2 cups sugar
1/4 cup margarine
1/2 cup milk
1 cup peanut butter
1 tsp vanilla
3 cups oats
In a large saucepan, mix sugar, margarine, and milk; bring to a full, rolling boil over medium heat. Boil for one minute, stirring constantly. Remove from heat and stir in peanut butter and vanilla, stirring until peanut butter is melted; stir in oats. Working quickly, drop by spoonfuls onto waxed paper.
Wednesday, November 3, 2010
TACO CASSEROLE & MEXICAN CORN MUFFINS
Several years ago there was a show on GAC (Great American Country) called Celebrity Kitchen. I loved this show, and watched it regularly. This was a recipe submitted by country singer Steve Holy. It quickly became a family favorite. Below this recipe is a recipe for Mexican Corn Muffins I found on Food.com. I did adjust it just a bit to suit our taste, but they are soooo good and moist! Hope you give both of these recipes a try, I'm sure your family will enjoy them as much as we do!
1 1/2 pounds ground beef
1 medium onions, chopped
1/2 teaspoon fresh garlic, minced
1 can cream of mushroom soup
1 can red enchilada sauce
1 15-ounce can ranch style beans, drained
1 bag doritos
1 large bag shredded cheese of your choice
Brown meat, chopped onion and garlic. Drain and return to pan. Add soup, enchilada sauce, beans and mix. Layer as follows in a 9x13 pan or casserole dish. Doritos, slightly crushed (just enough to cover bottom of pan) 1/2 of the meat mixture, 1/2 of the cheese, then repeat the layers ending with the rest of the cheese. Bake at 350 degrees for about 20 minutes.
Mexican Corn Muffins:
1 cup yellow cornmeal
1/3 cup all-purpose flour
2 tbs sugar
2 tsp baking powder
1/2 tsp baking soda
2 eggs, beaten
1 cup buttermilk
1/2 cup vegetable oil
1 (8 3/4oz) can cream-style corn
1/3 cup chopped onions
1 small can diced green chilis, or diced jalapenos
1/2 cup shredded cheddar cheese
In a mixing bowl, combine the first 5 ingredients. In another bowl, combine the remaining ingredients. Add to the dry ingredients and stir just until moistened. Pour into a greased 9 inch square baking pan or a 10 inch oven-proof skillet. (I used a muffin pan) Bake at 350 degrees or until bread is golden brown and tests done. (The muffins took about 20-25 minutes)
1 1/2 pounds ground beef
1 medium onions, chopped
1/2 teaspoon fresh garlic, minced
1 can cream of mushroom soup
1 can red enchilada sauce
1 15-ounce can ranch style beans, drained
1 bag doritos
1 large bag shredded cheese of your choice
Brown meat, chopped onion and garlic. Drain and return to pan. Add soup, enchilada sauce, beans and mix. Layer as follows in a 9x13 pan or casserole dish. Doritos, slightly crushed (just enough to cover bottom of pan) 1/2 of the meat mixture, 1/2 of the cheese, then repeat the layers ending with the rest of the cheese. Bake at 350 degrees for about 20 minutes.
Mexican Corn Muffins:
1 cup yellow cornmeal
1/3 cup all-purpose flour
2 tbs sugar
2 tsp baking powder
1/2 tsp baking soda
2 eggs, beaten
1 cup buttermilk
1/2 cup vegetable oil
1 (8 3/4oz) can cream-style corn
1/3 cup chopped onions
1 small can diced green chilis, or diced jalapenos
1/2 cup shredded cheddar cheese
In a mixing bowl, combine the first 5 ingredients. In another bowl, combine the remaining ingredients. Add to the dry ingredients and stir just until moistened. Pour into a greased 9 inch square baking pan or a 10 inch oven-proof skillet. (I used a muffin pan) Bake at 350 degrees or until bread is golden brown and tests done. (The muffins took about 20-25 minutes)