**New Product Review - International Delights Cold Stone Sweet Cream**

I am the "only uses flavored creamer" coffee drinker. I do love a cup with some half n half and sugar for a change once in a while. I am a coffee fanatic. Really a coffee fanatic. I am always at DD or Starbucks, but they get boring after a while so if I see a coffee shop that I have never been too, I have to stop in and try something. Usually a frap, latte or caramel macchiato or some type of specialty drink. 


I usually try all the new creamers. Some I won't try because certain flavors should not be added to coffee according to my tastebuds. Eggnog for example. I LOVE eggnog, but can't stand the Eggnog Latte creamer. Same with the Gingerbread Latte. I do LOVE pumpkin everything, so this time of year I stalk to dairy isles until they have Pumpkin Creamer. 


One of my regulars is the Coffee Mate Italian Sweet Creme. So I had to try this.

It is sooooo goooood! It tastes just like Cold Stone's Sweet Cream flavored ice cream and pairs well with coffee. Liquid Cold Stone Heaven everyday :) oh yes I will be buying this one a lot! International Delights doesn't have any mention of this creamer on their site yet, I usually will link to the direct url, but I can't with this one...

I have also tried the new Coffee Mate Brown Sugar Maple Latte. It was good, but it's not my cup of tea haha I mean coffee...

I will be trying Coffee Mate Warm Cinnamon Sugar Cookie next. Sounds like a Snickerdoodle, yummy!

Chicken Enchilada w/ Penne Pasta

Oh...Em...Gee... This is so ridiculously good. Really, I am badly craving it right now just thinking about it. And from the sound of the ingredients you will think (I did too) that it can't be that great. But it is, it is so good, it will be requested often! 

So this is chicken enchilada but in a pasta dish. Here are the stars of the show...

Dice the pepper and onion. Boil the penne. Shred the chicken.

Saute the onions and peppers in the evoo (or butter) until soft. Add the garlic, stir and cook for another 2 mins.

Into the same pot as the onion & peppers, add everything except the cheese and sour cream.

Simmer for about 10 mins. Add the shredded cheese and stir until cheese is completely melted. Bring to a simmer, then turn heat to low and add sour cream, stir until mixed in thoroughly. Remove from heat. *Don't bring back to simmer or the sour cream could curdle. 

Penne Chicken Enchilada

Ingredients

• 1 Rotisserie Chicken ($3.98 @ Walmart, or you could do 2-3 breast, cooked & shredded, yuck too much work, jk) 
• 1 pound (16oz) Penne pasta
• 1 28oz can of green chile enchilada sauce (I used mild, I live with a bunch of wimps)
• 1 16oz container sour cream
• 1 8oz Kraft Philly Queso Quesadilla (Hope you can find this cheese, any mexican blend will do but this really gives it better flavor than the rest)  
• 1 4oz can diced green chilies
• 2 Tbsp minced garlic
• 1 Medium onion, diced
• 1 Red pepper, diced
• 2 Tbsp evoo or butter
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1/4 Tsp sugar
• 1/4 tsp cayenne pepper (optional)

Toppings (Optional but necessary in my world)

• Sour Cream (if your lucky enough to have a Kroger owned store nearby, their sour cream w/ chives built-in is so yummy!)
• Cheese
• Avocado
• Green Onions, Scallions or Chives
• Pico de Gallo

Cooking Instructions

1. Dice the pepper and onion. Boil the penne. Shred the chicken.
2. Saute the onions and peppers in the evoo (or butter) until soft. 
3. Add the garlic, stir and cook for another 2 mins.
4. Into the same pot as the onion & peppers, add everything except the cheese and sour cream.
5. Simmer for about 10 mins. 
6. Add the shredded cheese and stir until cheese is completely melted. 
7. Bring to a simmer, then turn heat to low and add sour cream, stir until mixed in thoroughly. 
8. Remove from heat. *Don't bring back to simmer or the sour cream could curdle* 
9. Enjoy! 

**New Product Review - Flax USA Vanilla Flax Milk**

First let me say I am not paid by anyone to give these reviews. I sure wish I was though! I am just one of those new product freaks and when I see the big yellow NEW sign, I am drawn too it. Obsessed really because if it is new and something I don't really eat, I will beg one my kids or the Mr. to try it. So since I try so many new products I figure I will review them.

I am sure everyone knows that flax is great for you. It is one of the super foods. Very high in fiber, protein, micro-nutrients and omega 3's, 6's and 9's. Plus it is only 60 calories per glass :)

Flax Milk is a new product and a great way to get those essential nutrients. I have to say I was on a soy milk kick for the longest, but eventually got sick of it and I think it was starting to not agree with my insides. Flax milk actually tastes way better in my opinion. It is nice and creamy and the flax flavor is very subtle. It tastes great in everything!

I bought it from Super Walmart. My Aunt called Flax USA to see where she could purchase it and they said they only have a contract with Walmart for the first 6 months. So for now Walmart and Sam's Club are the only places to get it.

Taco Cornbread Casserole w/ Nacho Cheese Potatoes

Well I have been in a "throw together cheap & easy casserole or slow cooker, sometimes could be called trashy but it's oh sooo good" kind of mood A LOT lately! I don't know why really. I know when fall is upon us, I usually crave soul food and slow cooker meals. I mean I can/have cooked some elaborate meals in my day,. For years I was cooking 3-4 course meals daily. I wasn't a FT working mom with a toddler and 2 teenagers back then. I was a stay at home mom of 2 lil ones (2 yrs apart) and as much work as that is honestly working FT with one lil one is way harder, even with the other 2 now being 18 & 16 . Ok enough of that... My goal for the past few years has been to make as many shortcuts and use the slow cooker as much as possible. This year it is more than that, it is casseroles too. Last time I made casseroles I was a teenager myself, experimenting with my cooking capabilities. Well green bean casseroles and mac n' cheese don't count, everyone makes those ;) The good news is, these cravings are producing some great comfort food results! 

So here is another casserole. And it is A...Maz...Zing! This is a great football day grub too! I found a similar version of this on Pinterest. From the Debbie Does Dinner Healthy blog. But I put a different twist on it.

Here are the stars...

This is the right after I took it out of the oven pic.

Spread the cream cheese chunks across the top to make a layer (optional). So now that I am not in "Oh what else can I add to this" mode and am actually thinking it out. I will next time warm up the cream cheese with some milk and the green chilies in a glass bowl and microwave it for a minute and spread it on top the casserole before baking. I will update with better pics next time ;)

These nacho potatoes are so good. If you alternate bites between the both dishes, you will be in heaven :)

Nacho Cheese Potatoes: Start with prepping the potatoes. They take the longest to bake. Pre-heat the oven to 350 degrees. In a large bowl mix the hashbrowns, nacho soup and half of the green chilies. Pour the hashbrown mixture in a 9 x 13 baking pan. Top with the shredded cheese. Cover with aluminum foil and bake for 45 mins. Remove cover occasionally and test potatoes to see if they're cooked thoroughly.  Put back in oven for 10 to 15 mins uncovered (until cheese is brown). These are waaaayyyy better tasting than you would think with how easy they are to prepare.

Cornbread Casserole: follow the instructions on the cornbread boxes (usually 1 egg and 1/3 cup of milk for each box). Combine cornbread ingredients in a large bowl.  Spread into an 9 x 13 pan greased with cooking spray. Bake in the pre-heated oven at 350 degrees for 15 minutes. While the cornbread is baking, brown the ground beef, drain excess grease. Add the taco mix, milk (or water) and red beans to the ground beef and simmer for 3-5 mins. Spread meat & bean mixture on top of the corn bread. Spread the Rotel tomatoes, the other half of green chilies and the olives evenly on top of the meat. (Or add chilies to cream cheese sauce, instructions below). Sprinkle the cubed cream cheese chunks as the top layer.  Cover with foil and bake for 20 - 25 minutes longer or until heated through and cream cheese is soft enough to spread. Spread cream cheese (you could just leave it in the soft cubes if ya want). After plating sprinkle with shredded cheese, sour cream, lettuce & tomato. So yummy!

Taco Cornbread Casserole

Ingredients

• 2 lbs ground beef
• 2 packages (8 1/2 oz) corn bread/muffin mix
• 2 eggs
• 2/3 cup milk (for cornbread)
• 1/2 cup milk or water (for meat mixture)
• 1/4 cup milk (cream cheese sauce)
• 1 packet McCormick Cheesy Taco Seasoning Mix
• 1 can red (or black) beans
• 1 can Rotel's Diced Tomatoes & Green Chilies
• 1 can sliced olives 
• 1 4.5 oz can green chilies (use half for each recipe) 
• 1 8 oz package cream cheese
• 1 package Mexican style shredded cheese (I used Kraft Natural Shredded Mexican Style Authentic Cheese)

 Nacho Cheese Potatoes

• 1 bag frozen chopped hashbrowns (I used Ore-Ida Potato O'Brien since they have onions & peppers built in)
• 1 can Campbell's Fiesta Nacho Cheese
• 1 4.5 oz can green chilies (half reserved from above)
• 1 package Mexican style shredded cheese (I used Kraft Natural Shredded Mexican Style Authentic Cheese) 
  
  

 Toppings (Optional but necessary in my world)

• Sour Cream (if your lucky enough to have a Kroger owned store nearby, their sour cream w/ chives built in is so yummy!)
• 1 medium tomato, chopped
• 1 cup shredded lettuce

Cooking Instructions

1. Pre-heat the oven to 350 degrees.  
2. Nacho Cheese Potatoes: In a large bowl mix the hashbrowns, nacho soup and half of the green chilies. Pour the hashbrown mixture in a 9 x 13 baking pan. Top with the shredded cheese. 
3. Cover with aluminum foil and bake for 45 mins. Remove cover occasionally and test potatoes to see if they're cooked thoroughly.  Put back in oven for 10 to 15 mins uncovered (until cheese is brown). 
4. Cornbread Casserole: follow the instructions on the cornbread boxes (usually 1 egg and 1/3 cup of milk for each box). Combine cornbread ingredients in a large bowl.  Spread into an 9 x 13 pan greased with cooking spray. 
5. Bake in the pre-heated oven at 350 degrees for 15 minutes. 
6. While the cornbread is baking, brown the ground beef, drain excess grease. Add the taco mix, milk (or water) and red beans to the ground beef and simmer for 3-5 mins. 
7. Spread meat & bean mixture on top of the corn bread. Spread the Rotel tomatoes, the other half of green chilies and the olives evenly on top of the meat. (Or see #10 to add chilies to cream cheese sauce)
8. Sprinkle the cubed cream cheese chunks as the top layer.  
9. Cover with foil and bake for 20 - 25 minutes longer or until heated through and cream cheese is soft enough to spread. 
10. OR - Warm up the cream cheese with 1/4 cup of milk and the green chilies in a glass bowl and microwave it for a minute and spread it on top of the casserole
11. After plating sprinkle with shredded cheese, sour cream, lettuce & tomato. Enjoy! 

Loaded Baked Potato Soup

I loooove soup.... pretty much all soup. But, inexpensive & easy to make soup I REALLY LOVE!

Loaded baked potato soup is one of my favorites and I found this recipe on Pinterest from the Pearls, Handcuffs and Happy Hour blog. It is a slow cooker meal, woohoo and it is ridiculously easy and good.

Here are the stars of the show....

It seriously doesn't get easier than this... ready... Add the 3 cans of chicken broth and 1 can of cream of chicken soup into the crock pot and stir until mixed thoroughly. Next add the bag of hash browns and stir. Cook on low for 6 hours or high for 3.

Take the cream cheese out of the fridge 30 mins to an hour before adding and let it get to room temperature. 

Add half of the cheese and bacon bits, and all of the cubed cream cheese, stir.

 Turn the temp to high and continue cooking another hour, or until cream cheese is melted. If your cream cheese is clumpy after an hour, you may have to assist it by mushing it with a spoon.

Top with cheese, bacon & sour cream! Enjoy!

Some foods are just made to sit over night in the fridge to gain perfection and I must say this is SO MUCH better the day after! I will be making this ahead from now on. It is sooo good the next day, restaurant quality good =)

Loaded Baked Potato Soup

Ingredients

• 1 30oz. bag of frozen, shredded hash browns (Think I will try the cubed kind next time)
• 3 14oz. cans of chicken broth
• 1 can of cream of chicken soup
• 1 pkg. shredded cheddar (I used medium)
• 1 pkg. Real Bacon Bits (or real bacon chopped, I used Hormel Real Crumbled bits) 
• 1 pkg. cream cheese, cubed (the full of fat kind, melts better) 

 Toppings (Optional but necessary in my world)

• Sour Cream (if your lucky enough to have a Kroger owned store nearby, their sour cream w/ chives built in is so yummy!)
• Remainder of the shredded cheddar
• Remainder of the bacon bits
• Dash of pepper
• Whatever else you love to put in a loaded baked potato!
  

Cooking Instructions

1. Add the 3 cans of chicken broth and 1 can of cream of chicken soup into the crock pot and stir until mixed thoroughly. Next add the bag of hash browns and stir. 
2. Cook in your slow-cooker (crock-pot) on low for 6 hours or high for 3 hours.
3. Take the cream cheese out of the fridge 30 mins to an hour before adding and let it get to room temperature. Add half of the cheese and bacon bits, and all of the cubed cream cheese, stir.
4. Add half of the cheese and bacon bits, and all of the cubed cream cheese, stir.
5. Turn the temp to high and continue cooking another hour, or until cream cheese is melted. (If your cream cheese is clumpy after an hour, you may have to assist it by mushing it with a spoon.)
6. Top with cheese, bacon & sour cream! Enjoy! 

*Tip: Some foods are just made to sit over night in the fridge to gain perfection and I must say this is SO MUCH better the day after! I will be making this ahead from now on. It is sooo good the next day, restaurant quality good =)

Jucy Lucy Burgers with Coca-Cola Infused Onions & Memphis Broccoli Slaw

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If your a fan of Man vs Food then you probably already know what a "Jucy Lucy" is. It's an inside out cheeseburger that is oh so juicy and good! It originated in the Minneapolis/St. Paul area. I have been dying to try to make one and finally got brave enough to try. I feared that taking 2 patty's and seaming them together with cheese inside would have one of these outcomes. Either the seam would break while cooking and the cheese would ooze out, or the burgers would separate completely. Well I did have both these issues happen with one of the burgers. But the rest turned out fine :)

Coca-Cola Onions... what the??? I know and I don't drink soda but any recipe that involves something strange is all me! I have made Root Beer slow cooked beef & pork, Mtn. Dew apple dumplings and now Coca-Cola sauteed caramelized onions. All are so yummy! 

I was watching a food show, I swear it was "Diners, Drive-In's & Dives", but have yet to find the episode on the website. I see it was featured on "The Best Thing I Ever Ate" and I love that show so maybe I saw it there. Anyway, Biker Jim's Hot Dog Stand was where I first discovered Coca-Cola caramelized onions. 

Memphis style broccoli coleslaw. This recipe is adapted from Our Best Bites Memphis-Style Coleslaw. These girls are the best and I usually don't do too much kicking & twisting to their recipes. They already perfected them :) Definitely check them out if you haven't already, I insist! I have made their exact version (w/ cabbage) many times, adore it. This time I wanted to add a little more crunch, so decided lets try Broccoli Slaw. It gave just the crunch I was looking for, soooo yummmmy!

 

Here are the stars of the show...

Make the coleslaw ahead, a few hours or even a day before since it needs time to rest in the fridge.

Combine all the slaw ingredients except for the broccoli slaw, in a bowl.

Place the broccoli slaw in a large bowl (large enough to have plenty of room for mixing).

Combine the slaw ingredients with the broccoli slaw. Mix well and refrigerate.

Mix the ground beef, with the minced onion and burger seasoning.

I didn't take a pic of the burger with the cheese inside before creating a seam (hey I am new at this, that's my excuse and I am sticking too it), but luckily found some on Chow.com

They made their patty's looser than I did. Pack them firm.

Next create a thin patty, make a little wider than you normally would to leave room to pinch the seam. Create 12 patties, which will be 6 burgers.

 Take one slice of the cheddar and fold in half, then half again to create 4 squares as shown below.

Pinch the sides together until there is no seam visible and the burger looks like one solid burger.

In a large pan on medium heat saute the onions in half the butter for 10 mins. Stirring occasionally but not too much. Over stirring will not allow the onions to brown.

When the onions have absorbed all the butter, add the remaining butter and saute another 10 mins, occasionally stirring.

Prick the top of the patties a few times with a toothpick. This is suppose to help release steam created by the cheese cooking inside the burger; to prevent breaking.

 Heat 2 tsp. vegetable oil in large nonstick skillet over medium heat until smoking. Add patties and cook until well browned, about 6-8 minutes.

When the onions absorb the second round of butter and the onions are nice and brown and translucent, start de-glazing with the Coke, using enough the cover the bottom of the pan with a thin layer. Keep stirring occasionally and repeat de-glazing process until the onions are completing brown and very soft with no more firmness. Turn off heat and cover pan to hold in heat while burgers finish.

Flip burgers, cover skillet, and continue cooking until well-done, about another 6 minutes. Top the burgers with remaining 3 cheese slices halved. Transfer burgers to plate, cover with foil and let rest about 5 minutes.

Place burgers on the buns and top with caramelized onions & broccoli slaw.

 I made sides of seasoned fries, broccoli slaw and the new Suddenly Salad Limited Edition Tomato Parmesan (it was really good).

Jucy Lucy Burgers with Coca-Cola Onions

Burger & Coke Onions Ingredients

• 2 - 2.5 lbs lean ground beef (80% is best)
• 1 large onion, (1/4 minced, 3/4 sliced, reserve 1 Tbsp. of minced onion for coleslaw)
• 1 box Archer Farms Mushroom & Swiss burger seasoning mix (or your fav seasoning)
• 1 package Borden Single Sensations Extra Sharp Cheddar cheese slices 
• 1 can Coca-Cola 
• 1/2 stick of butter
• 2 tsp. vegetable oil
• 6 hamburger size rolls
• Pinch of salt, pepper & garlic

Broccoli Slaw Ingredients

• 1 cup Mayonnaise (the full of fat regular kind ;)
• 2 Tbsp. Dijon
• 2 Tbsp. apple cider vinegar
• 2 Tbsp. sugar
• 1/2 heaping tsp. Kosher salt (or table salt if that's all you have, I only use Kosher, tastes way better too me)
• 1 Tbsp. grated onion (I have used 2 tsp. onion powder instead)
• 2-2 1/2 tsp. celery seed (no exceptions, this is a key ingredient)
• 1 bag Broccoli Slaw (found in the veggie section, near Coleslaw)
• Optional but recommended: 1/2 minced green bell pepper
• Optional: 1 carrot, peeled and grated

Cooking Instructions

1. Make the coleslaw ahead, a few hours or even a day before since it needs time to rest in the fridge.
2. Combine all the slaw ingredients except for the broccoli slaw, in a bowl.
3. Place the broccoli slaw in a large bowl (large enough to have plenty of room for mixing).
4. Combine the slaw ingredients with the broccoli slaw. Mix well and refrigerate.
5. In a large pan on med. heat saute the onions in half the butter for 10 mins. Stirring occasionally but not too much. Over stirring will not allow the onions to brown.
6. When the onions have absorbed all the butter, add the remaining butter and saute another 10 mins, occasionally stirring.
7. Prick the top of the patties a few times with a toothpick. This is suppose to help release steam created by the cheese cooking inside the burger; to prevent breaking.
8. Heat 2 tsp. vegetable oil in large nonstick skillet over medium heat until smoking. Add patties and cook until well browned, about 6-8 minutes. 
9. When the onions absorb the second round of butter and the onions are nice and brown and translucent, start de-glazing with the Coke, using enough the cover the bottom of the pan with a thin layer. Keep stirring occasionally and repeat de-glazing process until the onions are completing brown and very soft with no more firmness. Turn off heat and cover pan to hold in heat while burgers finish.
10. Flip burgers, cover skillet, and continue cooking until well-done, about another 6 minutes. 
11. Transfer burgers to plate, cover with foil and let rest about 5 minutes.
12. Enjoy!

White Pizza Chicken Penne

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So you know how you can get some pretty great recipes or ideas on the boxes & cans of products? Well this is my take on one I found on a Lipton Recipe Secrets Savory Herb w/ Garlic box. The recipe is called "White Pizza Dip". As soon as I saw it, I thought "Oh what a yummy chicken and pasta recipe this could be!" And oh boy was it. So here are the stars of this keeper.

I didn't get an after pic :( sorry, it was one of those nights... After work I had a lot of errands and by the time I got home I said, "OMG I can't believe what time it is, I have to hurry up and get this done before everyone starts complaining". Next time I will get one, I promise. Hey I have been using my "real camera" which is a big plus considering I was just using my cell at first and cell + terrible kitchen lighting = crappy blog pics... I learn quick!

White Pizza Chicken Penne

Ingredients

• 1 lb. chicken breast tenders, cut in medium-sized cubes ahead and marinate in Wish-Bone Romano Basil Vinaigrette (or some type of cheese based marinate would be best), stick it in the fridge for a few hours before cooking. (If you want to grill the chicken, cook on the grill while still in strips and cube after. I think I will do this next time!)
• 1 small onion, chopped (as you see I cheated and used pre-chopped onions)
• 1 16 oz. container of sour cream
• 1 8 oz. container of ricotta cheese
• 1/2 cup milk 
• 1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
• 1 8 oz. Kraft Italian 5 Cheese w/ a touch of Philadelphia shredded cheese
• 3 pacs Pepperoni Minis Snac Pac
• 1 tsp mustard (the yellow kind)
• pinch of salt, pepper & garlic 
• 1 lb of Penne pasta

Cooking Instructions

1. In a large saucepan, saute the chicken & onion.
2. Once chicken & onion are fully cooked, spoon out and set aside.
3. In the same saucepan over medium heat, add the ricotta, sour cream, shredded cheese, milk & Lipton Recipe Secrets Savory Herb with Garlic Soup Mix.
4. Stir until mixed thoroughly to a uniformed sauce.
5. When it starts to simmer, turn heat to low and simmer for 3-4 mins.
6. Add the pepperoni mini's and simmer for another 10 mins.
7. Meanwhile boil the penne until almost al dente, drain.
8. Add the mustard, salt, pepper & garlic to the sauce, mix thoroughly.
9. Add the chicken to the sauce, stir, then mix in the penne.
10. Simmer a few more minutes, stirring frequently.
11. Enjoy!

Heart Attack Casserole

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So this recipe for Cowboy Casserole, Ghetto Casserole, Tater-Tot Casserole or whatever you wanna call it, keeps popping up everywhere again lately. I had been eyeing this baby up for weeks, while having a "I am craving something completely unhealthy and high in fat episode". I call it "Heart Attack Casserole".

 
I of course (because I can never leave a recipe alone), added my own touches and "kicked it up a notch" or ten. This is one of those comfort food dishes, it's so good that I have now made it twice in the past 3 weeks. I made a lot, enough to fill a 14x11 roasting/lasagna pan, the second time around. You can either freeze half of it or live of it for days (which you will want to do).

I am not sure where this originally was adapted from. I have seen many versions. Some with corn added, but hey that would be somewhat healthy then. We are not trying to achieve any of that with this one! I most recently saw it on Pinterest (I am HIGHLY ADDICTED to this "virtual inspiration board" site!!!). That version came from the Craving Comfort blog.

 

Meat, potatoes, lotsa cheese and bacon. Doesn't get better than this!

Sorry about the crappy photos below, I will add better pics next time, which I am sure will be pretty soon with football season coming...

Heart Attack Casserole
Ingredients

• 2 - 2.5 lbs lean ground beef
• 1/2 medium onion, chopped (optional)
• 2 tsp Worcestershire Sauce (optional)
• Pinch of salt, pepper & garlic
• 1 package of Lipton Beef & Onion dip/soup mix
• 2 cans of Campbell's Cream of Chicken & Mushroom Soup  
• 1 cup of sour cream
• 1 box of family sized deluxe Mac & Cheese (I used Walmart brand shells deluxe mac & cheese. Has to be deluxe, with the Velveeta like cheese sauce, not the powder)
• 2 packages of frozen seasoned tater tots (half way thawed, again I used Walmart brand)
• Half a box of Big Cheez-It's (crushed)
• 1 8 oz (or more, can never have enough cheese) package of shredded cheese (I used a mix of Cheddar/Colby/Monterey Jack)
• 3/4 of a package of Oscar Mayer Recipe Size Bacon Bits
• 2 containers of refrigerated Pillsbury Garlic Breadsticks (I only had one on hand, but would have wanted to use 2)

Cooking Instructions

1. Preheat oven to 350 degrees.
2. Brown ground beef and chopped onion, season with Worcestershire sauce, salt, pepper & garlic.
3. In the pan mix-in the beef & onion soup mix and the 2 cans of chicken/mushroom soup, mix thoroughly on low heat
4. Boil the mac pasta 3/4's of the way, drain and add the cheese sauce to it as directed
5. Put the Cheez-It's in a ziploc bag, crush them to a chunky breadcrumb texture. I had my 4 year old do this and she was in her glory being aloud to destruct food ;)
6. In a 14x11 roasting/lasagna pan, add the meat mixture
7. Top mixture with the mac & cheese mixture
8. Top the mac & cheese with the Cheez-It breadcrumbs
9. Then spread the tater tots on top of breadcrumbs
10. On the tater tots add small dollops of the sour cream  here and there 
11. Top with the shredded cheese and bacon 
12. Finally add the breadsticks in a criss-cross pattern
13. Bake, covered with foil for 30 minutes, remove foil and finish baking an additional 20 mins until bubbly and tots are golden brown. 
14. Enjoy! and believe me you will! This is one of those "takes all your worries away" foods.

  Tip:It is way better the next day, so much so next time I may just make it the night before. A great left-over dish!