Cheesy Beef Enchiladas - Billy Style

My hubby and best friend, Bill is actually a pretty good cook. He loves Mexican food and I have to tell you makes a mean taco salad! One Saturday while I was at work he decided to create some enchiladas. These were simply delicious.

Here is how he made them. Simple and easy!

1 lb hamburger meat (lean)
1 onion chopped
Shredded mexican style cheese
1 can enchilada sauce (your choice)


Cook meat and onion together and drain. Lightly spray a 9x13 pan and place organic corn taco shells inside one at a time filling with meat and cheese. After the pan is full with wrapped and filled shells, pour the sauce over them. Then put more cheese over the top as much as you like and bake at 375 degrees for about 15 minutes or until bubbly and slightly brown. Enjoy!!!

These are great for game day!!!!

Poaching Eggs with a Egg Cooker

I just love eggs benedict! It is so easy to make and you can either make your own hollandaise sauce from scratch or purchase the mix in the store. It really makes for an easy nutritious breakfast! Using and egg cooker makes it quick and easy too. I was lucky enough to get this egg cooker for free for trialing it. I wasn't sure if I would really ever use it but I have to tell I would buy one if this one ever pooped out on me.

I do have to say though that the directions to poach eggs that the cooker came with are not exact. At least, not for me. I think it all has to do with whether you are sea level or not. To poach the three eggs as seen in the picture I had to double the amount of water to get the eggs to the consistency I desired. So, my theory is you need to really play around with the cooker to see what will work for you you.

Harvest Pumpkin Loaf

I created this fast and easy pumpkin loaf using a recipe from a 1985 Southern Living Cookbook. I have several of these in my library and just love them! When I posted my picture of this loaf on Facebook many people asked me to post the recipe. This particular recipe was originally created by Frances Robison of Mobile, Alabama. Since so many of you aske for it, here goes..

1/2 cup butter or margarine, softened
1 Cup sugar (I used Splenda blend following directions to substitute)
2 eggs
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
3/4 cup cooked, mashed pumpkin (I had some fresh in my freezer that I thawed)
3/4 cup semi-sweet chocolate morsels
3/4 chopped pecans, divided
Glaze (recipe follows)

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine flour, soda, salt, and spices; add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture. Stir in chocolate morsels and 1/2 cup pecans. Spoon mixture into a 9x5x3 inch greased and floured loafpan. Sprinkle top with remainining pecans. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on a wire rack. Drizzle top of loaf with glaze. Yield: 1 loaf (note: I doubled my recipe for two loaves and shared one with my neighbor)

Glaze:
1/2 cup sifted powdered sugar
1 TBSP half-n-half
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
Combine all ingredients stirring until smooth. Yield: 1/4 cup

Lemon Cake Box Mix with a Bit of Jazz

I made this lemon cake from a box mix for July 4th. My hubby loves lemon cake! Actually, he just loves cake. Anyway, I did jazz the cake mix up a bit. I can never follow exact directions. Instead of water I use buttermilk. That makes any box cake mix so moist! Everyone will think you made it from scratch, trust me on this.

When I iced the cake I also used a pre-made icing. However, I decided to put some lemon curd in the center of the cake. It made it so very tasty and gave the cake such a burst of flavor! This cake turned out to be so moist and yummy that it actually split on me! You can see in the pics the earthquake it created. I was always told that a cake that falls or splits is usually a yummy cake and this cake proved that to be true.

Have a cakey day!!

Breakfast Casserole

The following recipe is a classic breakfast and sausage bake that my family loves for me to make when we have family gatherings. It is great to have handy during the holidays. Super simple to make. Spray non-stick coating on the bottom and sides of a 9x13 pan. I use a glass pan. 1 can crescent rolls - unfold and place in bottom of coated pan. 1 pkg sausage browned, crumbled and drained. Spread on top of rolls. 4 eggs beaten and mix with milk to make 2 cups total. Pour over sausage and rolls. Finish by adding grated cheese on top. I usually get a combination of cheddar and/or monterey jack cheese about 1 1/2 cups spread liberally. Bake in preheated oven for 1/2 hour at 350 degrees. Allow to cool and slice to serve. Fresh fruit compliments this dish.

Gingerbread Cookies

I participated in a virtual tea party today with some gals on one of the craft threads that I frequent. What is a virtual tea party you might ask? It is where you get together and share a tea related project with others (in our case it is usually paper crafts) and then you have a cup of tea and the host gives out challenges that are tea related. It is really a lot of fun! I have participated in two now and I plan to do more.

Another thing that is fun to do is have unusual foods with your tea. The last tea I made some specialty sandwiches and scones with my tea. Today, I decided on something rather simplistic but delightful, Gingerbread cookies. I purchased an organic box mix and created these wonderful cookies. I did not put any icing on mine as I prefer them plain. They turned out wonderful!

BTW, the cookie cutter came with the box mix! How fun is that?

Chocolate Cake with Sprinkles

There's nothing better than a little chocolate cake! I created this cake from a simple box mix. Of course I always put milk instead of water in my cake mix as it makes it so much more moist. To add a bit of fun, I decided to use some sprinkles on the cake. I also sprinkled the inside layer that was frosted. So yummy!!!

Coconut Cream Pie

Doesn't this look just so yummy? I made this homemade coconut pie a couple of weeks ago. My hubby just loved it! I actually made it using Splenda Blend. It was awesome!

Smoked Sausage and Rice Cajun Style

If you are looking for a quick and easy meal on a weeknight, then I have just the recipe! Smoked sausage & rice is so easy to make and you don't have to purchase those boxed rice meals. You can make it from scratch so easy. Truthfully, the boxed rice and pasta meals have a lot of bad ingredients in them and msg. Read your labels and you will see. Anytime you can steer away from them and make a meal from scratch, I always encourage you to do it.

Anyway, enough of my healthkick and on with the recipe:

1 1b smoked sausage cut up in bite size pieces
1 cup basmati rice
1 can (no msg) chicken broth
1 tsp cajun seasoning
1 tbsp butter
1 tbsp oil
1 cup water

Heat oil in fry pan and cook sausage until brown. Place sausage in bowl and drain oil. Return fry pan to stove and melt butter. Add 1 cup rice and stir until butter is melted and rice has a brownish tinge to it (about 1-2 minutes at the most). Add chicken broth, cajun seasoning and simmer until boiling. Turn burner down to medium low and add water. Allow liquid to cook down (about 5 minutes) covered. Add sausage and once all liquid is absorbed remove from heat. Serve with veggie of your choice and awesome with cornbread! Enjoy.





As a side dish we had stewed okra and tomatoes. A fantastic and yummy combination!

Peach Cobbler with Splenda Blend

We love peach cobbler at our house! Since we are trying to watch our sugar intake, I now try and make desserts using Splenda or other sugar substitutes. I converted my simple peach cobbler dish into a sugar free delight using Splenda blend instead of sugar. Here's the recipe:

3/4 stick butter2 cups peaches; peeled and sliced
Heat butter in 350 degree oven with peaches until butter is melted

Mix the following ingredients in a mixing bowl:
1 cup self-rising flower
1/2 cup Splenda blend
3/4 can evaporated milk
Pour over melted butter and peaches.

Bake 30-45 minutes or until brown. Serve with sugar whipped topping or vanilla ice cream and enjoy!

A Berry Fruity Crepe

I just love crepes! They are so very light and tasty. I purchase crepes pre-made at my local grocer. I then make my own whipped topping (see recipe below) and add sliced strawberries, kiwi and blueberries inside and on top of the crepe once folded. This is an absolutely delicious recipe and great if you are watching your waistline!

Whipped Topping Recipe
7 oz heavy cream
1/4 cup sugar (I use organic)
1 tsp vanilla

With electric mixer beat the heavy cream until medium peaks appear. Add sugar and vanilla until stiff peaks appear. Place cream and fruit inside each crepe and then on the outside of the crepe after you fold. Enjoy!

Baked Beans Billy Skillet Style

Don't these beans look so yummy? Well, I have to tell you that the picture doesn't do any justice! They are simply the best baked beans ever! My dear husband created this recipe and our kids, family, and friends always rave about how good they are. Well, you are one lucky reader today because I am sharing the recipe. Actually, hubby usually mixes the bean recipe together and then converts to a 9x13 baking pan. However, I made these beans using his recipe but I converted them back to the iron skillet that I started with. Here's the recipe:

Iron skillet
1 can 28 oz of Bush's regular style baked beans
1/2 medium onion chopped
4 slices of good bacon (I use thick sliced) chop into pieces
3 tsp worcestershire sauce
1 tbsp mustard
2 tbsp brown sugar
2 tbsp bbq sauce

Heat iron skillet on medium and cook onion and bacon until onion tender. Meanwhile pour all other ingredients into a bowl and mix. Drain grease from skillet and place cooked onion and bacon in mixture. Mix well and then place all ingredients back in the iron skillet. Bake for 30 minutes in a 400 degree oven. Allow to sit for 10 minutes before serving. Enjoy!!!

Bag of Rice

My hubby and I made a trip to Sam's last night. I told him I needed a bag of rice. Well, we found this wonderul aromatic Basmati rice in this cool burlap sack for only twelve dollars and some change! What a great deal! I see a lot of chicken and rice dinners!

Coconut Rice

My sister-n-law requested I put this recipe on my blog. It is fantastic served with Thai stir fry chicken. I use Vigo Jasmine rice to make this recipe and I I go by the recipe on the bag. Of course, I convert a few ingredients.

So here it is:

1 1/2 cups Jasmine Rice
1 14 ox can Coconut milk
1/4 cup water
1 tsp organic sugar
1/4 tsp sea salt

Rinse rice thoroughly, several times until almost clear. Drain in colander. In a 4 quart saucepan with lid, add coconut milk, water, sugar, and salt. Stir until blended. Add drained rice and stir. Bring to a boil, reduce heat and cover tightly to simmer. Cook about 15 minutes and remove from heat. Fluff and serve. Enjoy!

Slow Cooker Pork Loin Roast

This recipe I found on AllRecipes.com but of course changed a little bit to my satisfaction. It make a marvelous pork loin and very tender if you cook in your crock pot.

Ingredients:
1 large sweet onion sliced
2 1/2 lbs boneless pork loin roast
1 cup hot water
1/4 cup organic sugar
3 tblsp red wine vinegar
2 tblsp low sodium soy sauce
1 tblsp ketchup (I use the one with no high fructose corn syrup)
1/2 tsp freshly ground black pepper
1/2 tsp salt
1 tsp garlic paste
Couple dashes of hot pepper sauce

Place onions in bottom of crock pot and place meat on top. Mix all other ingredients together and pour over meat. Let cook on low 4-5 hours. Serve with hot mashed potatoes or buttered noodles and a vegetable. You will love this dish!!!

Two Thumbs Up for the Sweet & Sour Sausage

Okay, I created the recipe that my sister-in-law, Jan recommended last night. I have to say it was totally awesome!!!! A definite must try. I used Jasmine rice with mine. You can get the recipe below on my January 13th post. Let me know if you make this delicious recipe.

Sweet & Sour Sausage

My sister-in-law shared this recipe with me so I am passing along. It sounds very tasty and I am anxious to try it out. I will probably use a red or yellow pepper rather than green. I just prefer the overall taste of those. Let me know if you try this recipe and what you think.

SWEET & SOUR SAUSAGE

1 green pepper, sliced 1/2 tsp. ground ginger (Can be omitted)
1 medium onion,sliced 1 Tbsp. vinegar
1lb.Eckrich smoked sauage, 1 Tbsp. soy sauce
cut into 3/4 inch pieces 1/2 c. apricot preserves
1 Tbsp.butter 1 cup pineapple chunks (with juice)
1 Tbsp. cornstarch Hot cooked Rice

Cook green pepper, onion and sausage in butter for 5 minutes
Combine cornstarch and ginger; stir in vinegar.
Add soy sauce and preserves. Stir into sausage mixture.
Heat over low heat until sauce thickens. Stire in pineapple & juice.
Heat until hot. Serve over rice. Makes 6 servings.

Simple and very tasty.

Slow Cooker Beef Bourguignon

I am so all about convenience when it comes to cooking. I love creating different kinds of dishes but I also like to make it easy on myself. The older I get the less I like standing in the kitchen. So, the next best thing to making a wholesome meal that requires a lot of time is using a slow cooker.

I have so wanted to make the famouse French dish Beef Bourguignon but I do not have a Dutch oven. I suppose I could use some of my stoneware but I really wanted to try this dish using my slow cooker. So, I set out and created my own dish using some ideas from the Barefoot Contessa and did some change ups with what I had on hand.

Here is my version:

2 1/2 - 3 lb beef chuck roast (I purchased mine from Fresh Market as their beef is to die for)
Kosher salt
Black pepper in the grinder
1/2 lb carrots (I used a 1/2 bag of the small carrots ready to eat)
4 stems of celery cut up
1 onion sliced
2 cloves of fresh garlic sliced
1/2 bag of gourmet new potatoes
4 sprigs of fresh Thyme
2 TBSP of ketchup
1/2 cup brandy
1 cup good red wine
2 1/2 cups beef broth

Salt and pepper chuck roast and place in crock pot. Put vegetables in pot and add brandy, wine, and beef broth. Add ketchup and stir. Place fresh Thyme on top and cover pot. Let cook until done. This dish will not disappoint you! Serve with fresh yeast rolls and side greens. Enjoy!!!!!

Baked Chicken

You will need a Pampered Chef large rectangle bar pan to create this recipe so that clean-up is a snap.

I use one package bone-in chicken thighs and one package chicken wings thawed. Sprinkle with Lawry's seasoning on both sides of each chicken piece. Don't over do it but make sure you cover the skin. Bake in a pre-heated 400 degree oven for one hour. I promise this chicken is to die for! Serve with your choice of sides.

Lemon Bars

I just had to test the recipe from allrecipes.com for lemon bars. I squeezed four real lemons for the juice. This is fantastic and a very refreshing dessert!

Ingredients
2 cups sifted all-purpose flour
1 cup confectioners' sugar
1 cup butter, melted

4 eggs
2 cups white sugar
1 teaspoon baking powder
1/4 cup all-purpose flour
5/8 cup lemon juice
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2.In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
3.Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
4.Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.