Baked Tacos

• 2 lbs ground beef
• 1 can refried beans
• 15 ounce tomato sauce
• 1 pkg taco seasoning or 2 – 3 Tablespoons of homemade taco seasoning
• 1 – 2 cups shredded cheese
• 18-20 hard taco shells
• Your favorite taco toppings.

First step is making the hard taco shells:
Working with 6 corn tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray. Then carefully drape each tortilla over two bars of the oven rack. Bake at 375°F until crispy, 7 to 10 minutes.

Brown ground beef. Drain off any fat and add refried beans, tomato sauce, and seasoning.
Spoon mixture into taco shells.
Place filled shells into a 9×13 pan, standing up. Sprinkle with cheese.
Bake at 400 for 10-12 minutes or until heated through.

Recipe: http://www.onegoodthingbyjillee.com

Chocolate Caramel Brownies

**One of the bonuses of Justin's job is that his clients cook for him!  One day he came home with these brownies and I about died, they were so good.  This is the recipe, straight from her email to my blog.**

Ingredients:

• 1 regular sized box chocolate brownie mix (I just used a basic one, without anything added)
• 2 eggs
• 1/4 cup chocolate milk (I put hershey's syrup in regular skim milk)
• 1/4 cup canola oil
• 1 cup choc chips, divided (I used white chocolate chips)
• 1/2 cup heavy cream
• 30 caramels (Kraft)
• 2 cups shredded coconut, toasted

Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.

In a large bowl, beat the brownie mix with the eggs, chocolate milk, and oil
until just combined. Using a spatula, fold in 1/2 cup chocolate chips.
Spread into the prepared baking dish and bake until the center is barely
set, 25-30 minutes. Remove from the oven and cool completely.

Heat the cream in a small saucepan over medium low heat. Stir in the
caramels until completely melted and incorporated into the cream. Remove
from the heat and stir in the coconut. Spread in an even layer over the
cooled brownies.

Melt the remaining choc chips in the microwave at 15 sec intervals, stirring
between intervals. Drizzle chocolate in a criss-cross pattern over the
coconut topping. (NOTE: I did NOT do this...felt like it was too much)

Place baking dish in the refrigerator for at least 30 min to set before
slicing into bars. (Can be frozen...)

Recipe: Christine Shipfer

Breakfast Enchiladas

Ingredients

• 2 cups cooked bacon, sausage, (or diced ham as in the original recipe)
• 1 bell pepper, diced
• 8 green onions, finely sliced
• 2 cups (8 ounces) shredded cheddar cheese
• 10 eight-inch flour tortillas
• 6 eggs
• 2 cups half-and-half
• 1 tablespoon all-purpose flour
• 1/2 teaspoon kosher salt  

Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, stir together bacon/sausage/ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup of the mixture down the center of each tortilla; roll up and place seam side down in baking dish.

Prepare Egg Mixture. In large bowl, whisk eggs, half-and-half, flour and the salt. Pour over the tortillas. Cover then bake or refrigerate overnight to be baked in the morning.

 

Bake Enchiladas

1. Heat oven to 350 degrees F. Uncover baking dish then scatter the remaining cup of cheese over enchiladas. Cover baking dish with aluminum foil and bake for 35 minutes. Uncover, and then bake 10 to 15 minutes longer or until set and cheese melted.

Serves: 6
Recipe: http://www.inspiredtaste.net/12643/breakfast-enchiladas-with-ham-and-peppers/