Sunday, January 30, 2011

Touchdown Taco Dip

Super Bowl Time is coming..... get ready!

1.5 lbs ground beef, browned and drained
1 package taco seasoning
8oz refried beans
16 oz salsa
8oz sour cream
8oz taco cheese
Tortilla chips

Brown and Drain ground beef.  Stir in taco seasoning package (do not add water!).  Stir in the refried beans.  Spread meat mixture in the bottom of a 9x13 pan.  Cover evenly with salsa.  Cover the salsa evenly with sour cream.  Sprinkle with cheese.  Bake at 350 for 20-25 minutes or until cheese is golden brown.

**I recently made this for Jason's birthday party.  I assembled in the the crockpot and just turned it on high long enough to melt the cheese, then dropped it back to low to keep it warm.  It was a big hit and very easy to make!

Fast & Easy Tater Tot Casserole

Always a favorite.... makes great leftovers for lunch.  Can be assembled ahead and put in the fridge for baking later.

1lb ground beef, browned and drained
1 can cream of mushroom soup
1 can cream of chicken soup
1 bag of tater tots (use onion flavored if you like)
8oz cheddar cheese

Preheat oven to 350.  Brown and drain ground beef.  Stir in both cans of soup.  Layer the tots in the bottom of a greased 9x13 pan.  (I use stoneware pans, which do not need greased).  Cover tots with meat/soup mixture.  Evenly sprinkle with cheese.  Bake 25-30 minutes, or until cheese is golden brown.

Friday, January 14, 2011

HUGE biscuits

I had picked up some Tennessee Pride sausage/gravy free at the store, so I decided to make some biscuit to go with... these put GRANDS biscuits to SHAME!  They were huge and flaky!  mmm.. next time, I am picturing some bacon, egg and cheese in them!  mmmmm



  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1/3 cup shortening
  • 1 cup milk


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
  3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
  4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Pork and Sauerkraut via the crockpot

I'm NOT a kraut fan.. AT ALL.. but Jason and Erik said this was pretty darn good!  Enjoy!



  • 1 (4 pound) pork loin roast
  • 1 teaspoon caraway seeds
  • salt and pepper to taste
  • 2 cups sauerkraut with liquid


  1. Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.
  2. Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 160 degrees F (70 degrees C).

Sweet Potato Pie (Casserole)

Michael LOVES this! 


  • 5 sweet potatoes
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup white sugar
  • 2 tablespoons heavy cream
  • 1/4 cup butter, softened
  • 3 tablespoons all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 cup chopped pecans


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
  3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
  4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
  5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned

Peanut Brittle out of the microwave

If you like peanut brittle, this is the recipe for you... everyone who has eaten it wants the recipe.  Super quick and easy in the microwave!  I have found that double batches don't work.. and making 2 batches back to back doesn't work well... happy crunching!



  • 1 1/2 cups dry roasted peanuts
  • 1 cup white sugar
  • 1/2 cup light corn syrup
  • 1 pinch salt (optional)
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda


  1. Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.
  2. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.

Peanut Butter Fudge

This fudge is sooooo creamy and delicious!



  • 4 cups granulated sugar
  • 1 cup light brown sugar
  • 1/2 cup butter
  • 1 (12 fluid ounce) can evaporated milk
  • 1 (7 ounce) jar marshmallow creme
  • 1 (16 ounce) jar peanut butter
  • 1 teaspoon vanilla extract


  1. Grease a 9x13 inch baking dish.
  2. In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.

Saturday, January 1, 2011

Happy New Year!

It's been a busy and exciting holiday season... so I'm afraid I haven't posted much of anything lately.. this week, I will be posting my cookie and candy recipes and some new dinner ideas that are fast and easy!  Hope everyone had a great holiday!