Baked Frito Chili Pie

I love Frito Chili Pie... I really do. It is so simple, yet so yummy. When I saw this recipe floating around, I knew I had to give it a try. I had to change it up a little bit, one, because I wasn't paying attention, and two because I was running really low on shredded cheese. Anyway, this came out really well!! 

Enjoy!

Baked Frito Chili Pie

1 lb. ground beef

1 can (16 oz) chili beans (do not drain)
1 can (14-16 oz) tomato sauce
1 can (15 oz) diced tomatoes (drained)
1 envelope taco seasoning
1 C. shredded cheddar cheese
3-1/2 C. corn chips (Fritos)
1-1/4 C. fat free sour cream

Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, diced tomatoes (I wasn't paying attention and I did not drain mine...), taco seasoning mix. and 1/4 c. of cheese. Sprinkle 1 C. corn chips in bottom of baking dish. Cover with chili. Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 4-5 minutes longer. I used Velveeta on top of mine, I was running low on shredded cheese.Original Recipe: Myfamilymealplan

Super Easy Peanut Butter Cookies!

I was craving something sweet this morning... but wanted to try to stay gluten free. I was not so good yesterday about following the whole gluten free thing. Well, I stumbled upon this recipe and decided to give it a try. I had tried a flour free, gluten free peanut butter cookie recipe before, but they did not turn out very good. I am VERY happy with this recipe! They turned out so good. Very sweet, but VERY good!

Enjoy!

Easy Peanut Butter Cookies
1 C. creamy peanut butter
1 C. granulated sugar
1 egg
1 tsp. baking soda

extra sugar, optional

Preheat oven to 325 degrees. Cream all ingredients in a mixer. Roll into one inch balls, roll in extra sugar, and flatten with the bottom of a glass jar or cup. Place on an ungreased cookie sheet. Bake 8-10 minutes and cool on cookie sheet until completely cool.

Original recipe: RumblyTumbly

Queso Taco Pasta Bake

I saw this recipe floating around Pinterest. I decided to give it a try tonight. I did motif it some, to meet my needs, but it was VERY good!! 

Queso Taco Pasta Bake

4 Tbsp. unsalted butter

1/4 C. all purpose flour (gf)
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1-1/2 C. almond milk (recipe called for chicken broth)
1-1/2 C. shredded cheddar cheese
1/2 C. prepared mild salsa
1 C. finely chopped onions
1 Tbsp. minced garlic
1 lb. lean ground beef
1/2 tsp. salt
1/4 tsp. ground black pepper
1- 10 oz. can Rotel tomatoes, mild
1 Tbsp. ground cumin
1 Tbsp. lime juice
3/4 lb. small pasta of your choice (gf)
2 C. shredded cheddar cheese

Preheat oven to 350 degrees, and lightly spray a 9×13 inch baking dish with cooking spray.
Place butter into a medium pan over medium heat. Stir to melt. Whisk in flour, salt and pepper for about 30 seconds until bubbly. Slowly whisk in milk or broth until smooth. Increase heat to high while whisking until thickened, approximately 3-5 minutes. Stir in cheese and salsa, turn off heat and set aside. Brown ground beef, when almost done browning, add salt and pepper, onions and garlic. Drain, if needed. Then, add tomatoes, cumin, and lime juice, stir to combine. Cook pasta according to package directions and drain. Transfer beef, noodles and queso to casserole dish. Top with shredded cheese. Bake for 25-30 minutes until cheese is melted. Serve warm.

Original recipe: PickyPalate

Cheesy Smoked Sausage Potato Casserole

The weather here has been very rainy and cold. The temperatures have finally dropped off and our highs have only been in the 50s the last few days. I am loving the fall weather, but wish I could stay at home, snuggled up with my cat and a good book. I was really craving comfort food. Comfort food, to me, is usually something warm, and with lots of melted cheese. Oh! Add some potatoes in there too! So, as I was browsing around Pinterest looking for some ideas, I came across a recipe that I knew I had everything to make. I took this recipe and adapted it some, to fit my comfort food craving, and voila! 

Enjoy!

Cheesy Smoked Sausage Potato Casserole

3 C. potatoes, boiled and cut into cubes, approx. 1 lb.
4 Tbsp. butter
4 Tbsp. flour (I used gluten free flour)
2 C. milk (I used almond milk)
1/2 tsp. salt
1/4 tsp. pepper
1/2 lb. Velveeta cheese, diced
1/2 C. sharp cheddar cheese, shredded
1 lb. skinless smoked sausage
1/8 tsp. smoked paprika

Preheat oven to 350*. Cut skinless smoked sausage in half, lengthwise, and then slice into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, until slightly brown. While the sausage is browning up, put the cooked & diced potatoes in 2 quart casserole. Add the cooked sausage. Mix all remaining ingredients (except shredded cheddar cheese & paprika), with a whisk, in a saucepan over medium heat until warm, melted, and smooth. Stir constantly. Pour the cheese sauce over the potatoes and meat, stir to combine. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
Bake for 35-45 minutes, or until golden brown on top.

*You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.

Original recipe: Jolean's Cheese Potato and Smoked Sausage Casserole