Choco-Coco Cookie Bars

Combine all of the following with a spoon;
3 eggs
2 1/4 cups brown sugar
1 cup oil
1 1/2 tsp. vanilla
2 1/4 cups flour
2 1/4 TBSP. baking powder
3/4 tsp. salt

Then add 1 cup coconut and 1-2 cups choco chips depending on how chocolaty you want them.
Smash into the bottom of a large cookie sheet. Bake at 350 for about 20 minutes. Watch them and take them out just when they get golden brown.

Walking Taco's

This Recipe was also taken from See Jane in the Kitchen:

http://cjaneinthekitchen.blogspot.com/2010/03/walking-tacos.html

1 lb. ground beef

1 can chili beans

1 can refried beans

1 can stewed tomatoes

1 onion, chopped

1 can chopped green chilies

salt

pepper

cumin powder

chili powder

garlic powder

Cook meat with onion, drain fat and add beans, tomatoes and green chilies. Season with salt, pepper, cumin, chili powder and garlic powder to taste.

Layer the following:

tortilla chips

meat/bean mixtures

cheese

sour cream

avacado

olives

green onions

lettuce

tomato

salsa

Sausage Tomato Pasta

This recipe was taken from this website:

http://cjaneinthekitchen.blogspot.com/search/label/pasta

I have tried a lot of Jane's recipes and they have all been delicious!

Sausage Tomato Pasta

1 package penne, cooked according to package
1 pound mild italian sausage
1 cup heavy whipping cream
1 large can diced tomatoes with italian seasonings
1/2 onion, chopped
2 TBS olive oil
1 clove garlic, minced

1 cup shredded parmesan cheese
italian seasoning

Cook onion, sausage, and garlic with olive oil. Drain fat. Add heavy cream and simmer for 10 minutes, stirring occasionally. Add can of tomatoes and italian seasoning to taste. Sprinkle with parmesan cheese, heat and toss with pasta.

Bran Muffins

( Makes 1 Gallon that you can keep up to 6 weeks in the fridge.)

* 2 Cups 100% Nabisco All Bran

2 Cups Boiling Water

Mix and cool

*Cream together:

1 Cup Butter

3 cups Sugar

Mix with Bran and water mixture

* Mix together (in separate bowl:)

5 cups Flour

5 tsp. Baking Soda

1 tsp. Salt

4 Eggs beaten

1 qt. Buttermilk

4 cups All Bran

*Combine with the above ingredients

*bake at 375 degrees for 20-25 minutes

White Chicken Chili

6 cans Great Northern Beans

3- 5 oz. cans of Chicken (I use 2 big cans)

6 cups Chicken broth

2 cans Diced Green Chilies

12 oz Sour Cream

1 tsp. Olive Oil

2 tsp. Cumin

1 tsp. Garlic Powder

1 1/2 tsp. Oregano

1/4 tsp. White Pepper

Put everything in a BIG pot and bring to a boil. Turn it down to a simmer and let it simmer for 20 minutes. Before serving add ...

3 cups of Monty. Jack cheese ( I wait to the end to do this because it sticks to the bottom of the pan)

We like to put extra cheese on top of ours with a few salt crackers.

Shredded Beef Burritos (enchilada style)

16 oz. Cheddar Cheese
10 oz. can green enchilada sauce
10 oz. can red enchilada sauce
1 lb. cooked shredded beef
1 small onion (chopped)
1 pkg. flour tortillas
shredded lettuce

Grate cheese.  Stir green and red enchilada sauce together.  Saute onion.  Mix meat, 1/2 sauce mixture and onion together in separate bowl.  Heat tortillas in microwave to soften.  Spread a scoop of meat mixture onto center of each tortilla, top with cheese.  Fold bottom of tortilla over meat, then fold over each side.  Place burrito seam side down in a greased 9 x 13 pan.  Pour remaining sauce over burritos and top with cheese.  Place in 350 oven and bake for 15 minutes.  Serve over shredded lettuce.  Makes 5-6 large burritos.

Shredded Beef

1 chuck roast (4 to 5 lbs.)
1/4 tsp. black pepper
1 tsp. onion powder
1 can (14 oz.) beef broth
1 tsp. garlic powder
1 large onion, sliced
1/2 tsp. salt

Trim any excess fat from the roast, and place it in the bottom of a 4 1/2 (or larger) slow cooker. Sprinkle the onion powder, garlic powder, salt and pepper over the roast. Pour the can of broth around the roast, taking care not to pour it over the spiced roast.

Peel and thinly slice the onion. Separate the slices into rings and add them to the pot. Cover the slow cooker. Cook on low for 8 to 10 hours.

Working carefully, use 2 forks to tear the beef into shreds. Beef will keep 3 days refrigerated or 2 to 3 months frozen.