Mexican Stuffed Shells

I received this recipe from my college friend Jenn. AWESOME!!! It is a great dish for the entire family.


12 uncooked jumbo pasta shells
1 medium onion
1 lb lean ground beef
1 1/2 teaspoons chili powder
1 pkg (3 oz) cream cheese at room temp
1/4 cup taco sauce
cooking spray
1/2 cup taco sauce
1 cup shredded Colby-Monterey Jack cheese (4oz)
1/2 cup crushed corn chips (I use Frito's)
4 medium green onions with tops
1/2 cup sour cream

1. Boil pasta shells according to pkg. While this is boiling move on to next step.
2. Peel and chop onion. Brown onion with meat and drain.
3. Stir the chili powder, cream cheese and 1/4 cup taco sauce into beef. Heat over medium low heat and stir until cream cheese is melted. Remove skillet from heat.
4. Heat the oven to 350 degrees. Spray a 8 or 9 in square baking dish with cooking spray.
5. Drain shells when cooked. Fill the shells with the beef mixture, using about 2 Tbsp. for each shell. Place filled shells in sprayed pan. Pour 1/2 cup taco sauce over the shells.
6. Cover with aluminum foil and bake 20 minutes. Remove the pan from oven. Sprinkle the Colby-Monterey Jack cheese and corn chips over the shells. Bake uncovered about 10 minutes longer or until cheese is melted. Garnish with sour cream and green onions

Creamy Chicken Enchiladas

4 chicken breasts, cooked and shredded
¼ cup onion , chopped
1 small can of green chilies, drained
2 cans of cream of chicken soup
1 cup salsa, divided
½ cup sour cream
Cheddar cheese to your liking
12 flour tortillas

Shred cooked chicken breasts. In a small bowl combine onion, chilies, cream of chicken soup and ½ cup salsa. Remove 1 cup and set aside. Add chicken to the mixture in the bowl. Mix well. In a baking dish, put ½ cup of the reserved mixture on the bottom of the baking dish to prevent major sticking. Place a little of the chicken mixture in the flour tortilla, roll, and arrange on the bottom of the baking dish. You may have some chicken mixture left over, if you do, mix it with the reserved ½ cup an pour over top of tortillas. Top with the remaining ½ cup salsa and desired amount of cheddar cheese. Bake covered at 350 for 20 minutes and then bake uncovered for 8-10 minutes or until bubbly.

This is a very yummy recipe and is a great comfort food recipe. Enjoy

Cannonball Cookies

My son is quite the cook. He had these cookies at preschool and wanted to make them at home. Here is his video.

Guacamole (Avocado Dip)

AVOCADO DIP
2 LG RIPE AVOCADOS, PEELED AND PITTED
1 RIPE TOMATO,DICED
1 SMALL ONION, DICED
1 SMALL CAN(5oz) GREEN CHILIES, DRAINED
1 Tbsp. FRESH LIME JUICE
2Tbsp.FRESH CILANTRO, CHOPPED
1 tsp. SALT
MASH AVOCADO IN A BOWL. ADD REMAINING INGREDIENTS
AND MIX WELL. SERVE WITH TORTILLA CHIPS.


My sister Monica sent this one over to me. It looks like a pretty easy recipe for Guacamole. I can't wait to try it.

Comfort Food for a Cold Day...

I got this recipe a long time ago. I have altered the recipe to my liking. I don't remember what the original recipe called for, but I like it my way better :)

Stuffing Casserole
1 1/2 cups of uncle Bens instant rice-uncooked
1 can of cream of celery soup
1 can of milk
1 can of veg-all mixed veggies (veg-all contains potatoes)
8 ounces of sour cream
2 cups of diced, cooked chicken

salt and pepper to taste

Topping:
1 box of Stove Top stuffing (chicken flavored)-prepared

Mix the first 6 ingredients and place in a greased casserole dish. Top with prepared stuffing. Bake in a preheated 400 degree oven for 45 minutes or until hot and bubbly.

NOTE:
I have also added 1 cup of motzerella cheese and fresh asparagas to the mixture and it was fabulous.

This dish is great for left overs.

Peaches and Cream Pie

Another great recipe from my exchange that I had. This dessert came from my friend Kristen. I have not tried another fruit in this dessert because the peaches are so good...I am afraid to try anything different. If you try something, let us know how it turned out. This is a great "take to a potluck" type of dessert.


3/4 cup flour
1/2 tsp salt
1 tsp baking powder
1 (3ou) package cook and serve vanilla pudding mix
3 Tbsp butter, softened
1 egg
1/2 cup milk
1 (29 ou) can sliced peaches, drained and syrup reserved
1 (8ou) package cream cheese, softened
1/2 cup white sugar
1 Tbsp white sugar
1 tsp ground cinnamon
1. Preheat oven to 350. Grease sides and bottom of a 10" deep-dish pie pan.
2. In a medium mixing bowl, mix together flour, salt, baking powder, and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan.
Arrange the peach slices on top of the pudding mixture.
3. In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 Tbsp reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 Tbsp sugar and 1 tsp cinnamon, and sprinkle over top.
4. Bake in preheated oven for 30-35 minutes, until golden brown. Cool. Chill before serving.

Nalesniki

A little Polish flair today!
This is my mom's recipe which was my grandmother's recipe. These are very sweet! In Poland, they make them for dinner, but I think they make a better brunch or dessert.

The Crepe:
3 eggs
1 cup water
1 cup milk
1 ½ cups all purpose flour
½ tsp salt
1 tbs vanilla

The filling:
½ pkg of cream cheese
1 tsp vanilla (I added this ingredient...sorry mom!)

Sour cream

Preserves (I love strawberry or raspberry)

Powdered sugar

Combine all crepe ingredients until batter is smooth with no lumps…the batter will be very thin. Place 1 tbs butter in a 7 in skillet pan. Pour ¼ cup of batter into pan , tipping the pan until the batter is evenly distributed. Cook as you would a pancake, but the crepe is very thin. Turn over and cook until light brown.

Place crepe flat on a dish and spread cream cheese mixture down the middle. You be the judge of how much, I use about 2 Tbs or so. Then spread the preserves in the same manner, down the middle. Gently Roll the Crepe and top with 2 tbs sour cream across the top. Sprinkle with powdered sugar and there ya go!

Ultimate Grilled Cheese

Ok, I am realizing that the recipes that I have posted thus far aren't the healthiest in the entire world. I have been convicted, but not convicted enough to post a healthy recipe. I had this recipe for about 10 years now and I beleive I got it from Taste of Homes magazine. It is really yummy. If I can offer 1 word of advice for this recipe....Do not substitute any ingredients or use fat free anything. I tried doing this and the sandwich didn't taste as good. Here it is...

The Ultimate Grilled Cheese
1 pkg cream cheese softened in microwave
¾ c mayonnaise
1 cup shredded cheddar cheese (finely shredded works and melts best)
1 Cup mozzarella cheese, shredded
½ tsp garlic powder
1/8 tsp seasoned salt
10 sliced French bread (½ in thick)
2 tbs butter, softened
In a mixing bowl, beat cream cheese and mayo until smooth. Stir in cheeses, garlic powder, and seasoned salt. Spread 5 slices of bread with about 1/3 cup of cheese mixture. Top with remaining bread. Lightly butter the outsides of the bread and cook on a large skillet over medium heat until golden brown.

Chocolate Stout Cake

Ok, I am feeling soooo pregnant! I cannot stop thinking about this cake that I make. I thought I would share the recipe. It requires Guiness Beer. One would think that beer in cake would be gross, but I am here to tell you that when mixed with the cocoa, it is Awesome. It is our favorite cake in the entire world. Do not eat this cake if you are counting calories...you will feel like a failure!
Chocolate Stout Cake

I made changes and cut the recipe in half and use
two 9-inch cake pans.

Cake

2 cups stout (such as Guinness)

2 cups (4 sticks) unsalted butter (Forgive me Father, I am about to sin)

1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)

4 cups all purpose flour

4 cups sugar

1 tablespoon baking soda

1 1/2 teaspoons salt4 large eggs

1 1/3 cups sour creamPreheat oven to 350°. Butter three 8-inch round cake pans with 2-inch-high sides.Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cupsbutter to simmer in heavy large saucepan over medium heat.Add cocoa powder and whisk until mixture is smooth. Cool slightly.Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.Using electric mixer, beat eggs and sour cream in another large bowl to blend.Add stout-chocolate mixture to egg mixture and beat just to combine.Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.Divide batter equally among prepared pans. Bake cakes untiltester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack;cool 10 minutes. Turn cakes out onto rack and cool completely.

VANILLA CREAM CHEESE FROSTING
12 ounces cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

2 teaspoons vanilla extract

2 1/2 cups powdered sugar

Using electric mixer, beat 12 ounces cream cheese,1/2 cup butter and vanilla extract in large bowl until smooth.Add powdered sugar 1 cup at a time,beating until smooth after each addition.Makes about 3 1/4 cups.
Place 1 cake layer on plate. Spread 2/3 cup icing over.Top with second cake layer. Spread 2/3 cup icing over.Top with third cake layer. Spread remaining icing over top and sides of cake.
I like to serve this with raspberry puree

Makes 12 servings.

Orrison Burgers

These little meatloaves are so yummy. I received this from my friend Billie. Every once in a while I would have recipe exchange get togethers at my home and people had to bring a dish and a recipe for the dish. It was a great way to get some new things onto the table.

Orrison Burgers (meat loaf)

1 lb Hamburger 1/2 cup Water
1/2 cup Oatmeal 1 small Onion (opt)
1 egg Salt & Pepper to taste
Mix all ingredients well. Shape into patties.
Fry lightly in frying pan. Remove patties from
pan and place in a single layer in a casserole dish.
Sauce:
1/2 cup Ketchup 2 tbs. Sugar
1/2 cup BBQ sauce 1 tbs. Vinegar
1/2 cup Water 1 tbs. Worcestershire sauce
Mix well. Pour over patties. Bake at 350 for 1 hour.
.