*Cowboy or Cowgirl Casserole*

First off I wanted to say sorry I have been so MIA lately.  I kind of put my blog and checking other blogs and really reading any blogs on hold for awhile while I concentrated on the Summer with my kids and while I started up my YouTube Beauty Channel.  I have also been on a diet that doesn't allow for pretty much any food but a specific purchased food from the Doctor so cooking is hard for me, but I have gotten back into just cooking for my family and having willpower to eat what I should be eating! So, I'm going to get better at posting.  Here is an old classic Tater tot casserole.  I never had this as a child so I don't know, but everyone tells me this is the same thing.

 Brown the meat, with the already cooked onion and garlic

 lay the tater tots on the greased pan...

 add meat mixture to soup and sour cream, add corn..

 spread over the tater tots

Cowboy Casserole
adapted from a recipe at Taste of Home

1 1/2 pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream(I used plain greek yogurt)
1 bag (30 oz) frozen tater tots 

Before I got ready to make this casserole, I let the tater tots sit on the counter to defrost for an hour or so. The original recipe used still frozen tater tots, but I felt they wouldn't cook as well if they were still frozen solid.

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

South Of The Border Sandwiches

This Sandwich was so yummy!!

 Cut the french bread and lay it out on the Baking sheet

 Chop olives and green onions

 Mix in sour cream and chili powder & Mayo

 Spread on bread

 top with turkey

 Tomatoes

 top with avocados then cheese!

 Bake until cheese melts! yum!!

South Of The Border Sandwiches

 Ingredients:

1 loaf French bread, cut into 3/4" thick slices

½ cup olives, chopped
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon salt
1/3 cup lite mayonnaise
1/3 cup nonfat sour cream
1/3 cup green onions, chopped
1 pound sliced turkey
2 medium tomatoes, thinly sliced
2 ripe avocados, sliced
¾ cup cheddar cheese, shredded
¾ cup pepper jack or Monterey Jack cheese, shredded

Instructions:
Preheat oven to 350 degrees.

In a bowl, combine olives, chili powder, cumin, and salt; set aside 2 Tablespoons of this mixture. Add the mayonnaise, sour cream, and green onions to the remaining olive mixture. 

Place bread on an ungreased baking sheet and spread 1 Tablespoon of the mayonnaise mixture on each slice. Top with slices of turkey and tomatoes. Spread with another Tablespoon of mayonnaise mixture (I didn't add this because I didn't think it needed it). Top with avocados and cheeses. Sprinkle with the reserved 2 Tablespoons of olive mixture. Bake @ 350 for 15 min. Makes 8-10 servings.

Mini Mexican Pizzas

 Cut Tortillas and arrange them...

 put mixed up meat mixture into the cups...

 Top with cheese and green onions and bake...

Mini Mexican Pizza's

1lb of Ground Beef

1 can of Salsa

1 can of Refried Beans

1 Package of Taco Seasoning

2 Cup of Mexican Cheese Blend

6-9 Tortillas (when they are cut smaller you need less to make 12 mini's)

Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.

M

Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap. ( I only had an oval cookie cutter, so I used it and it worked fine)

Press each wrap circle into muffin tin using your fingers. (Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!)

Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans. Stir until well combined.

Scoop 1/8th cup of meat mixture into each wrap

Top with shredded cheese, (dividing evenly between each pizza), and olives if desired, (I used green onions instead because I like that better

Bake in pre-heated oven for 12-15 minutes, or until cheese is melted

Wait for mini Mexican pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease!

Serve with a side of salsa, low fat sour cream, chopped tomatoes, and/or shredded lettuce if desired!

Overnight Creme Brule French Toast

 Layer the sugar mixture

 Then the bread..

 Then the egg mixture... cinnamon/sugar

 Then refrigerate and bake in the morning, sprinkle powdered sugar on top!

Overnight Creme Brule French Toast

Ingredient Checklist

1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast
4 eggs

1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup (I don't do the syrup part)

- Crack eggs & get them started (on low)

- Melt butter in microwave
- Add brown sugar & stir together

- Pour mixture into 9 x 13 pan
- Spread evenly to cover bottom of pan

- Add milk & vanilla to egg mixture
- *Add 1 Tablespoon powdered sugar to egg mixture*
- Spread even layer of Texas Toast on butter/sugar layer
- *I cut off the crusts...this is NOT necessary...

- After you have 1 even layer, ladle on 1/2 of egg mixture

- *Sprinkle brown sugar & cinnamon before next layer*
- Spread second layer of Texas Toast

- Ladle second half of egg mixture
- *Spread thin layer of butter* 

- *Sprinkle lightly with white sugar & cinnamon*
(I think the butter & sugar help give the final product a crusty top....I could easily be wrong....but it sure doesn't hurt the flavor....and since this recipe is far from figure friendly...then why not?)
- Refrigerate overnight

- Bake at 350 for 45 minutes
- Sprinkle with powdered sugar
- Top should be crusty, middle should be soft & moist, & bottom is just glorious!

- The recipe calls for eating it with warm maple syrup. I did not do this....it would be way too sweet....instead, I added the Tablespoon of powdered sugar in the egg mixture.
- I personally feel that eating it upside down is the way to go.....that way you don't waste any of the sticky bits of heaven on the plate

Extra Additions in red!

Bacon Wrapped Chilies Soaked Chicken Breast

Bacon wrapped Jalapeno soaked Chicken Breast... it was soo good

 Mix 1/4 cup cream cheese ( I used the tub kind) with a couple spoonfuls of a can of green chilies and 1 tablespoon of Chipotle Ranch Dressing..

 Spread mixture over top of chicken breast..

 Wrap with Bacon..

 Put on baking tray and bake for 35 minutes at 375.

Take out of the oven at 20 minutes and top with BBQ sauce spread lightly over the bacon..

Serve with Baked beans and whatever veggie you'd like!



BBQ & Bacon Wrapped Chicken Breast Soaked in Cream Cheese & Green Chilies


4 Boneless/Skinless Chicken Breasts
1lb of Thick Sliced Bacon (we got ours cut at a meat market)
1/4 cup of Cream Cheese (I used the kind in a tub)
3 Tablespoons of Green Chilies (used canned green chilies)
1 tablespoon of Chipotle Ranch Dressing
1/4 cup of BBQ sauce, I used Baby Rays... whatever is enough to cover the tops of the chicken

Clean Chicken, mix Cream cheese, Chipotle Ranch and chilies together, top chicken with generous layer of the cream cheese mixture, wrap chicken in Bacon, place on baking tray, bake for 35 minutes on 375.  Once chicken has baked for 20 minutes, pull out and top with BBQ sauce. Continue baking the rest of time.


I had a bunch of stuff left over from my 30th Bday and my dad begged me to use up this bacon, so I just thought what sounded good and this turned out to be a great concoction!

Smokey Eye Tutorial (Naked Palette)

As some of you may or may not know I started a YouTube Beauty Channel! I just thought I'd give ya'll the link just incase some of you who are interested in my cooking blog may also be interested in beauty and make up tutorials, you could come check it out if you wanted! Here is the link:

MrsLolalynn - YouTube Beauty Channel

Check it out and tell me what you think!

I will be soon posting new recipes to this blog, I have been on a major diet lately so that hasn't been good for this blog! I have almost 50lbs left to lose so it might be sparse over here! haha, but I still cook for my family so I will start posting some of those recipes soon! I just made bacon wrapped chicken that was stuffed with jalapeno cream cheese... I did taste it and it was good! :)  So stay tuned! :)

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