hosted by Laverne Diede & Rhonda Fitterer
Taco Tot Casserole
- 1 lb. lean ground beef
- 1 pkg. taco seasoning
- 1 – 11 oz. can of corn with peppers, drained
- 1 – 11 oz. can nacho cheese soup, undiluted
- 4 cups tater tots
- Salsa & sour cream
Heat oven to 375 degrees. Cook ground beef until no longer pink; add taco seasoning according to package directions. Spoon meat mixture into an ungreased 11 x 17 baking dish or a 2 quart casserole. Spoon corn over meat and spread soup over corn. Arrange frozen tater tots in a single layer over soup. Bake 40-45 minutes or until tater tots are lightly browned and mixture is bubbly. Serve with sour cream and salsa.
Chocolate Banana Bread
- 1/2 cup butter, melted
- 1 cup flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 3/4 cup sugar
- 1/4 cup buttermilk
- 1 tsp vanilla extract
- 1 large egg plus 1 large egg yolk
- 1 cup semisweet chocolate chips
- 3 ripe bananas, mashed
Preheat oven to 350 degrees; grease and flour a 9 x 5” loaf pan. In a large bowl, whisk together flour, cocoa powder, baking soda and salt. In a separate large bowl, combine sugar, butter, buttermilk, vanilla, egg and egg yolk until smooth. Pour wet ingredients over dry and stir until combined, then fold in chocolate chips and mashed bananas. Transfer batter to loaf pan, bake until deeply golden and a toothpick comes out clean, about 60 minutes. Let cool 10 minutes before serving.
