From A taste Of Home

From A Taste Of Home

From The pioneerwomancooks

• 1 package Phyllo Dough
• 4 cups Chopped Walnuts Or Pecans
• 1 teaspoon Cinnamon
• 1-½ stick Butter, Melted
• 2 cups Honey

From Jill Chen

Makes 8 bars, or 16 mini-bars

• 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1/2 cup all-purpose flour (spooned and leveled)
• 1/4 cup unsweetened cocoa powder
• 2 pints ice cream (any flavor), softened

Directions

Preheat oven to 350. Butter a 15-by-10-inch jelly-roll pan (a cookie sheet  or rectangular cake pan would work too); line with parchment paper, leaving a 2-inch overhang on the two shorter sides.

In a medium bowl, whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth. Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.

Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream, then top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.

Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately. To store, wrap individually in plastic (or parchment and tie with baker’s string) and freeze up to 1 week.

All photos styled and taken Jill Chen.

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Serves:  6
 
1  lb.  lean  ground  beef
1  medium  onion ,  chopped / diced  (optional )
2  cups  Salsa
1  can  ( 15 oz. )  Black Beans ,  rinsed and drained
1/4  cup  Italian salad dressing
2  tablespoons  Taco  seasoning
1/4  teaspoon  ground  cumin
6  flour  Tortillas 
3/4  cup Sour Cream
2  cups  ( 8oz. )  Shredded Mexican cheese blend can use Cheddar
1  cup  Shredded  lettuce
1  medium  tomato, chopped
1/4  cup  minced  fresh  cilantro
 
In a large skillet , cook beef and onion over medium heat until meat is no longer pink.
Drain.  stir in the salsa, beans, dressing, taco seasoning and cumin.
Place 3 tortillas in a 9x13 inch baking dish coated with cooking spray.
Layer with half of the meat mixture , sour cream and cheese.  Repeat layers.
Cover and bake  400 for 25 minutes.  Uncover ; bake 5 - 10 minutes longer
or until heated through.  Let stand for 5 minutes before topping with lettuce tomato and cilantro.
 
Can serve from oven and let quest put on their toppings.
enjoy!
-- Dianne --