Freezer Cucumber Pickles

I don’t know about you but one of things I love most about summer is all the fresh produce, and cucumbers are one of my favorites.  This is a recipe that a lady sweet Mrs. Z gave to me and I love it.  My former mother in law use to make this too, so I have been a fan for years.  It’s a great compliment to your meal in the summer, or unless your like me, I like it as a refreshing snack.

However this recipes calls for you to freeze it, you can simply make it and eat it, and if you don’t eat it all then you can freeze the left overs.  Which I never seem to have any left over.

Freezer Cucumber Pickles

7 cups thinly slicked unpeeled cucumbers
3 med. sized onions (separate into rings)
1 cup of vinegar
2 cups of sugar
1TB salt
1tsp. celery salt (sometimes I leave this out)

Thoroughly heat vinegar, sugar, and salt and celery seed.  Let cool.

Then pour over your cucumbers and onions

Put in containers to freeze.  (this will not freeze solid, and that is how it is suppose to be)

Optional:  If you are going to eat this within a couple of days say for a potluck or picnic, you can add freshly diced tomatoes too.  YUMMY!

Do you have a favorite summer salad you like to make and share with others?

Psalm 119:60“I will hasten and not delay to obey your commands.” Brought to you by BibleGateway.com. Copyright (C) . All Rights Reserved.

Blessings,

Cindy

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Chicken Spaghetti Recipe

Last night we were home so I made dinner.  A old favorite of ours.  Chicken Spaghetti….if you love spaghetti and get tired of the same old sauce, try this one.  It is heavenly and oh so easy to make.



Cindy’s Chicken Spaghetti
You’ll need:
chicken ( I normally use 2 chicken breast)
salt and pepper
bottled sauce ( I use whatever I have on hand)
8oz mozzarella cheese
parmesan cheese
Spaghetti noodles

Optional:
green peppers
onion
mushrooms
extra spices i.e.. Italian seasoning, oregano, basil, garlic powder, etc.  
  
To prepare:  I boil my chicken breast or microwave it so that it is done throughout.  Then cut into bit size pieces  and set aside.

Then I put my sauce and extra  optional ingredients in a bowl and mix together.  (Sometime I don’t add anything but the sauce, again it depends on what I have on hand)

After you complete that, get a casserole dish and lightly spray with cooking spray.

Put chicken in the bottom of the dish, salt and pepper ( I go heavy on the pepper)

Top with Mozz. cheese and parmesan cheese.
Next pour on the sauce and top with remainder of the cheese and lots more parmesan ( I don’t measure the parmesan I just sprinkle it really good.

Put in a 400 degree oven until the sauce is good and bubbly and cheese is  golden brown, about 20-30 minutes depending on your oven.

Make pasta noodles while sauce is in the oven.

To serve: Place spaghetti on your plate and top with with sauce.  (I usually add more cheese at this time to mine) 
Serve with salad and garlic bread.

Your family will love this, it is definitely a family favorite here at my house.

So, do you have a family favorite that you can share with me?

Psalm 112:5“Good will come to those who are generous and lend freely, who conduct their affairs with justice.” Brought to you by BibleGateway.com. Copyright (C) . All Rights Reserved.

Blessings,

Cindy

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Memorial Day Yummies

The one thing about Memorial Day that I remember as a child is the picnics and all the food.  How bout you? Take a look at some of these goodies.

RECIPES

Flag Pop-tarts (to cute)

I think your kids would think your the best, with these little treats.

Ingredients

Pop-Tarts® | Tasty Creations | Celebration Flags
4 ounces reduced-fat cream cheese, softened
2 tablespoons sugar
1/4 teaspoon vanilla
4 Kellogg's® Pop-Tarts® Strawberry toaster pastries
16 fresh red raspberries or 12 medium fresh strawberries
36 fresh blueberries

Directions
1.  In a small bowl stir together cream cheese, sugar, and vanilla until smooth.  Spread on top of KELLOGG'S POP-TARTS STRAWBERRY toaster pastries, completely covering tops.
2.  Lengthwise quarter raspberries or halve strawberries and thinly slice.  Arrange 9 blueberries on top left corner of each toaster pastry to make "stars" on flags.  Arrange raspberries or strawberries on top of toaster pastries to make "red stripes" on flags.  Serve immediately or cover and refrigerate for up to 12 hours. 

Ice cream (fun for the kids)

In a pint sized zip lock bag combine:
1 cup milk
1/2 tsp. vanilla
3 Tbs. sugar
Zip the bag closed getting out as much air as possible.
Put the pint size zip lock bag into a gallon zip lock with:
1/3 bag of ice
1/4 cup salt on the ice.
Zip it closed and shake it (the kids love this part) until the ice cream is firm. Cut a corner off the small bag and squeeze the ice cream into a cup or bowl. Top with toppings of your choice.

Dipped Ice Cream Sandwiches

Ingredients

6 ounces semisweet chocolate, chopped

1 tablespoon shortening

4 ice cream sandwiches

Red, white and blue sprinkles

Directions

• Line a baking sheet with waxed paper; set aside. In a microwave or heavy saucepan, melt chocolate and shortening; stir until smooth. Quickly dip ice cream sandwiches partway in melted chocolate; coat chocolate with sprinkles. Place on prepared baking sheet and freeze. Yield: 4 servings.

Peach Lemonade

Ingredients

• 8 cups lemonade
• 2 cans (5-1/2 ounces each) peach nectar or apricot nectar
• 1 cup frozen unsweetened sliced peaches
• Fresh mint sprigs, snapdragons and lemon balm

Directions

• In a 3-qt. glass pitcher, combine the lemonade and nectar; refrigerate until chilled. Just before serving, stir the lemonade mixture; add frozen peach slices. Place mint sprigs along the sides of the pitcher and float the flowers on top of the lemonade. Yield: About 2-1/2 quarts.

Summer Shortcake

Serves 12 to 15

• 2 1/2 cups all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
• 8 ounces cold cream cheese, cut into 2-inch pieces
• 3/4 cup buttermilk, plus more for brushing
• Raw sugar or fine sanding sugar, for sprinkling
• 2 pints blueberries
• 2 pints strawberries, hulled (small berries left whole, large berries halved lengthwise)
• 3 tablespoons granulated sugar
• 2 cups (1 pint) heavy cream

Directions

1. Make the biscuits: Preheat oven to 450 degrees. In a food processor, pulse flour, granulated sugar, baking powder, baking soda, and salt until combined. Add butter, and pulse until largest pieces are the size of peas. Add cream cheese, and pulse again until largest pieces are the size of peas. Add buttermilk, and pulse until dough comes together. Transfer to a bowl, and gently knead into a ball. Cover with plastic wrap, and let rest in the refrigerator at least 1 hour (or overnight).
2. Divide dough in half. Working with one portion at a time on a lightly floured work surface, pat into a disk, then roll into a 10-inch round. Transfer to baking sheets lined with parchment paper.
3. Brush biscuits with buttermilk. Generously sprinkle raw or sanding sugar over tops and sides. Brush off sugar from parchment. Bake until dough has risen slightly and is golden brown, 12 to 15 minutes (if bottoms brown too quickly, reduce temperature to 400 degrees). Leave biscuits on sheets. Using a 2 1/2-inch star cutter, cut out (but do not remove) 7 stars from one biscuit while it is still warm. Let cool.

   

4. Using a paring knife, carefully remove star shapes. Reserve for snacking or another use. (Biscuits can be made up to 8 hours ahead; store on wire racks, and cover loosely with plastic wrap.)
5. Make the filling: Combine blueberries, strawberries, and 2 tablespoons sugar, and let macerate until juicy, 10 minutes.
6. Just before serving, beat cream to medium peaks with remaining tablespoon sugar and the vanilla.
7. Assemble the cake: Place uncut biscuit on a large plate. Spoon half the berries and their juices on top of biscuit, then spread the whipped cream over berries. Top with all but about 1/2 cup berries. (Make sure surface is even; it will support the top biscuit and prevent it from breaking.) Carefully place cutout biscuit on top. Fill star cutouts with reserved berries. Serve immediately, or refrigerate, uncovered, up to 3 hours.

   

If time allows I will try to add some grilling ideas….they would be good for anytime this summer….and remember there is always July 4th right around the corner.

When dining indoors, decorate your table using all your red, white and blue goodies. 

  

You don’t have to spend alot of time decorating for this holiday, however if you are having friends or  family over during this weekend, it serves as a nice reminder of why we celebrate and puts people in a more festive mood. Just a few simple ideas I found while scouring the internet.

Well really should scoot for now.  Have some packing to do as well as a few errands.  Hubby and I along with some friends are heading out to Amish Country tomorrow for a few days, should be home late Sunday night .  If I don’t get back before Monday, hope all has a safe and family fun filled Memorial Day. 

Woo Hoo Summer is here!

Hugs,

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Ginger Molasses Cookies

1/2 cup butter, softened
1/4 cup shortening
1 1/4 cups sugar, divided
1 egg
1/4 cup molasses
1/2 tsp grated orange peel
2 cups flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
In a large bowl, cream the butter,  shortening, and 1 cup of sugar until light and fluffy.  Beat in the egg, molasses, and the orange peel.  Combine the dry ingredients.  Gradually add to the creamed mixture.  Mix well.  Roll into 1 1/4 inch balls.  Then roll the balls into the remaining sugar.  Place the sugared balls 2 inches apart onto ungreased baking sheets. Bake at 350 F for 10-12 minutes or until the edges are firm and the surface cracks.  Remove to wire racks and cool.  Makes 5 1/2 dozen

Recipe Source:  Taste Of Home

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Instant Cappuccino Mix

Instant Cappuccino Mix (nice and spicy)
Serves: 24

Ingredients
1 cup powdered
non-dairy creamer
1 cup instant chocolate drink mix
3/4 cup instant coffee granules
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 teaspoon cinnamon or more
1/4 teaspoon ground nutmeg or more

Directions
1. In a medium sized glass jar, combine the non-dairy creamer, chocolate drink mix, instant coffee, SPLENDA® Granulated Sweetener, cinnamon and nutmeg; mix well.
2. To prepare, place 2 tablespoons mix in a mug, pour in 3/4 cup
boiling water, and stir until dissolved. Serve hot.

Inspired by Home Cooks

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Pumpkin Latte

 

4 cups milk
2 tablespoons canned pumpkin
3 tablespoons vanilla extract
1 teaspoon cinnamon
2 cups strong, hot brewed coffee
whipped cream, pumpkin pie spice, cinnamon sticks, for garnish, optional

Stir together milk and pumpkin in a pan; heat over low heat until steaming. Stir in vanilla and cinnamon. With a handheld blender or electric mixer, blend for 15 to 20 seconds, until thick and foamy. Pour into 4 to 6 mugs or tall glasses; pour in hot coffee. Top with whipped cream; sprinkle with spice and add cinnamon stick stirrers. Serve at once. Makes four servings.

Source: Coming Home with Gooseberry

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A sweet treat

While doing some research for some new ideas for Halloween, I came across this wonderful idea of S'mores in a jar.  The below is taken from Organized Christmas.

 

Ingredients

• 1 canning jar, quart-size with lid and ring
• 1 sleeve graham crackers (about 10 crackers or 1 1/2 cups of crushed crackers)
• 1 large package seasonal peeps ® brand marshmallow candies
• 1⁄3 c brown sugar, packed
• 1 1⁄4 c chocolate chips or seasonal m&ms brand milk chocolate candies

Instructions

1. Place graham crackers in a zipper freezer food storage bag. Use a rolling pin or meat tenderizer to crush crackers into crumbs. (You'll need about 1 1/2 cup of crushed crumbs: one "sleeve" of graham crackers, or about 10 whole crackers equals 1 1/2 cup when crushed.)

2. Place graham cracker crumbs into quart-sized canning jar. Use a meat tenderizer to pack crumbs tightly into the bottom of the jar.

3. Place Peeps candies against the glass on all sides of the canning jar. Press lightly to create a well in the center of the jar. (You'll use approximately 2/3rds of the package; our Halloween recipe used 6 of a 9-pack package of Ghost Peeps.)

4. Add brown sugar to the space in the center of the Peeps, pressing gently to pack.

5. Gently add chocolate chips or M&Ms to the top of the canning jar. Seal jar with lid and sealer ring.

6. Embellish jar with fabric circle, ribbon or raffia.

7. Print a free printable gift tag, or create your own tag with the recipe below:

Notes

---

Print free printable gift tags for S'Mores In A Jar:

Halloween S'Mores In A Jar Gift Tag

Harvest S'Mores In A Jar Gift Tags

---

S'Mores In A Jar Recipe

Empty jar into large bowl. Remove marshmallows and combine remaining ingredients, mixing well.

Snip marshmallows into small pieces with scissors. Return to bowl; stir into dry mix.

Melt 1/2 cup butter, and add melted butter, 1 teaspoon vanilla extract and 1/3rd cup buttermilk to bowl. Mix well.

Press lightly into greased 9-by-9 inch pan. Bake at 350 degrees for 15 minutes.

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Master Brownie Mix

If your family is anything like mine then you love brownies.  This is such a great recipe because it allows you to make up your mix and then make a dozen at a time.  Love that.
I have a great cookie one too that I have used too for years. Enjoy!

List of Ingredients

6 c. plain flour
4 tsp. baking powder
4 tsp. salt
8 c. sugar
18 oz. can cocoa
1 lb. Crisco or shortening of choice

Recipe

Mix flour, baking powder, salt, sugar and cocoa in Fix
'n Mix bowl. Cut in Crisco. Store 3 months on shelf or 5 to 6
months in icebox. You may store in 10 (20 ounce) containers.

Dozen At A Time:
1 doz. brownies
2 c.brownie Master Mix
2 eggs
1 tsp. vanilla
Mix with wooden spoon in small Fix 'n Mix bowl. Grease
8 x 8-inch pan. Cook at 350 degrees for 25 minutes. Pin It

Fall = Casseroles

I don't know about you,but when I think about Fall cooking, I think about soups and casseroles.  I ran across a recipe for creating your own casserole.  I actually haven't tried this one yet, but plan too.  Let me know if you do and how it goes.

 

Build your own casserole

unknown

List of Ingredients

 

1 cup sour cream
1 cup milk
1 cup water
1/2 tsp salt
1/4 tsp pepper

Choose one sauce maker:

10-1/2 oz Cream of Celery soup

10-1/2 oz Cream of Chicken soup

10-1/2 oz Cream of Mushroom soup

29 oz Italian-style diced tomatoes

 

Choose one frozen vegetable:

10 oz broccoli

10 oz corn

10 oz peas

10 oz spinach

16 oz yellow squash

 

Choose one pasta/rice:

4 cups egg noodles, uncooked

2 cups elbow macaroni, uncooked

3 cups shells, uncooked

1 cup rice, uncooked

 

Choose one fish/meat/poultry:

12 oz tuna, drained & flaked

1 lb ground beef, browned & drained

2 cups ham, cooked & chopped

2 cups chicken, cooked & chopped

2 cups turkey, cooked & chopped

 

Choose one or more extras:

1/4 cup bell pepper, chopped

1/4 cup black olives, sliced & drained

1/2 cup celery, chopped

2 cloves garlic, chopped

4-1/2 oz green chilies, chopped

3 oz mushrooms, drained

1/4 cup onion, minced

1 pkg taco seasoning mix

 

Choose one or more toppings:

1/2 cup bread crumbs

1/2 cup cheddar, shredded

1/2 cup mozzarella, shredded

1/2 cup parmesan, grated

1/2 cup swiss, shredded

 

Recipe

Preheat oven to 350F.

Lightly grease 13"x9" baking dish. Combine sour cream, milk, water,salt, and pepper with sauce maker (omit sour cream and milk when using tomatoes); stir in frozen vegetable, pasta/rice, fish/meat/poultry, and extra(s).

Spoon into prepared baking dish and sprinkle with topping(s).

Bake, covered, for 70 minutes; uncover and bake an additional 10

minutes

 

Happy Cooking!

Cindy

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Halloween Goodies

 Old Fashion Popcorn Balls

10 cups popped popcorn
1 1/2 cups white sugar
1/2 cup water
2/3 cup molasses
1 teaspoon white vinager
1/2 teaspoon salt
3 tablespoons butter

Combine sugar, water, molasses, vinager and salt in a saucepan and
bring to a slow boil without stiring until mixture reaches 270F or
until "hard ball" stage. (forms hard balls when dropped into cold water)

Remove from heat and melt in butter. Pour over popcorn in a large bowl
and mix together. "butter" hands and form into balls and place on wax
paper to cool. Caution mixture will be VERY hot and butter on your
hands will help with the heat and the stickiness.

Wrap popcorn balls into clear plastic wrap or cool Halloween bags
topped with ribbons.

For more Halloween ideas, recipes or goodies:
http://groups.yahoo.com/group/Halloween-Express/

Caterpillar Cocoons

INGREDIENTS:

1 8-oz. tube refrigerated crescent rolls

8 breakfast sausages

1 squeeze bottle yellow mustard

PREPARATION:

Preheat oven according to directions on the crescent-roll package. Prepare the sausages according to the directions on the package. Remove from frying pan and allow to cool ten to fifteen minutes. Separate the crescent-roll dough into its pre-cut triangle pieces, and lay them flat on an ungreased cookie sheet. Place one sausage on each, squeeze a thin line of mustard on each. Roll and close all ends. Bake according to package instructions.

Creepy Crawly Spider Cookies

2 cups (12-ounces) semisweet chocolate chips, divided use
1/2 cup crispy-rice cereal
1/4 cup sweetened shredded coconut
1 1/2 cups chow mein noodles
1 small tube decorator frosting (optional)

Place 1 cup of chocolate chips in a 2 to 4 cup glass measure. Heat on HIGH in the microwave for 1 minute. Remove, stir, and heat on HIGH for 1 minute. Let set for 1 minute and stir until chips are melted. Or melt chocolate chips in a heavy saucepan over low heat until melted.
Mix in the cereal and the coconut. Drop by teaspoonfuls onto waxed paper for the spider bodies.
Melt the second cup of chocolate chips. Gently stir in chow mein noodles (being careful not to break noodles up). Pick noodles out one by one and attach them to the spider bodies for legs (8 to a spider).
Add dots of frosting for eyes, if desired. Leftover chocolate noodles can be spooned onto waxed paper for additional treat.

 

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More Halloween Goodies

I just wanted to share a few more Halloween goodies.  Enjoy!

Vampire's Blood Shake

This blood-red shake is healthy and fun for your kids at Halloween.

INGREDIENTS:
2 cups plain yogurt
1/2 teaspoon vanilla extract
1 package frozen strawberries or raspberries, thawed
ice cubes
1 pint strawberry ice cream

PREPARATION:
Mix yogurt, vanilla, and berries in the blender. Pour into tall glasses over ice cubes and top with a large spoonful of strawberry ice cream.

Chocolate Party Cake

1 pkg. (18 oz) devil's food cake mix
1 (3 oz) pkg.cook and serve chocolate pudding mix
1 envelope whipped topping mix
1 C. water
1/4 C. vegetable oil
4 eggs
Mocha Rum Icing:
2 T. butter softened
2 C. confectioners sugar
1/3 C. baking cocoa
2 T. refrigerated nondairy creamer
1/2 t. rum extract
2-3 T. brewed coffee
chopped pecans, optional
In a large mixing bowl, combine the first 6 ingredients; beat on low speed for 30 seconds.  Beat on medium for 4 minutes.  Pour into a greased and floured 10" fluted tube pan.
Bake at 350 for 35-40 minutes or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For icing, in a small mixing bowl, beat the butter, confectioners sugar cocoa, creamer, extract, and enough coffee to achieve desired consistency.  Drizzle over cake.  Garnish with pecans if desired.
Makes 12 servings.

Halloween Snack Mix

1/2 c. blood drops (red hots)
1/2 c. cats eyes (blanched almonds) or (gum drops)
1/2 c. cats claws (sunflower seeds)
1 c. chicken toenails (candy corn)
1 c. colored flies (M & M's)
1 c. butterfly wings (corn chips)
1 c. ants (raisins)
1 c. earthworms (cheese curls)
1 c. cobwebs (Triscuits) or (Golden Grahams)
1 c. snakes eyes (peanuts)
1 c. bats bones (shoestring potatoes)

Mix together in a large bowl. Serve with several pints of blood (cherry punch)

Halloween Caramel Apples

From Taste of Home

A chocolate drizzle sprinkled with crushed candy makes ordinary
caramel apples especially yummy-like the fancy ones in some candy
shops. Be sure to start with the apples at room temperature so the
caramel won't slip off like it tends to on chilled apples.

SERVINGS 8

METHOD Microwave
PREP 15 min.
TOTAL 15 min.

INGREDIENTS
1 package (11-1/2 ounces) milk chocolate chips
2 tablespoons shortening
2 packages (14 ounces each) caramels
1/4 cup water
8 large tart apples, room temperature
8 Popsicle sticks
3 to 4 Butterfinger candy bars (2.1 ounces each), coarsely crushed

DIRECTIONS
In a microwave-safe bowl, melt chocolate chips and shortening; stir
until smooth and set aside. In another microwave-safe bowl, microwave
the caramels and water, uncovered, on high for 1 minute; stir. Heat
30-45 seconds longer or until caramels are melted; stir until smooth.
Line a baking sheet with waxed paper and grease the paper; set
aside. Wash and thoroughly dry apples. Insert a Popsicle stick into
each; dip into caramel mixture, turning to coat. Place on prepared
pan. Drizzle with melted chocolate. Sprinkle with crushed candy bars.
Refrigerate until set. Remove from the refrigerator 5 minutes before
serving; cut into wedges. Yield: 8 servings.

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Boo-licous recipes

As a child we all love Halloween and a way that mom can make it more special for them it to make some yummy halloween treats. Over the next several days I will post some fun recipes to make your night fun and festive. (Recipes gathered from a wonderful online group that I belong too)

Ghoul-Ade

This Halloween punch recipe is made with Kool-Aide and ginger ale.

INGREDIENTS:
1 Envelope Kool-Aid grape flavor unsweetened mix
1 Envelope Kool-Aid orange flavor unsweetened mix
2 Cups sugar
3 Quarts cold water
1 Bottle(quart) ginger ale -- chilled

PREPARATION:
Mix Kool Aid's together with sugar in large pitcher. Add water and mix. Just before serving, add ginger ale.

Bug Juice

If you are looking for a special beverage to serve at a teen Halloween party, try this recipe.

INGREDIENTS:
1 Can HiC Ecto Cooler(the green kind)
2-2 liter Sprite
1 container green sherbert

PREPARATION:
Mix first two ingredients in large punch bowl, add sherbert to keep the mix cool. This recipe can be doubled, tripled, etc. Pin It

Thinking of Fall

Thinking of Fall, I am so ready for it. The weather here has been strange for August. This morning while driving into work it was 55 degrees and the high yesterday was only 77. Great weather for me. Wish it would stay that way. It is suppose to be cool again tonight and rain, so thinking that I might go home from work tonight and make a big pot of soup and some yummy cornbread. That sounds yummy to me. I don't do much cooking like that in the summer, but love to pull out all my soup recipes in the fall and winter. I could eat my cornbread everyday and so could Michael. Nothing better.

Pot of Vegetable Cabbage Soup
Serves 10 or more

This homemade vegetable soup recipe is very flexible. You can add more or less water, vary the amount of each vegetable, or try different vegetables added in as well.

Ingredients:

• 1 onion – ( diced)
• 1 large stalk celery with green tops – sliced thin
• 3 or 4 carrots (sliced)
  
• 4 cups fresh or frozen green beans – (sometimes I use canned)
• 2 large potatoes (diced)
  
• 1 package of frozen mixed vegetables
  
• Frozen corn (sometimes use 2 cans)
• 6 cups chopped cabbage
• 1 can tomato paste
  
• 1 teaspoon garlic
• salt & pepper to taste
  

Preparation:

In my big soup pot or dutch oven I add onion, celery, green beans, mixed vegetables, potatoes and cabbage. Cover with water, bring to a boil, reduce heat to medium-low, cover pot and simmer 10 minutes. Add the rest of the ingredients except salt, add more water as necessary, cover and simmer another 10 – 15 minutes. Add salt & pepper to taste.

Just thinking about it makes me hungry. :)

BTW, I mentioned the Rachael Ray magazine in my last post. I took out a subscription. She has quite a few tidbits of fun information and lots of little hints and tips.

Happy Cooking!

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Cooking with Rachael Ray

Have you ever read this cooking magazine? I picked up this magazine on the newstand and it looks great. Can't wait to dive into it. Will let you know what I think about it.

On my menu for tonight or tomorrow is Bean and Cheese Burritos, it sounds simply wonderful. I hope to grab a picture when I make it.

Bean 'N' Cheese Burritos
Serves: 6-8
Source: Casserole Cookbook

Ingredients:

8 frozen bean and cheese burritos (about 5 ounces each), thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) enchilada sauce
1/2 cup milk
2 cups (8 oz) Shredded Mexican cheese blend or cheddar cheese, divided
1 can (4 ounces) chopped green chilies
1 cup sliced ripe olives
1/2 cup sliced green onions
6 cups shredded lettuce
Salsa and sour cream

Instructions:

Arrange burritos in a greased 13-in. x 9-in. x 2-in. baking dish. In a
bowl, whisk the soup, sauce and milk until blended; stir in 1 cup of
cheese and the chilies. Pour over burritos. Sprinkle with olives,
onions and remaining cheese.

Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly
browned. Serve on a bed of lettuce with salsa and sour cream if desired.

Yield: 6-8 servings.

Happy Cooking! Pin It