Beef and Green Chile Enchiladas

1 pound lean ground beef (at least 80% lean)
1/2 cup chopped onion
1 cup frozen corn kernels
1/2 cup sour cream
1 can (4.5-ounce size) chopped green chiles
8 ounces shredded colby-monterey jack cheese
1 can (10-ounce size) enchilada sauce
6 (8-inch size) flour tortillas
***GARNISHES, IF DESIRED***
shredded lettuce
chopped tomatoes
additional sour cream

Directions:

Heat oven to 350F. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently.

Drain. Add corn; cook and stir about 3 minutes or until corn is thawed. Stir in sour cream, green chiles and 1 cup of the cheese.

Spread about 1/4 cup of the enchilada sauce in 13x9-inch (3-quart) glass baking dish. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.

Drizzle remaining enchilada sauce evenly over filled tortillas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.

Bake at 350F for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.

courtesy of CDKitchen.com

Streusel Topped Pumpkin Spice Muffins

1 box spice cake mix

1 can pumpkin

1/2 cup water

Preheat oven to 350. Grease 24 muffin cups. In mixing bowl, place all ingredients. Mix until well blended. Scoop into muffin tin. Make topping.

Streusel Topping:
1 C Brown Sugar
1 Stick Margarine
1 C Flour

Stir together flour and brown sugar, breaking up any lumps. Cut in margarine. Spoon or sprinkle on top of muffins, pat down slightly. Bake at 350 for 20-24 minutes.

*Any leftover topping can be refrigerated for several weeks or frozen for several months until needed.

~Recipe found at www.southernplate.com~

There are more yummy recipes there. Check it out!

Italian Cheese Bread Ring

Batter:

4 1/2 - 5 1/2 c flour

1/4 c sugar

1 1/2 tsp salt

2 Tbl. Yeast

1 c water

1 c milk

1/2 c butter

2 eggs

Filling:

1 c shredded mozzarella cheese

1/2 tsp Italian seasoning

1/4 tsp garlic powder

1/4 c butter, softened

Generously grease 12-cup fluted tube or 10-inch tube pan.  

In large bowl, combine 2 1/2 c flour, sugar salt and yeast; blend well.  In small saucepan, heat water, milk and 1/2 c butter until very warm.  Add warm liquid and eggs to flour mixture.  Blend at low speed until moistened; beat 3 minutes at medium speed.  By hand, stir in 2 - 2 3/4 cups flour to form a stiff batter.  In a small bowl, combine all filling ingredients; mix well.  Spoon half of batter into prepared pan; spoon filling evenly over batter into within 1/2 inch of sides of pan.  Spoon remaining batter over filling.  Cover; let rise in warm place until light and doubled in size, about 30 minutes.

Heat oven to 350.  Bake 30-40 minutes or until golden brown and read sounds hollow when lightly tapped.  Remove from pan immediately; serve warm or cool.

Tomato Bruschetta

Tomato Bruschetta

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil (optional)
3 cloves minced garlic
1/4 cup olive oil
1.5 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed (fresh optional, for dried – use less)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Homemade Tortillas - Native Style!

To make about 8 tortillas, you will need:

2 cups flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 Tablespoon shortening

3/4 cup warm/hot water

Put cast iron skillet/plate on stover over medium heat. 

Mix flour, baking powder and salt together. Add shortening and mix with your fingers only, until consistency of ingredients is pretty uniform. Add the water (plus or minus a little - it takes practice to get the right consistency). 

Knead/smear the dough for a while (sorry, I'm not sure how long!). Then break into 8 pieces. Knead each piece a little, then roll into a ball. Flatten/smush the ball and set aside. 

Once all balls are made and flattened, roll out. Start the rolling pin in the middle and work your way out. Make 1/4 turns and keep rolling out until tortilla size. 

Cook on cast iron skillet/plate on medium for 15 seconds. Flip, and blot out bubbles with wadded up clean towel.

Repeat for more tortillas. Works best in batches of 8 tortillas at a time.

Layered Antipasto Salad

3 c uncooked penne (or mostaccioli) pasta

2 1/2 c broccoli florets

1 Tbl chopped fresh parsley

1/2 lb deli roast beef slices, cut into strips (or left over roast beef, cubed)

2 c chopped tomato

1 c Caesar dressing

Shredded provolone cheese

Cook pasta, adding broccoli during last 2 minutes; drain.  Rinse and cool.  Toss with parsley.

Place 1/2 of pasta in a 4 qt bowl; top with 1/2 each of tomatoes, beef, dressing and cheese.  Repeat layers.  Cover and chill at least 2 hours.

Hawaiian Casserole

2 c uncooked wide egg noodles

1/2 c chopped celery

2 Tbl butter, divided

8 oz cream cheese, cubed

3/4 c milk

2 c fully cooked ham, cubed

2 cans (8oz each) crushed pineapple, drained

2 tsp Worcestershire sauce

1/2 salt

dash pepper

1/4 c dry bread crumbs

Cook noodles; drain.

In a large skillet, saute celery in 1 Tbl butter until tender.  Stir in cream cheese and milk; cook and stir until cheese is melted.  Add the noodles, ham, pineapple, Worcestershire sauce, salt and pepper.

Transfer to an ungreased 1 1/2 qt baking dish.  Melt remaining butter; toss with bread crumbs.  Sprinkle over the top.  Bake, uncovered, at 350 for 30-35 minutes or until heated through.

Honey Chicken Salad

Combine:

4 c chopped cooked chicken

3 celery ribs, diced

1 c sweetened dried cranberries

1/2 c chopped pecans, toasted

Whisk, then add to chicken:

1 1/2 c mayonnaise

1/3 c honey

1/4 tsp salt

1/4 tsp pepper

Serves 4-6

Chicken BLT Wraps

1/2 c garlic-and-herb flavored cheese spread

3 c chopped cooked chicken

1/2 c grape tomatoes, halved

1/3 c chopped green onions

2 bacon slices, cooked and crumbled

salt and pepper to taste

Salad greens

Tortillas

Microwave cheese in a small bowl on high for 20 seconds.  Stir in next 4 ingredients, tossing well.  Add salt and pepper to taste.  

Put salad greens in center of tortilla.  Top with cheese mixture.  Roll up.  Enjoy!

Makes about 4 wraps (depending on how much filling you use)

Spinach-Pasta Toss

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

2 cups  multi-grain penne pasta, uncooked

1 cup water

1 pkg.  (9 oz.) baby spinach leaves (7 cups)

1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend

BRING tomatoes, pasta and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 min. or just until pasta is tender.

ADD 1/2 of spinach; simmer, covered, 2 min. or until wilted. Stir. Repeat with remaining spinach.

SERVE topped with cheese.

*Courtesy of kraftfoods.com*

Sausage and Tomato Rigatoni

4 cups rigatoni pasta (8 oz.), uncooked

1 lb.  Italian sausage, cut into chunks

1 red onion, sliced

1/4 cup  tomato paste

1/4 cup KRAFT Sun-Dried Tomato Dressing

1/4 cup  chopped fresh parsley

1/4 cup KRAFT Grated Parmesan Cheese

COOK pasta as directed on package.

MEANWHILE, brown sausage in large nonstick skillet; drain. Stir in onions and tomato paste; cover. Cook 15 min. or until onions are tender and sausage is cooked through, stirring occasionally. Stir in dressing.

TOSS sausage mixture with pasta. Sprinkle with parsley and cheese.

*Courtesy of kraftfoods.com*

pizza dip

2 - 8oz. packages of cream cheese, cubed

1- can (14 oz.) pizza sauce

1- package (8 oz.) sliced pepperoni, chopped

1- can (3.8 oz.) chopped black olives, drained

2 cups (8 oz.) shredded mozzarella cheese

bagel chips or garlic toast or tortilla chips

place the cream cheese in a 3-qt slow cooker. combine the pizza sauce, pepperoni, and olives; pour over cream cheese. top with mozzarella cheese. cover and cook on low for 1 1/2 to 2 hours or until cheese is melted. stir; serve warm with bagel chips or garlic toast or tortilla chips.

*** to make this dip faster (and i think easier) melt cream cheese in a large bowl. stir in the rest of the ingredients. then put in crock pot until warm and/or until cheese is melted/***

carmel brownies

i got this recipe from my old sunday school teacher. she calls them her dear john brownies because on her mission she made them for the elders who got dear johns.

1 pkg Pilsbury devil’s food cake mix

1 stick of butter

1 pkg Kraft carmel squares (Kraft tastes better)

¾ cup can evaporated milk

 

Unwrap carmels. Preheat oven to 350. Melt stick of butter. Combine cake mix, butter, and ½ cup of milk. Spray a 9x13 pan with cooking spray. press a little over half of cake mixture in bottom of pan. (Make a flat layer). Cook for 10 minutes. Meanwhile, put remaining ¼ cup of milk with carmels in microwave safe dish and melt in microwave. stir carmel mixture. remove cake from oven. Pour carmel mixture on top of the cake. Crumble remaining cake mixture on top of carmel and cook 15 more minutes. Let cool.

eat.

Granola

Heat oven to 300.

In a bowl, combine:

4 c oats (not quick)

1/2 c brown sugar, packed

1/2 tsp salt

1/2 tsp cinnamon

In a small saucepan combine:

1/3 c oil

1/3 c honey

Heat until mixed.  Add:

1 tsp vanilla

Pour hot mixture over oats mixture.  Stir to combine.  Transfer to cookie sheet.  Spread out evenly.  Cook at 300 for 30 minutes.  Allow to cool on cookie sheet.  When cool, break up and store in an airtight container.

Chicken and Broccoli Alfredo

This is super easy to make! And can be done with a minimal amount of ingredients - which is always a plus!

Ingredients:
- 1/2 pkg. linguine (8 oz.)*
- 1 cup fresh OR frozen broccoli florets
- 2 tbsp. butter
- 1 lb. skinless, boneless chicken breast , cut into cubes
- 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 tsp. ground black pepper

Cooking Instructions:
COOK linguine according to pkg. directions. Add broccoli for last 4 min. of cooking time. Drain.

HEAT butter in skillet. Cook chicken until browned, stirring often.

ADD soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

TIP: *Or substitute spaghetti for linguine.

Caesar Pockets

Romaine Lettuce

6 oz Sliced turkey (lunch meat type), sliced again (now they're in strips)

3 Tbl Parmesan cheese

1/4 c Caesar dressing

1/4 c Roasted red peppers, drained

Pita bread 

Toss lettuce, turkey, parmesan cheese, dressing and red peppers.  Place in pita pockets.  Super easy, super yummy!

Note:  Especially good with homemade pita.  You can find a recipe from mom in the box.  It's easy to make!

Second note:  The measurements are from the original recipe.  I didn't follow them exactly and it still turned out great.  Be creative!

Cashew Cake

Beat for 2 minutes:
2 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup hot milk
1 teaspoon vanilla

In a separate bowl, beat until soft peaks form:
7 egg whites
1/2 teaspoon cream of tartar

Fold beaten egg whites into batter.
Pour into a greased and floured 9x13 pan. Bake at 350 degrees for 40 minutes. Let cool for 10 minutes and then shake to remove cake from pan. (I usually put the cake on an inverted cookie sheet.) Cool completely. Frost on all sides and top of cake, drizzle and sprinkle. . .

Frosting:
1/4 cup butter
1 pound powdered sugar
1 teaspoon vanilla
5-6 Tablespoons milk

Melt together, and drizzle over frosted cake:
3 chocolate bars (the Hershey kind that you use for s'mores)
3 Tablespoons milk
1-1/2 Tablespoons butter

Sprinkle cashew halves and pieces over frosted, drizzled cake

Salsa Pizza

Prep Time:15 min
Start to Finish:45 min
Makes:8 servings

1 pound lean ground beef
1 1/4 cups Old El Paso® Thick 'n Chunky salsa
2 cups Original Bisquick® mix *
1/4 cup mild salsa-flavored or jalapeño-flavored processed cheese spread **
1/4 cup hot water
4 medium green onions, sliced (1/2 cup)
1 cup shredded Colby-Monterey Jack cheese (4 ounces)

1. Heat oven to 375ºF. Grease large cookie sheet.
2. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in salsa; remove from heat.
3. Stir Bisquick, cheese spread and hot water until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 5 times. Roll into 14-inch circle; place on cookie sheet.
4. Spread beef mixture over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over beef mixture. Sprinkle with cheese.
5. Bake 25 to 28 minutes or until crust is golden brown and cheese is melted.

Garnish the pizza with chopped tomato and shredded lettuce.
Substitution: Use the jalapeño-flavor process cheese spread if you prefer a spicier crust.

*We did bisquick from scratch that was half whole wheat flour. Yum!
*We didn't bother to buy cheese spread, we just used cheese, & some seasonings.

Note: If you think your salsa that you have is too spicy, I don't recommend using it in this recipe. It's just as spicy, if not more spicy. Yes, I am speaking from personal experience!

Taco Seasoning

6 tsp chili powder

5 tsp paprika

4 1/2 tsp cumin

2 1/2 tsp onion powder

2 1/2 tsp garlic powder

1 1/2 tsp cornstarch

1/8 tsp cayenne pepper

Mix all ingredients. Store in an airtight container. 7 teaspoons is equal to 1 package of taco seasoning.

Pasta Salad

I was called out on not posting this recipe immediately.... Sorry!!! This is Blake's favorite salad that my mom makes. This salad is always asked for by her friends and... Blake. As a side note, the mushrooms, artichoke hearts, and 5 bean salad are all at Sam's Club.

Yummy Pasta Salad
12 oz bag of multi-color pasta curls - you might need two bags?? - cooked and drained
17 oz bottle of marinated mushrooms - sliced (MARINATED SHROOMS ONLY!!!)
16 oz bottle of marinated artichoke hearts - you might need to add more depending on taste and looks - coarsely chopped
32 oz bottle of 5 bean salad
12 oz can of sliced olives
red bell peppers, chopped
Light Italian Dressing by Wishbone
Salt and Pepper to taste
Feta Cheese Crumbles

Mix together pasta, sliced mushrooms, artichoke hearts, bean salad, bell peppers, and olives with squirts of Italian Dressing (based on taste). Sprinkle with salt and pepper, and feta cheese crumbles.

Banana Cake

1 (18.25 ounce) package yellow cake mix
2 very ripe bananas, mashed
1 teaspoon baking soda

Preheat oven to 350 degrees F.
Prepare yellow cake mix according to package directions.
Mash bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9x13 inch baking pan. Bake for 35 minutes. Let cake cool thoroughly and top with homemade pudding. Refrigerate.

Make-ahead Chimichangas

1 batch makes 14-16 chimichangas

Ingredients:
2-1/2 cups cooked ground beef
16 oz. salsa (your choice)
16 oz. refried beans
1 envelope Taco seasoning
14-16 8" flour tortillas
4 cups shredded cheddar cheese

Combine cooked beef, salsa, beans and seasoning. Cook and stir over medium heat until heated through. Heat a non-stick skillet on medium-low and spray with cooking spray. One at a time put the tortillas in the skillet, heating for about 30 seconds on each side. Put 1/2 cup meat mixture on each heated tortilla and top with some cheese. Fold in the sides and then roll it up.

To Freeze: Wrap each rolled tortilla in foil, plastic wrap or a sandwich baggie. Put the individually wrapped Chimichangas in a freezer bag or rigid container. Seal, label and freeze.

Serving: Revove the needed amount of Chimichangas from the freezer. If they're wrapped in plastic wrap or a baggie, remove and iscard the wrap/baggie. If they're wrapped foil, you can leave the foil on to reheat. Bake at 350 degrees for 30 - 40 minutes. Serve with sour cream, if desired.

Bacon Cabbage Stir Fry

(We love this fried cabbage! We buy cabbage just to enjoy the cabbagey, bacony goodness!)

Prep: 20 min
Cook: 25 min
(Ready in 45 min)

3 slices bacon
1 onion, halved and sliced
1/2 cabbage head, halved again and sliced
salt and pepper to taste

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside. Leave bacon grease in skillet.

Cook onion in the hot bacon grease until tender. Add cabbage, and cook until cabbage is tender (or desired texture), about 15 minutes. Crumble bacon and mix in. Salt and pepper to taste.

*Note: we now add some garlic and we are trying it with 1 T dijon mustard tonight

Tres Leche Cake

Recipe courtesy Alton Brown 2007

prep time: 45min
inactive prep time: 8 hrs 0 min
cook time: 25 min
level: intermediate

serves: 1(13 by 9 inch) cake

Ingredients

For the cake:

Vegetable oil

• 6 3/4 onces cake flour, plus extra for pan
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 4 ounces unsalted butter, room temperature
• 8 ounces sugar
• 5 whole eggs
• 1 1/2 teaspoons vanilla extract

For the Glaze

• 1 (12 ounce) can evaporated milk
• 1 (14ounce) can seetened condensed milk
• 1 cup half-and-half

For the Topping

• 2 cups heavy cream
• 8 ounces sugar
• 1 teaspoon vanilla extract

Directions:

For the cake:

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9 inch pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into a bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, aproximately 1 minute. Decrease the speed to low and with the mixer still runnig, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a fork or skewer. Allow the cake to cool completely and then prepare the glaze.

For the Glaze:

Whisk together the evaporated milk, sweetened condense milk and the half-and-half in a 1 quart measuring cup/bowl. Once combined, and pour the glaze over the cake. Refrigerate the cake overnight.

Topping:

Place the heavy cream, sugar and vailla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refridgerator until ready to serve. After serving return the cake to the refridgerator to keep the glaze from exiting the cake.

Baked Alaska

1 9” Yellow-cake layer
1 qt. vanilla ice cream
1 qt. raspberry sherbet
8 egg whites
1 cup sugar

Place cake in freezer to chill.

Line a 9” diameter bowl with wax paper or foil; along bottom and sides, pack vanilla ice cream. Then fill center with sherbet. On top, place sheet of wax paper; freeze until firm.

With electric mixer or hand beater, beat egg whites until they stand in moist, drooping peaks. Slowly add sugar, 2 Tbls at a time, beating until stiff and glossy.

Invert bowl of ice cream onto cake, centering bowl abot 1” from cake edges; then lift off bowl; pull off paper, With spatula, quickly spread meringue over entire surface of ice cream and cake; meringue should be at least 1” thick. Return to freezer.

About 15 minutes before serving: Start heating oven to 500. Remove alaska from freezer and promptly bake 4-5 min, until a delicate brown. Remove from oven; place next to a chilled serving plate; carefully transfer to plate.

Cashew Crisps

1 ½ c melted butter
2 c white sugar
2 tsp vanilla
1/8 c molasses (2 Tbl)
1 ½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 ½ c finely ground salted cashews (measure after grinding in food processor)
2 beaten eggs
3 c flour

Combine butter, sugar, vanilla and molasses. Stir until blended, then add the baking soda, powder and salt. Mix well. Add ground cashews and mix. Pour in the beaten eggs and stir. Then add the flour and ix until all the ingredients are thoroughly blended.

Let the dough sit for a few minutes to firm up. Then form dough into small walnut-sized balls and arrange them on a greased cookie sheet. Flatten the balls slightly.

Bake at 350 for 10-12 minutes, or until the edges turn golden brown. Cool on the cookie sheet for 2 minutes, then remove to a wire rack to finish cooling.

Yield: Approximately 10 dozen

Broccoli Cheese Soup and Bread Bowls

This is a really yummy soup that I found. Blake and I love it: it's way easy and great on a cold day! I used frozen broccoli - I'm a total cheater.

Ingredients:

* 1 ½ lbs fresh broccoli or 2 10 oz. packages frozen chopped broccoli
* 6 Tb. margarine
* ½ c. chopped onion
* 6 Tb. flour
* 2 c. chicken broth (or 2 c. water and 2 Tb. chicken base)
* 2 c. light cream or 2 c. half and half for low cal version
* 1 tsp. salt
* ¼ tsp. nutmeg
* 1 c. grated Cheddar cheese

Method:

Wash and chop broccoli. Peel and chop stem ends also. Cook in a small amount of water until tender. Meanwhile, melt margarine in heavy saucepan, add onion and cook until clear and starting to brown. Stir in flour to make a roux. Slowly add broth and cream or half and half. Stir and cook over medium heat until thickened. Add salt, nutmeg and cooked broccoli, can also add cooking water if not too much. Just before serving, stir in cheese. Makes 6- 8 servings

Crusty Soup Bread Bowls
Ingredients:

* 2 Tb. yeast
* 2 c. warm water
* 1 Tb. sugar
* 2 tsp. salt
* 5 c. flour
* Cornmeal

Method:

Dissolve yeast in water. Add sugar, salt and 3 c. of flour. Beat 3 minutes. Gradually add remaining flour to make a stiff dough. Knead on lightly floured surface until dough is smooth and elastic. Place in greased bowl, cover and let rise until double. Punch down and divide into 8 pieces. Form each piece into a ball and place on baking sheet sprinkled with cornmeal. Cover and let rise until double in bulk. Bake at 375 degrees F. for 25 minutes. Cool. Cut off tops, scoop out bread to make a bowl. Eat interior bread with soup. Makes 8 large bowls, or 10 small bowls.