Taco Pie

1 lb. ground beef
1/2 onion
1 can tomato sauce
1 envelope taco mix
1 can sliced olives
1 can crescent rolls
Cheddar cheese - grated
sour cream
lettuce
tomato

Directions: Brown beef and onion. Drain fat. Stir in tomato sauce, seasoning, and olives. Separate crescent rolls and press in pie pan to form crust. Spoon in meat mixture, spread sour cream over meat, cover with cheese. Bake at 375 for 10-25 munites until crust is golden brown. Let sit 10 minutes before cutting. Serve topped with lettuce, tomato.

This is Lance's Mom's recipe. I stole it from her! Hehehehe

Ranch Chicken

3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 envelope Ranch salad dressing
8 boneless chicken breasts
1/2 cup melted butter

Combine first 3 ingredients. Dip Chicken in butter. Roll in mixture. Bake uncovered 350 degrees for 45 mins.

Saffron Rice

4 tablespoons butter or margarine
1/4 cup diced onion
1 cup uncooked long grain white rice
2 cups water
1/2 teaspoon dried parsley flakes
1 pinch saffron threads

Directions
Melt butter or margarine in a medium, non-stick pot over medium heat. Cook and stir onion until golden. Add rice, and stir to coat. Stir in water, parsley flakes, saffron. Reduce heat, cover, and simmer for 20 minutes.

A friend gave me some saffron from Israel--score!! It's pretty expensive, but a little goes a long way. This is really yummy and easy to make!

Pumpkin Dump Cake

It doesn't get much easier than this recipe! It doesn't look pretty, but very YUMMY!
1 (16 oz.) can solid pack pumpkin
1 (12 oz) can evaporated milk
3 eggs
1 1/2 cups sugar
4 tsp pumpkin pie spice (or a blend of cinnamon, ginger, cloves)
1/2 tsp salt
1 yellow cake mix
2 sticks melted butter (here's why it takes so good!)
1 cup chopped pecans (optional)
whipped topping

Combine first six ingredients in large bowl.
Pour into a 9" x 13" pan. Sprinkle dry cake mix evenly over pumpkin mixture. Drizzle evenly with melted butter. Bake at 350 degrees for 50-55 minutes. Sprinkle pecans over cake for the last 10 or 15 minutes of baking time. Cool completely. Serve with whipped topping.
Refrigerate leftovers.

Chicken and Corn Chowder with Sweet Potatoes

It is Fall, or Autumn, whichever you like to call this time of year, and Autumn calls for soups and chowders to warm the body when it's starting to get a bit chilly outside! Enjoy this healthy, yummy recipe to warm your soul.

3 cups whole milk
1 cup yellow corn muffin mix (jiffy brand is what I used)
2 Tablespoons butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts low-sodium chicken broth (for a thicker chowder, add less broth)
1 1/2 pounds boneless, skinless chicken breasts cubed or shredded
2-4 sweet potatoes, peeled and cut into 1/2 inch pieces
1 cup shredded monterey jack cheese or cheddar cheese
3 cups frozen or canned corn
1/2 cup chopped fresh parsley
salt and pepper to taste (a must)
(I also like to add 1-2 pinches of red pepper flakes for a bit of heat)

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin, and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.

Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper (and optional red pepper flakes).

Note: I don't usually have fresh parsley so I added 1 or 2 tablespoons of dried parsley. I also usually just bake the yams in the oven at 400 for about an hour, peel them after they are done baking, and then slice them into the soup. I was really surprized by this recipe, it has a lot of flavor and a lot less fat than other chowder recipes, but is still very creamy and rich without having to use heavy cream. YUM!

Morrocan Pork Tagine

1-2 pounds pork

1 T. flour

1 t. cumin

1 t. paprika

1/2 t. tumeric

1/4 t. red pepper

1/4 t. ginger

1 T. olive oil

1 chopped onion

3 garlic cloves

1/3 c. raisins

1/4 c. almonds

3/4 c. chicken broth

Toss pork in seasonings. Heat oil over medium high heat in large pan. Saute onion for 5 min. Add pork and garlic- cook until not pink. Add broth and raisins. Boil at high heat. Reduce to medium heat; simmer 7-8 minutes uncovered.

Serve over couscous.

Thai Ribbons

[Ooooo, my first recipe post! :) :) Thanks for the add Ash. I made these for 4th of July with chicken, and Will grilled them. I thought they were really yummy!!! ]

1-1/2 lbs. flank steak (or chicken)
1 cup teriyaki sauce
6 Tbsp. vegetable oil
1/4 cup fresh ginger, finely chopped
1/3 cup garlic, minced
1-1/2 tsp. crushed red pepper
24 wooden skewers

Cut beef or chicken diagonally, across the grain, into 1/4-inch thick slices. Thread each slice onto a bamboo skewer. Prepare marinade by mixing teriyaki sauce, vegetable oil, ginger, garlic and crushed red pepper. Pour marinade over beef/chicken in shallow pan, reserving 1/4-cup for basting. Marinate in refrigerator 1 to 2 hours. Broil or grill 3 minutes per side to desired doneness, basting once or twice and turning occasionally.