The size of the flour tortillas should be approximately the same size as your round casserole dish, as that’s what you’ll be using. If you don’t have a round casserole dish, try a pie plate or a square casserole dish, whatever works.

Preheat to 350 degrees. Brown the meat the way you normally would, until it’s no longer pink. Then rinse it well, and the cook it some more with the taco seasoning and water. (I’m not sure how much water, but the back of the taco seasoning should tell you. No more than 1 cup.)

Line the bottom of your casserole dish with a tortilla, then put part of the meat, part of the beans and part of the cheese over the tortilla. Then cover with another tortilla. Repeat process over the 2nd and 3rd tortillas. Then cover with the last tortilla. (You can put the salsa on the layers, too, but I put it on at the end.)

Cook for 15 minutes and serve. Garnish with salsa, sour cream, tomatoes, cheese and whatever else you like. Enjoy!

Credits: I stole a recipe on the back of a Old El Paso box and then made it better.

3 eggs
2 cups sugar
¾ cup of butter
1 tsp vanilla extract

Optional: Whipped topping

Prepeat to 350 degrees. Mix the dry ingredients together. Mix the wet ingredients together. Then mix the dry and wet ingredients together. Mix thoroughly. Pour into baking dish (I like the longer baking dish — more brownies, but thinner. You might like the square baking dish – fewer brownies, but thicker). Cook for 30 minutes or so, until inserted knife comes out clean. Serve with whipped topping if so desired.

I don’t know how many brownies it makes — depends on how big you cut them and how big a dish you use!

Credits: I probably found it on the internet and I may or may not have tinkered with the recipe I found. I don’t recall.

Cookies:
1 cup butter or margarine
1¼ cups white sugar
2 eggs
1 tsp vanilla extract
1¾ cups all purpose flour
1 tsp baking soda
2 tsp cream of tartar

Coating:
2 tbsp white sugar
1 tsp cinnamon
1 tsp nutmeg

Mix all the ingredients for the cookies together and mix well. Then refrigerate for an hour.

Come back an hour later and mix together the ingredients for the topping. Preheat to 400 degrees. Roll cookie dough into 1 inch balls, then roll in the coating.

Place two inches apart on baking sheet and cook for 10 minutes. I think it makes about 18-24 cookies, depending on how much of the batter you ate while rolling it. Just saying. Some people do that, although I wouldn’t know anyone who would.

Credits: I probably found it on the internet and I may or may not have tinkered with the recipe I found. I don’t recall.

You figure out the quantity you want of each, depending on how many you are cooking for:

Chicken nuggets or Popcorn chicken, cooked and cut up into smaller pieces
Mashed potatoes, obviously cooked and mashed
Country gravy, prepared according to the instructions on the packet
Canned corn, heated up in the microwave (don’t heat it in the can. Trust me on this!)

Mix together. Eat and enjoy!

Hubby LOVES this. I think it’s okay, but it’s very starchy and filling and it’s a bit much. But make it for your man sometime. He’ll likely love it!

Credits: Inspired by KFC.

Mix them all together and serve.

I LOVE to make a huge Thanksgiving dinner (even if it’s just for the two of us) and no Thanksgiving is complete without this! This is almost the easiest part of the whole dinner! (Cranberries are the easiest part.)

Credits: Old family recipe.

Even my husband, who claims he hates spinach, likes this. I guess all the fattening cheese and alfredo sauce hides the spinach taste!

8 oz frozen chopped Spinach, thawed
13 oz Alfredo Pasta Sauce
4 tbsp milk
9 dry lasagna noodles
3/4 c Ricotta cheese
1 egg
3 oz of canned mushrooms
1/2 c mozzarella cheese (shredded)

Preheat to 350.

For novice cooks, you’ll find the Ricotta cheese in the dairy case with cottage cheese. It’s in a similar tub. Add Ricotta cheese to thawed spinach. Beat an egg and add that to this mixture.

In a separate dish, mix the alfredo sauce with the milk.

Spread half the alfredo sauce on bottom of casserole dish. Place three uncooked noodles on top of the sauce. Spread half the spinach mixture on top of the noodles. Sprinkle with half the mushrooms. Place three more uncooked noodles on top. Spread the rest of the spinach mix, mushrooms on top. Three more noodles on top and then spread the last of the alfredo sauce on top of that. Sprinkle with cheese. Bake for 50-60 minutes.

CREDITS: I think I got it from allrecipes.com.

1/3 c chopped green onions
1/4 c Italian seasoned bread crumbs
3 tbsp grated Parmesan cheese
1 pound hamburger
1 loaf of Italian bread or something similar
1 pkg cream cheese, softened
1/4 c mayonnaise
1/4 tsp pepper
8 oz of sliced mozzarella cheese
28 oz of spaghetti sauce
1 c water

(The original recipe warned against using fat free or light mayo. Personally, I don’t like mayo much at all, so I use half the recommended amount and used Miracle Whip.)

Cut the bread into 1 inch slices. Mix onions, bread crumbs and Parmesan cheese. Add the (uncooked) hamburger and mix well. Shape into meatballs and cook at 400 degrees for about 20 minutes until they are no longer pink. (Pink = bad.)

Mix the softened cream cheese with the mayo and pepper. Place the bread slices into a casserole dish. Spread the cream cheese mixture over the bread. Sprinkle half the cheese over the cream cheese mixture and bread. When meatballs are done, mix them with the spaghetti sauce and water. Pour this mixture over the bread and sprinkle with more cheese.

Bake for 350 degrees for 30 minutes.

CREDITS: Apparently I got this from the “Quick Cooking March/April 1999 Magazine.”

1 pound of hamburger, browned
1 can refried beans
2 ½ tsp chili powder
1 ½ tsp of dried oregano
1 pkg (8 oz) manicotti shells
2 ½ c water
1 jar (16oz) picante sauce
16 oz sour cream
4 oz of shredded cheese
¼ c green onions, chopped
Sliced black olives (optional, but I love them!)

The night before (or early the morning of) combine the (cooked) hamburger with the refried beans, chili powder, and oregano. Spoon them into the manicotti shells until the shells are full (slightly time consuming) and then place each filled shell into a baking dish.

Combine the water and picante sauce and then pour over the shells. Cover the baking dish with tinfoil and place in the fridge overnight or all day. They need to sit for several hours but not more than 36 hours.

Later, remove from the fridge and bake at 350 degrees for 30 minutes. Cover with cheese, green onions, olives and sour cream and then let it cook another 5-10 minutes or so until the cheese melts.

Enjoy!

CREDITS: I have no idea where I got this recipe, but probably some magazine or recipe book.

So here’s what you do. Put the biscuits on a greased baking sheet. Punch them down to flatten them out a bit. Cover each with refried beans, then salsa, then sprinkle the black olives and cheese on them. Cook at 350 degrees for about 20 minutes or so. Top with sour cream if desired and eat! This is enough for two or three people.

You’ll have extra refried beans and salsa because you won’t even use half a can/jar of either. But maybe you’ll want to make more Mexi-Mini Pizzas later in the week!

CREDITS: I don’t know. I stole the idea from some recipe magazine.

Usually I use bananas as the fruit, but sometimes I like to use peaches or mango, depending on the flavor of Instant Breakfast I have. Banana goes well with anything — Rich Milk Chocolate, Classic Chocolate Malt, Strawberry Sensation, or Classic French Vanilla!

Dump all the incredients in the blender and mix it up until smooth! Serves 1 and it’s a great breakfast on the go!

Credits: I found this recipe on the back of the Canation Instant Breakfast packet.