TACO BRAID

 

Ingredients:

• 1 canister refrigerated pizza crust
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 lb. Zaycon Fresh 93 / 7 Super Lean Ground Beef
• 3 tablespoons Homemade Taco Seasoning
• 1/2 cup water
• 1 cup Fiesta Blend shredded cheese, divided
• 1 tomato, diced, plus additional for top, if desired
• 2 tablespoons unsalted butter, melted
• 2 cups chopped Romaine lettuce
• Sour cream and taco sauce for serving, if desired

Instructions:
Prepare a rimmed baking sheet by lining it with parchment.
Preheat oven to 375 degrees F.
in a large skillet heat the olive oil over medium heat.
Add the chopped onion and cook until soft, about 3 – 5 minutes.
Add the Zaycon Fresh 93 / 7 Super Lean Ground Beef and cook until brown.
Add the Homemade Taco Seasoning and water and mix until well incorporated.
Reduce heat to low and simmer for 5 – 7 minutes.
Meanwhile, transfer the piece of parchment to your work surface.
Place the pizza dough on the parchment and roll it so that it measures 10 X 15 – inches.
With a pizza cutter, make slices 1 1/2 – inches thick and 3 – inches in along both long sides of the dough.
Place the ground beef down the center of the dough.
Cover the beef with 3/4 cup of cheese and then add the diced tomato.
Beginning at one end of the braid, fold the end up and wrap the first two slices over to secure it.
Repeat the wrapping with the remaining slices just until the last two.

Death By Chocolate Chip Cookies

 

Ingredients

• 1 cup + 1 Tbsp all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 8 ounces semi-sweet chocolate, chopped
• 2 eggs
• 1 tsp vanilla extract
• 5 Tbsp unsalted butter, softened to room temperature
• 3/4 cup light brown sugar
• 1/4 cup sugar
• 2 cups of your favorite chips; dark chocolate, peanut butter, white chocolate etc.

Directions
Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
Melt the chocolate in the microwave for about 1 minute. Stir. Continue to melt in 30 second increments until fully melted and smooth. Set aside.
In a small bowl, whisk the eggs and vanilla. Set aside. With an electric or stand mixer with paddle attachment, beat the butter until smooth and creamy – about 1 minute. Beat in the sugars, scraping down the sides every 10 seconds or so. The mixture will be granular.
Mix in the beaten egg/vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Add the dry ingredients on slow speed. Fold in the chocolate chips and peanut butter chips. Do not overmix at any point in this process.
Chill dough for at least 30 minutes. Preheat oven to 350 degrees F.
Scoop about 2 Tbsp of dough and roll into a ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool.
Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.

COCONUT MACAROONS

 

Ingredients:

• 5 1/4 cups coconut flakes
• 1 (14 ounce) sweetened condensed milk
• 2/3 cup all purpose flour
• 2 tsp vanilla extract
• melted chocolate (optional for dipping)

Instructions:
Preheat the oven to 350 F degrees. Line a cookie sheet with non-stick baking paper or parchment paper.
Mix the flour and coconut together in a bowl. Add in the condensed milk and vanilla and stir together until well blended.
Scoop by teaspoonfuls and using wet hands, shape the macaroons into round balls (or triangles if you prefer) before dropping them onto the baking sheet.
Bake for 12-15 minutes until top is golden brown. Immediately remove from baking sheets. Cool completely before dipping in melted chocolate.

Slow Cooker Sausage Breakfast Casserole

 

Ingredients:

• 1 Package 26 Ounces Frozen shredded Hash Browns
• 1 Package Jimmy Dean Sausage
• 1 Cup Mozzarella
• 1/2 Cup Parmesan
• 1/2 Cup Sun Dried tomatoes
• 6 Green onions
• 12 Eggs
• 1/2 Cup Milk
• 1 TSP Salt
• 1/4 TSP Pepper

Instructions:
Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of the slow cooker.
Top with hal of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onions. Repeat layering
Beat eggs, milk and pepper in a large bowl with a whisk until blended.
Pour over potato-sauge mixture
Cook on high for 3 – 4 hours or low for 6 – 8 hours.

How To Make Oreo Delight

 

Ingredients & Directions:

• 1 pkg of regular oreos
• 8 oz cream cheese softened
• 1 large pkg chocolate instant pudding
• 6 T melted butter
• 16 oz cool whip
• 1 c powdered sugar
• 2 ¾ c milk
• Crush cookies
  Save about 1 c to sprinkle on top

In small bowl mix remaining crumbs with butter
Press crumbs/butter mixture into bottom of a 9 x 13 cake pan to form crust
Make chocolate pudding according to package directions and let it set up in the fridge
Using electric mixer, mix half cool whip, softened cream cheese and powdered sugar in large bowl
Spread the cool whip/cc/sugar mixture on top of the oreo crust
Spread the pudding over the cool whip layer, then the remaining layer of the cool whip mixture on top of that
Refrigerate until ready to serve..
ENJOY!!!

Long John Silver batter

 

Ingredients:
Servings: 4-6

• 3/4 cup flour
• 2 tablespoons cornstarch
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup water

Directions:
1 Sift dry ingredients.
2 Add water and mix well.
3 Use to coat fish or chicken filets.
4 Cover the fish completely.
5 Deep fry until a nice golden brown.

Corn Fritters

 

INGREDIENTS:

• 1 can whole kernel corn
• 2 eggs
• Salt & pepper to taste
• 1/2 cup flour
• 1 tsp baking powder
• 1/2 shredded cheese
• 1 pat butter
• 2 tbsp oil

DIRECTIONS:
Drain corn and discard liquid.
Put eggs, salt and pepper in a bowl and beat.
Add flour and baking powder, whisk until smooth.
Add corn and cheese.
Stir.
Put butter and oil in frypan, Heat until bubbly over medium heat.
Drop corn mixture in spoonful lots into frypan.
When golden turn and cook other side.
Drain on absorbent paper and serve.