Garlic Beef Enchiladas

GARLIC BEEF ENCHILADAS

Enchiladas:

2lb ground beef

1 medium onion, chopped

2 tbsp cornstarch

¼ cup of taco seasoning

1 can (14oz) stewed tomatoes

10 corn tortillas (7")

2c shredded co jack cheese

Sauce:

6 garlic cloves, minced

1/3 c butter

1/2 c flour

1 can (14oz) beef broth

1 can (15oz) tomato sauce

¼ cup of taco seasoning (as to taste)

Prepare:

• In a saucepan over medium heat, cook beef and onion until meat is no longer pink.
• Add cornstarch and seasonings, mix well.  Stir in tomatoes, bring to a boil.
• Reduce heat, cover and simmer for 15 minutes.
• Meanwhile, in another saucepan, saute garlic in butter until tender. 
• Stir in flour until blended.  
• Gradually stir in broth, bring to a boil. 
•  Cook and stir for 2 minutes or until bubbly.
• Stir in tomato sauce and seasonings, heat through.
• Pour about 1-1/2c sauce into a 13x9x2 in baking dish.
• Spread about 1/4 c beef mixture down the center of each tortilla, top with 2 tbsp of cheese.  Roll up tightly, place seam side down over sauce.  Top with the remaining sauce.
• Cover and bake at 350 for 30-35 minutes.
• Sprinkle with remaining cheese, bake, uncovered, 10-15 minutes longer or until the cheese in melted.

yield: 6-8 servings

This made two casserole dishes.

Vinegar Slaw

Ingredients:

 - 1 whole green cabbage

- 1 whole purple cabbage

-Whole package of baby carrots 

-2-3 bunches of green onions

-2/3 cup sugar

- 2 cups white vinegar

-salt, pepper, onion powder, and garlic powder to taste.

1) cabbage should always be sliced, never chopped. So slice both cabbages (can use food processor). 

2) chop up carrots

3) chop up green onions, including green tops. 

4) put all together in a big bowl. 

5) put all vinegar,sugar and spices in a large measuring cup and stir to dissolve sugar. (It won't completely dissolve. That's ok). 

6) pour vinegar dressing you just mixed over the vegetables. 

7) toss all together. 

Best when left to refrigerate and set for a few hours, even over night. 

Good to eat on BBQ sandwiches. 

Broccoli Quiche (Vegetarian)

2 TBL Butter
1 Onion, chopped
2 Cloves garlic
2 Cups Fresh Broccoli
1-9inch Unbaked Pie Crust
1 1/2 Cups shredded, Mozzarella
4 Eggs, Beaten
1 1/2 Milk
Salt and Pepper to taste
1/4 tsp. Seasoning spice (Costco-Organic No-salt seasoning)
1TBL Butter, melted
2-4 TBL Grated Parmesan Cheese

1. Preheat 350 oven.
2. Melt butter over medium heat. Cook onions, garlic, and broccoli until soft.
3. Spoon veggies into pie crust.
4. Cover veggies with mozzarella and then parmesan.
5. Combine eggs, milk and seasonings in a separate bowl. Stir in melted butter.
6. Pour egg mixture over veggies and cheese.
7. Bake in preheated oven for 45-60 minutes or until center has set.

Enjoy. 

SNOWMAN SOUP

I use a tiny mason jar to put these in and add a tag to make it cute.

Single serving of Hot cocoa mix (I will often make a big batch of homemade and then divide it up.)

Here is a nice recipe for that:

3 cups of nonfat dry milk powder

2 cups of powdered sugar

1 ½ cups cocoa powder

¼ tsp. salt

1.    Mix it all together and store in an airtight container for up to 3 months.

2.   To make a cup of cocoa, put 1/3 cup of cocoa mix in a mug and stir in 1 cup of hot milk.

3.   Top with whip cream or mini marshmallows.

To give away as snowman soup, add mini marshmallows to your mason jar and close it up. Tie a candy cane to the tag telling your recipient how to mix up the cocoa.

            You could add cinnamon, cayenne, or even non-dairy flavored creamers add flavor. Also, this is good in your coffee for a mocha.

HOLIDAY COOKIE PIZZA.

        I have used this recipe for years. In fact I found it in an old cookbook that I have since not seen again since the first year (thankfully I wrote down the recipe) and gave them out the second year we were married. For a few years after that these were actually requested.  Well, then I lost the recipe. Couldn’t find it anywhere. This year I was searching for something else (in my very disorganized recipes) and found it again. Woo Hoo!! Guess what everyone is getting this year!!?

Here is the recipe:

CRUST:

1/4 cup butter, softened

1/4 cup butter-flavored shortening

3/4 cup firmly packed brown sugar

1 egg

1 tsp. vanilla extract

1 cup all-purpose flour

TOPPINGS:

1 cup (6 oz.) semi-sweet chocolate  chips

1 cup finely chopped pecans

3/4 cup sweetened shredded coconut, divided

1 can 14 oz. sweetened condensed milk  (necessary)

1/2 cup Nestle Treasure premier semi-sweet chocolate baking pieces.

( I am very creative with the toppings depending on who I'm giving  it to. Every families pizza looks and tastes a little different).

DIRECTIONS:

1) Pre-heat oven to 350 degrees.

2) For crust, cream butter, shortening, and sugar in large bowl until fluffy.

3) Add egg and vanilla; beat until smooth.

4) Stir in flour; knead until a soft dough forms.

5) Press dough into bottom and 1/2 inch up the sides of a greased 12 inch round pizza pan.

6) For topping sprinkle chocolate chips and pecans evenly over crust.

7) Sprinkle 1/2 cup coconut evenly over that.

8) Pour condensed milk evenly over other toppings.

9) Bake for 25-30 minutes or until crust is golden brown.

10) While cookie is still warm, place chocolate pieces on top. 

11) Sprinkle remaining coconut evenly over the top.

12) Cool completely  in the pan.

13) Store in airtight container.

OPTION: can delete coconut and pecans if they are not liked.  Can add any fun toppings you like.

USE A 13 1/2" X 13 1/2" X 2" BOX -WRAPPED IN Christmas PAPER. That is a Large size pizza box. Some pizza restaurants will give them to you if you ask.

The key is this crust. When I couldn't find the recipe, I searched the internet and couldn't find anything just like it. I am so glad I found it. I had to get it on this blog as quickly as I found it so I didn't loose it again!

Let me know if you try it and if you like it or not. O.K.!?

My Version of CALIFORNIA ROAST BEEF!

I made this twice while I was in Tennessee visiting family. I needed a meal that made a good amount and could stay warm so, people could eat as they came. It was really good. I took another recipe and tweaked it and changed it up. Here it is.

1 hunk of meat (a roast of some kind. Cheap is good. Cooking it all day makes it tender.)
1 onion, finely diced
1 tsp. sea salt (you know I eyeball)
1 TBL finely chopped garlic (can use garlic powder)
1 tsp (apx.) ground mustard
1 TBL white balsamic vinegar (or whatever kind you have)
1 carton of beef broth (I think it is 32 oz.)

Put all of that in the crockpot. Let it cook all night or all day. I actually cooked it at least 10 hours. But, it just gets more tender the longer you cook it.

When it is tender, take 2 forks and shred the meat.

When I served this we put it on hoagie rolls, some people put Ortega Chili's on it and then melted Mozzerella cheese on top. Place the top bun on and enjoy!!

Super moist and tasty.
Really forgiving recipe in that you can substitute things easily.

Sorry there is no picture. We at it up too fast to think about it.

Peanut butter fruit dip

I made this for a Mom's Night out. It was a hit. Well, I forgot where I had found the recipe. I looke aroun and here it is. I got it from Soithern Plate blog. So eat it up. Creamy Peanut Butter Fruit Dip Ingredients 1 (8 ounce) package cream cheese, softened 1 cup peanut butter 1 cup dark brown sugar (can use light if you prefer) 1/2 cup milk Instructions In mixing bowl, place softened cream cheese, peanut butter, and brown sugar. Mix with electric mixer until smooth and creamy. Add milk and mix until well combined, scraping down sides as needed. Refrigerate until ready to use. For serving: Apples (cut into wedges and coated in orange juice to prevent browning), Celery Sticks, gingersnaps, or anything else you wanna dip!