1 lb ground beef
1 onion chopped
1 15 oz. can baked beans
1 cup barbeque sauce
1 T brown sugar
1 Tube refrigerated biscuits
1 Cup shredded cheddar cheese
Directions:
Brown ground beef with onion. Remove from heat. Stir in beans, barbeque sauce, and brown sugar. Place in gallon freezer bag. Label and freeze.
To serve:
Thaw. Pour into round greased baking dish. Bake uncovered for 30 minutes @ 400. Cut refrigerated biscuits in half. Arrange like spokes around edge of baking dish, cut side down. Return to oven and bake 20 minutes. Top with cheese & bake 10 minutes more.
Tuesday, December 20, 2011
Wednesday, December 14, 2011
Chicken or Beef Enchiladas
2-3 cups cooked and shredded chicken, or 1 pound ground beef or turkey
1 large onion
3 garlic cloves
1 (29oz)can of enchilada sauce
2 (4-6oz) cans chilis, optional
1 cup sour cream
1 (15oz) can of olives, sliced
1-2 cups kidney or black beans, if desired
Cheddar cheese, grated
12 tortillas
Combine garlic and onions and fry in a little oil until golden brown. Add chicken, enchilada sauce, chilis, olives and just enough sour cream to make a creamy consistency. It will be runny, but that's okay. Add beans to make a complete protein. Allow to simmer for 10-15 minutes. Layer flat in a 13x9 pan (*or 2 8x8 pans), starting with a thin layer of sauce, tortilla, sauce, cheese, tortilla, etc. ending with a layer of cheese. Cover with tin foil, and bake at 350 for 30-35 minutes, or until heated through and cheese is melted. Allow to sit for 10-15 minutes otherwise it will be on the runny side.
Serve with a dollop of sour cream!
If freezing, just skip baking step until you decide to defrost it and cook it.
*Since the tortillas are round and you are placing them in a square dish, I just trimmed off the rounded edges to make a perfect square to fit just right in the 8x8 dish.
This dish can also be cooked in the crockpot:
Cook meat, onions and garlic in a large saucepan over medium heat until nicely browned. Add enchilada sauce, chilis, sour cream, olives, and beans and mix until well combined. Cover the bottom of your crockpot with a thin layer of sauce, followed by a layer of tortillas, another layer of sauce and then cheese, and repeat in that order until all your ingredients have been added (probably 3-4 layers). Finish with a layer of sauce and cheese. Turn your crockpot on low heat, cover, and allow to cook for 5-6 hours. Serve with dollo of sour cream!
1 large onion
3 garlic cloves
1 (29oz)can of enchilada sauce
2 (4-6oz) cans chilis, optional
1 cup sour cream
1 (15oz) can of olives, sliced
1-2 cups kidney or black beans, if desired
Cheddar cheese, grated
12 tortillas
Combine garlic and onions and fry in a little oil until golden brown. Add chicken, enchilada sauce, chilis, olives and just enough sour cream to make a creamy consistency. It will be runny, but that's okay. Add beans to make a complete protein. Allow to simmer for 10-15 minutes. Layer flat in a 13x9 pan (*or 2 8x8 pans), starting with a thin layer of sauce, tortilla, sauce, cheese, tortilla, etc. ending with a layer of cheese. Cover with tin foil, and bake at 350 for 30-35 minutes, or until heated through and cheese is melted. Allow to sit for 10-15 minutes otherwise it will be on the runny side.
Serve with a dollop of sour cream!
If freezing, just skip baking step until you decide to defrost it and cook it.
*Since the tortillas are round and you are placing them in a square dish, I just trimmed off the rounded edges to make a perfect square to fit just right in the 8x8 dish.
This dish can also be cooked in the crockpot:
Cook meat, onions and garlic in a large saucepan over medium heat until nicely browned. Add enchilada sauce, chilis, sour cream, olives, and beans and mix until well combined. Cover the bottom of your crockpot with a thin layer of sauce, followed by a layer of tortillas, another layer of sauce and then cheese, and repeat in that order until all your ingredients have been added (probably 3-4 layers). Finish with a layer of sauce and cheese. Turn your crockpot on low heat, cover, and allow to cook for 5-6 hours. Serve with dollo of sour cream!
Monday, December 12, 2011
POMEGRANITE DIP
Sorry I meant to post this after our November exchange but just kept forgetting. It's the awesome dip I mentioned you can make with pomegranites and it's very festive for Christmas.
Seeds from 2 pomegranites
(seed them under cold water in a big bowl or sink)
2-3 tomatoes chopped (optional)
2 avacodos CHOPPED not
smashed
2-3 green onion chopped
1 tsp coriander spice
1 tsp accent
1 tsp salt
1/4 - 1/2 tsp red pepper (
more if you like some heat)
Fresh Lime juice to taste
Mix carefully together and
serve with the BIG Fritos chips or tortilla chips!
Friday, December 9, 2011
December Participants
Hey Ladies, here is the final count for December:
Crystal
Becca
Eva
Jamie
Michell
So make 5 meals..four to exchange and one for yourself. See you Dec 15th 7:30 at my home. Thanks! Crystal
Crystal
Becca
Eva
Jamie
Michell
So make 5 meals..four to exchange and one for yourself. See you Dec 15th 7:30 at my home. Thanks! Crystal
Monday, December 5, 2011
December Exchange
Hi Ladies,
Eva had mentioned she was hosting the December exchange, but we have decided to switch, so I will be hosting this month! The date will be Thursday the 15th of December at 7:30pm. Please let us know if you will be able to come! Thanks! Crystal
Eva had mentioned she was hosting the December exchange, but we have decided to switch, so I will be hosting this month! The date will be Thursday the 15th of December at 7:30pm. Please let us know if you will be able to come! Thanks! Crystal
Nov Chicken Pot Pie Recipe:)
Here is the recipe I used for the chicken pot pie for November.
Yield: 2 pot pies (6 to 8 servings each)
4 cups cubed cooked chicken (ham, shredded beef or turkey)
4 medium potatoes, peeled and diced
1 medium onion, chopped
1 cup butter or margarine
1 cup flour
2 1/2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon pepper
3 cups chicken broth
1½ cups milk
4 cups frozen veggies (I used the bag of frozen vegatables with carrots, peas and corn mixed together.)
1 box refrigerated Pillsbury pie crusts (there are 2 pie crusts in each box)
Boil potatoes in a large stockpot until tender. In another pot, boil cubed chicken for 8 minutes. Reduce heat, cover, and simmer vegetables for 8 to 10 minutes.
Drain vegetables and chicken and set aside. In a large skillet, sauté onion in butter until tender.
Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the chicken, potatoes, and vegetables. Remove from heat.
Fill pans shells with chicken mixture. Roll out pastry to fit top of pies. Cut 4 slits in pastry. Place over filling; seal and style the edges. Bake one pot pie at 425ºF for 35 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting.
To freeze: After putting 4 slits in the top of the pie, wrap the pie completely with plastic wrap, then again with foil. Cook completely defrosted pie 425 degrees for 35-40 minutes, covering crust as needed with foil (making sure plastic wrapping is removed) to prevent over-cooked crust.
To serve frozen pie: Cover edges of frozen piecrust with foil; place on a baking sheet. Bake at 425ºF for 30 minutes. Reduce heat to 350ºF and bake for 70 to 80 minutes longer, or until crust is golden brown.
Serve with chicken gravy over pie!!
Enjoy! Crystal
Yield: 2 pot pies (6 to 8 servings each)
4 cups cubed cooked chicken (ham, shredded beef or turkey)
4 medium potatoes, peeled and diced
1 medium onion, chopped
1 cup butter or margarine
1 cup flour
2 1/2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon pepper
3 cups chicken broth
1½ cups milk
4 cups frozen veggies (I used the bag of frozen vegatables with carrots, peas and corn mixed together.)
1 box refrigerated Pillsbury pie crusts (there are 2 pie crusts in each box)
Boil potatoes in a large stockpot until tender. In another pot, boil cubed chicken for 8 minutes. Reduce heat, cover, and simmer vegetables for 8 to 10 minutes.
Drain vegetables and chicken and set aside. In a large skillet, sauté onion in butter until tender.
Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the chicken, potatoes, and vegetables. Remove from heat.
Fill pans shells with chicken mixture. Roll out pastry to fit top of pies. Cut 4 slits in pastry. Place over filling; seal and style the edges. Bake one pot pie at 425ºF for 35 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting.
To freeze: After putting 4 slits in the top of the pie, wrap the pie completely with plastic wrap, then again with foil. Cook completely defrosted pie 425 degrees for 35-40 minutes, covering crust as needed with foil (making sure plastic wrapping is removed) to prevent over-cooked crust.
To serve frozen pie: Cover edges of frozen piecrust with foil; place on a baking sheet. Bake at 425ºF for 30 minutes. Reduce heat to 350ºF and bake for 70 to 80 minutes longer, or until crust is golden brown.
Serve with chicken gravy over pie!!
Enjoy! Crystal
Friday, December 2, 2011
Tip on Jiffy Cornbread!
We had Becca's chili last night (SO yummy!) and I served it with the Jiffy cornbread. I've always had trouble with this kind of cornbread, it comes out too crumbly or dry. So last night I added 1/3 Cup of applesauce to the recipe and it made all the difference! It was moist, a bit sweeter and not crumbly!
Thought I'd pass it along! :)
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