If you have been looking for an easy, fast, and delicious casserole... Look no further!!! This Taco Casserole is always a huge hit with our family and we very rarely have leftovers. My 14 year old son, Devon, requested this for dinner tonight and he had 2 giant servings!
This is not your typical taco salad... it is so addicting! My husband makes this for us and we devour it. I have never liked Catalina salad dressing (and I still don't) but you MUST drizzle Catalina over this salad (I top it with salsa and Catalina) HOLY CRAP ... The taste is incredible! It's always a family hit and we never have leftovers. Our 18 month old eats all of his serving too!
5 cups chopped seedless watermelon (1 1/4 pounds)
2 tablespoons fresh lime juice
3 tablespoons superfine granulated sugar
1/4 cup water
1/4 cup silver tequila
8 (1/3-cup) ice pop molds and 8 wooden sticks
Purée all ingredients in a blender until smooth, then strain through a fine-mesh sieve into a large measuring cup, pressing on and then discarding solids. Skim off any foam, then pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.
1 cup unsalted butter, plus additional for greasing pan
1 cup creamy peanut butter
1 teaspoon pure vanilla extract
16 ounces confectioners' (powdered) sugar
Butter the bottom and sides of an 8- x 8-inch pan, then line with parchment paper. (The butter helps the paper stick to the pan.) Lightly butter the top of the parchment paper, as well. Combine the 1 cup butter and peanut butter in a large microwave safe bowl, cover with plastic wrap and microwave on full power for 2 minutes. Carefully remove from the microwave, stir, then microwave on full power for an additional 2 minutes.
Remove the bowl from the microwave. Carefully stir in the vanilla and confectioners' sugar with a wooden spoon or rubber spatula until evenly combined. The mixture may become a little crumbly at first, but continue to stir until the ingredients are smooth and a nice "dough" forms.
Pour the mixture into the prepared pan and spread into an even layer, pushing to fill the corners. Place an additional square piece of parchment paper directly on the surface of the fudge. Refrigerate at least 2 hours. Use a large knife to cut into 1-inch cubes. Store in an airtight container at room temperature for up to 1 week.
Yield: 64 1-inch pieces
Combine chicken and enchilada sauce in a crock pot. Cover and cook on low for 8-10 hours or until chicken is thoroughly cooked. Shred chicken in the sauce. Cut cream cheese into cubes and stir into the crock pot along with the shredded cheese and mix well. Cover and cook on low for 30 minutes, stirring occasionally, until mixture is blended and cheese is melted.
Makes approximately 28 servings.
No one can resist a cake ball on a stick! Thank you to my momma for getting me a cake ball pop kit for Christmas! Although for this recipe I didn't get to use the cake ball pan because you do not do any baking with this recipe!!!
These would be cute wrapped individually in red or green cellophane with a bow!
1 package Oreos (I saw the new Berry Burst Ice Cream Oreos and had to try them!)
12 ounces cream cheese, room temperature
Almond Bark (I used vanilla... It seems to melt smoother)
Decorations (I used 2 oreos with out the cream center and crumbled them)
Such a fun twist on lasagna. This recipe can be made in many different ways, add ground beef, ground turkey, tofu, spinach, mushrooms, even chicken. You can't go wrong!
This is a perfect freeze and eat later recipe... you can freeze individual rolls on a cookie sheet and then place in a freezer bag.
Yum! I love enchiladas! This recipe was adapted from my sister in-law's enchiladas, I made a few tweaks to make it my own...
Add diced jalapenos and serve with jalapeno cornbread for an added kick... I served mine with big flaky biscuits and they were really good for soaking up the juice!
Stew meat (about 1-1 1/2 lbs)
2 cans Ranch Style Beans (15 oz cans)
1 can Pinto Beans (15 oz)
1 can corn (15 oz)
1 small tomato, diced
1-2 T Soy sauce
1/2-3/4 cup salsa (I used Pace, medium)
1 1/2 cup water
1 package brown gravy mix
Splash of Worcestershire Sauce
Add Stew meat to crock pot, add a few splashes of Soy sauce and Worcestershire sauce, add salt, pepper, and garlic powder. (I used coarse Sea Salt and Cracked Black Pepper). Add tomato, beans, corn, salsa, water, and brown gravy mix (I mixed the gravy mix with a couple tablespoons of water just to liquify). Put lid on slow cooker and cook for 6-8 hours or until stew meat is tender.
Recipes for the Busy Mom