Thursday, January 29, 2009

Fiesta Beef Enchiladas

1 pound ground beef
1/2 cup green onions
2 cloves garlic, minced
1 cup cold cooked rice
1 1/2 cups chopped tomato, divided
2/4 cup frozen corn, thawed
1 cup (4 ounces) shredded cheddar cheese, divided
1/2 cup salsa or picante sauce
12 (6 to 7 inch) corn tortillas
1 (10 ounce) can mild or hot enchilada sauce

Preheat over to 375 degrees.

Cook ground beef in midium skillet until browned and crumbly; drain. Add green onions and garlic to meat in skillet; cook and stir 2 minutes

Add rice, 1 cup tomato, corn 1/2 cup Cheddar and salsa to meat mixture in skillet; mix well.

Spray 13 X 9 baking dish with nonstick cooking spray. Spoon meat mixture down center of tortillas. Roll up; place seam side down in prepared dish. Spoon enchilada sauce evenly over enchiladas.

Cover with foil; bake until hot and bubbly; about 20 minutes. Sprinkle with remaining 1/2 cup Cheddar; bake until Cheddar melts, about 5 minutes. Top enchiladas with 1/2 cup chopped tomato.

Serve Immediately.

Tuesday, January 27, 2009

Authentic Cannelloni

1 (16 ounce) package manicotti shells
16 ounces cottage cheese
1 1/2 cups grated Parmesan cheese, divided
1 1/2 cups choppped cooked chicken (I used rotisserie)
2 large eggs
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14 ounce) jar spaghetti sauce
1 (16 ounce) jar Alfredo sauce
1/4 cup finely chopped parsley, optional for garnish

Preheat oven to 375 degrees. Generously butter a 13 X 9 baking dish.

Cook pasta shells using package directions; drain.

Combine cottage cheese, 1 cup Parmesan, chicken, eggs, garlic, salt and black pepper in a large bowl and mix well. Fill pasta shells with the cottage chesse mixture.

Arrange pasta shells in a single layer to prepared baking dish. Sprinkle with half the remaining Parmesan.

Pour Alfredo sauce crosswise over half of each pasta shell. Pour spaghetti sauce over the remaining half. Sprinkle with remaining Parmesan. Bake for 30 minutes. Garnish with parsley, if desired.

Crunchy Taco Salad

1 pound ground beef
1 envelope taco seaoning mix
3/4 cup water
1 head iceburg lettuce (chopped)
2 medium tomatoes, chopped
1 bunch green onions, chopped
2 cups shredded Cheddar cheese
1 (6 ounce package) corn chips (Fritos)
3/4 cup mild taco sauce, hot sauce, Catalina or Ranch dressing. Whatever you like.

Place ground beef in a large skillet over medium-high heat. Cook until browned and crumbly, about 8 minutes;drain.

Add taco seasoning mix and water to ground beef in skillet. Simmer mixture, stirring occasionally; for 2 to 4 minutes.

Combine lettuce, tomatoes, and green oninons in a large salad bowl and toss to mix well.

Add ground beef mixture, Cheddar and corn chips and toss lightly to mix. Serve with taco sauce or ranch dressing or dressing of your choice.

Sunday, January 11, 2009

Ravioli Soup

1 pound ground beef
2 cups water
1 can (28 ounces) crushed tomatoes, undrained
1 can (14 1/2 ounces) crused tomatoes, undrained
1 can (6 ounces) tomato paste
1 1/2 cups chopped onion
1/4 cup minced dresh parsley
2 garlic cloves
2/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 package (9 ounces) regrigerated cheese ravioli
1/4 cup grated Parmesan cheese

Cook ground beef in a large pot until no longer pink; drain. Add the water, tomatoes, tomato paste, onion, parsley, garlic and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Meanwhile, cook ravioli according to packae directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Serve immediately.

Sloppy Joe Sandwiches

1 pound ground beef
1 cup ketchup
1/4 cup water
2 Tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
4 hamburger buns, split

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brawn sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt.

Bring to a boil. Reduce heat: cover and simmer for 30 to 40 minutes.

When I went to the store, they didn't have any hamburger buns. Can you believe it?! So, I used Kaiser rolls from the deli. They worked just as well.



Spicy Corn Dip

1 (15 ounce) can white corn, drained
1 (15 ounce) can yellow corn, drained
1 (10 ounce) can rotel, drained
1 (8 ounce) cream cheese, diced and softened
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
Chopped cilantro to taste

Mix everything up in a bowl and cook in a medium baking dish at 350 degrees until bubbly.

This is a picture of the dip before it was cooked. I forgot to get one after it was done becuase I was in a hurry to get to Bunco. Everyone liked it. It was a hit!

Thursday, January 8, 2009

Lasagna

1 pound hamburger meat
2 cans Hunts Traditional spaghetti sauce
1 package lasagna noodles
1 container ricotta cheese
1 package mozzarella cheese

Brown the hamburger meat in a large skillet. Drain and add spaghetti sauce to the meat and mix together. Boil noodles in a long pan until aldente. I used a dutch oven and put it over the burner. Start Layering...Thin layer of meat sauce on bottom, noodles, ricotta & mozzarella. Repeat and end with cheese on top.

It tastes great and even better the second night. Yum. Serve with garlic bread and salad.

Tuesday, January 6, 2009

Chicken Quesadillas

Tortillas
Butter
Rotisserie Chicken
Monterrey Jack Cheese (grated)
Cheddar Cheese (grated)


Butter each side of the tortilla and put in pan to heat both sides on medium heat. Take out and heat another and flip. Put on your chicken and cheeses and top with other tortilla. Press down with spatula and flip. Press down with spatula and flip again until the cheese is melted. Serve with salsa and/or sour cream if desired.

Next time I think I will add some bacon!

Monday, January 5, 2009

Mom's Pot Roast

1/3 cup oil
1 (3-4 pound) beef chuck blade roast (or your favorite roast cut)
10 small unpeeled new potatoes cut in half (I used the whole bag)
4-6 carrots, peeled and chopped
2 cups fresh green beans (I left those out)
1 medium onion, cut into large wedges
1/2 cup dry red wine
1 (1 5/8 ounce) package beef stew seasoning mix
1/4 cup Worcestershire sauce
2 Tablespoons parsley flakes
2 teaspoons Knorr seasoning for Beef
1 teaspoon lemon pepper
1 teaspoon garlic salt
1 teaspoon thyme
2 cups water

I used water instead of wine because I don't drink wine.

The roast had a really nice flavor and it was so tender. The trick is not to peek at it and just let it cook.

Preheat oven to 350 degrees. In a dutch oven add the oil and put it in the oven for 10 minutes or until the oil is hot. Now put the roast in the hot oil and let it cook 5 minutes on each side. Remove from oven. Dump all the remaining ingredients on top of the roast, adding the water last to make sure that all the seasonings are wet. Cook uncovered at 350 degrees for 1 hour; then cover and cook for 2 hours longer.

Toffee Brownies

This recipe comes from Paula Deen. I just love her!

3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)
Vegetable oil cooking spray
1 (17.6-ounce) package brownie mix with walnuts

Directions
Prepare the brownie mix according to package directions.

Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.

Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

Enchilada Lovers Casserole

1 cup salsa
1 bag tortilla chips
1 (5 ounce) can evaporated milk
1 (4 ounce)can chopped green chilies
1 cup cream of chicken soup
10 ounces of Velveeta cheese
2 cups diced cooked chicken (rotisserie)

Combine salsa, milk, soup, cheese, and chicken in saucepan. Heat until chesse is melted. Fill 8x8 pan with tortilla chips. Pour sauce over chips and place in a 350 degree oven until bubbly. Serve with additional tortilla chips.

Thursday, January 29, 2009

Fiesta Beef Enchiladas

1 pound ground beef
1/2 cup green onions
2 cloves garlic, minced
1 cup cold cooked rice
1 1/2 cups chopped tomato, divided
2/4 cup frozen corn, thawed
1 cup (4 ounces) shredded cheddar cheese, divided
1/2 cup salsa or picante sauce
12 (6 to 7 inch) corn tortillas
1 (10 ounce) can mild or hot enchilada sauce

Preheat over to 375 degrees.

Cook ground beef in midium skillet until browned and crumbly; drain. Add green onions and garlic to meat in skillet; cook and stir 2 minutes

Add rice, 1 cup tomato, corn 1/2 cup Cheddar and salsa to meat mixture in skillet; mix well.

Spray 13 X 9 baking dish with nonstick cooking spray. Spoon meat mixture down center of tortillas. Roll up; place seam side down in prepared dish. Spoon enchilada sauce evenly over enchiladas.

Cover with foil; bake until hot and bubbly; about 20 minutes. Sprinkle with remaining 1/2 cup Cheddar; bake until Cheddar melts, about 5 minutes. Top enchiladas with 1/2 cup chopped tomato.

Serve Immediately.

Tuesday, January 27, 2009

Authentic Cannelloni

1 (16 ounce) package manicotti shells
16 ounces cottage cheese
1 1/2 cups grated Parmesan cheese, divided
1 1/2 cups choppped cooked chicken (I used rotisserie)
2 large eggs
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14 ounce) jar spaghetti sauce
1 (16 ounce) jar Alfredo sauce
1/4 cup finely chopped parsley, optional for garnish

Preheat oven to 375 degrees. Generously butter a 13 X 9 baking dish.

Cook pasta shells using package directions; drain.

Combine cottage cheese, 1 cup Parmesan, chicken, eggs, garlic, salt and black pepper in a large bowl and mix well. Fill pasta shells with the cottage chesse mixture.

Arrange pasta shells in a single layer to prepared baking dish. Sprinkle with half the remaining Parmesan.

Pour Alfredo sauce crosswise over half of each pasta shell. Pour spaghetti sauce over the remaining half. Sprinkle with remaining Parmesan. Bake for 30 minutes. Garnish with parsley, if desired.

Crunchy Taco Salad

1 pound ground beef
1 envelope taco seaoning mix
3/4 cup water
1 head iceburg lettuce (chopped)
2 medium tomatoes, chopped
1 bunch green onions, chopped
2 cups shredded Cheddar cheese
1 (6 ounce package) corn chips (Fritos)
3/4 cup mild taco sauce, hot sauce, Catalina or Ranch dressing. Whatever you like.

Place ground beef in a large skillet over medium-high heat. Cook until browned and crumbly, about 8 minutes;drain.

Add taco seasoning mix and water to ground beef in skillet. Simmer mixture, stirring occasionally; for 2 to 4 minutes.

Combine lettuce, tomatoes, and green oninons in a large salad bowl and toss to mix well.

Add ground beef mixture, Cheddar and corn chips and toss lightly to mix. Serve with taco sauce or ranch dressing or dressing of your choice.

Sunday, January 11, 2009

Ravioli Soup

1 pound ground beef
2 cups water
1 can (28 ounces) crushed tomatoes, undrained
1 can (14 1/2 ounces) crused tomatoes, undrained
1 can (6 ounces) tomato paste
1 1/2 cups chopped onion
1/4 cup minced dresh parsley
2 garlic cloves
2/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 package (9 ounces) regrigerated cheese ravioli
1/4 cup grated Parmesan cheese

Cook ground beef in a large pot until no longer pink; drain. Add the water, tomatoes, tomato paste, onion, parsley, garlic and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Meanwhile, cook ravioli according to packae directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Serve immediately.

Sloppy Joe Sandwiches

1 pound ground beef
1 cup ketchup
1/4 cup water
2 Tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
4 hamburger buns, split

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brawn sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt.

Bring to a boil. Reduce heat: cover and simmer for 30 to 40 minutes.

When I went to the store, they didn't have any hamburger buns. Can you believe it?! So, I used Kaiser rolls from the deli. They worked just as well.



Spicy Corn Dip

1 (15 ounce) can white corn, drained
1 (15 ounce) can yellow corn, drained
1 (10 ounce) can rotel, drained
1 (8 ounce) cream cheese, diced and softened
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
Chopped cilantro to taste

Mix everything up in a bowl and cook in a medium baking dish at 350 degrees until bubbly.

This is a picture of the dip before it was cooked. I forgot to get one after it was done becuase I was in a hurry to get to Bunco. Everyone liked it. It was a hit!

Thursday, January 8, 2009

Lasagna

1 pound hamburger meat
2 cans Hunts Traditional spaghetti sauce
1 package lasagna noodles
1 container ricotta cheese
1 package mozzarella cheese

Brown the hamburger meat in a large skillet. Drain and add spaghetti sauce to the meat and mix together. Boil noodles in a long pan until aldente. I used a dutch oven and put it over the burner. Start Layering...Thin layer of meat sauce on bottom, noodles, ricotta & mozzarella. Repeat and end with cheese on top.

It tastes great and even better the second night. Yum. Serve with garlic bread and salad.

Tuesday, January 6, 2009

Chicken Quesadillas

Tortillas
Butter
Rotisserie Chicken
Monterrey Jack Cheese (grated)
Cheddar Cheese (grated)


Butter each side of the tortilla and put in pan to heat both sides on medium heat. Take out and heat another and flip. Put on your chicken and cheeses and top with other tortilla. Press down with spatula and flip. Press down with spatula and flip again until the cheese is melted. Serve with salsa and/or sour cream if desired.

Next time I think I will add some bacon!

Monday, January 5, 2009

Mom's Pot Roast

1/3 cup oil
1 (3-4 pound) beef chuck blade roast (or your favorite roast cut)
10 small unpeeled new potatoes cut in half (I used the whole bag)
4-6 carrots, peeled and chopped
2 cups fresh green beans (I left those out)
1 medium onion, cut into large wedges
1/2 cup dry red wine
1 (1 5/8 ounce) package beef stew seasoning mix
1/4 cup Worcestershire sauce
2 Tablespoons parsley flakes
2 teaspoons Knorr seasoning for Beef
1 teaspoon lemon pepper
1 teaspoon garlic salt
1 teaspoon thyme
2 cups water

I used water instead of wine because I don't drink wine.

The roast had a really nice flavor and it was so tender. The trick is not to peek at it and just let it cook.

Preheat oven to 350 degrees. In a dutch oven add the oil and put it in the oven for 10 minutes or until the oil is hot. Now put the roast in the hot oil and let it cook 5 minutes on each side. Remove from oven. Dump all the remaining ingredients on top of the roast, adding the water last to make sure that all the seasonings are wet. Cook uncovered at 350 degrees for 1 hour; then cover and cook for 2 hours longer.

Toffee Brownies

This recipe comes from Paula Deen. I just love her!

3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)
Vegetable oil cooking spray
1 (17.6-ounce) package brownie mix with walnuts

Directions
Prepare the brownie mix according to package directions.

Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.

Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

Enchilada Lovers Casserole

1 cup salsa
1 bag tortilla chips
1 (5 ounce) can evaporated milk
1 (4 ounce)can chopped green chilies
1 cup cream of chicken soup
10 ounces of Velveeta cheese
2 cups diced cooked chicken (rotisserie)

Combine salsa, milk, soup, cheese, and chicken in saucepan. Heat until chesse is melted. Fill 8x8 pan with tortilla chips. Pour sauce over chips and place in a 350 degree oven until bubbly. Serve with additional tortilla chips.