• 1 lb. extra lean ground beef
• 1 medium green pepper, chopped
• 1 medium red pepper, chopped
• 1 jar (16 oz.) TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 pkg. (10 oz.) frozen corn, thawed
• 12 corn tortillas (6 inch)
• 1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided
PREHEAT oven to 375°F. Brown meat with peppers in large skillet; drain. Return meat mixture to skillet. Stir in salsa, tomatoes and corn; bring to boil.
SPOON 1 cup meat mixture onto bottom of 13x9-inch baking dish. Top with 6 tortillas, overlapping as necessary. Spoon half of the remaining meat mixture over tortillas; top with 3/4 cup of the cheese. Top with remaining 6 tortillas and meat mixture. Cover with foil.
BAKE 25 to 30 min. or until heated through. Remove from oven; uncover. Sprinkle with remaining 3/4 cup cheese. Let stand 5 min. or until cheese is melted.
Original Recipe Yield 4 servings
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
Vanilla Ice Cream
Egg beaters – equivalent to 4 eggs
2 1/2 c. sugar
6 c. milk (regular)
4 c. light cream
4-5 tbsp. vanilla
1/2 tsp. salt
Eagle brand milk
After everything is mixed, I use whole milk to fill it to the fill line of the freezer.
1 3/4 cup flour
2 tsp. baking powder
3 tsp. sugar
1/2 tsp. salt
1/3 cup oil
1 1/2 cup milk
'We had to celebrate this happy day. For your brother was dead and has come back to life! He was lost, but now he is found!’
5-6 lb. trimmed brisket
3 oz. bottle liquid smoke
6 oz. bottle BBQ sauce
Lay brisket in a large roaster pan.
Pour liquid smoke seasoning over meat and sprinkle generously with onion powder, garlic powder, and celery salt.
Cover pan with foil and refrigerate overnight.
The next day, uncover and sprinkle meat generously with salt and pepper.
Drizzle with Worcestershire sauce. Cover with foil and bake for 1 hour per pound at 275 degrees.
For the last hour, cover with BBQ sauce and bake 1 more hour, covered.
Cool before slicing.