Turkey Cranchiladas

There are so many fun things to do with Turkey left-overs. I found this amazing enchilada recipe that I am sharing with you today, make sure you book mark this, pin it or print it out to make after Thanksgiving or if you are a CRAZY cook like me, you might just be making a whole Turkey in the month of June. Summer Time at it's best and fresh Turkey sandwiches all week long! I LOVE IT! I hope I have inspired a few of you to make a Turkey this summer to enjoy! Turkey is NOT just for Thanksgiving.

Now nothing beats a good ole' fashion white bread turkey sandwich, but after a few days of those you might be looking for something better. Last year I made these Cranberry-Turkey Quesadillas or my all time favorite was a Turkey, Cranberry & Brie Pizza.

Sometimes throughout the year I like to randomly make a big 20 lb plus turkey just so I can get some of my favorite turkey left-over meals like these. Here is a new one to try.
 

Turkey Cranchiladas
adapted from recipe found at Pink Parsley, originally from Better Homes and Gardens

2 to 2 1/2 cups shredded turkey
2 cups fresh cranberry-pomegranate sauce (or 1 (16 oz) can)
1/2 cup sour cream
1-1/2 cups shredded cheese (mozzarella & cheddar)
1/2 cup salsa + 1/4 cup salsa
1/4 cup diced green onions
1/4 cup chopped cilantro
1 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
10-12 (6-inch) flour tortillas

Preheat the oven to 350 degrees and lightly spray a 9x13 inch baking dish with cooking spray.

In a large bowl, combine the turkey, 1 cup of the cranberry sauce, sour cream, 3/4 cup shredded cheese, 1/2 cup salsa, green onions, cilantro, cumin, salt, and pepper.

Spoon about 1/3 cup filling into each tortilla, and roll tightly. Place seam-side down in the baking dish.

In a medium bowl, combine the remaining cranberry sauce and 1/4 cup salsa. Stir to combine and pour over the enchiladas, sprinkle with remaining 3/4 cups of shredded cheese. Cover the dish with foil and bake 45 minutes. Remove foil for the last 10 minutes of cooking. Continue to bake until cheese is crisp and bubbly. Sprinkle with additional cilantro and scallions, and serve.

THIS WEEK'S CRAVINGS #79 (MEXICAN DISHES) and White Chicken (or Turkey) Enchiladas

THIS WEEK'S CRAVINGS Linky Party #79

(MEXICAN DISHES - Cinco de Mayo)

White Chicken (or Turkey) Enchiladas

I saw this recipe sweep the Pinterest boards over and over and over again. I thought, there must be something to this recipe so I had to see for myself. And well, I've made it twice now in one month. Once with chicken and once with turkey, it is THAT GOOD!

My kids don't really go for enchiladas (they don't like red enchilada sauce), so this recipe is great for my family. This recipe will for sure be hitting my dinner table often.

I used two different type of tortillas (one gluten-free for my daughter)!

White Chicken (or Turkey) Enchiladas
originally found at Joyful Momma's Kitchen

10 flour tortilla

2 cups cooked, shredded chicken (or turkey)

2 cups shredded Monterey Jack cheese
3 tbsp. butter
3 tbsp. flour
2 cups chicken broth (or turkey broth with turkey meat)
1 cup sour cream
1 (4 oz) can diced green chillies

Preheat oven to 350 degrees. Grease a 9x13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese.

Bake 22 minutes and then under high broil for 3 more minutes to brown the cheese.

This week's theme is: MEXICAN DISHES

Please only link recipes with our theme!

If you are a regular to THIS WEEK'S CRAVINGS Linky party, then link-up we're excited to see what you made this week. If you are new, please just follow our simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

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This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

May 7 - Mother's Day Brunch or MOMS Favorite Food

May 14 - Egg Recipes (Casseroles, Dishes & Appetizers)

May 21 - Memorial Day BBQ (BBQ Sauce & Grill Recipes)

May 28 - Share your favorite Cheeseburger Recipe
Your hostess for this party are: Tina from MOMS CRAZY COOKING, Nicole from The Daily Dish and Kristi from Veggie Converter. We host this theme linky party every Monday (and the party stays open all week long)! We hope to inspire you to make something with our theme or get an old post notice by linking it up to the linky party below. 

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
This week's theme is: MEXICAN DISHES
Please only link recipes with our theme!


This week's theme is: MEXICAN DISHES
Please only link recipes with our theme!

Tacos with Spanish Round Steak (Crock-Pot)

I am still lovin' my crock-pot, but I do wish I used it more. I love it when I come home from work and dinner is complete. (I am usually too lazy to make anything else to go with it, so my favorite recipes are the ones that everything is all in one). This was a recipe I had ear-marked from one of my cookbooks. (Yes, I have lots of those which I am sure many of you food lovers do). It came out surprisingly well, I have not had alot of experience with round steak and I LOVED this recipe.

Yes, we love our cheese!! :-) Trust me there is some steak in there too!!

Spanish Round Steak (Crock-Pot)
recipe from Fix-It and Forget-It Cookbook

1 small onion, sliced
1 rib celery, chopped
1 green bell pepper, sliced in rings
2 lbs round steak
1 tbsp chopped fresh parsley
1 tbsp Worcestershire sauce
1 tbsp dry mustard
1 tbsp chili powder
2 cups canned tomatoes
2 tsp dry minced garlic
1/2 tsp salt
1/2 tsp pepper

Lay in the bottom of the slow cooker half of the onion, green pepper and celery. Cut steak into serving-size pieces. Place steak pieces into slow cooker. Put in remaining onion, green pepper and celery over top steak. Combine remaining ingredients and pour over meat. Cover and Cook on low for 8 hours. Serve over rice, noodles or for some great tacos.

Enchilada Verdes

These are one of my favorite enchiladas, they are so cheesy. I've been making them for years (I can even get my girls to eat them and they hate Mexican food). They are easy to make, easy to freeze and they are delicious too! (once again NO they are not on my 2012 diet)

I made this recipe a while ago but with all the fun in posting Christmas Goodies and Guest Bloggers in November and December this post just never got published, so here it is now. Better later then never. (oh, and I wish, I wish I had a pan of these in my freezer now.) I really really need to get back into freezer cooking. I miss it SO much. I will have to make it another one of my goals for this year (after I complete my 40 bags in 40 days house cleaning!)

This is a recipe I found at Taste of Home and it's actually already in my

Volume 2 - Family Cookbook/Scrapbook! You can see a copy of the page here!

Enchilada Verdes
recipe source Taste of Home

1 lb ground beef
1/2 large onion, diced
1 small garlic glove, minced (or 1 tbsp minced garlic)
1/4 tsp salt
2 cups cheddar cheese, shredded
1 can Cream of Chicken Soup
8 oz Velvetta Cheese, diced
3/4 cup evaporated milk
1 can (4oz) chopped green chilies, drained
1 jar (2oz) diced Pimiento, drained

12 to 14 flour tortillas

In large skillet cook ground beef, onion, garlic and salt over medium heat until no longer pink, drain. Stir in cheddar cheese and set aside.

Meanwhile in a large sauce pan cook cream of chicken soup, Velveeta cheese and evaporated milk. Cook until cheese is melted. Stir in chilies and pimientos.

Place a spoonful of meat mixture down the center of tortilla and roll. Place them seam side down in a greased 9x13 pan. Pour cheese sauce over top and cover with foil. Bake at 350 for 25 to 30 minutes or until heated all the way through.

THIS WEEK'S CRAVINGS #59 (CHRISTMAS APPETIZERS & PARTY PLATTERS) and Chicken & Guacamole Taco Rolls

THIS WEEK'S CRAVINGS Linky Party

CHRISTMAS APPETIZERS and PARTY PLATTERS

Chicken & Guacamole Taco Rolls

These appetizers would be perfect for a holiday gathering. I made them to test them out and my kids devoured them. They even asked for more that is a sure sign in my house, that it's a repeat recipe. We used our favorite guacamole recipe (recipe below), but store bought would work well too!

I am SO late in posting this today! I had TWO Secret Recipe Challenge posts today and I am three days behind on my 12 Days of Christmas Goodies (I hope to have these posted later on today). You may just get 6 posts from me all in the same day. (ahhhhh wouldn't that be something). I do hope that you click on over and check out both of these other events that I have been working my tale off. I would be ever so grateful. Maybe you can walk away with an idea or two to make for Christmas.

Also...... GUESS WHAT??? I have something SPECIAL... Just For You....starting tomorrow I have a treat for all of you.... I have lined up Guest Posts from now until Christmas. Yep... for the next 12 days you will be amazed at the wonderful talent out there in blogland. I am thankful for each and every one of my guests and I am SO happy that some of them are coming over here to MOMS CRAZY COOKING to share with all of you! You are all in for a very Special Treat!

Guacamole Taco Rolls

recipe found on Duhlicious

10 flour or corn tortillas2 cups of oil for frying

Heat oil in a large skillet. Place 1 tbsp of guacamole in the center of a flour tortilla, fold the outer edges in, and tightly roll. Secure the tortilla rolls with toothpicks (if you wish). Fry the tortilla-guacamole rolls for 90 seconds on each side, or until golden brown. Carefully remove the rolls from the oil, and allow to cool slightly on a paper towel lined cookie sheet. Serve alongside sour cream, and pico de gallo.

Here is our FAVORITE Guacamole Recipe (below).

The Perfect Guacamole

4 Avocados

1/4 tsp Sea Salt

1 tsp Lime and/or Lemon Juice

1-2 Roma Tomatoes

Onion, chopped (as many or little as you'd like)

Jalapenos Chilies (we use very very little, but if you want spicy, add more)

1 tbsp Cilantro (fresh is better, but dried works too)

Slice avocados in half; scoop out the pit (and keep in the bowl), cut avocados in chunks and coarsely mash (do NOT mash until creamy). Season with coarse salt (go easy, use too much and it will overpower). Add in fresh lime or lemon. Mix in tomatoes (cherry or grape tomatoes work great too). Sprinkle in finely chopped onions, a few chopped jalapenos and some finely chopped fresh cilantro.

The BEST Guacamole EVER!!!

and now add this to these TACO ROLLS... to make BEST TACO ROLLS EVER!!!

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This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

December 19 - Christmas Dinner & Holiday Food Traditions

December 26 - Macaroni & Cheese

January 2 - Let's Get Healthy (Healthy Meals & Snacks)

January 9 - Comfort Food (Soups & Casseroles)

If you are new here browse around some past weeks at THIS WEEK'S CRAVINGS and you'll see why we are having so much fun and we invite you to link up too. Your hostess for this party are: Tina from MOMS CRAZY COOKING, Angela from Big Bear's Wife, Nicole from The Daily Dish and Kristi from Veggie Converter. We host this theme linky party every Monday (and the party stays open all week long)! We hope to inspire you to make something with our theme or get an old post notice by linking it up to the linky party below.

If you are a regular, link-up we're excited to see what you made this week. Just follow our simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
This week's theme is: CHRISTMAS APPETIZERS & PARTY PLATTERS
Please only link recipes with our theme!

This week's theme is: CHRISTMAS APPETIZERS & PARTY PLATTERS
Please only link recipes with our theme!

THIS WEEK'S CRAVINGS #53 (MEN COOK) and Homemade Salsa

THIS WEEK'S CRAVINGS Linky Party #53

The Theme is: MEN Cook

(Did you know that the first Thursday in November is
NATIONAL MEN MAKE DINNER?)

Well, I've been trying for weeks to get my husband to cook dinner and it never happened. First you have to know that he NEVER cooks (only spaghetti and I already posted that), read about that here and he works ALOT of hours. I just don't mean he comes home late everyday. I mean he works 7 days a week, 12 hours a day, and when he is not working he is sleeping, his bed time is 6:30pm (SERIOUSLY). I can say we LOVE the overtime money, because it is helping us make leaps and bounds on our Dave Ramsey plan, but it does really suck sometimes. But, I had a very important post to come up with! I NEEDED a "MAN COOKING DINNER". I did the next best thing and recruited  my two adopted sons, Adam & Garrett. They really aren't adopted they are my twins best friends, since birth. They are part of a set of triplets (their sister is away at college, in New York) and my girls are twins (in case you are a new reader) and they are all BEST-BEST-FRIENDS. Here are the twins and the boys a few years ago. 

It was a busy weekend, I cooked a full Thanksgiving dinner on Saturday (it was delicious and I will be posting all the new recipes BEFORE Thanksgiving just in case you want some new ideas for this year). And on Sunday we had a celebration birthday dinner for my best friend, the triplets mom and for the triplets (except we had to Skype Brenda in New York). Carol made a mexican feast and it was YUMMY! We all came home stuffed. Garrett made the Homemade Salsa, and Adam will be making us a batch here at our home tonight (Adam is a regular guest at our house because his work and college are much closer to our house then his own home, so he visits us often and we love it)! Here are a few of my favorite pictures of them!

I LOVE THESE GUYS! Adam, Garrett, Brenda, Ashlyn & Kayley
I know they will be friends forever and ever!!!

Adam first made this Homemade Salsa for a Salsa Contest in his Spanish Class his freshman year in High School, he is now a freshman in college and they have been making it ever since.

YES, this recipe won FIRST PLACE.

Homemade Salsa

the Lee Family Recipe, received from a friend

1 serrano chili, fresh & cut

2 jalapeno chili, fresh & cut

1 cup water

bundle of Cilantro, use about a quarter of the bunch

1/2 brown onion

1 or 2 garlic cloves

2 regular size cans of stewed tomatoes, use the Mexican Spice

salt to taste

In the blender mix cut chili's, crush garlic, cut up onion and water. Blend well and set aside in a bowl. Blend can of tomatoes and cilantro (no stems). Mix the tomato mixture with the other and add salt to taste. Serve with tortilla chips and a mexican feast.

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This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

November 7 - HAPPY LINKY-versary to THIS WEEK'S CRAVINGS (share a cake)

November 14 - Your Best PUMPKIN Recipes

November 21 - Thanksgiving Dinner & Desserts

November 28 - French Toast, Pancakes, Waffles & More

This is a BLOG Party hosted byMOMS CRAZY COOKING, From My Tiny Kitchen and Big Bears Wife . If you are a regular link-up we're excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
This week's theme is: MEN COOKING
Please only link recipes with our theme!

This week's theme is: MEN COOKING
Please only link recipes with our theme!

Bean Roll Up: Secret Recipe Club

Secret Recipe Club: Extra Post

Yesterday, I was asked to adopted this blogger: Conner's Cooking who was left out on Monday from the Secret Recipe Club: Group A. I really didn't have any big dinner plans, so I clicked on to her blog to see what I could find. I actually found three recipes right away that I really wanted to try. I knew I had some leftover beans in the refrigerator (I usually save and then end up throwing away because nobody eats them left-over), so I decided that the Bean Roll Up recipe was just perfect.

The Secret Recipe Club is an awesome group of bloggers and I was happy to help out so that no blogger is left-out. And I understand from Amanda at Secret Recipe Club, there were a few other volunteers that wanted to help out, so below is the linky from all of us who decided to hop on over to Conner's Cooking and make a few things tonight! I LOVE THIS BLOG-WORLD!

And of course, if you are interested in checking out the Secret Recipe Club. Just hop on over there and read all about it! I am a co-host and I am in charge of GROUP B... we will be posting on Monday, August 22. So, you'll have to come back and check out that post too!

Refried Bean Roll Ups
Found over at Conner's Cooking, which she found originally at Betty Crocker 

1 can (16 ounces) refried beans (when used a bean & cheese dip that was left-over)
1/2 cup salsa
1/2 teaspoon chili powder
1 package flour tortillas for burritos
1 cup shredded lettuce
1/2 cup shredded monterey jack cheese (we eliminated the cheese, because there was already melted cheese in our left-over beans)
avocado & tomato (diced for those who wanted to add them in)

Mix beans, salsa and chili powder in 1 quart saucepan. Heat over medium heat about 5 minutes, stirring occasionally, until warm. Spoon about 1/4 cup of the bean mixture onto center of each tortilla; spread slightly. Top with lettuce and cheese. Fold over sides and ends of tortillas. Serve with additional salsa if desired.

This post is linked up one, two or all of these FABULOUS Linky Parties!

Chocolate Dipped Cinnamon Crispies

I received another exciting package in the mail from Food Buzz. I just LOVE being part of the Tastemaker program, Thank You Food Buzz and Azteca.

I decided to go against the normal and make a dessert instead of a traditional Taco Salad, which is what one would normally make with a Taco Salad Shell. They included a recipe book with my package and I took this recipe from it, but made a few changes of my own. Of course my little guy was right there with me to help out, sometimes willingly and sometimes not so much.

He loves Cinnamon Crisps from Taco Bell (a local fast food place) and so I thought this would be perfect if we could recreate and make this at home. The results were just as expected, wonderful. They tasted even better, were a lot fresher and the added chocolate was perfect for a little after school treat.

The recipe is so easy too. The kids came home after school and they were ready to eat in less the 15 minutes. I only used one box of the Azteca shells, so I have 3 more boxes to bring you a few more recipes and I am hoping a little sooner then later. (These actually stay fresh in the refrigerator a long time... the expiration date on the box isn't until July, which I was SO happy to read.) This gives me plenty of time to create even more new recipes for you and me.

Just wanted to share the quote from the back of the box... to give you a little more details on the Azteca Bake & Fill Crispy Salad Shells: "Unique from Azteca, Salad Shells that you bake up fresh at home. In minutes, you'll enjoy crispy Salad Shells perfect for filling with one of the recipes below or your own favorite salad recipe. Create a tasty new combination by serving hearty chili, ice cream or a vegetable dip in these attractive "bowls". You'll add flavor, fun and freshness to your meals when you serve Azteca Salad Shells!"

Chocolate Dipped Cinnamon Crispies

originally from Azteca recipe book; adapted by Tina Hudgens

1 pkg Azteca Salad Shells

1 to 2 cups of Chocolate Melts

4 tbsp of Sugar

1 to 2 tsp of Cinnamon

Preheat oven to 350. Cut each unbaked flat shell into 8 triangles. Place wedges on ungreased cookie sheet and Bake fro 5 to 7 minutes; until light golden brown. Remove from cookie sheet.

In small glass bowl, melt chocolate melts in microwave, usually 40 to 60 seconds is plenty; carefully not to burn. In a small bowl mix sugar and cinnamon. Gently shake cinnamon sugar mixture over each side of each one of the wedges, then carefully dip the wide end of the triangle into the melted chocolate and lay on a piece of wax paper until chocolate is set.

Serve & Enjoy!

"As part of the Foodbuzz Tastemaker Program, I received 4 boxes of Azteca Bake & Fill Salad Shells,

but the opinion in this post is entirely mine"

It's Wednesday....middle of the week, but it's almost Friday! Come on everyone... "WE CAN DO THIS"! I LOVE finding FABULOUS recipes and all these LINKY PARTIES! Today, this recipe is linked to the following: Let's Do Brunch,

What's Cooking Wednesday, Whats on the Menu Wednesday, Mad Skills Tutorial Link Party, Living Well Wednesdays, What I Whipped Up Wednesday, Creative Share Wednesdays, Homemaking Link-Up,  Show & Tell, Works for Me Wednesday,  What's on Your Plate, Whatever Goes Wednesday,  

THIS WEEK'S CRAVINGS Linky Party #31 (Memorial Day BBQ) and Six-Layer Dip

THIS WEEK'S CRAVINGS Linky Party #31

The Theme is: Memorial Day BBQ

(What are you bringing to the Memorial Day BBQ today?)

Who doesn't love chips and dips? This is an all-time favorite for any gathering, and a Memorial Day BBQ is no different. I made this delicious dip only once before but had forgotten how good it was. A few weekends ago while we were camping I made the standard 7-layer dip with refried beans (and to be honest, I just don't like it... I can not stand cold beans, so it's totally yuck to me). When I was thinking what recipe I could share with all of you today, I remembered this one and decided to make it, photograph it and of course eat it too!

Six-Layer Dip

Kraft Food & Family

Layer 1: 1 ripe avocado mixed with 1 pkg Cream Cheese (8oz), softened
Layer 2: 1 cup sour cream mixed with 2 tbsp taco seasoning (or a little less if it's too strong)
Layer 3: Mix 3 tbsp salsa with 1 ripe avocado chopped
Layer 4: 3/4 cup shredded Cheddar Cheese
Layer 5: 1 small tomato, chopped
Layer 6: 2 green onions, sliced

Layer each layer one by one in a glass pie pan. Refrigerate until ready to serve.

A LIST OF "FOOD" LINKY PARTIES: It's MONDAY already! Let's do this bloggers... it's a fresh start to a NEW week! I can't wait to mix and mingle with all of you and see what has been cooking in your kitchens! It's Wednesday....middle of the week, but it's almost Friday! Come on everyone... "WE CAN DO THIS"! I LOVE finding FABULOUS recipes and all these LINKY PARTIES! Today, this recipe is linked to the following: Creative Share Wednesdays, Homemaking Link-Up, Let's Do Brunch, Living Well Wednesdays, Show & Tell, Works for Me Wednesday,  Whats on the Menu Wednesday, What's on Your Plate, Mad Skills Tutorial Link Party, Tea Rose Linky Party,What I Whipped Up Wednesday, Whatever Goes Wednesday,  

Now onto the LINKY PARTY! Please only link recipes with our theme!
This week's theme is: Memorial Day BBQ

Here is a complete list of the past weeks and a list of what's coming up on This Week's Cravings!

If you are a regular link-up we're excited to see what you made! If you are new please read & follow the simple rules, so everyone can enjoy the linky party! If you forget to follow the theme, link back or add a button IN YOUR post you will receive a gentle reminder. THANKS A MILLION!

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This Week's Cravings Past & Future Recipe Links

May 23 - Summer Salad Recipes

May 30 - Memorial Day BBQ

June 6 - What fun Summer recipes are you making?

June 13 - DAD's Favorite Meal or What are you making DAD for Father's Day

June 20 - 30 minute meal recipes

June 27 - Picnic Recipes

This is a BLOG HOP Party hosted by MOMS CRAZY COOKING, From My Tiny Kitchen and Delightful Country Cookin' stop on by and say HELLO to the other hosts!

The LINKY PARTY is opened ALL Week!
(from Monday to the following Monday at Midnight)!

THIS WEEK'S CRAVINGS Linky Party #29 (Hamburger Meat) and Ranch Doritos Taco Salad

THIS WEEK'S CRAVINGS Linky Party #29

The Theme is: Hamburger Meat

(Share what you can do with some hamburger meat?)

Ranch Doritos Taco Salad

Just returned from a wonderful camping trip that I shared with my son and my parents. My girls and hubby stayed home to work, school and do other important things like shop for a prom dress. But, my son and I had a wonderful time. We saw the Kern River, walked around the historical town and hiked through the Trail of 100 Giants. We had an amazing time... and now it's Monday and back to the grind. How many school days are left? Only 17 school days for my kids!!! And yes, I am counting down.

These are the beautiful scrapbook pages, that I already made. Gotta LOVE digital scrapbooking and not having to drive the 5 hour trip home. Yep, I got to scrapbook the entire 5 hour car rider home. Lucky ME!!!

Did you know May is National Hamburger Month?

We use hamburger meat in everything. This is definitely a staple in our home and I will be sharing just a few of my favorite recipes below at the linky party. This recipe that I choose to feature today comes from my very first scrapbook/cookbook where I gathered recipes from all of my family members and put them all together in one scrapbook. This recipe is from my cousin's wife, Jessica.

Ranch Doritos Taco Salad

recipe from Jessica Kutscher, adapted and name made up by ME!

1 lb ground hamburger meat cooked with Taco Seasoning
1/2 cup corn
1 - 2 tomatoes, diced
1 - 2 avocados
1/2 cup shredded cheese
1 head of lettuce (use spinach lettuce or a mixer of whatever you like)
Ranch Doritos Chips
1/4 to 1/2 cup Thousand Island Dressing (this is the secret)

The recipe is simple, the ingredients are easy. Add a few more, or take away a few if you don't like them. But the secret ingredient is the Thousand Island Dressing (even people that don't like Thousand Island LOVE this recipe) and the Ranch Doritos... make this salad taste like no other Taco Salad you've ever had before. It's DELICIOUS!!!

A LIST OF "FOOD" LINKY PARTIES: It's MONDAY already! Let's do this bloggers... it's a fresh start to a NEW week! I can't wait to mix and mingle with all of you and see what has been cooking in your kitchens! Today I will be sharing this recipe here: Homemaker Monday, I Made It Monday, Just Something I Whipped Up, Made by You Mondays, Making the World Cuter, Market Yourself Monday, Melt in Your Mouth Monday, Motivate Me Monday, Your Recipes My Kitchen, Mangia Monday

Now onto the LINKY PARTY! Please only link recipes with our theme!
This week's theme is: HAMBURGER MEAT Recipes

Here is a complete list of the past weeks and a list of what's coming up on This Week's Cravings!

If you are a regular link-up we're excited to see what you made! If you are new please read & follow the simple rules, so everyone can enjoy the linky party! If you forget to follow the theme, link back or add a button IN YOUR post you will receive a gentle reminder. THANKS A MILLION!

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This Week's Cravings Past & Future Recipe Links

May 9 - Mother's Day Brunch

May 16 - What can you do with Hamburger Meat ?

May 23 - Summer Salad Recipes

May 30 - Memorial Day BBQ

This is a BLOG HOP Party hosted by MOMS CRAZY COOKING, From My Tiny Kitchen and Delightful Country Cookin'  stop on by and say HELLO to the other hosts!

The LINKY PARTY is opened ALL Week!
(from Monday to the following Monday at Midnight)!