Chocolate Peanut Buddy Bars

• 1/2 tsp vanilla
• 1 C peanut butter
• 6 tbls soft butter
• 1 C sugar
• 1 C flour
• 1/4 tsp salt
• 1 pkg semi-sweet choc chips

-Pre heat oven to 350. In large bowl blend peanut butter & butter till smooth. Add sugar, eggs, & vanilla. Beat well. Blend in flour & salt. Stir in 1 C chocolate chips. Spread unto ungreased 13X9 in pan.
-Bake 25-30 minutes or until edges begin to brown. Immediatley sprinkle remaining chocolate chips on. Let stand 5 minutes or til morsels become shiney & soft. Spread evenly over top.
-Cool completley. Cut into 1 1/2 in squares.

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Adapted from Big Red Kitchen

Ground chuck (80/20) 2 pounds for a 9 x 13 pan, 2-1/2 pounds for a 10 x 15 pan
Dried, minced onion
Seasoning salt
6 slices of cheese
Sliced dill pickles
Dinner rolls, any brand
Sprinkle dried minced onion on the bottom of a 9 x 13 or 10 x 15 pan. Use as much as you like.
Press ground chuck into pan, on top of onions until it completely covers the bottom. Use two pounds of ground chuck if you are using a 9 x 13 pan or 2-1/2 pounds of ground chuck if you are using a 10 x 15 pan. Sprinkle the meat with seasoning salt.
Place in a 400 degree oven for 25 minutes. (Make sure you use an 80/20 mixture of ground beef, otherwise your burgers will be dry.)
The meat will shrink in the oven. After 25 minutes remove and cover with six slices of cheese. Place meat back in the oven for two minutes until the cheese is melted.
With a pizza cutter or a knife, slice the meat into as many square pieces as you have rolls.
Place the meat in between the bun with some of the onion and pop on a few dill pickles. You are ready to serve.

http://noblepig.com/2009/06/30/a-homerun.aspx

Thank you Jasmine M for this great recipe!

Mexican Potato Casserole

Ingredients:

4 medium potatoes, with peel

4 Tablespoons butter
1 envelope taco seasoning
1 pound lean ground beef
1/2 cup chopped onion
2 cups salsa
1 cup chopped peppers (red, green or yellow)
1 cup grated Monterey Jack cheese

Directions:
Cut potatoes into bite-size pieces and place in greased casserole dish.
Melt butter...stir in taco seasoning.
Pour over the potatoes and stir to coat well.
Bake uncovered at 425 degrees Fahrenheit for 40 minutes.
Stir...bake 10 minutes longer.
Brown and crumble beef; add onion and cook until soft...then drain.
Stir in salsa and chopped bell peppers
Pour over potatoes.
Top with grated cheese.
Bake uncovered for 10 minutes.

We put this in tortillas and it was SO Yummy!!  We used ground beef but you could also use chicken or ground turkey!  It's also a good way to stretch your meat!  Thanks Tommie V. for the awesome recipe!

Ashley

Easy Chicken & Cheese Enchiladas

• 1 can of Progresso chicken enchilada soup
• 1/3 C Sour Cream
• 1 can chopped green chilis
• 1 tsp ground cumin
• 2 C chopped cooked chicken
• 1 1/2 C shredded colby-montery jack cheese
• 8 flour tortillas

~Heat oven to 350.
~In med bowl mix soup, SC, chilis, & Cumin. In ungreased 2 qt shallow baking dish, spread 1/2 C soup mixture.
~In another bowl, mix 1 C soup mixture, the chicken, & 3/4 C cheese.
~Place 1/3 C chicken mixture in each tortilla. Roll up & place seem down in dish. Pour remaining soup mix. on top. Sprinkle with remaining cheese. Cover dish with foil sprayed in cooking spray.
~Bake 30 min. Remove foil & bake 5 more minutes or till cheese is melted.

French Silk Chocolate Pie

Filling

• pie crust
• 3 oz unsweeted chocolate cut into pieces
• 1 C butter softened
• 1 C sugar
• 1/2 tsp vanilla
• 4 eggs

Topping

• 1/2 C sweet whip cream
• chocolate curls

-Heat oven to 450. Prepare pie crust bake 9-11 minutes or until golden brown.

-In a 1 qt saucepan, melt choc over low heat. Cool.

-In small bowl with electric mixer, beat butter on med speed until fluffy. Grad beat in sugar until light & fluffy. Beat in cooled choc & vanilla til blended .

-Add eggs 1 at a time, beat 2 minutes each until smooth & fluffy. Pour into cooled pie crust.

-Refrigerate 2 hours before serving.

-Top with cool whip & chocolate shavings.