Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

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INGREDIENTS:
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1 lb lean ground beef
2 cups chopped onion and bell pepper
1 whole kernel sweet corn
1  pkg Taco Seasoning Mix
1 can (16 oz) Refried Beans
1/2 cup taco sauce
2 cups corn chips
1 cup (4 oz) shredded Cheddar cheese
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray.

2:  Add ground beef along with the onion and peppers in a large skillet. Brown over medium-high heat until thoroughly cooked, stirring frequently. Drain.

3:  Return the beef to the skillet and add the corn, taco seasoning mix and 1/4 cup water to the skillet  Mix well. Cook over medium-high heat for 5 to 6 minutes or until liquid is absorbed, stirring occasionally.

4:  Meanwhile, in small bowl, combine refried beans and taco sauce.  Mix well.

5:  Spoon half of the ground beef mixture into sprayed baking dish. Top with half of bean mixture and half of the corn chips. Top with remaining beef mixture and bean mixture. Cover with foil. Bake at 375°F. for 30 minutes.

5:  Remove from oven. Uncover baking dish and top with remaining half of chips. Sprinkle with cheese.

6:  Return to oven and bake, uncovered, an additional 10 to 12 minutes or until thoroughly heated and cheese is melted.

Darlene’s Tips: You can add any ingredients you like. You can also use frozen onion and pepper mix. Just add to the ground beef when you add the corn. Some black beans and/or pinto beans added to the mix would be delish! Serve with a side of sour cream, guacamole, pico… whatever you like. You can also serve with a side of Spanish Rice!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

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INGREDIENTS:
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5 lbs of apples (variety of your choice)
1 cup packed light brown sugar
optional ingredient: see tips below
(see my tips below)

See my Darlene’s Concoctions videos!

DIRECTIONS:

1: Wash, core and chop 5 pounds of your favorite apples, leaving the peels on. While a rough chop is all that’s needed, smaller pieces of apple will cook faster.

2: Add apples and remaining ingredients to a 5- or 6-quart slow cooker and toss to mix.

3: Cover and cook apples on high for 4-5 hours, stirring occasionally, until soft and cooked through. A good rule of thumb is to allow the apples to continue cooking for at least one hour after the liquid around the edges of the slow cooker has reached a strong, rolling simmer.

4: When apples are completely soft, puree the apples with an immersion blender or carefully transfer the hot mixture in batches to an upright blender or food processor. Puree the apple mixture for 2-3 minutes until completely smooth, like a caramel sauce.

5: Continue cooking, partially covered, on high for 30-60 minutes more or until the apple butter has reduced to your desired thickness. It will thicken even more as it cools.

6: Refrigerate apple butter in an airtight container for up to 2 weeks.

Darlene’s Tips: If you like the flavor of cinnamon or spices you can add 2 teaspoons of cinnamon or a cinnamon/nutmeg mix or just use apple pie spice.  Use this apple butter on toast or serve warm over ice cream. It can also be drizzled over apple pie or on cake, cookies and other desserts. Spread it on cookies or use as a fruit dip.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

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INGREDIENTS:
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1 box Betty Crocker Super Moist yellow cake mix
3/4 cup apple cider or apple juice
1/2 cup butter, melted
4 eggs
1 cup coarsely shredded peeled tart apples (2 medium)
optional: 3 teaspoons apple pie spice
(see my tips below)

See my Darlene’s Concoctions videos!

DIRECTIONS:

1:  Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.

2:  In large bowl, add cake mix, apple cider or juice, melted butter and the eggs (also add the apple pie spice if desired).  Beat with electric mixer on medium speed 2 minutes, scraping bowl occasionally.

3:  Stir in apples and pour into pan.

4:  Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes.  Run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack.

Darlene’s Tips: You could try this with spice cake mix if you like the spice flavor.  If you want to add spice but you don’t have apple pie spice, just use equal parts of cinnamon and nutmeg or even just cinnamon.  Want a more luxurious cake?  Brush about a 1/4 of melted butter over the top of the cake immediately after removing from the pan then sprinkle with sugar (or cinnamon sugar).  If you don’t have a bundt pan, just use a cake pan and bake as directed on the cake mix box for whatever size pan or pans you use. Could make cupcakes (more like muffins?) too!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Check Out My eBay Store!

INGREDIENTS:
check for ingredient coupons here
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1 roll (16.5 oz) refrigerated chocolate chip cookies
(see my tips below)

See my Darlene’s Concoctions videos!

DIRECTIONS:

1:  Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth.

2:  Break up half of the cookie dough and place in an ungreased 8 or 9 inch pan.  With floured fingers, press dough evenly in bottom of pan to form crust.

3:  Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.

4:  Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.

Darlene’s Tips: To quickly soften cream cheese, unwrap and microwave it for 10 seconds at a time until just starting to be soft but not too warm.  You can add other ingredients to the cookie dough like 1/2 cup chopped nuts or raisins or additional baking chips.  You can also add ingredients to the cream cheese mixture like 1/2 cup coconut or some chopped dried fruit or berries (soak in water for a bit if you don’t want them as crunchy). You can use any flavor cookie dough. You can also use flavored cream cheese.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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