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Slow Cooker Layered Enchilada Casserole Recipe
This Slow Cooker Layered Enchilada Casserole Recipe is an absolutely yummy and delicious meal that the whole family will love! It’s super easy to make, using the slow cooker.
2 (14 1/2 oz) cans whole tomatos
1 large onion, cut into pieces
2 cloves garlic, minced
1 tsp ground red pepper
1 tsp salt
2 (6 oz can) tomato paste
2 lbs ground beef
4 cups cheddar cheese
20 corn tortillas (or flour if you prefer)
To prepare the sauce, blend the tomatoes (along with the liquid) with onion and garlic in a blender or food processor. Pour into a medium sized sauce pan. Add the red pepper, salt and tomato paste. Heat to a boil, then simmer for 5-10 minutes.
Place 3 tortillas in the bottom of the crock pot. Layer part of the ground beef, the tomato sauce and the cheese. Repeat each layer until all if used up.
Cover and cook on LOW for 6-8 hours.
This recipe should be enough to feed a family of 6. If you need less, just divide the recipe in half and prepare the same.
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Smoking Beef Celery Sticks Recipe
1 (8 oz) package dried smoked beef or turkey, chopped small
1 (8 oz) package cream cheese, softened
3 Tbsp prepared horseradish
1/4 tsp ground black pepper
1 tsp lemon juice
1 bunch celery
Put the chopped up beef and cream cheese in a bowl and using a fork, blend until mixed together well. Add the horseradish, black pepper, and lemon juice and mash together until smooth. Cover and refrigerate to let flavors mix for about 1 hour.
Clean celery sticks and cut into snack size ‘logs’ about 2 bites size. Remove cream cheese spread from refrigerator and allow to sit at room temperature for a couple minutes, then stir again. Spread cream cheese mixture into the celery stalks and serve as a snack.
You’ll have enough celery sticks to serve about 6 to 10 people, depending on the situation.
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Sparkling Orange Lime Refresher Recipe
1 quart freshly squeezed orange juice
6 limes, juiced
1 cup sugar
1/2 cup mint leaves, chopped
2 cups Club soda
8 to 10 sprigs fresh mint for garnish
Pour the orange juice and lime juice into a large pitcher, add the sugar and chopped mint and mix well, then put in refrigerator to chill.
To serve, put ice in tall glasses, add 1/4 cup Club soda in each glass, then pour in juice mixture. Garnish with fresh mint sprigs.
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Grilled Garden Harvest Salad Recipe
2 ears of corn, shucked, silk removed, washed
2 small summer (yellow) squash, washed and cut lengthwise into thirds
2 small zucchini, washed and cut lengthwise into thirds
2 vine ripened tomatoes, diced
1/3 cup balsamic vinaigrette
2 Tbsp freshly squeezed lemon juice
1 garlic clove, minced
1 Tbsp fresh chives, chopped
2 Tbsp fresh basil, chopped
freshly grated Parmesan Cheese for garnish
Bring grill to medium heat.
Put corn on grill and cook about 15 minutes, turning several times, until browned and tender; remove and set aside.
During the last 5 minutes, add the yellow squash and zucchini and grill about 5 minutes, turning over until charred evenly.
When corn is cool, cut kernels off cob with a sharp knife, into a big bowl.
Dice grilled zucchini and add to bowl with squash.
Add diced tomatoes to bowl.
Make dressing by whisking together the balsamic vinaigrette, lemon juice, garlic, chives, and basil, then pour into bowl with vegetables and toss together gently.
Let sit for 10 to 15 minutes, stirring occasionally.
Spoon out into individual salad bowls and top with Parmesan cheese.
Serves about 4 to 6 people.
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Caribbean Chicken Cantaloupe Bowls Recipe
2 cups cooked chicken, cut in bite size pieces
1 can (20 oz) pineapple chunks, drained, juice reserved
1/2 cup green onions, chopped
1/3 cup diced celery
1/3 cup unsalted peanuts
1/3 cup raisins
1/4 cup shredded coconut
reserved pineapple juice
3 Tbsp mayonnaise
2 to 3 tsp curry powder
1/4 tsp powdered ginger
2 medium cantaloupes
In a large bowl, toss together the chicken, pineapple, onions, celery, peanuts, raisins and coconut and set aside.
In separate bowl, whisk together the pineapple juice, mayonnaise, curry, and ginger.
Pour this dressing over the chicken salad mixture and toss together until coated well, then cover and refrigerate for at least 1 hour before preparing finished salad.
When ready to serve, wash and cut both cantaloupes in half on the equator, then scoop out the seeds and pulp and discard, then scoop out the edible flesh with a melon baller making sure you get close to the rind, but leave enough support to form a bowl.
Put the melon balls in with the chicken salad and toss well, then spoon into the cantaloupe bowls and serve immediately.
Makes enough for 4 individual salads.
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Date Walnut Sweet Bread Recipe
1 cup chopped dates
1 cup boiling water
1 Tbsp vegetable oil
1 cup brown sugar, packed
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup chopped walnuts
Preheat oven to 350 degrees and lightly grease a loaf pan.
In a heat-resistant bowl, put the dates, boiling water, and oil, stir gently and let sit for 10 minutes.
To the bowl (do NOT drain off liquid) add the brown sugar, egg, and vanilla extract, stir to combine well.
In a separate bowl, stir together the dry ingredients (flour, baking soda, and salt) then sprinkle in date mixture, stirring as you do to combine, but do not over-mix.
Add walnuts and fold in with big spatula.
Turn the batter into your prepared loaf pan and bake in preheated oven at 350 degrees for 60 to 65 minutes or until top is lightly golden brown.
Remove and cool in loaf pan on countertop for 5 to 10 minutes, then slide out onto cooling rack.
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