2 bags of frozen whole green beans
1/2 a cup of water
1/4 cup of bacon bits
2 Tbsp of butter
Lawry's seasoned salt & ground white pepper
In a large pot, bring water to a boil. Add green beans & cook 10 minutes or so (I cook them longer because I like my green beans totally soft). Drain and put back in pan. Add bacon & butter. Stir and add seasoned salt & pepper to taste.
I much prefer this to green bean casserole, but then I'm not much for soupy vegetables.
Thursday, December 3, 2009
Corn Casserole
Most everyone in my family raves about the Gullivers Creamed Corn that my mom makes. It's yummy, but if you ask my dad he will take my corn casserole first every time.
1 box jiffy corn muffin mix
1 egg
1 stick butter (softened)
8oz sour cream
1/2 cup sugar
1 tsp salt
1 can creamed corn
1 can whole kernel corn
Preheat oven to 350F degrees. Spray an 8x8 pan with pam.
In a large mixing bowl, combine jiffy mix, egg, butter, sour cream, salt & sugar. Stir until all the big lumps are gone. fold in the creamed corn and whole kernel corn. Transfer batter into 8x8 pan, bake for 45-60 minutes. The top should be golden brown and look for all intents & purposes like corn bread.
Let coolfor several, cut into squares and serve while still warm(Trust me its not half as tasty cold, although it microwaves well).
1 box jiffy corn muffin mix
1 egg
1 stick butter (softened)
8oz sour cream
1/2 cup sugar
1 tsp salt
1 can creamed corn
1 can whole kernel corn
Preheat oven to 350F degrees. Spray an 8x8 pan with pam.
In a large mixing bowl, combine jiffy mix, egg, butter, sour cream, salt & sugar. Stir until all the big lumps are gone. fold in the creamed corn and whole kernel corn. Transfer batter into 8x8 pan, bake for 45-60 minutes. The top should be golden brown and look for all intents & purposes like corn bread.
Let coolfor several, cut into squares and serve while still warm(Trust me its not half as tasty cold, although it microwaves well).
Grandmas Miracle Cranberry Salad
I have been neglecting my blog lately, so I am going to spam the poor thing with a few recipes from Thanksgiving so I don't feel so bad about it.
My grandmother used to make this stuff, but I didn't have her recipe so I took the idea and tweaked it to my satisfaction. My mom, children & I all fought over who got to eat it and it was polished off by Saturday morning after Thanksgiving.
2 Large packages Raspberry Jello
1 1/4 cup water
1 bag fresh cranberries (crushed in the food processor)
1 can crushed pineapple
1 1/2 cups green grapes, halved
1 cup walnuts, chopped
1 cup sweetened shredded coconut
Boil water. In a 13x9 pan, dissolve jello with boiling water. Add cranberries, pineapple, grapes and walnuts. stir CAREFULLY! Sprinkly coconut liberally over the top. Refridgerate for several hours to allow to solidify, I like to serve it really cold!
Sauce (optional)
1 cup Miracle Whip
2 Tbsp sugar
1 1/2 Tbsp Vinegar
Mix together and serve alongside the salad to spoon on top. Some people prefer cool whip for this. Personally I prefer NOTHING. I literally stood in my fridge with a spoon and ate the leftovers straight out of the dish. delicious. This is my FAVORITE thanksgiving food. Probably the only one I actually choose to make and eat.
My grandmother used to make this stuff, but I didn't have her recipe so I took the idea and tweaked it to my satisfaction. My mom, children & I all fought over who got to eat it and it was polished off by Saturday morning after Thanksgiving.
2 Large packages Raspberry Jello
1 1/4 cup water
1 bag fresh cranberries (crushed in the food processor)
1 can crushed pineapple
1 1/2 cups green grapes, halved
1 cup walnuts, chopped
1 cup sweetened shredded coconut
Boil water. In a 13x9 pan, dissolve jello with boiling water. Add cranberries, pineapple, grapes and walnuts. stir CAREFULLY! Sprinkly coconut liberally over the top. Refridgerate for several hours to allow to solidify, I like to serve it really cold!
Sauce (optional)
1 cup Miracle Whip
2 Tbsp sugar
1 1/2 Tbsp Vinegar
Mix together and serve alongside the salad to spoon on top. Some people prefer cool whip for this. Personally I prefer NOTHING. I literally stood in my fridge with a spoon and ate the leftovers straight out of the dish. delicious. This is my FAVORITE thanksgiving food. Probably the only one I actually choose to make and eat.
Creamy Pumpkin Cheesecake Pie with Gingersnap Crust
Ingredients:
For the crust:
1 cups ginger snap cookies crumbs (i used my food processor to grind them)
1/8 cup sugar
2 tablespoons unsalted butter, melted
For the filling:
2 8 oz. packages cream cheese, softened
2 large eggs, room temperature
3/4 cups sugar
1/2 cup canned pumpkin puree
1 1/2 tablespoons all-purpose flour
1/2 tablespoon pure vanilla extract
1/4 teaspoon salt
1 tablespoon pumpkin-pie spice
Directions:
1. Preheat oven to 350 degrees, with rack in center. Spray a 9" glass pie pan with Pam.
2. Make the crust: In a medium bowl, mix cookie crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake for 10 minutes.
3. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour. Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
4. Pour filling into pie pan, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2
5. Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours or overnight.
Just a word of advise, don't just butter the pie pan thinking that will be sufficient...you won't be able to get the crust out with the pie!! Other than that this pie was a BIG HIT. I made 2 for thanksgiving and everyone LOVED it. Including me. In fact, I ate a piece today and lamented that there is only half of one left. Although my ever expanding waist line is lucky thats all that is left of the thanksgiving leftovers!
For the crust:
1 cups ginger snap cookies crumbs (i used my food processor to grind them)
1/8 cup sugar
2 tablespoons unsalted butter, melted
For the filling:
2 8 oz. packages cream cheese, softened
2 large eggs, room temperature
3/4 cups sugar
1/2 cup canned pumpkin puree
1 1/2 tablespoons all-purpose flour
1/2 tablespoon pure vanilla extract
1/4 teaspoon salt
1 tablespoon pumpkin-pie spice
Directions:
1. Preheat oven to 350 degrees, with rack in center. Spray a 9" glass pie pan with Pam.
2. Make the crust: In a medium bowl, mix cookie crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake for 10 minutes.
3. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour. Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
4. Pour filling into pie pan, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2
5. Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours or overnight.
Just a word of advise, don't just butter the pie pan thinking that will be sufficient...you won't be able to get the crust out with the pie!! Other than that this pie was a BIG HIT. I made 2 for thanksgiving and everyone LOVED it. Including me. In fact, I ate a piece today and lamented that there is only half of one left. Although my ever expanding waist line is lucky thats all that is left of the thanksgiving leftovers!
Tuesday, October 27, 2009
Pumpkin Chocolate Chip Cupcakes
So this is the most ridiculously easy, biggest cheater recipe EVER. I don't think it even qualifies as a recipe, so I will just say its a little trick I learned from my Aunt and it is DELICIOUS!!! I am a chocoholic so I modified from her original advise, but here goes.
1 Box of Spice Cake - I am a Dunkin Hines Girl myself.
1 Large Can of Pumpkin Puree
1 cup chocolate chips
1 jar Hersheys Hot Fudge
Mix cake mix and pumpkin puree. Stir in chocolate chips. Portion into cupcake cups and bake according to the time & temperature listed on the cake mix. (see- I told you this is cheating!!!)
Let cool for about half an hour or so. Heat the hot fudge in the microwave about 45-60 seconds. You want it to be spreadable, but not thin. Frost Cupcakes with hot fudge. Eat. If you can eat one and not say its OhMyGawdDelicious, then you aren't a true cupcake lover.
1 Box of Spice Cake - I am a Dunkin Hines Girl myself.
1 Large Can of Pumpkin Puree
1 cup chocolate chips
1 jar Hersheys Hot Fudge
Mix cake mix and pumpkin puree. Stir in chocolate chips. Portion into cupcake cups and bake according to the time & temperature listed on the cake mix. (see- I told you this is cheating!!!)
Let cool for about half an hour or so. Heat the hot fudge in the microwave about 45-60 seconds. You want it to be spreadable, but not thin. Frost Cupcakes with hot fudge. Eat. If you can eat one and not say its OhMyGawdDelicious, then you aren't a true cupcake lover.
Monday, October 5, 2009
Bacon Wrapped Scallops
1 lb. fresh sea scallops (don't buy bay scallops, they are too small for this!)
1 lb. thick sliced bacon
Juice of 1 fresh lemon
2 tbsp. extra virgin olive oil
Fresh pepper
Lawrys Seasoned Salt
Long toothpicks or skewers
Mix olive oil, lemon juice, seasoned salt and pepper in small bowl. Pour over scallops and marinate in refrigerator for about an hour. Wrap each scallop with 1/2 strip of bacon. Pierce with toothpick to keep the bacon from falling off or put 3-4 on each skewer(depending on size)
Place on broiler pan. Broil in oven until golden brown and bacon is crispy. This usually takes me about 5-6 minutes, but it could be more or less depending on your oven!!! I serve these with a little bit of Bobs Big Boy Tarter Sauce. Can you say YUM???
1 lb. thick sliced bacon
Juice of 1 fresh lemon
2 tbsp. extra virgin olive oil
Fresh pepper
Lawrys Seasoned Salt
Long toothpicks or skewers
Mix olive oil, lemon juice, seasoned salt and pepper in small bowl. Pour over scallops and marinate in refrigerator for about an hour. Wrap each scallop with 1/2 strip of bacon. Pierce with toothpick to keep the bacon from falling off or put 3-4 on each skewer(depending on size)
Place on broiler pan. Broil in oven until golden brown and bacon is crispy. This usually takes me about 5-6 minutes, but it could be more or less depending on your oven!!! I serve these with a little bit of Bobs Big Boy Tarter Sauce. Can you say YUM???
Tuesday, September 29, 2009
Lemon Tart
Since I am in a claim jumper mood (BIG TIME) this is similar to a dessert they serve called a Lemon Bar Brulee. Its like heaven on a plate. This tart is kind of similar to it. The raspberry sauce should be VERY TART otherwise the whole thing is just WAY TOO SWEET! So don't go heavy handed on the sugar. I hope you enjoy it!
Crust
1 cup all purpose flour
1/4 cup powdered sugar
Pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 teaspoons (or more) chilled whipping cream
1 egg white, beaten to blend
Filling
1 cup of sugar
3/4 cup whipping cream
4 large egg yolks
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel
Lemon slices (optional)
Fresh Raspberry Sauce
12 ounces frozen unsweetened raspberries, thawed
1/3 cup sugar
1 cup water
1 1/2 tablespoon cornstarch
For crust:
Combine flour, sugar, and salt in processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 teaspoons cream. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 2 hours.
Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Put in 9-inch tart pan with removable bottom. Fold overhang in, and smoosh over to the side to make the side crust nice and thick. Bake crust until golden brown, about 18 minutes (small cracks may appear). Brush inside of hot crust twice with egg white. Maintain oven temperature.
For filling:
Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon peel. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour.
Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil to prevent burning. Sprinkle tart with 2 tablespoons sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Cool until topping is crisp, about 1 hour.
For sauce:
Puree raspberries in blender with water until smooth. Strain into small saucepan, pressing puree through mesh(this is how we avoid those nasty seeds!). Whisk sugar and cornstarch into sauce. Cook all ingredients together over medium-high heat until thickened. You don't want it too thin, but it should still be pourable. I use a spoon to help judge!
Crust
1 cup all purpose flour
1/4 cup powdered sugar
Pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 teaspoons (or more) chilled whipping cream
1 egg white, beaten to blend
Filling
1 cup of sugar
3/4 cup whipping cream
4 large egg yolks
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel
Lemon slices (optional)
Fresh Raspberry Sauce
12 ounces frozen unsweetened raspberries, thawed
1/3 cup sugar
1 cup water
1 1/2 tablespoon cornstarch
For crust:
Combine flour, sugar, and salt in processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 teaspoons cream. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 2 hours.
Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Put in 9-inch tart pan with removable bottom. Fold overhang in, and smoosh over to the side to make the side crust nice and thick. Bake crust until golden brown, about 18 minutes (small cracks may appear). Brush inside of hot crust twice with egg white. Maintain oven temperature.
For filling:
Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon peel. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour.
Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil to prevent burning. Sprinkle tart with 2 tablespoons sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Cool until topping is crisp, about 1 hour.
For sauce:
Puree raspberries in blender with water until smooth. Strain into small saucepan, pressing puree through mesh(this is how we avoid those nasty seeds!). Whisk sugar and cornstarch into sauce. Cook all ingredients together over medium-high heat until thickened. You don't want it too thin, but it should still be pourable. I use a spoon to help judge!
Citrus Salad
I just ordered my favorite salad for lunch (Claim Jumpers Citrus Salad) so i figured I would share my copy cat version of it. Not exactly the same, but kinda close...
5 oz romaine-iceberg lettuce mix
2 oz Citrus Dressing
(I prefer to buy this from claim jumper. They sell it if you ask! But newmans own light lime vinaigrette is a good substitute)
1 1/2 oz Mandarin orange sections
1 1/2 oz pecans
1 1/2 Granny Smith Apples, cut 1/4-inch dice
3/4 oz golden raisins
1/2 avocado cut 1/4-inch dice
3/4 oz dried cranberries
1/2 oz blue cheese crumbled
3 chicken breast tenderloins
Cut the chicken into slices & brown in a skillet; reduce to low and cook until the juices run completely clear. Toss all ingredients together in a big bowl. I like to chill everything but the chicken, for the contrast in flavors.
5 oz romaine-iceberg lettuce mix
2 oz Citrus Dressing
(I prefer to buy this from claim jumper. They sell it if you ask! But newmans own light lime vinaigrette is a good substitute)
1 1/2 oz Mandarin orange sections
1 1/2 oz pecans
1 1/2 Granny Smith Apples, cut 1/4-inch dice
3/4 oz golden raisins
1/2 avocado cut 1/4-inch dice
3/4 oz dried cranberries
1/2 oz blue cheese crumbled
3 chicken breast tenderloins
Cut the chicken into slices & brown in a skillet; reduce to low and cook until the juices run completely clear. Toss all ingredients together in a big bowl. I like to chill everything but the chicken, for the contrast in flavors.
Crock Pot Pork Chops
I was just reminded how much I love my crockpot by my wonderful coworker Liz. She gave me some awesome looking recipes for some sweets, which inspired me to share my favorite pork chop recipe. Its modified to be as low cal as possible, but you can always use the full fat versions!
6- thin pork loin chops ( I try to remember to trim the fat off the edge)
1- 10 3/4 oz. can Campbell's 98% Fat-Free Cream of Mushroom Soup
1/4 cup low sodium chicken broth
1 tsp. extra virgin olive oil
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. red pepper flakes
1/2 tsp. dried parsley
6 medium potatoes, thinly sliced
1 onion, chopped
Mix up the soup and brother with the spices in the crock pot. Add in the onion and potato and coat with the mixture. In a skillet, brown pork chops in olive oil.Place pork chops on top of the potatoes and cook in crock pot on low for 8-10 hours.
I like to serve with steamed green beans and a green salad. yum!
6- thin pork loin chops ( I try to remember to trim the fat off the edge)
1- 10 3/4 oz. can Campbell's 98% Fat-Free Cream of Mushroom Soup
1/4 cup low sodium chicken broth
1 tsp. extra virgin olive oil
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. red pepper flakes
1/2 tsp. dried parsley
6 medium potatoes, thinly sliced
1 onion, chopped
Mix up the soup and brother with the spices in the crock pot. Add in the onion and potato and coat with the mixture. In a skillet, brown pork chops in olive oil.Place pork chops on top of the potatoes and cook in crock pot on low for 8-10 hours.
I like to serve with steamed green beans and a green salad. yum!
Thursday, September 17, 2009
Ground Turkey Tacos
1 lb ground turkey
1/4 cup water
1/4 of a small white onion chopped
2 Tbsp(or more) Chili Powder
1 tsp. Red Chili Flakes
Lawrys Seasoned Salt to taste
Brown the turkey with onions in the pan. Add spices and water. simmer for 15 minutes or until all the water is soaked into the turkey- you don't want soupy meat, but you don't want to be eating rocks either!!!
Serve in warm corn or flour (or whole wheat!) tortillas with lettuce and cheese and tomatos and your favorite hot sauce!
Nom Nom Nom!!! <--- thats me eating it up cause this is one of my favorite and easiest dinners.
1/4 cup water
1/4 of a small white onion chopped
2 Tbsp(or more) Chili Powder
1 tsp. Red Chili Flakes
Lawrys Seasoned Salt to taste
Brown the turkey with onions in the pan. Add spices and water. simmer for 15 minutes or until all the water is soaked into the turkey- you don't want soupy meat, but you don't want to be eating rocks either!!!
Serve in warm corn or flour (or whole wheat!) tortillas with lettuce and cheese and tomatos and your favorite hot sauce!
Nom Nom Nom!!! <--- thats me eating it up cause this is one of my favorite and easiest dinners.
Friday, September 11, 2009
Lemon Pepper Salmon
This is one of mine & my kids favorite dishes. My family are big fish eaters, and since it happens to be what I am craving right this moment...you guys get the recipe!
Preheat Oven to 350F degrees
4 4oz salmon filets - deboned (i prefer skinless as well)
Juice of 1/2 a lemon
4 tsp butter
3 Tbsp Lemon Pepper
1 Tbsp Lawrys Seasoned Salt
1 Tbsp Garlic Powder
1 tsp Paprika (i use a smoky paprika)
Mix spices together in a small bowl. In a seperate bowl mix butter and lemon juice. Place salmon in an 8x8 pan. Brush the lemon butter on top of the salmon. Will be just a thin coat to help the spices stick and add flavor! Liberally coat the salmon with the spices. Bake in the oven for 20 minutes.
Simple quick and easy. I like to serve it with some summer squashes and a salad. It's delicious!
Preheat Oven to 350F degrees
4 4oz salmon filets - deboned (i prefer skinless as well)
Juice of 1/2 a lemon
4 tsp butter
3 Tbsp Lemon Pepper
1 Tbsp Lawrys Seasoned Salt
1 Tbsp Garlic Powder
1 tsp Paprika (i use a smoky paprika)
Mix spices together in a small bowl. In a seperate bowl mix butter and lemon juice. Place salmon in an 8x8 pan. Brush the lemon butter on top of the salmon. Will be just a thin coat to help the spices stick and add flavor! Liberally coat the salmon with the spices. Bake in the oven for 20 minutes.
Simple quick and easy. I like to serve it with some summer squashes and a salad. It's delicious!
Tuesday, September 8, 2009
BBQ Chicken Sandwiches
So I was trying to figure out what recipe to post today and was drawing a total blank. Which is a shock because in my pregnant state i can usually think of a million foods that sound delicious...but since I just ate some amazing BBQ I guess I will share my crock pot BBQ chicken Sandwiches.
2lbs chicken breasts
1 Tbsp Liquid Smoke - Hickory
1 Tbsp Molasses
1/4 cup brown sugar
1 Tbsp Red Pepper Flakes
1 tsp Cayenne Pepper
1/2c - 1c. of your favorite BBQ sauce (I like sweet baby rays!)
3-4 cups of water (whatever it takes to just cover the chicken in the crock pot)
3 tsp of garlic powder
1 Tbsp of Lawrys Seasoning Salt
The juice of 1/2 an orange
Hamburger Buns
Sliced Cheese
Combine brown sugar, red pepper flakes, cayenne, garlic powder and seasoned salt.
Put on top of chicken. Pour water over to cover chicken. Add liquid smoke and molasses. Cover and cook on low for approx 6 hours if frozen 5 if not (on high for 3-4).
Remove from crock put and dump it into a big old pot. Use a fork to shred the chicken. It should pull right apart for you. I love to use my big cast iron pot for this. Add in the BBQ sauce and the orange juice & Bring to a boil. Reduce to medium and cook off the liquid until you have a nice thick bbq sauce on your chicken.
Heap it onto a Hamburger Bun with some cheese and chow down! My kids can mow these down in 5 minutes flat.
2lbs chicken breasts
1 Tbsp Liquid Smoke - Hickory
1 Tbsp Molasses
1/4 cup brown sugar
1 Tbsp Red Pepper Flakes
1 tsp Cayenne Pepper
1/2c - 1c. of your favorite BBQ sauce (I like sweet baby rays!)
3-4 cups of water (whatever it takes to just cover the chicken in the crock pot)
3 tsp of garlic powder
1 Tbsp of Lawrys Seasoning Salt
The juice of 1/2 an orange
Hamburger Buns
Sliced Cheese
Combine brown sugar, red pepper flakes, cayenne, garlic powder and seasoned salt.
Put on top of chicken. Pour water over to cover chicken. Add liquid smoke and molasses. Cover and cook on low for approx 6 hours if frozen 5 if not (on high for 3-4).
Remove from crock put and dump it into a big old pot. Use a fork to shred the chicken. It should pull right apart for you. I love to use my big cast iron pot for this. Add in the BBQ sauce and the orange juice & Bring to a boil. Reduce to medium and cook off the liquid until you have a nice thick bbq sauce on your chicken.
Heap it onto a Hamburger Bun with some cheese and chow down! My kids can mow these down in 5 minutes flat.
Friday, September 4, 2009
Enchilada Casserole
Another fan favorite! My kids love this & quite frankly, so do I!!! It's one of those things I have been eating since I was little and just can't give up. Super tasty and super easy to make. My recipe here is full fat, but you can substitute ground turkey & the low-fat or non-fat versions of sour cream, cream of chicken soup, cheese & even get the lower carb tortillas and it will still be really good.
Enchilada Casserole
Preheat Oven to 350F.
1 lb Ground Beef
1 can Cream of Chicken Soup
1 16oz can Las Palmas Enchilada Sauce
1 4oz can of diced anaheim chiles
1 lb of colby-jack cheese
8 oz Sour Cream
12 Large White Corn Tortillas (Soft Taco Size - cut into quarters)
Lawrys Seasoned Salt
Chili Powder
Red Pepper Flakes
Garlic Powder.
Brown the meat in a pan(drain off excess fat) with seasoned salt, chili powder, red pepper flakes & garlic powder to taste(i use approx 1 tsp of each). Add diced chiles & soup and then slowly stir in the enchilada sauce. (This order does matter!!! If you put the enchilada sauce first you will get lumps of the soup - yuck). Bring to a boil and then turn down to low. Simmer together for about 10 minutes. Add sour cream & turn off the heat.
In the bottom of a 13x9 pan, put a little bit of the sauce in the pan & then layer the bottom with about 1/2 of the tortillas. Ladel about 1/2 of the sauce left on top of the tortillas and sprinkle about 1/4 cup of the cheese on top. Put the rest of the tortillas on it and then on top of it the rest of the sauce. sprinkle the remaining cheese on top and bake for 20 minutes in the oven.
Let stand a few minutes before serviing - I have burned my mouth many a time being too anxious to eat this yummy meal!!!
Enchilada Casserole
Preheat Oven to 350F.
1 lb Ground Beef
1 can Cream of Chicken Soup
1 16oz can Las Palmas Enchilada Sauce
1 4oz can of diced anaheim chiles
1 lb of colby-jack cheese
8 oz Sour Cream
12 Large White Corn Tortillas (Soft Taco Size - cut into quarters)
Lawrys Seasoned Salt
Chili Powder
Red Pepper Flakes
Garlic Powder.
Brown the meat in a pan(drain off excess fat) with seasoned salt, chili powder, red pepper flakes & garlic powder to taste(i use approx 1 tsp of each). Add diced chiles & soup and then slowly stir in the enchilada sauce. (This order does matter!!! If you put the enchilada sauce first you will get lumps of the soup - yuck). Bring to a boil and then turn down to low. Simmer together for about 10 minutes. Add sour cream & turn off the heat.
In the bottom of a 13x9 pan, put a little bit of the sauce in the pan & then layer the bottom with about 1/2 of the tortillas. Ladel about 1/2 of the sauce left on top of the tortillas and sprinkle about 1/4 cup of the cheese on top. Put the rest of the tortillas on it and then on top of it the rest of the sauce. sprinkle the remaining cheese on top and bake for 20 minutes in the oven.
Let stand a few minutes before serviing - I have burned my mouth many a time being too anxious to eat this yummy meal!!!
Moms Potato Casserole
So I figured I would start with one of my family (and when I say family I mean EXTENDED family) loves. My mom can't attend a potluck without being required to bring this dish. In turn it has become one of my responsibilities to make - and I have to admit, even though i HATE potatoes in most cases, I have even been known to eat a scoop or two of this!
Moms Potato Casserole
2lbs frozen hash brown potatoes (the chopped not shredded kind)
1 tsp. salt
1 bunch green onions, chopped
1 lb sour cream
1 cup melted butter
1 can cream of chicken soup
2c. crushed corn flakes mixed w/ ¼ cup melted butter
Mix potatoes, salt, onions, sour cream, soup & melted butter thoroughly.
Put in 9x13 baking dish.
Cover with cornflakes & butter mix.
Bake at 350 degrees for 1 hour (glass pan 325 degrees)
Moms Potato Casserole
2lbs frozen hash brown potatoes (the chopped not shredded kind)
1 tsp. salt
1 bunch green onions, chopped
1 lb sour cream
1 cup melted butter
1 can cream of chicken soup
2c. crushed corn flakes mixed w/ ¼ cup melted butter
Mix potatoes, salt, onions, sour cream, soup & melted butter thoroughly.
Put in 9x13 baking dish.
Cover with cornflakes & butter mix.
Bake at 350 degrees for 1 hour (glass pan 325 degrees)
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