Baked Crunchy Tacos

1 pound ground beef or turkey
1 14.5oz can petite diced tomatoes, drained
1 packet taco seasoning
1 cup cheese, divided
1/4 cup salsa verde
15 crunchy taco shells
shredded lettuce, tomatoes, cilantro, salsa, sour cream, guacamole, lime juice to top

1. Preheat oven to 400*.
2. Brown and drain meat.
3. Stir in tomatoes, taco seasoning, 1/2 cup cheese and salsa verde into meat mixture, dividing equally until all the meat is used.
4. Arrange taco shells standing up in a 9x13 pan. Fill each shell with the meat mixture, dividing equally until all the meat is used.
5. Sprinkle remaining 1/2 cup of cheese over the tops of the filled tacos and bake for 15-20 minutes. Cheese will be melted and the meat hot.
6. Top with the toppings and enjoy.

* I really didn't think these would be all that special compared to a normal taco but I was SO wrong! We have made these numerous times since finding this recipe becuase they are so flavorful and addicting! They have a much better flavor compared to your normal taco seasoned crunchy tacos. The hubby and I agree that fresh lime juice squeezed on top and fresh pico are MUST with this recipe!

* Recipe from Heather Likes Food
* Photo from Karrissa's Kitchen

Lettuce Wraps

1 lbs. ground chicken or ground pork (I use ground sausage from by the bacon.)
8oz can water chestnuts, drained and chopped
4 green onions, chopped
1/4 cup roasted peanut, chopped
1 carrot, diced
1 head iceberg lettuce, separated into rounds
2 Tbsp cooking oil
1 pkg Lee Kum Lee Panda brand sauce for Lettuce Wraps in the Asian section at the grocery store

Heat oil over high heat in a large frying pan or work. Add meat and stir fry for 3 minutes or until browned. (I personally don't use the oil because it adds way too much grease for our liking.)
Add all vegetables, peanut and water chestnuts.
Stir fry for an additional 2 minutes.
Add 3/4 pouch of sauce and bring to a simmer.
Add green onions and peanuts.
Scoot the mixture into a lettuce cup.
Drizzle the remaining sauce on top.

* We love lettuce wraps and these definitely didn't disappoint. There wasn't much talking going on between me and my man because we were too involved with eating these good wraps! I will be repeating this one again soon!

The Chocolate Cola Cake

Mix:
2 cups flour
2 cups sugar
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon

In a saucepan over medium heat stir this up good until it boils:
1 cup butter
1/4 cup unsweetened cocoa powder
1 cup coca cola (from bottle is best to me.)
1/2 cup buttermilk (I make my own:  1 1/2 tsp of vinegar to 1/2 cup of milk. Stir it & let stand 5 min.)

Now take off heat and add that to the flour mix & whisk until combined.

Then add:
2 eggs 1 tsp vanilla extract

Mix & put in 9x13 greased pan. Preheat oven to 350*. Bake for about 30 minutes. Don't OVERBAKE it!

When cake is nearly done, make the glaze by mixing in a saucepan:
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/2 cup coca cola

Once that boils, remove and slowly stir in 4 cups powdered sugar until nice and smooth, then add in about a cup of chopped pecans (optional), and give it a stir.

Once cake is done and out of oven (toothpick should come out clean), pour the warm glaze right over the top of the hot cake!

Now, let it sit! Let it cool for a few minutes!

* I have very few words for this cake because when eating it, I can't stop shoving it in my mouth to speak. It's absolutely mouth watering scrumptious! It's probably the moistest cake I have ever eaten. I don't know anyone who has said they don't like this. No, it doesn't taste like coke. It's more live chocolate heaven!

* Recipe from No Rules, Just Happy Crafting

Loaded Mashed Potato Casserole

5 lb russet potatoes 1/2 cup butter 8 oz cream cheese, cubed 1 cup sour cream 2 cups cheddar cheese, divided 2.8 oz jar real bacon pieces (or 10 slices bacon, cooked and crumbled) 4 green onions, sliced thin 2 teaspoons kosher salt

Peel and chop potatoes, place into a large stockpot. Cover with water and bring to a boil over high heat. Once boiling, reduce heat to a simmer and cook for 20 minutes. Test a larger piece by piercing with a fork to make sure they're cooked through and tender. Remove pot from heat, drain potatoes and place back in pot. 
Preheat oven to 350 degrees. Smash potatoes with the back of a wooden spoon, it's ok if there are still chunks. 
Stir in butter and cubed cream cheese. Keep stirring until completely melted. Add in sour cream, 1 1/2 cups cheddar, 3 sliced green onions, salt, and bacon pieces (reserve 1/4 cup bacon pieces for topping). 
Spread into a greased 3 quart baking dish. Sprinkle remaining cheddar, bacon pieces, and sliced green onion over top. 
Bake at 350 for 15 minutes or until cheese is melted and potatoes are heated through.
* I am actually not a fan of mashed potatoes but I couldn't get enough of these. I served these with the Monterey Chicken and they were a huge hit!
Recipe from Mostly Homemade Mom

Easy Parmesan Knots

1 tube (12oz) refrigerated buttermilk biscuits
1/4 c canola oil
3 Tbsp grated Parmesan cheese (I used the green can stuff that you put on pasta)
1/2 tsp garlic powder
1 tsp dried oregano
1 tsp dried parsley flakes

1. Roll each biscuit into a 12" rope and tie into a knot; tuck ends under. Place 2" apart on a greased baking sheet. Bake at 400* for 8-10 minutes or until golden brown.
2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture.

* These were SO easy but looked and tasted like I made them from scratch. They were the perfect addition to our Chili's Monterey Chicken or just about any meal. They would be awesome with a pasta meal as well. 

Recipe & Picture from Real Mom Kitchen

Chili's Monterey Chicken

3 Tbsp honey
3 Tbsp soy sauce
3 Tbsp Worcestershire sauce
5 dashes garlic
5 dashes salt
4 boneless skinless chicken breasts
1 cup shredded monterey jack cheese
8 slices apple-smoked bacon
8 Tbsp BBQ sauce, of your choice

1. Mix the honey, soy sauce, Worcestershire sauce, garlic and salt together an place chicken breasts in it. Add enough water to bring the marinade up to the middle of the chicken breast.

OR

2. Mix together the marinade (as mentioned above) and place into a ZipLoc bag large enough for all the chicken breasts to fit inside. Add water until the marinade reaches the top of the chicken breasts. (This is my preferred method!)
3. Marinate for as close to 8 hours as possible.
4. To cook:
Bake, broil, grill or skillet fry. Anyway works well! Chili's grills. Choose your preferred method and cook until the breasts are done. (I usually grill them.)
5. While the breasts are cooking, fry up the bacon until CRISP!
6. When the chicken is done, top each breast with 2 TBSP of BBQ sauce, two strips of bacon and 1/4 cup of shredded cheese.
7. Microwave the breasts (or broil) until the cheese is melted (I broil them!)
8. Serve!

*WOW! This was incredible! Even my pickiest eater ate her entire helping! The flavor is awesome! This si a new favorite in our house for sure! Pick a GOOD BBQ sauce for this. It makes a difference in how great the flavor is!

Recipe & Photo from Food.com & Lori Mama

Peanut Butter Oatmeal Bars

Cream together:

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg

Add: 
1 tsp vanilla
1/2 tsp soda
1/4 tsp salt
1 cup flour
1 cup oatmeal

Spread in pan & bake 350 degrees for 8 - 10 minutes. Sprinkle with chocolate chips, Put back in oven for about 1 minute to melt chocolate chips. Spread chocolate evenly over top. Freeze to set chocolate.

Frosting: 
1/2 cup butter
1/2 cup peanut butter
1 tsp vanilla
about 4 cups powdered sugar
Enough hot water to make creamy frosting

Frost over frozen chocolate. That is it. The thickness of the cookie dough makes the treat chewy or crunchy. 

*We prefer these chewy so we make them a bit thicker in a 9x13 pan!


* From Melissa Williams/Ron Twitchell

* Picture from Ron Twitchell

Chicken & Red Potatoes

2 tsp paprika
1 1/2 tsp crushed rosemary leaves
1 tsp minced garlic (You can buy this in a jar so it's much easier!)
1/2 tsp black pepper
1 tsp salt
2 Tbsp olive oil
6 chicken thighs, (about 2lbs) (I just cut chicken breasts into strips.)
1 1/2 lbs small red potatoes, cut into 1-inch cubes

Mix oil, all of the spices and salt in large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in single layer on foil lined 15x10x1 inch baking pan sprayed with no stick cooking spray.

Roast, uncovered, in preheated 425* oven for 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

*This is always a hit with everyone in the house. Mild flavors and very filling! You can buy this near all the spices and seasonings with the majority of the spices all in a package for this recipe. It's a McCormick Recipe Inspiration.

*From McCormick

Hev's Chicken

 * These are just estimates. I eyeball it.

3/4 c sugar
add soy sauce (this more than the vinegar)
add apple cider vinegar
squirt of honey

Add soy sauce till easy to stir but a little thick and goopy.

Fry chicken coated in egg & flour & cook with this sauce over the top. Bake @350 for 20 minutes on each side or until done.

* We combine this we Shauna's Coconut Chicken and it's pretty much to die for! When combining the two, I don't fry the chicken first. I follow the coconut chicken recipe and pour this over the top before the butter of the other recipe then cook it per the directions of this recipe or the sauce will burn.