I am back...sort of...still don't have my laptop fixed but I have missed my blogging world! I have been busy this summer. and I wanted to share a few things w/ ya'll!
Jake and I are doing great! We had an awesome 4th of July w/ all of our friends and family! Here is us that night watching the fireworks!
We also had to say goodbye to one of our great friends Dani who is headed back to Canada today :( We miss you already! Here is her eyes! heheh! I need to find a better pic of all of us together!
Here is a cute one of us!
I have been cooking alot lately and wanted to share a few recipes w/ ya'll that my friends have been begging me for!
This casserole is always devoured up when I take it somewhere! Its yummy and affordable! Hope you enjoy it!
Enchilada Casserole
Submitted by: Vanessa Robbins on Allrecipes.com
Cook Time: 40 Minutes Ready In: 55 Minutes
INGREDIENTS:
1 1/2 pounds lean ground beef (sometimes I just use 1lb when its all I have...can use cubed up chicken breast too)
1 bunch green onions, finely chopped - (I used a normal onion)
1 diced fresh jalapeno pepper, or to taste - (i used diced from a jar)
1/4 cup water - i drained off the water when meats done....
1 (1.25 ounce) package taco seasoning mix - (i just seasoned the meat, not package seasoning....)
1 cup sour cream (I use a big can of cream of chicken soup and omit the sour cream)
1 (10.75 ounce) can condensed cream of chicken soup
(I also add one small can of cream of mushroom w/ roasted garlic - love the flavor it adds)
2 cups shredded mozzarella cheese ( we prefer cheddar cheese )
10 - 15 (6 inch) corn tortillas - (I cut these into wedges)
1 can diced tomatoes w/ green chiles (I use the mexican style diced tomatoes)
Optional ingredients:
1 can of corn - drained
1 can of black beans - rinse and drain liquid
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, cook the ground beef, onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
3. In a medium bowl, mix together sour cream, condensed soup, and cheese.
4. Combine meat and cheese mixtures. Make a layer of tortilla strips on bottom, then a layer of meat/cheese mixture, then tortilllas, then meat, till all used....then place a layer of tortilla strips along top, and top with shredded cheese to make a "crust like top"
5. Bake in preheated oven for 20 to 30 minutes.
Next: Pot Roast
This is a yummy recipe I created for pot roast in the crockpot! Meat is moist and tender, veggies are soft and delicious and the juice is oh so yummy!
1 pot roast (just any size - I've done everything from a big one - to one cut in half..just depends on how many you are feeding)
Potatoes (either new potatoes or idaho, and I do like 2 per person of the bigger ones, and like 3 per person for the little new potatoes)
Carrots (I use a bag of baby carrots)
Celery (I dice up like 3 or 4 stalks)
Onion (I do a large dice on one onion)
1 big can of Cream of Chicken soup
1 small can of Cream of Mushroom w/ roasted garlic
1 package of lipton onion soup mix
2-6 small frozen ears of corn (add halfway through cooking)
Directions:
Set crockpot on low setting for like 8-10 hours. I start mine before work, and its perfect by dinnertime.
Wash all veggies. Cut potatoes in half and toss in bottom of crockpot, pour carrots and diced onion and diced celery over the top of the potatoes.
Pour both cans of cream of chicken and mushroom over the veggies and sprinkle the onion soup mix over that.
Before placing meat in the crockpot, pour olive oil on the roast, then season w/ your preferred seasonings. Be sure to coat the entire side of the meat. I use fajita seasoning, salt, pepper, garlic.
Turn meat over and place on top of veggies, pour olive oil and season that side too.
Put on lid and let the magic happen.
When I come home at lunch - I add the mini corn on the cobs, just place around the meat and put lid back on.
When the work day is complete.....dinner is served! and cleanup is only one pot! Woo hoo!
Hope ya'll like it!
and lastly is my sunshine cake that people just love!
I have made this cake twice now w/ the blueberries and strawberries on top! Its so festive and delicious! Its light and moist and all the fruit in it and on it makes it amazing! Enjoy!
PINEAPPLE-ORANGE SUNSHINE CAKE
Cake:
1 box yellow cake mix
1/4 cup applesauce
4 eggs
1 can (11 oz.) Mandarin oranges w/ the juice
Preheat oven to 350*F.
In a large bowl, mix all of the cake ingredients until moist. Beat by hand for 2 minutes.
Coat a 13" x 9" pan with non-stick spray.
Pour the batter into the pan. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Frosting:
1 container (8 oz.) cool whip thawed
1 pkg. instant vanilla pudding
1 can (15 1/2 oz.) crushed pineapple in juice - I used most of the juice, but not quite all of it.
In a large bowl, mix together all of the frosting ingredients until well blended. Spread over cake. Store in the refrigerator. This is important to keep in the fridge because the frosting starts to get runny when melted....
NOTE: To make a multilayer cake, bake in two 9" pans for 25 minutes, or until they test done. Place the cooled layers on platter and spread frosting on bottom layer, then place top layer on top and frost top and sides.
So that is my world in a nut shell right now. Hope is well for you too!
Oh yeah and its been over 100 degrees everyday for a month now. ugh! So glad the pool is clean! hehe!
Here is a great pic of Jake and his boss Lupe! I love it!
and here is me and my Jakie Poo! hehe!
Here was our whole group at Dani's going away party!
