Archive | June 2008

Taco Casserole…..

This weekend is going to be a scorcher here (Washington State) hitting the 90’s by Sunday!

I don’t know about you but when it’s this hot I do NOT like to be in the kitchen slaving over a hot stove making dinner.

Below is an easy low cost taco casserole that hubs and I love. We substitute ground buffalo for the beef and actually eat this dish as a dip with additional tortilla chips as scoops!

Taco Casserole

1 lb. Lean Ground Beef

1 – 16 oz. can Chili Beans in sauce, undrained

1 – 8 oz. can Tomato Sauce

2 Tbls. Taco Sauce or Salsa

2-4 tsp. Chili Powder

1 tsp. Garlic Powder

2 cups Tortilla Chips, coarsely broken

8 Green Onions, chopped

1 Tomato, chopped

1 cup Cheese, grated

Heat oven to 350. In skillet cook beef until brown, drain. Reduce heat to medium and stir in chili beans, tomato sauce, taco sauce, chili powder and garlic powder. Heat to boiling over medium heat, stirring occasionally. Remove from heat.

Place broken tortilla chips in ungreased 1 1/2 qt. casserole dish. Top with beef mixture. Sprinkle with green onions, tomato and cheese.

Bake uncovered 20 minutes or until hot and bubbly. Arrange additional tortilla chips around edge of casserole dish if desired.

4 servings.

taco casserole in pan

Meat mixture in skillet.

taco casserole before cooking

Taco Casserole Ready to go into Oven

taco casserole cooked

Taco Casserole Cooked & Ready to Eat!

Don’t forget to add sour cream!

Rebecca

Rebecca

Summer Recipes Using Cool Whip

Even though it’s mid-June the weather here (Washington state) is just not cooperating (imagine that!) and we have cloudy skies with temps reaching into the mid-60’s.

However….

I am MORE THAN READY to start searching and making summertime food!

For starters you can visit the Kraftfoods website for recipes using Cool Whip!

We are having a mini-family bbq this weekend and I just may make the Strawberry Whipped Sensation.

Now how cool does that look!!??

coolwhip strawberry whipped sensation

Rebecca

Rebecca

Fudgy Oatmeal Cookies….

I have an old paperback cookie recipe cookbook that I have had for years….so long in fact that I have lost the front cover with the copyright date on it. On the second page it has the letters MCMLXV and knowing this somehow relates to a year I googled those letters and found out it is the year 1965 of the Gregorian Calender (looking at the illustrations/drawings in the book I would have guestimated it was somewhere around that time frame).

What exactly is a Gregorian Calender you ask? You can read all about (and then some) HERE! My eyes were actually crossing by the time I was finished!

Now in my antique cookie cookbook is an easy, no-bake, scrumptious Fudgy Oatmeal Cookie recipe. The granddaughters came over the other night and I didn’t have any cookies so I quickly made these up-much to the hubs delight (he simply cannot have just one, or two, or three or….well you get the picture!).

Fudgy Oatmeal Cookies

2 c. Sugar

1/2 c. Milk

1/4 lb. Butter

3 Tbls. Cocoa Powder

1/4 tsp. Salt

1 tsp. Vanilla

1/2 c. Peanut Butter

3 c. Quick Cooking Oatmeal

Combine sugar, milk, butter and cocoa in a pan. Bring to a full boil for one minute-timing accurately. Remove from heat and add salt and vanilla. Blend in peanut butter then the oatmeal. Mix well. Drop by teaspoon on wax paper. These will become firm as they cool.

fudgy oatmeal cookies

Rebecca

Rebecca