Sour Cream Enchiladas

Sorry its been a while, its been a crazy month!!!
Back to the food ---

When I was a kid this was one of my very favorite meals. Its not so much enchiladas as it is casserole, and its about the only casserole I like. I haven't made it in probably a few years becuase my husband really doesn't like it, but that's okay. *grin

Recipe:
In large mixing bowl, use a large spoon or scoopy type spatula to mix the following ingredients well:
1 pint sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 Tbsp chopped dehydrated onion
1 12 oz can evaporated milk (or you can use whatever milk is in your fridge)
(the recipe calls for a can of chopped green chiles but I have never used them. 
The recipe also calls for a can of chicken. I didn't grow up with chicken in this, but I have put it in from time to time.)

12 or so small corn tortillas
shredded cheddar cheese

Heat the oven to 350* and completely spray an 8x11 pan* with cooking spray. Cut tortillas into strips, and lay them across the whole bottom of the pan. Its like building a lasagna. Once you have your layer of tortillas, cover it will about 1/2 the creamy mixture. Sprinkle shredded cheese all over that. Another layer of tortilla strips, the rest of the mix, more cheese.

Cover your pan with foil and bake for 40 minutes. Remove the foil and bake for a final 10-15 minutes.

Here's what it looks like just out of the oven:

And this is how I serve it, sprinkled with salsa and used as much as a chip dip as eaten with a fork.
My mom topped it with shredded ice burg lettuce, but I can never keep lettuce in my house. I don't know if its the stores around here or what but it wilts and gets slimy almost overnight. So I don't bother...

My kids loved it and my much more picky child said it was his lucky day that he got to eat such yummy food. LOL! So ENJOY!

*If you're using a can of chicken in the mix, you definitely need a 9x13 baking dish, and I added 43 minutes to the covered cook time.

No Bake Cookies

This is a great treat when you are impatient to eat it! Which I certainly was! haha!
You can also tell yourself its healthy because it has the oats for fiber and peanut butter for protein. *wink

Recipe:
In medium sauce pan combine:

1/2 cup margarine
1/2 cup milk
2 cups sugar
4 Tbsp cocoa powder

Boil and stir for 1.5 minutes. Remove from heat and add:

3 cups oats
1 tsp vanilla
1/2 cup peanut butter

Mix all ingredients quickly and drop onto wax paper. Let cool at least 20 minutes.

*Growing up we would put all of the ingredients into a larger pot, sticking to the cooking order. I have decided that it is easier for me to measure out the oats and peanut butter into a large bowl, then dump the hot chocolate-ness over it, and add the vanilla, then mix it up.

Variation on Grilled Cheese

This was a good idea in my head and not so much in reality. It was one of those extra crazy nights when there was way too much going on and dinner was more like "in the way", lol.
I thought I would do grilled cheese but faster and we could all eat at once and be done with it. I like the toasty-buttery-ness of the sandwich, so I buttered the down-side and cheesed the top...stuck them on my much-loved Pampered Chef baking stone and set it to broil.

and ended up with toasty tops and butter sogged bottoms...
and ended up browning them in a pan on the stove top like normal.
Soooo my speedy dinner took twice as long as the usual method. sigh. LOL! But at least it was tasty! And perfect for dipping in the cozy tomato soup!