Taco Cupcakes

These taco cupcakes are the cutest thing, and yum-o. They are also very easy to make. Try them ASAP!!



Taco Cupcakes
makes 18 cupcakes


1 lb ground beef
1 packet taco seasoning
2/3 cup water
1 can black beans, drained (I omitted beans as I am not a huge fan)
2 cups cheddar cheese, shredded
36 wonton wrappers (In your dressing/lettuce/tofu grocery isle)
your favorite taco toppings - salsa, cheese, sour cream, lettuce, tomatoes, etc
cooking spray

Preheat oven to 375.

Brown the meat in a skillet and drain off fat. Return the meat to the skillet; add the taco seasoning, water and black beans. Mix and simmer for 5 minutes, until water is absorbed.

Spray 18 regular muffin pan cups with cooking spray. Place one wonton wrapper in each muffin cup. Divide half of the taco meat between muffin cups. Sprinkle half of the cheese over the cupcakes. Repeat layers - wonton, taco meat and cheese. Bake at 375 for 10-15 minutes, or until cheese is bubbly. Top with your favorite taco toppings.


This recipe is compliments of plainchicken.com

Brandy

Crock Pot Pork Chops

So my sister shared this receipe with me and it is amazing! Amazing in both time and taste. The crock pot did all of the work for me and when I got home all I did was whip up mashed potatoes and a can of fruit!

Ingredients:

4 boneless pork chops
Can of cream of mushroon soup
Milk
Packet of ranch dressing mix

Directions:

Combine chops, soup, fill soup can with milk, and ranch packet. Let cook on low for 8 hours. Enjoy!!

Brandy

Fourth of July Cookie

Now its too late to serve this for the fourth but it is still cute and delicious no matter the day!

1 pkg sugar cookie mix (plus the ingredients according to package)

1 1lb of strawberries
1 container blueberries
1 container buttercream frosting
1 small containter light cool whip

Mix together cookie mix according to package. Roll out dough on cookie sheet lined with parchment paper.
Bake according to directions and let cool for 20-30 minutes.

Mix together frosting and cool whip. Spread mixture over cooled cookie.

Cut up strawberries (I cut them into 4ths).
Place Blueberries and strawberries into a flag design on frosting mixture.
Serve and impress all your friends!

This could also be done with a cake if you wanted!

We ate this as dessert for 4th of July and it was gone! I think my brother ate atleast half of it by himself!

Enjoy!

Ranch Burgers

So I learned this trick from my sister in law Christal. It makes delicious, flavorful, juicy burgers.

Makes 6 burgers

2 lbs ground beef (73/27 if you want them juicy)
1 packet Ranch dip mix
1/3 cup flour

Mix ingredients together and form patties.
Cook on grill, george foreman, or whatever works best for you!

I served this last night with a guacamole, mayo, lettuce, medium sharp cheddar on a nice bun and they were pretty close to Red Robin status (which is one of my favorite restaurant burgers).

Serve  with fries! (I used the Ore Ida Waffle Fry variety)
Enjoy!
Jenifer

Oven Fried Chicken

So we have kind of taken a long break from the cooking blog but I am all settled in here and ready to start cooking again!

First thing I made was Oven Fried chicken from the Betty Crocker cook book. You can always count on her for a good recipe.

4 chicken breasts thawed
1/4 cup butter/margarine
1/2 cup all purpose flour
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper

Heat oven to 425. Melt Butter in Casserole dish.

In a separate shallow dish mic flour, paprika, salt and pepper. Coat chicken with flour mixture.
Place Chicken in pan.
Bake uncovered for 20 minutes. Turn chicken and bake for another 20 minutes.

Serve with Mashed Potatoes & Gravy, A green, and Enjoy!

Jenifer

Chocolate Chip Pound Cake

My sister in law Brittany makes this occasionally and I love it! I definitely left out the sugar (oops!) and substituted the vegetable oil for applesauce and light sour cream instead of regular! It turned out great, and not as heavy as pound cakes normally are! It made me feel better about having more than one piece! :)

1 (18.25 ounce) package yellow cake mix

1 (3.9 ounce) package instant chocolate pudding mix

1/2 cup white sugar

3/4 cup water

3/4 cup vegetable oil

4 eggs, beaten

1 cup sour cream

1/2 cup milk chocolate chips

1/8 cup confectioners' sugar for dusting (or make a glazing with powdered sugar, vanilla, and milk)

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.
3. Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.

Enjoy!
Jen

Paula Deens Mac & Cheese

Basically anything Paula Deen is delicious because of all the butter! I have tried a couple different mac & cheese recipes and so far this is the best one that I have made. Two reasons why I love it! 1. Its delish! 2. It requires a crock pot! Which you should know by now that I love!!!
So by request from Ashley!!

Paula Deen's Creamy Mac & Cheese

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)

4 tablespoons (1/2 stuck) butter, cut into pieces

2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese

3 eggs, beaten

1/2 cup sour cream

1 (10 3/4-ounce) can condensed Cheddar cheese soup

1/2 teaspoon salt

1 cup whole milk

1/2 teaspoon dry mustard

1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

You Will enjoy this!

Jen

Buttermilk Biscuit Waffles

This is soooo delicious! Its definitely an easy and fun dinner for any night of the week! First, I want to thank my dear friend Shannon for watching Rachael Ray diligently every day, without her I wouldnt know about this wonderful recipe! :)

Buttermilk Biscuit Waffles

• 2 1/4 cups pre-measured buttermilk biscuit mix
• 2/3 cup milk or buttermilk
• 1/2 cup shredded sharp cheddar cheese
• Salt and pepper

Turn on your waffle iron.
In a medium size mixing bowl, mix together the biscuit mix, buttermilk, cheese, and salt and pepper, to taste. Spray the waffle maker with nonstick cooking spray and distribute the mixture evenly in the waffle iron. Cook for 8-10 minutes, or until the biscuits are slightly brown. *Watch carefully, most waffle irons do not have a temperature contol so it will not take as long!

We used a country gravy packet you find in the grocery store to top it with!

Serve with bacon & eggs if desired!

Enjoy!
Jen

Pasta alla Marlboro Man

This is my all time favorite spaghetti sauce. Thanks so much to Pioneer Woman for sharing. This makes enough for 6 servings.


2 Tablespoons Olive Oil
½ whole Large Onion, Diced
2 cloves Garlic, Minced
2 pounds Ground Beef
Salt To Taste
Freshly Ground Black Pepper, To Taste
1 teaspoon (generous) Ground Thyme
2 cans (14 Ounce) Whole Tomatoes
¼ cups Freshly Grated Parmesan Cheese
1-½ pound (to 2 Pounds) Rigatoni

Heat olive oil in large skillet or pot over medium-low heat. Add onion and cook a couple of minutes, until starting to turn translucent. Add garlic and stir, cooking 1minute, making sure not to brown the garlic.

Add ground beef and cook until brown. Drain most of excess fat. Add salt, pepper, and ground thyme. Stir to combine. Dump in canned tomatoes with their juice. Stir, reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times. Uncover the pot and cook an additional 30 minutes.

Cook rigatoni according to package directions—don’t overcook! Drain and place individual portions into bowls.

Stir in 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust seasonings. Ladle sauce over cooked pasta, sprinkle with more Parmesan, and serve.

Classic White Bread

The other week I was reading this post on my sister in laws blog how she makes homeade bread every friday and has fresh bread and jam for dinner. Doesnt that sound DELISH!! So I had time to kill and decided to make some bread! Once again, I am grateful for my lovely assistant, Kitchenaid Mixer. She so kindly does all the kneading.. Isnt that sweet!
I halfed this recipe and it turned out just fine, it was also gone by the next morning!! Next time I will make both loaves!!

Betty Crockers Classic White Bread

6	to 7 cups Gold Medal® all-purpose flour* or Better for Bread® bread flour
3	tablespoons sugar
1	tablespoon salt
2	tablespoons shortening
2	packages regular or quick active dry yeast (4 1/2 teaspoons)
2 1/4	cups very warm water (120° to 130°F)
2	tablespoons butter or margarine, melted, if desired

6-7 cups all purpose flour

3 tablespoons sugar

1 tablespoon salt

2 tablespoons shortening

2 packages regular or quick active dry yeast (4 1/2 teaspoons)

2 1/4 cups very warm water

2 tablespoons butter or margarine, melted if desired

1. In large bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
2. Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
3. Grease bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or spray with cooking spray.
4. Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size.
5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.
6. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

6	to 7 cups Gold Medal® all-purpose flour* or Better for Bread® bread flour
3	tablespoons sugar
1	tablespoon salt
2	tablespoons shortening
2	packages regular or quick active dry yeast (4 1/2 teaspoons)
2 1/4	cups very warm water (120° to 130°F)
2	tablespoons butter or margarine, melted, if desired

NOthing beats the smell of fresh bread in the oven!

Enjoy!

Jen

Baked Spaghetti

Well I guess we have been MIA! The cold weather just makes me want to go into hibernation until the temperature is bearable again! Cooking has been simple at my house... simple meaning ramen noodles and grilled cheese! Ooops!!

I was feeling creative last night, it was delicious and simple, but not ramen noodle simple and way more delicious!!

Baked Spaghetti

I know you love my phone pics! :)

1lb ground beef/turkey

1 package spaghetti noodles

2 cups mozzarella cheese

1 jar spaghetti sauce

Butter for noodles

Herbs & Spices (I used Garlic Powder, Minced onion, onion salt, & oregano)

Preheat oven to 350*

Brown meat with herbs & spices. Add jar of sauce and let simmer. Simutaneously boil noodles. Once noodles are done, drain water and add butter. Let melt. Once butter is melted add the sauce to noodles, mix together. Add in 1 1/2 cups of cheese and mix thoroughly. Put mixture in 9 X 13 pan sprinkle rest of cheese on top and bake for 20 minutes!

I am glad I was feeling creative last night and I cant wait for the left overs that are waiting for me at lunch time!

Enjoy!

Jen

Cream of Chicken Soup

I love Campbells Soups! They make cooking so easy! There are countless recipes that use Cream of Chicken or Cream of mushroom! I personally dont like mushrooms but it can be substituted for the CoC any time! This is one of the meals my mom used to make all the time and now I do too! It is very easy (3 ingredients) and taste delicious! It's perfect for a cold night where you don't really feel like cooking!!

Cream of Chicken Soup

1 pkg macaroni noodles (shells are good too!)
2 cans cream of chicken soup or 1 family size can
2 cups milk
salt and pepper to taste

Cook Noodles according to directions. Once noodles are done drain water and place back into pot. Add CoC soup, milk and salt and pepper if desired. Put on low heat until heated throughout!

See Simple! and Delicious!
Enjoy!
Jen

Simple Lasagna

The thing I hate about lasagna is how many dishes you have to clean! In the end it is worth it! I know that there is a recipe out there for crock pot lasagna... however I am a little intimidated to try it. My crock pot gets a long with chicken, I dont want to test its boundaries!! :)

Lasagna can seem complicated but really (other than the massive mess) is super simple

You will need:

1 pkg of lasagna noodles
1 16 oz cottage cheese (the less fat one tastes great!)
1 16 oz ricotta cheese (2% is great)
1 bag shredded cheese (we use a mexican blend from costco)
1 lb ground beef or turkey
1 jar spaghetti sauce

Cook Noodles, Brown Meat (good to add some garlic, oregano, and minced onion for flavor).
Preheat oven to 375*
Put a small amount of sauce on the bottom of the casserole pan. Lay noodles on top, layer cheeses and meat, until you cannot layer any more! Put the rest of the sauce on the top (You can add some in the middle somewhere if you want!) Add cheese on top bake for 30 minutes! Let sit out of the oven for atleast 15 minutes. I know how hard that is but it is really soupy if you dont!
Enjoy!
Jen

Caramel Apple Dumplings

This recipe was awesome, I think its the best apple dessert I have ever fixed. It was delicious with vanilla ice cream...Enjoy!


1 whole Granny Smith apple
1 can crescent rolls
1 stick butter
3/4 c sugar
1/2 teaspoon vanilla
Cinnamon, To Taste
1/2 can (6 Oz.) 7up or Sprite

Peel and core apple. Cut the apple into 8 slices each. Top crescent roll with an apple slice. Roll up in the crescent roll. Place in a 9 x 9 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour 7up or Sprite around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the syrup from the pan over the top.

PB and Marshmallow Rolls

This is an incredably easy snack/dessert. Enjoy!

All you need is one tube Pillsbury Crescent Rolls, Peanut Butter, Nutella and some Mini Marshmallows.

Place a spoonful of peanut butter, nutella and some mini mallows at the end of your crescent triangle.

Roll 'em up tight and bake @ 375 for 8-10 minutes until golden brown.

Pumpkin Chocolate Chip Muffins

I have made this several times during the last few months, they are so good. Its generally a fall treat, but I could enjoy them all year round...Enjoy!

1 1/2 Cups Sugar
1 Cup Canned Pumpkin
1/2 Cup Vegetable Oil
1/2 Cup Water
2 Eggs
1 2/3 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Pumpkin Pie Spice
1 Teaspoon Ground Cinnamon
3/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
1 1/2 Cups Semi-Sweet Chocolate Chips

In a large mixing bowl, combine sugar, pumpkin, oil, water, and eggs; beat well. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in chocolate chips. Line a muffin tin with paper liners and fill half-way. Bake in a pre-heated 350 degree oven for 12-15 minutes. Insert a toothpick in to check for done-ness. If it comes out clean, then it is done. Remove to a wire rack and cool. This recipe should make 24 muffins.

Recipe and picture compliments of "Kaitlin in the Kitchen"

Brandy

Sheperd's Pie

This week sure has been busy! I am still not sure how it is already wednesday, and most definitely not sure how it is only two days away from Christmas! Can someone explain that?? Anyways, I knew I wouldnt have much time to make dinner last night but I didnt have enough chicken for the crock pot. So, I had to come up with something else! Shepards Pie used to be one of my fall back recipes but somehow got lost in the move! Meaning, I havent made it since May.. not really sure why! I would like to thank my cousin DeAnna for this delicious easy recipe!

Sheperds Pie

photo via

1 lb ground beef/turkey

1 can corn

1 can green beans

1 can tomato soup

****This was the directions for my potatoes 2 cups of boiling water for 1 cup of pearls, let sit for 3-5 minutes**

6 cups of water

3 cups Instant Mashed potatoes-*anything you want in your potatoes*

a healthy handful of cheese

Preheat oven to 350

Cook ground beef in large skillet. Once it is fully cooked add corn, green beans, and tomato soup. Mix together and let simmer on low heat for just a minute or two stirring constantly.

In separate pan boil 6 cups of water, add instant potatoes and let sit for 3-5 minutes. I added butter salt pepper, garlic powder and milk to my potatoes until they tasted how I wanted them to.

Place beef and vegetable mixture into the bottom of a 9 X 13 pan, spread out evenly. Place potatoes on top of beef mix and spread out evenly. Top with cheese and bake for 20-25 minutes.

Eat and Enjoy!

Jen

Apple Turnovers

My husband loves apple turnovers. I found this recipe to make them for my very first time. I made them first with the puff pastry which was wonderful. Tony didn't like the puffy pastry so much, so the next time I made them with Grands biscuits for him, he loved them. So either way you prefer is good. If you use the biscuits just roll them out on a floured surface and add the filling and bake according to the package instructions. Enjoy!

2 tablespoons lemon juice
4 cups water
4 Red Delicious apples - peeled, cored and sliced
2 tablespoons butter
1 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 (17.25 ounce) package frozen puff pastry sheets, thawed

Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
Preheat the oven to 400 degrees F (200 degrees C).
Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned.

Brandy

Crock Pot Creamy Chicken

I am not sure what else to call this except for delicious! I have posted this on my personal blog before but not on here yet! This is now a staple meal! Also I must advise you that if you do not use your crock pot now is the time to start! It simplifies your life!

3-4 Frozen Chicken Breasts
2 cans cream of chicken
atleast 1/2 cup sour cream (more the better)
1 packet dry lipton onion soup mix

Put all the ingedients into the crock pot. (If chicken isnt fully covered you can add a little chicken broth) Cook on low for 8 hours or on high for 4-5 hours. Once cooked take two forks and shred the chicken in the crockpot. Serve over Rice and add cheese on top!
I could eat this all day! Thank You Shannon for this recipe!

Enjoy!
Jen

Creamy Sausage Rotel Dip

I love that I actually have time to cook on the weekends! I also made this recipe for the Ugly Sweater party, it was my Mexican dish! A coworker brings this to all the holiday potlucks and it is always one of the first things gone!

Creamy Sausage Rotel Dip

picture via

1 pound hot sausage (You can use regular as well, just depends on your preference)

2 pkgs cream cheese

2 cans rotel (hot is HOT, just a warning, Mild works great)

Cook sausage thoroughly, then add cream cheese and rotel. Cook on medium until cream cheese is melted.

Serve with chips (Santitas are our favorite) and enjoy!

Jen