Edna’s Kitchen Presents: Taco Party

Mexican-sides

Table of Contents:

Drinks

Mexican Margaritas

Michelada

Beergaritas

Margarita Slush

Salads

Crunchy Potluck Taco Salad

Southwestern BLT Taco Salad

Southwestern Chicken Taco Salad

Mini Taco Salad Bowls

Nachos/Tacos/Fajitas

Skillet Chicken Nachos  

Friday Night Nacho Bake

Grilled Chicken Soft Tacos

Grilled Fish Tacos with Creamy Avocado Topping

Garlic-Lime Flank Steak Fajitas

Easy Sheet-Pan Beef Fajitas

Enchiladas/Burritos

Tex-Mex Chicken Enchiladas

Easy Beef Enchiladas

Baked Steak Burritos

Tex-Mex Burritos

Extras on the Side

Slow-Cooker Cheesy Chicken Enchilada Pasta

Chicken Enchilada Stuffed Crescent Bread

Seven-Layer Bean Dip

Tex-Mex Lasagna

Desserts

Churros

Mexican Chocolate Cheesecake

Flan

Premium Tres Leches Cake

 

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Drinks

Mexican Margaritas

Ingredients:

1 ⅓ cups orange-flavored liqueur

1 cup lime juice

2 to 3 Tablespoons powdered sugar, if desired

8 cups ice cubes, crushed

2 limes, cut into wedges, if desired

½ cup coarse salt, if desired

⅔ cup tequila

Steps:

In blender or food processor, place orange liqueur, lime juice, powdered sugar and ice. Cover; blend until smooth. Spoon into nonmetal freezer container. Cover; freeze until almost firm, 2 to 2 ½ hours.

To serve, if mixture freezes completely, let stand at room temperature about 30 minutes. Rub rims of glasses with lime wedges; dip in salt to coat.

Into blender or food processor, spoon orange liqueur mixture; blend until slushy. Place ½ cup slush in each salt-rimmed glass; add 1 to 2 tablespoons tequila. Garnish with lime wedges.

Tips:

There are several types of orange-flavored liqueurs available, including Triple Sec, Cointreau and curacao. All will work well in this recipe.

 

Michelada

Ingredients:

1 large beer mug

1 Tablespoon fresh lime juice

1 teaspoon Worcestershire sauce

¼ to ½ teaspoon Buffalo wing sauce or hot sauce

¼ teaspoon seasoning sauce

Lime wedge

Coarse salt

1 bottle (12 oz) pale ale or lager beer

Ice, if desired

Steps:

Place beer mug in freezer. In small bowl, mix lime juice and sauces.

Remove mug from freezer. Rub rim of mug with lime wedge; dip rim into salt. Pour lime juice mixture into mug; add ale. Add ice. Serve immediately.

Tip:

Increase the level of spiciness by adding more hot sauce. Serve with your favorite appetizer.

 

Beergaritas

Ingredients:

1 can (12 oz) frozen limeade concentrate, thawed

1 cup tequila

¼ cup orange-flavored liqueur

2 bottles (12 oz each) light-colored beer

Crushed ice

8 lime slices

Steps:

In pitcher, mix limeade concentrate, tequila and liqueur until well blended. Pour beer into pitcher; stir.

Fill 8 lowball or margarita glasses with crushed ice. Pour beer mixture over ice. Garnish each with lime slice.

Tips:

For an authentic touch, salt the rims of the glasses. Pour ½ cup coarse salt onto small, flat plate. Rub a lime wedge around edge of each glass and then dip into salt.

 

Margarita Slush

Ingredients:

2 cans (10-oz.) frozen margarita concentrate

1 cup tequila

⅓ cup fresh lime juice (2 to 3 medium limes)

1 medium lime, cut into 6 slices

Margarita salt for glass rims, if desired

1 can (12-oz.) lemon-lime carbonated beverage

Steps:

In medium bowl, combine margarita concentrate, tequila and lime juice; mix well. Spread mixture in 8-inch square (2-quart) glass baking dish. Freeze at least 5 hours or until set.

To serve, run lime wedge around rim of each glass; dip in margarita salt. For each drink, spoon ⅔ cup frozen mixture into glass; pour ¼ cup carbonated beverage over top. Garnish with lime wedges.

Tips:

Make this refreshing drink several days ahead. Keep it covered in the freezer and add the lemon-lime carbonated beverage just before serving.

Look for flavored, colored salts in the beverage aisle of the grocery store. Garnish with lime slices, if desired.

 

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Salads

Crunchy Potluck Taco Salad

Ingredients:

1 lb lean (at least 80%) ground beef

1 package taco seasoning mix

1 head iceberg lettuce, broken into small pieces

2 medium tomatoes, chopped

½ cup sliced ripe olives

4 medium green onions, sliced (¼ cup)

2 cups shredded Cheddar cheese (8 oz)

½ cup Italian dressing

1 bag nacho-flavored tortilla chips, coarsely crushed

Steps:

In 10-inch skillet, cook beef and taco seasoning mix as directed on seasoning mix package.

In large bowl, gently mix lettuce, tomatoes, olives, onions and cheese. Add beef mixture; stir gently to mix.

Just before serving, add dressing and chips; toss.

Tips:

This salad does not keep in the refrigerator. Make sure to toss immediately before serving.

 

Southwestern BLT Taco Salad

Ingredients:

1 lb lean (at least 80%) ground beef

1 package (1 oz) taco seasoning mix

⅔ cup water

½ cup southwest ranch sour cream dip

½ cup Thick ‘n Chunky salsa

½ cup chopped precooked bacon

1 can (2 ¼ oz) sliced ripe olives, drained

4 plum (Roma) tomatoes, each cut into 8 pieces

1 bag (10 oz) ready-to-eat romaine lettuce

1 cup shredded Cheddar cheese (4 oz)

1 cup chili cheese-flavored corn chips

Steps:

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium. Cook uncovered 2 to 4 minutes, stirring occasionally, until most of liquid is absorbed.

In large bowl, mix sour cream dip and salsa. Stir in beef mixture, bacon and olives. Gently fold in tomatoes and lettuce.

Divide salad among 4 individual plates. Sprinkle with cheese and chips. Serve immediately.

Tips:

In place of the southwest ranch sour cream dip, use ½ cup of sour cream mixed with 1 to 2 teaspoons of taco seasoning mix.

 

Southwestern Chicken Taco Salad

Ingredients:

Dressing

½ cup Thick ‘n Chunky salsa

½ cup sour cream

Salad

1 bag (10 oz) romaine and leaf lettuce blend

1 cup shredded Mexican cheese blend (4 oz)

1 ½ packages (9 oz each) frozen cooked southwestern-seasoned chicken breast strips, thawed

1 can (2 ¼ oz) sliced ripe olives, drained

4 plum (Roma) tomatoes, cut into quarters

1 cup chili-flavored corn chips, slightly crushed

2 teaspoons taco seasoning mix (from 1-oz package)

Steps:

In small bowl, beat dressing ingredients with wire whisk until well blended.

In large bowl, mix salad ingredients except corn chips. Add dressing; toss until coated. Sprinkle with corn chips.

Tips:

Cheddar, Colby or Monterey Jack cheese can be used instead of the Mexican cheese blend, a combination of Colby and Monterey Jack cheeses.

Cherry tomatoes, cut in half, can be used instead of the quartered plum tomatoes.

 

Mini Taco Salad Bowls

Ingredients:

12 Tortilla Bowls Mini Soft Flour Tortillas

1 Tablespoon vegetable oil

1 lb lean (at least 80%) ground beef

1 package (1 oz) taco seasoning mix

1 cup finely shredded lettuce

Steps:

Heat oven to 400°F. Lightly brush boats with oil to coat entirely, and place on ungreased cookie sheet; bake 4 to 5 minutes or until browned on rim–boats will get crisp as cooled. Set aside.

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is coated with seasoning, stirring occasionally.

To serve, divide lettuce and taco meat evenly among crisped boats.

Tips:

Toppings: shredded Cheddar cheese, cooked fresh corn kernels, sliced green onions, sliced olives, sour cream, salsa, sliced avocados.

Substitute ground chicken for ground beef.

 

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Nachos

Skillet Chicken Nachos

Ingredients:

1 Tablespoon olive or vegetable oil

1 ¼ lb boneless skinless chicken breasts, cut into ¼ -inch pieces

1 package (1 oz) taco seasoning mix

1 can (8 oz) tomato sauce

1 medium red bell pepper, chopped (1 cup)

1 can (15 oz) black beans, drained, rinsed

1 can (7 oz) whole kernel sweet corn, drained

2 cups shredded Mexican cheese blend (8 oz)

6 oz tortilla chips (about 42 chips)

¼ cup chopped fresh cilantro

Steps:

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.

Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.

Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.

Tips:

For Skillet Beef Nachos, substitute 1 ¼ lb ground beef for the chicken. In step 1, cook beef 5 to 7 minutes or until thoroughly cooked. Drain and proceed as directed.

 

Friday Night Nacho Bake

Ingredients:

1 lb ground beef sirloin

1 package (8 oz) refrigerated prechopped onion

1 package (8 oz) refrigerated prechopped tricolor bell pepper mix

1 jar (16 oz) Thick ‘n Chunky mild salsa

1 can (2 ¼ oz) sliced ripe olives, drained

3 cups shredded pepper Jack cheese (12 oz)

1 bag (11 oz) tortilla chips

½ cup unsalted butter, melted, cooled

2 cups shredded iceberg lettuce

1 cup diced tomatoes

¼ cup sliced green onions (4 medium)

Sour cream, if desired

Steps:

Heat oven to 375°F. In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Add onion and bell peppers; cook about 5 minutes, stirring occasionally, until tender.

Add salsa, olives and 1 ½ cups of the cheese to beef mixture; stir gently to combine. Spoon into ungreased 13×9-inch (3-quart) glass baking dish.

Place tortilla chips in resealable food-storage plastic bag; seal bag and crush with rolling pin or flat side of meat mallet until coarse crumbs form. Add melted butter; seal bag and shake until combined. Sprinkle over beef mixture. Top with remaining 1 ½ cups cheese.

Bake uncovered 25 to 30 minutes or until thoroughly heated. Let stand 5 minutes. Top with lettuce, tomatoes and green onions. Serve with sour cream.

 

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Tacos

Grilled Chicken Soft Tacos

Ingredients:

¼ cup lime juice

¼ cup vegetable oil

2 cloves garlic, finely chopped

1 teaspoon ground cumin

½ teaspoon salt

1 lb boneless skinless chicken breasts, cut into 1-inch cubes

½ red onion, cut into 1-inch wedges, separated into layers

1 large red or green bell pepper, cut into 1-inch squares

8 flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package

½ cup Thick ‘n Chunky salsa

Steps:

In small bowl, mix lime juice, oil, garlic, cumin and salt. In large resealable food-storage plastic bag, place chicken and ¼ cup of the lime juice mixture. Seal bag; shake to coat chicken evenly. Refrigerate 30 minutes to marinate. Set remaining lime juice mixture aside until serving time.

Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. On 8 (12-inch) skewers, alternately thread chicken, onion and bell pepper. Place skewers on grill over medium heat. Cover grill; cook 10 to 11 minutes, turning occasionally, until chicken is no longer pink in center and vegetables are done as desired.

Place kabobs on large plate; drizzle with reserved lime juice mixture and turn to coat evenly. Slide chicken and vegetables off each skewer onto 1 tortilla; serve with salsa.

Tips:

Top each tortilla with about ¼ cup shredded iceberg lettuce, then top with chicken and vegetables. Serve with a dollop of guacamole or sour cream and sprinkle with chopped fresh cilantro.

 

Grilled Fish Tacos with Creamy Avocado Topping

Ingredients:

1 avocado, pitted, peeled and diced

2 Tablespoons chopped fresh cilantro

⅓ cup ranch dressing

1 package (4.6 oz) taco shells (12 shells)

1 Tablespoon vegetable oil

1 ½ teaspoons lemon-pepper seasoning

1 teaspoon chili powder

¼ teaspoon salt

1 ½ lb halibut, skin removed, cut into 1-inch pieces

1 cup shredded lettuce or mixed salad greens

1 small tomato, diced

Steps:

Heat gas or charcoal grill. In medium bowl, mix avocado, cilantro and dressing. Set aside. Heat taco shells as directed on package.

In large bowl, mix oil, lemon-pepper seasoning, chili powder and salt. Add halibut; toss gently to coat. Place halibut in grill basket. Place basket on grill over medium heat. Cover grill; cook 5 to 10 minutes or until fish flakes easily with fork, rearranging twice. Fill taco shells with fish, lettuce, avocado mixture and tomato.

 

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Fajitas

Garlic-Lime Flank Steak Fajitas

Ingredients:

1 ⅓ lb beef flank steak, trimmed of visible fat

1 package (1 oz) original taco seasoning mix

1 Tablespoon packed brown sugar

1 Tablespoon finely chopped garlic

¼ teaspoon ground red pepper (cayenne)

¼ cup lime juice

2 large red or yellow bell peppers, cut into ¼ -inch strips (about 3 cups)

1 cup sliced onions

1 Tablespoon vegetable oil

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon salt

6 (8-inch) flour tortillas for burritos (from 11.5-oz package), heated as directed on package

Chopped fresh cilantro leaves, sliced green onions, avocado slices, sour cream and lime slices, as desired

Steps:

Place beef in large, resealable food-storage plastic bag. In small bowl, mix taco seasoning mix, brown sugar, garlic, ground red pepper and lime juice. Pour marinade over beef. Seal bag; refrigerate, and marinate 8 to 10 hours.

In medium bowl, mix bell peppers, onions, oil, cumin, coriander and salt; set aside.

Spray 12- to 13-inch round grill pan with cooking spray; heat over medium-high heat. Remove beef from marinade, and place in pan; discard any remaining marinade. Cook 10 to 20 minutes, turning once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; tent with foil, and let stand 5 minutes.

Meanwhile, in grill pan, cook pepper and onion mixture 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender and browned.

Cut steak across grain at angle into thin slices. To serve, place beef and vegetables down center of warmed tortillas. Top with remaining ingredients.

Tips:

Flank steak is usually purchased as a long, thin, boneless cut. Look for a piece that’s of an even thickness for best doneness results. Flank steak is not a particularly tender piece of beef, which is why it’s usually so well priced. However, it turns out delicious when prepared properly, i.e. marinated for an extended time, as in this recipe. Cutting flank steak across the grain also contributes to tenderness.

Either red or yellow onions may be used in this recipe.

 

Easy Sheet-Pan Beef Fajitas

Ingredients:

2 cups sliced onion (¼ -inch slices)

1 medium red or yellow bell pepper, cut into ¼ -inch strips

2 Tablespoons vegetable oil

1 package (1 oz) original taco seasoning mix

1 lb boneless sirloin steak

8 (6-inch) flour tortillas for soft tacos & fajitas (from 8.2-oz package)

Sour cream, Thick ‘n Chunky salsa, chopped fresh cilantro, if desired

Lime wedges, if desired

Steps:

Heat oven to 400°F. Spray 18×13-inch rimmed sheet pan with cooking spray. Add onion and bell pepper to sheet pan. Add 1 tablespoon of the oil and 2 tablespoons of the taco seasoning mix; stir to coat, spreading mixture evenly in pan. Bake 15 minutes; stir.

Meanwhile, cut steak into ¼ -inch strips; place in small bowl. Stir in remaining 1 tablespoon oil and remaining seasoning mix until combined and coated. Place on pan with vegetables. Bake 7 to 9 minutes longer or until beef is no longer pink and vegetables are tender.

Heat tortillas as directed on package. Using tongs, transfer steak mixture to serving platter or, if serving on sheet pan, carefully drain excess liquid from pan before serving.

Spoon steak and veggies onto each tortilla. Serve with remaining ingredients.

 

beef-enchiladas

Enchiladas

Tex-Mex Chicken Enchiladas

Ingredients:

1 can (18.5 oz) chicken cheese enchilada soup

1 can (10 oz) hot or mild enchilada sauce

2 cups shredded cooked chicken

1 cup frozen corn, thawed

2 cups shredded pepper Jack cheese (8 oz)

12 corn tortillas (6 inch)

2 medium tomatoes, diced

¼ cup chopped fresh cilantro

Lime wedges, if desired

Steps:

Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.

In large bowl, mix 1 cup soup mixture with the chicken, corn and 1 cup of the cheese. In small bowl, set aside ¾ cup soup mixture. Spread remaining 1 ½ cups soup mixture in ungreased 13×9-inch baking dish.On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place about ¼ cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.

Pour ¾ cup soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.

Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving. Garnish with lime wedge, if desired.

Tips:

Offer chopped lettuce or avocado slices for extra toppers.

A quick way to get to shredded chicken is with a deli rotisserie chicken.

 

Easy Beef Enchiladas

Ingredients:

1 lb lean (at least 80%) ground beef

2 cans (10 oz each) red enchilada sauce

1 can (4.5 oz) chopped green chiles

1 package (8.2 oz) flour tortillas for soft tacos & fajitas (6 inch)

1 ½ cups shredded Cheddar cheese (6 oz)

Steps:

Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish or pan with cooking spray.

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in ½ cup of the enchilada sauce and the chiles.

Spread ½ cup of the enchilada sauce evenly in baking dish. Spread ¼ cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.

Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Tips:

Create a toppings buffet with a bowl of spicy green salsa verde and a smoky tomato salsa, lots of torn fresh cilantro, chopped tomatoes, green onions, and chopped avocado.

Using ground chicken or turkey instead of ground beef would make a good variation for saucy enchiladas. Turkey in particular is a favorite in the southwest.

 

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Burritos

Baked Steak Burritos

Ingredients:

½ cup butter or margarine

1 package (1 oz) taco seasoning mix

1 ½ lb beef boneless sirloin tip steak, cut into thin bite-size strips

1 can (16 oz) refried beans

12 flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages)

2 cups shredded Cheddar cheese (8 oz)

3 medium green onions, thinly sliced (3 Tablespoons)

1 can (10 oz) enchilada sauce

1 cup shredded Mexican cheese blend (4 oz)

Steps:

Heat oven to 400°F. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.

Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.

Spread each tortilla with refried beans to within ¼ inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13×9-inch (3-quart) glass baking dish, place burritos with seam side down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.

Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.

 

Tex-Mex Burritos

Ingredients:

1 lb. lean ground beef

1 ¼ cups finely chopped peeled potatoes

½ cup chopped onion (1 medium)

2 fresh or canned jalapeño chiles, seeded, chopped

1 (15-oz.) can spicy chili beans, undrained

¼ teaspoon salt

⅛ teaspoon pepper

10 (10-inch) spinach or flour tortillas

6 oz. (1 ½  cups) shredded Monterey Jack or Cheddar cheese

Thick ‘n Chunky salsa, if desired

Sour cream, if desired

Steps:

Heat oven to 350°F. Lightly grease 13x-9-inch pan. In large skillet, cook ground beef, potatoes, onions and chiles over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked and vegetables are tender, stirring frequently. Drain.

Add beans, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently.

Spoon ½ cup beef mixture in center of each tortilla. Sprinkle each with heaping 2 tablespoons cheese. Roll up each tortilla, enclosing filling; fold ends under. Place seam side down in greased pan; cover with foil.

Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve burritos with salsa and sour cream.

 

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Extras on the Side

Slow-Cooker Cheesy Chicken Enchilada Pasta

Ingredients:

1 can (10 oz) mild enchilada sauce

1 package (0.85 oz) chicken taco seasoning mix

1 package (20 oz) boneless skinless chicken thighs

½ cup chopped onion

3 cloves garlic, finely chopped

1 can (14.5 oz) fire roasted diced tomatoes

1 can (4.5 oz) chopped green chiles

1 package (8 oz) cream cheese, cubed, softened

2 cups shredded sharp Cheddar cheese (8 oz)

8 oz cavatappi pasta, cooked and drained as directed on package (about 3 cups)

Chopped fresh cilantro leaves, if desired

Steps:

Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.

Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 ½ hours or until juice of chicken is clear when thickest part is cut (at least 165°F).

Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.

Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.

 

Chicken Enchilada Stuffed Crescent Bread

Ingredients:

2 cups finely shredded Mexican cheese blend (8 oz)

1 cup shredded cooked chicken

1 can (10 oz) mild enchilada sauce

2 teaspoons chili powder

1 can (8 oz) refrigerated crescent dough sheet

Chopped fresh cilantro leaves, sliced green onions, sour cream, if desired

Steps:

Heat oven to 375°F. Line 15x10x1-inch pan with cooking parchment paper. In medium bowl, mix 1 ½ cups of the cheese, the chicken, ¾  cup of the enchilada sauce and the chili powder; mix well.

Unroll dough in pan; press to 13×8-inch rectangle. Spread chicken mixture in 3 ½-inch wide strip lengthwise down center of dough all the way to ends.

Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.

Bake 23 to 25 minutes or until deep golden brown; spoon remaining enchilada sauce on top of bread, and sprinkle with remaining ½ cup cheese. Bake 2 to 4 minutes or until cheese is melted. Garnish with remaining ingredients.

 

Seven-Layer Bean Dip

Ingredients:

1 can (16 oz) refried beans

1 package (1 oz) taco seasoning mix

1 package (8 oz) cream cheese, softened

1 can (4.5 oz) chopped green chiles

1 cup Thick ‘n Chunky salsa (any variety)

2 cups shredded lettuce

2 cups shredded Cheddar or Mexican cheese blend (8 oz)

1 can (2.25 oz) sliced ripe olives, drained (½  cup)

1 medium tomato, diced (¾  cup)

Blue corn tortilla chips, as desired

Steps:

In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter.

In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture.

Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.

Tips:

For an eighth layer to this dip, and extra creamy goodness, sprinkle chopped ripe avocado on top of bean mixture.

Sprinkle fresh cilantro sprigs on top for a finishing touch.

 

Tex-Mex Lasagna

Ingredients:

1 ½ lb ground beef round

1 teaspoon finely chopped garlic

1 can (15 oz) black beans, drained, rinsed

2 cups shredded sharp Cheddar cheese (8 oz)

2 Tablespoons chili powder

½ teaspoon ground cumin

1 jar (16 oz) Thick ‘n Chunky salsa

1 can (10 oz) diced tomatoes with green chiles, drained

1 container (8 oz) sour cream

6 flour tortillas for burritos (8 inch)

Steps:

Heat oven to 425°F. Spray 3-quart casserole with cooking spray.

In 12-inch nonstick skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

In large bowl, stir together beef, beans, 1 cup of the cheese, the chili powder, cumin, salsa, tomatoes and sour cream. In casserole, place 2 tortillas. Spoon one-third of beef mixture over tortillas. Repeat layers twice. Sprinkle with remaining 1 cup cheese.

Bake uncovered 15 minutes or until bubbly and cheese is melted. Garnish with fresh cilantro leaves, if desired.

 

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Desserts

Churros

Ingredients:

Vegetable oil for deep frying

¾ cup water

⅓ cup butter or margarine

2 Tablespoons sugar

⅛ teaspoon salt

¾ cup all-purpose flour

¼ cup cornmeal

1 teaspoon ground cinnamon

3 eggs

¼ cup sugar

¼ teaspoon ground cinnamon

Steps:

In deep fryer or heavy skillet, heat 2 to 3 inches oil to 375°F. In 2-quart saucepan, mix water, butter, 2 tablespoons sugar and the salt. Heat to boiling. Add flour and cornmeal; cook until mixture leaves sides of pan in smooth ball, stirring constantly. Remove from heat. Add 1 teaspoon cinnamon. Add eggs 1 at a time, beating vigorously by hand after each addition until mixture is smooth.

Spoon mixture into decorating bag fitted with large star tip. Pipe 4-inch strips of dough directly into hot oil. Fry 2 to 3 minutes or until golden brown, turning several times. Remove carefully from oil with tongs. (Do not prick surface of churros.) Drain on paper towels.

In pie pan or shallow dish, mix ¼ cup sugar and ¼ teaspoon cinnamon. Roll warm churros in sugar-cinnamon mixture. Serve warm.

 

Mexican Chocolate Cheesecake

Ingredients:

Crust

1 ½ cups crushed vanilla wafer cookies (about 35 cookies)

¾ teaspoon ground cinnamon

3 Tablespoons butter or margarine, melted

Filling

1 ½ cups semisweet chocolate chips (9 oz)

½ cup whipping cream

3 packages (8 oz each) cream cheese, softened

½ cup sugar

½ teaspoon chili powder, if desired

½ teaspoon ground cinnamon

1 teaspoon vanilla

3 eggs

Topping and Garnish

2 cups sweetened whipped cream

½ teaspoon ground cinnamon

Chocolate shavings, if desired

Steps:

Heat oven to 350°F. Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.

Meanwhile, in 2-quart saucepan, melt chocolate chips and whipping cream over medium-low heat; stir until smooth. Remove from heat. In large bowl, beat cream cheese, sugar, chili powder, ½ teaspoon cinnamon and the vanilla with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour filling over crust.

Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.

To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with ½ teaspoon cinnamon. Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.

Tips:

The chili powder complements the chocolate flavor in this cheesecake, rather than making it spicy, but you can leave it out, if you prefer.

 

Flan

Ingredients:

½ cup sugar

3 eggs, slightly beaten

⅓ cup sugar

2 teaspoons vanilla

⅛ teaspoon salt

1 (12 ounces) evaporated milk

Steps:

Heat oven to 350°F. Heat ½ cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide sugar syrup among four 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes.

Mix remaining ingredients; pour into custard cups. Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within ½ inch of tops of cups.

Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Immediately remove from water. Unmold and serve warm, or refrigerate up to 8 hours and unmold at serving time.

Tips:

Custard mixtures like this one are always cooked with water surrounding them because they need gentle heat to keep from curdling.

 

Premium Tres Leches Cake

Ingredients:

1 box yellow cake mix

1 ¼ cups water

1 Tablespoon vegetable oil

2 teaspoons vanilla

4 eggs

1 can (14 oz) sweetened condensed milk (not evaporated)

1 cup whole milk or evaporated milk

1 cup heavy whipping cream

1 container white frosting

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with cooking spray.

In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake as directed on box for 13×9-inch pan. Let stand 5 minutes. Poke top of hot cake every ½ inch with long-tined fork, wiping fork occasionally to reduce sticking.

In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.

Tips:

Tres leches or “three milks” in Spanish is just a very moist cake that’s enriched with two forms of concentrated milk and rich cream. The full dairy and vanilla flavors are a favorite in the southern U.S.

Try serving this cake topped with a fresh berry or tropical fruit compote.

Be sure to wipe the fork occasionally to reduce sticking as you poke even rows in the cake.

More from Edna’s Kitchen on Amazon.

Welcome to Edna’s Kitchen

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I suppose it’s a good time for a formal introduction: Hello all my name is Megan and I came up with Edna’s Kitchen as a tribute to my Great Grandma Audrey and my Grandma Patricia. I started with a handful of recipes that I remembered from growing up and then expanded into new ones that I came across. The idea of this came from a short story that I wrote called ‘After the Glory’ which is loosely based on my Grandparents life after World War II.

A little something from ‘After the Glory’:

Mrs. Rachel Darling sat in front of her typewriter working on her next column for The Daily Star, the local newspaper for the area. Her column Ask Edna had recipes, gardening advice and household tips and tricks. Rachel also covered the upcoming community event section.
She enjoyed her job as a freelance writer. She still used the Underwood Standard Portable Typewriter her parents had given her when she decided to take up writing as a career.
Now that the war was over and food rationing had laxed a bit she could use some of her favorite recipes. She pulled out a handmade book that had a picture of a girl running through a field of wildflowers. It was a recipe book she had put together with her mom a lifetime ago. Rachel thumbed through it, soups & salads, main dishes and desserts.
This week’s recipes from Edna’s kitchen, Three Bean Salad, Stuffed Green Bell Peppers and Oatmeal Raisin Cookies. Rachel typed away.
Rachel had thought about putting together her own cookbook, she entitled it Recipes from Edna’s Kitchen. She thought it was cute.
With the beginning of fall just around the corner your Victory Garden needs tending to. She typed writing up the gardening advice for this week.
Rachel Darling had been married to Jim Darling for sixteen years until his untimely death three years ago. Jim was a banker a nine to five guy, everyday in a suit and tie, Monday through Friday at the office, he had passed away of a heart attack. Their daughter Susan was away attending nursing school.

Onto the recipes.

Table of Contents:

Appetizers
Spinach Dip
Hot Artichoke Dip
Roasted Garlic
Deviled Eggs

Beverages
Blackberry Mint Juleps
Cranberry-Mint Iced Tea
Lemonade Iced Tea
Sangria
Hot Chocolate
Hot Spiced Cider
Hot Buttered Rum
Cranberry Zombie
Hot Toddies
Christmosas
Candy Cane Kahlua Hot Chocolate
Snuggler Peppermint Hot Cocoa
Traditional Eggnog
Wassail

Salads
Classic Coleslaw
Strawberry Spinach Salad
Bow-Tie Pasta Salad
Cucumber Salad
Grilled Garlic Steak Salad
Gyro Salad
Artichoke-Pepper Pasta Salad
Sour Cream-Honey Fruit Salad
Poppy Seed Fruit Salad
Raspberry-Banana Yogurt Salad
Three Bean Salad
Cucumber Salad
Creamy Cranberry Salad
Waldorf Salad

Soups
Italian Meatball Minestrone Soup with White Beans
Bacon Beer Cheese Soup
Creamy Chicken and Rice Soup
Bean with Bacon Soup
Vegetable Soup
Butternut Squash Soup
French Onion Soup
Split Pea Soup
Chili​

Stews
Chicken Stew
Guinness Beef Stew with Cheddar Herb Dumplings

Quick Breads
Pepper Jack Cheese Quick Bread
Apple-Bacon Mini Loaves
Sweet Potato Spice Bread

Breads
Cranberry Nut Bread
Zucchini Apple Bread
Pumpkin Bread
Banana Bread
Corn Bread
Zucchini Bread

Muffins
Apple-Cheddar Muffins
Streusel-Topped Cranberry Coffee Cake Muffins
Banana-Blueberry Muffins

Breakfast
Easy Bacon Pie
Easy Mini Breakfast Sausage Pies
Easy Breakfast Bake
Hash Brown Breakfast Casserole
Breakfast Skillet
Potato and Bacon Hash with Fried Eggs
Potato, Bacon and Egg Scramble

Quiches
Mini Quiches
Ham and Tomato Quiche
Italian Pepperoni-Vegetable Quiche
Three Cheese-Vegetable Quiche

Side Dishes
Honey Ginger Carrots
Green beans and Bacon
Roasted Root Vegetables
Mediterranean Stuffed Peppers
Roasted Cauliflower with Shallots, Orange and Thyme
Simple Roasted Vegetables
Broccoli with Sweet Red Pepper and Garlic
Sugar Snap Peas and Rice

Casseroles
Sausage, Dried Cranberry and Apple Stuffing
Sweet Potato Casserole
Tomato and Zucchini Casserole
Beef and Bean Taco Casserole
Italian Sausage Lasagna
Green Bean Casserole
Macaroni and Cheese
Frito Pie Casserole
White Bean, Sausage and Spinach Casserole

Main Dishes
Oven Roasted Chicken and Vegetables
Chicken Pot Pie
Sesame-Peanut Chicken Lo Mein
Sheet-Pan Honey-Balsamic Pork Chop Dinner
Chicken-Bacon-Ranch Pasta Bake
Stromboli Squares
Grilled Inside-Out Southwestern Cheeseburgers
Meatloaf
Beef Stroganoff
Stuffed Bell Peppers
Spaghetti and Meatballs

Slow Cooker Meals
Slow Cooker Chicken Tortilla Soup
Slow Cooker Baked Ziti
Slow Cooker Parmesan Honey Pork Roast
Slow Cooker Pulled Pork
Slow Cooker Pot Roast

Sweet Treats
“Berry Good” French Toast Bake
French Toast Roll-Ups
Monkey Bread Minis
Everything Bagel Mini Monkey Bread

Cookies
Old Fashioned Sugar Cookies
Snickerdoodles
White Chocolate Cranberry Cookies
Chocolate Chip Cookies
Oatmeal Raisin Cookies
Russian Tea Cakes/ Snowball cookies
Cinnamon Sugar Cookies
Ginger Crinkle Cookies
Cranberry Honey Walnut Drops
Lemon Glazed Caraway
Candy Cane Kiss Cookies
Chocolate Mint Cookies
Thumbprint jam cookies

Bars
Lemon Bars
Snickerdoodle Blondies
Shortbread Bites
Toffee Bars
Reindeer Bait
Chocolate Peppermint Fudge
Gingerbread Fudge
Seven Layer Bars
Pumpkin Spice Bars

Desserts
Peppermint Chiffon Cake
Strawberry Rhubarb Cobbler
Pumpkin Pie
Summer Citrus Fruit
Yogurt and Banana Frozen Dessert
Fruit-Topped Almond Cake
No-Bake Lemon Icebox Pie
Apple Crisp
Pineapple Upside-down​ Cake
Sour Cream Coffee Cake

Edna’s Kitchen e-book cookbooks available on Amazon:

Also a handful of short stories by me in e-book form on Amazon:

All priced at $.99 cents or free with Kindle Unlimited

 

Milkshakes v.s. Smoothies

Welcome to Milkshakes verses Smoothies Edna has chosen some favorite ice cream and fruit filled recipes to share for this debate. Let’s get started:

Round 1

Milkshakes

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We start off with a classic
Chocolate Milkshake

Ingredients
¾ cup milk
¼ cup chocolate-flavored syrup
3 scoops (½ cup each) vanilla ice cream

Steps
In a blender, place milk and syrup.
Cover and blend on high for 2 seconds.
Add ice cream.
Cover and blend on low for about 5 seconds or until smooth.
Pour into glasses.
Serve immediately.

On to our Smoothies

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Our first Smoothie is a
Strawberry Smoothie

Ingredients
1 container(6 oz) yogurt strawberry, strawberry kiwi or strawberry mango flavor
½ cup sliced fresh or frozen strawberries
½ cup orange or pineapple juice
Pineapple chunks, strawberries or kiwifruit slices, optional.

Steps
In blender, place yogurt, strawberries and juice.
Cover, blend on medium for about 2 minutes or until smooth.
Pour into serving glass.

Round 2

Milkshakes

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Coffee Milkshake

Ingredients
1 cup cold-brewed coffee or chilled strongly brewed coffee
4 giant scoops vanilla ice cream
1 Tablespoon chocolate syrup
whipped cream

Steps
Blend the coffee, vanilla ice cream and 1 tablespoon of chocolate syrup together in a blender until smooth.
If the mixture is too thick, you can add a couple splashes of milk to loosen it up.
If it is too thin, add a little more ice cream and pulse to smooth out.
Pour the milkshake into one very large or two medium sized glasses.
Top with a very generous amount of whipped cream and drizzle with additional chocolate syrup.
Serve immediately.

Smoothies

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Orange Smoothie

Ingredients
1 quart (4 cups) vanilla frozen yogurt, slightly softened
½ cup frozen orange juice concentrate, thawed
¼ cup milk
Orange slices, if desired.

Steps
Place yogurt, juice concentrate and milk in blender.
Cover and blend on medium for about 45 seconds, stopping blender occasionally to scrape sides, until thick and smooth.
Pour mixture into 4 glasses.
Garnish with orange slices.

Round 3

Milkshakes

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Vanilla Malt Milkshake

Ingredients
½ cup cold milk
¼ cup carbonated water
3 Tablespoons malted milk powder
½ teaspoon vanilla extract
2 scoops vanilla ice cream

Steps
In a blender, mix together milk, carbonated water, malted milk powder and vanilla extract.
Scoop in ice cream.
Blend until smooth.
Pour into glass and serve.

Smoothies

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Greek Yogurt Raspberry Smoothie

Ingredients
6 oz Greek plain yogurt
1 cup fresh raspberries
1 Tablespoon honey
1 cup ice
Additional fresh raspberries, if desired

Steps
In blender, place yogurt, 1 cup raspberries, the honey and ice.
Cover, blend until smooth and thick.
Divide mixture evenly between 2 glasses.
Garnish each with raspberries.

Round 4

Milkshakes

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Shamrock Milkshake

Ingredients
1 ½ cups vanilla ice cream
½ cup whole milk
10 drops green food coloring
1 teaspoon peppermint extract
Whipped cream
1 maraschino cherry

Steps
In a blender, combine the vanilla ice cream, milk, green food coloring, and peppermint extract.
Blend till smooth, about 30 seconds.
Pour the shake into a glass and top with the whipped cream and maraschino cherry.

Smoothies

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Creamy Peach Smoothies

Ingredients
1 cup frozen sliced peaches
1 container (6 oz) yogurt French vanilla flavor
¾ cup orange juice
1 Tablespoon honey

Steps
In blender or food processor, place all ingredients.
Cover, blend on high for about 1 minute or until smooth.
Pour into 2 glasses.
Serve immediately.

Round 5

Milkshakes

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Root Beer Milkshake

Ingredients
3 scoops vanilla ice cream
1 12-ounce can root beer
Whipped Cream
Cherry

Steps
Place the ice cream and root beer in a blender.
Close, blend on high for three minutes.
It will be foamy and frothy which is fine.
Pour into a frosted mug, top with whipped cream and a cherry.

Smoothies

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Key Lime-Banana Smoothie

Ingredients
1 container (6 oz) yogurt Key lime pie flavor
1 ripe banana, sliced
½ cup milk
1 Tablespoon lime juice
¼ teaspoon dry lemon lime-flavored soft drink mix (from 0.13-oz package)
1 cup vanilla frozen yogurt

Steps
Place all ingredients except frozen yogurt in blender.
Cover, blend on high until smooth.
Add frozen yogurt.
Cover, blend until smooth.

 

Whether you prefer Milkshakes or Smoothies remember to have fun in the kitchen this summer.

 

Meatloaf from Edna’s Kitchen

One of my favorite go to meals. I added 1\2 cup of shredded cheddar to the top. Enjoy and have fun in the kitchen. -Edna

Meatloaf

Ingredients
1 ½ lb lean (at least 80%) ground beef
1 cup milk
1 tablespoon Worcestershire sauce
½ teaspoon salt
½ teaspoon ground mustard
¼ teaspoon pepper
1 egg
3 slices bread, finely chopped (1 ½ cups, lightly packed) or 1 1\2 cups bread crumbs
1 small onion, chopped (¼ cup)
½ cup ketchup, chili sauce or barbecue sauce

Steps
1 Heat oven to 350°F. In large bowl, mix all ingredients except ketchup. Spread mixture in ungreased 9×5-inch loaf pan, or shape into 9×5-inch loaf in ungreased 13×9-inch pan. Spread ketchup over top.
2 Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads at least 160°F. Drain meatloaf.
3 Let stand 5 minutes; remove from pan.

 

Sausage, Dried Cranberry and Apple Stuffing from Edna’s Kitchen

 

Sausage, Dried Cranberry and Apple Stuffing

Ingredients

1 pound mild bulk breakfast sausage
4 Tablespoons butter
3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks)

*note I used half an onoin instead of leeks*

2 granny smith apples, cored and chopped
1 cup chopped celery with leaves
1 Tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 Tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
⅓ cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 Tablespoon salt
2 teaspoons ground black pepper

Steps

Preheat the oven to 375 degrees F.

Saute the sausage in a large skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes.

Using a slotted spoon, transfer the sausage and drippings to a large bowl.

Melt the butter in the same skillet over medium-high heat.

Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the are soft, about 8 minutes.

Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley.

Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn’t be mushy. Season with salt and pepper.

Place in a casserole dish.

Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot.

Remove and serve immediately.

Enjoy, have fun and try new things in the kitchen. – Edna

 

Spaghetti and Meatballs from Edna’s Kitchen

One of Edna’s favorite go to meals on family night. Paired with garlic bread or twists, along with a ceaser salad. Can also be easily doubled I made 36 meatballs out of 3 pounds of ground beef. Have fun in the kitchen and enjoy.

Spaghetti and Meatballs

Ingredients
Meatballs
1 ½ pounds ground beef
¾ cup dry bread crumbs
½ cup milk
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon salt
½ teaspoon dried oregano leaves
¼ teaspoon pepper
1 medium onion, finely chopped (½ cup)
1 egg

Sauce
1 tablespoon olive or vegetable oil
1 medium onion, chopped (½ cup)
1 clove garlic, finely chopped
1 can (28 ounces) whole tomatoes, undrained
1 can (6 ounces) tomato paste
¼ cup chopped fresh parsley
¼ cup water
1 teaspoon sugar
1 teaspoon salt
½ teaspoon dried basil leaves
¼ teaspoon pepper
1 package (16 ounces) spaghetti
Grated Parmesan cheese


Steps
1 Heat oven to 350ºF. Mix all ingredients. Shape mixture into 1 ½ inch balls. Place in ungreased jelly roll pan, 15 ½ x10 ½ x1 inch. Bake uncovered 15 to 20 minutes or until beef is no longer pink in center and juice is clear.
2 Meanwhile, heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender.
3 Stir in remaining Sauce ingredients except spaghetti and cheese, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
4 Add meatballs to sauce. Cover and simmer 15 minutes. Cook and drain spaghetti as directed on package. Place spaghetti on large platter. Top with meatballs and sauce. Sprinkle with cheese.

Pumpkin Bread from Edna’s Kitchen

Because who doesn’t love pumpkin.

Pumpkin Bread

Ingredients
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 ⅔ cups sugar
⅔ cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups all-purpose or whole wheat flour
½ cup coarsely chopped walnuts
½ cup raisins, optional
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon ground cloves

Steps

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF.

Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.

Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl.

Stir in remaining ingredients.

Pour into pans.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.

Cool completely, about 2 hours, before slicing.

Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Enjoy and have fun in the kitchen. -Edna

Check out Edna’s other recipes on Amazon.

 

Cinnamon Sugar Cookies

 

Edna is getting ready for the holidays, testing out new and classic recipes. Today Edna made Cinnamon Sugar Cookies and they are so good.

Cinnamon Sugar Cookies

Ingredients:

1 cup sugar
1 cup butter, softened
1 egg
2 ¼ cups all purpose flour
3 teaspoons cinnamon
2 Tablespoons sugar

Steps:

In large bowl, combine 1 cup sugar and butter, beat until light and fluffy. Add egg, blend well. Lightly spoon flour into measuring cup, level off. Stir in flour and 1 teaspoon of the cinnamon, mix until well blended. Cover with plastic wrap, refrigerate 1 hour for easier handling.
Heat oven to 350°F. Grease cookie sheets. In small bowl, combine 2 tablespoons sugar and remaining 2 teaspoons cinnamon; mix well.
Shape dough into 1 1/2-inch balls, roll in sugar-cinnamon mixture. Place 2 inches apart on greased cookie sheets. With bottom of glass, flatten to 1/4-inch thickness.
Bake at 350°F. for 11 to 15 minutes or until firm to the touch. Immediately remove from cookie sheets.

Try new things in the kitchen and always have fun. -Edna

Italian Sausage Lasagna from Edna’s Kitchen

Something warm and filling from Edna’s kitchen.

Italian Sausage Lasagna

Ingredients
1 lb bulk Italian pork sausage
1 medium onion, chopped (½ cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups diced tomatoes (from 28-oz can), undrained
1 can (15 oz) tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 ½ teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
¼ cup grated Parmesan cheese

Steps
1 In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
2 Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
3 Heat oven to 350ºF. Cook and drain noodles as directed on package.
4 In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
5 Spread 1 cup of the sauce mixture in ungreased 13×9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
6 Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Enjoy trying new things in the kitchen.- Edna

For more comfort food recipes from Edna’s kitchen check out her cookbooks on Amazon.