Burrito Casserole

2 pounds ground beef (or turkey)

1 onion, chopped

2 teaspoons minced garlic

1 (2 ounce) can black olives, sliced

1 (4 ounce) can diced green chili peppers

1 (10 ounce) can diced tomatoes with green chile peppers

1 (16 ounce) jar taco sauce2 (16 ounce) cans refried beans

12 (8 inch) flour tortillas9 ounces shredded Colby cheese

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large sauce pan or stock pot over medium heat, saute the ground meat until no longer pink. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.

3.Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.

4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Death By Chocolate

Ingredients:
1 box Betty Crocker Devil’s Chocolate cake mix
1 box 3.9 oz chocolate pudding
4 eggs
½ c vegetable oil (or canola)
¼ c water
8 oz sour cream
1 c chocolate chip (milk chocolate)
1 tsp vanilla

Use two cheesecake pans (so you don’t have to worry if it’ll all come out!). Spray with Pam that has the flour in it.

Take out 1 tbsp of the dry cake mix, place it in a bowl. Pour the 1 cup of chocolate chips in to coat it so it doesn’t sink to the bottom of the pan when baking.

Mix all ingredients above, adding the coated chocolate chips very last. Mix for 30 seconds slow, then 2 minutes on medium speed. Add chocolate chips, mix briefly. Pour equally into both cheesecake pans, and bake at 350 for approximately 32 minutes. This time may vary, so pay attention to your cake! Use a toothpick to check if it’s done. Let sit for 10 minutes to cool.

Frosting Ingredients:
1 ½ cans of Betty Crocker Milk Chocolate Frosting
1 ½ cans of Betty Crocker Cream Cheese Frosting
¼ tsp orange extract
1 large Hershey bar, chopped up finely

Open one can of the milk chocolate frosting. Pour the orange extract inside, and let sit. You can also use any other flavoring extract (raspberry, etc) if you’d rather have something different.

By now, the cake will be cooled. You will need to take the cheesecake pan off (the bottom of the pan will be holding the cake still). There is an adjustable cake leveler that you can find at Walmart for around $2-3.00. It is level, so you drag it across the counter, and it slices it in half according to where you want it. Slice both cakes in half. Take one part of the cake, and place it on the platter. Add some cream cheese frosting over it, and sprinkle some chopped chocolate pieces over it. Do this w/ all the layers, but when you get to the top layer, you will spread the chocolate w/ orange over the top & on the sides.

Now, to do the chocolate curls: buy 2 big bars of the Symphony Milk Chocolate (you may not use it all). Put it in the cooling oven (it’ll still be a little warm). You will want it a little flexible. Open it up, and on the side (where it’s thin), take a vegetable peeler, and slide it away from you, creating a long piece of chocolate. You will have to create the curls with your fingers. Place it on the top of the cake & arrange. This is the most time consuming part of the entire cake! When it isn’t curling well anymore, place the bar back in the oven to become a little more flexible. You may do this every 10 curls!!

Quiche Muffins

Ingredients

2 eggs
1/2 c milk
1/3 c butter @ room temp
1 1/2 c Bisquik
1 c cooked & crumbled sausage
1 c shredded zucchini
1/3 c chopped green onion
1/3 c shredded cheddar cheese
1/3 c shredded Swiss cheese
1/3 c mozzarella or provolone cheese

Heat oven to 350. Grease muffin tins. Combine milk, butter, eggs, and Bisquik. Stir in sausage, zucchini, onion & cheeses. {at this point the mixture can be refrigerated overnight.} For regular muffins, bake about 20 minutes. For mini muffins, bake 15-18 minutes.

Texas Caviar

Ingredients:

1 can black beans, drained & rinsed

1 can corn, drained

1 red pepper, diced

1/2 c diced red onion

Dressing:

4 Tbsp Olive Oil

1 tsp ground cumin

1/4 tsp salt & pepper each

4-6 Tbsp lime juice

**can add 1/4 c cilantro

**can add pickled jalapeno slices

Combine all ingredients and let mingle... overnight, if possible! If not possible, then at least 4 hours before you plan to serve or eat. You can also add green pepper, tomatoes, chopped parsley, garlic, etc. Just keep the proportions the same!

Enchilada Pie

Ingredients

1 lb	Lean ground beef
1 lb	ground pork
16 oz	Medium cheddar cheese
16 oz	Monterey pepper jack cheese
8 oz	small curd cottage cheese
8 oz	sour cream
1 can(s)	sliced black olives
	green onions (garnish)
	chopped cilantro (garnish)
1 lg	fresh tomato diced (garnish)
	salt, pepper, cumin and garlic to taste
12	fresh corn tortillas
1 can(s)	Las Palmas Enchilada sauce
	Frying oil for tortillas
1	yellow onion diced Directions 1 Brown the ground beef and ground pork with diced onion, season with the spices, drain off any fat and set aside. Fry the corn tortillas whole and flat until crispy, drain on paper. Grate the two cheeses and set aside about 1/4 for the top. Combine the sour cream and cottage cheese to the large amount of cheddar and jack cheeses in a bowl. Line the bottom of a deep baking dish with a small amount of Enchilada sauce and add a layer of fried tortilla. Add a layer of the meat mixture. Add another layer of tortillas and sauce. Add a layer of the cheese mixture. One more layer of tortillas, sauce, remaining cheese, green onions, cilantro and tomatoes for garnish. Bake @ 350 degrees for about 30 minutes and serve

South Georgia Caviar

Ingredients

2-15oz can(s)	BLACK-EYED PEAS, DRAINED
1-15oz can(s)	WHOLE KERNEL CORN, DRAINED
1-10oz can(s)	DICED TOMATOES AND GREEN CHILES (RECOMMENDED: RO-TEL)
2 c	CHOPPED RED BELL PEPPER
1/2 c	CHOPPED FRESH JALAPENO PEPPERS
1/2 c	CHOPPED ONION
1-8oz btl	BOTTLE ITALIAN DRESSING
1-4oz jar(s)	CHOPPED PIMENTOS, DRAINED Directions 1 IN A LARGE BOWL, COMBINE ALL OF THE INGREDIENTS AND STIR GENTLY TO COMBINE. REFRIGERATE MIXTURE OVERNIGHT. SERVE WITH CORN CHIPS. 2 ENJOY!!!

Butterscotch Pound Cake

Ingredients

1 pkg	yellow cake mix (straight from the box)
1 c	sour cream
1 sm	instant vanilla pudding mix (straight from the box)
1/2 c	vegetable oil
4	eggs
1 pkg	butterscotch chips Directions 1 Preheat oven to 350. 2 Combine 1st 5 ingredients. Mix well for 4 minutes. 3 Gently stir in butterscotch chips. 4 Pour into well-greased and floured Bundt pan and bake. 5 Bake for approximately 1 hour (generally takes the full time)

Chocolate Delight

Chocolate Delight

(Thanks to my very good friend Heather)

Crust

1 cup self rising flour

1/2 cup butter, melted

1 cup crushed pecans

MIx and press into glass baking dish. Bake at 350 for 20 minutes and let cool.

2nd Layer

8 oz cream cheese, softened

1 cup confectioner's sugar

1 cup cool whip

mix and spoon over pecan crust

3rd Layer

1 sm box instant choco pudding

1 sm box instant vanilla pudding

3 cups cold milk

mix all together and spread over 2nd layer. Top with remaining cool whip.

No Bake Cheesecake

No Bake Cheesecake

2 pkg. cream cheese (12 oz.)

1 c. powdered sugar

8 oz. Cool Whip™

Beat cream cheese & powdered sugar together & fold in cool whip

Pour into a deep dish graham cracker crust

Place in the fridge to set

CREAMY CHICKEN & TORTILLAS

CREAMY CHICKEN & TORTILLAS

4 c. cooked chicken, diced

1 can cream of chicken soup

1 can cream of mushroom soup

1 8 oz. jar salsa

1 c. sour cream

1/2-1 c. cheddar cheese

Combine the soups, salsa, and sour cream in a bowl and blend well. Grease the crockpot and make 2-3 layers of chicken, tortillas, and sauce. Cook on low heat for 4-5 hours. Add the cheese 15 min. before eating. Serve with salad and warm tortillas. Enjoy!

Serves 8

Broccoli Casserole

BROCCOLI CASSEROLE

3/4 lb. Velveeta™ cheese, cubed

2 small boxes frozen chopped broccoli

1 cup cooked minute or brown rice

1 onion, chopped

1 stick butter

1 can cream of chicken soup

1/2 cup milk

Saute onions in butter. Cook broccoli as package directs,

drain. Cook rice, combine all ingredients; pour into 9x13 in.

dish. Bake at 350 for 45 minutes or until brown.

Tater Tot Casserole

TATER TOT CASSEROLE

1 lb ground beef cooked, seasoned, drained

2lb bag tater tots

1 can cream of mushroom

1 can evaporated milk

1 can cream of chicken

Brown meat & place in large cass. dish.

Cover with tater tots. Mix soup & milk together.

Pour over top. Bake at 350 for 1 Hour.