Taco Seasoning

6 tsp chili powder

5 tsp paprika

4 1/2 tsp cumin

2 1/2 tsp onion powder

2 1/2 tsp garlic powder

1 1/2 tsp cornstarch

1/8 tsp cayenne pepper

Mix all ingredients. Store in an airtight container. 7 teaspoons is equal to 1 package of taco seasoning.

Pasta Salad

I was called out on not posting this recipe immediately.... Sorry!!! This is Blake's favorite salad that my mom makes. This salad is always asked for by her friends and... Blake. As a side note, the mushrooms, artichoke hearts, and 5 bean salad are all at Sam's Club.

Yummy Pasta Salad
12 oz bag of multi-color pasta curls - you might need two bags?? - cooked and drained
17 oz bottle of marinated mushrooms - sliced (MARINATED SHROOMS ONLY!!!)
16 oz bottle of marinated artichoke hearts - you might need to add more depending on taste and looks - coarsely chopped
32 oz bottle of 5 bean salad
12 oz can of sliced olives
red bell peppers, chopped
Light Italian Dressing by Wishbone
Salt and Pepper to taste
Feta Cheese Crumbles

Mix together pasta, sliced mushrooms, artichoke hearts, bean salad, bell peppers, and olives with squirts of Italian Dressing (based on taste). Sprinkle with salt and pepper, and feta cheese crumbles.

Banana Cake

1 (18.25 ounce) package yellow cake mix
2 very ripe bananas, mashed
1 teaspoon baking soda

Preheat oven to 350 degrees F.
Prepare yellow cake mix according to package directions.
Mash bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9x13 inch baking pan. Bake for 35 minutes. Let cake cool thoroughly and top with homemade pudding. Refrigerate.

Make-ahead Chimichangas

1 batch makes 14-16 chimichangas

Ingredients:
2-1/2 cups cooked ground beef
16 oz. salsa (your choice)
16 oz. refried beans
1 envelope Taco seasoning
14-16 8" flour tortillas
4 cups shredded cheddar cheese

Combine cooked beef, salsa, beans and seasoning. Cook and stir over medium heat until heated through. Heat a non-stick skillet on medium-low and spray with cooking spray. One at a time put the tortillas in the skillet, heating for about 30 seconds on each side. Put 1/2 cup meat mixture on each heated tortilla and top with some cheese. Fold in the sides and then roll it up.

To Freeze: Wrap each rolled tortilla in foil, plastic wrap or a sandwich baggie. Put the individually wrapped Chimichangas in a freezer bag or rigid container. Seal, label and freeze.

Serving: Revove the needed amount of Chimichangas from the freezer. If they're wrapped in plastic wrap or a baggie, remove and iscard the wrap/baggie. If they're wrapped foil, you can leave the foil on to reheat. Bake at 350 degrees for 30 - 40 minutes. Serve with sour cream, if desired.

Bacon Cabbage Stir Fry

(We love this fried cabbage! We buy cabbage just to enjoy the cabbagey, bacony goodness!)

Prep: 20 min
Cook: 25 min
(Ready in 45 min)

3 slices bacon
1 onion, halved and sliced
1/2 cabbage head, halved again and sliced
salt and pepper to taste

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside. Leave bacon grease in skillet.

Cook onion in the hot bacon grease until tender. Add cabbage, and cook until cabbage is tender (or desired texture), about 15 minutes. Crumble bacon and mix in. Salt and pepper to taste.

*Note: we now add some garlic and we are trying it with 1 T dijon mustard tonight