Beef Enchiladas

I'm not sure why I haven't posted this recipe yet since I have been making it forever. I think it was the real recipe I ever really learned back when I was in high school, and the first thing I ever really made for Casey. My family really likes them and they are very mild for all you weaklings who don't like spicy stuff!

2 lb. hamburger

2 8 oz. cans tomato sauce

2 t. chili powder

1/4 c. diced onion

2 c. water

2 T. brown sugar

1/2 t. garlic powder

Grated cheese

Flour tortillas

Brown the hamburger and drain off excess fat. Keep in pan and bring to a boil with the remaining ingredients. Simmer for 10 min. Spoon a little of the hamburger onto a tortilla, put some cheese with it and roll it up. Place in greased baking dish (or you can line the pan with a little of the liquid instead of greasing it). Repeat until the hamburger is used up. Pour the remaining liquid over the tops of the enchiladas and top with cheese. Bake at 350 for 10-15 minutes.

Scones

Ashlynn had a lot of fun helping me make these. She loved playing with the flour and wiping it on her face. A true cook!!

This recipe came from my Grandma Arbuckle. Somehow this was the first time I've made them. These little ditties are quite versatile. I made the original recipe to eat with butter and honey, more as a dessert. We also used them to make Navajo tacos. If you don't know what Navajo tacos are then you are missing out! All they are is a scone layered with chili, lettuce, sour cream, cheese, and whatever else you like. Try them both ways--they're delicious!

3/4 cup milk

1 T. sugar

2 T. shortening

3 cups sifted flour

1/2 t. salt

2 pkgs. or 2 T. yeast in 1/3 cup warm water
1 egg beaten whole

Heat milk to scalding. Add shortening to melt. Mix all ingredients together. Let rise to double. Pinch off a piece the size of a large egg and roll into a snake with oil on your hands. Tie in a knot (or roll out if using for Navajo tacos). Let stand 20 minutes or until light. Fry until golden brown at about 365-375 degrees.

Navajo taco style scone

Butter and honey style scone

Onion-roasted Potatoes

I've been trying to make more of an effort to prepare side dishes with my meals rather than just the main dish. This recipe was one of those experiments. It's not very complicated since I got the recipe off of the Lipton dry onion soup mix box but they were still pretty good.

1 envelope Lipton Recipe Secrets Onion Soup Mix

4 medium potatoes, cut into large chunks (about 2 lbs.)

1/3 cup olive oil

Preheat oven to 425. Combine all ingredients in a 9 x 13-inch baking or roasting pan.

Bake, stirring occasionally, 35 minutes or until potatoes are tender golden brown.

Nilla Wafer Yogurt Freeze

So technically it is not Friday for another hour and a half. I have to do a lot of hair tomorrow and know that I will not have time so I am posting now. I found this recipe on the nilla wafer box and thought it would be a fun one to make for the girls.

Nilla Wafer Yogurt Freeze

Ingredients
FOR 1 SERVING

2 nilla wafers
2 T thawed cool whip
2 T Strawberry yogurt

Directions
-Combine the yogurt and cool whip

-Place one of the nilla wafers on the bottom of one paper-lined medium muffin cup ( a paper cup cake wrapper); top wafer with combined yogurt and cool whip mixture; cover with remaining wafer and freeze for at least 1 hour until firm

Eat and enjoy.

Chinese Egg Drop Soup

I know Summertime isn't necessarily the best time for soup but for some reason this sounded really good the other day so I made it and ate most of it before Casey even got home. Needless to say, I really liked it. It tasted quite salty so next time I think I will get the unsalted chicken stock.

Ingredients:

4 cups chicken stock

2 large sliced fresh ginger (I just used a chunk of ginger root)

2 large cloves garlic, smashed and peeled

1 Tbsp. cornstarch

3 Tbsp. water

1 tsp. salt

1/8 tsp. ground black pepper

1 large egg

1 tsp. vegetable oil

2 scallions, diagonally sliced

2 Tbsp. fresh cilantro, chopped

Combine chicken stock, ginger, and garlic in a large saucepan and simmer, partially covered, for 15 min. Discard the ginger and garlic. Stir cornstarch and water together in a small bowl. Bring the soup to a low simmer and add the cornstarch mixture. Stir until the soup is slightly thickened. Stir in salt and pepper. Whisk egg and vegetable oil thoroughly in a small bowl. Bring the soup to a very low simmer and pour the egg mixture in a large circle on the surface of the soup. Once the egg sets, stir gently. Stir in scallions and cilantro and serve.

Saucy Parmesan Chicken

I got this recipe from kraftrecipes.com (yes I did copy and paste but at least I told where it is from)

prep time: 10 min
total time: 1 hr 10 min

makes 4 servings

What You Need
1/4 cup KRAFT Light Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
4 small Boneless skinless chicken breast halves (1 lb.)

Make It
MIX dressing and cheese; pour over chicken in shallow dish. Turn chicken over to evenly coat both sides of each breast.

REFRIGERATE 30 min. to marinate, turning chicken over after 15 min.

HEAT oven to 425ºF. Remove chicken from marinade; discard marinade. Place chicken on foil-covered baking sheet. Bake 20 min. or until done (165ºF).

Kraft Kitchens Tips

Make Ahead

Pour dressing mixture over chicken in resealable plastic bag; seal bag. Freeze up to 3 months. (Chicken will marinate in freezer.) Remove chicken from bag; discard bag and marinade. Place frozen chicken on foil-covered baking sheet. Bake at 350ºF for 1 hour or until chicken is done (165ºF). Or to cut the baking time in half, thaw the bagged chicken in the refrigerator before baking.

Serving Suggestion

Serve with buttered hot cooked egg noodles and your family's favorite green vegetable.

Asian Sesame Chicken

Prepare as directed, using KRAFT Asian Toasted Sesame Dressing and substituting 1 Tbsp. toasted sesame seed for the Parmesan cheese.

Teeny Zucchini Bread

Teeny Zucchini Bread

Ingredients

1 1/2 flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 egg
3/4 cup sugar
1 3/4 cups coarsely shredded unpeeled zucchini (1 medium)
1/2 canola oil (I will use applesauce)

Directions

1 Heat oven to 350. Mix flour,baking powder, cinnamon,and salt in a bowl

2 Use another bowl to mix the rest of the ingredients. Stir into flour mixture
Spoon the batter into 25" mini loaf pans (prepare pane with cooking spray)

3 Bake bread for 35 to 40 minutes; check doneness with a toothpick. Let cool in pans on a wire rack for 10 minutes; remove and slice.



I will not be posting a recipe tomorrow because I will be out of town. Have a great weekend!!!!