My husband likes to have his Nachos every “Super Bowl” Day. ~ Mitzi
Tortilla Chips
1 can refried beans with 1 tablespoon of jalapeno juice mixed in
1 15 ounce can of chili
8 ounces grated cheddar cheese
Salsa of your choice (hot, medium, mild)
Preheat oven to 400 degrees and cover a cookie sheet with either foil, or spray with non-stick cooking spray.  Cover the bottom of the cookie sheet with tortilla chips.  Mix together the beans and 1 tablespoon of juice that comes out of a jar of jalapenos.  Drop spoonfuls of the refried beans over the tortilla chips as evenly as possible.  Drop spoonfuls of the chili over the tortilla chips.  Cover with cheese, and bake for 15 minutes or until the cheese is melted and bubbly. Top with salsa, black olives, jalapeno slices, sour cream, or anything else you can think of!

My hot taco dip comes out for every party. I make it in a Crockpot for big parties. You can freeze portions & put it in a dip crock or microwave as a last minute or no-prep dip.
1 12 ounce jar salsa
1 15 ounce can chili
8 ounces cream cheese (fat free is great)
16 ounces sour cream (fat free is great)
2 bags (16 ounces )cheddar & /or jack cheeses (reduced fat is great)
In a medium sized pot turn the heat onto medium heat, add the salsa, chili, sour cream, cream cheese, and cheddar cheese. Heat gently and stir until all ingredients have melted. This taco dip can also be heated through in the microwave. Serve with tortilla chips of your choice. We get black and gold tortilla chips for Super Bowl parties here in western PA.

Yield: 4 servings

2 C. dry penne pasta
8 oz. Velveeta cheese
1/2 C. heavy cream

Cook pasta according to package directions. Cube Velveeta in small pieces, so it can melt easily. In a small sized saucepan combined cubed Velveeta cheese and heavy cream. Turn the heat on low, and stir until all cheese is melted. Reduce the heat  to simmer until you are ready to combine with the pasta. Once pasta is done, pour back into the pot where it was cooked, add sauce, and mix well. 

If you need to reheat this later, the macaroni and cheese can be made creamy again by adding heavy cream to this.  Honestly, you can use milk, for this recipe, but the results are much more creamy when you use heavy cream.  I have made this with half and half  and whole milk with good results.

Do you have any interesting stories or experiences of you ordering off the children’s menu?  In addition to ordering this via take out, I have also been guilty of ordering the Peanut Butter and Jelly kids combo at Panera Bread.  I never keep bread in my house, because I don’t eat a whole loaf before it goes stale, so for me a freshly made peanut butter and jelly sandwich is a treat for me.  What are your guilty pleasures from a children’s menu?

6 oz. can tiny shrimp (drained, reserve liquid)

6 oz. can crab meat (drained, reserve liquid)

2 ounces cream cheese, (room temperature and cubed)

2 tablespoons olive oil

2 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon crushed garlic

1 teaspoon prepared horseradish

1/3 cup asiago cheese, grated

2 tablespoons parmesan cheese, grated

1/2-3/4 cup half and half

5 1/2 cups prepared Barilla marinara sauce, drained to remove excess liquid

1/4 cup fresh parmesan cheese, finely shredded for topping

In a 2-quart saucepan on medium-low, heat olive oil and blend in flour. Add to flour the liquids that were reserve from the shrimp and crab, stir well.  To this sauce, add cubed cream cheese, salt, crushed garlic, horseradish, and stir until smooth. Add asiago and parmesan cheeses and stir until smooth.
When the cheese has melted and sauce is smooth, add shrimp and crab; blend well. Simmer until heated through.  Finally, add half and half a little at a time until the seafood sauce starts to simmer and begins to resemble warm pudding.  Let sauce simmer for 12 – 15 minutes. Stir sauce so it will not scorch on bottom.
In a shallow 9-inch baking dish, spray with nonstick spray. Add drained marinara sauce and carefully spoon seafood sauce on top. Sprinkle with freshly shredded parmesan cheese and place in a preheated oven at 325 F, for 10 – 15 minutes, until heated through. Dip should not brown on top.

1 lb. ground sirloin

1 tsp. black pepper

1/2 tsp. seasoned salt

1/2 onion sliced thin

4 slices American cheese

6 to 8 pickle slices

Ketchup

1 Tbsp. peanut oil

Combine ground sirloin, seasoned salt, and ground pepper.  Mix well.  Slice onion thinly and place into a skillet with peanut oil.  Grill onions slowly, do not brown onions.  When the onions are almost translucent make 6 to 8 hamburger patties, make them thick (approximately 1/2 inch), and place into hot pan.  Grill hamburgers for 4 to 5 minutes before turning them.  Flip hamburgers, and remove onions.  When hamburger patties are done assemble them with.

Bottom bun, pickle, meat patty, cheese, grilled onions, and then ketchup.  Serve quickly.  We imagine you will find these tasty.

4&1/2 cups sliced yellow squash (about 8-10 med sized)
1 chopped sweet onion (or 1 medium if not sweet)
1 can Cream of Celery Soup
1 beaten egg
1&1/2 cup shredded cheddar cheese
2 Heaping Tbsp mayonnaise
Salt & Pepper to taste
Topping: Mix together;
1 Sleeve finely crushed Ritz crackers
1 stick melted butter.

Boil squash and onion until tender. Drain and set aside.
Mix the next set of ingredients together and add to drained squash and onions
Place mixture into an 8×10 casserole dish and bake @ 325-350 for 20 minutes until bubbly. Remove from oven and sprinkle cracker mixture over the top. Return dish to oven and bake for 15 minutes until brown.

Thanks to Mari for sharing this casserole recipe.

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded Monterey jack cheese
5 7-inch flour tortillas
Dipping Sauce
1/4 cup smashed fresh avocados (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper
Garnish
2 tablespoons chopped tomatoes
1 tablespoon chopped onions

1. Preheat barbecue grill to high heat.

2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.

3. Lightly salt and pepper each side of the chicken while it cooks.

4. Set chicken aside until it cools down enough to handle.

5. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.

6. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.

7. Dice the cooked chicken into small cubes and add it to the pan.

8. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.

9. Cook for another 4 minutes.

10. Stir well so that the spinach separates and is incorporated into the mixture.

11. Remove the pan from the heat and add the cheese.

12. Stir until the cheese is melted.

13. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

14. Spoon approximately one-fifth of the mixture into the center of a tortilla.

15. Fold in the ends and then roll the tortilla over the mixture.

16. Roll the tortilla very tight, then pierce with a toothpick to hold together.

17. Repeat with the remaining ingredients until you have five eggrolls.

18. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.

19. Overnight is best.

20. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.

21. Preheat 4-6 cups of oil to 375 degrees.

22. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

23. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.

24. Garnish the dipping sauce with the chopped tomato and onion.

Thanks to Arrington for sharing this appetizer recipe.

2 boxes cornbread mix
1 lb ground beef
1 small can chopped green chilies
1 package taco seasoning mix
1 can regular corn
1 can creamed corn
1 1/2 cup shredded cheddar cheese

Brown ground beef add taco seasoning per package directions; add green chilies; set aside .
Mix cornbread per package directions; to corn bread add 1/2 can cream corn and 1/2 can drained regular corn
add 1/2 of cornbread mixture in bottom of 9×13 pan; On top of cornbread put meat mixture; remaining can of corn and cream corn over that; now add 1/2 of the cheese; top with remaining cornbread mixture and cheese all over top; bake 350* 35-40 min let set 5 min or so and cut into squares .

Thanks to mbellb for sharing this casserole recipe.

You may want to use our recipe to make your own taco seasoning mix.

2 15 oz. cans tomato puree
1 15 oz. can crushed tomatoes
1 15 oz. can tomato paste
2 cloves garlic, finely chopped
1 small onion, finely chopped
1 1/2 tbs. Italian Seasoning
4 shakes of Tabasco Sauce
1 c Red Wine Cooking Sherry
1/2 c Vodka (alcohol will evaporate)
2 tbs. Sea Salt
1/4 c sugar
1 standard box Manicotti pasta, cooked, drained & cooled
1 15 oz. Ricotta Cheese
1 egg
1 c Grated Parmesan Cheese
2 c Finely Shredded Italian Cheese Blend
2 c Mozzarella Cheese
1 to 2 lbs. Ground Beef
Wax Paper & butter knife

In large saucepan or stock pot, mix tomato puree, crushed tomatoes and tomato paste. Add chopped garlic, chopped onion, Italian seasoning, Tabasco Sauce, cooking sherry, vodka, and sea salt. Mix thoroughly. Allow sauce to cook for approximately 1 hour and then taste. If desired, add some or all of the sugar (sugar reduces the “tang” of the tomatoes). Continue cooking sauce on low heat for several more hours (ideally and for a richer blend of the seasonings, sauce should be refrigerated overnight and cooked for an additional 2-3 hours the following day for optimal flavor). Thoroughly cook ground beef and drain (rinse with water if necessary to remove all grease). Return to pan and season with a few shakes each of salt, pepper, garlic and onion powder, and cook for an additional 10 minutes. Remove and add meat to sauce. Cook pasta according the package directions, drain and allow to cool, separately, on wax paper. In a separate mixing bowl, blend Ricotta cheese, egg, grated parmesan and the shredded Italian cheese blend until thoroughly mixed.
Using the butter knife, begin to stuff the manicotti shells with cheese mixture until all is used. In a large baking pan (a lasagna pan is best), spread a layer of sauce that completely covers the bottom of the pan. Align the stuffed manicotti shells in the pan atop the sauce. Use remaining sauce to completely cover the pasta. Use as much or as little as desired of the mozzarella shredded cheese to cover. Bake in a 350 degree oven until cheese bubbles and begins to turn a golden brown. Remove, cool, and serve.

1 pound elbow macaroni pasta
1 cup whole milk
2 cans (12 oz. size) evaporated milk
3 eggs
2 sticks butter, cut into small pieces
1/2 pound Colby cheese, shredded
1/2 pound Monterey Jack cheese, shredded
1/2 pound sharp cheddar cheese, shredded
1 pound Velveeta cheese, cut into small chunks
Salt, to taste
1 tablespoon white pepper
1 tablespoon sugar
1 cup shredded American or mild cheddar cheese

Directions:
Heat oven to 350F.  Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and transfer the pasta to a 9×13-inch casserole dish. Set aside.
In a large bowl, combine the whole milk, evaporated milk and eggs. Mix with a fork until thoroughly combined. Add the butter and Colby, Monterey Jack, sharp cheddar and Velveeta cheeses to the pasta. Pour the milk and egg mixture over the pasta. Season with salt, pepper and sugar and toss. Sprinkle the top of the pasta with the remaining cup of American or cheddar cheese. Bake for 30 to 45 minutes, or until the top is lightly golden brown.
This recipe for Sweetie Pie’s Macaroni And Cheese serves/makes 8

8 ounces ground beef
1-ounce cooked bacon, chopped
1-ounce shredded Cheddar
2 tablespoons canola or olive oil
1 hamburger bun, optional

Special tools:
1 round mold (lid to a peanut butter jar or other round container recommended)
1 sheet plastic wrap

Divide ground beef into approximately 2 equal portions. Set aside. Line round mold with plastic wrap. Pat half of the ground beef into the round mold. Layer with cheese and bacon, being careful not to go too close to the edges. Cover with other half of the ground beef. Press down edges of ground beef together to seal. Remove patty from mold and pan fry over medium heat in 2 tablespoons of oil. Serve plain or on a bun.

3 lbs Roma tomatoes, cored* and cut into 1” pieces
30 medium fresh basil leaves, stems removed and cut into 1” pieces
1/4 cup extra-virgin olive oil
3 Tbsp garlic, minced
2 tsp Italian seasoning
Salt to taste
4 Tbsp butter
1 cup white wine
3 cups heavy cream
2 cups Parmesan cheese, grated
2 lbs capellini (angel hair) pasta, cooked according to package directions
3 cups mozzarella cheese, shredded
3 lbs 26/30 or 21/25 shrimp, peeled and de-veined

Preheat broiler.

1. COMBINE tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.

2. HEAT a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.

3. ADD cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.

4. TRANSFER pasta and sauce to serving platter and top with mozzarella cheese.

5. GRILL or SAUTE shrimp until internal temperature reaches 150°F and set aside.

6. PLACE serving platter in broiler for 2-3 minutes, or until cheese has melted.

7. TOP pasta with cooked shrimp and serve.

Double boiler
1 large Tomato Diced
1/4 Medium Green Bell Pepper Diced small
1/4 Medium Onion Chopped finely
2 Cans Chopped Green Chilies with juice
1 Tbps.  Garlic Powder
1 tsp. Onion Powder
2 tsp. Salt
1 C butter
3 lbs. Velveeta Cheese, cubed into 1/2″ cubes
2 1/2 Cups Milk

Prepare all ingredients for cooking. Do Not Use Water at this time. Keep water on Simmer on additional burner.

On medium heat in Large saucepan melt 1 stick butter and all ingredients except garlic powder, onion powder, salt, cheese and milk. When all veggies are tender and onions translucent add to the double boiler and then add your cheese. When cheese has melted add the remaining ingredients. Cook over low heat and stir occasionally for 1/2 hour so that all of the flavors blend well.

This queso can be stored in the frig for up to 14 days in air tight container. To reheat use a microwave or over a pan of water.
Excellent over enchiladas, tortillas just wrapped with butter or over your favorite nachos.

Thanks to tammie58 for sharing her recipe.

1 can sauerkraut, drained
2 medium tomatoes sliced
2 Tbsp. Thousand Island Dressing
2 package (4 oz) sliced corn beef
2 C. Swiss cheese, shredded
1 can biscuits
2 crisp rye crackers, crushed
1/2 tsp. caraway seed

1. Preheat Oven to 425

2. Spread sauerkraut in bottom of 12 X 8 inch baking dish.

3. Top with tomato, dot dressing over tomatoes.

4. Cover with Corned Beef, sprinkle cheese.

5. Bake for 15 minutes.

6. Remove form oven.

7. Open biscuits separate into 6 then separate each into 3 layers; slightly over lap layers on casseroles to from 2 or 3 layers.

8. Sprinkle with crackers and caraway.

9. bake until biscuits are golden.

Thanks to bckennyg for sharing this casserole recipe.

1 lb margarine or butter, softened
3/4 lb finely grated cheddar cheese
3 oz grated Romano cheese
3 tbsp plus 2 teaspoons fresh lemon juice
1/2 tsp dry mustard
1/2 tsp celery salt
2 tsp garlic
2 tsp Tabasco sauce
1 tsp paprika

Mix all ingredients together with electric mixer until well blended. Refrigerate.  When ready to use, spread on bread, and broil in an oven until melted, and just toasty.