Beef Enchilada Casserole

As many of you know, I am the PTA Hospitality chairperson at my kids' school, so when the teachers have Parent/Teacher conferences, we (PTA) provide luncheons for them which gives me an excuse to try out new recipes!!

I found this recipe on Kelly's Korner and modified it a little to fit my needs for our luncheon!

Here's the original recipe as posted on Kelly's blog:

1 lb hamburger meat
1 small onion, chopped
1 can black olives, chopped
1 can cream of mushroom soup
1 can Enchilada sause
2 c shredded Cheddar Cheese
6-8 flour tortillas

Brown meat & onions until done, drain. Mix in olives & add 3/4 c of cheese - let it melt and mix all together. Fill tortillas with meat mixture & roll up. Place in 9x13 baking dish. Combine mushroom soup & enchilada sauce then pour on top. Top with remaining cheese. Bake at 350 for 30-40 minutes.

Here's my version...
Mushrooms disgust me so I used cream of chicken soup. I cut my flour tortillas into strips. Once my meat mixture was done, I added the black olives and mixed well. I placed half of my tortilla strips in my 9x13 pan and then added meat mixture, Enchilada sauce mixture & sprinkled with cheese. I repeated the layers & topped with remaining cheese. Then, I baked it just as directed.

Ole'

Oooey, Gooey Chocolate Bars

I found this recipe on Kelly's Korner the other day while browsing through her recipes and couldn't wait to make them. Wanted to share this yummy recipe with my friends & family as well. Enjoy!
1 c butter, melted (2 sticks)

1 Chocolate cake mix (18.25 oz)

3 large eggs

3-4 Tbsp cocoa powder (I used 3 "rounded" Tbsp)

1 (8 oz) pkg. cream cheese, softened

1 tsp vanilla extract

1 box (1 lb) powdered sugar

1 c chopped pecans (or walnuts) (optional)

Heat oven to 350 degrees & place rack in center. Lightly butter a 9x13 baking dish/pan. In a large bowl, beat together (with mixer on slow) cake mix, 1 egg & 1/2 c (1 stick) melted butter until well combined. Evenly pat out into prepared dish/pan & set aside.

In another mixing bowl, beat cream cheese on medium speed until smooth. Beat in 2 remaining eggs & cocoa powder until well combined. Reduce speed to low and add powered sugar; beat until well combined. Gradually add remaining 1/2 c butter and vanilla extract - beat until smooth. Fold in pecans (or walnuts) with a rubber spatula & spread over cake mixture. Bake until set around edges but center is a little gooey - 40-50 minutes.

If you like German Chocolate cake, you can use a German Chocolate cake mix instead of plain chocolate & add 1 c. sweetened, flaked coconut when folding in pecans. I added 1/2 c pecans & 1/2 c Heath bar chips - it was Yummy!!!

Serve with Homemade Vanilla ice cream for a wonderful treat!

Kraft's Sky High Brunch Bake

I found this on Kraft's website & made for a Teacher's back-to-school breakfast. I made it again for my co-workers & had to pass out the recipe both times. When we're having food day, I get asked to bring this because it really is so good!

1 pkg (2 sheets) frozen pastry puff (thawed)
6 eggs
1 c. Ricotta cheese
dash of Tabasco sauce
2 pkg (10 oz each) chopped spinach, thawed & drained
1 lb sausage (hot or mild depending on taste), cooked & drained
1-1/2 c shredded Cheddar (or Mozzarella) cheese

4 slices bacon, cooked & chopped
1 c chopped red pepper
dash or two of red pepper flakes

Preheat oven to 400 degrees. Cook & drain sausage. (I cook the red peppers with the sausage.) Unfold pastry sheets; roll out one sheet to about 11 inch square & the other to 12 inch square. Line the bottom & side of greased (or foiled) 9x13 baking dish.

Beat eggs in medium bowl with wire whisk. Reserve 1 Tbsp of the eggs; set aside. Add ricotta cheese, pepper sauce & spinach to remaining eggs; mix until well blended. Layer half each of the sausage, Cheddar/Mozzarella cheese, bacon & spinach mixture in pastry-lined pan. Repeat layers.

Place remaining pastry sheet over mixture; fold & tuck edges in pan. Pinch edges to seal. Brush top with reserved 1 Tbsp egg. Cut 5 or 6 slots in top crust to allow steam to escape.

Bake 45 - 55 minutes or until golden brown. Cool 10 minutes before serving.

For a different taste, you can use Shredded Swiss cheese & chopped ham.

Dump Soup

Children can easily help make this recipe! All they have to do is....dump!

1 lb lean ground beef
2-10 3/4 oz cans minestrone soup (+2 cans water)
16 oz cans Ranch style beans
2-16 oz cans stewed tomatoes (or you can use Rotel)
15 oz can whole kernal corn, drained
1 c frozen hash brown potatoes

Brown beef & drain. (I add a small chopped onion & cook with beef!) Combine meat with remaining ingredients in medium-sized soup pot & bring to a boil. Reduce heat & simmer about 15 minutes. If soup appears too thick, add a little water. Makes 16 (3/4 cup) servings.

This recipe can be "doctored" so many different ways. You can add additional vegetables or even spice it up with Tabasco sauce and/or chili powder. Make a batch of my Mother's cornbread and you've got a meal!!!