Mexican Casserole

If I am looking through a magazine and find a recipe that catches my eye I always write it down.  I am a Mexican food lover and this just looked so yummy.  This recipe is courtesy of Taste of Home magazine April/May 2008 and the recipe was submitted by David Mills.

Mexican Casserole

1 1/2 lb ground beef

1 envelope taco seasoning

3/4 cup water

1 can (16 oz) refried beans

1/2 cup salsa

6 flour tortillas (6 inch size)

2 cups frozen corn, thawed

2 cups (8 oz) shredded cheddar cheese

Shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream, optional

In a large skillet, cook beef over medium heat until no longer pink; drain.  stir in taco seasoning and water.  Bring to a boil.  Reduce heat; simmer, uncovered for 5 minutes.

Meanwhile, in a microwave safe bowl, combine the beans and salsa.  Cover and microwave for 1-2 minutes or until spreadable.

Place three tortillas in a greased round 2 1/2 quart baking dish.  Layer with half of the beef, bean mixture, corn and cheese; repeat layers.

Bake, uncovered, at 350 degrees for 40-45 minutes or until cheese is melted.  Let stand for 5 minutes.  serve with lettuce, tomatoes, olive and sour cream if desired.

*** I think you could make this work in a slow cooker too.

Cassie's Cookies

My friend and future roommate (end of September) Cassie made some amazing cookies about a month ago and I asked her for the recipe.  She is a better woman and cook than me apparently and was able to ramble it off as I stood in her office at work.  This recipe is a great base to mix in your favorite chocolate chips, butterscotch chips, a variety of nuts or M&M's.  

I made 2 batches for a potluck a week ago and took quite a few to work.  The M& M variety went quicker but I put walnuts in with the chocolate chips variety and I learned quite a few people don't like that or are allergic to nuts.  It was also interesting to see the different in the way the cookies turned out.  I mixed them at the same time in bowls that were right next to each other on the counter.  The M& M were "flatter" while the Chocolate Chip w/ walnuts stayed plump.  I'm not a baking expert and they both tasted good so I'll leave the reasoning to the chemists of the world.

Anyway...On with the recipe...

3/4 cup sugar

1 1/2 cup brown sugar

1 1/4 cup crisco (I used the butter flavor...in my mind it makes a difference)

2 large eggs

Mix the above ingredents together.

Add:

3 1/2 cups Flour

1 teaspoon salt

1 teaspoon vanilla

1 1/2 teaspoon baking soda

Mix together and add baking chips of your choice or chocolate candies and nuts if you choose.

Bake at 350 degrees for 7-10 minutes.

Arlo's Carmel Corn

I got this recipe from a former boss of mine at Press-A-Print.  Recently Tiff asked me if I had a carmel corn recipe and luckily I had saved the email that Arlo sent it to me in.  If you like soft, gooey carmel corn you will love this recipe.

Arlo's Carmel Corn

2 cups brown sugar

2 cups corn syrup

Bring to a boil in a medium sauce pan, stirring frequently

1 cup butter 

Make sure you use butter and not margarine, it tastes better and it works best

Let the butter melt completely, stirring frequently

Add:

1 can sweetened condensed milk

Let it all melt together and pour over popped popcorn.

I used microwave popcorn and for this recipe about 7-8 bags works great.

ENJOY!!