Taco Twist Casserole

1 lb. ground beef
1 package taco seasoning mix
1 can tomato sauce (15 oz.)
1/4 C. chopped green pepper
3 C. corkscrew macaroni -- (8 oz.) cooked and drained
1 C. shredded cheese (4 oz.)
1/2 C. sour cream

Brown beef; drain. Stir in seasoning mix, tomato sauce and green pepper. Bring
to a boil and remove from heat.

Combine cooked macaroni, 1/2 cup cheese and sour cream and place on bottom of
6 x 10 inch baking dish. Top with meat mixture and remaining cheese.

Pizza Noodle Casserole

8 oz. noodles, cooked and drained
1 pound ground beef
1 tbsp. oil
1 can (4 oz.) mushrooms, drained
4 oz. pepperoni, chopped
1 can (15 oz.) pizza sauce
2 cup cheddar cheese
1 cup mozzarella cheese, shredded

Preheat oven to 375° F.

Brown ground beef in oil. Mix in mushrooms, pepperoni, pizza sauce and cheddar cheese.
Put cooked and drain noodles in greased baking pan. Pour sauce mixture over the noodles and top with mozzarella cheese.

Bake 30 - 25 minutes or until hot and bubbly.

Broccoli, Chicken and Cheese Casserole

2 packages frozen broccoli
4 cups cooked chicken - cut up
2 eggs
1/2 cup shredded cheese
1 can cream of mushroom soup
1/2 cup mayo
1 small onion, chopped into small pieces

1/2 stick butter
1 sleeve Ritz crackers, crumbled

Cook broccoli according to package directions, drain. Add all ingredients together, except the Ritz crackers and butter. Mix well, pour into a baking dish.

Melt the butter, add the cracker crumbs, and mix well. Add to the top of the casserole.

Bake 15 - 20 minutes in a 400° F oven until hot and bubbly.

Good Eats Guacamole

3 Haas avocados halved, seeded and peeled
1 lime juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion diced
2 Roma tomatoes seeded and diced
1 tablespoon chopped cilantro
1 clove garlic minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice.

Let sit at room temperature for 1 hour and then serve.

Yield: 1 batch

Alton Brown, Good Eats

Black Bean Dip

1 15 ounce can black beans, undrained
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
2 drops hot pepper sauce
3/4 cup minced white onion
2 cloves minced garlic
4 ounces chopped green chiles, drained

Drain beans, reserving 2 tbls liquid. Combine beans chili powder, salt, black pepper, cumin, hot pepper sauce and 2 tbls reserved liquid in blender or food processor; process till smooth. Combine onion and garlic in nonstick skillet or saucepan, cover and cook over low heat till onion is soft and translucent. Uncover and cook until slightly browned. Add chilies and cook 3 minutes more. Add bean mixture and mix well.

Makes about 1 1/2 cups.

Asiago Cheese Dip

1 cup mayonnaise
1 cup sour cream
1/2 cup shredded Asiago cheese plus 1 tbsp
1/4 cup sun-dried julienne tomatoes
1/4 cup green onions sliced
1/4 cup mushrooms sliced

Reconstitute sun-dried tomatoes in hot water. Clean, rinse and slice green onions. Rinse and slice mushrooms. Squeeze all the water out of the tomatoes, then julienne into fine strips. Combine all ingredients except tomatoes, then add the sun-dried tomatoes.

Place into oven-proof container. Top with remaining 1 tbsp of Asiago cheese and bake at 350° F. for about 15 minutes or until bubbly.

Serve immediately with toasted bread or bagel chips.

Makes 3 1/4 cups

Bacon and Cheddar Dip

1 (1 oz.) pkg. Ranch party dip
1 pt. sour cream

1/4 C. bacon bits

1 C. shredded cheddar cheese

Mix party dip with sour cream. Add bacon bits and cheese. Mix together and serve.