March 27, 2009

Dinner for a cold day...Stew

Since we're expecting snow tonight (ridiculous, I know!) I just put stew in the crockpot so we can stay warm tonight. Its so easy and so delish, you have to try it! Here's what you need:

Mix in a crockpot or 5-6 quart dutch oven
1 (16oz) can crushed tomatoes
2/3 Cup dry red wine or water
1/2 Cup beef broth
1/4 Cup quick cooking tapioca
1/2 tsp pepper
1 Tbsp sugar
2 tsp Italian seasoning
2 tsp salt
2 small bay leaves

Stir in:
3 lbs cubed stew meat

1 lb carrots, scrubbed and cut into bite sized pieces
3 medium size onions, peeled an quartered
3-4 medium sized potatoes, cut into bite sized pieces

Crockpot instructions:
Cover and cook on low for 4-6 hours, or on high 2-3 hours, or until meat is tender and sauce thickened.

Dutch Oven instructions:
Cover and bake about 3 hours in 350 degree oven, stirring twice, until meat is tender and sauce thickened.

You can add 1/2 bag frozen corn 1-2 hours before serving. Be sure to discard the bay leaves before serving. Enjoy!

March 12, 2009

Black Bean Dip

This recipe is so easy and delicious, way better than the stuff you get in a can! Here's what you need:

1 can black beans, undrained
1 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground cumin
1 small white onion, minced
2 cloves garlic, minced (or 1 tsp of the already minced stuff)
1 4oz can chopped mild green chiles, drained

Drain beans, reserving 2 Tbsp liquid. Combine drained beans, reserve liquid and spices in a blender or food processor; process until smooth. Sautee onion and garlic in a nonstick skillet until onion is soft and lightly browned. Add chiles and cook about 3 minutes, then add in the bean mixture and mix well.
This dip can be served warm or cold, its great either way. Enjoy!

March 9, 2009

Aunt Rose's Beef Enchiladas

This is my great aunt Rose's recipe for beef enchiladas, they are so yummy and easy to make! Here's what you need:

1 1/2 lbs. ground beef
1 onion, chopped
1 can red enchilada sauce
1 sm can tomato sauce
12 corn tortillas (I always seem to need more)
2 Cups grated cheese (Mexican blend is best)

Brown meat and onions, drain, cool. Mix enchilada sauce and tomato sauce. Add 1 1/2 Cups cheese and 1/4 Cup sauce. Toss lightly. Dip each tortilla in hot oil til soft, stack on paper towels, let cool slightly. Fill tortilla with 2 Tbsp meat mixture. Roll up, put in greased casserole dish, repeat until all filling is gone. Pour remaining sauce over the top of the enchiladas and sprinkle cheese on top. Bake at 250 degrees for 30 minutes.
You can make these ahead of time and freeze them if you like, just leave the sauce and cheese off the top, add them after they are thawed.

March 3, 2009

Happy Birthday Mom

This 4 layer dessert is so yummy and I made it for my mom's birthday celebration tonight. Here's what you need:

1 Cup flour
1/4 Cup butter, melted
2 oz chopped pecans
1 8oz pkg cream cheese, softened
1 Cup confectioners sugar
2 80z pkgs cool whip
2 small pkgs chocolate pudding mix
cold milk
chocolate candy bar (optional)

Preheat oven to 375 degrees. Mix flour, butter and pecans in a small bowl and press into the bottom of a 9x13 pan. Place in the oven for 15 minutes and remove, allow to cool completely. Combine cream cheese, confectioners sugar and 1 pkg of cool whip with a mixer until no longer lumpy. Spread over the crust. Mix pudding according to package directions and spread over cream cheese layer once thickened. Spread remaining package of cool whip over the top. Using a vegetable peeler, peel chocolate shavings over the top. Refrigerate over night and enjoy!