Taco Pasta Salad

This is the perfect summer salad.

Taco Pasta Salad

2C. uncooked spiral pasta
1 lb. Ground Beef
1 Pkg. Taco Seasoning
3 C. Shredded Lettuce
1 Tomato (Chopped)
1 C. Shredded Cheddar Cheese
1/2 C Chopped onion
1/2 C Chopped Green Pepper
1/2 C Catalina Salad Dressing
Tortilla Strips or Chips

Directions:
Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink: drain. Stir in taco seasoning: cool.

Drain pasta and rinse in cold water: stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper, and salad dressing: toss to coat. Serve with tortilla strips or chips.

Chocolate Lava Muffins

These little Muffins are quite a chocolate treat!

Chocolate Lava Muffins
Recipe courtesy Alton Brown
Makes 1 Dozen

8 Ounces Semisweet Chocolate Chips
1 Stick Butter
1/2 tsp. Vanilla
1/2 C. Sugar
3 TBS. Flour
1/4 tsp. Salt
4 Eggs
Butter, to coat muffin tin
1 TBS. Cocoa
Ice Cream

Directions:
Preheat the oven to 375 degrees F.

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.

In a large mixing bowl, combine sugar, flour, and salt. Sift these into the chocolate and mix well. Add eggs one at a time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.

Coat the top of each cup of the muffin tin with butter. Dust with the cocoa and shake out excess. Spoon mixture into pan. Bake for 10-11 minutes. Outsides should be cake-like and centers should be gooey.

Serve warm with ice cream on top!