Mini Tacos

Thanks Bekah!

24 wonton wrappers
1 lb hamburger
1 (1 1/4 ounce) package taco seasoning
1/2 cup salsa or picante sauce
3 tablespoons salsa
1 cup shredded cheese (cheddar is good, but a Mexican blend would be good too)
sour cream
olives
guacamole


Directions

Cook hamburger until browned.
Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
Simmer for 3-5 minutes.
Press wonton wrappers into mini muffin cups.
Spoon beef mixture in cups and top with the 3 tbsp of salsa and cheese, evenly divided.
Bake in preheated 425°F oven for 8 minutes, or until the wontons are nicely browned.
Serve with extra salsa, sour cream, olives and guacamole if desired.

Jim and Nick’s Cheddar Biscuits Knock Off Recipe

                                                                                                           

1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoon baking powder
3/4 cup milk
1 egg, beaten well
4 tablespoon butter, melted
1/4 teaspoon vanilla
1 cup shredded cheddar cheese

Bake 400 for 15-20 minutes in a regular muffin pan.
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan.
Combine flour, sugar, and baking powder in a large bowl and set aside. Whisk egg, milk, butter, and vanilla together in a medium-sized bowl and set aside. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.
Incorporate shredded cheese into batter. Do not over mix.
Divide batter evenly among greased muffin tins. Bake for 15 to 20 minutes. When fully baked, the tops of the biscuits will be golden and springy to the touch and a thin knife inserted into the center of the biscuits will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each biscuit from its mold.

Makes 10 to 12 biscuits.

Caramel Ice Cream Cake

This is good but very rich!!!

                                                                                                                    


1/2 cup Caramel ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O White Chocolate Instant Pudding
1/2 pgk nut topping
12 vanilla ice cream sandwiches



POUR warmed caramel topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in nut toppings.



ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.



FREEZE 4 hours or until firm.

Potatoes O'Brien

A new take on potato casserole! Thanks TX.                                                                                   

1/2 cup butter (melted)
1 can cream of mushroom soup
1 envelope dry onion soup mix
1 (8 ounce) container sour cream
1 bag frozen hash brown potatoes, thawed
2 cups sharp cheddar cheese, grated & divided




Directions
 Mix the first 4 ingredients together in large mixing bowl.
Add thawed potatoes and 1 cup of the grated sharp cheddar cheese to mixture and mix together thoroughly. 
Spread into 9 x 13 casserole dish. 
Sprinkle top with remaining cup of cheese and bake at 350 degrees for 1 to 1/2 hours.

Chicken Francese

                                                                                                                                                     
2 boneless skinless chicken breasts,thinly fillet to create 2 to 3 breasts servings
1 cup very condensed chicken broth
1/4 cup white wine
1 lemons, juice of
3 eggs
grated Parmesan cheese
flour
1 garlic cloves, crushed
 parsley
1/2 cup unsalted butter (not margarine)
 cooked linguine
canned and drained artichoke hearts




Directions

Dust chicken with flour.
In a flat container mix together eggs and enough Parmesan cheese to create a thick batter (something like pancake batter).
Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.
Remove all chicken to a platter- keep warm. 
In same skillet increase heat to a med-high and quickly brown the garlic (not too brown) then de-glaze pan with wine and let"boil" a few minutes.
Add broth, butter and let cook until butter has melted.
Add parsley, quickly whisking together.
Add lemon juice 1/4 at a time until desired taste.
Thicken if desired.
Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.