Chicken Enchiladas

4 boneless, skinless, chicken breasts
30 oz. enchilada sauce
1 can diced green chilies
1 can black beans, rinsed and drained
10 flour tortillas
2 c. Mexican shredded cheese

In crock-pot, combine chicken, enchilada sauce, chilies and beans. Cook on low heat for 8 hours. Remove chicken breasts; shred with two forks. Put 1/2 c. sauce mixture into each of two 9 inch square, greased, baking dishes. Stir in 1 cup of sauce into shredded chicken. Roll about 1/3 c. of chicken mixture into each of the tortillas. Put five enchiladas into each baking dish (they will be tight). Spread remaining sauce over enchiladas. Top both with cheese. Cover one and bake at 350 for 20 minutes. Remove foil and bake for 5 minutes more.
Cover second dish tightly and freeze for up to three months. When ready to serve, thaw in fridge overnight. Remove from fridge 30 minutes prior to baking. Bake as directed for other casserole. Yield: 4 servings each casserole

I made this tonight and it was delicious!

Sante Fe Chili

1 lb. ground beef
1 small onion, chopped
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 small can shoepeg corn
1 can Rotel tomatoes (diced tomatoes with green chilies)
1 11 oz. can vegetable juice
1 envelope Ranch dressing mix
1 envelope taco seasoning mix

Brown ground beef and onion. Drain. Mix all ingredients in a slow cooker. Cook over low heat for 8-9 hours or on high for 4-5 hours. Serve with your favorite chili toppings. Delicious!

Creamy Chicken Rice Soup

1/2 cup chopped onion
1 medium carrot, chopped
1 celery rib, chopped
1 tablespoon canola oil
1/2 teaspoon minced garlic
2 cans (14-1/2 ounces each) chicken broth
1/3 cup uncooked long grain rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
1 cup cooked chicken, diced

Directions:
In a large saucepan, saute the onion, carrot, celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken; heat through. Yield: 5 servings.

Next time I make this I am going to double the recipe. I served it with some homemade bread and a salad. Yummy!

A Cooking Block?

You know how on some things in life, you come to road blocks? Road blocks where it seems you've hit the end and you have to figure out how to restart and get going again?
For whatever reason, it seems I've hit a brick wall in my cooking. It seems everything I try turns out wrong! I don't know if I am preoccupied or not paying attention or picking bad recipes.....Who knows? It either turns out undercooked, overcooked, mushy, bad, etc.
I do know one thing, my poor husband and children are quickly losing their patience and I've got to turn it around and start popping out some good meals! Any ideas to help me get going again?

Our Menu at Home this week

Monday: Golden Burger Spirals, Salad, Bread
Tuesday: Refried Bean Soup, Mexican Drop Biscuits, Salad
Wednesday: Parmesan Chicken I, Green Beans
Thursday: Hamburgers with Ketchup Gravy, Mashed Potatoes, Peas
Friday: Pizza Night!

Golden Burger Spirals
* 1 pound ground beef
* 1 medium onion, chopped
* 1 medium green pepper, chopped
* 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
* 1 can (8 ounces) tomato sauce
* 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
* 1/2 teaspoon salt
* 1 package (8 ounces) spiral pasta, cooked and drained

Directions:
In a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the soup, tomato sauce, 1 cup cheese and salt. Stir in pasta. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until bubbly. Yield: 4-6 servings.
This was an awesome recipe! Super easy and delicious!

Mexican Drop Biscuits
* 2 cups biscuit/baking mix
* 1 cup (4 ounces) shredded taco cheese
* 1 can (4 ounces) chopped green chilies, undrained
* 1/2 cup water
* 3 tablespoons butter, melted
* 1 teaspoon dried parsley flakes
* 1/4 teaspoon garlic powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried thyme
* 1/8 teaspoon cayenne pepper

Directions:
In a small bowl, combine the biscuit mix, cheese and chilies. Stir in water just until moistened. Drop into 12 mounds 2 in. apart onto a greased baking sheet. Bake at 450° for 10-15 minutes or until golden brown. In a small bowl, combine the butter, parsley, garlic powder, oregano, thyme and cayenne pepper; brush over biscuits. Serve warm. Yield: 1 dozen.

Chili Tots

1 pound ground beef
2 cans chili
1 can tomato sauce
1 can sliced black olives
1 can chopped green chilies
2 cups shredded cheddar cheese
1-32 oz. package frozen tater tots

In large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili, tomato sauce, olives, and chilies. Transfer to two greased 8 in. square baking dishes. Sprinkle with cheese; top with tots.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 for 35-40 minutes or until heated through. I uncovered mine at the end and let it bake a little longer to brown the tots.
To use frozen casserole: Remover from freezer 30 minutes before baking (do not thaw). Cover and bake at 350 for 1 and 1/2 hours or until heated through. Yield: 2 casseroles (6 servings each).

Our Menu at Home for this week

Monday: Crock pot Chili with Corn Chips and Cheese
Tuesday: Hot Dog Twists, Sidesaddle Pork and Beans, Texas 2 Step Slaw
Wednesday: Overnight Egg Casserole, Fruit, Pumpkin-Chocolate Chip Bread
Thursday: Chicken Noodle Dinner, Peas, French Bread
Friday: Pizza Night!

Chocolate Pumpkin Bread
3-1/3 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
4 eggs
1 can (15 ounces) solid-pack pumpkin (do not substitute Pumpkin Pie Filling)
2/3 cup water
2/3 cup canola oil
2 cups (12 ounces) semisweet chocolate chips
1 cup sliced almonds, toasted

Directions:
In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.
To use frozen bread: Thaw at room temperature. Yield: 2 loaves (16 slices each).

Deep Fried Cherry Pies

1 c. all purpose flour
1/4 t. baking powder
1/4 t. salt
2 T. shortening
1/3 c. boiling water
1 c. cherry pie filling
oil for frying
1/4 c. maple syrup
1/4 c. whipped topping

In small bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until just moistened. Turn onto a lightly floured surface; knead 8-10 times.
Divide dough into four portions; roll each into an 8 inch circle. Place 1/4 c. of pie filling in center of each circle. Fold dough over filling; secure with toothpicks.
In a skillet, heat 1 inch of oil to 375. Fry pies, folded side down, in the oil for 2-3 minutes or until lightly browned. Turn and fry 2-3 minutes longer. Drain on paper towels. Remove toothpicks. Serve with syrup and whipped topping. Yield 4 servings.

Our Menu at Home for this week

I've taken a bit of a break for the past month. I've been quite busy! However, as of tomorrow, school will be back in session. So I should be on a more set schedule where I can get back to posting!

Monday: Spaghetti, Salad, Garlic Bread (Our 'old faithful' meal)
Tuesday: Tex Mex Turkey Burgers
Wednesday:Pork Burritos
Thursday: Leftover Pork used in Sandwiches
Friday: Pizza Night!


Pork Burritos
1 boneless pork shoulder roast (3 to 4 pounds)
1 can diced tomatoes with mild green chilies, undrained
1/4 cup chili powder
3 T. minced garlic
2 T. lime juice
2 T. honey
1 T. chopped jalapeno peppers
1 t. salt
10 flour tortillas, warmed
Sliced avocado and sour cream for serving

Cut roast in half; place in slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapenos and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat in tender.
Shred pork with two forks. Using a slotted spoon, place about 1/2 c. pork mixture down the center of each tortilla; top with avocado slice and sour cream. Fold up sides and ends over filling and roll up. Yield: 10 burritos.

No Bake Chocolate Pie

7 regular sized Hershey Chocolate Candy Bars
20 large marshmallows
1/2 cup milk
2 cups Cool Whip
1 - 9 inch Graham Cracker Pie Crust

Break up candy bars in a medium saucepan. Add marshmallows and milk. Stir over low heat until all is melted and smooth. Remove from heat and let cool. Fold in Cool Whip. Pour into pie crust. Cover and chill for four hours or overnight.

Made this yesterday and feasted on it tonight!

Scalloped Potatoes

I clipped this from a Taste of Home magazine awhile back and just now got around to trying it. It is delish!

5 large Yukon Gold Potatoes, peeled and thinly sliced (I didn't peel mine and they were still great)
1 stick of butter
3 Tbsp. flour
1 1/2 tsp. salt
1/2 tsp. pepper
3 cups milk

Place sliced potatoes in a 9 x 9 baking dish. Melt butter in medium saucepan over medium heat. Add flour, salt and pepper and stir until smooth. Gradually add milk. Stir and cook mixture until boiling and it begins to thicken. Pour over potatoes and gently stir. Cover and bake at 325 for 30 minutes. Uncover and bake another 30-40 minutes or until potatoes are lightly browned and potatoes are thickened. Let stand for about 10 minutes (sauce will thicken as it stands)

Our Menu at Home for this week

Monday: Salsified Chicken and Rice with Mexicorn
Tuesday: Hamburger Casserole with Peas (I made double and froze one)
Wednesday: Leftovers
Thursday: Grilled Italian Chicken, Scalloped Potatoes, Green Beans
Friday: Leaving for VACATION!



Hamburger Casserole
2 lbs. ground beef
1 c. chopped onion
1/4 c. chopped green bell pepper
5 c. uncooked egg noodles
1 1/2 c. water
2 cans tomato soup
1/2 c. chili sauce
2 c. shredded cheddar cheese
1 c. bread crumbs
4 T. butter, melted

In skillet, cook ground beef, onion, and bell pepper until meat is no longer pink. Drain. Cook egg noodles according to package directions. Drain. Combine noodles, meat mixture, water, soup, chili sauce and cheese. Divide between two 9 inch square baking dishes. Combine bread crumbs and butter. Sprinkle over top of both casseroles. Cook one casserole, uncovered, at 350 for 30-40 minutes.
Cover the second casserole tightly. Freeze for up to 3 months. To cook frozen casserole, remove from freezer 30 minutes before cooking. Do not thaw. Cook covered, at 350 for 60 minutes. Uncover and cook 10-15 minutes more.

Buffalo Wing Hoagies

2 packages (6 oz.) ready to use Southwestern Chicken Strips
3/4 c. butter, softened, divided
2 or 3 Tbsp. Hot Sauce (I used Frank's Brand)
1 Tbsp. BBQ sauce
1/2 tsp. chili powder
6 garlic cloves, minced
1 Tbsp. minced fresh parsley
6 hoagie buns, split
4 c. shredded lettuce
2 Tbsp. finely chopped celery
1 Roma Tomato, thinly sliced
3 Tbsp. blue cheese dressing

In saucepan, combine chicken, 1/3 c. butter, hot sauce, bbq sauce and chili powder. Cook, uncovered over low heat for 5 minutes or until heated through.
Meanwhile, in a small bowl, combine garlic, parsley and remaining butter; spread over cut sides of buns. Place on baking sheet and broil 8 inches from heat for 3-5 minutes or until lightly browned.
Spoon chicken mixture onto bun bottoms. Top with lettuce, celery, tomatoes and salad dressing. Replace bun tops. Yield: 6 servings

Sourdough Bread Notes

1. One thing I have noticed and failed to mention in my original post is a note about metal utensils. When stirring or mixing, I've noticed the dough does not do as well if you use metal spoons or bowls. So, I only use a wooden spoon and a ceramic bowl. Also, I only have two glass loaf pans. The third is a metal loaf pan. Everytime, the one loaf in the metal pan never rises as well as the others. So, metal must react negatively with the bread.
2. The latest thing I have tried is setting two loaves out to rise. With the leftover dough that normally makes a third loaf, I divide it into twelve balls to make rolls. I put them on parchment paper on a cookie sheet and let them freeze. I then transfer them to a freezer ziploc bag. When ready to make them, I put them in the fridge the night before on plate covered with Saran Wrap to thaw. The next morning, I pull them out and let them rise until doubled or tripled in size. Place on baking sheet and bake at 350 for 10-12 minutes or until lightly browned.
3. Lastly, the baked bread freezes well. Wrap it well in Saran Wrap then place in a freezer bag. Usually when I make a batch of bread, we eat one, give one away and freeze the third. This makes for nice last minute gifts.

Our Menu at Home for this week

Monday: Awesome Roast Beef, Potatoes, Green Beans
Tuesday: BBQ Beef Sandwiches (leftover from yesterday), french fries
Wednesday:Fried Chicken Tenders, Scalloped Potatoes, Corn
Thursday: Spaghetti, Garlic Bread, Salad
Friday: Pizza Night!


Awesome Roast Beef

3 lb. roast (I used an eye of round roast)
1 can of cream of mushroom soup
1 can of beef broth

Place roast in crock pot. Stir together soup and broth. Pour over roast. Cook on low for 8-10 hours. If you like, you can whisk in about 1/4 cup flour at the last 30minutes or so to thicken up the juices to make gravy.
With the leftovers, I use two forks and shred the beef. Then stir in one bottle of your favorite BBQ sauce and serve it on hamburger buns the next day!