Family favorites
I have been making this recipe for years . It is a favorite of our niece, Becky. This recipe is not only easy, but very easy to change to your families tastes. You can change the ground beef to ground chicken or turkey, change the cheese to any blend you like and change the heat level from mild to as hot as you want! The recipe below is a family favorite!
INGREDIENTS
1 lb. ground beef
1 envelope taco seasoning medium spice and low sodium
4 ounces of cream cheese
Jumbo pasta shells
1 tablespoon butter
1/2 cup (give or take ) your favorite salsa with any heat level YOU like , we use medium heat
1 cup taco sauce, medium heat
1 cup sharp cheddar cheese
1 cup Monterey Jack cheese
1 cup crushed tortilla chips
Sour cream
DIRECTIONS
Preheat oven to 350 degrees.
In a skillet, cook beef until no longer pink. Add taco seasoning, add cream cheese. simmer until cheese is melted. Transfer to a bowl and set aside. Cook pasta shells according to package. Drain and toss lightly with butter.
Spread the salsa over a 9 x 13 pan. Fill each shell with the meat mixture and place on top of salsa, continue until meat mixture is gone. Cover shells with taco sauce.
Cover and bake for 30 minutes. Uncover sprinkle with cheese and crushed chips. Bake 15 minutes uncovered.
Serve with sour cream.
Add a salad and garlic bread and dinner is complete!
NOTES:
If you have left over meat mixture you can use this to top nacho chips.
This can be frozen, follow directions up until you put it in the oven. Prior to freezing add the cheese. Cover with plastic wrap then a layer of tin foil. I always label the tin foil with what the dish is and the heating directions from frozen. To re-heat from frozen, I take the dish out the day before I want to make it, pre heat oven to 350 degrees, bake COVERED for 40 minutes, uncover adding the crushed chips and bake 15-20 minutes until heated through.
ENJOY!
Ok, so we have all seen the buffalo chicken dip and have utterly, completely loved it! Lick the spoon clean delicious! I have the basic buffalo chicken dip recipe crockpot style and I am including buffalo chicken won tons, yup , you heard it …that dip put in won ton wrappers and fried! YES PLEASE! My sister- in- law Mary Ellen loves the dip. I know she is gonna just love the won tons!!!
When I was thinking about various ways to use the buffalo dip, I had several things come to mind. The fried won tons were my first thought, or how about the dip put in the those little fillo shells and top with blue cheese or ranch dressing. Maybe slathered on top of a grilled burger with a blue cheese sauce. The possibilities are just endless! If you have any ideas I would love to hear them!
INGREDIENTS
10 ounces of chicken (I like to use rotisserie chicken but you can use left over chicken or, yes, even canned chicken)
2 8-ounce packages of cream cheese
1 cup ranch dressing
3/4 cup hot pepper sauce (I use franks)
1 1/2 cup shredded cheddar cheese
Serve with
Celery, crackers or our favorite way tortilla scoops!
DIRECTIONS
Put cream cheese, ranch dressing and shredded cheese into the crockpot. mix chicken and hot sauce together in a bowl, mixing well then add to the crock pot.
I start the crock pot on high for a half hour, then turn it to low or to the warm setting. I mix it now and again until all the cheese in incorporated.
Serve with celery, cracker or tortilla chips
Enjoy!
~ A
BUFFALO CHICKEN WONTONS
Buffalo dip, above
wonton wrapper
Vegetable or peanut oil for frying
water
OPTIONAL
Blue cheese dip for serving
8 ounces of sour cream
1/2 cup crumbles blue cheese
2 teaspoons of franks hot sauce
scallions for garnish
DIRECTIONS
Heat oil in a heavy bottom pan or use your deep fryer
Fill won tons with some of the dip (I did not measure but I think I used just over a teaspoon full). Rub a small amount of water over the edges of the won ton and seal won tons to make a triangle. Place won tons very carefully into heated oil, fry until lightly golden brown and remove onto a paper towel covered plate.
NOTES:
Be VERY careful with oil, never turn your back as these cook very quick!
If using a deep fryer, set the oil to 350 degrees. If using a heavy bottom pot to find out if the oil is hot enough use a thermometer OR take the bottom of your wooden spoon place in the oil and when you see little bubbles forming around the spoon then your oil is hot!
Do not over fill as you don’t want the filling to blow out as it fries.
If you are making a lot of these and want to keep them warm place them on an oven safe platter or dish and put them in warm oven (lowest setting).
ENJOY!
Title says it all! This is a recipe everyone has in their back pocket and a recipe that is loved by all! Please don’t judge this recipe because of the microwave bacon. This is the one and only time you will see it on this blog. I have made this recipe with every cut of bacon and to be honest I have found this to be not only the easiest, but the best. No one knows it is microwave bacon! When I give the recipe out , everyone gives me that look, ya know the one you are giving me now! Have faith, it works and no one will be the wiser, it s just between us!
INGREDIENTS
1 Package of li’l smokies
1 package of microwave bacon ( yes, microwave)
1/2 cup brown sugar
1/2 cup maple syrup (the real stuff)
DIRECTIONS
Preheat oven 325 degrees. I have made this two different ways, its up to you now!
Choice one:
Cut the bacon in half , wrap around smokie, secure with a tooth pick. continue until all of the smokies are done. place all of the smokies in a large ziploc bag and add the brown sugar to marinate over night…
Choice two:
Cut bacon in half , wrap smokie with a tooth pick and place on a cookie sheet until all of the smokies are wrapped. When all have been wrapped sprinkle brown sugar over top.
BAKE
Place on a cookie sheet with non stick foil, bake until bacon is crisp 10-12 minutes. Transfer to a crock pot on the low or keep warm setting.
Add maple syrup.
Enjoy!
Taco pie is a favorite and this is a another recipe that is easily adaptable to your own spice level. We like medium spice… sometimes more! So take this recipe and make it YOURS! This has a warm pie with cold fresh ingredients on top! We really like this combination and hope you do too!
INGREDIENTS
1 deep dish pie crust, baked about half way through
1 lb. ground beef
1 package medium spice, low sodium taco seasoning
1/2 medium onion diced
1/2 cup fruit salsa ( I used pineapple salsa but use what you like)
1/2 cup refried beans with green chilies
1/2 cup Monterey Jack cheese
1/2 cup cheddar cheese
1 can of original Ro-tel tomatoes (drained)
TOPPINGS
Shredded lettuce
Diced tomatoes
Sour cream
DIRECTIONS
Preheat oven to 350 degrees. Partially bake your pie crust, about three quarters of the way through, following package directions.
Brown ground beef, drain, add seasoning with a slight bit of water. Add onion. sauté for a couple of minutes, then add both cheeses. Mix until combined and melted. Spread refried beans onto the bottom and slightly up the side of pie crust. This is easiest when pie crust is still slightly warm. (add as much or little of the beans as you like, use my measurements as a guide) Add about half of the can of Ro-tel tomatoes. Add ground beef mixture. Add layer of salsa.
Bake 15 minutes.
Take out of oven and cool for ten minutes and add your toppings!
NOTES
Ground turkey can be used.
Enjoy,
INGREDIENTS
1 tablespoon olive oil
1 lb. kielbasa or smoked sausage, sliced into rings
1/2 medium onion. diced
2 cups low sodium chicken broth
1 can Ro-Tel tomatoes
1/2 cup heavy cream
8 ounces of pasta (campanella or penne pasta)
salt
pepper
1/2 cup Monterey Jack cheese
1/2 cup cheddar cheese
DIRECTIONS
Heat olive oil over medium high heat in a 12 inch skillet until hot. Add sausage and cook until lightly browned. Add onion, tomatoes, broth, cream, pasta, salt, pepper, and stir. Bring to a boil, reduce heat to low and cover. Simmer 15-20 minutes until pasta is tender. Add cheese, stir until melted and bubbly.
Enjoy!
Stay In Touch
Follow me!
Recent Pins
