Taco Dip Casserole

Taco Dip Casserole

Taco Dip Casserole
For Taco Tuesday, bake this casserole-style taco dip and serve it with chips and sour cream to get the same great flavor in something that is much simpler to eat.

Preheat the oven to 350 degrees F (175 degrees C).

Spray an 8- or 9-inch square pan with cooking spray.

Heat a large skillet over medium-high heat.

Cook and stir ground beef in the hot skillet until browned and crumbly 5 to 7 minutes.

Drain and discard grease.

Stir in water and taco seasoning mix and bring to a boil.

Reduce heat and simmer stirring occasionally for 5 minutes.

Transfer ground beef to the prepared pan.

Layer with diced tomatoes and green chiles taco sauce warm refried beans sour cream and Mexican cheese.

Cook uncovered in the preheated oven for 20 minutes.

Let sit for 10 minutes before serving.

Vegan Green Lentil Curry

Vegan Green Lentil Curry

Vegan Green Lentil Curry
This flavorful vegan curry recipe with green lentils, tomatoes, and a variety of vegetables can be customized to your preferences.

Heat oil in a large skillet over medium-high heat and cook onion bell pepper and garlic until soft about 5 minutes.

Stir in garam masala curry powder cumin and turmeric; cook until fragrant 1 to 2 minutes.

Add tomatoes bring to a simmer and cook for 5 minutes.

Add lentils and stir well.

Simmer for 10 minutes but do not bring to a boil.

Super Duper Chocolate Cookies

Super Duper Chocolate Cookies

Super Duper Chocolate Cookies
Delectable chocolate cookies with a crackly confectioners’ sugar coating.

Melt the chocolate and shortening in a saucepan over low heat.

Remove from heat and mix in sugar and vanilla.

Beat in eggs 1 at a time.

In a bowl sift together flour baking powder and salt.

Stir in the chocolate mixture and nuts.

Chill dough in the refrigerator 3 hours or overnight.

Preheat oven to 350 degrees F (175 degrees C).

Grease cookie sheets.

Place confectioners’ sugar in a bowl.

Roll dough into 1 inch balls.

Roll dough balls in confectioners’ sugar to coat.

Arrange 3 inches apart on the prepared cookie sheets.

Bake 12 to 15 minutes in the preheated oven.

The cookies will look soft when removed from the oven.

Transfer to a wire rack to cool.


Brown Sugar Fudge

Brown Sugar Fudge

Brown Sugar Fudge
Smooth and creamy brown sugar fudge is made with a few simple ingredients you probably keep on hand.

Grease an 8×8-inch pan.

Bring brown sugar evaporated milk and butter to a boil in a large saucepan; boil mixture for exactly 10 minutes.

Remove from heat and add confectioners’ sugar.

Beat fudge with an electric mixer on medium speed for exactly 5 minutes.

Stir in walnuts.

Spread fudge into the prepared pan and let cool before cutting into squares.

Vegan Cake Mix Cookies

Vegan Cake Mix Cookies

Vegan Cake Mix Cookies
With cake mix and ingredients from your pantry, you can easily make moist vegan cookies in less than 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Combine cake mix pudding mix and cornstarch in a large bowl.

Mix in oil and 1/4 cup water.

Add additional water until batter is moist.

Mix in chocolate chips.

Roll batter into balls and arrange on baking sheets.

Bake in the preheated oven until tops split about 10 minutes.

Cool on the baking sheets for 5 minutes before transferring to a cooling rack.

Barley, Shrimp, and Corn Salad

Barley, Shrimp, and Corn Salad

Barley, Shrimp, and Corn Salad
A lightly seasoned oil and lemon juice dressing perfectly accents the flavors of this salad made with barley, shrimp, and red and green bell peppers.

Combine barley and water in a saucepan.

Bring to a boil.

Cover reduce heat and simmer for approximately 35 minutes.

Transfer barley to a large bowl and toss with shrimp corn bell peppers green onions thyme and lemon zest.

In a small bowl whisk together lemon juice and oil.

Season with salt and pepper.

Pour dressing over barley salad and toss to combine.

Slow Cooker Loaded Potato Soup

Slow Cooker Loaded Potato Soup

Slow Cooker Loaded Potato Soup
The same ingredients that make loaded baked potatoes, including russet potatoes, bacon, Cheddar cheese, sour cream, and scallions, also make this slow cooker potato soup.

In a slow cooker, combine potatoes, chicken stock, onion, salt, and pepper.

Potatoes should be cooked for about 4 hours on high.

In the meantime, place the bacon in a large skillet and cook over medium-high heat, stirring occasionally, for about 10 minutes, or until evenly browned.

In order to remove the majority of the grease from the skillet, drain the bacon on paper towels.

Utilizing an immersion blender, completely puree the potatoes in the slow cooker.

Set the temperature to Low, add 1/2 cup of Cheddar cheese, and cook for 1 to 2 hours.

Got No Beef Stew

Got No Beef Stew

Got No Beef Stew
This meatless stew is a perfect alternative if you’re craving beef stew but are out of beef.

Combine butter and vegetable oil in a pot over medium-high heat and allow butter to melt.

Toss in mushrooms and season salt.

Cook stirring occasionally until mushrooms are nicely browned 5 to 6 minutes.

Add onions and lower heat to medium.

Cook stirring until onions have softened and are translucent and the bottom of the pot has turned brown about 5 minutes.

The browned bits on the bottom of the pot will add flavor and color.

Add tomato paste and flour to thicken the stew.

Cook and stir for 2 to 3 minutes.

Vicki’s Hush Puppies

Vicki's Hush Puppies

Vicki’s Hush Puppies
This recipe for hush puppies uses eggs, onion, self-rising flour, and cornmeal and is deep-fried until crisp and golden.

Heat 2 inches oil in a deep saucepan over medium heat to 365 degrees F (185 degrees C).

While oil is heating mix together onion sugar and eggs in a medium bowl.

Blend in flour and cornmeal to make a batter.

Drop batter by rounded teaspoonfuls 4 at a time into hot oil and fry until golden brown 1 to 2 minutes per side.

Transfer to a paper towel-lined plate to drain.

Serve hot.

Easy Oven-Fried Chicken

Easy Oven-Fried Chicken

Easy Oven-Fried Chicken
Chicken thighs are breaded with a crispy combination of crackers and cornmeal in this easy baked, fried chicken dish.

Preheat oven to 375 degrees F (190 degrees C).

Melt shortening and butter in a 9×13-inch baking dish in the preheating oven.

Once melted pour enough vegetable oil into the baking dish until oil is about 1/2-inch deep.

Keep oil mixture in the oven while preparing remaining ingredients.

Beat egg and water in a shallow dish.

Combine crackers cornmeal sage tarragon and garlic powder in a large resealable plastic bag.

Season with salt and pepper; seal and shake bag to mix.

Dip chicken thighs in egg mixture and place 2 to 3 thighs in the plastic bag; shake to coat.

Repeat with remaining chicken.

Arrange chicken thighs skin-side down in preheated baking dish.