Enchiladas

From Betty

1 can (10 oz.) tomato soup
1 can (10 oz.) cream of chicken soup
1 can (10 oz.) enchilada sauce
1 lb. ground beef
cheese
taco shells

1.  Brown ground beef and drain grease. Set aside.

2.  Mix together the tomato soup, cream of chicken soup, and enchilada sauce.

3.  Grease a 9x13 inch pan and preheat oven to 350℉.  Take a taco shell and put a scoop of ground beef on top add some cheese and a spoonful of sauce.  Roll up and put seamside down in pan.  Continue until all hamburger is gone.  (I usually get 8-10).  Pour remaining sauce on top of enchiladas.  Top with cheese if desired.

4.  Bake for about 20 minutes or until heated through.

Chewy Chocolate Chip Granola Bars

 From Brown Eyed Baker

1/3 cup light brown sugar
¼ cup honey
4 TBS unsalted butter
2 cups quick-cooking oats
1 cup crispy rice cereal
½ teaspoon vanilla extract
3 TBS mini chocolate chips

1.  Lightly grease an 8-inch square baking pan; set aside.

2.  In a large bowl, stir the oats and rice cereal together; set aside. In a small saucepan, melt the brown sugar, honey, and butter together over medium-high heat until it begins to bubble. Reduce the heat to low and cook for 2 minutes. Remove from heat and stir in the vanilla extract.

3.  Pour the melted mixture over the dry ingredients and mix well to moisten all ingredients. Pour the oat mixture into the prepared pan and press down to ensure that the ingredients are tightly compacted in the pan. Sprinkle the top evenly with the miniature chocolate chips and press down on the top lightly with the back of a spoon.

4.  Cool at room temperature for at least 2 hours, or until the chocolate chips are set before cutting into bars. Wrap in plastic wrap or keep in an airtight container and store at room temperature for up to 5 days.

Tomatillo Ranch Dressing

From Eat Cake for Dinner

1 buttermilk ranch dressing packet

1 cup Mayonnaise

1 cup buttermilk

2-3 tomatillos, husks removed and washed

1/2 bunch of cilantro

1 clove garlic

juice of 1 lime

1 jalapeno, ribbed and seeded

3 green onions (optional

1.  Add all ingredients to a blender or food processor.  Blend until smooth and creamy.  Taste and adjust ingredients if needed.  Refrigerate for awhile to allow to thicken slightly. 
 

Lemon Monkey Bread

From Bakerlady

12 Rhodes dinner rolls, thawed but still cold (or use your own roll dough)
zest of 1 lemon
1/2 cup sugar
3 TBS butter, melted

Glaze:
1/2 cup powdered sugar
1 TBS lemon juice

1. Cut rolls in half and place in a greased 9×13 inch pan.

2. Drizzle with the melted butter.

3. Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon sugar mixture over the rolls. Cover and let raise till doubled.

4. Sprinkle remaining sugar mixture on top. Bake at 350℉ for about 20-25 minutes.  Remove from pan.
(I left them in the pan and drizzled over them).

5. Combine glaze ingredients. Drizzle over rolls while still warm.

Strawberry Shortcake Kabob

Strawberries, cleaned and tops cut off
Angel Food Cake cut in squares
Chocolate (I used chocolate chips)
skewers

1.  Alternate strawberries and cake pieces on skewers until pretty full.

2.  Melt chocolate and drizzle over kabobs.  I put it in a ziploc and cut the end off to drizzle.

Pepperoni Roll Ups

1 (8 oz) tube crescent rolls
4 pieces of string cheese cut in half
pepperoni or canadian bacon etc

1.  Seperate crescent rolls.  Place 3 or 4 pieces of pepperoni on top of roll.  Place a half of string cheese on top of the pepperoni.  Roll up crescent roll.  Place on greased or lined cookie sheet.  Repeat with remaining ingredients.  Bake according to package directions, about 375℉ for 10-12 minutes.

2.  Dip in marinara sauce if desired or eat plain.

Butter Dip Biscuits

From The Country Cook

1/2 - 1 stick (1/4 - 1/2 cup) unsalted butter (I usually use 1/4 cup)

2-1/2 cups all-purpose flour
4 tsp. granulated sugar
4 tsp. baking powder
2 tsp. kosher salt (if you use salted butter leave this out)
1-3/4 cup buttermilk 

1.  Preheat oven to 400℉.  Spray an 8-inch square baking dish with nonstick cooking spray. 

2.  In a microwave-safe bowl (or you can use the baking dish that you'll be baking these in), melt the stick of butter in the microwave.

3.  In a medium bowl, mix together the flour, sugar, baking powder and salt.

4.  Pour in the buttermilk.  Stir until a loose dough forms. Batter will be a bit sticky.

5.  Press biscuit dough into baking dish (right on top of the melted butter).
It is easiest to spread it out with your hands.  Some of the butter will run on top of the biscuits.

6.  Take a sharp knife and cut the biscuit dough into 9 squares before baking.
Bake for about 20-25 minutes, rotating dish once during baking. Bake until biscuits are golden brown on top and spring back to the touch.  Recut the biscuits and serve.

Raspberry Lemon Yogurt Bread

From Eat Yourself Skinny

2 cups flour
2/3 cup plus 1 TBS sugar, divided
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup fat-free lemon yogurt
2 large eggs, lightly beaten
4 TBS unsalted butter, melted and slightly cooled
Grated zest of one lemon
1 tsp. vanilla extract
1/4 tsp. lemon extract
2 cups raspberries (frozen or fresh)

1.  Preheat the oven to 350℉. Generously spray your loaf pan with cooking spray and set aside.

2.  In a large bowl, combine flour, 2/3 cup sugar, baking powder, baking soda, and salt.

3.  In a medium bowl, combine yogurt, eggs, melted butter, lemon zest, vanilla extract, and lemon extract. Stir together to thoroughly combine. Pour yogurt mixture into flour mixture, and stir to combine. Don't over-mix or the bread will be tough. I didn't even use my mixer for this recipe - just a spoon!

4.  In a separate bowl, toss raspberries with the reserved 1 tablespoon of sugar. Gently fold raspberries into the batter. Scrape batter evenly into the loaf pan, and bake for 60-65 minutes, or until the top springs back when you gently touch it.