Mashed Potato Casserole


4 c. mashed potatoes
1 c. sour cream
8 oz. cream cheese
1 t. dried chives
¼ t. garlic powder
¼ c. dry bread crumbs
1 T. butter, melted
½ c. shredded cheddar cheese

In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into a greased 2 qt casserole dish. Combine bread crumbs with butter, sprinkle over potatoes. Bake at 350 for 1 hr. Top with cheese and serve immediately.

Can be made ahead and baked just before serving.

Black Bottom Cupcakes

Cupcakes:
3 c. flour
1/2 c. cocoa
1 t. salt
2/3 c. oil
2 t. vanilla
2 c. sugar
2 t. baking soda
2 c. warm water
2 t. vinegar

Filling:
8 oz. cream cheese
1 egg
1/3 c. sugar
chocolate chips

• Beat topping ingredients well and set aside
• Mix cupcake ingredients well. Batter will be very thin. Fill cupcake tins 2/3 full - do not overfill.
  
• Place about 2 t. topping in the center. Add 6-8 chocolate chips per cupcake.
• Bake at 350 for about 18 minutes.

These freeze well if you can keep them around that long! Makes 3 dozen standard cupcakes.
You can also make 8-9 dozen mini cupcakes (bake ~12 minutes).

Taco Tot Casserole

1 lb. lean ground beef
1 pkg. taco seasoning
1 can corn w/ pepper, drained (I just used regular 'ole corn w/ no salt added)
1 can condensed nacho cheese soup (I had never heard of this, and could not find it, so I used cream of cheddar soup by Campbell's)
4 c. frozen Tator Tots
Salsa and Sour Cream, optional

• Preheat oven to 375 degrees
• Cook meat w/ taco seasoning according to pkg. directions
• Spoon meat into an ungreased 11x17 inch baking dish or a 2 qt. casserole dish
• Spoon corn over meat; spread soup over corn
• Arrange the frozen tots in a single layer over the soup
• Bake 40-45 minutes or until potatoes are lightly browned and the mixture is bubbly
• Serve w/ salsa and sour cream if desired