Tia Talana's Mexican Pizza Casserole

1 1/2 lb hamburger
1 large onion
1 can green chiles (7 oz.)
2 cans cream of chicken soup
3-4 c. shredded cheese
6-9 tortillas

Brown hamburger and onion. Add chiles and soup. Layer 1/3 of torn tortillas, 1/3 of meat mixture and 1/3 of cheese in 9x13 in. baking pan. Repeat two more times until all ingredients are used up. Bake at 350* for 30 minutes until bubbly and cheese is melted.

Impossible Broccoli Pie--It's impossible that it is this easy and this delicious!

20 oz. frozen chopped broccoli (or fresh broccoli)
3 c. shredded cheddar cheese, divided
2/3 c. chopped sauted onion
1 1/2 c. milk
3 eggs
3/4 c. buttermilk baking mix
3/4 t. salt
1/4 t. pepper

Rinse broccoli under cold water to thaw and drain. Saute or microwave onions. Mix broccoli, 2 cups of cheese and onion in greased pie plate or 9x9 in. baking dish. Beat milk, eggs, baking mix, salt and pepper until smooth. Pour into dish. Bake at 400* for 25-35 minutes or until knife inserted comes out clean. Top with remaining 1 cup of cheese. Bake until cheese is melted. Serves six.

Peanut Butter Fudge

2 cups sugar
1/2 cup milk
1 jar marshmallow creme
1 1/3 cups peanut Butter

Boil sugar and milk for three minutes. Remove from heat. Stir in marshmallow creme and peanut butter. Put mixture in 9x9 inch baking pan to cool. Cut into small squares.

Zucchini Bread in a Jar!

Okay, Bread in a Jar...weird, eh? To tell you the truth, the bread lasts up to a year on the shelf! I even ate some banana bread prepared the same way that over four years old. Still tasted great! So here goes...


3 cups flour (wheat or white or even a combo)
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3/4 tsp. nutmeg
2 tsp. cinnamon
2 tsp. allspice
Sift together and set aside.

In separate bowl, mix:
3 eggs, well beaten
1 cup vegetable oil
2 cups brown sugar
2 cups peeled and grated zucchini
3 tsp. vanilla

Add flour mixture to the egg mixture. You may add nuts or raisins at this time...you are what you eat, so I avoid them!
Spray four 2 pint jars with cooking spray. Fill each jar about half full with the batter. Place the four jars on a cookie sheet and place in an oven preheated to 325 degrees. Bake for about 40-50 minutes.

About ten or so minutes before the bread is done, boil water on the stove in a pan, about two or so cups. When water boils, remove pan from heat and place the four jar lids in the water. They must be in the hot water for about five minutes. This makes the gummy seal soften up.

If the bread rises above the top of the jar, I take a knife and slice it off even with the jar opening.

When the bread is finished, using tongs, lift a lid out of the water and place it carefully on the jar opening RIGHT WHEN THE BREAD COMES OUT OF THE OVEN. I do this by pulling the oven rack out with the jars still on it. The jars have to be HOT or they will not seal properly. Using hot pads, screw the ring around the top of the jar, careful not to burn yourself! Do this with all four jars. You will know the jars are sealed when you hear a slight popping sound for each jar when the jar cools and contracts the air and makes a seal.

You may also decorate the jars and give them away as gifts.

This procedure may be followed for pretty much any quick bread, only reduce the temperature by 25 degrees from whatever recipe you use. Maybe the cooking time might need to be reduced as well.

Enjoy!