Angielaine's profile page
Recipes
Enchilada Casserole
By angielaine
Cook beef, onion and peppers in skillet till brown
- 1 lb. Ground Beef
- 1 cup Onion
- 1/2 cup Red Pepper
- 1 Can Black beans
- 1 Can Rotel
- 1/2 Can Enchilada Sauce
- 1/3 cup Water
- 1 1/2 tsp Chili Powder
- 1/2 tsp Ground Cumin
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 cup Shredded Cheddar Cheese
- 1 cup Shredded Monterey Jack Cheese
- 6 Flour Tortillas
Apple Cinnamon Bread
By angielaine
Preheat oven to 350 degrees
- 1/2 cups packed brown sugar
- 1 1/2 tsp. ground cinnamon
- 2/3 cup white sugar
- 1/2 cup butter, softened
- 2 eggs
- 2 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 cup milk
- 1 large apple, peeled and finely chopped
Chicken and Rice Dinner
By angielaine
Combine rice, soups and water in bowl; mix well
- 1 1/2 c. Rice
- 2 cans Cream of Mushroom Soup
- 1 can Cream of Chicken Soup
- 1 1/2 c. Water
- 3 lbs. Chicken, cut in pieces
- Salt and Pepper to taste
- 1/2 cup Margarine, melted
ENGLISH TOFFEE
By angielaine
Enstrom’s charges $17 for a 1 lb box!
- 1 cup Sugar
- 5 Tbsp Water
- 2 Sticks REAL Salted Butter
- 3-4 Hershey Bars
- Crushed Almonds
Crock Pot Chicken Enchiladas
By angielaine
We were first served this meal at the Ratliff’s house
- 3 cups chopped cooked chicken
- 3 cups (12 ounces) shredded Monterey Jack cheese with peppers, divided
- 1 (4.5 ounce) can green chilies
- 1 1/2 cups sour cream, divided
- 1/3 cup chopped fresh cilantro
- 8 (8-inch) flour tortillas
- 1 (8-ounce) bottle green taco sauce
- Toppings: chopped tomato, chopped avocado, sliced green onions, sliced ripe olives, chopped fresh cilantro
CHOCOLATE CAKE FROSTING
By angielaine
In a mixing bowl, beat the butter until fluffy
- 1/3 cup butter
- 4 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 cup milk, plus extra
- 1 1/2 tsp vanilla
Margarita
By angielaine
Mix together. Serve over ice
- 4 oz Good tequila
- 1/2 oz Triple sec
- 1 1/2 oz Lime juice
- 2 oz Simple syrup (1 cup water plus 1 cup sugar boiled till sugar dissolves)
Sweet Potato Pie, with a crushed pecan topping
By angielaine
Preheat oven to 350 degrees F
- 1 (9 - inch) unbaked pastry shell
- 1 pound (2 medium) sweet potatoes (yams!), cooked and peeled
- 1/4 cup margarine or butter
- 1 (14 - ounce) can Eagle Brand Sweetened Condensed Milk, (NOT evaporated milk)
- 1 teaspoon grated orange rind
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 eggs
- Pecan Topping: In small mixer bowl, combine 1 egg, 3 tablespoons dark corn syrup, 3 tablespoons firmly packed light brown sugar, 1 tablespoon margarine or butter, melted, and teaspoon maple flavoring; mix well. Stir in 1 cup chopped pecans.
CHOCOLATE-GANACHE GLAZE
By angielaine
Bring cream to a boil in a small saucepan
- 2/3 cup heavy cream
- 6 ounces semisweet chocolate, finely chopped
- 1 Tbsp light corn syrup
Chicken Lasagna Florentine
By angielaine
Drain spinach well, pressing between paper towels to remove excess moisture
- 1 (10-ounce) package frozen chopped spinach, thawed
- 2 cups chopped roasted chicken
- 1 (10 3/4-ounce) can cream of chicken and mushroom soup, undiluted
- 1 (10 3/4-ounce) can cream of onion soup, undiluted
- 1 (8-ounce) container sour cream
- 1 cup milk
- 1 (8-ounce) package sliced fresh mushrooms, chopped
- 1/2 tsp pepper
- 1/4 tsp salt
- 3 1/2 cups shredded Colby-jack cheese blend, divided
- 9 uncooked lasagna noodles
- 1 cup grated Parmesan cheese
- 1/2 cup pecans