These are my special enchiladas. Why are they special? Because they’re not your ordinary beef enchiladas. I add 1 special ingredient that really puts them on the map & it’s so simple I’m really not sure why everybody doesn’t do it.

 

You Will Need:

-1lb ground beef

-1 can original rotel

-1/2 package velveeta cheese

-1 can red enchilada sauce

-1 package Mexican blend shredded cheese

-1 package large tortillas

 

Directions:

*Cheese Dip*

-Cut a block of velveeta cheese in half

-Cut the half of cheese into small cubes

-In a medium bowl mix together cheese cubes and the rotel

-Heat in the microwave until cheese is melted

*Enchiladas*

-Preheat oven to 375

-Brown beef and drain

-Pour half the can of red enchilada sauce into the beef

-Heat tortillas in microwave for 20 seconds

-Into each tortilla spoon in beef mixture, cheese dip, & a sprinkling of shredded cheese

-Roll up the tortillas and place them seam side down in a baking dish

-Cover tortillas with the rest of the red enchilada sauce & shredded cheese

-Bake for 20 minutes.

 

 

I feel kind of funny even titling this post “Mr. Rorie’s Soup”, but that’s exactly what this stuff is, and it’s good! I didn’t exactly know Mr. Rorie. He was a middle school math teacher that lived behind my Nanny most of my life, but he wasn’t my math teacher, and I just really didn’t know him. This is his recipe and my Nanny made it all the time for us kids. Even now that I’m grown and she’s no longer living, I still make “Mr. Rorie’s soup” and I still call it just that. Basically this is an amped up version of Minestrone soup.

You Will Need:

-1lb ground beef

-1 can original rotel

-1 can ranch style beans

-2 cans minestrone soup

-1-2 cans of water

Directions:

-Mix all the ingredients together & heat to boiling.

-Reduce heat and simmer at least 20 minutes.

-OR-

-Mix all ingredients together in a crock pot & heat on low all day!

 

I thought pot roast in the crock pot was something that every woman knew how to do, but I was surprised to get a phone call from my recently married bff who needed to know how to make it. Then I got to thinking, maybe everyone’s mom didn’t religiously make roast in the crock pot like mine did? Who would have thought? So here I am to share the extremely simple way to make pot roast in the crock pot. Seriously, simple.

 

You Will Need:

-1 pot roast

-1 package of McCormick slow cookers savory pot roast seasoning.

-1 package of fresh baby carrots

-Potatoes, cut into cubes. We really like potatoes so I use a whole lot, but however many you feel necessary is fine.

-1 cup water

 

Directions:

-Place roast in slow cooker with carrots and potatoes

-In a small bowl mix together the cup of water and McCormick’s seasoning packet

-Pour mixture over roast.

-Heat on HIGH for 4 hours of LOW for 8 hours.

 

I made this dish last night for the first time & we loved it! I think I’ve mentioned before how much I like pesto so of course I loved it! It was really simple to make & has great flavors! Remember that I’m only cooking for 2 so you may need to double, triple, or however much increase these recipes.

 

You Will Need:

-2 boneless skinless chicken breasts

-2 large potatoes

-1 block of cream cheese

-2 teaspoons Parsley

-Dash of pepper

-1 Tablespoon of Pesto

-1 cup shredded cheddar cheese (parmesan would be great too.)

 

Directions:

-Wash potatoes and poke holes in skin with a fork

-Place on baking sheet and bake at 400 degrees for 1 hour or until tender

-While potatoes are baking cut a deep hole in the chicken breasts, but not all the way through.

-In a small bowl mix together cream cheese, parsley, and pepper

-Spoon cream cheese mixture into the chicken breasts. (you will have left over cream cheese mix, you need this for the potatoes)

-Bake in oven chicken for 35 minutes.

-When potatoes are finished cut them in half lengthwise.

-Using a spoon carefully scoop out the potato filling into the bowl with the cream cheese mixture.

-Add the Tablespoon of Pesto & mash/mix until fluffy

-Spoon the filling back into the potato shells & sprinkle with shredded cheese.

-Bake for another 10 minutes.

-When chicken & potatoes are both finished baking, you’re done!

 

This is one of my favorite recipes for the sheer fact that it is so ridiculously easy to make you just have to love it! I mean seriously, who wouldn’t love your entire meal cooking all in the same dish at the same time? Am I right?

 

You Will Need:

-2 boneless skinless chicken breasts (Or however many you are cooking for)

-2 cans of cut green beans (More if you’ve got more mouths to feed)

-Several potatoes cut into 1inch cubes (Leave the skin on)

-1 stick of butter

-1 packet of Italian dressing mix (I have done this before with real Italian dressing because I didn’t have the dry packet. It had a different taste, but it was still just as good!)

 

Directions:

-Preheat oven to 350 degrees

-Arrange the chicken breasts, green beans, and potatoes in a 9×13 casserole dish.

-Melt the stick of butter and pour over all the contents in the dish

-Pour dressing over all the contents in the dish

-Cover with foil and bake for 1 hour

 

 

 

 

It’s almost duck season! Yay! This is my favorite time of the year! I still have a freezer full of duck meat from last year though so I’m trying to cook it pretty regularly to make room for this year. This is one of my newest creations. Trying to come up with new ways to cook duck is a little bit hard. This is a really easy recipe though & it’s really good!

 

You Will Need:
–Several duck breasts (I’m not sure how many I used but it was more than 4
-Tortillas
-Cheese
-Picante sauce
-Fajita seasoning packet (taco would probably work too)
-2 Tablespoons butter
-2 Tablespoons vegetable oil

 

Directions:
-Cut the duck breast up into thin strips, like fajita meat
-In a large skillet melt the butter
-Cook duck strips in the butter until they are fully cooked
-Add the oil to the skillet & stir in the packet of seasoning
-Cook just another minute or two
-Heat up the tortillas
-Add the duck meat, cheese, and picante sauce to the tortillas & enjoy!

You could also cook some bell peppers or onions with the duck meat!

 

Yes, you read that right, cinnamon roll pancakes. Forget any diet that you’re trying to be on, these are now your cheat meal! These are so easy to make it’s ridiculous. I wish they were more difficult then I might not make them as often, but they are just like regular pancakes but 10 times better!

 

Cinnamon Filling
-4 tablespoons unsalted butter melted
-1/4 cup + 2 tablespoons packed light brown sugar
-1/2 Tablespoon ground cinnamon

In a bowl mix together all ingredients then pour into a quart size zip lock bag and set aside

Cream Cheese Glaze
-4 Tablespoons unsalted butter
-2-ounces cream cheese
-3/4 cup powdered sugar
-1/2 teaspoon vanilla extract

In a small pan heat the butter over medium heat until melted. Remove from heat. Mix in cream cheese (will be just slightly lumpy). Mix in powdered sugar slowly then vanilla. Set aside.

Pancakes
-1 cup flour
-2 teaspoons baking powder
-1/2 teaspoon salt
-1 cup milk
-1 large egg
-1 Tablespoon vegetable oil

Mix together all ingredients to make batter.

-Heat a medium sized skillet over medium heat. Spray with nonstick cooking spray.
-Pour batter into the pan to make one pancake. The batter should be runny enough that it spreads out on its own.
-Snip one corner off the cinnamon filling zip-lock bag
-When the pancake just starts to show bubbles swirl the cinnamon filling into the pancake

-Continue to cook the pancake on that side until the bubbles start to pop.
-Quickly flip the pancake over and cook another couple minutes on the other side

 

Reheat the icing until its warm and runny again and then pour it over the pancakes.

This batter should make about 8 pancakes.

Crockpots are the greatest invention on the planet. They are a kitchen necessity for every domestic diva. I love that you can just throw the food in there in the morning, go about your day, and dinner is always ready when you get home! Now I know this chicken doesn’t look super fabulous in the picture, but remember, I NEVER edit my photos! I think it’s false advertisement to do that. Anyway, they’re really delicious and super easy to make!

You Will Need:
-Boneless, skinless chicken breast (I only used 2, but however many you need)
-2 teaspoons garlic powder
-1 jar of marina sauce (I actually used Prego spaghetti sauce)
-1 teaspoon dried basil
-1 teaspoon dried thyme

Directions:
-Mix together garlic, basil, thyme, and sauce in the crockpot
-Place chicken in & cover it with sauce
-Cook on Low for 6-7 hours (I actually cooked it on low for 12 hours & it was fine)

You could serve this over noodles and it would be really great!