Peanut Butter Brownie Cupcakes

Directions
1 (18 1/2-ounce) package chewy fudge brownie mix (recommended: Duncan Hines)

1 (12-ounce) package peanut butter chips or 24 miniature peanut butter cups



Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.



Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.



Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container

Taco in a Bag

Ingredients
1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
4 (2.5 ounce) packages corn chips
2 cups shredded lettuce
1 chopped fresh tomato
1 cup shredded Cheddar cheese
1/3 cup salsa
1/2 cup sour cream

Directions
1.Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.
2.With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.

Crunch Wrap

1 La Tortilla Large
3 baked corn tortilla chips
1/3 cup frozen ground-beef
1/4 cup shredded cheddar cheese
1/4 cup shredded lettuce
1/3 tomato, diced
1 tbsp. sour cream
1/2 tsp. taco seasoning

Directions:



Combine frozen beef crumbles, cheese and taco seasoning in a small microwave-safe bowl. Heat in microwave for 30 seconds. Warm tortilla for a few seconds in the microwave (making it easier to fold without ripping), and then lay it out on a flat surface. Place the beef crumble mixture in the center of the tortilla. Flatten the mixture into a circle, keeping it about 2 inches from the edge of the tortilla. Next, layer the tortilla chips on top of the crumble mixture. Evenly top with sour cream, lettuce and then tomato. FOLDING INSTRUCTIONS: Starting at the bottom of the tortilla, fold edge up to the center of the tortilla. Then going around the edge of the tortilla, repeatedly fold overlapping sections t o meet the center, for a total of about 6 folds (until filling is completely enclosed). In a pan sprayed with nonstick spray, over medium heat, carefully place the folded tortilla in the center of the pan (folded side down). Heat for 3 - 4 minutes. Carefully flip the wrap with a spatula and heat for another 30 seconds. Enjoy! MAKES 1 SERVING

Chocolate Covered Potato Chips

Ingredients
1 pound high quality milk chocolate, chopped
8 cups ridged potato chips

1.Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
2.As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
3.Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.

Snow Icecream

Snow Ice Cream
2 ½ quarts clean snow
½ c. milk
1 tsp. vanilla
½ cup sugar

Mix together lightly.

Eat right away.

How many does it serve? Anywhere from 2-4; it melts fast.

Cover with lots of chocolate syrup, if you wish.

Creamy Lasagna

Makes 8-10 servings
Prep Time: 15 minutes
Cooking Time: 5-6 hours

Ingredients:
3 eggs
2 cups (16oz.) evaporated milk
3 cups (24oz.) cottage cheese
1 tsp. salt
1/2 tsp. pepper
1 cup (8oz.) sour cream
2 cups cubed cooked ham
7 uncooked lasagna noodles

Equipment:
Large mixing bowl
Safety can opener
Large wooden spoon
4 or 5 qt. slow cooker

1. Have an adult help you crack 3 eggs into a large mixing bowl.

2. Use a safety can opener to open the cans of evaporated milk. Add the 2 cups of evaporated milk to the eggs in the mixing bowl.

3. Add the cottage cheese, salt, pepper, sour cream, and cubed cooked ham to the mixing bowl. Stir well with a large wooden spoon.

4. Place 1/3 of the creamy ham mixture into the bottom of your slow cooker.

5. Layer half the uncooked noodles on top of the ham mixture. Break them if you need to to make them fit.

6. Repeat Step 4, using half the remaining creamy mixture.

7. Repeat Step 5, using all the remaining noodles.

8. Cover the noodles with the remaining creamy ham sauce. Make sure that the noodles are not sticking out of the sauce. Push them down in so they're fully covered.

9. Cover your slow cooker. Cook on Low for 5-6 hours.

Serving Suggestion: Serve with a green salad or vegetable if you wish.

Breakfast Sausage Casserole

Prep Time: 15 minutes
Chilling Time: 8 hours
Cooking Time: 4 hours
Ideal slow cooker size: 3-qt.

Ingredients:
1 lb. loose sausage
6 eggs
2 cups milk
8 slices bread, cubed
2 cups shredded cheddar cheese

1. In a non-stick skillet, brown and drain sausage.
2. Mix together eggs and milk in a large bowl.
3. Stir in bread cubes, cheese, and sausage.
4. Place in greased slow cooker.
5. Refrigerate overnight.
6. Cook on Low 4 hours.
Variation: Use cubed cooked ham instead of sausage.