Taco Enchilada Casserole

Taco Enchilada Casserole:

Line casserole dish with red enchilada sauce

Line bottom with flour tortillas.

Smother with enchilada sauce.

Spread with pork taco filling from Mona.

Cover with medium shredded cheese.

Sprinkle with chopped red onions.

Line with more flour tortillas.

Smother with enchilada sauce.

Spread with pork taco filling

More cheese and onions.Spread on a can of green chilis.

Spread on black beans from cafe riio.

Line with corn tortillas.

Cover with enchilada sauce.

Cover with Cheddar cheese and Pizza cheese: mozzerella and provolone mix shredded cheese.

Bake 350 deg. for 20 minutes.

Serve with sour cream, tortilla chips, salsa if you want it.

recipe peanut butter bars

Country Kitchen

Like This Page · February 21, 2015 · 

 

School Lunch Peanut Butter Bars

1 1/2 C Flour
1¼ tsp. Salt
½ tsp. Baking Soda
¾ C Butter
¾ C Sugar
¾ C Brown Sugar
1 ½ tsp. Vanilla
1 1/2 C Creamy Peanut Butter (split)
2 Eggs
1 ½ C Quick Oats
Frosting:
½ C Butter (1 stick)
3 ½ C Powdered Sugar
2 T Cocoa
¼ C Milk
1 tsp. Vanilla

Preheat oven to 350 degrees. In a small mixing bowl, mix together flour, baking soda and salt. In a large mixing bowl, cream together butter, sugars, 3/4 C peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients, just until incorporated. Then, stir in the oats. Spread onto a greased 11 x 15 Jelly Roll Pan (cookie sheet). Bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.
The frosting is a two step process. First, whip the remaning ¾ C Creamy Peanut Butter until it becomes lighter colored and fluffy. Carefully spread the whipped peanut butter over the pan cookie.
Then, add butter to a small sauce pan and melt the butter. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then, gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie. Cool completely, and slice into bar cookies.

I have a very similar recipe...I also put peanut butter in my frosting! Prior to taking them out of the oven, I sprinkle chocolate chips on the bars~let in oven 1 minute, take out & spread the softened chips over the bars, then frost them with frosting made of powdered sugar, peanut butter & milk! To heck with cooked frosting!!😃 They are delicious! Don't over bake them!!

phone call about kyson

Vitor Souza from Sao Paulo Brazil called me tonight to tell me thank you for sharing Elder Kyson Sullivan with them.

Vitor is the 1st counselor in the bishopric in the ward Kyson is in.

He says Elder Sullivan is a wonderful person and has done amazing things. He is an exceptional missionary, and they really enjoy him. I should be very prout that he is my son.

He says it is a tradition for their family to call the parents of the missionaries and thank the parents for letting their sons serve them in their area.

V I T O R like Victor, but with no C. lol

I know he will be home soon, but he is an amazing missionary.

article on porn and pic of doman's

http://www.ldsliving.com/4-Things-I-Wish-Parents-Understood-about-Protecting-Children-from-Pornography/s/81749

suggestion for scouting---survey

My son was hugely impacted in a negative way and extremely limited with his experience as an 11 yr old scout, because a good, proven leader (me) was not allowed in to take over or EVEN HELP when I wanted to be of help. (When I was the 11 yr old scout leader, most of those boys in my troop were a Star rank by the time they turned 12.) My 11 yr old son's scout leader did not take him on a camp out in the first 6 months of my son being in BSA.

People that don't care about the program are being asked to do the job in the LDS church. They may not have any scouting experience, or time to do the job, or they may not have any boys in scouts to give them the incentive. This theory includes Bishops, who are the heads of the units, that don't really care about scouting or don't understand the value of the Eagle rank even for their own scouting aged sons. The lack of incentive is hurting a lot of boys in a lot of LDS wards.

My suggestion would be to the LDS troops: Let the dads of the boys in the troop be a "volunteer" if he wants to be. Then, you will finally see the boys progressing and going on camp outings. You are limiting way too many boys by limiting the volunteerism to a "calling from God". It is scouting for Heaven's sake, not a Sunday school class.

dafont free

http://www.dafont.com/

lemon cookies

Lemon Cookies and Lemon Frosting Recipe

Lemon Cookies

Easy lemon cookies recipe with homemade lemon frosting. Soft and fluffy lemon crinkle cake mix cookies! Also a refreshing recipe idea for essential oils.

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Recipe Video

Course: Dessert

Cuisine: American

Keyword: cookies, dessert, lemon

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 20

Calories: 234kcal

Author: Amy Locurto

Ingredients

LEMON COOKIES

• 1 box lemon cake mix
• 1/3 cup oil
• 2 eggs
• 1 large lemon
• 1/2 tsp lemon extract (or 4-6 drops dietary lemon essential oil)
• 1/4 cup lemon drops, crushed
• 1 cup confectioner's (powdered) sugar
• parchment paper

LEMON FROSTING

• 8 oz cream cheese room temp.
• 1 1/2 cup powdered sugar
• 1/2 tsp vanilla
• 1 large lemon
• 1/4 tsp lemon extract (or 3 drops dietary lemon essential oil)
• 1/4 cup Yellow candy sprinkles optional

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Instructions

LEMON COOKIES

• Preheat oven to 350 degrees.
• Mix cake mix, oil, eggs, lemon juice from the lemon, extract or oil, and crushed lemon drops on medium speed until everything is all smooth and incorporated.
• With the dough, make balls a little smaller than a golf ball, and roll them in the powdered sugar. Place each dough ball on a cookie sheet lined with parchment paper.
• Bake at 350 for 12-15 minutes. You want the cookies to just start to turn golden but not brown.
• Remove from the oven and let them cool on a wire rack.

LEMON FROSTING

• Whip the cream cheese until smooth, then add the powdered sugar and mix it all together.
• Add the vanilla, lemon juice from one lemon and extract or essential oil.
• Give it a taste and if you want it sweeter add more powdered sugar, if you want it a little more tart add more lemon juice.
• Wait for the cookies to completely cool then pipe on the icing.
• The easiest way to pipe it on is to put the icing in a Ziploc bag and snip a corner. Swirl it on top of each lemon cookie.
• Add yellow sprinkles or sprinkle a little of the crushed lemon drops on top!

Notes

This is a very sticky dough, but after you drop it in the powdered sugar you will be able to roll it into a ball shape.

After testing one cookie ball in the sugar and you think the dough is too runny, try adding a few more pinches of flower to stiffen up the dough.

Nutrition

Calories: 234kcal | Carbohydrates: 37g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 231mg | Potassium: 48mg | Sugar: 26g | Vitamin A: 175IU | Vitamin C: 5.7mg | Calcium: 71mg | Iron: 0.7mg

http://www.livinglocurto.com/2015/03/lemon-cookies-recipe/

rio Green chile con carne (Pork w green chile sauce)

pork tenderloin from Costco 2-3 lbs
onion sliced
24 oz jar green chile sauce
1 can tomatoes w jalapenos
2 cans green chiles
lime juice 1 teas.
sprinkle some dried cilantro
salt
garlic
cumin
sprinkle of cloves

Slow Cooker Lasagna Soup with Chicken and Mushrooms

http://www.afarmgirlsdabbles.com/2014/03/10/slow-cooker-lasagna-soup-with-chicken-and-mushrooms-recipe/

Slow Cooker Lasagna Soup with Chicken and Mushrooms

yield: 10 TO 12 SERVINGS

ingredients:

for the lasagna soup:

• 3 lbs. boneless skinless chicken breasts and/or thighs, with breasts cut into 2" to 3" pieces
• 3 c. chopped onions
• 16 oz. sliced mushrooms
• 1 c. chopped sun-dried tomatoes
• 4 large garlic cloves, minced
• 2 tsp. dried oregano
• 1 tsp. dried parsley
• 1 tsp. dried thyme
• 1/2 tsp. paprika
• 1/4 tsp. crushed red pepper flakes
• 1/4 tsp. cayenne
• 2 bay leaves
• 6 c. chicken stock
• 1 28-oz. can diced tomatoes
• 1 28-oz. can tomato sauce
• 2 to 3 T. tomato paste, to taste
• 1 to 3 T. brown sugar, to taste
• kosher salt and black pepper, to taste

to finish the soup:

• 8 oz. mafalda or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• fresh mozzarella, cut into 1/2" cubes (or substitute "Cheesy Yum" from original Lasagna Soup recipe)
• additional salt and freshly ground black pepper, to taste
• freshly shaved Parmesan, optional

directions:

* Please note that this recipe makes a large batch of soup. You will need a large slow cooker. My Cuisinart Multicooker has a 7-quart capacity and gets pretty full, with this soup recipe totaling about 5 quarts.

Add chicken pieces to slow cooker. Then add lasagna soup ingredients, onions through salt and pepper. Stir gently to incorporate, cover, and cook on low for 4 to 5 hours, until chicken is cooked and tender. Remove chicken pieces to a cutting board and chop into bite sized pieces, or use two forks to shred. Return chicken back to slow cooker. Taste and then season with additional kosher salt and black pepper if needed.

About 20 minutes prior to serving, cook the pasta in a pot on the stovetop. Add pasta to a pot of boiling water with 1 tablespoon of salt added. Cook just until al dente. Do not overcook. Drain, return pasta to pot, and cover to keep warm.

To serve, ladle hot soup into bowls. Stir in some of the pasta and fresh basil. Top with fresh mozzarella cubes. Finish with freshly ground black pepper and fresh Parmesan, if desired. Serve with warm fresh bread.

from a farmgirl's dabbles

lasagna soup

http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/

Lasagna Soup

yield: 8 SERVINGS

ingredients:

for the soup:

• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage
• 3 c. chopped onions
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 2 T. tomato paste
• 1 28-oz. can fire roasted diced tomatoes
• 2 bay leaves
• 6 c. chicken stock
• 8 oz. mafalda or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• salt and freshly ground black pepper, to taste

for the cheesy yum:

• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper

additional cheesy yum:

• 2 c. shredded mozzarella cheese

directions:

For a slow cooker version of this soup, be sure to check out my Slow Cooker Lasagna Soup with Chicken and Mushrooms !

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds, as seen in the February-April 2011 edition of At Home with Kowalski's magazine fromKowalski’s Markets.

brownie cookies

http://thepioneerwoman.com/cooking/brownie-cookies/

INGREDIENTS

• 2 ounces, weight Baking Chocolate (unsweetened Or Bittersweet)
• 2 sticks Softened Butter
• 2 cups Sugar
• 3 whole Large Eggs
• 1 Tablespoon Vanilla Extract
• 2-1/4 cups Flour
• 1/4 cup Cocoa Powder
• 1 Tablespoon (additional) Cocoa Powder
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
•  Powdered Sugar, For Dusting

INSTRUCTIONS

Preheat the oven to 350 degrees. 

Melt the chocolate in the microwave, stir, and let it cool. 

Mix the butter and sugar together until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix. 

Combine the flour, cocoa powder, baking powder, and salt in a bowl. Stir it together, then add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.

Scoop generous tablespoons onto a baking sheet lined with a baking mat or parchment, then bake them for 11 minutes until poufy and set. Remove them from the oven, let them sit on the pan for 1 to 2 minutes, then remove them to a baking rack to cool completely. Once cool, sprinkle generously with powdered sugar.