Muy bien

This is a great take on taco salad. It uses Fritos, of course, as many great taco salads do. The new ingredient for us was Catalina dressing. It's like a Mexican hat dance in your mouth. And truly, you can't get much easier than this.

THE RECIPE:

1 lb. ground beef
1 can diced green chiles
1 medium onion, chopped
1 can corn, drained
1 can black beans, rinsed and drained
1 bag lettuce or 1 head lettuce, chopped
1 10-ounce bag regular Fritos
Chopped fresh tomato
Catalina dressing

Brown ground beef with chiles and onion. Toss together with remaining ingredients and top with dressing. Feel free to adjust ingredients to suit your family's taste buds. Serves 6.

*Note: If you anticipate having leftovers, you may consider letting individuals mix their own ingredients so you can store them separately afterward. The Fritos will become soggy in the fridge.

Back in time

This brownie pudding recipe came from the January 1944 issue of Better Homes and Gardens magazine. It's OK, but it's not sweet or rich enough for me. We're used to eating a lot more sugar than our grandparents did. Really, I mostly enjoyed it for its historical value.

THE RECIPE:

1 c. flour
3/4 c. granulated sugar
2 T. unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 T. cooking oil
1 tsp. vanilla
1/2 c. chopped walnuts
3/4 c. packed brown sugar
1/4 c. unsweetened cocoa powder
1 1/2 c. boiling water

Grease an 8x8 baking pan and set aside. In a medium bowl, stir together flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk, oil and vanilla. Stir in walnuts. Pour batter into baking pan. In a small bowl, stir together brown sugar and 1/4 cup cocoa. Stir in boiling water. Slowly pour water mixture over batter in pan. Don't mix. Bake at 350 degrees for 40 minutes. Cool on wire rack for 45 minutes. Serve warm with vanilla ice cream, if desired.

Mean, green broccoli cuisine

This broccoli salad is sweet and savory. I can't think of a better way to eat my veggies.

THE RECIPE:

Florets from two medium-large broccoli crowns, chopped
1/4 c. chopped red onion
1 c. sunflower nuts
1/2 c. raisins or Craisins
1/2 pound bacon, cooked and crumbled
1 c. mayonnaise
2 Tbsp. vinegar
1/4 c. sugar

Mix ingredients well, then refrigerate before serving.

Stuck in the middle

Give these homemade ice-cream sandwiches a try for dessert at your next barbecue. They are a cinch to make, and you can try any combination your sweet tooth desires.

THE RECIPE:

1 cake mix
2 eggs
3/8 c. oil

Beat ingredients with electric mixture to form dough. Shape into 1 1/2-inch balls, and flatten slightly onto ungreased cookie sheet. Bake at 350 degrees for 10 minutes. Cracks will form on top. Don't overcook or they won't be soft to make sandwiches. Let cool completely, then fill with ice cream.

*Note: We have tried chocolate cake mix and Oreo ice cream, and carrot cake mix and carrot cake ice cream (Wal-Mart brand). Both were a success. Be creative! If you don't want to use ice cream, substitute frosting.

Touched by an angel?

When Mother Superior baked this delightfully airy dish the other day, I was surprised. And not only because we apparently suddenly had a nun living with us. But I loved the eggie goodness you normally taste with puffy German pancakes. Only these nun's puffs, with their sweet and crispy outside and melt-in-your-mouth insides, can be enjoyed without a fork.

Fortunately, this recipe exists and I was willing to try it out. Unfortunately, it only made 11 puffs. I bet I can get 12 out of it next time, though.

THE RECIPE:

1/2 c. butter

1 c. milk

3/4 c. flour

4 eggs

2 Tbsp. sugar

Honey (optional, but it's a good option)

Grease muffin tin, including edges and around tops of cups. In a medium saucepan, melt butter. Add milk. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture until you can form it into a ball that does not separate. Remove from heat. Cool for 5 minutes. Add eggs, one at a time, beating for 1 minute with a wooden spoon after each addition. Divide dough evenly among prepared muffin cups. Sprinkle with sugar. Bake at 375 degrees for about 30 minutes, or until golden brown and puffy. Serve with honey, if desired.

Brushing up on bruschetta

This bruschetta chicken bake is a unique dish that's easy to throw together, because one of its main ingredients is boxed stuffing. Even at that, it doesn't taste like dinner from a box.

THE RECIPE:

1 can diced tomatoes, undrained
2 cloves garlic, pressed
Fresh chopped tomato, as much as desired
1 pkg. Stove Top stuffing for chicken
2 chicken breasts, cut up
1 Tbsp. dried basil leaves
Handful toasted pinenuts
1 c. shredded mozzarella cheese

Preheat oven to 400 degrees. Place canned tomatoes with liquid in medium bowl. Add garlic, stuffing mix and 1/2 c. water. Stir and set aside. Place chicken in 9x13 dish. Sprinkle with basil, cheese and pinenuts. Top with stuffing mixture. Sprinkle with fresh tomatoes. If desired, sprinkle grated Parmesan for looks. Bake for 30 minutes or until chicken is cooked. Note: You may want more cheese. I always do.

Tastes like a million bucks

This recipe for peanut butter cookies won $1 million in this year's Pillsbury Bake-off. And though I don't really think any recipe is worth $1 million, these are definitely the best peanut butter cookies I've ever had. They have a creamy center. How awesome for the lady who won, huh?

Click here for the recipe.

*Note: I increased the peanut butter and powdered sugar amounts to 3/4 cup each. I found it impossible to make 24 balls with any less than that.