Beefy Cheesy Casserole....when you're tired of holiday food :) Enjoy!

Beefy Cheesy Casserole

1 small onion, chopped

½ stick butter

2 cloves garlic, chopped

1 lb. ground sirloin

3 T flour

1 (8-oz) can tomato sauce

1 (8-oz) container sour cream

Salt and pepper to taste

1 t each of garlic powder and onion powder

1 can beef consommé (this is by the soups)

1 (12-oz) package egg noodles, cooked and drained

1 lb. Velveeta cheese, grated

Brown the onion in butter then add the garlic and ground sirloin and brown.  Do not drain.  Add flour, tomato sauce and beef consommé.  Simmer 15 minutes then remove from heat and add the sour cream.  Place cooked egg noodles in a 13x9x2 pan and pour beef mixture over noodles.  Cover with cheese and bake at 350 for 30 minutes.

If you are looking for a delicious menu for this Christmas season..I really think you will enjoy this one :)

CHRISTMAS MENU:

 Poulet (Chicken Casserole)

Sweet & Tangy Green Beans

Carrot Souffle’

Cranberry Jell-O Salad

Rolls

This meal is elegant and wonderful for special occasions, as well as beautiful and colorful.  You can make most of it the day before you serve it, and it tastes fabulous!

 Poulet (Chicken Casserole)

1 Large Bag of Pepperidge Farm Herb-Seasoned Stuffing

2 Sticks Real butter melted in 2 cups hot water

½ cup chopped green onions

1 cup real mayo

¾ t. salt

4 boneless, skinless chicken breasts, cooked and cubed

2 eggs

1 ½ cup whole milk

2 (10-ounce) cans Cream of Mushroom Soup

8 ounces grated Sharp Cheddar

In a large bowl, mix stuffing and butter melted in water and set aside.  Combine with onions, mayo and salt; mix well with stuffing mixture.  In greased 13x9x2 pan, put half of stuffing mixture in the pan making sure to cover entire bottom of pan.  Add chicken on top of that and then put the remaining stuffing over the chicken. Beat eggs and milk well and pour evenly over stuffing.  Cover with foil and refrigerate overnight.  Take out 1 to 2 hours before cooking it.  Before placing it in the oven, spread Cream of Mushroom soup evenly all over the top.  Bake uncovered at 350 for 40 minutes or until cooked through.   Take out of the oven and sprinkle grated cheese evenly over the top and bake 10 minutes longer.  Remove from the oven and let it sit for at least 10 minutes before cutting.  This serves 9 to 12.

Wonderful Green Beans

1 package of country ham, chopped

1 large onion, sliced

1 large bag frozen Italian-style green beans or cut green beans

1 tablespoon each of salt, pepper and Cajun seasoning

Place ham and onion in a large pot and cook for about 10 minutes on medium high heat, stirring often.  You may need to add a little water if it starts to brown really fast.  Next add green beans and enough water to the pot to cover to green beans.  Add seasonings, cover and simmer on very low for about 30 minutes.  Serve with a slotted spoon.

 

Carrot Souffle’

1 pound bag frozen sliced carrots (please do not use canned)

3 large eggs

½ cup sugar

½ cup butter, melted

3 T. flour

1 t. baking powder

1 t. vanilla extract

Boil carrots until they are very tender, about 25 minutes.  Drain and mash with a potato masher.  Beat together carrots, eggs and remaining ingredients.  Pour into a lightly greased 1 quart baking dish.  Bake at 350 for 45 minutes.  Serves 8.

 

Cranberry Jell-O Salad

1 large box strawberry Jell-O

2 Red Delicious apples, peeled and grated

2 large cans cranberry sauce

2 cups hot water

½ cup sugar

Mix Jell-O and water.  Refrigerate for about half hour or until slightly gelled.  Add apples, cranberry sauce and sugar.  Pour into a greased mold or greased Bundt pan.  Refrigerate at least 6 hours or overnight.  Serves 15 small portions.

I like to serve yeast rolls from the frozen section with this meal.

 



This pasta dish still remains to be my kids' favorite! You won't believe how simple it is!

TORTELLINI, HAM & PEAS WITH ALFREDO SAUCE

1 (20-oz) package cheese tortellini

2 (15-oz) jars of Alfredo sauce (I use Bertolli)

1 (12-ounce) package diced ham ( I use Hormel)

1 cup frozen English peas

Parmesan cheese

Cook tortellini according to package directions and set aside.  In a medium saucepan, add the ham and sauté until heated through.  Add the Alfredo sauce and peas and simmer on low for 10 minutes.  Place desired amount of tortellini in a bowl and ladle Alfredo sauce mixture over the tortellini and top with parmesan cheese.

 

I LOVE a good ole' egg-salad sandwhich for lunch :) Here is my recipe...hope you enjoy!

Fantastic Egg Salad

6 eggs, boiled, peeled and chopped

1 T sour cream

3 T mayo

1 t. sugar

1 t. vinegar

1 t. yellow mustard

1 t. Tony Chachere’s seasoning

½ t. paprika

¼ cup green onions, chopped (optional)

½ cup sweet pickles, chopped

Dash of hot sauce

Salt and pepper to taste.

 

Place eggs in a large saucepan and bring to a boil.  As soon as the water comes to a boil, place a tight-fitting lid on the pot and turn off the burner.  After 12 minutes run cold water over eggs, peel and chop.  Mix remaining ingredients with the eggs and refrigerate for at least an hour.

My Rosemary Chicken with Orange Juice Rice...a delicious, quick and cost-effective meal that I think you and your family will love! Enjoy!

Rosemary Chicken with Orange Juice Rice

 

Rosemary Chicken

4 thin chicken breasts

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

2 teaspoons fresh rosemary, chopped

2 tablespoons olive oil

2 tablespoons butter

1 cup orange juice

½ cup maple syrup

½ cup dry white wine, such as a Chardonnay

Using a meat tenderizer, pound the chicken a few times with the flat side.  Season each side of chicken breasts with seasonings and rosemary.  In a large skillet, heat the olive oil and butter and cook the chicken breasts for about 3 minutes on each side and place on a platter and cover with foil.  Meanwhile, pour the orange juice, syrup and wine into the drippings in the skillet and stir well.  Bring to a boil then reduce to low and simmer for about 10 minutes.  Add chicken back to orange juice mixture in skillet, cover and simmer on low for another 10 minutes.  Serve with orange juice rice and asparagus.  Delicious!

 

Orange Juice Rice

2 cups orange juice

1 cup uncooked white rice

1 tablespoon butter

½ teaspoon salt

Cook according to package (substituting the orange juice for the water).  Stir well before serving.

 

The Holiday parties are upon us...here is a wonderful little appetizer to serve to your guests...Shrimp Party Sandwiches :) This is one of my sweet Mamma's recipes that everyone raves over!! Enjoy!

SHRIMP PARTY SANDWICHES

1 (8-ounce) package of cream cheese

Juice of 1 lemon

1 small onion, grated

1 stalk of celery, chopped fine

1 t. each of salt, pepper, garlic powder, onion powder and Creole seasoning.  (you may add more to taste)

1 T. worcestershire

1 lb. cooked and peeled shrimp, chopped

French bread, sliced thin

Stir cream cheese well and add the rest of the ingredients.  Refrigerate for at least one hour before making the sandwiches.  You may also serve it as a dip with crackers.

Left over turkey? Here is a fantastic recipe...turkey & gnocchi soup! Gnocchi is a potato dumpling..you can find it next to the dried pasta at your local grocery store :)

TURKEY & GNOCCHI SOUP

1 tablespoon olive oil

1 tablespoons butter

2 stalks celery, chopped

4 cloves garlic, minced

2 carrots, peeled and sliced

2 cups chopped cooked turkey or chicken breasts

1 (32-ounce) box chicken broth

2 chicken bouillon cubes

2 tablespoons Italian seasoning

1 (16-ounce) package potato gnocchi

1 (6-ounce bag) baby spinach leaves

2 cups half-and-half cream

Salt and pepper to taste

1 tablespoon cornstarch

½ cup water

Sauté veggies in oil and butter for about 6-8 minutes.  Stir in broth and chicken and bring to a soft boil.  Stir in the rest of the ingredients and simmer covered on low for 30 minutes.   Stir cornstarch and ½ cup water together and slowly pour into soup while stirring.  Cover and simmer on low another 10 minutes or so.  Great with grilled cheese!

My Potatoes Augratin make a great side dish to any meal :)

MELISSA’S POTATOES AUGRAUTIN

2 large baking potatoes, washed and cubed

1 small onion, chopped

2 tablespoons olive oil

2 tablespoons butter

Salt and pepper to taste

1 cup sour cream

1 (8-ounce) bag sharp cheddar, shredded

In a skillet (black skillet is best), place olive oil and butter on medium high heat.  When the butter is melted, place potatoes in the skillet and sauté’ for about 10 minutes.  Add the onions and continue to sauté’ the potatoes and onions together until the potatoes are very tender.  You may even place a lid over the skillet and simmer the potatoes on low for about 15 minutes, stirring often.  Once the potatoes are cooked, spread sour cream over potatoes then sprinkle cheese evenly over sour cream.  Cover and simmer on very low for about 5 to 10 minutes or until cheese is melted.  These are delish!

 

My Red Beans & Rice recipe...my Cajun roots came out this morning :)

RED BEANS & RICE WITH TURKEY SMOKED SAUSAGE

1 (16-ounce) bag dry light or dark red kidney beans

1 (16-ounce) package smoked turkey or beef sausage, sliced or quartered (I use Hillshire Farms)

1 tablespoon olive oil plus 1 tablespoon butter

1 onion, chopped

1 bell pepper, chopped

3 cloves garlic, minced

2 teaspoons each of salt, pepper, garlic powder, onion powder (taste and add more if needed)

2 tablespoons Cajun seasoning (add more if needed)

Water

Hot cooked rice

Pour red beans into a large pot and cover with water.  Place the lid on the pot and let them soak on the counter overnight or at least 8 hours.  Pour the soaked beans out into a colander and rinse and drain well, picking any bad beans out.  Set to the side.  In the large pot, heat olive oil and butter and add sausage.  Sauté over medium heat or until sausage is browned.  Watch closely J  Remove the sausage with a slotted spoon and set aside.  Sauté the veggies until they are very brown and soft.  Next, add the sausage and beans to the veggie mix.  Add enough water just to cover the beans-about 3 to 4 cups.  Add all seasonings and bring to a boil.  Once it comes to a boil, turn the heat to very low or simmer mode and cover.  Cook for 1 ½ hours or until beans are soft.  It’s very important that you taste this as you make it so you can add more seasonings if you desire J  The Friday Fam likes it spicy!  If you prefer a thicker sauce, add 1 tablespoon of cornstarch to ½ cup cold water.  Stir well and stir into the bean mixture.  Serve over hot rice and a slice of cornbread.  Pepper sauce sprinkled over the beans and rice is oh, so delicious, too!

 

 

This chicken and rice with a side dish of green beans makes for a great and tasty weeknight meal!

Great Chicken and Rice

 

1 1/3 cup uncooked rice (not instant)

1 Pkg. dry onion soup mix

1 can cream of chicken soup

1 soup can full of water

1 soup can full of milk

½ cup butter, melted

4lbs (10-12) drumsticks

 

Put rice in 13x9x2 greased dish.  In a bowl, mix soup, water, milk and onion soup well.  Pour over rice.  Place chicken legs on top of that (I seasoned my chicken with salt, pepper, onion powder & garlic powder).  Pour butter over chicken legs.  Cover with foil and bake at 400 degrees for 1 hour.  Remove cover and continue baking 15 more minutes until chicken browns.  This is very tasty and the chicken melts in your mouth!

 

BALSAMIC GREEN BEANS

           

1 (16-ounce) bag frozen whole green beans

1 tablespoon olive oil

1 tablespoon sugar

½ cup balsamic vinegar

 

Heat olive oil in a skillet and sauté’ green beans on high heat in the olive oil, stirring often for about 3 minutes.  Add sugar and balsamic vinegar and sauté’ about 2 to 3 minutes more until green beans are heated through.

 

Great Chicken and Rice

 

1 1/3 cup uncooked rice (not instant)

1 Pkg. dry onion soup mix

1 can cream of chicken soup

1 soup can full of water

1 soup can full of milk

½ cup butter, melted

4lbs (10-12) drumsticks

 

Put rice in 13x9x2 greased dish.  In a bowl, mix soup, water, milk and onion soup well.  Pour over rice.  Place chicken legs on top of that (I seasoned my chicken with salt, pepper, onion powder & garlic powder).  Pour butter over chicken legs.  Cover with foil and bake at 400 degrees for 1 hour.  Remove cover and continue baking 15 more minutes until chicken browns.  This is very tasty and the chicken melts in your mouth!

 

BALSAMIC GREEN BEANS

           

1 (16-ounce) bag frozen whole green beans

1 tablespoon olive oil

1 tablespoon sugar

½ cup balsamic vinegar

 

Heat olive oil in a skillet and sauté’ green beans on high heat in the olive oil, stirring often for about 3 minutes.  Add sugar and balsamic vinegar and sauté’ about 2 to 3 minutes more until green beans are heated through.

 

This pumkin pound cake is simple, moist and delicious!

PUMPKIN POUND CAKE

1 box yellow cake mix

1 small box instant butterscotch pudding

¼ cup vegetable oil

¼ water

1 can pumpkin

1 teaspoon cinnamon

1 teaspoon nutmeg

4 eggs

In a large bowl, combine all ingredients and beat on medium speed with a mixer for 6 minutes.  Pour into a greased Bundt pan, and bake at 350 for 50 minutes or until center comes out clean.    Cool for 10 to 15 minutes before removing from the Bundt pan.  Delicious served with whipped cream or ice cream J  Enjoy!

My Chicken Marsala and Parmesan-Potato Pie...an incredibly delicious meal :) Enjoy!

CHICKEN MARSLA WITH PARMESAN-POTATO PIE

4 very thin chicken breasts

Salt, pepper, garlic powder and onion powder

1 cup flour

3 tablespoons olive oil

2 tablespoons butter

¼ cup dry red wine

½ cup chicken broth

½ to 1 cup fresh sliced mushrooms

1 cup good-quality Marsala

1 ½ tablespoons sugar

1 teaspoon Italian seasonings

Sprinkle seasonings on each side of chicken breasts and dust each chicken breast in the flour, shaking off the excess.  In a heavy-duty skillet, heat the butter and olive oil and place 2 chicken breasts at a time in the skillet.  Cook for 2 to 3 minutes on each side, then remove and place chicken on a plate.  Add the red wine to the drippings in the skillet and stir well over medium heat.  Now add the rest of the ingredients and bring to a low boil.  Once boiling, turn the heat down to low and place cooked chicken back into the skillet and coat well with the sauce.  Cover and let simmer on low for about 30 minutes or until the sauce reduces down and thickens. 

 

PARMESAN-POTATO PIE

1 large baking potato, washed, patted dry and sliced paper thin

½ stick butter, melted

1 cup whipping cream

4 thin slices provolone cheese

Salt and pepper to taste

8-ounces grated parmesan cheese

Spray a pie plate with cooking spray and place a single layer of potato slices on the bottom and up the sides.  Sprinkle with salt and pepper, drizzle a little butter over potatoes, next drizzle whipping cream over potatoes and place provolone slices on top of the potatoes.  Next sprinkle ¼ of the grated parmesan cheese over the provolone.  Repeat the layers 2 more times, place parmesan cheese on top of each layer and ending with the potatoes covered in parmesan.  Be sure to place the pie plate on a baking sheet in case it spills over.  Cover with foil and bake at 350 for 1 hour.  Uncover and bake an additional 15 minutes.  Let it rest for 10 to 15 minutes before cutting it.  Delicious!

....And this is my son, licking the plate after this meal...hehe!  He loved it :)

This is a delicious cake! It's one of the many recipes that I found in my late mom-in-law's recipe box while I was cleaning out her home a few weeks ago. The greatest treasure she could have ever left for me...100's of her recipes, handwritten...it doesn't get more special than that :)

7-UP BUNDT CAKE

1 ½ sticks real butter

3 cups sugar

5 eggs

3 cups all-purpose flour

2 teaspoons lemon extract

¾ cup 7-UP (not diet)

Glaze:

2/3 cup plus 1 tablespoon powdered sugar

1 tablespoon fresh lemon juice

1 tablespoon 7-UP

Cream the butter and sugar together for about 10 minutes.  Add eggs, 1 at a time.  Gradually add the flour until all mixed well then add the lemon extract and 7-UP.  Pour into a well-greased Bundt pan and bake at 325 for 1 hour 15 minutes or until done.  When cake is cooled, mix glaze ingredients together well and drizzle over the top.

 

Homemade potato chips! This is not something I do often, but when I do, it's a real treat for me and my family :) They are delicious and so crunchy!!

QUICK HOMEMADE POTATO CHIPS

2 baking potatoes scrubbed and patted dry, sliced paper thin

Vegetable oil for frying

Salt and pepper to taste

A mandolin is a must for this recipe J  you can find them at any kitchen store, and they range from very inexpensive to expensive.  I think I paid $10 for mine!  Using a mandolin will allow you to slice the potatoes paper thin….watch out for your fingers, though!  In a deep pot, pour about 3 cups of oil into it and heat the oil to about 350.  Place potatoes in a single layer (careful not to overcrowd the pot) and fry for 7 to 10 minutes or until they are golden brown.  Watch them carefully J  remove with a slotted spoon and place on a slotted rack until slightly cooled.  Salt and pepper to taste.  Serves 3 to 4 people.  You may want to double the recipe because they disappear fast!  I also do this with sweet potatoes and put cinnamon and sugar on them instead of salt and pepper.

My Individual Chicken Pot Pies and Spring Salad recipe....it's so comforting, it will feel like a hug from your grandma :) Enjoy!

Individual Homemade Chicken Pot Pies

 

4 chicken breasts, cooked and chopped

2 cans cream chicken soup

1 can cream celery soup

½ cup heavy whipping cream

1 ½ soup can full milk ((I use whole)

1 bag frozen peas & carrots

1 large baking potato, peeled, cubed and then boiled just until softened

Garlic powder, onion powder, salt and pepper to taste (about 1T each)

1 t. Thyme

2 boxes of refrigerated pie crusts

10-12 individual casserole dishes

 

For Crust:

1 egg, beaten

1 t. water

 

Mix all the above ingredients except the egg, water and pie crust and simmer on low for about 20 minutes.  You may simmer up to an hour.  Turn each casserole dish upside down and use a paring knife to cut the shape of each crust.  Pour mixture into each individually greased dish and place crust on top of each.  Poke a few holes in each crust with a fork then mix egg and water and brush on top of each crust.  Place casserole dishes on 2 large cookie sheets and bake them at 375 for about 25 minutes or until crust is light brown.  I like to broil mine for just a minute or two so the crust is nice and crisp.  Watch it closely if you broil the top!  Let them sit 5-10 minutes before serving.

 

 

Spring Salad

1 bag Spring Lettuce Mix

½ bag fresh spinach

1 ½ cups glazed walnuts, pecans or toffee-glazed almonds

1 can mandarin oranges, drained

1 cup chopped strawberries

1 small chopped bell pepper

1 cup dried cranberries

Poppy Seed Dressing (I use Brianna’s brand)

Toss all together – add small amounts of dressing at a time while tossing.  It’s easy to over saturate!

 



This is a delicious squash casserole...great with a pot roast!

Awesome Squash Casserole

 

1 can cream of chicken soup

1 box Stove-Top Stuffing

1 small onion, chopped

4 medium squash

8-ounce container sour cream

½ cup melted butter

Salt and pepper to taste

 

Boil squash and onion together until very tender, and drain well.  Mix melted butter into stuffing mix; set aside.  In a large bowl, mix squash, soup, sour cream, and ½ of stuffing mix.  Pour into a greased 8” square casserole dish.  Top with remaining stuffing mix and bake at 375 for 45 minutes.

 

 

My Cornbread Salad...crazy as it sounds..it's delicious! I have so much fun serving this to friends and family who've never had it. Most don't want to try it and then when they do, they want to eat the whole bowl :)

MELISSA’S CORNBREAD SALAD

2 boxes Jiffy cornbread mix, baked according to directions

1 envelope Ranch dressing mix

1 cup sour cream

1 cup Hellmann’s mayo

1 tablespoon Tony Chachere’s Creole Seasoning

2 cans pinto beans, rinsed and drained well

2 cans whole kernel corn, drained well

½ cup each of red bell pepper, green bell pepper, and green onions, chopped

2 cups shredded sharp cheddar cheese

Mix the 2 boxes of cornbread up and bake in a black skillet according to directions on the box.  Remove from the oven and let it cool completely.  Meanwhile, in a medium –size bowl, mix Ranch dressing mix, sour cream, mayo and creole seasoning well.  Using a whisk works well.  Now you are ready to layer!  In a large bowl OR a 13x9x2 pan, crumble half the cornbread and place it on the bottom.  Now place half the corn, beans and veggie mix on top of the cornbread.  Carefully spread half of the dressing mixture over veggies using a butter knife and/or spoon.  Top this with 1 cup of the cheese.   Now, repeat a second layer ending with cheese.  It’s important to let this sit in the fridge for 6 to 8 hours.  Serve with a large spoon and dig deep! J  Enjoy!  Any time I make this, the people who are hesitant to try it always, always end up loving it and ask for the recipe!

 

My homemade Cream of Tomato Soup and Grilled Cheese Slider recipes will warm your soul :) Perfect for a cold, rainy Monday!

HOMEMADE CREAM OF TOMATO SOUP

3 tablespoons butter

½ cup finely chopped onion

3 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

1 cup chicken broth

1 cup evaporated milk

2 tablespoons brown sugar

Salt and pepper to taste

In a large pot, melt butter and sauté onions over medium high heat for about 3 to 4 minutes or until softened.  Add the garlic and sauté’ for 1 minute more.  Turn the heat down to very low and add remaining ingredients.  Cover and let simmer for at least 30 minutes.  Sprinkle with fresh or dried basil if desired and top with sour cream.  Great with grilled cheese sandwiches J

GRILLED CHEESE SLIDERS

1 loaf French bread, sliced thin

¾ cup mayo

1 (8-ounce) package sharp cheddar cheese, shredded

1 teaspoon garlic powder

Mix together and spread on sliced bread to make little sandwiches.  I like to use my Panini machine for these, but they work well in a skillet, too, just as you would cook a regular grilled cheese sandwich.

Potato Chip Cookies...chances are you have all the ingredients in your pantry to make these today :)

Butterscotch Potato Chip Cookies 1 cup brown sugar 1 cup sugar 2 sticks real butter 2 eggs 2 ½ cups flour 1 teaspoon baking soda 1 cup butterscotch chips 2 cups crushed potato chips Cream sugars and butter together with a mixer then beat in eggs. Add the flour and baking soda, and mix well. Stir in butterscotch chips and potato chips and drop by teaspoon on a cookie sheet. Bake at 350 for 12 minutes.

My Brunswick Stew recipe....cooler temps heading our way this weekend....this a perfect solution and great gameday food :)

Source: simpledelicioussouthernfood.blogspot.com via Melissa on Pinterest

MELISSA’S BRUNSWICK STEW

2 T olive oil

2 T butter                          

2 cloves garlic, minced

1 onion, chopped

2 cans chicken broth

½ cup BBQ sauce

½ cup ketchup

1 can lima beans

1 can corn

1 can cream corn

1 can of diced potatoes or ½ bag frozen potatoes, cubed

1 (28-ounce) can crushed tomatoes

1 can stewed tomatoes

1 T hot sauce

1 cup water

1 T each of garlic powder, onion powder, salt and pepper (use more of each if you like)

1 pound pulled pork

In a large pot sauté onions in oil and butter until soft then add the garlic and the rest of the ingredients.  Simmer for 30 minutes to 1 hour.  Be sure to drain all cans of vegetables.  You may want to add additional BBQ sauce and hot sauce to your liking.

Cheesey-Chicken Enchiladas....delicious! These are simple and oh, so tasty!

My hubby likes to top his with sour cream, salsa and fresh jalapeno!

CHEESEY CHICKEN ENCHILDADAS

3 cups cooked chicken, shredded (I like to buy 2 rotisserie chickens from the deli)

2 cups sour cream

1 can cream chicken soup

1 cup pepper jack cheese, shredded

1 ½ cups Mexican blend or sharp cheddar cheese, shredded

1 small can chopped green chilies

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

16 (10-inch) corn tortillas

Vegetable oil

1 cup of Colby jack cheese, shredded

Salsa, extra sour cream and fresh diced jalapeno peppers for topping

Combine first 7 ingredients, stir well and then set aside.  Place a little oil in a skillet and place tortillas, one at a time, in a skillet and cook 5 to 10 seconds on each side over medium-high heat.   Lay cooked tortillas on paper towels as you take them out of the skillet.  Place about ¼ cup to ½ cup of the chicken mixture into each tortilla and roll up.  Place filled tortillas seam side down in a large baking dish.  Cover with foil and bake at 350 for 25 minutes.  Remove foil and sprinkle remaining 1 cup of Colby jack cheese evenly over enchiladas.  Bake about 5 minutes more or just until the cheese is melted.

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.