Baked Chili Cheese Crescent Hotdogs

Baked Chili Cheese Crescent Hotdogs 1 8 count can refrigerated crescent rolls 1 15 oz. can hot dog chili (no beans) 8 hot dogs 1 cup shredded cheese (Colby Jack or Cheddar) Optional toppings: diced onions, jalapenos or whatever else you desire Preheat oven to 375. Unroll crescent dough triangles. Place a hot dog on the wide end of the crescent dough. Sprinkle a little shredded cheese on top of hot dog and roll up. Place in an 8 x 8 casserole dish. Repeat with remaining hot dogs while arranging them to fit in casserole dish. Bake for about 8 to 10 minutes or just until crescents are beginning to turn golden. Remove and top with chili and remaining shredded cheese. Place back in oven for another 3 to 5 minutes or until cheese melts and crescents finish turning golden brown. Top with diced onions and/or jalapenos, if desired.

TACO STEW

TACO STEW 4 medium russet potatoes, peeled and diced 3-4 carrots peeled and diced 1 onion chopped 1 pound hamburger 1 pkg. frozen peas (the small pkg.) 1 can (16 oz) tomatoes 1 8 oz. can tomato sauce 1 pkg. taco seasoning or roughly 1/4 cup 1 can corn (undrained) 1 can chili beans (undrained) 1 can green beans (undrained) 1 can kidney beans (undrained) Instructions To Follow: In a large pot add a drizzle of olive oil and place over medium heat. Cook the onions until tender, about 3 minutes. Add the carrots and potatoes and add just enough water to cover them. Cook until tender. In a separate pan, over medium heat cook the hamburger, drain the grease and add to the water and tender veggies. Add all of the remaining ingredients and cook until heated through. serve with shredded cheese, sour cream and fritos!

Shepherd’s Pie

Shepherd’s Pie 1-1/4 lb. red potatoes (about 4), cut into chunks 3 large cloves garlic 1 lb. extra-lean ground beef 2 Tbsp. flour 4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed 3/4 cup beef broth 2 Tbsp. Tomato Ketchup 3/4 cup Sour Cream 1/2 cup Shredded Sharp Cheddar Cheese, divided Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently. Heat oven to 375°F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese. Spoon meat mixture into 8-inch square baking dish; cover with potatoes. Bake 18 min. Top with remaining cheese; bake 2 min. or until melted.

THE BEST STRAWBERRY CAKE EVER

THE BEST STRAWBERRY CAKE EVER 1 (18.25-ounce) box white cake mix 1 (3-ounce) box strawberry-flavored instant gelatin 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed 4 large eggs 1/2 cup vegetable oil 1/4 cup water Strawberry cream cheese frosting, recipe follows Strawberry Cream Cheese Frosting 1/4 cup butter, softened 1 (8-ounce) package cream cheese, softened 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed 1/2 teaspoon strawberry extract 7 cups confectioners’ sugar Freshly sliced strawberries, for garnish, optional Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. For the frosting: In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in ¼ cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth. Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

CHORIZO MAC AND CHEESE

CHORIZO MAC AND CHEESE 2 cups elbow macaroni 1 tablespoon olive oil 6 ounces Mexican chorizo, casing removed 1 small red onion, diced 1/2 red bell pepper, diced 2 jalapeños, diced 2 tablespoons all-purpose flour 1 cup milk, warmed 1 cup shredded cheddar cheese 1 cup shredded jalapeño pepper jack cheese 1 cup corn kernels 1 cup canned black beans 2 teaspoons lime juice 2 tablespoons Panko Preheat oven to 375 degrees F. Lightly oil an 8 × 8 baking dish or coat with nonstick spray. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add chorizo and cook until dry and crisp, about 2 minutes, making sure to crumble the chorizo as it cooks. Add red onion, bell pepper and jalapeños and cook until the onions begin to soften, about 3-4 minutes. Whisk in flour until well combined. Then gradually whisk in milk and cook, whisking constantly, until incorporated, about 1-2 minutes. Whisk in cheeses until smooth, about 1-2 minutes. Remove from heat. Stir in pasta, corn, black beans and lime juice. Spread pasta mixture into the prepared baking dish. Sprinkle Panko evenly over the top. Place into oven and bake for 20-25 minutes, or until golden brown. Let cool for 10 minutes before serving.

SAUCY-CHORIZO EGG SKILLET

SAUCY-CHORIZO EGG SKILLET 4 slices bread 3 garlic cloves 1 tbs oil 1 1/2 cups sliced onion 1 bell pepper, cut into strips 1/4 tsp each cumin and ground red pepper 2 cups each canned crushed tomatoes and cooked chorizo 4 eggs Heat broiler. Arrange bread on a baking sheet, coat bread with cooking spray. Broil 1 1/2 min. on each side. Cut 1 garlic clove in half, rub bread sliced with garlic. Heat oil in a skillet. Add onion, saute 3 min. Mince remaining garlic cloves. Add garlic and bell pepper to pan, cook 5 min. Stir in cumin, salt, and red pepper, cook 3O seconds. Stir in tomatoes and chorizo, bring to a boil, simmer 5 min. -Form 4 indentations in sauce. Crack eggs into a cup, slip 1 egg into each indentation, cook 8 min. Place 1 bread slice on each of 4 plates, top each with sauce and 1 egg. SERVE & ENJOY

Quick & Easy Chicken Cacciatore

Quick & Easy Chicken Cacciatore 1 lb skinless chicken pieces (I used legs) 1 sweet green pepper, diced 1 can mushrooms, sliced 1 jar (650 ml or 22 oz) marinara pasta sauce 1 medium onion, diced 2 tsp garlic powder 1 tbsp dried Italian spice blend Salt & pepper 3 tbsp olive oil 1/4 c grated Parmesan (optional) Trim fat and skin chicken. If using chicken breasts, cut them in half. Rinse and dry with paper towel. Coat bottom of medium-sized roasting pan with 1/3 of pasta sauce. Add chicken, onion, peppers, mushrooms, and desired spices. Pour remainder of pasta sauce over top of mixture and stir well til chicken is well coated. Sprinkle olive oil over everything. Cover and bake at 350 for 45-60 minutes. Make sure chicken is cooked to the bone and adjust cooking time if necessary. Place chicken in a serving dish. If sauce is too runny, mix in parmesan cheese. Pour sauce over chicken and serve. Serve with rice or noodles and a green salad.