Posts Tagged ‘cheese’


Who doesn’t love Enchiladas?  I know that we do.  And I love the fact that this can be transformed into an awesome soup that is so yummy!  I think it might be my all time favorite when we go out to eat.  Here is a super easy, super simple soup that even someone who doesn’t “cook” can make!  Well, as long as you can shred a chicken and open a can or 3!


1 small onion – chopped

1 package Enchilada Sauce mix

1 can Nacho Cheese Soup

2 1/2 C Chicken broth

1 C Sour Cream

1 can Mexican Style Corn – drained

1 can Black Beans – no need to drain or rinse

2 C cooked, shredded Chicken

Shredded Cheddar cheese and Tortilla Chips for garnish!


In a large stock pot, cook chopped onion for 2 – 3 minutes. Add the Enchilada Sauce mix and Nacho Cheese Soup.  Stir until well blended.  Add the remaining ingredients (Chicken broth, Sour Cream, Mexican Style Corn, Black Beans, and shredded Chicken) to the pot.  Simmer until heated through.  Serve in large bowls with just a little shredded Cheddar Cheese and a couple of tortilla chips as a garnish!


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So…I know…you are probably thinking I’ve lost my mind!!!!  I was at work today and was trying very, very hard to think of what in the world I could make for supper.  Pancakes…yes, pancakes…quick, easy, and cheap (and who doesn’t like cheap right now!!!!)  Then I got to feeling a little guilty, cause I knew I had some leftover burger in the refrigerator that I had fried up the night before.  And not wanting to be wasteful, I thought I would try to make Cheeseburger Pancakes!  I’ve seen them before in a cooking magazine years ago….but not having enough time to dig for the recipe, I thought…how hard could they be!  So I grabbed the pancake mix (never have made them from scratch…silly I know…and I promise I’ll try it this weekend), the burger and some cheddar cheese and went to town!

Approx 1/2 – 3/4 lbs ground beef, brownedwith onions and green peppers (or whatever your family likes!) – slightly cooled

1/2 cup shredded cheddar cheese – again you could use whatever you like on your burger

Pancake batter prepared – enough for 12 – 15 pancakes

Stir slightly cooled meat mixture and half of the shredded cheese into your prepared pancake batter.  Pour mixture just like you would any other pancake until your skillet.  Cook asusually.  For those of you tempted to turn and turn and turn…DON”T.  Pancakes should be turned only once!!!!!  Flip pancake when edges begin to dry and bubbles stop.  Cook on opposite side until desired doneness.  Serve with additional shredded cheese onto!  Boy were they yummy!!!!


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Breakfast anyone???

Mini Quich

You have got to try these little guys.  They are bite size pieces of heaven.  I have been making them for about 4 years or so.  Don’t think I’ve used the same ingredients twice, and what is really nice about them is that you can suite them for any taste.  Did I mention that they are easy, but everyone will think you spent lots of time on them?  I make them often for brunch or even a quick supper.

Mini Quiche

1 package refrigerated pie crust (2 crusts)

1/3 cup milk

2 eggs

1/2 cup very finely chopped ham

1 green onion (both the white and the green parts), very finely chopped

1/2 cup shredded sharp cheddar cheese

salt, pepper, and garlic powder to taste

Preheat oven to 375 degrees.  Lightly spray a 24 “slot” mini-muffin pan.  Unroll one pie crust on a lightly floured surface.  You will need to roll the crust out a little bigger, but not too thin.  Cut 12 circles (approx. 2 3/4″ in diameter) from the crust.  (Note, if you don’t have a round cookie cutter, use a glass as your cookie cutter.)  Repeat with the 2nd crust.  Place the circles into the mini-muffin pan.  You can use a fancy little tool meant to push the crust down or you can simply use your fingers to shape them to the pan.

Mix the milk, eggs, ham, onions, cheese and seasoning.  Using a small cookie scoop (or a spoon), fill each of the crust “cups” with filling.  Bake 18 to 21 minutes.

You can substitute the fillings for whatever your family likes.  If you are using lots of vegetables, you may need to cut back a little on the milk as the vegetables will add moisture.  I have made these with ham, bacon, pepperoni or Canadian bacon.  I have also made them with just cheese.  Or with all veggies.  Think tomatoes, mushrooms, peppers, even zucchini.  They are wonderful!

Let me know if you try them.  Would love to hear what you think!

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