Walking Taco Casserole

2 1/2 c. chopped chicken, turkey, or ground beef

1 small onion, chopped

1 whole can Ro-tel, undrained

1 pkt taco seasoning

1 12-14 oz. bag fritos

1 can black beans, rinsed & drained

10 oz. can enchilada sauce

2 oz. cream cheese

2 c. shredded mexican cheese

sour cream, optional

Brown meat & onion. Add rotel & taco seasoning. Simmer until liquid is gone. Add black beans & cream cheese. Heat until cream cheese is melted & combined. Stir in enchilada sauce. Spray 9x13 dish. Dump 1/2 bag of fritos on bottom. Add 1/2 of meat mixture. Add 1/2 of cheese. Repeat. Bake at 325 for 20 minutes until cheese is melted. Serve with sour cream if desired. The fritos may be a little soggy when you heat it up as leftovers, I just served wit some fresh ones.

First picture is after baking. Second picture is served on plate

Crockpot Pork Tenderloin with Potatoes

2 lb. pork tenderloin or roast

3 1/2 T. pork dry rub (I used McCormick molasses bacon grillmates)

3 T. butter

1 can beef broth

5 cloves garlic, chopped

1/2 medium onion, diced

6 medium gold potatoes, diced into 2"chunks, or Dutch potatoes, optional

2 T. Worcestershire sauce

1 T. cornstarch

For the mashed potatoes (optional)

3 T. butter

1/4 c. greek yogurt/sour cream

1/2 c. milk

1/4 t. salt

1/8 t. pepper

Prepare pork by patting it dry with a paper towel and then season on all sides with dry rub. Heat 3 T. butter in skillet over medium high heat, if desired. I did not sear & brown the pork. Remove from heat and set aside. Add 1/4 c. beef broth to skillet. Add garlic and onion and saute over medium high heat for 1-2 minutes. Set aside. Place potatoes, if using, in bottom of lined crockpot. Pour the garlic, onion, and broth over the potatoes. Place the pork on top of the potatoes. (I didn't use the potatoes so I just put the pork on the bottom of the crockpot itself.) Pour the remaining broth and Worcestershire sauce on top of the pork. Cover crockpot and set on low. Check after 4 hours. If the internal temperature at the thickest part of the pork is 145 degrees, it is done. The potatoes should be tender to the touch. Remove pork and set aside. Transfer the potatoes to a large bowl and the broth to a saucepan. Mash potatoes, adding butter, greek yogurt or sour cream, milk, salt, & pepper. Make gravy by heating the broth mixture in the saucepan  on medium high. Bring the gravy to a simmer and remove about 1/3 c. of liquid. Create a cornstarch slurry by whisking it with 1 T. cornstarch. Pour the slurry back in the saucepan and continue to simmer for a few more minutes until thickened. Once thickened, remove from heat. Slice pork and serve on top of mashed potatoes with gravy on top. *This recipe may be halved for a smaller pork roast or tenderloin. **I served the pork with crockpot mashed potatoes. The pork tenderloin was very flavorful and tender. (I forgot to take a picture before it was all gone.)

Self Rising Cinnamon Rolls

1 1/2 c. milk

1/2 c. sugar

1/2 c. melted butter

1 egg

4 1/2 c. SR flour

1 c. brown sugar, or less to your liking

2 T. cinnamon, or less to your taste

1/2 c. butter, softened to room temperature

Cream Cheese Glaze

8 oz. cream cheese, room temperature

1 - 1 1/2 c. powdered sugar, (I used 1 c.)

1/4 c. milk

1 t. vanilla

Whisk together the milk, sugar, melted butter, and egg until combined. Stir in the flour until dough forms. It will be sticky. Add additional flour if needed to roll out. Line a 9x13 pan with parchment paper or spray bottom and sides with cooking spray. Preheat oven to 350. Combine brown sugar and cinnamon. Roll dough out on floured surface until it makes an 18x24 rectangle. It should be 1/4" thick. Spread the softened butter on the dough and sprinkle the brown sugar mixture over top. Starting on the long side, roll tightly so that the seam is on the bottom. Cut into 12 slices, rerolling tighter if needed before placing in pan. Place in sprayed pan. Bake for 25-30 minutes, until no longer doughy and lightly brown. Remove from oven and frost while warm. 

Cream Cheese Glaze Instructions

Use a mixer to beat the cream cheese until smooth and fluffy. Add all other ingredients until well combined. Place in a ziploc bag if desired. Snip one corner off of bag and drizzle the glaze over the hot rolls. Add a little milk if it's too thick, and a little powdered sugar if too runny. Mine was just right as it was. Serve immediately. (I just used a spoon to put the glaze on the rolls.) Keep leftovers refrigerated.

*You can make these ahead to bake the next morning if desired. Just cover the rolls and refrigerate until ready to bake.

1st picture: Dough rolled out and butter spread on top; 2nd picture: brown sugar cinnamon on top of butter; 3rd picture: cut rolls in pan, before baking; 4th picture: baked rolls before icing; 5th picture: ready to eat! YUM! 6th picture: pan of frosted rolls.