Wednesday, November 26, 2008

Mexican Casserole

I made this for dinner tonight and I was a little scared at first but I loved it. I wanted to eat more but I was stuffed after one serving. I got the recipe off and then modified it a bit because that's how I roll.

oil for frying
3/4 pound cubed skinless, boneless chicken breast meat
1/2 (1.25 ounce) package taco seasoning mix
1 (15 ounce) can black beans, rinsed and drained (I used pinto beans and didn't drain them)
1 (8.75 ounce) can sweet corn, drained
1/4 cup salsa (My new favorite is Targets fresh Mild Salsa)
water as needed (if you don't drain the beans you don't need to add water)
1 cup shredded Mexican-style cheese
1 1/2 cups crushed plain tortilla chips (I cut up flour tortillas and added a layer to the center aswell as the top)

In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.
I threw a little cheese in the middle for good measure but waited till the tortillas where crisp before I put some on top then cooked for about 5 mins more.
I know this is about the most non-thanksgiving recipe I could post the day before Thanksgiving but it's what I had for dinner and I liked it so much I had to post it. Thanks Cate for all your fun holiday recipes.


If you're like me you are going through all your recipe boxes looking for all the holiday favorites (Like the Trader Joe's Stuffing that was such a big hit last year that I can't seem to find this year...) So I thought I would help out and try to put some favorites here so they're easier to find... Most of these are from Debbie and Sharon. There is also one from Grandma Hatton that Mom always made (before discovering the Easy Rolls (I'm going a step further this year and just doing frozen rolls...) There's also one from Chad's grandma (any surprise it's the Jell-0 Salad - that's about the extent of her cooking :)
Sorry, no pictures yet... I'll try to take some as I go.

Cinnamon Rolls

2 Pkg yeast 14 cups flour

2 cups water 3/4 cup melted butter

2 Tbs sugar 1 cup sugar

1 cup evaporated milk 6 eggs

1 cup boiling water 1 tsp salt

  • Put 2 cups water and 2 Tbs sugar in bowl.
  • Combine boiling water and evaporated milk and add to mixture.
  • Add 3 cups flour with yeast sprinkled on top. Beat well.
  • Melt butter and add 1 cup sugar. Add this to mixture.
  • Add eggs, salt and remaining flour. Mix 10 minutes.
  • If you do not have bread mixer add last flour and mix with hands. (will be soft dough).
  • Let rise 2 hours or until double.

  • Roll to about 1/8 inch thick.
  • Spread with butter, sugar (I like to use brown sugar) and cinnamon.
  • Can add pecans, walnuts, or raisins.
  • Roll up like jelly roll and cut in 3/4 to 1 inch pieces.
  • Place on greased cookie sheet.
  • Let rise 1 hour
  • Bake 10 - 15 minutes or until brown at 350° F.

Frost with glaze. I like to use a thin frosting made with cream cheese and powder sugar butter and canned milk.

Mom was always a high achiever - waking at 6 am to stuff the turkey, make cinnamon rolls and everything else from scratch! Wow... I get tired just thinking about it (but will a reminiscent smile on my face :)

Stuffed Mushrooms

50 Medium-sized fresh mushrooms
1/2 lb country- style sausage
1 pkg (8 oz) cream cheese
3 Tbs fresh parsley, chopped
3/4 tsp garlic powder
salt & pepper to taste
  • Wash and remove stems from mushrooms
  • Combine uncooked sausage, cream cheese, parsley, garlic powder, salt, & pepper.
  • Roll stuffing into small balls & fill mushroom caps (I just use a small spoon to fill them)
  • Cover and bake @ 400 degrees for about 30 minutes.
  • Drain drippings and serve hot.

Crab Dip

1 Pkg Cream Cheese (Softened)

1/4 Cup Cocktail Sause

1 Can Shredded Crabs (Drained)

Wheat Thins

  • Spread cream cheese a plate.
  • Spread cocktail sause over cream cheese.
  • Drain can of crab meat, sprinkle over the top.
  • Serve with Wheat Thins

Citrus Jell-O Salad

1 Lg Pkg. Orange Jell-O

1 Can Pineapple pieces, drained

1 Can Mandarin Oranges, drained (optional)

1 Pkg. Instant Lemon Pudding

1 ½ Cups Milk

1 Container Cool Whip

½ Cup Cheddar Cheese

  • Prepare Jell-O as directed. Add fruit.
  • Refrigerate until set.
  • Combine pudding with milk until thicken, add Cool Whip.
  • Sprinkle with cheese. Refrigerate.

Party Potatoes

9 large potatoes

8 ounces cream cheese

1 cup sour cream

2 tsp. onion salt

1 tsp. salt

1/4 tsp. ground black pepper

2 Tbs. butter

  • Preheat oven to 350 F. Grease one 2 quart casserole dish and set aside.
  • Bring a pot of salted water to boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large mixing bowl; mash until smooth.
  • Add cream cheese, sour cream, onion salt, salt, pepper and butter; beat until light at fluffy.
  • Place into prepared casserole dish and dot with butter.
  • Bake at 350 F for 30 minutes or until heated through.

Hot Artichoke and Spinach Dip

12 servings (I usually double it)

1 - 8 oz package cream cheese, softened

¼ cup mayonnaise

¼ cup grated Parmesan cheese

¼ cup grated Romano cheese

1 clove garlic, peeled & minced

½ tsp. dried basil

¼ tsp. garlic salt

1 - 14 oz can artichoke hearts, (drained & chopped)

(I used ½ of an 8 oz frozen package for a double batch)

½ cup frozen chopped spinach

¼ cup shredded mozzarella

  • Mix everything but the spinach, artichoke & mozzarella in mixer.
  • Gently fold in artichoke & spinach.
  • Put in baking dish & top with mozzarella.
  • Bake at 350° for 25 minutes.

Sweet Potato Surprise

4 sweet potatoes, baked and mashed

1 cup sugar

1/3 cup margarine, melted

½ cup milk

2 eggs beaten

1 teaspoon vanilla extract


1 cup grated unsweetened coconut, dried or fresh (see directions for cooking fresh coconut)

1 cup pecans

1 cup brown sugar

1/3 cup all-purpose flour

1/3 cup margarine

  • Heat the oven to 375 degrees.
  • In large bowl, mix the sweet potatoes, sugar, margarine, milk, eggs, and vanilla extract until well combined.
  • Transfer the mixture into a 2 ½ quart baking dish.
  • In a separate bowl, combine the topping ingredients with a pastry cutter or your fingertips until crumbly.
  • Distribute the topping over the sweet potatoes.
  • Then bake the casserole for 20 minutes or until lightly browned.
  • Serves 6 to 8.

Grandma Hatton's Porterhouse Rolls

2 pkg dry yeast

1/2 cup warm water

1 Tbs sugar

  • Mix together & let stand 20 minutes in warm room
1 cup scalded milk

1/2 cup sugar

1/3 cup oil

2 tsp salt

2 eggs beaten

  • Mix these ingredients together well. Add 4 - 5 cups flour. Then add yeast mixture and flour, stir well, then knead until smooth. Add just enough flour to make a soft dough that can be handled well.
  • Let rise to double in size.
  • Roll out and cut into biscuits. Cut half way through each one and dip in melted butter. Fold over half way.
  • Let rise in pan and bake at 350 degrees for 20 minutes or until brown.
  • Makes about 30 rolls.

Easy Dinner Rolls

Mix in bowl.

2/3 cup scalded milk

1 cup warm water

½ cup butter or margarine (melted)

½ cup sugar

1 ½ tsp. salt

3 eggs

5 ½ to 6 cups white flour

2 Tbs yeast added with flour

  • Knead for 10 min
  • Let dough rise till double,
  • For rolls, break off pieces and form into balls and put on cookie sheet.
  • Let rise.
  • Bake at 350 degrees for 15 to 20 min.


2 Tbs. honey

1 cup Quaker Instant Oatmeal

1 cup whole wheat

2 Tbs molasses

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