Wednesday, May 07, 2008

Food glorious food!

So - has everyone tried Betty Crocker's Warm Delights? They are tasty good - we had some that we got for free after coupon from a sale a while ago but I haven't bought any since. They just weren't worth $1. But I have since found out you can make your own! This is the perfect solution to a late night sweet attack. You can have a piece of cake without making an entire cake!

Here's all you do:
1/3 cup of cake mix (I like chocolate)
1/2 cup water

Mix mix and water together until blended in microwave-safe container. Nuke for 90 seconds. Let cool for a minute or two. Drizzle Hershey's syrup, sprinkle choc chips, etc. YUMMY!

We have #10 cans of cake mix from the distribution center so it works out so nice to keep a tin in the cupboard for this!

And for our next recipe - another of our attempts to "eat meat sparingly" and also to find more things to cook in the crockpot that are a little different. I just happened to have 6 tortillas left over from egg enchiladas (more later) so I popped this in the crockpot tonight. Everyone loved it! I would say it serves 4 if you have average servings - but you can't make it any bigger and have it still fit in the crockpot so you'll either need to make a couple of these or supplement if there are more of you.

Mexican Lasagna
6 corn tortillas
1 can of kidney beans
1 can of black beans
jar of salsa (I used 16 oz)
1 c. grated Monterey Jack cheese
2 packets Goya seasoning (optional)
1 small can of diced green chilies

Make foil strips to act as handles for your crockpot. I ripped off a piece about 18" long and folded into four the long way to make a strip. Lay 3 strips in the crock placed like spokes on a wheel.
Place a tortilla in the bottom. Top with some salsa, some beans and some cheese. Repeat layers ending with cheese.
Place in the crockpot until cheese is melted. Mine was done after 2 hours on high. (Much earlier than the original recipe's 3-4 hours - glad I checked it!)
Some notes: The original recipe called for 1 c. chicken instead of black beans, didn't use Goya, and used pepper jack cheese. I just typed it up as I made it.
We topped with guacamole and sour cream. I had fully intended to have lettuce and tomatoes too but I totally forgot until we were almost done!
We ate this with cornbread and I would definitely suggest at least one more side to fill you up. (And we are just a family of 4 - including a 3 and 5 y.o.)

And now for the Egg Enchiladas

18 corn tortillas
6 eggs
oil for softening tortillas (a couple Tbs.)
1 recipe enchilada sauce
grated Cheddar
diced onion

Place enchilada sauce in a shallow pan. Soften the tortillas in hot oil - don't cook long, just a few seconds each side. Dip tortillas in sauce and plate them, top with cheese and onion. Repeat twice more for a stack of 3. Top with a fried egg and sauce. You can keep this in a warm oven while you finish cooking. We loved these!

Homemade Enchilada Sauce
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 can (8-ounce size) tomato sauce
2 cups water1 teaspoon salt
1/4 teaspoon garlic powder
Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute. Add remaining ingredients bring to a boil and simmer for about 10 minutes.

Happy Mother's Day week!

1 comment:

Anonymous said...

Great looking/sounding recipes. Thanks for sharing. Hope you are all healthy and happy. Love M. xo

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