(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

••••MINI TACO SALAD BOATS!!

••••SO EASY!!

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Mini Taco Salad Boats

• Prep Time
  20 MIN
• Total Time
  20 MIN
• Servings
  6

  
  

Ingredients

12

Old El Paso™ Taco Boats™ mini soft flour tortillas

1

tablespoon vegetable oil 

1

lb lean (at least 80%) ground beef 

1

package (1 oz) Old El Paso™ taco seasoning mix

1

cup finely shredded lettuce 

Directions 

• 1 Heat oven to 400°F. Lightly brush boats with oil to coat entirely, and place on ungreased cookie sheet; bake 4 to 5 minutes or until browned on rim--boats will get crisp as cooled. Set aside.
• 2 In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is coated with seasoning, stirring occasionally.
• 3 To serve, divide lettuce and taco meat evenly among crisped boats; serve with desired toppings.
  
  
  

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

••••CHICKEN FAJITA MACARONI 

••••AND CHEESE!!  DELIGHTFUL!!

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Chicken Fajita Macaroni and Cheese

• Prep Time
  40 MIN
• Total Time
  1 HR 5 MIN
• Servings
  10

Ingredients

3 1/2

cups uncooked penne pasta (12 oz)

1

tablespoon vegetable oil 

1

lb boneless skinless chicken breasts, cut in half lengthwise, then crosswise into 1/2-inch slices 

1

cup thinly sliced red bell pepper 

1

cup thinly sliced poblano chiles

1

cup thinly sliced red onion

1

package (0.85 oz) Old El Paso™ taco seasoning mix chicken

2/3

cup water 

1 3/4

cups milk 

3/4

cup heavy whipping cream

3

tablespoons butter

2

cloves garlic, finely chopped

3

tablespoons Gold Medal™ all-purpose flour

1

teaspoon salt

1 1/2

cups shredded pepper Jack cheese (6 oz)

1 1/2

cups shredded Cheddar cheese (6 oz)

1

cup crushed tortilla chips 

2

tablespoons sliced green onions

Directions 

• 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• 2 Meanwhile, in Dutch oven, heat oil over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in bell pepper, chiles and onion; cook about 2 minutes longer or until onions just start to soften. Add taco seasoning mix and water. Simmer 3 to 4 minutes, stirring frequently, until slightly thickened. Transfer to bowl, and reserve.
• 3 In 4-cup glass measuring cup, mix milk and whipping cream. Return Dutch oven to medium heat; melt butter in Dutch oven. Add garlic; cook 30 seconds, stirring frequently. With whisk, stir in flour and salt until smooth. Cook and stir until mixture is smooth and bubbly.
• 4 Gradually stir in milk mixture. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cheeses. Cook until melted, stirring occasionally. Stir in pasta and reserved chicken mixture. Remove from heat. Pour mixture into baking dish.
• 5 Bake 20 to 25 minutes or until sauce is bubbly. Sprinkle crushed tortilla chips and green onions on top.
  

(Source: bettycrocker.com & photos also, courtesy of Evana & Jim & Corey Valley)

Slow-Cooker Pumpkin Latte

• Prep Time
  10 MIN
• Total Time
  2 HR 10 MIN
• Servings
  10

Recipe by Corey Valley
••••SLOW-COOKER PUMPKIN ••••LATTE!! YUMMY!!

Ingredients

5

cups strong brewed coffee 

4

cups milk (2% or whole) 

1/2

cup heavy whipping cream

1/4

cup canned pumpkin (not pumpkin pie mix)

1/3

cup sugar 

1

teaspoon vanilla

1

teaspoon pumpkin pie spice

Whipped cream topping, if desired

Directions 

• 1 In slow cooker, mix all ingredients except whipped cream topping. Beat with whisk until well combined.
• 2 Cover and cook on High heat setting 2 hours, stirring once after 1 hour.
• 3 Serve in mugs, and top with whipped cream topping.
  

••••EASY NO-BAKE CHOCOLATE FUDGE🍫🍶🍱!!••••

(Source: Marc Hayes at frazzledatforty.blogspot.com & photos also & Abby Deeds)

••••EASY NO-BAKE CHOCOLATE

••••FUDGE!!

EASY NO-BAKE CHOCOLATE FUDGE

by Abby Deeds

1- 14 oz can of sweetened condensed milk

3 - 6 oz bags of semi-sweet chocolate chips (or the equivalent of 1 1/2 12 oz bags)

8 oz chopped nuts (your choice, optional)

1 1/2 teaspoons vanilla extract

dash of salt

Mini marshmallows (optional)

1. Over low heat, melt chocolate morsels with the sweetened condensed milk.

2. Remove from heat and stir in remaining ingredients. (I used chopped pecans.)

3. Spread evenly in a wax paper lined 8 inch square pan. 
4. Chill 2-3 hours until firm. (I covered the top of the fudge with wax paper as well before placing in the fridge.)

5. Turn fudge over onto cutting board and remove from pan. Peel off paper and cut into squares.

6. Store loosely covered at room temperature. 

7. Can keep one week.

http://frazzledatforty.blogspot.com

••••GRAVEYARD AVOCADO CHEESECAKE🎃🧀🍪🍶🍰!!••••

(Source: californiavocado.com & photos also & thescoopblog & Rachael Matthews & a southern fairytale blog)

••••GRAVEYARD AVOCADO 

••••CHEESECAKE!!

GRAVEYARD AVOCADO CHEESECAKE

Preparation: 4 hours, 10 minutes
Cook Time: 4 hours, 10 minutes
Serves: 8

Ingredients:
1 ripe Fresh California Avocado, peeled and seeded
1/4 cup powdered sugar
1 (8-oz.) block cream cheese
1 (14-oz.) can sweetened condensed milk
1 Tbsp. vanilla extract
1 (6-oz.) pre-made chocolate pie crust
12 chocolate sandwich cookies, processed into crumbs

Instructions:
In a mixing bowl whip together the California Avocado, powdered sugar, cream cheese, sweetened condensed milk and vanilla extract until smooth.
Pour the mixture into the pre-made chocolate pie shell. Cover with saran wrap and place in the freezer for at least 4 hours.
Once the cake is frozen, top with the crushed cookies and turn it into a spooky graveyard!
Keep it in the freezer until just before serving, about 15 minutes.
Slice and serve to the delight of your friends and family.
*For an extra spooky touch, you can add candy worms, Halloween candy pumpkins, marshmallow ghosts, sandwich cookies that you can turn into gravestones, etc….

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

••••SLOW-COOKER SMOKY HAM

••••AND NAVY BEAN STEW!!

Slow-Cooker Smoky Ham and Navy Bean Stew

• Prep Time
  10 MIN
• Total Time
  10 HR 10 MIN
• Servings
  4

Ingredients

1

lb cooked ham, cut into 1/2-inch cubes (3 cups) 

1

cup dried navy beans, sorted, rinsed

2

medium stalks celery, sliced (1 cup)

1

small onion, chopped (1/4 cup)

2

medium carrots, sliced (1 cup)

2

cups water 

1/4

teaspoon dried thyme leaves

1/4

teaspoon liquid smoke

1/4

cup chopped fresh parsley

Directions

• 1 In 3 1/2- to 4-quart slow cooker, mix all ingredients except parsley.
• 2 Cover; cook on Low heat setting 10 to 12 hours or until beans are tender. Stir in parsley before serving.
  

••••BREAKFAST TOAST IDEAS🍞🧀!!••••

(Source: Google+ photo)

••••BREAKFAST TOAST IDEAS!!