Ingredients

• 2 pounds beef chuck or bottom round—cut into several pieces
• 1+1/3 Cups Salsa (Mild or Medium. I use Old El Paso)
• 12 oz. can Regular Coca-Cola —not Diet ( 1+1/2 cups)

Instructions

Spray large skillet with cooking spray, and quickly brown the beef well on all sides over high heat. Put beef and any drippings into a large pan. (I use a little of the Coca-cola to dissolve the drippings from the pan, and add) Pour Coca-cola and salsa over the beef , stir, and bring to a boil. Cover, reduce heat and let simmer for 2 hours. About 1/2 hour before done, shred the meat with a fork and continue simmering in sauce. Serve on buns.

Alternate method—after browning meat, combine all ingredients in Crock Pot and cook on Low for 7-8 hours, or on High for 4 hours.

This is also good cut up instead of shredded and served over rice or noodles.

*I’ve found that a less chunky style of salsa works best in this recipe.

• 1 1/2 cups water
• 1/2  cup butter or margarine
• 1  cup all-purpose flour
• 1/2  cup cornmeal
• 1  teaspoon salt
• 6  eggs, beaten
• 3  oz. (3/4 cup) shredded Monterey Jack cheese
• 3  oz. (3/4 cup) shredded sharp Cheddar cheese
• 2  (4.5-oz.) cans Chopped Green Chiles, drained

1. Heat oven to 400°F. Spray 24 regular-size muffin cups with cooking spray.* In 3-quart saucepan, heat water and butter over high heat to a full rolling boil. Remove from heat.
2. Stir in flour, cornmeal and salt until mixture forms a dough and all lumps have disappeared. Gradually stir in beaten eggs until well blended. Stir in both cheeses and the chiles. Spoon dough evenly into sprayed muffin cups, filling each 3/4 full.
3. Bake at 400°F. for 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.

• 1 Devil’s Food Cake Mix
• 1/2 cup oil
• 2 eggs
• 1 package of Andes Mints

Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don’t cook any longer than that! You don’t want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.

(Source: sixsistersstuff.com)

• 1/4 cup butter, at room temperature
• 1/4 cup canola or mild vegetable oil
• 3/4 cup sugar
• 3 large eggs
• 1 tsp. vanilla
• 1 3/4 cup all purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/4-1/2 cup Nutella, at room temperature

Preheat the oven to 325F.

In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.

In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick. It needs to be in order to swirl in the Nutella!

Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. Bake for 25-30 minutes, or until springy to the touch. Tilt them in the pan to help them cool. Makes a dozen cupcakes.

(Source: blogs.babble.com)

• 1 cup Nutella
• ½ cups Sugar
• 1 cup All-purpose Flour
• 1 whole Egg

Preheat oven to 350 F.

Blend all ingedients together well. Form into 1″ balls. Place on a cookie sheet. Press down firmly with the bottom of a glass. Bake 7-8 minutes or until set. Cool.

Someone sent an ask about following back. Since this is a secondary tumblr, I can’t follow people, but I appreciate the follows :)

• 3 pounds boneless, skinless chicken breasts (about 6 large)
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces of beer (I used a classic amber)
• 32 ounces of barbecue sauce

Season chicken with onion powder, garlic powder, paprika, salt and pepper. Add to crockpot, then add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and add remaining barbecue sauce. Toss chicken to coat and let sit for 10-15 minutes before serving to absorb everything. Serve as desired.

• table salt
• 1/2 pound elbow macaroni (about 2 cups uncooked pasta)
• 3 tablespoons vegetable oil
• 1 1/2 pounds ground beef (85% lean)
• 2 medium onions, chopped
• 1 red bell pepper, stemmed, seeded and chopped
• 6 garlic cloves, minced
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can diced tomatoes
• 1 tablespoon light brown sugar
• 12 oz Colby Jack cheese, shredded (about 2 1/2 cups)

Preheat the oven to 400 degrees.

Bring 4 quarts water to a boil in a large pot over high heat. Stir in 1 tablespoon salt and add dry macaroni; cook until al dente. Reserve 3/4 cup pasta water and drain pasta. Transfer to a large bowl and set aside.

Using the same large pot, wipe dry and heat over medium heat. Add 1 tablespoon oil and heat until shimmering. Add ground beef and break it up in pieces to brown. Once browned, remove from pot and discard drippings. Set beef aside.

Add remaining oil to the same large pot and return to medium heat until shimmering. Add onions, garlic, red pepper, chili powder, and cumin; cook, stirring occasionally, until vegetables are softened and begin to brown. 

Add the crushed tomatoes, diced tomatoes, brown sugar, reserved 3/4 cup pasta water and beef to the pot. Bring to a simmer and cook for 20 minutes, stirring occasionally until flavors have blended.

Stir in the cooked pasta, 1/2 cup of shredded cheese and season with salt and pepper to taste. Transfer mixture to a 9x13 baking dish and smooth over with a spatula. Bake in the preheated oven for 30-35 minutes or until the mixture is hot and bubbling.

Remove from oven and sprinkle the top of the dish with the remaining shredded cheese. Return the dish once again in the oven and bake for 5-10 minutes until the cheese begins to melt and brown. Cool for 10 minutes before serving. 

(Source: joelens.blogspot.com)