Taco Seasoning & Oven Tacos

I love fried taco shells but they take a while to fry.....I'm thinking these Oven Tacos might be a great new way to fix tacos??!!

Taco Seasoning
1 T. chili powder
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. crushed red pepper flakes
1/4 t. dried oregano
1/2 t. paprika
1 1/2 t. ground cumin
1 t. sea salt
1 t. black pepper
In a small bowl, mix all together. Store in an airtight container.
This is like one package of taco seasoning.  Mix with a little water.  Enough for 2 lbs. of hamburger.  OR  make a canister full,  1/4 c. = 1 seasoning packet.

Oven Tacos  -  adapted from  Blog Chef

2 lbs. ground beef (or turkey/chicken)
1 small onion diced
1 small can diced green chilies
1 recipe of Taco Seasoning (Above)
8 oz. tomato sauce
16 oz. refried beans
2 c. shredded reduced fat Colby-jack cheese
18-20 hard taco shells {if gluten free, be sure they are}
Optional Condiments- Lettuce (shredded), Tomato (diced), Salsa, Guacamole, Sour Cream

In a large skillet brown ground beef and onion, drain, if needed. Stir in chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes.
Spoon the meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 for 10-12 minutes, until the cheese has melted and tacos are heated through. Serve with condiments.

Cinnamon Roll Casserole

Cinnamon Roll Casserole  -   Adapted from: Pillsbury's Cinnamon French Toast Bake
2 cans (12.4 oz each) Pillsbury refrigerated cinnamon rolls with icing
4 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped Pecans
1/4 cup maple syrup
Spray 13x9-inch (3-quart) glass baking dish.
Cut each roll into 8 pieces; place pieces in sprayed dish.
In a medium bowl, beat eggs. Stir in cream, cinnamon and vanilla until well blended; pour over roll pieces. Sprinkle with pecans; drizzle with syrup.
Bake at 375 for 20 to 28 minutes or until golden brown. Cool 15 minutes. Microwave icing @ 50% power for 10 to 15 seconds, until thin enough to drizzle.
Drizzle icing over top.  Serve while warm.

Soda Pop Ice Cream

A great summer treat....hopefully it will soon be warm enough to give this a try.

Soda Pop Ice Cream
4 c. cold soda pop, any flavor (Orange, Root Beer, Black Cherry
14 oz. sweetened condensed milk
1 c. whole milk
Mix all ingredients together and pour into 2 qt. ice cream maker.
Freeze as directed. Place in freezer after finished to harden up

Bread Pudding with Caramel Cream Sauce.....

Bread Pudding with Caramel Cream Sauce
10 oz loaf of day-old French bread, crumbled
4 c. milk
2 c. sugar
8 T. butter, melted
4 eggs
2 t. vanilla
1 t. cinnamon
1 t. nutmeg
Combine all ingredients in a large bowl. Pour into buttered 9×13 dish. Place in cold oven and turn on to 350 degrees. Bake for 1 hour and 15 minutes or until top is golden brown. Serve warm with sauce.
Caramel Cream Sauce
½ c. sugar
½ c. brown sugar
2 T. flour
1 c. whipping cream
¼ c. butter
2 T. vanilla
Combine sugar, brown sugar, flour, and whipping cream in saucepan. Bring to a boil. Remove from heat and add butter and vanilla. Pour over each serving of bread pudding.

Frittata Muffins

Frittata Muffins    
6 eggs
1/2 t. salt
1/4 t. pepper
Fillers: ham, onions, sausage, bacon, spinach, cheese, peppers, etc (whatever you like)
Heat oven to 350 degrees. Spray 6 muffin cups with non-stick spray. Combine the eggs, salt and pepper in a bowl with a whisk. Sprinkle layers of your filler ingredients in the bottom of your muffin cups, no more than about 1/4 of the cup full. Pour the egg mixture on top of the fillers until the cups are just about full. Bake for t 20 to 25 minutes, until set. Remove from oven and let sit for about five minutes before removing from tin. Muffins will keep in the refrigerator for 2 or 3 day.  Makes 6 muffins

Cast Iron Caramelized French Toast

Cast Iron Caramelized French Toast
4 T. unsalted butter, divided
4 apples, cored and cut into 1/2″ thick pieces
1 c. brown sugar, divided
1 t. ground cinnamon, divided
1/4 c. water
20 slices French bread (1/2″ thick and quartered)
8 eggs
1-3/4 c. half-and-half, divided
1/4 t. ground nutmeg
1 T. lemon zest
1 t. pure vanilla extract
1/4 c. maple syrup (plus additional for serving, if you like)
1/4 c. chopped pecans (optional)
Melt 2 T. butter in cast iron skillet over medium heat; add apples, 1/2 cup sugar, and 1/2 tsp cinnamon; cook, stirring occasionally, 5 minutes; stir in water and cook 5 more minutes until apples are caramelized; transfer mixture to bowl and set aside
Wipe skillet clean; add 2 T. butter to skillet and melt; remove from heat and place half the bread in bottom of skillet; top with half the apple mixture followed by remaining bread; set aside; cover remaining apple mixture and refrigerate
To large bowl add: eggs, 1-1/2 cups half-and-half (reserving 1/4 cup), 1/2 cup sugar, nutmeg, 1/2 t. cinnamon, lemon zest, and vanilla; beat until well combined; pour over bread/apples in skillet; using the back of a spatula, gently press bread down to saturate; cover skillet with aluminum foil and refrigerate 1-2 hours
Preheat oven to 375.  Remove skillet from refrigerator and let sit 10-15 minutes; keeping skillet covered with foil, bake apple french toast in oven 30 minutes; remove foil, bake additional 15 minutes.
Spoon reserved apple mixture over french toast and bake additional 10 minutes until french toast is firm in center; remove from oven and drizzle with maple syrup and 1/4 cup half-and-half; sprinkle pecans over top, cut and serve with additional maple syrup

Recipe adapted from: Cast Iron Skillet: Big Flavors

3 New Popcorn Recipes.....

Caramel Marshmallow Popcorn
23 large marshmallows
2 cups brown sugar
1/4 c. Karo corn syrup

1 c. butter
1 t. vanilla extract
1 c. unpopped popcorn, popped
Melt together:  marshallows, brown sugar, karo, butter & vanilla.  Microwave on high for 1 minute, stir & repeat until melted.
Pour over popcorn and stir well.

Cinnamon Popcorn

1 c. unpopped popcorn, popped

1/3 c. coconut oil

1/3 c. maple syrup

3 drops of cinnamon oil

6 drops doTERRA OnGuard essential oil

ground cinnamon

popcorn salt

While popping popcorn, melt in microwave 1/3 cup organic extra virgin coconut oil. Stir in 1/3 cup maple syrup, 3 drops of Cinnamon oil & 6 drops of  doTERRA OnGuard essential oil.  Drizzle over popcorn & stir.   Sprinkle with ground cinnamon & popcorn salt.

Cookie Butter Popcorn

1/2 c. unpopped popcorn, popped
16 oz  Krogers vanilla candy coating (or candyquik)
3 T.  cookie butter (found at Trader Joes ... Biscoff or Peanut butter will work too)
1/2 c. colored candy melts
1 1/2 c. m&m's
Sprinkles
Pop your popcorn and place in a large bowl. Next melt your vanilla candy coating in the microwave according to the package directions. Then add the cookie butter to the melted chocolate. Stir until combined. Drizzle the coating over the popcorn. Stir until evenly coated. Mix in m&m's and then spread out on wax paper.
Melt your colored candy melts in the microwave and then drizzle on top of the popcorn. You can  food coloring to white chocolate chips as well.  Top with sprinkles.  Enjoy!

Strawberry Jam.....in the freezer....with NO sugar

No Sugar Strawberry Freezer Jam
3 lbs. strawberries
1 3/4 c. apple juice
1 1/2 package no sugar, low sugar pectin
Mash the strawberries in a large bowl.
In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
Pour straight into the mashed strawberries and stir hard for 1 minute.
Ladle into freezer containers and place in the refrigerator overnight to let it cool slowly and set.
Then store in the freezer.  Good in the freezer for up to 1 year, in the fridge for 3 weeks.

Low Carb.....Taco Bake

Taco Bake 
1 pound ground beef
1 packet taco seasoning   * water as called for on back of seasoning packet
3 large flour tortillas (8-inch size)
1/2 cup Salsa Con Queso
1 1/2-2 cups shredded Mexican cheese blend
Brown ground beef and drain if needed.
Stir in taco seasoning and water (following directions on back of seasoning packet).
Stir in 1/2 cup salsa con queso.
Spray an 8-inch round baking pan with nonstick cooking spray and place a flour tortilla in bottom of pan.  Next add  1/3 of the ground beef taco filling & then add 1/3 of the shredded cheese.  Repeat layers using all ingredients.
Bake at 350 for 15-20 minutes, until cheese is melted and edges are slightly golden brown.
Cool slightly and then slice and serve with sour cream and diced tomatoes.

Crisp Cucumber Salsa

I think this just might be a summertime favorite....as long as my cucumbers did not freeze last night like the weather man predicted!!  

Crisp Cucumber Salsa......... 1/4 cup is only 16 calories!
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
... 1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately. 

Strawberry Lemonade Cake

Strawberry Lemonade Cake
One box of strawberry cake mix (plus oil, water and eggs as directed on box)
8oz. Philadelphia Cream Cheese (softened to room temp.)
1 packet (0.23oz.) of Kool-Aid Lemonade
Yellow food coloring gel (as desired for color)
2 cups Jet-Puffed Marshmallow Creme
8 oz. Cool Whip Topping
Fresh strawberries to garnish.

Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely.
Cream together cream cheese, lemonade and yellow food coloring until smooth.
Mix marshmallow creme in and then mix in Cool Whip until completely smooth. Refrigerate until cake is cooled and cut.
Cut each cake layer in half.
Alternating layers of cake with layers of filling, assemble cake. End with layer of filling.
Top with sliced strawberries.
Refrigerate and serve chilled. 

Citrus Bath Salts.....and baking soda uses

Citrus Bath Salts
2 Cups Epsom Salts
1 Cup Baking Soda
Fresh Grated Zest from 1 Orange or Lemon
20 drops of essential oil. Use Lemon, Orange, Grapefruit or Citrus Bliss essential oil by doTerra.
Glass bowl, metal spoon, and large bath salt jar (available at Walmart for $2.97) or use any clear glass jar you like.
Combine Epsom Salts and Baking Soda into a glass bowl.
Stir in freshly grated zest of orange or lemon.
Add 20 drops of essential oil and stir well.
Spoon the citrus bath salts into a clean empty jar and seal.
Let your bath salts sit for a day or two to get infused with the scent of the oil.

For 25 ways to use Lemon oil and other oils go to.....    

 http://www.deniseinbloom.com/25-ways-to-use-lemon-essential-oil/

OR for 60 ways to use baking soda go here.....

http://www.deniseinbloom.com/60-ways-to-use-baking-soda/

Biscuits for the freezer or not....

Biscuits for the freezer or not....                           Makes 25 to 30 biscuits
6 cups unbleached all-purpose flour, plus extra for counter
2 Tbsp sugar
2 Tbsp baking powder
1 1/2 tsp salt
4 1/2 cups heavy cream

Line a baking sheet with parchment paper or a silicone baking mat..
In a large bowl, whisk the flour, sugar, baking powder, and salt together. Stir in the cream until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 1 minute.
Pat the dough into a 3/4-inch thick circle. Cut out biscuits using a 2 1/2-inch round  biscuit cutter. Cut out as many as possible. Place them on the prepared baking sheet. Gather scraps of dough a knead together briefly, then pat out again and cut more biscuits. Repeat again.
Preparing For the Freezer:
Wrap the baking sheet tightly with sprayed plastic wrap and freeze the biscuits for about 6 hours. Transfer frozen biscuits to a large resealable bag and freeze for up to 1 month.
Prepare after Freezing:
Do not thaw biscuits. Adjust oven rack to upper-middle position and heat oven to 450. Place frozen biscuits on a lined baking sheet, about 2 inches apart. Bake one baking sheet at a time, until puffed and golden brown, about 20-25 minutes.
To Serve Without Freezing:
Adjust oven rack to upper-middle position and heat oven to 450. Bake one sheet at a time, for about 15-20 minutes.

Recipe adapted from The Best Make-Ahead Recipe by Cook’s Illustrated.

For more freezer ideas here is a great site you may want to check out.....
http://fabulesslyfrugal.com/freezer-meal-recipes-master-list

Snickers Caramel Apple Salad

Snickers Caramel Apple Salad
4 to 6 regular size Snickers Candy Bars
4 to 6 apples
5.1 oz. Vanilla Instant Pudding mix
1/2 c. milk
16 oz. Cool Whip
1/2 c. caramel ice cream topping (Yes, my homemade version works here too)
Chop candy bars & apples into bite size pieces.
Whisk vanilla pudding mix, milk & cool whip together until well combined.
Stir apples & candy bar pieces into pudding mixture.
Place in a large bowl & drizzle with caramel topping
Chill for at least 1 hour before serving.

Bacon Cheddar Puffs

....oh I so love these! Light an fluffy ...like air with bacon!
Bacon Cheddar Puffs
1 cup milk
1/4 cup butter
1 cup all-purpose flour
4 large eggs
1 cup  Fine Shredded Sharp or Mild Cheddar Cheese
8 slices bacon, cooked crisp, crumbled
1/2 tsp. onion salt or powder
1/4 teaspoon garlic salt
1/4 teaspoon pepper

Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat.

Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in remaining ingredients.

Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature.

Creamy Cucumber Salad

I have a similar cucumber salad recipe that I love...however, the cucumbers go mushy after an hour or so.  I think this recipe just may have a cure to me..... YAY!!!

Creamy Cucumber Salad 
1 medium red onion (roughly diced)
2 medium cucumbers (peeled, sliced 1/2 in thick & halved)
1/2 green pepper (thinly sliced & cut in 1 in strips)
2 large tomatoes (seeds removed & diced)
2 tablespoons white vinegar
1/2 cup mayonnaise
1 tablespoon dried parsley flakes
4 tablespoons granulated sugar
1 teaspoon seasoning salt (more to taste as desired)
1 teaspoon dried dill

Peel & slice cucumbers in 1/2 in thick slices. Then half ea slice & transfer all slices to a lrg mixing bowl (See note). Roughly dice red onion & add to the bowl. Quarter tomatoes, remove seeds, rough dice the tomato “meat” & add to the bowl. Thinly slice 1/2 green pepper, cut slices in 1 in strips & add to the bowl. Toss prepared “veggies” to achieve a good distributional mix. Add last 6 ingredients to bowl, mix well & refrigerate at least 2 hrs (stirring at least once to redistribute ingredients).
Notes: The cucumber cut is esp important. If thinly sliced, most cucumbers wilt & do not retain their crunch. — When all ingredients have been combined, the mixture will appear dry & lack a creamy texture or appearance. DO NOT PANIC – that will begin to change almost immediately.

http://easysaladrecipes.net/vegetarian-salad-recipes/creamy-cucumber-salad-recipe/

Lemons....

Just storing this here for reference....I do know that lemons freeze well and they are healthy for you.  Even though they are acidic they are not acidic to the body.  They neutralize the acid in the body and keep you healthy.  kk

Freezing Lemons - Who Knew?

Read this – it may save your life or the life of a friend or loved one. The more you  read, the more you want to know… it’s not long so, read it.   It’s amazing!         Amazing frozen lemons.  All it is.....is a frozen lemon . Many professionals in restaurants and  eateries are using or consuming the entire lemon and nothing  is wasted. How can you use the whole lemon without  waste?  Simple.. place the washed lemon in the freezer section of your refrigerator. Once the lemon is  frozen, get your grater, and shred the whole lemon (no need to  peel it) and sprinkle it on top of your  foods.  Sprinkle it to your vegetable salad,  ice cream, soup, cereals, noodles, spaghetti sauce, rice,  sushi, fish dishes, whisky.... the list is  endless.   All of the foods will unexpectedly  have a wonderful taste, something that you may have never  tasted before.  Most likely, you only think of lemon juice and vitamin C.  Not  anymore. Now that you've learned  this lemon secret, you can use lemon even in  instant cup noodles. What's the major  advantage of using the whole lemon other than preventing  waste  and adding new taste to your  dishes?  Well, you see lemon peels contain as  much as 5 to 10 times more vitamins than the lemon juice  itself.  And yes, that's what you've been  wasting. But from now on, by following this  simple procedure of freezing the whole lemon, then grating it  on top of your dishes, you can consume all of those nutrients  and get even healthier. It's also good that  lemon peels are health rejuvenators in eradicating toxic  elements in the body. So place your washed  lemon in your freezer, and then grate it on your meal every  day. It is a key to make your foods tastier and you get to  live healthier and longer! That's the lemon secret!  Better  late than never, right? The surprising benefits of  lemon! Lemon (Citrus) is a miraculous product  to kill cancer cells. It is 10,000 times stronger than  chemotherapy.   Why do we not know  about that? Because there are laboratories interested in  making a synthetic version that will bring them huge profits. You can now help a friend in need by  letting him/her know that lemon juice is beneficial in  preventing the disease. Its taste is pleasant and it does not  produce the horrific effects of chemotherapy. How many people will  die while this closely guarded secret is kept, so as not to  jeopardize the beneficial multimillionaires large  corporations?  As you know, the  lemon tree is known for its varieties of lemons and  limes.  You can eat the fruit in different  ways: you can eat the pulp, juice press, prepare drinks,  sorbets, pastries, etc... It is credited with many virtues, but the most interesting is the effect it produces on cysts  and tumors.  This plant is a proven remedy against  cancers of all types. Some say it is very useful in all  variants of cancer. It is considered also as an anti microbial spectrum against bacterial infections and fungi, effective against internal parasites and worms, it regulates blood  pressure which is too high and an antidepressant, combats  stress and nervous  disorders.  The source of this information is  fascinating: it comes from one of the largest drug  manufacturers in the world, says that after more than 20  laboratory tests since 1970, the extracts revealed that It  destroys the malignant cells in 12 cancers, including colon,  breast, prostate, lung and  pancreas... The compounds of this tree showed  10,000 times better than the product Adriamycin, a drug  normally used chemotherapeutic in the world, slowing the  growth of cancer cells.   And what is even more astonishing: this type of therapy with lemon extract only  destroys malignant cancer cells and it does not affect healthy  cells. So, give those lemons a good wash,  freeze them and grate them. Your whole body will love you for  it!!!!!

Cookie Pizzas.....

Toll House Cookie Pizza with Nutella Ganache and Skor Toppings

Author: Cookie recipe from Nestle Toll House, pizza recipe from Cravings of a Lunatic, Ganache recipe from In Good Taste

Recipe type: Dessert

Serves: Depends how hungry you are!

 

Ingredients

For the Cookie Portion;

• ½ cup butter, softened
• ½ cup brown sugar
• ½ cup sugar
• 1 egg
• ½ teaspoon baking soda
• 2 tablespoons whole milk
• 1¼ cup flour
• ½ teaspoon vanilla salt
• 1 cup milk chocolate chips
• 1 teaspoon vanilla

For the Ganache Portion:

• ¾ cup Nutella
• ½ cup heavy cream

For the Topping:

• ½ cup Skor toffee bits

Instructions

For the Cookie Portion:

1. In your stand mixer combine butter and both sugars, mix until blended well.
2. Add your egg and mix.
3. Add your whole milk and mix.
4. Now add your flour, vanilla salt and baking soda and mix on low until combined.
5. Now add vanilla and chocolate chips and mix by hand.
6. Spread on a parchment lined round pizza pan.
7. It is helpful to start in middle and push outwards. Smooth as best you can.
8. Bake in a preheated 350 degree oven for 12 to 15 minutes.
9. Remove from oven and let cool.

For the Ganache Portion:

1. Scoop Nutella into a medium sized bowl.
2. In a small saucepan warm your milk until it just starts to boil.
3. Pour it over the nutella and whisk until smooth.

Putting it all together:

1. Once your cookie pizza is cool you may start your ganache.
2. Once your ganache is ready (instructions above) you can pour that onto the cookie pizza. It is best to start pouring it right in the middle of the pizza and let it work it’s way outwards. You can smooth it with the back of a spoon to help the process.
3. Let this cool slightly.
4. Now sprinkle Skor toffee bits over top.
5. Cut with a pizza cutter.
6. Serve with a smile.

Notes

Tips and Hints: Spraying utensils with pam spray helps smooth out the cookie and the nutella easier. Lining the pizza pan with parchment is really helpful. You can refrigerate this to help harden up the ganache a bit if you like.   

Fried Dill Pickle Coins

If you've never tried fried pickles, you really should. A delicious side to a burger or a sandwich. A fun appetizer, served with ranch dressing for a dip. 

Fried Dill Pickle Coins

2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup milk
3 cups thin dill pickle slices, drained
Oil for deep-fat frying

Ranch salad dressing, optional

In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and milk. Blot pickles with paper towels to remove moisture. Coat pickles with flour mixture, then dip in egg mixture; coat again with flour mixture.      In an electric skillet or deep-fat fryer, heat oil to 375°. Fry pickles, for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing if desired.