Meet My Friend...Ellie from Vanilla Bean Girls!!!

Hi everyone!  Thanks for having me over today!  My name is Ellie and I blog over at Vanilla Bean!  I like to blog about home crafts, DIY, kids crafts, and cooking!  I also host a Show Off Sunday Link Party if you ever want to stop by!  I thought I'd share one of my most popular recipes with you all today. . . .hopefully you guys like to cook!

How about some "white girl" enchiladas, or as my hubby would call them, "Enchiladas Guera".  Prepare yourself for some awesome yumminess! 

Start off by gathering your ingredients:

 - 12 flour tortillas

 - 1 tub sour cream, 16 oz

 - 1 can cream of chicken soup

 - diced chilies (I like the canned Ortega chilies, medium; how much is up to you)

 - 2 pounds grated cheese.  (I like to use the pre-grated cheese in a bag since I'm usually in a rush after work)

(olives if you like)

 - 3-4 shredded boneless chicken breasts (sometimes I used leftover grilled chicken from the night before, or I cook a whole chicken in the crock pot during the day while I'm at work, but it's much more work to debone it.)

I've also used the recipe with ground beef or shredded beef or pork, but the fam seems to prefer chicken so we usually stick with that or just plain cheese! yum!

In a large mixing bowl, combine all the ingredients except for the tortillas and the shredded chicken.  I like to lay all the tortillas out assembly line style and put a heaping spoonful of chicken and a spoonful of the cheese mixture into to each.  You're going to want to save at least half the cheese mixture for later!!!

Once you have them all filled up, roll them up and make sure to tuck the ends inside.  Place them tightly packed into a cassarole dish that is pretty deep.  I use a 9 X 13 pan and they just barely fit!

Smother the top of the enchiladas with the rest of the cheese mixture and stick in the oven until the cheese is melted and bubbly.  The time depends on exactly how full you make your tortillas, and how much you layer on top.  Naturally you want them to cook and melt all the way through!  I usually find that it takes me about 45 minutes or so, at 350, but I just keep checking back.

Try to contain yourself!  It's a long wait with yummy yummy spicy smells floating through the house!

Once everything is melted and golden, take it out and let it set for a few minutes, otherwise, the mixture can be really runny.  Put them on the table, fight everyone off with a stick when they try to eat straight from the pan, and be sure to thank me later!! 

You should have plenty of leftovers for the next day too, which just makes it all that much better!

Thanks so much for letting me visit today Wendy!  Hope to see y'all real soon!  We're always on the look out for guest bloggers for our Tutorial Tuesdays also, so email us at vanillabeancrafts@gmail.com if you're ever interested!

Thanks so much Ellie!

I'm all for "white girl" enchiladas-cause well, I'm a red-headed definite white girl, and I can't take all the heat in the other ones!

Can't wait to give them a try-

Happy Crafting.

A Better Tin Foil Dinner!!!

One of my favorite memories as a child was our annual summer "Davis Family Camp Out". It was so much fun!!!A week in the woods somewhere in Southeastern Idaho with my mom's family.There was always a treasure hunt, magazine paper dolls, making smores and tin foil dinners! So, the tin foil dinners weren't really my favorite part but I love the memory of putting them together- onions, hamburger, carrots and potatoes, a sprinkle of salt and pepper then wrap that baby up and toss it into the fire. Clearly we were NOT gourmet campers. As my daughter was doing her pre-certification for girl's camp this memory of mine resurfaced. She had to make two different "Camp Fire Meals" and well, she wasn't having any of my hamburger/veggie goodness. So, we did what everybody these days does and googled it! I just wanted to share a few of the links/recipes that we came across. I really had no idea the amount of things you can put into a ball of tinfoil and cook on the fire. Our family campouts will NEVER be the same! Razzle Dazzle Recipes BellaOnline pg 1BellaOnline pg 2  (She ended up making tacos and stroganoff and loved them both!)  

Monday Munchies...South of the Border!

Happy Monday and Happy May! Can you believe it's already that far into the year?My kiddos only have a few weeks of school left-unbelievable!
We had a great weekend, end of the season softball parties, last of the spring soccer games, mulched and planted the gardens, and got a project or two finished. We also had a great dinner Saturday night-homemade Mexican! Y.U.M.I am such a wimp when it comes to any type of spice, while the rest of my family can't get it hot enough, so keeping it made at home lets us all be as "HOT" as we can take it.
I found a great salsa recipe that added to everything. My own little bowl of extra mild, and a big bowl of holy-cow-that-will-burn-your-tonsils-out hot for the rest of them!Just play with the peppers to adjust the heat...Joe's Salsa 

Recipe via Favorite Family Recipes


 So what did we have with our salsa?Black Beans and Cilantro Lime Rice and Chicken Chimmies!Super fast and easy...4 chicken breasts seasoned with salt, pepper, and garlic powder pan fried then shredded. A few TBS of chicken is then placed onto a tortilla with a sprinkle of green onions and monterey jack cheese. Roll like a burrito and then cook in a frying pan, turning until all the sides are a crunchy, light brown.Add the salsa, sour cream, guacamole and enjoy!  So good. So quick and easy. So muy bueno!!! Happy Eating... Keep those salad recipes coming! I'm loving them!!!

Irish Stew and Shamrock Milkshake Cupcakes...

Monday Munchies...

 My girls are all out of school this week for Spring Break so needless to say, we need a few things to keep us entertained.  With St Patrick's Day on the calendar it will be a week of some fun green crafting and good eating! We aren't real big on corned beef, so it will be beef stew instead with colcannon (smashed potatoes with cabbage) and for dessert, Shamrock Milkshake Cupcakes. YUMMY! Braised Irish Stew and Colcannon 

Recipe from allrecipes.com

Ingredients

• Irish Stew:
• 1 tablespoon vegetable oil
• 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
• 2 tablespoons all-purpose flour
• 1 cup coarsely chopped onion
• 1 cup coarsely chopped carrot
• 1 (12 fluid ounce) can or bottle dark beer
• (We don't drink alcohol at my house so I substitute beef broth)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce 

Calcannon:

3 slices bacon

2 pounds russet potatoes, peeled and cut into chunks

2 cups thinly sliced cabbage

1/4 cup milk, warmed

2 tablespoons butter

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons minced fresh parsley

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
3. Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
4. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
5. About 30 minutes before the stew is ready, make the colcannon. Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
6. Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
7. Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
8. To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.

Shamrock Milkshake Cupcakes



Recipe from Better Homes & Gardens

 Prep: 50 minutesBake: 15 minutesCool: 45 minutesStand: 30 minutes 

Ingredients:

4    egg whites

2  cups  all-purpose flour

1  teaspoon  baking powder

1/2  teaspoon  baking soda

1/2  teaspoon  salt

1  cup  buttermilk or sour milk*

1/4  cup  green creme de menthe**

1/2  cup  shortening

1-3/4  cups  sugar

1  teaspoon  vanilla

1  recipe  White Chocolate Frosting

 Green food coloring

Directions

1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty to twenty-two 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. In a 2-cup glass measuring cup combine the buttermilk and the creme de menthe. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy. Beat in vanilla. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to shortening mixture, beating on low speed after each addition just until mixture is combined.

3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.

4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Divide White Chocolate Frosting between two bowls. Tint one portion with green food coloring. Spoon each frosting into a pastry bag fitted with a large star tip. Pipe white and green frosting onto tops of cupcakes to resemble four-leaf clovers. Makes 20 to 22 (2-1/2 inch) cupcakes.

White Chocolate Frosting: Allow 1 cup butter, cut up, to stand at room temperature for 30 minutes. In a large mixing bowl place 6 ounces white baking chocolate with cocoa butter, chopped; set aside. In a small saucepan heat 1/3 cup whipping cream just until simmering. Pour over white baking chocolate; let stand, without stirring, for 5 minutes. Stir until smooth; let stand for 15 minutes. Gradually beat butter into melted white chocolate mixture with an electric mixer on medium to high speed, beating until combined. Gradually beat in 1-1/2 to 2 cups powdered sugar until frosting reaches piping or spreading consistency. Makes 3-1/2 cups.

*Test Kitchen Tip: For each 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.

**Test Kitchen Tip: If you prefer not to use creme de menthe, substitute a mixture of 1/4 cup milk, 1 teaspoon mint extract, and several drops green food coloring. 

Cafe Rio Knock off Recipes...Monday Munchies!

One of my favorite things about going back home for a visit is getting to go to Cafe Rio.If you've never been, my tummy hurts for you. And if you have or live in a place where there is one close by, I want to be you! I can only describe it as a fantastic little piece of heaven on a plate...YUM! The hubby was out of town again so I thought I'd be nice and make a super tasty "Welcome Home " dinner for him, I impressed myself...and him. Not by my cooking skills, but by the awesomeness of these recipes.

 This amazing gal has the ENTIRE MEAL broken down! The Sweet Pork, the beans, the (OH! SO GOOD!) Cilantro Lime Rice, and the dressing. And while time consuming (and totally worth every minute) they are really easy to follow.My super picky hubster couldn't believe that I had figured out the recipe, I totally accepted the compliment and then told him the truth... Go taste a bit of heaven here:Family Favorite Recipes Happy Munching! 

Baked French Toast and Banana Crumb Muffins

Monday Munchies...

I will be the first to admit that my eating habits are really lousy.I never eat "meals" until it's time for dinner, I kind of forget to eat,and breakfast? I don't think I've had breakfast in the a.m. hours since elementary school ...unless, does a Coke Zero count?{I do however, make sure my girls start off the day on a good note!}But breakfast in the p.m....YES PLEASE! It has to be one of my favorite ways to end a day. Here is one of our favorite breakfast for dinner meals...  

Recipe and photo via Country Door Recipes

Baked French Toast 

1 loaf of French bread
3 eggs
1 cup of half and half
1 cup of milk
1 Tbsp. vanilla extract
1 tsp. nutmeg
1 tsp. cinnamon

Cut the French bread in to 1 1/2" slices and place in a baking dish, sprayed with a nonstick spray. Mix all of the above ingredients in a large bowl (until fluffy) and pour over bread evenly. Cover with plastic wrap and refrigerate overnight.

{I make it in the morning after the girls are gone to school and then keep it in the fridge all day}


For topping:
1/2 cup brown sugar
1 Tbsp. corn syrup
1/2 cup chopped walnuts
1/2 stick (1/4 cup) of melted butter

Mix all the ingredients well, and refrigerate as well.

The following morning, thaw out the topping or place in the microwave for 30 seconds to soften. Spread over each piece of French bread, preheat oven to 350° F and bake for 40 minutes. Serve hot with pure maple syrup.

 No time to cook in the morning? Bake these up the afternoon before and you're ready for the day...Banana Crumb MuffinsThis recipe was linked up to my first T.G.I.F. party, and I couldn't wait to try it. Muffins are a BIG deal at my house, {we call them breakfast cupcakes} and these didn't disappoint! You can find the recipe and directions at It's All In My Head!Thanks Stef!Happy Eating...

Sausage Pasta and {Easy} Mini Apple Pies

Monday Munchies...

Winter always makes me crazy for those warm and hearty comfort foods. You know the kind that make you feel at home. The ones you've shared with family and have built memories around, just plain, old, good food. These are two of those for me:

 Creamy Sausage Pasta{ Recipe serves 4 generously, I always double it-my girls LOVE this! } 8 oz ground sweet italian sausage2 C sliced white mushrooms1 tsp Worchestershire sauce2/3 C evaporated milk (not sweetened condensed!)1 tbs dried basil1/4 tsp ground pepper1 (10oz) pkg frozen peas4 C of a chunky pasta, we like penne or rigatoni, cooked and drained1/4 C grated Parmesan cheese 1. brown the sausage in a med sized pan. remove sausage and set aside, reserving the drippings.2. add in the mushrooms and saute until lightly browned, about 3-4 min. add in the Worchestershire sauce then stir inthe milk, bring this to a simmer.3. stir in the basil and pepper and return to simmer for 3-4 min. stir in the peas and sausage then cook until heated through.4. toss the sauce with hot pasta, sprinkle on a little parmesan, and serve. *this is one of the few things I will eat as leftovers, it tastes even better the next day!* and for dessert, skip the hassel of making a traditional apple pie with these {easy}little cuties: 

 Mini Apple Pies{from the Great American Home Baking Cookbook/Recipe makes 8}the easy way... CRUST3/4 cup all purpose flour1/4 cup butter1 tbs sugar1tsp baking powder1 egg2 tbs milk FILLING & TOPPING1 large apple1 tsp ground ginger1 egg, lightly beaten1-2 tsp sugar for crust: place flour in a large bowl, cut in the butter until course crumbs form. stir in the sugar and baking powder. combine the egg and milk in a small bowl and mix well. add to the flour mixture, stir until a dough forms. cover and set aside. for filiing: peel, core, and coursely grate the apple. place in a small bowl, stir in the ginger. roll out the dough into a large rectangle{about 16x8 in.} cut into 8 equal squares. spoon a tbs. of the apple mix onto the center of each square. brush the edges of the dough with the beaten egg. fold in the corners to the center and pinch to seal. place on an ungreased baking sheet.

 brush the tops with the remaining egg mix and sprinkle with sugar. bake until lightly browned, 8-10 min. cool for 1-2 minutes before serving. the easier way... roll out a pre-made crust and cut into squares. spoon a tbs of APPLE SAUCE into the centers. follow same directions for sealing, topping, and baking.then enjoy {with a scoop  of vanilla ice cream!} easy-peasy and YUM! Happy Munching!

Beef Stroganoff &

Monday Munchies...

My hubster, when home, always cooks over the weekends. It's fantastic for me, and great for him too. He is a grilling kind of guy and LOVES to be outside smoking or BBQ-ing something.He grills the best steaks, so I had him throw on a few extras to help me out with dinner tonight... Beef Stroganoff{I know there are a million of these out there, but I promise, this is a goodie! Especially when the steak is already cooked.}Recipe serves 4 but is easily doubled 1 pound beef sirloin, thinly sliced1 tbs oil {I like Olive!}1/2 C finely chopped onion2 tsp minced, fresh garlic2 1/2 C sliced mushrooms1 can Cream of Mushroom soup, undiluted1/4 C water1/2 C sour creamblack pepper to taste 1. in a large skillet, heat the oil over med heat. add the onions, garlic, and mushrooms. cook 3-4 min, or until softened. Stir in the meat strips and heat through.{ if you need to cook the beef, remove the veggies from the pan, increase the heat a bit and cook until brown} 2. reduce the heat to low. stir in the soup and water. cover and simmer  for 5 min. stir and pepper to taste.3. remove from heat, stir in the sour cream and serve right away. We like to eat this over linguine noodles with a side of steamed broccoli.  The sauce over white rice or egg noodles is good too!  and how about a quick and easy, family friendly dessert? I found this while blog-hopping and am giving it a try... Homemade Twix Bars You'll find the recipe and directions for these at Santa's Gift Shoppe.I dare say these won't make it to tomorrow! Happy Munching! 

Monday Munchies...Chicken Pot Pie Soup

 My family absolutely LOVES chicken pot pie, so much so, we could have it every week and they wouldn't complain. I however don't enjoy rolling out a pie crust that often. I found this recipe for Chicken Pot Pie Soup a while ago and thought perfect! All the homey, comforty flavor but no crust to make. And I can put it in the crock pot at noon and not think about it again until it's time to eat.
                                                        Chicken Pot Pie Soup
                                                                          make 4 servings, I double this

Photo by startnover

Ingredients:

• 2 cups cubed cooked chicken breast meat
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 1 (10.75 ounce) can condensed cream of potato soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 cups skim milk

*I use a "Normandy or California" blend for my veggies-carrots,broccoli, and cauliflower, because that's what we like. Carrots, peas, and potatoes would work too.  Every once in a while I'll throw in some frozen peas or canned corn (drained) just for fun. I also swap out the potato soup for cream of celery {I have a very picky no-potato fan} and a bit of chicken stock for some of the milk.

Directions

1. In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top or hot and flaky biscuits on the side.

Happy Eating...