Taco Pasta Shells

Taco Pasta Shells 

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:

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.

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.

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

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.

Top with sour cream and onions.

Almond Joy Cookies

Almond Joy Cookies

Ingredients:

Cookies:

¾ cup butter, softened

¼ cup sugar

¾ cup brown sugar

1 (3.4 oz) packet instant chocolate pudding mix

2 eggs

½ tsp. vanilla extract

½ tsp. almond extract

1 tsp. baking soda

2¼ cups flour

1½ cups chocolate chips

Marshmallow Coconut Icing:

½ cup evaporated milk

½ cup sugar

12 marshmallows

5 oz. coconut

3 cups powdered sugar

1 cup slivered almonds

4 oz. melted chocolate (candy coating, chocolate chips) for drizzle


Directions:

Preheat oven to 350 F. Stir together flour and baking soda and set aside. In a large bowl, cream butter and sugars together.

Add in pudding package and beat until well blended. Add eggs, vanilla and almond extract and beat until well incorporated.

Add flour mixture slowly until well incorporated. Stir in chocolate chips. Roll into 1″ balls and place on greased baking sheet. Bake at 350 F for 8-12 minutes.

While cookies are baking make marshmallow-coconut icing. To make icing, Add evaporated milk and sugar to a medium saucepan and bring to a boil. Once it reaches a boil, remove from heat and add and stir marshmallows until melted. (I sometimes just turn the heat down to low and stir until they are melted).

Once marshmallows are melted, add coconut and stir. Add powdered sugar and beat until smooth. Add more powdered sugar as necessary to reach desired consistency.Frost cooled cookies with icing.

Sprinkle slivered almonds over the top of icing.Drizzle melted chocolate over the tops and let set up.