Mexican Stuffed Shells

Mexican Stuffed Shells
 Ingredients:
1 lb. ground beef
1 package low-sodium taco seasoning (or better yet use this Taco Seasoning!)
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream
Preheat oven to 350°.
In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Cilantro Verde Dressing

Ingredients

• 1 c. bottled salsa verde (we use Herdez)
• 1 (0.4 oz) packet buttermilk ranch dressing mix
• 1/3 c. chopped fresh cilantro
• 1/3 c. sour cream (you can do regular or light)
• 1/3 c. plain greek yogurt (or mayo)
• 1 tsp. minced garlic
• 1/2 tsp. kosher salt
• 1 Tbsp. fresh lime juice
• 1/4 tsp cumin
• 2 Tbsp. sugar
• dash of tabasco

Instructions

• Put all the ingredients in a blender and blend until smooth.
• Keep refrigerated.

Carnival Cruise Chocolate Melting Cake

• 8 ounces of semisweet chocolate
• 1 cup (2 sticks) of butter
• 7 eggs, divided use
• 6 tablespoons of sugar
• 1/2 cup of flour

Preheat your oven to 375 degrees. Melt the chocolate and butter and cool for 10 minutes. In a separate bowl, mix four eggs with sugar. Whisk. Then add flour and whisk. Add the remaining three eggs and add the egg mixture to the chocolate mixture. Pour this entire mixture into individual ramekins. Bake until just done, about 15-20 minutes (interior will be melting). Serve with vanilla ice cream.

Pretzel Raspberry Jello

Ingredients:

6oz raspberry Jello

2 cups boiling water

2 cups pretzels

1/4 c sugar

1 stick butter

1 package cream cheese - softened

1 8 oz cool whip thawed

1 cup sugar

1bag frozen raspberries - thawed in fridge

Directions:

PREHEAT OVEN TO 350

1. combine jello and 2 cups boiling water. Set aside to cool to room temperature

2. crush pretzels

3. melt one stick of butter and then add 1/4 c sugar. Add pretzels.

4. Lightly press pretzel mixture into a 9x13 pan and bake for 10 minutes at 350

5.  beat cream cheese and 1 cup sugar

6. stir in cool whip

7. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don’t want the jello to leak into the pretzels. Refrigerate 30 minutes.
Read more at http://natashaskitchen.com/2011/04/12/raspberry-pretzel-jello/#vIBGidouL8dYDb7u.99

7. put cream cheese mixture on top of cooled pretzels and go all the way to edges to create a seal (you don't want jello on the pretzels. REFRIGERATE FOR 30 MINUTES.

8. place raspberries on top of cream filling

9. pour jello on top of raspberries and refrigerate until set.

Ingredients for Raspberry Pretzel Jello Recipe:
6 oz package Raspberry Jell-O
2 cups boiling water
2 cups pretzels
1/4 cup sugar
1 stick butter
1 (8oz) package cream cheese – softened
1 (8oz) package Cool Whip – thawed
1 cup sugar
1 bag frozen raspberries – thawed in refrigerator
Read more at http://natashaskitchen.com/2011/04/12/raspberry-pretzel-jello/#vIBGidouL8dYDb7u.99

Ingredients for Raspberry Pretzel Jello Recipe:
6 oz package Raspberry Jell-O
2 cups boiling water
2 cups pretzels
1/4 cup sugar
1 stick butter
1 (8oz) package cream cheese – softened
1 (8oz) package Cool Whip – thawed
1 cup sugar
1 bag frozen raspberries – thawed in refrigerator

Read more at http://natashaskitchen.com/2011/04/12/raspberry-pretzel-jello/#vIBGidouL8dYDb7u.99

Italian Shrimp

1 stick butter
one lemon
shrimp
dried italian seasoning

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried italian seasoning. Put in the oven and bake at 350 for 15 min.

Meltaway Cookies

Meltaways

2 sticks butter, softened         ¾ cup cornstarch

1/3 cup pwd sugar                  1 cup flour

Mix together and drop by the teaspoons onto an ungreased cookie sheet. (Note from mom--I dip bottom of glass in powdered sugar to flatten slightly.) Make sure they are small.  Bake 10 minutes at 350.  Frost when almost cool. 

Frosting:

1 cup pwd sugar

3 oz pkg cream cheese

1 tsp vanilla

food coloring (optional)

Soften cream cheese and mix with other ingredients.  Add any color of food coloring desired.  Let frosted cookies set before storing.

(Note from Kimberly Beifuss) A few tips (since I have made this dozens of times)...it is worth the effort, but is time consuming...the last item about cooling...its important to let it cool 10 minutes before putting it on the wire rack.. and the time for cooling on the wire rack-I'd say at least 30 minutes, if not closer to an hour or longer (i personally think the longer they cool, the better they are...I personally think sometimes the second day they are even better) Enjoy!!

Mint Brownie

Brownie Base

1

box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix (I just used a regular fudge mix, and it tasted great!)

Water, vegetable oil and egg called for on brownie mix box

Filling

2 1/2

cups powdered sugar

3

tablespoons butter or margarine, softened

3

tablespoons whipping cream

2

oz cream cheese, softened (from 3 oz package)

1/8

to 1/4 teaspoon mint extract

2

drops green food color

Topping

1/3

cup whipping cream

1 1/3

cups (8 oz) semisweet chocolate chips

1/3

cup butter (do not use margarine)

Chocolate Mint Brownies

Indulge in a classic bar with three delicious layers - fudgy brownies, minty filling and chocolate glaze.

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• Prep Time 35 min
• Total Time 5 hr 30 min
• Servings 20

Ids

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make and bake brownie mix as directed on box. Cool completely, about 1 1/2 hours.
• 2 In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set.
• 3 Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
• 4 Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 5 rows by 4 rows. Store covered in refrigerator.