mexican pizza

• Made these tonight and loved them! Great flavor. Only thing I did differently was leave the refried beans out...not a fan. Super tasty and WAY better than those Mexican Pizzas from that taco joint we all know.
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• MEXICAN PIZZA
• photo & recipe via All Recipes
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• 1/2 pound ground beef
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 (16 ounce) can refried beans
• 4 (10 inch) flour tortillas
• 1/2 cup salsa
• 1 cup shredded Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 green onions, chopped
• 2 roma (plum) tomatoes, diced
• 1/4 cup finely chopped jalapeno peppers
• 1/4 cup sour cream (optional)

Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.

Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.

Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.

Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the Jalapeno onto each one.

Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.

Homemade Candy Bars

I have not tried any of these, but I love the idea of making my favorite candy bars {these are seriously 3 of my all-time favorites!} at home. As the big 4-O quickly approaches, I have made a goal to get in really good shape again by the time that dreaded age rolls around. Unfortunately, that means less baking! And more blogging about baking to appease my cravings? So let me know how they turn out!

Snickers™

Twix™

Reeses Cups™

images and recipes via Chow

CASSEROLE LOVE, CAN'T HELP IT

SALSA CHICKEN RICE CASSEROLE

• photo & recipe via AllRecipes
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• 1 1/3 cups uncooked white rice
• 2 2/3 cups water
• 4 skinless, boneless chicken breast halves (I used a Rotisserie chicken)
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded Cheddar cheese
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 onion, chopped
• 1 1/2 cups mild salsa
• *1 can green chiles
• *Green onions
• *Sour cream
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• Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
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• Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
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• Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.
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• In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa (*I deleted the onion and added can of green chiles). Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
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• Bake in preheated oven for about 40 minutes, or until bubbly. (*I baked covered with foil for the first 20 minutes; uncovered for the last 20. Served with sour cream and sliced green onions on top.)

BACK ON THE BAKING BANDWAGON

Since we moved to the mountains, I have been a bit gun shy about baking (no baking required here though!). The elevation can really wreak havoc with my recipes...BUT, I have found that with most recipes I really haven't had to change anything. So, I'm gonna keep on bakin'! 

And everyone adores No-Bake Cookies right?!? I didn't have a recipe that I really loved...until now! These are perfection. I hate to admit it, but I pretty much polished these babies off all by myself! 

NO-BAKE COOKIES

photo & recipe (adapted) via Lick the Bowl Good

2 cups sugar
1 stick unsalted butter
3 Tbsp. cocoa powder
1/2 cup milk
1/2 cup Jif creamy peanut butter
1 tsp. vanilla extract
3 cups quick-cooking oatmeal

Mix the sugar, butter, cocoa, and milk in a medium saucepan. Boil for 1 minute.

Add the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal and mix until well blended.

Drop by spoonfuls onto foil, wax paper or parchment. Allow to set and cool completely. Makes 2 dozen 3-inch cookies.

FRUIT SALSA WITH BAKED CINNAMON CHIPS

• FRUIT SALSA WITH BAKED CINNAMON CHIPS
• via All Recipes

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
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• 10 (10 inch) flour tortillas
• Butter flavored cooking spray
• 2 tablespoons cinnamon sugar

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.