1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can refried beans
2 cups monterey jack cheese, divided (or mixed cheddar, jack etc.)
1 cup salsa (I prefer mild, but if you would like to kick it up a notch, go for it)
2 green onions, chopped
1 (2 1/3 ounce) can sliced black olives
1 Tomato, chopped
2 cups corn chips (coarsely crushed or chopped)


Brown ground beef and drain.

Add taco seasoning and cook according to package directions, adding proper amount of water.

Put corn chips on bottom of 8×8″ dish.

Cook refried beans on stove until hot.

Add 1 cup cheese and 1 cup salsa. Stir until combined.

Pour beans over corn chips in dish.

Add beef to top of beans.

Sprinkle remaining cheese over top.

Sprinkle green onions and black olives over cheese.

Bake in a 375 degree oven until the cheese is sufficiently melted.

Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.




4 cups leftover prepared stuffing
4 cups coarsely chopped leftover cooked boneless, skinless turkey breast
3/4 cup good quality mayonnaise, divided
1/4 cup whole berry cranberry sauce
2 cups leftover mashed potatoes
1 1/2 cups shredded cheese (your choice)


Preheat oven to 375 degrees F

Spray a 4 qt. baking dish with non-stick cooking spray. Spoon in half of the stuffing, then top with turkey.

Combine 3/4 of the mayo with cranberry sauce; evenly spread over turkey.

Combine remaining mayo, potatoes and cheese in large bowl. Evenly spread on turkey, then top with remaining stuffing.

Bake 40 minutes or until heated through. Let stand 10 minutes before serving. Garnish, if desired, with dried cranberries, herbs etc.

Serves 6




6 small potatoes, peeled and cubed – any potatoes you have on hand will do
3 tablespoons butter
2 cups cubed fully cooked ham
1 small onion, finely chopped
1/4 cup butter
3 tablespoons all-purpose flour
1 1/2 cups whole milk
salt and ground black pepper to taste
1 (8 ounce) package shredded Cheddar cheese *SEE NOTE
1/4 cup bread crumbs


Boil potatoes in a large pot and cover with salted water. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

Preheat oven to 350 degrees F

Grease a 1 1/2-quart baking dish.

Melt the 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened, about 5 minutes.
Stir potatoes into ham mixture; transfer to the prepared baking dish.

Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.

Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
Pour sauce over ham and potatoes.
Sprinkle bread crumbs atop casserole.
Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

NOTES: I use Velveeta Cheese for this casserole.




16 large shrimp (about 1/2 lb.), peeled, deveined, rinsed, and patted dry. This all depends on how many people you want to serve. Can be more or less. I usually figure 3 large shrimp per person.
Old Bay seasoning. As much or little as you like
Sea Salt and freshly ground black pepper
1 tsp. chili powder, or, cayenne pepper; more to taste
2 Tbs. extra-virgin olive oil
2 small ripe avocados (about 12 oz. total, peeled and seeded and diced)
1 Tbs. fresh lime juice; more for sprinkling
3 Tbs. chopped fresh cilantro, plus 16 whole leaves for garnish
Toast Points: I have a recipe but I buy them at the deli counter for this recipe.


Season the shrimp with 1/4 tsp. salt, a few grinds of pepper, and 1 tsp. chili powder and the Old Bay Seasoning. Set aside for a few minutes.

Pre-heat a medium sized skillet over medium-high heat for 1 minute. Add the oil and shrimp and Old Bay, and sauté, stirring occasionally, until the shrimp are opaque and firm to the touch, about 2 minutes. Transfer to a cutting board.

Put the diced avocado Add 1 Tbs. lime juice, the chopped cilantro, and a pinch of chili powder or cayenne into a medium mixing bowl, mash with a fork until relatively smooth and season with a heaping 1/2 tsp. salt and a few grinds of pepper. Slice the shrimp in half lengthwise.

To serve; Spread the mashed avocado over the toast points. Top each toast point with two halved peices of shrimp and a cilantro leaf, sprinkle with lime juice and salt, and serve.




5 large flour tortillas at room temp
1 bunch green onions, chopped including the green stems
4 ounces chopped green chiles, drained *SEE NOTE
8 ounces cream cheese, softened to room temp *SEE NOTE
8 ounces sour cream
1/2 pound Cheddar cheese, shredded
salt and pepper to taste
Toppings and dipping sauces of your choice. Diced tomatoes, salsa, sour cream are just a few ideas.


Put all ingredients in a bowl (except the tortillas) mix with an electric mixer on low until mixed well.

Spread mixture thinly and evenly over tortillas to about 1/8-inch of edge. Roll up the tortillas and wrap each tortilla in plastic wrap. Refrigerate 6 hours or overnight. Make sure they are wrapped tightly.

When ready to serve, slice in 3/4 inch rounds. Serve with your favorite dipping sauces and spreads.

Makes between 4 and 5 dozen roll up appetizers depending upon the size they are sliced.

NOTES: If you want to kick the heat up on these apetizers, used diced jalapenos instead of the chiles. You can add about anything you want to these terrific appetizers. Crab is especially popular at holiday parties.

You can use sliced cheese instead of cream cheese if desired. Simply bring the cheese to room temp and place evenly down the center of the tortilla. Do not mix the cheese slices in step 1.




10 pounds red potatoes
2 pounds bacon
8 cups shredded sharp Cheddar cheese
4 cups processed cheese sauce
2 cups sour cream
2 cups mayonnaise
2 large onions, finely chopped
1 tablespoon minced chives
2 teaspoons salt
2 teaspoons ground black pepper


Pre-heat oven to 325 degrees F

Lightly grease an 8 quart casserole dish or 2 – 4 quart casserole dishes.

Bring the potatoes to a boil in a large pot of salted water. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut into cubes or slices.

Cook the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.

Combine potatoes and bacon in a large bowl. Mix the cheese, cheese sauce, sour cream, mayonnaise, onions, chives, salt, and pepper in a seperate bowl. Stir cheese mixture into potatoes; transfer to baking dish and cover.

Bake in preheated for 50 minutes; remove foil and continue baking until cheese is bubbly and lightly browned, about 10 minutes.




1 lb kielbasa, cut into 1/2 inch chunks
1 medium onion, chunked
1 (5 1/2 ounce) package au gratin potato mix
1/8 teaspoon cayenne pepper
2 1/3 cups water
2/3 cup milk
1 tablespoon margarine
1 (16 ounce) package mixed vegetables


Brown kielbasa and onions in large skillet; drain if necessary.
Add au gratin potatoes, pepper, water, milk and margarine.
Bring to a boil; reduce heat, simmer 10 minutes.
Stir in vegetables.
Simmer an addition 10-12 minutes until potatoes are done.