Taco Casserole

(Becca)

1 pound ground beef

1 packet taco seasoning

Laughing Cow Chipolte Cheese

Flour tortillas

Shredded Mexican cheese

Cook ground beef, drain. Add seasoning and a little water, let simmer. Add 2/3 of cheese wedges that come in a round container. Stir until cheese is melted.

In a round casserole dish lay one flour tortilla down. top with 1/3 meat mixture and a handful of shredded cheese. Add another tortilla, meat mixture, and cheese. Repeat until you are out of meat. Top with cheese and cover with foil. Bake a 350 degrees for 25-30 minutes until hot and bubbly. Serve with Spanish rice and chips.

Andes Cookies

(Becca via Pinterest)

1 Devil's Food cake mix
1/2 cup oil
2 eggs
1 package Andes Mints

Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Do not overcook! Take sheet out of oven and place an Andes mint on top of each cookie while they are still very hot. In about 5 minutes, the mint will be melted. Use a spoon to smooth out each mint like frosting.

Maraschino Cherry Frosting

(Becca)

Powdered Sugar
Butter
Vanilla
Maraschino cherry juice

Mix desired amount of sugar, butter, and vanilla. Add juice from a jar of Maraschino cherries (in place of milk). Add slowly, while mixing to get desired consistency. Garnish cupcakes or cake with the cherries.

Heart Burn Cabbage Salad

(Aunt Sherri)

1 large head of cabbage, finely shredded

 (or bagged shredded cabbage)

2 teaspoon curry powder

1/2 teaspoon celery salt

1 teaspoon celery seed

3/4 cup vegetable oil

1/4 cup apple cider vinegar

1 small red onion, shredded

Mix in large bowl, cabbage, curry powder, celery seed, celery salt, and onion. In a measuring cup mix oil and vinegar together. Mix well with salad.

Take TUMS.

BBQ Chicken Pizza

(Becca)

Sweet Baby Rays Original BBQ Sauce
2 chicken breasts, cooked and chopped into 1/2 inch pieces
Boboli pizza crust
2-3 cups shredded mozzarella cheese
red onion, thinly sliced
cilantro

Marinate chicken in approximately 2/3 cup of BBQ sauce for 3-4 hours. Cook chicken, covered, for 30 minutes in 325 degree oven. Spread crust with BBQ sauce, cover with 2/3 of cheese. Layer chicken, onion, and cilantro on top. Cover with remaining cheese. Bake pizza for 10-12 minutes at 450 degrees.

Turkey & Dressing

(Aunt Jeanne)

20 pound turkey
1 loaf cheap white bread, cubed
2 eggs, beaten
1 medium white onion, diced
1 cube butter
3 celery stalks, diced
3 heaping tablespoons poultry seasoning
salt and pepper

Check both ends of turkey, remove neck, heart, and gizzards from inside of turkey. Wash and dry turkey, keep turkey cold.

Simmer neck, gizzard, and heart in 6 cups of water for 2 hours. Throw away giblets. Save turkey broth. Let cool. Melt butter and eggs into turkey broth. In a large bowl mix bread cubes, onion, celery, and turkey broth (with butter and eggs). Sprinkle seasoning on top and mix together. Add turkey broth to above until it is very moist. Put stuffing into neck and body cavity and secure with laced nails. Place turkey into brown paper bag that has been greased on the inside with Crisco. Seal bag (or use two).

Bake at 425 degrees for 2 1/2-3 hours. Use meat thermometer, remove turkey at 160 degrees (place in breast). Remove turkey from oven, let rest for 1/2 hour before removing dressing and slicing. Make gravy from pan drippings.

No Bake Peanut Butter Cookies

2 cups sugar
1/4 cup cocoa
1/2 cup butter or margarine
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup creamy and crunchy peanut butter
3 cups uncooked quick-cooking oats

Combine first 5 ingredients in a medium saucepan. Cook over low heat until butter melts, stirring occasionally. Increase heat to medium; bring to a boil. Boil 1 minute. Remove from heat; quickly stir in peanut butter until smooth. Stir in oats. Quickly drop by heaping tablespoonfuls onto wax paper. Store in an airtight container. Yield: 4 dozen.