Shrimp Corn Chowder

1 stick butter
1 tsp minced garlic
1 bunch green onions
8oz cream cheese
1 can cream of shrimp
2 can cream of potato
1 can cream corn
1 can rotel
milk to thin (1 1/2 - 2 cups)
1-2 lb shrimp

Beef Enchihladas

There's a few types of cuisine that I will make at home, but never really try to make it as good as actually going to the restaurant. Mexican, Italian, and Chinese are a few that come to mind. I just figure I will never get it as good as they can and that's fine with me. My new go to recipe website is thepioneerwoman.com. One night I was searching for a new enchilada recipe when I decided to try one from her blog. Let's just say I have never been more satisfied. We actually used venison instead of beef and it was oh so wonderful!!! I added and took away a few things from the original recipe. Here it is...

FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro

FOR THE MEAT:
1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Tomatoes and Diced Green Chilies
½ teaspoons Salt
Sour Cream

FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
½ cups Canola

TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
1 cup Chopped Green Onions
½ cups Chopped Cilantro
Step #1 – The Sauce

In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans of tomatoes and diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried

Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro

Oreo Dirt Cups

These cute dessert cups are great when hosting a party for children. It's the perfect thing to serve during the warmer months. Personally, I love them just as much as the children do!

2 8oz cream cheese
2 32oz boxes of instant vanilla or chocolate pudding
3 cups milk
2 16oz cool whip
2 tsp vanilla
1 package of sandwich cookies
gummy worms (optional)
1 1/2 cups powdered sugar

Cream powdered sugar and cream cheese. Whisk milk, pudding, and vanilla together and add to cream cheese mixture. Fold in cool whip. Layer mixture and cookie ending with cookies on top. Add gummy worms for presentation. Chill overnight.

Santa Fe Soup

This recipe is so easy. My Grandmother started making it years ago and it was always a favorite of mine. There are many versions to this recipe, this is my favorite.

2 lbs ground turkey or beef
1 onion
packed of ranch dressing mix
2.5 oz taco seasoning mix
16 oz black beans
16 oz kidney beans
16 oz pinto beans
16 oz diced tomatoes and chilies
16 oz can tomato wedges
32 oz white corn
2 cups water
toppings: tortilla chips, jalapenos, cheese, sour cream, onions, tomatoes, and cilantro.

Brown meat in a skillet. Put all ingredients in a slow cooker. Cook on high for 4 hours.

Beef Stew

2 pounds stew beef
2 tbsp canola oil
2 cups water
1 tbsp Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1/2 tsp paprika
dash ground allspice or ground cloves
3 large carrots, sliced
3 medium potatoes, chopped
3 ribs celery, chopped

Directions
Brown meat in hot oil. Add water, worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots, potatoes,and celery. Cover and cook 30 to 40 minutes longer

Mom's Meatloaf

1 cup fresh bread crumbs
1/3 cup whole milk
1 tsp salt
2 tsp freshly ground black pepper
2/3 lb ground pork (not lean)
1 lb ground chuck
12 oz. pasta sauce
2 large eggs
1/3 cup finely chopped flat-leaf parsley

Directions
Preheat oven to 350 degrees. In a bowl, soak bread crumbs in milk. Beat the eggs lightly with a fork. Add the beef, pork, eggs, 4oz pasta sauce, salt, pepper and parsley. Mix thoroughly with hands and pack into 9x5 loaf pan.

bake for one hour, drain, then top with 4oz of the remaining pasta sauce. Return to oven until meat thermometer inserted in center reads 155 degrees, about 10-12 more minutes. Let stand 10 minutes. Heat any leftover sauce and serve on the side.

courtesy of Central Market

What's Cooking

I just realized that it is Wednesday. Actually, it is Thursday. Where did the week go? I still need to post pictures of my first homemade bread recipe. Last week I made homemade donuts and they were delicious! I do plan to try new recipes though. My plan is to get as close to Krispy Kreme as possible:)

This week I am looking to the future. Mardi Gras is in February and all the stores are baking King Cakes. Which is very interesting to me since when I first moved here I could only find one store that made them. I was further disappointed when I found out they didn't fill their king cakes. I am from the hometown of Mardi Gras and I was appalled. Who eats a king cake without filling? Now, all the grocery stores bake them and fill them. I still prefer to make my own. So, I am on the search for a great recipe. This should be fun!