Six Flags

Instead of having a birthday party for Brenna this year we decided to take her and her best friend/cousin, Braylen to Six Flags.  The weather forecast for the day we went didn't look good, 80% of scattered thunderstorms all day, but it ended up being the perfect day to go.  It rained a little off and on during the morning and early afternoon and then the bottom let out around 6:00pm. At that time we had ridden everything multiple times and were ready to leave.  The lines that day were great! The longest we waited was 15 minutes.  We think the weather forecast kept most people away. 

Braylen driving us around.

We met Bugs Bunny!

Sour Cream Noodle Bake

Sour Cream Noodle Bake

Ingredients:

1 (8 ounce) package wide egg noodles (or whatever pasta you prefer)

1 pound lean ground beef

1/8 tsp ground black pepper

1/2 tsp garlic salt

1 (8oz) can tomato sauce

1 cup cottage cheese

1 cup sour cream

1 cup shredded sharp cheddar cheese

Instructions:

Preheat oven to 350.

Cook noodles according to package directions.  Drain and set aside.

Brown meat; drain off fat and return to skillet.  Add pepper, garlic salt and tomato sauce. Stir and simmer for 5 minutes.

Mix together cottage cheese, sour cream, and noodles.

Lightly spray a 9x9 casserole dish with cooking spray.  Spread noodle mixture in bottom of pan.  Top noodles with meat sauce.  Sprinkle cheese on top of casserole and bake for 20-25 minutes.

Supper Club Fiesta Style

Supper Club was at my house on May 4.  Since it was the day before Cinco de Mayo, I decided to have a Mexican Fiesta! 

Our meal included: Taco Cupcakes, Mexican Dorito Casserole, Homemade Salsa and Sopapilla Cheesecake.

Taco Cupcakes

Mexican Dorito Casserole

Homemade Salsa

Sopapilla Cheesecake

Sopapilla Cheesecake

Sopapilla Cheesecake 

Ingredients:

3 (8 ounce) packages cream cheese, softened

1 1/2 cups white sugar

1 1/2 teaspoons vanilla extract

2 (8 ounce) cans crescent roll dough

 1/2 cup melted butter

1/2 cup white sugar

1 teaspoon ground cinnamon

Instructions:

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

Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.

Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.

Crunchy Taco Cups

Crunchy Taco Cups

Yield: 12 cups 

Ingredients

1 lb lean ground beef, browned and drained

1 envelope (3 tablespoons) taco seasoning

1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles

1½ cups sharp cheddar cheese, shredded (or Mexican blend)

24 wonton wrappers

Instructions

Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray.

Combine cooked beef, taco seasoning, and tomatoes in a bowl and stir to combine. Line each cup of prepared muffin tin with a wonton wrapper. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of wonton wrapper, taco mixture, and a final layer of cheese.

Bake at 375 for 11-13 minutes until cups are heated through and edges are golden.