Taco Twist Casserole

Ingredients:
1 lb ground beef (I used ground turkey)
1 package taco seasoning mix
1 15 oz (425 g) tomato sauce
¼ cup green pepper, chopped
3 cups corkscrew macaroni, cooked and drained
1 cup cheese, shredded
½ cup sour cream

Directions:
1. Brown beef and drain. Stir in seasoning mix, tomato sauce, and green pepper. Bring to a boil and remove from heat.
2. Combine cooked noodles (undercook these a bit), 1/2 cup cheese and sour cream. Place on bottom of 6x10 baking dish.
3. Top with meat mixture and remaining cheese.
4. Bake at 350°F for 30 minutes.

I'll admit that we all were a bit skeptical at first, but this was super quick and easy to make. And it was surprisingly good...with lots of leftovers for lunches, which is what makes my hubby happy!

Crustless Ham and Cheese Quiche

Ingredients:
3 Eggs
¼ cup Bisquick
1½ cups milk
Dash of salt and pepper
1 cup chopped ham
1 cup shredded cheese

Directions:
1. Mix eggs, Bisquick, milk, salt and pepper in large bowl with whisk until mixed well.
2. Add remaining ingredients and stir well.
3. Pour into 9 inch greased fluted pie pan. Bake at 350° for 40 minutes. Remove.
4. Let stand 10 minutes before cutting.

I know it calls for Bisquick, but I know many have that. I also didn't have a fluted pie pan, but it worked just fine with a regular glass one. It was so easy and yummy I couldn't resist posting it!

Crockpot Salsa Chicken

Ingredients:
4 boneless, skinless chicken breasts
1 cup fresh salsa
1 package taco seasoning
1 10.5 oz can cream of mushroom soup (condensed) or cream of chicken soup (I used 3 soup packets with 300 ml water)
½ cup reduced fat sour cream

Directions:
1. Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup; pour over chicken. Cook on low for 6 to 8 hours.
2. Shred chicken with a fork. Stir in sour cream until heated, then serve over rice or tortillas.

Recipe Source - Sing for Your Supper

Chicken Dijon

Ingredients:
3 Tbl butter
3 Tbl flour
3 Tbl Dijon mustard
1½ lb boneless chicken breasts, pounded thin
14 oz. chicken broth
1 medium yellow onion, diced

Directions:
1. Melt butter in a large skillet on med-high and cook chicken breasts until golden brown.
2. Whisk together flour and mustard and combine with remaining ingredients and pour over chicken. Cover, reduce and simmer 20 min.

Quick and easy!

Very Deviled Eggs

The recipe is simple, but these eggs have a nice garlic kick to them.

8 eggs
2 tablespoons mustard
2 tablespoons mayonnaise
1 teaspoon garlic salt
1/3 teaspoon 9 füszer salt (or to taste)
pinches of hot paprika for garnish

Place eggs in a saucepan and boil for 10-15 minutes. Allow eggs to cool before peeling and cutting them in half lengthwise. Remove yolks and set aside the egg whites. Mix the yolks in a bowl with the mustard, mayonnaise, garlic salt, and 9 füszer salt. Scoop or pipe the yolk mixture into the egg whites. Add a pinch of paprika as a garnish. Refrigerate for at least an hour before serving.

For a slightly less potent deviled egg, reduce the garlic salt to 2/3 teaspoon.

Easy Thumb Print Cookies

Ingredients:
1 cup butter
½ cup sugar
2 cups flour
Jam for filling (about a ½ cup)

Directions:
1. Combine butter and sugar.
2. Add in flour gradually.
3. Roll into balls using about a teaspoon full of dough.
4. Press thumb into center of each cookie.
5. Fill center with a little jam.
6. Bake in 375° oven for 15 minutes or so. Makes about 4 dozen.

*Recipe from Kacie Mullally, who got it from Allrecipes.

Peanut Butter Fudge- Easy!

2 C sugar
1/2 C evaporated milk (I've used Maresi before- you can find it near the whipped cream)
1 C peanut butter (natural works too)
1 tsp vanilla

Mix together the sugar and milk. Bring to a boil, stirring constantly. Boil for one minute, stirring constantly. Remove from heat. Add peanut butter until melted and then vanilla. Pour into a buttered baking dish and let cool.