapple juice
2 cups granulated sugar
3/4 liter everclear grain alcohol or vodka


Instructions
Add pineapple juice and sugar to crock-pot.
Cook on LOW for 2 hours with lid slightly ajar.
Allow mixture to cool completely before adding in Alcohol.
Add in alcohol and mix well.
Pour mixture into 4 Quart Canning Jars.
Add lids and rings to jars.
Store in a cool dry place.
source :crockpotladies.com

DELICIOUS CHICKEN POT PIE

Ingredients :
1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts ( either store bought or your own recipe)

Directions :
Preheat oven to 400°F. Saute onion, celery, carrots and potatoes in margarine for 10 minutes. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and half and half. Gradually stir into vegetable mixture.
Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper; add chicken and stir well. Pour into shallow 2 quart casserole dish and top with pie shells. Cut slits to allow steam to escape. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
photo Courtesy of Food.com

Banana Creme Bundt Cake

2 bananas
1 (3 oz) package of banana instant pudding
1 c water
1 yellow cake mix
4 eggs
¼ c oil
½ c finely chopped pecans
How to make it :
In large mixing bowl, mash bananas.

Add rest of ingredients, except pecans and mix for 2 minutes at medium speed of mixer.

Add chopped pecans.
Pour into greased and floured bundt pan.

Bake at 350 degrees for 60 minutes.

Cool in pan for 15 minutes.

Remove from pan and let cool.

Sprinkle with powdered sugar before serving.

No Peek Chicken

Ingredients :

1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken breasts or tenders

For directions and full recipe go to the next page please!

SLOW COOKER HAWAIIAN PINEAPPLE CHICKEN

Ingredient

4 Foster Farms Simply Raised Chicken Thighs (bone-in and skin on) 2 cups pineapple cut into 1″ chunks 1 yellow onion , cut into 1″ chunks 3 tablespoons honey 2 tablespoons soy sauce 1/2 cup dark brown sugar 1 tablespoon grated ginger 2 garlic cloves , minced 2 teaspoons sesame seeds , optional 1 tablespoon cornstarch 1 red bell pepper , cut into 1″ chunks parsley , for garnish

Instructions

Using a skillet or the cast aluminum slow cooker insert, brown your Foster Farms Simply Raised Chicken Thighs on both sides for 3-5 minutes over high heat then remove them from the slow cooker. Add the pineapple and onion to the bottom of the slow cooker. Mix the honey, soy sauce, brown sugar, grated ginger and garlic into the slow cooker. Carefully add the Foster Farms Simply Raised Chicken Thighs back into the slow cooker. Cook on low for 5 hours or on high for 3 hours Add the cornstarch to a tablespoon of water, mix, and add to the slow cooker with the bell peppers and let it cook an additional 30 minutes while you cook some rice to accompany your meal. Serve with parsley for a garnish if desired.
Source : allrecipes.com