Mexican Manicotti

This was one of the dishes I made for Miss Jessica's 24th birthday last Sunday. It's a Tex-Mex twist on an Italian dish.
I apologize for no pictures. That just means it all went very, very quickly!

1 lb lean ground beef
1 can refried beans
2 1/2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 package (8 ounces) manicotti shells
1 1/2 cups water
1 jar (16 ounces) picante sauce
2 cups (16 ounces) sour cream
1/4 cup sliced green onions
1 can (2 1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded Monterey Jack or Mexican style cheese

In a bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13X9X2" baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight. Remove from the frig 30 minutes prior to baking. Cover and bake at 350 degrees for 1 hour.
Uncover; spoon sour cream over top. Sprinkle with onions, olives and cheese. Bake 5-10 minutes loner or until cheese is melted.

I also made my Taco stuffed Pasta shells, bacon cheddar dip and queso.

The queso is really easy and always a hit. I put one can of chicken broth and a can of Rotel in a crock pot. Then I brown 1 lb sausage; drain it and add it to the pot. Then I cube 3.5 pounds of velveeta and add it to the mix. (you can add a small 4 ounce can of green chilies, if desired.)Simmer until smooth. Serve with tortilla chips.

Back In The Rat Race

I caught a ride on the 40-hour train this week and, as a result, Saturday and Sunday have now become very sacred. No doubt I'll be spending the weekend cooking, cleaning and catching up.

Anticipating this turn of events, I made JB something special last weekend.
Peanut Butter Banana Pudding! It's just like it sounds--very rich, but oh so satisfying.



4 cups milk
2 packages butterscotch pudding mix
1 1/2 cups peanut butter, divided
1 cup graham cracker crumbs
1 cup confectioner's sugar
4 medium bananas, sliced

Combine milk and pudding mixes until blended. Stir in 1/2 cup peanut butter.

In a small bowl, combine graham cracker crumbs and confectioner's sugar; cut in the remaining peanut butter until crumbly.

In a large serving dish or individual desert bowls, layer half of the pudding, half of the crumb mixture and half of the bananas. Repeat layers. Chill until served. (yields 12 servings)


Dinner this week has been an impromptu mess and we're all suffering. I welcome your ideas and quick dinner recipes.