Doritos Casserole

I"m sure this casserole has some other name floating around out there on the internet, but my kids started calling it Doritos Casserole and the name has stuck. They love it and are excited when I make it - which is always nice! No one likes to hear complaints over their meals, particularly when they are still in the middle of cooking them. They are even so good as to offer to help out with the left-over Doritos. My kids have their generous and selfless moments.

 

Doritos Casserole

1 tube crescent rolls dough that makes 8 rolls

1 pound hambuger

1 can Rotel

1 package Taco seasoning

1 c. sour cream

2 c. cheddar cheese

1/2 to 3/4 bag Doritos, lightly crushed

Spray a 9x13 pan with cooking spray. Unroll the crescent rolls and press onto the bottom of the pan so that they cover the entire bottom and the seams are pressed closed. Brown the hamburger in  a pan on the stove, drain grease, then add Rotel and taco seasoning. Pour the hamburger mixture over the crescent roll dough and spread out. Spread the sour cream over the hamburger. I have yet to figure out a good way to actually spread this so I drop little bits around the hamburger and call it good. Cover the sour cream with cheese, then Doritos. Bake at 350 degrees for 30 minutes.

Roasted Potatoes

This is one of my kids' favorite sides to a meal. They like to call them french fries, but they are not fries - no deep frying! They always ask if they can eat them with ketchup. Really? Why do they want to ruin the lovely potatoes with ketchup? How do they not see all the nice spices I flavor them with so they are delicious without ketchup? I don't get it - but then, as the only female in a house of males, there are a LOT of things I don't get!

 

Roasted Potatoes

5 large red potatoes

2 Tbsp. olive oil

2 Tbsp. Italian Seasoning

1 tsp. minced garlic

1 tsp. onion powder

1/2 tsp. salt

2 Tbsp. Parmesan Cheese

Wash the potatoes. I used red potatoes this time, but I have also used Idaho potatoes or whatever else I happened to have at home. I don't peel them when I make roasted potatoes, but you certainly can if you are opposed to the skins being on. Cut the potatoes up into chunks. I didn't want them really small, but I also wanted them cook in about a half hour. The larger your chunks are, the longer they will take to cook. Put the cut up potatoes in a gallon bag and pour the oil over them. Add the spices, except the Parmesan, seal the bag, and shake well until all the potato pieces are evenly coated. Pour them onto a greased baking sheet and spread them out into a single layer. Sprinkle Parmesan over the top. Bake at 400 degrees about 30 minutes or until they are cooked through.

Andes Mint Cookies

I've wondered for a long time why we eat mint at Christmas. Anyone know? I love mint, don't get me wrong, but how did it become so associated with Christmas time? It was not one of the gifts the wise men brought. Well, whatever the reason is, I love mint, especially at Christmas. However it came to be, I must have mint treats at Christmas. This was one of the Christmas cookies I made this year and am just now getting around to posting here. The boys love them, too, mainly because it uses Andes mints and they love those. They all offered to help out with the extras. Wasn't that so good of them? Part of their Christmas service, I am sure.

 

Andes Mint Cookies

1 c. butter, softened

1 1/2 c. sugar

2 eggs

2 tsp. vanilla

2 c. flour

2/3 c. cocoa

3/4 tsp. baking soda

Heat your oven to 350 degrees. Beat the butter, sugar, eggs, and vanilla together. Stir in the flour, cocoa, and baking soda, Drop by teaspoonfuls onto a cookie sheet and bake 8-10 minutes. Immediately on taking the cookies out of the oven, put an unwrapped Andes mint on top of each cookie and allow to soften, about 5 minutes. Spread with a knife to swirl around the top of the cookie and allow to finish cooling.

 

Pizza Dip

This is another of our favorite dips when we have dip night. I like it best with Ritz crackers or pita chips. The boys aren't as picky and eat it with anything - tortilla chips, vegetables, whatever is still left on the table!

 

Pizza Dip

8 oz. cream cheese, softened

1/2 c. pizza sauce

mozzarella cheese

favorite pizza toppings

Mix the cream cheese and pizza sauce together, then spread it on the bottom of a 9 inch pie plate. Top the cream cheese mixture with mozzarella cheese, then your favorite pizza toppings. I usually just use the mini pepperonis because everyone in my house likes those and they are easy to scoop up. Bake at 350 degrees about 20 minutes. Cheese should be melted and the dip should be heated all the way through. 

Coconut Cranberry Muffins

Another of our Saturday morning muffin recipes. The recipe calls for cranberries, but I can't remember ever actually buying cranberries, so it isn't something I would normally have in the house. I use Craisins instead. The recipe might be better if you use real cranberry, but my kids like this one just fine and are excited to see them when I make them.

 

Coconut Cranberry Muffins

2 c. flour

3/4 c. sugar

3/4 c. unsweetened coconut

1 Tbsp. baking powder

1 tsp. baking soda

1/4 tsp. cinnamon

1 1/4 c. buttermilk

2 eggs

1/4 c. oil

1 tsp. vanilla

1 tsp. coconut extract

1 c. chopped cranberries

Put flour, sugar,1/2 c. coconut, baking powder, baking soda, and cinnamon in a large bowl. Make a well in the center and add buttermilk, eggs, oil, vanilla, and coconut extract. Stir together just until blended - the batter should still have some lumps in it. Add the cranberries and stir to combine. Divide batter into 18 muffin cups lined with paper liners of greased. sprinkle with remaining coconut. Bake about 20 minutes at 400 degrees or until tops are golden.

Oatmeal Sandwich Cookies

  Sarah, a friend of mine made these for me years ago, a recipe her sister used to make them. Holy cow! They were AMAZING! I only wish I made them as well as these two do! They are still pretty good when I make them, just not quite as good as they do. Knowing someone else makes them better that I do doesn't stop me from eating them!

 

Oatmeal Sandwich Cookies- adapted from Stephanie Fordham

1 1/2 c. shortening

2 2/3 c. packed brown sugar

4 eggs

2 tsp. vanilla

2 1/4 c. flour

2 tsp. cinnamon

1 1/2 tsp. baking soda

1/2 tsp. nutmeg

4 c. old fashioned oats

filling

3/4 c. shortening

3 c. powdered sugar

1 7 oz. jar marshmallow creme

2-3 Tbsp. milk

Cream the shortening and brown sugar together. I have been told that it is important to use shortening in this recipe and not butter. I didn't question the authority - I use shortening. Add the eggs one at a time, mixing well after each one. Add vanilla and stir. Add the flour, cinnamon, baking soda, and nutmeg and mix well. Stir in oats. Drop onto lightly greased cookie sheet (I always forget to grease it and they come off ok). Bake 10-12 minutes at 350 degrees or until golden brown. 

To make the filling: Cream the shortening, powdered sugar, and marshmallow creme together. Add enough milk to make it spreadable. Spread filling one the bottom of one cookie and top with another. Enjoy!

This recipe makes a fair amount of large cookies so it might be good to have someone to share them with - like me!

Fruit Dip

I make this dip when we have dip parties. Well, they are karaoke parties we serve dip at because the dips are easy and people can pick and choose which items they use for the dips.This is a popular dip and usually disappears pretty quickly, but it is delicious and goes with a variety of fruits. Or pretzels. Or cookies.  

Fruit Dip

8 oz. cream cheese, softened

1 large (13 oz) jar marshmallow creme

Mix together and serve. Refrigerate if you have any leftovers!