Enchilada's Fantasticas

This recipe is near and dear to my heart. It was given to me many YEARS ago by a sweet woman named Betty Toppa. It was one of the 1st recipes I made my new husband after we got married. Betty was an amazing cook and I learned so many tips and tricks from her in addition to getting some delicious recipes. Betty has passed on but every time I make this, I think of her and smile.

Enchilada's Fantasticas

1lb. ground beef or turkey

2 C picante sauce

(1) 10oz pkg of frozen chopped spinach, thawed and squeezed dry

2 tsp ground cumin

1/2 tsp salt

(1) 8 oz pkg of cream cheese (use low fat, save where you can)

10 flour tortillas, warmed

(1) 14 1/2 oz diced tomatoes, un-drained

2 C shredded cheddar cheese

Preheat oven to 350 F.

Cook meat until browned, breaking into small pieces. Add 1 C picante sauce, spinach, 1 1/2 tsp cumin and salt. Cook and stir 5 min or until most of the liquid has evaporated. Add cream cheese, stirring just until melted. Remove from heat and let cool sightly. Spoon 1/3 C filling into tortilla. Roll up and place in greased 13x9 baking dish. Combine tomatoes, remaining 1 C picante sauce and 1/2 tsp cumin. Mix well. Spoon over enchiladas. Bake at 350 F for 20 min. Sprinkle cheese over enchiladas and return to oven for 2 min or until cheese melts. Serve with additional picante sauce and sour cream if desired.

Crock Pot Peking Pork Chops

These are a family favorite. So easy to prepare and I use boneless frozen chops and cook 'em on low pretty much for 7 hours. We usually eat them with some mashed potatoes and a green veggie.

Crock Pot Peking Pork Chops

6 pork chops about 1" thick

1/4 C brown sugar

1 Tblsp ground ginger

1/2 C reduced sodium soy sauce

1/4 C ketchup

1-2 cloves garlic; pressed

salt and pepper to taste

Trim any excess fat from chops. Place chops in crock pot. Combine rest of ingredients and pour over chops. Cook on low 4-6 hours or until meat is tender (if using frozen chops, figure on about 7 hours on low).

Enjoy!

Blueberry Buckle

This BY FAR is the BEST coffeecake/dessert/brunch item/etc. I've ever had the pleasure of eating! It's best with fresh blueberries, although I've made it with frozen and it was good but the fresh takes it one step further on the yummy scale.

Blueberry Buckle

3/4 C white sugar

1/4 C butter, softened

1 Egg

1/2 C milk

1 1/2 C flour

2 tsp baking powder

1/2 tsp salt

2 C fresh blueberries

Topping:

1/4 C white sugar

1/4 C brown sugar

1/3 C flour

1/2 tsp ground cinnamon

1/4 C butter

Preheat oven to 375 degrees F. Grease an 8x8 baking dish.

Cream together 3/4 C sugar, 1/4 C softened butter and egg.

In a separate bowl, combine 1 1/2 C flour, baking powder and salt. Stir into sugar mixture, alternating with milk. Gently stir in blueberries. Pour into greased 8x8 pan.

For topping, combine white and brown sugars, flour, cinnamon and cut 1/4 C butter into mixture to form coarse crumb like texture. Sprinkle over cake batter.

Bake at 375 for 30-40 min. making sure the topping doesn't brown too quickly and toothpick inserted into center of cake comes out clean. Use foil on top of cake towards the end of baking if needed to keep topping from browning too quickly.

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Easy Pleasing Meatloaf

I don't know if I've said this before but I don't eat red meat. I use to, before my gallbladder suddenly attempted to make an exit out of my body without my consent, but since that episode (or two), I stopped eating it and I feel better. One of the things I missed about not eating beef was this dish. It was one of my FAVORITE. I don't really like the taste of meat (yes, I'm perfectly aware that I have issues) but this meatloaf is soooo good. It's the stuffing that takes it one step further than any other meatloaf recipe I've tried. I now make this with ground turkey and I'm thrilled to say that it turns out just as good!!



Easy Pleasing Meatloaf

2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, beaten
1/2 cup KRAFT Original Barbecue Sauce, divided

PLACE meat, stuffing mix, water, eggs and 1/4 cup barbecue sauce in bowl.
MIX just until blended.
SHAPE into loaf in 13x9-inch baking dish.
TOP with remaining barbecue sauce. Bake 1 hour or until done (160ºF).

Crock Pot Corn on the Cob

OK so I stumbled on the EASIEST was to cook corn on the cob!!! CROCK POT!! I had to make about 12 ears for a cookout and didn't want to boil them and heat up the house on a 90 deg. day and the last time I tried to grill them, I ended up with burnt popcorn smelling corn. Yuck. So I tried this was and the corn turned out PERFECT!! I will never go back to boiling.

Crock Pot Corn on the Cob

__ ears of corn (insert however many ears you want)

aluminium foil

Shuck and rinse your ears of corn. Wrap each one individually in a piece of aluminium foil. Put them in the crock pot, layered on each other if you have to. Cook on high for 2-3 hours depending on how many ears you have. I fit 9 into my crock pot so I cooked them for 3 hours on high and they turned out PERFECT!! They're super hot so be careful!

Turkey Spinach Lasagna

I have to say that this was really good. I made it the night before and took some into work the next day. I think the "sit over night" made this dish even better than what it might have been fresh out of the oven. Paired with a salad it made a filling meal. I'll definitely make this again!

• Turkey Spinach Lasagna
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• Cooking spray
• 1 pound ground turkey breast
• 1 1/2 cups chopped onion
• 2 garlic cloves, chopped
• 2 (26-ounce) jars low-fat marinara sauce
• 1 (16-ounce) carton fat-free cottage cheese
• 1/4 cup egg substitute
• 1/4 cup (1 ounce) preshredded fresh Parmesan cheese
• 1 tablespoon dried parsley flakes
• 1/4 teaspoon black pepper
• 1 (10-ounce) package frozen chopped spinach, thawed and drained
• 8 cooked lasagna noodles
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

• Preheat oven to 350°.
• Coat a large skillet with cooking spray, and place over medium-high heat until hot. Add turkey, onion, and garlic; cook until meat is browned, stirring to crumble. Add 5 3/4 cups marinara sauce; cook 5 minutes, stirring occasionally. Remove from heat.
• Combine cottage cheese, egg substitute, Parmesan, parsley, pepper, and spinach; stir well.
• Spread remaining marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over marinara; top with cottage cheese mixture and half of the mozzarella. Spoon half of the turkey mixture over the mozzarella. Arrange the remaining noodles over turkey mixture. Top with remaining turkey mixture and mozzarella.
• Bake at 350° for 50 minutes or until cheese melts and sauce is bubbly. Let stand 10 minutes before serving.

S'mores Cookie Bars

Oh My Lawd. These are to die for. Seriously yummy and you don't even want to KNOW the nutritional info so I shan't post it. Just make 'em and treat yourself and family. They'll worship the ground you walk on.

S'mores Cookie Bars

• 2 cups all-purpose flour
• 2 cups graham cracker crumbs
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 16 tablespoons (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups packed light brown sugar
• 2 large eggs, beaten
• 2 cups marshmallow topping (such as Marshmallow Fluff)
• 2 cups milk-chocolate chips

• Preheat oven to 350ºF. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on 2 sides. Mist foil with cooking spray.
• In a bowl, combine flour, graham cracker crumbs, baking powder and salt; mix well. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light, about 2 minutes. Beat in eggs until well combined. Reduce mixer speed to low and slowly beat flour mixture into butter mixture. Divide dough in half. Press half of dough into pan until dough is uniform and flat. Spread with marshmallow topping and sprinkle chocolate chips on top. Scatter remaining dough over in clumps. Don't worry about covering the top; marshmallow and chocolate chips should peek through.
• Bake until golden brown, 30 to 35 minutes. Place pan on a wire rack to cool completely. Remove from pan, peel off foil and cut into bars.