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

2 Tablespoons olive oil
    6 garlic cloves, peeled and slivered (or minced)
    1 (28-ounce) can crushed tomatoes or 1.75 lbs. fresh roma tomatoes (**see below for instructions on using fresh roma tomatoes)
    1/8 teaspoon crushed red pepper flakes (or a pinch of cayenne)
    1 1/2 teaspoons coarse salt
    1/4 teaspoon dried oregano
    1/4 teaspoon black pepper
    1 large sprig of fresh basil

Directions

Heat oil in a large saute pan over medium-high heat. Add garlic and saute for 1 minute, stirring frequently, until fragrant. Add in the tomatoes, red pepper flakes, salt, oregano and black pepper, and stir to combine. Add the sprig of fresh basil on top of the sauce, and use a spoon to gently press it below the surface. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low and continue to let the sauce simmer for about 15 minutes, or until the oil on the surface is a deep orange. It will be reduced and thickened. Discard the sprig of basil, and season the sauce with additional salt and pepper if needed.

Remove from heat and serve immediately, or store in a sealed container in the refrigerator for up to 5 days. Or freeze for up to 3 months.

Ingredients

Graham Cracker Crust:
40 squares of graham crackers (crushed)
1/2 cup sugar
1/2 cup butter or margarine (melted)
Mix above ingredients. Press into top and sides of 9 x 13' greased pan. Reserve 1/2 cup for top.

Filling:

10 1/2 oz. large marshmallows (40 marshmallows)
3/4 cup milk
2 - 8-oz. packages of cream cheese
12-oz. Container of fat-free Cool Whip

Instructions

First step to prepare this recipe is to melt marshmallows & milk over low heat.
After that you need to beat cream cheese; and add marshmallow mixture.
Cool.
and fold in Cool Whip.
Step 2 : Finally step, now spread into crust & sprinkle with remaining graham cracker crust. Next now refrigerate till set.then serve and enjoye

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

2 cups cooked quinoa
1 Tbsp extra virgin olive oil
1 large yellow onion, diced (1 3/4 cup)
4 cloves garlic, minced
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 1/2 - 2 cups water (or chicken broth if not making vegetarian)
1 (7 oz) can diced green chiles
2 1/2 Tbsp chili powder
2 tsp ground cumin
2 tsp cocoa powder
1 1/2 tsp paprika
1/2 tsp granulated sugar
1/2 tsp ground coriander
1/2 tsp cayenne pepper, or to taste (optional)
Salt and freshly ground black pepper, to taste
2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
1 (15 oz) can black beans, drained and rinsed
1 1/2 cups fresh or frozen corn
1/2 cup cilantro, chopped
Juice of 1 lime

How to :

Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.

Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).

Ingredients

1 lb dry Cellentani pasta (or other shape of your choice)
3 large tomatoes
2 Tbsp olive oil
1 Tbsp minced fresh dill weed
Salt, fresh cracked black pepper
3 garlic cloves
2 Tbsp minced fresh dill weed
½ cup mayo
⅓ cup sour cream
Salt
Fresh cracked black pepper
¼ tsp paprika

Instructions

Pre-heat oven to 400 and cover a baking sheet with aluminum foil. Quarter tomatoes and place them in a large mixing bowl and mix them with 2 Tbsp of olive oil. Mix well until tomatoes are completely coated.
Place tomatoes on the lined baking sheet, cut side up. Sprinkle each wedge with dill weed, salt and pepper.
Roast for 25-30 minutes in the oven. Take out and set aside.

Salad:

Cook pasta according to the package, drain well and place in a large mixing bowl.
Take skin off of roasted tomatoes, chop them and add to pasta. (Make sure to save tomato juice while cutting them and add it to pasta as well.)
Press garlic into pasta and tomatoes. Mix well.
Add mayo, sour cream, 2 Tbsp fresh dill weed, salt, pepper and paprika. Mix well, transfer into a container with a lid and refrigerate until ready to serve. (It would need a couple of hours in the fridge.)

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.