Enchilada Bake with Green Sauce

I like to make enchiladas casserole style. You get all of the great flavor of enchiladas without the extra effort of dipping the tortillas in sauce and rolling each one. As with a lot of my recipes, this one has many different variations. In this particular recipe I used green sauce instead of the normal red sauce. It is also a vegetarian version but you could easily add chicken. It's loaded with lots of good stuff-corn, pinto beans, brown rice, and kale! It's a great way to use up leftover brown rice. Very filling and very delicious!

Enchilada Bake with Green Sauce

8 small flour tortillas, torn into quarters
1 can green enchilada sauce
1-2 cups cooked brown rice
1 Tbsp. olive oil
5-6 large leaves of kale, finely chopped (remove center stems as they are more tough)
1 cup frozen corn
1/2 onion, chopped
1 can pinto beans, rinsed and drained (or you could use black beans)
1 can cream of chicken soup (Or you could make white sauce: 1 T. butter, 2 T. flour, 1 c. milk, 1 chicken bouillon cube if desired)
1/2-1 soup can of water or milk (depending on how much rice and salsa you use and what consistency you like)
1/2-1 cup salsa
1/4 tsp. cumin
salt and pepper

1) In a skillet, sauté onion and kale in olive oil. Add corn and cook until no longer frozen.

2) In a large mixing bowl combine beans, rice, soup, water/milk, salsa, and seasonings. Add the corn and kale mixture.

3) Spray a 9x13 baking dish with cooking spray. Line pan with 4 tortillas that have been torn into 4 pieces each. Put filling on top of this layer. Put remaining 4 quartered tortillas on top. Pour green sauce over the top. Could sprinkle cheese over the top if desired. Cover with foil and bake in a 375 degree oven for 20 min. Uncover and bake 10 additional minutes. Serve with sour cream if desired.

Alfajores (Dulce de Leche Sandwich Crème Cookies)

If you like Dulce de Leche and you like sugar cookies, then you'll LOVE this cookie! They are very simple to make but look super special. I got this recipe off of the Betty Crocker site. The can of Dulce de Leche might be hard to find. I found it in the Hispanic-foods section at our Wal-Mart. It comes in a can the same size as sweetened condensed milk and even looks a lot like it except it has been caramelized and is much thicker. In a few comments about the recipe, people said they make their own Dulce de Leche by doing the following: "Put an unopened can of sweetened condensed milk into a Pressure Pot with water covering the can, as soon as the Pressure valve whistles or moves, count 20 minutes, turn off the pot, let it cool, take your can out and enjoy." I haven't tried this myself. The original recipe has you roll the cookies in coconut but I didn't do this step. I also left out the powdered sugar step. You definitely want to make small cookies because they are very rich. I used a heart shaped cookie cutter that was a little less than 2 inches wide. I thought they were even better the next day after they'd been stored in an airtight container. The cookie was nice and soft. We didn't have any extras beyond the second day!

Alfajores

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 cup coconut
1/2 cup pecan halves, toasted, finely chopped
1/3 cup butter or margarine, softened
1 egg
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
2 tablespoons powdered sugar

1. Heat oven to 375°F. Line cookie sheets with parchment paper.

2. In large bowl, stir cookie mix, 1/2 cup of the coconut, the pecans, butter and egg until stiff dough forms.

3. On floured surface, roll half of dough to 1/4-inch thickness. Cut with 2-inch round or fluted cookie cutter. Place 2 inches apart on cookie sheets. Repeat with remaining half of dough.

4. Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheets. Cool completely.

5. To make each sandwich cookie, spread about 2 teaspoons dulce de leche on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together so some of filling seeps out around edges. Roll edges in remaining 1/2 cup coconut. Place cookies on cooling rack.

6. Sprinkle tops of sandwich cookies with powdered sugar. Store between sheets of waxed paper in tightly covered container.

Italian Sausage in Tomato Cream Sauce

With Valentine's Day around the corner, you might be looking for a fun dinner idea that's both delicious and "red". I made this recipe up a couple weeks ago and it was soooo good and very quick and easy! I've been holding back the desire to make it again so that I could save it for our special family Valentine's Day dinner. It's actually more of a "pink" color. Hope that's ok ;) My boys actually had to get over the fact that it was pink before they could decide that it was ok to eat and tasted great. Boys...



Italian Sausage in Tomato Cream Sauce

1 clove garlic, minced

1/2 onion, diced

2 Tbsp. olive oil or butter

3 Tbsp. flour

1 can evaporated milk

1 tsp. basil

1/4 tsp. ground pepper

1 (14.5 oz.) can petite diced tomatoes-drain, reserve juices

salt to taste

1/2 package of smoked sausage, such as kielbasa, sliced--I use Turkey Smoked Sausage such as Louis Rich.


1 (16 oz.) package penne pasta

Cook pasta as directed. While pasta is cooking, heat butter or oil in a large skillet. Add garlic and onions and saute until golden. Whisk in flour. Stir for about a minute. Add evaporated milk. Whisk constantly until mixture reaches a boil. Add basil, salt, pepper, and tomatoes. Add reserved tomato liquid until desired consistency is reached. Can add more milk or chicken broth, a little at a time, if still too thick. Add sliced sausage. Serve warm over pasta.

Zucchini Appetizers

I made these for a family party and loved them. What a great way to use up zucchini. This could come in handy in the summers when your garden is producing more than you can eat! These were very delicious! They are good hot, room temp, and even cold! I had leftovers the next day right out of the fridge. The original recipe is from the Betty Crocker website.

Zucchini Appetizers

3 cups thinly sliced unpeeled zucchini (4 small)-I actually diced mine. After reading many reviews on the Betty Crocker site it seemed like the way to go. Some people shredded theirs but these seemed to turn out a little bit more soggy.
1 cup Bisquick mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram or oregano leaves
1/8 teaspoon pepper
1 garlic clove, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten

Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together all ingredients. Spread in pan. Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Red Lentil Soup

Did I mention my family LOVES soup? They would be happy if I made it every single day. This is a great lentil soup. I used "red" lentils but you could easily make this with regular lentils. I loved this soup! It was such a yummy combination of flavors with the cumin, coriander, and tomatoes. My boys loved it, too, which is always a plus. I love making soups with lentils because they are so good for you and so quick! In just over 20 minutes you can have a delicious, hearty soup ready to eat.

Red Lentil Soup

1 1/2 Tbsp. olive oil
1 large onion, chopped
3 garlic cloves, chopped
2 carrots, chopped (1 cup)
1 can diced tomatoes (or use fresh to equal about 1 1/2 cups)
1 celery rib, chopped
1 1/4 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. coriander
1 cup dried red lentils
5 1/2 cups water
2-3 chicken bouillon cubes (or you could use chicken broth and water--just make sure you have enough liquids)
2 Tbsp. chopped fresh parsley

Heat oil in a 4-5 quart saucepan over med high heat. Saute onion, stirring, until golden. Add garlic, carrots, tomato, celery, cumin, coriander, and salt and saute 2 minutes. Add lentils, water, and broth and simmer, uncovered, stirring occasionally, until lentils are tender, about 20 minutes. Stir in parsley, season with salt and pepper as desired, and serve!

**I've been making this a lot lately and have added 5-6 kale leaves, finely shredded, stems removed. I like it even better this way! I've also added1/2 cup millet a couple times and that was really good, too. Just add with the lentils and let it cook for about 20 min. You might have to add a little more water.

Lemonade Pie

My Aunt Connie sent me this recipe and it looks so good! Very fresh! She says it is very easy, too, which is always a plus. I can't wait to try it!

Lemonade Pie

Graham Cracker Crust:
1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup melted oleo

Reserve 1/3 cup for topping.
Bake at 350 degrees for 5 min. in Springform pan or 9X13 pan.

Filling:
1 -14 oz can Eagle Brand
1- 6 oz can frozen lemonade concentrate (if you use pink lemonade it is a pinkish color)
1 -12 oz Cool Whip (not lite) I find it doesn't get runny if you use the real Cool Whip
1 or 2 - 8oz pkg. cream cheese

Mix well and put on cooled crust. Sprinkle 1/3 cup reserved crust on top. Enjoy!

The BEST Pie Crust

This is the ONLY pie crust we use in our family. It's perfect!

Grandma's Pie Crust

1 cup shortening (butter flavored Crisco is best)
2 1/2 c. flour
1 tsp. salt
Cut in just until mixed with a pastry cutter or fork. In separate bowl mix:
1/4 c. cold water
1 Tbsp. vinegar
1 egg
Beat together until frothy and add to flour mixture and mix until it forms a ball. Roll out thin. Try not to over handle dough too much. Double recipe makes three 2-crust pies.

*Leftover pie crust dough is delicious rolled out thin. Place on cookie sheet. Sprinkle generously with cinnamon and sugar. Bake until golden. Or you can form leftovers into a ball, cover tightly with saran wrap, and place in baggie and freeze to use later.

Chicken Pot Pie

Quick and easy and very tasty! For a healthier version omit the bottom crust and make it with only a top crust! Sometimes I use cooked Quinoa (another delicious grain that cooks in only 20 minutes!) instead of brown rice. For a vegetarian version I also have used a can of white or Great Northern beans, rinsed and drained, instead of a can of chicken and make a white sauce with soy milk instead of cream of chicken soup. Delicious either way! Don't be afraid to substitute in recipes! I do it all the time! Keeps life interesting!


Chicken Pot Pie

Pie crust (enough for top and bottom crusts)
2 cups cooked brown rice (I like to use my leftover rice for this)
1/4 cup diced onion
1 (16 oz.) bag frozen Country Trio Vegetables-carrots, corn, and green beans
1 can Cream of Chicken soup**
1 tsp. Mrs. Dash Garlic and Herb seasoning
1/2-1 cup milk
1 (5 oz.) can chicken
salt and pepper to taste

-Prepare pie crust. Roll out bottom crust and line 9 inch pie plate. Set aside.
-Saute onion in olive oil until tender crisp. Add cooked brown rice, frozen vegetables, soup, seasonings, chicken, and milk. Cook until heated through.
-Fill unbaked pie crust with chicken mixture. Roll out top crust and place on top. Seal edges and cut slits for steam to escape. Place on baking sheet with sides to catch any spills. Bake at 375 degrees for 25 minutes or until crust is golden.

**Instead of using Cream of Chicken soup you can make your own white sauce: Melt 2 T. butter in a pan. Add 2 T. flour. Whisk for about a minute. Pour in 1 cup milk (regular or soy). Whisk until boiling. Salt and pepper to taste. Add to vegetable mixture.

Pink Cloud

This is a very pretty and very sweet salad. It's almost more like a dessert! It is very quick and easy to make. Sorry about the picture quality. My camera flash is broken.


Pink Cloud

21 oz. can cherry pie filling
20 oz. can crushed pineapple, drained
1 can Eagle Brand milk
2 cups small marshmallows
12 oz. Cool Whip

Mix first four ingredients together and then fold in Cool Whip. Chill for 3-4 hours.

Galette des Rois

It's a tradition in France, the first sunday of January, and during all the month, to eat the La Galette des Rois, a round cake where a little charm (la fève) is hidden. Whoever finds this charm inside is King or Queen for the day and wears a crown (une couronne).

GALETTE DES ROIS

Pour 6 à 8 personnes

Ingrédients ;
2 pâtes feuilletées
1 jaune d’œuf

Pour la crème aux amandes :
200 g d’amandes en poudre
80 g de sucre glace
100 g de beurre
2 jaunes d’œufs
1 verre à liqueur d’eau

1. Préparez la crème aux amandes : versez les amandes en poudre dans un mortier et pilez-les pour rendre la poudre encore plus fine. Ajoutez aux amandes pilées le sucre glace, les jaunes d’œufs, le beurre ramolli en pommade et non fondu. Ajoutez le verre à liqueur d’eau. Battez bien la crème qui doit être très mousseuse.

2. Préchauffez le four ther.7.

3. Déposez délicatement une des 2 pâtes sur une plaque du four humide, mais pas graissée. Etalez la crème aux amandes sur cette abaisse jusqu’à 2cm du bord. Humectez cette bordure de 2cm avec un pinceau.

4. Posez la 2ème pâte délicatement sur la 1ère. Faites adhérer les bords en les pressant légèrement du bout des doigts. Incisez tout le pourtour de petits coups de couteau. Badigeonnez la surface de jaune d’œuf. Dessinez des arabesques avec la pointe du couteau, faites 2 ou 3 incisions profondes sur le dessus pour permettre à la vapeur de s’échapper pendant la cuisson.

5. Placez dans le four chaud (ther.7) sur la plaque à mi-hauteur. Laissez cuire sans ouvrir la porte du four pendant environ 30 minutes. La galette doit être gonflée et dorée. Laissez refroidir sur une grille. Servez tiède de préférence.

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Ingredients :
2 pie crust dough
1 egg yolk

For the almond cream:
1 ¾ cup of grounded almonds
1/3 cup of powder sugar
0.4 cup of butter
2 eggs yolks
2 Tbsp of water


1- Prepare the almond cream: put the almond powder in a bowl and crush it for making the powder finer. Add the ice sugar, the eggs yolks, the butter at room temperature (not melted). Add the water. Mix all the ingredients to obtain a very foaming cream.

2- Preheat the oven 401 ° F

3- Put delicately one of the 2 baked crusts on a humid plate. Spread the almond cream on it from 0.8 inches side. Moist this border with a paintbrush.

4- Put the second pie on top. Press lightly the border with your fingers. Make small incisions in all around the border with a knife. Distemper the surface with the egg yolk. Draw arabesques with the head of the knife, and make 2 or 3 deep incisions on the top for the steam could go out during the bake.

5- Put into the oven and let bake without opening the door for around 30 minutes. The galette must be puffed and glazed. It is better to serve it lukewarm.

Cool Whip Cream Frosting

I thought I should post this frosting recipe separately because it's definitely one I'm going to be using again in the future. I like it so much better than the super sweet regular cake frosting. And the great part...you can even decorate with it using cake decorator tips! Not to mention it is soooo easy to make! I'm hooked!

Cool Whip Cream Frosting

1 (12 oz.) Cool Whip, thawed
1 (8 oz.) pkg. cream cheese, softened
3 Tbsp. powdered sugar

Mix cream cheese and powdered sugar with mixer until well blended. Add Cool Whip. Mix well. Spread on your choice of cake.

Lemonade Party Cake

"As refreshing as a glass of lemonade!"
I found this recipe on the Betty Crocker recipe site. I made it for my son's birthday today and it turned out really good. A nice change in flavor from the usual birthday cake. This recipe is meant to be a 9x13 cake pan but I baked it, removed from pan, cut it into my cake shape (a sailboat), and THEN poked the holes and put the lemonade glaze on. It turned out great! I just made sure that I poured the glaze on nice and slow so that it didn't run all over the place. I also frosted it with a Cool Whip Cream frosting instead of the heavy cake frosting. It was a perfect compliment I thought. This would be a fabulous cake for a shower, luncheon, or any occasion.

Lemonade Party Cake

1 box Betty Crocker® SuperMoist® lemon or yellow cake mix (I used lemon)

Water, vegetable oil and eggs called for on cake mix box

1/2 can (12 oz. size) frozen lemonade concentrate, thawed (3/4 cup)-I used about 2/3 cup because of some of the reviews I read saying it was too runny

3/4 cup powdered sugar

1 container Betty Crocker® Whipped fluffy white or fluffy lemon frosting (I used Cool Whip Cream Frosting)

Yellow colored sugar, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
2. Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
3. Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator.

(Photo from Betty Crocker website)


Cool Whip Cream Frosting

1 (12 oz.) Cool Whip, thawed
1 (8 oz.) pkg. cream cheese, softened
3 Tbsp. powdered sugar

Mix cream cheese and powdered sugar with mixer until well blended. Add Cool Whip. Mix well. Spread on your choice of cake.