{enchiritos}

I found this recipe on the Tasty Kitchen website. It looked very yummy and it seemed pretty easy so I made it. Darian said it was ok but everyone else loved it. I served it with corn chips and sour cream. I had it for breakfast too :)

Ingredients:
2 pounds Lean Ground Beef
Taco Seasoning (I did not use this because I am not a big fan of taco seasoning flavor)
1 can (28 Oz. Can) Enchilada Sauce
2 cans (10 Oz. Can) Cream Of Chicken Soup
30 whole White Corn Tortillas
2 cups Shredded Mexican Cheese Blend
1 can (6 Oz. Can) Pitted Black Olives

Preparation Instructions:
Brown ground beef and add spices as you would if you were making taco meat. Drain fat and set aside.

Cut the tortillas into cubes; set aside. Drain olives and cut in half; set aside.

In a large stockpot on medium heat, add the enchilada sauce and cream of chicken soup. Mix well until thoroughly blended. Bring up the heat to just below a boil. By handfuls, add in the tortilla cubes and mix thoroughly. Add the ground beef, cheese, and olives and mix thoroughly.

Simmer, stirring occasionally, for about 10 minutes and until the cheese is melted and all ingredients are heated through.

{Taco Bubble Casserole}

I found this recipe Here. I took this to our ward dinner and several people asked for the recipe. My family loved it. I will be making this again.


•1-½ pound Lean Ground Beef
•1 package Taco Seasoning Mix (1 Ounce Package)
•¾ cups Water
•1 can (10 3/4-oz.) Condensed Tomato Soup
•1 can (17.3-oz.) Grands Refrigerated Golden Corn Biscuits Or 1 (16.3-oz.) Refrigerated Buttermilk Biscuits
•2 cups Shredded Cheddar Cheese

For Toppings:
•2 cups Shredded Lettuce
•2 whole Medium Tomatoes, Chopped
•1 cup Thick/Chunky Salsa
•1 can (2 1/4-oz.) Sliced Ripe Olives, Drained
•8 ounces, weight Container Sour Cream
•3 whole Green Onions, Sliced, If Desired


Preparation Instructions
1. Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain grease. Add taco seasoning mix, water and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat.
2. Separate dough into 8 biscuits. Cut each biscuit into 8 little pieces. Add dough pieces to ground beef mixture; stir gently. Spoon mixture into ungreased 13×9-inch pan.
3. Bake at 375 degrees for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until cheese is bubbly.
4. To serve, cut into 8 squares. Top each serving with lettuce, tomatoes, salsa, olives, sour cream and onions.

{Lemon Whip Dessert}

My new favorite dessert.

60 buttery round crackers, crushed
1/4 cup confectioners' sugar
1/2 cup melted butter
1 (6 ounce) can frozen lemonade concentrate
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed


DIRECTIONS
In a mixing bowl, combine the crushed crackers, confectioners sugar and melted butter. Press into the bottom of a 9x13 inch pan; reserve 1/3 cup for sprinkling on top.
Blend together the lemonade, sweetened condensed milk and whipped topping. Pour over crust and sprinkle with remaining crumb mixture. If desired, garnish with thinly sliced lemons.  Freeze until ready to serve.

{my favorite chicken salad sandwiches}

2 cups boiled chicken, diced
1 cup sliced red grapes
1 cup chopped celery
3/4 cup salted cashews (optional)
1 cup mayo
2 tbsp Ranch dressing powder

Mix all ingredients until blended, but do not over mix. Chill

Makes 18 small croissants or 12 large croissants

{bbq pizza}

This past weekend we decided to make a last minute trip to Neil and Jill's house in Bakersfield. While we were there they taught us how to make bbq pizza and it was so good. I can't wait to make it at home.

You need:

A pizza stone (to grill it on)

Corn Meal (to keep it from sticking - flour burns)

Dough (You can buy it pre-made from Trader Joes or I use this recipe)

Toppings and Sauces of your choice.

Lite the BBQ and set to medium-high heat, place pizza stone in the center and close lid. Sprinkle some corn meal on a cookie sheet or cutting board. With flour roll out your dough to desired size and thickness and place on cornmeal covered cookie sheet. "Decorate" as you wish. Sprinkle a little more corn meal on the pizza stone. Carefully slide the pizza off the cookie sheet and onto the pizza stone. Close lid and cook. We usually leave ours on for about 8 minutes but every ones BBQ is a little different so just check it every few minutes to make sure its not burning or to see if it needs more time. Using a large spatula or pizza shovel remove from stone and put back on cookie sheet to cut and serve. Enjoy!

Favorite Pizza Flavors:

Letti - No sauce - just cut up fresh tomatoes thin and lay them down first, then layer with olives, artichoke hearts, fresh spinach, and mozzarella cheese.

Chase - Chicken, jalapeno, and mozzarella cheese.

Chloe and Kaidee - Ham, pineapple, sauce, and cheese.

Darian - sausage, bacon, pepperoni, sauce, and cheese.

Cole - everything

{Pioneer Woman Garlic Cheese Bread}

1 loaf crust French bread

1 stick butter

3/4 cup cheddar cheese, grated

3/4 cup Monterey Jack cheese, grated

1/2 grated Parmesan cheese

1/2 cup real mayonnaise

4 green onions, white and light green parts minced
Dash of salt

4 cloves garlic, finely minced.

Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.Cut loaf of bread in half, then each half into half again.Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic.Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.Repeat with remaining butter, garlic, and bread.Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.Slice and serve.

{Pioneer Women Pasta}

I made this last night and it was so good and very easy. I can't wait to eat leftovers today.

2 tablespoons olive oil

2 pounds ground beef

1/2 large onion, diced

2 cloves garlic, minced

Salt to taste

Freshly ground black pepper to taste

1 generous teaspoon ground thyme

2 14-ounce cans whole tomatoes

1/4 cup freshly grated Parmesan cheese, plus more for sprinkling

1 1/2 to 2 pounds rigatoni

Heat olive oil in large skillet or pot over medium-low heat. Add onion and cook a couple of minutes, until starting to turn translucent. Add garlic and stir, cooking 1 minute, making sure not to brown the garlic.Add ground beef and cook until brown. Drain most of excess fat.Add salt, pepper, and ground thyme. Stir to combine.Dump in canned tomatoes with their juice. Stir, reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times.Uncover the pot and cook an additional 30 minutes.Cook rigatoni according to package directions—don’t overcook! Drain and place individual portions into bowls.Stir in 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust seasonings. Ladle sauce over cooked pasta, sprinkle with more Parmesan, and serve.

{Taco Bowls}

INGREDIENTS
1 1/2 lb lean ground beef
1 (15-oz.) can spicy chili beans, undrained
1 package taco seasoning mix
1/2 cup water
1 can refrigerated buttermilk biscuits
1 cup shredded Cheddar cheese
1/2 cup shredded lettuce, if desired
1/2 cup chopped tomato, if desired
1/2 cup sour cream, if desired
1/2 cup Salsa, if desired

DIRECTIONS
1. Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2. Add chili beans, taco seasoning mix and water; mix well. Reduce heat to medium; simmer 10 minutes or until ground beef mixture is slightly thickened, stirring occasionally.
3. Meanwhile, spray outside bottom and sides of 8 (6-oz.) custard cups lightly with nonstick cooking spray. Separate dough into 8 biscuits. Roll or pat each biscuit to form 4 1/2-inch round. Place rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10x1-inch baking pan.
4. Bake at 375°F. for 14 to 16 minutes or until deep golden brown. Remove pan from oven. Carefully remove biscuit cups from custard cups. Place biscuit cups, right side up, in same baking pan. Spoon beef mixture evenly into each cup.
5. Top with cheese, lettuce, tomato, sour cream and salsa.

{taco ring}

{Mom's famous egg rolls}

So many people ask us for this recipe but it's one that our family has been doing for so long we don't use a recipe. It's more like open this dump it in, pour some of this, add this, etc. Well last night I went to my Mom's house to help her make egg rolls and we decided to measure things and take pictures so that now we will be able to tell people the recipe. This recipe makes 48 egg rolls so make sure you have a big party or take some to your neighbor's I promise they will love you. They really are very easy to make so don't let them intimidate you. I am all about easy and these are easy I promise. Here is what you will need:

1 bag bean sprouts
2 bags cole slaw mix (or 3 bags cole slaw 2 bags bean sprouts)
3 chicken breasts boiled and diced (if you are in a hurry canned chicken will work)
1/4 cup soy sauce
1/4 cup sugar
1 tsp salt
4 packages egg roll wraps
oil for frying the egg rolls
You can find the bean sprouts and cole slaw mix in the produce section.
Dump the bean sprouts and cole slaw mix into a large bowl. Add sugar, salt, and soy sauce then mix thoroughly. (my mom added a fresh veggie mix to this recipe but it is optional and we don't normally add it)
Boil your chicken and then dice it up in small pieces.
If you are in a hurry you can use canned chicken just make sure to dice it up. Add the chicken to the cole slaw mixture and give it a toss. It will seem dry to you but let it sit about 15 minutes tossing every few minutes. The mixture will sweat and you will have liquid in the bottom of your bowl so as you are making the egg rolls continue to toss it around every so often. This would be a good time to heat up your oil. Pour enough oil in the pan to cover half the egg roll.
Open all of your egg roll wraps and set them where you will be rolling your egg rolls.
Grab a bowl of water, you will need this to wrap the egg rolls. Bring the water, egg roll wraps, and filling to the table.

Dip your fingers in the water and shake off the excess water, now run your fingers along all four sides of the egg roll wraps. Be careful not to use to much water or they will pop when you put them in the oil. Use just enough water to make them sticky.

Place a small amount of the coleslaw mixture in the corner of the wrap. Be careful not to add to much or the wrapper will break.

Fold the bottom over the mixture and pinch the bottom two edges to seal them together.

Now take the left side and fold it over the middle.

Do the same to the right.

Now roll it up like a burrito.

Fry them in the pan until the are a golden brown on medium high heat. Then flip them over and do the other side.

When you take them out of the oil we like to lay them on a slant so that the excess oil can drain out.

We like to eat them with sweet and sour sauce and this is our favorite recipe and again it is very easy.

2 Tbsp cornstarch

1/2 cup sugar

1/4 white vinegar

1/4 cup pineapple juice

2 tsp soy sauce

1/4 cup water

red food coloring ( use as much or as little as you like or until you get the desired color)

Combine all ingredients in a sauce pan bring to a boil then simmer for 5 minutes.

Enjoy!

{sweet and sour sauce}

1/2 cup packed brown sugar

1 Tbsp cornstarch

1/3 cup red wine vinegar

1/3 cup unsweetened pineapple juice

1/4 cup chopped green pepper

1 Tbsp soy sauce

1/4 tsp garlic powder

1/4 tsp ground ginger

In a saucepan, combine brown sugar and cornstarch. Stir in vinegar, pineapple juice, soy sauce, garlic and ginger. Cook over medium heat until thick and bubbly, stirring constantly. Cook and stir 2 more minutes. At the end add bell peppers and pineapple chunks. (if desired) Serve warm over spare ribs, egg rolls, chicken, pork, etc.

{Bowler Family macaroni salad}

1 pkg salad macaroni cooked, drained, and rinsed

1 to 2 pounds of cheddar cheese cut into cubes

1 to 2 cans olives, sliced

1 bunch green onions, sliced

3/4 to 1 cup mayonnaise

Mix all ingredients together. Chill

{Amelia's Famous Potatoes Au Gratin}

5-7 russet potatoes

1 can beef broth

1 small carton heavy whipping cream

salt and pepper

2 cups grated mozzarella cheese

1 bundle green onions (sliced)

Preheat oven to 350*.
Peel and slice potatoes (thin) about 1/8 of an inch.
Use a 9x13 inch pan.
Layer the bottom of the pan with potatoes, sprinkle with green onions, salt and pepper.
Repeat this layer until approximately 1-2 inches from top of pan.
Mix 1/2 can of the beef broth and all of the cream. Pour mixture over the top of the completed layers.
Cover with foil.
Bake for 45 minutes.
Take out and add cheese then bake for another 25 minutes uncovered.

{Seminary Bread}

Seminary Bread (I am sure their are other names but this is what we call it)

1 2oz pkg chopped walnuts

1 pkg Bridgford frozen rolls 24 pack ( you can use any brand)

1 small box Jello butterscotch pudding (only use 1/2)

cinnamon

1 stick of butter

1 cup packed brown sugar

Night before:
Spray Bundt Pan with cooking spray, pour walnuts evenly around the bottom of the pan and then add frozen rolls. Sprinkle 1/2 the bag of butterscotch pudding evenly over rolls. Sprinkle with cinnamon (use as much or as little as you would like)cover with towel and let rise overnight. In a saucepan add butter and brown sugar.I let this sit out overnight on the stove
In the morning your rolls should look like this. Melt the butter and sugar mixture then pour over rolls. Be careful not to let the mixture roll off onto your counter or stove. Place in a 350* oven and cook for 30 minutes. I placed a baking sheet under it because it will spill over.

{Mimi's Cafe Corn Chowder}

4 Tbsp butter or margarine

6 Tbsp onion, chopped

3/4 cup celery, large dice

2 1/2 cups hot water

2 cups raw potatoes, peeled and cut into 1/2 inch cubes

3 cups frozen corn

2 Tbsp sugar

2 tsp salt

1 pinch white pepper

3 Tbsp flour

1 qt half and half

On medium heat, melt butter and simmer onion and celery for 5 minutes until soft but not brown.

Add water, potatoes, corn and seasonings.

Cover and simmer for 30 minutes or until potatoes are barely tender.

Whisk the flour into 1 cup of the half and half and stir into soup.

Add the remaining 3 cups of half and half and simmer for about 15 minutes until the soup has thickened to a creamy consistency.

Correct the seasoning with additional salt and pepper, if needed.

Correct the consistency, if needed. To make the soup thinner, add a little milk. To make the soup thicker, simmer another 5 to 10 minutes.

{my favorite punch}

1 can frozen raspberry lemonade concentrate

2 liter Sprite (chilled)

fresh or frozen rasperries

Mix all ingredients and serve.

{m&m cookies}

m&m Cookies
Sift Together:
4 1/2 cups flour
1 tsp. soda
2 tsp. salt
Other Ingredients:
2 cups white sugar
1 cup brown sugar
4 tsp. vanilla
2 cups shortening
2 cups m&m's
4 eggs
Cream shortening and sugars together. Add eggs and vanilla - beat until smooth. Add sifted dry ingredients and stir until blended. Stir in m&m's. Drop by the spoonful on greased cookie sheet. Bake at 375 for 10-12 minutes (lightly brown). Enjoy!

{Easy Stroganoff}

3 cans cream of mushroom soup

1 16oz container of sour cream

1 medium onion diced

1/2 packet dry onion soup mix (I use Lipton)

round steak cut into bite size pieces (you can use any beef you would like)

1 bag egg noodles (cook noodles as per package directions)

Saute onion in butter until soft. Add meat and cook until browned. Add soup, sour cream, and onion soup mix, then heat thoroughly. Serve over noodles and add a salad. This is a favorite that my kids ask for all the time.

{cantaloupe and ice cream}

This recipe was and still is a favorite in the Bowler home. Growing up my sister Lynda always had cantaloupe and ice cream instead of the traditional cake and ice cream for her birthday. You might think it sounds a little strange but give it a try you will probably like it.

Cantaloupe and Ice Cream

chilled cantaloupe (you can either cut the cantaloupe into two halves scoop out the seeds and use it as a bowl or dice it up like this)

vanilla ice cream

place in a bowl with vanilla ice cream on top. Serve immediately. Enjoy.

{Amelia's Tamale Pie}

This recipe is definitely going to be added to my "make more than once" pile. The kids all loved it and they all had at least a second helping if not more. Kaidee had 4 servings...lol This is my sister in law Amelia's recipe that she just kind of threw together and it is so easy and so good.

Tamale Pie
1 lb. ground beef
1 cup of corn (I used frozen, but I guess you could also just use a can of corn)
1 small can of sliced olives
1 large can of tomato sauce
1 packet of Lawry's taco seasoning
1 packet of Marie Calendar's corn bread
1. Cook ground beef, seasoning with garlic salt and pepper (drain)
2. Add corn, olives, tomato sauce and taco seasoning (set aside)
3. Follow directions on back of corn bread
4. In a 9x13 pan add the meat mixture and spread out evenly. Next add the cornbread mix and cover meat mixture completely.
5. Cook at 375* for 35 minutes and sprinkle with some cheddar cheese!! (optional)