Another request from my family quite regularly. I make these so many ways, depending on what meat is on sale, or vegetarian (adding black beans and rice). I add shredded lettuce and onion inside of the adults burritos...the kids like just the meat and cheese. I also serve beans and rice on the side.
2 pounds ground beef / chicken / ground turkey ( you choose).
2 packages Taco seasoning. ( 2 additional packages optional)
2 packages brown gravy mix
2 cans enchilada sauce
2 can tomato sauce
2 c water
2 large onion, diced
2 large can refried beans
2 package large soft tortilla shells
2 c shredded cheese ( cheddar / Mexican blend / cojack)
Shredded lettuce, diced tomatoes, onion & sour cream for garnish.
Sauce: In sauce pan mix tomato sauce, enchilada sauce, brown gravy mix & water. Stir and warm until well blended. Pour over 2 pans of burritos.
Cook meat until done. Drain fat / grease. Cook with taco seasoning according to directions, adding onions to the mixture. Warm beans ( you may also add taco seasoning to these if desired.) Fill tortillas with meat, beans and cheese to taste. Place into 9 x 13 pan, seam side down. ( recipe will fill 2 pans.) Cover with sauce and shredded cheese. Bake at 400^ for 15 to 20 Minutes.
If made ahead, plan to cook about 1 hour at 350^, covered. Uncover last 15 minutes
Tomato Basil Salad
2 large beefsteak tomatoes, cut horizontally into 1/2-inch slices
1 cup fresh basil leaves, torn
8 ounces fresh mozzarella
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Coarse salt to taste.
Place tomato slices on a serving platter or individual plates. Place 3 pieces of basil, and 1 teaspoon mozzarella cheese on top of each tomato slice. Then drizzle with balsamic vinegar and oil. Serve coarse salt with salad.
Note: I only make this in the summer , when the tomatoes are as fresh and tasty as possible. I also use the best mozzarella I can find / afford. You can also use a nice balsamic vinegar salad dressing on it. Our favorite this summer was olive oil and M Salt ( a seasoning salt).
Easy, Delicious, and always a HUGE hit!! Making a little extra of the glaze never hurts!!!
YOu can also make this into cupcakes for the adults!!
Black Russian Cake
1 (18.25 ounce) package moist yellow cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1/2 cup white sugar
1 cup vegetable oil
1/4 cup vodka
1/4 cup coffee flavored liqueur
3/4 cup water
1/4 cup coffee flavored liqueur
1 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.
QUICK & EASY!!
Blue Cheese Bites
1 (10 ounce) package refrigerated biscuit dough
1/2 cup butter, melted
5 ounces blue cheese, crumbled
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie plate with non-stick cooking spray.
Slice each biscuit into quarters, arrange then in the prepared pie plate. Pour melted butter over the biscuits, then sprinkle the biscuits with blue cheese.
Bake for 8 to 10 minutes.
( I often double the recipe and bake in a 9 x 13 pan.)
We use this for Sundays on ski weekends and Holidays. It is as rich as it is delicious!! The kids love it!!
Blueberry Stuffed French Toast Casserole
12 slices of French bread or sourdough bread thin sliced (6 slices cut up into cubes)
2 8 oz pkg of cream cheese
1 cup of blueberries
1/3 cup maple syrup
2 cups milk
1 Tbsp of cinnamon
dash of nutmeg
For the sauce
1 cup of sugar
2 Tbsps of cornstarch
1 cup of water
1 cup of blueberries
1 Tbsp butter
Arrange the bread in a buttered 13" x 9" pan
cut the cream cheese into squares and place over bread
sprinkle the blueberries over the cheese
arrange the bread cubes over the top of the blueberries
In a large bowl mix the eggs, syrup, milk, cinnamon, and nutmeg whisk well
pour the mixture over the bread mixture
chill the mixture overnight
Bake the mixture at 350 degrees for about an hour or till it is puffed and golden brown
In a small sauce pan mix the water, sugar, cornstarch over moderately high heat until it is thickened, then add the blueberries. Simmer for about ten minutes or till blueberries burst then pour over French toast.
Serves 6 - 8
8 oz Pillsbury crescent rolls
3 med zucchini
clove of garlic crushed
1/2 tsp salt
3/4 tsp dill
1/4 tsp pepper
3 eggs beaten ( I often use 4)
1 C Monterey Jack shredded
In lightly greased pie pan spread dough out to make crust. Slice squash 1/4
inch thick. Sauté in butter and add seasonings. (sauté until soft) spoon
into crust, pour eggs over, top with cheese
Bake 325 45-50 minutes.
THis is a great treat and EASY to grill!!!
Grilled Lobster Tails
6 lobster tails
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon fresh dill
1/4 teaspoon salt
1/4 teaspoon black pepper
Preheat grill for medium-high heat. Cut top of lobster tails in half lengthwise, exposing flesh. Combine remaining ingredients in small mixing bowl. Brush mixture onto flesh side of lobster tails. Place lobster onto grill and cook for 5-7 minutes, depending on the size of the lobster tail. Make sure to turn once during cooking process. Remove from heat and serve with melted butter for dipping.
6 egg yolks
1/2 cup granulated sugar
1/3 cup brandy
1/3 cup Kahlua or coffee
1 pound mascarpone or ricotta cheese
1 1/2 cups whipping cream
3/4 cup extra-strong coffee
24 giant Italian ladyfingers
4 ounces semisweet chocolate; finely chopped
In bowl, beat egg yolks with sugar until light, about 5 minutes. Whisk in
1/4 cup each of brandy and Kahlua. Transfer to double boiler over gently
simmering water; whisk for about 7 minutes or until thickened. Let cool.
Beat cheese until smooth; fold in egg mixture. Whip cream; stir one-quarter
into cheese mixture. Fold in remaining cream. Combine coffee and remaining
brandy and Kahlua.
Arrange half of the ladyfingers in 11-x 7-inch glass baking dish; brush
with half of the coffee mixture. Spread with half of the cream mixture.
Repeat layers. Top with chocolate.
Cover and refrigerate overnight.
(Can be frozen for up to 2 weeks. Let thaw
in refrigerator for 24 hours before serving.)
1 cup chocolate wafer cookie crumbs ( I used the boxed Oreo Crumbs)
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
2 Tbsp. flour
2 tsp. vanilla
1 Tbsp. instant coffee
3 Tbsp. coffee-flavored liqueur
Garnish ~ Chocolate covered Espresso Beans, Chocolate shavings, etc...........
Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom and 2 inches up
sides of 9-inch springform pan. Bake at 325 F for 10 minutes.
Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on
medium speed until well blended. Add eggs, 1 at a time, mixing on low speed
after each addition, just until blended. Stir instant coffee into liqueur
until dissolved. Blend into batter. Pour into crust.
Bake at 325 F for 55 minutes to 1 hour or until center is almost set. Run
knife or metal spatula around rim of pan to loosen cake; cool before
removing rim of pan. Refrigerate 4 hours or overnight. Garnish with
chocolate-dipped almonds or chocolate-covered coffee beans.
Makes 12 serving
"Cheesecake Factory" Pumpkin Cheesecake
1 1/2 cups graham cracker crumbs
5 tablespoons butter -- melted
1 cup plus 1 tablespoon sugar
24 ounces cream cheese -- softened
1 teaspoon vanilla
1 cup canned pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Preheat the oven to 350 degrees F. Make the crust by combining the graham
cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl.
Stir well enough to coat all of the crumbs with the butter, but not so much as
to turn the mixture into paste. Keep it crumbly. Press the crumbs onto the
bottom and about two-thirds of the way up the sides of a springform pan. You
don't want the crust to form all of the way up the back of each slice of
cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready
to fill it. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs,
cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a
bit darker at this point. Remove from the oven and allow the cheesecake to cool.
When the cheesecake has come to room temperature, put it into the refrigerator.
When the cheesecake has chilled, remove the pan sides and cut the cake into 8
equal pieces. Use dental floss to make a clean cut. Serve with a generous
portion of whipped cream on top.
These are fun adn easy to serve!!
PARTY MINI - CHEESECAKES
16 oz. softened cream cheese
1 tbsp. lemon juice
3/4 c. sugar
1 tsp. vanilla
24 Vanilla Wafers
Cheesecake Toppings, ( strawberries, blueberries, etc......... Use canned pie filling in a pinch.)
Beat all ingredients, except wafers & toppings until fluffy.
In 2 dozen muffin pans, place cup-cake liners (silver ones are very festive). Drop a vanilla wafer into each lined pan, then fill 2/3 way full with cheesecake mixture.
Bake at 375 degrees for 15 minutes. Allow mini cakes to cool (will flatten, after puffing up during cooking). Top with assorted toppings (pie fillings / fresh fruit / raspberry jam, etc..). Refrigerate until serving.
1 16 oz bag frozen broccoli
1 1/2 pounds chicken breast halves, boneless, skinless
2 can cream of chicken soup, reduced fat
1 cup mayonnaise
1 teaspoons lemon juice
3/4 tsp curry powder
1 1/2 cups shredded cheddar cheese
3 / 4 stick butter, melted
Boil Chicken until no longer pink. Shred into large pieces. Lightly grease or spray a 9 x 13 pan. Place broccoli into casserole; top with chicken pieces. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Top with cheese. Sprinkle bread crumbs over top and drizzle melted butter. Bake @ 350^ for @ 30 minutes or until hot & bubbly.
Another (easy) brisket recipe.
1 large brisket (whatever size will fit in your roasting pan)
1 jar Homeade Chili Sauce (the kind in the jar that looks like a cute little pot)
1 packet Lipton onion soup mix (dry)
Slice onions about 1/4 inch thick. Put a layer of the onions in the bottom of the roasting pan. Place the brisket on top of the onions. Top with more sliced onions.
Pour the chili sauce on top.
Sprinkle the onion soup mix on top of the chili sauce.
Cover and bake at 300 or 325 for about 3 hours, maybe even 4 if it's a large brisket. A lot of liquid will accumulate in the bottom of the roasting pan and that's great.
Refrigerate the entire thing overnight. The next day, remove the brisket from the refrigerator and slice it, still cold, across the grain. Place the sliced brisket back into the cooking juices and reheat gently in the oven. Usually takes about 45 minutes or so at 325 degrees F.
After most of the brisket is gone, if there is still a lot of liquid left I will make cabbage borscht. Here's the recipe for that, too. It's a good way to not waste the great flavor.
Leave in the roasting pan the cooking liquid and whatever small pieces of brisket are left over from the above recipe.
Bring to a boil on the stove top.
Coarsely chop some cabbage, maybe half a head of cabbage, more if there's a lot of liquid.
Add the cabbage to the boiling liquid and cook until the cabbage is completely limp, maybe 15 minutes or so.
That's it. Very simple but it makes a delicious and hearty soup. Great for cold nights.
6 - 7 potatoes, cooked ( I use a bag of frozen hash browns if I am in a hurry)
1/2 C butter
2 C shredded cheese, cheddar
1/3 C onion, diced
1 pint sour cream
salt & pepper to taste
After cooking potatoes, refrigerate over night. Grate while cold. ( This is where the hash browns come in handy). Combine all ingredients with potatoes. Place all in a buttered 9 x 13 dish. Bake @ 350^ for 35 minutes. If you make ahead, allow for longer cooking time, covering during first half.
An easy dump recipe!!
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Great with Ribs, barbeques, etc...
1 boxes Jiffy corn muffin mix, or similar
4 eggs, beaten
1/2 C melted butter
1 pkg. (10 oz) chopped broccoli, thawed and drained
1/2 C onion, chopped
1 tsp salt
3/4 C cottage cheese
1/2 C shredded cheddar cheese
2 - 3 strips bacon fried & crumbled ( optional)
Combine all ingredients except corn bread mix. Blend well. Stir in mix and pour into greased 9- X 13-inch baking dish. Bake at 400^ for 20 - 25 minutes, or until lightly browned. Serve warm.
10 oz Vermicelli, cooked al dente
16 oz. can bean sprouts, drained
1 cup frozen peas, thawed
1/2 C celery, diced
1/3 C green pepper, chopped
1/3 C onion, chopped
1/3 C water chestnuts diced,
2 oz canned mushrooms, sliced
3/4 C mayonnaise ( NOT salad dressing)
2 T soy sauce
2 T Oyster Sauce
1 tsp Mustard
1 tsp salt
1/4 tsp garlic powder.
dash of white pepper
Combine all sauce ingredients & whisk together
Combine all ingredients & toss with sauce.
2 heads lettuce ( I used romaine)
1/2 C Gorgonzola cheese
1/2 C Blue Cheese
1 TB Parmesan Cheese, freshly grated
Garlic Salt, to taste
1 tsp sugar
1/2 C vinegar
2/3 C Olive Oil
3 cloves garlic, minced.
croutons are optional.
Tear lettuce into small pieces. Shake garlic salt over lettuce. Toss with cheese. Process sugar, vinegar, olive oil & fresh garlic in a food processor or blender. Pour dressing over salad just before serving & toss. May serve with croutons.
$50 Salad Dressing
2 tsp salt
2 tsp paprika
2 tsp dry mustard
1 C sugar
1/2 C vinegar
2 tsp celery seed
2 C salad oil
2 TB onion, minced
Mix in given order. Beat until thick. Add onion last.
Serve with cornbread!!
White Corn Chowder
1/4 cup butter, melted
1/4 cup chopped onion
3 stalks of celery, diced
2 carrots, peeled & diced
1/4 cup all-purpose flour
2 C Chicken Broth
4 cups milk
2 medium potatoes, diced and boiled
3 C Canned White Corn
Salt & Pepper to taste
Using a heavy stock pot, melt butter. Add onion, celery & carrots. Cook over medium heat, until tender.
Add flour and stir, cook @ 3 minutes. it will form a paste like consistency. Stir frequently.
Stir in the broth.
Stir in the milk and heat until steaming.
Add corn & cooked potatoes.
Cook @ 45 minutes over LOW heat, stirring often.
Salt & Pepper to taste.