Fabulous Wet Burrito

Tasty burritos found on allrecipes.com.

Ingredients

• 1 pound ground beef


• ½ cup chopped onion


• 1 clove garlic, minced


• ½ teaspoon cumin


• ¼ teaspoon salt


• 1/8 teaspoon pepper


• 1 (4.5 ounce) can diced green chile peppers


• 1 (16 ounce) can refried beans


• 1 (15 ounce) can chili without beans (We like to make this one with 1½ cup of leftover homemade chili.)


• 1 (10.75 ounce) can condensed tomato soup


• 1 (10 ounce) can enchilada sauce


• 6 (12 inch) flour tortillas, warmed


• 2 cups shredded lettuce


• 1 cup chopped tomatoes


• 2 cups shredded Mexican blend cheese


• ½ cup chopped green onions

Directions

1. Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.


2. In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.


3. Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

Vegetable Beef Soup

Another soup creation from Dave that is based loosely on this recipe.

Ingredients

• 1-1½ pounds stew meat


• 2 garlic cloves, pressed


• 8 cups water


• 4 beef bouillon cubes


• 1 envelope dry onion soup mix


• 1 (15 ounce) can tomato sauce


• 1 potato, diced


• 1 medium onion, diced


• 3 stalks celery, chopped


• 1 (16 ounce) package frozen vegetables


• 1 cup elbow macaroni

Directions

1. Brown stew meat in pressed garlic.


2. Mix water, bouillon, soup, sauce, potato, onion, celery and vegetables in large pot and bring to boil.


3. Add noodles and cook until al dente.


4. Add browned stew meat, mix and serve.

Bruschetta Chicken

Flavorful chicken recipe from our Taste of Home cookbook.

Ingredients:

• ½ cup all-purpose flour


• ½ cup egg substitute


• 4 boneless skinless chicken breast halves (4 ounces each)


• ¼ cup grated Parmesan cheese


• ¼ cup dry bread crumbs


• 1 tablespoon butter, melted


• 2 large tomatoes, seeded and chopped


• 3 tablespoons minced fresh basil


• 2 garlic cloves, minced


• 1 tablespoon Crisco® Light Olive Oil


• ½ teaspoon salt


• ¼ teaspoon pepper

Directions:

1. Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.


2. Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°.


3. Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

Today my family is remembering and celebrating my Grandma Crane.  I wish I could be there.  Grandma, we are celebrating and remembering you here too.  We love you and miss you.

Fiesta Chicken & Rice Bake

Campbell's Soup recipe originally found here.

Ingredients:

 

• 1 can (10¾ ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)


• 1 cup Pace® Chunky Salsa OR Pace® Picante Sauce 


• ½ cup water 


• 1 cup whole kernel corn 


• ¾ cup uncooked regular long-grain white rice 


• 4 skinless, boneless chicken breasts halves


• Paprika 


• ½ cup shredded Cheddar cheese

 

Directions:

 

1. Mix the soup, salsa, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken and sprinkle with the paprika. Cover.


2. Bake at 375°F. for 45 minutes or until chicken is cooked through. Sprinkle with the cheese.

Christmas Morning Egg Dish

Jaime's mom makes this deliscious egg dish every year for Christmas.

Ingredients

• 8 eggs, beaten


• ½ cup flour


• 1 teaspoon baking powder


• 16 ounces small curd cottage cheese


• 2 cups shredded montery jack cheese


• 2 cups shredded cheddar cheese


• 8 ounces diced green chilies, drained


• ¼ cup butter, melted


• ½ teaspoon garlic powder


• ½ teaspoon chili powder

Directions

1. Combine eggs, flour and baking powder. Mix well.


2. Mix in remaining ingredients.


3. Pour into lightly greased 13x9 baking dish.


4. Bake at 325° for 35-45 minutes or until solid in middle.

Egg Salad Sandwich

Jaime's famous egg salad sandwich recipe. Dave likes to add some celery for a little extra crunch.

Ingredients

• 2 eggs, boiled


• 2 tablespoon mayo


• 2 teaspoon mustard


• celery, diced


• paprika


• bread

Directions  

1. Mix all ingredients and put on bread.  

Cheesy Ham & Potato Frittata

Breakfast, lunch or dinner, this Kraft recipe is always good.

Ingredients

• ½ cup milk


• 1 pkg.  (10.23 oz.) VELVEETA Cheesy Au Gratin Potatoes


• 2 cups chopped ham


• 1 small  onion, chopped (about ½ cup)


• ½ of a medium green pepper, chopped (about ½ cup)


• 5 eggs, lightly beaten

Directions

1. Combine 1¾ cups hot water, milk, Seasoned Potatoes, ham, onion and green pepper in large skillet. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 12 to 15 minutes or until potatoes are tender, stirring occasionally.


2. Stir in Cheese Sauce until well blended.


3. Add eggs; mix well. Reduce heat to low; cover. Cook 15 minutes or until set in center. Let stand 5 minutes before cutting into 5 wedges to serve.