Friday, March 28, 2008

Sour Cream Enchiladas

This is a recipe my grandma gave me last week when I visited her. She said it was a recipe that froze well.

1 pound hamburger
1 package taco seasoning
1/4 cup water
1 can cream of mushroom soup
1 cup sour cream
1 soup can milk
10 tortillas (flour)
2 + cups of cheese

Cook hamburger then add the taco seasoning and water. Set it aside. Mix the cream of mushroom soup, sour cream, and milk. Cover a 9 x 13 pan with some of the soup mixture. Fill tortillas with meat and cheese and put them in the pan. Then pour the remaing soup mixture over the top. Cook at 350 degrees for 25-30 minutes.

Mormon Enchilada's

These are really yummy! I got the recipe from my mother in-law Pam! The first time I read the recipe I thought it sounded weird but it taste great!

2 pounds hamburger
4 teaspoons chili powder
3 heaping tablespoons flour
2 16 oz cans pork and beans
1 qt tomato juice
1 can enchilada sauce
Flour tortillas

Brown hamburger chili powder and flour in a skillet. While the hamburger is cooking add pork and beans, tomato juice and enchilada sauce in to a large pot. When the hamburger is done add to pot and simmer for 2 to 3 hours.

To serve, warm tortilla's in microwave for around 10 sec. Lay a tortilla flat on a plate add enchilada mixture and cheese then put another tortilla on top and your good to go!

(Me and my husband like to add a little ranch to ours it tastes yummy!)

Greek Isles Pasta Salad

I love this recipe and it reminds me on Papa Murphy's Mediterranean Chicken Pizza (limited time only though, usually in the summer if you've never had it).

3 cups farfalle (bow-tie pasta)
2 cups baby spinach leaves
1 cup Feta Cheese
1 cup cherry tomatoes, halved
3/4 cup drained canned chickpeas, rinsed ( I left them out because I don't like them)
1/2 cup Kraft Greek Vinaigrette Dressing

Cook pasta, drain, add remaining ingredients, mix lightly. Serve immediately of cover, refrigerate and serve later.

Thursday, March 27, 2008

Taco Soup

2 cans tomato soup
2 cans vegetable soup
2 cans pinto beans
2 cans diced tomatoes
1 can corn
1 pkg. taco seasoning
1 lb. hamburger, browned with onion

Stir together over heat.
Serve with grated cheese, sour cream, and tortilla chips.

It doesn't get easier than this and it is ALWAYS a crowd-pleaser! Plus, it makes a ton so it's a great meal to make when you're taking dinner to someone, having company, or just want plenty of left-overs. (It may even taste better the next day.) Enjoy!

Apricot Salsa Chicken

1/2 cup flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
3-4 boneless, skinless chicken breasts
3 Tbsp vegetable oil
1 jar salsa(16 oz.)
1 jar apricot jam(12oz.)
1/2 cup apricot nectar
Hot cooked rice

In a bowl, combine first four ingredients. Add chicken; turn to coat. In a skillet, brown chicken in oil; drain. Stir in salsa, jam and nectar; bring to a boil. Reduce heat and simmer, uncovered for 15 minutes or until sauce thickens and meat juices run clear. Server over rice. Makes 6 servings.

This dish is sooo good. And I'm not even a big apricot fan. I usually serve a salad or vegetable with this. Along with some type of roll. Also it's so yummy to dip tortilla chips in the sauce. That's Chris's favorite part about the meal. Enjoy! (Umm, Carolyn most of my recipes are from you. So thanks!!)

Mint Ice Cream Dessert

Oh... This one is yummy! It reminds me of Asphalt Pie at Wingers.

Mint Ice Cream Dessert

1/2 pkg. of Oreo Cookies, crushed (save a few for the top)
1/3 cup of butter melted
Small can of evaporated milk or half a can of a 12 oz can (the recipe is for two pans of it and they are huge so I halved it)
1/2 cup sugar
1/4 cup of butter cubed
1 square (1 oz) of unsweetened baking chocolate
Mint chocolate chip ice cream (softened)
1 carton of whipped topping (thawed)(small tub)

In large bowl combine oreos and 1/3 cup of melted butter. Press into a 9x13 dish to make crust (I used the back of a bowl to press it down) Refrigerate for 30 minutes.

In small sauce pan, combine the milk, sugar, butter and chocolate. Cook and stir over medium heat until thickened and bubbly, about 12 minutes. Remove from heat, cool completely (or just use ready made fudge topping) :)

Spread ice cream over crust. Spoon cooled chocolate sauce over top. Freeze until firm. Spread with whipped topping. Remove from freezer 10 minutes before cutting.

I had a hard time cutting the piece and getting them out, so I sat the dish in an inch of warm water for a minute and that helped them come out easier. They used shaved chocolate but I opted for sprinkling oreo crumbs on the top instead it's easier :)

Minestrone Soup

I didn't take the picture, I found it on the site I found the recipe on :) Pictures don't have to be included, I was just having fun!

Hearty Minestrone

1/2 pound ground beef or prok
chopped celery
chopped onion
one clove of garlic
1 can minced tomatoes (15 ounce can)
1 can of kidney beans
1 cup tomato juice
1 can tomato sauce (small can I think it's 8 ounces)
1/2 can beef broth
chopped carrots
chopped zucchini
3 teaspoons italian seasoning
1/2 teaspoon sugar
1/8 teaspoon pepper

(too be added later)
1/2 cup water
1 cup uncooked pasta (macaroni or ziti)

Cook meat, celery, onion and garlic together until meat is no longer pink
Stir in tomatoes, beans, tomato juice, tomato sauce, italian seasoning, salt, sugar and pepper. Bring to a boil. Reduce heat, cover and simmer for 30-35 minutes or until carrots are tender.

Add water and pasta and cook for about 15 more minutes or until pasta is tender.

I loved this one, it was yummy. I did it with hamburger because I didn't have any pork so it might taste a little different with pork.