Crunchy Taco Bake

Submitted by Tiffany Gallehugh

11/2lbs of ground beef,drained plus 1 packet of taco seasoning mix
1 tub 12 oz Pico de Gallo or make your own divided
1c salsa,variety of choice(the pineapple ormango with ground turkey is GOOD!)
1 can of black beans,drained
1 bag 10 or 11oz of tortilla chips
8oz 2cups shredded cheddar,colby or mexican blend
1cup sour cream or plain yogurt(i do yogurt the greek kind healthier)

Heat oven 375.Spray 9x13 baking dish with non stick spray or wipe it down with oil

Brown beef in a large skillet over med-hi heat;stir in taco mix during last 2-3 min.Add half of pico de gallo to beef mixture;stir in salsa and beans.Simmer till hot.

Crumble chips over bottom of baking dish.Layer beef mixture evenly over chips.Top with cheese.

Bake uncovered,15 min or until bubbly.

Let stand for 5 min.Than spoon sour cream or yogurt over and sprinkle the rest of the pico de gallo..Not everybody likes sour cream so I let them do there own sour cream and pico themselves...Be creative I use different meats,different salsas and picos to make it fun and tasty...I love mango pico with ground turkey and pineapple salsa..Really good.Hope you enjoy!

Chewy Peanut Butter Cookies

Submitted by Lisa Mariani Hackney
From Best Loved Cookies cookbook

1 butter flavor stick of Crisco
1 1/2 cups of PB
1 1/2 c of firmly packed brown sugar
2 eggs
1 14 oz can of sweetened condensed milk
2 tsp of vanilla
2 c of all purpose flour
1 tsp baking soda
1 tsp of salt ( I eliminated)
1 1/2 c of chopped pecans ( I eliminated)
1 bag of unwrapped Hershey kisses

1. Heat oven to 350

2. combine flour and baking soda in separate bowl

3. combine the shortening, brown sugar, and PB in mixer and beat at medium speed. Once well blended add eggs, sweetened condensed milk and vanilla

4. add flour until well blended and add pecans

5. drop rounded tbsp fulls  2 inches apart on ungreased cookie sheet

5. bake 1 sheet at a time @ 350 for 10 to 11 min. Do not overbake!

6. remove from oven and immediately place Hershey kiss in center

7. let cool 2 min on baking sheet and remove to cool completely

makes about 4 dozen

Amazing Pot Pie

Submitted by Lisa Mariani Hackney

I cook about 2 to 2.5lbs of boneless skinless chicken breast in about 4 - 5 cups  of water seasoned with garlic powder, Lawry's salt, oregano and garlic powder. When it is done cooking I shred the chicken and strain the broth & set aside.

 Gather filling ingredients

2/3 c of butter
1 lg sweet onion chopped large
2/3 c flour
salt and pepper to taste
2 tsp of hot sauce (just gives flavor not hotness)
 chicken stock
1c milk
5 c of shredded chicken
5 cups if mixed veggies ( I use green beans, corn, carrots and green beans)

melt butter in large pan.
add chopped onion and cook till tender.
stir in flour, salt and pepper until well blended.
gradually stir in chicken stock and milk.
cook and stir till bubbly. it will thicken up. (make sure you keep stirring)
add chicken and mixed veggies. ( I usually add a little extra chicken and veggies till thick)
remove from heat
pour into 9x13 pan (I usually have enough that I have a bit extra about an 8x8 pan too)

I just tried a new biscuit mix tonight. It was Pioneer woman and it was great on this! I had to 4x the recipe on the box to cover the top of 9x13 pan

bake according to your biscuit recipe.  Usually 350 for 30-40 minutes

PIco de Gallo

Submitted by Tiffany Gallehugh

1 1/2 c diced and seeded tomatoes
1/4 c diced onion,I use red
2T cilantro,you can use mexican oregano 1t
1T diced jalepeno
1T minced garlic
Juice of 2 limes
Salt and Pepper

Pork Chops with Sauteed Apples

Submitted by Jenny Ritter Sykes


2 tablespoons all-purpose flour
1 teaspoon ground cumin
kosher salt and black pepper
12 pork cutlets (about 1 1/2 pounds)
1 tablespoon canola oil
1 tablespoon butter
2 small Granny Smith apples, halved
1/2 cup low-sodium chicken broth
2 tablespoons white wine vinegar
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons whole-grain mustard


[1] In a shallow bowl, combine the flour, cumin, 1 teaspoon salt, and ½ teaspoon pepper. Lightly coat each cutlet with the flour mixture; set aside.
[2] Heat the oil and butter in a large skillet over medium-high heat.
Sprinkle the apples with ¼ teaspoon each salt and pepper and cook, cut-side down, until golden-brown, 3 to 5 minutes. Transfer to 4 plates.
[3] Working in batches (add more oil if needed), cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the plates.
[4] Add the broth and vinegar to the skillet and simmer until slightly reduced, 4 to 5 minutes. Stir in the parsley.
[5] Serve the pork and apples with the pan sauce and mustard.

Sour Beef

Submitted by Jessica Guinan

3-4 lb pot roast
1/3 c. cider vinegar
1 onion, sliced
3 bay leaves
1/2 tsp salt
1/4 tsp cloves
1/4 tsp garlic powder

Place roast in slow cooker. Add remaining ingredients. Cover & cook on LOW for 8-10 hours.

Mexican Chicken Soup

Submitted by Jessica Guinan

1.5 lbs boneless chicken breast, cubed
2 tsp canola oil
1/2 c. water
1 envelope taco seasoning
1 can (32oz) V8 juice
1 jar salsa
1 can black beans, rinsed & drained
1 pkg frozen corn, thawed
6 tbsp cheddar cheese
6 tbsp sour cream
2 tbsp minced fresh cilantro

In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. Transfer to a slow cooker. Stir in the juice, salsa, beans & corn. Cover and cook on LOW for 3-4 or until heated through. Serve with cheese, sour cream & cilantro.