Aunt P's Easy Enchiladas, Revamped

32 oz. can enchilada sauce
1 T vegetable or canola oil
1 T flour
2 cups chicken broth
2 cans cream of mushroom soup
32 oz. can refried beans
4 cups grated cheddar, divided
2 lb lean ground beef, cooked
2 cups salsa
24 8-inch corn tortillas

The sauce:
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce and chicken broth.. Bring to a boil. Reduce heat and simmer 30-45 minutes. 

The filling:
Combine soup, beans, beef, two cups of cheese, and salsa. 

The tortillas:
Use spray oil and set them on a griddle one at a time for a few seconds each side prior to filling.
Heat one cup vegetable oil in a medium skillet over medium-high heat until the oil bubbles immediately when you stick the edge of a tortilla onto the surface. Working one at a time, fry a tortillas, turning once, until it just starts to brown and crisp (about 10 seconds per side). Transfer to paper towels to drain. 

Dip both sides of each tortilla in sauce just to coat, then fill and roll up. Place seam side down in lightly greased 9x13 baking dish. Top with sauce and remaining cheese. May be frozen at this point. Heat at 350 for about 20 minutes.

Makes 4 pans with six large enchiladas per pan.


⅔ cup of cornmeal.
⅓ cup of self rising flour.
⅓ cup of lowfat buttermilk.
1 large egg.
Oil for frying.
In a bowl, mix together the cornmeal, flour, butter milk and egg until well combined.
In a skillet heat the oil and drop by spoonfuls into oil. Cook and brown from both sides as if you are cooking a pancake and place on plate with paper towels and blot excess oil.

Stir Fry

pound of chicken, beef or pork
green & red bell pepper
fresh mushrooms
shredded cabbage
water chestnuts
Kikkoman Original Teriyaki

Stir fry meat until done; remove and set aside. Stir fry dense vegetables until tender; add other vegetables and stir fry until done. Add meat and Teriyaki; serve over rice.

Baked Ham and Cheese Rollups

1 tube crescent dough sheet
¾ lb. Boar’s Head SmokeMaster™ Black Forest Ham, thinly sliced
12 slices swiss cheese, thinly sliced
½ cup butter, melted {I use salted}
1 Tbsp. poppyseeds
1 & ½ Tbsp. yellow mustard
1 Tbsp. dried minced onion
½ tsp. Worcestershire sauce

Preheat oven to 350ºF and grease a 9x13 inch baking dish with cooking spray.
Roll out your crescent dough and and press into an approximately 13x18 inch rectangle. Top with ham and cheese.
Starting on the long side, roll the dough up tightly. Pinch the ends together and place with the seam facing down. Cut into 12 pieces.
Place your rollups in your baking dish, evenly spaced.
Meanwhile, in a small bowl, combine the butter, poppyseeds, mustard, onion, and Worcestershire sauce. Pour the sauce evenly over the rollups.
Bake, uncovered, for 25 minutes until lightly browned.

bacon cheddar cream cheese (hot dirty dip)

1 package cream cheese, softened
1 cup mayonnaise
1 cup shredded sharp cheddar
8 slices bacon, crumbled

Mix first three ingredients.
Top with crumbled bacon.
Bake at 350 degrees for 20 minutes.
Serve with crackers.

Key Lime Cake - Trisha Yearwood


1 3-ounce package lime-flavored gelatin
1 ⅓ cups granulated sugar
2 cups sifted all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
5 large eggs, slightly beaten
1½ cups vegetable oil
¾ cup orange juice
1 tablespoon lemon juice
½ teaspoon vanilla extract
½ cup Key lime juice
½ cup confectioners’ sugar

Cream Cheese Icing

1 stick butter, room temperature
1 8-ounce package cream cheese, room temperature
1 1-pound box confectioners’ sugar
Preheat the oven to 350 degrees F. Grease and flour 3 9-inch round cake pans.
In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick.
Cool the layers in the pans for 5 minutes, then turn them out onto racks.
While the layers are still hot, mix the lime juice and confection­ers’ sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.
Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake. 

Ranch Dip / Salad Dressing

Simple Ranch Dressing or Veggie Dip


Makes 2 cups dip, or 2 1/2 cups salad dressing


  • 1 cup mayonnaise
  • 1 cup sour cream (try half cream cheese and half sour cream for a nice tang!)
  • 1 teaspoon celtic sea salt (NOTE: if using pure white sea salt or regular salt, decrease to 1/2 teaspoon)
  • 1/2 teaspoon black pepper
  • 1 Tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 Tablespoon dried parsley
  • 1/4 teaspoon celery salt
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried mustard powder
  • optional for salad dressing: 1/4 – 1/2 cup buttermilk or water


Mix all ingredients together in a bowl, enjoy! Will keep up to two weeks in the fridge if you use a clean spoon every time you dip into it.

Asparagus (not green bean) Casserole

Asparagus Casserole - 8 servings

½ stick butter
2 ½ pounds asparagus, trimmed and cut into 1-inch pieces
1 (8-ounce) package white mushrooms, sliced
½ medium sweet onion, chopped
1/ cup all-purpose flour
1 ¼ cup milk
½ cup mayonnaise
½ cup sour cream
½ cup shredded cheddar cheese
½ cup shredded swiss cheese
½ teaspoon salt
½ teaspoon lemon pepper
¼ teaspoon paprika
1 (6-ounce) can french-fried onions.

Grease a casserole dish and preheat oven to 350 degrees.
Melt butter in a large pan over medium heat. Add asparagus, mushrooms, and onions and cook, stirring occasionally, for about 6 minutes.
Sprinkle flour over vegetables and cook, stirring continuously, for 1 to 2 minutes.
Gradually stir in milk. Cook until thickened.
Reduce heat to low and mix in mayonnaise, sour cream, both cheeses, salt, lemon pepper, and paprika. Remove from heat.
Crush about 1/3 of the can of french-fried onions and mix them into the asparagus mixture.
Transfer mixture to prepared casserole dish.
Sprinkle remaining french-fried onions on top.
Place in oven and bake for 30 minutes.

Pesto, Feta, and Cherry Tomato Pasta Salad

1 lb. orecchiette or shell pasta
1 c. pesto
1 c. cherry tomatoes, halved
1 c. Feta, crumbled
Fresh basil, for serving

In a large pot of salted boiling water, cook past according to package directions until al dente. 
Drain, then transfer to a large serving bowl.
Add pesto and toss pasta until coated. 
Add tomatoes, feta, and basil and toss.

Easy Cheesy Baked Asparagus

To serve 6:
2 lb. asparagus, stalks trimmed
¾ c. heavy cream
1 clove garlic, minced
kosher salt
black pepper
1 c. freshly grated Parmesan
1 c. shredded mozzarella

To serve 12:
4 lb. asparagus, stalks trimmed
1 ½  c. heavy cream
2 cloves garlic, minced
kosher salt
black pepper
2 c. freshly grated Parmesan
2 c. shredded mozzarella

Preheat oven to 400º. Place asparagus in a shallow baking dish.
Pour over heavy cream and scatter with garlic. Generously season with salt and pepper, then sprinkle with Parmesan and mozzarella.
Bake until cheese is golden and asparagus tender, 25 to 30 minutes. (Broil the last 2 minutes, if desired.)
Preheat oven to 400º. Place asparagus in a shallow baking dish.
Pour over heavy cream and scatter with garlic. Generously season with salt and pepper, then sprinkle with Parmesan and mozzarella.
Bake until cheese is golden and asparagus tender, 25 to 30 minutes. (Broil the last 2 minutes, if desired.)

Spring Salad

1 Bag of Spinach, rinsed and dried
1 handful of Dried Cranberries (or more to taste)
2-3 Tbs. Toasted Slivered Almonds
1 Orange cut into sections
4 slices Cook Crumbled Bacon
Cheese of Choice (Mozarella, or Crumbled Feta)
Balsamic Vinigarette Dressing


2 ½  cups self-rising flour
4 tablespoons sugar
2 cups milk
2 large eggs, lightly beaten
2 tablespoons oil or bacon grease

Wild Rice Salad

Serves 4-6 as a side dish

1 cup wild rice
½ cup dried cranberries
⅓ cup chopped toasted pecans
⅓ cup chopped toasted unsalted cashews
¼ cup finely chopped green onions
2 tablespoons finely chopped celery

2 tablespoons raspberry vinegar or red wine vinegar
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon sugar
1/3 cup olive oil
1/2 tsp ground pepper

Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 minutes. Drain well and cool.

Drain the rice (if there is water left in the pot) and transfer the rice to a large bowl. While the rice is cooling, mix in the dried cranberries, pecans, cashews, green onion, celery and red onion.

Mix the vinegar, lemon juice, garlic, mustard and sugar in a blender. While the blender is running, gradually pour in the olive oil. Pour the dressing over the rice mixture and toss.

The salad can be made up to 3 days ahead of time and just chilled in fridge.


Pour 1-2 T vegetable oil in iron skillet and place in 425 oven to preheat. 

Combine and pour into preheated skillet:
1 egg
2 cups White Lily Cornmeal Mix
1 ¾  cups buttermilk or milk
¼ cup vegetable oil
1-2 T sugar

Bake 20-25 minutes. 

⅛ recipe 250 calories

Hot Chocolate Ice Cream

3 c. heavy cream
1 14-oz. can sweetened condensed milk
2-3 hot cocoa packets
1 c. mini marshmallows, plus more for garnish

Beat heavy cream until stiff peaks form.
Fold in sweetened condensed milk, hot cocoa packets, and mini marshmallows.
Transfer mixture to a 9"-x-5" loaf pan (or muffin tin) and smooth the top with a spatula. 
Top with additional marshmallows and freeze until firm, 5 hours.
When ready to serve, remove from freezer to let soften, 10 minutes.

Broccoli Casserole Hybrid

3-12.6 oz. Bird's Eye baby broccoli florets or 30 oz. chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup (or more) grated sharp cheddar
one can cream of mushroom soup
2 lightly beaten eggs
8 oz diced pimientos
2 tsp. lemon juice

Mix first five ingredients.
Top with 2 T melted butter stirred into 2 cups crushed Ritz crackers.
Bake for 35 minutes or until browned.

Black Bean Soup

2 cans black beans, rinsed and drained
1 can Rotel
½ tbsp. olive oil
½ medium onion, diced
½ tbsp. cumin
1 can chicken broth
1 tsp. worcestershire sauce
salt to taste
shredded cheddar and sour cream for garnish

1. Add oil to a large pot. Once hot, add onions and sauté until translucent. Add seasonings and chicken broth. Bring to a simmer.

2. Add beans and Rotel. Using an immersion blender, blend beans until half of them are well blended. Once boiling, cover and simmer for 15 minutes. Season with salt to taste. (adapted from Lauren's recipe)

Blueberry Pie

2 pie crusts
¾ cup sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon, if desired
6 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter or margarine, if desired

Preheat oven to 425.
In large bowl, mix sugar, flour, and cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal, flute, and brush with an egg wash. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

Adapted from Betty Crocker

Tift Green Strawberry Cheesecake Pudding

3 lbs strawberries
2 sleeves graham crackers
8 oz. pkg. cream cheese, room temperature
14 oz. can sweetened condensed milk
2 boxes (3.4 oz.) instant cheesecake flavored pudding
3 cups milk
10 oz. carton whipped topping

Wash, cut tops off of strawberries and slice them ¼ inch thick then set aside.
Combine cream cheese and sweetened condensed milk; beat with a mixer until smooth and creamy. Add pudding mixes, milk, and continue mixing on low for 4-5 minutes until mixture starts to thicken.
Fold in whipped topping until smooth.

Line bottom of a 9×13 baking dish with graham crackers and set aside.
Pour half of the cream cheese mixture over graham crackers. 
Arrange a single layer of strawberry slices over cream cheese mixture.

Cover and refrigerate for 6-8 hours.
Optional when serving: top with more whipped topping and graham crackers crumbs.

Cherry Fluff

can of sweetened condensed milk
8 oz can of crushed pineapple, drained completely
mini marshmallows, maybe two cups
1 cup chopped pecans
16-24 oz cool whip
8 ounce block cream cheese
24 oz can cherry pie filling

Combine pineapple with condensed milk, cream cheese, marshmallows, and pecans, mixing well.
Fold in pie filling and then cool whip.

Best made the day before. Can be frozen.

Baked Spaghetti

Double Recipe

24 oz thin spaghetti
2  67-oz jars prepared spaghetti sauce
3  lbs lean ground beef
2  tsp Italian seasoning
2  8-ounce cream cheese
fresh parmesan cheese, grated or shaved

Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in all but two or three cups of spaghetti sauce. Set aside.

Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian seasoning. Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Lightly grease 2 9x13" pans or 3 disposable aluminum pans. Spread about a cup of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. May add some of the remaining sauce if needed. Sprinkle parmesan cheese on top.

Freeze or bake for 30 minutes, until bubbly.

Ruffled Milk Pie

From the Recipe Shoebox            Makes one 14-inch pie      video

6 tablespoons melted butter 
8 to 9 sheets store-bought phyllo (Athens brand 9x14-inch phyllo sheets)
1/4 teaspoon ground cinnamon, plus more for dusting
3 cups whole milk
6 large eggs
1 generous cup sugar
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting

  1. Preheat oven to 350 degrees. 
  2. Brush a 14-inch round cake pan with some of the melted butter; set aside.  
  3. Place 1 sheet of phyllo dough on work surface with one long side parallel to edge of work surface. Using your hands, loosely ruffle phyllo by pushing short sides towards one another to create a long cylindrical shape. 
  4. Place upright in center of prepared cake pan creating a spiral. Repeat process with remaining sheets, continuing spiral outwards until bottom of pan is covered. It will seem like too few phyllo sheets for the large pan, but the pie will be too dense if you use more.  Spiral it in loosely and it will be enough.
  5. Using a pastry brush, brush remaining melted butter all over phyllo in pan; sprinkle with cinnamon. Transfer to oven and bake until golden brown, 25 to 30 minutes.  
  6. Meanwhile, heat milk in a medium saucepan until it just barely begins to boil; remove from heat. 
  7. In a large bowl, whisk together eggs and sugar. Gradually add heated milk, a little bit at a time, whisking constantly; whisk in vanilla. (Mixture will be thin at this point, but will set up in the oven.)
  8. Spoon milk mixture over baked phyllo, evenly covering surface.  
  9. Return pan to oven and bake until filling has set, 25 to 30 minutes more.  
  10. Dust with confectioners' sugar and cinnamon; serve immediately.  

If you would like to try this recipe with a 9 or 10-inch round pan, rather than the 14-inch pan the recipe calls for, you will need to reduce the recipe by a third. 
4 Tbs. melted butter, 6-7 phyllo sheets, cinnamon, 2 cups milk, 4 large eggs, 2/3 cup sugar, 3/4 tsp. vanilla

Magic Cookie Bars

1 stick unsalted butter, melted
1 ½ cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND(R) Sweetened Condensed Milk
1-2 cups semisweet chocolate morsels
1 ⅓ cups flaked coconut
1 cup chopped pecans

Heat oven to 325.
Coat 13x9-inch glass baking dish with no-stick cooking spray.
Melt butter, stir in the graham crackers, and press down evenly in glass baking dish.
Pour sweetened condensed milk evenly over top.
Layer with chocolate chips, coconut and nuts.
Press down firmly with a fork.

Bake 22-25 minutes or until lightly browned.
Cool before cutting into bars.

Hash Brown Casserole

2 lb bag of frozen hash browns
½ cup melted butter
1 (10 ¼ ounce) can cream of chicken soup
2 cups sour cream
½ cup chopped onion
2 cups grated cheddar cheese
1 tsp salt

Mix together and bake in greased 9x13 at 350 for 45 minutes.

Baked Chicken Pesto Alfredo Freezer Meal

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 16 oz penne pasta - cooked al dente and drained
  • 4 cups cooked chicken cubed
  • 4 cups shredded Italian cheese blend 16 ounces
  • 3 cups fresh baby spinach
  • 1 15 ounce can crushed tomatoes
  • 1 1/2 cups milk
  • 3 tablespoons basil pesto
  • 3/4 cup crispy bacon- finely chopped
  • 1/2 cup Italian seasoned bread crumbs
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon olive oil
  1. Make a simple white sauce by melting butter in a pan over medium heat. Sprinkle in flour over melted butter and whisk constantly for 3-4 minutes over medium heat. Then add in chicken broth and whisk quickly together. Cook over heat until it’s thick and bubbles up. Set white sauce aside.
  2. Cook penne pasta according to package directions. Drain noodles and then dump them into a large mixing bowl.
  3. Add in white sauce, cooked chicken, cheese, spinach, crushed tomatoes, milk, pesto and 1/2 cup of the bacon. Mix well.
  4. Pour pasta into a 9x13 baking dish.
  5. In a separate bowl mix together parmesan cheese, bread crumbs, remaining bacon and olive oil.
  6. Cover pasta with bread crumb mixture and bake at 350 degrees for 45 minutes.
  7. Freezer Meal Directions: Before baking cover with foil, label and freeze. Thaw, remove foil and bake at 350 degrees for 45 minutes.

Cheesy Chicken And Broccoli Pasta

2 Tbsp. olive oil
2 chicken breasts, cut into 1 inch pieces
Salt and pepper to taste
1/2 cup diced yellow onion (about half an onion)
2 cloves garlic, minced (about 1 Tbsp.)
2 cups chicken broth
3 cups water
1 16oz bag of pasta shells
4 cups broccoli (or one head of broccoli)
1/2 tsp cayenne powder
1/4 tsp nutmeg
1 cup milk
2 cups shredded cheddar cheese

Heat olive oil on medium heat in a large pot. Add chicken breasts, season with salt and pepper, and allow the chicken to brown on one side.

Flip chicken, then add onions and garlic as the second side browns. Once the chicken has browned on both sides, add chicken broth, water, and pasta to the pot.

Stir all ingredients, cover the pot with a lid, and bring to a boil. When it begins to boil, uncover and stir. Bring the heat to low, stir, then cover and let simmer for 20 minutes.

After 20 minutes has passed, uncover and add in the broccoli. Stir continually as the broccoli steams until the rest of the liquid evaporates. Add milk and cheddar cheese and stir until the cheese melts and you have a smooth cheese sauce. Add salt and pepper (to taste), cayenne, and nutmeg. Stir once more, then you’re ready to serve. Enjoy!

Yields: 4 Servings

jam-filled pastry cups

Prepare pastry cups according to pkg directions.
Into each cup, add a small amount of brie spread and top with apricot jam.
Warm in oven for a few minutes to soften cheese.

Pesto Pinwheels

1 can (8 oz) refrigerated crescent dinner rolls or dough sheet
¼ cup basil pesto
¼ cup chopped sun-dried tomatoes
  • Heat oven to 350°F. 
  • If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. 
Mix pesto and sun-dried tomatoes; spread over each rectangle to within 1/4 inch of edges. 
  • Starting with 1 short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices. On ungreased cookie sheet, place slices cut side down. 
Bake 15 minutes or until edges are golden brown. Immediately remove from cookie sheet. 

Crunchy Lemon Chicken

Serves 4-6

1½ lb chicken cutlets
3 Tbsp fresh lemon juice
2 cups Italian-seasoned panko breadcrumbs
2 tsp lemon-pepper seasoning
2 Tbsp olive oil

Preheat oven to 425°F.
Season chicken with salt and pepper.
Pour lemon juice in a shallow dish.
Stir together panko, seasoning and oil in a separate shallow dish.
Dip chicken in lemon juice; dredge in panko mixture, pressing gently to adhere.
Place chicken on a greased rimmed baking sheet; bake 15 to 20 minutes or until done.
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