Fiesta Burritos or Fiesta Casserole
This recipe can either be made as a burrito filling or a casserole that you eat with tortilla chips. Both ways are really good. This recipe is so easy to make too. After browning the pork cubes, all you do is dump the other ingredients in the pan and stir it all together. Really tasty and really filling.
1 ½ pounds boneless pork
1 T. oil
Trim fat from pork and cut into ½ inch cubes. In a large skillet, brown pork in hot oil. Drain off fat. Return pork to the skillet.
I added these additional seasonings to the pork while it was cooking:
garlic granules
seasoned salt
pepper
1 (15 oz.) can black beans, rinsed and drained
1 (14 ½ oz.) can diced tomatoes
1 (10 3/4 oz.) cream of chicken soup
1 (4 ½ oz.) cans chopped green chilies
1 cup quick-cooking brown rice
¼ cup water
2 – 3 T. salsa
sprinkle of Carne seasoning (optional)
Stir in black beans, tomatoes, soup, chilies, brown rice, water and salsa.
Bring mixture to boiling.
Pour into a 2 quart baking dish.
Bake, uncovered in a 350 oven for 30 minutes.
½ cup shredded cheese
Sprinkle with cheese; let stand for 10 minutes before serving.
Fritos or tortilla chips
Serve with fritos or tortilla chips.
We ate thiswith with the tortilla chips the first night and then ate the leftovers wrapped in a tortilla shell, with refried beans and a little Chile Verde on top the next night. (Recipe for Chili Verde will be coming to you soon!)
Makes 4 -5 servings
FULL RECIPE WITHOUT PICTURES —
FIESTA BURRITOS or FIESTA CASSEROLE
1 ½ pounds boneless pork
1 T. oil
1 (15 oz.) can black beans, rinsed and drained
1 (14 ½ oz.) can diced tomatoes
1 (10 3/4 oz.) cream of chicken soup
1 (4 ½ oz.) cans chopped green chilies
1 cup quick-cooking brown rice
¼ cup water
2 – 3 T. salsa
½ cup shredded cheese
Fritos or tortilla chips
Trim fat from pork and cut into ½ inch cubes. In a large skillet, brown pork in hot oil. Drain off fat. Return pork to the skillet.
Stir in black beans, tomatoes, soup, chilies, brown rice, water and salsa. Bring mixture to boiling.
Pour into a 2 quart baking dish.
Bake, uncovered in a 350 oven for 30 minutes.
Sprinkle with cheese; let stand for 10 minutes before serving.
Serve with fritos or tortilla chips.
Chocolate Frosting
1 stick margarine
4 T. cocoa
6 – 7 T. milk
Mix and bring to a boil.
Remove from heat and add:
1 tsp. vanilla
Pour over:
1 pound powdered sugar
Beat until creamy. Add a little extra milk if needed. Frost cake.
Always a kid!!!! We laughed thinking of what could happen if the beater wasn’t unplugged!!! Ouch!!!
Recipe Source: Kathy B.
FULL FROSTING RECIPE WITHOUT PICTURES —
CHOCOLATE FROSTING
1 stick margarine
4 T. cocoa
6 – 7 T. milk
Mix and bring to a boil. Remove from heat and add:
1 tsp. vanilla
Pour over:
1 pound powdered sugar
Beat until creamy. Frost cake.
Recipe Source: Kathy B.
Chocolate Brownie Cake (Texas Sheet Cake)
This is a great cake to make for a crowd. It is baked in a jelly roll pan so it serves a lot of people. Our neighbor Kathy made it for a neighborhood BBQ and everyone loved it!
Preheat oven to 350 degrees.
1 1/2 cups margarine (3 sticks)
6 T. cocoa (heaping)
1 1/2 cups water
Melt together and bring to a boil.
Pour over:
3 cups sugar
3 cups flour
Mix well.
Take 3/4 cup milk and mix in 1 1/2 tsp. baking soda
Add this milk mixture to the cake mixture. Mix well.
3/4 tsp. salt
2 1/4 tsp. vanilla
3 eggs
Add salt, vanilla and eggs. Mix well.
Spray a jelly roll pan with baking spray.
Bake at 350 degrees for 25 – 30 mins.
Ice with either of the following:
CHOCOLATE FROSTING
1 stick margarine
4 T. cocoa
6 – 7 T. milk
Mix and bring to a boil.
Remove from heat and add:
1 tsp. vanilla
Pour over:
1 pound powdered sugar
Beat until creamy. Add a little extra milk if needed. Frost cake.
Always a kid!!!! We laughed thinking of what could happen if the beater wasn’t unplugged!!! Ouch!!!
FULL FROSTING RECIPE WITHOUT PICTURES —
CHOCOLATE FROSTING
1 stick margarine
4 T. cocoa
6 – 7 T. milk
Mix and bring to a boil. Remove from heat and add:
1 tsp. vanilla
Pour over:
1 pound powdered sugar
Beat until creamy. Frost cake.
CREAM CHEESE ICING
1/4 cup margarine
1 (8 oz.) cream cheese
2 tsp. vanilla
1 pound powdered sugar
milk (for consistency)
Mix together margarine and cream cheese.
Add vanilla and powdered sugar.
Add milk for proper consistency.
Recipe Source: Kathy B.
FULL RECIPE WITHOUT PICTURES —
This is a great cake to make for a crowd. It is baked in a jelly roll pan so many pieces can be cut from it. Kathy B. made it for a neighborhood BBQ and everyone loved it!
Preheat oven to 350 degrees.
1 1/2 cups margarine (3 sticks)
6 T. cocoa (heaping)
1 1/2 cups water
Melt together and bring to a boil. Pour over:
3 cups sugar
3 cups flour
Mix well and add:
3/4 cup milk with 1 1/2 tsp. baking soda added
3/4 tsp. salt
2 1/4 tsp. vanilla
3 eggs
Spray jelly roll pan.
Bake at 350 for 25 – 30 mins.
Ice with either of the following:
CHOCOLATE ICING
1 stick margarine
4 T. cocoa
6 – 7 T. milk
Mix and bring to a boil. Remove from heat and add:
1 tsp. vanilla
Pour over:
1 pound powdered sugar
Beat until creamy. Pour over warm cake.
CREAM CHEESE ICING
1 pound powdered sugar
1 (8 oz.) cream cheese
1/4 cup margarine
2 tsp. vanilla
milk (for consistency)
Mix together margarine and cream cheese.
Add vanilla and powdered sugar.
Add milk for proper consistency.
Autumn Chip Cookies
These cookies were called Pumpkin Oatmeal Chocolate Chip but I thought that name was way too long – plus they just taste like Autumn to me. They are a very soft, moist pumpkin cookie with just a hint of cinnamon.
1 cup butter, softened
1 cup brown sugar
1 cup sugar
Mix butter, brown sugar and sugar until creamy.
1 egg
Add egg and mix until combined.
1 cup canned pumpkin puree
1 tsp. vanilla
Add pumpkin puree and vanilla.
2 1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup instant quick cooking oats
Add flour, baking soda, cinnamon, salt and oatmeal.
1 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
Add chocolate chips.
Spoon onto sprayed cookie sheet.
Bake 13 minutes at 350 degrees.
I shared these with the girls at work. HAPPY AUTUMN !!!
Recipe Source: jamiecooksitup.com
FULL RECIPE WITHOUT PICTURES —
AUTUMN CHIP COOKIES
1 cup butter, softened
1 cup brown sugar
1 cup sugar
1 tsp. vanilla
1 egg
1 cup canned pumpkin puree
2 1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup instant quick cooking oats
1 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
Mix butter, brown sugar and sugar until creamy.
Add egg and mix until combined.
Add pumpkin puree and vanilla.
Add flour, baking soda, cinnamon, salt and oatmeal.
Add chocolate chips.
Spoon onto cookie sheet.
Bake 13 minutes at 350 degrees.
Fudgey Butterscotch Cookies or Fudgey Chocolate Chip Cookies
1 cup (2 sticks) butter or margarine, softened
2/3 cup sugar
2/3 cup packed brown sugar
1 tsp. vanilla
Beat butter, sugar, brown sugar and vanilla in large bowl until creamy.
2 eggs
Add eggs one at a time, beating after each addition.
2 cups flour
3/4 cup baking cocoa
1 tsp. baking soda
1/2 tsp. salt
Add flour, cocoa, baking soda and salt.
11 oz. package of butterscotch chips or chocolate chips
Stir in butterscotch chips or chocolate chips.
Drop by rounded tablespoon onto ungreased baking sheet.
Bake for 10 minutes. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.
Recipe Source: www.verybestbaking.com
FULL RECIPE WITHOUT PICTURES —
FUDGEY BUTTERSCOTCH COOKIES or FUDGEY CHOCOLATE CHIP COOKIES
1 cup (2 sticks) butter or margarine, softened
2/3 cup sugar
2/3 cup packed brown sugar
1 tsp. vanilla
2 eggs
2 cups flour
3/4 cup baking cocoa
1 tsp. baking soda
1/2 tsp. salt
11 oz package of butterscotch chips or chocolate chips
Beat butter, sugar, brown sugar and vanilla in large bowl until creamy.
Add eggs one at a time, beating after each addition.
Add flour, cocoa, baking soda and salt.
Stir in butterscotch chips or chocolate chips.
Drop by rounded tablespoon onto ungreased baking sheet.
Bake for 10 minutes. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.
Recipe Source: www.verybestbaking.com
Creamy Tomatoe Tortillini Soup
This is a delicious tortellini soup! Eric and Karen served this soup at a family party and we all just loved it! Served with crusty bread, this makes a very hearty meal.
2 whole large cloves of garlic, minced
2 T. olive oil
2 cans (10 3/4 oz.) condensed tomato soup
1/2 cup sun dried tomatoes, chopped or 2 T. Sun-dried tomato paste
1 1/2 cups milk
2 cups half and half
2 cups chicken stock
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. Italian seasoning
1 whole 9 oz. package of cheese-filled tortellini
1/2 cups shredded Parmesan cheese
Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt.
When the garlic is done, add tomato soup, tomatoes, milk, half and half, chicken stock and spices. Bring to a simmer. Once simmering, drop noodles into the soup. Cook according to the package directions. Takes about 8 minutes.
After noodles are cooked, ladle soup into bowls and top with parmesan cheese.
Serve with crusty bread.
Hot Cream Cheese Crab Dip
Our son Eric and daughter-in-law, Karen, made this for a family party. We all LOVED it!
For an extra special crunch on top, try adding crushed buttery crackers and Parmesan cheese the last five minutes of baking.
16 oz. crab meat, drained
8 oz. cream cheese, softened
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon seafood seasoning (Karen used McCormick for Fish)
1/2 teaspoon dry mustard
2 garlic cloves, minced
1/2 small white onion, minced
1 1/2 tablespoon lemon juice
In a large bowl, stir to combine all ingredients except crab meat. Gently fold in crab meat.
Pour into baking dish and bake at 350 degrees for 12-15 minutes or until lightly brown.
Can be served right from the baking dish or in a bread bowl.
Serve with crackers or chunks of french bread.
Recipe Source: appetite4appetizers.com (found on Pinterest)
Caramel Cheesecake Apple Dip
Our daughter-in-law, Karen, made this for a family dinner and everyone LOVED it!! This dip is caramel apples for grown-ups. It has all the things you like about a caramel apple layered between sweet cream cheese. It’s creamy, caramely, goodness with a little chocolate and toffee thrown in for good measure. This cheesecake dip looks pretty on a serving plate, which makes it a great to serve at parties.
12 ounces cream cheese, at room temperature
3 Tbs. heavy cream
1/4 cup powdered sugar
1/2 tsp. vanilla
Caramel sauce (recipe below) or store bought
Heath milk chocolate pieces
mini chocolate chips
2-4 Granny Smith or other crisp tart apples, sliced and soaking in lemon juice/water until ready to serve
Line a bowl with plastic wrap. Use enough plastic wrap to hang over the sides of the bowl about 2 inches.
Place half of the cream cheese mixture in the lined bowl and smooth with the back of a spoon. (If you dip the spoon into warm water before you start to smooth the cream cheese, it will be much easier to spread.)
Spoon on a layer of caramel.
Place in the refrigerator for about 20 minutes. This will let the caramel set up a bit and make topping it with the remaining cream cheese much easier.
Scoop the remaining cream cheese on top and smooth out using the back of a dampened spoon, like you did for the first layer.
Fold the overhanging plastic wrap over the top and refrigerate for at least 2 hours, up to overnight.
Pull back the plastic wrap so that the top of the cheesecake is exposed. Place a serving plate on top of the pan and invert. Remove the bowl and the plastic wrap.
Spoon caramel sauce over the top of the cheese cake and top with more of the Heath pieces and chocolate chips. Place the sliced apples around the dip and serve.
*Note: If you want to throw this together super fast, just spread all the cream cheese on a serving platter and top with the caramel, Heath bits, and the mini chocolate chips.
1 cup sugar
1/4 cup water
8 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
2 teaspoons vanilla (or 1 teaspoon vanilla and 2 teaspoons bourbon)
pinch of sea salt
Place sugar in a small heavy sauce pan. Pour water evenly over the top. Turn stove top to medium-high heat. Hold sauce pan by the handle and swirl occasionally until sugar has dissolved.
Turn heat to high, and boil until syrup turns brown around the edges of the pan, about 6-8 minutes.
Swirl the syrup occasionally until it turns a deep amber and just begins to smoke.
Remove pan from heat. Add butter and whisk, until all butter is mixed in.
Stir in cream. Take care adding the butter and cream as the caramel will boil up and sputter quite a bit.
If sauce has any lumps, set pan over low heat and stir until smooth then turn off heat again.
Stir in vanilla and salt.
Garbage Cookies
While cleaning out my craft room I came across a small recipe box that I had not looked through in years. I found this recipe for Garbage Cookies that my Dad made all the time when I was growing up. They are basically an oatmeal cookie with peanuts, chocolate chips and raisins added. He called them Garbage Cookies because he said that he just cleaned out the cupboards and threw everything in the cookies! After I was married and moved away, I remember asking him to send me his recipe. You will notice that he simply cut the Oatmeal Cookie recipe off of the cardboard oatmeal canister and added his variation at the bottom. My Dad passed away in 1992 so when I saw this recipe tucked away in that box, it brought tears to my eyes and a flood of memories. My Dad packed my school lunch every day. I remember sitting on the bench at school taking these cookies out of the small wax paper bag that was used to pack all of our lunch food in. You see, zip lock plastic bags were not invented yet!
I was so excited to make these cookies and they were just as good as I always remembered them.
My Dad and I at the beach (a long time ago!)
1 1/4 cup margarine
3/4 cup brown sugar
1/2 cup sugar
Beat together margarine and sugars until light and fluffy.
1 egg
1 tsp. vanilla
Beat in egg and vanilla.
1 1/2 cups flour
1 tsp. baking soda
(If you are not adding the salted peanuts, add 1 tsp. salt)
Add flour and baking soda – mix well.
3 cups oats (quick or regular)
Add oats – mix well.
1 cup salted peanuts
1 cup chocolate chips
1 cup raisins
Add peanuts, chocolate chips and raisins – mix well. Add some water if mixture is too dry. (I did not need to do this).
Drop large spoonfuls onto cookie sheet. Makes 27 large cookies.
Bake at 375 degrees for 11 – 12 minutes. Cool 1 minute on cookie sheet. Remove to wire rack to completely cool.
Store in an air tight container.
Recipe Source: Dick Oakford (my Dad)
FULL RECIPE WITHOUT PICTURES —
GARBAGE COOKIES
1 1/4 cup margarine
3/4 cup brown sugar
1/2 cup sugar
Beat together margarine and sugars until light and fluffy.
1 egg
1 tsp. vanilla
Beat in egg and vanilla.
1 1/2 cups flour
1 tsp. baking soda
(If you are not adding the salted peanuts, add 1 tsp. salt)
Add flour and baking soda – mix well.
3 cups oats (quick or regular)
Add oats – mix well.
1 cup salted peanuts
1 cup chocolate chips
1 cup raisins
Add peanuts, chocolate chips and raisins – mix well. Add some water if mixture is too dry. (I did not need to do this).
Drop large spoonfuls onto cookie sheet. Makes 27 large cookies.
Bake at 375 degrees for 11 – 12 minutes. Cool 1 minute on cookie sheet. Remove to wire rack to completely cool.
Store in an air tight container.
Recipe Source: Dick Oakford (my Dad)
Rancher’s Chili
Rancher’s Chili
(These pictures are shown using lean hamburger)
1 pound 97% fat free ground turkey or lean hamburger
season to taste – I used garlic granules, chili powder, season salt, pepper
Brown turkey or hamburger – season to taste. Put in a crock pot or large pot.
2 (15 oz.) cans Ranch Style Beans
1 (14.5) can diced tomatoes, drained slightly (I used bottled tomatoes from our garden)
1 (15.5 oz.) jar chunky salsa (This is an approximate amount. Different brands of salsa are different oz. – doesn’t have to be exact.)
Add Ranch Style beans, tomatoes, and salsa.
8 oz. mushrooms or fresh – optional (This is also an approximate. We love mushrooms so we tend to add a lot to our recipes.)
Add chopped mushrooms, if wanted.
Mix all ingredients. Cook on low for 4 – 6 hours. Taste chili after an hour or so and season as necessary.
Freeze Ahead: This recipe can be frozen in zip lock bags. Pre-measure and mark bag with amount and points.
Recipe Source: revised from Kris H. at http://wwkris.blogspot.com/
FULL RECIPE WITHOUT PICTURES —
RANCHER’S CHILI
This is an easy, throw-together comfort meal to be enjoyed on a cold winters night. Using turkey makes it a healthy delicious meal.
1 pound 97% fat free ground turkey or lean hamburger
2 (15 oz.) cans Ranch Style Beans
1 (14.5) can diced tomatoes
1 (15.5 oz.) jar chunky salsa (This is an approximate amount. Different brands of salsa are different oz. – doesn’t have to be exact.)
8 oz. mushrooms or fresh – optional (This is also an approximate. We love mushrooms so we tend to add a lot to our recipes.)
season to taste – I used garlic granules, chili powder, season salt, pepper
Brown turkey or hamburger. Season while cooking.
Mix all ingredients. Place in crock pot and cook on low for 4 – 6 hours.
Freeze Ahead: This recipe can be frozen in zip lock bags. Pre-measure and mark bag with amount and points.
Recipe Source: revised from Kris H. at http://wwkris.blogspot.com/
