5 or Fewer

I don’t mind cooking. It’s the cleaning I don’t like but that’s for another blog! I grew up in a large family and helped in the kitchen frequently. As I’ve gotten older I’ve found that I like cooking and at times I come up with some pretty tasty noms. I’m also a fan and subscriber to Taste of Home. It never fails to inspire me and I’ve taken some great, easy recipes to potlucks and family meals. So, with a shout out to them I thought I’d share some of my favorites and a couple I created and have become staples in my kitchen. I also learned that a recipe is a guide; to be edited to your own taste.

Fake Enchiladas

(This could be my own creation but the inspiration might have come from the 5 or fewer cookbook by Taste of Home or my cousins who did the same thing but with Taquitos & green sauce)

·         1 16 oz can Red Enchilada Sauce

·         2 c grated cheese (cheddar, Monterey or Colby all work; some medium and sharp is my fav combination)

·         1 small can sliced olives

·         1 family pack Bean & Cheese burritos (my preference)

Spray a 9x13 pan with non-stick spray. Pour a little of the enchilada sauce in the bottom of the pan; just enough to cover. Place the burritos in the pan. You may not get all of them in. pour the enchilada sauce over the burritos making sure to cover all the burrito if you can. Top with grated cheese then the olive.

Bake according to the package directions for frozen or thawed burritos. You’ll want to make sure the burritos in the middle are cooked all the way through. Usually 30-40 minutes.

Top with lettuce, tomato, diced green onion and sour cream.

Quite tasty, quick and simple! It can also be modified to fit your family’s needs or picky eaters J

Easiest Cobbler you’ll ever make

(I don’t know where I got it but it’s tasty! Oh, yeah and simple!!!)

Prepare 1 yellow cake mix according to instructions and pour into 9x13 pan

spoon 1-21oz can of cherries over the top of the cake mix.

Bake 45-50 min at 350 or until cake is golden brown.

Vary the cake mix and fruit for a variety.

          Chocolate cake and cherries

          White cake  and blueberries

          Spice cake and peaches        

          Etc.

Alfredo Pork

Combine in large bowl:

·         Egg noodles, cooked

·         2 Pork chops, cooked and diced

·         Broccoli, chopped and cooked

·         1 jar Alfredo sauce

·         1 can mushrooms, sliced

Stir until mixed and Alfredo sauce is warmed through. I added a little garlic powder, salt and pepper to taste

Whatchagot Goulash

In a large sauce pan boil noodles and drain. Put back in pot, add 1 can petite diced tomatoes, 1 can slice mushrooms, 1 can tomato sauce or marinara sauce. Stir until well mixed. I usually add garlic powder, salt & pepper to taste and usually top it with grated cheddar or grated or shredded parmesan.  I also managed one time to make this with spaghetti noodles, tomato sauce, garlic powder and grated parmesan and came up with an ok imitation to spaghetti-o’s.

Dad’s garlic-y spinachy noodley stuff

Cook pasta & drain. (egg noodles)
cook 1 box frozen spinach & add it in.
½  large can olives, sliced & dump in.
stir with a bunch of olive oil, garlic powder and shredded parmesan.
taste.
add salt.
taste again.
add oil if it's dry, add garlic & parmesan if it needs.

You could also add trout, chicken or pork. I’ve had it with Steelhead and it was scrumptious! You could also add chopped artichoke hearts. Or omit the olives.

‘Killer’ mac & cheese

(“killer” because of what it does to your arteries)

·         32 oz elbow macaroni, cooked and drained

Add:

·         4 c sharp cheddar, shredded

·         4 c cheddar & mozzarella mix, shredded

·         1 stick butter or margarine

·         1 cup milk or evap milk

·         Salt and pepper to taste

Mix it all together

top with bacon strips and cracker crumbs

Bake until cheese is melted and bacon is done.

Appetizer Tortilla Pinwheels (from Taste of Home)

• 1 cup (8 ounces) sour cream
• 1 package (8 ounces) cream cheese, softened
• 1 can (4-1/4 ounces) chopped ripe olives
• 1 can (4 ounces) chopped green chilies, well drained
• 1 can diced pimentos
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 cup chopped green onions
• Garlic powder to taste
• Seasoned salt to taste
• 5 flour tortillas (10 inches), room temperature
• Fresh parsley for garnish
• Salsa

Directions

• In a large bowl, beat the first eight ingredients until blended. Spread over the tortillas; roll up tightly. Wrap each with plastic wrap, twisting ends; refrigerate for several hours.
• Unwrap; cut into 1/2-in. to 3/4-in. slices. (An electric knife works best.) Discard ends. Garnish with parsley. Serve with salsa if desired. Yield: about 4 dozen.

This is REALLY yummy! I’m going to try this again sometime for a party but without the tortillas and use it as a Mexican chip dip. 

Chocolate Swirl Delight (from Taste of Home)

• 2-3/4 cups cold milk
• 2 packages (3.9 ounces each) instant chocolate fudge pudding mix
• 2 cups whipped topping

Directions

• Cut each cake roll into eight slices; set aside any chocolate coating that separates from rolls for garnish. Line a 9-in. springform pan with cake slices, completely covering the bottom and sides.
• In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cake. Spread with whipped topping; sprinkle with any reserved chocolate coating.

• Cover and refrigerate for at least 2 hours before serving. Yield: 12 servings.