Mexican Pot Pie

	Mexican                                    Pot Pie
Prep Time:	15 Min
Cook Time:	25 Min

Ingredients

1 pkg	burrito shells or flour tortillas, same thing. everyone calls them something different.
1 can(s)	cream of chicken soup
1 can(s)	cream of mushroom soup
1 can(s)	cheddar cheese soup
1 can(s)	diced tomatoes
2 can(s)	chicken , 10 to 13oz each, drained
1/2 pkg	taco seasoning mix,
1 pkg	mexican blend shredded cheese, 16 oz.
1 pkg	shredded cheddar cheese, 16 oz.
	sour cream for garnish
	chopped green onions, garnish

 

 

Michelle's Notes:

You can use a 13x9 baking dish or whatever you choose. Or you can make personal servings in the dish you prefer. I hope you enjoy this, I know my family does and ask for it once a week.

Directions

 

1

Preheat oven 350 degrees. In a 13x9 baking dish, spray with cooking spray. Place the burrito shells in the pan and make them come up the sides of the dish and that they are covering the whole dish.

2

In a bowl add all ingredients except for the shredded cheese, sour cream and green onions. Mix well. Pour over the shells in the pan evenly.

 

3

Use the remaining shells to cover the mixture and tuck in the shells. Sprinkle shredded cheese on top and cover the shells completely. Place in the oven and bake till cheese has melted, about 20 to 30 minutes. When done cut into serving size and garnish with sour cream and onion.

METHOD PIGS IN THE MUD CAKE

PIGS IN THE MUD CAKE

METHOD PIGS IN THE MUD CAKE, Recipe found online.

You will need:
- A biscuit/cake of 20 cm (self-baking cake and some stores sell them plain)
- 2 x large bar of milk chocolate 200 gram
- 1 Cup (250 ml) whipped cream
- Filling for the cake of your choice ( a layer of jam / tart fruit and a layer of pastry cream, whipped cream or butter cream.
- 3 x a five-pack KitKat
- 1 packet (250 gram) light pink marzipan
- Cake saw or large knife
- Skewer (for the pig eyes)
- Ribbon
- Flat board or plank to the cake to set

In advance you already prepare the pigs, there's no real method ... just a bit like sculpting in elementary school once ;)

Pour the cream into a saucepan and place over low heat.
Continue stirring until almost boiling.
Meanwhile, the bar of chocolate into cubes break.
If the cream almost boiling turn off the heat and stir in chocolate the cubes
Stir until you have a smooth mixture.
Let this cool and thicken and occasionally stirring (takes a while).

In the meantime you take your already baked biscuit and cut it in 2 layers and fill with your filling of choice.
Keep your cake on a breadboard or other surface so you can easily rotate because smear the sides, is a nice mess :)
Break the kitkats already in 2 and and put them ready.
Look how thick the chocolate mixture is, when he is about as thick as custard you can smear the sides of the biscuits/cake
Use a spatula or just the back side of a knife.

If you have the whole cake smeared around you can stick the kitkats.
This is a difficult job, the kitkats sometime will not stick and fall occasionally.
Put them a little slanted so they lean against your cake.
If they were all sitting around you quickly doa ribbon around it and put them all pretty straight.

The rest of the chocolate mixture, you just pour this on top of the cake.
Please note, when it is too thin it goes through the kitkats wall!!!!

Then you put the pigs in the still soft chocolate and put in the fridge.

After an hour
you can put cake on a beautiful plate and serve, enjoy!

Rosemary Pot Roast

Prep Time:	Rosemary Pot Roast 15 Min
Cook Time:	5 Hr

Ingredients

	non stick cooking spray
2 to 3 lb	boneless chuck roast
6 sm	new red potatoes, cut in half
1 lg	onion, sliced
1 can(s)	diced tomatoes with rosemary and oregano, undrained
1 can(s)	cream of mushroom soup 10 3/4 oz.
1/2 c	water
2 Tbsp	tomato paste
2 tsp	dried tosemary
1/2 tsp	salt
1/2 tsp	pepper

 
 

 

Michelle's Notes:

My family loves this pot roast. We hope you do to. Have a Yummy Day.                 

Directions

1

Spray Crock pot with cooking spray. Trim excess fat off meat and discard. Cut Meat into 1 1/2 inch pieces, set aside.

2

In a bowl mix cream of mushroom soup, water and tomato paste. Put potatoes and onion in bottom of crock pot sprinkle with salt and pepper, then add the meat. Pour the soup mix on top off everything. Cook on high for 4 to 5 hours.

Coconut Almond Fudge Bars

Cook Time:

25 Min

Ingredients

	non stick cooking spray
1 pkg	martha white chocolate chip muffin mix
1 c	finely crushed chocolate graham cracker crumbs
3/4 c	butter, melted
2 c	shredded sweet coconut
1 c	14 oz sweetened condensed milk
24	whole almonds
2 c	semisweet chocolate chips, melted

 

Michelle's Notes:

Yummy, My children like it when I make this.

Directions

1

Heat oven 350 degrees, Spray 13x9 baking pan with non stick cooking spray. Stir muffin mix and graham cracker crumbs together in a bowl. Stir in melted butter until well blended. Press mixture into bottom of prepared pan. Bake 15 minutes.

2

Stir coconut and sweetened condensed milk together in a bowl while crust is baking. Spoon onto hot baked crust. Spead gently into an even layer. Lighty press almonds into coconut (4 across and 6 down). Bake an additional 10 minutes.

3

Cool 15 minutes. Spread melted chocolate evenly over top. Chill 30 minutes or until chocolate is set. Cut into 24 bars.

Corned Beef Brisket with Cabbage and Carrots

 

 

Ingredients

1 to 2 lb	corned beef brisket with spice packet
1 md	onion, sliced
4 c	water
1/2 c	apple juice, unsweetened
2 Tbsp	brown sugar
1 tsp	prepared mustard
1/8 tsp	ground cloves
1/2 sm	cabbage head
5 md	carrots, cut into thirds

Michelle Tuten

Well Seasoned

Florence, SC (pop. 37,056)

Michelle_Tuten

Member Since Mar 2012

Michelle's Notes:

We always try to have this meal for Easter. My family loves it. I got this recipe along time ago from an Irish friend of mine.

Directions

1

•Place brisket and contents of spice packet in a large saucepan. Add onion, water and apple juice. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.

2

• Transfer brisket to an 11-in. x 7-in. baking dish coated with cooking spray; reserve cooking liquid. Combine the brown sugar, mustard and cloves; rub over meat. Bake, uncovered, at 350° for 15 minutes.

3

• Meanwhile, cut cabbage into four wedges, leaving a portion of the core attached to each wedge. Add cabbage and carrots to cooking liquid. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Thinly slice corned beef; serve with vegetables. This will make 2 to 4 servings depending on the size of brisket.

Carne Con Papa, Meat and potatoes

Carne Con Papa



 

 

 

2 lbs. of stew beef, cubed

1/2 cup oil (your choice, I use olive oil)

1 tablespoon salt

1 Bay leaf

1 med. onion, diced

3 cloves of garlic, minced

1 bell pepper, diced

1 can (8 ounces)

1 cup of wine of your choice (drinking wine)

1 cup water

2 pounds potatoes, quartered

 

 

Directions:

Cook meat till browned in oil in a pot on medium heat.

Add salt and onion and garlic cook till onions are tender.

Add the rest of the ingredients, cook till potatoes are tender.  

Serve with white rice.

 

 

Salsa with Avacado

 

1 avacado, diced

2 tablespoons lime juice (fresh)

2 cans black beans

2 dashes of red wine vinegar

2 tomatoes, diced

1 small onion, diced

1 can of white shoepeg corn, drained

salt and pepper to taste

 

Drain corn, mix everything together.

 

Serve with your favorite chips