Taco Pizza Recipe
what y'll need
1 pound lean ground meat (I used ground turkey, but lean ground beef would be fine.)
1 pound fresh pizza dough*
splash of oil
generous sprinkle of corn meal
1 pouch McCormick Taco with Chipotle & Garlic Skillet Sauce
8 oz package shredded sharp cheddar
**optional** diced tomato and/or sliced pickled jalapeno
How to make it :
Preheat oven to 425 degrees.
Brown the ground meat. If you get any grease in the pan drain it thoroughly. Add the McCormick Taco with Chipotle & Garlic Skillet Sauce. Mix in and take pan off the burner.
While browning the meat, drizzle a small amount of oil on baking sheet or pizza pan. Spread evenly, then sprinkle lightly with corn meal. Stretch the dough, and set in pan.
Spread the taco mixture evenly over the stretched dough, then top with cheese. Add diced tomato or jalapeno if you choose.
Bake for 17-19 minutes. Until crust is crisp and cheese is fully melted.
Cut and serve with additional topping on the side if you like.
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Seven Layer Salad
what you need:
1 In a pretty tall glass bowl
1 Layer of Mixed Romaine and Iceberg
1 Ground Salt & Pepper
1 Layer of Chopped Hard Boiled Egg
1 Sprinkling of Green Onion
1 Ground Salt & Pepper
1 Layer of Mixed Romaine and Iceberg
1 Thick Layer of Frozen Baby Peas (rinsed with luke
1 Layer of Red Pepper (the green and red contrast w
1 Layer of Romaine & Iceberg
1 Ground Salt and Pepper
1 Layer of Chopped Hard Boiled Egg
1 Ground Salt & Pepper
1 Sprinkling of Green Onion
1 Layer of Romaine and Iceberg
How to make it :
Top with Miracle Whip dressing. I know it doesn’t sound like it would taste good – but it does. It works with the egg in the salad.
Dressing is made by mixing Miracle Whip and white sugar to taste(sorry I never measure anything). Don’t be afraid to add quite a bit of sugar – it is suppose to be sweet.
Spread or drizzle (the topping will be thinner with more sugar) until whole top of salad is covered to edges.
Top with thick layer of shredded cheddar – your choice, but medium is best.
Sprinkle with REAL bacon bits – not imitation (or it will taste like dog food WILL get soggy).
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Mountain Dew Cake Recipe
Cake:
1 box Duncan Hines Lemon Supreme cake mix
1 (3.4 ounce) box Lemon Jell-O instant pudding mix
4 large eggs
1 (12 ounce) can Mountain Dew (equal to 1 1/2 cups if you’re pouring from a bottle of pop)
1/2 cup oil
Glaze:
1/2 cup unsalted butter
1 cup sugar
1/2 cup Mountain Dew
How to make it :
Preheat oven to 325 degrees. (325* is correct heat)
Grease and flour a 10-cup Bundt cake pan/tube pan
In a large bowl, combine the cake mix with the pudding mix. Add the eggs and oil, then slowly add the Mountain Dew. Mix at medium speed until blended.
Pour batter into prepared pan and bake for 45-50 minutes or until a wooden pick inserted in the center comes out clean.
Let the cake cool in the pan for five minutes, then transfer cake to a wire rack.
Glaze directions:
While cake is still slightly warm, melt 1/2 cup unsalted butter in a saucepan over low heat. Add 1 cup of sugar and 1/2 cup Mountain Dew to the melted butter. Turn up heat and bring to a boil, stirring often. Boil for two minutes and remove from heat.
Poke holes in cake with a wooden skewer or the tines of a fork, then spoon hot glaze over cake.
Cool completely before serving.
For a festive look, sprinkle powdered sugar over cake.
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CREAM CHEESE LEMONADE PIE
For the Creamy Pie
1 5 oz can Evaporated milk
1 3.4oz box of instant lemon pudding mix, one small box
2 8oz packages of cream cheese
¾ cup frozen lemonade concentrate
For the Pie Crust
2½ cup graham cracker crumbs
⅓ cup sugar
⅔ cup butter, melted
Or you can use 1 graham cracker crust, 9 inch
How to make it :
Preheat over to 350°
For the Pie Crust
In a medium mixing bowl, combined all ingredients and whisk together until well combined.
Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.
Bake for 10-12 minutes. Remove from oven and let cool.
For the Creamy Pie
In a small mixing bowl, combined evaporated milk and pudding mix.
Beat on low speed for 2 minutes (mixture will be thick).
In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
Gradually beat in lemonade concentrate.
Gradually beat in pudding mixture.
Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
Cover and refrigerate for at least 4 hours.
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