Make Ahead: Can be stored in the refrigerator up to 2 days
- 1 (16 ounce) can refried beans
- 1 pound ground beef
- 1 package taco seasoning mix
- 1 large diced tomato (or medium can)
- 1 1/4 cup sour cream
- 1 1/4cup salsa
- 1 1/2 cup shredded lettuce
- 1 1/2cup KRAFT Mexican Style Shredded Cheese
- 1 cup sliced green onions
- 1 (6 ounce) can sliced black olives
- Mix ground beef, beans and taco seasoning mix and cook till done. Cool and spread onto bottom of 13-inch plate or cake dish.
- Layer all remaining ingredients and cover. Refrigerate several hours or until chilled.
- Serve with chips.
Don’t forget the blueberry sauce. It’s great on top.
- 1 1/2 cups butter
- 1 (8 ounce) package cream cheese
- 3 cups white sugar
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 6 eggs
- 3 cups cake flour
- Preheat oven to 325 degrees. Grease one 10 inch tube pan.
- Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
- Bake at 325 degrees for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
Prep Time: 5 Min
Cook Time: 10 Min
- 2 cups fresh or frozen blueberries
- 1/4 cup water
- 1 cup orange juice
- 3/4 cup white sugar
- 1/4 cup cold water
- 3 tablespoons cornstarch
- 1/2 teaspoon almond extract
- 1/8 teaspoon ground cinnamon
- In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
- In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if too thick.
NOTE: I do step 4 when I get home from work, just before we eat.
Prep Time: 15 Min
Cook Time: 2 Hrs 25 Min (or do as I do and put it in the slow cooker and go to work)
- 1 pound cubed beef stew meat
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 1 (6 ounce) can tomato paste
- 1 (14.5 ounce) can low fat, low sodium beef broth
- 1 cup chopped carrots
- 3 potatoes, cubed
- 1/2 teaspoon rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/4 teaspoon crushed red pepper flakes
- 10 ounces button mushrooms, quartered
- 1 (10 ounce) package frozen green peas, thawed
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms (optional) and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf before serving. (I do this part when I get home from work, just before we eat)
A childhood favorite because it was spicier than the norm, Dad wasn’t into spices. Mom said that she double all of the spices.
- 1 cup uncooked rice
- 3 Tbsp. cooking oil
- 1 minced garlic clove
- 1 ½ cup bell peppers
- 1 cup chopped onion
- 1 lb. ground beef
- 2 ½ cup cut or diced canned tomatoes
- ¼ teas. paprika
- ¼ teas. chili powder
- 1 teas. worcestershire sauce
- 1 ½ teas. salt
- ½ teas. black or red pepper
- 1 small bay leaf
- 1 Tbsp. chopped parsley
How to make it
- Cook rice as instructed on the package.
- While rice is cooking, brown garlic in cooking oil, in a large pan.
- Add chopped onions and bell pepper and sauté until soft.
- Move above ingredients to one side of pan and brown meat.
- Add tomatoes and all other ingredients and simmer on low heat for 30 minutes.
- Add rice and simmer on low for 20 minutes.