Taco Salad

A salad everyone will love.

1lb lean ground beef (get the best cut as you will taste the difference) - fry the meat till brown - then rinse the meat with water in a strainer and pat dry with paper towels

2 cups old cheddar cheese grated

Half a head if romaine lettuce chopped into fork size pieces

Half a bag of Doritoes crunched in a bag with your hands 

Mix all together in a large bowl with Kraft Russian Dressing. 

Italian Pinwheels

We had a Happy Hour at the clubhouse today in the RV park and this is a great one to take that will not be messy finger food. It also does well if it sits out on a table for a while - you don't have to worry about temperature.  It only takes about 5 minutes to prepare and the ingredients are simple.  Makes about 20 bite size apps.  I borrowed this recipe from the Pillsbury site.

Ingredients
1 can of Pillsbury crescent rolls
1/2 cup of shredded mozzarella
1/2 cup of chopped pepperoni
1 egg yolk and 1 egg white - separate them
1 tsp oregano
parchment paper 
Preheat oven to 375F.
Open crescent roll package and pinch seams together to make one piece of dough.  In a small bowl mix the cheese, pepperoni, egg yolk and oregano.  Spread on the dough.  Roll up long ways.
I use a kitchen scissor to cut into pieces.  Start at the half way point and then work both ways with a full scissor cut through.  It kind of squishes together but when you lay them flat on the baking pan which you need to put parchment paper on first....  I just kind of form them back into a circle.  Using a brush - dip into the egg yolk and sweep on the pinwheels.  I cover them twice.  Then bake for 12 minutes.  Best warm but still good even in a couple of hours.

Mexican Casserole

My boys are coming home for the holidays and this is one dish we are going to make for them to take back for their freezer.  Had this with our friends the other night and it is quite delicious.  This is definitely a recipe worth keeping.
It does take a lot of ingredients but nothing out of the ordinary.
You can make ahead and freeze to bake later.
Shopping List:
Large 9 x 13 aluminum pan.
1 medium size bag of tortilla chips - crush half bag into small pieces


1 whole deli chicken purchased at any grocery - take all skin off and debone, then chop or shred into bite size pieces
1 can black beans - drained and washed
1 can corn
1 jar verde salsa (green sauce from tomitillos)
1 jar salsa
1 can chopped jalapeno peppers - drained and chopped
1 green or red pepper chopped
1 red onion chopped (med size)
1/4 cup fresh parsley or cilantro
1 clove garlic minced finely
1 tsp cumin or chili powder 
1 fresh lime - squeeze all juice out of it


1 package grated Mexican cheese mix - divided in half (middle and top)

Serve with 1 small tub of sour cream, fresh chopped tomatoes or jar of salsa


Grease aluminum pan with butter or margarine or Pam.  Put crushed chips in bottom till covered.  No more tortilla chips needed once it is covered.
In large bowl mix beans, corn, jalapenos, lime juice, salsa verde, spice, salsa, onion, pepper, parsley, garlic.  Then add chopped chicken.
Pour 1/2 of this mixture into pan and smooth.  Layer with 1/2 of the shredded cheese.   Then add rest of mixture and rest of cheese on top.

If you want cheese without a bit of crust cover and bake covered with aluminum foil - keep it tented so it does not stick to cheese.  I baked it without and you get a little bit of a crust, nice though.   Bake at 350F for 30 minutes.   Serve with tub of sour cream, and salsa or fresh chopped tomatoes on top.

Creamy, Creamy Mac'n Cheese

Ultimate comfy food is Mac'n Cheese.  I like the baked version but my hubby always likes the creamy one!  Funny this one is actually much quicker and easier so why not make him happy......?  Just add a salad and you have a great meal.  This dish is all made on the stove top in a medium size saucepan.  This recipe comes from Jean Pare and her Company's Coming Cookbooks.  
In medium size non-stick saucepan boil 2 cups elbow macaroni with 1 tbsp oil and dash of kosher salt.  Macaroni should be al dente (firm).
Drain noodles in colander and return to saucepan.
On low to medium heat - to the noodles add 1/2 cup milk + 1/4 cup butter + 1/8 tsp pepper + 1 tsp onion salt.  Once this is melted add slowly 2 cups of grated medium or old cheddar cheese.  It is very, very creamy.
Serve immediately.  Hmmm Hmmm.   I make this as the main course since we want to load our entire plate with it even when we try to keep it as a side dish!
The only downside to this is cleaning the pan after, helps to use a non-stick pan.