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Archive for the ‘Recipes’ Category

Beefy Enchiladas

Posted in Easy Recipes, Main Dish, Recipes, tagged , , , on January 31, 2014| 1 Comment »

enchiladas platedIf you are hosting a crowd this weekend for the Super Bowl, these beefy enchiladas are filling and easy to make.

Ingredients. The pot is holding some very hot beef.

Ingredients. The pot is holding some very hot beef.

Shred your beef or cut it into pieces. Layer it on corn tortillas.

Shred your beef or cut it into pieces. Layer it on corn tortillas.

Roll up the tortillas and place in a large baking dish.

Roll up the tortillas and place in a large baking dish.

Cover with cream of celery soup. Bake in a 350 degree oven for about 20-25 minutes, until soup is bubbling and edges are brown.

Cover with cream of celery soup. Bake in a 350 degree oven for about 20-25 minutes, until soup is bubbling and edges are brown.

Add a layer of cheese and return to oven for just a few minutes, until cheese melts.

Add a layer of cheese and return to oven for just a few minutes, until cheese melts.

Serve immediately with cream cheese, salsa or your choice of toppings.

Serve immediately with cream cheese, salsa or your choice of toppings.

 

Beefy Enchiladas

2 cups shredded beef

1 1/2 cups shredded cheese

1 can cream of celery soup

1 package of corn tortillas

NOTE  – I put stew meat in the slow cooker with a little chicken broth and let it cook all day. You could easily do this a day or two before so your meat is cooked and shredded before you assemble. Also – we don’t (can’t or won’t) eat a lot of spicy foods, so if you want to jazz this up, add peppers and onions to your meat and use a can of chiles mixed into the soup.

Preheat the oven to 350 degrees.

Spray a 9×13 baking pan with cooking spray.

In each tortilla, place meat in the center and roll up, placing seam down in the baking dish. Continue until you’ve filled the pan (we used eight shells, but they were good-sized.) Spoon soup over the top and bake uncovered for about 20 minutes or until soup is bubbling.

Sprinkle cheese over the top (I used Colby-Jack, but you could also use cheddar or a spicy cheese) and return to oven until cheese is melted.

Serve with sour cream, salsa, chopped tomatoes, olives, or whatever your heart desires.

She Who Likes Easy  To Make Entrees

 

 

 

 

 

 

 

 

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Banana Cream Pie

Posted in Captain Cavedweller, Pie, Recipes, tagged , , , on January 24, 2014| Leave a Comment »

banana pie plated

Yesterday was National Pie Day.

On Facebook, I asked the question “What’s your favorite pie?” and got so many yummy responses, I had to make a pie.

Captain Cavedweller loves banana cream pie, so I decided to make one for him (and I may have eaten a piece, too).

This recipe has a few steps to it, but it is easy to make.

 

Ingredients

Ingredients

Melt butter and stir in graham cracker crumbs.

Melt butter and stir in graham cracker crumbs.

Press into a pie pan and bake at 375 for about eight minutes.

Press into a pie pan and bake at 375 for about eight minutes. (Be prepared for your family to wander into the kitchen looking for cookies because the crust does create a warm cookie-like aroma as it bakes.)

Whip two cups of heavy cream with a little vanilla and sugar until peaks form. Set aside.

Whip two cups of heavy cream with a little vanilla and sugar until peaks form. Set aside.

Blend pudding mix with one cup of milk and set aside.

Blend pudding mix with one cup of milk and set aside.

Whip cream cheese until fluffy.

Whip cream cheese until fluffy.

Then mix in sweetened condensed milk and pudding.

Then mix in sweetened condensed milk and pudding.

Gently fold in half of the whipped cream.

Gently fold in half of the whipped cream.

 

Spread a thin layer of filling in the cooled pie crust.

Spread a thin layer of filling in the cooled pie crust.

Top with sliced bananas. (If you want more bananas, cut them into chunks and double the amount.)

Top with sliced bananas. (If you want more bananas, cut them into chunks and double the amount.)

Add remaining filling.

Add remaining filling.

Then top with the remaining whipped cream. Chill for at least an hour. Overnight would be even better.

Then top with the remaining whipped cream. Chill for at least an hour. Overnight would be even better.

And enjoy! We may have cut into this one before it was quite ready, but it was really tasty!

And enjoy! We may have cut into this one before it was quite ready, but it was really tasty!

Banana Cream Pie

For the Crust:

1 cup graham cracker crumbs

4 Tbsp. melted butter

2 Tbsp. sugar

1/2 tsp. cinnamon

For the Filling:

2 cups heavy cream, whipped

3 Tbsp. sugar

1 tsp. vanilla extract

1 3.4oz box instant banana cream pudding

1 cup cold milk

8 oz. cream cheese

1 14oz can sweetened condensed milk

2 ripe bananas, sliced

toasted coconut (optional)

Preheat oven to 375 degrees.

Mix the graham crackers with sugar and cinnamon then blend with the melted butter. When the crumbs are moist and you can pinch them together, they are well blended. If they still seem a little dry, add a dash of water. Press into the bottom and up the sides of a pie pan. (I cheated and melted the butter in the pie pan then mixed the crumbs with the butter directly in the pan. One less dish to wash and the pan doesn’t lose any of the butter in transfer.) Bake the crust for approximately 8 minutes then cool completely.

Using a mixer, whip the cream with sugar and vanilla until peaks form. Set aside.

Mix the pudding mix with one cup of milk and set aside.

In a large mixing bowl, beat the cream cheese until fluffy then add the pudding and sweetened condensed milk, scraping the bowl and beating until smooth. Using a spatula or spoon, gently fold in half of the whipped cream.

In the cooled crust, spread a thin layer of the filling. Top with banana slices. If you like more banana, cut into chunks rather than slices and use three or four, instead of two. Spoon in the rest of the filling then top with the remaining whipped cream.

Carefully cover with plastic wrap and chill for at least an hour (overnight is even better).

To serve, decorate the top with toasted coconut and banana chunks (or a drizzle of caramel or chocolate).

She Who Had a Very Happy Husband When He Tasted This Pie

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National Pie Day

Posted in Pie, Recipes, tagged , , , on January 23, 2014| Leave a Comment »

Drizzle on some caramel sauce and enjoy!

It’s National Pie Day!

A yummy hooray to that!

My dad always says he only likes two kinds of pie – hot and cold. So for all you pie lovers out there, here are a few of my favorite pie recipes.

I was nearly giddy at this point in the game because the crust was so easy to handle. Mine would have been in about 10 pieces or flaky messiness at this point with my old stand-by pie crust recipe.

Let’s start with a recipe for the flakiest, best pie crust.

Apple Pie Bite platedApple Pie Bites

 

slice-of-pieOld Fashioned Apple Pie

RF pie platedCream Pie

choc-rasp pie with berries up closeChocolate Raspberry Ritzy Pie

 

raspberry pie bakedRaspberry Cream Pie

Pumpkin Pie Bites

Zest a fresh lemon. As the scent fills your kitchen with a divine fragrance that makes your knees week, try not to pass out on the floor. Spouses, children and pets may find that disturbing.

Lemon Meringue Pie

orange pie finishedOrange Dream Pie (great in the summer!)

She Who Will Be Making a Pie Today

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Popcorn Day

Posted in Recipes, Referrals, tagged , , , , on January 20, 2014| Leave a Comment »

popcornYesterday was National Popcorn Day. Hooray!

If, like me, you love popcorn, here are 100 fun popcorn recipes shared by Yellow Bliss Road.

Yum!

She Who Is Off to Pop Some

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