Goucho Burgers

3 lbs. Ground Beef

1 small onion, finely chopped

Salt, Pepper & garlic powder

1 can medium olives, sliced in half

1 lb. cheddar cheese, cut into small cubes

4 large pickles sliced longways into quarters, and then shopped into bite size pieces

40 small french rolls

40 whole green chili's (I use 10 green chili's and slice into 4 pieces)

First brown the hamburger with the onion. Add salt, pepper, and garlic powder to taste.

Pour in tomato sauce, olives, cheese cubes, and pickles bites into the meat mix. Stir.

Cut the 40 french rolls in half and scoop a little of the bread out of the middle and set aside. Fill roll with meat mixture and top with a slice of green chili. Roll up in tin foil.

Continue all steps until all rolls have been filled and wrapped.

You can either put them straight into the oven to enjoy, or put them in the freezer for a later date.

When you are ready to bake them, set the oven to 350 degrees.

If they are thawed bake for 20-25 minutes.

If they are frozen, they can go straight from the freezer to the oven, just bake for 35-40 minutes or until heated through and cheese is melted. ENJOY!!!

Pasta Fagioli

Ingredients:

1 lb. hamburger, browned and drained

1 cup sliced carrots

3 stalks chopped celery

1 can Kidney beans, drained and rinsed

2 cans canned tomatoes

4 cups beef broth

16 oz. jar of spaghetti sauce (I like Prego)

1/2 cup dry pasta (I used rotini..I also thought 1/2 cup didn't look like enough and added almost 2 cups....WAY TOO MUCH! Keep it under 1 cup)

1 tsp. oregano

Salt & Pepper to taste

Dump all ingredients except for the pasta, into a large crockpot (this makes a lot). Cook on low for 6-8 hours or on high for 4 hours. Then add the pasta and cook for one additional hour or until the pasta is tender. The pasta REALLY plumps up. 1/2 cup will not seem like enough, but really it is.

This was VERY yummy and so easy!!!

It was yummy, but I think would have been better soupier.

Peanut butter Blossoms

I love these cookies. Especially during the Holiday season.

1 3/4 cup Shortening (I use margarine)

2 1/4 cup creamy peanut butter

1 cup packed brown sugar

1 cup granulated sugar

3 eggs

1 Tbsp. vanilla extract

3 tsp. baking soda

1/4 tsp salt

4 1/2 cup flour

2-3 bags of hershey kisses, unwrapped.

Cream together butter, peanut butter, sugars, eggs and vanilla. Combine dry ingredients in another bowl and slowly mix into first mixture. Roll into small 1 in balls. Bake at 350 degrees for 9-10 min. As soon as they are removed from the oven, gently press one hershey kiss into each cookie.

This recipe makes approx 12 doz. cookies.

Taco Soup

1 lb. ground beef
1/2 cup of chopped onion
1 Tbsp. taco seasoning
1 can mild chilli beans (undrained)
1 can corn (undrained)
1 can diced tomatoes (undrained)
16 oz. can tomato sauce
1 cup water
chilli pepper to taste
Brown beef and onions together. Add taco seasoning. Combine all other ingredients and heat through. Once hot, allow to simmer for 5-10 min.
Sprinkle grated cheddar cheese, frito chips and a dallop of sour cream on top and serve hot.
My kids loved this one!

Peanut Butter Silk Cake

Prep Time:15 min Start to Finish:2 hr 10 min Makes:12 to 16 servings

1	box Betty Crocker® SuperMoist® yellow cake mix
1 1/4	cups water
1/2	cup creamy peanut butter
1/3	cup vegetable oil
3	eggs
1/4	cup butter or margarine
1/4	cup packed brown sugar
1	cup whipping cream
1/2	cup creamy peanut butter
1	container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
1	cup chopped peanuts, if desired

1.	Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
2.	In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
3.	Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4.	In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
5.	In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
6.	Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F. Use 9-inch pans. Stir 1 tablespoon Gold Medal® all-purpose flour into dry cake mix. Decrease oil to 2 tablespoons. Bake 30 to 35 minutes

Strawberry Shortcake

by Paula Dean

I'm sitting in a massage chair, getting a pedicure last week, and they have Paula Dean on their big screen TV. She is making this amazing looking strawberry shortcake. My SIL decides she has to try it. I've NEVER had a better strawberry shortcake.

1 large angel food cake (we used a box mix for pound cake...yummy)

For the custard:
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container cool whip, thawed.

For the glaze:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry gelatin (recommended: Jell-O)
1 cup water
2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)
Whole fresh strawberries and mint leaves, for garnish

Slice cake, using a serrated knife, horizontally into 3 equal layers. (we just cut slices and layered them)

For the custard:

Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.

For the glaze:

In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.

For assembly:

Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.

Fluffy Chocolate Chip Cookies

4 1/2 cups All purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 cups butter, softened
1 1/2 cup packed brown sugar
1/2 cup white sugar
1 large box instant vanilla pudding mix
4 eggs
2 tsp. vanilla extract
4 cups semisweet chocolate chips
You can also add 2 cups chopped walnuts (but I don't like nuts in my stuff so I leave it out)
Preparation:
Preheat oven to 350 degrees F.
Sift together the flour, salt and baking soda. Set aside. In a large bowl, cream together the butter, brown sugar and white sugar with an electric mixer set on high. Continue to beat for 3 to 4 minutes or until the mixture is light and fluffy. Beat in the instant pudding mix until blended. Add the eggs and vanilla and beat on low until incorporated.
Blend in the flour mixture in batches until all is incorporated. By now, the batter will be very stiff so stir in the chocolate chips and nuts (if using) with a large spoon. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10-12 minutes in the preheated oven. Edges should be golden brown (cookies may not look done on the top when the edges turn brown. Once cooled, you'll see that the cookies are done and will stay soft and moist.)
Yield 6 dozen cookies.
(You can try different pudding flavors. I also like white chocolate pudding (only comes in small boxes, so just use two small boxes) and I also like it with the chocolate peanutbutter swirl chips).

Fried Cheesecake

Wonton or egg roll wrappers (usually found in the produce section near the bagged salads).

1 frozen Sara Lee Cheesecake of your choice

1 egg beaten

Vegetable Oil

Take wrappers and place dropful of cheesecake on the wrapper. brush wrapper with egg and roll the cheesecake into the wrapper. Fry wontons or eggrolls in vegetable oil (heated on medium heat). Once browned remove from oil and let dry on paper towels. Serve warm with icecream and caramel sauce.

Simply Lasagna

1 lb. ground beef

1 egg, beaten

2 1/2 cup Shredded Mozzarell cheese, divided

1 container (15 oz) Low fat Ricotta Cheese

1/2 cup grated parmesan cheese, divided

1/4 cup chopped fresh parsley (I've used dried parsley too)

1 jar (26 oz) spaghetti sauce

1 cup water

12 lasagna noodles, uncooked

PREHEAT oven to 350 degrees. Brown meat in the large skillet.

Meanwhile, mix egg, 1/2 of the mozzarella cheese, the ricotta cheese, and 1/2 the parmesan cheese and parsley until well blended; set aside.

DRAIN meat; return to skillet. Stir in spaghetti sauce. Add water to empty sauce jar; cover with lid and shake well. Add to meat mixture (this gets the rest of the sauce out of the jar and adds water to help cook the lasagna noodles) stir until well blended. Spread 1 cup of the sauce onto bottom of 13x9 in. baking dish; top with layers of lasagna noodles, ricotta cheese mixture and 1 cup of sauce. Repeat layers twice. Top with remining noodles & meat sauce. Sprinkle with mozzarella and Parmesan cheese. Cover with greased foil (so the cheese doesn't stick to the foil).

BAKE 45 min. Remove foil; bake an additional 15 min. or until heated through. Let stand 15 min. before cutting to serve.

Fruit Topped Triple Chocolate Cookie

1 Tube of Pilsbury chocolate chip cookie dough

1 (8 oz) cream cheese, softened

1/4 cup powdered sugar

2 Tbsp. milk

1 cup cool whip

2 oz. white chocolate

4 oz. milk chocolate

approx. 2 cups of two of your favorite fruits. My favorites are strawberry halves and mandarin orange segments (You can also use bananas, kiwi, pineapple, blueberries, raspberries, etc. 4th of July I like to decorate it like a flag...blueberries in a square at the top left of the dish and strawberries to make the red stripes).

Preheat oven to 350 degrees. Lightly spray bottom of 9x13 baking dish with cooking spray. Spread cookie dough out on bottom of dish and press with hands to line the bottom of the dish evenly (essentially you are making a giant cookie). Bake for 10-12 min or until lightly golden on the edges. It's better to slightly undercook than to overcook.

While cookie is cooling, in a med. mixing bowl, combine cream cheese, milk and powdered sugar. Mix well. Carefully melt the white chocolate and add it to the cream cheese mixture. Mix well. Fold in the cool whip making sure everything is combined. Spread on top of COMPLETELY cooled cookie.

Arrange fruit slices on top of cream cheese and cookie (be creative).

Melt milk chocolate and drizzle on top of the fruit and cookie. Cut and serve.

Instead of a 9x13 dish, you can also use a round pizza pan or cooking stones.

French Toast Casserole

In a 9x13 baking dish (make sure it's not shallow...about 2 in deep):

8-10 cups of bread slices cut into cubes (cut bread slices into cubes and then measure them out)

10 eggs beaten

2 cups milk

1 stick of melted butter

1/4 cup of sugar mixed with 2 Tblsp. of cinamon

Spray baking dish with cooking spray. Add the cubed bread. Pour melted butter over bread. Mix eggs with milk and sugar & cinamon. Pour over the bread & butter. Bake at 325 degrees for 35-40 min.

Syrup:

1 stick butter

1/2 cup buttermilk (must use buttermilk, otherwise it won't thicken)

1 cup sugar

Put ingredients into a pot and bring to a boil over med heat. Remove from heat. Then add 1 tsp. vanilla and 1/2 tsp baking soda.

Add pureed raspberries on top or your favorite fruit cut up. SO YUMMY!

Tilapia with Lemon Cream cheese sauce

4 (4oz) Tilapia Fillets

Butter flavor cooking spray

4 tsp. melted margarine

2 Tbsp. lemon juice

2 Tbsp. Dill

1 Tbsp. lemon-pepper seasoning

SAUCE:

2 oz cream cheese

2-3 Tbsp. lemon juice

1 Tbsp. dill

1. Preheat oven 375 degrees.

2. Spray baking sheet with butter flavored cooking spray

3. Place fillets on spray.

4. Drizzle margarine, then lemon on top of fillets.

5. Season fillets with lemon-pepper and dill.

6. Bake 15 minutes or until fish is flaky.

7. While fish is cooking, combine cream cheese, lemon juice and dill in microwave safe bowl for 1 minute. Mix well.

Serve fillet with sauce.

Dominican Rice Pudding

6 c. water

3 "shakes" cinamon

1 tsp. salt

1 1/2 c. white rice
1 (12oz) Evaporated Milk
1 (14oz) Condensed milk
1 tsp. vanilla

1/2 c. raisins (opt)

Put water, cinamon & salt in large pot. Bring to boil. Add Rice. Continue to boil on med. high heat until rice grains open.
Add condensed and evap. milk, vanilla and raisins. Taste. If watery, add a pinch of salt. Lower heat to med. low. Continue cooking until it thickens (approx. 7-15 minutes)
Turn off heat and allow to cool.
Serves 8-10.

Goulache

1 bag egg noodles

1 lb. hamburger

1/2 chopped onion

1 chopped green pepper

1 can corn

1 lb. grated mild cheddar cheese

2-3 can tomato soup

1 can stewed tomato (with some of the juice)

1 Tbsp. chili powder

1 can olives

salt & pepper to taste

DIRECTIONS: Brown hamburger and onions. Drain. Add stewed tomatoes, pepper, corn, olives,salt, pepper, chili powder, & mix well. In seperate pan, prepare noodles as directed. Once done, add the noodles to meat mixture. Add tomato soup until desired consistancy (usually two is enough). Heath thru & top with cheese.

Lemon Cream Squares

CRUST ~

1 Supreme Lemon Cake Mix

1 stick of butter or margarine, softened (almost to melting...do not microwave)

1 egg

In a bowl combine the above ingredients. Mix well (mixture will be thick and doughy). Spread evenly into a 9x13 pan that has been foiled and greased. (Makes for super easy cleanup).

LEMON CHEESECAKE LAYER

2 (8oz) bars of Cream Cheese

1 (3oz) box of Lemon Jello

2 eggs

1/3 cup sugar

Combine ingredients and mix well. Spread evenly over top of the crust mixture.

Bake at 350 degrees for 40-45 min. or until edges start to brown and pull away from the pan. Let cool completely. Once cooled, cut into squares and cool longer. Dust with powdered sugar and garnish with mint leaf or raspberries (optional).

Poppyseed Chicken

This is from Melissa Basua
4-6 Chicken Breasts Cooked and shredded.
2 cans Cream of Chicken Soup
16 oz. Sour Cream
3 TB. Chicken Broth
2 packages Ritz Crackers
3 TB. Melted Butter
3 TB. Poppy Seeds
Put shredded chicken into 9x13 pan. Mix Soup, sour cream and chicken broth together in a sauce pan and bring to a boil. Add to chicken and mix well. Crush Ritz crackers, add melted butter and poppy seeds. Sprinkle cracker mix on top of chicken mixture. Bake at 350 degrees for 30 min. or until bubbly.

Chocolate Covered Cherry Cake

1 Betty Crocker, Super Moist, Triple Chocolate Fudge cake mix

1 can Cherry pie filling

1 tsp. Baking Soda

1/3 cup butter

1/3 cup milk

1 cup granulated sugar

1 cup chocolate chips

Mix cake mix as directed on box, with eggs, oil and water. Add can of cherry and baking soda and with an electric mixer, blend ingredients well. Cook as directed on the box.

In a sauce pan, melt butter. Add milk and sugar and bring to a boil. Slowly add chocolate chips until melted. Once slightly thickened, pour over top of warm cake.

DELICIOUS!!!

Spinach Fruit Salad

Fresh, ready to use, Spinach

Drained Mandarin Oranges

Dried Cranberries (Craisins)

Feta Cheese crumbles (to taste)

Sunkist Butter Toffee Glazed Almond Accents

Marie's Premium Spinach Salad with real bacon OR Raspberry vinaigrette dressing

This salad is just so yummy and so beautiful with all the different colors and bright green spinach. Plus it is the easiest thing to make ever!

Crepe' Manicotti

STUFFING:

2 cups (15 oz) Ricotta Cheese

1 1/2 cup Mozzarella

2/3 cup coarsely chopped fresh basil

pinch of salt

1/2 tsp pepper

In a large bowl combine ricotta, mozzarella, basil, salt & pepper. Mix well and set aside.

CREPES:

1 cup flour

1 cup water

4 eggs, lightly beaten

unsalted butter

pinch of salt

In a blender, process flour, water, eggs, and salt until smooth. Transfer to a bowl. Heat an 8 in. crepe or omelet pan over moderate High heat. Lightly butter the pan and add 2 tbsp. of the batter; work quickly, swirl pan to coat batter evenly. Cook until top of crepe is dry and bottom is lightly golden. (about 20 sec. longer). Transfer crepe to large plate and repeat with remaining batter to make 16 crepes.

ASSEMBLY:

3 cups Spaghetti Sauce

1/2 cup Parmesan cheese

Preheat oven to 375. Coat bottom of a 3 quart dish with 1 cup sauce. Arrange crepes on a work surface. Spoon 3 Tbsp. filling in line down crepe. Loosely roll crepe and arrange, seam side up, in baking dish. Pour remaining sauce on top. Sprinkle mozzarella and Parmesan on top. Bake 15-20 min. (Make ahead and refrigerate for up to 24 hours, just cook an additional 15 min).

Grandpa's French Toast

6 eggs

1/4 cup whipping cream

1/4 cup pure maple syrup

1/4 cup orange juice

1/4 cup Triple Sec (optional)

1/4 tsp cinnamon

1/8 tsp nutmeg

5 slices of bread

Shouldn't need directions on this one. But just in case, beat eggs, add other ingredients (besides bread) to the eggs and mix well. Dip slices of bread in batter cook in a skillet or electric skillet. Serve with a little butter and some homemade syrup....YUMMMMMMY!!!