Taco Pasta

TACO PASTA

12 oz dry medium shell pasta

1 lbs hamburger

1 cup water

3/4 package taco seasoning

1/2 package chi chi's restaurant seasoning package

1 can petite diced tomatoes with green chillies

1/2 cup sour cream

4 oz cream cheese

1 -2 tablespoons of chopped cilantro

Boil the noodles as the directions on the package, drain.

Fry the hamburger, drain the grease.

Add the water, undrained tomatoes, and season packages (if you don't have the chi chi's just use one of the taco seasoning, I didn't have a full package of taco seasoning so I modified.)

Add the noodles, sour cream and cream cheese until mixed. 

add in cilantro and enjoy.

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Bacon Cheeseburger Loaf on the Grill

The pink that you see inside this loaf is from the smoke, it is not raw hamburger at all. It was so good!!

 Bacon Cheeseburger Loaf on the Grill

2 pounds ground chuck or 80/20 hamburger

1/2 cup chopped onions

1/2 cup Cheddar cheese

BBQ sauce

salt and pepper

Bacon, thicker cut but not too thick

mix hamburger up with salt and pepper and I added a little bit of BBQ sauce about 1-2 TBS.

Add whatever seasonings you would like to your hamburger.

spread it out on a flat pan like the picture below about 1 inch thick.

sprinkle onions, BBQ sauce and cheddar cheese on top.

Wrap it up at long end first and make into a log.  

wrap the log in bacon. I used the basket weave method to hold in the juices better.

I used a charcoal grill. I grilled it 2 hours at 220-250 degrees.

after an hour I checked on it and brushed BBQ sauce on the top for the last hour. 

I cooked it until it was 165 degree temperature in the thickest part of the meat.

Hour time will vary depending on your temperature and how many times you open your lid to check on it.  Just cook it until 165 degrees

Now you take it off the grill and let it rest for 5-10 minutes. 

cut it in slices and you can make it into slider burgers with smaller buns and add your favorite toppings.

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I cut it in slices and made a little slider burger with it and it was delicious!

This was the first one i grilled and the bacon was too thick. The second time I used thick bacon but not as thick as the first one. 

The Best Bran Muffin

The Best Bran Muffin

1/2 c butter, softened

1   1/4 c sugar

2 eggs

1 pint buttermilk

1 cup wheat germ original toasted

2 cups all bran kelloggs

1 c boiling water

2  1/2 c flour

2  1/2 tsp baking soda

1 tsp salt

Mix the 2 cups All Bran Kellogg's and boiling water and let stand (add to muffin mixture last of all). 

Mix the butter, sugar, eggs, and buttermilk in a large bowl.    

Mix flour, baking soda, salt and wheat germ to a small bowl.  

Mix the All Bran Kellogg's into the liquid bowl (butter, sugar, eggs and buttermilk) mix well.

Add the flour mixture to the wet. Mix well

 Put in lined Muffin tins 3/4 full, bake for 20 mins at 400 degrees

This batter keeps for 2 months in the refrigerator.  

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Lemon Brownies

LEMON BROWNIES

1 box Betty crocker super moist lemon cake mix

(do not use the ingredients on the box to make this)

2 eggs

1/3 cup oil

FROSTING

1/2 cup of powdered sugar

1-2 tbls fresh lemon juice or milk (you can use lemon extract if you don't have lemons)

DIRECTIONS FOR THE CAKE

Mix the 2 eggs and oil in a large bowl.  When mixed, add the DRY cake mix from the box.

Mix together well.  It will be really thick.

Spread in a 9x13 pan sprayed with cooking spray.

spread the lemon mix in the pan.  It will take some time to pat it flat in the pan because it is thick.

Make sure it is all level.

bake 350 degrees for 15-20 minutes. don't over cook this.

take it out of the oven and let cool for 10-15 mins

DIRECTIONS FOR THE FROSTING

mix together powdered sugar and lemon juice or (milk and extract) until creamy consistency

spread over warm lemon brownies. 

let brownies completely cool before eating. otherwise they will be really mushy.  they are better when they set up with the frosting set up too.

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