How to Use this Blog

This blog is designed to be used like a cookbook. I've put tags on each recipe so you can go to the section on that topic just by clicking on the word in the cloud or the list. Some recipes are under more than one category to help you find what you're looking for.

Thursday, April 30, 2015


OMG....I'm embarrassed to say I never knew about this until late in life.  And it's so simple I can't believe I've never heard of anyone making else it.

We had chili dogs at church last night and I forgot to take the shredded cheese and onions I had cut up.  I also brought home the left-over chili.  So this morning I had all the shredded cheese, onions and chili sitting around with me wondering how to get rid of it all.  And Voila!!!

Beef and Cheese Enchiladas
In a casserole dish spread a small layer of Wolf Brand Chili (NO beans!)
  1. take a corn or flour tortilla and wrap some cheese and onions up in it. (It does better with a 1/4 to 1/2 inch log of cheese cut from the block but I had shredded left over so that's what I used)
  2. spread more chili on top, this time a heavier layer.  Sprinkle grated cheese on top.
  3.  Cook covered about 30 minutes at 350 degrees.  Uncover and cook until the top is bubbly.
 I don't have any exact amounts because I was using leftovers.

Cheese Enchiladas

Same drill, this time with On The Border Cheese dip instead of chili on the bottom
more cheese and onions wrapped inside.  Cheese dip on top with grated cheese on top of that.

Cook covered about 30 minutes.  Uncover and cook until bubbly.

This is so easy to make it's kind of a sin not to.

Tuesday, April 28, 2015

Tzatziki Sauce

Tzatziki Sauce

(makes 3 cups)
  • 2 cups plain Greek yogurt
  • 2 cups diced cucumber
  • 1/2 cup fresh dill minced
  • 2 teaspoons fresh mint minced
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a medium bowl, combine all the ingredients and stir until fully incorporated. Chill before serving.
  2. Enjoy!

Friday, April 17, 2015

French tost casserole

French toast casserole with fruit

    • 1 small loaf day-old French bread ( or about 1/2 of a large loaf)
    • 5 eggs
    • 3 tablespoons sugar
    • 1 teaspoon vanilla extract
    • 2 1/2 cups whole milk
    • 1/4 cup flour
    • 6 tablespoons brown sugar, packed
    • 1/2 teaspoon cinnamon
    • 1/4 cup butter
    • 1 cup blueberries
    • 1 cup strawberry, sliced


1.    Lightly grease 9x13 pan.

2.    Cut the bread in 3/4-inch slices.

3.    Layer in the pan, fitting snugly. In a bowl, lightly beat the eggs, sugar and vanilla.

4.    Stir in the milk.

5.    Pour over bread; turn bread slices over.

6.    Cover and refrigerate overnight.

7.    In the morning, pre-heat the oven to 375 degrees.

8.    In a bowl, combine the flour, brown sugar and cinnamon.

9.    Cut the butter in bits, add to the mix and rub together to make a crumb topping.

10. Remove the pan from the fridge, carefully turn the bread pieces over and scatter mixed berries evenly over the bread.

11. Sprinkle with crumb topping.

12. Bake at 375 degrees for 35-40 minutes, until puffy and golden.