****SPIDER WEB TACO DIP🌮🍅🧀!!••••

(Source: palatable pastime.com & photos also)

••••SPIDER WEB TACO DIP!!

••••SO DELICIOUS!!

••••SPIDER WEB TACO DIP!!

Servings: 8-10 Time: 25mins. 

Difficulty: easy

INGREDIENTS

•16 ounce can refried beans

• 2 tablespoons taco seasoning 

•1/4 cup taco sauceguacamole: 1 ripe avocado 

•1 teaspoon lime juice

•1/2 teaspoon salt

• pinch garlic powder

•1/2 cup sliced ripe black olives

•1 cup shredded cheddar

•1/2 cup chopped ripe tomato

•1 green onion, thinly sliced 

•1/2 cup sour cream

•2-3 tablespoons milkplastic squirt bottle (optional)plastic spider ring (optional)warm tortilla chips

METHOD:

1.  Stir together the refried beans, taco seasoning and taco sauce; warm the beans up. Spread beans in the bottom of a glass pie plate. Mash the avocado and stir together with the lime juice, salt and garlic powder.  Spread guacamole over the top of the beans. Mix sour cream with enough milk to make it thin and easy to come out of the squirt bottle. Draw spider web on the top of the guacamole with the sour cream.

2. Sprinkle olives, cheese, tomato and green onion around the edges. Place spider in the center for decoration (but do not eat!

 LOL!)

•Serve taco dip with warm tortilla chips.

From the (haunted) kitchen of palatablepastime.com

••••CHOCOLATE FUDGE SMORES IN A MUG🍫🍚☕️!!••••

(Source: sweet2eatbaking.com & photos also)

••••CHOCOLATE FUDGE SMORES

••••IN A MUG!!

Chocolate Fudge S'mores in a Mug!

yield: 2 MUG CAKES

 

prep time: 5 MINUTES

 

cook time: 1 MINUTE

INGREDIENTS:

• 4 tbsp butter
• 4 tbsp unsweetened cocoa powder
• 1 large egg
• 4 tbsp milk
• 6 tbsp granulated sugar
• 6 tbsp self-rising flour
• 60g (2.1 oz) graham cracker (digestive biscuit) crumbs
• 4 tbsp marshmallow fluff
  

DIRECTIONS:

1. Add the graham crackers (or digestive biscuits) to a food processor and pulse until crumbs form. Set aside.
2. Add the butter to a small bowl and heat in the microwave for 20-30 seconds, or until melted.
3. Sift in the cocoa powder until combined, then add the egg and milk and beat with the fork until combined.
4. Next, add the sugar, flour and salt and beat again until smooth.
5. Divide the crushed crackers or biscuits into two 350ml (approx. 1½ cup) sized mugs and press down. Divide and spoon the batter over the top, then carefully top with the marshmallow fluff.
6. Cook in the microwave for 1 minute 30 seconds (1000W) or up to 1 minute 45 seconds (800W or under).
7. Once cooked, use a kitchen torch to roast the marshmallow fluff or alternatively, place under the grill to roast - optional.
8. Serve immediately.
   

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

••••MINI TACO SALAD BOATS!!

••••SO EASY!!

• 
  
• 
  
  
  

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