8 corn tortillas
2 cups cooked chicken, shredded
8 oz sour cream
4 oz cream cheese softened
1 can diced chilles
1 cup monterey jack cheese
1 16oz can of green (or red) enchilada
sauce
1/8 tsp. salt
1/8 tsp pepper
sliced black olives (optional)
sliced tomatoes (optional)
sliced green onions (optional)
Filling: mix sour cream, cream cheese,
chicken, chilles and salt and pepper
Corn tortillas can be either warmed up in
a microwave to soften or fried lightly in
hot oil.
Place 1/4 cup of filling in each tortilla
and roll. Place them in a 9'' by 11''
pan. Spray pan with oil if you are not
frying the tortillas. Pour sauce over the
rolled tortillas.Top with cheese and
olives, onions and tomatoes. Heat in the
oven for about 25 minutes at 350F. Serve
with Mexican rice.
Crock-Pot Lasagna
Try this Lasagna with a twist. It
uses a white sauce
instead of the usual red sauce.
1 pound ground beef
1 onion, chopped
1 can (141/2 ounces) diced tomatoes
2 tablespoons tomato paste
1 beef bouillon cube
1 1/2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 package (8 ounces) mini lasagna
noodles,
cooked and drained or regular lasagna
noodles cut into squares
White Sauce
2 tablespoons margarine or butter, melted
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
2 cups shredded mozzarella, divided
Cook lasagna noodles in boiling water for
5 minutes. Drain.
In a skillet, brown ground beef and
onion, until onion is
tender. Drain fat. Transfer meat mixture
to Crock-Pot. Stir in tomatoes, tomato
paste, bouillon, and seasonings. Add
cooked lasagna noodles. In a small bowl,
mix melted margarine, flour salt, pepper,
milk, and l cup of mozzarella cheese.
Stir into Crock-Pot. Cover and cook on
Low 4 to 6 hours or on High 2 to 3 hours.
In the last 30 minutes, turn Crock-Pot to
High, if cooking on Low. Top with
remainder of mozzarella cheese. Serve
when cheese is melted. Serves 10 to 12.
Hawaiian Haystacks
Sauce
1 can cream of chicken soup
1 cup chicken diced
1 can water (2 cups)
1/4 c. shredded or finely diced carrots
1/4 tsp. parsley
1/4 tsp. basil
1 chicken bullion cube
3 c rice (cooked)
Toppings
chopped green onion
pineapple chunks
1 can chow mein noodles
3 medium tomatoes, cut up
1 c chopped celery
1/2 c chopped green pepper
1 cup grated cheddar cheese
1/2 c silvered almonds
1/2 c coconut
1 jar pimento, drained
1/2 c chopped green
Combine soup, water, carrots, bullion and
seasonings in a medium saucepan to make
gravy. Stir to blend. Add chicken .
Simmer 8-10 min until heated through.
Stack up ingredients in any desired
order. Serves 6. *Good
for guests and easy too.
Salads
Mandarin Chicken Salad
Cook and cut up two chicken breasts
Saute:
2 cups almonds
4 tbls. butter
6 tbls. sugar (added after you saute)
Over low heat . Spread out to cool on
foil then store in a baggie.
Prepare:
1/2 head iceberg lettuce , torn
1/2 head romaine lettuce, torn
1/2 head red lettuce, torn
4 stalk celery, diced
3 green onions, diced
Toss and store in a seperate baggie.
When ready to serve. Toss all parts
together , along with
2 11oz. cans mandarin oranges (drained)
1 cup cranraisans
This salad must be prepared right before
serving. It is so good!
Italian Summer Pasta Salad
7 oz spiral macaroni
1 1/2 cups Provolone, Swiss or
Cheddar cheese, cubed
6 oz of pepperoni cut in halves
1 cup cauliflower flowerets, sliced
1 small zucchini, thinly sliced
1/2 cup chopped green or red pepper
1/2 cup sliced olives
1/2 onion, thinly sliced and seperated
into rings (optional)
6 oz of ham cubed (optional)
1/4 cup grated Parmesan cheese
1/4 cup snipped parsley (can use dried)
Tomatoes to garnish (optional)
Dressing:
1/2 cup olive or salad oil
1/4 cup wine vinegar
2 cloves garlic minced
2 tsp. dried basil
1 tsp. dried oregano, crushed
1/2 tsp pepper
Cook pasta and drain. I add a beef
bullion cube to the water to make it more
flavorful.
For salad, in a medium sized bowl, toss
together, pasta, cubed cheese, pepperoni,
cauliflower, zucchini, green or red
chopped pepper, onion rings , ham ,
olives, Parmesan cheese and parsley.
For Dressing: Combine all dressing
ingredients listed above in a screw top
shaker. Pour over salad. Toss to coat.
Cover and chill for 4-24 hours. Can top
with tomato slices, if desired. Serve
with a roll. Makes 6 main dish servings.
Soups
Creamy Chicken Noodle Soup
Boil Until Tender:
3 cups water
3 chicken boullion cubes
2 cups chopped carrots
2 cups chopped celery
1 cup chopped onion
Add 2 cans of cream of chicken soup, 1
cup of milk 2 cups cooked chicken (cubed)
and 1/2 bag extra large egg noodles
(cooked). Serves 4-5
Ruby Tuesday Potato Cheese
Soup
2 large russet potatoes
2 tablespoons flour
2 tablespoons finely minced celery
1½ cups milk
1 tablespoon finely minced onion
1 cup plus 1 tablespoon shredded Cheddar
cheese
1 tablespoon grated carrot
1 tablespoon shredded Monterey Jack
cheese
2 cups chicken broth
2 slices bacon, cooked
2 teaspoons white vinegar
1 tablespoon chopped green onion
Peel potatoes and chop them into
bite-size pieces---about 4 cups. Make
sure the celery and onion are minced and
carrot not shredded but grated.
Combine veggies with chicken broth, salt
and vinegar in saucepan over medium heat.
Bring to boil, turn down heat, cover pan
and simmer for 20 minutes.
Whisk flour and milk together. Remove
veggies from heat and add milk/flour
mixture. Put pan back on heat and simmer,
uncovered, for 5-8 minutes.
Add I cup Cheddar cheese and simmer until
melted.
To serve, spool into bowls, sprinkle
remaining cheese on each bowl with bacon
and green onions.
Serves 4 as an appetizer; 2 as an
entrée.
Desserts
Blueberry Bars
1 pack. yellow cake mix
1/4 c. brown sugar
1 1/4 c. rolled oats
1/2 tsp. cinnamon
1/2 c. butter
21 oz. blueberry pie filling
1 egg
1/2 c. choppped nuts
Heat 6 tbls. of butter (2 will be left),
cake mix, and 1 cup of oats in sauce pan.
Turn off heat. Add egg and stir. Save one
cup. Pat remainder down on bottom of an
8x11 pan. Bake 12 minutes at 350.
Topping
Meanwhile take left over 1 cup and add 2
tbls. melted margarine, cinnamon, brown
sugar and nuts.
Put the blueberry filling on top of the
cake mix and sprinkle topping over it.
Bake 20 more minutes. Cool & cut into
bars. This
can be served with ice cream* It gets raved
reviews everywhere I take it.
Potato Chip Cookies
1 cup butter, softened
1 tsp. vanilla
1 cup sugar
2 1/ 2 cups flour
1 cup brown sugar
2 cups crushed potato chips
1 tsp. baking soda
1 cup butterscotch pieces
2 eggs
Beat butter with an electric mixer 30
sec. Add white sugar, brown sugar, and
baking soda. Beat until combined. Beat in
eggs and vanilla. Beat in as much flour
as you can with mixer. Using a wooden
spoon, stir in potato chips, butterscotch
pieces, and remaining flour. Drop by
teaspoons 2 inches apart onto ungreased
cookie sheet. Bake 9 to 11 minutes at 375
degrees F. Makes 60 cookies.** I use fat free
chips. These are so good!
Chocolate Almond Zucchini
Bread
3 eggs
1 cup sugar
1 cup brown sugar
1 cup oil
1 tsp. vanilla
1 tsp. almond extract
2 (1oz) squares unsweetened baking choc.
Melted
2 cups shredded zucchini
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. allspice
1 cup slivered almonds
Beat eggs in a large bowl at medium speed
until thick. Add sugar, brown sugar, oil,
almond extract and vanilla. Beat well.
Stir in melted chocolate. Combine in a
seperate bowl, flour, soda, baking
powder, salt and spices. Add to egg
mixture. Fold in zucchini a little at a
time. Add almonds. Spoon batter into two
well greased loaf pans. Bake 50 to 65
minutes at 350 F. Check till clean with
toothpick **Your
kids will love this!
Oatmeal-Cheesecake-Cranberry
Bars
Cranberry sauce adds a warming
tartness to these special
cheesecake-flavored goodies.
2 cups all-purpose flour
3/4 cup packed brown sugar
1 1/4 cups quick-cooking oatmeal
1 cup butter, softened
2 eggs
2 tsp. lemon juice
1 tsp. vanilla
1 16-oz. can whole cranberry sauce
12 oz. cream cheese, softened
2 tsp. cornstarch
1/2 cup granulated sugar
In a large mixing bowl stir together
flour, oatmeal, and brown sugar. Using a
pastry blender or two knives, cut in
butter till mixture resembles coarse
crumbs. Reserve
1 1/2 cups of the crumbs. Press remaining
crumbs into a greased 13x9x2-inch baking
pan. Bake in a 35O degree oven for 15
minutes.
Meanwhile, in the same bowl beat cream
cheese and granulated sugar with an
electric mixer on medium speed till light
and fluffy. Beat in eggs, lemon juice,
and vanilla. Spread over crust in baking
pan. Stir together cranberry sauce and
cornstarch spoon carefully
over cream cheese layer. Sprinkle with
reserved crumbs. Bake 40 minutes more or
till set. Cool on a wire rack. Cover and
chill at least 3 hours. Cut into bars.
Makes 36 bars.
*From Better
Homes And Gardens
Banana Cake
Lush and delicious.
1/2 pound (2 sticks) sweet butter
1 cup granulated sugar
2 eggs
1 cup mashed ripe bananas
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon salt
2/3 teaspoon baking soda
5 tablespoons buttermilk
1 teaspoon vanilla extract
1 1/2 to 2 medium-size, firm but ripe,
bananas, sliced
1 1/2 cups shelled chopped walnuts
Cream-Cheese Frosting:
8 ounces cream
cheese, at room temperature
6 tablespoons sweet
butter, at room temperature
3 cups of confectioners sugar, sifted
1 teaspoon vanilla
juice of half a
lemon (optional)
1. Cream together cream cheese and butter
in a mixing bowl
2. Slowly sift in confectioners
sugar and continue beating until fully incorporated.
Mixture should be free of lumps.
3. Stir in vanilla and lemon juice
if you use it.
1.Preheat oven to
350F. Grease and flour two 9-inch layer
cake pans. 2.Cream butter and sugar
together until light and fluffy.
Add eggs, one at a time, beating well
after each addition. Add mashed bananas,
mixing thoroughly. 3.Sift dry ingredients
and add to butter and egg mixture.
Stir until flour has been incorporated
completely. Add butter-milk and vanilla.
Mix for 1 minute. 4.Pour batter into the
prepared pans. Set on the middle rack of
the oven and bake for 25 to 30 minutes or
until a cake tester inserted into the
center comes out clean. 5.Cool in pans on a rack
for 10 minutes. Unmold and cool on rack
for -2 hours. 6.When cooled, place one
layer on a serving plate and frost with
Cream-Cheese Frosting. Arrange slices of
banana over frosting (you can use strawberries
too); cover with second layer and frost
top and sides of cake.
7.Cover sides of cake with chopped nuts,
holding nuts in palm and pressing firmly
to sides of cake.
Quick and Easy Pumpkin Pie
Squares
1 package 2-layer-size yellow cake
mix
1/2 cup butter, melted and cooled
3 eggs
1 16-ounce can pumpkin
1 5-ounce can evaporated milk (2/3 cup) -
1/2 cup packed brown sugar
2 1/2 teaspoons pumpkin pie spice
2 tablespoons granulated sugar
2 tablespoons butter, softened
1 teaspoon ground cinnamon or pumpkin pie
spice
Whipped cream
1. In a large bowl,
combine the dry cake mix, the 1/2 cup
butter and I of the eggs, beating until
combined. Reserve 1 cup of mixture. 2. Spread remaining
mixture in an ungreased 13x9x2-inch
baking pan, pressing to form an even
crust. 3. For filling, in a
medium bowl, beat together the remaining
eggs, the pumpkin, evaporated milk, brown
sugar and pumpkin pie spice. Pour the
mixture over the prepared crust. 4. Combine the reserved
1 cup. cake-mix mixture, granulated
sugar, the 2 tablespoons butter and the
cinnamon. Dot evenly over pumpkin
filling. 5. Bake in a 350 degree
F. oven for 45 to 50 minutes or until
knife inserted near center comes out
clean. Cool in pan-on wire rack. Cut into
squares. Serve topped with whipped cream.
Store in the refrigerator. Makes 12
servings.**
These are so Good! Especially for
holidays
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