Best red sauce for enchiladas

I had given up on using red sauce for my enchiladas because the store bought kind is so bitter. So a friend of mine brought me enchiladas with the best red sauce and I asked her for the recipe. I made it as well and it turned out so yummy! Now I want to make enchiladas all the time!

• 1 Tablespoon canola oil
• 1 Tablespoon flour
• 1 can of red enchilada sauce (small)
  
• 4 cups of chicken broth
• 2 Tablespoons cilantro
• salt and pepper

In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Ham and Potato Soup

This is a recipe I got off of my trusted website allrecipes.com. As always I will include the link at the bottom, in order to give credit where it's due. I made a few changes and it was a hit!

Ingredients:

• 3 1/2 cups peeled and cubed potatoes
• half a bag of frozen mixed veggies/ or you can use fresh, whatever veggies you like
• 1/3 cup finely chopped onion or some onion powder
  
• 1 1/2 cups diced cooked ham
• 3 1/4 cups water
• 2 tablespoons better than bouillon or 2 tablespoons chicken bouillon granules
• salt and pepper to taste
• 5 tablespoons butter
• 5 tablespoons all purpose flour
• 2 cups milk

Combine potatoes, veggies, onion, ham and water in a stockpot. Bring to a boil, then cook over med-high heat for 15 minutes until potatoes are tender. Add chicken bouillon, salt and pepper.

In separate saucepan, melt butter over med - low heat. Whisk flour in with fork and cook stirring constantly until thick. Stir in milk and whisk for 4 to 5 minutes.

Add the milk mixture into the stockpot and cook until heated through.

http://allrecipes.com/Recipe/Delicious-Ham-and-Potato-Soup/Detail.aspx

Peppermint Bark Chocolate Cookies Recipe

These are so yummy. I borrowed them from another website and have attached the link below so I can't take credit for the recipe but I had to share. I love peppermint and chocolate mixed together. I made a few small changes so that I didn't have to actually make the peppermint bark as the recipe suggests.

Ingredients

• 1 cup of butter
• 3/4 cup of brown sugar
• 3/4 cup of white granulated sugar
• 1 large egg
• 1 teaspoon of vanilla extract
• 1 3/4 cups of all-purpose flour
• 3/4 cup of unsweetened cocoa powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• Pinch of salt
• 3/4 cup candy cane pieces
  

Method

1 Preheat the oven to 350°F.

2 Cream the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color.

3 Add the egg and the vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.

4 Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not over mix).

5 Take candy canes and put in a plastic bag. Hit the bag with a spoon until you have little pieces. Fold in the peppermint.

6 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet. Bake for -12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Makes approximately 3 dozen cookies.

http://simplyrecipes.com/recipes/peppermint_bark_chocolate_cookies/

Orange Julius

I wanted to post this just because it's been a staple lately and I enjoy it so much I thought I'd share. It's not really a meal but it goes great with breakfast!

• 1/2 cup orange juice concentrate
• 1/3 cup sugar
• 1 1/2 cups milk
• 1 tsp. vanilla extract
• crushed ice cubes

Put all in a blender and mix. You can start with about 5 ice cubes and then add more if you like it extra icy.

Liz H.

Chicken Cacciatore

2 boneless skinless chicken breasts
1 medium onion
1 green pepper
mushrooms
1 can stewed tomatoes
1 can tomato sauce
garlic
oregano
thyme
parmesan cheese
rice

Defrost chicken, cut up into strips. Chop up veggies the way you like them. Put some olive oil in a saucepan and cook chicken and veggies. Put on low and add the sauce, stewed tomatoes, and spices. Let it simmer on the stove while cooking the rice, a good 20 minutes. Serve over rice.

Jessica L.

World's Best Bird

1.5 lbs. chicken tenders ¼ tsp. garlic salt (or 1/8 tsp. garlic powder) ¼ c. flour 2 Tbsp. cornstarch 1 egg, beaten 1 tsp. water

¾ c. brown sugar ¼ c. chicken broth 1 tsp. soy sauce ½ tsp. salt ¼ c. ketchup Prepared rice

Mix beaten egg with water in one bowl. Mix garlic salt, flour, and cornstarch in another bowl. Heat brown sugar, chicken broth, soy sauce, ketchup, and salt in a saucepan on stove. Dip chicken in eggs, then flour/cornstarch mixture. Place in frying pan with 1 Tbsp. oil and fry for 5 minutes on each side. Put chicken in shallow baking dish and pour sauce over the top. Cover and bake chicken at 350 degrees for 25 minutes, then turn chicken over and bake for another 25 minutes. Serve over rice and ENJOY!

Rachel M.

Minestrone Soup

1 can kidney beans
1 can garbanzo beans
1 can stewed tomatoes (I puree mine)
1 can chicken broth or 1 quart chicken broth from better than bouillon mix
1/2 cup pasta shells
2 tbsp. butter
2 tbsp. tomato paste
carrots
celery (these are my faves, but really you can add any veggies you like)
Italian seasoning, garlic, oregano, thyme..
shredded Parmesan cheese


Chop up the veggies and saute them in a saucepan with butter and onion, or I use onion salt. Saute for about 7 minutes. Add all other ingredients except pasta. Cook on med-low on the stove for 1 hour. Cook pasta according to box directions in a separate pan. Add to the soup. Simmer for 10 minutes. Serve with Parmesan cheese on top.

Liz H.

Easy Caramel Apples

I just made these a few days ago, the caramel is soooo good! I didn't do the melted chocolate or cinnamon and sugar but it still looked and tasted pretty fancy...

1 can sweetened condensed milk

1 cup butter

2 cups brown sugar

Dash of salt

1 cup corn syrup

Combine all of the above ingredients. Boil for about 8 to 9 minutes. Remove from heat. Add 1 t. vanilla

***This makes a lot of caramel. Boil mixture longer if you would like it thicker or shorter if you would like a runny sauce.

Prepare the apples: rinse, take out the stem, and cut bottoms off so that the apples sit flat.

Put the sticks in (I used wood skewers cut in half).

Dip the apples, you will have to spoon the caramel up and over the top. Let as much caramel drip off as possible before you place on a greased cookie sheet. Put apples in the fridge until caramel is set and cooled. Drizzle melted white chocolate or dip in pot of melted white chocolate. Sprinkle cinnamon and sugar over chocolate while still warm. Put back in fridge until chocolate is set. Easy as pie!

Danielle D.

Buckeye Cookies

3 cups creamy peanut butter

1 c. softened butter or margarine

2 lbs. confectioners sugar

2 tsp. vanilla

16 oz milk chocolate for dipping

2 tsp. crisco

First mix four ingredients until well blended. Form into small balls. Put them into the freezer to firm them up (10-15 minutes) Melt chocolate and crisco in a small bowl in microwave. Using toothpick dip the balls in the chocolate, leaving some some of the peanut butter mixture exposed.

Sausage Casserole

1 pckg. sausage, brown and crumbled

1 pkg. bacon browned and crumbled

1/2 cup onion diced, 1/4-1/2 c. red and green bell pepper

1 cup mushrooms all sauteed in butter and add to meat

1 loaf white bread, crusts removed

Spray 9x13 pan with oil. Put in layer of bread slices. Tope with layer of meat mixture. Repeat.

Liquify in blender and pour over the above layered ingredients.

6 eggs

2 1/2 cup milk

Mix together and spread over casserole:

1 1/2 cups grated cheese

1 can cream of mushroom soup

Refrigerate over night. Bake at 350 for 50 minutes to 1 hour.

Robyn H.

Rolo cookies

2 1/2 c. flour

3/4 c. cocoa

1 tsp. soda

1 c. sugar

1 c brown sugar

1 c margarine

2 tsp. vanilla

2 eggs

rolos

Mix all ingredients in a mixing bowl except rolos. Once dough is mixed cool in fridge for 1/2 hr. Take out of fridge and take a rolo, roll some dough around it to make a ball. Roll the ball in sugar. Bake at 350 for 8 minutes.

Beef Stroganoff

1 lb. ground beef
1 can cream of mushroom soup
1/8 cup ketchup
3/4 tsp. garlic salt
1/2 cup water
1 tsp. onion powder
8 oz. sour cream
2 cups egg noodles

Cook and drain ground beef. Cook noodles, set aside. Mix all other ingredients in mixing bowl. Add noodles ground beef and sauce in sauce pan. Cook and stir until mixed thoroughly and heated through.

---------------------------------------------------------------------------------------------

Here is the alternate recipe with the actual mushrooms and onions, it's also doubled:

2 lbs. beef

1/4 butter

1 small can mushrooms

1/4 c. minced onions

1/4 c. ketchup

1 1/2 tsp. garlic salt

2 cans beef broth

1 18 oz container sour cream

Melt butter in large pot and stir in mushrooms to saute. Remove mushrooms set aside. Brown meat in remaining butter. Stir in beef broth, onions, ketchup. Garlic and let simmer. Before serving add mushrooms and thicken sauce. add sour cream stir until melted.

Robyn H.

Baked Barbecue Chicken

I love barbecue chicken and wanted to find an easy way to cook it for my family without having to use the barbecue. When you bake it like this it is so moist and flavorful:

2 boneless skinless chicken breasts
1/2 bottle barbecue sauce, any kind you like
1 1/2 cup water


Defrost chicken in microwave. Pour barbecue sauce and water into a shallow baking dish. The smaller the better so the chicken can be completely covered with sauce. Add chicken. Cover and bake at 425 degrees for 45 minutes or until cooked through.

Serve with scalloped potatoes from the box, follow directions, and green salad.


Melissa S.

Enchilada style burritos

1 lb. ground beef
1 can refried beans
1 can of your favorite enchilada sauce
1/4 cup taco seasoning
1/2 cup picante salsa
olives
cheese
tomato
lettuce
sour cream

Brown ground beef. Drain, add refried beans, salsa, taco seasoning, and salsa. Mix and heat together in pan. Pour enchilada sauce into 9x13 pan, (save a little to put on top of burritos.). Place the mix into flour tortillas. Sprinkle shredded cheese over burritos. Pour a little more enchilada sauce on top. Bake at 350 degrees for 15 minutes. Garnish with tomato, lettuce, olives and sour cream.

Liz H.

Sassy Chicken Enchilada Dip

16 oz. light cream cheese; softened
10 oz. diced tomatoes with green chili peppers (like Rotelle) – un-drained
1 lb. cooked chicken; shredded
1 t. garlic clove; minced
1/2 - 1 t. chipotle chili powder (depending on how spicy you want it)
1 t. cumin
1 t. dried oregano
1 t. paprika
1 t. onion powder
2 T. fresh cilantro; chopped
1 c. cheddar cheese; shredded

Mix all of the ingredients until combined. Refrigerate for at least 2 hours before serving. Serve hot or cold with tortilla chips. To heat use the microwave, crock pot, or oven (at 350 degrees for 30 minutes).

Biscuits and Gravy

1 can pillsbury biscuits. I like to use homestyle but I'm sure any flavor would work.
6 or 7 links of sausage
1 pkg. country gravy (it's white)


Just cook the biscuits according to directions. Cook the sausage up in a pan on the stove. Make the gravy. Cut the sausage into little pieces and sprinkle over biscuits, then pour gravy on top. I serve with a fruit salad. Oranges, raspberries, apples and powdered sugar.

Liz H.

Balsamic Beans with Beef

1 pound stew beef
1 Tablespoon olive oil
1 Tablespoon minced garlic (about 6 small cloves)**
3 cans (15 oz.) canellini beans, rinsed and drained*
1 can (14 oz.) diced tomatoes, undrained
2 Tablespoons balsamic vinegar
1 Tablespoon Italian seasoning

1. Heat olive oil over medium high heat and brown meat. Transfer browned meat to the crock pot. 2. Add remaining ingredients and stir (remember to drain and rinse beans, but don’t drain tomatoes!). Cook on high 4 hours or on low 8 hours. Yields 4-6 servings.

Heather C.

Chicken Pot Pie

This recipe is so easy and yummy. Whenever I don't know what to make, I can whip this up and everyone in the family loves it. Especially me!!!!

1 pkg. frozen peas, carrots, and corn
1/3 cup butter or margarine
1 small onion
1/3 cup all purpose flour
1/2 tsp. salt
1/4 tsp. pepper, just eyeball it
1 3/4 cups chicken broth
2/3 cup milk
1 can canned chicken, or 2 cups cooked chicken or turkey
1 pkg. pie crusts. In the refrigerator section, next to the rolls ect.

1. Melt butter in saucepan over medium heat. Add onion. Stir in flour, salt and pepper. Cook stirring constantly until mixture is bubbly. Remove from heat. Stir in broth and milk. Heat to boiling. Boil and stir 1 minute. Stir in chicken and veggies.
2. Lay out pie crust in pie pan for the bottom. Sometimes if I only have one dough I just use it for the top and don't put anything on the bottom of the pan.
3. Pour mixture into pie pan. Cover with another crust.
   
4. Bake at 425 for 35 minutes or until golden brown.

Liz

No Bake Cookies

1/2 cup butter
1 1/2 cups sugar
1/4 cup cocoa powder
1/2 cup milk
1/2 cup peanut butter
1 tsp. vanilla
3 cups quick oats

Melt butter in medium saucepan. Add sugar and cocoa, mix well. Add milk and cook and stir over medium heat until boiling. Add peanut butter and stir until it melts. Remove from heat and add the oats and vanilla. Drop spoonfulls onto wax paper. These are really good warm or cold.


Liz H.

Salsa Chicken

about 4 breasts of chicken

1 cup salsa

1 packet of taco seasoning

put chicken, then taco seasoning, then salsa in crockpot. cook on low for about 6 hours or high for 3. when finished cooking, shred chicken (pull chicken apart) with two forks. when shredded in crockpot, add some grated cheddar cheese and sour cream. stir together, serve on corn tortillas or flour tortillas. suggested side is black beans and avocado, corn.

*for frozen chicken, simply add more time on crockpot. for more or less, add more or less salsa and taco seasoning. great for a sunday dinner. almost ready when you come home.

Staci V.