Menu & recipes from my cooking show that aired yesterday :)

TORTILLA ROLL UPS

MELISSA’S CHILI

JALAPENO –CHEDDDAR CORN MUFFINS

BANANA PUDDING PIE

 

TORTILLA ROLL UPS

10 large flour tortillas

8 ounces cream cheese, softened

1 cup sour cream

1 (4-ounce) can chopped green chilies

3 tablespoons green onions, chopped

2 tablespoons red bell pepper, chopped

8-ounce bag sharp cheddar, shredded

1 tablespoon seasoned salt

Mix all together and spread a generous layer on each tortilla.  Roll up each tortilla in saran wrap and place in the fridge overnight.  Cut them into 1/2 “slices with a bread knife just before serving.

 

MELISSA FRIDAY’S  CHILI

2 lbs. ground beef

1 bell pepper, chopped

1 onion, chopped

1 tablespoon flour

1 (28-ounce) can Rotel

1 (15-ounce) can tomato sauce

1 can French Onion soup

2 cans kidney beans ( I get 1 can of dark and one can of light beans)

1 can chili beans

1 cup water

4 tablespoons chili powder

2 tablespoons cumin

1 tablespoons sugar

1 tablespoon each of salt, pepper, garlic powder and onion powder

½ teaspoon cinnamon

¼ t. cocoa powder

Brown beef with the onion and bell pepper.  Drain the beef and place back into a large pot.  Stir in the flour until mixed well and add all of the remaining ingredients.  Simmer at least an hour, but the longer it simmers on very low, the better it is!  You may want to taste it as you cook it to see if you desire more of any of the seasonings.  I serve my chili with grated sharp cheddar, jalapenos and sour cream J

 

JALAPENO-CHEDDAR CORN MUFFINS

1 (6-ounce) package Mexican or regular cornbread mix

1 fresh jalapeno, seeded and chopped

1 (7-ounce) can Mexicorn

1 cup sharp cheddar cheese

1 tablespoon vegetable oil

1 tablespoon sugar

Mix well and spoon into a well-greased 24-count mini muffin tin.  Bake at 375 for 15 minutes or until browned.

BANANA PUDDING PIE

2 cups finely crushed Nilla wafers

½ cup butter, melted

1 large box vanilla pudding

2 ½ cups whole milk

3 large bananas, sliced

1 small container Cool Whip

In a 9” pie plate, mix crushed Nilla wafers and butter together.  Press into pie plate and up the sides.  Bake at 350 for 10-12 minutes or until lightly browned.  Remove from the oven and let it cool completely.  Meanwhile mix pudding and milk together.   Place half the banana slices on the Nilla wafer crust, then half the pudding then repeat one more time.  Spread Cool Whip over pudding.  Refrigerate at least 3 hours or overnight before serving.