Taco lasagna

Taco Lasagna is full of flavors, cheesy and delicious. This lasagna is the perfect combination of Mexican inspired ingredients, put in a traditional lasagna dish. It is an easy meal to make for the whole family to enjoy!

This Taco Lasagna is the ultimate comfort food. What is even better, it combines the Taco flavors with Lasagna in one recipe, which raises this dish to a whole new level. I am in love with Mexican food, and especially tacos. My most ordered dish at any Mexican place, would definitely be a taco plate. Another favorite meal of mine is of course, lasagna. So combining the two together in one easy to make dish, is a dream come true.

How to make Taco lasagna:

Ingredients:
soft 6 inch tortillas,
ground beef or turkey or even ground chicken,
season of your choice (taco seasoning or season salt n pepper),
tomatoes,
red onion,
scallions,
cilantro,
heavy cream,
mild cheddar Colby jack and Monterey Jack cheese,
butter,
Cajun season (for cheese sauce) and sour cream to top

How to make it:
brown meat and drain grease, season meat to taste.to make cheese sauce bring heavy cream and butter to a boil and slowly add cheese until thickens. Add Cajun season to spice. With red onion green pepper tomatoes and cilantro dice up to make pico and season to taste. In aluminum pan layer tortilla, meat, cheese, pico, and continue for 3 4 layers on the top finish with the last of the meat pico cheese and bake in oven for 20 mins on 400 once finish let cool down and top with sour cream and diced scallions

Turkey Ranch Club Wrap

To Make this Recipe You’Il Need the following

ingredients:

1 Trotilla Wrap (I used multi-grain, use what ever you prefer)

2 ounce of smoked turkey
1/2 slice sharp american cheese (or cheese of your choice)

2 slices cooked bacon**

1 tablespoon Ranch dressing

2 tomato slices

Romaine lettuce (you could also use baby spinach)

How to make it :

Spread ranch dressing over the center of wrap. Add turkey, cheese, bacon, tomato, and romaine.

Fold sides in and then roll up.

Bacon can be cooked in skillet, oven, or microwave.

Double Peach Pound Cake

Ingredients:
¼ cup all-purpose flour, divided
2 can (15oz.each) Del Monte® Lite Sliced Cling Peaches
⅓ cup vegetable oil
4 egg whites [or 2 whole eggs]
½ tsp. Almond extract [or 1 tsp. vanilla extract]
1 pkg. yellow cake mix, 15.25 oz.
¼ cup powdered sugar

Directions:

Preheat oven to 325° F. Coat a 10-inch non-stick bundt pan with non-stick cooking spray, and dust with 1/4 cup flour, shaking off excess.
Drain 1 can of peaches, discarding syrup, arrange slices evenly on bottom of pan. Set aside.
Using an electric mixer on medium speed, beat oil, egg whites, almond extract, if desired, and remaining can of peaches with syrup, in a large bowl about 30 seconds or until smooth. Add cake mix and beat according to package directions.
Pour batter carefully over peach slices in prepared pan. Bake 60 to 65 minutes or until wooden pick inserted in center of cake comes out clean. Place pan on wire rack to cool completely. Loosen cake from sides of pan; invert onto cake a plate. Dust cake with powdered sugar just before serving
Recipe and Photo Del Monte

Source: allrecipes.com

Stuffed Bacon and Cheese Biscuits

INGREDIENTS:
2 cans of crescent rolls (you can use biscuits too)
Cheese (Whatever type you like)
12oz or 16oz package of bacon, cooked
flour for dusting (optional)

Directions

Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray. Lightly flour your work surface.
Unroll one can of crescent rolls (or 1/2 can of biscuits) on your work surface. Using your hands or a rolling pin, press the seams together and lightly press & stretch a little into a nice rectangle.
Add a layer of cheese
Add a layer of bacon.

Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.
Using a pizza cutter or a knife (I prefer a pizza cutter personally) slice into squares.

Place on a Baking Sheet so the squares are touching.
Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes.
Enjoy!!

Mac&Cheese

Ingredients :

12 oz dry macaroni
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1 cup light cream about 10-12% MF
1/2 teaspoon dry mustard powder
1 teaspoon onion powder
salt & pepper to taste
1 can condensed cream of cheddar soup optional 10.75oz
4 cups sharp cheddar divided
1/2 cup fresh parmesan cheese

Directions :
Preheat oven to 425 degrees.
Cook macaroni according to package directions.
Drain and run under cold water.
Melt butter over medium heat in a large saucepan.
Whisk in flour and let cook 2 minutes while stirring.
Slowly whisk in cream, milk, mustard powder onion powder, salt and pepper to taste.
Cook over medium heat while stirring until thickened.
Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted.
Add soup if using.
Toss cheese sauce & macaroni noodles together.
Pour into a greased 9×13 pan.
Top with remaining cheese.
Bake 18-24 minutes or until bubbly.
Do not over cook.
Cool 10-15 minutes before serving.

Snowball Cookies

Ingredients:

1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1 cup pecans, chopped
powdered sugar

Directions:

Blend softened butter with powdered sugar. Add vanilla.
Mix in salt, flour and chopped pecans.
Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
Bake in a 325 degree oven for 20 minutes. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.

Cinnamon Roll Crescents

You’ll Need (for the crescents):

2 cans of refrigerated crescent rolls.
1 softened stick of butter.
½ cup of white or brown sugar.
1 tbsp of cinnamon.

You’ll Need (for the glaze):

½ cup of powdered sugar.
1 tsp of vanilla.
2 tbsps of milk.

How to:

Mix together the butter, sugar and cinnamon in a small bowl and beat until smooth and well combined.
Unroll the crescent rolls dough into triangles and lay them on cookie sheet.
I use 1 tbsp per triangle you can use more if you want.
Roll up each triangle starting at the widest side and place the rolls onto the baking sheet.
In a preheated oven to 350° bake for 10 to 15 minutes.
To make the glaze, blend all of the ingredients together adding enough milk for the consistency you want and drizzle over the rolls while still warm.

Source : allrecipes

Cherry 7 Up Pound Cake

Ingredients
1 1/2 cups unsalted butter, softened
3 cups granulated sugar
1 tsp kosher salt
5 large eggs
3 cups cake flour
1/2 cup Cherry 7 Up
1/2 cup maraschino cherries, stems removed, patted dry


FOR THE GLAZE:

2 cup powdered sugar, divided
3 Tbsp maraschino cherry juice
2 Tbsp milk
Directions
Preheat oven to 315 F. (yes, it’s a lower temperature than normal). Prepare a Bundt pan with nonstick baking spray, set aside.
In a large mixing bowl, attached to a stand mixer fitted with a whisk attachment, but the butter for 2 minutes on high until pale in color. Add in sugar and salt and cream together for an additional 7 minutes, scraping down the sides of the bowl a couple times. Mixture will be very pale yellow and fluffy.

Add in the eggs, one at a time, beating well after each addition.
Slowly add in flour, being careful not to over beat (turn the mixer down to low at this time). Pour in Cherry 7Up and mix just until combined. Fold in maraschino cherries.

Pour batter into prepared pan and bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in pan for about 10 minutes, then invert on serving plate. Cool completely before adding glaze.

For the glaze, divide the powdered sugar in half by adding 1 cup to two bowls. To one bowl, add in cherry juice. Whisk until smooth. To the other bowl, add in milk, whisk until smooth.
Pour the white glaze over the top of the cake first. Then drizzle with the cherry glaze. ENJOY.

Grandma’s Cranberry Salad

Ingredients
1 small package of cherry jello (3oz box)
1 c hot water
1 c sugar
1 Tbsp lemon juice
1 c drained crushed pineapple (8oz can) (juice reserved)
1 c pineapple juice (use the reserved juice and add water to make 1 cup)
1 c ground cranberries
1 orange (ground)
1/2 c pecans, chopped

Directions

  1. boil the cup of water. Dissolve the jello in the hot water in an 8in square pan mix well. Add the sugar, lemon juice and pineapple juice. Stir to dissolve well. Note: You can substitute the 8×8 dish and use a 9×13 dish, it seems to gel up a bit better that way.
  2. Add the remaining ingredients and mix. Chill overnight.
  3. Grandma’s Notes:Chop up the pecans first before getting blender wet. Or you could just buy pre chopped pecans and save a step. Use the blender or food processor to chop up cranberries, then orange, seeded and partially peeled. The chopped peel gives it that special zing

An Easy Homemade Bread Recipe – Just Five Ingredients

If you’ve never baked homemade bread before, here are a few tips:

Weather can affect your ingredients. If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. (I try not to add too much flour because your bread will be more dense.) When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!


If your house is cool, your bread will take longer to rise. In the wintertime when my house is cooler than normal, I like to turn the oven on for 2-3 minutes, then turn it off and let the bowl of dough rise in there. The oven traps the heat for a longtime and it’s the perfect atmosphere for rising dough.


After the first rise, don’t overwork the dough. I usually knead and shape my dough in about 1 minute, then it’s back in the pan to rest, for the 2nd rise. I like to have the pan rise in the oven for this second rise so that I don’t have to worry about moving risen dough. When it’s fully risen, I just turn the oven on and set the timer to bake!
How can you tell if bread is fully baked? I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200 degrees F. Bread recipes that include milk will need to cook until 200 degrees, but since this one doesn’t, I take it out once it reaches 190 degrees. The top will be golden brown.
Cool baked bread in the pan for 10-15 minutes, then overturn pan and turn loaf out onto a cooling rack or folded towel to finish cooling. If you leave the bread in the pan for much longer than that, you’ll steam it, which may result in soggy parts. No one likes soggy bread!

To Make this Recipe You’Il Need the following ingredients:

To Make this Recipe You’Il Need the following ingredients:

INGREDIENTS:
2 Cups of Warm Water
2/3 Cup Honey
1 3/4 Tablespoons Active Dry Yeast
1 1/2 Teaspoons Salt
6 Cups Bread Flour


DIRECTIONS:
In a large mixing bowl, whisk together warm water and honey until honey is dissolved. Add yeast, and cover with a towel.
In about 10-20 minutes, your mixture should look delightfully frothy.
Mix in your salt, and then add the bread flour one cup at a time. (Use the whisk for the first three cups and then switch to a wooden spoon or silicone spatula for the last three cups.)
Add a little extra flour to your hands and knead the dough, about 5 minutes. (Knead the dough right in the large mixing bowl. It keeps your counter cleaner.) Place kneaded dough in a large, greased bowl and cover with towel.
After an hour, your dough should have risen significantly.
Punch the dough for awhile then knead again for a couple of minutes.
Divide into two lightly-greased loaf pans and cover with your towel once more.
After allowing the dough to rise for 30 minutes in the loaf pans, bake in a preheated oven at 325 for 30-35 minutes.
A lot of bread recipes use an oven at 350, 325 works better if you use honey.


Source ; allrecipes.com