Bacon Cheese Dip in a Bread Bowl

1 round loaf of bread (any kind)
12 slices of bacon crisply cooked and crumbled (I use bacon bits from Costco)
8 oz shredded colby/mont. jack cheese
1 cup mayo
1 cup grated parm cheese
1 glove garlic, minced

Cut top off bread and remove center, leaving a 1 inch thick shell. Mix remaining ingredients and spoon into hollowed out bread. Cover with top of bread. Place on a cookie sheet and bake at 350 for 1 hour. Serve with crackers.

Taco Grande

• 1 pound hamburger
• 1 package taco seasoning
• 12 oz. salsa
• (8) 6-inch flour tortillas
• 2 cups shredded colby-monterrey jack cheese
• 1 green onion, sliced
• lettuce
• tomato
• sour cream

1. Preheat oven to 350°. Spray 9×9 (or similar-sized) baking dish with cooking spray. A round dish makes for very pretty presentation!
2. Brown hamburger. Drain.
3. Add taco seasoning and 2/3 cup water. Simmer for 10 minutes. Remove from heat. Stir in 1 cup salsa.
4. Arrange 4 tortillas in the bottom and up the sides of the baking dish. (Tortillas will overlap on bottom but not all of the sides need to be covered.)
5. Spoon meat mixture evenly over tortillas. Sprinkle with 1 cup of cheese and 1/2 of the onion.
6. Top with remaining 4 tortillas, overlapping slightly to create a scalloped edge effect. Press tortillas down over filling.
7. Spread remaining salsa over tortillas. Sprinkle with remaining cheese and onion.
8. Bake 30 minutes. Let stand 5 minutes before serving.
9. Garnish with lettuce, tomato, and sour cream.

Apple Pie

Flaky Pie Crust

Makes 1 full pie crust (top and bottom)



2 c. flour

1 c. shortening

1 t. salt

1/4 c. water



Measure 1 2/3 c. of flour into a bowl, then add the salt and mix. Add the shortening, and using a pastry cutter, cut it into the flour until mixture is in small crumbs. In a small bowl, mix together remaining flour and water until well blended. Mix the paste into the shortening/flour mixture (by hand) until it sticks in a loose ball.

Apple Pie

1/4 c. flour 6 c. (about 5 lg or 6 med) thinly sliced apples

1 c. sugar 2 T. marg. or butter

dash salt 1 t. cinnamon

Heat oven to 425 degrees. In a large bowl, mix sugar, flour, cinnamon, and salt. Stir in apples. Pour into a pastry lined pie plate, dot with butter, and then cover with top crust. Seal edges and cut a few slits in the top. Cover edge with a 3 in. strip of foil. Bake in hot oven 30 min. (Crust should begin turning brown. Place a sheet of foil over the top. Bake until you can poke through the top apple (about 30 more minutes. Then remove the foil from around crust and top – bake 6-7 more minutes.

Pineapple Zucchini Cake

• 1 cup All-purpose Flour
• 1/2 Cup Whole Wheat Pastry Flour (can Use All White Flour If You Don't Have This)
• 1-¼ cup Granulated Sugar
• 1/2 Cup Sweetened Flaked Coconut
• 2 teaspoons Baking Soda
• 1 teaspoon Salt
• 2 teaspoons Ground Cinnamon
• Freshly Grated Nutmeg, To Taste (1/4 To 1/2 Tsp?), Optional
• 1 Pinch Ginger (about 1/16 Tsp Or So), Optional
• 3 tablespoons Canola Oil
• 2 whole Large Eggs
• 1 Teaspoon Vanilla
• 2 Cups Grated (unpeeled) Zucchini (*see Note)
• 1 (20 Oz.) Can Crushed Pineapple In Juice, Drained (reserve In Case You Need It For The Cake Batter Or The Frosting)
• FROSTING
• 2 Tablespoons Butter, Softened
• 8 Ounces Low-fat Cream Cheese, Softened (can Use Full-fat Cream Cheese)
• 2 Cups Powdered Sugar, Approx.
• 2 Teaspoons Vanilla Extract
• Splash Of Milk Or Pineapple Juice, If Necessary
• Chopped Walnuts Or Pecans (optional)

Preparation Instructions

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk.

Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture. Batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice.

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.

To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake. Can garnish with chopped pecans or walnuts, if desired.

NOTES : If your zucchini are huge, scrape the seeds out of the center before you shred it so it’s not too watery. Also, I spread it all out on layers of paper towel to drain it and dry it off a bit. Then I measure out 2 cups. Not sure if this is critical though. Nuts can also be added to the cake batter if desired. This recipe makes a very generous amount of frosting.
And this recipe can be turned into a Carrot Cake just by substituting shredded carrots for the zucchini.

Easy & Creamy Italian Skillet Dinner

• 1/2 lb. ground beef
• 1/2 onion, diced
• 1/2 green pepper, diced
• 1 t. salt
• 1 t. garlic powder
• 1 T. Italian seasoning
• 1 80z. can tomato sauce
• 1 15oz. can diced tomatoes
• 1 16oz. container ricotta cheese
• 1/2 lb. pasta, cooked and drained (I used bowtie pasta)
• 1 c. mozzarella cheese, shredded

1. In a large skillet, cook ground beef with onions and green pepper. Season with salt, garlic powder and Italian seasoning. Drain when browned.

2. Add tomato sauce and diced tomatoes to skillet. Simmer for 10 minutes. Stir in ricotta cheese until combined. Stir in pasta.

3. Sprinkle cheese on top, cover and remove from heat. Let sit for 5 minutes, until cheese is melted. Serve and enjoy.

This is super Stolen Moments friendly. After step 2, place in refrigerator. Warm over low heat on the stove, stirring occasionally. Sprinkle with cheese once warmed and serve.

Fettucine Alfredo

1 pound fettuccine
1 stick butter
1 cup heavy cream
2 cups grated Parmesan cheese
dash of salt
freshly ground black pepper to taste

Cook pasta according to package directions.
In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary.
Serve immediately as a main course or accompaniment to meat or salad.

Pioneer Woman

Garden Chicken Dinner

4 carrots, cut into 2-inch lengths
1/2 cup chopped onion
1/2 cup sliced celery
2 cups cut green beans (or 1 15-oz can)
4 skinless chicken breasts
4 slices bacon, cut into 1/2 inch pieces, fried and drained
5 regular potatoes, cut into big chunks
1 1/2 cups hot water
2 tsp. chicken bouillon granules
1/2 tsp. dried thyme leaves, crushed
1/2 tsp. dried basil
1/4 tsp. pepper

Layer in slow cooker, in order, carrots, onion, celery, green beans, chicken, bacon, and potatoes. In a small bowl stir together the rest of the ingredients pour over potatoes. DO NOT STIR. Cover and cook on high for 4 hours or on low for 6 to 8 hours or until vegetables are tender and chicken is done. Transfer chicken and vegetables to a platter. Makes 4 to 6 servings.