Beef Enchiladas....

1 lb hamburger meat
1 small onion, chopped
1/2 tsp. cumin
1/2 tsp. chili powder
1 can of sliced black olives
1 can of cream of mushroom soup
1 can of Enchilada sauce
8 oz of shredded colby jack cheese
6-8 corn or flour tortillas(Charlie likes corn; I like flour; we trade off) :)

Brown the meat with seasonings and saute the onions in with it. Once that is done, add in the olives and let it heat and then add in 3/4 of the cheese and let it melt - mix it all together. Fill tortillas with the meat mixture and roll up. Combine the mushroom soup and enchilada sauce and pour on top. Top with remaining cheese. Bake at 350 for 30-40 minutes.

*Or you can follow instructions and instead of rolling up the tortillas do this:

1. Spray 9X13 pan with cooking spray
2. Add thin layer of soup mixture
3. Add some meat mixture on top of that
4. place tortillas on top of meat mixture like layering lasagna
5. continue layering soup mixture,meat mixture,tortillas; on top pour remaining soup mixture and add more shredded cheese. Continue baking according to above instructions.

This may sound complicated but it is SO easy!!! Any questions? Sometimes I am not clear with instructions! Let me know & I will try to clear it up for you! :)

Barbara's Cheesy Broccoli Chowder

1 T. butter

1 med. onion, chopped

2 cans chicken broth

3 cups cubed potatoes

1 (10 0z) pkg. frozen chopped broccoli or 2 c. fresh broccoli

1 lb. velveeta, cubed

2 c. half and half cream

salt & pepper

Melt butter in Dutch oven and add onions, cook until transparent. Add potatoes, broth and salt and pepper. Cook until potaoes are almost tender. Add broccoli. Cook about 10 minutes or until tender. Remove from heat and add cheese. Stir until cheese is melted. Add cream. Add more salt if needed. Keep warm on low. Serve with french bread.

*This is my mother-in-law's recipe for her yummy broccoli soup! Enjoy!!!

poppyseed chicken....

Poppy seed chicken

2 or 3 chicken breasts, boiled and cut in small pieces
1 16 oz sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
2 tbls of poppyseeds (I don't measure - I just shake a ton in)
Ritz crackers
1 stick of butter

Mix the first 5 ingredients and put in a baking dish. Cover with crushed up ritz crackers. Melt a stick of butter and pour on top. Put more poppy seeds on top. (just sprinkle).Bake for 20-30 minutes at 350.

Indian Tacos...

*A true delicasy where I live; I grew up with these! Churches and schools even have "Indian Taco Sales" to raise money! They are just that GOOD!! :)

Fry Bread

(what you place your taco meat, beans, etc. on top of)
2 eggs
1 cup milk
4 c. flour
3/4 tsp salt
2 tsp baking powder

Beat eggs and milk. Stir in flour, salt and baking powder; mix well. Pinch off a small amount, pat out flat, poke holes in it with a fork. Fry in oil until lightly brown. Drain. Put aside and keep warm.gound beef (app. 1 lb.)taco seasoningsaltpepperpinto beansshredded lettucediced tomatoesGrated cheddar or colby/jack or mexican blend cheeseCook meat, salt and pepper and taco seasoning as if you were making regular tacos. In center of each fry bread, put 2 TSP pinto beans, taco meat sauce, lettuce, tomatoes, shredded cheese. Can add sour cream if you wish, you can also serve with salsa.We do the works and add sliced black olives, too! YUM!

Beans:

If you don't know how to cook beans, I will share my tips with you. I never presoak. I have before but I don't see any difference in the taste and it's much quicker if you just rinse in warm water. So, I rinse the beans two or three times. Place in large cooking pot. Add enough water to completely cover the beans, I like to add two or three more cups of water. Add salt, pepper and I put meat tenderizer in mine. (You can also use chili powder, garlic salt, garlic powder, onion powder , just whatever suits your taste!) Cover pot with the lid slightly tilted, cook on med/high heat until beans come to a rolling boil. Turn heat down slightly and simmer for app. 2 hours. checking every 20 minutes (app) to see if the beans need water. You can not let them boil dry! That's it; they are done when tender!

*Most good southerners put bacon or salt pork in their beans when you first cover them with water. They are also good without the pork (my Dad will not eat beans with pork in them) I've had them either way, it is better with but I can live without it!Usually a pot of beans will make us at least two meals and I use the leftovers to make burritos (refried beans) or nachos or just whatever I can add beans to! They are a great way to stretch your budget! I hope you enjoy your indian tacos! (Thanks Wilma)

chocolate delight

Chocolate Delight

first layer:1 c. flour1 c. chopped pecans1 stick butter, melted

second layer:1 large cool whip 1 8 oz. pkg. cream cheese, softened1 c. powdered sugar

third layer:1 large pkg. instant choc. pudding, 1 large pkg. instant vanilla pudding5 cups milk (whole or 2 percent works best)

topping:cool whip and grated Hershey's bar

Preheat oven to 325. In a 13X9 dish, combine flour, nuts, butter. Use your hands to press mixture out into the pan. Bake for 20 minutes. Cool completely, then chill while preparing 2nd layer.Combine large cool whip, cream cheese, and powdered sugar (beat until smooth). Spread over crust., allow to chill while preparing third layer.Combine puddings and milk. Beat until mixture is thick. Spread over the 2nd layer, then chill until ready to serve. Top with cool whip and grated Hershey's bar when ready to serve.

Jiffy Popcorn Mix

Jiffy Popcorn Mix:
3/4 c. honey
1/2 c. butter
6 c. popped popcorn (or a little less than 2 bags, I use both bags)
1 c. salted peanuts (we use about 2)

Heat honey and butter until blended. Mix popcorn and peanuts in a large bowl. Stir in honey butter mixture. Spread mixture into 2 large pans. Bake for 10 minutes at 350. * The popcorn can be plain or butter flavored or extra butter, whatever you have. Either way is good. Just can't use kettle corn or flavored popcorn!