Wednesday, September 29, 2010

Enchilada Casserole

You can't go wrong with this lil gem!

1 1/2 pound ground beef
1 c chopped onion
1 1/2 tsp ground cumin
1/4 t ground garlic powder
2 t chili powder
1 1/2 t salt
1/2 t pepper
1 cup water
2 c enchilada sauce (you can buy it already in a can.. or you can buy the packet. If you are using the packet, you will follow the directions on the back of that packet. Usually the packet calls for tomato sauce so check this before you leave the store)
12 tortilla soft shells
1 lb shredded Monterrey jack cheese
1/2 lb shredded cheddar (Mix the jack and cheddar together)
1 c sour cream

Preheat oven to 375*. Grease 13x9 pan. IN a skillet brown hamburger and onion. Drain. Add next 6 ingredients and simmer on med / med low for 10 minutes uncovered stirring occasionally.

Pour 1/2 cup of  enchilada sauce in bottom of your baking pan. (this will help prevent sticking) Fill soft shells with a tsp of sour cream spread in middle and scoop in some of the hamburger/onion mix. Roll your shells up tight and lay seam side down in pan... continue until all the space is filled up. Top the rolled shells the remaining enchilada sauce and then top with cheese. Baked covered for 30 minutes until golden brown on top.

Fajitas (Chicken or Beef)

You can do either Beef or Chicken with this recipe. I often do both!

**Tips: Got frozen steak or chicken? Toss the entire piece(s) of meat in zip lock bag and add marinade. Set in fridge over night or even up to two days.
**Once you are ready to use the meat your going to need to cut it into slices. It's important to cut your steak the correct way so it just doesn't fall apart and your tenderness also depends on cutting. You want to cut your meat against the grain. There are fibers inside steak.. cutting against the grain (or fibers) causes you to shorten them making them more tender! Not sure which way to cut? Look at your want to cut across the "Short" side of the meat. Not the length. :) I cut my chicken tenders/breast the same way!

1lb steak (ribeye, skirt, round, fillet or whatever steak you prefer)
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 c bottled Italian dressing (Oily kind)
1/4 c teriyaki sauce
1 T red wine vinegar
juice from one SM can of pineapple chunks
2 T brown sugar
1 green pepper, Sliced
1 red pepper, sliced
1 yellow pepper sliced *don't like these? take one or all out.. its up to you!
1 onion pealed, sliced, and i cut slices in half so they resemble strips like my peppers.

Add seasonings , Italian dressing, vinegar, pineapple juice & sugar to a bowl and stir. Add meat to zip lock bag and vegi's. Pour your marinade over the entire zip lock bag , zip and leave over night if raw.. two days if frozen.

Once you are ready to cook, Cut your steak/chicken if you didn't prior to marinating into strips. About the width of your finger. Add these to the skillet along with the vegis and turn on medium high heat turning until all of steak/ chicken is cooked through and vegis are tender.

Serve on tortilla shells with toppings like Lettuce, tomatoes, sour cream, salsa, cheese, onions ect....

Tuesday, September 28, 2010

Baked Potato Soup

  • 2 large potato

  • 2 bacon strip, diced

  • 4 tablespoons chopped onion

  • 2 small garlic clove, minced

  • 10 teaspoons all-purpose flour

  • 1 teaspoon dried basil

  • 1/2 teaspoon pepper

  • 3 cups chicken broth

  • 1 cup half-and-half cream

  • 12 drops hot pepper sauce, optional

  • 4 tablespoons shredded cheddar cheese

  • 4 teaspoons minced fresh parsley

  • Scrub and peal potato. Cube into bite sized chunks and boil in salted water just until tender.
    In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel. In the drippings, saute onion and garlic until tender. Stir in the flour, basil and pepper until blended. Gradually add broth. Bring to a boil; cook and stir for 4minutes.
    Add the cream, cubed potato and hot pepper sauce if desired; heat through (do not boil). Top each serving with bacon, cheese and parsley.

    Karens Beef Stew

  • 2 pounds beef top round steak, cut into 1-inch cubes

  • 8 medium carrots, cut into 1-inch pieces

  • 1 pound yukon gold potatoes, quartered

  • 1 medium sweet red pepper, chopped

  • 1 can (14-1/2 ounces) diced tomatoes, undrained

  • 1/4 cup all-purpose flour

  • 1 can (6 ounces) tomato paste

  • 3/4 cup beef broth

  • 1/3 cup additional beef broth

  • 1-1/2 teaspoons salt

  • 1 teaspoon minced garlic

  • 1 teaspoon pepper

  • 1/2 teaspoon dried thyme

  • 2 Bay Leaves

  • Brown been on all sides. In a slow cooker combine the carrots, potatoes, and red pepper. Pour tomatoes over the top. In a small bowl whisk the flour, tomato paste and broth until smooth. Stir in the "additional broth", salt, garlic, pepper, thyme and pour into slow cooker. Top with beef cubes.
    Toss in two bay leaves (remove before serving)
    Cover and cook on low for 6 hours or until meat is tender.

    Thursday, September 9, 2010

    White Chocolate Chunk Blonde Brownies

    Yes yes...the blog title says "bakery". I wont leave you hanging promise!

    White Chocolate Chunk Blonde Brownies

    2 cups packed brown sugar
    1/2 cup butter or margarine softened
    2 tsp vanilla
    1 tsp rum extract
    2 eggs
    2 cups all purpose flour
    1 tsp baking powder
    1/4 tsp salt
    12 ounce white chocolate chips
    1 cup macadamia nuts , chopped

    Heat oven to 350*. In large bowl, beat brown sugar, butter, vanilla, rum, and eggs. until light and fluffy. On low speed, beat in flour baking powder and salt until well blended. Stir in white chocolate chips and macadamia nuts. In ungreased 13-9 inch pan spread batter evenly.
    Bake 25 - 35 minutes or until top is golden brown and set. Cool completely. Drizzle with melted chocolate when finished.

    Super Fab Pulled Pork

    Let's face it.. your busy, I'm busy. Life just keeps getting faster and faster as the days go by!
    So here's a family favorite recipe that is super easy to fix and super delish!

    1 pork tenderloin or pork loin ( roast )
    2 cans Pepsi (even diet, but any dark cola will work)
    2 T dried Thyme
    2 T either dried Caribbean Jerk ( or as I noticed I was out last night, I used Cajun Seasoning this time: DELISH!)

    Roll the pork in these two seasonings, put in crock pot and pour cola over. Having it for dinner? Turn on low before headed out to work and it will be ready for you when you get home. Having it for lunch? Turn on low before headed to bed!

    Once you are ready to serve, remove pork and shred with forks. Save 1 cup of liquid and discard the rest. Add 1-2 cups of your fav bbq sauce to the crock pot with the reserved 1 cup of liquid and toss around the pulled pork. Its super easy, super good, and your family will love it!

    Friday, September 3, 2010

    Barbecued Shredded Beef

    3 pounds beef roast

    2 onions, chopped

    2 (12 fluid ounce) cans or bottles beer

    6 teaspoons Worcestershire sauce

    2 teaspoons liquid smoke flavoring

    2 teaspoons garlic powder

    2 teaspoons ground black pepper

    salt to taste

    1 (18 ounce) bottle barbecue sauce

    2 cups water


    1. Preheat oven to 275 degrees. Place roast in a large roasting pan and scatter chopped onions over.

    2. In a large bowl, combine Worcestershire sauce, liquid smoke, garlic powder, salt and pepper.

    3. Pour in beer, stir and add to roasting pan. Add water to the top of beef.

    4. Cover and cook in oven at 275 degrees F for 4 to 5 hours.

    5. When meat is cooked, shred meat with 2 forks, add barbecue sauce and mix well.

    Mozzarella Chicken

    ½ Tablespoon olive oil

    4 skinless, boneless chicken breast halves

    ½ teaspoon ground black pepper

    ½ teaspoon minced garlic

    ¼ cup minced onion

    ½ cup chicken broth

    4 cups spaghetti sauce

    1 cup shredded mozzarella cheese:

    1. Heat oil in a large skillet over medium high heat. Saute chicken breasts for 4 to 5 minutes each side, or until white.

    2. Add pepper, garlic, onion and broth.

    3. Cover and simmer over medium heat until broth cooks off, about 7 to 10 minutes.

    4. Stir in spaghetti sauce, then cover and simmer another 10 minutes, or until chicken is cooked through and no longer pink inside.

    5. Sprinkle cheese on top, cover and cook for another 2 to 3 minutes, or until cheese is melted.

    Thursday, September 2, 2010

    Apple Streusel
    Chocolate Chip Cookies
    Peanut Butter Cup Pie
    Blueberry Streusel
    Spice Cake
    Pumpkin Bread
    Simply Delish Monster Cookies
    Chocolate Fudge Swirl Cheesecake
    Carmel Swirl Cheesecake
    Chocolate Chip Streusel
    Pumpkin Cake
    Strawberry Cheesecake
    Peanut Butter Cup Cheesecake
    Simply Delish Carrot Cake