Saturday Photohunt: Game and An unusual photo

The themes for the Saturday Photohunt this week:  Game and An unusual photo. 

I picked three pics of the girls and games.  Princess Belle in a game of an unusual horse race with the city skyline in the background which I feel makes it an unusual photo.  

The girls playing a GAME in a bouncy house and with an UNUSUAL photo through the screen wall. 

The Little Girls in a game of racing shopping cart cars where the photo is unusual because one of the contestants fell asleep.

Technorati PhotoHunters and Photohunter Facebook

Crockpot Candy

36 oz (or 2 lbs) dry roasted peanuts
12 oz (about 2 cups) semi sweet chocolate chips
4 oz (4 squares) German sweet chocolate
32 oz (about 2 1/2 lbs) white chocolate candy melts

Place ingredients in a crockpot as listed. Do not stir.
Cook on low for 1 1/2 -2 hours - do not open the lid!
After cooked, stir and drop by spoonfuls on a parchment paper or silpat lined pan.
Allow to harden and store in a closed container...THESE ARE ADDICTIVE

Great for gift giving, bake sales and more!

COOL WHIP PUDDING DESSERT

 

• 1 (4 oz) pkg Jell-O instant pudding and pie filling (any flavor)
• 1 1/2 cups cold milk
• 1 (4 oz) container Cool Whip (thawed)

1. Prepare 1 (4 oz) size instant Jell-O pudding and pie filling (any flavor) as directed on the package, reducing cold milk to 1 1/2 cups. Blend in 1 (4 oz) container of thawed Cool Whip.
2. Pour into a shallow pan and freeze until firm (4 hours).
3. If you're a chocolate lover, try using chocolate pudding flavor or pistachio pudding flavor with chocolate Cool Whip. For added flavor, try adding a tablespoon of Amaretto Di Saronno to the milk.
4. Another tasty variation is to use vanilla or coconut pudding flavor with a tablespoon of coconut rum in the milk; top the Cool Whip with flaked coconut.

Makes 3 1/2 or 6 to 7 servings.

Old-Fashioned Chocolate Fudge

"This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer."

Ingredients:

• 2 cups white sugar
• 1/2 cup cocoa
• 1 cup milk
• 4 tablespoons butter
  1 teaspoon vanilla extract 

Directions:

1. Grease an 8x8 inch square baking pan. Set aside.
2. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
3. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
4. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
5. Pour into prepared pan and let cool. Cut into about 60 squares.

Kiss Pies

Just in time for the Holidays!!

Ingredients:

• 1 refrigerated pie crust, thawed
• 14 Hershey Kisses of choice, I used Mint Truffle today
• 1 egg white whisked with 1 Tbsp water
• Powdered sugar for dusting

Directions:

1. Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo above). Take a knife and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss. Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up.
2. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.

Reminder to myself

I feel like I am rushing time in my head again.  I am anxiously waiting for things and I need to remember to not forget that these days are special too.  My babies are only young once and I can never get these days back.  I know that there are changes ahead in my future and I want to get there and get them done.  It doesn't make time pass any faster to wish the time away anyway.

Chocolate Squares (50 year old recipe)

Chocolate Squares
50 year old recipe

• 1 c butter
• 1/2 c cocoa
• 2 c flour
• 2 c sugar
• 4 eggs
• 4 tsp vanilla
• 1 c chopped nuts.

1. Pour in 9x13 pan, bake 20-25 mins on 350.
2. Check at 20 mins

Icing

• 1/4 c softened butter 
• 1/4c can milk (regular milk is fine)
• 1/4 c cocoa
• 3 c powdered sugar
• dash salt

1.  Mix all together & frost as desired.

Marshmallow Caramel Popcorn

• 1/2 c. brown sugar1/2 c. butter
• 9-10 marshmallows
• 12 c. popcorn

1. Microwave brown sugar and butter for 2 minutes, add marshmallows & microwave until melted.
2. Pour over popcorn.

Strawberry Flaky Dessert

• 1 box of purity cream crackers
• 1 pkg. vanilla instant pudding - prepared according to directions on package
• 1 lg. tub Cool Whip
• 1 lg. bottle of your favourite jam (put jam in blender and puree, this will take the pectin out of the jam)

1. Mix pudding according to pkg. directions. 
2. In a 13 X 9 pan place a layer of cream crackers, spread on layer of pudding, cool whip and dollop with jam. 
3. Using a fork zig-zag back and forth through the jam to spread it out a bit. 
4. Repeat with second layer of crackers, pudding, cool whip and jam. 
5. Place in fridge overnight to allow the crackers to soften. Enjoy!!

Gratitude Sunday Monday

Sunday Monday's heart felt tradition. A time to slow down, to reflect, to be grateful.

Here are some things I am grateful for this week:

1. A warm, comfortable house filled with love and laughter on cold snowy days

2. Sweet Sleepy babies that warm my heart.

3. Cute girls that love to play and craft together.  I LOVE how much my children love each other.

4. Making yummy homemade treats to make our house smell good and to make my family happy.

5. Randomly finding or being given little love notes from my babies.  It is just so sweet.

6. Funny faces when I am trying to take a picture.  I love seeing my children's personalities emerge.

7.  Little girls who love to cuddle their daddy.  

Chocolate Chip Cream Cheese Cookies

Ingredients

• 1 can seamless crescent rolls
• 1 (8 oz) block cream cheese, room temperature
• 1/4 cup sugar
• 2 tsp vanilla
• 1/2 cup mini chocolate chips

1. With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl.
2. Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle.
3. Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
4. Sprinkle your chocolate chips on top of cream cheese.
5. Roll the crescent sheet up tightly and wrap in cling wrap.
6. Refrigerate for at least 2 hours, or overnight.
7. When chilled preheat oven to 350°.
8. Line a cookie sheet with parchment paper to prevent sticking.Slice the crescent roll into 1/4" slices. 
9. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
10. Transfer to wire rack.
11. Eat warm or room temperature.

Cauliflower Breadsticks!

Hardly any calories for the whole pan!

• 1 large head of cauliflower
• 2 cloves garlic, grated or minced
• 2 large eggs, lightly beaten
• 4 oz low fat mozzarella cheese
• 1/2 teaspoon onion powder
• salt and pepper 

1. Preheat oven to 450 degrees.
2. Chop the cauliflower into chunks and place into microwave for about 5 minutes or until soft
3. Place the cauliflower into a food processor and blend until it's a mashed potato texture
4. In a medium bowl, stir together cauliflower, eggs,cheese, and seasonings
5. Lightly spray a baking pan with spray oil and coat with the mixture (about 1/2 inch thick)
6. Bake at 450 degrees for 20-25 minutes or until the top starts to brown
7. Add additional cheese to the top and enjoy!

RED VELVET CREAM CHEESE BROWNIES

1 Duncan Hines Red Velvet cake mix
3/4 cup butter, after melted
1 egg
1/2 cup water
1 cup semi-sweet chocolate chips

Preheat oven to 325 degrees.
Mix first 5 ingredients & pour into 9 x 12 glass baking dish.

Filling:
4 ounces of cream cheese, softened
1 egg
3 tablespoons sugar
1/4 teaspoon vanilla

Pour this over & across the brownie mix. Take a knife & swirl through mix making a marbled design.
Bake for 40 to 45 minutes or until toothpick in center comes out clean. Cool completel

Saturday Photohunt: Over and Something Rusty

The themes for the Saturday Photohunt this week:  Over and Something Rusty.  This theme was tough for me.  I randomly went through pictures until I found one that went with the theme.  I came up with this one, the dresser in the picture is a little RUSTY around the handles and their are clothes hanging up OVER it.

 

Apple Cinnamon Loaf

• 1/3 cup brown sugar (not packed)
• 1 teaspoon ground cinnamon
• 2/3 cup white sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk
• 1 apple, peeled and chopped

1. Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. 
2. Mix brown sugar and cinnamon together in a bowl and set aside. 
3. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. 
4. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
5. Combine flour and baking powder together in another bowl; stir into creamed butter mixture. 
6. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. 
7. Next add half the apples and half the brown sugar cinnamon mixture. 
8. Lightly pat apple mixture into batter.
9. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. 
10. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
11. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

This Moment: Bad Weather and Breakfast

A beautiful and fun Friday ritual. Inspired by SouleMama.

{this moment} – A Friday ritual. A single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. – Amanda Soule

No Bake Date Snowballs

Ingredients

•     1¼ cups chopped pitted dates
•     ¼ cup honey
•     ¼ cup orange juice
•     2 tbsp unsalted butter
•     1/8 tsp cinnamon
•     pinch salt
•     2½ cups crisp rice cereal
•     ½ cup toasted sesame seeds

Instructions

1. Combine dates, honey, orange juice, butter, cinnamon and salt in a small pot over medium heat. 
2. Bring to a gentle simmer and cook, stirring, for 5 min or until mixture is thick and shiny and reduced to just more than 1 cup. 
3. Scrape into a bowl, add rice cereal and stir until fully combined.
4. Place bowl in the refrigerator for 30 min or until cooled to room temperature.
5. Use a spoon to scoop out bite-sized balls (about the size of a cherry).
6. Put sesame seeds in a shallow bowl and roll balls in them to coat. 
7. Chill in the refrigerator until completely firm.

Nutrition (per Serving)
calories    42
protein    1 g
carbohydrates    8 g
fat    1 g
fibre    1 g
iron    0 mg
sodium    20 mg

Sopapilla Cheesecake

Ingredients:

• 2 cans Pillsbury butter crescent rolls
• 2 (8oz) packages cream cheese, softened (use an extra pkg for more decadence)
• 1 cup sugar
• 1 teaspoon vanilla
• 1/4 cup butter (melted)
• Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)

Instructions:

1. Unroll and spread 1 can crescent rolls on bottom of un-greased 9x13 inch baking dish. 
2. Combine softened cream cheese, sugar, and vanilla. 
3. Spread mixture over crescent rolls. 
4. Unroll and spread remaining crescent rolls over mixture. 
5. Spread melted butter over the top and sprinkle with cinnamon and sugar. 
6. Bake at 350 degrees for 20-30 minute

Quick and Easy Weekend Brunch Casserole

• Crescent rolls
• sausage crumbles
• 2 cups of mozzarella cheese
• 6 eggs 
• 1 cup of milk
• salt and pepper

Directions:

1. Layer crescent rolls on the bottom of a sprayed pan, then sausage crumbles, 2 cups of mozzarella cheese, then whip 6 eggs and 1 cup of milk together pour over the top
2. Bake on 425* for 20 minutes. 
3. Season with salt and pepper over the top.

Chocolate Snowballs

Ingredients

• 3/4 cup butter
• 3 cups sugar
• 1 1/4 cups milk
• 3 cups large rolled oats
• 1 cup unsweetened fine coconut
• 3/4 cup cocoa, sifted

Directions

1. Melt butter in a large saucepan. Stir in sugar and milk. 
2. Bring to a boil and reduce temperature slightly to prevent boiling over. 
3. Once mixture begins to boil it is very important not to stir. 
4. Continue to cook for about 10 minutes, or until mixture reaches about 230-deg. F on a candy thermometer. 
5. You can also test by dropping some of the mixture in cold water. 
6. If it forms a soft ball, it is ready. 
7. While the mixture comes to temperature, mix together oats, coconut and cocoa. 
8. Add the boiled mixture to the dry ingredients and mix until well combined. 
9. Chill in the bowl for about 40 minutes or until it can be rolled into 1-1/2-inch balls. 
10. Roll the balls in coconut to coat.  These should be stored in the fridge. These freeze very well.

Cream Cheese Coconut Snowballs

• 8 oz. cream cheese
• 8 ozs crushed pineapple
• 2 cups flaked coconut

1. Beat cream cheese and pineapple until well combined .
2. Cover and refrigerate for 1 hour.
3. Roll into balls then roll into coconut until well coated. 
4. Refrigerate until firm.

Wordless Wednesday: cuddles with daddy

Click the pic above to get to other Wordless Wednesday Participants or go check out the following links:

Wordless Wednesday, Wordless Wednesday Bloggers, 5 minutes for mom, Ms. Mystery Case, Tales of a Pee Dee Mama, Only Passionate Curiosity, and Stacys Random Thoughts!

EASY CHOCOLATE PEANUT BUTTER BALLS-

Ingredients:
18oz Peanut Butter Jar
¼ Cup Butter
2 Cups Powdered Sugar
½ teaspoon Vanilla Extract
12 oz bag of Nestle’s Semi- Sweet Morsels

1. Mix the peanut butter, butter, vanilla extract and powdered sugar in a bowl. Stir until combined.
2. Shape into approximately 1-inch balls and place on baking pan. Put in Freezer for about 20 minutes.
3. Melt Nestle’s Semi- Sweet Morsels according to Pkg ( I Microwaved )
4. Dip peanut butter balls into chocolate w/ toothpick letting the excess coating drip off. return the chocolate coated peanut butter balls back pan until chocolate is firm. 5. Store in a Ziploc bag in the refrigerator.

Tuesday Talk

1. I am working on day number 6 with an awful headache.  It is so hard to function in a reasonable way with a bad headache.  But I am trying.
2. I did go out and get some veggies and things for myself because I am determined to start eating better again.  I always feel so much healthier when I can do that.  
3. I think I heard Little Prince try to talk to a television show he likes!!  Anything that makes him interactive is an amazing thing to me!
4. I would like to get a family portrait done before Christmas.  It would be nice to have one with the whole complete family in it. 
5. I LOVE Doctor Who and am anxiously anticipating the 50th anniversary episode!

Kit Kat Ice Cream Cake

Ingredients:

• 2 qt ice cream, any 2 flavors
• 2 TBS milk
• 39 kit-kat candy bars
• 16 oz whipped topping, frozen (like cool whip)
• 30 oreo cookies, broken up
• 1/4 cup chocolate candies, assortment

Instructions:

1. Remove from the freezer and leave on the counter:
2. 2 qt ice cream , any 2 flavors
3. In a food processor combine:
1. • 2 TBS milk
2. • 24 oreo cookies
4. Coat a 9-inch spring form pan with nonstick spray and place upright all around the side of the pan: 39 kit-kat candy bars
5. Try to get the kit-kat bars as close to possible as you can, with the kit-kat name facing out, against the side of the spring form pan.
6. Line the bottom of the pan with parchment paper and press the oreo mixture evenly over it.
7. Place in the freezer for 10 minutes.
8. Stir the first flavor of softened ice cream in its container and press evenly over the oreo crust.
9. Place in the freezer for 10 minutes
10. Stir the second flavor of softened ice cream in its container and press evenly over the first ice cream layer.
11. Place in the freezer.
12. Remove from the freezer and allow to thaw for 30 minutes:  16 oz whipped topping, frozen (like cool whip)
13. Spread whipped topping over the top layer of ice cream and garnish with:  
1. 6 oreo cookies , broken up
2. 1/4 cup chocolate candies , assortment
14. Return cake to the freezer and allow to set overnight.
15. Remove cake from freezer 10 minutes prior to serving.
16. Gently open the spring form pan and remove. Use a thin knife or spatula to slide cake onto serving platter. Slice & serve immediately

Conversations with Little Ones Today

There are days when I want to gather up the conversations I have with my little ones and put them in a box and save them to remember. There is just so much sweetness in my house to remember:

1. Like being told i was the best cooker ever by little ones eating spicy pasta
2. Special trips on chair rocket ships to the "planeck Mars" and then back to home to the "planeck Earf"
3. Explaining that Christmas is about 5 weeks away
4. Being given a Christmas wish list that was enthusiastically made with much concentration by the girls working together to cut pictures out and paste them on a list that ended up being about 7 pages long. 
5. Little girls having to be reassured that their baby brother would be okay even though he had to get a needle today.  
6. Baby giggles from hand and face washing.  I LOVE how ticklish he is.
7. Listening Big Sister help her baby sister do crafts, hand-made calendars and other paper creations. 

Nanaimo Bars

Ingredients

Bottom layer
1/2 cup unsalted butted
5 tbsp cocoa
1/4 cup sugar
1 large egg, beaten
1 3/4 cup graham cracker crumbs
1 cup shredded coconut

Middle layer
2 cups icing sugar
1/4 unsalted butter
2 tbsp + 2 tsp 35% whipping cream
2 tbsp instant vanilla pudding mix
1/2 tsp vanilla

Top layer
4 squares semi sweet chocolate (4 oz), shaved
2 tbsp unsalted butter

Directions

Bottom layer
In double boiler heat butter, sugar and cocoa until sugar has dissolved.
Add egg till thickens.
Remove from heat and add graham crumbs and coconut.
Press down in an 8x8 greased pan.
Put in freezer to set.

Middle Layer
Cream together all ingredients for this layer.
Beat till light and fluffy.
Take pan out of freezer and add middle layer on top of bottom layer.

Top layer
Melt chocolate and butter in pot on low heat.
Let cool but still runny.
Pour over middle layer.
Refrigerate to set.

Sunday Seven

Seven random things that are on my mind. 

1. I really need to start eating healthier again.  I have fallen completely off the wagon lately, and I need to be getting back to eating healthy.
2. I love doing crafts.
3. I really like our house and living near our best friend. But there are things about living here, that I can't say online, that really bother me.  Not so much that I have to move right away, but enough that this is NOT a forever home.  
4. Every day at naptime (or after bedtime) Princess Magpie and Princess Snifflefritz wrap toys up in blankets, pretend to decorate their room, and call me up to a "birthday" party for me.  I open the carefully wrapped presents (their toys), I eat pretend snacks, we dance to pretend music and I give real hugs and kisses.  It takes a total of 5 or 10 minutes and we have fun.  
5. I really like our house and living near our best friend. But there are things about living here, that I can't say online, that really bother me.  Not so much that I have to move right away, but enough that this is NOT a forever home.  
6. I feel a little like I wished these developmental problems on Little Prince.  I kept saying, he was my last baby so I wanted him to be a baby longer and now he is doing exactly that.  He is over 1 1/2 and he is developmentally less than 1. 
7. I enjoy spending time with my kids, I love listening to them playing together, I love listening to them giggling together, I love listening to them pretend.  I LOVE how connected Little Prince is to Princess Magpie in a way he isn't to anyone else. 

Christmas Crafts 2

Here are some cool Christmas crafts I have found:

Himmeli Christmas Ornament

DIY Christmas Wreaths

9 Snowman Crafts For Kids 

 Giant 3-D Snowflake!

3 DIY Cookie Mix Kits {and printables} 

Mars Bars Squares

This is a family favorite that I have been making for years. It is easy and yummy and always a big hit!

• 4 regular-size Mars bars
• 1/2 cup butter
• 3 cups Rice Krispies
• 1 cup milk chocolate chips
• 1/4 cup butter or margarine

DIRECTIONS:

1. Melt Mars bars & 1/2 cup butter or margarine in a large microwaveable bowl. Stir in the Krispies.
2. Press into 8 inch pan, or 8x11 if you like them thinner.
3. Cool in fridge.
4. Melt 1 cup chocolate chips (or more if you want it extra chocolately on top!) with 1/4 cup butter. Spread on top.
5. So easy. So yummy.  

TOS review: At Home in Dogwood Mudhole

At Home in Dogwood Mudhole is a three-volume series chronicling the journey of the Sanders family as they journey from city living back to their roots in the country. I had the opportunity to review Volume One: Nothing That Eats over the last several weeks. The book is actually a collection of author Franklin Sanders’ monthly newsletter The Moneychanger, spanning from 1995 through 2002.

When Y2K looms and modern life fails to satisfy, Franklin Sanders and wife Susan go from nuclear family to multigenerational farm. Despite Susan’s admonition that they acquire nothing that eats, they gain dogs, chickens, horses, cows, pigs, ducks and sheep.  Their children move back in and bring their spouses, filling Dogwood Mudhole with grandchildren. It’s no Green Acres, but through sheer persistence and good humor, they learn to farm. At Home in Dogwood Mudhole provides a running account of an attempt to live an authentic life.

Anyone who has read my blog in the last few years knows that I have had a dream of moving out to a more rural setting and getting back to a homesteading way of life. It hasn't happened so far, but I continue to dream.  Something about living a simple life, and not relying on others is a very attractive way of life to me. So I was really excited when I had the opportunity to review a book about this type of lifestyle. The book begins in the year of 1995 and ends in 2002 so I found that I really felt like I got to know the Franklin Sanders’ family and all their 4 legged critters as I journeyed with them through the pages of this book. I was able to read of weddings, births, and read many humorous stories as they learn to raise chickens, cows, and pigs. I felt like I was sitting with the writer and listening to him share stories of his past.  This book was a realistic but enchanting story, of how this can be a hard but oh so rewarding way of life.  Franklin Saunders' writing illustrates the view that – animals like pigs aren’t pets they are food, dogs can be missed and cried over but in the end they are still animals.  

The family is active in doing re-enactments of the War between the States as well as doing speeches and listening to others about the South and their part in the war.  And given how much my family loves history and how this sort of thing speaks to me, I really enjoyed this aspect of the book.  This book had me thinking, laughing, and even tearing up a little and to me that shows that it really is a great book.

At Home In Dogwood Mudhole came to me as a softcover book of 379 pages. This book currently retails for $22.95 for the paperback version and $16.95 for a digital edition. This book is mostly for adults but high schoolers could read it as well if they had an interest in farming and homesteading. The book I received is actually the first in a three volume series. This First Volume is "Nothing That Eats". The title is kind of funny in the fact that they accumulate many different types of animals that they need to feed. I really recommend that you grab a copy of Volume One: Nothing that Eats from At Home in Dogwood Mudhole!  Feel free to read the sample chapter, titled Pig Persuader and see if you don’t get hooked.  

Book Facts:

• Pages:  379
• Year originally published: 2012
• Price:   $22.95 Paperback and $16.95 Kindle/ePUB/PDF
• You might want to know:  A sample chapter is available on the dogwoodmudhole.com website. 

You can read more about the Sanders and see pictures of the family too at Top of the World Farms website.
To read more reviews please click on the banner below, thank you!

This Moment: Love Notes to Daddy

A beautiful and fun Friday ritual. Inspired by SouleMama.

{this moment} – A Friday ritual. A single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. – Amanda Soule

Beef and Bean Taco Casserole

INGREDIENTS

• 1 lb ground beef
• 1 can (16 oz) refried beans
• 1 jar (16 oz) Thick ‘n Chunky salsa
• 1 package (1 oz) taco seasoning mix
• 2 1/2 cups coarsely broken tortilla chips
• 1/2 medium green bell pepper, chopped (3/4 cup)
• 4 medium green onions, sliced (1/4 cup)
• 2 medium tomatoes, chopped (1 1/2 cups)
• 1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
• 1/4 cup sliced ripe olives
• 1 cup shredded lettuce

1. Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. 
2. Stir in refried beans, salsa and taco seasoning mix. 
3. Reduce heat to medium. Heat to boiling, stirring occasionally.
4. In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. 
5. Top evenly with beef mixture. 
6. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.
7. Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. 
8. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips. Serves 5