Jennifer’s Enchiladas

 Jennifer’s Enchiladas

2 pounds of ground beef

2 small cans of old El Paso mild red enchilada sauce

1/2 large bag of cheese(depending on how much cheese you want)

one onion

one can of sliced black olives

one pack of corn tortillas

Brown 2 pounds of ground beef with one chopped onion, add one can of chopped black olives.

Then add 2 cans of old El Paso mild red enchilada sauce to the meat mixture, get warm.

Next, get a pan of some oil on the stove, turn it to medium and put one corn tortilla in at a time just to get the corn tortillas fried a little bit( it really just softens them, so don’t fry them till they are crispy).

Next start making layers. Corn tortillas, meat mixture, shredded cheese, then corn tortillas, meat mixture.

Put foil on the 9x13 pan and then bake it on 375 for 30-45 minutes and then take out of the oven and add shredded cheese on top for it to melt.

Tex Mex Aioli

 1/2 cup mayo

1 tbsp lime juice

1 tsp cumin

1 tsp chili powder

1 tsp cilantro

Yummy Tacos

Seasoned Ground Beef, Grilled MultiColor Peppers & Onions, Queso Fresco, and Tex Mex Aioli

Taco Spaghetti

 

• 2 tablespoons olive oil
• 1 pound ground beef
• ¼ cup yellow onions
•  1 packet taco seasoning 
• 10 oz. can Rotel tomatoes
• 8 oz. spaghetti noodles, uncooked
• 3 cups water
• 4 oz. cheddar cheese, shredded
• ½ cup chopped cilantro

• Instructions

  • Heat olive oil in a 12 inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent.
  • Add taco seasoning, Rotel tomatoes (including juice), spaghetti noodles, and water.
  • Bring to a boil over high heat. Once water comes to a boil, reduce heat to low, cover and simmer for 15 minutes.
  • Remove from heat. Sprinkle half of the cheese into the pan and stir to distribute the cooked spaghetti and cheese throughout the pan.
  • Top with remaining cheese and cilantro.

Egg Roll in a Bowl

 

Ingredients

• 1 pound lean sausage
• ½ teaspoon garlic powder
• ¼ cup soy sauce
• 1 bag (14-16 ounces) prepared coleslaw mix (cabbage and carrot mixture)
• ¼ cup chopped green onions

Instructions

• Crumble the sausage into a large skillet and cook over medium heat until fully browned. Drain off any excess fat.
• Stir in the ground  garlic powder, and ½ of the soy sauce.
• Add the coleslaw mix and stir well.
• Continue cooking the mixture over low to medium heat, stirring often, then add the remaining soy sauce as the coleslaw mix begins to soften.
• Cook to your desired doneness, then top with green onions and additional soy sauce if desired.

BBQ Chicken Taquitos

 

Ingredients

• 6 slices of mozzarella cheese
• 1 1/2 cups cooked shredded or grilled chicken
• 2 tablespoons low carb BBQ Sauce*
• 1 tablespoon cilantro, finely chopped
• 2 teaspoons red onion, chopped

Instructions

1. Combine the chicken, cilantro, BBQ sauce and red onion, set aside.
2. Preheat your oven to 350 degrees. Line a large baking sheet with a silicone baking mat.
3. Place the mozzarella slices on the silicone baking sheet. Bake 5-7 minutes.
4. When the edges have browned and the cheese is bubbly (watch the video if you need some guidance) remove from the oven. Allow them to cool about 1 minute, just so they cool enough you can handle, but still very pliable.
5. Place the chicken mixture on the edge of one slice and tightly roll them up, seam side down.

Low-Carb Bacon Cheeseburger Casserole

 Low-Carb Bacon Cheeseburger Casserole

Ingredients:

2 pounds ground beef

2 cloves garlic, minced

½ teaspoon onion powder

1 pound cooked bacon, cut into pieces

8 eggs

1 cup heavy whipping cream

½ teaspoon salt

¼ teaspoon ground black pepper

1 (12 ounce) package shredded Cheddar cheese, divided

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Heat a large skillet over medium-high heat. Cook and stir beef with garlic and onion powder until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

3. Spread beef onto the bottom of a 9x13-inch casserole pan. Stir in bacon pieces.

4. Whisk eggs, heavy cream, salt, and pepper in a medium bowl until well combined. Stir in 8 ounces Cheddar cheese.

5. Pour egg mixture over the beef and bacon. Top with the remaining 4 ounces cheese.

6. Bake in the preheated oven until golden brown on top, 30 to 35 minutes.

7. Serve and enjoy!

Instant Pot Red Beans and Rice

 Instant Pot Red Beans and Rice

In Instant Pot Sauté:

Olive Oil

Onion

Celery

Green Pepper

Garlic

Salt/Pepper

Add in 1 lb washed red beans and ham

Add 6 cups broth

Add 1 bay leaf

Bean/Chili mode for 60 minutes / steam release for 20 min

Add sliced smoked sausage and cooked rice. Pressure cook for 10-15 minutes. Mix well. Top with creole seasoning to taste.

Angels Christmas Popcorn Tree or Wreath

 

12 cups popped popcorn

1 cup butter

2 (10 oz) bags of marshmallows

Green food coloring

Candy to decorate

Pop popcorn. Pick out unpopped kernels. Spread in lg jellyroll pan. Melt butter and marshmallows. Add green food coloring. Pour over popcorn and mix to coat all popcorn. On a large platter shape into a Christmas tree or Christmas wreath use candy or gum drops to decorate.

Cake Donuts

 

1 cake mix (today I used Betty Crocker Red Velvet)

2 eggs

1 cup milk

1/2 cup melted butter

Mix well. Use a piping bag or the pampered chef “easy accent decorator” to fill the donut pan.

I did not spray the pan.

Baked 350 for 12 min

Let cool before decorating the donuts.

APPLE BUTTER

 APPLE BUTTER

5 pounds apples, peeled, cored, sliced

2 cups sugar

1/2 cup brown sugar

1/2 tsp cinnamon

1 tbsp Penzy’s brand Vannila Sugar

Cook in crockpot on low 9 hours — or longer as needed.

I then put small batches in my magic bullet to finish smooshing up.

Then put in mason jars and allow to finish cooling. Store in fridge up to one month.

Apple Bundt Cake

 

Ingredients

Cake

• ▢2 cups (400 g) granulated sugar
• ▢1½ cups (327 g) vegetable oil
• ▢2 teaspoons vanilla extract
• ▢3 large eggs, room temperature
• ▢3 cups (375 g) all-purpose flour
• ▢1 teaspoon baking soda
• ▢1 teaspoon ground cinnamon
• ▢1 teaspoon kosher salt
• ▢3 medium Granny Smith apples, peeled, cored, and diced

Caramel Glaze

• ▢½ cup (1 stick / 113 g) unsalted butter
• ▢2 teaspoons heavy cream, room temperature
• ▢½ cup light brown sugar, packed
• ▢1 teaspoon vanilla extract

• Cake

  • Preheat the oven to 325°F. Lightly spray a 9-inch bundt pan with cooking spray. Set aside.
  • In a large bowl using a hand mixer on medium speed, beat the sugar, oil, vanilla, and eggs until combined.
  • In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  • Add the dry ingredients to the wet ingredients and blend until just combined.
  • Gently fold in the diced apples by hand until just combined.
  • Pour the cake batter into the prepared bundt pan.
  • Bake for 55-70 minutes or until an inserted toothpick comes out clean.
  • Allow to cool for about 15-20 minutes in the pan and then invert it onto a wire rack. While the cake is cooling, prepare the caramel glaze.

  Caramel Glaze

  • In a small saucepan over medium heat, bring the butter, heavy cream, and brown sugar to a gentle boil, stirring occassionall until the sugar is dissolved.
  • Remove the pan from heat, and add vanilla. Stir to combine.
  • Allow the caramel glaze to sit for 5-10 minutes to thicken.
  • Drizzle over the warm cake and serve.

Strawberry Almond Cupcakes

 

Cake

• 1 box (18.25 oz) Strawberry Cake Mix
• 4 whole large eggs
• 1 cup buttermilk
• 1/2 cup canola oil
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract

Buttercream Frosting

• 1 cup unsalted butter, softened
• 4-5 cups powdered sugar
• 2 teaspoon almond extract
• 1/4 cup milk

Instructions

1. Preheat oven to 350º F. Line 24 muffin cups with liners or grease well.
2. Combine cake mix, eggs, buttermilk, oil and extracts in a mixing bowl, mix with a whisk attachment on high for 1 minute, until smooth.
3. Pour into a prepared muffin tin. Bake for about 15 minutes, or until a toothpick inserted comes out clean and the tops spring back after being touched.
4. Remove from the oven and allow cupcakes to cool for 5-10 minutes before removing to a wire rack to cool completely.
5. To prepare the frosting - Cream together everything until the desired consistency is reached.   You can adjust the milk and sugar to get your desired consistency.
6. Top cooled cupcakes with frosting.

Cherry Chocolate Cake

Recipe from Facebook friend Carolyn.

1 box chocolate cake mix

2 eggs

1 can cherry pie filling

1 teaspoon of almond extract

Mix well and bake at 350 for about 30 minutes. I did mine in a 9 x 13 inch pan.

Frost with your choice white, cream cheese or chocolate. Top with maraschino cherries. Serve with ice cream.

Banana Pudding

 

1 (8 oz) package cream cheese

1 box instant vanilla pudding

1 1/4 cup milk

8 oz Cool Whip

4 sliced bananas

vanilla wafers

Mix cream cheese and 1 cup milk on low speed till blended well. Then add pudding and remainder of milk for 1 minute on low speed. Then cool whip. Mix until smooth. Then layer wafers, bananas, and pudding mix. Chill in fridge.

Tres Leches Cake

Ingredients

• Butter, for the pan
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 6 large eggs, at room temperature
• 2 cups sugar
• 3 teaspoons pure vanilla extract
• 1 cup milk, at room temperature
• 2 cups heavy cream
• One 12-ounce can evaporated milk
• 1 teaspoon ground cinnamon, plus more for sprinkling
• One 14-ounce can sweetened condensed milk
• Sliced fresh strawberries, whipped cream 

Directions

1. Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan with butter.
2. In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed until light and fluffy and the color is lightened, 6 to 7 minutes. Slowly add 2 teaspoons of the vanilla and mix until just combined.
4. With the mixer on low speed, add half of the flour mixture, then the milk, finishing with the remaining flour mixture, mixing well after each addition.
5. Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, 23 to 28 minutes. Let the cake cool completely, approximately 1 hour.
6. Meanwhile, in a medium saucepan, whisk together the cream, evaporated milk, and cinnamon. Bring to a boil over medium heat, then reduce the heat and simmer for 2 minutes, stirring occasionally, until completely combined and smooth. Set aside for 5 to 8 minutes to let the flavors meld.
7. Whisk the sweetened condensed milk and the remaining 1 teaspoon vanilla into the cream mixture.
8. Using a fork, poke holes in the top of the cooled cake. Pour the cream mixture over the cake. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
9. Slice and sprinkle each serving with cinnamon. Serve with sliced strawberries and whipped cream.
10. Store covered in the refrigerator for up to 3 days.

Pecan Pie Cake

 

Ingredients

• 1 (15.25-ounce) box Butter Pecan cake mix
• 1/2 cup butter (1 stick), softened
• 1 cup packed light brown sugar
• 2 eggs
• 2 tablespoons water
• 2 cups chopped pecans
• 1/2 cup butter (1 stick), softened
• 2 eggs
• 1 cup sugar
• 1 cup light corn syrup
• 1 cup milk

Instructions

• Preheat oven to 325 degrees and grease a 9x13-inch baking pan.
• Measure out 2/3 cup of cake mix and set aside.
• Place remaining cake mix in a mixing bowl with 1/2 cup softened butter, light brown sugar, 2 eggs, and water. Use an electric mixer to mix well.
• Fold in pecans and pour batter into prepared pan.
• Place in oven and bake for 25 minutes.
• About 5 minutes before end of baking time, mix together 1/2 cup softened butter, 2 eggs, sugar, corn syrup, and milk along with the 2/3 cup of cake mix that was set aside.
• Remove pan from oven, pour second batter on top.
• Return pan to oven and bake another 30 to 35 minutes. Cake will still be jiggly in center. Serve warm with whipped cream or vanilla ice cream.