Sensational Taco Pie

Whenever I hear the word 'pie' I think of chocolate, strawberry apple, and pumpkin.  So making a savory dinner pie is a bit unusual for me.  But having made this recipe 3 different times my family declared it perfect just the way it is, and we are putting it on our make again recipe list.

SENSATIONAL TACO PIE

1- 1 1/2 lb. ground beef

1 pkg. taco seasoning mix

1/2 c. water

1 (4 oz.) can sliced olives

1 can crescent roll dough

1 c. sour cream

1 c. shredded cheddar cheese

2 c. crushed corn chips

Preheat oven to 400 degrees.

In a large skillet fry the ground beef until no longer pink. Drain and return to the pan.  Add the taco seasoning mix, water and olives.  Simmer 5 minutes.

Separate the crescent dough into triangles, press out slightly and place in a 9" pie dish, points toward the center of the dish.  Press seams together to seal, forming the crust.

Sprinkle 1 cup of the crushed corn chips onto the crust.  Spoon meat mix over the top of the corn chips, spreading evenly.  

Stir sour cream until smooth, then spread over meat.  Cover with the shredded cheese and the remaining 1 cup crushed corn chips.

Bake until the crust is golden brown, about 20-25 minutes. 

Serve with salsa.

Teriyaki Chicken Wings

This is a recipe that I have had for years and was handed down to from my Aunt Peg.  It is a tried and true recipe that is a family favorite.  As the chicken bakes it fills the house with this delicious aroma that makes waiting so hard!

TERIYAKI CHICKEN WINGS

5-7 lbs. frozen chicken wings or drumettes

2 c. soy sauce

2 c. sugar

1 Tbsp. minced garlic-from bottled, 

or 3-4 cloves, crushed

1 tsp. minced ginger-from bottled, 

or 1/4 tsp. powdered ginger

Preheat oven to 325 degrees.
In a medium size mixing bowl combine the soy sauce, sugar, garlic and ginger, and whisk together until sugar is dissolved.  
Place chicken wings in a large dutch oven or large roasting pan.  
Pour soy sauce mix over the chicken, and stir to coat all pieces.  
Cover your pan with either a lid or a tent of foil.  
Bake for 2 1/2-3 hours (depending on the # of lbs. you use), stirring 45-50 minutes.  
Remove from the oven, place on a serving tray then sprinkle with toasted sesame seeds if desired.

This dish makes an awesome teriyaki sauce that is great when drizzled over rice.  The chicken wings are wonderful served hot or cold!
Note:  You can use fresh chicken wings, but you will need to reduce the cooking time by about 1/2 hour.

Green Chili Cheese and Potato Casserole

Green Chili Cheese and Potato Casserole

2 lbs. frozen hash browns, thawed

½ c. butter

1 (10.5 oz) can cream of chicken soup

1 c. sour cream

1 c. shredded cheddar cheese

1 (4 oz) can chopped green chilies

2 green onions, sliced thin-including the greens

Salt and pepper to taste

Preheat oven to 350 degrees.

In a large mixing bowl melt the butter in the microwave.  Add the soup, sour cream, canned green chili's and green onions.  Whisk all together until well combined.  Stir in hash browns.  Spread into a 9 x 13 baking dish that has been lightly coated with non-stick spray.
Sprinkle cheddar cheese over potato mix, cover dish loosely with foil, and bake for 40 minutes.  Remove the foil during the last 10 minutes of baking time to brown the cheese topping if desired.

This is a great recipe for large gatherings because it is so easy to double or even triple.  We like to add 2 cans of chopped green chili's for a little more zing.  You'll be lovin' these!

Fudge Lover's Cream Cheesey Cake

I love, love, love this cake!
It is easy to make, and is soooo delicious.  It's not too rich, but still feels decadent, and truly satisfies a craving for chocolate and cheesecake.  Enjoy!

FUDGE LOVER'S CREAM CHEESEY CAKE 

Cake:

1 (18.25 oz.) box devils food cake mix

1 (3.4 oz.) pkg. instant chocolate pudding mix

1 c. hot water

3/4 c. vegetable oil

1 tsp. vanilla

4 eggs

Filling:

1 (8 oz.) pkg cream cheese, softened

1/2 c. sugar

1 egg

1/2 c. semisweet chocolate chips

1/2 c. chopped pecans, optional

Frosting:

3 c. powdered sugar

1/4 c. butter, softened

1/4 c. powdered baking cocoa

4-5 Tbsp. milk

Preheat oven to 350 degrees.

Lightly coat a 9 x 13 baking pan with non-stick baking spray with flour (I didn't have any spray with the flour so I just used regular spray and the cake came out well).

In a large bowl, bead the cake mix, pudding mix, hot water, oil, vanilla and eggs with a hand mixer, for 2 minutes.  Pour into the prepared pan.

In medium size mixing bowl beat the cream cheese, sugar, and 1 egg until smooth and creamy.  Stir in the chocolate chips.  Spoon the filling in large dollops over the top of the batter, and using a table knife swirl the filling through the batter.  Sprinkle with nuts if desired.

Bake 40-45 minutes until toothpick inserted in the center of the cake comes out clean.  Cool completely (about 1 hour).

In a large mixing bowl add all the frosting ingredients.  Using a hand mixer on the lowest setting, slowly mix together the ingredients. When no longer powdery, turn the mixer to medium and beat until the frosting is smooth and creamy.  Add additional milk by the single tablespoon if frosting is too stiff.

Store the cake in the fridge.

FABULOUS!!!

Recipe adapted from Betty Crocker's Fudge Lover's Cream Cheese Cake recipe

Chocolate Chip Cookie Brownie's

For the last couple of months I've been having a love affair with brownies. So delicious, and chocolatey!
I also happen to love chocolate chip cookies, so when I saw this recipe I knew it would be a big winner with me!

CHOCOLATE CHIP BROWNIE COOKIES

Brownies:

1 box (family size) fudge brownie mix

Ingredients listed on the box to prepare the brownies using a 9 x 13 pan.

Cookies:

4 Tbsp. butter, softened to room temp. (no substitutions)

1/4 c. packed brown sugar

2 Tbsp. white sugar

1 egg

1/2 tsp. vanilla extract

1/2 c. plus 2 Tbsp. flour

1/4 tsp. baking soda

1/4 tsp. salt

3/4 c. chocolate chips

Preheat oven to 350 degrees.

Prepare the brownie mix and baking pan according to package directions for the 9 x 13 size.  Pour the batter into the pan.

For the cookie dough:

In a large size mixing bowl cream together the butter, brown sugar, and white sugar until creamy. Add the egg and vanilla, and mix until well blended.  In a separate bowl whisk together the flour, baking soda and salt. Combine the flour mix with the creamed sugar mixture until most of the flour is incorporated, add the chocolate chips and mix until all is well combined.

Using heaping tablespoonfuls, drop the cookie dough over the top of the brownie batter. Bake for 25-30 minutes or until the edges are set and the center no longer wobbles if the pan is slightly shaken.  Cool for 1 hour.  When completely cool, cut into squares and store at room temperature in a lightly covered container.