Flashback Friday - Cinco de Mayo Dishes to help you Celebrate!

WELCOME TO FLASHBACK FRIDAY!

So glad you joined us today...sharing some top notch recipes from the past....Enjoy!!

HAPPY CINCO DE MAYO!!! 

Easy...with a layer of sour cream and 2 layers of tortilla chips, your family is sure to fall in love with this easy and delicious dish. 

Easy Taco Pie

Yes, they're not really TACOS, but this is a family favorite my kids still enjoy with their families!  Quick, easy and it serves a crowd.  Fabulous dish! We've served it to company many times! 

Creamy Tacos

These are so worth the time to make. Impressive and Irresistible! 

Can't go wrong with the addition of cream cheese!!!

Creamy Cheesey Chicken Enchiladas

The perfect side dish for any Mexican main dish...easy to make and very tasty! 

Mexican Rice

5 El Grande` Dishes for Cinco de Mayo {Blast from the Past}

HAPPY

Easy and Terrific...a crescent roll crust makes this tasty dish a breeze to make. SO family-friendly! Crushed tortilla chips on top and bottom.

Easy Taco Pie

This recipe makes enough for 12, but can easily be cut in half.

So delicious. 

Creamy Chicken Enchilada Casserole

A simply scrumptious side dish ready in 30 minutes! 

Mexican Rice

Oh so tasty.  Can be made ahead.  Drizzle with honey if desired. 
Simple and easy to make. 

Crispy Ice Cream Squares (UNfried ice cream)

And I really did save the best for last.  This has been the Baker family favorite dish for many years.  Yes, I know it really isn't TACOS...but that's the title of the recipe. *-* Feeds a crowd...ready in minutes.....try it soon! 

Creamy Tacos

Leader Enterprise - April 27, 2016 - Meatless Meals

Broccoli Cauliflower Cheese Soup

I know we've all noticed how grocery prices continue to climb. My heart goes out to young couples with family. I want to share some ideas for everyone to help stretch their budget and still enjoy some great meals.

Basing your meals on pasta, rice, eggs and beans is a great way to keep costs low. And eating vegetarian meals more often is a slimming habit, according to WebMD's "recipe doctor," Elaine Magee, MPH, RD. Vegetarians weigh up to 20% less than meat eaters. Most Americans get only half the amount of needed fiber, which fills you up with fewer calories.

Kids of all ages will enjoy this quick meal. Use what you have on hand. Add leftover browned burger for added protein.

REFRIED BEAN QUESADILLAS

flour tortillas

refried beans

salsa, any kind

shredded cheese

cooking spray

Spray the griddle or skillet with cooking spray. Spread a tortilla with refried beans. Add salsa; sprinkle with cheese.  Top with another tortilla. Fry on the griddle or skillet till browned, then flip and brown the other side.  Cut into triangles and serve with more salsa and maybe sour cream.  Add fresh carrots or grape tomatoes for a quick lunch or dinner. 

BROCCOLI CAULIFLOWER CHEESE SOUP 

1 onion, chopped

2 Tb. butter, melted

4 c. chicken broth

3 c. broccoli and/or cauliflower, chopped, 

fresh or frozen

2 c. carrots, diced

salt & pepper to taste

1/2 c. melted butter

1/2 c. all purpose flour

4 c. half and half, divided

2 c. cheddar cheese, grated

1/2 tsp. nutmeg

In large saucepan, saute onion in 2 Tb. butter; add broth. Bring to a boil and add vegetables; cook over low heat until tender - about 20 minutes.  Add salt & pepper.  While vegetables are cooking, in a large skillet, melt 1/2 c. butter over medium heat; whisk flour into butter, stirring constantly until thick. Add 2 c. of 1/2 & 1/2, stirring until smooth; add cheese and heat until melted. 

Let cool a few minutes; transfer half the soup mixture to blender and puree, or mash vegetables with hand masher. Pour veggie mixture back into saucepan. 

Blend milk/cheese mixture into puree; add remaining cream. Stir until well blended and heated through, but don't boil. Add nutmeg just before serving.

I know I've shared this before, but this egg salad really is scrumptious! 

Special Egg Salad

SPECIAL EGG SALAD  

4 ozs. (reduced-fat) cream cheese, softened

1/4 c. (fat free) mayonnaise or salad dressing

1/2 tsp. sugar

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/8 tsp. salt

1/8 tsp. pepper

6 hard cooked eggs, chopped

wheat bread - lettuce leaves

In a small mixing bowl, beat the cream cheese until smooth.  Add the mayonnaise, sugar, onion powder, garlic powder, salt and pepper; fold in the eggs.  Cover and refrigerate for 1 hour before serving. Toast bread and serve sandwiches with lettuce for added crunch. Yield: 6 servings

I have fond memories of my mom making this cake. It has no eggs, no milk, no butter and you don't need a mixer!) SCORE! (Trust me - You won't taste the vinegar!!) Recipe can easily be doubled to make in a 9" X 13" pan. 

CHOCOLATE WACKY CAKE 

(No eggs, dairy, or mixer)   

1 c. white sugar

1-1/2 c. all purpose flour

3 Tb. unsweetened baking cocoa

1 tsp. baking soda

1/2 tsp. salt

5 Tb. vegetable oil (or melted margarine)

1 tsp. vanilla extract

1-1/2 tsp. vinegar

Preheat oven to 350. Spray 8" X 8" baking pan with cooking spray. In prepared baking pan, mix first 5 ingredients. Make 3 'wells' in the mixture, one bigger than the other two.

In the large well, add vegetable oil -

In a small well, add 1 tsp. vanilla extract-

In the last small well, add 1-1/2 tsp. vinegar-

Add 1 c. cold water to the pan and stir with fork until combined and smooth.  Bake about 25 minutes or until top springs back when touched. Cool; serve with a dusting of powdered sugar or your favorite chocolate frosting.  

Positive thinking will let you do everything better than negative thinking will. -Zig Ziglar

Campfire Peanut Butter Tortilla S'Mores

LOVED this fun treat at our most recent weenie roast....just this week while family was visiting from out of town.

And since we had smaller grandkids here, I made a 'mini' version of this 'campfire burrito' that was shared at a recent Weekend Potluck by Cris of GoodEness Gracious.

This makes a 'less messy' treat..compared to 'regular S'Mores' to enjoy...but you have to plan ahead just a little as they need to cool

for at least 20 minutes before enjoying. 

We held ours inside the foil to eat, so if any 'goo' came out the other end, we didn't have a bigger mess...Just be careful not to put 'too much' inside...
(ours seemed perfect)

Our daughter Deb and family came to visit a few days...
S-I-Love Greg, Grandkids - Claira, Kaity & Sam

(Sam was 'showing his muscles'...and looked away just as I snapped the camera) 

The peanut butter adds a delightful flavor too...

Hope you'll try them soon while it's still warm enough to be camping out. 
(We have a covered fire pit and just layed them on the grate above over hot coals) 

CAMPFIRE PEANUT BUTTER TORTILLA S'MORES

1 small flour tortilla (I used fajita size)

1 Tb. peanut butter

3 (rectangular) pieces of Hershey's chocolate bar 

1 Tb. mini marshmallows 

Spread peanut butter over center of tortilla.

Sprinkle with chocolate and marshmallows.

Fold in ends on two sides, then roll up; wrap in foil. 

Heat on grill or campfire for about 5 or 6 minutes, turning once.

(Be careful not to burn - don't leave unattended.)

Linked to Weekend Potluck

You may also enjoy...

Ziploc Omelets 
(great for camping or crowd pleasing)

Linked to Weekend Potluck

​

Breakfast Quesadillas

This quick and easy breakfast recipe can be thrown together while the kids get dressed for school. Just a way to 'jazz up' eggs and cheese, and meat, and serve a breakfast 'sandwich' to eat on the go.  

Change up the bacon by using sausage if you prefer. The fluffy eggs and crispy tortillas make this a simple and easy recipe for a busy morning. 

Cook the bacon the microwave to help make this a speedy dish. Change up the cheese to suit your family's tastes. Omit onions if desired. 

Please keep in mind...if you're making this for more than 2, you'll want to double or triple the recipe.  That's easy enough to do too! I haven't tried it, but I do believe you could bake a cookie sheet full of these at once. 

You just want to be sure the tortilla gets browned. 
(If you try that, I'd love to know what you think)

I slightly adapted this recipe found in a Taste of Home desktop calendar, shared by Jennifer Evans of Oceanside, California. 

BREAKFAST QUESADILLAS 

3 eggs

1 Tb. water

(makes fluffier scrambled eggs)

2 - 8" flour tortillas

1/2 c. shredded cheddar cheese

(or your family's favorite - we like monterey also)

2 bacon strips, cooked and crumbled

1 green onion, thinly sliced

sour cream and salsa, optional, for garnish 

Spray a large skillet with non stick cooking spray. In a small bowl, whisk the eggs and water. Add eggs to skillet and cook over medium heat until completely set up. 

Place tortillas on a griddle. Spoon eggs over half of each tortilla; sprinkle with cheese, bacon and onion. Fold over tortilla and cook on low for 1 - 2 minutes on each side, or until cheese melts. 

Serve with sour cream and salsa. 

Yield: 2 servings 

If you like this recipe, you may want to try these make-ahead
Mini Muffin Omelets

or this delicious Sausage, Egg & Cheese Breakfast Pizza

​

Creamy Chicken Enchilada Casserole

I love anything Mexican...and everything easy too, so I knew when I saw this yummy recipe at Tonya's 4 little Fergusons I was definitely going to try it. 

I LOVE Tonya's recipes, and have tasted them first-hand!  When I visited the Ferguson family last summer I was excited to not only taste her food creations, but get to cook a meal for them too. 

What a precious family that I have grown to love dearly!!

OK...nuff of the mush...on to the recipe. 

I tweaked it just a tad to use what I had on hand...I'll share those changes in the ingredient list. 

This recipe serves 12 so it's great for a large family.  I cut the recipe in half and it was perfect for a couple of meals for the two of us. 

          CREAMY CHICKEN ENCHILADA CASSEROLE 

1/2 c. onion, diced 

2 Tb. butter

2 cans cream of chicken soup

1 - 16 oz. sour cream (lite, but not fat free, or Greek Yogurt)

3 c. shredded cheese, divided

(I love using 2% fiesta blend) 

1 sm. can green chilies

(I used white corn & black beans salsa -

it won't 'pack the punch' the green chilies do though)

2 - 4 ozs. cans mushrooms, 1 drained

10 large tortillas (I use low carb)

3 cups cooked & diced chicken

Preheat oven to 350. Coat 9" X 13" pan with cooking spray.

In a large skillet, sautee onion in butter until tender. Mix all ingredients except tortillas & 1 cup cheese. Warm mixture until cheese is melted. Meanwhile, cut each tortilla in 4 pieces using a pizza cutter. Spread a small layer of cream mixture on the bottom of prepared pan, followed by a layer of tortillas. (they will overlap slightly) Repeat, ending with plenty of the cream mixture. Top with 1 c. cheese; Bake for 15-20 minutes. Serve with chips and salsa. 

Yield: 12 servings

Creamy Cheesy Chicken Enchiladas

I love anything, and just about everything, Mexican.

It's my most favorite ethnic foods.

Except I do NOT care for hot spicy Mexican...this dish is perfect. 

When I saw this yummy easy recipe from my good friend Kim at 
Sunflower Supper Club, I didn't have to think twice...I printed it and was making it just a couple of days later. 

IT HAS CREAM CHEESE...PEOPLE!

I am NOT going to pass by any recipe with cream cheese.  And I went crazy when I read that Kim's grocery store had had a sale on Philadelphia (not store brand!) cream cheese for $1 each!  YOU'VE GOTTA BE KIDDING!  I haven't seen it that price for years...

Anyway, enough of the ranting...

I have a yummy recipe in my cookbook for chicken enchiladas, but I'm always up for a change, and I wasn't at all disappointed in this terrific dish. 

This recipe is easy to cut in half...as I did...because there are only 2 of us.
The only real change I made was that it calls for a 28 ozs. can of green chile enchilada sauce.  Cutting the recipe in half, I only used a 10 ozs. can and it was perfect for us. 

Give it a try...and just try to keep your family from shouting
OLE`!!!!!!!!!

CREAMY CHEESY CHICKEN ENCHILADAS

2 lbs. boneless skinless chicken breasts, seasoned with salt and pepper, baked and diced into bite-sized pieces 
3 Tb. butter
1 medium onion, diced (about 3/4 cup)
2 cloves of garlic, minced (1 tsp)
3 Tb. flour
1 - 10 ozs. can rotel, undrained
1 - 28 ozs can green chile enchilada sauce
1 - 8 ozs. pkg. cream cheese, softened and cut into bite-sized pieces
(or cut into bite-sized pieces, and then softened=)
1 tsp. cumin
1/4 tsp. ground red pepper, optional
1/4 c. chopped cilantro (more for garnish) if desired
2 c. shredded cheese
(we like the 2% reduced fat fiesta blend)
10 - 12  8" flour tortillas
(I used low-carb) 
sour cream for garnish

Preheat oven to 350*. Spray large (lasagna sized pan) with cooking spray.

Melt the 3 Tb. butter in dutch oven over medium heat. Add onion and saute about 3 - 4 minutes until soft. Add garlic and saute another minute or two, until fragrant.  Add flour and mix; continue cooking for about 2 more minutes. 

Add rotel, enchilada sauce, cumin and ground red pepper.  Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and add cream cheese and cilantro. Stir until cream cheese is melted. 

Place the cooked and diced chicken in a medium sized bowl and add 1 c. (4 ozs) shredded cheese and 1 c. cream cheese enchilada sauce. Mix well.

Put 1-1/2 c. cream cheese mixture in bottom of a prepared dish. If needed, wrap tortillas in paper towel and microwave about 30 - 45 seconds to soften. 

Divide chicken mixture evenly between tortillas (about a heaping 1/2 c. each) and roll up. Place seam side down in dish. 

Cover with remaining cream cheese sauce and top with remaining shredded cheese.

Bake about 35 - 40 minutes or until hot and bubbly.  Garnish with additional cilantro if desired.  We enjoyed sour cream on ours too. 

Linked at Mix it up Monday
          Melt in Your Mouth Monday
       Foodie Friends Friday
          Whatcha Whipped up Wednesday
Meal Plan Monday