Grandma Anderson's Enchaladas

1 ½ lb. ground beef
1 med. Onion
Fry in skillet until done

Add:
1 large can refried beans or 4 cups homemade beans and 1 can diced green chilies

In small pan heat:
1 can tomato soup
½ can Mexican tomato sauce

In skillet heat ½ cup oil and dip corn tortilla in hot oil 15 seconds turn and cook then dip in tomato mixture and put into greased pan. Fill with big spoonful of meat mixture and the grated cheese. Top with remaining sauce and cheese. Bake 350* for 45 min.

The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake

1 box Pillsbury Devils Food Cake Mix
4 large eggs
1/2 Cup canola oil
1/2 Cup water
8 oz sour cream
1 small box instant chocolate pudding mix
1 bag mini or regular chocolate chips
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4 8oz packages softened cream cheese
2 sticks softened butter
16 oz bag powdered sugar (most of it)
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1 Cup melted creamy peanut butter
1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier)
1. Preheat oven to 350 degrees F. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.
2. To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting.
3. Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers. Place one layer onto a cake stand and drizzle melted peanut butter over top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved Reeses Peanut Butter Cup Minis. I froze the cake until ready for serving. It stays nice and cold which makes it MUCH easier to cut into slices. Enjoy!!

Chicken and Wild Rice Soup

1 (16 oz.) pkg. Uncle Bens Long Grain and Wild Rice
3-14oz. cans chicken broth
1 small onion chopped
2-3 carrots, sliced
3-4 ribs celery, sliced
1/3 cup butter
1/3 cup flour
1 tsp. salt
1 tsp. pepper
2 cups milk or half and half
1-2 chicken breasts, cooked and cubed
4-6 slices bacon, cooked and crumbled

Cook rice according to pkg. directions. In a large soup pot cook onions, celery, carrots in chicken broth until tender. In med. Saucepan, melt butter and add flour, stirring until a smooth paste is formed. Slowly add milk, stirring constantly until sauce is thickened. Add salt and pepper.

Add white sauce to broth and vegetables, stirring until smooth. Add chicken and rice. Cook until soup is hot, but not boiling. Add bacon just before serving.

Waffle Stompers

½ cup margarine melted
6 TBS. cocoa

Mix together and add:
2 eggs
¾ cup sugar
1 cup flour
1 tsp, vanilla
Milk, opt. I added a little to thin out the batter, about 1 tsp. you want a fairly thick batter.

Drop by tsp. onto waffle iron, do four at a time. Frost with chocolate frosting.

BBQ Pork

2 ½-3 lbs pork
1 1/2 cups ketchup
¼-1/2 cups brown sugar
¼ cup red wine or apple cider vinegar
2 TBS. Dijon mustard
2 TBS worcestershire. Sauce
1 tsp. liquid smoke
½ tsp. salt
¼ tsp. pepper
½ tsp. garlic powder

Put pork in crock pot. Mix remaining ingredients together and pour over pork. Cook on low 8-10 hours. Take pork out and shred. Put back into crock pot. Serve in buns.

Garlic Mashed Potatoes

2 lbs. red potatoes
1/2 cup milk
1/4 cup heavy cream
3 TBS. Butter
salt and pepper to taste
1/4 cup garlic (whole cloves)

1. Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly.
2. Roast in 400* oven for 45 min or until soft
3. Unwrap and let cool until touchable
4. Peel cloves and mash with potatoes when they are ready
5. Wash and rinse potatoes under cold water
6. It is not necessary to peel potatoes, unless you desire
7. In large pot bring red potatoes to a slow boil for approximately 20 min.
8. Remove from heat and drain in colander
9. In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher
10. Keep warm

Lemon Chicken

4-6 frozen chicken breasts
1 can cream of chicken soup
1 can full of milk
2 T butter
3 T McCormick Lemon 'n Herb Seasoning

Crockpot on low for 7-8 hours. Serve over rice.

I haven't tried this recipe yet but a few girls in my ward are always talking about how it's their Sunday staple. Let me know if you try!