Mexican Casserole

1 lb taco meat

1 box Kraft macaroni and cheese

1/2 c sour cream

2 cans Rotel

cheddar cheese

 

• Make 1 pound of taco meat according to taco mix directions. 
• While taco meat is simmering prepare one box of Kraft macaroni and cheese (original where you add milk and butter). 
• Mix in about 1/2 cup of sour cream to macaroni. 
• Spread  taco meat in bottom of 9 x 13 in pan. 
• Spread macaroni and sour cream mixture on top. 
• Spread two cans of Rotel tomatoes on top, drained. 
• Top with shredded cheddar cheese. 
• Bake for 30 minutes at 350.

Ham & Cheese Sliders

12 freshly baked rolls or store bought soft dinner rolls
12 slices fresh swiss cheese
1 lb thin sliced deli ham, smoked or honey baked
mayonnaise
1/2 cup butter, melted
1 TBSP onion flakes
1 tsp poppy seeds
1 1/2 tsp Worcestershire sauce
1/2 tsp ground mustard

•  Slice rolls in half. 
• Spread a little mayo on one side of the bun. 
•  Place a few slices of ham and top with cheese on the bottom of the bun. Cover with the top half of the bun. 
• Place tightly into a 9x13 baking dish. 
• In a small bowl, combine butter, onion flakes, poppy seeds, Worcestershire sauce and ground mustard. Pour over sandwiches. (I double this)
• Cover with plastic wrap and marinade in the fridge for 4-8 hours. 
• Preheat oven to 350º and bake for 15 minutes or until cheese is melted. Serve hot.

Pumpkin Spice Icing

4 oz cream cheese
2 Tbsp butter
1/4 c pumpkin
1 tsp cinnamon
3/4 tsp pumpkin spice
2 c powdered sugar
1/4 c. flour to thicken

• Mix first 5 ingredients on medium speed
• Add in powdered sugar
• Add in flour
• refrigerate overnight
• * good for 2 dozen cupcakes

Key Lime Pie

4 egg yolks
2 cans Eagle Brand Milk
1 c lime juice
graham cracker pie shell

• Mix ingredients & pour into shell.
• Bake at 375 degrees for 15 minutes.
• Refrigerate for a couple of hours before eating.

Mexican Corn on the Cob

• Cook corn on grill for 10 minutes.

• It needs to be turned frequently.

• Color will turn from dull to bright.

Paste
mayo
sour cream
6 tsp lime juice

• mix above ingredients to make a paste. (Equal parts mayo & sour cream...1/2 c each)
• brush onto cooked corn

Seasoning
cumin (less than other spices)
cayenne pepper
chili powder

• mix spices and sprinkle over corn.
• Sprinkle shredded parmesan cheese over corn.
• *Serve with Caribbean Jerk Chicken

Jamaican Jerk Chicken Sandwiches

Hawaiian hamburger buns
chicken thighs
Cross & Blackwell Major Grey's Chutney-Mango

Chicken Marinade
1 Tbsp allspice
1 Tbsp Thyme
1.5 tsp cayenne pepper
1.5 tsp black pepper
1.5 tsp sage
3/4 tsp nutmeg
3/4 tsp cinnamon
2 Tbsp garlic powder
1 Tbsp sugar

• combine above spices in a bowl. Whisk in 1/4 c olive oil.

1/4 c soy sauce
3/4 c white vinegar
1/2 c OJ
1 lime, squeezed

• Combine with above mixture.

3 green onions, chopped
1 c white onion, chopped
1 jalapeno, seeded and chopped

• add to above mixture.
• marinade chicken and grill, basting with more marinade.
• *serve with Mexican Corn on the Cob, red beans & rice mix (Zatarans).

No Bake Energy Bites

1 c dry oatmeal
1 c toasted coconut flakes
1/2 c chocolate chips
1/2 c peanut butter
1/2 c ground flaxseed
1/3 c honey
1 tsp vanilla

• Mix all ingredients.
• Refrigerate for 30 minutes.
• Roll into 1" balls and refrigerate.