St. Patties Brownies!

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S'more Bites!

Found here

Rice Krispies!

Found here! YUM!

Mexican Lasagna

Mexican Lasagna

• 1 lb. ground beef
• 1 can black beans, rinsed
• 1 can kidney beans, rinsed
• 2 tsp. dried oregano
• 1 tsp. ground cumin
• 3/4 tsp. garlic powder
• 12 corn tortillas
• 1 (16 oz.) jar salsa
• 2 c. sour cream (16 oz.)
• 1 c. olives
• 1 c. shredded cheese

Preheat oven to 350 degrees. In a nonstick skillet, cook meat. Add beans, oregano, cumin and garlic powder and heat through. Place 6 tortillas, overlapping, in a 9 x 13 pan coated with nonstick cooking spray. Cover with 1/2 of the meat mixture. Sprinkle 1/2 cup olives on top. Pour half jar of salsa over meat mixture. Spread 1 cup sour cream over top. Repeat with tortillas, meat, olives, salsa and sour cream one more time. Bake, uncovered, for 30-45 minutes, or until bubbly. Sprinkle cheese over top, cook for another 10 minutes or until cheese is melted.

Navajo Tacos

Navajo Tacos

TOPPINGS: 1 pound ground beef 1 package taco seasoning mix 1 can Chili 1 cup shredded Cheddar cheese 2 cups shredded iceberg lettuce 1/2 cup Salsa Sour cream 3 Tomatoes, chopped

FRY BREAD: 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 cup milk 4 cups oil for frying, or as needed

Directions

1. In a large skillet, over medium-high heat, cook the ground beef with taco seasoning mix according to seasoning mix package directions. Add the chili and heat through. Cover, and keep warm while you prepare the fry bread.
2. In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
3. Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
4. Top fry bread with ground beef, lettuce, cheese, tomatoes and sour cream. You can also top with other of your favorite taco toppings, such as onion, ranch or guacamole.

I cho-chose you!

Are these not adorable? Check out the recipe here

Candy Dipped Peanut Butter Stuffed Ritz Sandwiches

Found here

Ingredients:

1 sleeve Ritz Crackers

1/2 cup peanut butter

4 squares (8 oz) white almond bark

Spread a bit of peanut butter on as many crackers as you want, and top with another cracker to make a sandwich. Melt the almond bark in the microwave on low to medium heat, stirring every 30 seconds until it’s melted and smooth. Grab a sandwich with tongs and drop it in the melted almond bark, turning over a few times to coat. Place on wax paper to cool for about 20-30 mins before serving.

Marscarpone Oreo Snowflake Cookies

Mascarpone Oreo Snowflake Cookies
1 cup butter
3 oz mascarpone cheese
1 cup sugar
1 egg yolk
2.5 cups flour
1 tsp vanilla
5-7 crushed Oreo cookies

Preheat oven to 325 F. Cream the butter and mascarpone cheese for about 3 minutes. Slowly beat in the sugar until light and fluffy. Beat in the egg yolk and vanilla, then slowly beat in the flour until mixed. Stir in lightly crushed Oreo cookies. Scoop or spoon cookie dough on to a cookie sheet and bake at 325 degrees for 12-15 minutes.

Chocolate Bowls

Idea found at Kelli Crowe and this is a Paula Dean Recipe



1. I used 10 oz. of semi sweet baker's chocolate in chunks. (I learned a while back on Alton Brown's cooking show that the actual chocolate chips are not good for melting because of the binding agent in them that helps the chips to keep their form. It interferes a bit with the melting process.)

2. Then I chopped the chocolate into pretty small pieces.

3. I melted 5 oz in a double boiler. And, per the instructions, I removed it from the heat once those 5 oz were totally melted. Then I stirred in the remaining 5 oz of chopped chocolate and continued to stir until it was all melted. (This is why the chopping up the chocolate was so important, so the heat wouldn't have to be that high to melt it all.)

4. Then I put a small, quarter to half dollar size, round smear of chocolate onto my wax paper on my pizza cooking sheet (which I already checked to make sure it would fit into the fridge). This was the base of the bowls.

5. Some people on line had a hard time with their chocolate covered balloons popping and sending hot, melted chocolate all over their arms and kitchen cabinets. I did not have the problem but I took 2 precautions:

A. I followed the directions about taking the chocolate OFF the heat to stir in the second 5 oz. of chocolate. The overall temperature of the chocolate had dropped by the time everything was smooth and ready to use.

B. I followed the suggestion of one of the people who posted on FN. I didn't use small, cheap balloons completely filled. I used higher quality balloons and just didn't blow then up all the way. Not a single one popped. However, because the balloons were not inflated all the way, there was a small protrusion at the end of each one. It did cause there it be a hole in the bottom of the bowl.

But that was ok. I just served them in actual bowls instead of on a plate. (I mean, unless you are serving soup in the thing, it really didn't seem like a big deal.)

6. I coated the bottoms of the balloons with a thick layer of chocolate. They stayed standing up on the little medallion of chocolate already on the wax paper pretty well. (Too thin a coating and it will collapse on itself when you puncture the balloon later on.)

7. The platter of balloons went into the fridge for 30 minutes.

8. Another tip I learned from the commenters, puncture the balloons to deflate them and then let them sit out for 10 minutes. The chocolate actually gets a little sweaty and loosens up on the balloon and you can peel it off of the chocolate super easy. A few of my bowls looked pretty uneven and I just trimmed the top edge with scissors.

9. I put the chocolate bowls back into the fridge until right before I was ready to use them. I used a tiny scoop, sprinkles and blackberries to 'style' my dessert. They were a big hit:)

White Chicken Chili

Found over at my sister-in-laws blog, super quick and easy.

Momma's Chicken Divan

Found at my sister-in-law's blog. YUM, it's a family favorite!

Peppermint Oreo's

The delicious recipe for these treats, are found over at The Girl Who Ate Everything. They are DELICIOUS!