Hilary's Sour Cream Enchiladas

1 carton of Sour Cream-costco size (I used 32 oz)

2 cans cream of chicken soup

1 1/2 bunches of green onions

8 ounces green chiles diced-don't drain juice

1 1/2 cans of canned chicken

mix all together

Then 

Get corn tortillas and fry them in oil only to soften them for rolling. maybe 3-5 seconds on each side-drain oil off.

Assembly:

corn tortilla, tablespoon of mix, tablespoon of cheese(really quantities that you like)roll and fit all tortillas snug on a baking sheet. spread mix over the tops, sprinkle cheese and some more green onions that are left over, and add olives if you like 'em

Makes 3 SHEET PANS

350 for 30 minutes.

Serve with Mexican Rice and Apples!

We had 6.5 kids and 2 adults here for dinner and PLENTY of Leftovers.

Total cost for 9+ people $15.

We let the kids roll their own pan of enchiladas to kill time.

That was...fun. :) 

Artichoke Panzanella Salad

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• 6 cups day old Italian bread, torn into bite-size pieces
• 1/3 cup olive oil
• salt and pepper to taste
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 4 medium ripe tomatoes, cut into wedges
• 3/4 cup sliced red onion
• 10 basil leaves, shredded
• 1/2 cup pitted and halved green olives
• 1 can of Artichoke Hearts, Drained
• 1 cup fresh mozzarella, cut into bite-size pieces
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1. Preheat oven to 400.
2. In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
3. While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, artichokes, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.

Oven Baked BBQ Ribs

2 cups sliced onions
2 cups ketchup
2 cups water
4 teaspoons salt
1/4 cup Worcestershire sauce
1/2 cup white vinegar
1/2 cup dark brown sugar
4 teaspoons dry mustard
4 pounds pork spareribs

Preheat oven to 350.
In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar and mustard. Split ribs down the center between the bones.
Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
Place ribs in a single layer in two baking pan or casserole dish. Pour half of the sauce over the ribs, reserve remainder.
Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.

Spinach Orzo Salad

• I was playing with the settings on may camera...sorry about this photo.
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• 1 cup uncooked orzo pasta
• 2 tablespoons extra virgin olive oil, divided
• 1 pound ground lamb
• 2 cloves garlic, chopped
• 1 tablespoon ground coriander
• salt and pepper to taste
• 4 cups fresh spinach leaves, chopped
• 3 tomatoes, seeded and chopped
• 1 lemon, zested and juiced
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh parsley
• 5 green onions, chopped
• 1 cup crumbled feta cheese
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1. Bring a pot of lightly salted water to a boil. Add orzo pasta, cook for 5 minutes, or until al dente. Drain.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Place the lamb and garlic in the skillet. Season lamb with coriander, salt, and pepper. Cook until evenly browned. Remove from heat, and drain.
3. In a large bowl, mix the spinach, tomatoes, lemon juice and zest, mint, parsley, green onions, and remaining olive oil. Toss with the orzo, lamb, and feta cheese to serve.

Greek Lemon Roasted Chicken

Simple. Don't be afraid to cook a whole chicken, its easy and soooooooo good!

1 whole roasting chicken (3-1/2 lb.) usually $4 or $5

1 lemon, washed, halved

3/4 cup Kraft Greek Vinaigrette Dressing

3 Garlic cloves

Heat oven to 350°F. Put chicken in 13x9-inch baking dish.

Cut and squeeze juice from lemon into small bowl; place squeezed halves in chicken cavity. Mix dressing with juice; and minced garlic drizzle over chicken. Bake 1-1/2 hours or until chicken is done (165°F), basting occasionally with pan juices.

Serve with Cous Cous and Salad!

Made enough dinner for my family of 5, plus leftovers for my hunny's lunch for the next day. 

Total Cost : $11 for 6 people.

Pork Chop Stuffing Bake

1 pkg. (6 oz.) Stuffing Mix for Pork

6 boneless pork chops

1 can (10-3/4 oz.) condensed cream of mushroom soup

1 large onion, chopped

1/2 tsp. dried thyme leaves

1/2 cup Shredded Cheddar Cheese

HEAT oven to 350°F. Prepare stuffing mix as directed on package; set aside.
MEANWHILE, heat large ovenproof nonstick skillet on medium-high heat. Add chops; cook 4 min. on each side or until browned on both sides. Mix soup, onions and thyme; spoon over chops. Top with prepared stuffing; sprinkle with cheese.
BAKE 20 to 30 min. or until chops are cooked through (160°F).

Chalupa Bake

This is the weirdest concoction made from left over pantry items but its a FREEZER meal and its delish.

It looks SO weird right?  Well, it is like "slop" appetizing huh?  You dish it in a bowl and dollop with sour cream and then top with shredded lettuce and eat it.  My family ATE THE ENTIRE PAN in one night!  It is that delicious!

1 pound of ground meat (beef or turkey)
1 onion diced
2 tbsp flour
3 tbsp chili powder
1 can tomato soup
1 1/2 cup sour cream
8-9 tortillas
1 1/2 cups shredded cheddar cheese
1 cup of water

Saute onion, add beef and brown. Add flour, Chili powder and water to beef and onions.  Simmer for 5 minutes.
Add soup and sour cream and take off heat.

Tear tortillas to make a layer on a 9x13 pan.
Add 1/2 meat mixture, then 1/2 cheese, more tortillas then meat then cheese 2 more times. So 3 or 4 layers in all.

Top with olives if you want.

350 for 20 minutes.  Serve with shredded lettuce and sour cream on the top.

I mean wow. It is that goooooooooooood.

Italian Sausage Soup

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Recipe from Rachel S. pic from TLB :)

Overnight Caramel French Toast

1 cup brown sugar
½ cup butter
2 Tb white corn syrup
3 large apples, peeled, seeded, and sliced (red)
6 eggs
1 cup milk
1 tsp vanilla
1 loaf of French bread, sliced thick
(you definitely won't need all of it)
cinnamon

Slice bread and let it sit out while preparing, so it gets "stale." To make the caramel, melt butter in saucepan and then add brown sugar and corn syrup. Heat for 5 minutes, allowing it to boil. Remove from heat and pour into a 9x13 glass pan. Place apples over the caramel in the pan. In a separate bowl mix the eggs, milk and vanilla. Dip the bread into the mixture, coating liberally. Place bread over apples in the pan (you won't need all the bread, just enough to fill the pan). Sprinkle very generously with cinnamon. Cover and refrigerate overnight so that all the flavors can penetrate. In the morning, heat the oven to 350°, and cook for 45 minutes. Serve with Whipped Cream.

A good Apple Crisp

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• 2 cups all-purpose flour
• 2 cups rolled oats
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups packed brown sugar
• 1 1/2 cups butter
• 2 quarts peeled, cored and sliced apples

1. Preheat oven to 350.
2. In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.
3. Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish.
4. Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
5. Bake at 350 for 45 to 50 minutes or until apples are tender.

Chicken and Pasta with Creamy Pesto Sauce

Pesto:
2 cups fresh basil
3 cloves garlic
1/3 cup freshly grated Parmesan cheese
1/3 cup pine nuts
1 medium ripe tomato, chopped
1/4 cup olive oil

Marinade:
1 1/4 cup chicken broth
2 tablespoons dried basil
2 teaspoons dried oregano
2 cloves garlic, minced
6 boneless, skinless chicken breasts, cut into strips or chunks

1 (16 ounce) package dried penne pasta
5 tablespoons olive oil, divided
1 large onion, diced
1 tablespoon sugar
1/2 (8 ounce) jar oil-packed sun-dried tomatoes, drained and sliced
1/3 cup pine nuts
1/2 cup chicken stock
1 cup heavy cream
salt to taste

Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor. Gradually add olive oil, while pulsing, until mixture is smooth and creamy.
In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic. Stir in chicken pieces.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just al dente, about 8 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.
Heat 3 tablespoons olive oil in a skillet over medium heat. Stir in onions, and sprinkle with sugar. Cook until the onions are soft and translucent. Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes. Stir in chicken and marinade. Stir in 1/2 cup white wine. Simmer chicken pieces, stirring occasionally, about 8 minutes.
Add pasta and pesto to the skillet. Stir in cream, and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste, and serve with freshly grated Parmesan.

I took pictures of it 2 different times. We like it best with Penne.

Streusel Topped Blueberry Muffins

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons all-purpose flour
1 1/2 cups fresh blueberries
1/2 cup butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
1/2 cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, diced
Preheat oven to 375 degrees F (190 degrees C).

Grease 12-18 muffin cups or line with paper muffin liners. Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)(I also like to use frozen)

In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.

Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

Double Chocolate Chip Cookies

2 cups all-purpose flour

3/4 cup Baking Cocoa

1 teaspoon baking soda

1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
11.5-oz. pkg Semi-Sweet Chocolate Chunks

PREHEAT oven to 350º F.

COMBINE flour, cocoa, baking soda and salt in medium bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.