So, I was thinking...I might try this blogging thing again. MAYBE I can remember my login and password this time!
Like I said, I was thinking...I like to cook, and I like a new recipe as much as the next individual with a fork and a microwaveable plate, so...let's share.
These little beauties are Strawberry Shortcake Cookies and the recipe is from Martha Stewart. She sent me the link in an email.
Lovely woman, she shares ALL kinds of niffty little ideas. Only problem is, I know very few appreciative individuals. Oh, don't get me wrong, THEY LOVE the free food. They just don't want me telling them how to organize their closets, nor would THEY really understand the "place card " on the dining table.
But I digress, the cookies were time consuming and tasty. Not sure I would go to all that effort again for cookies that have a 24 hour shelf live.
I LOVE checking the mailbox and finding the lastest copy of Taste Of Home Magazine!
I also purchase them at the checkout in WalMart & Krogers...guilty little pleasure.
Anyway, the last issue had a recipe for Enchilada Lasagna. I made three, one for Kelley, one for Mom and one for myself. Mom still has hers in the frig, says it's too hot to turn on the oven. Kelley is supposed to cook hers for dinner tonight. Mine? I had some Sunday night, Monday night, and some today for lunch...my guess, I'll have some for dinner tonight as well.
It was a very quick and easy recipe, and it tastes pretty darn good too.
Enchilada Lasagna
Prep: 45 min. Bake: 30 min. + standing
Ingredients
1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (10 ounces) enchilada sauce
1 to 2 teaspoons ground cumin
1 egg, beaten
1-1/2 cups (12 ounces) 4% cottage cheese
3 cups (12 ounces) shredded Mexican cheese blend
8 flour tortillas (8 inches), cut in half
1 cup (4 ounces) shredded cheddar cheese
Directions
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.
Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
...and while I have you captive, I made mini pecan pies last night. Nope, not sharing the recipe today, maybe next time.
FYI... Kohl's has their kitchen towels marked down, I just ordered me some with my 30% off coupon! I prefer the Kohl's kitchen towels, but Walmart has a better bath towel. Kohl's has a better beach towel. Listen to your friends, they often know what they are talking about. Just don't let them know you know!
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