Taco Stuffed Shells

 Ingredients:1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream

 

Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Step 2:  Pour salsa in the bottom of a 9 x 13 inch baking dish.
Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top.  Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos! Found Here

Crispy Southwest Chicken Wraps

INGREDIENTS:

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)

6 burrito-sized flour tortillas

DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Blueberry Buttermilk Coffee cake

1/2c butter
1 1/3c. sugar
2 eggs
1tsp. vanilla
2c. buttermilk
4c. flour
3tsp. baking powder
1tsp. baking soda
1tsp. salt
2c. blueberries

Topping:
2/3c. flour
2/3c. sugar
6T. butter

Preheat oven to 350 degrees. Grease and flour a 9x13 pan. Sift together the flour, baking powder, baking soda and salt. In large bowl cream butter and sugar until light and fluffy. Add the eggs, one at a time. Stir in vanilla. Add the flour mixture alternately with the buttermilk. Mix until just incorporated. Carefully stir in blueberries. Pour into prepared pan. For the topping; combine the flour and sugar. Using pastry blender or 2 knives, add in the butter until mixture is crumbly. Sprinkle over cake. Bake for 45-60 minutes, or until toothpick comes out clean. Allow cake to cool. Refrigerate leftovers. ( I add 4T. flour for high altitude.)

Lemon Herb Chicken

Lemon Herb Chicken from Melissa Bowen

4 chicken breasts (I like to use chicken tenders--they're extra moist)

1 can cream of chicken soup

1/2- 3/4 Tablespoon "McCormick" lemon herb seasoning

1/4 C butter

Melt butter and add to soup and seasoning mix.  Pour half into crock pot.  Add chicken and pour over remaining soup mixture.  Cook 5 hours on LOW in crock pot.  Serve over rice.  

Tips: I use the 98% fat free cream of chicken with no difference in taste.  I've also eliminated the butter for a lower fat version and still had it turn out great.  It might make the chicken slightly less moist but not too noticeably, though.  

Found here

No bake cookies

Ingredients:

• 1/2 cup shortening(I use Crisco)
• 2 cups sugar
• 1/2 cup milk
• 3 T. cocoa powder
• 1/2 t. salt
• 3 cups quick oats
• 1 cup shredded coconut(I used unsweetened)
• 1 t. vanilla

Directions: In a medium saucepan mix together the shortening, sugar, milk, salt and cocoa. Bring to a full boil. Remove from heat and stir in remaining ingredients and mix well. Spoon cookies(1 Tablespoon) onto wax paper to cool. When the cookies are cool and set, ENJOY!

Found Here!