Ground Beef Skillet Mexican Style

shared by Patty H. (easy since you only use one skillet; tasty, a little like stroganoff with a Mexican flair; serve with a salad and you have a meal; depending on how many you want to feed, you may have to get a "really, really big" skillet since these quantities only serves 4 )

Ingredients:

1 pound ground beef

1 cup salsa
1/2 cup water
1/2 tsp. kosher salt
1/8 tsp. pepper
1 green bell pepper, chopped
1 bunch green onions, chopped
2 cups uncooked wide egg noodles (can add more if you want)
1/2 cup sour cream
1/2 cup shredded Cheddar cheese
cilantro for garnish
1 tomato, chopped

Directions:

1. In a large nonstick skillet, cook and stir ground beef until browned.
2. Drain off excess fat.
3. Stir in green pepper and onions and continue simmering until veggies are crisp/tender.
4. Stir in salsa, water, salt and pepper. Simmer for 10 minutes.
5. Meanwhile, cook pasta in boiling water until al dente. Drain.
6. Stir in noodles and sour cream.
7. Sprinkle grated cheese and cilantro on top, and cover pan until the cheese melts.
8. Sprinkle chopped tomatoes on the top, and serve.

Serves 4

Fresh Dill Potato Salad

shared by Patty H. (For the first time ever, I have some fresh dill growing in my garden. I don't know why I waited so long to use fresh dill but it really does enhance the flavor. I'm sure you can use regular dill in the little container as well. If you like dill, this is an easy and tasty potato salad alternative.)

Ingredients:
1 1/2 lbs. red potatoes (about 5 medium)
1/2 cup mayonnaise (or a little more if needed for desired consistency)
1/4 cup light sour cream
1 1/2 tsp.  mustard
1 tsp. apple cider vinegar
3/4 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1/2 cup sweet onion, chopped (I used a purple onion)
3 tsp. fresh dill, snipped (plus additional for garnish)
additional sea salt and freshly ground pepper, to taste

 Directions:

1. Wash and scrub potatoes, but do not peel. Add potatoes to a medium pot and cover with water. Add some salt. Bring to a boil. Cook for approximately 20-25 minutes, just until fork can pierce the surface. Do not overcook. You want them firm when cut. Cool. When you are able to handle the potatoes, cut them into bite size pieces.
2. Whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt and pepper. Gently fold in potatoes, onion and dill. Check for seasonings.
3. Chill for at least 6 hours or overnight. This is best served after the flavors have time to meld together. Add salt and pepper to taste. Garnish with snipped dill to serve.

Mexican Casserole

shared by Patty H. (easy & tasty, especially when you aren't in the mood to cook)

Ingredients

1 pound lean ground beef

2 cups salsa
1 (16 ounce) can chili beans, drained
2-3 cups lightly crushed tortilla chips (I used Fritos)
1 cup sour cream
1 (2 ounce) can sliced black olives, drained
½ cup chopped green onions
½ cup chopped fresh tomato
2 cups shredded Cheddar cheese

 Directions

1. Preheat oven to 350 degrees F
2. In a large skillet over medium-high heat, cook ground beef until no longer pink.
3. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed.
4. Stir in beans, and heat through.
5. Spray a 9x13-inch baking dish with cooking spray.
6. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips.
7. Spread sour cream over beef, and sprinkle olives, green onion and tomato over the sour cream.
8. Top with Cheddar cheese.
9. Bake in preheated oven for 30 minutes, or until hot and bubbly.

Chocolate Eclair Cake

shared by Patty H. (I haven't made a dessert since the reunion.  This is a great summer treat that our family enjoys.  Made it today and it was still as "yummy" as it was last summer.

Ingredients:

3 dozen graham crackers

2 small boxes French vanilla instant pudding
3 cups cold milk
8 ounces Cool whip
8 ounces sour cream
1 can chocolate fudge frosting **

Directions:

1. Mix instant pudding and milk until thick. 
2. Fold in sour cream and Cool Whip.  Set aside.  
3. In a 9 x 13 inch pan, place a single layer of graham crackers.  Spread ½ of pudding mixture on top of crackers.
4. Repeat a layer of crackers and spread remaining ½ mixture on top.
5. Place another layer of crackers on top.
6. Spread chocolate frosting on crackers.  (I do not use canned frosting because I think it makes it too heavy and sweet.  I use the recipe printed below.)
7. Refrigerate at least 1 hour.

**Chocolate Drizzle Recipe

Melt the following ingredients in a glass measuring cup in the microwave:

1 T. butter

½ tsp. vanilla
1 ½ T. light corn syrup
1 T. water

Cook until butter is melted and mixture is smooth when stirred.  Remove from microwave and add:
3 oz. chocolate chips

Stir until melted.

Add 1-2 T. powered sugar (more or less) to desired consistency.

Drizzle back and forth over the top of the final graham cracker layer.

Sloppy Mike's

shared by Debi J.
Ingredients:

1 lb. ground beef
1 small onion, diced
1 T. smoked paprika
12 oz. can crushed tomatoes
3 slices bacon, diced
olive oil

potato rolls (buns)

Directions:

1. Brown ground beef in 2 T. of olive oil.
2. Mix in paprika and a pinch of salt. 
3. While beef is cooking, in separate pan cook onion and bacon in 2 T. olive oil (until bacon is almost done and onions close to translucent).  Add bacon/onion/oil to browned ground beef.
4. Stir in tomatoes.  Simmer 15-20 minutes.  It's like Sloppy Joes but with a little different taste.  Was REALLY good!

Serves 4

Note: They recommended potato rolls but we just used regular hamburger buns.  I did not put a full onion in, but you can use it all or even omit it.  I think you could substitute the onions for onion powder, but not sure how much to use. I know my grandkids wouldn't want it with that many onions!

Knock You Naked Brownies

shared by Debi J.

Ingredients:

1 stick butter, melted, plus more for greasing
all-purpose flour for dusting
1/3 plus 1/2 cup evaporated milk (1 can will do it)
one 18.5oz. box German chocolate cake mix (I think Duncan Hines is best)
1 cup finely chopped pecans (optional)
60 caramels, unwrapped (or can use same ounce equivalent of caramel chips)
1/3 cup semisweet chocolate chips
1/4 c powdered sugar, sifted

Directions:

1. Preheat oven to 350.  Grease and flour 9x9 baking dish.
2. Pour 1/3 cup evaporated milk into bowl with cake mix, add melted butter and pecan (if using).  Mix together (will be very thick!).
3. Divide dough in half.  Press half of dough into bottom of prepared pan to make first layer.  Bake until slightly set, 8-10 minutes.  Remove from oven and set aside.
4. While brownie layer is baking, in a double boiler combine the caramels and remaining 1/2 cup evaporated milk.  Stir until caramels are totally melted and mixture is smooth.  Pour over first baked brownie layer, spreading to evenly distribute.  Sprinkle chocolate chips all over the top.
5. Next, on wax or parchment paper, press out remaining dough to size of pan, only slightly smaller.  Carefully set on top of chocolate chips.  Bake 20-25 minutes.  Remove from oven and cool to room temperature.  When cool, cover pan and refrigerate several hours to allow to set.
6. When ready to serve, sprinkle generously with powdered sugar, cut and serve.

Makes 6 servings (depending on the size of pan you use), but they're generous servings for how rich it is!  I made a double pan (9x13) for us at Super Bowl time and they were ALL gone that night.

Note:  I was discussing this recipe with Lindsay H. at the reunion. I did not know there were caramel chips.   She said she's used them and they taste just like caramels.  The bags of caramels doesn't have quite 60 in them (about 57-58) and it was adequate.  Be sure if you're using the caramels to unwrap them all BEFORE you even start with anything else since it takes a little while!