Texas Taco Platter

This recipe is wonderful for a big crowd or family get together and has a beautiful presentation. I typically use my large bar pan which is 15 1/2" x 10".

Ingredients

• 2lbs ground beef
• 1 large onion, chopped
• 14 1/2 oz can diced tomatoes, with liquid
• 12 oz can tomato paste
• 15 oz can tomato puree
• 2 T chili powder
• 2 tsp Cumin
• 1/2 tsp garlic powder
• 2 tsp salt
• 28 oz can Ranch Style Beans (or pinto beans, see recipe here)
• 1 pkg of corn chips
• 2 cups rice, cooked
• 2 cups cheddar cheese, shredded
• 1 medium onion, chopped
• 1 head lettuce, shredded
• 3 medium tomatoes, chopped
• 1 cup picante sauce or hot sauce, optional

Directions

In a large skillet or Dutch oven, brown ground beef and large onion; drain. Add diced tomatoes, paste and puree, chili powder, Cumin, garlic powder and salt. Simmer for 1 hour. Add beans and heat through.

On the large bar pan, layer the corn chips, rice, meat mixture, cheese, onion, lettuce and tomatoes. Serve with picante or hot sauce, if desired!

This can be doubled if you are feeding a bigger crowd! A family favorite!

Variations:

• Several times I have omitted the tomato sauce, puree, and can of tomatoes and instead added two cans of Ro-tel in their place, and it has become my preferred choice.

Garlic Shrimp in the oven

Quick and easy shrimp recipe!

Ingredients:

• 1/2 stick of butter
• one lime, juiced
• lime zest, whole lime
• 2 Tbl garlic and herb seasoning
• 2 Tbl fresh cilantro
• 2 lb fresh shrimp

Melt the butter in the pan in the oven. Once melted, take the pan out of the oven and lay the shrimp in the butter. Zest your lime over the shrimp, then add the lime juice over the shrimp. Sprinkle your garlic seasoning and cilantro over the shrimp. Put in the oven and bake at 350 for 15 min. Serve over pasta or rice.

You can also marinade the shrimp a day before - we typically buy our shrimp from the market and marinade overnight in a chipotle rub.

Cheesecake cookies

I made these this weekend for a party - so delicious! And they were so good, I made them for the boys at work as a Thank You for helping with some boxes! Needless to say, there were not any to bring back home! These cookies are easy to make and are really cute.

Ingredients:

* 1 package (14 oz) refrigerated chocolate chip cookies (the ready to bake ones) 
* 4 oz cream cheese, softened 
* 2 tbsp unsalted butter, softened 
* 3/4 tsp vanilla
* 1 1/4 cups powdered sugar
* 3 tbsp miniature semisweet chocolate chips (regular size work just fine as well)

Heat oven to 350F. Spray wells on the Deluxe Mini Muffin Pan lightly with oil using The Kitchen Spritzer. Place one cookie dough round in each well. Bake 15-20 minutes or until golden brown. Press center of cookie with the Tart Shaper as soon as you take it out of the oven. Cool completely in pan, about 20 minutes. Carefully remove cookie cups.

Meanwhile, mix all other ingredients well to make the cheesecake filling. Spoon cheesecake filling into center of each cookie. Top with chocolate chips. Serve immediately or refrigerate and serve cold.

Cream Cheese Brownies

Cream Cheese Filling:

8 oz cream cheese

2 T butter, softened

1 cup powdered sugar

1 tsp vanilla

Bake plain brownies of your choice.  Mix together Cream Cheese Filling.  Remove brownies from Brownie Pan.  While brownies are still warm, make a slit in the side of them.  Use the Easy Accent Decorator, Decorator Bottle Set, or Wilton tip #230 to fill cream cheese mixture into the brownies.  If the brownies are really soft, it may not be necessary to make a slit in them.  Watch the tops and bottoms of the brownie as you fill it; you will see it grow as it gets full, so you’ll know when it’s filled enough.  Keep leftover brownies refrigerated.