Ingredients

1 pound ground beef
1 1/2 (8 oz.) packages cream cheese
1/2 (14 oz.) can cream of chicken soup
1/2 (4 oz.) can green chilies, drained and chopped
1 large white onion, chopped
2 cups cheddar cheese, grated
1 cup sour cream
1 cup cooked corn kernels
1/2 cup salsa
1 (1.25 oz) packet taco seasoning
2 teaspoons chili powder
Doritos or plain tortilla chips, as needed
kosher salt and freshly ground pepper, to taste

How to make this recipe

Preheat oven to 350º F.
Heat a large skillet over medium-high heat and brown beef until cooked through and no longer pink.
Drain fat, reserving 1 tablespoon, and sautè onions until softened and tender.
Return beef to skillet and season with taco seasoning, salt and pepper, then add green chilies and corn kernels to the skillet.
Transfer mixture to a large baking dish (9x13 or 11x15) and stir in salsa and chicken soup.
In a separate bowl, mix together cream cheese, sour cream and chili powder until smooth, then spread mixture over the beef and vegetables.
Place baking dish in oven and bake for 25-30 minutes, then remove and gently push chips into the cream cheese surface.
Transfer to serving plates and serve immediately.

Ingredients

 1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple
Glaze:
•2 cups powdered sugar
•1 1/2 tablespoons milk

Directions

Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

Ingredients

1 pound ground beef
½ cup yellow onion, diced
2 TBS taco seasoning
4 oz cream cheese
about 8oz jumbo pasta shells (some may break - I used 21 shells, but started with 25)
10 oz enchilada sauce
1 cup salsa
1¼ cup cheddar cheese
½ cup mozzarella cheese

How to make this recipe

Bring a large pot of water to boil.
Boil your pasta shells for about 10 minutes until cooked al dente. Rinse shells when done cooking.
Preheat your oven to 350 degrees.
Meanwhile, cook up your ground beef and onions over medium high heat until cooked thoroughly.
Drain the excess grease from the pan.
Add in taco seasoning and stir to mix.
Add in cream cheese and cook over medium heat until cheese is mixed in and melty throughout. Set aside.
Combine your enchilada sauce and salsa in a small bowl.
Pour about half of your enchilada sauce salsa mixture into the bottom of a 9x13 pan and spread around.
Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into pan with sauce.
Repeat until all shells or meat mixture is gone.
Pour the remaining enchilada sauce salsa mixture over the tops of the shells.
Wrap pan in aluminum foil.
Bake for 30 min.
Remove foil and top with cheeses.
Return to oven and bake for an additional 15 minutes until cheese is melted and bubbly.

Ingredients

1 1/2 C. all purpose flour
3/4 tsp. baking powder
1/2 tsp. salt
1/2 C. sugar
1 tsp. vanilla extract
1 tsp. almond extract
3/4 C. sweetened condensed milk
3 eggs, room temp
2 sticks unsalted butter, room temp

How to make this recipe

Combine flour, baking powder and salt...set aside. In a large mixing bowl beat together butter and sugar till creamy, about 3 minutes (scraping down the sides of the bowl. Add in vanilla and almond extract, beat again to combine. Add in condensed milk and beat well. Add in eggs, one at a time. Once this has been beaten well, add in the flour mixture a little at a time to combine well. Pour into a well greased loaf pan. Bake at 325 degrees for 65 mins.

Ingredients

1 box (18.25 oz) strawberry cake mix, like Duncan Hines
1 teaspoon baking powder
2 large eggs
1/3 cup vegetable/canola oil
1/2 teaspoon vanilla extract
1 and 1/4 cup semi-sweet chocolate chips

How to amke it

Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside.
In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the chocolate chips.
Drop rounded balls of dough, about 2 Tablespoons each, onto prepared baking sheet. Stick a few more chocolate chips on top of the cookie dough balls if you want them for looks, if desired. Make sure the balls of dough are taller than they are wide. See here for more details.
Bake for 10 minutes – do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops may settle down; press them down gently with your fingers if they are not sinking much. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week. enjoyee

Ingredients

For the enchilada sauce:

2 T. vegetable oil
2 T. all purpose flour
3 T. chili powder
1 T. smoked paprika
1/2 tsp. garlic powder
1 T. brown sugar
1/4 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
14 oz. can chicken broth
3 oz. tomato paste
4 oz. diced green chilies, drained



How to make it

In a skillet, heat the vegetable oil over med. heat and whisk in the flour and cook for 30 seconds. Remove the skillet from the heat and whisk in the chili powder, paprika, garlic powder, brown sugar, salt, cumin and oregano. Return to the heat and whisk in the broth. Reduce the heat to med. low and whisk in the tomato paste. Stir in the drained chilies and cook for 5 minutes.

Next: Add 1 1/2 lbs. chicken tenders to the sauce, cover and cook on med. low for 35 minutes, stirring occasionally.

Remaining Ingredients:

3/4 C. minute rice
8 flour tortillas
3 C. shredded colby jack cheese
lettuce, tomato, sour cream, etc. for serving

After the chicken has cooked in the sauce, remove the chicken from the pan to a plate and set aside. Remove 1 C. of the sauce to a bowl and set aside. Stir in the rice to the remaining sauce in the pan (there should be about a cup left in the pan). Cover and cook for 6 minutes. Remove from the heat and let sit, covered for 5 more minutes. Meanwhile, take 2 forks and shred the chicken. Add the chicken back in the pan with the rice and stir to combine.

Heat the tortillas in the microwave for about 45 seconds to make them easier to roll. Take a tortilla and put a little cheese across the center. Top with some of the chicken mixture and then roll it up. Place in a lightly greased casserole dish, large enough to hold 8 enchiladas. Repeat with the remaining tortillas. Once they are all in the pan spoon the reserved enchilada sauce over the top and then sprinkle the remaining cheese over the top. Place in a 350 degree oven for 20 minutes.

This dish freezes very well, you can make it in smaller portions if you choose to freeze it for later.

 


Ingredients

 fresh corn on the cob, shucked and cleaned
water
1 C. milk
1/2 stick butter
1 T. sugar



How to make this recipe

Place the corn in a large pot and add just enough water to cover your corn. Add the milk, butter and sugar, stir to combine the water and milk. Bring to a boil over med. high heat, once it is boiling, lower the heat to medium and put a lid on the pot. Cook for 25 minutes for crisp tender or longer as to your liking.