I've said before how much we love tacos in this house. Once a week we normally have some sort of Mexican based dinner. Again, I have been trying to mix it up a bit by coming up with different versions but sticking with main ingredients we all like. These baked tacos are a great way to make tacos in bulk, easier. Good for a crowd as they are a great time saver and easy to put together. Ingredients: 2 lbs. ground beef 4 tsp. dried minced onion 3 tsp. chili powder 1 tsp. cornstarch 1 tsp. garlic powder 1 tsp. ground cumin 1/2 tsp. dried oregano 1/8 tsp. cayenne pepper 8 oz. tomato sauce 16 oz. refried beans 2 cups shredded Colby Jack cheese 20 hard taco shells lettuce tomato salsa sour cream Preheat oven to 400 degrees. Combine minced onion, chili powder, cornstarch, garlic powder, cumin, oregano and cayenne pepper in a small bowl. Blend well and set aside. Brown beef in a large skillet. Drain. Add tomato sauce, refried beans and set aside taco seasoning mixture. Mix well and heat on low for at least 5 minutes. Spoon mixture into taco shells and place in a 9 x 13 inch baking dish, standing up (they should all touch). Sprinkle tacos with shredded cheese evenly. Bake for 10 - 12 minutes or until cheese has melted on top. Serve with your favorite toppings.
I have been having such great success baking with my muffin tin lately. I have of course been making muffins but have used my tin for less traditional finger foods much more. I think I have used that tin more this last year in my baking than in the last 10 years combined.
I find a lot of great ideas at Plain Chicken and she has never let me down. Here is another great idea for an appetizer or snack. Quick and easy that kids and adults alike will love.
1 lb. ground beef
1/2 cup ketchup
4 tsp. sugar
4 tsp. mustard
4 tsp. vinegar
4 tsp. Worcestershire sauce
1 TBLS dried minced onion flakes
1 can 10 count regular refrigerated biscuits (not Grand's)
1/2 cup medium cheddar cheese, grated
Preheat oven to 375 degrees.
Slowly cook beef in a large skillet. Drain. Add ketchup, sugar, mustard, vinegar, Worcestershire sauce and minced onion flakes. Simmer over low heat for 1 minutes, allowing the flavors to blend.
Separate biscuits and place each in an ungreased standard size muffin tin. Firmly press the biscuit dough into the bottom and up the sides of the tins.
Evenly divide the meat mixture between the cups. Top each with the grated cheese.
Bake 18 - 20 minutes or until biscuits are golden brown and cheese is melted.
Remove from oven and let cool a few minutes before removing them from the tin. Use a knife to separate the cups from the tin if needed.
I don't often eat donuts. If I do, I like them simple. No sprinkles please! I have been wanting to make my own for a while now and this recipe is a great way to start and is foolproof. I wasn't expecting much from the ingredients and method but was pleasantly surprised at how delicious these were. They were gone in no time!
canned biscuits - any kind but the flaky layer ones
4 TBLS melted butter
Mix together the sugar and cinnamon in a small shallow bowl. I like mine a darker brown color meaning more cinnamon than sugar. Make it the flavoring to your preference.
Fill up a large skillet with about 1/2 inch of vegetable oil. Heat on medium high.
While oil is heating. open your biscuits. Separate them and cut holes into the center of each. I used star shaped cookie cutters. Any shape will do as long as you have cut a small hole in the centers.
Place donuts in the oil. When the sides facing the pan are golden brown, flip them and brown the other side. When both sides are browned, remove the donuts and place them on paper towel.
As soon as the donuts are cool enough to handle, use your fingers to dip one side in the melted butter. Shake them a bit to remove the excess butter and then dip them in the sugar/cinnamon mixture, coating them well. Them repeat the steps to cover and coat the other side until all donuts are finished.
Eat warm or store them immediately in an airtight container for later.
Easy and so yummy!!
NOTE: I also repeated the process for the donut holes after making the donuts themselves.
I am a caffeine junkie, although my vice of choice is Diet Mt. Dew. I drink so much of it, my veins must run green. I loved this old style Pepsi bottle and knew it would come in handy some day. I linked up with Spun with Tears.
Here I am again with another angel shot. I have decided at some point I would like to do a series of angel photos to help with my fear fascination of them and their watch. Maybe frame them and put them on them on display? It's a project I have given myself, one that may take or last years but I am looking forward to it. I linked up with Photoblog Challenges: B&W with Toning.
These are Thanksgiving inspired muffins. You see, I love most fruits but I don't necessarily care for them "in" foods. Whole that is. As a sauce or flavoring, I am fine, even a topping...but chunks of fruit in a recipe and I rarely will even sample it. Weird? Probably. These muffins have cranberry sauce without the whole cranberries in them. Simple to make and delicious! Ingredients: 1/4 cup brown sugar 1 tsp. cinnamon 1/2 cup butter, melted 1/4 cup granulated sugar 1 cup sour cream 1/4 cup milk 2 large eggs 1 tsp. vanilla 2 cups flour 1 tsp. baking soda 1 tsp. baking powder 1/4 tsp.salt 1 cup cranberry sauce Preheat oven to 375 degrees. Line a standard muffin tin with cupcake liners. Set aside. In a small bowl, combine the brown sugar and cinnamon. Set aside. In a larger bowl, combine melted butter, sugar, sour cream, milk, eggs and vanilla. Then mix in the baking powder & soda, and salt. Stir in the flour until just combined. Fill each cupcake liner about 1/3 full with the batter. Spoon 1 TBLS. of the cranberry sauce over each 1/3 filled liner. Sprinkle each with a little of the brown sugar mixture you set aside at the very beginning. Spoon remaining batter over each liner. Then top with remaining brown sugar mixture. Bake for 20 minutes or until muffins are lightly browned on top. Cool for a few minutes and serve.