Taco Bell Mexican Pizza - Copycat

http://www.food.com/slideshow/copycat-faves-restaurant-recipes-revealed-67/taco-bell-mexican-pizza-5

Ingredients

• 1/2 lb ground beef
• 1/2 teaspoon salt
• 1/4 teaspoon diced minced onion
• 1/4 teaspoon paprika
• 1 1/2 teaspoons chili powder ( Spanish is best)
• 2 tablespoons water
• 8 (6 inch) flour tortillas
• 1 cup cooking oil
• 1 (16 ounce) cans refried beans
• 1/3 cup diced tomato
• 2/3 cup mild picante sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey jack cheese
• 1/4 cup chopped green onion
• 1/4 cup sliced black olives

Directions

1. Cook the ground beef over medium heat until brown, then drain.
2. Return meat to pan and add the salt, onions, paprika, chili powder and water.
3. Let mixture simmer over medium heat for 10 minutes, stirring often.
4. Heat oil in frying pan over medium-high heat.
5. When oil is hot, fry each tortilla for about 30-45 seconds per side and drain on paper towels.
6. Be sure to pop any bubbles that form when frying so that the tortilla lays flat in the oil.
7. Tortillas should become golden brown.
8. Heat refried beans.
9. Preheat oven to 400 degrees F.
10. Stack each pizza by first spreading 1/3 C beans on one tortilla.
11. Next add 1/3 C meat, then another tortilla.
12. Top the second tortilla with 2 T of salsa.
13. Divide the tomato, cheese, onions and olives evenly and top in that order.
14. Bake for 8-12 minutes.

Chocolate Angel Food Cake

Note: To make a chocolate version, substitute 1/4 cup cocoa powder for 1/4 cup of the flour.

Ingredients

Dry ingredients:
• 1 cup all-purpose flour
• ¾ cup granulated sugar
• ½ teaspoon salt
For the egg white mixture:
• ¾ cup granulated sugar
• 12 large egg whites (make sure not to get any of the shell or egg yolk in with the whites or they won’t beat up properly)
• 1 teaspoon vanilla extract
• 1 ½ teaspoon cream of tartar

Directions

1. Preheat the oven to 325 degrees.
2. In a medium bowl, whisk together the flour, cocoa powder (if using), sugar and salt and set aside. In another bowl place the egg whites and add the vanilla. With a hand mixer (or with a stand mixer), beat the egg whites and vanilla on medium-high until the mixture is just frothy, about one minute. Sprinkle the cream of tartar on the top of the foamy whites and continue beating on medium-high until soft peaks form, another 2-3 minutes.
3. Add the sugar 1/4 cup at a time until fully incorporated. Continue beating until the whites are stiff and glossy (see the picture below). This may take several minutes, depending on the type of mixer you are using. With a whisk, gently fold the dry ingredients into the beaten egg whites. Pour the batter evenly into an ungreased angel food cake pan and smooth the top with a rubber spatula. Place the cake on a rack in the center of the oven and bake for 40-45 minutes, until the top of the cake is golden brown, the cake springs back when lightly touched and the cracks are dry to the touch. Place the cake upside down on cooking rack or bottle until cool (see picture below). Slide a knife around the edges of the pan and gently remove the cake.

from: 
http://www.melskitchencafe.com/2010/06/ethereal-chocolate-angel-food-cake.html

My Favorite Monte Cristo

• 8 slices bread 
• 4 teaspoons honey dijon mustard
• 8 slices thin swiss cheese
• 8 slices thin ham
• 8 slices thin of turkey (I use thin slices of left over turkey that I have roasted)
• 3 large eggs
• 2 tablespoons flour (I use whole wheat)
• 1 tablespoon melted butter
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons milk 
• powdered sugar, for dusting
• strawberry jam, for dipping (or any jam of your liking)

Directions

8. Heat oven to 425°F.
9. Baking sheet needs to be well greased.  I use parchment paper)Lightly butter a baking sheet pan..
10. Spread 1/2 teaspoon mustard on each slice of bread.
11. Layer between mustard sides of two slices of bread, 1 slice cheese, 2 slices ham, 2 slices turkey, and another slice of cheese.
12. Repeat to make four sandwiches. Whisk eggs, flour, butter, salt and pepper in a shallow dish until smooth.
13. Blend in milk.
14. PLACE both sides of sandwiches into egg mixture until bread is lightly soaked.
    (try different kinds of bread for variety to see which you like)
15. Place on baking sheet; drizzle any remaining egg mixture over top of sandwiches.
16. Bake 8-10 minutes until bottom is golden brown.  (may have to re spray or grease pans)
17. Turn with wide spatula and continue baking 8-10 minutes or until second side is golden brown.
18. Serve warm dusted with powdered sugar and dip or spread raspberry preserves on sandwich.
19. Dip in strawberry jam or the preservers of your choice

Heart-shaped Cherry Scones

1 cup dried cherries (sour preferably)
1 c. warm water
1 c. flour
1 c. whole wheat flour
1/4 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 t. ground nutmeg
1/2 c. chilled butter-cut in bits
1 large egg yolk
3/4 c. buttermilk

1.  Soak cherries in warm water.  Let stand until softened, 1 hour.  Drain and discard liquid.

2.  Preheat oven to 375 degrees

3.  In a medium bowl, mix together all-purpose flour, wheat flour, sugar, baking powder, baking soda, salt, and nutmeg.  Using a pastry blender cut butter into flour mixture until coarse crumbs form.

4.  Mix together egg yolk and buttermilk

5.  Make a well in the center of flour mixture.  Add egg mixture and cherries all at once to well, tossing with a fork until a soft dough forms.

6.  On a floured surface, knead dough 10 times.  Using a floured rolling pin, roll dough to a one inch thickness.  Using a floured three-inch heart-shaped cookie cutter, cut out scones.  Gather trimmings, and roll dough to a l inch thickness, and cut out more scones.

7.  Place scones, 1 inch apart, on an ungreased baking sheet.  Bake until golden, 18 to 20 minutes.

Strawberry Shortcake with Balsamic Twist

Valentine Dessert

Angel Food Cake (homemade, store bought or from a box) or buttermilk biscuits
Fresh whipped cream with sugar and vanilla
Balsamic Strawberries--

Mix together

2 lbs. fresh strawberries, sliced

1/4 cup balsamic vinegar

1/4 cup honey

Dish each delicious plate with a slice of cake, balsamic strawberries, and whipped cream.  Enjoy

Marinated Zucchini and Summer Squash (link to)

Marinated Zucchini and Summer Squash

Marinara Sauce

2 (28-oz.) cans whole tomatoes in juice
1 bunch of fresh basil, stemmed
1/2 c. extra-virgin olive oil
2 small onions, finely chopped
4 garlic cloves, finely chopped
1 t. dried oregano
1 t. sugar
salt and freshly ground pepper

In a blender, puree the tomatoes with their juice and the basil until almost smooth.  Set the tomato puree aside.

Heat the oil in a large, heavy saucepan over medium heat.  Add the onions and garlic and saute until very tender, about 12 minutes.  Stir in the tomato puree, oregano and sugar.  Bring to a simmer over med-high heat.  Decrease the heat to medium and continue simmering until the sauce thickens slightly, stirring occasionally, about 10 minutes.  Season the sauce to taste with salt and pepper.  Makes 1/1/2 quarts

Adapted from Giada's Family Dinners by Giada de Laurentiis (Clarkson Potter Publishers, 2006) by Williams-Sonoma

Spinach and Cheese Frittata

4 large eggs
2 large egg whites
1 cup fresh baby spinach leaves, chopped
2 T. finely chopped onions, scallions
1/4 t. salt
1/4 t. pepper
1 spray cooking spray
1/2 c. fat-free cheddar cheese

Preheat oven to 400 degrees
In a large bow, beat toether eggs and egg whites; stir in spinach, onions, salt and pepper.

Coat a 12-inch ovenproof nonstick skillet with cooking spray; heat skillet over med heat.  Pour egg mixture into skillet and cook until partially set, abt 5 minutes.

Sprinkle cheese over eggs.  Place skillet in oven and bake until cheese softens and eggs firm up, abt 5 minutes.  Remove from oven and let stand 1 minute before cutting frittata into 8 wedges.  Yields 2 wedges per servings.

(from weight watchers eating smart)

Favorite Sweet Potatoes

3 c. yams or sweet potatoes, cooked
3 eggs
1/2 c. half and half
4 T. butter
2 t. vanilla
pinch of salt

Mix the above ingredients well and pour in a quiche pan.

Top with 3/4 c.  brown sugar
3-4 T. butter
1/2 c. flour
1/2 to 1 c. nuts (walnuts, pecans, etc.)

Combine the above and top the sweet potato mixture.

Bake in a 400 degree oven for about 24 minutes or it is brown.   DELICIOUS!!

Bonnie's Oatmeal Cookies

4 cups rolled oats (not instant)                  
3/4 c. oil                                                                 
1 cup brown sugar, firmly packed                            
1/2 c. white sugar                                                    
2 eggs, beaten                                                         
1/2 c. water                                                             
1 c. craisins or raisins                                                                                     
1 c. nuts                                                                 
2 t. vanilla
1 c. flour
2/3 t. salt
1/2 t. soda
2 t. cinnamon
1 t. nutmeg
1 t. allspice
1/2 t. cloves
2 t. baking powder

Heat oil to smoking, pour over oats and stir.  Add sugar, stir.  Bring water to boil, steep craisins or raisins.   Add beaten eggs to cooled oats.  Drain raisins, put soda in drained water and add with vanilla.  Add all dry ingredients, craisins, and nuts.  Drop on greased cookie sheet or foil.  Bake 10-12 minutes at 350 degrees.  Makes 3 dozen.  Recipe can be doubled and stored in freezer, if they last that long.

Bean Soup (White)

2 cans white beans (rinsed and drained)
1/2 c. onion, diced or 1/4 c. dried onion

2 minced garlic cloves

3 c. chicken stock

1/2 c. half and half or heavy cream

Rosemary (preferably a sprig from your garden)

Salt and pepper to taste

If using real, diced onions, saute in olive oil over medium heat until translucent and add minced garlic for the last few minutes.  Then add the rest of the ingredients and simmer about 25 minutes.    If using dried onions just put all ingredients in the pot and simmer on low for 20 to 30 minutes. Once the soup is done, please remove the rosemary sprig and blend in food processor.  Return to pot and stir in cream and reheat.  Excellent with sour cream and Parmesan cheese.

Egg Replacers

Possible Egg Replacers from Bob's Red Mill

1.  Apple Sauce -- Use 1/4 to 1/3 cup of applesauce per egg.  Uses works best in muffins and sweet breads.  Leaves no additional taste.

2.  Bananas -- Use 1/4 to 1/3 cup of smashed banana per egg.  Also great for muffins and sweet breads but does a little banana taste.

3.  Starches -- Combine 1 T. of corn starch or potato starch and 3 T. water.  This is a simple egg replacer and probably works best with something like cookies. 

4.  Tapioca Flour -- Replace 1 to 2 T of each cup of flour with an equal quantity of tapioca flour.  Great for wheat-free baked goods

5.  Flaxseeds -- Use 1 part seed to 4 parts water.  Simmer 5 to 7 minutes.  Allow "gloop" to cool, then pour into a bowl lined with cheesecloth. Gather up the edges of the cloth and gently squeeze out the "gloop," until the cloth contains only seeds.  1 egg equals 1/4 c. "gloop"  (Great for cookies, cakes, muffins and moor)

Old-Fashioned Berry Gelatin Salad

2 small pkg. raspberry jello
2 c. boiling water
1 can 16 oz whole-berry cranberry sauce
1 can 16 oz. crushed pineapple
1/2 c. red wine or grape juice
1/3 c. chopped pecans

Chill about 2 hours and put in a mold sprayed with Pam.  Top with whipped cream.

Richard's favorite Lentil Soup

Olive oil
1 1/2 to 2 c. onions, diced
1 c. carrots, diced
1 c. celery, diced
3-4  cloves garlic, diced
1-2 t. fresh parsley, chopped finely
6 cups turkey stock or chicken bouillon
1 1/2 cups lentils (Sort, rinse, and drain)
1 regular size can diced tomatoes

Saute onions, carrots, celery, and cloves.  It may take ten to fifteen minutes because of the quantity.  Add the parsley, broth, lentils, and tomatoes.  Bring to a boil and reduce heat and cook until lentils are tender.  (approximately 40 minutes)  Place about half of the soup in blendtec or blender.  Pour back into pan and add more bouillon or broth, if needed.  Season with salt and pepper and a little balsamic vinegar.    Enjoy!

Sweet and Sour Lentils

2 1/2 c. chicken broth, far removed
1 c. red or green lentils
1/2 c. chopped onion
2 T. oil
4-6 T. lemon juice
1 1/2 to 2 T. sugar
 salt and pepper to taste
2 T. fresh parsley or cilantro, minced
12 t. sweet Hungarian paprika
Lettuce leaves

Heat broth and lentils in 2-quart saucepan; bring to a boil.  Reduce heat and simmer for 20-30 minutes, until lentils are done but haven't lost their shape.  Stir in remaining ingredients, first adding lesser amounts of lemon juice and sugar and increasing amount for desired flavor; stir carefully.  Sprinkle with paprika.  Serve warm or cold on a bed of lettuce leaves.  Makes 6 servings. 

Vegetarian Chile

1 T. vegetable oil
1 medium onion, chopped
2 carrots, finely chopped
4  cloves garlic, minced
1 sweet red pepper, chopped
1 green pepper, chopped
2 fresh or canned Galapagos, finely chopped
2 T. chili powder
1 t. cumin
1 c. cooked kidney beans
1 c. cooked pinto beans
1 28-oz can low alt tomatoes, chopped (reserve juice)
1/2 t. salt
12 t. freshly ground pepper
2 T. cilantro or parsley, finely chopped (optional)

In large non-reactive soup kettle warm the oil over low heat.  Add the onion, carrot, garlic, red and green peppers, and Galapagos.  Cover the kettle and cook the vegetables until they are very soft, about 10 minutes.  Remove the lid, add the chili powder and cumin, and cook an additional 2 to 3 minutes, stirring occasionally.  Add the beans and the tomatoes and their juice.  Increase the heat to medium and bring the chili to a simmer.  Adjust the heat to maintain a simmer and let the chili cook for 20 minutes.  Stir in salt, pepper,, and cilantro or parsley.  Serve  Makes 4 servings. 

Steamed Carrots with Apricots and Cauliflower

1 c. dried apriots
1 1/2 cups carrots, cut into 1/2-inch rounds
1 1/2 cups cauliflower florets
1/4 c. water
1 t. butter
Pinch of sugar
Garnish with fresh dill or parsley

Soak apricots in hot water for 20 minutes.  Pat dry and cut into julienne strips.  In a skillet with a tightly fitting lid, combine carrots, cauliflower, water, butter, and sugar.  Cover and cook over medium heat for 12 to 15 minutes or until the carrots and cauliflower are fork tender.  Shake occasionally to prevent sticking.  Stir in apricots and heat through.  Serve garnished with dill or parsley.  Makes 8 servings. 

Orange-Glazed Sweet Potatoes

6 medium sweet potatoes
2 t. grated orange rind
3 T. melted margarine
1/4 c. granulated sugar
1 c. orange juice
1 T. cornstarch or plain flour
1/4 c. brown sugar
Pinch of salt

Heat over to 350 degrees.  Boil the unpared potatoes until tender, about 30 minutes.  Drain; peel and place in a shallow baking dish.  Cook remaining ingredients and pour over potatoes and bake 30 minutes.  Makes 8 servings.  This is an official 5 A Day Recipe.

Yam and Pineapple Casserole -- Kimberly

Ingredients
Serves 8
3 pounds yams
1/2 cup golden raisins
1 tablespoon packed light brown sugar
1/4 teaspoon ground cinnamon
1 (8 ounce) can crushed pineapple
1 teaspoon vanilla extract
2 tablespoons chopped pecans
1 cup miniature marshmallows

Directions
Preheat oven to 400°F.
Place potatoes on a baking sheet (line with foil for easy clean-up) and cook for 1 hour or
until tender. Cool for 15 minutes. Scoop pulp into a bowl. Mash pulp; stir in raisins,
brown sugar, cinnamon, pineapple, and vanilla.

Spoon mixture into 8X8 square baking pan or pie pan. (If youʼd like, you can cover and
refrigerate for 2 days).

Before baking, sprinkle with pecans and marshmallows.
Bake at 350°F for 15-20 minutes or until thoroughly heated.

Pie Crust -- Martha

Ingredients:
2 ½ Cups sifted flour
1 tsp salt
1 Cup Crisco Shortening
1 egg
1 Tbls vinegar
¼ Cup ice water

Directions:
Cut in shortening into flour. Beat egg, add vinegar and ice water (I add an ice cube to
the ¼ cup water to make sure it is really cold before I add it to the egg and vinegar).
Mix in egg mixture to the flour mix. Work together with wooden spoon and hands till all
mixed together. Do not over work.

Makes one double crust or 2 single crusts. Single crusts bake at 450 for 10-12 minutes.