2(16oz.) Containers Sour Cream
2 Cups Cheddar Cheese, shredded
2(3oz.) Bags Real Bacon BIts
2 Packs Ranch Dip Mix
1 Large (28-30oz.) Bag Frozen Hash Brown Potatoes, shredded
Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes. You can find the bags of real bacon at Walmart where the dressings are. They should be on down from them and I get the Great Value Brand. If you open them make sure you put them in the ref. as they will mold.
Tuesday, August 23, 2011
MISSISSIPPI SIN DIP
1 (16oz.) Container Sour Cream
8 Oz. Cream Cheese, Softened
2 Cups Cheddar Cheese
1/2 Cup Chopped Ham
1 Green Onion, chopped
1/4 Teaspoon Hot Sauce
1 Teaspoon Worcestershire Sauce
Salt
Pepper
French Bread Loaf
In a mixing bowl, combine all ingredients, except French bread; stirring until well blended. Put in a sprayed 8 x8 pan. Bake on 350 for 1 hour. Serve with the sliced french bread or potato chips or crackers.
8 Oz. Cream Cheese, Softened
2 Cups Cheddar Cheese
1/2 Cup Chopped Ham
1 Green Onion, chopped
1/4 Teaspoon Hot Sauce
1 Teaspoon Worcestershire Sauce
Salt
Pepper
French Bread Loaf
In a mixing bowl, combine all ingredients, except French bread; stirring until well blended. Put in a sprayed 8 x8 pan. Bake on 350 for 1 hour. Serve with the sliced french bread or potato chips or crackers.
SAUSAGE CHEESE MUFFINS
1Lb. Hot Ground Pork Sausage
1 Teaspoon Onion Powder
3 Cups All-purpose Baking Mix
1(10.75oz.) Can Condensed Fiesta Nacho Cheese Soup
2 Cups Shredded Cheddar Cheese
3/4 Cups Buttermilk or water or milk
Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool.
Preheat oven to 375. Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon until lightly greased mini muffin tins, filling to tops of cups. Bake for 15-18 minutes or until lightly browned.
1 Teaspoon Onion Powder
3 Cups All-purpose Baking Mix
1(10.75oz.) Can Condensed Fiesta Nacho Cheese Soup
2 Cups Shredded Cheddar Cheese
3/4 Cups Buttermilk or water or milk
Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool.
Preheat oven to 375. Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon until lightly greased mini muffin tins, filling to tops of cups. Bake for 15-18 minutes or until lightly browned.
BAKED FETA CHEESE
6 Oz. Crumbled Feta
3/4 Cup Pizza Sauce
1/4 Teaspoon Red Pepper Flakes or more if you like it hot
16Oz. French Bread Loaf, sliced
Preheat oven to 350. Combine feta, pizza sauce and red pepper flakes in a bowl. Transfer mixture to a small gratin dish or shallow baking dish. Bake for 20 minutes or until bubbly. Serve with sliced french bread. This is so good you can't hardly stop eating it.
3/4 Cup Pizza Sauce
1/4 Teaspoon Red Pepper Flakes or more if you like it hot
16Oz. French Bread Loaf, sliced
Preheat oven to 350. Combine feta, pizza sauce and red pepper flakes in a bowl. Transfer mixture to a small gratin dish or shallow baking dish. Bake for 20 minutes or until bubbly. Serve with sliced french bread. This is so good you can't hardly stop eating it.
TACO CORNBREAD BAKE
1Lb. Ground Round or Ground Chuck
1 Pack Taco Seasoning
1/3 Cup Water
1 Can Rotel Tomatoes with green chiles
1 Can Black Beans, drained and rinsed
1 Box Jiffy Corn Bread Mix, make this up for cornbread
11/2 Cups Shredded Cheddar Cheese
Sour Cream
Salsa
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Simmer for 5 minutes. Stir in 1/2 cup of cheese, Rotel tomatoes and black beans. Spoon into a greased 8x8 baking dish.
Prepare corn bread mix according to package directions for corn bread. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes.
Sprinkle with remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with sour cream and salsa.
1 Pack Taco Seasoning
1/3 Cup Water
1 Can Rotel Tomatoes with green chiles
1 Can Black Beans, drained and rinsed
1 Box Jiffy Corn Bread Mix, make this up for cornbread
11/2 Cups Shredded Cheddar Cheese
Sour Cream
Salsa
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Simmer for 5 minutes. Stir in 1/2 cup of cheese, Rotel tomatoes and black beans. Spoon into a greased 8x8 baking dish.
Prepare corn bread mix according to package directions for corn bread. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes.
Sprinkle with remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with sour cream and salsa.
TACO PIE
11/2 Lbs. Ground Chuck
1 Pack Taco Seasoning Mix
1/2 Cup Water
1(4oz.) Can Sliced Olives
1 Can Crescent Roll Dough
1 Cup Sour Cream
1 Cup Shredded Cheddar Cheese
2 Cups Crushed Corn Chips
Preheat oven to 400 degrees.
In a large skillet fry the ground beef until no longer pink. Drain and return to the pan. Add the taco seasoning mix, water and olives. Simmer 5 minutes.
Separate the crescent dough into triangles, press out slightly and place in a 9" pie dish, points toward the center of the dish. Press seams together to seal, forming the crust.
Sprinkle 1 cup of the crushed corn chips onto the crust. Spoon meat mix over the top of the corn chips, spreading evenly.
Stir sour cream until smooth, then spread over meat. Cover with the shredded cheese and the remaining 1 cup crushed corn chips.
Bake until the crust is golden brown, around 20-25 minutes. Serve with salsa.
1 Pack Taco Seasoning Mix
1/2 Cup Water
1(4oz.) Can Sliced Olives
1 Can Crescent Roll Dough
1 Cup Sour Cream
1 Cup Shredded Cheddar Cheese
2 Cups Crushed Corn Chips
Preheat oven to 400 degrees.
In a large skillet fry the ground beef until no longer pink. Drain and return to the pan. Add the taco seasoning mix, water and olives. Simmer 5 minutes.
Separate the crescent dough into triangles, press out slightly and place in a 9" pie dish, points toward the center of the dish. Press seams together to seal, forming the crust.
Sprinkle 1 cup of the crushed corn chips onto the crust. Spoon meat mix over the top of the corn chips, spreading evenly.
Stir sour cream until smooth, then spread over meat. Cover with the shredded cheese and the remaining 1 cup crushed corn chips.
Bake until the crust is golden brown, around 20-25 minutes. Serve with salsa.
TACO MAC SUPPER
8 Oz. Pasta, elbow, shell, rigatatoni
1Lb. Ground Chuck
1/2 Dieced Onion
1(10.25oz.) Can Condensed Tomato Soup
1(14.5oz.) Can Petite Diced Tomatoes, undrained
1(1.25oz.) Pack Taco Seasoning Mix
11/2 Cups Cheddar Jack Cheese, shredded
1 Cup Tortilla Chips, crushed
1/2 Cup Sour Cream
1/4 Cup Chopped Green Onion
Preheat oven to 350 degrees.Cook pasta according to package directions until barely al dente. While pasta is cooking, in a large skillet brown the ground beef and diced onion until the beef is no longer pink. Drain off grease. Stir in the tomato soup, canned tomatoes and taco seasoning.
Drain pasta and stir into the beef mixture.
Spoon the pasta mix into a 9 x 13 baking dish that has been lightly coated with non-stick spray. Sprinkle crushed tortilla chips over the top and then cover with the shredded cheese.
Bake for 30-35 minutes, or until cheese is melted and very slightly browned.
Serve with sour cream and green onions if desired.
1Lb. Ground Chuck
1/2 Dieced Onion
1(10.25oz.) Can Condensed Tomato Soup
1(14.5oz.) Can Petite Diced Tomatoes, undrained
1(1.25oz.) Pack Taco Seasoning Mix
11/2 Cups Cheddar Jack Cheese, shredded
1 Cup Tortilla Chips, crushed
1/2 Cup Sour Cream
1/4 Cup Chopped Green Onion
Preheat oven to 350 degrees.Cook pasta according to package directions until barely al dente. While pasta is cooking, in a large skillet brown the ground beef and diced onion until the beef is no longer pink. Drain off grease. Stir in the tomato soup, canned tomatoes and taco seasoning.
Drain pasta and stir into the beef mixture.
Spoon the pasta mix into a 9 x 13 baking dish that has been lightly coated with non-stick spray. Sprinkle crushed tortilla chips over the top and then cover with the shredded cheese.
Bake for 30-35 minutes, or until cheese is melted and very slightly browned.
Serve with sour cream and green onions if desired.
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