Copy Cat Taco Bell Mexican Pizza

Typically when I go to Taco Bell I order the same thing #1 no sour cream on the tacos.... burrito yes, taco...no.

If I sway...it's for a Mexican Pizza.

Dang, they are just so good.

I have seen many versions of them on other people's blogs, and on Pinterest, and couldn't decide which one to try, so like usual, I just ran with it.

They were a HUGE hit at our house!!

(and it was SUB ZERO outside and I didn't have to leave to "make a run for the border!")

ooey gooey cheese.

My family doesn't like olives... (Whhhhat?!) so this one is MINE!

Copy Cat Taco Bell Mexican Pizza

1-1 1/2 pounds lean ground beef

1 small onion, diced

2-3 cloves of garlic, minced

1 packet Taco Bell  Taco Seasoning (or make YOUR OWN)

Salt and Pepper to taste

1 15 ounce can Fat-Free refried beans (I love the old El Paso spicy ones!), warmed

Salsa or taco sauce, your choice, we buy the Taco Bell Taco Sauce in a bottle

8 - 9" flour tortillas, soft taco size

2 cups Shredded Mexican Cheese, divided

tops of 4 Green Onions, sliced

4 Roma sized tomatoes, diced

Sliced black olives (optional)

Non-Stick Cooking Spray

In a skillet brown your ground beef with onions and garlic, salt and pepper to taste, drain, add taco seasoning packet and 1/4 cup water and simmer for about 10 minutes.

Set Aside.

Spray a small skillet with non-stick cooking spray and place on stove over medium heat. 

Place a tortilla in skillet and let it slightly brown, and flip it to do the other side.

The kids got a kick out of watching the big bubbles!

Place them on a paper towel until you're ready to "build" your pizzas.

We made 4 pizzas, so you will need 8 tortillas browned on both sides.

Now it's time to BUILD your pizzas.

Place about 1/3 cup of refried beans and top with about 1/2 cup beef mixture, spread to coat.

Top with other tortilla.

Place under broiler set on low for about 5 minutes. 

Remove from oven. 

Spread with 2-3 Tablespoons of salsa/taco sauce.

Sprinkle with tomatoes, green onions and cheese.

Top with olives.

Broil on high for 3-5 minutes, or until cheese is melted.

Remove from oven, plate, slice and dig in!

(Skinny) London Fog - Earl Grey Latte

London Fog - Earl Grey Latte

This is my FAVORITE thing to order at Scooters, our local coffee shop.

At Scooters, I order a Skinny London Fog.

If I find myself wanting one, and I am at Starbucks, I call it a Skinny Earl Grey Tea Latte.

Earl Grey tea is my most favorite.  Add a little vanilla syrup and steamed milk and a little froth to the top?

Come to Mama!!

Now, I make mine "skinny" by using skim milk and sugar free syrup, but if you can afford the calories, be my guest and use whole milk and SUGAR! ;)

(Skinny) London Fog - Earl Grey Latte

Earl Grey Tea loose or tea bag

Boiling water

1/2 cup skim milk

2 teaspoons sugar free vanilla syrup

The mug I used is pretty large, it holds almost two cups, so you may need to vary the amount of milk to the amount of tea you have.

Add boiling water to tea at steep for about 5 minutes.

Stir in 2 teaspoons of vanilla syrup.

(you can also substitute sugar and vanilla extract in place of the syrup, start with 1 teaspoon vanilla and add sugar to taste)

Use 1/2 cup of milk to make your steamed milk and froth to top your tea.

HOW to FROTH Milk at Home

Stir warm milk into tea then spoon foam on top.

Enjoy!

How To: Froth your own milk at home

How often do you find yourself warming up with something from your local coffee shop?

I love warm beverages anytime, but especially when it's as FRIGID as this winter has been.

But those lattes can hurt your budget "a latte!"

I actually have a capuchino maker stashed up in my pantry, that has a milk steamer, and I do get it down from time to time, but I will let you in on a little secret about me, I hate having clutter on my counter!

Drives me CRAZY.

I love coffee and tea lattes, and this works SO DARN GOOD!

Especially when you want one in a hurry!!

How To: Froth Milk at Home

What you need

Jar with a lid

Milk, your choice

Place desired amount of milk in jar leaving at least half of jar empty, for room to froth.

Place the lid on the jar and SHAKE!!

I shook mine for about 30 seconds or so.

Remove lid and heat in the microwave.

I started at 30 seconds, but added a little more time, because I like my beverages HOT.

Watch it, though, because it will GROW!

(I need to add a picture of this!! -- my kids were giggling like crazy!)

With a spoon, hold the froth part back as you add your hot milk to your beverage of choice. Stir. 

Spoon froth on the top of your beverage.

Warm hands.

Sip.

Enjoy!

The Italian Wonder Pot

It's got to be too good to be true, right?

Right?

You add uncooked pasta to some fresh and some canned ingredients, 

throw some spices in, stick the lid on

and in 20 minutes, you have dinner?

It's got to be too good to be true.

But it's NOT!!

I see things like this on Pinterest, and I am skeptical.

Then I hear that people try them and they WORK!!

Well, I wanna try too!!!!

(insert whiny 3 year old voice here)

 So I DID!!

and holy pasta batman!

IT WORKED!

This was AMAZING.

We LOVED it!!

This has been all over Pinterest, and from what I can gather, it originated as a Martha Stewart recipe.  If I got that wrong, someone correct me, because I want to give credit where credit is due on this fast, easy and delicious meal! It seems everyone changes it up just a smidgen to their own liking.

I loved how it turned out, but next time, I will add artichokes!

Italian Wonder Pot

1 - 12 ounce box of pasta, I used spaghetti, broken in half to fit in pot better

2 Tablespoons olive oil

2-3 cups fresh spinach slightly chopped

1 medium sized onion, sliced

32 ounces of broth, I used chicken broth or you can use vegetable

2 - 14.5 ounces cans diced tomatoes, (NOT drained)

1/2 Tablespoon dried basil, or fresh

1/2 Tablespoon dried oregano

4 cloves minced garlic

1/4-1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1/4 teaspoon pepper

Place all ingredients in your pot.

Make sure to give it a stir so the liquid covers the pasta and veggies.

Place a lid on your pot and cook, on your stove, on high until it begins a rapid boil.

Uncover and turn flame to medium.

Continue cooking for 15 minutes more, pasta will absorb the liquid.

Stir occasionally so pasta doesn't stick to the bottom of the pan.

DO NOT DRAIN.

Serve, top it with a little fresh grated Parmesan cheese.

11 Valentine Sweets for your Sweets

Valentine's Day is hands down my MOST favorite holiday of the WHOLE year.

I know, I know... people think it's a nonsense, it's a "Hallmark Holiday..."

I love love love it!

When I was a kid, making that Valentine's box and addressing all of those Valentines for my classmates, 

LOVE!!

As I got older, picking out Valentine's for (boy)friends ...ha ha BRUT cologne?

Later helping my kids do all of the same things, and baking sweet desserts for them and for my friends at my Valentine luncheon.

Over the last couple of years I have made some really yummy treats, and I compiled a few, 

(11 to be exact,)

of Valentine Worthy sweets for your sweets, whomever they may be!

Cherry Torte Cupcakes with Whipped Cream Frosting

Cupcake Cream Filling

Pink Angel Food Cake Trifle

Better Than Sex Chex

White Chocolate Truffle Center Cupcakes with White Chocolate Cream Cheese Frosting

Neopolitan Cupcakes

Mexican Chocolate Brownies

Strawberry Daiquiri Cupcakes

Heart Shaped Spiced Peach Pie Pockets

Chocolate Bliss Cake with Raspberry Sauce and Devonshire Cream

White Chocolate Cream Cheese Frosting

Wishing you lots of love and CHOCOLATE!

Lunch Lady Brownies

From the moment I saw these posted at my friend, Joan's site, Chocolate, Chocolate and More I knew I had to try them!

I will be honest, typically if I am making  brownies,  it's in a rush, and it's the boxed kind.

If I want to jazz said box brownies up, my trick is to top them with my Chocolate Ganache!

But I saw her post for these and how much her family loved them, and I trust Joan, I mean, her site is pretty much ALL about CHOCOLATE, right?!

I made them, they were rich and fudgy, and downright tasty!

How many of you remember the Adam Sandler Chris Farley skit from SNL many years ago, when he sang the song "Lunch Lady Land?"  

Hilarious!

LINK to Video

I mean, seriously? I haven't been able to eat a sloppy Joe or work in the lunch room at school without singing this song!

(yes, my kids LOVE me! ;)

So, of course, the night we had these for dessert...we had Sloppy Joe's for dinner!

Lunch Lady Brownies

Chocolate, Chocolate and More

1 cup butter, melted

1/2 cup cocoa

2 cups flour

2 cups sugar

4 eggs

1 Tablespoon vanilla

frosting:

1/4 cup butter, softened

1/4 cup milk

1/4 cup cocoa

3 cups powdered sugar

1/4 teaspoon salt

Preheat oven to 350 degrees, and grease a 9x13 pan.

In a mixing bowl, cream together butter, cocoa and sugar. Mix in flour and beat well. Add in eggs and vanilla and mix to combine.

Batter will be thick.  Spread in bottom of your prepared pan.

Bake for 22-25 minutes or until toothpick inserted in center comes out clean.

For frosting, sift together sugar, cocoa and salt.  Cream butter in a mixing bowl, and gradually add in sugar, alternating with milk. Mix until creamy

Frost warm brownies.

Cupcake Cream Filling

Did I ever tell you that I used to hate baking?

Seriously, I know.

I always loved to cook, but when asked to bring something to a potluck, my response was 

"Anything but dessert!"

I guess it was a gradual change, because I really don't remember waking up one morning and saying

"I want to BAKE!! I LOVE to BAKE!!"

I think a lot of it stems from my confidence.

When I cook, I literally don't know how to follow a recipe.  

You should see my kitchen when I am trying to write a recipe down to blog for you all.

I am very much a "taste and see" -- "don't like it, tweak it!" kinda girl.

That's why my oldest son asks for things like "Magic Chicken Surprise" because that's what I called something that I made, he loved, and I have no idea how to make it again.

Baking just isn't as forgiving as cooking.  

Sure you can throw in a spice here or there, but forget something like flour in a cookie, and you have a mess!

Seriously, I did that.

See post for Almond Raspberry Shortbread Thumbprints!

When we were growing up, my mom pretty much baked one thing, cookies.

We got chocolate chip, peanut butter (they are the BEST -- here's her recipe)

or oatmeal raisin.

Sure she made us birthday cakes, but we rarely came home to cupcakes after school.

But sometimes... sometimes.... she made chocolate cupcakes with this cream filling and we were

SO EXCITED!

And her recipe from way back when, is what I am sharing with you today!

Cupcake Cream Filling

Box of Chocolate Fudge cake mix or your own

Chocolate Buttercream Frosting, your own or in a can

1 cup milk

4 Tablespoons flour

2 teaspoons vanilla

1 cup Crisco

1 cup sugar

In a saucepan over medium heat, heat milk and flour until slightly thickened.

Whisk as it warms.

Whisk in vanilla.

Remove from heat and set aside to cool.

With your mixer, cream together Crisco and sugar.

Slowly add milk mixture, and whip for 10 minutes.

Refrigerate for 6-8 hours.

Bake cupcakes and cool.

Fill a decorating bag with a tip with a larger opening,  with your cream filling and press into the top of the cupcakes, squeeze to fill.

Frost as desired!