My sister-in-law gave me this recipe ... and we love it here!
ENCHILADA CASSEROLE
What you need:
1 lb. ground beef, browned
1 (8 oz.) can tomato sauce
1 can cream of mushroom soup
1 (20 oz.) can enchilada sauce***
tortillas
cheddar cheese, shredded
How you do it:
Mix together ground beef, tomato sauce, cream of mushroom soup, and enchilada sauce. Set aside. Cut tortillas into strips or squares. Pour 1/2 of meat mixture into a 9x13 casserole dish. Place tortillas atop sauce, covering the sauce. Sprinkle with cheese until covered. Repeat the process ending with cheese on top. Bake at 350° for 30 minutes.
***Notes from Marisa:
I have made this with several different brands of enchilada sauce. My favorite is Rosarita because it has a very subtle spice. If using Old El Paso, use corn tortillas. I favor corn tortillas anyway, but if you use flour tortillas, you will get a very musky flavor when using that specific brand of enchilada sauce. Old El Paso is also spicier than Rosarita. Just my two bits.
How you freeze it:
Assemble casserole in a disposable casserole dish, or line your casserole dish with foil to lift out of the dish after it is frozen. Cover and place in the freezer. (If using your glass casserole dish, remove the casserole from the dish once it is frozen. Cover the casserole and place in a large ziploc freezer bag.) When ready to serve, let thaw overnight in the fridge. Place directly in the oven and then turn the oven to 350°. Bake for 45 minutes.
Monday, September 27, 2010
Tuesday, September 21, 2010
Banana Bread
My favorite banana bread recipe, with a tweak from my sister.
BANANA BREAD
What you need:
1 cup sugar
1/3 cup butter, softened
2 eggs
1 1/3 cup bananas, smashed
1/3 tsp. salt
1 2/3 cup flour
1 tsp. baking soda
1/4 tsp. baking powder
1/3 cup water
cinnamon-sugar
How you do it:
Mix together sugar and butter. Stir in eggs until blended. Add banans and water and beat for 30 seconds. Mix in rest of ingredients until moistened. Grease loaf pan with shortening, sprinkle pan with cinnamon-sugar mixture and coat sides and bottom of pan. Pour batter into pan, sprinkle top with cinnamon-sugar and lightly press. Bake at 350° for 1 1/4 hours, or until toothpick comes out clean. Cool for 5 minutes, loosen sides, remove from pan and serve.
BANANA BREAD
What you need:
1 cup sugar
1/3 cup butter, softened
2 eggs
1 1/3 cup bananas, smashed
1/3 tsp. salt
1 2/3 cup flour
1 tsp. baking soda
1/4 tsp. baking powder
1/3 cup water
cinnamon-sugar
How you do it:
Mix together sugar and butter. Stir in eggs until blended. Add banans and water and beat for 30 seconds. Mix in rest of ingredients until moistened. Grease loaf pan with shortening, sprinkle pan with cinnamon-sugar mixture and coat sides and bottom of pan. Pour batter into pan, sprinkle top with cinnamon-sugar and lightly press. Bake at 350° for 1 1/4 hours, or until toothpick comes out clean. Cool for 5 minutes, loosen sides, remove from pan and serve.
Tuesday, September 14, 2010
Chicken Rolls
One of my family's favorites! I usually serve these with rice and a gravy, the gravy I change just about every time. Use crescent rolls found in the cans at the store, or my favorite is my dinner roll recipe.
CHICKEN ROLLS
What you need:
2-3 chicken breasts, cooked and shredded
1 pkg. cream cheese, chive and onion variety, softened
1/4 cup butter, softened
crescent roll dough
2-3 Tbsp. butter, melted
bread crumbs
How you do it:
Combine shredded chicken, cream cheese, and 1/4 cup softened butter in a bowl. Roll out crescent roll dough. Place a small amount of chicken-cream cheese mixture at the large end of the roll and roll up. Dip rolls in 2-3 tablespoons melted butter, then coat in bread crumbs. Place on a lightly greased cookie sheet (or use parchment paper, even better!), bake at 350° for 15-20 minutes.
How I do:
I use my dinner roll recipe, let it rise first in a bowl for 1 hour, and then roll out my dough. Then, I use the mouth of a wide-mouthed glass and cut out circles. I place a about 2 tablespoons of the chicken mixture in the center of the circle and cover it with another dough circle. Then, I take a fork and press the fork tines into the edges of the circles, dip the "pillow" in the butter, and then coat it in the bread crumbs. I stick them in the oven and bake them for about 16 minutes. Again, I serve mine with rice and gravy. Usually my gravy is just one can of cream of chicken soup, one can of cream of mushroom soup, and 1 cup chicken broth. But, I have used one can cream of chicken soup and 1 cup sour cream, or 1 can cream of chicken soup, 1 cup chicken broth and 1/2 cup cheddar cheese.
How you freeze them:
Par bake the rolls (bake them for about 10 minutes). Place cooked rolls on a cookie sheet and flash freeze for about 20 minutes. Place rolls in a Ziploc bag and freeze. When ready to eat, take rolls directly out of freezer and place on a cookie sheet. Bake for about 10-15 minutes.
CHICKEN ROLLS
What you need:
2-3 chicken breasts, cooked and shredded
1 pkg. cream cheese, chive and onion variety, softened
1/4 cup butter, softened
crescent roll dough
2-3 Tbsp. butter, melted
bread crumbs
How you do it:
Combine shredded chicken, cream cheese, and 1/4 cup softened butter in a bowl. Roll out crescent roll dough. Place a small amount of chicken-cream cheese mixture at the large end of the roll and roll up. Dip rolls in 2-3 tablespoons melted butter, then coat in bread crumbs. Place on a lightly greased cookie sheet (or use parchment paper, even better!), bake at 350° for 15-20 minutes.
How I do:
I use my dinner roll recipe, let it rise first in a bowl for 1 hour, and then roll out my dough. Then, I use the mouth of a wide-mouthed glass and cut out circles. I place a about 2 tablespoons of the chicken mixture in the center of the circle and cover it with another dough circle. Then, I take a fork and press the fork tines into the edges of the circles, dip the "pillow" in the butter, and then coat it in the bread crumbs. I stick them in the oven and bake them for about 16 minutes. Again, I serve mine with rice and gravy. Usually my gravy is just one can of cream of chicken soup, one can of cream of mushroom soup, and 1 cup chicken broth. But, I have used one can cream of chicken soup and 1 cup sour cream, or 1 can cream of chicken soup, 1 cup chicken broth and 1/2 cup cheddar cheese.
How you freeze them:
Par bake the rolls (bake them for about 10 minutes). Place cooked rolls on a cookie sheet and flash freeze for about 20 minutes. Place rolls in a Ziploc bag and freeze. When ready to eat, take rolls directly out of freezer and place on a cookie sheet. Bake for about 10-15 minutes.
Tuesday, September 7, 2010
Cheater's Tomato-Basil Soup
I LOVE tomato-basil soup! I think one of the first time I had tomato-basil soup was right after my youngest daughter was born. My friend brought over a huge pot of the soup so neither my hubby nor I would have to make dinner. So, sweet ... thanks, Erin!
I've since made my friend's recipe a few times. But, recently, I've had the craving for tomato-basil soup and haven't been able to make it for one simple reason: my friend uses a blender to puree her soup, and my blender is packed away in storage. We don't own a food processor, so that doesn't help either. And, I'm not too keen on chunky tomato-basil soup ... it just needs to be smooth in texture for me. One day, I decided to just "doctor" good old Campbell's tomato soup. And, it wasn't too bad.
CHEATER'S TOMATO-BASIL SOUP
What you need:
2 cans tomato soup (Campbell's is the best, IMO)
1 tsp. olive oil
2-3 cloves garlic, minced
1-2 Tbsp. onion, minced
1 1/2 tsp. basil, dried
1/2 cup heavy whipping cream
2 cans water
How you do it:
Heat oil in saucepan, add garlic and onion; stir until tender, 1-2 minutes. Add soup and water; when blended, add cream. When soup is warm, add basil and simmer for 8-15 minutes. (We like to ours with floating Texas toast croutons.)
I've since made my friend's recipe a few times. But, recently, I've had the craving for tomato-basil soup and haven't been able to make it for one simple reason: my friend uses a blender to puree her soup, and my blender is packed away in storage. We don't own a food processor, so that doesn't help either. And, I'm not too keen on chunky tomato-basil soup ... it just needs to be smooth in texture for me. One day, I decided to just "doctor" good old Campbell's tomato soup. And, it wasn't too bad.
CHEATER'S TOMATO-BASIL SOUP
What you need:
2 cans tomato soup (Campbell's is the best, IMO)
1 tsp. olive oil
2-3 cloves garlic, minced
1-2 Tbsp. onion, minced
1 1/2 tsp. basil, dried
1/2 cup heavy whipping cream
2 cans water
How you do it:
Heat oil in saucepan, add garlic and onion; stir until tender, 1-2 minutes. Add soup and water; when blended, add cream. When soup is warm, add basil and simmer for 8-15 minutes. (We like to ours with floating Texas toast croutons.)
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