Taco Salad

I've been making this recipe for years. It's one of my husband's favorite dinners. I got the original recipe from the mother of his closest childhood friend. I've changed a few things but it's still just as yummy.

Taco Salad ~

4 tablespoons olive oil

1 large onion, chopped

1 1/2 pounds of lean ground beef

1 16 ounce can of chili beans in mild sauce

2/3 of a 16 ounce bottle of Thousand Island salad dressing

2/3 cup sour cream

corn tortilla chips

1 head of lettuce, chopped

4 medium tomatoes, chopped

1 16-ounce can of black olives, chopped

2 cups of shredded cheese

sour cream for the top

1. In a large pan cook the onions in the olive oil until soft.

2. Add the ground beef and cook until well done.

3. Add in the canned chili beans with the sauce and heat until boiling.

4. Add in the salad dressing and sour cream and heat until hot, stirring frequently.

5. On a plate, layer the chips, meat/bean mixture, lettuce, tomatoes, olives, cheese and add sour cream on top.

If You Love Peanut Butter & Chocolate

*Warning: Do not make these unless you don't care about becoming addicted and gaining 5 pounds in 1 day!

Flourless Peanut Butter Chocolate Chip Cookies ~
(makes 38)

2 cups creamy peanut butter
1 cup white sugar
1 cup packed light brown sugar
2 large eggs
1 cup milk chocolate chips

1. Preheat oven to 350 degrees.
2. In a medium bowl, crack the eggs and whisk until well blended.
3. Add the white and brown sugars and mix well.
4. Add the peanut butter and mix well.
5. Add the chocolate chips in and mix well.
6. Roll into 1-inch balls and place on a ungreased cookie sheet.

7. Flatten with your fingers, a fork or the bottom of a glass.
8. Bake for 10 minutes.

9. Let cool on pan for 2 minutes.
10. Remove to wire racks to completely cool.

Coconut Macaroons

Coconut Macaroons ~

14 ounces sweetened flaked coconut

1 cup sweetened condensed milk

1 teaspoon pure vanilla extract

1/4 teaspoon salt

3 large egg whites

1. Preheat your oven to 325 degrees.

2. In a large bowl combine the coconut, condensed milk, vanilla and salt. Stir until well blended.

3. Using an electric mixer, beat the egg whites until firm peaks form.

4. Fold the egg whites into the coconut mixture.

5. Line cookie sheets with parchment paper.

6. Drop the batter onto cookie sheet by teaspoonfuls.

7. Bake for 20 - 25 minutes until golden brown.

8. Cool on wire racks.