Individual Taco Cups

If you have had my individual lasagna , this is the same kind of idea.  Super easy to make but looks like you slaved over a hot stove all day.... :)
They are full of flavor, satisfy the Mexican craving, and are simply SO delicious! 

What I used:
12 egg roll wrappers
some cheese sauce
1 lb. ground beef
1 can fat free refried beans
1 envelope taco seasoning
shredded cheddar cheese
sour cream (optional)
salsa (optional)
guacamole (optional)

Pre-heat your oven to 375 degrees.

Brown your beef and add taco seasoning.  Once beef is browned, add beans.  Mix well and cook until heated through. 

Take a large muffin tin and spray with non-stick spray.  Insert your egg roll wrapper and press the sides all around.  It should be sitting nicely in your muffin tin with the edges standing up.  Place a small amount of cheese sauce on the bottom and spread around.  Add meat mixture and salsa.  Top with a small square piece of egg roll wrapper.  Repeat layers once more and top with cheese.

Bake for 10 min. or until heated through and wrappers are brown.  Remove from oven and let cool for 5 min. before serving. 

Voila!  So easy right?

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From my kitchen to yours, ENJOY!

Chocolate Lust Cake

Whoa.  I don't have to get beyond that one "whoa" that's how great this dessert tastes!  Seriously! Not to mention it was easy peasy!  The recipe I originally found called for a different crust and a pumpkin spice pudding.  Since my hubby doesn't have the taste for nuts and I couldn't find the pumpkin spice pudding, I went with the best thing instead, CHOCOLATE! :)  Every girls best friend :)

What I used:
One graham cracker crust made from scratch.  I used this recipe.
2 pkgs. (3.4 oz) instant chocolate pudding
1 pkg (8oz.) cream cheese
1 1/2 containers cool whip
3 cups cold milk
1 cup powdered sugar

Make your crust and then press it into a baking dish.  I used a square one... can't remember the dimensions off the top of my head though... bake it for 7 min. at 375.
Next take your cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth.  Spread carefully over the top of the already cooled crust. 
Now, for the chocolate :)  Take your pudding mix and add your 3 cups of milk.  Whip up until smooth and place in fridge for about 5 - 10 min.  You want it to set slightly.  Once pudding is ready pour it over top of the cream cheese mixture and top with the rest of your cool whip.  In my hubby's opinion you can never have to much whipped topping :)  If I had any on hand I would have sprinkled a bit of shaved chocolate on top, but alas, I didn't. 
Keep in fridge until ready to serve. 

Oh man.... this stuff is GOOD!

I didn't snap a picture of mine, but here is what it looks like..... only with chocolate instead of pumpkin :)

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From my kitchen to yours, ENJOY!

Berries ~n~ Cream Danish

Helllllllo breakfast!  Now, I am totally aware that this is not very nutritional..... can I get some nutrition points for using fresh blueberries?  Well, if you are looking for a breakfast recipe to wow company or just ease that sweet tooth of yours, this would be right up your alley!  SO delicious, I don't think I could ever by a pre-made danish from the store again!  Not to mention it was literally a breeze to make.  Give it a whirl and let me know what you think!

What I used:
1 pkg. crescent rolls
1 cup fresh blueberries
1 pkg (8oz) cream cheese, softened
1 tsp. vanilla
1/2 cup sugar
3 tbsp. flour


For Icing:
1/2 cup powdered sugar
2 tbsp. heavy whipping cream
1/2 tsp. vanilla

First, pre-heat your oven to 375.

Next, take your cream cheese, vanilla, sugar, and flour and mix together.  I just whipped them all together in my kitchen aid. Let that sit for a minute.

Take your crescent rolls and place them on an ungreased cookie sheet.  Lay them out in rectangles, end to end and press the seams together so now holes are present.  Next, take a knife and slit 1/2 - 3/4 inch slices up the sides.  Now, gently spread the cream cheese filling down the center of the dough.  Top with blueberries and begin to alternate dough strips as you wrap your danish up kind of like in a braid.
Bake for 15-20 min.  Wait until cooled down and drizzle icing over top.

I'll let the picture speak for itself :)

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Oh man, I can't wait until morning!  I must try it now! :)

From my kitchen to yours, enjoy!