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Thursday, March 24, 2011

Grilled Pork Tacos

These tacos are a great way to use up leftover pork roast or pork chops.
Simple to put together and yummy!
What more could you ask for?


2 Tablespoons cooking oil
1/2 cup chopped onion
1 garlic clove, minced OR 1/4 teaspoon garlic powder
2 cups cooked and shredded pork
1-1/2 cups shredded cheddar cheese
1/2 cup salsa
1/4 to 1/2 cup sliced black olives
1 Tablespoon butter or margarine
8 to 10 count package flour tortillas

Heat cooking oil in a skillet. Cook the onion and garlic until tender.
Add the pork and cook until it is heated through.
Pour into a bowl.
Heat the tortillas just until pliable.
Divide the pork onto the center of each of the tortillas.
Top with the cheese, salsa, and black olives.
Fold the tortilla over.
Melt the butter in the skillet.
Grill the tacos on each side for 2 to 3 minutes or until the cheese is melted.

Makes 8 to 10 tacos.

Wednesday, March 9, 2011

Chicken Enchiladas

Chicken enchiladas are so yummy. I first made these years ago when my husband asked for enchiladas. He actually wanted beef, but I could only find this recipe for the chicken variety.
Now, he would just as soon have these.
This makes a big pan so it is great for a big family or even leftovers later on.

Bake it at 350 degrees Fahrenheit.
Grease a 3 quart baking pan.


1/4 cup chopped onion
2 Tablespoons butter
1/2 an Anaheim chili pepper or a 4 oz. can chopped chili pepper,drained
3 oz cream cheese, softened
1 Tablespoon milk
1/2 to 1 teaspoon ground cumin, depending on preference
2 cups cooked chopped chicken

12 taco or fajita size flour tortillas

10-3/4 oz can cream of chicken soup
1 cup sour cream
1 cup milk
3/4 cup shredded cheddar or Monterey Jack cheese

In a small saucepan, cook the onion in the butter until the onion is soft.
Stir in 1 Tablespoon of the chili pepper.
In a medium bowl, combine the cream cheese, 1 Tablespoon milk, and the cumin.
Add the chicken and onion mixture.
To assemble:
Put about 3 Tablespoons chicken mixture along the edge of a flour tortilla.
Roll up and lay in a greased 3 quart baking dish.
A 9"x13" cake pan will work. The enchiladas will fit very snugly together.
Continue until all are made and put in pan.
Preheat the oven to 350 degrees Fahrenheit.
Make the sauce:
Mix the 1 cup milk, cream of chicken soup, sour cream, and the rest of the chili pepper.
Spread over the enchiladas.
Cover the pan with lid or aluminum foil.
Bake for 35 minutes.
Sprinkle with cheese and bake another 5 minutes until cheese is melted.

Makes 6 servings.

Friday, March 4, 2011

Applesauce-Oatmeal Cookies

My mom used to make these all the time while I was growing up.
They are moister than plain oatmeal cookies and they have great apple flavor.

Oven 375 degrees Fahrenheit.
Baking time is 8-10 minutes


1/3 cup butter, softened
2/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1 egg
1/2 cup unsweetened applesauce
1-1/4 cups flour
1-1/4 cups dry oatmeal

In a large bowl, cream the butter.
Add the brown sugar, cinnamon, and baking soda. Blend it all together well.
Beat in the egg and applesauce.
Mix in the flour and the dry oatmeal.
Preheat the oven to 375 degrees Fahrenheit.
Drop the dough onto ungreased cookie sheets using a teaspoon or small cookie scoop.
Bake 8-10 minutes until the cookies are lightly browned.

You will get approximately 30 cookies.