Beef Enchiladas

Beef Enchiladas


**This is for two meals, I freeze one and cook one** (you can half it)

2 ½ pound hamburger
Chopped onion
2 cans of enchilada sauce (15 ounces each)
1 can cream of mushroom soup
1 can tomato soup (condensed and undiluted)
20 flour tortillas
2 ½ cups cheese (10 ounces)

In a large skillet cook hamburger and onion until meat is browned. Combine enchilada sauces, and soups, pour about a cup each into two ungreased 13x9 pans. Then dump meat into the remaining sauce. Spoon ¼ cup of mixture onto each tortilla and top with cheese. Roll and place in pans. Cover with the rest of the sauce and top with cheese. Bake at 350 for 20 to 30 minutes (until cheese is melted) (15 minutes covered with tin foil and 10 uncovered so the cheese doesn’t get hard)

Luciously Lemon

I love lemon and this is the best if you love lemon too.

1 yellow cake mix ( I used a lemon cake because that is what I like).
2 boxes (4 oz) lemon instant pudding
2 cups cold milk
1 1/4 cups water
1/3 cup granulated sugar
2 Tbsp. powdered sugar.

Preheat oven to 35o degrees. Mix cake according to package directions. Pour into greased cake pan. Mix milk, water and granulated sugar with pudding mixes. Pour all over cake mix (don't mix together). If you want put a cookie sheet under the pan to catch anything that boils over, but mine didn't so it's your choice. Bake for 55 minutes to 1 hour, or until a toothpick comes out clean in the cake layer. Let cool for 20 minutes and sprinkle with powdered sugar. Serve warm or stick it in the fridge and serve cool, either way is great.

Tortilla Pizzas

This recipe is fun and really easy. Kids will love it. I love it because you can make it how you want (so every child will like theirs). I also love it because it is easy to make for one or two people.

tortilla
pizza sauce
mozzarella cheese
toppings (I like canadian bacon, mushrooms or pineapples, but choose the ones you like.)

Take one tortilla cover it with some pizza sauce. Put some grated cheese on top of the pizza sauce. Then cover with whatever toppings you would like on your pizza. Bake it in the oven for about 10 minutes at 350 degrees. Then enjoy. Yummy! Yummy!

Chewy White Chocolate, Chocolate Cookies

1 3/4 cups flour

1 1/4 cups cocoa powder

1 cup white sugar

3/4 cup brown sugar

2 tsps. baking soda

1 cup butter

2 eggs

1 tsp. vanilla

1/4 tsp. salt

2 cups white chocolate chips

1. Preheat oven to 350 degrees and grease cookie sheet. 2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Add the salt and vanilla.3. In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.4. Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

I loved these! They were really easy to make and even better to eat:) Also I didn't use as many chocolate chips.

Balsamic Pork Tenderloin

1 pork tenderloin (by chicken breasts and steaks in meat section at grocery store)
2-3 Tbs. balsamic vinegar
2-3 Tbs. olive oil
4-6 garlic cloves, cracked and separated from skin
1 Tablespoon McCormick's Montreal Steak seasoning(I used DeVerle's)
2 sprigs fresh rosemary, chopped (or 1 tsp. dried)
2 sprigs fresh thyme, chopped (or 1 tsp. dried)

Preheat oven to 500 F. Trim any fat or connective tissue from the tenderloin (there usually is very little, if any). Place tenderloin on a nonstick rimmed baking sheet or in a glass pan sprayed with a little cooking spray. Coat tenderloin in vinegar, rubbing it in. Drizzle with olive oil (just enough to coat). With a sharp knife, cut small slits in tenderloin and stuff garlic cloves into them. Combine steak seasoning with herbs and rub over meat. Roast in oven for 15-20 minutes, or until an instant thermometer reads 160 F(I cooked it until it was well done, so more like 40 minutes). Cover with foil and let sit for 5-10 minutes before slicing.

Chris and I loved this. It was really good!

Tropical Salsa

This is a recipe my Mom gave me a couple of years ago, it is super yummy.

1 can black beans
1 can whole corn
6 Roma tomatoes, seeded and diced
1 red or yellow pepper, diced
2 green onions finely chopped
1/4 c. fresh cilantro finely chopped
1 Italian seasoning packet
2 avocados, diced
lime juice

Rinse and drain black beans and corn. Mix beans, corn, tomatoes, pepper, onions, and cilantro in a glass bowl. Add Italian seasoning. Leave overnight if desired. Before serving, mix avocados with lime juice and a touch of salt. Serve with tortilla chips.

Apple Puff Pancake

* I promised Anne I would stick this one on here :) It's from lunch group this last Tuesday!

Apple Puff Pancake

6 eggs
1 1/2 c. milk
1 c. flour
3 tbsp. sugar
1 tsp. vanilla
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 lb. butter
2 apples, sliced
2-3 tbsp. brown sugar

Bake at 425 degrees.
In large bowl mix first 7 ingredients.

Melt butter in 12 inch fluted dish (quiche). Add apple slices; return to oven until it sizzles. Pour batter over slices and sprinkle with brown sugar.

Bake 20 minutes or until puffed and brown

Hawaiian Rolls

Hawaiian Rolls

Ingredients

1 1/4 cups pineapple juice
2 packages instant dry yeast
1/3 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature, cut into pieces
4 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground ginger
5 1/2 to 6 cups flour

** Some of these directions are for use with a stand mixer, I don't have one so I mixed it as best as I could and then kneaded the dough until it was smooth)

Directions

1. In a large bowl, with an electric mixer, beat together the sugar and butter. Beat in the yeast packages and the pineapple juice. Beat in 3 of the eggs, the vanilla, salt and ginger until well combined. Add 3 cups of the flour and beat until smooth. Stir in enough of the remaining flour (about 2 1/2 cups) to make the dough easy to handle.

2. Using the hook attachment on your stand mixer, knead the dough until smooth and elastic, about 3 minutes, using up to 1/2 cup more if necessary. Place the dough in a greased bowl and turn greased side up. Loosely cover with a kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours. (Dough is ready if you poke it and the indentation remains.)

3. Punch down the dough and divide in half. Divide one half of the dough into nine equal pieces. Form each pice into a ball and pull the surface taut by tucking the dough in at the bottom of the ball. Place in a greased 9-inch round cake pan, tucked side down. Continue until the pan is filled. Repeat with the other dough half. Cover the rolls and let rise until doubled in bulk, about 1 hour.

4. Preheat the oven to 350 degrees. In a small bowl, lightly bat the remaining egg. Brush over the rolls and sprinkle with a couple of pinches of sugar. Bake 30 to 40 minutes, until golden brown.

BROCCOLI BEEF PASTA

BROCCOLI BEEF PASTA

INGREDIENTS
2 Tbsp. Soy sauce
2 Tbsp. Italian dressing
1 tsp. corn starch
1 t. minced garlic
¾ pd. Round steak cut into strips (I use the stew beef cause it’s cheaper)
6 C. water
5 cubes beef bouillon
4 oz. Linguine pasta
½ C. beef broth
1 pd. Broccoli
1 C. small mushrooms (optional)

Mix soy sauce, Italian dressing, cornstarch and garlic together. Marinate steak in mixture for 15 minutes. While marinating combine bouillon cubes in water in saucepan, bring to boil and add pasta. Cook 8 minutes and drain. Remove meat from marinade and place in skillet, cook beef stirring constantly for 2-3 minutes or until mostly browned. Stir in beef broth and mushrooms, reduce to med.-low heat, cover and simmer for 5 minutes. Remove lid, add broccoli and cook until broccoli is bright green and tender but still crisp. Add pasta and serve.

Bean and Rice Casserole

1/2 onion, chopped
1 green pepper, chopped
couple cloves of garlic, minced
salt to taste
dried basil to taste
5-6 cups brown rice, cooked
1 can diced tomatoes, drained
1 can black beans, rinsed and drained (or whatever is your fav)
grated cheddar cheese to garnish

Saute onion, green pepper, and garlic with salt and basil until veggies are crisp tender. Mix all ingredients in large bowl and spread in a casserole dish. Cover with grated cheese and bake at 350 degrees until warmed through and cheese melts. Suggestion:serve with a green salad.
This has become a favorite at our house; we usually make it once a week or so. It's tasty, way easy, and on the healthy side, too!

Chocolate Pudding Trifle

1 box chocolate cake mix (Or you could make a cake from scratch if you prefer)
2 pkgs of instant chocolate pudding
1 large tub of whipped cream
1 cup of crushed cookies (oreo's, wafers, vanilla cookies, whatever you like best:)

Prepare the cake and let cool 15 minutes, then cut into bite size pieces. Prepare pudding and put in the fridge for about fifteen minutes. Put a 1/3 of the cake in the bottom of a large bowl, layer a 1/3 of the pudding, and a 1/3 of the whipped cream. Sprinkle with cookies and repeat the process ending with sprinkled cookies on the top. Refrigerate for at least two hours or over night.

I just made this and it's delicious!!! It's not too rich either and really easy. It makes a lot so it's good for a big group. I had a stomach ache because I ate way too much and couldn't stop.:) Enjoy!!