#110 – Taco Bake & Danish Apricot Bars

hosted by Laverne Diede & Rhonda Fitterer

Taco Bake

  • 1 pkg. Kraft Deluxe Macaroni and cheese dinner
  • 1 lb. hamburger
  • 1 pkg. taco seasoning mix
  • ¾ cup water
  • ¾ cup sour cream
  • 1 ½ cups shredded cheddar cheese
  • 1 cup thick and chunky salsa

Preheat oven to 400 degrees. Prepare dinner as directed on package

While macaroni is cooking, brown meat & drain. Add taco seasoning mix & water to the meat; simmer 5 minutes

Stir sour cream into prepared dinner. Spoon half of the mixture into a 8 inch square baking dish.

Top with layers of the meat mixture, 1 cup of the cheese, and remaining dinner mixture. Cover.

Bake 15 minutes. Top with salsa and remaining ½ cup cheese. Bake uncovered for 5 more minutes or until cheese is melted. Makes 6 servings

Danish Apricot Bars

  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 cup butter
  • 1 egg
  • 1 tbsp milk
  • 3/4 cup apricot preserves


  • 1/4 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup flaked coconut

Preheat oven to 350 degrees. In a bowl, combine flour, baking powder and butter; add egg and milk; mix well. Press into a greased 9 inch square baking pan. Spread with preserves; set aside. In a mixing bowl, cream butter and sugar; beat in egg and vanilla; stir in coconut. Carefully spread over preserves. Bake for 25 — 30 minutes or until toothpick comes out clean. Allow to cool before serving.


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