When a college friend brought this dish to a potluck a few years ago, I just had to have the recipe. The best thing about these enchiladas is the easy-to-make and decadently creamy sauce, which keeps the chicken from drying out in the oven.
1 cup onion, diced
2 tablespoons olive oil
1 can cream of celery, divided
1 can cream of chicken, divided
1 can diced green chiles
2 cups shredded Monterey Jack cheese
4 cups cooked chicken, diced
1 teaspoon cumin
8 to 10 soft enchilada tortillas
2 to 3 tablespoons milk or sour cream
Preheat oven to 325. Heat olive oil in skillet over medium heat; saute onion in oil until translucent. Add half of the cream of celery, half of the cream of chicken, green chiles, cheese, chicken, and cumin, and stir to mix well.
Spray a 9x13 baking dish with Pam. Fill each tortilla with about 1/2 cup of chicken mixture and roll up. Arrange enchiladas, seam side down, in the baking dish.
In a small bowl, mix remaining cream of celery and cream of chicken soups with milk; spread evenly over tortillas. Bake for 30 to 40 minutes.
February 29, 2008
February 23, 2008
Dorothy's Corn Casserole
I got this recipe from an old family friend. Its slight sweetness is a perfect complement to ham at Easter or turkey at Thanksgiving. And I bet it would be perfect to serve alongside a Pantry Pot Roast!
2 small cans Freshlike creamed corn
1 small can Freshlike whole kernel corn, undrained
1 package Jiffy corn muffin mix
1 stick melted butter (or margarine), cooled
1 cup plain nonfat yogurt (or sour cream)
3 beaten eggs
Preheat oven to 350. In a large bowl, combine all ingredients and stir until just combined. Pour into a greased 9x13 baking dish and bake for 45 minutes, or until golden brown.
2 small cans Freshlike creamed corn
1 small can Freshlike whole kernel corn, undrained
1 package Jiffy corn muffin mix
1 stick melted butter (or margarine), cooled
1 cup plain nonfat yogurt (or sour cream)
3 beaten eggs
Preheat oven to 350. In a large bowl, combine all ingredients and stir until just combined. Pour into a greased 9x13 baking dish and bake for 45 minutes, or until golden brown.
February 15, 2008
Mom's Chocolate Cake
My mom got this recipe from a church cookbook when I was a kid. I used to make it for bake sales at school, and teachers would compete to buy the entire cake at once! I recently learned that it is quite similar to a Depression-era recipe for "wacky cake."
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cup all-purpose flour
1 cup granulated sugar
1/3 cup baking cocoa
1/2 cup vegetable oil
1 cup water
1 teaspoon vanilla extract
1 teaspoon white vinegar
Preheat oven to 375. In an 8x8 baking pan, mix dry ingredients. Make a well in center and add wet ingredients; stir to combine. Bake for 25 minutes.
Variation: For a 9x13 pan, double the recipe and bake at 350 for 40 minutes.
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cup all-purpose flour
1 cup granulated sugar
1/3 cup baking cocoa
1/2 cup vegetable oil
1 cup water
1 teaspoon vanilla extract
1 teaspoon white vinegar
Preheat oven to 375. In an 8x8 baking pan, mix dry ingredients. Make a well in center and add wet ingredients; stir to combine. Bake for 25 minutes.
Variation: For a 9x13 pan, double the recipe and bake at 350 for 40 minutes.
Deana's Grape Salad
This pretty fruit salad, whose recipe I got from a friend's mother, is perfect for pitch-ins. Although some people are initially skeptical of the combination of ingredients, everybody is won over at first bite. Dry the grapes well so that the dressing sticks to them.
2 lb. red grapes
2 lb. green grapes
1/2 cup granulated sugar
1 tsp. vanilla extract
8 oz. sour cream
8 oz. cream cheese
1 cup pecans, toasted and roughly chopped
1 cup brown sugar
Wash the grapes and dry them thoroughly. Set aside.
In a large bowl, combine sugar, vanilla, sour cream, and cream cheese; beat until smooth and fluffy. Add grapes and stir to coat them in dressing; transfer to a large glass bowl.
In a small bowl, combine pecans and brown sugar. Sprinkle over the grape mixture and cover with plastic wrap until ready to serve.
2 lb. red grapes
2 lb. green grapes
1/2 cup granulated sugar
1 tsp. vanilla extract
8 oz. sour cream
8 oz. cream cheese
1 cup pecans, toasted and roughly chopped
1 cup brown sugar
Wash the grapes and dry them thoroughly. Set aside.
In a large bowl, combine sugar, vanilla, sour cream, and cream cheese; beat until smooth and fluffy. Add grapes and stir to coat them in dressing; transfer to a large glass bowl.
In a small bowl, combine pecans and brown sugar. Sprinkle over the grape mixture and cover with plastic wrap until ready to serve.
Tiffany's Dirt Pudding
I got this one from my cousin. It's much tastier than other Oreo pudding versions I've tried, and people always ask me for the recipe. I love it because you can make it ahead of time!
1 large package Oreo cookies
3 cups milk
2 small boxes French vanilla instant pudding
1/4 cup butter
1 cup sugar
8 oz. cream cheese, room temperature
8 oz. Cool Whip, thawed
Crush Oreos in a food processor. Spread half of the crushed Oreos on the bottom of an ungreased 9x13 baking dish.
In a medium bowl, beat together milk and instant pudding until mixture thickens. Set aside.
In a large bowl, beat together butter, sugar, and cream cheese until creamy. Add Cool Whip and pudding mixture to cream cheese mixture and stir well to combine. Pour over crushed Oreos in baking dish. Sprinkle remaining crushed Oreos evenly on top.
Cover with plastic wrap and chill 4 hours, or overnight. (May be frozen; thaw 1 hour before serving.)
1 large package Oreo cookies
3 cups milk
2 small boxes French vanilla instant pudding
1/4 cup butter
1 cup sugar
8 oz. cream cheese, room temperature
8 oz. Cool Whip, thawed
Crush Oreos in a food processor. Spread half of the crushed Oreos on the bottom of an ungreased 9x13 baking dish.
In a medium bowl, beat together milk and instant pudding until mixture thickens. Set aside.
In a large bowl, beat together butter, sugar, and cream cheese until creamy. Add Cool Whip and pudding mixture to cream cheese mixture and stir well to combine. Pour over crushed Oreos in baking dish. Sprinkle remaining crushed Oreos evenly on top.
Cover with plastic wrap and chill 4 hours, or overnight. (May be frozen; thaw 1 hour before serving.)
Mom's Cornbread Taco Bake
This easy casserole was a favorite in my house when I was growing up. I think some people call it a tamale pie (obviously, these are people who've never eaten a real tamal!).
1-1/2 lb. ground beef
1 pkg. taco seasoning
1/2 cup water
1 can whole kernel corn, drained
1/2 cup green or red bell pepper, diced
1 can tomato sauce
1 pkg. Jiffy corn muffin mix
1/2 cup cheddar cheese, shredded
Preheat oven to 400. Brown ground beef; drain. Stir in taco seasoning, water, corn, bell pepper, and tomato sauce. Pour into ungreased 2-quart casserole.
In a separate bowl, prepare corn muffin mix as directed on box. Spoon around outer edge of casserole. Bake uncovered for 20 minutes. Remove casserole from oven and top cornbread with cheese. Bake 2 to 3 minutes longer, until cheese is melted and cornbread is golden brown.
Makes 6 servings.
1-1/2 lb. ground beef
1 pkg. taco seasoning
1/2 cup water
1 can whole kernel corn, drained
1/2 cup green or red bell pepper, diced
1 can tomato sauce
1 pkg. Jiffy corn muffin mix
1/2 cup cheddar cheese, shredded
Preheat oven to 400. Brown ground beef; drain. Stir in taco seasoning, water, corn, bell pepper, and tomato sauce. Pour into ungreased 2-quart casserole.
In a separate bowl, prepare corn muffin mix as directed on box. Spoon around outer edge of casserole. Bake uncovered for 20 minutes. Remove casserole from oven and top cornbread with cheese. Bake 2 to 3 minutes longer, until cheese is melted and cornbread is golden brown.
Makes 6 servings.
Sweet Potato Shepherd's Pie
This is another one that tastes fancy (thanks to the red wine) but is simple enough to make on a weeknight. Plus, it's good for you!
1-1/4 lb. sweet potatoes, peeled and cut into 1" pieces
1/2 cup fat-free milk
1 Tbsp. butter
1/4 tsp. salt, divided
1/4 tsp. freshly ground black pepper, divided
1 lb. lean ground sirloin
1 onion, chopped
1 cup frozen peas and carrots
1/2 tsp. dried thyme
1/2 cup reduced-sodium, fat-free beef broth (I use regular)
1/4 cup red wine
1/4 cup tomato paste
Preheat the oven to 350. Coat a 6-cup ovenproof casserole with cooking spray and set aside.
In a small pot, combine the potatoes with enough water to cover by 3". Bring to a boil and cook for 10 to 12 minutes, or until tender. Drain the potatoes, return to pot, and add milk, butter, 1/4 tsp. of the salt, and 1/8 tsp. of the pepper. Mash until smooth and set aside.
Heat a nonstick skillet over medium-high heat. Add the sirloin and cook for 5 to 6 minutes, stirring occasionally, until browned. Drain the fat from the pan and transfer the beef to a bowl. Return the skillet to the heat and add the onion, peas and carrots, and thyme. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are soft.
Return the beef to the skillet and stir in the broth, wine, and tomato paste. Cook for 2 to 3 minutes, or until the liquid is almost evaporated. Stir in the remaining 1/2 tsp. salt and 1/8 tsp. pepper. Transfer the beef mixture to the prepared casserole dish. Spread the reserved sweet potatoes evenly over the top of the beef. Bake for 25 to 30 minutes, or until the potatoes are lightly browned.
Makes 4 servings.
From The Sugar Solution Cookbook
1-1/4 lb. sweet potatoes, peeled and cut into 1" pieces
1/2 cup fat-free milk
1 Tbsp. butter
1/4 tsp. salt, divided
1/4 tsp. freshly ground black pepper, divided
1 lb. lean ground sirloin
1 onion, chopped
1 cup frozen peas and carrots
1/2 tsp. dried thyme
1/2 cup reduced-sodium, fat-free beef broth (I use regular)
1/4 cup red wine
1/4 cup tomato paste
Preheat the oven to 350. Coat a 6-cup ovenproof casserole with cooking spray and set aside.
In a small pot, combine the potatoes with enough water to cover by 3". Bring to a boil and cook for 10 to 12 minutes, or until tender. Drain the potatoes, return to pot, and add milk, butter, 1/4 tsp. of the salt, and 1/8 tsp. of the pepper. Mash until smooth and set aside.
Heat a nonstick skillet over medium-high heat. Add the sirloin and cook for 5 to 6 minutes, stirring occasionally, until browned. Drain the fat from the pan and transfer the beef to a bowl. Return the skillet to the heat and add the onion, peas and carrots, and thyme. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are soft.
Return the beef to the skillet and stir in the broth, wine, and tomato paste. Cook for 2 to 3 minutes, or until the liquid is almost evaporated. Stir in the remaining 1/2 tsp. salt and 1/8 tsp. pepper. Transfer the beef mixture to the prepared casserole dish. Spread the reserved sweet potatoes evenly over the top of the beef. Bake for 25 to 30 minutes, or until the potatoes are lightly browned.
Makes 4 servings.
From The Sugar Solution Cookbook
Erin's Candied Smokies
I got this recipe from a coworker. It never fails to be a hit at parties, and the best part is that you can assemble it the night before. To get a crunchy topping, the wrapped smokies and brown sugar must be cold before going into the oven.
1 lb. smokies
1 lb. bacon
1 lb. brown sugar
Cut bacon into thirds; wrap each smokie in a piece of bacon and secure with a toothpick. Place in a single layer on the bottom of a 9x13 pan (I like to line mine with foil for easy cleanup later). Sprinkle brown sugar in an even layer over prepared smokies; cover pan with foil and refrigerate overnight (or freeze for a couple of hours if you are preparing the smokies the same day).
Preheat oven to 350. Bake, covered, for 30 minutes. Remove foil and bake another 30 minutes. Remove smokies with a slotted spoon to drain the grease, and place into a small crockpot set on low. Discard grease left in pan.
1 lb. smokies
1 lb. bacon
1 lb. brown sugar
Cut bacon into thirds; wrap each smokie in a piece of bacon and secure with a toothpick. Place in a single layer on the bottom of a 9x13 pan (I like to line mine with foil for easy cleanup later). Sprinkle brown sugar in an even layer over prepared smokies; cover pan with foil and refrigerate overnight (or freeze for a couple of hours if you are preparing the smokies the same day).
Preheat oven to 350. Bake, covered, for 30 minutes. Remove foil and bake another 30 minutes. Remove smokies with a slotted spoon to drain the grease, and place into a small crockpot set on low. Discard grease left in pan.
Pantry Pot Roast
Give yourself a little extra time in the morning to put this together, and you won't be sorry come dinnertime. My husband says this tastes like it could have come from a restaurant!
1 2-lb.beef chuck roast
1 Tbsp. cooking oil
Dash salt and pepper
1 7- to 8-oz. package mixed dried fruit (whole fruit, not fruit pieces)
1 large yellow onion, cut into thin wedges
1/4 tsp. ground allspice
5-1/2 oz. apple juice
Trim fat from meat. Brown on all sides in hot oil. Sprinkle with salt and pepper. Cut up large pieces of fruit.
In a 3.5- to 4-quart slow cooker, place fruit and onion. Add meat. Sprinkle with allspice; add apple juice.
Cover and cook on low 8 to 10 hours (or on high 4 to 5 hours) until meat is tender.
Makes 6 servings.
From Better Homes and Gardens
1 2-lb.beef chuck roast
1 Tbsp. cooking oil
Dash salt and pepper
1 7- to 8-oz. package mixed dried fruit (whole fruit, not fruit pieces)
1 large yellow onion, cut into thin wedges
1/4 tsp. ground allspice
5-1/2 oz. apple juice
Trim fat from meat. Brown on all sides in hot oil. Sprinkle with salt and pepper. Cut up large pieces of fruit.
In a 3.5- to 4-quart slow cooker, place fruit and onion. Add meat. Sprinkle with allspice; add apple juice.
Cover and cook on low 8 to 10 hours (or on high 4 to 5 hours) until meat is tender.
Makes 6 servings.
From Better Homes and Gardens
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