2 packages oreos

1/2 stick butter

1 package cream cheese

1 package vanilla pudding mix

1 8 oz. cool whip (or whipped cream if you’re feeling frisky)
3 c. milk

1 c. sugar

Crush a whole package of oreos and melt the butter and pour it over the oreos. Mix it all up and press into the bottom of a 9 x 13 pan. In a stand mixer, mix the pudding mix with all the milk until thickened. Then add softened cream cheese and sugar, and mix until smooth. Fold in the cool whip or whipped cream with a spatula. If you mix in the cool whip or whipped cream with a mixer, the mixture will lose volume. Pour the mixture over the oreo crust. Crush the other package of oreos into large chunks sprinkle them on top of the mixture, pushing them down a little bit in the pudding. chill until firm. Or just go ahead and eat it.

1 lb sirloin steak

1 onion, sliced

1 package baby Bella mushrooms

1 can cream of mushroom soup

1 can beef consommé

1 8oz. Package cream cheese

3 tbsp. Worcestershire sauce

1/2 tsp black pepper

1 tsp dried thyme

1 tsp dried rosemary

1 1/2 tsp diced garlic

Mix soup and consommé in the instant pot. Slice the sirloin into strips. Add sliced onion, sirloin, mushrooms, Worcestershire, and spices and mix together. Place brick of cream cheese on top. Cook on high pressure for 15 minutes. Quick release. Mix melted cream cheese into mixture. Serve over egg noodles or rice for maximum tastiness. Yes, this is pretty much Paula Dean’s slow cooker recipe with the spices adjusted to how I like them and in the instant pot. Because why cook all day when you can do it in 15 minutes?

1 tube croissant dough

1 large bag Fritos (do not substitute tortilla chips)

1 lb ground meat of your choice

1 packet taco seasoning

1 container sour cream

1 c. Shredded Mexican cheese blend, or more if you like

Pat the croissant dough into a deep dish pie pan. Brown your meat and add the taco seasoning. Crunch up a bunch of Fritos, enough to cover the bottom of the pie pan, and put those in the pie pan on top of the dough. Put the meat mixture on top of the chips. Put the whole container of sour cream on top of the meat. Yes, the whole container. Sprinkle at least a cup of cheese on top of that. Less is not more. More is more. Bake at 350 for 25-30 minutes.

Serve with whatever you want. Fritos on top are pretty good.

Don’t substitute anything but maybe reduced fat sour cream and reduced fat croissant dough. There is no way to make this healthier. Just enjoy it.

Aaron’s Pumpkin Cocoa Chili.

2 pounds 90/10 ground beef
2 cans black beans
2 cans pinto beans (if you can get the kind labeled “chili starter” it’s better.)
2 can diced tomato (don’t drain)
1 can canned corn
1 large can pumpkin
2 tablespoons unsweetened cocoa
1 tablespoon ancho Chile
1 tablespoon chili powder
Salt and pepper.

Cook ground beef down and drain fat. Add cocoa chili powder, ancho chili powder, salt and pepper to skillet.

In a large pot combine tomatoes, corn, beans, and pumpkin.

Add the seasoned beef to the pot and stir to combine. Add salt and pepper to taste.

Serve with melted cheese and oyster crackers. Add truffle oil if you’re feeling sassy.

SANTA FE SOUP

1 lb ground meat

1 onion, diced

1 pack ranch dressing mix

1 pack taco seasoning

1 can corn

1 can black beans

1 small can tomato paste

1 can rotel

Cook ground beef and diced onions in a pot, preferably a Dutch oven but any multi quart pot will do. Add corn with the juice, rinsed black beans, and seasoning packets. Mix together. Add three cans of water, the tomato paste, and the rotel. Bring to a boil and then simmer for around 30 minutes. Serve with sour cream, cheese of your choice, and corn chips. Use Frito Scoops if you want that something extra

1 c. butter, softened

1 c. light brown sugar

1/2 c. white sugar

2 large eggs

1 1/2 tsp vanilla extract

1/2 tsp rum extract

1 tsp salt

1 tsp baking soda

1 tsp baking powder

1 bag any flavor M&Ms

Mix sugars, salt, and butter until fluffy. Add eggs and extracts and beat until very fluffy. Mix flour, baking soda, and baking powder together in a bow and add to wet mixture 1 cup at a time. Add M&M’s. Scoop spoonfuls onto a baking sheet and bake at 360 for 9-13 minutes. For convection, 330 for 9-11 minutes. Don’t brown or they will get too crispy. Don’t leave out the rum extract. It’s what makes these the best rather than meh.

I promised you recipes, not life stories.

Introduce Yo Self Appetizer Cups

2-3 boxes phyllo cups

1 jar pesto

1 container mozzarella pearls

1 jar sundried tomatoes

Scoop a little pesto in each cup. Top with a mozzarella pear and a piece of sundried tomato. Easy, cute, and delicious.