Peanut Butter Bacon Cookies

Ingredients
1/2 Cup Sugar
1 Cup Peanut Butter
1 Egg
1 tsp Vanilla
Strips of Bacon Cooked Crispy
Optional: Top each cookie with a Hersey Kiss as soon as the cookies come out of the oven.

Instructions
Mix all of the ingredients, except the bacon. Crush the bacon and add it to the cookie mix. Add as much as you would like. I did several pieces of bacon. Put the cookies onto a greased cookie sheet. Smash them with a fork.
Bake 375 Degrees for 10-12 Minutes.

Note: The cookies will acquire a stronger bacon flavor the day after you make them.

9 Carbs per cookie, if you make 17 cookies with this recipe.

1 Cup Peanut Butter = 50 Carbs
1/2 Cup Sugar = 96 Carbs
Total Carbs = 146
Total Carbs/# Cookies = Each Cookie Total

146 Carbs/17 Cookies = 8.6 Carbs Per Cookie

BLT Bites - Taste of Homes

While I was looking for low carb recipes. I found this amazingly delicious recipe. Everyone thought it was amazing. I heard things like, 'Whatever you do, don't try those tomato things, they are terrible....Hahahahaha now I can eat them all! Brilliant!'

http://www.tasteofhome.com/recipes/blt-bites

1 Lb Campari Tomatoes (Little tomatoes, the original recipe called for 16-20 cherry tomatoes) 

1 Lb of Sliced Bacon, cooked and crumbled

1/2 Cup of Mayonnaise

1/3 Cup of Chopped Green Onions

3 Tbsp of Grated Parmesan Cheese

2 Tbsp Snipped Fresh Parsley (I left this out since I hate parsley)

1. Cut a thin slice off of each tomato top. Cut out and discard pulp/seeds. Invert tomatoes on a paper towel to drain.

2. In a small bowl combine the remaining ingredients. Spoon into the tomatoes. Refrigerate for several hours. 

Nutrition (Don't read, Hahaha!)

1 each: 113 calories, 10g fat (3g saturated fat), 11mg cholesterol, 206mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.

Shrimp, Corn & Chile Chowder by Land O Lakes

If you haven't visited the Land O Lakes website, I recommend checking it out. They have many recipes made my their test kitchen. Here's one I found that has been great with gestational diabetes. https://www.landolakes.com/search/?s=shrimp,%20corn%20&%20Chile%20Chowder

Prep Time 20 Min
Total Time 30 Min
6 (1-cup) Servings

Ingredients
2 Tbsp Light Butter
1 Large (1 Cup) Onion, Chopped
1/4 Cup All Purpose Flour
1 Can (4 oz) Chopped Green Chiles, Undrained
1-1/2 Cups Fat Free Half & Half
1 Can (14.5 oz) Low Sodium Chicken Broth
1 Can (15 oz) Whole Kernel Corn with Red and Green Peppers, Drained
1/2 Tsp Ground Cumin
1/4 Tsp Salt
1/4 Tsp Pepper
1 Pound Fresh or Frozen Medium Raw Shrimp, Shelled , Deveined, Rinsed
2 Tbsp Chopped Fresh Cilantro

1. Melt butter in saucepan; add onion. Cook over medium-high heat 2-3 minutes or until onion is tender. Add flour and chiles; continue cooking, stirring constantly, 1 minute.

2. Stir in half & half, chicken broth, corn, cumin, salt and pepper. Continue cooking, stirring constantly, 5-7 minutes or until slightly thickened. (Do Not Boil.) Stir in shrimp, continue cooking 2-3 minutes or until shrimp turn pink. Stir in cilantro.

Kristi Notes: I used full fat and salt everything. Next time I will try with the fat free half & half. I didn't think it was too salty, so I'd probably stick with the full salt chicken broth. I used precooked shrimp from the frozen area of the grocery store. Next time I'm cooking the shrimp ahead of time in some seasoning and butter. I topped the soup with cheese. I really liked the white American cheese from Land O Lakes on top. Finally, I'd like to try this recipe with chicken. I'd grill or cook the chicken before hand for more flavor.

Nutritional Facts (1 Serving)
Calories 240
Cholesterol 125mg
Carbohydrates 27g
Protein 20g
Fat 4.5g
Sodium 940mg
Dietary Fiber 2g

Cinnamon Egg Nog French Toast

This recipe came off the back of a Kemp's Golden Egg Nog container. We made it tonight and everyone really liked it. The egg nog flavor was slight and not overwhelming. My husband isn't a huge egg nog fan and he liked the French toast too. Also we used Land O Lakes egg nog.

2 cups of egg nog
1 tsp of cinnamon
2 eggs
12-14 slices of white bread
Cooking Spray

Combine the egg nog, cinnamon in a bowl and beat with a whisk.

Dip the bread into the batter, coating both sides.
Spray your pan with cooking spray or melt butter in the pan.
Cook the bread over medium heat until golden brown on both sides.

Note: I topped it with Land O' Lakes Cinnamon Sugar butter. It added a great sweet flavor so I could enjoy a few pieces as a person with gestational diabetes. I didn't have to add any syrup!

Left Overs? No problem. You can put the french toast on a plate and cover it with saran wrap or put it in a zip lock bag. The next morning put the french toast in the toaster and eat it again. Or put the french toast in a zip lock bag and freeze it. When you are ready to eat it, pull out the frozen french toasts and put it in your toaster. Voila! Breakfast is ready!

Pizza Pasta in a Crock Pot

I made this recipe for family and friends tonight. Everyone loved it! Success!

Ingredients
1 Lb Ground Beef
1/4 Cup Chopped Onion
1-1/2 tsp Italian Seasoning
Sea Salt
Fiesta Party Mix - Tastefully Simple
Garlic Pepper - Tastefully Simple
Small Can Sliced Mushrooms
24 oz Spaghetti Sauce (I used Newman's Own Sockarooni)
12 oz Egg Noodles
Butter
8 oz - Shredded Cheddar Cheese
8 oz - Shredded Mozzarella Cheese
1 Package of Pepperoni
Non-Stick Cooking Spray

1. Cook the Noodles as Directed, when done add a little butter and salt. The butter will keep the noodles from sticking together.

2. Brown the ground beef with the onions. Season with the Sea Salt, Fiesta Party Mix and Garlic Pepper.

3. When done cooking mix in the Spaghetti Sauce, Mushrooms and Italian Seasoning. 

4. Spray the Crock Pot with Non-Stick Cooking Spray

5. Layer the crock pot as follows:

•     1/3 Meat Sauce
•     1/3 Egg Noodles
•     1/3 Pepperoni
•     1/3 Cheeses

Repeat the layers 2 more times (You will have 3 layers).

Cook on low until heated through. 3 Hours.

**Low Carb Option - I layered sliced zucchini instead of the egg noodles in a crock pot.**

Philly Cheese 'Steak' Sliders - (Kristi Original)

I made this up tonight. It turned out good. Warning: I have a feeling this is NOT healthy for you, but very delicious.

Ingrediants
1 Package of Hawaiian Rolls
1 Pound of Ground Hamberger
1 Package of French Onion Soup Mix
Sliced 1 Green, Red or Yellow Pepper
Slice Onion
Sliced Mushrooms
1 Jar of Cheese Sauce (I used Tostitos Cheese Sauce)
Sliced Provolone
Butter
Garlic Butter (Land O Lakes Garlic Butter Spread)

Instructions
1. Brown the hamburger with 1/2 of the French Onion Soup Mix.
2. Cook the Pepper, Onion and Mushroom in butter with the remaining French Onion Soup Mix.
3. Keep the roles together but slice the buns in half. Remove all of the tops as 1 unit.
4. Butter the bottom buns with garlic butter
6. Add Ground Beef, Cheese Sauce, Vegetables and Cheese Slices
7. Put the top buns back on the bottom buns to form a bunch of sandwhiches
8. Melt the butter and brush it on the top of the buns

Bake at 350 degrees for 20 Min.

We dipped the sandwiches in beef broth with salt. Next time I'm going to boil beef bouillon cubes in water to make a dip. 

Baked and Breaded Eggplant (Kristi Original)

Ingredients
Olive Oil
1 Eggplant Sliced Horizontally. Leave the skin on.
Salt and Pepper
Progresso Italian Style Bread Crumbs

Instructions
1. Lightly cover a cookie sheet with olive oil. I painted some on with a pastry brush. Dip each piece of eggplant in olive oil, covering both sides. Then dip the eggplant in the bread crumbs covering both sides. Place the egg plant on the cookie sheet. Do this for all of the slices of eggplant. Do not overlap the egg plants. I had to use 2 cookie sheets. Sprinkle with salt and pepper. **NOTE: Eggplant soaks up the olive oil. So quickly put it in the olive oil.**

2. Bake the eggplant at 450 degrees F for 12-15 minutes until it is soft and turning a golden brown. Enjoy!

Eggplant Parmesan Rollatini (Kristi's Rendition)

I took the Eggplant Parmesan Rollatini recipe and edited it for what I had on hand. It turned out super good. Yum! A new favorite.

Ingredients
Olive Oil
1 Eggplant Sliced Horizontally. Leave the skin on.
Salt and Pepper
1-1/2 Cups Marinara Sauce
2 Large Eggs
1 15-Oz Container of Ricotta Cheese
1/2 Tsp Ground Oregano
Italian Seasoning
Progresso Italian Style Bread Crumbs

Instructions
1. Lightly cover a cookie sheet with olive oil. I painted some on with a pastry brush. Dip each piece of eggplant in olive oil, covering both sides. Then dip the eggplant in the bread crumbs covering both sides. Place the egg plant on the cookie sheet. Do this for all of the slices of eggplant. Do not overlap the egg plants. I had to use 2 cookie sheets. **NOTE: Eggplant soaks up the olive oil. So quickly put it in the olive oil.**

2. Bake the eggplant at 450 degrees F for 12-15 minutes until it is soft and turning a golden brown. Remove from the oven and let it cool.

3. In a 9x13 pan spread out 1/2 cup of marinara sauce.

4. In a large mixing bowl whisk together the eggs, ricotta, oregano, Italian Seasoning, 1 Cup of Mozzarella, and 1/4 tsp salt and pepper.

5. Place about 3 Tbsp of the ricotta mixture on one middle of the eggplant slice and fold in half. Put it in the baking dish. Do this for all of the eggplant.

5. Top the eggplant with the remaining cup of marinara sauce and mozzarella. Sprinkle with parmesan.

6.Bake at 400 Degrees F until the cheese has been melted and the sauce is bubbling, 20-25 minutes. Let it cool for 5 minutes before serving.

Eggplant Parmesan Rollatini

www.realsimple.com/food-recipes/browse-all-recipes/eggplant-rollatini

Ingredients
4 Tbsp Olive Oil
2 Large Egg Plants (about 3 pounds total), sliced lengthwise (about 16 slices total)
kosher salt and black pepper
1-1/2 Cups Marinara Sauce
2 Large Eggs
1 15-Oz Container of Ricotta
2 Tsp Dried Oregano
2 Cups Grated Mozzarella (8 ounces)
1/2 Cup Grated Parmesan (1-1/2 Ounces)

Directions
1. Heat oven to 450 degrees F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheet and turn to coat in oil; season with 1/2 tsp salt and 1/4 tsp pepper.

2. Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12-15 minutes; let cool. Reduce heat to 400 degrees F.

3. Meanwhile, in the bottom of a 9-by-13 inch or some other 3-quart baking dish, spread 1/2 cup of marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and 1/4 tsp each salt and pepper.

4. Place about 3 tbsp. of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining eggplant slices and ricotta mixture.

5. Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with Parmesan.

6. Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.

CSA Spicy Vegetable Surprise (Kristi Original)

I took the vegetables from my CSA Farm Share Box to create this spicy delight. I couldn't come up with a name, so I selected a boring name. :) Let me know if you have a better name. I felt this dish could be eaten plain, which is what we did. Or you could eat it in addition to egg, top this with scrambled eggs or use it in a egg burrito and add in spicy sausage.

Ingredients:
1 Clove of Crushed Garlic
Seasoning Salt to Taste
Cumin to Taste
Chili Powder to Taste
Tastefully Simple: Fiesta Party Mix to Taste
3-5 Red Potatoes Cubed (Depends on the size)
3-4 Tomatoes with no skin and diced
1/2-1/4 Onion Diced
1 Non Spicy Pepper (Green Bell, Red Bell..etc)
Jalapeno - As much ask you like for spice, diced
1/2 Cup of Water

Cook the potatoes in the microwave. Then dice them and add them to the pan that has been sprayed with non-stick spray. Simmer all of the ingredients, except water, together at a low boil. When the mix starts to thicken up, add water to keep it from burning in the pan. Serve when all of the ingredients are fully cooked.

Farm Fresh Salsa (Kristi Original)

We signed up for a CSA Farm Share Box this year. It has been a lot of fun getting a variety of vegetables. This week I made fresh salsa with the vegetables in my box.

Ingredients:
3 Tomatoes
1/4 Onion
2 Jalapenos (As many as you like for heat)
1 Clove of Garlic Crushed
Sea Salt to Taste
Cumin to Taste
1 Ear of Raw Corn (Remove the corn from the cob)
Fresh Cilantro to Taste

Put all of the ingrediants in the food processor. Once it is ground up enjoy on chips or on food.

Note:
I used the whole jalapeno, seeds and all
The salsa will get more flavorful the second day when the flavors mix together.

Bacon and Cheese Green Beans (Kristi Original)

Ingredients
1. Fresh Garden Green Beans
2. Butter
3. 1 Garlic Clove Minced or Crushed
4. Seasoning Salt
5. Crushed Cashews
6. Shredded Cheese
7. Crumbled Bacon

1. Put water in a pan, add steaming basket and bring water to a boil
2. Add green beans and cook until tender, about 5 minutes
3. Add to serving bowl and mix with the rest of the ingredients and serve

Beets

You can make fresh beets on the stove or in the crock pot. They are easy, but they take a long time to cook, similar to a potato.

Preparing the Beet
Cut the stems off of the beets. If you leave 2 inches of steam at the top and bottom of the beet, it will prevent the red from going into the water. (You can eat the leave in a salad or steam them. They are nutritious.)

COOKING THE BEETS
Crock Pot
1. Fill the crock pot with water, salt to taste and at least a tsp of vinegar
2. Add the beets.
3. Cook on Low all day

Stove
1. Fill the pan with water, salt to taste and at least a tsp of vinegar
2. Add beets.
3. Boil on a medium heat 30-60 minutes, until the beets are tender and done

SERVING THE BEETS
1. Remove the beets from the pan or crock pot and run under cold water until you can touch them.
2. Remove the skin by sliding it off of the beats.
3. Cut up the beets and serve. Add additional seasoning, butter or whatever you enjoy. Some ideas are melted butter, salt, pepper, basil, savory, caraway seeds, minced chives, minced parsley.

Sauteed Cabbage

Ingredients
Cabbage
Butter
Salt
Pepper

1. Chop up the cabbage as finely as possible, similar to coleslaw
2. Heat butter in the pan and sauté the cabbage in the butter and season with salt and pepper.
3. Sauté for 10-15 minutes stirring occasionally. When the cabbage is tender and begins to brown it is ready to eat.

Option: Cook in oil instead of butter to make this a vegan recipe.

Roasted Broccoli (Kristi Original)

Ingredients
Fresh Broccoli Florets cut to bite sizes
Olive Oil
Progresso Italian Bread Crumbs
Shredded Cheese - Parmesan or Cheddar
Salt
Garlic
Pepper

Preheat Oven to 425 Degrees

1. Mix Broccoli with all ingredients above
2. Evenly spread on baking sheet
3. Bake for 10 Minutes or until done

Note: Make this recipe without cheese to make it vegan.

Cheddar Potatoe Soup with Vegetables (Kristi Original)

1 Package of Bear Creek Cheddar Potato Soup
1 Zucchini - Diced/Cubed
1 Summer Squash - Diced/Cubed
3 Mushrooms - Sliced
3 Red Potatoes (or other Potatoes) - Cubed
1/4-1/2 Onion - Finely Chopped
Carrots - Finely Chopped
Shredded Cheese (I used cheddar)

1. Mix the Bear Creek Soup with water amount from the package (8 cups?)
2. Put the soup in the crock pot and stir in the vegetables
3. Cook on high for 2-1/2 or 3 hours (I will try out low setting later for a longer period of time)
4. Serve the soup with cheese sprinkled on top

Slow Cooker Barbeque

www.allrecipes.com/recipe/14608/slow-cooker-barbeque/

1 (3 pound) boneless chuck roast
1 (18 oz) bottle barbeque sauce)
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

1. Place roast into slow cooker. Sprinkle with garlic powder and onion powder and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6-8 Hours.

2. Remove meat from slow cooker, shred and return to slow cooker. Cook for 1 more hour. Serve hot.

Kale Chips

I decided to get a CSA Farm Share box this year. Every week I get a box full of locally grown vegetables and need to figure out how to cook with them. Recently I got Kale, I believe it was dinosaur Kale. I made Kale Chips for my vegan parents.

1 Bunch of Kale - cleaned, dried and ripped/cut up leaves into chip size pieces (Removed inner stems)
1 Tbsp of olive oil (or another oil if you have it, I may have used more oil)
1 Tbsp sherry vinegar, cooking vinegar or wine
1 Seasoning Salt to Taste
Any other seasoning that you would like on your chips - I used cayenne pepper and garlic

Preheat Oven to 300 Degrees

1. Mix all ingredients in a zip lock bag until the kale is covered with oil and seasoning.
2. Spread the kale evenly on a baking sheet.
3. Roast in the oven about 35 minutes until the chips are crisp.

www.allrecipes.com/recipe/214784/kale-chips/

Sweet Candy Bacon

This is from Minnesota Parent magazine January 2016 issue

I have not tried this recipe, but it sounds amazing...

6 strips of bacon, the thicker the better
1/4 cup maple syrup

Preheat the oven to 400 degrees. If you have a convection-roasting feature, use that. If not, regular baking will work fine.

Place cool racks inside the baking pan. There should be about 1/4 inch of space between the pan and the cooling racks. This will allow hot air to get under the bacon and cool it all over.

Lay your bacon strips on the cooling rack so that the strips run perpendicular to the rack rods.

Pour syrup into a small bowl and then dip a basting brush and paint each strip. Then set aside the syrup. This step should be done by your child.

Bake the bacon for about 10 minutes.

Pull the pan out and parent paint another coat of syrup on the bacon and put it back in the oven.

Bake for another 1-2 minutes, or until the bacon is done to your desired crispiness level.

Kristi's Super Bowl Cheese Dip (Kristi Original)

I just put the list of items below in a pan and warmed them up. Eventually I moved everything into a crock pot to keep it warm. If you have time, it would be easier to just put everything in a crock pot to begin with.

1/2 Lb of Spicy Ground Sausage, Cooked and Crumbled (I used Spicy Deer Sausage)
1/2 a Lb of Velveeta Cheese Cubed (I used Queso White Variety)
1 Can of Corn with Jalapenos and Chilies
1/2 Jar of Salsa (I used medium Hernandez)
Cayenne Pepper (Used to spice up the dip)
Frank's Red Hot Sauce (Used to spice up the dip)
Milk - 1/2 Cup? Just enough to thin the dip to the right consistency

Heat to warm/melted and eat on tortilla chips.

Cheesy Party Burgers (AKA Diamond Burgers)

http://www.kevinandamanda.com/recipes/dinner/cheesy-party-burgers-aka-diamond-burgers.html

image: http://www.kevinandamanda.com/recipes/wp-content/uploads/2015/04/mini-cheeseburger-party-buns-18.jpg

Print

Ingredients

• 1 pound lean ground beef
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cumin
• 1 teaspoon mustard powder
• ½ teaspoon smoked paprika
• 2 cups diced onion (about 1 whole onion)
• 3-4 cloves garlic, minced
• 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained
• 12 slices cheddar cheese
• 12 dinner rolls

Glaze

• ½ cup (8 tablespoons) butter
• 2 tablespoons Brown Sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon mustard
• 1 tablespoon sesame seeds

Instructions

1. Preheat oven to 350 degrees F. Coat 9x13 baking dish with non-stick cooking spray.
2. Place a large skillet on the stovetop over high heat. When the pan is very hot, add the beef and season with salt, pepper, cumin, mustard powder, and paprika. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Stir in drained tomatoes until well combined.
3. Place bottom half of buns in prepared pan. Top with beef & sliced cheese. Finish off with the top half of the bun.
4. Mix all the ingredients for the glaze in a sauce pan over medium heat until melted, smooth and combined. Pour over the buns.
5. Bake at 350 degrees F for 25 minutes.

Makes: 12 burgers.

Read more at http://www.kevinandamanda.com/recipes/dinner/cheesy-party-burgers-aka-diamond-burgers.html#ixzz3zW4byk2n
Read more at http://www.kevinandamanda.com/recipes/dinner/cheesy-party-burgers-aka-diamond-burgers.html#mdCSDogMqbsMEq7T.99

Slow Cooker Chipotle Lime Chicken Wings

http://www.delish.com/cooking/recipe-ideas/recipes/a44371/slow-cooker-chipotle-lime-chicken-wings-recipe/?visibilityoverride
http://www.delish.com/entertaining/g2171/super-bowl-food-menu/?slide=9

TOTAL TIME: 3:10

 

PREP: 0:10

 

LEVEL: EASY

 

SERVES: 6-8

INGREDIENTS

• 2 lb. chicken wings
• 2 tbsp. chipotle in adobo sauce
• 1 tbsp. water
• Juice of 2 limes, plus more for serving
• Zest of 1 lime
• kosher salt
• Freshly ground black pepper

DIRECTIONS

1. Place chicken wings in a large slow-cooker.
2. In a large bowl, mix together chipotle in adobo sauce, water, lime juice and lime zest, and season with salt and pepper. Pour mixture over chicken wings and stir to coat.
3. Cover and cook on high until cooked through, 2 1/2 to 3 hours.
4. Heat broiler. Line two baking sheets with parchment paper and pour wings onto them. Broil until crispy, 5 minutes.
5. Squeeze with lime and serve.
6. 

Chili Cheese Dog Dip

http://www.delish.com/entertaining/g2171/super-bowl-food-menu/?
http://www.delish.com/cooking/recipe-ideas/recipes/a45816/chili-cheese-dog-dip-recipe/

INGREDIENTS

PIGS IN A BLANKET

• 1 tube Crescent Roll dough
• 1 package cocktail wieners
• olive oil (for brushing dough)

CHILI CHEESE DIP

• 1 package cream cheese (8 ounces)
• 1 can Chili
• 1 c. cheddar cheese, plus more for topping
• diced scallions

DIRECTIONS

1. Preheat the oven to 350°F.
2. Unroll Crescent roll dough and cut each triangle into three slices. Roll a slice around each cocktail weiner, forming a Pig in a Blanket. Place each Pig in a Blanket side-by-side in a skillet, forming a wreath shape. Brush the top of each one with olive oil.
3. In a medium-sized bowl, mix cream cheese, chili and cheddar. Pour mixture into center of wreath. Sprinkle the top of the dip with extra cheese.
4. Bake for 20 minutes, or until the dip is bubbly and the cheese has melted. Top dip with diced scallions and let cool for 5-7 minutes before serving.

Vegetarian Beer Chili - Kristi Original

1 Can Seasoned Black Beans
1 Can Dark Kidney Beans
1 Can Light Kidney Beans
2 Cans Medium Chili Beans
1 Red Pepper Diced
1 Small Onion Diced
1 Cup Medium Salsa (Herdez)
4 Oz Can Fire Roasted Mild Green Chilies
1/2-1/3 Cup Beer (Fat Tire Amber Ale)
1-1/2 Tbsp Chili Powder

Season to Taste
Sea Salt
Garlic (Garlic Garlic Tastefully Simple 1-1/2 tsp)
Pepper (Garlic Pepper Tastefully Simple)

Put all ingredients in the crock pot and cook until done.

Crunchy Taco Cups

This recipe came from the YMCA in my 4 year old's cooking class. The whole family loves it and my little kids like to help me make it. Fun for the whole family.

Recipe makes 11 2 cups

1 Lb Ground Beef (or Ground Turkey)
1 Can Petite Diced Tomatoes
1 Packet of Taco Seasoning Mix
24 Wonton Wrappers
8oz Package Shredded Cheddar Cheese
Sour Cream

1. Cook the meat and add the package of taco seasoning. Add the can of diced tomatoes and stir. Generously coat a standard muffin tin with nonstick cooking spray.
2. Line each cup with a wonton wrapper
3. Top each with 1-2 Tbsp of Taco Mix and then 1 Tbsp of cheese.
4. Add another wonton wrapper, meat and cheese

Bake at 375 degrees for 12 minutes or until it is heated through and edges appear golend
When cooled, top with Sour Cream.

**We did 1 layer instead of 2 because we didn't have enough wontons. We liked this better.**

Variation:
Lasagna Cups:
Follow the same instructions, but create your favorite lasagna using lasagna ingredients instead.

Tuna or Chicken Hotdish (Minnesota Hotdish or Casserole)

My mom used to make this meal growing up for our family of 9 using tuna fish. My husband hates fish, so we have transitioned to canned chicken instead and my whole family of picky eaters loves this meal. 'Hotdish' or 'Casserole' is a Minnesota Tradition.

1 Can of Cream of Mushroom Soup
1 Can of Cream of Chicken Soup
1 Cup Miracle Whip or Mayo (We used Miracle Whip)
1/2 Cup of Milk
1-2 Cans of Tuna Fish (My Mom used 2) or use 1 Can of Chicken
8oz Package of Egg Noodles Cooked
15oz Can of Asparagus (You can substitute Green Beans, that's what my family does)
1 Small Can of Mushrooms (Optional)
1/2 Lb of American Cheese Cubed (We use Velveta)
Optional Topping: Bread Crumbs or Crushed Potato Chips (We used crushed potato chips)

Warm the first 4 ingredients (Mushroom Soup, Chicken Soup, Miracle Whip/Mayo and Milk)
Stir in the rest of the ingredients.
Pour into a 9x13 Pan and back for 1 Hour at 325 Degrees
Add the Optional Topping 30 minutes into cooking (This is an estimated time. You will need to check to make sure the topping isn't burning.)