MudFlaps

Tennyson · Posted: Sun May 17, 2009 10:30 pm Post subject: Recipes go here!

Creamy Chicken Enchiladas

INGREDIENTS

1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups (16 ounces) sour cream
1 cup milk
2 cans (4 ounces each) chopped green chilies
2 cups (8 ounces) shredded cheddar cheese

DIRECTIONS

In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.

Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. In a large bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.
Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.

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The only change I made was:

I exchanged 1 cup shredded cheddar cheese + 1 cup shredded Fiesta Blend cheese for the 2 cups of cheddar cheese it called for. Next time I think I will use 2 cups of the Fiesta Blend instead of just straight cheddar cheese. I like the Mexican taste of the Fiesta Blend.
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~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Mudloggerone · Joined: 24 Mar 2009 Posts: 29716 Location: Franklin Parish

Shoe drink eye should start a hole knew topic area foe these recipes?
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I'm a happy Deplorable that likes my Crumbs!
Cat 2-15, Lil' 3-20, 13 yr 3-21 (lace)

Tennyson · Posted: Sun May 17, 2009 10:35 pm Post subject:

I'm sure that it's just like a "Field of Dreams" If you build it, I'm sure they will come! Wink

_________________
~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Mudloggerone · Joined: 24 Mar 2009 Posts: 29716 Location: Franklin Parish

Never mind eye dun up and did dat.
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I'm a happy Deplorable that likes my Crumbs!
Cat 2-15, Lil' 3-20, 13 yr 3-21 (lace)

Tennyson · Posted: Sun May 17, 2009 10:41 pm Post subject:

BTW...........

This recipe makes 2 13X9 pans full of enchiladas. I have enough left-overs from just one pan for a couple days and since Cowpokes' mother broke her ankle rodeoing the other day and will be out of commission for awhile, guess what they are having for supper tomorrow night? Smile

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~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Tennyson · Posted: Sun May 17, 2009 10:44 pm Post subject:

Mudloggerone · Joined: 24 Mar 2009 Posts: 29716 Location: Franklin Parish

Catfish · Posted: Sun May 17, 2009 11:00 pm Post subject:

Once someone was reading a recipe, I was asked what was ground comming!!!! Not cumin. Confused

I explained. It is seasoning.. Funny stuff

Mudloggerone · Joined: 24 Mar 2009 Posts: 29716 Location: Franklin Parish

Whale eye don't wanna eat nun of dat stuff.
_________________
I'm a happy Deplorable that likes my Crumbs!
Cat 2-15, Lil' 3-20, 13 yr 3-21 (lace)

Tennyson · Posted: Mon May 18, 2009 4:33 am Post subject:

If you eat Mexican food, real authentic mexican food, you eat gound cumin seasoning. It gives it that good Mexican flavor. Try it, you will like it.

P.S. Thanks for putting us a "Recipe" thread here. Y'all know I love to cook, plus, I got a new "Taste of Home" cookbook for Mother's Day. So I will be posting the new ones I try out. Smile

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~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Fun-N-Sun · Guest

"She'll be 'cumin' around the mountain when she comes........." and Mexican food would not be as good with out it, just a pinch tho.

Fun-N-Sun · Guest

The original recipe follows my comments, but Yall, I modify this recipe ALOT for my personal likes. I have been making it for about 5 years now and settled on the following recipe adjustments: I use deep dish pie shell - 2 come in a package so I make both pies as one is just not enough. DO NOT "BROWN" THE EMPTY PIE SHELLS BECAUSE WHEN YOU PUT THE ENTIRE PIE INTO THE OVEN IT WILL GET TOO BROWN. I BAKE THE SHELLS JUST UNTIL THEY GET A VERY,VERY LIGHT TAN COLOR. Be sure to score the bottom of the crust before baking as it will bubble up. Cool the pie shells before you assemble your pie. I do not like Parmesan cheese so I do not add any of it. I do not use any onion. I do not use oregano. (If I wanted something that tasted like pizza, I would just go to Johnny's.) I want tomato pie! I use alot of the Mozzarella. I elimated the Mayo as the tomatoes have enough water in them that I do not feel the mayo is needed and the flavor does not suffer. Also, I remove the tomato skins by briefly dipping the tomatos in boiling water or by peeling them. I layer the ingredients - instead of just dumping the mixture only on the top. My first layer is always cheese, then tomatos, more cheese, then a bit of fresh basil and so on - ending with a layer of cheese and fresh basil for the top. I use a good bit of cheese on that bottom layer as it melts and keeps the juice from the tomatoes from making the crust soggy. I slice the tomatoes as I make the layers so that I do not have more tomatoes cut up than is needed. I use one package of mozzarella which I believe is the bag that shows 4 cups. I like the Kraft brand as the Sargento has a funny taste to it, to me. The competed pie has cooked enough when the cheese starts to brown - but brown to your preference.

TOMATO PIE
ORIGINAL INGREDIENTS / MY COMMENTS:
1 (9 inch) pie shell ( I use deep dish)
7 ripe tomatoes, sliced (I slice as I go)
1 yellow onion (your preference to add or not)
3/4 cup mayonnaise (your preference to add or not)
1/3 cup shredded mozzarella cheese (I use 4 cups or so)
1/3 cup grated Parmesan cheese (your preference to add or not)
pepper and salt (sparingly)
2 teaspoons fresh basil (I use more than this, I just eyeball it to my likes)
2 teaspoons fresh oregano (your preference to add or not)

ORIGINAL DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bake the pastry shell for 8 to 10 minutes or until browned.
Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.

Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

This is an easy and delicious dish. Sorry I had so many comments, but I did alot of trial and errors until I got it just right.
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Mudloggerone · Joined: 24 Mar 2009 Posts: 29716 Location: Franklin Parish

We'll bw trying that soon enough.
_________________
I'm a happy Deplorable that likes my Crumbs!
Cat 2-15, Lil' 3-20, 13 yr 3-21 (lace)

Fun-N-Sun · Guest

Yep, you will have ripe maters soon enough.

Mudloggerone · Joined: 24 Mar 2009 Posts: 29716 Location: Franklin Parish

They are trickleing in now. Very Happy

_________________
I'm a happy Deplorable that likes my Crumbs!
Cat 2-15, Lil' 3-20, 13 yr 3-21 (lace)

Fun-N-Sun · Guest

I picked two foot tubs full of maters, today. I plan to put up some soup stock tomorrow.

Catfish · Posted: Sat Jun 20, 2009 12:26 am Post subject:

How you do that??????

Fun-N-Sun · Guest

These are deliciouso! They can be made ahead and then baked when ready to eat them. Some folks have mixed crab in with the cream cheese - but I prefer them as written. Enjoy!

Jalapeno-Bacon Poppers

9 jalapeno peppers
4 oz. (1/2 block) plain cream cheese
6 slices bacon, cut into thirds

Preheat the oven to 375 degrees F.

Cut the jalapeno peppers in half lengthwise. By all means, double or triple the recipe if you'd like. Scrape out all the seeds and all of the white membranes.

Fill each half with cream cheese. Wrap one piece of bacon around each jalapeno pepper half and secure with a toothpick. Place the jalapenos on a rack set over a baking sheet.

Put the baking sheet into the preheated oven and bake for 20-25 minutes. If the bacon has not browned to your liking, continue cooking or crank on the broiler for a few minutes. Serve and enjoy.

Makes 18 poppers.

Tennyson · Posted: Thu Jul 02, 2009 4:47 am Post subject:

I can vouch for them, they are goood. I made a couple dozen of them last year. Leftovers were put in the freezer and reheated and were just as good as the first go around.
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~Learn from yesterday, live for today, hope for tomorrow. Albert Einstein ~

Catfish · Posted: Thu Jul 02, 2009 10:08 am Post subject:

I put a little tony's on the top of mine, we love them.