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Canned crab and cream of mushroom enchiladas

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This is a super fast recipe that just involves mixing a bunch of things in a bowl, plopping the mix onto a tortilla (or flatbread or pita) and cooking for 15 minutes. It doesn’t get much simpler than this! This is also a very interesting recipe because it is not something one would naturally think to make. Mixing cream of mushroom and crab meat is not common. In fact, most people do not even associate seafood with the “Mexican food.” However, this recipe isn’t really Mexican and it is really good.

Another upside, canned crab meat is cheaper than the real thing and, in this recipe, tastes just as good. So save your self some money and never be afraid to cut corners.

Canned crab and cream of mushroom enchiladas

Serves 5

Preheat oven to 325 degrees. Cook time: 15 minutes

Ingredients

5 thick flour tortillas
1 6oz. can of white crabmeat drained
1 c. cream of mushroom soup
½ c. fresh cilantro, chopped
½ c. shredded cheese, Mexican or a blend work best
½ to 1 c. of same cheese set aside for sprinkling on top
¼ c. ready made salsa from a jar (if fresh and less liquid, use ½ cup)
Sprinkle of fresh parsley and ground black pepper
½ t. roasted red pepper oil

Directions

Mix the above ingredients together. In a sprayed or very lightly greased casserole dish, spoon about 3 T. of the mix onto a tortilla. It’s easiest to have ½ the tortilla touching the pan and the other ½ in your hand. Then, quickly roll the tortilla with the overlapping side on the pan. Pour any leftover mix over the enchiladas and sprinkle evenly the extra cheese over the top. A little salsa sprinkled on the top sparingly looks good to, but that is optional.

Bake in the oven at 325 degrees for 15 minutes or until the cheese is well melted. Let cool and serve.

Chocolate Peanut Butter Cookies

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This recipe is new spin on an old favorite. Many people enjoy warm peanut butter cookies and this recipe takes it one step further by adding chocolate. Peanut butter and chocolate just seem to go together so wonderfully that it only made sense. There are several new peanut butter products on the market today that make this recipe even easier with which to have fun.

Ingredients

1/2 cup sugar

1/2 cup brown sugar

1/2 cup Peanut butter with dark chocolate (any brand you like, such as Skippy)

1/4 cup light vegetable oil

1/4 cup margarine

1 egg

1 1/4 cup flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Directions

Mix sugars, peanut butter with dark chocolate, oil and egg in a large bowl. 

Stir in remaining ingredients and mix well.

Cover dough and refrigerate for at least 2 hours. This makes the dough much easier to work with and it helps to keep dough refrigerated in between baking batches.

Shape dough into 1 inch balls and place on a cookie sheet. Flatten with a fork dipped in sugar, making a criss-cross pattern on each cookie.

Bake 9-11 minutes or until light brown. Let cookies rest on cookie sheet for 3 minutes and then move to wire racks or wax paper to finish cooling. 

Yields about 2 1/2 dozen cookies (30)

These cookies make great snacks in lunches and a nice treat after school. Of course, these cookies are not just for the kids; adults can also indulge in the yummy goodness. Chocolate peanut butter cookies are great with milk and even coffee. This recipe is fun to include in cookie swaps and homemade food gift baskets.

A fair warning must be issued: you may end have to put chocolate peanut butter on your grocery list more often after making these soft cookies for your family!