Spicy Buttermilk Fried Chicken

Spicy Buttermilk Fried Chicken

Rated: Submitted By: TABASCO® Brand Pepper Sauces Prep Time: 30 Minutes Cook Time: 1 Hour Ready In: 7 Hours 30 Minutes Servings: 4

"Bring some zing to traditional crispy fried chicken by adding TABASCO® Sauce to the buttermilk marinade."

Ingredients:

3 cups buttermilk 1/4 cup Original TABASCO® brand Pepper Sauce 3 teaspoons salt, divided 1 (2 1/2 to 3 pound) chicken, cut up into 8 pieces

2 cups all-purpose flour 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon pepper Canola oil for deep frying

Directions:

1.	Combine buttermilk, TABASCO® Sauce, and 1 teaspoon of the salt in a large bowl or large resealable plastic bag and mix well. Add the chicken and cover bowl or seal bag; refrigerate for 6 to 24 hours.
2.	Combine flour, remaining 2 teaspoons salt, garlic powder, onion powder, and pepper in a shallow dish. Remove chicken pieces from marinade and allow excess buttermilk to drip off. Dredge chicken pieces in flour mixture and let chicken sit for 10 minutes.
3.	Add about 1-inch of oil to a large, deep skillet. Attach a deep-fry thermometer and, over medium-high heat, bring oil to 350 degrees F.
4.	Fry chicken in batches of four, turning occasionally, until golden brown and cooked through, about 10 minutes per side. Transfer chicken to a wire rack set on a baking sheet

Low Carb Jambalaya

Low Carb Jambalaya

Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Servings: 6

"Enjoy this low carb and paleo-friendly version of jambalaya without missing out on any of the flavor!"

Ingredients:

1 tablespoon olive oil 1 tablespoon butter 1 large onion, diced 2 andouille sausage, halved lengthwise and cut into 1/4-inch half-moons 6 cloves garlic, finely chopped 1 (14 ounce) can crushed tomatoes 3 green bell peppers, seeded and diced

2 zucchinis, diced 2 tablespoons Cajun seasoning 1 teaspoon hot sauce, or to taste 1 cup chicken broth 1 pound chicken breast, cooked, cooled, and chopped 1 pound cooked, peeled, and deveined shrimp

Directions:

1.	Heat olive oil and butter in a large saucepan over medium heat. Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
2.	Mix in crushed tomatoes, green bell peppers, zucchinis, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture is thick, about 15 minutes. Stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes

Easy Chicken Taquitos

Easy Chicken Taquitos

Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Servings: 6

"Corn tortillas are tightly rolled around a cheesy chicken mixture and baked until crisp. Serve these baked taquitos as an appetizer with salsa or top with lettuce, tomato, and sour cream for a main course."

Ingredients:

1 (10 ounce) can chicken chunks, drained 1/4 cup shredded Cheddar cheese

5 drops hot pepper sauce (such as Tabasco®) 12 corn tortillas

Directions:

1.	Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2.	Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
3.	Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven

Green Chile Beef Tacos

Green Chile Beef Tacos

Prep Time: 10 Minutes Cook Time: 4 Hours Ready In: 4 Hours 10 Minutes Servings: 12

"Beef chuck roast, taco seasoning mix, green salsa, and beef broth are all you need in your slow cooker to make a terrific taco filling."

Ingredients:

5 pounds boneless beef chuck roast 1 (1 ounce) packet taco seasoning mix

1 (16 ounce) jar green salsa 2 cups beef broth, or more if needed

Directions:

1.	Lay the chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle the taco seasoning mix over the beef. Pour the green salsa over the beef, followed by the beef broth.
2.	Cook on Low for 4 hours. Add more beef broth if needed. Remove the beef from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker; mix with the liquid. Serve hot

Easy Chicken Enchilada Crescent Bake

Easy Chicken Enchilada Crescent Bake

Rated: Submitted By: Pillsbury® Crescents Prep Time: 10 Minutes Ready In: 30 Minutes Servings: 8

"You can make this easy 4-ingredient, 8-serving casserole in just 30 minutes!"

Ingredients:

2 cups shredded cooked chicken 1 (10 ounce) can red enchilada sauce 2 (8 ounce) cans Pillsbury® refrigerated crescent dinner rolls or Pillsbury®

Crescent Recipe Creations® refrigerated seamless dough sheet 1 1/4 cups shredded Mexican cheese blend

Directions:

1.	In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.
2.	Separate or cut dough into 8 long rectangles (if using crescent rolls, press perforations to seal). Spoon chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle. Roll up; pinch edges to seal. Place seam side down in 13x9-inch (3-quart) glass baking dish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese.
3.	Bake at 375 degrees F 15 to 20 minutes

Mexican Potato Nachos

Mexican Potato Nachos

Prep Time: 20 Minutes Cook Time: 40 Minutes Ready In: 1 Hour Servings: 8

"Potato slices form the base for a platter of hearty beef and bean nachos garnished with tomato, lettuce, sour cream, and guacamole."

Ingredients:

2 tablespoons Vegetable oil 2 large baking potatoes, cut into 1/2-inch thick slices salt and ground black pepper to taste 1 tablespoon vegetable oil 1/2 pound ground beef 1 (15 ounce) can black beans, drained 2 tablespoons taco seasoning

2 tablespoons water 8 ounces shredded Cheddar cheese, divided 1/4 cup shredded lettuce 1 small tomato, chopped 1/4 cup sour cream 1/4 cup guacamole

Directions:

1.	Preheat oven to 450 degrees F (230 degrees C).
2.	Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.
3.	Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.
4.	Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.
5.	While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
6.	Mix the black beans into the ground beef; stir in the taco seasoning and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes.
7.	Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.
8.	Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.
9.	Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole

Apple Stuffed Chicken Breast

Apple Stuffed Chicken Breast

Prep Time: 15 Minutes Cook Time: 25 Minutes Ready In: 40 Minutes Servings: 4

"Cheddar cheese and sweet apple are enclosed in sauteed chicken breasts."

Ingredients:

2 skinless, boneless chicken breasts 1/2 cup chopped apple 2 tablespoons shredded Cheddar cheese 1 tablespoon Italian-style dried bread crumbs 1 tablespoon butter

1/4 cup dry white wine 1/4 cup water 1 tablespoon water 1 1/2 teaspoons cornstarch 1 tablespoon chopped fresh parsley, for garnish

Directions:

1.	Combine apple, cheese, and bread crumbs. Set aside.
2.	Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
3.	Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
4.	Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

Easy and Elegant Pork Tenderloin

Easy and Elegant Pork Tenderloin

Prep Time: 10 Minutes Cook Time: 35 Minutes Ready In: 55 Minutes Servings: 6

"This main dish is beautiful in its presentation and always comes out tender and juicy even if you overcook it a little. The crust of bread crumbs holds in all the juices and adds a great look and taste to the finished product."

Ingredients:

2 cups Italian seasoned bread crumbs 1/2 cup olive oil

2 pounds pork tenderloin

Directions:

1.	Preheat oven to 425 degrees F (220 degrees C).
2.	Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
3.	Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut. Let the pork rest for 10 minutes, then cut into 1/2 inch slices

Spinach Roll-Ups

Spinach Roll-Ups

Prep Time: 10 Minutes Ready In: 1 Hour 15 Minutes Servings: 20

"The popular recipe for sour-cream-based spinach dip turns up in a tortilla here--rolled and sliced into bite-size pinwheels."

Ingredients:

2 (10 ounce) packages frozen chopped spinach, thawed and drained 1 (1 ounce) package ranch dressing mix 1 cup mayonnaise

1 cup sour cream 1/2 cup bacon bits 3 tablespoons chopped onions 10 (12 inch) flour tortillas

Directions:

1.	In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve.
2.	Slice each roll-up into 1 inch servings no more than 3 hours before serving

Crispy Rosemary Chicken and Fries

Crispy Rosemary Chicken and Fries

Prep Time: 15 Minutes Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes Servings: 6

"This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma and the potatoes are crispy like french fries. Kids just love this!"

Ingredients:

8 chicken thighs 6 small red potatoes, quartered 1/2 cup extra-virgin olive oil, or as needed

1 tablespoon chopped fresh rosemary 1 1/2 teaspoons chopped fresh oregano 1 1/2 teaspoons garlic powder salt and pepper to taste

Directions:

1.	Preheat the oven to 375 degrees F (190 degrees C).
2.	Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
3.	Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness

Blue Cheese Dip II

Blue Cheese Dip II

Prep Time: 15 Minutes Ready In: 15 Minutes Servings: 24

"Blue cheese crumbles kindly lend their distinctive flavor to this simple, smooth mixture. Serve with corn chips. This dip tastes better the longer it chills before serving."

Ingredients:

1 cup mayonnaise 1 cup sour cream 4 green onions, finely chopped

2 tablespoons dried parsley 4 ounces blue cheese, crumbled garlic salt to taste

Directions:

1.	In a medium bowl, mix mayonnaise, sour cream, green onions, dried parsley, blue cheese and garlic salt. Cover and chill in the refrigerator until serving

Roasted Garlic Zucchini and Tomatoes

Roasted Garlic Zucchini and Tomatoes

Rated: Submitted By: SweetBasil Photo By: Seattle2Sydney Prep Time: 15 Minutes Cook Time: 18 Minutes Ready In: 33 Minutes Servings: 4

"A little sprinkle of Parmesan cheese and a touch of fresh basil take this garden fresh zucchini and tomato dish to a new level."

Ingredients:

2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons 2 cups quartered ripe tomatoes 1/2 onion, minced 3 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes 1/4 cup olive oil salt and pepper to taste 1/2 cup grated Parmesan cheese 1 tablespoon chopped fresh basil

Directions:

1.	Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
2.	Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
3.	Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

Moist Garlic Roasted Chicken

Moist Garlic Roasted Chicken

Rated:   Prep Time: 15 Minutes Cook Time: 1 Hour 30 Minutes Ready In: 1 Hour 45 Minutes Servings: 6

"A whole chicken is stuffed with lemon slices, then layered with garlic slices and thyme sprigs. The whole thing is wrapped up in parchment paper to keep it moist as it bakes, trapping in all of the wonderful juices!"

Ingredients:

1 (4 pound) whole chicken salt and pepper to taste 1 large lemon, sliced

6 cloves garlic, sliced 6 sprigs thyme

Directions:

1.	Preheat oven to 325 degrees F (165 degrees C).
2.	Place a large sheet of parchment paper into the middle of a roasting tray. The parchment must be large enough to completely envelop the chicken. Season the chicken with salt and pepper, stuff with half of the lemon slices, and place breast side up in the middle of the parchment paper. Sprinkle garlic slices, and thyme sprigs evenly over the chicken. Lay the remaining lemon slices over the breast. Fold the parchment over the chicken forming a loose parcel.
3.	Bake in the preheated oven until the chicken has cooked, about 1 1/2 to 2 hours. A meat thermometer inserted into thickest part of the thigh should reach 180 degrees F

Outback Steakhouse Bleu Cheese Dressing

Outback Steakhouse Bleu Cheese Dressing

I love blue cheese dressings and here is one to drool for

1 cup mayonnaise
2 tablespoons buttermilk or whole milk
1 tablespoon crumbled bleu cheese
1/8 teaspoon coarse ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Mix by hand in a small bowl. Cover and refrigerate for 30 minutes before serving. Makes 1 cup.

Applebee's Oriental Chicken Salad

Applebee's Oriental Chicken Salad
at the going price of $9.48 a plate here is the recipe that will taste even better and save your $$$
 



Oriental Dressing

3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon Mustard
1/8 teaspoon sesame oil

Salad

1 egg
1/2 cup milk
1/2 cup flour
1/2 cup cornflake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 skinless chicken breast half
2 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mien noodles

Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad. In a small, shallow bowl beat egg, add milk, and mix well. In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until coating has darkened to brown. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mien noodles. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing drizzled over it or on the side.

Slow Cooker Scalloped Potatoes with Ham

Slow Cooker Scalloped Potatoes with Ham

Prep Time: 20 Minutes Cook Time: 4 Hours Ready In: 4 Hours 20 Minutes Servings: 8

"The slow cooker makes it easy to prepare this delightful dish. Potatoes, Cheddar and ham are slowly cooked in a creamy sauce."

Ingredients:

3 pounds potatoes, peeled and thinly sliced 1 cup shredded Cheddar cheese 1/2 cup chopped onion 1 cup chopped cooked ham 1 (10.75 ounce) can condensed cream

of mushroom soup 1/2 cup water 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper

Directions:

1.	Place sliced potatoes in slow cooker. In a medium bowl, mix together shredded cheese, onion and ham. Mix with potatoes in slow cooker. Using the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture.
2.	Cover, and cook on High for 4 hours

Honey Glazed Ham

Honey Glazed Ham

Prep Time: 20 Minutes Cook Time: 1 Hour 15 Minutes Ready In: 1 Hour 35 Minutes Servings: 15

"Serve your dinner guests a honey-glazed ham without the name brand price tag. This corn syrup, honey and butter glaze will do the trick on a spiral-cut ham from your grocery store."

Ingredients:

1 (5 pound) ready-to-eat ham 1/4 cup whole cloves 1/4 cup dark corn syrup

2 cups honey 2/3 cup butter

Directions:

1.	Preheat oven to 325 degrees F (165 degrees C).
2.	Score ham, and stud with the whole cloves. Place ham in foil lined pan.
3.	In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
4.	Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving

Starbucks swaps you can make at home

Starbucks swaps you can make at home-
Strawberry Cloud(130 calories, 1g fat)

2/3 cup frozen strawberries (just plain- NOT in syrup!)
5 oz. light vanilla soy milk
2 tsp. Fat Free French Vanilla Coffee-mate powder (dissolved in an oz of warm water)
1 oz. Sugar Free Torani Strawberry Syrup
3 Splenda packets
3 large ice cubes
Fat Free Reddi-Wip

Place all of the ingredients in blender, except for the whipped cream. Blend on high speed for 30-45 seconds. Pour, and top with Fat Free Reddi-Wip. Strawberrylicious!
Vanilla Cafe Freeze(98 calories, 1g fat)

5 oz. light vanilla soy milk
3 tsp. Fat Free French Vanilla Coffee-mate powder (dissolved in an oz of warm water)
1 flat tsp. instant coffee
1 oz. Torani Sugar Free Vanilla Syrup
3 Splenda packets
5-7 large ice cubes
Fat Free Reddi-Wip
Place all of the ingredients in blender, except for the whipped cream. Blend on high speed for 30-45 seconds. Pour, and top with Fat Free Reddi-Wip. A vanilla dream!
Mint Mocha Freeze(58 calories, 0g fat)

6 oz. water
3 tsp. Fat Free French Vanilla Coffee-mate powder (dissolved in an oz of warm water)
1 flat tsp. instant coffee
1 Tbsp. sugar free chocolate syrup
1 oz. Torani Sugar Free Peppermint Syrup
3 Splenda packets
5-7 large ice cubes
Fat Free Reddi-Wip

Place all of the ingredients in blender, except for the whipped cream. Blend on high speed for 30-45 seconds. Pour, and top with Fat Free Reddi-Wip. A magical, minty-licious frozen treat!

Healthier Oven Roasted Potatoes

Healthier Oven Roasted Potatoes

Healthier potatoes Prep Time: 15 Minutes Cook Time: 20 Minutes Ready In: 35 Minutes Servings: 4

"Using less olive oil and more fresh herbs, this healthier version of potatoes are roasted to perfection."

Ingredients:

1 tablespoon olive oil 1 tablespoon minced garlic 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh parsley 1/2 teaspoon red pepper flakes 1/2 teaspoon salt 4 large potatoes, peeled and cubed

Directions:

1.	Preheat oven to 475 degrees F (245 degrees C).
2.	Combine oil, garlic, basil, rosemary, parsley, red pepper flakes, and salt in a large bowl. Toss in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3.	Roast in preheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 30 minutes.

Garlic Chicken

Garlic Chicken

love garlic YUM try this soon Prep Time: 20 Minutes Cook Time: 35 Minutes Ready In: 55 Minutes Servings: 4

"Submerge chicken in a strong garlic-olive oil infusion, then coat with Parmesan and bread crumbs for a quick and sublime baked chicken."

Ingredients:

2 teaspoons crushed garlic 1/4 cup olive oil 1/4 cup dry bread crumbs

1/4 cup grated Parmesan cheese 4 skinless, boneless chicken breast halves

Directions:

1.	Preheat oven to 425 degrees F (220 degrees C).
2.	Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3.	Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear

Bow Tie Pasta with Sausage and Sweet Peppers

Bow Tie Pasta with Sausage and Sweet Peppers

Prep Time: 10 Minutes Cook Time: 25 Minutes Ready In: 35 Minutes Servings: 4

"Bow tie pasta in a sausage, bell pepper broth."

Ingredients:

1 pound Italian sausage, cut into 1/2 inch pieces 2 green bell peppers, chopped

8 ounces farfalle pasta 1/2 cup beef broth 1/4 teaspoon ground black pepper

Directions:

1.	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.	While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil.
3.	Toss pasta with sausage sauce and serve.

Taco Pie

Prep Time: 20 Minutes Cook Time: 10 Minutes

Ready In: 30 Minutes Servings: 8

"A pre-baked crust of refrigerated crescent-roll dough is filled with a mixture of browned ground beef and taco seasoning layered with sour cream, shredded cheese, and crushed nacho chips. It is returned to the oven for about 10 minutes."

Ingredients:

1 (8 ounce) package refrigerated crescent rolls 1 pound ground beef 1 (1 ounce) package taco seasoning mix

1 (16 ounce) container sour cream 8 ounces shredded Mexican-style cheese blend 1 (14 ounce) bag tortilla chips, crushed

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
3.	Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
4.	Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted

No-Fry Spicy Potato Skins

who loves potato skins? well try these guilt free

No-Fry Spicy Potato Skins
Ingredients

4 large russet potatoes
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons chili powder
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander seed

Directions

Preheat the oven to 400 degrees F (200 degrees C).
Bake the potatoes for 1 hour. Remove the potatoes from the oven, but keep the oven on. Slice the potatoes in half lengthwise, and let them cool for 10 mins. Scoop out most of the potato flesh, leaving about 1/4 inch of flesh against the potato skin (you can save the potato flesh for another use, like mashed potatoes)
Cut each potato half crosswise into 3 pieces. Place the olive oil in a small cup. Dip each potato piece into the olive oil and place it on a baking sheet. Repeat this with the remaining potato pieces
Combine the salt and the spices and sprinkle the mixture over the potatoes. Bake the potato skins for 15 minutes or until they are crispy and brown. Serve them immediately.

Nutritional Information

Amount Per Serving Calories: 69 | Total Fat: 2.4g | Cholesterol: 0mg

crochet soap dispenser

Soap Covers

Bath and BodyWorks makes soaps but their bottles get a little boring so I have made some covers to bling them up, I like to add some razzle dazzle to mine

FOAMING SOAP COVER
100% cotton yarn and a size G hook.

Chain 32. Using a sl st, join the ends to form a ring.
R1: Ch 1, sc in each ch space, sl st in first sc to join round. (32 stitches)
R2-12: Ch 1, 32 sc, sl st in first sc to join round. (32 stitches)
R13: Ch 1, (sc 2 st tog, 14 sc) 2 times, sl st in first sc to join round. (30 stitches)
R14-15: Ch 1, 30 sc, sl st in first sc to join round. (30 stitches)
R16: Ch 1, (sc 2 st tog, 13 sc) 2 times, sl st in first sc to join round. (28 stitches)
R17-21: Ch 1, 28 sc, sl st in first sc to join round. (28 stitches)
R22: Ch 1, (sc 2 st tog, 12 sc) 2 times, sl st in first sc to join round. (26 stitches)
R23: Ch 1, 26 sc, sl st in first sc to join round. (26 stitches)
R24: Ch 1, (sc 2 st tog, sc 2 st tog, sc 2 st tog, 7 sc) 2 times, sl st in first sc to join round. (20 stitches)
R25-29: Ch 1, 20 sc, sl st in first sc to join round. (20 stitches)
Fasten off, weave in ends. Slip over your soap dispenser and enjoy!

you can add flowers or some crystal stones even to bling it up