Monday, April 28, 2008

Enchilada Casserole

This is a quick version of enchiladas. You can use any meat you like, whether ground or shredded. Serve with Mexican rice and refried or black beans and all of your favorite condiments.

1 lb. meat (I usually use ground turkey)
Mexican seasoning to taste
12 corn tortillas
1 29-oz. can enchilada sauce
2 cups shredded Mexican blend cheese

Cook meat in a skillet along with Mexican seasoning. Spray a 13x9x2 inch pan with non-stick cooking spray. Pour 1/2 cup of enchilada sauce in bottom of pan. Lay 4 tortillas on top of the sauce. Note, there will be some overlap of the tortillas and uncovered space in the problem. Layer 1/2 of the meat mixture over the tortillas, 1/3 of the cheese over the meat, and 1/3 of the remaining enchilada sauce over the meat/cheese. Repeat. Place final 4 tortillas on top of the second layer of meat, cheese and sauce, cover with remaining enchilada sauce and cheese. Bake at 375 degrees for 20-25 minutes.


Thursday, April 24, 2008

Heaven in the Form of Molten Chocolate Cake

I will preface this with my usual reminder that presentation is not my strong point. 

I wish I had a picture from the first time I tried to make these. They looked so deformed and were sooo nasty. (The picture above is my success story if that gives you any idea). Nobody likes burnt chocolate. My problem was that I don't have the fancy little ramikins so I tried to use mugs and it wasn't pretty. 

My second try was much better! I put them in a cupcake pan and cooked them for about 10 minutes. Pure perfection! Try them, love them.

5 ounces semi sweet chocolate
1/4 cup unsalted butter
2 large eggs
2 large egg yolks
5 tablespoons sugar
1 teaspoon vanilla
Pinch of salt
1 tablespoon flour
1/2 cup whipped cream

Stir chocolate and butter over low heat til smooth. Remove from heat and cool
10 minutes stirring

Mix eggs, yolks, sugar, vanilla, salt in medium bowl about six minutes, thick
ribbon should fall when beaters are lifted.

Fold in flour, fold in chocolate mixture. Grease ramikins. Put in ramikins and
let stand at room temperature 30 minutes.

Preheat oven to 400. Bake about 15 minutes until tops are puffed and dry. Cool
cakes 5 minutes.

Monday, April 21, 2008

Potato Skins

4 potatoes
2 cups mozzarella or cheddar cheese
green onions or chives
bacon bits

Poke potatoes with fork and bake 8-10 at 425 for about 45 minutes. 

Cool. Split potatoes in half and scoop out some of the potato.

Brush melted butter over entire skin. Place cheese in each skin, followed by green onion or chives, and then bacon bits. Bake at 425 until crispy and browned.

Ritz Chicken

This is a Heyman recipe that i love.

chicken tenders
1 cube melted butter
Ritz crackers (I use one package), crushed
garlic salt to taste
salt and pepper to taste

Dip chicken in melted butter, then Ritz/garlic salt/S&P mix.

Bake at 350 for 30-40 minutes.

Tuesday, April 8, 2008

Hootenanny Pancakes

Admit it, the name is so fun you want to make these!
6 eggs
1 c. milk
1 c. flour
pinch of salt
stick of butter

Preheat oven to 450. Mix the eggs, milk, flour, and salt in blender to a creamy, frothy batter. Melt the stick of butter in a 9x13 in the oven until it bubbles. Pour the batter into the pan of melted butter, but don't stir. Place the pan in the oven for 15 mins (Mine took a couple mins extra--I think it's the gas oven). Don't open oven while baking. Serve with syrup, strawberries and whipped cream if you'd like!

O.k., so I'm sort of embarrassed that my first post on here is such an easy recipe, but it's a good, quick breakfast with ingredients you most likely already had. These are like an easier version of german pancakes. When taken out of the oven it looks really blown up all along the edges. Tim loves these and remembers that his dad used to make them.

Monday, April 7, 2008

Creamy Pasta Bake

This is a recipe I got from a friend. It is super easy and delicious. It makes a lot, so it's also great for having guests over.

-4-5 C. uncooked noodles (I like to use gemelli, or cavatappi, but regular rotini works great too)
-1 1/2 C. shredded cheddar jack cheese (or whatever kind you like best)
2 C. alfredo sauce
2 C. spagetti sauce
2 chicken breasts, cooked and shredded or cubed (optional)

Step 1:
Cook the noodles according to package directions. In a 9x13 baking dish pour 1/2 of the cooked noodles and pour the spagetti sauce over top.

Step 2:
If you are using chicken, add the cooked chicken on top of the spagetti sauce now.

Step 3:
Pour the remaining noodles over top of the of the chicken, then spread the alfredo sauce over top of the noodles.

Step 4: Next sprinkle the cheese over the top of the alfredo sauce. You can use more cheese if you like...personally I like it really cheesy.

Step 5: Next cook on 350*F for about 10 or so minutes, just until the cheese melts.

Serve with garlic bread, and ceasar salad.

Chicken Tortilla Soup

From We're Just That Good

4 frozen chicken breasts
1 onion, chopped
3 corn tortillas, cut up
1 can corn, drained
2 cans chicken broth
1 can diced tomatoes, drained
1 cup salsa verde
1 can diced green chilies
1 tsp. oregano
1 tsp. cumin
salt and pepper to taste
tortilla chips, sour cream, and cheddar cheese

Cook in crockpot for 7 hours until chicken shreds with a fork. Garnish with crumbled tortilla chips, sour cream, and cheddar cheese

BBQ Pork Roast

From We're Just That Good

 This one has one of my favorite ingredients! Try to guess what it is.

3 or 4 lb. boneless beef pot roast
1/2 two liter Dr. Pepper (not diet)
2 to 3 Tbsp. liquid smoke
2 T minced garlic
1 large onion coarsely chopped
1 bottle of your favorite BBQ sauce

Use a large pot or dutch oven with lid. Cover the roast with the Dr. Pepper (may require more depending on the size of your pot). Add the liquid smoke, garlic, and chopped onion. Cover loosely (I use aluminum foil). Bring to a boil on the stove top and simmer until tender. 60 to 90 minutes. Place in a shallow baking pan and brush the BBW sauce generously over the meat. Bake in a preheated 350 degree oven for 45 to 90 minutes* depending on the toughness of the meat.

*Mine got a little dry in the oven so keep an eye on it.

Strawberry Whipped Sensation

from The Recipe Queens

This is the professional pic:

And my attempt (not as pretty but just as tasty!:)

Prep Time: 20 minutes
Total Time: 6 hours, 20 minutes
Serves: 12

4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz) cool whip whipped topping, thawed, divied
8 OREO chocolate sandwich cookies, finely chopped*
1 Tbsp. butter, melted

LINE 9x5 inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice, and 2 cups of the whipped topping; mix well. Pour into prepared pan.

MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.

INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.

*I doubled the amount of OREOs and butter to make a thicker crust. next time i think i will quadruple it!