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Children simply love to help make  and eat this dish - a great family bonding time..

Servings: (4)
Prep Time: 15 Mins.
Bake: 15 Mins.

INGREDIENTS

1 lb. extra-lean venison burger (or beef, buffalo, moose, elk, caribou, turkey, or chicken)
1 garlic clove, minced
½ cup green onions, sliced (reserve 1 tablespoon for garnish)
¼ cup orange bell pepper, finely chopped
1 (14.5 oz. can) chili beans, slightly drained (Recommend: Bush’s Best, Mild)
1-1/2 cups chili sauce
½ teaspoon chili powder
1 cup frozen corn kernels
1 (4 oz. can) mild chopped green chilies, undrained
2 cups prepared or left over mashed potatoes
1 cup medium cheddar cheese, shredded
1 cup nacho doritos, crushed

--1 tablespoon reserved sliced green onions for garnish

METHOD

Prepare two cups mashed potatoes, or use left overs.

Preheat oven to 350 degrees. Spray a 9”x9” square baking dish, and set aside.

Cook burger in a medium non-stick skillet over medium-high heat, stirring occasionally, until beef is ¾’s browned, and add the garlic, half of the onion (1/4 cup), and all of the bell pepper in a non-stick skillet over medium-high heat, stirring occasionally, until beef is fully browned (drain if not using extra-lean burger). Stir in beans, chili sauce, chili powder, corn, mild green chilies, and heat to boiling, cover, and reduce heat to low to simmer for 5 minutes.

If cold, heat mashed potatoes in microwave on high for 2 to 3 minutes.
Meanwhile, spoon the meat/bean mixture into prepared baking dish, spreading it evenly with the back of a spoon, and spoon the hot mashed potatoes on top onto center of beef mixture while leaving a 1.5” rim around outer edge of baking dish; sprinkle shredded cheese over potatoes and outer edge of beef/bean mixture.

Bake, uncovered, for 15 minutes, until bubbly and cheese has melted. Remove from oven and sprinkle crushed nacho doritos around outer edge of baking dish over meat/bean mixture, garnish with sliced green onions, and serve. – Enjoy!

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Tip: You can also spread all the layers to the edge of the baking dish if you’re not worried about presentation appearance.

Meanwhile, in a slow cooker (or large saucepan) over medium heat, blend the jellied cranberry sauce, chili sauce, brown sugar, lime juice, and chili powder.  Bring sauce to simmer while whisking, and reduce to heat to low.

A super hearty meal that is without a doubt feisty with a fiesta style in a snap!

Servings: (6 to 8)
Prep: 5 Mins. |
Cook: 30 Mins.

Posted by Sandra

INGREDIENTS

1 lb. lean burger (moose, venison, beef, or buffalo)
½ red bell pepper, chopped
½ spanish onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 cup water
1 tablespoon, canned diced hot jalapenos (less if you like it less spicy)
1 cup frozen corn kernels
1 (14.5 oz. can) diced tomatoes, retain juice
1 (14.5 oz. can) tomato sauce
1 pkg. dry original ranch dressing
1 pkg. dry taco seasoning
2 tablespoons fresh cilantro, chopped (divided)

Garnish:
--Medium cheddar cheese, shredded
--Remaining cilantro

--Prepared steamed brown rice

METHOD

Note: Start the rice about an hour prior to serving.

Place a large skillet over medium-high heat and brown burger ½ way, add the bell pepper, onion, and celery and cook until onion is translucent. Add the garlic and cook for 30 seconds. Add the water, jalapenos, corn, diced tomatoes, tomato sauce, ranch dressing, and taco seasoning; mixing to combine. Bring to boil, and reduce to low to simmer for 20 minutes. Add the ½ of the cilantro and cook for 1 more minute.

To serve, mound rice in the center of each bowl, spoon the fiesta sauce around its diameter, and sprinkle with shredded cheddar cheese and the remaining cilantro. – Enjoy!

You will think youve died and gone  to heaven when youre eating these  luscious cupcakes...

Yields: (6 cupcakes)
Prep: 10 Mins. |
Bake
+ Make Frosting: 18 Mins. | Cool Cupcakes: 30 Mins.

INGREDIENTS

1/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
4 tablespoons buttermilk*** (or milk)
2 cups of confectioners’ sugar
1/3 cup unsweetened Hershey’s cocoa powder
--6 semi-sweet chocolate morsels, for garnish

METHOD

Preheat oven to 350 degrees. Line 6 muffin cups with silver and paper liners.

For the cupcakes, in a large bowl, sift through a sieve the flour, cocoa power, instant espresso coffee, cinnamon, baking powder, baking soda, and table salt, using a spoon to coax through sieve.

In a medium bowl, beat with a hand mixer the buttermilk, butter, brown sugar, vanilla extract, and egg, just until a marbled texture is achieved. Pour into dry ingredients and gently fold with spatula until ingredients are combined (maintain aeration while doing so for moist-tender cupcakes).

Distribute batter evenly into prepared muffin cups by filling each with a regular ice cream scoop scraped against the side of bowl for even cupcakes. Bake for 18 minutes, until a toothpick inserted in center comes out clean.

Cupcakes cooling on rack...

Remove from the oven to cool completely on a baking rack (about 20 minutes), before decorating with frosting.

Meanwhile prepare the frosting in medium bowl, using a hand mixer, beat the butter, vanilla extract, and buttermilk, then add sifting through a sieve atop the confectioners’ sugar, cocoa powder, and beat on low speed (to prevent powder sugar from blowing into the air), and then increase mixer to medium speed until smoothly combined.

Add the frosting to a piping bag placed in a tall glass (for ease), or a large Ziploc, fitted with a large round tip.

To decorate the cupcakes: begin piping in the center of cupcake, and work outwards in a circular motion, and then work back to center making a rise ending in the middle. Finish each by placing a semi-sweet chocolate morsel on top. ~ Enjoy!

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***Tip: I purchased a 12 oz. canister of ‘Cultured Buttermilk Blend’ in the baking section of the market (low fat and low cholesterol), which I mix with water so I always have buttermilk on-hand for cooking, marinating, and baking at all times.