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Sloppy Grilled Cheese Taco

 




 

Calling all Taco Lovers AND Grilled Cheese lovers!! Dinner tonight just got amazing!!!! Wait until you try these amazing Sloppy Grilled Cheese Tacos!!

 

SLOPPY GRILLED CHEESE TACOS

 

INGREDIENTS

 

olive oil

1/2 red onion, diced

7 oz. beef mince

1 packet taco seasoning (OR CLICK HERE FOR HOMEMADE TACO SEASONING RECIPE)

salt and pepper

7 oz. tomato puree

4 slices white bread

2 tbsp. butter

3 1/2 oz. Red Leicester cheese, grated (plus extra for sprinkling)

3 1/2 oz. mozzarella, grated

For topping:

sliced spring onions, sliced chillies, sour cream, paprika, diced tomatoes, coriander, avocado, bacon

 

DIRECTIONS:

 

1.) Heat some olive oil in a large frying pan then add the onion and cook until soft. Add your minced beef and brown.

 

2.)  Add the taco seasoning, salt and pepper then stir until evenly coated and cook out for 2 minutes.

 

3.) Pour in your tomato puree and stir to combine. Reduce a little if necessary (you are looking for a thick spoonable consistency).

 

4.)  Take your bread slices and flatten each one with the palm of your hand. Pile up the cheese on one half of each sandwich then top with the other bread slice. Flatten as much as possible. Butter the outer edges.

 

5.)  Heat the remaining butter and some oil in a frying pan and place the sandwich down. Cook until crisp and golden on one side then flip and repeat.

 

6.)  Take the grilled cheese sandwich and lie over a rolling pin to form a taco shape. Fill with the spiced beef mince, sour cream, spring onions, chillies, paprika, tomatoes, avacado, bacon and some coriander.

 

Valentine Cones Cupcakes

 




 

Valentine Cones Cupcakes

 

INGREDIENTS

 

1 box Betty Crocker SuperMoist cake mix (any flavor)

Water, vegetable oil and eggs called for on cake mix box

30 to 36 flat-bottom ice cream cones

1 container Betty Crocker Whipped frosting (any flavor)

Assorted candies and decorations, if desired

 

DIRECTIONS

 

Heat oven to 350°F. Make cake batter as directed on box. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refrigerate any leftover batter until ready to fill and bake remaining cones.

 

 Bake 21 to 26 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour.

 

 Frost with frosting and decorate. Store loosely covered.


Strawberry Red Wine Slushies









Strawberry Red Wine Slushies

 

 

INGREDIENTS





1 cup frozen strawberries

1 1/2 Cups red wine

4 oz. Skinny syrup

Skinny Syrup:

1/2 Cup water

12 Packets Sweet N Low or Splenda




CLICK HERE FOR DIRECTIONS

Layered Strawberry Jello Cups









Layered Strawberry Jello Cups

 

 

INGREDIENTS


5 packages of Strawberry Jello mix

Water

2 cups of Cool Whip, plus more for topping

strawberries, to top each parfait




CLICK HERE FOR DIRECTIONS

Chocolate Covered Potato Chips


potatochips


This indulgent candy is a marriage of two popular junk food staples. Crispy, salty potato chips are covered in bittersweet chocolate to produce a candy that is smooth yet crunchy, sweet yet savory, and undeniably delicious! 



Ingredients:

  • 24 ounces semi-sweet chocolate chips or chopped chocolate
  • One 16-ounce bag ridged potato chips (like Ruffles)



Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and set aside.


2. Place the chocolate in a large microwave-safe bowl and microwave it in one-minute increments until melted, stirring after every minute to prevent overheating.


3. Using a large pastry brush or clean basting brush, dip the bristles in the melted chocolate and paint one side of a potato chip with a thin layer of chocolate. Place the chip chocolate-side up on the prepared baking sheet.


4. Repeat the painting with the remaining chocolate and chips. Depending on how thickly you paint on the chocolate, you may have chips left over.


5. Allow the chips to sit until the chocolate is set. You can refrigerate the chips for 10 minutes to accelerate the process, but don’t keep them in the refrigerator longer than that or they might become soggy. These chips are best eaten soon after they are made, to preserve the fresh crunchiness of the chips.


6. This candy is also easily created by purchasing Baker’s cups of chocolate and dipping the chips one at a time.






Garlicky Shrimp Alfredo Bake

 




 

If you are a shrimp lover I can not express enough that this recipe is a must try!! And the best part?? It is SOOOOOOOOOO Easy to make! (Yes before all of you grammar Nazi’s come after me I purposely put that many OOOO’s in so because it is that easy to make!!!

 




Garlicky Shrimp Alfredo Bake

 

INGREDIENTS

 




10 oz. penne

3 tbsp. butter

3 cloves garlic, minced

1 lb. medium or large shrimp, peeled and deveined

3 tbsp. chopped fresh parsley

2 tbsp. all-purpose flour

3/4 c. milk

1/4 c. low-sodium chicken broth

1 c. shredded mozzarella

1/4 c. plus 2 tablespoons shredded Parmesan

Freshly ground black pepper

2 large tomatoes, chopped (about 1 cup)

 

 

DIRECTIONS

 




Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and return to pot.

Meanwhile, in a large ovenproof skillet over medium heat, melt 1 tablespoon butter. Add garlic, shrimp, and 2 tablespoons parsley. Season with salt Cook until shrimp is pink and no longer opaque, 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)

Add remaining 2 tablespoons butter to skillet to let melt, then add flour and whisk until golden, 1 to 2 minutes. Add milk and chicken broth and bring to a simmer. Stir in 3/4 cup mozzarella and 1/4 cup Parmesan until creamy. Season with salt and pepper.

Return shrimp to skillet. Add tomatoes and cooked penne and toss until combined. (Add more milk if mixture is too thick.)

Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parm and bake until melty, 5 to 7 minutes. Broil 2 to 3 more minutes until top is golden (watch it carefully so it doesn’t burn!).

Garnish with remaining tablespoon parsley and serve.

 

 

Bacon, Onion, and Cheese Stuffed Burger Recipe

 




 

Are you looking for something simple but tasty for dinner?? Look no further!

 

BACON, ONION, AND CHEESE STUFFED BURGERS 

 

INGREDIENTS

 

1 1/2 pounds ground beef
1 clove garlic, minced
1 teaspoon hot sauce (optional)
Salt and freshly ground black pepper
4 strips bacon, diced
1/2 onion, chopped
1 cup grated sharp Cheddar
4 burger buns
Lettuce, tomato, pickles for garnish

 

DIRECTIONS

 

1.)Preheat grill to medium.
In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix.

 

2.)Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain.

 

3.)Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside.

 

4.)Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese.

 

5.)Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties.

 

6.)Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium.

 

7.)Serve in buns with garnishes.

 

Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.

 

Recipe – Homemade Taco Seasoning



taco seasoning mix


Here’s an easy shortcut to save you money – make your own taco seasoning mix at home! 


INGREDIENTS

6 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
3 teaspoons paprika
2 teaspoons oregano
3 tablespoons cumin
2 teaspoons salt
2 teaspoons pepper  



DIRECTIONS

Stir ingredients together until thoroughly blended. Store in an airtight container; a zippy bag will do, too!



CLICK ICON TO PRINT



44


Snowball Surprise Cookies

 




 

This is a must have in my house for the holiday season!

 

SNOWBALL SURPRISE COOKIES

 

INGREDIENTS

 

1 cup (2 sticks) unsalted butter, room temperature

1 teaspoon vanilla

1¾ cups all-purpose flour

1 cup finely chopped walnuts

½ cup sugar

1 (6-ounce package) chocolate Hershey’s Kisses

Confectioners Sugar

 

DIRECTIONS 

 

  1. Blend first five ingredients well in a large mixing bowl.
  2. Refrigerate for 1 hour until dough is firm.
  3. About 10 minutes before baking, preheat oven to 375 degrees.
  4. Wrap enough dough around each unwrapped kiss to cover completely and shape into a ball OR if you can not get the ball shape around the kiss…. roll the dough into a ball and place it on the cookie sheet. Then lightly push the Hershey kiss into the dough (about 1 or 2 cm down so it will stay in place while cooking)
  5. Place on cookie sheet and bake for 12 minutes.
  6. Roll in confectioners sugar while still warm. (or if you made it with the Hershey kiss on top shift powered sugar over top of the cookie while still warm)
  7. Store in an air-tight container.

 

Cheesy Chicken Bacon and Broccoli Soup Bread Bowl

 




 

INGREDIENTS: 

 

3 cups low-sodium chicken broth

1 cup peeled and chopped carrots, diced small

1 cup chopped celery, diced small

3 cups peeled and chopped potatoes, diced small

1/2 cup finely chopped onion

4-5 cups broccoli crowns, diced small (about 2 heads of broccoli)

3 Chicken Breasts

4-6 slices bacon, chopped

3 tablespoons butter

1/3 cup flour

3 cups milk

4 cups shredded sharp cheddar cheese (about 16 ounces)

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dried mustard

 

DIRECTIONS: 

 

  1. In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion. Bring the mixture to a boil, cover and simmer for 10 minutes, until the vegetables are starting to get tender.
  2. Add the chopped broccoli. Cover and simmer for another 10 minutes. The pan is going to be very full of vegetables and it might seem like it isn’t “soupy” enough since the vegetables overpower the broth but I promise it will all work out when you add the cheese mixture.
  3. In a separate medium saucepan, saute the bacon until golden and crisp. Remove the bacon to a paper towel-lined plate. Drain the grease and wipe out the saucepan.
  4. In a separate medium saucepan, Heat another teaspoon of olive oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque, about 10 minutes.
  5. Melt the butter (in the same saucepan you cooked the bacon in) over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly. Gradually whisk in the milk and cook until the mixture is bubbling and is slightly thickened, 5-7 minutes.
  6. Stir in the cheddar cheese one handful at a time, adding another handful after the cheese that has been added has melted. Stir in the salt, pepper and dry mustard.
  7. Slowly stir the cheese sauce into the hot broth and vegetables, whisking to combine well. Stir in the reserved bacon and chicken and add additional salt and pepper to taste, if needed. If you want the soup a bit thinner, stir in a little extra broth or milk a bit at a time until you get the consistency you are looking for.

 

BREAD BOWL DIRECTIONS:

 

INGREDIENTS: 

 

2tablespoons yeast

2tablespoons sugar

3?4tablespoon salt

2cups hot water (not boiling)

2tablespoons olive oil

4 -5cups flour

 

DIRECTIONS: 

 

  1. Using a Bosch or Kitchen Aid mixer, put yeast, sugar, salt, hot water, and olive oil in the mixer.
  2. Gradually add the flour until the dough has sufficiently scraped everything off the sides of the mixing bowl. Continue to mix on low for 8-10 minutes.
  3. Remove and cover with plastic wrap – let the dough rise until doubles in size (about 30 minutes).
  4. Grease 2 cookie sheets and sprinkle with corn meal.
  5. Punch down the dough and make tennis ball-size dough balls (about 8-12, depending on how large you want your bread bowls).
  6. Place on cookie sheet with no more than 6 to a cookie sheet (don’t let them touch). Let them rise for another 30 minutes.
  7. Bake each cookie sheet at 400 for 18 minutes.

 

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