Mexican Lasagna

Mexican Lasagna

Ingredients:

1 cup chopped onion

1 tsp minced garlic

1 TBSP vegetable oil

4 cups cubed cooked chicken

3 (10 oz) cans or one big can (30 oz)

2 eggs

1 carton (15 oz) ricotta cheese

1/2 cup minced fresh cilantro

12 no-cook lasagna noodles

4 cups (16oz) shredded Mexican cheese blend

Directions:

In a large skillet cook onion and garlic in oil over medium heat until tender. Stir in chicken and enchilada sauce. Bring to a boil. reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened.

Meanwhile, in a small bowl, combine the eggs, ricotta cheese, and cilantro.

Spread 3/4 cup chicken mixture into a greased 9x13 inch baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture, and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.

Cover and bake at 375 for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for ten minutes before cutting.

Notes:

I always substitute cottage cheese for the ricotta cheese (less expensive). I also use green enchilada sauce because that is what we prefer but if you like red- easy substitute. I have made this with the no-cook noodles and with the noodles you have to cook before using them- for sake of convenience be sure to get the no-cook lasagna noodles (it will say Oven Ready on the package). Both kinds of noodles taste the same to me. I usually use Monterey Jack cheese.

Uhh.... I think that is it. Enjoy.

Texas Caviar

1 (15oz) can black beans, rinsed and drained
1 (15oz) can whole kernel corn, rinsed and drained
3/4 cup fresh salsa
2 Tablespoons chopped fresh cilantro
1 1/2 teaspoons white vinegar
1 teaspoon cumin
salt, to taste
ground black pepper, to taste
hot sauce, to taste

In a large glass or plastic mixing bowl or a large resealable plastic container, combine the beans, corn, salsa, cilantro, vinegar and cumin. Season with salt, pepper, and hot sauce. Cover and refrigerate at least 2 hours or overnight before serving. Serve with chips

Oreo Balls

Ingredients:
1 package oreos (we used regular but I bet other flavors would be good too)
1 8oz package cream cheese
Dipping Chocolate (I don't know exactly how much we used)

Instructions:
Grind up the whole package of oreos in a food processor or blender. Mix in cream cheese. (I mixed them together in a separate bowl because my blender wouldn't mix it all.) Roll into dipping size balls. (my hands are small so ours were small.) If you want you can refridgerate them a little while so they are more firm for dipping. Melt chocolate and dip and let set.

Also, You can dip some in white chocolate and drizzle with dark or vice versa.

Calling for recipes

Hey everyone-

I am trying to put together a 3 month food storage cookbook. My vision behind the cookbook is to have planned meals (7 breakfast, 7 lunches, and 21 dinners) that just use pantry items and from these recipes figure out how much I will need to buy to plan a 3 month food storage with the intent to rotate these meals through our regular eating and restock as needed so I will always have a 3 month storage of foods we like and enjoy. Another intent of this approach is to know that if we seriously just had to eat from our food storage- I would have meals for 3 months that I wouldn't need to go to the grocery store to make. I have breakfasts and lunches planned but I am looking for dinner recipes. If you have any food storage friendly (meaning pantry items or easily substituted pantry items)- could you post them so I can try them out and add them to my cookbook.

THANK YOU!!!!!!!!!!!!!

Bran Muffins

2 C. boiling water
1 qt. buttermilk
2 C. bran flakes
4 C. All-Bran
5 C. flour
5 tsp. soda
1 tsp. salt
1 C. oil
1 1/4 C. honey
4 eggs

Mix all together. Makes 3 quarts plus one pint of mixture. We would always store it in the fridge and use over time. If I recall, one quart makes about 12 muffins. Delete this if it doesn't. Bake at 350 degrees Fahrenheit for 15-20 minutes. Eat with butter and honey.

Soft Sugar Cookies

Cream together:
4 eggs
1 C. shortening
2 C. sugar

Add:
1 C. sour cream
1 tsp. vanilla
1 tsp. soda
4 tsp. baking powder
6-8 C. flour

Roll out and cut into shapes

Bake at 350 degrees for 10-12 minutes

Cool and frost.

Cheese Cake with Sour Cream

Crust:
1 2/3 cup crushed graham crackers
1/2 C sugar
2/3 cube butter

Press with a fork into a 9 x 13 inch pan.Bake 8 min. at 350 degrees.Let cool.

16 oz. cool whip
16 oz. sour cream
8 oz. cream cheese
2/3 c. sugar
4 tsp. vanilla

Pour cream mixture over graham cracker crust.Cool for several hours.Add fruit topping of choice.If your fruit topping is in a can, I have found that it is better if you chill it too, then add to each piece or spread over top.

Posted by Joy FOR Melynda