Turkey leftover??

Tonight I made Turkey enchiladas and they were awesome! So, if you have any turkey leftover from Thanksgiving this is the recipe for you!!

I used this recipe for the enchilada sauce: Ten Minute Enchilada Sauce

**the only thing I changed was the amount of chili powder...because my family doesn't like spicy stuff I cut the amount in half. And, I didn't have their brand of chili powder but it worked out just fine.

So, here's the recipe....soooo simple but sooo divine!!
*Ten minute enchilada sauce
*8 corn tortillas
*turkey meat, chopped, about 2 cups
*shredded cheddar cheese

After I chopped my turkey meat I put it in a bowl and added a little bit of the enchilada sauce to make it a little moist. Next, I heated my corn tortillas in the microwave for about 30 seconds in some wet paper towels. So, I filled a tortilla with a spoonful of the turkey and topped with a little cheese then placed it seam side down in a glass dish. Continue until all the meat is gone then pour the remaining enchilada sauce over the filled tortillas and top with more cheese. Heat in a 350 degree oven for about 20-25 minutes. And chow down!! Promise you won't be disappointed!

** I'd like to know if you have any good recipes for leftover Thanksgiving turkey as well!!

Broccoli Salad

This is another fave of ours from Mama Nise. She makes this all the time and even my 9 year old devours it!!! I wish I had a picture to post but I don't....so, trust me, it's delish!

5 cups Broccoli florets, cut into bite sizes
1/2 cup chopped onion
1/2 cup golden raisins, we use Craisins
1 cup low fat mayo
1/4 cup sugar
3 Tbsp vinegar

Put the first 3 ingredients into a bowl and set aside. In a separate bowl add the next three ingredients and whisk together until creamy. Pour the mayo mixture in with the broccoli mix and stir together. It's better if you can chill it for about 30 minutes but if not just dig in!

** I think Mama Nise adds pecans to her's too. But honestly I don't add anything but the broccoli and the mayo mix and it is still awesome!!
ENJOY!!

My mom...

No, you don't need glasses!!! This is Paula Deen, but we all joke in my family that NeNe is Paula's long lost twin!!! They talk JUST alike and even look alike. They both have crazy personalities that are just so contagious!!! I love turning on the TV and hearing Paula Deen's voice - really reminds me of home.

Well, here in our neck of the woods - a cold front is headed our way! Paula's show today was about Country Comfort food, so this would be perfect for the upcoming weather. She made this meatloaf that I'm sharing with y'all. It's very different from what I normally make, but I think my kids might actually like it. Let me know if you or your picky eaters liked it or not!!! I think I'm gonna give it a try. I'll keep y'all posted...


Bacon Cheeseburger Meatloaf
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions

Preheat oven to 350 degrees F. In a large bowl, combine the ground chuck and next 8 ingredients, mixing well. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture. Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

How Divine....

What a Heavenly Meal and perfect for the upcoming holidays!!!! I can't wait to try this!!!! I stumbled upon this on MyRecipes this morning and am so glad I did!!! Serves: 6

Mushroom Bisque with Pastry Top Hats and Sherry Shallot Butter

Ingredients:
1 1/4 pounds common mushrooms or chanterelles (see notes)
1 slice bacon (1 oz.), chopped
3/4 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, peeled and chopped
1/4 cup cognac or brandy
1/3 cup dry white wine
3 cups fat-skimmed chicken broth
1 1/2 cups whipping cream
Salt and white pepper
1 package (10 oz.) frozen puff pastry shells, thawed
1 large egg, lightly beaten
Sherry-shallot butter (recipe below), optional

Preparation:
Trim and discard tough or discolored stem ends and any bruised spots from mushrooms. Rinse common mushrooms and drain well. (If using chanterelles, submerge in cool water and gently agitate with your hands to loosen dirt. Drain, rinse under running water, and gently pat dry with a towel.) Coarsely chop mushrooms.

In a 5- to 6-quart pan over high heat, stir bacon until fat begins to render, about 1 minute. Add onion, celery, and garlic; stir until onion is limp, about 3 minutes. Add mushrooms and stir often until their liquid is evaporated and mushrooms begin to brown, 15 to 20 minutes.

Add cognac and stir to scrape up browned bits from pan bottom and sides. Add wine and boil until most of the liquid has evaporated, 1 to 2 minutes. Add broth and return to a boil, then cover, reduce heat, and simmer, stirring occasionally, to blend flavors, 20 to 30 minutes. Remove from heat.

In a blender, holding down lid with a towel, whirl mixture, a portion at a time, until smooth. Pour into a bowl. Stir in cream, then salt and pepper to taste. Chill, stirring occasionally, until soup is at room temperature, 10 to 15 minutes.

Spoon soup into six round soufflé dishes or ovenproof bowls (1 1/4- to 1 1/2-cup size; 3 1/2 to 4 1/2 in. wide) to within 1/2 inch of rim.

On a lightly floured board, roll each puff pastry shell into a round 1 to 1 1/2 inches wider than top of soufflé dishes. Brush egg in a 1/2-inch border around the bottom edge (unscored side) of each pastry round. Carefully drape each round, egg side down, over a dish so that it doesn't touch soup; press edges firmly around sides of dish. Brush more egg lightly over pastry tops and sides (discard remaining egg or save foranother use). Set dishes at least 1 inch apart in a 12- by 17-inch baking pan.

Bake in a 375° regular or convection oven until pastry is richly browned, 15 to 20 minutes. Serve at once, with sherry-shallot butter to stir into portions at the table.

Sherry-shallot butter: In an 8- to 10-inch frying pan over high heat, stir 1/3 cup minced shallots and 1/3 cup dry sherry often until liquid is evaporated and shallots begin to brown, 5 to 8 minutes. Pour into a small bowl and let cool. Add 3 tablespoons butter (at room temperature) to shallots and mix. Divide into six equal portions and, with your hands, roll each into a ball. Arrange on a small plate. Cover and chill until firm, at least 15 minutes.

Looking for a recipe!

So, I know I haven't posted in like forever...but truly, it's just hard when you eat the same old stuff week after week! So, I save my posting for those really great recipes that I want to share...sorry Kathy, I know you wished we would post more often, but I just can't seem to do it...LOL! Anyway, I have a challenge...I LOVE beef enchiladas and have YET to find the perfect recipe for me and my family!! I feel like I have tried all of them...I have an awesome Chicken recipe, which is posted here, but no beef....so...if YOU think you have the bomb that I am looking for, please please send it to me!!! I would sooo love to try anything at this point!!

Thanks so much and God Bless!!

Blessings~~
Cindy

The holidays are just around the corner...

And for our family that means FUDGE!!! Yummm... This photo comes from Bobby at BlogChef. I love his blog!!! What awesome photos, and not to mention wonderful recipes!!! My mother-in-law makes a great fudge - guess it's time to dig through the ol' recipe box!!! Anyway, I was just wondering what your favorite fudge recipe is?

Fig's Cheese Muffins...

were sooo yummy!!! I saw these on Pioneer Woman as a finalist for her Dairy Contest and just knew that I had to find a meal to have these with. This photo is from Ree herself - I would have posted one of my own but they looked identical to this photo!!! Thanks Fig for a heavenly recipe!!! This is a "keeper" for sure!!!