Beef and Cheese Stacked Enchiladas

FOR THE SAUCE

INGREDIENTS

• ▢¼ cup oil or butter, can use canola or vegetable oil
• ▢¼ cup all purpose flour
• ▢½ tsp ground black pepper
• ▢¾ tsp salt
• ▢1 tsp garlic powder
• ▢1 tsp onion powder
• ▢2 tsp ground cumin
• ▢½ tsp dried oregano
• ▢1 tbsp gebhardt chili powder
• ▢2 cups beef broth, can sub with another type use a LOW or NO SODIUM
• ▢1 tbsp tomato paste

INSTRUCTIONS

• Heat Oil: Heat the oil or butter in a medium size skillet over medium heat.
• Make Roux: Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
• Season: Add in the spices. Stir to form a thick paste.
• Heat: Stir in the broth and tomato paste. Stir until smooth. Continue to heat while stirring for several minutes until the sauce is slightly thickened. Keep the heat to just below a simmer.
• Use: Pour into a jar to store or use to make

FOR THE BEEF

• 1½ pounds 90% lean ground beef
• ½ teaspoon baking soda
• 2 tablespoons vegetable oil

• 1½ teaspoons Gebhardt chili powder 
• 2½ teaspoons ground cumin
• ¾ teaspoon salt

FOR ASSEMBLING

• 12-16 (8-in) yellow corn tortillas, cut into quarters (I use Mission brand)
• 4 cups (12 oz) shredded Mexican blend cheese

INSTRUCTIONS

1. In a large bowl, combine the ground beef and the baking soda. Mix with your hands until evenly combined. Let sit on the counter for 20 to 30 minutes.
2. While the beef sits, prepare the sauce.

ASSEMBLY

1. In a large bowl, combine the ground beef and the baking soda. Mix with your hands until evenly combined. Let sit on the counter for 20 to 30 minutes.
2. While the beef sits, prepare the sauce.

1. Heat the oil in a large skillet over high heat. Add the beef and cook, stirring frequently and breaking into pieces, until just slightly pink, about 2 minutes. Add the chili powder, cumin, and salt and cook, stirring occasionally, for 4 to 5 minutes more, or until cooked through.
   
2. To assemble: Preheat oven to 350°F and move the oven rack to the center position. Lightly oil a 9x13-in glass or ceramic baking dish.
3. Set aside 1 cup of the sauce for the top of the casserole. (You want to ensure that you have enough to cover the top layer of tortillas, otherwise they won't cook through.)
4. Line the bottom of the prepared baking dish with a layer of tortillas, overlapping them slightly. Spoon half of the beef (and any juices) over the tortillas. Top with half of the sauce and ⅓ of the cheese. Repeat with another layer of tortillas, the remaining beef, remaining sauce, and ⅓ of the cheese. Top with the remaining tortillas. Spread the reserved sauce over the tortillas and cover completely. Sprinkle the remaining cheese evenly over top. Bake, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted.
5. MAKE-AHEAD/FREEZER-FRIENDLY INSTRUCTIONS: The casserole can be prepared ahead of time, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months before baking (if frozen, defrost in the refrigerator before cooking). It can also be fully baked, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months. To reheat: defrost if necessary and heat the covered casserole in a 350°F oven for about 30 minutes, or until hot. If you'd rather reheat individual servings, small portions can be zapped in the microwave for 1 to 2 minutes.

SPICY CHEESY BEAN DIP

 1 can refried beans

1/2 cup jarred salsa

1/3 cup sour cream

4 oz cream cheese

1 tsp chili powder

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/3 tsp cumin

2 tsp Cholula hot sauce

1 1/4 cup mexican shredded cheese

Mix beans, salsa, cream cheese, sour cream, seasons and hot sauce together in an iron skillet and warm in pan until cheese is melted and all is combined.

Sprinkle with shredded cheese and more paprika.  Place in oven at 350 for 20 minutes until cheese is melted and bubbly around edges.

Serve with tortilla chips.  

note... to make tortilla chips extra yummy, place on sheet pan, spray with vegetable spray and sprinkle with paprika.  Bake at 300 degrees for 5-10 minutes.

Buttermilk biscuits

2 cups self rising flour

1 stick cold butter, cubed, unsalted

1/2 tsp salt

1 cup buttermilk

Work butter into flour and salt mixture with fingers until butter cubes are pea size.  Add buttermilk and gently stir until almost combined.  Turn dough out on floured surface and press gently, folding dough over 3 times into a little over 1 inch in depth.  Do not over work.  Cut with glass or cutter.  Bake at 400 degrees for ten minutes or until slightly browned.

If you use salted butter just omit the 1/2 tsp salt.

Mac Salad

Ingredients

• 8 oz macaroni noodles 
• ½ cup finely diced sweet gherkins usually 4-6 sweet gherkins for me 
• ¾ cup finely diced red bell pepper about ½ pepper 
• ⅓ cup thinly sliced celery about 1-2 stalks 
• ⅓ cup finely diced red onion 
• 2 large hard boiled eggs, finely diced

Macaroni Salad Dressing

• ¾ cup mayonnaise I use olive oil mayo 
• ¼ cup sour cream 
• 2 Tablespoons sweet pickle juice
• 1 Tablespoon red wine vinegar*
• 1 Tablespoon granulated sugar
• 2 teaspoons dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon garlic powder
• ⅛ teaspoon crushed red pepper optional

Instructions

• Prepare macaroni noodles according to package instructions. Drain and rinse immediately with cold water, then drizzle with a teaspoon of olive oil and gently stir so the noodles don't stick together as they sit.
• In a large bowl, combine macaroni noodles, sweet pickles, red pepper, celery, red onion, and eggs. Stir until well-combined. Set aside and prepare your dressing.

For the dressing

• To prepare your macaroni salad dressing, combine mayonnaise, sour cream, red wine vinegar, sweet pickle juice, sugar, dijon mustard, salt, pepper, garlic powder, and crushed red pepper (if using) in a medium-sized bowl. Whisk until ingredients are well-combined.
• Pour dressing over your macaroni salad ingredients and toss until well-combined.
• For best flavor, cover bowl and allow macaroni salad to chill for at least one hour. Stir once more before serving and enjoy!

Notes

*If you don't have red wine vinegar on hand, white wine or apple cider vinegar would also work well.

Double this for a crowd.

Thanksgiving Cookies

Ingredients

• For each batch:
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cups (9-oz. package) Nestle® Toll House® Sea Salt Caramel Baking Truffles
• 1 cup chopped nuts (optional) - NOTE: if omitting nuts, add 1 to 2 tablespoons of all-purpose flour

Preparation

• Preheat oven to 375 degrees.
• Combine flour, baking soda and salt in small bowl.
• Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
•  Add eggs, one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in truffles (and nuts, if using--if not, be sure to use 1 to 2 tablespoons of extra flour)
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Grilled Pizza

Ingredients

Pizza Dough:

1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
Extra-virgin olive oil
3 cups flour, plus more for dusting

Topping:

1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand crushed
Kosher salt and freshly ground black pepper
2 sweet Italian sausages
1 (8-ounce) ball fresh buffalo mozzarella, water drained
1/4 cup freshly grated Parmesan

Directions

1. For the dough: In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
2. Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turning it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour.
3. Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 15 minutes so it will be easier to roll out. In the meantime, make the pizza topping.
4. For the topping: Coat a saute pan with the olive oil and place over medium heat. When the oil gets hazy, add the onion and garlic, cook and stir for 5 minutes to soften. Stir in 1/2 bunch torn basil leaves. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 10 minutes; season with salt and pepper and then take it off the stove.
5. Preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the sausages from sticking. Grill the sausages until cooked through, turning with tongs. Set aside. Keep the grill hot to make the pizza.
6. Roll or pat out a piece of dough into a rustic, oblong shape, about 1/4-inch thick – do this directly on a lightly floured pizza paddle for ease. Brush the crust with a thin layer of olive oil, and lay oil-side down onto the hot grill. Once the dough looks set, in about 2 minutes, turn the crust over. Spread the tomato sauce evenly on the crust with a ladle. Rip the mozzarella into pieces with your hands and distribute them on top; crumble the grilled sausage all over the pizza. Close the grill cover and cook until the cheese is melted and bubbling and the crust is golden and crisp, about 5 minutes. Remove the pizza from grill and sprinkle with some fresh basil leaves and a good dusting of Parmesan. Repeat with the remaining dough.

Maple-Cider Vinaigrette

Ingredients

• Sugared Curried Pecans
• 1 (6-oz.) package pecan halves
• 2 tablespoons butter, melted
• 3 tablespoons sugar
• 1/4 teaspoon ground ginger
• 1/8 teaspoon curry powder
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground red pepper
• Maple-Cider Vinaigrette
• 1/3 cup cider vinegar

• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2/3 cup olive oil
• Salad
• 1 (10-oz.) package fresh baby spinach, thoroughly washed
• 1 Gala apple, thinly sliced
• 1 small red onion, thinly sliced
• 1 (4-oz.) package crumbled goat cheese

Preparation

1. Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
2. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
3. Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.
Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.