John Wayne Casserole

 

32 ounce bag of frozen tater tots

1 pound. ground beef

2 cups frozen peppers and onions

1 ounce envelope taco seasoning mix

2/3 cup water

16 ounces sour cream

2 cups shredded cheddar cheese divided

Scallions and tomatoes for topping

 

Instructions

 

Spray your slow cooker with non-stick spray.

 

Add the tater tots in an even layer.

 

In a large skillet over medium high heat, brown the hamburger, onions and bell pepper.

 

Drain.

 

Add the taco seasoning and water to the meat mixture and cook for 5 minutes more.

 

Pour the meat mixture over the tater tots in the slow cooker.

 

In a medium bowl combine the sour cream and 1 cup of cheddar cheese.

 

Spread this sour cream cheese mixture over the meat mixture in the slow cooker.

 

Cover and cook on low for 4 hours.

 

After 4 hours top with the remaining cheese and let it melt.

 

Top with scallions and tomatoes and serve!!

 

 

 

3 Ingredient Butter Cookies

 

Ingredients

  

• 1 cup 2 sticks unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour

Instructions

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Set aside.
• In a large mixing bowl, beat the softened butter and powdered sugar together using a hand mixer or stand mixer on medium speed. Mix for about 2-3 minutes, or until the mixture is light, creamy, and fluffy. Scrape down the sides of the bowl as needed.
• Gradually add the flour, about 1⁄2 cup at a time, mixing on low speed until fully combined. The dough may appear crumbly at first, but it should come together as you mix. If necessary, use your hands to gently knead the dough until it reaches a soft, pliable consistency.

You have options for making the cookies:

• For piped cookies: Put the dough into a piping bag fitted with a large open star tip. Pipe swirls or rosettes directly onto the prepared baking sheet, leaving about 1 inch of space between cookies.
• For simple round cookies: Scoop out a tablespoon-sized portion of the dough and roll into small balls. Place them on the baking sheet and flatten each slightly with a fork or the bottom of a glass.
• Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden. Avoid overbaking; the cookies should remain pale and tender.
• Remove the cookies from the oven and let them cool on a baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Black Velvet Cake

 

Black Velvet Cake

2 cups all-purpose flour

1 cup granulated sugar

1 cup buttermilk

1/2 cup unsalted butter, softened

1/4 cup vegetable oil

2 large eggs

2 tbsp black cocoa powder

1 tbsp unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tbsp white vinegar

1 tsp vanilla extract

Black food coloring (gel or paste)

 

Black Velvet / Dracula Cake – Method

1. Prep the stage

• Preheat oven to 350°F
• Grease and flour two 8-inch cake pans (or line with parchment)

2. Cream the base

• Beat butter + sugar until light and fluffy
• Add oil and mix well
• Add eggs one at a time, mixing after each

3. Build the flavor

• Mix in vanilla
• Stir in cocoa powders + black food coloring (go slow—build the darkness)

4. Dry + wet dance

• In a bowl: flour, baking powder, baking soda, salt
• Alternate adding dry ingredients and buttermilk to the batter (start and end with dry)

5. The velvet touch

• Stir vinegar into the batter at the end—this reacts with the baking soda and gives that soft, tender crumb

6. Bake

• Pour evenly into pans
• Bake 25–30 minutes, until a toothpick comes out clean

7. Cool completely before frosting

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Frosting ideas (this is where you can have fun):

• Cream cheese frosting – classic velvet pairing
• Dark chocolate ganache – leans into the Dracula vibe
• Vanilla buttercream – sharp contrast against the black cake

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A couple real-talk tips:

• Black cocoa is strong—don’t overdo it or it can taste dry/bitter
• The food coloring is mostly for looks; the cocoa gives the base darkness
• This cake shines with a soft, moist crumb, not dense—so don’t overbake

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Tulip Tomatoes Stuffed with Cucumber Cream Cheese Dip

 

Cucumber Cream Cheese Dip

An easy and refreshing cucumber dip that can be made ahead of time! This is a great low carb appetizer option!

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Appetizer

Cuisine: American

Servings: 16

Calories: 80kcal

Author: Natalie Dixon

Ingredients

• 1 Cucumber peeled and diced
• 4 Green onions diced
• 8 oz Cream cheese softened
• 1 cup Sour cream
• 1/2 Tbsp. Worcestershire sauce
• 2 Tbsp. Fresh Dill chopped
• 1/2 tsp. Salt

Instructions

• In a medium bowl, mix cream cheese, sour cream, Worcestershire sauce, dill and salt until smooth.
• Fold in the diced cucumbers and onions until well blended. Cover and store in fridge over night to let the flavors blend.

Notes

Cucumber- you can use a garden cucumber or an English cucumber. Either will work well!

Cream cheese and sour cream- use full fat, reduced fat or fat free. The consistency will change but all will taste delicious.

Green onions- you can replace the green onions with 3 tablespoons diced yellow onions. Or you can leave them out completely if you don't like the taste of onions.

Fresh dill- replace with dried dill or leave out completely depending on your preference.   

Pink Mudslide Cocktail

 

 Makes 1 serving - double recipe for 2 servings.

Ingredients

• ▢ 1 cup frozen strawberries
• ▢ 2 scoops vanilla ice cream
• ▢ 1 ounce Kahlua
• ▢ 1 ounce Baileys Irish Cream
• ▢ 1 ounce Vodka
• ▢ whipped cream, for topping
• ▢ Heart Sprinkles, optional

Instructions

To a blender, add strawberries, ice cream, Kahlua, Bailey’s, and vodka. Blend until smooth. Pour into glass and top with whipped cream and sprinkles. 
Other garnish ideas:

• chocolate syrup
• chocolate shavings
• fresh strawberries
chocolate-covered strawberries

The School Pizza

 

The School Pizza Recipe- Don't Lose This Recipe

 

Crust:

2-2/3 cup flour

3/4 cup powdered milk

2 T sugar

1 package quick rise yeast

1 tsp salt

1-2/3 cup warm water (110-115)

2 T vegetable oil

 

Filling:

 

1/2 lb Italian sausage

1/2 lb ground chuck

1/2 tsp pepper

1/2 tsp salt

1 (8oz) block mozzarella cheese

 

Sauce (I make the day before):

 

1 (6oz) can tomato paste

1 1/2 cups water

1/3 cup olive oil

2 cloves garlic minced

1 t salt

1 tsp pepper

1/2 T dried oregano

1/2 T dried basil

1/2 t dried rosemary

 

 

Crust:

 

Preheat oven to 475.

Spray 18 x 13 sheet pan with Pam and lay parchment paper down.

Add flour, powered milk, sugar, yeast, and salt to a large bowl. Whisk to blend.

Add oil to warm water. Pour into flour mixture. Stir with a wooden spoon until batter forms. Don’t worry about lumps - you just want no dry spots.

Spread dough onto sheet pan with fingertips until even. If the dough doesn’t want to cooperate then let it rest for 5 min and try again.

Bake just the crust for 8-10 min. Remove from oven and set aside.

 

filling:

 

Brown meats (add salt and pepper) until it resembles crumbles. Drain, set aside.

Get out sauce.

To partially baked crust assemble:

Spread sauce all over crust.

Sprinkle meats.

Sprinkle cheese.

 

Bake at 475 for 8-10 min. Until cheese starts to brown.

Let stand 5 min, cut into slices and serve.

 

Beef Gyros