Aunt P's Easy Enchiladas

1 can cream of mushroom soup
16 oz. can refried beans
3 cups grated cheddar, divided
1 lb lean ground beef, cooked
1 cups salsa
12 8-inch yellow corn tortillas I have used 24 6-inch)
24 oz. can enchilada sauce

Combine soup, beans, beef, 1 cup of cheese, and salsa. 

Lightly grease two 9x13 pans. 
Put a small bit of enchilada sauce in the bottom of each. 
Fill tortillas (coat in extra enchilada sauce before filling if desired). 
Place seam side down in pans. 
Top with remaining enchilada sauce and cheese. May be frozen at this point. Heat at 350 for about 20 minutes.

Coat tortillas in extra enchilada sauce before filling if desired. 

4 ingredient pizza dough

 https://alexandracooks.com/2019/01/31/homemade-pizza-dough-recipe/

Layered Beef Burritos

1 lb. ground beef
1 cup chopped onion
1 oz. taco seasoning (about 2 tbsp.)
16 oz. refried beans (approximately 2 cups)
10.5 oz. condensed cream of chicken soup
¾ cup sour cream
10 large flour tortillas, halved
2 cups shredded mild cheddar cheese
1 cup shredded pepper jack cheese
1 lime

Cook the ground beef and chopped onion until the beef is fully cooked and the onion becomes tender. Make sure to drain any grease.

Next, combine the refried beans and taco seasoning with the cooked beef mixture. Give it a squeeze of lime juice. Set this mixture aside for now.

Preheat your oven to 350°F (175°C). Lightly grease a baking dish measuring 13×9 inches.

In a bowl blend together condensed cream of chicken soup and sour cream until well combined.

Spread a layer of this creamy mixture on the bottom of the greased baking dish.

Arrange halved tortillas over the layer to cover the bottom completely and spread half of the beef mixture on top.

Sprinkle one cup each of cheddar cheese and pepper jack cheese, over the beef layer.

Repeat these layers starting with another coating of creamy mixture followed by tortillas, remaining beef mixture and finally another generous sprinkling of both cheeses.

Bake in preheated oven for 20 minutes. Until heated through. Adjust cooking time accordingly if using refrigerated casseroles.

Allow it to rest for 5 to 10 minutes before serving so that all flavors can meld together perfectly. 

Diablo Dip

Linda's version 2008
3 lb Velveeta
1 can Hormel No Bean chili
1 can Rotel
2 lb sausage, cooked and drained

Combine in crockpot and stir until Velveeta melts. Serve with Frito Scoops.

Christmas 2023 version
one lb sausage browned
8 oz cream cheese
15 oz queso blanco dip
velveeta (16 oz?)
one can original Rotel

Combine in crockpot or on low in dutch oven and stir until ingredients warm. Serve with Frito Scoops.

Ina Garten’s Cranberry Bread


Ingredients:

2 cups all-purpose flour

2 cups fresh or frozen cranberries

1 cup softened butter

8 ounces softened cream cheese

1 ½ cups granulated sugar

1 teaspoon vanilla extract

4 eggs

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup chopped pecans (optional)


Instructions:

  • Preheat the oven to 350°F (175°C) and grease two 9x5-inch loaf pans.

  • Cream butter, cream cheese, and sugar until fluffy. Mix in vanilla extract.

  • Add eggs one at a time, blending well after each addition. In a separate bowl, whisk together flour, baking powder, and salt.

  • Gradually combine the dry ingredients with the wet, mixing until just blended.

  • Gently fold in cranberries and pecans, if using.

  • Divide the batter between the greased pans.

  • Bake for 45-65 minutes, or until a toothpick inserted in the center comes out clean.

  • Cool in pans for 10-15 minutes, then transfer to a wire rack to cool completely.



Mini Pecan Pies

2 pie crusts 
⅔ cup light corn syrup
½ cup sugar
half stick unsalted butter (or a little less)
2 lightly beaten eggs
1 T vanilla extract
chopped pecans (about one cup)
  • Preheat oven to 350.
  • Spray entire mini muffin pan well. 
  • On wax paper, roll pie dough out to 12 inch circle. Use a 3" cookie cutter to cut circles. Reroll and cut scraps; you will end up with 12-18 circles. 
  • Place each circle in muffin pan, making sure sides come up just a bit. Put pan in refrigerator while making filling. 
  • Mix everything except pecans together. 
  • Place about a teaspoon of chopped pecans in each one and add about a tablespoon of filling. Make sure filling does not come over edges of dough or mini pies will stick and may be impossible to remove in one piece (ask me how I know). 
  • Bake for 25 minutes. Remove from oven and cool in pan for at least 10 minutes. Carefully remove mini pies from the muffin pan and transfer to wire rack to cool completely. 

Ham and Swiss Sliders (except with Ritz!)

 


Sa's Beans & Ham

Not sure exactly how Sa made hers (I'm certain she didn't use a crock pot!) but we've decided this method gets us pretty close.

Day 1:
Put ham bone in crock pot; cover with water. Cook on low for 10-15 hours.
Soak 2 lb. dried kidney beans overnight.

Day 2:
Remove from crock pot, dispose of bone and fat, reserving only lean meat. Put broth in refrigerator long enough for fat to congeal; dispose of fat.

Put stock, meat, and drained kidney beans in crock pot. Cook on low all day or overnight, adding a jar of mild peperocini a few hours before eating (I don't use the juice, just the peppers, as even the mild makes it too hot).

Grandmother Kate’s Sweet Potatoes

Alternate recipe (mixture is not liquid with this one):
2 large cans (40 ounce) or equivalent whole sweet potatoes, drained 
1 ¼ cup sugar 
1 large can evaporated milk 
½ stick butter, melted 
2 eggs, well beaten 

Put potatoes in mixer and mix well before mixing in other ingredients. 
Place in 9x13 and bake at 400 for 15 minutes. 
Take out of oven and stir cooked edges gently toward center. 
Add topping*, and bake another 15 minutes at 400. 

Topping: 
1 cup crushed cornflakes 
½ stick butter, melted 
½ cup coconut
½ cup brown sugar (optional)
1 cup chopped pecans

* The kids like it when I put the praline topping on half and marshmallows on half; something for everyone. 

ORIGINAL RECIPE
1 large can (40 ounce) whole sweet potatoes, drained 
¾ cup sugar 
1 large can evaporated milk 
½ stick butter, melted 
2 eggs, well beaten 

Mix well with electric mixer (will be very liquid) and bake at 400 for 15 minutes. 
Take out of oven and stir cooked edges gently toward center. 
 
Top with: 
1 cup crushed cornflakes 
½ stick butter, melted 
1 can (7 oz.) coconut 
½ cup brown sugar 
1 cup chopped pecans 

Return to oven and bake an additional 15 minutes.

Both versions call for ½ cup pecans but surely a full cup is better!

Leigh Ann's Potatoes

6 large baking potatoes (5 pounds)
1 8-oz carton sour cream
1 stick butter (I used another half stick)
1 8-oz pkg cream cheese
grated cheddar
salt and pepper
milk

Peel and cook potatoes until tender. Drain and place in mixer.
Add everything except cheddar; mix until smooth. Add milk (around a cup) so that the consistency is softer than mashed potatoes.
Place mixture into baking dish and top with cheddar.
Bake at 350 until cheese is bubbly.

This makes enough for a small country! 

Sa's Pecan Pie

3 jumbo eggs
½ cup sugar
1 cup white Karo syrup
1 tablespoon vanilla
¼ cup melted butter (half stick)
1 cup or more of chopped pecans
1 unbaked pie crust

Beat eggs. Stir in sugar and syrup. Add vanilla. Blend in melted butter and add nuts. Bake at 375 for 10 minutes; 350 for 25-30 minutes.

Rae's Cranberry Salad

2 cups chopped cranberries 
2 cups sugar 

2 pkg (6 oz) cherry jello 
3 cups hot water 

1 can (20 oz) crushed pineapple, well drained (I squeeze w/paper towels)
1½  cup chopped pecans 
1½ cups finely chopped celery, well drained
 
If possible, prep pineapple and celery a day ahead and wrap in paper towels (to remove moisture).

Combine cranberries and sugar. 
Dissolve jello in hot water and chill until partially set. 
Add cranberry/sugar mixture, pineapple, pecans, and celery.
Chill overnight.

(This is a little different from mama's but it's what worked for me.)

Really Good Veggie Dip

(adapted from Inspired by Charm's Really Good Veggie Dip)

Ingredients
16 ounce container sour cream
2 cups mayonnaise
1 tablespoon dried parsley flakes
1 tablespoon dried minced onions
1 tablespoon Lawry's seasoned salt*
½ teaspoon dried dill
½ teaspoon Worcestershire sauce
3-4 drops Frank's Red Hot sauce

Instructions
Add all the ingredients to a bowl and mix well to combine.
Refrigerate at least 2 hours before serving.


Notes
*If you prefer dips less salty, start with 1/2 tablespoon seasoning salt and add more to taste.
Nutrition
Calories: 199kcal | Carbohydrates: 1g | Protein: 1g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 517mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg


Recipe from Inspired By Charm (inspiredbycharm.com) | For personal use only.

Cranberry, Bacon, and Pecan Cheeseball

 

Ingredients

  • 1 package (8 ounces) cream cheese softened
  • 8 ounces white cheddar cheese shredded
  • 3/4 cup cooked and crumbled bacon
  • 3/4 cup chopped dried cranberries divided
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons finely chopped parsley divided
  • 1/2 cup chopped pecans
  • Crackers for serving

Instructions

  • In a bowl, whip the cream cheese to soften and smooth any lumps.
  • Add the white cheddar cheese, bacon, 1/2 cup dried cranberries, Worcestershire sauce, and 1 tablespoon parsley. Blend everything together.
  • Place the mixture on a piece of plastic wrap. Form it into a ball and refrigerate for about 2 hours or until the cheese ball is firm.
  • On a plate, mix together the remaining 1/4 cup dried cranberries, 1 tablespoon parsley, and 1/2 cup chopped walnuts. Roll the cheeseball in this mixture to evenly coat.
  • Serve with crackers.

Mexican Soup (low carb)

1 lb. Ground beef, browned and drained
2 green onions, chopped
1 can of mild Rotel with chiles
4 oz. Cream cheese
1 ½ cups chicken broth
1 tsp garlic powder
1 tsp cumin
Tony’s seasoning

Brown beef with onions and drain.
Add cream cheese and stir until melted.
Add Rotel and chicken broth.
Add spices.
Cook on medium low for 30-60 minutes.

Easy, Cheesy Snack

1 cup parmesan
1 cup mozzarella
1 egg
1 tsp onion powder

Mix then spread on parchment paper.
Bake at 350 for 15 minutes.

Chile Rellenos Casserole

3 or 4 cans (7-oz) whole chiles
2 cups freshly shredded Monterey Jack cheese , divided
1 cup freshly shredded cheddar cheese , divided
5 large eggs
1½ cups whole milk
3 tablespoons self-rising flour
¼ teaspoon garlic powder, optional
¼ teaspoon salt
¼ teaspoon black pepper
sour cream
salsa
  • Preheat oven to 350 degrees F.
  • Lightly coat a 3-quart baking dish with nonstick spray.
  • Lay half of the chiles in the baking dish in a single layer.
  • Sprinkle 1 cup of the jack cheese and ½ cup of the cheddar on top. Repeat layers once.
  • In a medium bowl, whisk together the eggs, milk, flour, onion powder, garlic powder, salt, and pepper, until thoroughly combined and no lumps of flour remain.
  • Pour mixture evenly over the cheese and chiles.
  • Place in the oven and bake for 45 minutes until puffed up in the center and eggs are set and golden around the edges.
  • Let stand and cool for 5-10 minutes before cutting.
  • Slice into squares and serve with a dollop of sour cream and a little salsa.

Poppy Seed Chicken

3 (or 4) cups cooked chicken, chopped 
1 can condensed cream of chicken soup
16 ounces sour cream
1 tablespoon poppy seeds
½ stick melted butter (more or less)
one sleeve Ritz crackers, crushed

Combine chicken with cream of chicken soup, sour cream, and poppy seeds. 
Spoon into lightly greased casserole dish.

Mix melted butter and crackers together and sprinkle on top.

Bake at 350 for 20-30 minutes or until hot and bubbly. 

Serve with rice and a salad. 

Aunt Leona’s Peach Ice Cream

Combine and set aside:
1 quart mashed peaches
1 ½ cups sugar
½ lemon, juiced or 1½  T lemon juice

Mix until blended:
1 can sweetened condensed milk
1 quart half & half
2 cups milk
1-2 cups heavy cream

Put all ingredients into freezer and churn until desired firmness is reached.

Pork Loin

In a bowl, mix ¼ cup kosher salt in 4 cups warm water until dissolved. Whisk in:
    2 T apple cider vinegar
    2 T brown sugar
    1 cup ice

Brine pork loin in mixture for no longer than 20 minutes. 

Preheat oven to 425. 
Place large piece of heavy duty foil in a 9x13 baking dish. 
Stir spices together in small bowl. 

Remove pork loin after brining for 20 minutes, rinse well, and pat dry. Rub desired spice mixture* on both sides of loin and place loin on foil in baking dish. Top with a little brown sugar. Slowly drizzle with 2 T lemon juice and top with several pats of butter. 

Bake at 425 for 15 minutes. Remove from oven, loosely fold sides of foil over loin (I leave plenty of room to check with meat thermometer). Lower oven temperature to 350 and bake for about 10 minutes; check with meat thermometer and return to oven if needed, checking every five minutes or so. Internal temperature should be 145 but temperature will rise even after removing from oven.

Let loin stand for 10-15 minutes before slicing. Reserve accumulated butter sauce to serve with loin. 

*spices I used:
salt / seasoning salt
pepper
Tony Chachere
smoked paprika

Air Fryer French fries

 This is what worked the first try, but next time I may increase temp to 400 and hope for less cooking time. 

  • Cut potatoes into ¼ inch sticks. 
  • Place them in a large bowl and cover with very hot tap water; leave for about ten minutes (this step makes fries crispier). 
  • Preheat air fryer to 375 for about three minutes
  • Drain potatoes, transfer to clean towel and pat as dry as you can. 
  • Rinse and dry out bowl and return potatoes to the bowl.
  • Drizzle with olive oil, salt, and other seasoning as desired. 
  • Toss to coat. 
  • Put first batch of potatoes into air fryer, no more than two layers (one layer is best for crispiness).
  • Check on fries every five minutes and add time as needed. The recipe I used said ten minutes total; it took mine about 20 (but we like super crispy fries). 
  • Keep batches warm in a preheated 200 oven. 

Quiche Lorraine

INGREDIENTS 
6 eggs - large, beaten 
1 ½ cups heavy cream or half and half
¼ teaspoon salt 
¼ teaspoon pepper 
2 cups chopped fresh baby spinach 
1 pound bacon - cooked and chopped 
1 ½ cups Swiss cheese - shredded 
1 pie crust 

INSTRUCTIONS 
Preheat oven to 350 degrees. 
Fit your pie crust into a 9 inch glass pie plate and pierce the crust in a few places with a fork. Bake for about 5-6 minutes. Remove from the oven and cool. 
In a large bowl, whisk together the eggs, cream, salt, and pepper and set aside.
Combine the spinach, bacon, and Swiss cheese and add it to your pie crust. Pour egg mixture on top. 
Bake for 45-50 minutes or until the egg mixture is set in the middle. 
Cool slightly. Divide into eight wedges and serve warm.

Monkey Bread

3 cans buttermilk biscuits (the non-flaky ones)
1 cup granulated sugar
2 tsp. cinnamon
2 sticks butter 
½ cup brown sugar (light or dark)


Preheat the oven to 350 degrees.

Open up all three cans of biscuits and cut each biscuit into quarters.

Combine the white sugar with 2 teaspoons of cinnamon into a 1 gallon zip bag and shake to mix evenly.

Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. 

Spread these nuggets out evenly in the bundt pan (refrigerate if you’re going to bake it the next morning).

Melt the two sticks of butter together with brown sugar in a saucepan over medium-high heat. Cook butter/sugar mixture, stirring for a few minutes. Once the brown sugar butter has become one color, you can pour it over the biscuits (if baking the next morning, cover and let sit on the stove or in the fridge overnight).

Bake for about 30-40 minutes until the crust is a deep dark brown on top (if prepared the night before, might need a few more minutes). When it's finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15-30 minutes before turning it over onto a plate.


almond, date, & bacon wraps

Kay's recipe

whole almonds
whole dates
bacon, cut in 4 inch strips

Stuff almond into date
Wrap with bacon. 

Bake until done. 



Ree Drummond's recipe

35 to 40 pitted dates
70 to 80 salted roasted almonds
2 pounds thin bacon, cut in half
35 to 40 toothpicks

Preheat the oven to 425 degrees F.
Stuff each date with 1 to 2 almonds. 
Wrap each date with half a piece of bacon and secure with a toothpick.
Bake, turning the dates halfway through so the bacon is evenly cooked, 15 to 18 minutes. 
Serve warm or at room temperature.


Southern Living's Cream Cheese Pound Cake


1 ½ cups butter
1 (8 ounce) package cream cheese
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract
  • Preheat the oven to 325 degrees. 
  • Grease and flour a 10-inch tube pan.
  • Cream butter and cream cheese together in a mixing bowl until smooth. 
  • Gradually add sugar and beat until fluffy.
  • Add eggs, two at a time, beating well with each addition. 
  • Add flour all at once and mix in. 
  • Mix in vanilla. 
  • Pour batter into the prepared cake pan.

Bake in the preheated oven for 1 hour and 20 minutes, checking for doneness at 1 hour. A toothpick inserted into the center of the cake should come out clean. Remove and cool before serving.

Tip: the secret to the soft ring in the center is to cook it 1 hour and 20 at 325 and turn the oven off. Leave cake in the oven another 25 min with the door cracked open to finish cooking. It will be crunchy on the outside and have a soft 1/2” ring around the inside. Best part of the cake hands down.


Nutrition Facts

calories525total fat 28g
saturated fat 17g
cholesterol 150mg
sodium 218mg
total carbohydrate 64g
dietary fiber 1g
total sugars 43g
protein 7g
calcium 35mg
iron 2mg
potassium 84mg





I have been making this for years as well. It’s actually in the Southern Living Cookbook. My MIL told me the secret to the soft ring in the center is to cook it 1 hour and 20 at 325 and turn the oven off… leave it in the oven another 25 min with the door cracked open to finish cooking. It will be crunchy on the outside and have a soft 1/2” ring around the inside. Best part of the cake hands down.

Spinach Dip

10 ounces frozen chopped spinach
1 package Knorr vegetable soup mix
16 ounces sour cream
1 cup mayonnaise
8 ounces water chestnuts, chopped

Thaw spinach and squeeze dry using paper towels until there is no moisture left. Set aside.
Mix soup mix, sour cream, and mayonnaise. 
Add spinach, water chestnuts and green onions. 
Stir until spinach is completely distributed (it seems to take forever).
Cover; chill 2 hours. Stir before serving.

Lauren's Corn Dip via Ashley

1 can white shoe peg corn
1 large jar chopped pimiento
2 cans (4 oz.) chopped green chilies
1 chopped green onion
½ cup mayonnaise
½ cup sour cream
8 oz. freshly grated sharp cheddar cheese
several dashes of garlic salt 

Drain corn, pimiento, and chiles; set aside. 
Mix mayonnaise, sour cream, chopped green onion, and cheese. 
Add other ingredients and stir well. 
Serve with Fritos. 

Optional: chopped jalapenos (to taste - can get hot!)

My Simple Thanksgiving Dressing

1 stick butter
1 cup finely chopped onion
1 cup finely chopped celery
1 loaf white bread
1 pan of cornbread
4 eggs
1 32-oz carton of chicken stock
4 chicken bouillon cubes

Make cornbread; set aside.
Spread white bread out so that it dries out a bit. 
Saute' onion and celery in butter; set aside.
Dissolve bouillon cubes in warmed chicken stock.

Break bread and cornbread into chunks (don't crumble) and put in large bowl.

Mix in sautéed mixture and eggs.
Add stock until bread is only as moist as a damp sponge. 
Give it one or two good stirs to check for pockets of dry bread. 
Blend but do not overmix. 

Bake in a greased 9x13 dish at 350 until browned, about 45-55 minutes.
May be made ahead of time and frozen until ready to thaw and bake. I follow Sa's method of freezing the mixture in freezer bags. 


Cornbread

1 large egg
2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
1 ½  cups buttermilk or 1 ¼ cups milk
¼ cup vegetable oil

Preheat oven to 425°F. 
Pour small amount of vegetable oil in an iron skillet and tilt to cover bottom. 
Place in oven to heat for about 5 minutes.
Whisk egg in medium bowl. 
Stir in cornmeal mix, buttermilk and oil just until moistened (batter will be lumpy). 
Pour batter into skillet.
Bake 25 to 30 minutes or until toothpick inserted into center comes out clean.

Homemade Pizza Bread

 

Delicious Homemade Pizza Bread with sauce

Homemade Pizza Bread

This Homemade Pizza Bread recipe has quickly become a go-to appetizer recipe for me. It's versatility and great pizza flavor makes it a party favorite!
Course Appetizer, Snack
Cuisine American, Italian
Keyword appetizer, dough, pizza, pizza bread
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 1 loaf

Ingredients

  • 2 teaspoons yeast
  • 1 ½ cups warm water
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 ½ tablespoons sugar
  • 2 ½ cups favorite toppings, diced (I used pepperoni, sun-dried tomatoes, green onions, black olives, red pepper, green pepper, and roasted garlic.)
  • ½ cup Parmesan
  • 2 cups shredded mozzarella
  • 1 tablespoon olive oil
  • 1 jar of marinara sauce for dipping

Instructions

  • Sprinkle yeast over warm water in a large bowl. Let it sit for 3 minutes. Add in flour, salt, and sugar. Mix using a spoon just until it comes together. (There's no need for a big stand mixer here.)
  • Add in the toppings and Parmesan and combine well. The dough will be tacky. Dust with a bit more flour if it feels too tacky. Let rise for about 1 hour, then put in the refrigerator to continue rising for another hour.
  • Take the dough out of the refrigerator. Flour your countertop, then roll out the dough into a rectangle about 11×17”.
  • Sprinkle mozzarella over top. Then, fold along the long side, like an envelope. Seal sides so cheese is not exposed. Let your loaf rest while you preheat oven to 450 degrees F.
  • Bake the bread, either on a pizza stone or baking sheet, for 30 to 35 minutes, until golden brown.
  • About halfway through I added a piece of aluminum foil to the top of my loaf to prevent it from getting too dark. About 3 minutes before taking it out, lightly brush the top with olive oil and let it finish baking. Let rest on a wire rack to cool slightly before slicing.
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