S'more Bites!

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Rice Krispies!

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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.

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Are these not adorable? Check out the recipe here

Candy Dipped Peanut Butter Stuffed Ritz Sandwiches

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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.