Touchdown Tacos

From:  Mission Tortillas

2 lbs. steak, thinly sliced

1/2c. teriyaki sauce

1/4 head shredded lettuce

1c. shredded jack cheese

2c. cherry tomatoes, quartered

3/4c. sour cream (optional)

12 Mission flour tortillas (soft taco size)

Oil for frying

In a large skillet, cook steak for 5 min. or until browned.  Add the teriyaki sauce and simmer for an additional 5 min.  In hot oil, fry tortillas and fold in the shape of a taco shell. Fry on both sides until crisp.  Drain taco shells and spoon about 2 oz. of meat into each shell.  Top with lettuce, cheese, tomatoes and sour cream.  Makes 12 tacos.

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Maple Sugar Muffins (Biscuit)

8 oz. carton sour cream
1 egg, beaten
1c. maple sugar  OR  3/4c. sugar + 1/4t. maple flavoring
1/2t. allspice
2&1/4c. flour
3/4t. baking soda
1/8t. salt

Mix all ingredients together well in a large bowl.  Knead dough 10-12 strokes.  Pat or roll dough to 1/2-inch thick and cut with floured 2&1/2-inch round cutter.  May use a drinking glass to cut dough.  Place on greased baking sheet and bake at 375℉ for 12-15 min.

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Death-By-Chocolate Brownies

From:  Hungry Girl to the Max by Lisa Lillien

1 sugar-free chocolate pudding snack with 60 calories or less

1/3c. chocolate frosting

2T. light chocolate syrup

1 box moist-style devil's food cake mix (15.25 to 18.25 oz.)

15 oz. can pure pumpkin

1/4c. mini semi-sweet chocolate chips

In medium bowl, mix pudding, frosting, and syrup.  Cover and refrigerate.  In a large bowl, thoroughly mix cake mix, pumpkin, and chocolate chips.  Batter will be thick.  Spread mixture into greased 9x13-inch baking pan.  Bake at 400℉ for 25-30 min. or until toothpick inserted into the center comes out mostly clean.  Let cool completely.  Evenly spread pudding mixture over brownies.  Refrigerate until topping is set, about 15 min.  Slice and enjoy!  Refrigerate leftovers.  

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Carrots Au Gratin

1 slice bacon, chopped
1 T. flour
1/2c. milk
1/2 can carrots
salt and pepper to taste
3/8c. cracker crumbs

Brown bacon; stir in flour and milk; cook until thickened, stirring constantly.  Fold in carrots, salt, and pepper.  Pour into 1 qt. casserole dish.  Sprinkle with crumbs; dot with butter.  Bake at 350℉ for 30 min. or until carrots are done.

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Chex Muddy Buddies

From:  Chex Cereals (General Mills)

9c. Rice Chex, Corn Chex, or Chocolate Chex cereals (or combination)

1c. chocolate chips

1/2c. peanut butter

1/4c. butter or margarine

1t. vanilla

1&1/2c. powdered sugar

Into large bowl, measure cereal; set aside.  In 1-qt. microwavable bowl, microwave chocolate chips, peanut butter, and butter, uncovered on high 1 min.; stir.  Microwave about 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.  Pour mixture over cereal, stirring until evenly coated.  Pour into 2-gallon resealable food-storage plastic bag.  Add powdered sugar.  Seal bag; shake until well coated.  Spread on waxed paper to cool.  Store in airtight container in refrigerator.  18 servings (1/2c. each)

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Green Bean Casserole (2 versions)

From:  French's French Fried Onions (Version 1)

3/4c. milk

1/8t. pepper

10&3/4 oz. can Campbell's cream of mushroom soup

2 (9 oz.) pkgs. frozen green beans, thawed   OR   2 (14.5 oz.) cans green beans, drained

1&1/3c. French's french fried onions

In 1&1/2 qt. casserole dish, mix all ingredients except 2/3c. french fried onions.  Bake at 350℉ for 30 min. or until hot all the way through; stir.  Top with 2/3c. french fried onions.  Bake another 5 min. or until onions are golden.  Serves 6.

Version 2:

2 bags frozen green beans (comparable with above recipe)

2 cans cream of celery soup (may use cream of mushroom soup)

1 bag plain croutons

1/2c. diced onions

Parboil beans for 3 min. in a saucepan on stove top-medium heat; drain.  Grease casserole dish with margarine.  Spread beans in dish, stir in onions, and pour 1 can of undiluted soup and 1 can of diluted (with water) soup over them.  Stir.  Spread croutons on top.  Bake at 350℉ for 20 min. or microwave at medium heat for 10 min.

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Golden Parmesan Potatoes

6 lg. potatoes
1/4c. flour
1/4c. grated parmesan cheese
3/4t. salt
1/8t. pepper
1/3c. butter or margarine
chopped parsley

Pare potatoes; cut into quarters.  Combine flour, cheese, salt, and pepper in a large plastic reclosable bag.  Moisten potatoes with water and shake potatoes in the seasoning bag, coating potatoes well.  Melt butter in a 13x9-inch pan.  Layer potatoes in the pan and bake at 375℉ for 1 hour, turning one time during cooking.   When browned, sprinkle with parsley.  Serves 6-8.

*May add chopped vegetables to recipe--just shake with potatoes in the seasoning bag and bake as directed.  May add more cheese  and herbs with the parsley.

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