Tuesday, March 22, 2011

Lemon Poppy Seed Cake

Mmmmmmmmmmmmmmmm!  Enough said!!

1 lemon cake mix
1 (3.4) instant vanilla pudding mix
4 eggs
1 cup water
1/2 cup olive oil
1/4 cup poppy seeds

In a large bowl, combine the cake mix, pudding mix, eggs, water and oil.  Beat on low for 30 seconds, then on medium for 2 minutes.  Fold in poppy seeds.  Transfer to a greased and floured 9x13" pan.  Bake @ 350 for 30-35 minutes.

2 cup confectioners' sugar
2 TBL water
2 TBL lemon juice

Mix together and drizzle over cooled cake -or- pour over cake while still warm.  (It will absorb into the cake)

PS:  Jaime I'm sure this would work just fine as a bundt cake

Thursday, March 10, 2011

Sour Cream Enchiladas

I am so excited to try some of these new recipes that you have all put on here. I made these sour cream enchiladas the other day for the first time and everyone liked them. They are really quick and easy.

12 whole corn tortillas
canola oil for frying
1 can enchilada sauce (20 oz.)
2 cups sour cream
3 cups sharp cheddar cheese grated
1 cup slice green onions
1/2 tsp. cumin
1/4 tsp cayenne pepper

Preheat oven to 375 degrees.
Mix together sour cream, green onions, 1 1/2 cup grated cheese, cumin, cayenne pepper.
Heat oil in skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.
Using tongs, fry tortillas one at a time, for only about 5 to 10 seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good 2 or 3 tablespoons of the sour cream mixture in the middle. Roll tortilla and place face down in 9x13 pan. Repeat with remaining tortillas.
Cover with remaining cheese and bake for 15-20 min.

FYI- When I made this I was out of cumin so I left that out and they tasted fine. Also, I used flour tortillas instead of corn and I did not cook them in oil at all. I also did not heat up the enchilada sauce before I dipped the tortillas in them . Hope you like them as much as we did!

Chicken Tortilla Casserole

OK...this one is from my mom...also great!!

2 lbs cooked chicken breast
1 pkg flour tortillas
2 small cans sliced olives
2 small cans peppers (jalapeno, chili, whatever kind you want)
1 pkg shredded cheddar cheese
1 pkg shredded jack cheese
2 cans condensed cream of chicken soup

Butter a 11x7 baking dish
Tear a tortilla into pieces and layer the bottom
Layer chicken, olives, peppers, cheese, and soup on top
Cover with pieces of tortilla
Repeat the layering process however many times you want.  Do not top off with tortillas though...top of with extra cheese
Put in oven at 350 for about 1/2 hour to 45 minutes

Slow Cooker Open-Faced Turkey Dinner

I make this for Adam all of the time...he loves it.

2 lbs turkey breast (I use whatever turkey I can find in the store)
1/2 tsp rubbed sage
2 jars (12 oz) roasted turkey gravy
1 pkg microwavable mashed potatoes (those pre-made ones work great)
1/2 tsp poultry seasoning
1 tsp Worcestershire sauce
Sliced Sourdough Bread

Place turkey in 3-4 Qt. Slow Cooker
Sprinkle with Sage and top with gravy
Cook on low 8-10 hours
Remove turkey from cooker and mix the poultry seasoning and Worcestershire sauce into the gravy
Cook mashed potatoes in microwave
Place turkey on bread and cover with gravy.  Top with mashed potatoes and paprika

Super easy and super goood.

Rolo Cookies

These have become my "go to" cookie.  They are so fast and easy to make, and not to mention really tasty.  The hardest part is unwrapping all the Rolos!

- 1 box Devils’ Food cake mix
- 2 eggs
- 1/3 cup oil
- 1/2 package Rolo candies

Mix the first three ingredients together (I mix by hand) and then roll into little balls with 1 Rolo inside each ball (Try to make them as small as possible to maximize the Rolo to dough ratio). Bake at 350 for 9 minutes. Makes about 30.

**I found this recipe on thisweekfordinner.com

Wednesday, March 9, 2011

Mexican Casserole

  • This is a recipe I found on all recipes.com and changed a little.  Super easy and yummy.  And you could really add anything that sounds good, or leave anything out.  Kelli these is a little similar to the Taco soup you posted last.

  • 2 chicken breast (cooked and chopped) -- I cook in a crock-pot then shred
  • 1/2  package taco seasoning mix
  • 1  can black beans, rinsed and drained
  • 1 (8.75 ounce) can sweet corn, Do not drain
  • 1/4 cup salsa
  • 1 can of green chilies 
  • 1 cup shredded Mexican-style cheese
  • 1 1/2 cups crushed plain tortilla chip

In a large skillet add chicken, taco seasoning, black beans, corn, salsa and chiles.  Bring to boil and simmer for 10 minutes.  Pour into casserole dish top with cheese and crushed tortilla chips and bake @ 350 for 15 minutes or until cheese is bubbly. 

Serve over rice.  Also good as a chip dip.

* Last time I made this I added like a half a block of cream cheese while it was simmering- YUMMY!

Saturday, November 20, 2010

Chicken Taco Soup

1/2 cup diced onions
1/2 cup diced green bell peppers
1 tablespoon minced garlic
Vegetable oil
1 pound chicken breasts, boiled and shredded (I buy the rotisserie style chicken and use the whole thing)
1 package taco seasoning mix (taco bell brand is what I use)
1 (8-ounce) jar salsa
1 (14-ounce) can kernel corn
1 (14-ounce) can hominy
1 (16-ounce) can ranch style beans
2 (4-ounce each) cans tomato paste
2 (14-ounce each) cans chicken broth
1 (8-ounce) package cream cheese

Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated monterrey jack cheese. Also, great on the second day over rice.