Recipes

                                                                 Sloppy Joe Turnovers

I took pictures when I made it last, but that was when my camera was stolen. It looks similar to the picture above. I am making it this week because it is scrumptious.

• 1/3 diced green pepper

• 1/3 diced white onion

• 2 celery stalks, trimmed

• 1 lb chopped beef

• 1 15 oz can Manwich

• 1 tbsp flour

• 1 can pre-made biscuit dough

• Munster cheese, to taste (or your favorite kind)


1. Finely chop pepper, onion, and celery.
2. Add a dollop of oil to a large skillet. Add meat and stir in vegetables, cook until meat is brown.
3. Place cooked meat and vegetables into a new pan. Add Manwich and simmer for 3-5 min.
4. Dust wax paper with flour, and roll out dough thin and round. Add 2 spoonfuls of meat mixture to middle of dough. Fold dough over and press sides of pocket with fork.
5. Place turnovers on a baking pan, and bake at 375 degrees for 15-20 minutes.
6. Garnish with cheese, and top with leftover Manwhich.

                                                     
                                                          Creamy Chicken Enchilladas

 

I am in the process of making this for dinner for tonight. I already have a good chicken enchilada recipe, but its always good to try new recipes. This is my visiting teachers recipe. Christine is a good cook, so I know these will be good.


1 1/4 cups sour cream

1 1/4 cups green salsa

2 cups chicken, cooked and shredded

1/4 cup onion, chopped

1/2 tsp cumin

8-10 (12in.) tortillas

1 1/2 cups shredded Mexican cheese, divided


1. In a medium bowl combine sour cream and salsa. Stir to combine. Spread a small amount of mixture in the bottom of a 8x12in. baking dish. Measure out 1 cup of the remaining sauce and set aside.
2. Add chicken, onion, cumin, and 1/2 cup of shredded cheese to sauce in bowl. Mix well.
3. Spoon heaping 1/4 cup of chicken mixture into each tortilla. Roll up and place seam sides down in baking dish. Spread reserved 1 cup of sauce onto the top of the enchiladas. Sprinkle with reamaining 1 cup of cheese.
4. Bake in preheated 350 degree oven for 25-30 minutes or until bubbly.
Serves 4-6




Something else that is on the list to make this week because I have all the ingredients, and my new friend just tried it recently. Have I mentioned that a new family moved into our ward, and our apartment complex here at Watervue!?!? Well, I am totally excited to have neighbors that are our age!! We had them over for dinner Saturday night, and think they are totally fun.


                                                  Burrito Pie adapted from allrecipes.com

1 pound ground beef


1/2 onion, chopped

1 tsp minced garlic

1 (2.25 oz) can black olives, sliced

1 (10.5 oz) can diced tomatoes with green chilies

1/2 cup taco sauce (I used Taco Bell brand)

1 (16 oz) can refried beans

6 (8 in) flour tortillas

1 1/2 cups shredded cheddar cheese or colby jack


1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, tomatoes, taco sauce, and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. Spread a thin layer of the meat mixture in the bottom of a 2-3 quart round casserole dish. Cover with 2 tortillas followed by 1/3 of meat mixture, then 1/2 cup of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Serves 4-6

                                                         
                                                        Cilantro Ranch Dressing
 
On Saturday I served Cafe Rio Pork Salad/Burritos this time with the the dressing!!! Erica thanks for the recipe! The Schaffer's ended up making it, while I finished up the rice. They threw everything into our vitamix and it turned out so good! Now we can have the complete Cafe Rio experience anytime in our own kitchen.

1 Cup Sour Cream
1 Cup of Mayonnaise
1/3 Cup Milk
1 Small bunch of Cilantro
1/2 Sweet Onion
2 Small garlic cloves, chopped
1 tomatillo, quartered
1/2 t. salt
1 Ranch Dip powder mix packet

Blend all together in blender. Erica recommended to half this recipe because it makes a lot of sauce.


Last night I was invited over to my Zumba Instructors house!! How cool is that?!!? She invited 10 of her favorite classmates over and had us each bring a healthyish snack to enjoy after our workout. She gave us a biggest looser style workout. We did a lot of running, and I am not a runner. It was good for me. Anyways, I had a lot of fun meeting the girls there, and learned the secret to getting the gender you want when you have kids. ha. I had no idea you could control that, but it has worked for her everytime. After our workout we enjoyed so much good food. I brought fruit and fruit dip.

Fruit Dip:


1 8 oz package cream cheese
1 7 oz jar marshmallow cream
3 tablespoons orange juice

or

1 8oz tub strawberry cream cheese
1 7 oz jar marshmallow cream
1 tablespoon orange juice
1 tablespoon lemon jucie

Beat all ingredients together until smooth. Sore in refrigerator before serving. Makes 2 cups.

I really liked April's (my zumba teachers) Red Pepper Hummus:


2 (15-ounce) cans chick peas (garbanzos), one drained, one with liquid

2 teaspoons tahini sauce

1 tablespoon olive oil

1/3 cup lemon juice

Roasted Red Pepper (I canned, 1 fresh)

Cayenne Pepper to taste

Salt to taste

Put the fresh bell pepper in the oven on broil and char It up a little bit

Put everything else in the blender (VitaMix on high speed is what I use) except the salt and blend for 1 minute

Add the Fresh Red Pepper and Salt and blend another 30 seconds

You can add 1 garlic clove and 1 teaspoon cumin if you like the flavor. Also you can replace tahini with ¼ cup of raw sesame seeds


                                                  Not like any cookie you have seen before
                                                                         SPREADS

Recipe from Pioneer Woman

I made this a while back during the time when my camera was stolen. I thought I would add this to my collection of recipes on here, because we enjoyed them.

Ingredients


■1 cup Brown Sugar

■1 cup Margarine

■1 whole Egg

■2 cups Flour

■½ teaspoons Salt

■1 teaspoon Vanilla

■6 ounces, weight ( To 8 Ounces) Chocolate Chips

Preparation Instructions

Preheat oven to 350 degrees.



Mix together brown sugar and margarine. Add egg and mix together. Add flour, salt, and vanilla, and mix together well.

Spread dough onto cookie sheet to a thickness of 1/4 to 1/2-inch.



Bake for 15 to 20 minutes, or until slightly brown. At this point, pull out of the oven and sprinkle chocolate chips evenly over the top. Return to oven for 1 minute. Remove and spread melted chips over the top. Cut into squares.

Last but not least, the Reeses Peanut Butter Cup Brownie Recipe. You can use Rolo's too if you are more of a carmel person.

1 package Betty Crocker Ultimate Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil
30 mini Reeses cups unwrapped
1 box Reynolds aluminum cups, or mini cups

1. Preheat oven to 350
2. Place foil liners on baking sheet - 30 if mini - 18 if regular size
3. Combine brownie mix, contents from fudge packet in mix, eggs, water and oil
4. Stir with spoon until well blended (about 50 strokes)
5. Fill each liner about half way with batter
6. Bake at 350 for 10 minutes and remove from oven
7. Push Reeses in center of each "brownie cupcake" until even with surface of the batter
8. Bake 7 minutes longer for mini, and about 14 minutes longer for regular.
9. Cool 5-10 minutes in pan and then you can move them to cooling rack to cool completely.