Taco Dip (Mexican Fiesta Tray)

Oh my goodness! In my mind I could eat this all day (it gets a little hard when I get full though!)

8 oz softened cream cheese
4 oz sour cream
1/2 pkg taco seasoning
1/2 - 1 lb ground beef (could substitute turkey)
shredded cheddar cheese
shredded lettuce
fresh diced tomato

Brown the ground beef. Drain and cool. Mix the cream cheese, sour cream and taco seasoning with a mixer and spread on a large platter. Spread the meat over the cream cheese mixture. Layer lettuce, tomato and cheese on top.

Serve with tortilla chips.

Chocolate Chip Cookies

1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 - 1 1/2 tsp vanilla
2 1/4 cup all-purpose flour
1 tsp baking soda
1 tsp salt
chocolate chips

Cream together butter, sugar and brown sugar. Add eggs mixing well. Add vanilla. Sift together flour, salt and soda. Add to butter mixture slowly stirring well. Add desired amount of chocolate chips. Place on cookie sheets and bake one sheet at a time at 375 degrees. Cookies will bake about 10 minutes, but could be shorter or longer depending on oven.

Makes 4-5 dozen. Stores well in freezer.

Cilantro Pesto

1 bunch fresh cilantro
2 cloves garlic minced
1 Tbsp white wine vinegar (can substitute lemon juice, lime juice or italian dressing)
1/4 cup grated Parmesan cheese
1/2 cup walnuts
salt to taste
1/2 cup olive oil


In an electric food processor or blender (or Magic Bullet - yay!), blend cilantro, garlic, vinegar, Parmesan cheese, nuts, and salt. Only add 1/4 cup of the olive oil to the mixture, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

Marinade for Brats

12 oz beer
2 Tbsp brown sugar
2 Tbsp soy sauce
1 Tbsp mustard
1 tsp chili powder
2 cloves garlic, minced
5-6 brats

Let marinate for at least 30 minutes. Grill and enjoy!

Oatmeal Brownies

BROWNIES

4 squares unsweetened chocolate
2/3 cup shortening
2 cups sugar
4 eggs
1 tsp vanilla
1 1/4 cup all purpose flour (if self-rising flour omit salt & powder)
1 tsp baking powder
1 tsp salt

Heat chocolate and shortening in 3-quart saucepan over low heat until melted; remove; stir in sugar, eggs and vanilla; stir in remaining ingredients.

OATS

2 1/2 cups quick-cooking or regular oats
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/2 tsp baking soda
3/4 cup butter melted

Heat oven to 350 degrees. Grease a 9x13x2-inch baking pan. Mix oats, flour, brown sugar and baking soda; stir in butter; reserve 3/4 cup of this mixture. Press remaining oat mix in pan; bake 10 minutes. Cool 5 minutes. Spread brownie mix over baked layer; sprinkle reserved oat mixture over brownie mix. Bake for 35 minutes or until brownies start to pull away from the sides of the pan.

Cheesecake Brownies

1 package brownie mix (Betty Crocker mix is the best I think for these brownies)
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp vanilla

Prepare brownie mix as directed on package. Pour the brownie mix into a greased 9x13-inch baking pan.

Beat the cream cheese with an electric mixer on medium speed until smooth. Add sugar and mix until blended. Add the egg and the vanilla; mix until just blended.

Pour the cream cheese mixture over the brownie mixture. Cut through the batter with a knife several times to create a marble effect.

Bake at 350 degrees for 35 to 40 minutes or until the cream cheese mixture is lightly browned. Cool and cut into squares. (DO NOT use brownie mixes that include the syrup pouch.)