Midweek Morsels: More Enchiladas!

Yesterday, I was trying to come up with something to make for dinner using shredded chicken leftovers. So I Googled. And found this fun food blog called Megan's Munchies. And found this yummy recipe.



So I went for it and made it for dinner and loved it. Now, I'm about ready to eat it's leftovers for lunch!

Chicken Black Bean Enchiladas

1 red bell pepper, chopped
1 cup shredded cooked chicken
1 can (15 oz.) black beans
3/4 cup salsa
1/2 cup cooked corn
1/2 cup chopped fresh cilantro
3 cups Mexican blend cheese
1 can (10 oz.) mild enchilada sauce
8 flour tortillas



Heat oven to 350 degrees.Spray 13x9 inch baking dish with cooking spray.Combine red bell pepper, chicken, beans, salsa, corn, cilantro and 2 cups cheese in a large bowl.Spread 1 tablespoon of enchilada sauce on each tortilla.Top each tortilla with about 3/4 cup of the bean and chicken mixture.Roll up tortillas and place seam side down in the baking dish.Pour remaining enchilada sauce over the top of the enchiladas.Top with remaining cheese.Cover with foil and bake for 35 minutes, removing the foil during the last 5-10 minutes of baking.

Your turn! Come share a recipe at Midweek Morsels on Kristina's Favorites!

Midweek Morsels: Strawberries!

For Midweek Morsels today, Kristina is thinking about spring foods. What makes me think spring is strawberries!

My favorite thing to do with strawberries, besides slicing them on my cereal, is to smoosh them up with a bit of sugar, pour it onto a slice of angel food cake, and dollop it with a bit of whipped cream. So, there's really no recipe for that, and I'm sure most of you do it already ... but if you don't... you really must try it!

Midweek Morsels: Marble Cookies

I skipped Kristina's Midweek Morsels last week, so this week, I've got to come up with something! I've been having a food struggle this week, and feel like there is NOTHING to make! Arrghh, it's frustrating.

So today, we are making a HUGE batch of chocolate chip cookies at our house... Mrs. Fields cookies to be exact, taken from her cookie cook book. The reason? Because youngest daughter, Toto, will be portraying her in the 4th grade wax museum tomorrow night, (also the reason no Laurie Halse Anderson for me!) and if you're going to be Mrs. Fields, I'd say you better have cookies to hand out!!!

But, that's not the recipe I'm sharing here, since we all have a favorite chocolate chip cookie recipe. What AM sharing is another cookie recipe from this book that we tried last week and shared them at book club. My family went crazy for these cookies and they were gone nearly instantly. The book club people seemed to enjoy them too, and ate WAY more than they usually do!

Marbles from Mrs. Fields Best Ever Cookie Book

2 cups flour

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup brown sugar

1/2 cup sugar

1/2 cup butter

1 egg

1/2 cup sour cream

1 tsp. vanilla

1 cup semisweet chocolate chips

Heat oven to 300 degrees. Combine sugars, then add butter, egg, sour cream and vanilla. Beat 'till light and fluffy. Add flour, baking powder and salt. Do not over mix.

Melt chocolate chips. Cool for just a bit, then add to cookie batter. Lightly fold chocolate in, but DO NOT completely mix in. Create the marble affect this way.

Bake for 20 min. Do not brown, transfer quickly to rack to cool.

Midweek Morsels: Mac and Cheese

Time for another recipe! This week, Kristina is asking for a recipe from a favorite chef. I don't really have a favorite chef (unless you count Mom and Grandma!) but I do have several favorite cookbooks, and so here's a recipe from one from one of them: Favorite Recipes from Quilters by Louise Stoltzfus.

Super Macaroni and Cheese

2 cups uncooked macaroni

1 med. onion, chopped

6 cups boiling water

3 Tb. margarine, melted

2 Tb. flour

1/4 tsp. salt

1/4 tsp. pepper

1 cup sour cream

1 1/4 cups milk

2 cups cheddar cheese

paprika

Cook onion and macaroni in boiling water for 15 min. Drain.

In large saucepan combine margarine, flour, salt and pepper, stirring until bubbly. Gradually stir in 3/4 cup sour cream, and milk. Stir constantly until thickened. Remove from heat and stir in 1 1/2 cups cheese. Add macaroni and onion.

Put into medium casserole dish. Spread remaining sour cream and cheese on top. Sprinkle with paprika.

Bake at 350 degrees for 20-30 min. until hot and bubbly.

Midweek Morsels: Crazy Cake

Midweek Morsels at Kristina's Favorites. Come on over and share a recipe! The category this time? Whatever you want!

Without this recipe, I would be lost. We make it very nearly every birthday at our house. It's the easiest, tastiest "made from scratch" cake recipe there is.

Crazy Cake

3 cups flour

2 cups sugar

2 tsp. soda

1 tsp. salt

1/3 cup cocoa

Mix in a bowl, and make a round impression in the middle to which you add the following wet ingredients:

3/4 cup oil

2 Tbs. vinegar

2 cups cold water

2 tsp. vanilla

Blend together. Bake in well-greased pans (or 9X13 pan) for 30 to 40 min. at 375 degrees. Frost with your yummiest "made from scratch" chocolate frosting!

Midweek Morsels: Desserts!

Here's a bit of a unique dessert that I made the other day for book club. I was worried it was a little bit too unique and wondered if anyone would like it, but they really seemed to and I had one recipe request already, so I decided I might as well share it here. And once again, it's insanely easy!

Graham Cracker Marshmallow Squares

2 eggs

1 cup sugar

3/4 cup butter or margarine

1 t. vanilla

Beat the eggs and the sugar in a saucepan. Add butter. Cook on low heat until thick and bubbly. Cool. Add vanilla.

While cooling, mash 30 squares of graham crackers. Add 2 1/2 cups mini marshmallows. Also 1 cup nuts and 4 Tbs. coconut if desired.

Pour liquid over dry ingredients and mix. Press into a buttered 8x8 pan and chill. Dust powdered sugar on top, cut into squares and serve!

Midweek Morsels: Enchilada Casserole

I'm a day late... again... but I'm sharing a Midweek Morsels recipe anyway! This week, Kristina is asking for casseroles! And I'm calling enchiladas a casserole!

Easy Bean and Rice Enchiladas

1 can tomato soup
1 can cream of mushroom soup
1 can enchilada sauce
1 cup cooked rice
1 can refried beans
grated cheddar cheese
flour tortillas

Heat soups and enchilada sauce. Layer each tortilla with beans, rice, cheese, and soup mixture. Roll up and put in casserole dish. Put remaining soup mixture and cheese on top. Cook for 45 min. at 350 degrees.

Midweek Morsels: Comfort Food

I decided today that I felt in the mood to make bread to go with dinner tonight. Then I realized there really isn't a more perfect comfort food than homemade bread. So I'm sharing our family recipe:

Grandma's White Bread

3 cups warm water
1/4 cup sugar
2 Tbs. yeast
4 cups flour

Dissolve yeast and sugar in water. Then add flour. Beat until smooth. Let it sit for 1 hour.

3 cups milk, scalded
4 Tbs. sugar
2 Tbs. salt
6 Tbs. shortening

Mix together and let cool until lukewarm.

Stir yeast mixture down, and add to milk mixture. Then add 8 to 10 more cups of flour. Knead for about 10 minutes. Let rise until double in bulk. Shape into five loaves. Let rise again. Bake at 350 degrees for about 45 minutes.


I haven't made this forever, so wish me luck!

Be sure to come visit Kristina's blog today and share your favorite comfort food!

Midweek Morsels: Chicken Enchilada Soup

I forgot a Midweek Morsels recipe yesterday, so here's a recipe today. Kristina's suggestion for this week is soups. Here's one of my all-time favorites:

Chicken Enchilada Soup

4 cans canned chicken (12.5 oz. size)
1 can white beans (48 oz. size)
1 to 2 medium onions, chopped
4 garlic cloves, minced
1 T olive oil
2 to 4 cans chopped green chiles (mild)
1/4 t. cayenne pepper
6 cups chicken broth
2 t. ground cumin
1 cup shredded monterey jack cheese



Cook in crock pot 5 to 6 hours on low. Serve with tortilla chips, cheese, avocado, sour cream and cilantro. Yummy!

It makes quite a bit, so alter as necessary for your needs. I've cut it in half and it's plenty for my family.

Midweek Morsels: Sweet Chex Mix

Kristina is starting a new weekly event at her blog called Midweek Morsels. Does that button look yummy or what? Anyway, I want to participate when I can and so for this first one, Kristina asks for us to share a Superbowl treat.

Well, not being a Superbowl fan at all, I'll just share one of my favorite snacks that I think would work for any TV viewing event of your choice! Let me just say, make at your own risk! Once you start eating this stuff, you can't stop.

Sweet Chex Mix

1 17 1/2- oz. box corn or rice chex

1 small pkg. coconut

1 cup sliced almonds (I'm not much of a nut fan, so I leave these out usually.)

1 1/2 cups sugar

1 1/4 cups light corn syrup

1 1/2 cups margarine

Combine cereal, coconut, and almonds in a big pan or bowl. In a saucepan, combine sugar, corn syrup, and margarine. Bring to a boil, stirring constantly. Cook for 3 min. over medium heat. Pour over cereal mixture and stir to coat well.