Taco Dip in a Football Bread Bowl


3 tubes Pillsbury Crusty French Loaf dough
1 egg mixed with a splash of water
1 lb ground beef
2/3 cup water
1 package Old El Paso taco seasoning
1  16 oz.can Old El Passo refried beans
1 4.5 oz can Old El Paso chopped green chilies
1 c. diced tomatoes
1/2 cup chopped black olives
8 oz sharpe cheddar cheese shredded
4oz. Monterey jack cheese
1/3c sour cream


Preheat oven to 350 degrees Fahrenheit.
Unroll one tube of bread dough onto a non-stick tin foil lined or parchment paper lined baking sheet.
Set another roll of bread, on top of the unrolled dough, forming one side of a football.
Set the other roll of dough opposite the first.
Press the seems together.
Brush egg wash over the football shaped bread bowl.
Trim around the edge of the football removing the extra dough.
Use that extra dough to make the stripes and the laces for the football.
Bake for 28-30 minutes until the crust is golden brown.
While the bread is baking, make your taco meat according to the Old El Paso Seasoning package instructions.
Once your taco meat has simmered and most of the liquid has evaporated, add the refried beans, chiles, tomatoes, olives, cheese, and sour cream.
Stir to combine.
Heat over low heat, stirring occasionally, until your bread bowl is ready.
Remove bread bowl from oven. Carefully, cut out the center, making the opening in the bowl larger, leaving about a 2 inch border all the way around the football.
Remove the excess bread. Be careful, the bread will be quite hot.
Immediately fill the bread bowl with the taco dip.
Heat in oven for 10-15 minutes, just until the dip is heated through.Serve hot, reheating in oven if needed.


Potato Soup

30 oz bag of frozen, shredded hash browns
32 oz container of chicken broth. Veggie broth works fine too
1 can cream of chicken soup
1/2 cup onion, chopped
1/2 tsp pepper
1/4 tsp garlic powder
8 oz cream cheese (not fat free, it wont melt in)
1. In a large freezer bag, combine everything except cream cheese. Double up on your freezer bag and squeeze out any air to avoid freezer burn. Label it and put a date on it.
Cooking instructions: Thaw soup and place mixture in crock pot. Cook on low for 6-8 hours or on high for 4-5 hours. About 1 hour before serving, add in the cream cheese and heat until thoroughly melted.
This is great with toppings of cheese, bacon, green onions, and sour cream
*note- I buy the cream cheese and just keep it in the fridge ready to go….it will keep for a long time

Spaghetti Casserole

16 oz. spaghetti noodles
2 lb. jar of marinara sauce
1 lb. ground beef
1/2 cup chopped onion
8 oz. cream cheese, softened
1/4 cup sour cream
1 cup cottage cheese
2/3 cup Parmesan cheese
2 cups shredded cheese ( I use cheddar/colby blend)

1.Preheat oven to 350 degrees. Grease 9X13 pan or two 8X8 pans.
2.Boil noodles according to package, drain and stir with a drizzle of olive oil so they don’t stick together.
3.In a stand mixer combine cream cheese, cottage cheese, and sour cream. Mix well and set aside.
4.Brown ground beef and onion until no longer pink. Drain. Add in jar of marinara sauce and stir.
5.Begin by layering half of the noodles in the bottom of your greased pan.
6.Top with 2/3 cup shredded parmesan cheese.
7.Layer on the cream cheese mixture.
8.Top with remaining noodles.
9.Spread marinara sauce with ground beef over top.
10.Bake for 30 minutes then sprinkle with 2 cups cheese and return to oven for another 15 minutes.
11.Let cook for 15 minutes before slicing and serving.
13.*If you want to freeze this, double wrap the casserole in heavy duty foil with instructions written on





yield 2 dozen

Adapted *Moms pantry kitchen*


2 pkgs yeast
1/2 cup warm water

1 cup sour cream, warmed
1/2 cup sugar
1 1/2 tsp salt
1/2 cup butter
2 eggs, beaten
4 cups flour

Streusel Topping:

1/3 cup butter (melted)
1 cup sugar
2/3 cup flour


In a small bowl, dissolve yeast in warm water, and set aside.

Mix sour cream, sugar, salt and butter in a bowl. Add yeast mixture. Add beaten eggs, and flour. Mix with dough hook, or by hand. Place the dough in a greased bowl, covered, and refrigerate overnight. Dough should at least double.

Heat oven to 350F.

Roll dough into 1 1/2 or 2 inch balls and place on a cookie sheet, about an inch apart. Flatten dough with the heel of your hand and let rise another 10 minutes.

Make an indentation in each kolache with your thumb (I suggest making this a bit more exaggerated than a normal thumb print) and fill with your favorite filling. (Lemon, cherry and cream cheese are all popular, I chose apple)

Sprinkle with streusel topping, and bake at 350 for 15 – 20 minutes.

The easiest way to fill a kolache is with prepared pie filings, but there are those of us who love to make our fillings from scratch.

* When not noted elsewhere: cook fruit until soft enough to mash. Add in other ingredients and allow to cool before adding to your kolaches

Streusel Topping

1 lb cooked prunes
1 1/2 cup sugar
1 tsp cinnamon
3 tbsp butter
1 tsp vanilla

Prune Filling

1 lb. cooked prunes
1 1/2 cup sugar
1 tsp cinnamon
3 tbsp butter
1 tsp vanilla

Apricot Filling

1 lb. dry apricots, cooked
2 cup sugar (or more if desired)
3 tbsp. butter, melted

Pineapple Filling
1 small can of crushed pineapple
2 tbsp. butter, melted
1 cup sugar
2 tbsp. flour

Mix flour and sugar together.

Heat pineapple in sauce pan to boiling stage. Add in sugar/flour and cook until thickened. Take off of the heat, and add the butter. Allow to cool.

Poppy Seed Filling

2 cup ground poppy seeds
1/2 cup boiling milk
1 1/2 cup sugar
2 tbsp flour
1 tsp vanilla

Combine first 4 ingredients until thickened. Add vanilla after removing from heat, and allow to cool.

Cream Cheese Filling

Mix together:

1 lb cream cheese
2 tsp vanilla

and beat until smooth. Add in:

1 cup sugar
2 eggs

Mix well.

Cottage Cheese Filling

1 lb cottage cheese
2 egg yolks
dash of salt
1 1/2 c sugar
1/2 tsp lemon rind
1/2 cup raisins
4 tbsp butter, melted

Cream Cheese Cookie Cut-outs

cutout cream cheese cookies (570x571)

Servings: 5 dozen


  • 5-1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream, room temperature
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • FOR FROSTING (makes 1 cup of frosting):
  • 2 cups powdered sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 3-4 tablespoons canned evaporated milk
  • food coloring (optional)


In large bowl, whisk together flour, baking soda, & salt; set aside. In second large bowl, with an electric mixer, cream the sour cream and butter at low speed; add sugar, eggs, and vanilla & mix until combined. (It’s okay if it’s a little lumpy as long as no butter chunks are visible.) Gradually add the flour mixture to the sour cream mixture, mixing until well combined. Dough will be sticky. (If cookie dough is too thick for your mixture to handle, you can stir it by hand with a wooden spoon.) Divide dough onto two pieces of plastic wrap; flatten dough, wrap tightly, and refrigerate until chilled, 1-2 hours. (Make ahead tip: Dough may be made to this point and refrigerated for up to 3 days or frozen for up to 1 month.)

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper; set aside. Generously flour your counter or work surface to prevent dough from sticking. Rub flour on the rolling pin. Put one of the chilled pieces of dough on top of the floured surface and sprinkle the top of the dough with more flour. Starting at the center, roll the dough out to one edge; return to the center and roll to the opposite edge. Continue rolling until dough is an even 1/4″ thick all over, sprinkling with additional flour, if needed, to avoid sticking. Dip cookie cutter in flour and cut out dough shapes. Transfer dough shapes to baking sheets. Continue rolling dough, cutting shapes, and adding to baking sheets until they are filled. Bake 2 sheets at a time for 8-10 minutes, rotating and switching pans half way through cooking time. Bake them just until they are baked all the way through but haven’t started browning on the bottom. If a soft textured cookie is desired, it’s very important not to over bake them. Transfer hot cookies to a baking rack to cool completely. (Make-ahead tip: Cooled, unfrosted cookies may be stacked in a sealed container and stored at room temperature for up to 3 days, or frozen for up to 2 weeks.)

Combine powdered sugar, softened butter, vanilla, and half of the evaporated milk in a large bowl. Use an electric mixer to combine ingredients on a low speed until its’ a thick paste consistency and all of the lumps are gone. Gradually add remaining milk and continue mixing on medium speed until frosting is a smooth, silky, spreadable consistency. If it’s still too thick, add more milk 1/2 teaspoon at a time until it’s desired consistency. Mix in food coloring, if desired.

Frost each cookie and decorate with sprinkles while frosting is still wet. Leave out to dry for several hours until dry to touch before storing in an airtight container. If stacking frosted cookies, put waxed or parchment paper between layers.

Mini Cranberry Orange Cheese cakes

 mini cheesecake cranberry orange


1 ¾ cup (6 oz.) fresh cranberries

1 cup sugar, divided

1/4 cup plus 1 Tbsp.  juice from one orange, divided

1 ½ Tbsp. vanilla, divided

3/4 tsp. ground nutmeg

1/4  tsp. ground cinnamon

1 1/2 cups (about 32 cookies) gingersnap cookies, crushed

3 Tbsp. butter, melted

3 pkg. (8 oz. each) Cream Cheese, softened

1/2 cup Sour Cream

1 Tbsp. orange zest

3 eggs


HEAT oven to 325°F.

COOK cranberries, 1/2 cup sugar and 1/4 cup orange juice and spices in a saucepan on medium heat until cranberries pop and sauce is thickened. Cool slightly.

SPOON cranberry mixture into food processor and process until smooth. Transfer to bowl and stir in 1 Tbsp. vanilla; refrigerate until ready to use.

MIX gingersnap crumbs and butter until blended; press 1 Tbsp. on the bottom of each 24 muffin pan cups lined with papers.

BEAT cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream, orange zest and remaining orange juice and vanilla; mix well. Add eggs, 1 at a time, mixing after each addition just until blended. Add 2/3 cup of the cranberry puree; swirl gently with a spoon. Spoon 1/3 cup into each muffin cup over crusts.

BAKE 25 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

DRIZZLE with remaining cranberry puree just before serving.

GARNISH each cheesecake with small dollop of thawed COOLWHIP Whipped Topping before serving.

Sour Cream Sugar Cookies


2 c. sugar

1/2 c. Crisco

2 eggs

1 c. sour cream with 1 tsp.. baking soda mixed in

4 c. flour

1 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla


Preheat oven 350

Cream shortening and sugar. beat in eggs, sour cream and vanilla, add dry ingredients. mix well  Refrigerate for 3 hours or until firm Roll out dough to 1/4 in. thick cut into desired shapes. Place on greased cookie sheets sprinkle with sugar (optional)  Bake 10-12 min. depending on oven