Quick Tex Mex Goulash

1/2 lb. elbow macaroni
1 lb ground sirloin
1 small onion, finely diced
2 c. tomato juice
1 pkg McCormick's Taco Seasoning
1 can black beans, drained and rinsed
1 can sweet corn, drained
2 c. shredded mozzarella cheese
sour cream
sliced black olives
chopped green onions

Prepare the macaroni according to the package instructions.

(Note: Do not rinse the noodles. The starch left on them helps bind the goulash so it doesn't get too runny.)

Saute the sirloin and onion in a skillet until the meat is brown and the onions become translucent.

Drain the fat off. Add tomato juice and the taco seasoning to the meat. Bring to a boil then reduce heat, cover, and simmer for about 10 min.

In a large pot, combine the noodles, meat mixture, corn, beans, and shredded cheese. Allow this to simmer for about 20 minutes or until heated through and the cheese is melted. You may need to add up to a cup more of the tomato juice if it's too dry.

To serve: place a helping of goulash on a plate then garnish with sour cream, black olives, and green onions.

Crock Pot Tamale Pie

Cornbread topping:

--3/4 cup cornmeal

--1 1/4 cup flour (I used Pamela's baking mix)

--1 cup milk

--1/4 cup sugar

--1 egg

--1 t baking powder (only if not using Pamela's or similar gluten free baking mix that already has baking powder added)

The Filling.

I chose to make this vegetarian. You, however, can add 1lb of your favorite browned meat if you'd like.

--1 can drained and rinsed black beans

--1 can fire roasted tomatoes

--1 can drained corn

--1 T chili powder

--1 t cumin

--1/2 t paprika

--1/4 cup diced onion (I had some leftover in the fridge from a previous dish)

--1/2 cup shredded cheddar cheese

The Directions.

Spray your crockpot with cooking spray. Dump in the filling ingredients--cheese, too!-- and stir well to distribute the spices. You will not be able to stir this again, so please check to see that the spices aren't in a clump anywhere.

In a separate bowl, mix together the cornbread topping. When finished, pour evenly over the filling, spreading with a spatula if needed.

Cover and cook on low for 4-7 hours or on high for 2-4. I was shocked at how quickly this cooked. I set it on low and expected it to take about 8, but it was all brown and golden and perfectly crispy at the 6hr mark.

Caramel Corn

1/2 c butter
1/2 c brown sugar
1/2 c corn syrup
salt
1 tsp baking powder

Boil first ingredients than add baking powder. Will become very bubbly. Boil about 1 minute, then pour over 2 bags of popped corn in a brown bag ( I like the butter stuff) Shake. Microwave 25 seconds, shake and microwave for 25 more.

Santa's Surprises

Ingredients

2 sticks butter, softened

1 cup creamy peanut butter

1 cup brown sugar

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

24 Snickers miniature candy bars

Directions

1.) Preheat oven to 325°F.

2.) In a medium bowl, sift together flour, baking soda, and salt.

3.) In a large bowl, mix together butter, peanut butter, and sugars until light and fluffy.

4.) Add eggs and vanilla and combine thoroughly.

5.) Then mix in flour mixture.

6.) Cover and chill dough 2-3 hours.

7.) To form cookie, scoop a tablespoon of chilled dough and flatten.

8.) Place a miniature Snickers in the center and form the dough into a ball around the Snickers.

9.) Place on a greased cookie sheet.

10.) Bake for 10-14 minutes.

11.) Cool cookies on a rack.

12.) Optional: Decorate cookies with powdered sugar or drizzled melted chocolate or both.

Ryan and Corey gave these cookies a GIANT thumbs up!!!

Streuseled Sweet Potato Casserole

Though I enjoy burning marshmallows, these are actually my favorite sweet potatoes.

14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)

• 1/2 cup half-and-half
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt
• 1 large egg, lightly beaten
• Cooking spray
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup chilled butter, cut into small pieces
• 1/2 cup chopped pecans

Preparation

Preheat oven to 375°.

Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.

Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.

Chalupas

This is my sister in law Angela's recipe that Tracy's mom made a couple weeks ago. Its so good. And I love anything Mexican and crockpot.

2-3 lb pork roast (can use beef or chicken)
1 lb pinto beans
2 cloves garlic
1 can green chilis
2 tablespoons chili powder
1 tsp oregano
1 1/2 tsp salt
1 TBS cumin

Wash beans and put on bottom of crockpot. Place meat on top and then add spices. Fill with water to top of meat and cook overnight on low. When meat is done, removed and shred, then put back in with bean on high until beans are tender.
Serve over corn chips with cheese, salse, sour cream, tomatoes, and avocados.

Cherry Cheese Tarts (or cheesecake cupcakes, whatever you want to call them)

2 8oz packages of cream cheese
2 eggs
1 cup sugar
2 tsp vanilla
1 package Lorna Doone cookies
can of cherry or rasp pie topping

Blend cream cheese, eggs, sugar and vanilla until smooth. Line cupcake pan with Aluminum liners and one cookie. Fill 1/2 full with cheese mixture and back for 12 minutes at 375. Cool, then add topping.