Slow Cooker Tamale Pie

1 lb. ground beef

1 tsp. ground cumin

1/2 tsp. salt

1/2 tsp. chili powder

1/4 tsp. pepper

1 can (15 oz) black beans, rinsed and drained

1 can (14.5 oz) Rotel

1 can (11 oz) whole kernel corn, drained

1 can (10 oz) enchilada sauce

2 green onions, chopped

1 pkg. corn bread/muffin mix

2 eggs

1 cup shredded Mexican blend cheese

Sour cream, cilantro (optional)

In large skillet, cook beef over medium heat until no longer pink; drain. Stir in cumin, sat, chili powder and pepper. Transfer to a slow cooker. Stir in the beans, tomatoes, corn, enchilada sauce, and onions. Cover and cook on low for 6-8 hours or until heated through.

In small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.

Sprinkle with cheese; cover and let stand 5 minutes. Serve with sour cream and cilantro if desired.

Cheesecake Brownies

1 pkg. fudge brownie mix (13x9 size)

2 pkg. (3 oz. each) cream cheese, softened

1/2 c. sugar

2 Tbsp. all-purpose flour

1 tsp. vanilla extract

2 eggs, lightly beaten

1 can (16 oz.) chocolate frosting

Prepare brownie mix batter according to directions. Spread 2 cups into a greased 13x9 in. baking dish; set aside.

In a small bowl, beat the cream cheese, butter, sugar, flour, and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl.

Bake at 350 degrees for 28-32 minutes or until a toothpick inserted near the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies.

Pasta with Tomato Cream Sauce

2 T. butter

2 T. olive oil

1 medium onion, finely diced

4 cloves garlic, minced

2 cans tomato sauce

salt, pepper and sugar to taste

1 c. heavy cream

grated parmesan or romano cheese, to taste

fresh basil

1 - 1.5 pounds of fettuccine noodles

*Warning* This makes A LOT of pasta and sauce

Heat butter and olive oil over medium heat. Add onion and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper and sugar to taste. Stir and cook over low heat for 25-30 minutes, stirring occasionally.

Cook pasta according to directions. Drain. Remove sauce from heat and stir in cream. Add cheese to taste. Stir in pasta and basil. Serve immediately. (Can thin sauce with water if needed).

THANK YOU PIONEER WOMAN! (*note - mine definitely didn't look that nice)

Chicken Ranch Tacos

1 box taco shells

3 cups cooked chicken

1 pkg. taco seasoning

1/2 c. ranch dressing

1 1/2 c. shredded lettuce

1 medium chopped tomato

1 c. shredded cheddar cheese

1/4 c. sliced green onions

Heat taco shells as directed. Meanwhile, mix chicken with taco seasoning to coat. Stir in ranch dressing. Spoon chicken mixture into taco shells. Top with lettuce, tomatoes, cheese and onions. Drizzle with additional dressing.

Creamy Italian Chicken

* 4 boneless skinless chicken breast halves
* 1 envelope italian salad dressing mix
* 1/4 cup water
* 1 package (8oz) cream cheese, softened
* 1 can condensed cream of chicken soup, undiluted
* 1 can (4 oz) mushroom stems and peices, drained
* hot cooked rice or noodles

Place chicken in slowcooker. Combine salad dressing mix and water; pour over chicken. cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup unitl blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until chicken juices run clear. Serve over rice or noodles.

Chocolate Chip Cheesecake Bars

8 oz. cream cheese, softened

1/2 c. sugar

1 egg

1 roll Pillsbury refrigerated chocolate chip cookie dough

Heat oven to 350 degrees. In small bowl, beat cream cheese, sugar and egg until smooth. In ungreased 8 or 9 inch square pan, break up half the cookie dough. With floured fingers, press the dough evenly on bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture. Bake 35-40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Slice and serve. Store in the refrigerator.