Simple Perfect Enchiladas

Ingredients  

Sauce:

2 tablespoons canola oil

2 tablespoons all-purpose flour

One 28-ounce can enchilada or Mexican red sauce

2 cups chicken broth

1/2 teaspoon salt

1/2 teaspoon black pepper 

Meat:

1 pound ground beef

1 medium onion, finely chopped

1/2 teaspoon salt
Can Substitute chicken

The Rest:

Canola oil, for frying

10 to 14 corn tortillas

Two 4-ounce cans diced green chilies

1 cup chopped green onions

1/2 cup chopped black olives

3 cups grated sharp Cheddar cheese

Cilantro, for garnish

Directions

1. For the sauce:
2. In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
3. For the meat:
4. While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
5. For the rest:
6. In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
7. Preheat the oven to 350 degrees F.
8. Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
9. Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
10. Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.  Recipe and picture from The Pioneer Woman

Salsa Verde Chicken Casserole

Ingredients

• 2 cups shredded rotisserie chicken
• 1 cup sour cream
• 1-1/2 cups salsa verde, divided
• 8 corn tortillas (6 inches)
• 2 cups chopped tomatoes
• 1/4 cup minced fresh cilantro
• 2 cups shredded Monterey Jack cheese
• Optional toppings: Avocado slices, thinly sliced green onions or fresh cilantro leaves

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Directions

• In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish.
• Fry the tortillas to soften.  Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese.
• Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.  Recipe and picture from Taste of Home

Peanut Butter Cookies

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1 1/4 cups flour
3/4 tsp soda
1/4 tsp salt
Thoroughly cream butter, peanut butter, sugars, egg, and vanilla.  Blend dry ingredients into creamed mixture.  Shape into balls.  Place on ungreased cookie sheet.  Crisscross with fork.  Bake at 375 for 10 to 12 minutes.

Cowgirl Cookies

4 cubes of butter
2 cups white sugar
2 cups brown sugar
4 eggs

1 tsp baking powder
2 tsp soda
5 c. flour

1 tsp vanilla
1 cup chopped nuts (optional)
2 bags of chocolate chips
Cream the butter, white and brown sugars, and eggs together.  Add the baking powder, soda, and flour.  Mix well.  Then add the vanilla, nuts, and choc. chips.  Drop by teaspoon onto buttered cookie sheet and bake at 350 for 10 to 12 minutes or until brown.  You can add coconut too if you'd like.

Frosted Banana Bars

1/2 cup butter, softened
2 cups sugar
3 eggs

1 1/2 cups mashed ripe bananas (about 3 medium)
1 tsp vanilla
2 cups flour
1 tsp baking soda
dash salt
In a large bowl, cream butter and sugar until light and fluffy.  Beat in the eggs, bananas, and vanilla.   Combine the flour, baking soda, and salt; stir into creamed mixture just until blended.  Transfer to a greased 15-in. x 10-in. baking pan.  Bake at 350 for 20 - 25 minutes or until tests done.  Cool.
Frosting

2 pkg cream cheese, softened
1/2 cup butter
5 cups powdered sugar.

Cakes

1. Aunt Beatty’s Chocolate Cake by Ina Garten
   

   

   
   

   Ingredients

   		Butter   for greasing the pans
   1 3⁄4	cups	all-purpose flour   plus more for pans
   2	cups	sugar
   3⁄4	cups	good cocoa powder
   2	teaspoons	baking soda
   1	teaspoon	baking powder
   1	teaspoon	kosher salt
   1	cup	buttermilk   shaken
   1⁄2	cup	vegetable oil
   2		extra-large eggs   at room temperature
   1	teaspoon	pure vanilla extract
   1	cup	freshly brewed hot coffee
   		Chocolate Buttercream   recipe follows
   6	ounces	good semisweet chocolate   (recommended: Callebaut)
   1⁄2	pound	(2 sticks) unsalted butter   at room temperature
   1		extra-large egg yolk   at room temperature
   1 1⁄4	cups	sifted confectioners' sugar
   1	tablespoon	instant coffee powder

   Directions

Tunnel of Fudge Cake

1 3/4 Cups butter softened

1 3/4 Cups sugar

6 eggs

2 Cups powdered sugar

2 1/4 Cups flour

3/4 Cup cocoa

2 Cups chopped walnuts

Beat butter and granulated sugar in a large bowl until light an fluffy.  Add eggs, one at a time, beating well after each addition.  Gradually add powdered sugar, blending well.  By hand, stir in flour, cocoa and walnuts until well blended.  Spoon batter into greased and floured bundt pan.  Bake at 350 for 58-62 minutes.  Cool upright in pan on cooling rack 1 hour.  Invert onto serving plate.  Cool completely.  Can have a glaze like chocolate ganache, but it is great plan.  Nuts are essential for the success of this recipe.

Chocolate Ganache

Ingredients

• 1 cup heavy cream
• 12 oz semi-sweet chocolate chips

Instructions

1. Heat heavy cream to boiling. Pour over chocolate chips and let sit for 4 minutes without stirring. Whisk until the mixture becomes dark and thick.
2. Ganache can immediately be poured over cake or it can be cooled to room temperature and piped.