Makes 8 wraps
2 medium tomatoes, chopped
½ cup black beans, rinsed, drained
4 T. diced green chiles
1/3 cup green onions, sliced
1 T. fresh cilantro, chopped
Water
1 pkg Fajitas Spices & Seasonings (1.27 oz)
3 cups turkey, cooked, shredded or diced
8 large flour tortillas, warmed to soften
· In medium bowl, combine tomatoes, black beans, chiles, green onion and cilantro; set aside. · In large skillet, stir together water and Fajitas Spices & Seasonings; bring to a boil.
· Stir in turkey and reduce heat to low. Mix in tomato mixture and cook on low for 5 minutes or until turkey is thoroughly cooked, stirring occasionally.
· Scoop ½ cup filling on each tortilla. Fold in sides and roll up to enclose filling.
Note: Substitute cooked chicken or pork for turkey.
Showing posts with label jennifer. Show all posts
Showing posts with label jennifer. Show all posts
Monday, March 16, 2009
Tator Tot Casserole
1 can cheddar cheese soup
1 can cream of mushroom soup
1 lb ground beef
1 chopped onion
1 pkg tator tots.
The key is to toast the tator tots in the oven first. Then mix all ingredients together, top with cheese and bake at 350 until warmed through. YUMMY treat!
1 can cream of mushroom soup
1 lb ground beef
1 chopped onion
1 pkg tator tots.
The key is to toast the tator tots in the oven first. Then mix all ingredients together, top with cheese and bake at 350 until warmed through. YUMMY treat!
Spaghetti Sauce
(from Karen Harper?)
Paprika to taste
S & P to taste
1 lb hamburger
3 large onions
2 cloves garlic
1 tsp parsley flakes
1 T sugar
2 (15 oz) can tomato sauce
1 (16oz) can tomato paste
¼ tsp chili powder
½ tsp thyme, oregano
1 tsp vinegar
1 cup celery, diced
1 (4oz) can chopped black olives
Brown hamburger w/onions & garlic. Add all other ingredients. Let simmer 2-3 hours. Or use the crockpot on low for 3 hours
Paprika to taste
S & P to taste
1 lb hamburger
3 large onions
2 cloves garlic
1 tsp parsley flakes
1 T sugar
2 (15 oz) can tomato sauce
1 (16oz) can tomato paste
¼ tsp chili powder
½ tsp thyme, oregano
1 tsp vinegar
1 cup celery, diced
1 (4oz) can chopped black olives
Brown hamburger w/onions & garlic. Add all other ingredients. Let simmer 2-3 hours. Or use the crockpot on low for 3 hours
Peppermint Bark
2 lbs white chocolate, chopped into ½ inch pieces
12 large candy canes
½ tsp peppermint oil
Line an 11 x 17 inch baking sheet with parchment paper. In the top of a double boiler, melt chocolate stirring constantly. Smash candycanes into ¼ inch pieces. Stir candy and peppermint oil into melted chocolate. Remove from heat and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 – 30 minutes. Break into pieces. Store in airtight container in the refrigerator for up to a week.
Great to give away as a gift.
12 large candy canes
½ tsp peppermint oil
Line an 11 x 17 inch baking sheet with parchment paper. In the top of a double boiler, melt chocolate stirring constantly. Smash candycanes into ¼ inch pieces. Stir candy and peppermint oil into melted chocolate. Remove from heat and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 – 30 minutes. Break into pieces. Store in airtight container in the refrigerator for up to a week.
Great to give away as a gift.
Pasta Salad
1 pkg fresh chopped broccoli, cauliflower, and carrots
1 12 – 16 oz pkg spiral pasta, cooked, drained, and cooled
seeded and chopped roma tomatoes
sliced olives
sweet red onion
can add salami, ham, cheese cubes, green or red pepper, or anything else you have
Mix with Newman’s Balsalmic Vinegarette dressing. Make early so flavors can blend. Makes A LOT!
1 12 – 16 oz pkg spiral pasta, cooked, drained, and cooled
seeded and chopped roma tomatoes
sliced olives
sweet red onion
can add salami, ham, cheese cubes, green or red pepper, or anything else you have
Mix with Newman’s Balsalmic Vinegarette dressing. Make early so flavors can blend. Makes A LOT!
Neiman-Marcus Cookies
1 c butter
12 oz choc chips
2 c flour
1 c brown sugar
1 tsp soda
½ tsp salt
1 c sugar
2 ½ c oatmeal
2 eggs
1 tsp baking powder
1 tsp vanilla
1 ½ c chopped nuts
4 oz Hershey Bar, grated
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.
12 oz choc chips
2 c flour
1 c brown sugar
1 tsp soda
½ tsp salt
1 c sugar
2 ½ c oatmeal
2 eggs
1 tsp baking powder
1 tsp vanilla
1 ½ c chopped nuts
4 oz Hershey Bar, grated
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.
Mint Cookies
(from Kariesa Lamph)
Heat until melted:
¾ cup butter
½ cup brown sugar
1 T water
2 c choc chips
Add:
2 eggs
2 ½ cups flour
1 ¼ tsp baking soda
½ tsp salt
Chill one hour. Roll into 1 T balls. Bake at 350 degrees for 12-13 minutes. Place Andes Mint on top of each cookie, let melt. Swirl mint once melted. Allow cookies to cool and mint to set before storing.
Heat until melted:
¾ cup butter
½ cup brown sugar
1 T water
2 c choc chips
Add:
2 eggs
2 ½ cups flour
1 ¼ tsp baking soda
½ tsp salt
Chill one hour. Roll into 1 T balls. Bake at 350 degrees for 12-13 minutes. Place Andes Mint on top of each cookie, let melt. Swirl mint once melted. Allow cookies to cool and mint to set before storing.
Mexican Chef Salad
¼ head lettuce, shredded
2 green onions chopped
2 tomatoes chopped
grated cheese
French dressing
Doritos
½ lb hamburger
1/8 tsp garlic salt
1 can kidney beans, drained and rinsed
Brown the hamburger, drain. Add garlic salt and kidney beans. Simmer briefly until heated through. Toss lettuce, onion, tomatoes, cheese and dressing. Mix with meat mixture, crush Doritos on top. May be served with ripe sliced avocados. Serve with rolls and you have dinner!
2 green onions chopped
2 tomatoes chopped
grated cheese
French dressing
Doritos
½ lb hamburger
1/8 tsp garlic salt
1 can kidney beans, drained and rinsed
Brown the hamburger, drain. Add garlic salt and kidney beans. Simmer briefly until heated through. Toss lettuce, onion, tomatoes, cheese and dressing. Mix with meat mixture, crush Doritos on top. May be served with ripe sliced avocados. Serve with rolls and you have dinner!
Fast Fumi Salad
3 T margarine
1 3 oz pkg Oriental Ramen Noodles
2 T sesame seeds
¼ cup sugar
¼ cup vinegar
1 T vegetable or sesame oil
½ tsp pepper
2 cup chicken, cooked, shredded
½ cup dry roasted peanuts
4 green onions chopped
16 oz pkg of coleslaw
1 can mandarine oranges
Heat butter in large skillet over medium heat until melted. Stir in seasoning packet from noodles. Break block of noodles into bite size pieces over skillet. Stir into butter mixture. Cook and stir for 2 minutes. Add sesame seeds. Cook and stir 2 more minutes or until noodles are golden brown. Mix sugar, oil, vinegar and pepper in large bowl. Add noodle mix and remaining ingredients and toss.
Feeds 3 with rolls.
1 3 oz pkg Oriental Ramen Noodles
2 T sesame seeds
¼ cup sugar
¼ cup vinegar
1 T vegetable or sesame oil
½ tsp pepper
2 cup chicken, cooked, shredded
½ cup dry roasted peanuts
4 green onions chopped
16 oz pkg of coleslaw
1 can mandarine oranges
Heat butter in large skillet over medium heat until melted. Stir in seasoning packet from noodles. Break block of noodles into bite size pieces over skillet. Stir into butter mixture. Cook and stir for 2 minutes. Add sesame seeds. Cook and stir 2 more minutes or until noodles are golden brown. Mix sugar, oil, vinegar and pepper in large bowl. Add noodle mix and remaining ingredients and toss.
Feeds 3 with rolls.
Sunday, March 15, 2009
Dill Weed Dip
½ pint sour cream (1 c)
2 T Mayo (NOT Miracle Whip)
2 tsp grated onion (Dehydrated)
1 ½ tsp seasoned salt
1 tsp Worchester sauce
1 ½ tsp Dill weed
Mix and chill. Serve with veggies or chips
2 T Mayo (NOT Miracle Whip)
2 tsp grated onion (Dehydrated)
1 ½ tsp seasoned salt
1 tsp Worchester sauce
1 ½ tsp Dill weed
Mix and chill. Serve with veggies or chips
Crockpot Tacos
Serves 6-8
1 chuck roast
2 red, yellow, or orange bell peppers, chopped
1 onion, chopped
1 (14 oz) can Mexican-style tomatoes, diced
1 cup salsa
Place all ingredients in order in a crockpot. Cook on high or about 5-6 hours. Serve with tortillas, beans, rice and cheese.
1 chuck roast
2 red, yellow, or orange bell peppers, chopped
1 onion, chopped
1 (14 oz) can Mexican-style tomatoes, diced
1 cup salsa
Place all ingredients in order in a crockpot. Cook on high or about 5-6 hours. Serve with tortillas, beans, rice and cheese.
Cinnamon Rolls
3 ½-4 c. all-purpose flour
1/3 c. granulated sugar
1 t. salt
2 pkgs. regular or quick active dry yeast
1 c. warm milk (120 – 130 degrees)
1/3 c. stick butter or margarine, softened
1 large egg
butter or margarine, softened
½ c. granulated sugar
½ c. brown sugar, packed
1-2 T. cinnamon
· Mix 2 cups of the flour, 1/3 cup sugar, salt, and yeast in large bowl. Add warm milk, 1/3 cup margarine and the egg. Beat on low 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
· Turn dough onto slightly floured surface. Knead 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour 30 minutes or until double. Dough is ready if indentation remains when touched.
· Punch down dough. Flatten with rolling pin into rectangle, 15 x 10, on lightly floured surface. Spread with butter (as much as you see fit). Mix the white and brown sugar to create 1 cup and add the cinnamon (again, as much as you want). Sprinkle mixture over dough. Push into dough slightly with hands.
· Roll rectangle up tightly, beginning at 15-in side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices. Place slightly apart in greased 9 x 13 pan. Cover and let rise in warm place about 30 minutes or until double.
· Heat oven to 350 degrees, bake 30 to 35 minutes or until golden brown. Cool 10 minutes and remove from pan (I flip it over and let the rolls fall out).
Note: I have never found a good glaze to put on top, so good luck!
1/3 c. granulated sugar
1 t. salt
2 pkgs. regular or quick active dry yeast
1 c. warm milk (120 – 130 degrees)
1/3 c. stick butter or margarine, softened
1 large egg
butter or margarine, softened
½ c. granulated sugar
½ c. brown sugar, packed
1-2 T. cinnamon
· Mix 2 cups of the flour, 1/3 cup sugar, salt, and yeast in large bowl. Add warm milk, 1/3 cup margarine and the egg. Beat on low 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
· Turn dough onto slightly floured surface. Knead 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour 30 minutes or until double. Dough is ready if indentation remains when touched.
· Punch down dough. Flatten with rolling pin into rectangle, 15 x 10, on lightly floured surface. Spread with butter (as much as you see fit). Mix the white and brown sugar to create 1 cup and add the cinnamon (again, as much as you want). Sprinkle mixture over dough. Push into dough slightly with hands.
· Roll rectangle up tightly, beginning at 15-in side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices. Place slightly apart in greased 9 x 13 pan. Cover and let rise in warm place about 30 minutes or until double.
· Heat oven to 350 degrees, bake 30 to 35 minutes or until golden brown. Cool 10 minutes and remove from pan (I flip it over and let the rolls fall out).
Note: I have never found a good glaze to put on top, so good luck!
Cindy’s Salad
Dressing:
¾ c. sugar
½ t. salt
3 t. dry mustard
¾ c. vinegar
½ c. oil
1 T. poppy seeds
1 white onion, sliced
· Mix together and refrigerate overnight.
Salad:
Lettuce
Spinach
1 c. cottage cheese
1 c. swiss cheese, grated
1 lb crumbled bacon or bacon bits
Mushrooms
¾ c. sugar
½ t. salt
3 t. dry mustard
¾ c. vinegar
½ c. oil
1 T. poppy seeds
1 white onion, sliced
· Mix together and refrigerate overnight.
Salad:
Lettuce
Spinach
1 c. cottage cheese
1 c. swiss cheese, grated
1 lb crumbled bacon or bacon bits
Mushrooms
Chicken Tortilla Soup
Serves 4-5
½ cup onion, chopped
2 T. garlic, minced
16 oz picante sauce
1 (14 oz) can chicken broth
1 (14 oz) can stewed tomatoes
1 (4 oz) can diced green chilies
¼ c. cilantro, chopped
1 t. oregano
1 – 2 chicken breasts, cooked, shredded
1 c. Monterey Jack cheese, shredded, for garnish
Tortilla chips, crumbled for garnish
· In a 3 quart saucepan, sprayed with nonstick cooking spray, sauté onion and garlic.
· Stir in picante sauce, chicken broth, stewed tomatoes, diced green chilies, cilantro and oregano.
· Bring to a boil, then add shredded chicken; simmer 20 minutes.
· Serve soup topped with shredded cheese and crumbled tortilla chips.
½ cup onion, chopped
2 T. garlic, minced
16 oz picante sauce
1 (14 oz) can chicken broth
1 (14 oz) can stewed tomatoes
1 (4 oz) can diced green chilies
¼ c. cilantro, chopped
1 t. oregano
1 – 2 chicken breasts, cooked, shredded
1 c. Monterey Jack cheese, shredded, for garnish
Tortilla chips, crumbled for garnish
· In a 3 quart saucepan, sprayed with nonstick cooking spray, sauté onion and garlic.
· Stir in picante sauce, chicken broth, stewed tomatoes, diced green chilies, cilantro and oregano.
· Bring to a boil, then add shredded chicken; simmer 20 minutes.
· Serve soup topped with shredded cheese and crumbled tortilla chips.
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