Mexican Pizza

We love having this for dinner.
Stuff tostada shells with a creamy combination of ground beef, taco seasoning mix, refried beans and shredded cheese. The result will be tasty and satisfying.
Ingredients
8 ozs. ground beef
3/4 cups water
1 package (1.25-oz.)Taco Seasoning Mix
1 can (16-oz.) Refried Beans, divided
1 package (10-ct.) Ortega Tostada shells
2 cups nacho and taco blend shredded cheese, divided
Toppings: shredded lettuce, chopped tomatoes, sliced ripe olives, sliced avocado, chopped fresh cilantro, sliced green onions, sour cream, guacamole, whole kernel corn, black beans, ORTEGA Thick & Chunky Salsa
BROWN beef; drain. Stir in water and seasoning mix. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes or until mixture is thickened.SPREAD 2 tablespoons beans over each tostada shell. Top with 1/2 cup meat mixture and 1/4 cup cheese. Broil for 1 to 2 minutes or until cheese is melted. Garnish with desired toppings. www.Ortega.com

Ginger!

I read a tip on a blog. Buy ginger, peal it, freeze it and use it straight from the freezer. I bought this ginger and my daughter said it looked like a demented person!

Oreo Cake!

We were looking for a new cake to have for a birthday a few years ago and I asked my sister and she found this recipe for us. We love it. We have tried it with a few different kinds of frosting, but we like it the best with whipped cream and oreos!

1 White Cake Mix
1 1/4 Cup Water
1/3 Cup Vegetable Oil
3 Egg Whites
1 1/2 Cup Oreo Cookies, crushed

Preheat oven to 350 degrees. In large bowl, combine cake mix, water, oil, and egg whites until smooth; gently stir in crushed cookies. Pour batter into greased and floured 9 x 13 pan. Bake 25 - 35 minutes, or until toothpick inserted in center comes out clean. Cool completely.

Whipping Cream

Crushed Oreos

Beat cream and stir in oreos!

Blueberry Torte!

E remembered this as one of his favorites. So he asked for it for his birthday.

1 1/2 Cups Flour
2 Tbsp Sugar
1 Cube Butter

Blend as for pastry. Press into an 8-by-11-inch pan. Bake at 300 degrees for 20 minutes or until light brown. Cool completely.

Cook 2 large packages vanilla pudding according to package directions. Cook pudding is the best. Cool. I wanted to cool it fast. So I put the pudding in a plastic bowl and put ice and cold water in a larger bowl. Placed the pudding bowl in the ice and stirred the pudding until it was cool. Spread over crust.

1 can Stewart's blueberries
1/4 cup sugar
2 Tbsp corn starch
Cook until thick. Spread over pudding. Chill. Serve with whipped cream or ice cream.
or:
You can use
2 cups fresh blueberries
1/4 cup water
1/3 cup sugar
2 Tbsp corn starch.
Cook and stir until thick.(This is what I do when blueberries are in season. You can even use frozen.)

Asparagus with Breadcrumbs and Parmesan

This was delicious. I quartered the recipe.

4 slices white bread(3 oz)

3 Tbsp Extra Virgin Olive Oil

1/4 Cup Grated Parmesan

Course Salt and Ground Pepper

2 Large Bunches Asparagus(about 1 lb each), ends trimmed, stalkes peeled

1/2 Lemon

Preheat the oven to 425'. In a food processor, process bread until coarse crumbs form. Transfer breadcrumbs to a small bowl. Drizzle with 2 tablespoons oil. Add the parmesan, season with salt and pepper, stir with a fork to combine. Arrange the asparagus in a 9-by-13-inch baking dish. Drizzle with 1 tablespoon oil and season with salt and pepper. Top with breadcrumb mixture and bake until breadcrumbs are golden brown and asparagus is tender, about 20 minutes.(Don't use extra thin asparagus or it will be to overcooked.) Squeeze with lemon juice before serving. (I didn't use lemon juice.)

Lamb!

Birthday dinner for Hubby!

I did a combination of a couple of recipes and I think it turned out great!

2 Heads Garlic
3 Tbps Olive Oil
1 Leg of lamb, Boneless
Salt and freshly ground pepper, to taste
2 Tbsp Rosemary, chopped (I used dry)

Preheat the oven to 350'. Cut off the tops of the garlic heads and brush the cut section with 1 tablespoon olive oil. Set garlic cut side down in a pan and roast until it is soft to the touch, about 30 minutes*. Let the garlic cool for 5 minutes, then squeeze the roasted cloves out of their skins and into a bowl. Mash with a fork and spread over the top of the lamb.

*Meanwhile, (if the roast has netting on it, cut it off. After you are done seasoning the roast and putting the garlic on it, tie it with kitchen string) place the roast in a roasting pan and season with salt, pepper, and the rosemary. Allow to stand at room temperature for 30 minutes. (The time it takes for the garlic to cook.) Preheat oven to 450'. After spreading the garlic on the roast let sit on the counter until the oven is heated. Bake the roast 15 minutes. Lower the temperature to 350' and bake until the meat thermometer reaches 125-130 (125 was to rare). Tent the roast with foil and let it rest 20 minutes before slicing. This lets the juices reincorporate into the roast.