INDIAN TACOS!!! YUMMY!
***I love these cause not only are they good but you can customize them according to your family's tastes and make so many different versions of them!

You will need:
Ground meat (beef, pork, turkey, chicken, wild game-whatever you choose)
Taco seasoning
Chopped white onion
Shredded lettuce
Shredded cheese
Chopped tomatoes
Chopped Scallions (green onions)
Black Olives (I forgot them!)
Sour Cream
Salsa/Picante Sauce
Refried Beans (homemade is best!)
Brown meat in skillet. Add white onion and cook until onions are transparent. Add Taco seasoning according to package directions (or personal recipe) with water. Turn to low and let simmer.
Fry bread:
2 cups flour
1 Tbsp Baking Powder
1 tsp Salt (I used Himalayan Pink salt)
3/4 to 1 cup milk
Bring 1-1 1/2 inch(es) oil to 375° in deep skillet. Combine ingredients until dough forms. If it is too sticky, coat your hands and the counter top with flour and knead until it is workable and not sticky. Form dough balls about 1/2 cup size. Flatten on counter. Place carefully in oil and cook until a nice medium brown color. Set on cookie sheet in 250° over to keep warm until all bread is cooked.
To assemble:
Place 1 piece of fry bread on a plate. Add a layer of refried beans. Top with meat mix. Then cheese, and the additional toppings as desired!


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LOADED BAKED POTATO AND CHICKEN CASSEROLE 

Ingredients:
2 lbs chicken breast
8 potatoes
1/3 cup Olive Oil
1 1/2 tsp salt
1 TBS fresh Ground Pepper
1 TBS Paprika
2 TBS Garlic Powder
6 TBS Hot Sauce
{Toppings}
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion
Instructions
Preheat oven 400 F
In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce
Cube the potatoes & add to the bowl
Coat a 9x13 dish with cooking spray
Add potatoes, allow for excess sauce in the bowl
Bake the potatoes for 45 minutes, stir every 15 minutes (or till cooked all the way threw)
Cube the chicken & add it to the bowl with the leftover sauce
Mix together cheese, bacon & green onion in a small separate bowl
Once potatoes are done, add the uncooked marinated chicken
Then layer the toppings over the chicken
Bake for 15 minutes or until the chicken is cooked

FRIED RICE (OVER 20,000 REVIEWS)
I LOVE FRIED RICE
3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion.
ADD SHRIMP OR CHICKEN FOR COMPLETE MEAL!

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I have had so many request for this lately so I'm re-posting it.

Peach Cake is pushing 100,000 shares! I have made it twice and it is great! NO EGGS! Peach cake:
1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.

ICING:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.
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Disclaimer......This recipe or idea was found and shared via the internet. I take no credit for the creation of neither this recipe nor the photograph. It is not my personal recipe or photograph. If creator is known I will provide credit, otherwise creator is unknown by me.

Chicken Jalapeno Popper Soup......YUM!!!!!

1 bag stir fry veggies
1 bag of great northern beans 16 oz
1 can rotel (tomatoes and green chilies)
1 can diced tomatoes with onion celery and bellpepper
1 Jalepeno pepper
1 Tbs. fresh minced garlic
2 Tsp. chili powder
1 Tsp. Cumin
1 Tsp. Oregano
crushed red pepper to taste
32 oz box of all natural chicken broth
1 package of cream cheese 8 oz.
1 package of turkey bacon 5 oz.
1 whole bell pepper
some extra frozen peas (about 1 cans worth)
chicken amount to taste
I pre-cooked the chicken and bacon before adding them to the rest of the ingredients. I also let it get hot before adding in the cream cheese. otherwise you put it all in the crock pot and let cook for 6-8 hrs or until all ingredients are thoroughly cooked. Fair warning tastes wonderful and addictive! this is a new family favorite!

If your following Low Carb here is something that will help with the sweet cravings.

Peanut Butter Fat Bombs 

Ingredients

1 Cup of Coconut Oil (melted)
1/2 Cup of Natural Peanut Butter (melted)
1 Teaspoon of Stevia
8 Tablespoons of Cocoa Powder (unsweetened)
1/2 Cup of Butter (melted & salted)
Instructions

1. Place all of the ingredients in a pot and melt until all of the ingredients are combined.
2. Place a Silicone Baking Mold on top of a cookie sheet.
3. Add a pinch of crushed peanuts into each of the 24 molds.
3. Pour the mixture into each of the 24 molds.
4. Freeze for 30 minutes and enjoy.

Oreo No-Bake Cheesecake

Ingredients

36 OREO Cookies, divided
1/4 cup butter, melted
4 packages (8 ounces each) Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
1 tub (8 ounces) Whipped Topping, thawed

Directions

CHOP 15 cookies coarsely. Finely crush remaining cookies; mix with
butter. Press onto bottom of 13x9-inch pan. Refrigerate while
preparing filling.
BEAT cream cheese, sugar and vanilla in large bowl with mixer until
blended. Gently stir in whipped topping and chopped cookies; spread onto
crust.
REFRIGERATE 4 hours or until firm. Yield: 16 servings.