This is a really bare-bones recipe - my family doesn't like fancy foods, like "onions" - so feel free to dress it up with whatever you like. It's more of a "smothered burritos" dish, since I don't like the way enchilada filling comes spilling out when I scoop it from the pan.
1 pound ground beef
Dried onion, salt, pepper
1 can enchilada sauce (we get the big can - Bunny likes it saucy)
Eight flour tortillas
Grated cheese
Sliced olives
Brown ground beef with onion, salt and pepper; pour in enchilada sauce and simmer. Scoop meat sauce onto tortillas; top with cheese and olives and roll up burrito-style. Place in 9x13 baking dish. Pour remaining sauce over enchiladas. Bake uncovered about ten minutes or until bubbly at 425°; then cover with foil, turn heat down to 350° and bake about 25 more minutes.
For bean enchiladas, substitute one can refried beans and sour cream for ground beef and sauce. Spread tortilla with sour cream, then beans, then top with cheese and olives. Pour canned sauce over enchiladas and bake as above.
I made both last night and poured one can of sauce in the ground beef, then split the other can between the bean and the beef.
Monday, December 28, 2009
Hearty Six-Hour Stew
I made this yesterday and my family really liked it! It was simple and easy to throw together and it's also an easy recipe to adjust to fit your family's tastes and preferences. I used corn instead of peas this time, and I cooked it all on low in my crockpot for about 8 hours.
1 lb beef stew cubes
4 carrots, sliced
4 medium potatoes, cut in large chunks
1 bay leaf
1 (1-ounce) package dry onion soup mix
2 (10 3/4 ounce) cans cream of mushroom soup
1 (8-ounce) can tomato sauce
1 (10-ounce) package frozen green peas
Grease Dutch oven or heavy pan. Place beef cubes on the bottom. Layer carrots, then potatoes, placing bay leaf on top. In a separate bowl mix remaining ingredients and pour over beef and vegetables. Cover with a tight fitting lid. Bake @ 250* F for 6 hours (or up to 8 hours). You can also bake this in your slow-cooker on low for up to 12 hours.
Serves 4 to 6
1 lb beef stew cubes
4 carrots, sliced
4 medium potatoes, cut in large chunks
1 bay leaf
1 (1-ounce) package dry onion soup mix
2 (10 3/4 ounce) cans cream of mushroom soup
1 (8-ounce) can tomato sauce
1 (10-ounce) package frozen green peas
Grease Dutch oven or heavy pan. Place beef cubes on the bottom. Layer carrots, then potatoes, placing bay leaf on top. In a separate bowl mix remaining ingredients and pour over beef and vegetables. Cover with a tight fitting lid. Bake @ 250* F for 6 hours (or up to 8 hours). You can also bake this in your slow-cooker on low for up to 12 hours.
Serves 4 to 6
Sunday, December 27, 2009
Chocolate Cheesecake
Ingredients
1/3 cup butter or margarine, melted
1 1/4 cups graham cracker crumbs
1/4 cup sugar
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can Sweetened Condensed Milk
2 cups semi-sweet chocolate chips, melted
4 large eggs
2 teaspoons vanilla extract
Directions
Preheat oven to 300 degrees F. Combine butter, graham cracker crumbs and sugar; press on bottom of 9-inch springform pan.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake 65 minutes or until cake center is set. Cool to room temperature. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.
We had this for dessert on Thanksgiving - it was so great.
1/3 cup butter or margarine, melted
1 1/4 cups graham cracker crumbs
1/4 cup sugar
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can Sweetened Condensed Milk
2 cups semi-sweet chocolate chips, melted
4 large eggs
2 teaspoons vanilla extract
Directions
Preheat oven to 300 degrees F. Combine butter, graham cracker crumbs and sugar; press on bottom of 9-inch springform pan.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake 65 minutes or until cake center is set. Cool to room temperature. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.
We had this for dessert on Thanksgiving - it was so great.
Friday, December 11, 2009
Grandma Keen's Sugar Cookies
My beautiful great grandmother, Alice Keen, left quite a legacy, particularly among us girls... here's just one of her wonderful bequests.
1 cup butter, softened
1 1/2 cups powdered sugar
1 egg
1 tsp vanilla
3 cups sifted flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
Cream butter. Gradually add powdered sugar - mix until fluffy. Add egg and vanilla; mix. Sift together flour, baking soda, cream of tartar and salt. Gradually add to creamed mixture. Combine into a ball. Roll out on a lightly floured surface 1/8" - 1/4" thickness. Cut in desired shapes. Bake ten minutes at 375° on ungreased cookie sheet.
Note: I never roll my dough out that thin - the cookies are too crispy. I usually double the recipe because it doesn't make enough for my cookie monsters.
I've also made candy cane cookies using this dough. Double the recipe, divide dough in half, and to one half add peppermint flavoring and red food coloring. Roll dough into ropes, twist together candy-cane style, and bake the same way. Mmmmm.
1 cup butter, softened
1 1/2 cups powdered sugar
1 egg
1 tsp vanilla
3 cups sifted flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
Cream butter. Gradually add powdered sugar - mix until fluffy. Add egg and vanilla; mix. Sift together flour, baking soda, cream of tartar and salt. Gradually add to creamed mixture. Combine into a ball. Roll out on a lightly floured surface 1/8" - 1/4" thickness. Cut in desired shapes. Bake ten minutes at 375° on ungreased cookie sheet.
Note: I never roll my dough out that thin - the cookies are too crispy. I usually double the recipe because it doesn't make enough for my cookie monsters.
I've also made candy cane cookies using this dough. Double the recipe, divide dough in half, and to one half add peppermint flavoring and red food coloring. Roll dough into ropes, twist together candy-cane style, and bake the same way. Mmmmm.
Tuesday, December 8, 2009
Christmas Party Recipes
My dear friend Carrot Jello posted these on her blog and they looked good. So there you have it. :)
Irish Mince Tartlets
1 lg. jar of mince meat pie filling (or other flavor pie filling)
2 recipes for 2-crust pies
1 beaten egg
Oven 450F
Roll out two crusts at a time. Cut into 4-inch circles with large biscuit cutter or tart cutter for as many pairs as will fit. Place 2 tablespoons of filling in the center of the bottom crusts. With a pastry brush put egg around the edge to seal. Cut a slit or small hole in the top crust and place on top. Press down firmly and seal the edges. Brush with egg (I brushed with cream and sprinkled with sugar). Place the tartlets on an ungreased cookie sheet and bake for 20 to 25 minutes, until crust is golden. Remove from oven and let cool completely on wire rack.
Repeat with second two pie crusts. Yield: about 20 tartlets
ABC Slump (or apple, blueberry, cranberry)
6 Servings
Prep/Total Time: 30 min.
Ingredients
• 1 cup chopped peeled tart apple (I used granny smith)
• 1 cup fresh or frozen blueberries (I used frozen)
• 3/4 cup fresh or frozen cranberries (I used fresh)
• 1 cup water
• 2/3 cup sugar
•
• DUMPLINGS:
• 3/4 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 3 tablespoons cold butter
• 1/3 cup milk
• Half-and-half cream
Directions
• In a large saucepan, combine the fruit (I cooked the apples and cranberries a few minutes before adding the blueberries), water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Meanwhile, in a large bowl, combine the flour, sugar, baking powder, cinnamon and nutmeg; cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened. Drop into six mounds onto simmering fruit. Cover and simmer for about 10 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve warm with cream. Yield: 6 servings.
Sweet Potato Pie
Prep Time: 30 Minutes
Cook Time: 1 Hour 50 Minutes Ready In: 2 Hours 20 Minutes
Servings: 8
INGREDIENTS:
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs 1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
(I used 1 tsp pumpkin pie spice instead)
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
DIRECTIONS:
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Irish Mince Tartlets
1 lg. jar of mince meat pie filling (or other flavor pie filling)
2 recipes for 2-crust pies
1 beaten egg
Oven 450F
Roll out two crusts at a time. Cut into 4-inch circles with large biscuit cutter or tart cutter for as many pairs as will fit. Place 2 tablespoons of filling in the center of the bottom crusts. With a pastry brush put egg around the edge to seal. Cut a slit or small hole in the top crust and place on top. Press down firmly and seal the edges. Brush with egg (I brushed with cream and sprinkled with sugar). Place the tartlets on an ungreased cookie sheet and bake for 20 to 25 minutes, until crust is golden. Remove from oven and let cool completely on wire rack.
Repeat with second two pie crusts. Yield: about 20 tartlets
ABC Slump (or apple, blueberry, cranberry)
6 Servings
Prep/Total Time: 30 min.
Ingredients
• 1 cup chopped peeled tart apple (I used granny smith)
• 1 cup fresh or frozen blueberries (I used frozen)
• 3/4 cup fresh or frozen cranberries (I used fresh)
• 1 cup water
• 2/3 cup sugar
•
• DUMPLINGS:
• 3/4 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 3 tablespoons cold butter
• 1/3 cup milk
• Half-and-half cream
Directions
• In a large saucepan, combine the fruit (I cooked the apples and cranberries a few minutes before adding the blueberries), water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Meanwhile, in a large bowl, combine the flour, sugar, baking powder, cinnamon and nutmeg; cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened. Drop into six mounds onto simmering fruit. Cover and simmer for about 10 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve warm with cream. Yield: 6 servings.
Sweet Potato Pie
Prep Time: 30 Minutes
Cook Time: 1 Hour 50 Minutes Ready In: 2 Hours 20 Minutes
Servings: 8
INGREDIENTS:
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs 1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
(I used 1 tsp pumpkin pie spice instead)
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
DIRECTIONS:
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Friday, December 4, 2009
Chicken Fajitas
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon chili powder
1 clove garlic, minced
2 dashes hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 onion, thinly sliced
½ green bell pepper, sliced
½ red bell pepper, sliced
Flour tortillas
Sour cream, optional
Shredded lettuce, optional
1. In a large Ziploc bag combine Worcestershire sauce, vinegar, soy sauce, lemon juice, chili powder, garlic and hot pepper sauce. Place chicken and vegetables in bag, and turn to coat. Marinate for 30 minutes at room temperature, or refrigerate for several hours.
2. Spray large skillet with nonstick spray. Empty the bag into the pan, and saute over high heat until chicken and vegetables are cooked through.
3. Serve with warm tortillas. Garnish with sour cream, lettuce, as desired.
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon chili powder
1 clove garlic, minced
2 dashes hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 onion, thinly sliced
½ green bell pepper, sliced
½ red bell pepper, sliced
Flour tortillas
Sour cream, optional
Shredded lettuce, optional
1. In a large Ziploc bag combine Worcestershire sauce, vinegar, soy sauce, lemon juice, chili powder, garlic and hot pepper sauce. Place chicken and vegetables in bag, and turn to coat. Marinate for 30 minutes at room temperature, or refrigerate for several hours.
2. Spray large skillet with nonstick spray. Empty the bag into the pan, and saute over high heat until chicken and vegetables are cooked through.
3. Serve with warm tortillas. Garnish with sour cream, lettuce, as desired.
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