Bubble Up Enchilada Bake

Ingredients:

• 1 package Pillsbury Grands! biscuit dough
• 10 ounces enchilada sauce
• 1 pound ground beef
• 1 packet taco seasoning
• 4 ounce can diced green chiles
• 1 cup grated cheddar
• 1 cup grated pepper jack or monterey jack
• cilantro, for garnish
• avocado or guacamole, for serving

Directions:

1. Preheat oven to 350 degrees.
2. Open the biscuits and slice each biscuit into 8 small pieces. Add to a medium bowl and pour the enchilada sauce over the top. Stir to coat.
3. Brown the ground beef in a large skillet. Drain the grease and stir in the taco seasoning and 2 tablespoons of water. Stir in the green chiles.
4. Pour the biscuits and enchilada sauce into a 9x13 baking dish. Top with the ground beef. Sprinkle the cheese evenly over the top.
5. Bake for 30 minutes or until the biscuits are cooked through and the cheese is fully melted.
6. Top with cilantro, avocado, sour cream, hot sauce, etc.

Shortcut Bolognese

Ingredients
- 28-ounce canned tomatoes
-garlic
-olive oil
-ground beef
-red wine

Directions

Puree one 28-ounce can whole peeled tomatoes, 2 garlic cloves and 1/2 teaspoon each kosher salt and pepper; set aside. Cook 2 sliced garlic cloves in 2 tablespoons olive oil in a pot over medium-high heat, 1 minute. Add 1 pound ground beef; cook, breaking up the meat, until browned 5 minutes. Discard all but 1 tablespoon excess fat. Add 1/4 cup red wine and cook until dry, then stir in the tomato puree and reduce the heat. Simmer, stirring occasionally, until thickened, 20 minutes; season with salt and pepper. Toss with 12 ounces cooked rigatoni, adding up to 1/2 cup pasta-cooking water to loosen the sauce.

Sausage Wontons

Sausage Wontons

Brown 1 pound of sausage
Place wonton wrappers into greased cupcake tin. Bake for 5 minutes.
Mix 1 pound of sausage, 1 cup of ranch and 1 cup of shredded cheese together.
Put a spoonful of meat mixture into wonton wrappers.
Bake for 10-15 minutes at 350 degrees or until golden brown.

Puppy Chow

1 pack (6 oz, 1 Cup) choc. chips
1/4 C. Peanut Butter
6 Cups Crispix Cereal
1 C. powdered sugar

Directions
1. In large microwave -safe bowl, melt chocolate on High for 1 minute. Stir and heat an additional 30 sec. or until melted. Stir in peanut butter.  Gently stir cereal into mixture until well coated.

2. Place powdered sugar in 2 gallon bag.  Add coated cereal and close bag. Gently toss until well coated.  Store in airtight container in refrigerator.

French Toast Casserole

Ingredient Checklist

1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast
4 eggs

1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup (I don't do the syrup part)

Amish Cookies

Amish Cookies
1 c. oil
1 c. shortening
1 c. white sugar
1 c. powdered sugar
2 eggs
4 1/2 c. flour
1 t. soda
1 t. cream of tartar
1/2 t. salt
1/2 t. vanilla

Mix the first 5 ingredients and vanilla.  Add dry ingredients. Make into small balls and roll in sugar. Press with fork.  Bake at 350 degrees for 10 minutes or until light brown.

Pumpkin Dip

Pumpkin Dip

• 1 package (8 ounces) cream cheese, softened
• 2 cups confectioners' sugar
• 1 cup canned pumpkin
• 1/2 cup sour cream
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground ginger
• Gingersnap cookies

1. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups.