AJ's Stuffed Shells-Miami Style!

Ingredients
1 1/4 pounds lean ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream
Directions
1.     In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
2.     Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
3.     Preheat oven to 350 degrees F (175 degrees C).
4.     Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
5.     Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
6.     Top with sour cream and onions; serve.

Maria's Greek Meatloaf

-2 pounds ground beef
-4 eggs
-2 medium onions (finely chopped)
-1 clove garlic (finely chopped)
-1 Tbsp salt
-1 teaspoon pepper
-1/4 teaspoon ground cinnamon
-1/4 teaspoon allspice
-1/2 teaspoon nutmeg
-1 Tbsp dry mint or 1/4 cup fresh mint
-1/4 cup lemon juice
-1/4 cup oil
-3 cups water (don't want it to runny so depending on how much you make, you might not use all 3 cups...less is better sometimes)
-3 cups bread crumbs
Mix everything together, and split into equal loafs, use as much as you want and save the rest for another time and freeze it.  Put some oil in the pan so the meat doesn't stick (not too much), place the meatloaf on it, drizzle some oil, salt, and pepper on the meatloaf.  Put in oven at 400F for about 30 minutes to an hour (depends the size of the meatloaf) You can tell by the color when it's done. Enjoy!

April's Coleslaw

Ingredients

• 1 (16 ounce) package shredded coleslaw mix
• 2 cups craisins
• chopped walnuts
• blue cheese crumbles
• farmer boy greek dressing (to taste)

Mix together in a bowl! perfect for splash bash or BBQ!!!!!

southwest chili casserole

1 lb	lean ground beef
	1	onion (chopped)
	2-3 tsp	chili powder
	16 oz	diced tomatoes (drained)
	4 oz	green chilies (chopped green chilies drained)
	17 oz	corn (drained)
	2	flour tortillas (8-inch)
	4 oz	cheddar cheese (grated or shreds 1 cup)

Preheat oven to 375.
2	Lightly grease 1 1/2 qt round casserole dish.
3	In large skillet, brown beef and onion 6-7 minutes.
4	drain fat.
5	Stir in chili powder and cook 1 more minute.
6	Add tomatoes, chilies and corn, bringing to a boil.
7	Remove pan from heat.
8	Line bottom of casserole with 1 tortilla.
9	Spoon 1/4 of the meat over it, then 1/4 of the cheese over the meat.
10	Repeat, ending with the meat, reserve the last cheese.
11	Cover casserole and bake until bubbly and hot 20-25 minutes.
12	Remove cover and top with remaining cheese.
13	Continue baking about 2 minutes until cheese is melted.
14	Garnish with fresh cilantro if desired and cut into wedges to serve.

Aunt Liz's Hazelnut Icing for Chocolate Fudge Cake

You must have this icing with the Betty Crocker Super Moist Chocolate Fudge cake mix.  It's so wonderful.


Ingredients:
1 cup confectioners' sugar
1 cup Nutella (I used almost all of the 13 oz container)
5 Tablespoons unsalted butter, room temp.
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Directions:
1.  Cream the butter until smooth with no lumps.
2.  Add confectioners sugar and cream the butter and sugar together.
3.  Add vanilla and salt.  Mix for 20 seconds.
4.  Add 1/2 cup Nutella and the heavy cream.  Mix.
5.  Add the remaining 1/2 cup Nutella and mix.
6.  Beat until the consistency is even and thickens like icing. 

Once your cake is cooled you can ice and enjoy.