Beef Enchilada Casserole

A simple fuss-free meal that assembles quickly and is baking in your oven in no time.

Beef Enchilada Casserole

1 lb. ground beef
1 onion, chopped
1 clove garlic, minced
1 (4 oz.) can diced green chilies
1 (10 3/4 oz.) can tomato soup
1 (10 3/4 oz.) can reduced fat cream of chicken soup
2 (8 oz.) cans tomato sauce
6 oz. evaporated skim milk
2 cups shredded cheese (cheddar, colby-jack, or a Mexican blend works great)
corn tortillas
toppings: shredded lettuce, sliced black olives, diced avocados, chopped tomatoes, sour cream

In a saute pan, brown and drain the beef. Add the onions, garlic and green chilies and cook until the onions are tender. Add the black beans and set aside. In a bowl, whisk together the soups, tomato sauce and evaporated milk until smooth. Spray a 14x10-inch pan with non-stick cooking spray and ladle about 1 cup of the sauce mixture into the bottom, tilting to coat evenly. Layer the bottom with corn tortillas, cutting them into pieces to fit and covering the entire bottom. Spread the meat mixture evenly over top of the corn tortilla pieces. Sprinkle 1 cup of cheese over top. Pour about half of the sauce of top of that and spread it over evenly from edge to edge. Top with more corn tortillas, cutting them into pieces to generously cover the saucy meat mixture. Pour the remaining sauce over top, spreading from edge to edge to cover all of the tortillas on top, and sprinkle the remaining 1 cup of cheese over top. Bake @ 375* F for 35-45 minutes, until heated through and bubbly. Cut into squares and top each serving with your choice of toppings.
Makes about 10-12 servings.

Orange Julius

My Mom used to make this for us all of the time when we were growing up, and even now it's still a favorite treat whenever I make it.

Orange Julius

6 oz. frozen orange juice concentrate
1/3 cup sugar
1 cup milk
1 cup water
1 tsp. vanilla
about 2 cups ice cubes

Combine all ingredients in blender and blend until smooth. Pour into glasses and enjoy.
Makes about 4 servings.

Grilled Mashed Potato Sandwiches

I know this may sound like a weird sandwich, but it's a favorite of ours and a great way to use up leftover mashed potatoes.

Grilled Mashed Potato Sandwiches

leftover mashed potatoes, reheated
bread
butter
shredded cheese
salt & pepper

Butter one side of each slice of bread just like you would for a grilled cheese sandwich. On the unbuttered side of one piece of bread, sprinkle some of the cheese. Then with a butter knife, spread a generous amount of the reheated mashed potatoes over top. Season with salt and pepper to taste then top with another sprinkling of cheese. Top with the other piece of bread, buttered side up, and cook on a griddle/frying pan over medium heat, turning once, so that each side is browned. Cut in half and serve immediately.
*salt the potatoes on your sandwich generously, even if the mashed potatoes you are using are seasoned as they can sometimes taste a bit bland. Reheating the potatoes before putting them on the sandwich ensures they are heated all the way through as the bread can brown faster than the potatoes can re-heat in the sandwich on the griddle. Also, pepper jack cheese is my favorite for this sandwich, but cheddar is also delicious.

Coconut Lime Cupcakes w/ White Chocolate Frosting

These are so insanely delicious, it's crazy. I cannot even begin to tell you how awesome these are. The original recipe calls for making the cupcakes from scratch, but I revised it to use a cake mix since it was on hand at the time, and it made these quick and easy to throw together.

Coconut Lime Cupcakes w/ White Chocolate Frosting

1 (18 oz.) box white or yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
3 TBSP. lime juice, fresh or bottled
1 cup coconut

frosting:
1/2 cup white chocolate chips/chunks (I used Hershey's)
1/2 cup butter, room temperature
3 1/2 cups powdered sugar, sifted
1/2 tsp. vanilla extract
1 TBSP. lime juice, fresh or bottled
1/4 cup sour cream (or plain yogurt)

Preheat oven to 350* F. Line muffin tins with 24 cupcake liners or grease each muffin cup. Set aside. In a large mixing bowl, combine the cake mix, water, oil, egg whites and lime juice. Mix until smooth, about 2 minutes with an electric mixer. Fold in the coconut. Mix until well incorporated. Evenly divide the batter between the muffin tins. Bake @ 350* F for 15-20 minutes, until tops spring back. Remove cupcakes to wire rack and cool completely. While cupcakes are cooling, place the white chocolate chips in a bowl and melt in microwave, stirring every 30 seconds until smooth. Set aside and let cool until just slightly warm. Meanwhile, in a large bowl, beat butter with electric mixer until light and fluffy. With the mixer on LOW, gradually add the powdered sugar until well combined. Add the salt, vanilla, lime juice and sour cream, and mix until very smooth. Add the melted white chocolate and mix until incorporated. Frost the cooled cupcakes generously.
-Makes 24 cupcakes.
*note* even if there are tiny bits of hardened/cooled white chocolate bits when you add the melted white chocolate to the frosting mixture, it's ok. It just means you get little bits of white chocolate in every bite of cupcake and frosting, and that's not a bad thing, now is it.

Almond Bundt Cake

Another yummy cake recipe from Auntie Laralee, this time featuring almonds.

Almond Bundt Cake

1 cup butter, softened
2 cups white sugar
4 eggs
1-1/2 teaspoons almond extract
1-2/3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup ground almonds
1 cup milk

Glaze:
1/4 cup milk
3/4 cup white sugar
1/2 teaspoon almond extract
1/2 cup toasted sliced almonds

Preheat oven to 350* F. Grease and flour a 10 inch Bundt pan.
Mix together the flour, baking powder, salt and ground almonds. Set aside.
In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1-1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper.
To Make the Glaze: Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.

Lemonade Bundt Cake

I got this recipe from Auntie Lauralee's blog and thought it looked insanely good, especially since I love lemon cake. Her description of the cake read "Intense sweetness paired with powerful sourness, and the smells and feelings of summer".

Lemonade Bundt Cake

1 small box lemon flavored Jell-O
3/4 cup hot water
1 (18 oz.) box lemon cake mix
4 eggs
1/2 cup vegetable oil
1 (6oz.) can frozen lemonade concentrate
1/2 cup sugar

Preheat oven to 325* F. Grease and flour 12-cup bundt pan. Set aside.
Combine Jell-o mix with hot water. Thoroughly combine cake mix, eggs and oil. Add the Jell-O mixture. Beat for 3 minutes (very important!).
Pour into prepared bundt pan. Bake in preheated oven 50-55 minutes until a toothpick comes clean. Cool for 15 minutes in the pan. Combine lemonade concentrate with sugar. After cake has cooled 15, gently loosen it from the sides of the pan. Pour two-thirds of the lemonade mixture over the cake in the pan, allowing it to run down the sides. Wait 10 minutes and invert cake onto a serving platter. Pour remaining lemonade mixture over top of the cake. Let cool completely. Slice and serve. Store leftovers in the fridge.

English Cream Scones

I made these once for a church dinner, and I was inundated with numerous requests for the recipe afterwards. They are delicious with a bit of honey butter spread on top.

English Cream Scones

2 cups all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
2 TBSP. sugar
1/4 cup butter
2 eggs
1/3 cup cream (or milk)
1 egg white
2 TBSP. sugar for topping

Preheat oven to 450* F. Sift together flour, baking powder, salt and sugar. Cut in butter until mixture is coarse like oatmeal. Beat eggs until light and stir in cream. Make a well in the center of flour. Add liquid slowly to the center of the well. When all liquid has been added, stir dough vigorously until it comes freely from sides of bowl. On a lightly floured surface. Pat the dough out to a 3/4-inch thickness in a large circle. Cut dough into wedges. Place wedges onto greased cookie sheet. Brush the top of the wedges with egg white, then sprinkle sugar over top. Bake @ 450* F for 12-15 minutes.

**Variation**- Stir in 1/2 cup raisins or 1/2 cup currants with the dry ingredients and increase the sugar to 4 TBSP. for a different twist.

Baked Potato Salad

This is my favorite recipe for potato salad, I love the slightly different twist on a traditional picnic favorite.

Baked Potato Salad
5 lbs. red potatoes, scrubbed and cubed
1/4 cup olive oil
2 (.7 oz.) envelopes dry Italian salad dressing mix
4 hard cooked eggs, shelled and chopped
1/2 lb. bacon cooked and crumbled
1 1/2 cups light mayonnaise
1 TBSP. vinegar
1 TBSP. lemon juice
1 tsp salt
1/4 tsp. garlic powder
1 TBSP minced dried onion

Toss potatoes with oil and dressing mix. Place into a large greased roaster pan or into two greased 13x9 pans. Bake @ 400* F, uncovered, for 45 minutes, stirring the potatoes once during baking, until potatoes are tender. Cool potatoes completely. Transfer potatoes to a large bowl. Add the eggs and bacon and mix well. Combine the remaining ingredients in a small bowl and mix well. Pour over potato mixture and stir gently to coat. Cover and chill at least 1 hour.
Makes about 12-14 servings.

Buttermilk Syrup

This syrup is delicious, and is incredible served over slices of German Pancake, regular pancakes, waffles and French toast. Yum!

Buttermilk Syrup

1 1/2 cups sugar
3/4 cup buttermilk**
1/2 cup butter or margarine
2 TBSP. light corn syrup
1 tsp. baking soda
2 tsp. vanilla extract

In a large saucepan, combine the sugar, buttermilk, butter, corn syrup and baking soda and brinbg to a boil. Boil for 7 minutes, Remove from heat. Stir in vanilla. Serve warm over slices of German Pancake (recipe below) or over pancakes, waffles, or French Toast.
Makes 2 cups syrup

**an easy buttermilk substitute- pour 2 1/4 tsp. vinegar or lemon juice into measuring cup and add enough milk to it to measure 3/4 cup. Let sit for a minute or so, then use just like you would buttermilk.

German Pancake

I came across this recipe years ago in a magazine and it has long been a favorite. I love how easy it is to throw together and pop into the oven.

German Pancake

6 eggs
1 cup milk
1 cup flour
1/2 tsp. salt
2 TBSP. butter or margarine, melted

Place egg, milk, flour and salt into a blender. Cover and process until smooth. Pour the butter into an ungreased 13x9-inch baking dish. Pour the batter into the pan. Bake @ 400* F for 20 minutes, until puffed. Cut into squares and serve topped with Buttermilk Syrup (recipe above) or dust each slice with powdered sugar.
Makes about 8 servings.

Baked Potato Soup

Whenever I make baked potatoes for supper, I purposely make a ton of extras just so I can make this soup the next night, it's a hearty and filling favorite at our house.

Baked Potato Soup

1/4 cup butter or margarine
1 onion, chopped
1/4 cup flour
2 qts. skim milk
1 qt. chicken broth
2 tsp. salt
1/2 tsp. garlic powder
8-10 baked potatoes, cubed and diced
1 lb. bacon, cooked, and crumbled
3 cups shredded cheddar cheese
1 cup sour cream or fat free plain yogurt

In a large dutch oven melt the butter over medium high heat. Add the onion and saute until translucent. Whisk in the flour until smooth. Add the milk, broth, salt, and garlic powder. Bring to a boil and cook until thickened, stirring constantly. Add the diced baked potatoes. Reduce the heat to simmer and let cook for 10-15 minutes, stirring every few minutes. Mix in the bacon, cheese and sour cream, stirring until all of the cheese is melted.
Makes about 10-12 servings.

Oatmeal Pie

My Grandma Charmbury gave me this recipe years ago, telling me that is tastes a lot like pecan pie, but without the nuts. It's delicious, and every time I make it I think of her.

Oatmeal Pie
4 eggs
2 cups sugar
1 1/2 cups rolled oats
1 cup coconut
1 cup milk
1/2 cup butter
1 1/2 cups dark corn syrup
pinch of salt
1 tsp. vanilla extract
2 9-inch unbaked pie shells

Preheat oven to 350* F. In a large bowl, combine the first nine ingredients, whisking together to mix well. Pour mixture into the two unbaked pie shells, dividing evenly between them. Bake @ 350* F for 1 hour. Cool completely.
Makes 2 9-inch pies.

Mammy's Microwave Caramel Popcorn

My Mom made this all of the time when we were growing up, and it was always delicious!

Mammy's Microwave Caramel Popcorn

2 gallons popped popcorn (about 1 cup unpopped)
1 large paper grocery bag
1/2 cup butter
2 cups packed brown sugar
1/2 cup light corn syrup
1 TBSP. water
pinch baking soda

Place popped corn in the paper grocery bag. In a medium saucepan, melt the butter. Add the brown sugar, corn syrup, and water and stir to mix. Cook over medium heat, stirring constantly, and bring to a hard boil. Remove from heat and add the pinch of baking soda. Stir to mix. Pour over top of the popped popcorn in the bag. Mix well, stirring to coat all of the popcorn, with a large rubber spatula or long wooden spoon. Close and fold over the top of the paper bag and place in the microwave. Cook on HIGH for 1 1/2 - 2 minutes in 30 second increments, stirring well in between each one. Serve warm and enjoy.
Makes about 2 gallons.

Grandma Lila's Treat Mix

I love this treat mix, it's totally addictive and a snap to throw together.

Grandma Lila's Treat Mix

1 large box Rice Chex or Corn Chex cereal
1 large can mixed nuts of cashews
1 1/2 cups cups coconut
1 1/2 cups light corn syrup
1 1/2 cups sugar
3/4 cup butter or margarine
1/8 tsp. baking soda

In a large bowl combine the cereal, nuts and coconut and stir to mix. Set aside. I a large saucepan, combine the corn syrup, sugar and butter and bring to a boil. Boil for 3 minutes. Remove from heat and add the baking soda, stirring to mix well. Pour the hot mixture over the cereal mixture and stir until all pieces are well coated. Spread out on waxed paper to cool.

Coconut Cake Supreme

I love this cake, especially since it's so easy and can be made ahead of time and chilled until ready to serve.

Coconut Cake Supreme

1 (18 1/4 oz.) yellow cake mix
2 cups sour cream or plain yogurt
2 cups sugar
1 1/2 cups flaked coconut
1 (8 oz.) carton Cool Whip, thawed

Prepare and bake cake according to package directions in two 9-inch round cake pans. Cool in pans 10 minutes before removing to wire rack to cool completely. For filling, combine sour cream and sugar. Mix well. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting. To assemble, split cake into two horizontal layers. Place one layer on serving platter; cover with a third of the filling. Repeat layers. Fold reserved filling into thawed Cool Whip. Frost the cake with this mixture. Refrigerate for at least 4 hours before serving.
Makes about 10-12 servings.