Serves 8
Prep time: 20 minutes
1/4 c. butter
1/4 c. flour
3 c. chicken broth
1 c. milk
8 oz. Velveeta (cubed)
10 oz. can Ro*Tel Tomato & Chilies (I do MilD)
2 c. chicken- cooked & shredded
1 tsp. cumin
1 tsp. chili powder
S&P to taste
Melt butter and then add flour! Cook while stirring for 3 minutes. Slowly add broth and milk. Mix until warm and then add the cubed cheese. Stir continously until all the cheese is melted. Add tomatoes, chicken and spices. Once soup is heated through, it is ready to serve. Top with shredded colby jack cheese and crushed tortilla chips!
Monday, November 16, 2009
Stuffed Jumbo Shells
1 box Jumbo Shells
1 jar Tomato Sauce (your favorite spaghetti sauce)
1 pound ground beef
2 tablespoons extra virgin olive oil
1 box of frozen chopped spinach (thaw and squeeze out all water)
1 cup finely chopped onion
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 egg
1/4 cup freshly grated Parmigiano cheese
PREHEAT oven to 350 F.COOK Shells according to package directions; drain. COOK ground beef in a large skillet over medium-high heat 4 minutes or until no longer pink, stirring occasionally. Drain grease.ADD oil, spinach, onion, garlic; continue cooking 10 minutes, stirring occasionally. Remove from heat.ADD seasonings and blend well. Let mixture cool.STIR in egg and Parmigiano cheese.POUR 1 cup of the Tomato and Basil Sauce into a 13x9 inch baking dish.FILL Shells with meat mixture; place in dish. Pour remaining sauce over shells; cover with foil.BAKE for 30 minutes or until thoroughly heated. I top with grated mozzarella cheese Too!!!
1 jar Tomato Sauce (your favorite spaghetti sauce)
1 pound ground beef
2 tablespoons extra virgin olive oil
1 box of frozen chopped spinach (thaw and squeeze out all water)
1 cup finely chopped onion
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 egg
1/4 cup freshly grated Parmigiano cheese
PREHEAT oven to 350 F.COOK Shells according to package directions; drain. COOK ground beef in a large skillet over medium-high heat 4 minutes or until no longer pink, stirring occasionally. Drain grease.ADD oil, spinach, onion, garlic; continue cooking 10 minutes, stirring occasionally. Remove from heat.ADD seasonings and blend well. Let mixture cool.STIR in egg and Parmigiano cheese.POUR 1 cup of the Tomato and Basil Sauce into a 13x9 inch baking dish.FILL Shells with meat mixture; place in dish. Pour remaining sauce over shells; cover with foil.BAKE for 30 minutes or until thoroughly heated. I top with grated mozzarella cheese Too!!!
Sweet Potato Souffle
Ingredients:
1 large can (40 oz) sweet potatoes (yams), drained, mashed
1 cup sugar
2 eggs
1/2 c. milk
1/3 stick butter, melted
1 tsp vanilla
Topping:
1 cup brown sugar
1/2 cup flour
1/3 cup melted butter
1 cup chopped pecans
Mix first 6 ingredients well. Pour into buttered 11x8 pan (double recipe for 13x9)
Mix topping ingredients and crumble over potato mixture. Bake uncovered at 350 for 35-45 min.
1 large can (40 oz) sweet potatoes (yams), drained, mashed
1 cup sugar
2 eggs
1/2 c. milk
1/3 stick butter, melted
1 tsp vanilla
Topping:
1 cup brown sugar
1/2 cup flour
1/3 cup melted butter
1 cup chopped pecans
Mix first 6 ingredients well. Pour into buttered 11x8 pan (double recipe for 13x9)
Mix topping ingredients and crumble over potato mixture. Bake uncovered at 350 for 35-45 min.
Baked Corn
Ingredients:
2 cans whole corn, drained
2 cans creamed corn-as is
2 sticks margarine, melted
2 eggs beaten
2 cups milk
2 heaping tablespoons sugar
2 boxes Jiffy corn mix
1 cup shredded cheddar cheese
Preheat oven to 350. Grease 13x9 pan. Mix all ingredients (except cheese) in a large bowl. Spoon into baking dish. Sprinkle with cheese. Bake uncovered 1 hour, top should be golden brown.
2 cans whole corn, drained
2 cans creamed corn-as is
2 sticks margarine, melted
2 eggs beaten
2 cups milk
2 heaping tablespoons sugar
2 boxes Jiffy corn mix
1 cup shredded cheddar cheese
Preheat oven to 350. Grease 13x9 pan. Mix all ingredients (except cheese) in a large bowl. Spoon into baking dish. Sprinkle with cheese. Bake uncovered 1 hour, top should be golden brown.
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