Create-A-Enchilada

Formula for making any kind of homemade enchiladas,  Great way to use up leftovers or scrounge from you pantry.

The components:

1. Filling
2. Wrapper
3. Sauce
4. Cheese

Filling Ideas:

• Cooked Meat:  chicken, ground beef, shredded beef or pork.  You can cook with taco seasoning.
• Beans - any type of cooked beans will work
• Vegetables:  whatever you like, but they should be lightly cooked

Wrappers:

• Flour or corn tortillas

Sauce:

• Enchilada sauce - canned or homemade
• Salsa
• Tomato sauce seasoned with chili powder or taco seasoning.
• Salsa + sour cream
• Salsa + sour cream + canned cream soup

Shredded Cheese:

• Any kind you like or have on hand in copious amounts.  Good choices are Cheddar, Colby, Monterrey jack, Colby jack, Mexican blend.

ASSEMBLING:

1. Place the filling in the center of the wrapper, top with a bit of sauce and shredded cheese.
2. Roll up and place in a rectangular casserole dish that you have either greased or lightly covered the bottom with sauce.
3. Cover enchiladas with plenty of sauce and shredded cheese.  Do not leave any tortilla dry.  Garnish with green onions if desired.
4. Bake in a 350 degree oven until hot and bubbly.  (approx 45 minutes)
5. These can be frozen in the pan before or after baking.

Homemade Enchilada Sauce

Use this to made your own economical, homemade enchiladas.  Yummy! Yields 4 cups

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1/2 cup chili powder
• 4 cups water
• 1/2 cup tomato sauce
• salt to taste
• garlic powder to taste

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, then add the chili powder and cook for 1 more minute. Gradually stir in the water, mixing well with a whisk to make sure you get out all the lumps, then stir in the tomato sauce and season with salt and garlic powder to taste.
2. Reduce heat to low and simmer for 10 to 15 minutes. (Note: If sauce thickens too much, just add a little water to thin it out a bit.) 

Original here. 

Creamy Chicken Enchiladas

This is a great way to use up leftover cooked chicken.  These are a great thing to mega-cook and freeze.  This is a recipe that I make on the fly and to taste.  Quantities listed below are APPROXIMATE.  Taste test!

• 2 cups cooked chicken
• 2 cans Cream of Chicken or Mushroom soup
• 1 cup sour cream
• 1/2 cup salsa
• Sprinkle of chili powder or taco seasoning to taste
• 3-4 cups shredded cheddar cheese
• Tortillas
• Enchilada sauce (optional)

Directions:
These are several ways that you can put these together.  Typically I mix the soup, sour cream, salsa and seasonings together.  I assemble the enchiladas by putting some chicken down the center of the tortilla.  Top it with some sauce and a bit of cheese and roll up.  Place enchiladas in a 9 x 13 casserole dish.  Top with remaining sauce and plenty of shredded cheese.

Alternatively, you can mix the chicken with the sauce mixture and use this in the center of the enchiladas.  After rolling them up and placing in the casserole dish, top with enchilada sauce and plenty of shredded cheese.

You can get creative and add onions, veggies, rice, or beans.

Best Big, Fat, Chewy Chocolate Chip Cookie

Makes 3 dozen

• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1-1/2 cups unsalted butter, melted
• 2 cups packed brown sugar
• 1 cup white sugar
• 2 tablespoons vanilla extract
• 2 egg
• 2 egg yolk
• 4 cups semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Original here

French Onion Soup

Serves 8

• 3 onions, thinly sliced
• 1/3 cup butter
• 2 tablespoons and 2 teaspoons all-purpose flour
• 3 (10.5 ounce) cans beef broth
• 3-1/3 cups water
• 8 slices French bread, toasted
• 2/3 cup grated Parmesan cheese
• 2/3 cup shredded Swiss cheese

Directions

1. Preheat oven to 425 degrees F(220 degrees C). Separate sliced onion into single rings.
2. In a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes.
3. Meanwhile, toast French bread slices.
4. Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes. 

Original here 

Fried Cabbage

Ingredients

• 1 pound sausage
• 1 chopped onion
• 6 cups cabbage, cut into thin wedges
• 2 tablespoons water
• salt and pepper to taste
• Splashes of soy sauce to taste
• Cooked rice

Directions

1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove and set aside.
2. Cook onion in the hot grease until tender. Add cabbage, and stir in water, soy sauce, salt, and pepper. Cook until cabbage wilts, about 15 minutes. Stir in sausage. 
3. Serve over rice

Stovetop Yankee Pot Roast

• 1/4 cup olive oil
• 1 (3 pound) beef round tip roast
• flour for dredging
• 3 medium onions, sliced
• 3 large carrots, peeled and cut into small chunks
• 3 large stalks celery, diced
• 4 cloves garlic, minced
• 3 whole allspice berries
• salt and pepper to taste
• 1 cup dry red wine
• 2 (12 ounce) cans beef broth
• 2 tablespoons cornstarch dissolved in a small amount of water

Directions

1. Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
2. When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy. 

 Original here

Cucumber Salad

A very simple way to enjoy fresh cucumbers.  This is very similar to a cucumber salad served at a local Oriental restaurant.  Excellent in summer!  Serves 8

• 4 cucumbers, thinly sliced
• 1 small white onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 3/4 cup white sugar
• 1 tablespoon dried dill, or to taste

Directions

1. Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour. 

 Original here

Spicy Hot Chicken Legs

This is a bit hot for little ones, but is very yummy for grown-up palettes.

• 12 chicken drumsticks
• 1 (5 ounce) bottle hot red pepper sauce
• 1/4 cup butter, cubed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• salt and pepper to taste
• 1 1/2 cups blue cheese salad dressing

Directions

1. Place the drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour the hot sauce over the chicken, then season with garlic powder, onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side. 

 Original here

Baked Rice

Easy rice dish to make as a side.  Inspired by this recipe.

• 3 cups uncooked long-grain rice
• 3 (10.5 ounce) cans condensed Cream of Whatever* soup
• 3 (10.5 ounce) cans beef broth or 4 cups beef stock**
• 3/4 cup butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine rice, soup, beef broth, and butter in an 9x13 inch casserole dish.
3. Cover, and bake in the preheated oven for 60 minutes. 

 *Whatever = any type of cream soup you prefer (i.e. Cream of Mushroom, Chicken, or Celery)

** Can use homemade or 4 cups of water plus 4 bouillon cubes.

Lemony Turkey Rice Soup

Can easily substitute chicken for the turkey.  This is a great recipe to use up leftovers.

• 6 cups chicken broth, divided
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 2 cups cooked rice
• 2 cups diced cooked turkey
• 1/4 teaspoon pepper
• 2 tablespoons cornstarch
• 1/4 cup lemon juice
• 1/4 cup minced fresh cilantro or parsley

Directions

1. In a large saucepan, combine 5-1/2 cups of broth, soup, rice, turkey and pepper. Bring to a boil; boil for 3 minutes. In a small bowl, combine cornstarch and remaining broth until smooth. Gradually stir into hot soup. Cook and stir for 1-2 minutes or until thickened and heated through. Remove from the heat; stir in lemon juice and cilantro. 

 Original here.

Angela's Cheesy Potatoes

A good friend's classic cheesy hash brown casserole recipe. It is very easy to make and is a crowd pleaser.

Ingredients

• 2 pounds Frozen Hash Browns
• 1/2 medium Onion
• 1 tsp. Salt
• 1/2 teaspoon Pepper
• 2 cans Cream of Chicken soup
• 1 pint Sour Cream
• 3/4 pound Sharp Cheddar Cheese (shredded)
• Round Buttery Crackers
• Butter

Directions

1. Mix together all ingredients EXCEPT crackers and butter.
2. Place in a greased 9" x 13" casserole dish.
3. Crumble crackers and place on top.
4. Either dot top with butter or melt butter and drizzle over top.
5. Bake 50 - 60 minutes if hash browns are thawed OR Bake 90 minutes if hash browns are frozen. 

Also posted here.

Big Daddy Biscuits

This recipe makes 18 jumbo biscuits.

• 6 cups all-purpose flour
• 3 tablespoons baking powder
• 1 tablespoon salt
• 3 tablespoons white sugar
• 1 cup shortening
• 3 cups milk

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown. 

 Original here

Grandmother's Buttermilk Cornbread

I have tried several cornbread recipes that my family did not love.  The were quick hooked on the Jiffy cornbread mix.  I discovered this recipe and it is a hit.  I usually triple it and us a 9" x 13" pan to bake it in.

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. 

Original here.

Soup-Free Green Bean Casserole

This is a nice alternative to the standard Cream of Mushroom soup casserole.  I often double this for a holiday gathering.   Based on Grandma's Green Bean Casserole

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• Small onion, diced
• 1 cup sour cream
• 3 (14.5 ounce) cans French style green beans, drained
• 2 cups shredded Cheddar cheese
• French's Fried Onions

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Big Giant Meatballs

These are great to make ahead and put in the crockpot with your favorite sauce.  Excellent for entertaining.

•   4pounds ground beef
• 4 cloves garlic, minced
• 4 eggs
• 2 cups freshly grated Romano or Parmesan cheese
• 3 tablespoons chopped Italian flat leaf parsley
• salt and ground black pepper to taste
• 4 cups stale Italian bread, crumbled
• 3 cups lukewarm water
• 2 cups olive oil

Directions

1. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold it's shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
3. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
4. Place cooked meatballs into Marinara Sauce and cook for 15 more minutes. 

Original here. 

Granola Bars

Scrapbook page by me using digital supplies from www.cottagearts.net

Richhart's Favorite Granola Bars

This recipe is based on a well reviewed recipe called Playgroup Granola Bars.  It is tripled because we can go through these quickly.  Our favorite version is with chocolate chips.

6 cups rolled oats
2-1/4 cups packed brown sugar
1-1/2 cups wheat germ
2-1/4 teaspoons ground cinnamon
3 cups all-purpose flour
2-1/4 cups raisins, craisons and/or chocolate chips
2-1/4 teaspoons salt
1-1/2 cups honey
3 egg, beaten
1-1/2 cups vegetable oil
2 tablespoons vanilla extract

Preheat the oven to 350 degrees F (175 degrees C). Generously grease TWO 9x13 inch baking pans.
In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.