Mama's Enchiladas

1 package of corn tortillas (20-30 count)
2 cans of Wolf Brand Chili (10-14 oz. cans)
Shredded Velvetta Cheese (two packages of shredded or one medium block)
1 medium chopped onion
vegetable or canola oil

Heat in a small skillet, the vegetable or canola oil on medium heat.  You need enough in the pan to float a tortilla but not deep enough to deep fry.  About a 1/2 inch of oil should be plenty but watch it and don't let it get too hot or your tortillas will be tough.  Place one tortilla at a time in the hot oil just long enough to make it go limp.  Do Not Over Cook It.  You just want to heat it up enough to soften it up so that you can roll it into an enchilada, so less than 10 seconds is plenty of time.  I use a cookie sheet lined with paper towels to lay out the softened tortillas as I go and repeat layers of paper towels to keep the tortillas from collecting too much grease.  This also helps them cool so you can handle them when you are ready to assemble them.  I usually use a package of 30 and soften up about 22 and then hard crispy fry the last eight to eat like a chip with the enchiladas.  Fry the last few until crispy, remove from the oil and sprinkle lightly with salt.

Preheat your oven to 400 degrees.  When you are ready to assemble the enchiladas you simply want to fill each tortilla with enough cheese and chopped onions to taste, roll into an enchilada and place seam side down in your plate or baking dish.  Repeat this process until all the enchiladas are rolled.  Pre-heat your chili in a sauce pan on the stove, this will help shorten the heating time they will spend in the oven.  Pour the heated chili over the plate or pan of enchiladas and top with any remaining shredded cheese.  Bake in the oven 10 to 12 minutes or until all cheese and chili start to bubble.  Heat longer if needed.

I made these enchiladas for our Christmas Eve dinner and it was a perfect family meal to share together before the holiday. This recipe is just in my head from watching my mother make them when I was growing up.  This is the ultimate comfort food and it works even better as a comfort if they are made by my mother.  There is something about homemade love straight from your mother's kitchen that taste better than anything you have ever had before.  My mother has made these enchiladas for as long as I can remember and I don't know where she learned to make them but they are really, really good. I use to stand in a chair next to her in the kitchen and help her shred the cheese.  You can shred your own Velvetta or buy it already shredded.  It usually takes at least two packages of the pre-shredded cheese or nearly one medium sized box of Velvetta.  I cannot stress this enough.....you MUST use Velvetta Cheese!!!!  These enchiladas, with all their goodness and love, will not taste like Mama's if you don't use the Velvetta.  Longhorn or cheddar is no substitute for the taste of Velvetta in this dish.  Even if you are not a fan of Velvetta you will most likely be after you have eaten these enchiladas.  When I was little I didn't care for Velvetta and my mother would  make a special plate for me with just Longhorn cheese.  When I finally matured and came to my culinary senses, I tried the Velvetta and loved it!  My mother use to make every one's own personal plate of enchiladas  and heat them one or two plates at a time in the oven.  I don't care for onions in mine so she would make mine plain with just cheese, everyone else's would be cheese and onion and my mothers would be stuffed with onions, topped with onions and served with a side of onions.  My mother loves onions!  When I  make these I make a pan of cheese and onion and a pan of just cheese.  My younger son doesn't care for the onions either.  He also likes his with beef so sometimes I will cook up a small pan of seasoned ground beef and add that to his enchiladas.  Mothers are always willing to make up and mess up as many dishes as it takes to make everyone happy.  My mother would sometimes cook three different things just to make every one's favorite dishes.  Any time you cook like this you have to have that one special ingredient that you can't buy in a store.  It's called love and it always sits on a shelf in your heart!

Brownie Bites with Mocha Frosting

1 package brownie mix
Mocha Frosting
red and green sprinkles

Preheat oven to 350 degrees.  Prepare brownie mix as directed on package.  Use mini muffin tins to make bite size brownies.  I used some Christmas colored mini muffin paper cups but if you prefer you can just make them in the pan without cups, just be sure to spray muffin pan first.  Bake for 12-13 minutes.  Frost with a dollop of mocha frosting.  I used a pipping bag with a large star tip and just made a simple star in the center of the brownie button.  You don't want too much frosting so a star adds just the right amount.  See recipe below from the Red Velvet Cupcakes with Mocha Frosting for the frosting recipe.  It's also the same frosting recipe I made back in August for the Pioneer Woman's Mocha Brownies. After I made the star on the top of the brownie bites I sprinkled them with red and green sprinkles for some Christmas color.   Em, Em good!

Red Velvet Cupcakes with Mocha Frosting

1 package of red velvet cupcake mix

Pioneer Woman's Mocha Frosting

Preheat oven to 350 degrees. Mix cupcake mix according to package, use decorative cupcake paper cups if desired.  Bake cupcakes for 20 minutes.  Cool on wire racks.  Meanwhile, prepare the mocha frosting.


1/2 pound (2 sticks) butter, softened
5 cups powdered sugar
1/4 cup cocoa powder
1/4 tsp salt
3 tsps pure vanilla extract
1/2 to 3/4 cup brewed coffee, cooled to room temperature

To make the frosting, in a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla.  Mix until slightly combined, then add 1/2 cup of the coffee.  Whip until the icing is the desired consistency.  If the icing is overly thick, add 1/4 cup more coffee.  It should be very light and fluffy.  Ice the cooled brownies, spreading the icing on thick.  Refrigerate until the icing is firm then slice the brownies into squares. 

I chose to use this mocha frosting on the red velvet cakes because A.  I LOVE this frosting and 2.  Red velvet
cupcakes are sort of chocolate tasting and I figured the two would really go together well!  I was right!  Yummy!!!!!

Coconut Frosting Cake

1 package yellow cake mix
4 eggs
1/2 cup cooking oil
1 cup water
1 container ready to spread pecan-coconut frosting

Preheat oven to 350 degrees.  Grease and flour a bundt pan.  In a large bowl, combine mix, eggs, oil and water. Stir in frosting until well combined.  Pour into prepared pan and bake for 50 to 55 minutes.

This is a very easy cake to make and it's super moist.  It makes a good cake to have with coffee in the morning. I have made this cake several times to share with my friends at work.  You can switch this up to make different flavors too.  I have used a German chocolate cake mix instead of yellow as well as an orange and a spice cake mix.  So you have a cake for your chocolate sweet tooth, a tasty fall cake and one to make in the spring or for Easter!

Cajun Chicken Pasta

3 boneless, skinless chicken breast cut into cubes

3 teaspoons Cajun seasoning mix, more to taste
1 pound Fettuccine or Farfala
2 tbsp olive oil
2 tbsp butter
1 whole green bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
1/2 whole large red onion, sliced
3 cloves garlic, minced
4 whole Roma tomatoes, diced
2 cups low sodium chicken broth
1/2 cup white wine
1 cup heavy cream
Cayenne pepper to taste
freshly ground black pepper, to taste
salt to taste

Cook pasta according to package directions, drain.  Sprinkle 1 1/2 tsp Cajun spice over chicken pieces.  Toss around to coat.  Heat 1 tbsp oil and 1 tsp butter in a heavy skillet over high heat.  Add half the chicken in a single layer, do not stir.  Allow chicken to brown on one side, about 1 minute.  Flip to the other side and cook an additional minute.  Remove with a slotted spoon and place on a clean plate.  Repeat with remaining chicken, remove with slotted spoon and leave pan on high heat.  Add remaining olive oil and butter.  When heated, add peppers, onions and garlic.  Sprinkle on remaining Cajun spice, add salt if needed.  Cook over very high heat for 1 minute, stirring gently, basically stir frying the veggies.  Add tomatoes and cook for an additional minute.  Remove all vegetables from the pan.  With the pan on high heat, pour in the wine and chicken broth.  Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze.  Reduce heat to medium-low and pour in cream, stirring/whisking constantly.  Cook sauce over medium-low heat for a few minutes until cream starts to thicken the mixture.  Taste and add freshly ground black pepper, cayenne pepper and salt to taste.  Sauce should be spicy! Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate.  Stir and cook for 1 to 2 minutes until mixture is bubbly and hot.  Add drained pasta and toss to combine.

I have made this dish a couple of times and it is high on the popularity list at my house. We like spicy food and the great thing about this dish is you can make it as spicy as you like.  If your family is more on the whimpy side then you can decrease the amount of Cajun spice but if they have cast iron bellies then just keep shakin' the spice!  I took left overs of this dish for lunch today and shared it with the girls at the table.  Everyone seemed to like it and wanted the recipe so here ya go girls, enjoy!

Roasted Sweet Potatoes

4 sweet potatoes washed and sliced thin
olive oil
salt and pepper
dried or fresh rosemary


Preheat oven to 400 degrees.  Wash and pat dry sweet potatoes.  Cut in half length wise then slice it section into thin 1/4 to 1/2 inch slices.  Put potato slices into a large bowl and drizzle with olive oil and toss to coat.  You want enough oil to coat the potatoes but not enough to pool in the bottom of the bowl.  Sprinkle with salt, pepper and rosemary then toss to coat again.  Lay coated potatoes out onto a shallow baking dish and bake in the oven for 35 to 45 minutes or until golden and crisp.

I got this recipe from my hairdresser and we use it a lot!  Everyone in our family likes these and we have them about once every two weeks at least.  They make a great side dish to just about anything; steak, chicken, pork.  Tonight I am pairing them with beef stroganoff.  I know, two starches on the table, so sue me! They are good and good for you!

Three Step Stroganoff

1 1/2 pounds boneless round steak, thinly sliced
1 tbsp vegetable oil
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 cup water
1 envelope onion soup mix
1/2 cup sour cream
Hot cooked noodles
Minced parsley for garnish

In a large skillet, stir-fry beef in oil until no longer pink.  Stir in can soup, water and onion soup mix.  Reduce heat; cover and simmer for 20 minutes.  Stir in sour cream; heat through (do not boil).  Serve over noodles.

While this was cooking on the stove my husband commented on how good it smelled and started circling the kitchen table like a buzzard.  It was really simple to make and was filling and delicious.  My mother has been making stroganoff for years and even though I am not sure how she makes hers, this tasted exactly like the kind she made for us.  I guess there are not too many different ways to make this so the recipe must be pretty much the same.  Oh sure, Julia Childs probably made hers with Cognac or wine, Paula Deen probably uses two sticks of butter, Rachel Ray makes hers with lots of EVOO; I think I'll just stick with soup mixes and sour cream!  Yummo!

Zesty Snack Mix

2 9-ounce packages oyster crackers

1 1-pound package cheese-flavored fish shaped crackers
1 1-pound package miniture pretzel twists
1 cup butter, melted
2 tsp lemon pepper seasoning
1 tsp dried dill
1 tsp ground red pepper
1 1-ounce package dry ranch dressing mix

Preheat oven to 250 degrees.  In a large roasting pan, combine crackers and pretzels.  In a small bowl, combine melted butter, lemon pepper seasoning, dill, ground red pepper and ranch dressing mix.  Pour over cracker mixture, tossing gently to coat.  Bake for 45 minutes, stirring every 15 minutes.  Remove from oven and cool completely.  Store mixture up to 2 weeks in an airtight container.

This recipe made a lot of snack mix!!!  It is pretty good and very easy to make but to me it could use more seasoning.  I think next time I might double up on the spices and maybe increase the butter by a 1/2 stick more.  This should make them really good and savory!  You could package this up in snack treat bags and give it to friends, co-workers, neighbors, the post man (maybe he will start getting your mail in the right box!) or you could put a big batch of it into a nice Christmas tin and give the whole thing as a gift.  Who doesn't love to snack?!!!

Christmas Time Mint Mocha

1 cup Dunkin Donuts Mocha Mint Coffee
1 Sweet N Low
1 - 2 tsp of Hershey Chocolate Syrup

handful of peppermint mini marshmallows
Redi Whip Topping

Brew a pot of the Dunkin Donuts Mocha Mint coffee.  Pour into a large mug, add 1 - 2 Sweet N Low, depending on your taste.  Drizzle in a 1 teaspoon of Hershey Chocolate Syrup, stirring to mix well.  Next add the handful of peppermint mini marshmallows.  Top with Redi Whip topping leaving a small border around the edge of the cup so that the mini marshmallows can still be seen.  Drizzle with more Hershey Syrup.

This hot drink hits the spot on a cold and windy day.  We were wanting a Starbucks drink so I decided to come up with a drink of my own.  I just threw it together and I have to say that it was very good!  I had just bought the mini peppermint marshmallows at the store and was anxious to try them.  If you're not driving you could even spice it up with a little Kahlua!  Warms you up on a cold winter day!

Candy Bar Sugar Cookies

1/2 cup shortening
1/4 cup butter, softened
1/2 cup firmly packed, light brown sugar
1 large egg

1 1/2 tsp vanilla
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 (2.1) ounce chocolate-covered crispy peanut-buttery candy bars (like Butterfinger) or chocolate caramel nut candy bars (like Snickers)
6 tbsp turbinado sugar (or granulated will be fine too)
Parchment paper

Preheat oven to 375 degrees.  Beat shortening and butter at medium speed until creamy.  Gradually add brown sugar, beating until smooth. Add egg and vanilla, beating until blended.  Combine flour and next 3 ingredients; gradually add to shortening mixture, beating just until blended.  Stir in candy.  Shape dough into 1" balls; roll each ball in sugar.  Place balls 3" apart on parchment paper-lined baking sheets.  Bake for 9 to 10 minutes or until lightly browned.  Cool 2 minutes on baking sheets; remove to wire racks to cool completely.

These cookies were really easy to make and are also pretty tasty.  They are very light, not too sweet and they almost melt in your mouth!  The recipe tested from the cookbook (Southern Living Christmas Cookbook) used Butterfinger candy bars.  I used snickers and they turned out fine.  I imagine that you could almost use any kind.  Milky Way would probably work great too.  I don't think I'd use Three Musketeers or something whipped like that because it would probably melt to much.  You could also roll these in colored sugar for the holidays instead of a white sugar.  They would be really easy to package up in gift bags to give as sweet treat gifts.  

Chocolate Toffee Potato Chips

1 13.5 ounce bag ridged potato chips (I used Ruffles)
2 4-ounce bars of semisweet or milk chocolate, melted

1 8-ounce bag toffee bits (I used Heath English Toffee Bits)

Line 2 baking sheets with parchment paper.  Place potato chips in a single layer on prepared pans.  Drizzle the melted chocolate over the chips, sprinkle with toffee bits. Let stand until set.  Store in airtight containers up to 1 week.

These babies were good and super easy to make!  I made these in about 5 minutes and ate them in about 3!  My husband liked them as well.  It cures your craving for something sweet and salty.  Make em for the holidays and hand them out in cute little Christmas bags.  Your friends will think your a genius!