Beef Enchiladas

This is something my dad used to make for us every once in a while. He used corn tortillas and I think fried them in oil (maybe?) but I'm going the easy route and just doing flour. (I was making two pans so I have more ingredients up here than you need!)

Beef Enchiladas

1 lb hamburger meat
1 small onion, chopped
1 can of chopped black olives
1 can of cream of mushroom soup
1 can of Enchilada sauce
8 oz of shredded cheddar cheese
6-8 flour tortillas

Brown the meat and saute the onions in with it. Once that is done, add in the olives and let it heat and then add in 3/4 of the cheese and let it melt - mix it all together. Fill tortillas with the meat mixture and roll up. Combine the mushroom soup and enchilada sauce and pour on top. Top with remaining cheese. Bake at 350 for 30-40 minutes.

Serve with Spanish rice!

Poppyseed Chicken

If you are from the south, or have ever had a baby, or had a family member die, or have gone to a church potluck -you have probably had or made poppy seed chicken. But in case you haven't - I thought I would share the recipe. There are lots of versions - but this is the one I use:

Poppy seed chicken

2 or 3 chicken breasts, boiled and cut in small pieces
1 16 oz sour cream
2 cans cream of chicken
2 tbls of poppyseeds (I don't measure - I just shake a ton in)
Ritz crackers
1 stick of butter

Mix the first 4 ingredients and put in a baking dish. Cover with crushed up ritz crackers. Melt a stick of butter and pour on top. Bake for 20-30 minutes at 350.
I serve mine over rice. This is SUCH a good comfort food!!!!

Two Breakfast/Holiday Staples

Hashbrown Casserole

1 package frozen hashbrown casseroles
1 8 oz container sour cream
1 can cream of chicken soup
2 cups cheddar cheese
Cornflakes

1 stick butter melted

Combine 1st 4 ingredients and put in a 9 x12 baking dish. Top with cornflakes and melted butter. Bake at 350 for 30 minutes.

Sausage Balls

1 lb sausage (Jimmy Dean in the tube)
2 cups Biscuik
10 oz shredded cheese

Put everything in a bowl and mix well. It's easiest to do with your hands. Roll into balls. Bake at 350 for 20-30 minutes (or browned well)

Butterfinger Cake

Warning: This cake is so good (and easy) - you'll want to eat the whole thing yourself!

Yellow cake mix
1 can sweetened condensed milk
1 jar caramel topping
3-4 Butterfinger candy bars
Cool Whip

Bake the cake mix according to the package. While hot - poke holes all over it. Mix together the sweet milk and caramel and pour over cake. Crush up the butterfingers and spread on top. Allow to cool and refrigerate. Once completely cool - top with cool whip.

Spinach Dip and Cherry Limeade Punch

This is my signature spinach dip. I make it all the time and it is soooooo good. To me - it's the best spinach dip recipe I've ever found so I have to share.

Spinach Dip

1 pkg frozen spinach

8 oz cream cheese

8 oz Monterrey jack cheese

6 oz Parmesan cheese

1 can Rotel

Cook the spinach according to package. Add cheeses and melt in microwave for 3-5 minutes until liquid form. Add rotel and mix together. Serve with crackers or bagel chips or melba toasts.

Last night I made cherry limeade punch. Everyone wanted to know if my friends at Sonic gave me the recipe. I figure they would since I'm their best customer but I actually got the recipe off the net! It's very yummy. This recipe is just 1-1-1 so you can double or triple accordingly. (I doubled for last night).

Cherry Limeade Punch

1 can frozen limeade concentrate

1 bottle Sprite

1 jar of maraschino cherries

1 lime

Put in the limeade and then add the sprite. Pour in the juice from the cherries. Then add the cherries and sliced up lime for looks and taste.

Bunco Buns

One of my favorite little party foods is something my mom calls "Bunco Buns" or you could call them "Party Sandwiches" or just about anything you want to call them but they are so yummy!

You need:
1 pkg 24 party rolls (or I used 2 pkgs of 12 dinner rolls)
1/2 stick butter, melted
4 tablespoons poppy seeds
4 tablespoons mustard
4 tablespoons Worcestershire sauce
Sliced ham
Swiss cheese

In a bowl - mix together the butter, poppy seeds, mustard and Worcestershire sauce.

Spread sauce on both sides of rolls and put a piece of ham and cheese on each

Cover and bake at 350 for 15-20 minutes or until cheese melts. Best if served warm!!!!

Grilled Pork Tenderloin

Grilled Pork Tenderloin

(by Paula Deen)

This is one of our favorite meals. It's easy and SO good!!!!!

Marinade:
1/2 cup soy sauce
2 oranges, juices
1 lime, juiced
1/2 cup tamarind concentrate (I have NO idea what this is and I have never been able to find any - so I just skip it)
1 tablespoon Dijon mustard
1 teaspoon ground ginger
1 clove garlic, crushed
1 tablespoon chopped scallions

1 pork tenderloin (about 12 ounces)
Olive oil, for brushing

Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator.

Preheat an outdoor grill or preheat oven to 350 degrees F.

Remove pork tenderloin from marinade and pat dry. Brush olive oil onto grill and over meat for extra flavor. Reserve marinade. Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.

While meat is grilling, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.

The meat always stays so tender! This is my favorite recipe to use for pork tenderloin.