Beef Enchiladas

This is what I am making for dinner tonight! Has been one of my favorite dinners since I was little and Roxie would make! Yummy!

Ingredients
1 lb ground beef
1 medium onion, chopped (1/2 cup)
½ cup sour cream
1 cup cheddar cheese, shredded
2 tablespoons fresh parsley, chopped
1/4 tsp ground pepper
1/3 cup green bell pepper, chopped
2/3 cup water
1 tablespoon chili powder
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 tsp ground cumin
4.5 oz can diced green chiles
1 clove garlic, finely chopped
1 15 oz cab tomato sauce
8 tortillas (5-6" in diameter)

Directions
1. Heat oven to 350.
2. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. STIR in sour cream, 1 cup cheese, the parsley, and pepper. Remove from heat.
3. Heat bell pepper, water, chili powder, oregano, cumin, chilies (which I don’t use), garlic, and tomato sauce to boiling in 2-qt saucepan, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased pie plate.
4. Dip each tortilla into sauce in pie plate to coat both sides. SPOON about ¼ cup beef mixture onto each tortilla; fold up tortilla. Place seam side down in ungreased rectangular baking dish, 11 x 7 x 1 ½ inches. Pour remaining sauce over enchiladas.
5. Bake uncovered about 20 minutes or until bubbly.
6. Garnish with shredded cheese, sour cream, and chopped onions.  I also put salsa on top!

"Cheater Lasgana"

For my BZ girls!

1 Pound Hamburger

1 Small onion

½ package egg noodles (in the bag)

1 cup sour cream

1 cup cottage cheese

2 cups mozzarella cheese

1 jar spaghetti sauce (which ever kind you like!)

Brown burger and onion, mix in sauce and set aside.  Boil noodles and drain.  Use a greased casserole pan.  Make sure the noodles are drained very well and lay on the bottom.  Next take the sour cream and cottage cheese, mix and lay on top of the noodles.  Next will be the meat/sauce.  Make sure you kind of drain the sauce so it isn’t super runny.  Layer this next.  Last is the cheese.  Bake at 350 for 35 minutes or until cheese is browned.  Serve with garlic bread! A family favorite.

Salsa

This is one of Brent and I’s favorite snacks to make or should say eat! In the summer I like to go to the farmers market to get the ingredients.  It’s a little time consuming but it is so worth it.   It is easy to make and lasts almost a week.  Can alter the recipe to your liking, make more or less. 

Ingredients

3 large tomatoes

1 large green pepper

2 medium onions

2 jalapenos

1 lime

1 teaspoon Salt

1 can tomato puree (I used about 12oz this time)

Directions

Cut the tomatoes, pepper, onions, jalapenos into small pieces and mix together, add salt.  Squeeze lime juice into the mixture.  Add the can of tomato puree and serve! 

You can easily double the recipe, or add more jalapenos to make spicier.  Last time we used I think 5 jalapenos and I could hardly eat it….so I only put 2 in this time and its perfect for me!

Veggie Pizza

As requested!! I made this for the Super Bowl. Brent never had this before and he loved it!

Veggie Pizza

Ingredients:

2 tubes (8 ounces) crescent rolls

1 package of cream cheese

¾ cup sour cream

Hidden Valley Dip Mix, Original Ranch Dip

1 ½ -2 cups shredded cheddar cheese

Carrots, celery, broccoli, cauliflower

Directions:

Roll crescent rolls into a baking pan, pinch seams together.  Bake at 375 for 7-10 minutes, let cool.  In bowl mix soften cream cheese, sour cream and ranch.  Spread this mixture over baked crescent rolls.  Spread cheese and veggies over the top.  Cut into squares with pizza cutter.

Chicken Turnovers!

This is what we had for dinner last night! I made up the mixture before work and then stuffed while the oven was preheating.  One of our favorites!

Ingredients

• 3 diced cooked chicken breasts
• 1 package shredded reduced-fat cream cheese
• 2 tablespoon finely chopped onion
• Salt/pepper
• 1 tablespoon chopped chives
• 2 tubes (8 ounces) crescent rolls (sometimes I use 3 depending on how full I want them-if you do that you’ll have 12 of them instead of 8)
• ¼ cup milk
• Sour Cream

Directions

• In a bowl, combine chicken, cream cheese, onion, salt and pepper, chives. Separate crescent dough into 8 squares; top each with chicken mixture. Fold dough over and seal edges. So it’ll be like 2 of the triangles put together.  Make sure you seal up the creases really well.
• Place on a greased baking sheet. Drizzle milk over the top. Bake at 350° for 25 minutes or until golden brown.
• Top with Sour Cream!

The start!

This is my first attempt at a blog....so we will see how it goes! I love to cook, have been trying to find a hobby and everyone always asks me for my recipes.  So I thought this might be fun! I plan on posting some of my families favorite recipes-from full meals to appetizers. I'll also try to post pictures.  If you try one of mine let me know how you liked it so I can let others know! :) Enjoy!