Mexican Mac and Cheese

Found this recipe in a Better Homes and Gardens magazine. Everyone here liked it!

Ingredients:

12 oz. dried mostaccioli or rigatoni pasta (3 cups)

1 lb. bulk pork sausage

1 cup chopped onion

1 16-oz. jar green medium-hot salsa

2 8-oz. pkg. shredded Monterey Jack cheese (4 cups)

Tomato wedges, sliced jalapeño peppers, and chopped fresh cilantro

Extra Salsa (optional)

Directions:

1. Preheat oven to 350 degrees F. Lightly grease 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside.

2. Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender. Drain fat, Return sausage and onion to skillet. Stir in green salsa.

3. In prepared baking dish layer half of the cooked pasta, half the sausage mixture, and half the cheese. Repeat layers.

4. Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeño, and cilantro. If desired, serve with additional salsa.

Makes 12 servings.

* Maybe use a mild green salsa if you have little ones around, Ethan enjoyed it but thought the meat mixture was a bit spicy. The adults enjoyed the medium : )

Monster Cookies

Ingredients:

3 eggs

1 1/4 cups packed light brown sugar

1 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 1/2 cups creamy peanut butter

1 stick butter, softened

1/2 cup M&M's

1/2 cup chocolate chips

1/4 cup raisins, optional

2 teaspoons baking soda

4 1/2 cups regular oats

Directions:

Preheat the oven to 350 degrees F.

Line cookie sheet with parchment paper

In a large mixing bowl, combine eggs and sugars. Mix well. Add salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto prepared cookie sheets. Bake for 8-10 minutes.

Makes about 4 Dozen

Beef Enchiladas

Enchilada Sauce:

2 cloves garlic, minced

1 teaspoon dried minced onion

1/2 teaspoon dried oregano

2 1/2 teaspoons chili powder

1/2 teaspoon dried basil

1 teaspoon dried parsley

1/4 teaspoon ground cumin

1 8 OZ can tomato sauce

1 1/2 cups water

1/4 cup fire roasted salsa (I used Fontera brand)

1/8 teaspoon ground black pepper

1/8 teaspoon salt

Mix in small saucepan and simmer for 20 min. set aside.

Enchiladas:

1 1/2 lbs ground beef

salt and pepper

1/4 tsp ground cumin

12 flour tortillas

2 cups Shredded Cheddar Cheese

1/2 onion chopped

1 small can slice black olives

Brown ground beef season with Cumin, salt and pepper to taste.

Assembly:

Spoon 1/4 cup sauce evenly over bottom of lightly greased 13 X 9 pan.

Reserve 1/2 cup cheese for topping.

Place about 1/3 cup beef on each tortilla and sprinkle with cheese, roll and place seam side down in pan.

Pour remaining sauce overall evenly.

Cover with foil sprayed with cooking spray.

Bake at 350 for 20 min.

Remove foil.

Sprinkle with reserved cheese, chopped onion and black olives.

Bake for another 10 min. or until cheese has melted.

Andree's Cake

MMMMMM
Got this recipe from our friend Andree and very soon to be Bride of Justin Ponter. It's a keeper; Oh and so is she!!!

Thanks Andree : )

Cake Recipe

1 tub Cool Whip
1 Box Butter Cake Mix
1 can Condensed Milk
1 can Cream of Coconut

Mix condensed milk and cream of coconut.
Bake cake according to box directions, poke holes in cake with the back of a spoon immediately after it comes out of the oven.
Pour milk/cream of coconut blend over cake and chill over night.
Spread cool whip on top just before serving.