Tuesday, May 27, 2008

Chicken Enchiladas

I got this recipe when I was a teenager from my Mom. We use to have a ward international dinner and this is one of the recipes that they use to make for the dinner. It has been a family favorite for years.

2 cups sour cream
2 cans of cream of chicken soup( you can just use one if you want more of a sour cream taste)
1 small can green chilies( I use mild chilies)
3 cups of your favorite cheese grated.....I usually use either cheddar or colby jack cheese. Save about 1 cup of cheese to sprinkle on top.
2 cups of cooked chicken diced
12-15 soft flour tortillas
1 large can enchilada sauce( I use mild because my family doesn't like hot things)
Mix all the ingredients together in a bowl.
Add about 2-3 T of mixture to a tortilla(I usually add a lot because the recipe makes a ton of filling). Roll up the shell and put into a large baking dish.
Pour enchilada sauce over all the enchiladas when the pan is full and sprinkle remaining cheese over the top. Bake at 350 degrees for about 30 minutes or until the cheese is melted and the inside is hot. I usually make a few cheese enchiladas for the kids for some reason they don't like the enchiladas.....but they will not even try them.

Saturday, May 24, 2008


ok, like i said on my blog, this is not really a recipe per say, more just instructions how to put them together. they are easy but do take a little time, they are SO worth the effort though, YUM-O. so first the ingredients:

1 lb. of scone dough for every three calzones (we like dick's market)
1 jar of pizza quick pizza sauce
1 lb. of mozorella cheese, grated
1 can of sliced olives
1 lb. of sausage style pepperoni cut into small chunks
1 can of sliced mushrooms
and pretty much anything else you would like in your calzone: onions, canadian bacon, pineapple, whatever.

first put a little flour on the counter and shape your scone dough, one pound at a time, into a tube shape and cut into thirds. with each piece of dough you are going to want to roll it out into the best rounded rectangle/oval looking shape you can manage. (do you like my technical terms so far?) second, spray a cookie sheet with non-stick spray and move your oval to the tray to fill with ingredients. it's easier not to have to move it once it's full. from there you sort of make a pizza only the sauce is the only thing that goes over the whole thing. all your ingredients only go on one half. spread a layer of pizza sauce all over oval leaving a small 1/3 inch space for sealing at the end. then put on cheese and all your other choices for ingredients, kids LOVE this part. once you're done filling it, dip your finger in water and wet the 1/3 inch space to allow easier sealing of the edges of dough. then use a fork and mash the edges together, or if you have some kind of miracle fingers, pinch the dough together and fold. generally the fork trick works just fine for me. place your calzone in a 350 oven for about 20-25 minutes, until the dough looks golden brown and cooked all the way through (you don't want a doughy calzone) and EAT! serve with salad and maybe fruit and you're done! one of our family's favorites things to eat...ENJOY!

Monday, May 19, 2008

The Mint Brownie (my version)

When looking around out there I have found many a mint brownie recipe. This one is the best! It is a mix of two different recipes I have and I think this is the one I always make.

2 C. sugar
4 eggs, beaten
1 and 1/2 C. flour
dash of salt
2/3 C. cocoa
2 sticks butter melted (no substitutes)
1 tsp. peppermint extract (there has been discussions with different family members on peppermint extract versus mint extract.) The peppermint is where it's at;)

*Beat eggs; add sugar and mix well. Melt butter in separate bowl and add cocoa to that. Mix well. Then add to egg/sugar mix. add all other ingredients and mix well.
* Spray or grease 13x9 inch pan. add brownies.
* Bake in a 325/350 degree oven (depending on pan used). about 25 minutes.

Mint Layer:
1 box powdered sugar (about 3 3/4 cups)
1 cube butter softened
1 tsp. peppermint extract
about 1/4 c. milk
add any food coloring you want. Green for Christmas time, pink for girl babies being born and moms who need a pick me up, orange for Halloween. Your options are endless:)

* beat all ingredients together until smooth. If consistency is too stiff add a bit more milk.
When brownies are completely cool frost brownies evenly with mint layer.
*note, this makes a lot of mint filling...I am told some don't care for this much mint frosting (gasp, I know) So, it is completely up to you as to how much mint filling you want. I says use it all, bring it on:)
*after you have frosted your mint layer, put brownies in freezer for 15-20 min. once frosting is set you are ready for the chocolate layer.

Chocolate layer:
6 oz. semi sweet chocolate chips (you really want semi- I promise)
6 T. butter (no substitutes!)
melt both together in microwave about 1 min. stir until completely blended. POUR (you must pour) over cold mint layer. You want to tip the pan to get this layer to spread and then it will look perfect. Put back in freezer to set chocolate layer. Remove when chocolate layer is set and cut into squares. (enjoy!)

Sunday, May 18, 2008

gilson salsa

My sister's family make the best salsa. It's kind of like a taco sauce instead of a chunky salsa. Anyhow, one year my nephew taught us how to make it & we've been making it ever since. The great thing about it is all the ingredient are in the pantry . We eat it with chips but I really like it on burritos, tacos, and it's especially good with creamy enchiladas. Here is the cast of characters.
and the finished product
in one of a set of bowls my mom gave me. I love old corning ware & Corel. Love it! These are so cute & have glass lids, she gave me a three piece set- i could go on & on.
Anyhow here's the recipe.
One cup of chunky salsa
1-3 (I use one) guerito pepper, stem removed (or any bottled pepper will do)
1 tablespoon chili powder
1 tsp minced garlic or garlic powder
1 can diced tomatoes
salt to taste, if desired- I leave it out
Put it in the blender & blend until smooth.

homemade refried beans

I am not a real bean lover- but I love really good refried beans. My mom used to make them like this & really NO can of refried beans could ever compare. This recipe is sooo easy- it's a great way to use your food storage & literally costs nearly nothing! Try it- if you don't like refried beans, this recipe will change your mind.
rinse 3 cups of pinto beans really well in water. Put them in a large crock pot with 3 quarts of water & one tablespoon of chopped garlic. Cook on high All DAy. There you go that's pretty much it. EASY- After they've cooked all day, using a slotted spoon started ladling them into a frying pan with 1/2 stick of butter, one cup of your favorite salsa & cheese. I usually use cheddar but American cheese makes them extra creamy. You don't really know the cheese is in there- but you do if it's not. It adds a lot of creamy flavor that is Yummmmo.

This night I used maybe five pieces of American cheese, but feel free to do what you want on that. Now- add a Tablespoon of salt. I know it sounds like a lot but really this is a lot of beans, the real thing, not canned beans that are already full of salt. Without the salt - there will be no flavor. So, don't be afraid to salt these babies.

This is the fun part... using a potato masher, mash away. If they are dry at this point, add some of the cooking water until you get the right consistancy. I used a chip to taste test for salt, more cheese, whatever.
YUM they are just right.

Now generously spoon them down the middle of a tortilla with some Gilson Salsa & grated cheddar. That's all we do but you could go nuts & add shredded lettuce, guacamole, whatever.

You really won't believe how good these are, and they are really healthy too depending on how much cheese you add. This recipe makes a lot so don't be afraid to 1/2 it. There is enough for burritos & the best bean dip for another day. My family LOVes them, even jack who is not a real tex-mex fan. Let me know if you try it!

Monday, May 5, 2008

Cowboy Caviar

In a large bowl combine

1 can black beans - drained
1 can pinto beans - drained
2 cans white sweet corn - drained
1 can jalapeƱo peppers (I left this out too)
1 small can olives (I added 2 because I left out jalapeƱos)
1 small jar pimentos
2 stalks chopped celery (optional)
1/2 red onion chopped


11/2 cup olive oil
1 cup sugar
3/4 cup apple cider vinegar

combine marinade ingredients and heat just until sugar is dissolvedadd marinade to large bowl and stir all ingredients together and refrigerate for at least 2 hours (overnight is best)drain off excess marinade and serve with your favorite chips (I like Frito scoops)


  • Zesty Italian salad dressing can be used for the marinade
  • Other kinds of beans can be used instead of pinto and black beans