Shredded Beef Enchiladas

This recipe is a two in one.  The enchiladas are really my very own creation, but it's probably not that different from other recipes you have seen for making beef enchiladas with red sauce.  The special part is the shredded beef.  It's the only way I like making a roast, whether to have with potatoes for Sunday dinner or to put in this recipe.  If you have never tried making a roast like this, trust me, try it.  The roast recipe came from my mother, and she called it "Poor Man's Roast," because even with cheaper cuts of beef, it still turns out great every time. 

Also, I used to make these enchiladas with refried beans spread in the tortillas, and I have since taken that part out.  It really doesn't need it.  I like beans better as a side dish rather than inside the enchiladas.  Watch out--these are pretty hearty.

Makes 2 9x13 pans of 6-7 each, so great for when you need to take a meal to someone, because it feeds two families.  I also will freeze one pan for later. 

12-14 flour tortillas

2 lbs. Mexican blend shredded cheese

1 large onion, diced

1 small can green chiles

4 lb. pot roast

1 T worchesershire sauce

1 can mushroom soup

1 pkg. lipton dried onion soup

1 can tomato soup

1 pkg. enchilada seasonings

1 10 oz. can red enchilada sauce

1 can water (use tomato soup can)

1 small 6 oz can tomato paste

salt and pepper

minced garlic (about 4-5 tsp.)

For Roast:

Prepare roast by rubbing with salt and pepper.  Cut 7-8 slits in roast and fill each slit with about ½ t of minced garlic.  Drizzle 1 T worchestire over roast.  Sprinkle lipton soup and spread the mushroom soup over roast.  Triple wrap with foil, but not too tightly, and seal well.  Bake on low (225°) for about 10 hours or so.  Carefully open foil, shred beef, and save all liquid.

For Enchiladas:

In a large skillet, sauté onion and green chilis.  Add shredded beef and set aside.  Strain roast gravy drippings into a large sauce pan over low heat.  Add 1 can tomato soup, 1 can water, enchilada sauce, seasonings, and tomato paste.  Bring to boil, reduce heat, and simmer 10 minutes. 

Coat the bottom of a 9x13 pan with enchilada sauce.  Cut tortillas on each side so they fit in the pan (if necessary) without folding the sides in.  Divide the meat mixture in half and evenly distribute the meat with a generous amount of cheese onto each enchilada.  Roll each up and place in pan.  Repeat in a second 9x13 pan with 6-7 more tortillas and the rest of the meat.  Pour the red sauce evenly over both pans and top with lots of cheese.  Bake at 350° for 30 minutes until bubbly.  May freeze before baking. 

Honey Lime Chicken Enchiladas

I can't take credit for this recipe. I got it from the blog of my friend, Melanie Hegewald, but it is such a keeper. I love that it uses both corn tortillas and chicken; all the recipes for enchiladas I have used in the past with chicken and green enchilada sauce use flour tortillas, so it was fun to try something different.

Best part, my family LOVED these. All three of the girls just scarfed them, and then we had some for leftovers and the whole family ate them again really well. It's a home run of a recipe--delicious for both the kids and the adults. Just adjust heat level to your taste. I used 2 t. of chili powder and mild sauce for them. I could have gone hotter for me.

1/2 C. honey
1/3 C. lime juice (about 2 large limes)
2-3 t. chili powder, depending on heat level desired
2 large cloves of garlic, finely minced or 1/2 t. garlic powder
1 & 1/2 lbs. boneless skinless chicken breasts (about 3 large breasts), cooked and shredded (I used all chicken off of a rotisserie chicken, including the dark meat)
3 C. Mexican cheese blend, shredded; 2C. is for the filling and 1C. is for the top
1/4 C. chopped cilantro
12 corn tortillas (the ones I used were fairly large, like the size of flour tortillas; I did not use the size used for “Pierce Tacos,” for example, and I cut them on the sides a little to fit side by side in the pan)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
3/4 C. heavy cream

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken, add 2 cups shredded cheese and the cilantro and mix well. Cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Sray or oil the sides and bottom of a 9x13-inch baking dish.

In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add at least 3 tablespoons of the chicken mixture to the center of each tortilla. Roll the tortilla up and place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken mixture and tortillas. Pour the creamy mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, sliced avocado, black beans, and Spanish rice or a green salad for a great meal.

Lime Slush Punch

From Lion House and Mom's collection

2 c sugar
8 c water
1 12 oz can frozen limeade
5 fresh lime, juice
2 12 oz, 7 up

Combine sugar, water and heat slightly until dissolved.  Add frozen limeade and juice of five lime.  Mix and freeze.  Remove about 1 hr before and break up.  Pour in punch bowl and add 7 up.

Party Punch

I've never made a party punch and I don't know why.  This recipe is from Mom's collection.

2 bottles cranberry juice
2 c orange juice
1/4 c lemon juice
1 qt pineapple sherbet
1 qt ginger ale

Mix together and serve.

Shoyu Chicken

1 1/2 c brown sugar
3/4 c soy sauce
1 1/2 c water
2 cloves garlic-minced
1/2 tsp ground ginger

Cook above ingredients with frozen chicken until tender.  Serve over rice.

Beef Stew

Mom's recipe.  Simple and yummy.  I'll never forget we ate it at our murder mystery night at their house one year.

Beef stew Meat
Mixed veggies
brown gravy

Roll meat in flour and brown.  Cook overnight in crockpot with pepper.  Add in veggies including potatoes and brown gravy.  Cook low till tender.  Serve with bread.

Taco Soup

From an old roommate.  Scott has called me about this recipe over the years.  He used to come over whenever I cooked it back in college.

1 1/2 lb ground beef
1/2 c chopped onion
2 cans water
1 can corn with juice
1 can rinsed kidney beans
8 oz tomato sauce
24 oz can tomatoes with juice
1 pkg taco seasoning

Cook above ingredients in crockpot for 3-4 hours.  Top with cheese, chips (we like frito's) salsa, sour cream.

Cinnabon Cinnamon Rolls

Yummy recipe I learned at R.S.

Combine and set aside:
1/2 c warm water
2 T active dry yeast
1 T sugar

Combine
1-3 1/2 oz pkg instant vanilla pudding
2 c mil
1/2 c butter, melted
2 eggs, beaten
1 tsp salt
8 c flour

Mix pudding and milk,  then add butter, eggs and salt.  Mix well.  Add the yeast mixture, blend. Gradually add flour and knead until smooth and elastic.

Cover and let rise until double (about 1 hour).  Punch down and let rise again.  (45 minutes)

On a lightly floured surface, rolle out to a 1/2 thick thick rectangle.  Spread melted butter over surface.  Sprinkle with cinnamon and sugar.  Roll up tightly, staring from a long side.  Press together along the edge not covered with cinnamon sugar.  Slice at 1 1/4 inch intervals.  (I use thread)  Place on greased baking sheet, leaving a little space between each.  Cover and let rise until double.  Bake at 350 degrees for 15-20 minutes.  Frost with cream cheese frosting.

Jello Popcorn

I've made this for a few Christmas's.  It is fun to eat, but hard to make in large batches.  Don't even try rainbow like I did one year for Carter's class because you'll end up calling your sister saying, "lsdgaosnuvawehf8#Q(#*(" like I did because it takes forever although it is cute.

In double bagged brown paper shopping bag, place 18 cups of popped popcorn (plain from popper)

Combine in saucepan:

1 c sugar
1/2 c light corn syrup
1 cube margarine (microwave first)
1 3 oz pkg of jello

Have ready 1/2 tsp baking soda.

Cook saucepan mixture for 2 minutes after it comes to a bubbling boil.  Stir in baking soda.  It will foam up Dump foamy sauce into double brown bagged popcorn and roll till closed tight.  Stick whole bag in microwave and cook for 45 seconds.  Take out and shake.  Put in upside down and microwave 45 seconds.  Take out and shake.  Back in on opposite side and cook 30 seconds.  Shake and switch sides for another 30 seconds.  Dump and spread with spoon on 2 cookie sheets.  When cooled, break up into pieces and bag for gifts or eating.

HINT:  I've tried many jello flavors with it but the best are strawberry or raspberry for a red popcorn and lime for a green.  Mix in a bag for a nice christmas gift.  Don't use grape jello!  It ends up looking brown and gross.

Tator Tot Casserole

Cook tator tots till soft, ground beef while it's in the oven

mix cream of chicken
3 T sour cream (we leave this out)
1 c milk

In casserole dish, layer tator tots, cheese, cooked ground beef and sauce.  Cover with foil and cook for 30 minutes at 350 degrees.

We like to eat it with a little hot sauce on top like Louisiana or Texas Pete.

Sweet and Sour Meatballs

1 1/2 lbs ground beef
2/3 c saltines
1/3 c minced onion
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1/4 c milk

Mix above ingredients and form into meatball shape.  Bake at 350 degrees till done.  While baking, mix sauce and add meatballs in when finished cooking.  Serve on rice.

Sauce:

2 T cornstarch
1 13.5 oz pineapple slices with juice
1/3 c vinegar
1/2 c brown sugar
1 T soy sauce
1/3  chopped green pepper

Cook sauce over medium heat till it thickens.  Add meat and green pepper and pineapple towards the end.  Use the pineapple juice to help thicken the sauce.  Serve over rice

Meatloaf

Also known by Mom as Beef Roll Mozzerella

hambuger
1/2 c bread crumbs or saltines
minced onion
milk to moisten
salt and pepper
egg
white cheese

Mix ingredients excluding the cheese.  Lay out flat, fill cheese in middle and roll edges up around it into meatloaf shape.  Cook 1 hr and 15 minutes at 350 degrees.  Add a can of tomato sauce on top and cook for 30 additional minutes.

Porcupines

First tried these when someone brought dinner to us when Carter was born.

1 lb. ground beef
1/2 c uncooked rice
1/2 c water
1/3 c onions ( I use onion powder instead)
1 tsp salt
1/2 tsp celery salt
1/2 tsp garlic powder
1/2 tsp pepper

Mix and make into meatballs.  They should be very wet.

Cover with sauce:  15 oz tomato sauce, 1 c water, 2 T worchestershire sauce.

Cook covered with foil at 350 degrees for 45-60 minutes till rice is done.

Praline Sweet Potatoes

Doug has reminded me many times that I have to make this again for Thanksgiving.  It's his favorite part of the whole meal.
Given to me by Jessica Slade, friend from Alabama.

3 c cooked sweet potatoes
(I bake them for 2 hours at 350 degrees and the skin just pulls right off)
3/4 c sugar
1/2 c butter-melted
2 eggs, beaten
1 tsp vanilla
1/3 c evaporated milk

Mix together and pour into casserole dish.

For topping, combine:

1 pound brown sugar
1/2 c self rising flour
1 c chopped pecans
1/2 c melted butter

Mix until crumbly and pour over top of potato mixture. Bake 25-30 minutes at 325 degrees.

Cheesecake

I make this for bridal showers.  It looks fancy and tastes SO good.  I've also been known to save "to go" containers" and give a slice when visit teaching.  Always a pleaser!  Warning...it does use a lot of butter.

2 cups graham cracker crumbs-rolled fine (I use the blender)
6 T sugar
1 tsp cinnamon
1 stick margarine plus 2 tsp.-all melted.

Mix together crust ingredients and pack on bottom and sides of 10 inch spring form pan.  Do not bake at this time.  Be sure to aluminum foil under pan for first 35 min. when you do put it in oven.  (This amount usually makes two cheese cakes)

3 large cream cheese
1 c sugar
3 eggs
1 tsp vanilla

Have three large cream cheese at room temperature.  Beat in large mixing bowl for 7 minutes or smooth.  Add 1 cup sugar gradually and beat well.  Add 3 large eggs, 1 at a time and beat well each time.  Add 1 tsp. vanilla.  Pour into crust (it usually makes two cheesecakes) and bake at 375 degrees for 35 minutes.  Remove from oven.  Remove foil from bottom.  Turn oven heat to 500 degrees.

1 pint sour cream
4 T sugar
1 tsp vanilla
cinnamon

Beat 1 pint sour cream for 5 minutes, add 4 tbsp sugar and 1 tsp. vanilla.  Pour over top of baked cheesecake and bake for 5 minutes.  Sprinkle top with cinnamon when out of the oven.

Serve when cooled.  I like to drizzle raspberry sauce on top, but you can add any fruit topping or fudge that you like.

Beef and Noodles

Given by Linda Flory.  Good for a cold day.  It's a carb-fest but really yummy.  I love the left overs of these.

2 lbs beef stew meat.
   Brown beef in greased pan, add salt and pepper,  Place in crock pot and pour water over beef slightly  over.  Cook till tender many hours.

Add to crock pot about 30 minutes before serving:

beef broth
egg noodles (any size you like)
pepper

Serve over mashed potatoes with corn bread or buttered bread on the side.

Bowtie Chicken

A favorite among the kids for a dinner idea.

Prepare mixture in large mixing bowl of:

1/2 c or more of parmesan cheese
4 T milk
1 cube softened butter/margarine
2 or 3 cloves of minced garlic
salt and pepper

Cook one or two boxes of bowtie pasta and drain

Place cooked pasta in large mixing bowl and toss with mixture.

Add precooked and diced chicken and toss and serve.  Really good the next day.

BYU Brownies

Given to me by a friend, Charlon Archibald.  Doug loves these.

Any box of brownies.  Make in a cookie sheet and cool.

2 c powdered sugar
1/2 c butter
peppermint extract
green food coloring

1 cup chocolate chips
6 T butter

Melt in microwave 30 seconds, then stir.  Melt a few more seconds if needed.

Spread mint filling, then the melted chocolate over brownies.  Freeze to cut better.

Berry Waffle Extra va GAN za

Nothing special, but a regular at our house.

Using pancake/waffle mix, reduce flour and add wheat flour if you want
Cook as usual, but serve with whipped cream and options of berries and nuts

Variations can include berries in the waffles, or chocolate chips.

Homemade Applesauce

This is Mom's recipe.  I'm wondering if it can also be used to can applesauce.  I'll have to find out.

slice apples
cover with water
few T sugar
cinnamon
1/2 tsp lemon juice

Cook all ingredients at a slow boil till apples are tender.  I sometimes puree mine after the apples are soft.  You can leave out the sugar and cinnamon if you want it sugar free.

Sugar Cookies

From my friend Maddy Winward.  I don't love the taste of these, but they are the best to use with kids to shape, cook and look presentable.  I prefer things without shortening.  But...perfect for holiday cookie decorating.

1/2 c shortening
1/2 c butter
1-1/2 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/2 c sour cream
1 tsp vanilla
3-1/2 c flour

Mix and put in fridge for a couple hours in a sealed container.  Shape (1/4 inch thick) and bake 8-12 minutes at 350 degrees.  Cool completely before frosting.

French Dressing

Grandma Theobald gave me and Tiff this recipe and a little lesson last winter in Arizona.  It tastes just like Catalina dressing to me.  I liked it.

1 tsp paprika
1 can tomato soup
1/2 c sugar
1/2 c vinegar
1/2 c oil
1/2 tsp black pepper or
1/2 tsp red cayenne pepper
1 tsp salt
1 clove garlic (whole) for each bottle.

Place all ingredients in a container.  Seal, shake and chill before serving.

Sloppy Jo's

Mom's recipe.

1-1/2 lbs ground beef
1/4 c chopped onions
1 c celery or some celery salt to taste
1tsp chili powder
1/2 c boiling water
2 tsp vinegar
1 tsp mustard
20 ounces ketchup
1 tsp worchestershire sauce
1/2 c milk


Brown ground beef in big pot.  Add other ingredients and simmer on low heat.  Serve on hamburger buns with lots of napkins nearby.

Cheeseball

Served this last Thanksgiving at Mom's.  We liked it but didn't love it.  I always like a few recipes for a good cheeseball though just to have a few to choose from.  Doug and I always do a cheese and crackers platter each year.

1 small can chopped olives
1/4 c green onion
2 cream cheese (8 oz)
1/4 c green peppers
3/4 T chopped pecans
Jane's Crazy Mixed Up Salt to taste (I can't tell you how much I love this stuff on anything!)

Mix all ingredients and form into a ball.  Roll in chopped pecans till it is coated.  Cover with saran wrap to keep shape and keep fresh.  Serve with variety of crackers.

Mexican Rice

Tiffany Downey's awesome recipe for a red mexican rice.  I love this one!  I think she made it a few years at one of our reunions.

2 cups rice
diced tomato
pepper
onion
2 cups water
2 cups chicken broth (she boils her chicken for the main meal and uses the broth left in the pot)
1 lime juice
tomato bouillon
can of corn

Fry rice in oil.  Add tomato, peppers, onion in and fry.  Add juices and bouillon and corn.  Bring to a quick boil and then turn on low and simmer for as long as possible covered.

Did I get that right, Tiff?  My recipe was jotted down on a very small post it note.

Mom's Cole Slaw

Also known as English Cole Slaw.

Cabbage, chopped in thin slices
grated onion
4 carrots grated
******
3/4 c sugar
3/4 c vinegar
3/4 c oil
1 T salt

boil, pour over vegetables and cool in sealed container.

Salsa Fresca

A great recipe from an old teaching co-worker.

1 large onion
6-8 roma tomatoes
1 clove garlic
1 salsa packet
2 bunches cilantro leaves
2 cans southwestern/mexican diced tomatoes
1 jalepeno

Chop together in a food processor and serve.

Stewed Tomatoes

Given to me by Mom.

Prepare jars and lids by steaming them beforehand.

Place tomatoes in pan with half water boiling
Keep in only about 2 minutes till skins are soft.

Take out and cool in a bowl till you can handle them.

Peel and cut into chunks or keep whole if you want.

Place in a quart size pot and boil.  Add 1/2 cup water
Usually there is about 3 or 4 cups of tomatoes
1/4 cup sugar
1/2 tsp salt (grandma adds more according to taste)

Cook 5/10 minutes on medium heat until the tomatoes go limp in the spoon.

Funnel into prepared canning jars.  Fill to the top so no air is left and seal lids.  Turn over and cool to help seal the tops.  Label with year.

HINT:  You know the canned stewed tomatoes have gone bad when the seeds turn black in the jar.

Pretzels

Given to me by a friend Maddy Winward,

2-1/4 tsp yeast
1-1/2 c. warm water
1 tsp salt
1 T honey
4 c flour
1 egg
1 well beaten egg (optional)

Dissolve yeast in warm water, add salt, honey, flour and egg.  Knead dough.  Roll and twist into shapes.  Keep them really skinny because it will rise.  Bake at 400 degrees for 15-20 minutes.  Brush on butter or one beaten egg.  Serve with mustard or cream cheese.

Bottled Peaches

This recipe is according to Uncle Roger and Grandma Theobald

Peel peaches and put in bottles sliced

Prepare syrup by mixing 2 cups water to 1 c sugar and boil.
Pour hot syrup over peaches and seal them.

For 15 minutes-cold pack them.  If you don't have a cold packer, place them in a big pot on stove, covered in boiling water.

Grandma's Salsa

A quart of tomatoes
A blurb of vinegar (1/4 c)
tabasco sauce and red hot-blurbs
diced onions-lots
3/4 clove garlic
hot peppers if you want

Grandma's Famous Seasoning Salt

1 Accent
2 Lawry Salt
1 celery salt
1 onion salt
Tsp garlic salt
red pepper
black pepper

Shared at a family reunion in 1998

Cucumber and Onion Salad

I got this recipe from Tiffany Downey.

1/4 cup vinegar
1/4 cup brown sugar
some water
salt and pepper
red onions
cucumbers

Mix above ingredients together and seal in a container.  Chill in fridge to marinade.  I sometimes use different vinegars like red wine or apple and it still tastes great!

Grandma's Corn Relish

Makes 8 pints.

I've never made this yet, but I heard Scott has.

12 ears corn
2 green peppers
4 red peppers
1 pinch sugar
1 tsp celery seed
1 tsp mustard seed
1/2 cup salt
2 cups vinegar
2 quarts ripe tomatoes

Cook all ingredients for 30 minutes.

That's all I've got Scott, what am I missing?

Potato Chowder

We love this one and have it about once a month.  Given to me by a friend from BYU, Kristen.

7 cups chopped potatoes
1 cup chopped onion
1 cup chopped carrot
8 chicken bouillon
1 T parsley
1 tsp salt
1/4 tsp pepper
*****
milk
butter or margarine
flour

Cover in water all the ingredients (I usually don't even measure the veggies but cut up what I've got) and boil till veggies are cooked.  Heat 6 cups of milk, take 1-1/2 c milk out and add 3/4 cup butter or margarine and 3/4 c flour.  Add regular milk and flour mixture to potatoes.  Simmer.  Serve with cheese and/or bacon on top with crackers or bread to dip.

Jason's Bagel Sandwiches

I just happened to make this for breakfast today so I thought I'd add it on.  Please correct me, Jase if you have a variation.

Ingredients:

Bagels (Either plain or cheese)
Ham or Bacon cooked
Cheddar Cheese
Fried Eggs cooked to preference with pepper

Toast and butter bagels.  Add fried egg, cheese, bacon or ham and cheese. Microwave to melt cheese and serve with hot sauce and/or ketchup.  Yum!

Doug's Chili

Ingredients:

Browned Ground Beef with onion pepper and black pepper
Two Cans Ranch Style Beans
One Can Ranch Style Beans with Jalapeno
(Any other kind of bean you want to add like black eyed peas, light or dark kidney, etc)
Chili powder to taste (about 1 T or more)
Worchestershire Sauce to taste (2T or more)
One Can of Tomato Sauce with half can of added water
One Can or 2 C of Stewed Tomatoes
Any chopped onions or peppers you'd like.

Place all ingredients in a crock pot and cook on low for 6-8 hours.  Eat topped with cornbread, cheese, red onions, and/or sour cream.

This is usually the recipe we follow, and it is adjusted every time according to what we have on hand.  Our most recent batch included red peppers, anaheim's and also banana peppers and I loved how sweet it tasted.  It is not "hot" at all.
    
Of course, like stew, I love this better the next day!

Ham Quiches

Don't be afraid of the name.  I've had these at wedding showers and love them!  The kids do too!

Ingredients:

croissant dough

ham
one egg

onions (optional)

white cheese (I used mozzerella, but swiss is good too)

spicy mustard

Using croissant rolls from the store in tubes, cut into 1 x 1 inch squares.  Squish into the bottom of a greased small cupcake pan.  Mix in a bowl diced ham, egg, diced onions, grated cheese, 2 T spicy mustard, salt and pepper.  Place a spoonful of mixture on each dough.  Cook according to bread directions.  

I like to serve it with a variety of mustards.  Very yummy!