Cowboy tater tot hotdish

Cowboy Casserole adapted from a recipe at Taste of Home 1 1/2 pounds ground beef (I used 80/20) 1 medium onion, chopped 3 cloves garlic, chopped 1 can (15.25oz) whole kernel corn, drained 1 can condensed cream of mushroom soup 2 cups cheddar cheese, shredded 1/2 cup milk 4 tablespoons sour cream 1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns) Before I got ready to make this casserole, I let the Crispy Crowns sit on the counter to defrost for an hour or so. The original recipe used still frozen tater tots, but I felt they wouldn't cook as well if they were still frozen solid. In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside. In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine. Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

Chocolate Chip Cookies

These cookies have been in my family for about 40 years. Maybe a little longer. My Mom copied the recipe from a neighbor, and Mom is convinced she must have copied it wrong because the cookies never turned out the way our neighbors did. In mine and my families opinion, they came out BETTER!


2 cups butter flavored crisco
2 cups brown sugar
1 cup white sugar
4 eggs
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons vanilla
5 cups of flour
1 bag semi sweet chocolate chips

1. Cream crisco and sugars together until light and fluffy.

2. Add eggs one at a time, mix well

3. While mixer mixes, add salt, soda and vanilla

4. While mixer continues doing it thing....add flour one 1/2 cup at a time, once flour is incoperated, add chips let mix for just a couple seconds.

5. Chill dough for an hour or so. Bake cookies about 9 minutes at 375 degrees

6. Can bake into bars...place in large greased jelly roll pan and bake at 325 for 20-30 minutes

Blue Moose Queso

THANK YOU very much Melissa for this yummy recipe!!

Blue Moose Spinach Queso



2 packages Velveeta Pepper Jack Cheese

1 tomato, chopped

1 onion, chopped

16 oz. sour cream

½ cup milk

1 small can jalapeños, drained (I omitted these)

1 block spinach, thawed and squeezed

Pasta and sausage

Here is something I made up tonight....I don't have measurements, but it was a hit all around so I don't want to forget what I did

2T butter
1lb ground sausage (cooked and drained)
onion chopped
white wine, or cooking wine
fresh spinach (handful) chopped
cream or whole milk
llbfun shapped pasta (cooked, drained)

Melt butter in skillet, add onions ans saute. When tender, add approximately 1 c of wine, add sausage...heat. Add spinach and about 1/2 c (or more, until it looks creamy and yummy) Add pasta, remove from heat, toss, sprinkle with paremesean cheese. Enjoy!

Cranberry and White Chocolate Scones - 111949 - Recipezaar

Cranberry and White Chocolate Scones - 111949 - Recipezaar

Boiled Chocolate Frosting

6 tablespoons milk
6 tablespoons butter, softened
1 1/2 cups white sugar
1 cup chocolate chips
1 dash vanilla extract


Directions

Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies.

Irish Soda Bread

Thank you Camille for finding, testing, and sharing this recipe with me!

Authentic Irish Soda Bread Begin by preheating the oven to 350 degrees Fahrenheit so that it is ready for your bread straight away. You will need the following ingredients to make authentic

Irish Soda Bread

4 1/2 cups of flour
1 egg
¼ cup of sugar
3 teaspoons of baking powder
½ a teaspoon of baking soda
¼ teaspoon of salt
1 stick of softened butter (about ¼ of a pound)
2 cups of buttermilk
1 cup or so of raisins (you can use regular or golden raisins)

* Butter a cookie sheet (or some flat pan) and lightly flour it.

* Mix together in a large mixing bowl the flour, sugar, baking soda and baking powder.

* Cut in softened butter into the flour mixture.

* Stir in raisins.

* In a separate bowl lightly beat the egg into the buttermilk.

* Add the egg and butter milk mixture into the flour mixture by hand, mixing in a little at a time and being careful to avoid over mixing.

* Turn out on a lightly floured board and briefly knead to form a smooth dough.

* Shape into a high, round ball.

* Place onto a baking pan.

* Slash a cross or x shape across the top of the dough.

* Bake at 350F 50 to 60 minutes.

* It is done when it is nicely browned. Tap to see if it sounds hollow if so it is done.

*** The only thing I really changed on here was the flour. It was SO sticky it clearly needed more. So it was 4 cups. I'm guessing I added about 1/2 cup more. I just did it until I could actually get a "smooth" ball.