Enchilada Pie

1 lb hamburger
1 big can enchilada sauce
1 small onion
1 package of Brown gravy
Corn tortillas
Cheese

Fry hamburger and onion until done. Make brown gravy and add to enchilada sauce. In a 9 x 13 pan spray with cooking spray and layer the tortillas (I like to tear the tortilla into 4ths), hamburger and cheese then pour enchilada sauce over each layer. Continue until you get to the top of the pan and then put a layer of cheese on top. Cover with foil and bake in the oven at 375 for about 45 min or until bubbling.

Chili

3 lbs Stew Meat
2 teaspoons peanut oil
1 1/2 teaspoons salt
1 (16oz) bottle mild salsa
12 oz. Beef broth
30 tortilla chips (crushed)
2 chipotle peppers canned in adobo sauce, chopped
1 Tablespoon adobo sauce (from the chipotle peppers in adobo)
1 Tablespoon tomato paste
1 Tablespoon chili powder
1 teaspoon ground cumin

Toss the meat, oil and salt and brown. Once the meat is browned place it in a pressure cooker with the rest of the ingredients and stir to combine. Lock the lid in place and cook for 30 minutes. Serve immediately.

Salisbury Steak

1 lb ground beef
1/3 cup dry bread crumbs
1/3 cup onion, chopped
1 egg, beaten
1 tsp salt
1/4 tsp black pepper
2 cups beef broth
1 large onion, sliced thin
1 cup mushrooms
3 T cold water mixed with 3 T cornstarch

Combine beef, bread crumbs, chopped onion, egg, salt and pepper with hands.

Shape into 4 patties,a bout 3/4" thick. Brown patties for 5 minutes per side.

Add broth, onion and mushrooms to skillet. Heat to boiling; reduce heat to low, cover and simmer 10 minutes.

Remove patties from skillet. Keep warm. Bring onion mixture to a boil. Add water/cornstarch mixture, bring to boil, stirring constantly for one minute.

Pour gravy over patties.

Homemade Oreo Cookies

Cookie Recipe
1 package devil's food cake mix
2 eggs
1/2 - cup oil
(or butter flavored shortening)
Heat oven to 350 degrees. Add oil and eggs to cake mix and blend together. Roll dough into balls (a little larger than a quarter). Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet (until warm). Remove cookies from sheet and place on cooling rack.To assemble the cookies, in a pastry bag with a 1/2 inch, round tip (you can always use a zip lock bag with a round tip or just use a butter knife)add about a tablespoon of filling into the center of one cookie. Place another cookie similar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Cream Cheese Filling Recipe:
1 - stick butter (1/2 cup)
1 - 8oz package philly cream cheese or generic
3-4 cups - confectioner's sugar (depending on desired consistency)
1 - tsp vanilla extract

Cream butter and add cream cheese and mix well. Add confectioner's sugar slowly until you reach your desired consistency.

Vanilla Cream Filling Recipe:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 - cup vegetable shortening
2 - 3 - cups sifted confectioners’ sugar
2 - teaspoons vanilla extract

Cream butter and shortening together. Add add vanilla extract and confectioner's sugar slowly until you reach your desired consistency. If you want mint icing use peppermint extract instead of vanilla.

Egg Nog Cheese Cake

This recipe is from the Royal Crest Dairy newsletter, so delicous!

Ingredients:
1 cup graham cracker crumbs
3 tbl melted butter
1 cup + 2 tbl white sugar
3/4 cup egg nog
3 (8 oz.) packages cream cheese, softened
3 tbl flour
2 eggs
1 pinch nutmeg
1/4 cup of chocolate chips - melted for top

Directions:
Preheat oven 325 degrees. Combine graham cracker crumbs, 2 tbl sugar and butter. Press into bottom of a 9 inch pie pan. Back in preheated oven for 10 minutes. Cool. Preheat oven to 425 degrees. Combine cream cheese, 1 cup sugar, flour and egg nog, process until smooth. Blend in eggs and nutmeg. Pour mixture into cooled crust. Back in preheated oven for 10 minutes, then reduce heat to 250 and bake for 45 minutes or until center of cake is barely firm to touch

Once cake is cooled, drizzle chocolate on top for yumminess and decoration (I added this part onto mine and it was so good).

I actually bought a store bought crust and there was enought for extra pie filling. I used the extra for cheese cake cupcakes and made the graham cracker crust for the bottom of the cupcakes cutting the recipe in half. It made about 8 cupcakes.

Enjoy!

“Punkin Bread”

1 c. oil
3 c. sugar
4 eggs
2 cups “punkin”
1 tsp. vinegar
2/3 cup water
3 1/2 cups flour
1 tsp. salt
1 1/2 tsp. cinnamon
2 tsp. baking soda
1 c. nuts (optional)

Mix all wet ingredients. Combine dry ingredients and add to first mixture and mix until well blended. Bake at 350 degrees for 15 minutes for muffins and 1 hour for bread.

Trick-or-Treat Bars

1 1/2 cups butter

1 1/2 cups brown sugar

2 cups oatmeal

2 cups flour

1/2 t. salt

2. tsp. baking soda

12 oz. pkg. caramels

4 T. butter

4 T. milk

14 oz. plain M&Ms

Whole cashews, optional

Cream butter and brown sugar. Mix together oatmeal, flour, salt and soda. Add this to creamed mixture. Put in a buttered 9 x 13 pan and bake at 350 degrees for 10 minutes. Melt caramels, 4 T. butter and milk. Pour over baked crust and sprinkle M&Ms and cashews on top of caramel mixture. Bake for 10 more minutes. Cool at least 30 minutes before cutting. Can use other candy besides M&Ms such as chopped up Snickers, Mars, Milky Ways, etc.