Photo by me!

Use as many  tortillas as needed for this I usually get 7 or 8  enchiladas but it will depend on how much that you use to fill the tortillas

This recipe requires red enchilada/taco sauce on the bottom of the pan and on each tortilla and then on top of the enchiladas  you could  purchase bottles of red enchilada/taco sauce but since this recipe requires about 4 cups of sauce  I prefer to prepare a triple recipe of  my red enchilada sauce that I make a day in advance, you find the recipe posted HERE

Freezing is not recommended for the cooked enchiladas

Yield 7-8 enchiladas

INGREDIENTS:

2 pounds ground beef

1 medium onion, chopped

6 large garlic cloves, finely chopped (the more the better!)

1 teaspoon crushed red chili flakes, or adjust to heat level

1 (1-ounce) packages taco seasoning mix (such as Old El Paso taco seasoning mix)

1/3 cup beef broth or water

1/2 cup canned refried beans ( freeze the remaining for another time)

1 (4 ounce) can green chilies

1 (10-ounce) can corn niblets, drained

4 cups shredded cheddar cheese ( or use as much as you like)

salt and fresh ground black pepper, to taste (I use seasoned salt)

4 cups red enchiladas sauce

10 flour tortillas 

INSTRUCTIONS:———————————-

In a large skillet cook the ground beef with onion and chili flakes until no longer pink, drain fat.

Add in garlic then continue to cook the meat until lightly browned (this will take about 12 minutes for the meat to brown).

Mix in  taco seasoning mix and beef broth or water stirring over medium-low heat, then mix in the refried beans, corn and green chilies; cook stirring over medium-low heat for about 20 minutes. stirring until combined.

Mix in about 1-1/2 cups of cheddar cheese then season with salt and pepper.

Grease baking dishes.

Spread a thin amount of red enchilada sauce into the bottom of each pan.

TO ASSEMBLE:

Dollup about 2 tablespoons of enchilada sauce over the flour tortilla then using a spoon spread almost to the edges.

Place a “line” of  beef filling mix over the tortilla then sprinkle a small amount of shredded cheddar cheese over the filling.

Rollup then place seam-side down in baking dishes (the 13 x 9-inch pan will hold six, place the remaining enchiladas in the smaller baking dish)

Repeat with remaining tortillas.

Drizzle the remaining enchilada sauce over each rolled tortilla (making sure that each tortilla is covered with sauce.

Sprinkle shredded cheddar cheese over the top.

Bake uncovered in a preheated 350 degree F oven (bottom oven rack) for about 25 minutes or until heated through completely (oven baking time should be no more that 30 minutes or the tortillas will get too soft).

Plan ahead this must sit in the fridge for a few hours before baking, I have omitted the amounts for the chicken and green beans you may use as much as you like but the more the better!

use only low sodium chicken broth and canned soups and if you can low sodium chicken stuffing mix, water may be replaced for the chicken broth or use half each, do not add in any extra salt to this recipe

This is a very moist casserole you prefer a more drier texture increase the stuffing mix to 2 boxes

Servings 8

Ingredients:

cooked cubed chicken (use as much as you like)

fresh green beans, cooked and sliced in half (use as much as you like or can use canned drained)

1/2 cup butter (can use margarine)

2 medium onions, chopped

2 celery stalks, chopped

4-6 garlic cloves, finely chopped

1 teaspoon fresh ground black pepper, or to taste

1  box chicken flavor Stove-Top Stuffing Mix (low sodium if possible)

2 (10.75 ounce) cans  low-sodium condensed cream of chicken soup, undiluted (I use one can each cream of mushroom and cream of chicken soup)

2 cups low-sodium chicken broth (or use water or half each)

1 cup milk

1/2 cup freshly grated Parmesan cheese

Instructions:

Grease a 13 x 9-inch baking dish (if using only one box of stuffing mix this may be baked in an 11 x 7-inch baking dish but it will be very full I recommend to place a pan underneath the baking dish).

Sprinkle the chopped chicken into the bottom of the baking dish; set aside.

In a skillet melt the butter over medium-high heat.

Add in onions and celery and saute until softened (about 6-8 minutes adding in the garlic the last 2-3 minutes of cooking then season with black pepper).

Mix in the package of stuffing mix and green beans then spoon the mixture over the chicken.

In a bowl whisk both cans of soup with chicken broth or water and milk until; drizzle over the stuffing covering completely.

Using a fork gently move the stuffing slightly to allow the soup mixture to coat the stuffing.

Sprinkle the top with Parmesan cheese.

Refrigerate for 2  or more hours.

Bake in a preheated 350 degree F oven for 35-45 minutes or until completely heated through (this will thicken up more upon standing)

Don’t make these if you are planning to eat just one bar!… these also work well using almonds in place of walnuts

Yield one 13 x 9-inch pan

Instructions:

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

2/3 cup butter, softened

2 cups brown sugar, packed

3 large eggs

1 teaspoon vanilla

1 teaspoon coconut extract, optional

1-1/2 cups semi-sweet chocolate chips

1 cup chopped walnuts

1-1/2 cups coconut

Instructions:——————————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

In a bowl combine the flour with baking powder and salt; set aside.

In a large bowl cream butter with brown sugar, eggs, vanilla and coconut extract for about 3 minutes.

Add in the flour mixture and beat on low speed until just blended.

Mix in the chocolate chips, nuts and coconut until well combined.

Spread the mixture into the pan.

Bake 20-25 minutes.

Cool then cut into bars.

Warning this is extremely addictive!

Ingredients:

9 cups either or a combination of Corn Chex or Wheat Chex or Chocolate Chex cereal

1 cup semi sweet chocolate chips

1/2 cup soft peanut butter

1/4 cup butter

1-1/2 teaspoons vanilla

1-1/2 cups powdered sugar

Instructions:—————————————-

Place the 9 cups of cereal in a large bowl.

In a 1-quart microwavable bowl combone chocolate chips, peanut butter and butter; microwave on HIGH for 1 minute, remove and stir then return for about 30-35 seconds longer.

Stir in vanilla until smooth and combined.

Pour the mixture over the cereal and stir until completely coated.

Pour into a 2-gallon resealable bag; add in confectioners sugar; seal bag and shake until evenly coated.

Spread onto waxed paper to cool completely.

Store in an airtight container in the refrigerator (this will not last long!).

You will also find this recipe on Recipezazz.com

This salad is not for anyone with a plain pallette!…

Small shell pasta works the best for this if you are using fresh garlic be careful not to use too much or the garlic flavor will overpower all the other flavors I recommend to use garlic powder I also recommend to make the dressing a day in advance to blend the flavors… plan ahead there is a 2 hour chilling time before serving and feel free to adjust all amounts

Servings 6-8

Ingredients:

3 chicken breasts, cold cooked and cubed (can use more chicken)

1 (8-ounce) package uncooked small shell pasta

4-6 green onions, chopped

1 cup sliced brined olives (such as kalamata, can use regular black olives)

1 large celery rib, diced

1/2 large  green bell pepper, seeded and chopped

1/2 large red bell pepper, seeded and chopped

3/4 cup crumbled feta cheese

fresh ground black pepper, to taste

DRESSING:

3/4 cup olive oil

1 tablspoons red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon salt, or to taste

1 teaspoon garlic powder

1 teaspoon dried oregano (rubbed between fingers to release the flavors)

1/4 cup fresh grated Parmesan cheese (more to mix in the salad at the end if desired)

Instructions:————————————————-

In a food processor process all dressing ingredients together until well blended; place in the refrigerator until needed.

Cook the pasta in a large pot of boiling water until al dente (it is recommended not to cook until soft) drain and rinse well under very cold water and allow to drain in a colander.

In a large bowl combine the cooked pasta with cubed chicken, green onions, olives, celery and both red and green bell pepper, then mix in the feta cheese.

Pour the dressing over and toss to combine.

Season with black pepper.

You may mix in more Parmesan cheese if desired and season with more salt if needed.

Cover and refrigerate for at least 2 or more hours (the longer the better).

I usually get about 22-25 smaller shells since there are different size shells the yield will vary depending on the size of that you use, feel free to adjust all amounts to suit taste, I use my own marinara sauce that I keep in my freezer you may use your own favorite… the filling amounts may be doubled and you may stuff the shells place into baking dish cover and refrigerate until ready to bake, before baking top with sauce and cheese

Ingredients:

jumbo pasta shells, cooked and drained (use as many as needed and use any size)

3 cups prepared marinara sauce (or use as much as desired)

2 cups shredded mozzarella cheese

FILLING (amounts may be doubled)

1/2 pound spicy Italian sausage links, casing removed (or use 1/2 pound bulk spicy Italian sausage meat)

1 small onion, chopped

1 garlic clove, minced (garlic lovers use more)

1/2 (10-ounce) package frozen chopped spinach (cooked according to package directions then hand-squeezed dry)

1 cup ricotta cheese

1/3 cup shredded mozzarella cheese

pinch dried Italian seasoning (use only a pinch rubbed between fingers to release the flavor)

1 large egg, lightly beaten

1 tablespoon fresh lemon juice

1/4 cup fresh grated Parmesan cheese

seasoned salt or white salt and fresh ground black pepper, to taste (I use seasoned salt)

Instructions:

Grease a 13 x 9-inch baking dish.

To make the filling; in a skillet cook the sausage meat with onion and garlic until not longer pink; drain fat then transfer to a bowl and cool slightly.

Add in spinch, ricotta cheese, mozzarella cheese, Italian seasoning, egg, lemon juice and Parmesan cheese; mix well to combine then season with salt and pepper.

At this point you may cover the filling mixture and refrigerate overnight.

Preheat oven to 350 degrees F.

Stuff the cooked pasta shells with the sausage/spinch cheese mixture.

Place the shells into baking dish.

Drizzle the marinara sauce over the shells then sprinkle with shredded mozzarella cheese (you may use as much sauce and cheese as you like)

Bake uncovered for about 20-22 minutes or until just heated through and the cheese has melted.

This take little effort to throw together I make it often in blueberry season it also will work using frozen thawed berries… serve warm with vanilla ice cream

Yield 9-12

Ingredients:

1 (18-ounce) box yellow cake mix (such as Duncan Hines)

4 cups fresh blueberries (or use frozen thawed)

1/2 cup sugar, or to taste

1 teaspoon cinnamon

1/2 cup melted butter

vanilla ice cream, optional

Instructions:—————————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

In a bowl combine blueberries with sugar and cinnamon, then spread into the bottom of the baking pan.

Cover the blueberries with the dry cake mix.

Drizzle melted butter over the cake mix (do not stir).

Bake for 30 minutes or until golden brown.

Serve warm with ice cream