Baking Powder Drop Biscuits

This is my go-to recipe for biscuits and it's from my favorite cookbook...Better Homes and Gardens New Cookbook (we call it the red & white cookbook).  This is the perfect time of year for biscuits because of all the soups, stews and pots of chili we all make when it's cold and dreary.

Baking Powder Drop Biscuits

recipe courtesy

of

Better Homes and Gardens New Cookbook

2 cups all-purpose flour

1 tablespoon baking powder

1/4 to 1/2 teaspoon salt

1/3 cup shortening (sometimes I substitute butter)

1 cup milk

1.  In a medium mixing bowl stir together flour, baking powder and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.  Make a well in the center of the dry mixture. Add the milk all at once.  Using a fork, stir just until moistened.

2.  Using a spoon or small ice cream scoop, drop dough onto greased baking sheet.  Bake in a 450 degree oven* for 10 to 12 minutes or until golden.  Remove biscuits from baking sheet and serve hot.  Makes 12 biscuits.

*I bake the biscuits in a 425 degree oven for 11 minutes because my oven tends to run hot.

Happy Baking!!!

Sausage & Swiss Chard Stew

Recently, hubby and I decided that we needed to add some new recipes to our repertoire.  I had heard about HelloFresh.com and thought we'd give them a try.  HelloFresh.com is a subscription meal service that provides it's members with 3 meals (regular and vegetarian) per week delivered right to your front door.  Each box contains 95% of the ingredientsn you'll need for each recipe (you have to provide oil, salt and pepper) and detailed recipe cards for each meal.  It's all very flexible...you can choose which weeks you want meals delivered and you are only charged for those weeks.  Right now, we're having meals delivered once per month.  This past week's meals were fabulous, but I think this one is my favorite. Hope you enjoy!

Sausage and White Bean Soup

with Swiss Chard

(recipe courtesy of HelloFresh.com)

makes 2 servings

6 oz Sweet Italian Sausage

1 can Cannellini Beans

1 carrot

1 onion

2 cloves garlic

1 pkg. stock concentrate (can use Swanson's chicken stock concentrate)

1 bay leaf 

1 bunch Swiss chard

1/4 c Parmesan cheese

1 tsp. red pepper chili flakes

1 tbsp. olive oil

1. Peel and finely chop the carrot. Halve, peel and finely chop 1/2 cup onion. Slice the chard leaves and stems (I omitted the stems). Mince the garlic. Drain and rinse the beans.
2. Heat 1 tablespoon olive oil in a pot over medium heat. Remove the sausage from its casing and cook, breaking up the pieces, for about 5 minutes, until golden brown. Set aside.
3. In the same pot, add the carrots, garlic and onion and season with salt and epper.  Add as many chili flakes as you dare.  Cook over medium heat for about 5 minutes, until softened.
4. Add the bay leaf, stock concentrate, 4 cups water and beans and season with salt and pepper. Cook for 10 minutes before adding the sausage and the chard.  Cook for an additional 2 minutes, until chard has wilted.

Finish:  Serve the soup in bowls with the parmesan cheese on top.

Nutrition facts (est. per serving):

Calories:  633

Carbs:  50g

Fat:  39g

Protein:  33g

Fiber: 17g

I followed the directions explicitly and this recipe makes much more than 2 servings.  Hubby and I each had a bowl at dinner and there was still enough leftover for 3 lunches.

Enjoy!!!

Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce

Last fall, my son sent me a text with a link to these cupcakes telling me that these sounded delish. Who knew that my son was a foodie?!  It took my husband and me forever to get him to eat something other than chicken nuggets and hamburgers. Needless to say, I jumped at the chance to make these.  They are to die for (to quote a sweet friend).  These cupcakes would be perfect for Thanksgiving dessert!

Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce

1 3/4 cup finely crushed graham crackers
2 Tbsp granulated sugar
6 Tbsp salted butter, melted
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 Tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
3 (8 oz) pkg cream cheese, softened well
4 large eggs
1 1/2 cups canned pumpkin puree
1 tsp vanilla extract
1/4 cup heavy cream
1 recipe homemade caramel sauce, recipe here
Coarse or flaked sea salt

Directions
Preheat oven to 325 degrees. In a mixing bowl, whisk together crushed graham crackers with 2 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Firmly press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.

In a medium mixing bowl, whisk together brown sugar, 1/2 cup granulated sugar, flour,
cinnamon, nutmeg and ginger until no clumps of sugar remain. Add cream cheese to a large
mixing bowl, then pour sugar mixture over cream cheese and using an electric hand mixer set on low speed, blend together until smooth, about 30 seconds. Mix in eggs one at a time. Blend in pumpkin and vanilla, then mix in heavy cream. Tap bowl forcefully against countertop to release some of the excess air bubbles, about 30 times. Divide mixture over graham cracker crust in muffin liners, adding about 1/4 cup to each cup and filling nearly full. Bake in preheated oven until nearly set (no longer very giggly), about 20 - 25 minutes. Remove from oven and allow to cool on a wire rack at room temperature, 30 minutes. Then transfer to refrigerator and chill 3 hours until set. Top with caramel sauce and a pinch of sea salt just before serving. Store in refrigerator in an airtight container.

Caramel Sauce

Ingredients

• 1 1 /2 cups granulated sugar
• 1/4 cup + 2 Tbsp water
• 6 Tbsp salted butter
• 3/4 cup heavy cream
• Maldon or coarse sea salt, for sprinkling

Directions

Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool. Sprinkle lightly with sea salt after spooning caramel over cheesecakes.

Recipe Source: Cooking Classy
http://www.cookingclassy.com/2013/10/pumpkin-cheesecake-cupcakes-salted-caramel-sauce/

Enjoy!!!

Navy Beans with Ham Hocks

It's been AGES since I've made navy beans with ham hocks. So when this week's weather turned rather wintry, I decided it was time to make some.  The recipe I used is adapted from Emeril Lagasse's Ham Hocks with Navy Beans. It turned out better than I imagined.  I served it with cornbread muffins.

Navy Beans with Ham Hocks

(recipe adapted from Emeril Lagasse)

1 ham hock, scored

3 tablespoons olive oil

1 cup minced yellow onions

1/4 cup minced celery

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon dried thyme leaves

1 tablespoon minced garlic

1 pound navy beans, rinsed, picked over, soaked overnight and drained

8 cups chicken stock

1 teaspoon salt

Directions

In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hock, onions, celery, bell pepper, red pepper flakes, and thyme, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally.

Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hock is very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart.

Remove from the heat and serve.  You can leave the ham hock whole or remove the meat from the bone and stir into beans.  Serve with cornbread.

Enjoy!!!

Mom's Pumpkin Pie

This recipe has been in my family for as long as I can remember.  My grandmother always made the pies for Thanksgiving and Christmas and then one year, my Mom decided that she'd take over making pies.  While I lived with my grandparents and until Richard and I moved to North Alabama, I made the pies at Thanksgiving and Christmas.  I hope that one day my kids will carry on this tradition.

Mom's Pumpkin Pie

(makes two pies)

1 can (29-oz.) Libby’s Solid Pack Pumpkin

4 eggs, slightly beaten

1 ½ cups sugar

1 teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon pumpkin pie spice

1 teaspoon ground ginger

¼ teaspoon allspice

2 12-oz. cans evaporated milk (I use Carnation brand)

2 9” unbaked piecrusts (I make mine from scratch using the Better Homes & Gardens recipe in the red & white cookbook.)

Heat pumpkin thoroughly in large saucepan (do not boil).  Remove from heat and add next 8 ingredients, mix thoroughly.  Pour into pie crusts. Cover pie crust edges with foil or pie crust ring to prevent burning.

Bake 15 minutes at 450*.  Reduce temperature to 350* and bake an additional 40-50 minutes or until knife inserted near center comes out clean.  Cool completely.

Makes two 9” pies

Hershey's Deep Dark Chocolate Cake

This has to be my family's FAVORITE chocolate dessert.  It's wonderfully moist without being heavy.  I bake it in a bundt pan, however, you could bake it in cake pans and ice it.  Though, we think the cake is perfect without the icing.  Hope that you enjoy!

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's Special Dark Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable or canola oil
2 teaspoons vanilla
1 cup boiling water
One Bowl Chocolate Frosting (Below & optional)

Preheat oven to 350° F. Grease and flour one bundt pan, two 9-inch cake rounds or one 13x9x2-inch baking pan.

In a large mixing bowl, stir together the first six ingredients (sugar through salt); add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.

Stir in boiling water (batter will be thin); pour into prepared pan(s) and bake in a preheated 350° F oven for 35-40 minutes or until a toothpick inserted in center comes our clean.

If baking cake rounds, allow rounds to cool slightly before turning out onto wire racks to cool completely. If using rectangular baking pan, allow cake to cool completely before icing.


ONE BOWL CHOCOLATE FROSTING

6 tablespoons butter, softened to room temperature
2 2/3 cups confectioner's (powdered) sugar
1/2 cup Hershey's Special Dark Cocoa
1/3 cup heavy whipping cream
1 teaspoon pure vanilla extract

In a medium-sized bowl, mix and beat all ingredients using an electric mixer. If icing seems too thick, add a touch more heavy cream until desired consistency is reached, taking care not to over-thin the icing. I have found these amounts enough to frost the top and center layer of two, stacked, 9-inch cake rounds (but not the sides) or the top of a 13x9x2-inch rectangular cake. If you are looking to frost the sides of the stacked cake rounds as well, consider doubling these amounts.

Mexican Meat Mix (aka Green Chili Burro filling)

I love this recipe!  My mom has been making MMM for as long as I can remember. We use it to make green chili burros and chimichangas.  YUM!!!  Hope that you enjoy!

Mexican Meat Mix

2-3 pound Chuck Roast, no bone

3 tablespoons Crisco

1 onion, peeled and diced

1 (4 oz) can chopped green chilies

1 (14 oz) jar of green chili salsa (aka salsa verde)

¼ tsp. garlic powder

4 tsp. flour

2 tsp. salt

1 tsp. cumin

Juice from Roast

Cook roast in crockpot on low for 6 hours…do not season roast. Drain meat, save juices, cool meat, shred and set aside.  Melt shortening in large skillet.  Add onions and green chilies; sauté 1 minute.  Add salsa, garlic flour, salt and cumin.  Cook 1 minute over med-low heat.  Stir in meat juices & meat.  Can add packaged (Swanson) beef stock, if more liquid is needed. Cook 5 minutes until thick.

Use filling in tortillas to make green chili burros or chimichangas (fried green chili burros).

*Can be frozen – use within 6 months.

Teriyaki Chicken...Crockpot Style

4-6 boneless, skinless chicken breast, cut into bite-sized pieces

Sauce:
1 1/2 cups pineapple juice, unsweetened
3/4 cup low-sodium soy sauce
1/3 cup brown sugar
2 tablespoons cornstarch
1 tablespoon ground ginger
2 cloves garlic, minced

Combine all of the sauce ingredients in your crockpot. Add chicken, stir to combine and cover. Cook on low for 6 hours.

Serve with rice and a green vegetable (we usually have broccoli).

Enjoy!

General Tso's Chicken...Crockpot style

1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
4 tsp minced garlic
3 Tbsp brown sugar
1 tsp ground ginger
2 Tbsp soy sauce
1/2 tsp crushed red pepper flakes (or more if you like hot)
1 16-oz package stir fry veggies

FREEZER MEAL DIRECTIONS: Place chicken in resealable bag. Combine remaining ingredients (except veggies), mix well and pour over chicken. Freeze. I put quart bag of chicken, with the bag of veggies, into a gallon ziploc so they were both together and handy.

DIRECTIONS FOR BAG: Thaw. Place in crock pot. Cook on low 5-6 hrs. Then add frozen veggies. Recover and cook on high for 1 hr or until veggies are hot and chicken has reached desired tenderness. Serve over rice.

TO PREPARE WITHOUT FREEZING: Place chicken in crock pot. Combine remaining ingredients (except veggies), mix well and pour over chicken. Cook on low 5-6 hrs. Then add frozen veggies. Recover and cook on high for 1 hr or until veggies are hot and chicken has reached desired tenderness. Serve over rice.

Snickerdoodle Muffins

Snickerdoodle Muffins

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Servings: 12

Ingredients
1 cup Butter, Softened
1 cup Sugar
2 whole Eggs
2 teaspoons Vanilla
2-¼ cups Flour
¾ teaspoons Baking Powder
¾ teaspoons Baking Soda
¾ teaspoons Cream Of Tartar
½ teaspoons Salt
1 cup Greek Yogurt (I used Fage Greek Yogurt)
¼ cups Milk
_____
FOR THE TOPPING:
⅔ cups Sugar
2 Tablespoons Cinnamon


Preparation Instructions
Preheat the oven to 350ºF. Prepare a muffin tin with liners. Using cupcake liners is a must due to the fragile nature of these muffins.

In a mixer, combine the butter and sugar and cream until fluffy. Add the eggs and vanilla and combine.

In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the greek yogurt and milk and mix to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.

In a small bowl, combine the sugar and cinnamon for the topping.

Use scooper and plop a scoop of batter into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the muffin liner.

When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins.

Bake the muffins at 350ºF for about 15-18 minutes or until they are golden on top and just baked through.

Enjoy!

***Adapted from Heather Christo***

General Tso's Chicken

1 1/2 pounds boneless, skinless chicken breasts, trimmed of all visible fat, cut into 1-inch pieces
2 tablespoons safflower or peanut oil
1 2/3 cups water
1/3 cup low-sodium soy sauce
1/4 cup apricot jam
3 tablespoons hoisin sauce
2 tablespoons cornstarch
1 tablespoon balsamic vinegar
2 teaspoons safflower or peanut oil
3 garlic cloves, minced
1 tablespoon grated fresh ginger
½ teaspoon red pepper flakes

1. Stir-fry chicken pieces, in batches, until light golden brown. Transfer to plate and keep warm.

2. Meanwhile, whisk water, soy sauce, apricot jam, hoisin, cornstarch, and vinegar together in bowl. Heat oil in 12-inch skillet over medium heat until it shimmers. Add garlic, ginger, and pepper flakes and cook until fragrant, about 1 minute. Whisk in soy sauce mixture, bring to simmer, and cook until thickened, about 2 minutes.

3. Add cooked chicken to sauce and return to simmer for 5 minutes. Serve with fresh green veggies and rice/quinoa. Enjoy!

Serves 4

Chile Relleno Dip

Hubby and I had been talking about chile rellenos and how good they are, but that they're a lot of work. So, I was thinking about making it a dip.

Here's the first rendition of Chile Relleno Dip:

1 dozen charbroiled jalapeno peppers or whatever pepper you'd like
1 1/2 cups shredded queso or asiago cheese
1 1/2 cups crushed tortilla chips
1 tablespoon butter, melted

Preheat the oven to 350.

Place the jalapeno peppers into the bowl of a food processor and process until smooth. Spread pepper mixture evenly onto the bottom of a small, oven-proof baking dish. Sprinkle with cheese, then crushed tortilla chips. Drizzle the butter over the chips. Bake for 20 minutes or until the cheese has melted.

I hope you enjoy our little experiment. I'm sure that we'll be tweaking with the recipe and I will share our tweaks.

Chicken-Andouille Gumbo

I love Southern Living Magazine!  It has been an unlimited source of all things Southern for this AzN8tive since moving to North Alabama in 1990.  Their recipes are 9 times out of 10 delicious.  The only recipe of theirs that I made that wasn't a success was their Butternut Squash soup.  It's the only recipe that I threw out before it made it to the table and then called out for pizza, but I digress.  Last month's issue was full of interesting recipes and I decided to put a few on our 'Let's try this' list.  Here is the first one...

Chicken-Andouille Gumbo
(recipe courtesy Southern Living, October 2011)

1 pound andouille sausage, cut into 1/4-inch-thick slices
1/2 cup peanut oil
3/4 cup all-purpose flour
1 large onion, coarsely chopped
1 red bell pepper, coarsely chopped
1 cup thinly sliced celery
2 garlic cloves, minced
2 teaspoons Cajun seasoning
1/8 teaspoon ground red pepper (optional)
1 (48-oz.) container chicken broth
2 pounds skinned and boned chicken breasts

1. Cook sausage in a large skillet over medium heat, stirring often, 7 minutes or until browned. Remove sausage; drain and pat dry with paper towels.
2. Heat oil in a stainless-steel Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 18 to 20 minutes or until flour is caramel-colored. (Do not burn mixture.) Reduce heat to low, and cook, whisking constantly, until mixture is milk chocolate-colored and texture is smooth (about 2 minutes).
3. Increase heat to medium. Stir in onion, next 4 ingredients, and, if desired, ground red pepper. Cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 1 hour and 30 minutes to 1 hour and 40 minutes or until chicken is done. Shred chicken into large pieces using 2 forks.

TRY THIS TWIST!
Chicken-and-Shrimp Gumbo: Prepare recipe as directed through Step 3. Stir in 1/2 to 3/4 lb. peeled and deveined, medium-size raw shrimp (3 1/40 count). Cook 5 minutes or just until shrimp turn pink.

I didn't try the twist, but will in the future because I love shrimp.  We served it with steamed rice.

Enjoy!

Chicken and Dressing

This meal is so easy and delicious! It's another of our Fall staple meals.

Chicken and Dressing

4-6 boneless, skinless chicken breasts (I use frozen chicken breasts)

4-6 slices swiss cheese or any cheese that you like

1 can Cream of Mushroom with Roasted Garlic soup

1/4 cup water

Seasoned stuffing mix, crumbs (I use Pepperidge Farms Herb Flavored stuffing)

1/4 cup butter, melted

Preheat oven to 350.

In a measuring cup, mix the soup and water together, set aside. Arrange chicken breasts in single layer in a 9x13 baking dish. Top each piece with one slice of cheese. Evenly distribute the soup mixture over chicken. Sprinkle evenly with stuffing mix. Drizzle melted butter over crumbs Bake for 45-55 minutes.

Makes 8 servings

Serve with a green veggie and favorite beverages.

Enjoy!

Skillet-Roasted Okra and Shrimp

Southern Living Magazine is my favorite magazine. I've been a subscriber for the better part of 20 years, essentially since we moved to North Alabama in 1990. It always has at least one recipe that I want to try and I'm almost never disappointed...we won't mention the Squash Soup I tried many years ago.

This month's issue doesn't disappoint.

I love shrimp, okra and tomatoes. So when I read the article, "Lowcountry Style," I knew I had to try at least one of the recipes using shrimp/okra/tomatoes. The only changes I'm going to make to this recipe the next time is to cut the okra into disks and use canned tomatoes.

Without further ado...

Skillet-Roasted Okra and Shrimp
recipe courtesy of Southern Living, September 2011

1 lb. unpeeled, large raw shrimp (31/35 count)
3 cups (about 8 oz.) fresh okra, cut in half lengthwise
3 Tbsp. olive oil, divided
1 pt. heirloom cherry tomatoes
3 large garlic cloves, thinly sliced
1/2 tsp. dried crushed red pepper

1. Peel shrimp; devein, if desired.
2. Saute okra in 1 Tbsp. hot oil in a large cast-iron skillet over medium-high heat 4 to 5 minutes or until browned. Transfer to a bowl.
3. Cook tomatoes in 1 Tbsp. hot oil in skillet over medium-high heat, stirring occasionally, 2 to 3 minutes or until skins are charred. Place in bowl with okra.
4. Saute shrimp, garlic and dried crushed red pepper in remaining 1 Tbsp. hot oil in skillet over medium-high heat 2 to 3 minutes or just until shrimp turn pink. Stir in okra and tomatoes. Add salt and pepper to taste; cook 1 to 2 minutes or until thoroughly heated.

Makes: 6 servings

I served this with rice as a main dish.

It was a big hit with my husband, so I'll be making it again.

Enjoy!

Home-made Taquitos

What can I say...my kids love taquitos, but I don't always have them on hand in the freezer. So, being the ever resourceful mom, I went to the Internet in search of a taquito recipe.

They were yummy! I used the canned chicken though I'm sure that the refried beans would be just as good. My son loved them!!!


Homemade Taquitos
Edited from Family Kitchens

1 (15 oz.) can refried beans or (12.5 oz) can of cooked chicken
breast
1 small can of mild green chili’s
1 cup sharp cheddar cheese
1 tsp. cumin
1 tsp. onion powder or 1/2 finely diced onion
1/2 tsp garlic salt or 1 finely minced clove of garlic
1 package of small flour tortillas (warmed slightly in the
microwave to prevent cracking)
non-stick baking spray (olive oil or butter flavored preferred)

In a large bowl, combine refried beans (or chicken), cheese, lime
juice, cumin, onion powder and garlic salt. Stir together until well
combined. Spoon 2-4 Tablespoons of mixture into the center of a
tortilla. Wrap tortilla tightly around mixture, then set taquito in a
cookie sheet or large baking dish which has been generously
sprayed with cooking spray. Continue wrapping remaining
taquitos. Once finished, spray a fairly heavy layer of cooking
spray over each tortilla, making sure to spray all areas of each
tortilla. Bake in an oven preheated to 400 degrees for 15-20
minutes, or until the edges of the tortillas are crisp and
browned. Serve with sour cream, tomatoes, chopped cilantro
and salsa.

Enjoy!

Sour Cream Chicken Enchiladas

I love this dish! I don't make it very often because it's very rich.

This recipe was given to me by a former AZ co-worker's wife, who is an excellent cook. Just wish I could've gotten her tamale recipe.

Sour Cream Chicken Enchiladas

1 1/2 pounds chicken breasts, cooked and diced
2 cans condensed cream of chicken soup
1 16 oz. container sour cream
1 can diced green chiles
18 small corn tortillas
1 cup diced onion
shredded cheddar cheese


Preheat oven to 350. Boil chicken in water until tender. Remove skin, cut into bite-size pieces.

In saucepan, heat together soup, sour cream, chiles and chicken. Bring to a boil, reduce heat and simmer for 5-7 minutes.


Arrange 6 tortillas in bottom of large pan (12x9x2). Pour sour cream mixture over tortillas. Sprinkle with onion and cheese. Repeat layer again, ending with remaining 6 tortillas. Pour remaining soup mixture over enchiladas. Top with cheese.

Bake for 30 minutes. Serve hot.


Enjoy with your favorite Mexican beer, Margarita or Sangria!!!

Teriyaki Chicken

This is one of my children's favorite dinners and usually I make it from scratch. However, the last time Hubby and I perused Costco, I came across teriyaki chicken in the frozen section and thought we'd try it. The consensus was that it was a little on the salty side and not much quicker than making it from scratch. I think I'll just stick to making it myself and freeze any extras for future meals.

Teriyaki Chicken

4-6 boneless, skinless chicken breast, grilled and cut into bite-sized pieces

Sauce:
1 1/4 cups pineapple juice, unsweetened
3/4 cup low-sodium soy sauce
1/3 cup brown sugar
2 tablespoons cornstarch
1 tablespoon ground ginger
2 cloves garlic, minced

Combine all of the sauce ingredients in a saucepan. Bring to a boil; reduce heat, and cook 1 minute, stirring constantly, until thickened.

To the sauce, add in the grilled chicken. Cook an additional 3 minutes or until chicken is warmed through.

Serve with rice and a green vegetable (we usually have broccoli).

Enjoy!

Pot Roast

Fall...crisp days, trees changing, Halloween, Thanksgiving and lots of comfort food. This is my absolute favorite time of year!!! I love to cook. I especially love the way the house smells when there's something cooking in the crockpot. Here is one of my family's favorite meals to enjoy during the fall and winter months. I hope you enjoy it, too.

Pot Roast

1 3-5 pound chuck roast, frozen or fresh
1 whole yellow onion, peeled
1 can Beefy Mushroom soup
1 can French Onion soup
1/2 carton beef stock
4-5 medium Yukon gold potatoes, cubed
1 small bag of baby carrots, cut into pieces

Place roast and the following four ingredients in crockpot on Low. Cook for 8 hours (frozen) or 6 hours (fresh). Three hours before serving, add potatoes and carrots to the crockpot. That's it! Serve with spoonbread and a green vegetable.

First Pot of Chili of the Fall

I've been craving chili for more than a month now, but it's been way too hot. However, this past weekend, it FINALLY cooled off here in No. AL and it actually feels like fall! :) WooHoo!!!

Time to break out the dutch oven and make some chili!



Here's my take on chili...


1 pound ground round
1 tablespoon chili powder
2 cans diced tomatoes with zesty mild green chilies
1 can white shoepeg corn
1 can light red kidney beans
1 can black beans
1 can chili beans, medium sauce
1/2 cup beef stock

Brown ground round in dutch oven. Add remaining 7 ingredients; bring to a boil and reduce heat so that it just simmers. Let simmer for 2 hours.

Serve with shredded cheddar, sour cream, tortilla chips and favorite beverage.

Enjoy!

P.S. - This recipe can also be made in a crock-pot. Just brown the meat in a skillet and add to the crock-pot. Let cook on low all day.