Taco Salad

 Taco Salad

(this recipe brings back so many high school memories!  We had the best lunch ladies who made everything from scratch so many good lunch meals!  I have not been able to get Nellie's rolls, it was a family secret, but I'm thinking mine come close to being the best anyway :))

1 lb. hamburger, crumbled and cooked with 1 packet of taco seasoning  

grated cheese or cut into small cubes, cheddar/ jack 

chopped tomatoes

chopped yellow onions or green onions

1 can beans, I like black, but they usually put red beans in 

small can of sliced olives

crushed tortilla chips

Italian dressing in bottle, ( I don't have an amount) mixed with small amount of mayonnaise - mix in with salad and add tortilla chips - use the dressing as a salad dressing so don't overdo it!

Tex Mex Dip

TEX MEX DIP

(or 7 layer dip) 

(this dip came from a friend when we lived in our apartment in South Orem)

1st layer :  1 can refried beans

2nd layer:  8 oz. container of sour cream

                    3/4 c. mayonnaise

                    1 pkg. Taco seasoning

                    Mix this 2nd layer together and put on top of 1st and 2nd layer

3rd layer:  guacamole (or small guacamole dip container)- to make guacamole I use 2 avocados , smash, I don't measure the rest of the ingredients because it's to your taste, lemon juice about 1 1/2tsp. can use lime juice, mayonnaise, about 1/4 c. , garlic powder, about 2 tsp.  I like garlic so I am generous, garlic salt to taste, I usually just sprinkle it over just to give it enough flavor.

4th layer:  green onions( about 3 to 4) , chopped 

5th layer:  tomatoes, chopped ( I use enough to cover layer about 2 medium ones)

6th layer:  1 can sliced olives ( or 2 small ones)

7th layer:  grated cheese, about 2 c.  ( I use colby jack cheese) 

Serve with Tortilla chips and enjoy!

Lion House Quiche

Lion House Quiche Lorraine

1 - 9 inch unbaked pie crust

1 c. (4 oz we use a little more than that) shredded Swiss cheese, can use Gruyere cheese

6 sliced bacon, cooked and crumbled

3/4 c. ham, minced

2 green onions, sliced and chopped

1/2 green pepper, chopped

3 eggs, slightly beaten (my husband uses 5 to 6)

1 c. light cream (use a little more, but not too much!)

1/2 tsp. grated lemon peel

1/2 tsp. salt

1/4 tsp. dry mustard

Bake unpricked pastry shell for 5 min. at 425 degrees F. Remove from oven and arrange cheese, bacon, and ham in bottom of shell.  Sprinkle with green onion and green pepper.  

In medium bowl combine eggs, cream, lemon peel, salt, and dry mustard.  Pour evenly over cheese mixture.  Bake at 325 F. for 45 min. or until set.  Remove from heat and let stand about 10 min. before serving.  

 

Baked Omelets

 I'm not sure where I got this recipe.  I wrote it down on a piece of paper hoping someday I would make it.  Well today is that day and can I say how wonderful these are?!!! Moist in the middle, I would eat them with salsa next time I make them. I like that they make a high protein breakfast :) and a great grab and go breakfast!   Makes 12 regular muffin size

*** Grease muffin tin :

1 handful diced ham

can fry bacon and save grease for sautéing vegetables

can also fry up and crumble sausage

1 diced onion

1/2 green pepper or can use yellow/orange peppers

mushrooms sliced (optional)

can use any vegetable of your choice, chopped   ---

- sauté veggies in butter (or bacon grease ) until onions are slightly brown

* add meat to veggies

In bowl whisk 8 eggs,

add 1/4 c. milk

1/2 tsp. olive oil (this keeps it moist)

1/2 tsp. baking powder (helps it to raise)

salt and pepper

 to taste

1 c. grated cheese, I use colby/jack and la gruyere, can use any cheese you would like ( make sure you don't overdo it on the cheese or it will stick to pan)

add mixtures together and

--Divide into  greased muffin tin 

Bake at 375 F. for 18 to 20 min. or until golden brown and puffed up.  Leave in pan for 5 minutes.

Serve with salsa.

***Can make ahead and freeze, then heat and eat!

**Can use your imagination with this, my sister used chopped artichoke hearts, a little cream cheese, broccoli and whatever vegetable you like.  

Enjoy!

Aunt Yvonne's Mexican Chicken

( I found this yummy recipe in a collection of my mother-in-law's.  I just made it tonight and it was pretty good!  The butter made it a little greasy, so you might want to drain it a little before dishing up- this is pretty mild since you add tomato sauce to the enchilada sauce, I also made homemade guacamole and refried beans and chips to go with this on the side)

Preheat oven to 350F

2 1/2 lbs. chicken breasts( I used boneless, skinless and cut them into portion size)

1/2 c. butter (melted)

salt, pepper and paprika to sprinkle on top

6 1/2 oz. Fritos, or Doritos ( I used the ranch ones since that was all I had on hand), crushed

1/2 c. green onion, chopped

1 small can sliced olives

1 small can tomato sauce

1 can mild enchilada sauce

1 c. shredded cheese

** Put melted butter in casserole dish, then add chicken breasts, and sprinkle salt and pepper, and paprika on top, then bake for about 45 min ( if the pieces aren't big and thick- original recipe says an hour, but I did 45 min. with cut up portion size)

Sprinkle olives, and onions on top 

Mix tomato sauce and enchilada sauce and pour over top

Add crushed chips and shredded cheese 

Bake for 15 min.

Charlie's Cheeseburger Soup (with a little pinch of a few things)

 

(this recipe comes from my nephew, Charlie, his mom shared this with me and it is a lovely hearty soup!  I tweeked it a little bit and it turned out wonderful!)

Cook 1lb. hamburger, drain, set aside, then

Melt 2 to 3 Tbsp. butter in large saucepan, add : 

3/4 c. onions, chopped

3/4 c. celery, chopped

3/4 c. carrots, shredded

2 to 3 cloves garlic, minced 

saute all of these until barely soft

then add: 1/2 to 3/4 c. flour and stir to make a roux - then add slowly:

1 1/2 c. milk - slowly stir to make it smooth, next

add 5 c. beef broth (original recipe calls for chicken, either one is good)

stirring in.   Then add;

4 c. cubed potatoes

cooked hamburger

salt and pepper to taste

1 to 2 Tbsp. beef bouillon

1 tsp. basil and 1 tsp. parsley

--- just before serving add 4 c. cubed Velveeta cheese (16 oz) 

** I haven't tried using shredded cheese, which is what I would prefer, so next time I make this I will try adding shredded cheese, it must be added when the soup is not too hot or will curdle.  

 

 

Nanaimo Bars

         Nanaimo Bars

(A Canadian Christmas treat!  It wouldn't be Christmas without them!  I had my first Nanaimo bar when I spent Christmas in British Columbia with my in-laws - it's been a family favorite and most requested Christmas treat )

For the Base:

3/4 c. softened butter

1/3 c. sugar

1/2 c. baking cocoa

1/2 tsp. vanilla

2 eggs

3 c. crushed graham crackers ( about 2 cellophane packages)

3/4 c. chopped walnuts

1 1/2 c. coconut

In double boiler mix butter, sugar, eggs and cocoa.  Cook and stir until it looks like custard.  Take off heat and add vanilla.  Add coconut, graham cracker crumbs, and nuts.  Mix until all dry ingredients are well coated.  Press firmly and evenly on bottom of 9x13 pan.

Filling:  

9 Tbsp. butter

6 Tbsp.  Birds custard powder  ( or can use 7oz. instant Vanilla pudding powder- it will change the taste though - you can buy the Bird's custard powder thru a European distributor, although some stores will carry it)

4 1/2  c. powder sugar

2/3 c. milk 

Cream butter in medium bowl.  Mix pudding powder and powder sugar together and add to butter along with milk.  Beat until it resembles icing (will be thick).  Spread evenly over base and chill about 15 min.  You don't want mixture too stiff.

Topping:  

8 Tbsp. cream

2 c. semi-sweet chocolate chips (if the topping cracks when you cut it - you will need to add more cream to this the next time you make it)

Heat cream on top of double boiler.  Add chocolate chips, and stir constantly to make smooth chocolate topping.  Spread melted chocolate quickly and evenly over top.  Refrigerate 2 hours before serving.  Keep in refrigerator.