RECIPE: Taco Pie with Tater Tots

Taco Pie with Tater Tots in place of Corn Bread

Recipe and Photo: Kathleen LeBlanc

Easy to put together

Can be done in a skillet in an oven, or in a Dutch Oven.

10 inch skillet or Dutch Oven.


1 lb.                        Ground beef

1/2 Med               Onion diced

1  Package           Taco seasoning

1/2 Can                 Re-fried beans

1/2 Cup                Frozen corn

Tater Tots            The frozen type – Enough to cover the top

1 Cup                     Shredded Mex or Cheddar cheese

Brown the meat and onion.  Follow the directions on taco seasoning and combine with meat.  Top taco meat with beans, corn, potatoes, and cheese.

Bake for 30 minutes @ 350°F, or until browned and crispy.

 1,004 total views,  2 views today


Roasted Eggplant with Parmesan Cheese

Recipe & Image Submitted by Richard Hawbaker

Image Courtesy of Richard Hawbaker

Dutch Oven

Enough Coals for 450°F Heat

Parchment Paper


1          Peeled & Sliced (Vertically) Eggplant

1          Beaten Egg with ¼ Cups Water

½         Cup Bread Crumbs

½         Cup Grated Parmesan Cheese

1          Tbsp. Garlic Powder

1          Cup Tomato Sauce


½         Cup Grated Parmesan Cheese

Align Eggplant slices on a napkin, sprinkle with salt, then cover with another napkin.  Let sit 30 minutes to remove excess fluids.

In a bowl combine the Bread Crumbs, with the ½ cup of Parmesan Cheese, and Garlic Powder.

Dip the Eggplant slices in the Egg/Water mixture.  Then dredge through the Bread Crumb-Cheese mixture to coat.

Align the coated Eggplant Slices in a Dutch Oven lined with baking paper.  Bake at 450°F for 15-20 minutes until they become crispy.

Once crispy, pour the tomato sauce evenly over the crispy Eggplant Slices.  Sprinkle on the remaining ½ Cup Parmesan Cheese.   Bake until the cheese is melted

 995 total views,  2 views today

RECIPE: Chocolate Éclair

                                                        Chocolate Éclair 

Recipe submitted by Kathleen Leblanc


1 cup water

1/2 cup butter

1 cup flour

4 large eggs

1 (8 ounce) package cream cheese, softened

2 tablespoon agave nectur

1 tablespoon vanilla extract

1 large box (5.1 ounces)sugar-free vanilla instant pudding

3 cups milk 1 8 oz. container cool whip (just enough for a thin layer.  I don’t use the whole container) or one batch of homemade whipped cream

Sugar free chocolate syrup or homemade chocolate sauce

Instructions: Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.

Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.

Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).

Filling: Whip cream cheese with agave and vanilla in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge. When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.

 1,196 total views


This is a tweaking of an Original recipe submitted by: Bobby Cason.

I like celery and cheddar cheese in mine.  I also saute the Celery, Onion, & Garlic – Rick Beach

Greased or Oiled  10 or 12 inch Dutch Oven

2 Tbsp     Olive Oil

1 Cup       Celery chopped

1 Med       Onion diced

2 cloves    Garlic diced fine

3 Tbsp      Butter melted

1 tsp.        Salt

½ tsp        Pepper (adjust to taste)

1 pinch     Cayenne pepper (Optional- if you want it)
3 Tbsp.     Flour
1 cup        Whole milk
1 cup        Heavy cream
1 cup        Sour cream

1 cup        Cheddar Cheese
Ham         Sliced

4 Large     Potatoes Peeled and sliced thin (1/4 inch or less thick)

Saute the Celery in the Olive oil, then add the onion and garlic.  Saute until translucent.

In a large bowl whisk together the sauteed items and all the other ingredients except the Potatoes and Ham.

Pour a small amount (About 3/4cup) of the whisked ingredients in the bottom of the Dutch Oven.

Next Layer that with ham.  Then Pour another amount (about 3/4 cup) of the whisked ingredients on the Ham.

Next Layer that with Potato Slices.  Then Pour another amount (about 3/4 cup) of the whisked ingredients on the Ham.

Next Layer that with ham.  Then Pour another amount (about 3/4 cup) the of whisked ingredients on the Ham.

Next Layer that with Potato Slices.  Then Pour the remainder of the whisked ingredients on the Ham.

Cover the Dutch Oven with its lid.  Use hot charcoal for 350 Degrees, more  top heat than bottom.  Bake about 1- 1 1/2 hours until potatoes are tender.

 272 total views,  1 views today