Monday, November 17, 2008
6 to 8 apples, depending on size
3/4 c. sugar
1 1/2 Tbl. flour
1/4 tsp. salt
1 tsp cinnamon
3/4 c. flour
3/4 c. quick oats
3/4 c. brown sugar
1/4 tsp. soda
1/2 tsp baking powder
1/2 c. melted butter
1 c. chopped nuts
Slice and peel apples (I use my apple peeler/corer/slicer to make it really easy) and mix with sugar, flour, salt, and cinnamon. Put in 9x13 baking dish. Mix topping ingredients and sprinkle over the apples to cover. Bake at 350 degrees for 30-40 minutes, or until apples are soft.
Tuesday, November 11, 2008
1 pkg chicken ramen noodles, crushed
4 green onions, chopped
2 tsp sesame seeds
1/2 c. sliced or slivered almonds
Toast almonds and sesame seeds together. In a large bowl mix the cole slaw and green onions.
1/2 c. olive oil
1/4 c. sugar
3 Tbl. red wine vinegar
1/2 tsp. salt
seasoning packet from the ramen
Mix the sauce ingredients together, then add to the cole slaw mixture. Mix well. Right before serving, add the crushed up ramen noodles (if you add them too far in advance they get soggy). Top with the sesame seeds and almonds. YUM!
Monday, November 10, 2008
2 pounds hamburger
1 package Lipton onion soup
Cheese – mozzarella & cheddar
1/3 cup shortening
½ cup flour
1 can Nalley’s Big Chunk Chili (no beans)
3 Tablespoons chili powder
1 can enchilada sauce
2 (8 oz) cans tomato sauce
1 can beef broth
1 package Lipton onion soup
2 Tablespoons sugar
Brown hamburger and mix in Lipton onion soup mix. Take off heat and set aside. In separate pot (on stove), melt shortening and add in flour, chili, and chili powder. Off heat add enchilada sauce, tomato sauce, beef broth, Lipton onion soup, sugar and salt (to taste). Put sauce back on heat and thicken.
Building the enchiladas
Warm the tortillas in the microwave until they start to curl. Pour in sauce in bottom of pan. Take a tortilla – add meat & cheese. Roll and place in pan. Continue rolling enchiladas until pan is full. Pour sauce over top of enchiladas – completely covering all enchiladas and add cheese.
Bake at 350 for 25-30 minutes
If frozen, a bit longer
Recipe will make either 2 – 9X13 pans or 4 – 8X8 pans
Friday, November 7, 2008
2 3/4 cups quick-cooking or old-fashioned oats, uncooked
1 cup flour
1 cup firmly packed brown sugar
1 cup coarsely chopped walnuts (I don't put these in)
1 teaspoon baking soda
1 cup butter or margarine, melted
1 3/4 cups "M&M's" Semi-Sweet chocolate mini baking bits
1 package fudge browni mix, prepared according to package directions for fudge-like brownies
Preheat over to 350. In large bowl combine oats, flour, sugar, nuts and baking soda; add butter until mixture forms coarse crumbs. Toss in M&M's until evenly distributed. Reserve 3 cups mixture. Pat remaining mixture on bottom of 15x10x1 in pan to form crust (I just use regular casserole pan - takes longer to cook though). Pour prepared brownie mix over crust, carefully spreading into thin layer. Sprinkle reserved crumb mixture over top of brownie mixture; pat down lightly. Bake 25 - 30 minutes or until toothpick inserted in center comes out with moist crumbs. (If using normal casserole dish - will take about 40 minutes instead!!). Cool completely. Cut into bars. YUMMY!
other toppings you may want (beans, lettuce, avacados...possibilities endless!)
Put chicken breast in crockpot. (I only use 2 or 3 breast - depends on how much you want to make!) Pour jar of salsa over it. Cook for 3 - 4 hours on high. Before serving, shred chicken and add sour cream and stir (I use about 1/4 to 1/2 cup of sour cream). Place desired amount of shredded chicken on tortilla and add your favorite toppings. Whalaa! Super easy meal in a FLASH!