Tuesday, May 27, 2008
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
Monday, May 19, 2008
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.
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.
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
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.
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.
Monday, May 5, 2008
1 can black beans - drained
1 can pinto beans - drained
2 cans white sweet corn - drained
1 can jalapeño peppers (I left this out too)
1 small can olives (I added 2 because I left out jalapeños)
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