Enchilada Casserole

Jen's Enchilada Casserole

Apple Dumplings

• 2 Granny Smith apples
• 2 cans crescent rolls
• 2 sticks butter
• 1 1/2 cups sugar
• 1 teaspoons vanilla
• cinnamon
• 1 12 oz can Mountain Dew

1. Preheat oven to 350
2. Peel and core apples.
3. Cut apples into 8 slices each.
4. Roll each apple slice in a crescent roll.
5. Place in a 9 x 13 buttered pan.
6. Melt butter, then add sugar and barely stir.
7. Add vanilla, stir, and pour over apples.
8. Pour Mountain Dew around the edges of the pan.
9. Sprinkle with cinnamon and bake or 40 minutes.
10. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top

Found On: Pioneer Woman Cooks!

Grape Salad

• 2 pounds red seedless grapes
• 3/4 cup sugar
• 8 ounces sour cream
• 2 teaspoons vanilla
• 8 ounces cream cheese
• 1 cup chopped pecans
• 3/4 cup light brown sugar

1. Wash grapes and let dry.
2. Mix sugar, sour cream, vanilla, and cream cheese together.
3. Fold in the grapes.
4. Pour mixture into casserole dish.
5. Mix brown sugar and pecans, and sprinkle over the top.
6. Refrigerate overnight.

Found On: Kaci's Life

Sherried Tomato Soup

• 6 tablespoons melted butter
• 1 medium onion, diced
• 1 46-ounce bottle or can tomato juice
• 2 14 ounce cans diced tomatoes
• 3 to 6 tablespoons sugar
• Pinch of salt
• Black Pepper
• 1 cup cooking sherry
• 1 1/2 cups heavy cream
• chopped fresh parsley
• chopped fresh basil

1. Saute diced onions in butter until transluscent.
2. Add canned tomatoes.
3. Add tomato juice, sugar, pinch of salt, and black pepper and stir.
4. Bring to a near boil, then turn off heat.
5. Add in sherry and cream and stir.
6. Add in parsley and basil to taste, adjust other seasoning, and serve with yummy, crusty bread on a cold, blustery, dreary, depressing, rainy, snowy day.
7. Then close your eyes. And give thanks for soups like this.

Found On: Pioneer Woman Cooks!

Spanish Corn Cake (Like Chi-Chi's)

• 1/2 cup butter or margarine, softened
• 1/3 cup masa harina (a type of corn flour available in specialty food stores and many supermarkets)
• 1/4 cup water
• 1 package (10 oz.) frozen corn, thawed
• 1/3 cup sugar
• 3 tbsp. yellow cornmeal
• 2 tbsp. whipping cream
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• sliced chili peppers (optional)
• chopped parsley (optional)

1. Preheat oven to 350
2. With an electric mixer, beat butter or margarine until fluffy.
3. Gradually beat in masa harina.
4. On low speed, beat in water.
5. Place corn in the bowl of a food processor and pulse until chopped coarse. Stir in masa mixture.
6. In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture.
7. Spread in a greased, 8-inch-square baking pan. Cover with foil.
8. Place in a larger pan and pour boiling water half way up the side of the smaller pan.
9. Bake for 50 minutes or until set.
10. Remove smaller pan from water, uncover, and let stand 15 minutes.
11. Sprinkle with chilies and parsley, if desired

Found On: RecipeLink

Jiffy Corn Souffle

• 1 box Jiffy corn muffin mix
• 1 can cream corn
• 1 can regular corn, drained
• 2 eggs
• 1/2 c. sour cream
• 1 stick butter

1. Preheat oven to 350
2. Melt butter.
3. Add slightly beaten eggs and sour cream.
4. Add corn; stir.
5. Add mix; stir again.
6. Bake uncovered for 45 minutes.

Found On: Cooks.com

Sweet Cream Pound Cake

• 1/2 lb butter (2 sticks)
• 3 cups sugar
• 6 eggs
• 3 cups cake flour
• 1/2 pint whipping cream (small carton)
• 1 teaspoon vanilla

1. Preheat oven to 300*.
2. Cream butter and sugar together.
3. Add eggs, one at a time; beat well after each addition.
4. Fold in whipping cream (do not whip the cream first).
5. Add flour and mix well.
6. Add vanilla.
7. Bake for 1 to 1-1/2 hours. (The baking time really depends on the oven & pan - I use a nonstick cake pan but grease it anyway and bake for 1 hr 15 min.)

Found On: Kaci's Site