Thursday, November 11, 2010

Flat Bread Tacos with Spicy Ranch Sour Cream

1 Cup (8 oz.) Sour Cream
2 tsp. Spicy Ranch Salad Dressing Mix
1 tsp. Lemon Juice
1 lb. Ground Beef
1 Can (15 oz.) Pinto Beans, drained & rinsed
1 Can (14 oz.) diced tomatoes, NOT drained
3 T. Taco Seasoning OR 1 envelope packet
1/8 tsp. Cayenne
1/8 tsp. Garlic Salt
5 T. Salsa
1 Tube (16.5 oz.) refrigerateed buttermilk biscuits
Shredded Cheese

1. In a small bowl, combine the sour cream, dressing mix and lemon juice. Chill until serving.
2. In a large skillet, brown the beef, drain. Add the beans, tomatoes, taco seasoning, cayenne, garlic salt, and salsa. 3.Heat throughly until done with the tortillas.
4. Meanwhile, roll out each biscuit as thin as you possibly can without tearing them, real thin, and place in a small skillet over medium heat. Cook each biscuit for about 45-60 seconds on each side, until golden. Keep warm (like on a plate in the oven).
5. To serve, spread each flatbread with 2-3 Tablespoons of ranch sour cream, then top with the meat mixture, sprinkle lettuce and cheese on top.

(found recipe from:

Flat Bread Tacos

1 C sour cream
2 -3  tsps taco seasoning mix
1 lb. ground beef
1 pkg  taco seasoning (season to taste)
1 tube (16.3 ounces) Pillsbury Grand refrigerated buttermilk biscuits

1. With your hand or a rolling pin press out each biscuit into a 6-in. circle.  You want a nice even thickness. 
 2. In a  nonstick skillet frying pan or griddle over medium heat, cook each biscuit for about 60 seconds per side or until golden brown.  This is a “dry fry”  Do not use any type of grease, oil, butter etc.  
3.You cook them in a completely dry pan.

4.In a bowl, mix together the sour cream and taco seasoning to taste. chill until serving.(at least 30 minutes)
5. In a large frying pan, cook the hamburger over medium heat until no longer pink; drain. 
6. Add in the taco seasong and cook according to the directions on the back of the package.
7. To serve, spread each flatbread with 2 tablespoons  sour cream mixture then top each with meat mixture. Add toppings if desired.
(Optional toppings: sliced ripe olives, shredded lettuce, diced tomatoes and shredded cheese)

Sunday, November 7, 2010

Beef Stew

2 lbs stew beef
1/2 cup flour
1 1/2 tsp salt
1 tsp pepper
4 cups beef broth
1 tsp worcestershire sauce
1 Tbs crushed garlic
2 fresh bay leaves
1 tsp paprika
4 chopped carrots
4 large diced potatoes
2 chopped onions
1 stalk chopped celery
1 can mushroom pieces and stems
1 cup frozen peas

1.Place meat in Crock pot, then pour flour, salt, and pepper over the meat and mix. 
2. Add remaining ingredients EXCEPT mushrooms and peas. Mix well. 
3. Cook on Low 10-12 hours or High 4-6 hours. 
4. Add mushrooms and peas about a half hour before eating. 

Thursday, November 4, 2010

Tomatillo Salsa Chicken Skillet

2 cups rotini pasta
1 lb boneless skinless chicken breasts, cut into bite sized pieces (make sure to season)
1-1/4 cups tomatillo salsa
1 pkg corn (I used whole kernel corn in a can)
1 large green pepper, cut into small cubes
1 cup Mexican style shredded cheese (I used more)
*I also used some sour cream to make it a little bit more creamy*

1. Cook pasta as directed on package
2.  Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat.  Add chicken; cook and stir 4 min.  Stir in salsa, corn and peppers and sour cream if using; simmer on medium-low heat for 10 min or until chicken is done, stirring occasionally.
3.  Drain pasta.  Add to chicken mixture; mix lightly.  Top with cheese.

Monday, November 1, 2010

Spider Web 7-Layer Dip

1 (16 oz) can refried black beans
1 (1 1/4 ounce) envelope taco seasoning
1 (4 oz.) can diced green chilies, drained (or jalapeƱos if you like it hot)
1 C. salsa
1 C. sour cream
1 C. guacamole
1 1/2 C. shredded cheese
2 green onions, sliced
2 C. shredded lettuce
1 C. chopped fresh tomato
A couple large bags of tortilla chips

1. In a small mixing bowl, stir together the refried beans and taco seasoning.
2. On a large festive Halloween Tray, spread the beans in an even circular shape. Leave room around the edges for the garnish.
3. Sprinkle green chilies over. Smooth salsa over. Smooth guacamole over.
4. Place your sour cream in the end of a ziploc bag. Cut the corner off. Squeeze sour cream on top of guacamole in several concentric circles (or octagon shapes for a more authentic look). Using a knife or the handle of a fork, run lines lightly through the sour cream to make the web shape.
5. Sprinkle lettuce in a circle around bean dip. Sprinkle tomatoes and green onions over. Sprinkle cheese over.
6. Garnish with a creepy spider and serve with lots of tortilla chips! 

Candy Corn Cookies

1 pouch (1 lb) Betty Crocker Sugar Cookie mix
1/3 cup butter or margarine, melted
1 egg
Orange paste food color
Yellow paste food color
1/4 cup semisweet chocolate, melted

1. Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.

3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.

5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.