Slow cooker turkey breast

Do you get freaked out when you see a recipe for a turkey or whole chicken? I was nervous about these for awhile too. But now, I've realized, they're usually the easiest recipes there are! This was awesome to not have to buy an entire turkey, especially because it fit in the slow cooker. The gravy package that comes with the turkey was delicious as always!

Slow cooker turkey breast-adapted from New Slow Cooker Meals by Betty Crocker
Total time: 8 hours
Serves 10

• 6 1/2 pound turkey breast, thawed if frozen
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 dried bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon chicken bouillon granules
• 1/2 cup water

Remove gravy packet from the turkey. Place onion, celery and bay leaf in the cavity of the turkey. Place the turkey in a 5 quart greased slow cooker.

Sprinkle turkey with salt, pepper and bouillon granules. Cover with water. Cook on low 8 to 9 hours or until turkey is tender. 

Shred turkey from the bones. Meanwhile, follow directions on the gravy packet for gravy. Use the liquid in the slow cooker as the drippings. Serve with turkey.

Shells and cheese with tomatoes and ham

I made this on Super Bowl Sunday. We were completely snowed in. Scott tried to get out twice-once we got stuck in our driveway, the other in the street. Thank goodness I had gone to the store on Saturday. Take a look at all the snow (right after we shoveled our garage area I might add):

Anyway, I was a bit nervous about this recipe because of the tomatoes. I've recently learned to get along and kind of like tomatoes, but trying them in new things concerns me. I love macaroni and cheese the way it is...cheesy, gooey and warm. Changing things up reminds me of a terrifying time in my childhood my dad tried to make Kraft Macaroni and Cheese with Vienna Sausages. It was absolutely terrible.

Whenever I make macaroni and cheese at home now, Scott always wants to know if I'm putting breadcrumbs on top to make it crunchy. I think that's a big deal to him. Since we really don't buy much processed items, I have no problem accommodating that.

In the end, three of us ended up finishing the entire pan of this stuff (yes, that's two servings each!). It was absolutely delicious, warm and just like a comfort food. It's easy and pretty quick to make too!

Shells and cheese with tomatoes and ham-adapted from Fall Baking by Better Crocker
Total time: 45 minutes
Serves 6

• 8 ounces uncooked medium shell pasta
• 1/4 cup salted butter
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground mustard
• 1/8 teaspoon cayenne pepper
• 2 cups low fat milk
• 1 1/2 cups ham, cooked and diced
• 1 can (14.5 ounces) diced tomatoes, drained
• 2 cups shredded cheddar cheese
• 1 cup bread crumbs
• 2 tablespoons salted butter, melted

Heat oven to 350 degrees. Cook and drain pasta as directed on package using the minimum cook time.

Meanwhile, in a large saucepan, melt 1/4 cup butter over medium-high heat. Cook garlic in butter, stirring until golden. Reduce heat to meduim and stir in flour, salt, mustard and cayenne pepper. Cook and stir until mixture is smooth and bubbly. Slowly add milk, stirring constantly, until the mixture boils and thickens, about 5 minutes. Gently stir in ham, tomatoes and pasta.

Remove from heat and stir in cheese until melted. Spoon into a greased 9x13 inch baking dish. In a small bowl, mix breadcrumbs and melted butter, then sprinkle over pasta. 

Bake uncovered for 20 minutes or until browned and bubbly.

Black Bean and Cheese Enchiladas

I love enchiladas. These were one of the best and easiest recipes I've ever made. The best part about enchiladas is that you can really add whatever you want to them. Same with quesadillas. Use whatever you have on hand and like!

Before

Oooey Gooey Cheesey Goodness

Black Bean and Cheese Enchiladas-adapted from Betty Crocker

Total Time: 45 Minutes

Serves 8

• 1 teaspoon vegetable oil
• 1 small onion, diced
• 1 teaspoon ground cumin
• 1 15 ounce can black beans, drained and rinsed
• 2.5 ounces black olives, sliced
• 1 jalapeno pepper, diced
• 8 flour tortillas
• 10 ounce can enchilada sauce
• 2 1/4 cups cheddar cheese

Heat oven to 350 degrees. Lightly grease an 11x7 inch baking dish.

In a medium skillet, heat vegetable oil, then saute onion and cumin until tender. Stir in the beans, olives and jalapeno.

Scoop about 3 tablespoons bean mixture to the center of each tortilla. Top with 1/4 cup cheese, roll tightly and place seam side down in baking dish. Repeat with remaining tortillas. Top with enchilada sauce and remaining cheese.

Bake, covered, for 30-35 minutes or until thoroughly heated and cheese is melted.

Italian Chicken Salad

So I'm back on again. I'm terrible at getting busy and not blogging. It also sometimes gets me into not cooking as well. I feel like since I can't keep up on the blog I shouldn't keep up on the cooking new things (I resort to tacos...a lot). Silly I know, but oh well. Back to it, like I said!

This recipe was made back in February (gawd, I'm so behind!), but I remember really liking it! I made the chicken the same day, which adds to the recipe time, however, if you have leftover chicken it's a great mixture too! Use your favorite lettuce and I'm also thinking that next time we'll be adding some sun-dried tomatoes!

Italian Chicken Salad-adapted from Super Simple Chicken Recipes by Betty Crocker

Total Time: 25 Minutes if cooking chicken, 10 if using pre-cooked chicken

Serves 4

• 2 cups cut-up chicken
• 1 head romaine lettuce
• 1 can artichoke hearts, drained and chopped
• 4 1/4 ounces sliced kalamata or black olives
• 1/4 cup Italian dressing

In a large bowl, toss all ingredients until well coated. 

Cheesy Sausage Egg Bake

We celebrate the holidays a little differently since Scott and I moved to Milwaukee. His family is here, but my family is about 5 hours away, in  Minneapolis. Because of this, there's no way we'd be able to see both families for all holidays. Therefore, we decided to just do Thanksgiving with one family, Christmas with the other. The next year, we swap. For us, this works pretty well.

This year, we spent Christmas in Minneapolis, so the weekend before, we went to Scott's mom's house and had brunch. I said we'd bring the egg dish, much like we did the day before. Here's a picture of the lovely snowstorm we had the morning of our Christmas celebration. Scott's mom's is only a mile or two down the road, but it took us almost 15 minutes to get there!

And because I feel like sharing, this is probably one of my favorite gifts from Christmas from my soon-to-be sister in law! A wine cork holder! Our wedding is likely going to be wine-themed, and I was thinking of making a cork H for "Harris," but for now it works for Heather too! You can also see we have some wine drinking to do.

When I asked Scott what he wanted to make, he just said, "Something with Bisquick in it." I was a bit skeptical, but everything we've made into a Bisquick bake lately has turned out really good.

This recipe turned out absolutely fantastic! You could really add whatever veggies or meat you want to it and make it your own. It's very easy to make and you can prepare it up to 12 hours ahead of time so you don't have to worry about getting up super early to get breakfast ready!

Cheesy Sausage Egg Bake-adapted from Betty Crocker

Total Time: 60 Minutes

Serves 12

• 1 tablespoon butter
• 4 ounces mushrooms, sliced
• 1 small onion, diced
• 1 pound Italian sausage, cooked and drained
• 2 cups cheddar cheese, shredded
• 1 1/4 cups Bisquick mix
• 1 cup 1% milk
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons oregano
• 1 teaspoon black pepper
• 12 eggs

If cooking right away, preheat oven to 350 degrees. In a medium skillet, melt butter over medium heat and saute mushrooms and onions until tender.

Meanwhile, grease a 9x13 inch baking dish and place mushrooms, onions, sausage and cheese in the dish. In a large bowl, whisk together Bisquick, milk, salt, oregano, pepper and eggs until well blended. Pour over sausage mixture.

Bake uncovered 30-35 minutes or until golden brown on top. 

If making ahead of time, cover uncooked dish and refrigerate up to twelve hours ahead of time. Bake time may need to be slightly longer.

Mini Cheeseburger Pies

I recently went to the Taste of Home Cooking School at the Waukesha County Expo. This is the fourth time I've gone to one of these shows! They're a little repetitive, a little cheesy, but you still get some great food tips, cookbooks and other swag that makes it totally worth it! This recipe was one of the ones that was demoed. I almost didn't make it, but it smelled so good when she made it, and Scott seems to like things made with Bisquick!

These were incredibly good! They were moist, but so easy to just pop in your mouth! I used ground turkey instead of ground beef as that was what I had on hand. I didn't have any tomatoes or sliced pickles (totally thought I did though), but they really just need some ketchup or ranch! These are perfect for those nights that you just don't know what to make. I don't know about you, but I usually have pancake mix and some form of ground beef on hand! I also think these would be great with Italian sausage next time!

Mini Cheeseburger Pies-adapted from Taste of Home Cooking School, Fall 2013
Total Time:  45 Minutes
Serves 6

• 1 pound ground beef or turkey
• 1 garlic clove, minced
• 1 large onion, chopped
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic salt
• 1 cup shredded cheese
• 1/2 cup milk
• 1/2 cup pancake mix
• 2 eggs
• Ketchup, mustard, tomatoes, pickles, optional for garnish

Heat oven to 375 degrees. Spray 12-tin muffin cups with baking spray.

In a large skillet, cook beef, garlic and onion over medium heat until browned, about 7 minutes. Drain. Stir in Worcestershire sauce and garlic salt.

In a medium bowl, whisk together milk, pancake mix and eggs until blended. Spoon scant 1 tablespoon of mixture into bottom of each muffin tin. Top with 1/4 cup of the burger mixture, and a sprinkling of cheddar cheese. Spoon 1 tablespoon baking mixture onto the burger in each tin.

Bake 20-30 minutes, or until toothpick inserted in center comes out clean. Cool for about 5 minutes. With a spoon or thin knife, loosen sides of muffins from the pan and serve with garnishes, if desired.

Swiss Steak

So I must confess-this might not be the best review of this recipe. I accidentally screwed up the timer on the slow cooker, so when I came home dinner wasn't really cooked. I kept cooking it on low and had egg sandwiches for dinner instead. I then warmed this up for dinner the next night. The flavors and taste were fine, but it wasn't something I really need to make again. If someone makes it right the first time, please let me know!

Swiss Steak-adapted from New Slow Cooker Meals by Betty Crocker
Total Time: 9 hours
Serves 6

• 1 1/2 pounds boneless beef round steak
• 1/2 teaspoon seasoned salt
• 6 baby red potatoes, cut into fourths
• 1 1/2 cups baby carrots
• 1 medium onion, sliced
• 1 can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano, undrained
• 12 ounces beef gravy

Cut beef into 6 serving pieces. Spray a large skillet with cooking spreay and heat over medium-high heat. Sprinkle beef with seasoned salt and cook for about 8 minutes, turning once, until brown. 

Layer potatoes, carrots, beef and onion in a 4-quart slow cooker. Pour tomatoes and gravy over top.

Cover and cook on low heat 7-9 hours or until beef and vegetables are tender.

BBQ Beef Melts

I was very nervous making this recipe. The thought of bisquick with barbecue sauce just was...well...interesting sounding. In the end, this was a great recipe! I'm not a huge barbecue sauce fan, but Scott loved it. He even commented that he doesn't think BBQ pancakes are out of the question anymore! Give it a try for a simple, but interesting dinner.

BBQ Beef Melts-adapted from Easy Back to School Meals by Betty Crocker
Total Time: 30 Minutes
Serves 8

• 2 cups bisquick (or pancake mix)
• 1/2 teaspoon ground mustard
• 1 cup milk
• 1 egg, beaten
• 1 teaspoon canola oil
• 1 red pepper, diced
• 1/2 small onion, diced
• 1 cup barbecue sauce
• 3/4 pound cooked roast beef (from the deli), chopped
• 2 cups shredded cheddar cheese

Heat oven to 350 degrees. Spray 13x9-inch pan with cooking spray. In large bowl, stir bisquick mix, mustard, milk and egg until mixed. Pour and spread in pan. Bake 15 to 17 minutes, or until toothpick inserted into center comes out clean. NOTE: Top will not brown.

Meanwhile, in a large skillet, heat oil over medium heat. Saute pepper and onion until softened, about 3 minutes. Stir in barbecue sauce and beef. Stir until hot.

Spread beef mixture over bread and top with cheese. Bake in oven 4-5 minutes or until cheese is melted. Cut into squares.

Fruit Stuffed Pork Roast

When I first started cooking, I got this cook book from my mother. I went through the cookbook and put an 'x' next to all the recipes I was too afraid to try. I didn't want to try them because of multiple reasons: they had ingredients I wasn't familiar with, ingredients that I thought I didn't like, or just seemed too hard in general. Well, I've gotten over most of those fears and tried a recipe!

I didn't have any kitchen twine, so the picture doesn't look all that great, but the flavors were there and I'd make it again!

Fruit Stuff Pork Roast-adapted from New Slow Cooker Meals by Betty Crocker
Total Time: 6 hours
Serves 8

• 2 pound boneless pork loin roast
• 2 tablespoons dijon mustard
• 1 tablespoon butter, melted
• 1 cup prepared stuffing
• 1 cup diced dried fruit and rasin mixture
• 1/4 cup packed brown sugar
• 1 tablespoon canola oil
• 1/2 cup apple juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Cut horizontally down center length of pork to within 3/4 inch of opposite side. Open flat. From center, cut horizontally to within 3/4 inch from left side edge. Turn pork; repeat cutting to other side; open flat.

Mix mustard and butter in a small bowl. Spread half the mixture on inside surface of pork. Mix stuffing and fruit in another small bowl; spread over mustard coated surface. Roll roast; tie with kitchen twine. Spread remaining mustard mixture over outside of roast and rub with brown sugar.

Heat oil in a 12 inch nonstick pan over medium high heat. Cook pork in oil until brown on all sides. Place pork in a greased 5 quart slow cooker. Pour apple juice into skillet and cook 2-3 minutes to dissolve any remnants. Stir in salt and pepper and pour over pork.

Cook on low heat 6 to 8 hours or until pork is tender.

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Make Ahead Mashed Potatoes

I've mentioned before that mashed potatoes are one of my favorite things. I make some mean mashers, but new recipes are always fun to try! This recipe was great because you can prepare it beforehand, and then throw it in the oven when you're ready! Give it a try when you have a busy night!

Make Ahead Mashed Potatoes-adapted from Betty Crocker
Total Time: 1 hour 55 minutes
Serves 8

• 3 pounds potatoes, peeled (if desired) and cut into pieces
• 6 cloves garlic, minced
• 3/4 cup milk
• 1/2 cup whipping cream
• 1/2 cup butter
• 1 teaspoon salt
• 1 teaspoon pepper

In a large sauce pan, place potatoes and garlic in enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Return potatoes and garlic to pan and mash until no lumps remain.

In a small saucepan, heat milk, whipping cream, butter, salt and pepper over medium low heat, stirring occassionally, until butter is melted; reserve and refrigerate 1/4 cup mixture. Add remaining milk mixture in small amounts to potatoes, mashing after each addition until potatoes are light and fluffy

Grease 2 quart casserole. Spoon potatoes into casserole; cover and refrigeratue up to 24 hours.

Heat oven to 350 degrees. Pour reserved milk mixture over potatoes. Bake uncovered for 40 to 45 minutes or until hot. Stir potatoes before serving.

Chili-Barbecue Sandwiches

I made these for the Superbowl and they were a big hit. I definitely added more barbecue sauce than the recipe asked for, but it was worth it. The flavors were great, and using a roast definitely made it tasty!

Chili-Barbecue Sandwiches-Adapted from Betty Crocker
Total Time: 8 Hours
Servings: 10

• 3 pound beef chuck roast
• 1 packet chili seasoning
• 32 ounce bottle barbecue sauce
• 1 small onion, diced
• 10 kaiser rolls
• 10 slices cheddar cheese

Trim fat from roast and place in 4-5 quart slow cooker. Top with chili seasoning, barbecue sauce and onion. Cook on low for 8 hours. Remove beef and shred into pieces. Serve with cheddar cheese.

Chocolate-Pumpkin Cake

I made this cake for my friend Shea's birthday and it was really good! I was most proud of the fact that the frosting actually turned out like the picture (see below)! We actually had an interesting time making this cake. I was preparing it at our house, and put it in the oven for the allotted amount of time. However, we decided we had to leave earlier, so it was pretty much par-baked, put in a car for an hour, and then finished getting baked. It still turned out well!

Chocolate-Pumpkin Cake

Chocolate-Pumpkin Cake-Adapted from Betty Crocker's Fall Baking

Total Time: 2 hours 25 minutes

Serves 16

• 3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 1/3 cups packed brown sugar
• 1 cup granulated sugar
• 4 eggs
• 1 can pumpkin
• 2 teaspoons vanilla
• 1/2 cup milk
• 1 1/4 semisweet chocolate chips

Glaze

• 1 1/2 cups powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla

• Heat oven to 350°F. Grease tube cake pan with cooking spray. In medium bowl, mix flour, pumpkin pie spice, baking powder, baking soda and salt; set aside.
• In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until creamy. Add eggs, one at a time, beating on low speed after each addition until blended. Add pumpkin and 2 teaspoons vanilla; beat on medium speed until blended. On low speed, beat in flour mixture alternately with 1/2 cup milk until smooth. Stir in 1 cup of the chocolate chips. Spoon batter into pan.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. In medium bowl, mix all glaze ingredients until smooth and thick. Drizzle glaze over cake. Sprinkle with remaining 1/4 cup chocolate chips.
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Best of Heat's Kitchen-December 2012

I slacked a bit on posting in December, but already have a lot set up for January! Either way, here's the most popular Heat's Kitchen articles from December!

1. Buttermilk Corn Muffins by Betty Crocker

2. Baked Spaghetti from the General Store of Minnetonka's Cookbook

3. Artichoke Chicken from Sugarlaws

4. Cadbury Creme Eggs from Instructables

5. Artichoke Hummus from Cookin' Canuck 

Buttermilk Corn Muffins

Scott brought these to a work potluck, and I'm not really sure how they went over. I tried them, and they were pretty good--tasted like cornbread but a little bit dry. I don't know that I'd make it again, but they weren't bad.

Buttermilk Corn Muffins-adapted from Betty Crocker

Total Time: 25 Minutes

Makes 12 Muffins

• 1 3/4 cups masa flour
• 1 cup biscuit mix
• 1/3 cup sugar
• 1/2 cup butter, melted
• 1 cup buttermilk
• 1 teaspoon baking soda
• 2 eggs, lightly beaten

Heat oven to 400 degrees. Line muffin pan with muffin cups.

Mix together all ingredients. Spoon into muffin cups. Cook for 14-17 minutes, or until golden.

Sweet 'n Salty Pretzel Brownies

Every once in awhile I like to make brownies or sweets. Not too often because I'm really trying to cut back on the unnecessary things in my diet. These brownies had some good flavors to them, but ended up being way too sweet. I don't think I'll make these again, but if someone finds out how to make them taste yummy, let me know!

Sweet 'n Salty Pretzel Brownies

Sweet 'n Salty Pretzel Brownies-adapted from Betty Crocker
Total Time 1 hour
Makes 24 brownies

• 1 1/2 cups crushed pretzels
• 1/4 cup sugar
• 1/2 cup butter, melted
• 1 box brownie mix
• 1/4 cup water
• 1/4 cup olive oil
• 2 eggs
• 1 container vanilla frosting
• 1 cup coarsely chopped pretzels
• 1 cup coarsely chopped peanuts

Heat oven to 350 degrees. In a medium bowl, mix crushed pretzels, sugar and butter. Press in ungreased 13x9-inch pan. Bake for 8 minutes. Cool for 20 minutes.

In a medium bowl, mix brownie mix, water, oil and eggs until blended. Carefully spread batter over cooled crust.

Bake 19-22 minutes or until toothpick comes out clean. Cool completely on cooling rack, about 1 hour.

Frost cooled brownies with vanilla frosting. Sprinkle with chopped pretzels and peanuts. 

Antipasto Pasta Salad

I'm not going to lie. I've bookmarked and pinned a heckuva lot of recipes for antipasto pasta salad. Once, at a tailgate party a friend made something similar to this recipe, and I've wanted to make something like it ever since! Now I have and let me tell you-it was totally worth it!

I think I had about 3 small-ish helpings, and Scott did too last night. Then there was still enough left for lunch this morning. It was absolutely amazing both times. The flavors were great, and we can't think of anything that was missing. Possibly artichoke hearts. But I don't think that will make or break the dish.

This is a recipe where I did buy a "boxed" version of something. I've made Betty Crocker's Simply Salad pasta dishes before, and they're fine. I'm glad I used the Caesar version for this recipe, but I don't feel like this is a "must have" to make the recipe. I think they had you use the Caesar version for a little extra texture. Adding croutons and using rotini pasta I think would work just fine.

I would highly recommend using this for your next get-together or pot-luck. It was incredibly easy and absolutely delicious!

Antipasto Pasta Salad

Antipasto Pasta Salad-adapted from Betty Crocker

Total Time 25 Minutes

Serves 6

• Betty Crocker's Suddenly Salad Caesar pasta salad mix (or rotini pasta & croutons)
• 1/2 cup Italian dressing
• 6 ounces torn romain lettuce
• 6 ounces cubed summer sausage
• 6 ounces cherry tomatoes, halved
• 4 ounces cheddar jack cheese cubes
• 1 can sliced ripe olives, drained

Cook pasta according to package directions. Drain, and transfer to a large bowl

In addition to the pasta, combine the rest of the ingredients in the bowl. Mix thoroughly. 

Almond Streusel Apple Pie

Apple pie isn't my favorite pie in the world. But caramel apple pie is close. The one from Perkins with the streusel on top was amazing when I used to work there. This pie perfected that recipe but with almond as the added toping. I actually think I might add almond extract to all my apple pies! It was great!

Almond Streusel Apple Pie-Adapted from Betty Crocker's Fall Baking
Total Time: 2 hour, 5 minutes
Serves 8

• 1 refrigerated pie crust
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/4 teaspoon almond extract
• 7 cups (about 7 medium) thinly sliced peeled apples

For the Streusel

• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup cold butter, cut into pieces

Heat oven to 425 degrees. Place pie crust in 9-inch glass pie plate. In large bowl, mix all filling ingredients except apples. Stir in apples until coated. Spoon into crust-lined pie plate.

In small bowl, mix all streusel ingredients with pastry blender until crumbly. Sprinkle over apples.

Bake 35 to 45 minutes, covering entire surface of pie with foil for the last 15 to 20 minutes to prevent overbrowning, until apples are tender and juice is bubbly. Cool completely, about 1 hour.

White Barbecue Chicken Sandwiches

This was such an interesting sauce. I'm not quite sure I liked it, but I still might try it again some day.

White Barbecue Chicken Sandwiches-adapted from Betty Crocker
Total Time: 10 Minutes
Serves 6

• 1 cup light mayonnaise
• 3/4 cup cider vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon black pepper
• 1/4 teaspoon cayenne pepper
• 6 hamburger buns
• 2 cups angel hair coleslaw
• 3 cups shredded deli rotisserie chicken
• 12 hamburger dill pickles

In small bowl, mix mayonnaise, vinegar, lemon juice, black pepper and red pepper with wire whisk.

On each bottom, place 1/3 cup coleslaw, 1/2 cup chicken, 2 tablespoons white barbecue sauce and 2 pickle slices; cover with bun tops. Refrigerate remaining white barbecue sauce in covered container up to 1 week. 

Taco Bake

A quick, simple taco bake. I added some cayenne pepper and garlic to the Bisquick mix to give it more flavor than just pancake batter. This was a good dish, nothing extraordinary, but I'd still make it again.

Taco Bake-Adapted from Betty Crocker

Total Time: 1 hour 5 minutes

Serves 8

• 1 pound lean ground beef
• 1 medium onion, chopped
• 1 package taco seasoning mix
• 1 can (16 ounces) tomato sauce
• 1 can (15.25 ounces) whole kernal corn
• 2 cups shredded Cheddar cheese
• 2 cups Original Bisquick mix
• 1 cup milk
• 2 eggs
• Sour cream, lettuce, tomatoes, black olives as desired

• Heat oven to 325ºF. Grease rectangular pan, 13x9x2 inches.
• Cook ground beef and onion in 10-inch skillet, stirring frequently, until beef is brown; drain. Stir in dry seasoning mix, tomato sauce and corn. Spoon into pan; sprinkle with cheese. Stir Bisquick mix, milk and eggs until smooth. Pour over beef mixture.3
• Bake about 35 minutes or until knife inserted in center comes out clean. Cool 10 minutes before cutting. Serve with remaining ingredients.

Tex-Mex Chicken Wraps

As I've said before, I love tacos and Mexican inspired food. This dish was so incredibly easy-it was nice having it ready when I got home from work! They weren't anything special, but definitely good! I used chicken instead of turkey as the recipe calls for, but you could do either. And just make sure to serve with sour cream, salsa and/or guacamole!

Tex-Mex Chicken Wraps-Adapted from Betty Crocker

Total Time: 8 Hours

Serves 8

• 2 pounds chicken breast
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 medium onion, chopped
• 1/3 cup water
• 2 envelopes taco seasoning mix
• 16 flour tortillas
• 2 cups chopped lettuce
• 2 cups shredded Cheddar cheese
• Sour cream, salsa, and/or guacamole for serving

Place chicken in 3 1/2-4 quart slow cooker. Sprinkle with seasoned salt and pepper. Add onion and water.

Cover and cook on low heat setting 6-7 hours or until juice of chicken is no longer pink.

Remove chicken from the slow cooker & shred. Measure liquid from the slow cooker; add enough water to liquid to measure 2 cups. Mix seasoning mixes and liquid mixture in slow cooker. Stir in shredded chicken.

Cover and cook on low heat setting 1 hour.

Spoon about 1/4 cup chicken onto center of each tortilla; top with lettuce, cheese, sour cream, salsa and/or guacamole. Roll up tortillas.