Mexican Lasagna

My friend Cori and I often cook together or combine items to make meals and share. She read about this recipe but we always have to modify the recipe to our liking. It turned out delicious and will be a keeper in our file. We served this with a big green salad. P.S. This is a Weight Watchers recipe modified a little.

Mexican Lasagna

1 pkg Whole Wheat Tortillas
1 lb Ground Beef (browned)
1 can Roast Beef (optional)
2 cans Ranch Beans
1 can Rotel
1/2 cup Salsa
2 cups Mexican style shredded cheese

In bowl combine everything but the tortillas and the cheese. In greased 9x13 dish layer tortillas to cover bottom (I cut some in half to make fit), spoon half of meat mixture over tortillas and sprinkle with cheese. Layer more tortillas, remaining beef mixture and sprinkle with more cheese. Cover top with tortillas, spoon a little extra salsa on the top of the tortillas and cover with cheese. Bake for 30 minutes at 350 degrees. Let stand 5-10 minutes before cutting.

Evie-thing bars

Betty Crocker is having a contest using their packaged cookie mix. In the past I have used that to make what I call Evie-thing bars because my friends daughter Evelyn helped me make them so we named them after her. I am going to submit my recipes for Evie-thing Bars and Evie-thing But The Nuts Bars. Never hurts to try right? I will post some pics of them later.
Recipe I used:
1 pkg Betty Crocker Chocolate Chip Cookie Mix
1 stick butter or margarine (softened)
1 egg
2 Tbs water
1/4 cup each of Coconut, M&M's, Butterscotch chips, White Chocolate Chips (or any variation of these)

Stir all ingredients together and spread in 11x7 greased dish. Bake at 350 for 26 minutes.

Enjoy!

Happy Cooking...

Party of 14...

I had 14 people for dinner on Friday Jan 22, 2010 to celebrate my mom's 70th Birthday! Way to go mom!! I am so lucky to still have both of my parents with me and living so close.
The main course was Cranberry Pot Roast. It is a combination of 2 recipes and is delicious! See below for the recipe.
I made Au Gratin Potatoes and Italian Green beans as the sides. Since my Dad has celiac disease I made the cheese sauce with his gluten free flour for my potatoes - turned out wonderful and he was so happy. My mom came up with this recipe over Christmas and it was such a big hit she requested it again.
Although I really like to do things by the book, I am not opposed to taking shortcuts in cooking if it does not compromise my recipe. There are so many great items in the stores now that it makes 'cooking from scratch' much easier. Amen to that!
I am going to try to spend some time this week going through cookbooks and finding recipes that I want to try - then I will gather the recipes and my guinea pigs and try them out.
Happy Cooking all...

Cranberry Pot Roast (serves about 6)
3 lb chuck roast
1 can whole berry cranberries
1 med can tomato sauce (I can't remember the oz but it is not the tiny can)
1 envelope Onion Soup Mix

This can be done either in the oven or in the crockpot. 2-3 hours in the oven at 325degrees or 6-8 hours on low in the crockpot.
Stir together cranberries, tomato sauce and onion soup mix. Pour over meat, cover and bake or slowcook.
The sauce makes a delicious gravy for rice or mashed potatoes.
I tripled this recipe and had about 11 lb of meat. Cooked it for 4 hours covered in the oven, came out tender and delicious. Great for entertaining.

Uninspired but not Undermined

Well, I haven't been very inspired this week to cook. Too many things going on. I got a new cookbook from my friend Laura over the holidays and it contains recipes from famous restaurants. I think my first attempt from it will be the Zuppa Toscana soup from Olive Garden.
I will be having 14 for dinner on Jan 22 so focused on that for now. The menu as it stands is:

Bacon Wrapped Water Chestnuts for appetizer

Cranberry Pot Roast
Scalloped Potatoes
Italian Green Beans
Cauliflower w/ Bread Crumb topping

Spice Cake with Cream Cheese Frosting (Made by my wonderful friend Cori)

I will take pics and post recipes.

Getting There

Well, after much frustration I think I figured out how to change the background on my blog. Whew! who knew that that would be so difficult. Problem was I was using an old version if IE.
Had a pretty uneventful weekend but did make some delicious Mac 'n Cheese for dinner on Saturday night. I always vary it up depending on what cheese I have in the fridge. This one contained Cheddar, Colby/Jack and some Mozzarella.

My basic recipe for the cheese sauce is:
6 Tbs butter
6 Tbs flour
3 Cups milk
2 Cups grated cheese (any variety)
Melt butter in large pot and add flour. Wisk until combined and cook for about 2 minutes to cook the flour taste out. I add salt, pepper, dehydrated onions at this point. Wisk in the milk, bring to heavy simmer and cook until thickened. Take off the heat and stir in the cheese. I add about 1 lb of cooked pasta (eblows are traditional)to this sauce, pour into 13x9 baking dish and sprinkle with some additional grated cheese. Bake 30 min at 350 until hot and bubbly.
Delicious!

Cookies and Cake

Well, I am still frustrated on creating the blog but I will do research and get it the way I want at some point :-)
Today I am making Oatmeal Scotchies and Pineapple Upside Down Cake.
The cake is in honor of Elvis Presley's birthday which is today. A friend who is a big Elvis fan got a cookbook Are You Hungry Tonight? for Christmas. These are Elvis' favorite recipes which included the cake.
I am getting together with friends for a game night tonight and the Pineapple Upside Down Cake will be served.

Are You Hungry Tonight?

Well, I am off an running on my first attempt at blogging. Who knew it would be so easy to get started. My intent of this blog is to share some recipes and inspire others to cook. I love cooking and love to see others get excited about what they are creating - both adults and kids.
Here we go...