Taco Enchiladas

I got this recipe from my daughter. She has some great recipes. Thanks, Kristen. These are easy and make a tasty dinner. I usually have ingredients on hand for these, so don't have to make a special trip to the store. If you like enchiladas and/or tacos, I think you'll like these.

This recipe makes 12 enchiladas.

1 pound hamburger
1 package taco seasoning mix
1 can cream of chicken soup
1 cup sour cream
2 cups shredded cheese (I usually use 1/2 cheddar and 1/2 mozzarella)
1 package flour tortillas

Preheat oven to 350 degrees.
Brown and drain the hamburger. Add the taco seasoning with 2 teaspoons of water. Mix well.

In a bowl, combine the soup, sour cream, and shredded cheese.

Place two tablespoons of the cheese mixture on a tortilla. Top with 2 or 3 tablespoons of the seasoned hamburger and roll up enchilada style. Repeat with all of the tortillas.

Place the tortillas in a 9x13 inch pan.

Spread the remaining cheese mixture over the top of the tortillas in the pan.

Bake uncovered at 350 degrees for about 30 minutes.

Serve as is or top with tomatoes, lettuce, more shredded cheese, cilantro, olives, sour cream, salsa, and any other toppings you like.

Oreo Truffles (Just 3 Ingredients)

I first got this recipe from a co-worker, just by word of mouth, no written instructions.  Since then I've seen the recipe in a number of places. These are truly delicious and sort of addictive. Very easy to make, especially if you've had practice dipping chocolates. Makes about 3 dozen.

1 package Oreo cookies (Don't use doublestuff, but you can use mint or any flavor.)
1- 8 ounce package cream cheese, softened
Almond bark for dipping, either vanilla or chocolate

Put the package of whole Oreos into a gallon zipper bag and pound with rolling pin until well broken up. (Or use your food processor.)
Put the cream cheese into a large bowl. Dump in the mashed Oreos and mix well.
Place a teaspoonful of the mixture into your hand and roll into a little ball. Then put it onto a waxed paper lined cookie sheet. (I use my tiny ice cream scoop.) Repeat with the rest of the mixture.  Put into the freezer for at least 15 to 20 minutes, until very cold or even frozen.
Melt the almond bark. Dip the balls one at a time into the almond bark. Then place them back onto the waxed paper. Put into the freezer until the chocolate sets, about 10 to 15 minutes.
Store in the refrigerator or freezer.

Sweet Hawaiian Dinner Rolls

I love these sweet rolls.  They taste great and are perfect for a potluck or with your tropical meals.

 

4 to 5 cups all purpose flour

1/3 cup sugar

2 Tablespoons powdered milk, dry

1 Tablespoon yeast

1 teaspoon salt

1 1/2 cups pineapple juice

3 Tablespoons butter

2 Tablespoons honey

1 egg

1 1/2 teaspoons vanilla

Mix 2 cups flour, sugar, powdered milk, yeast, and salt in a mixing bowl.  Set aside. 

In a saucepan, heat pineapple juice until warm, but not hot (115 degrees).  Add butter and honey to warmed pineapple juice.  Stir until butter is melted and honey is incorporated.  Add to dry ingredients and mix well.  Add egg and vanilla.  Mix everything until smooth.

Add 2 to 3 cups flour one half cup at a time until dough is tacky but does not stick to your fingers when touched. 

You may not need all of the flour. 

   

Cover and let rise until double, about 1 hour. 

 

Form dough into balls (a little larger than golf balls) and place 1 inch apart on greased jelly roll pan.  

Cover rolls and let rise until double, about 1 hour. 

Preheat oven to 350 degrees.  Bake rolls for 15 to 20 minutes or until golden brown.  Immediately brush tops with butter.

Sweet Hawaiian Dinner Rolls

Mini Cheddar Meat Loaves

I like these a lot. I make them and freeze them unbaked. Then I have an easy dinner when I want them. I just thaw in the microwave or fridge, then bake as instructed. The secret is in the sauce.

 Ingredients:
1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1/2 cup chopped onion
1 teaspoon salt
1 pound lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 teaspoons prepared mustard
Directions:
1. In a bowl, beat the egg and milk. Stir in cheese, oats,
onion and salt. Add beef and mix well. Shape into eight loaves; place in a greased 13 in. x 9 in. x 2 in. baking dish.
2. Combine ketchup, brown sugar and mustard; spoon over loaves.
3. Bake, uncovered, at 350 degrees for 45 minutes or until
the meat is no longer pink and a meat thermometer reads 160 degrees.
Makes 8 little meat loaves

I was in a hurry, so I just formed the meatloaf into a patty and cooked it in a skillet.  Yum!

Island Teriyaki Chicken

Who knew that it is so easy to make your own Teriyaki sauce?!  This stuff is delicious.  You'll be amazed at how quick and easy it is. 

 Tastes so great and

only 5 ingredients

1 cup soy sauce

1 cup sugar

1 cup water

3 cloves garlic

1 teaspoon ground ginger

2 pounds boneless, skinless chicken breasts

Combine soy sauce, sugar, water, garlic, and ginger in a saucepan and bring to a boil on medium-high heat.** 

Boil for 1 minute.  Remove 1/2 cup of sauce and reserve for later.

Tenderize the chicken with a meat mallet.  (I just put the chicken in a zipper bag and pound it with my rolling pin until it's an even thickness.)  Combine the sauce and chicken in a zip top bag or airtight container.  

Let chicken marinate in the refrigerator for at least 15 minutes up to overnight.  (The longer you let it marinate the more flavorful it will be.)

Remove from the bag and arrange the chicken breasts and marinade in a 9 X 13 inch pan.  Cover with foil.  Bake at 350 degrees for 40 minutes.  (Or you can grill the chicken on medium-high heat until cooked through.)  You can cook it in a slow cooker by placing the chicken and marinade in a slow cooker and cook on low heat for 8 hours.

This is beef in the crockpot, not chicken.

It will have lots more Teriyaki flavor.

Serve with white or brown rice and reserved marinade.

**For Hawaiian Chicken that’s a bit spicier add the following to the marinade before boiling (I usually add the spices below):

1 teaspoon black pepper

1/2 teaspoon oregano

1 teaspoon crushed red pepper flakes, less for Teriyaki that's less spicy

1 teaspoon paprika

1 teaspoon cayenne pepper, less for Teriyaki that's less spicy

This sauce also works great with beef.

Teriyaki Sauce will keep in your refrigerator for up to two weeks in a sealed container.

If you want a thicker sauce boil for 2 to 5 minutes.