Thanksgiving stuffing

1 loaf of bread torn into small pieces
1 large onion diced
2 stalks of celery diced
2 carrots grated
1 large apple grated (I used granny smith)
1 Tbl sage
1/2 tsp thyme
1 Tbl parsley
1 tsp salt
2 eggs beaten
1 cup butter melted

Combine all the dry ingredients together in a large bowl. Add the beaten eggs and then the melted butter. Mix together until well combined. Refrigerate until ready to use. You may either stuff the turkey with it or put into a covered casserole dish and bake at 350 for 30-45 minutes.

Sweet Potato Casserole

3 cups sweet potatoes mashed (6-8 large)
1/2 cup sugar
1 egg
2 Tbl Butter
3/4 tsp vanilla

Scrub dirt from potatoes and boil them whole (with skin on) in a large pot for approx 1 hour, until fork-tender.  Drain water from pot and peel skins from potatoes (they should come off easily).  Put sweet potatoes, sugar, egg, butter and vanilla in a Bosch and mix.  Spread potatoes into 9x13 pan.

Topping:
1/2 cup butter
1/3 cup self-rising flour
1 cup brown sugar
1 cup chopped nuts (pecans)
1 cup coconut

Melt butter into flour.  Mix together brown sugar, nuts and coconut and add to butter/flour mixture.  Spread topping over potatoes and bake at 350 degrees until done (about 45 min)

The Brussel Beast (self named)

For the salad: 

-1 lb (or more) brussel sprouts (cut off stem, slice in half, keep loose leaves. toss LIGHTLY in olive oil/salt/pepper and roast at 450* for about 20 min or until loose leaves are brown but not burned)

-Almonds chopped roughly and toasted (we toasted on the same cookie sheet as the Brussel sprouts for about 3 min

-1 head romaine chopped

-feta cheese to taste

-1/2 pack of bacon (we roasted it in the oven. 25 min at 450 on cooling racks over a cookie sheet)

For the dressing:

1/2 C olive oil

1/4 C dijon mustard

2 tsp horseradish (prepared)

2 tbls white wine vinegar

salt and pepper to taste

This is a hearty yummy salad. We added grilled chicken with a little spice to it. The salad is warm after adding all of the roasted stuff and it felt like a super filling winter dish. YUM.

Easy Enchiladas

Total Time: 1 hr 15 min

Prep: 30 min

Cook: 45 min

Yield: 8 servings or 14 Enchiladas

Ingredients

Sauce:  

2 tablespoons canola oil

2 tablespoons all-purpose flour

One 28 oz can enchilada or Mexican red sauce

2 cups chicken broth

1/2 teaspoon salt 

1/2 teaspoon black pepper

Meat:

1 lb ground beef

1 medium onion, finely chopped

1/2 teaspoon salt

The rest:

Canola oil, for frying

10 to 14 corn tortillas 

Two 4 oz cans diced green chilies

1 cup chopped green onions

1/2 cup chopped black olives

3 cups grated sharp cheddar cheese

Cilantro, for garnish

Directions for the sauce:

In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 min. Poor in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients. 

For the meat: 

While the sauce is simmering, brown the ground beef with onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside. 

For the rest:

In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until al the tortillas have been friend. 

Pre heat the over to 350 degrees F. 

Spread the 1/2 cup of the sauce in the bottom of a 9x13 in baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated cheddar. Roll up the tortilla to contain the filling inside. 

Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chilies, green onions or olives you have left over from the filling. 

Bake the enchiladas for 20 min, or until bubbly. Sprinkle chopped cilantro over the top and serve. 

Easy Enchiladas

Mix the following in a bowl:

2-3 chicken breasts diced and cooked
8 oz sour cream
8 oz cream cheese
1 tsp garlic salt
1/2 tsp pepper
4 oz can diced green chiles

Spoon mixture onto tortillas, wrap and place in a casserole dish.

Mix together and then pour on top of tortillas:

2-10 oz cans enchilada sauce (I prefer the mild green kind)
1 small can cream of chicken

Cover with shredded Monterey Jack and Cheddar cheese.

Bake at 350 degrees for 40 min.  Broil for 3-5 minutes to get the cheese a little carmelized.

Serve with spanish style rice