Recipe

Fiesta Beef & Black Bean Enchiladas with VELVEETA® and Ro*Tel® Recipe

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January 12, 2012 By Jennifer 3 Comments

So when I was reading my latest copy of Food & Family the quarterly magazine I get in the mail from Kraft Foods and saw the Fiesta Beef & Black Bean Enchiladas recipe I knew I had to try it. I switched the salsa for Ro*Tel® which also helped me save a few dollars too!

Here are all the ingredients you will need:

1 lb. ground beef

1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes, divided

1-1/4 cups Ro*Tel®, divided

1 cup rinsed canned black beans

12 flour tortillas (6 inch)

1/2 cup Sour Cream

1/4 cup chopped cilantro

Preheat oven to 350.
Depending on your oven you could actually wait to do this until after you have the meat mixture made as mine was preheated in no time and waiting on me to catch up.

Brown hamburg.

Drain.

Take half the Velveeta and cut into small cubes and put aside. Take the other half and cube the same way.

Add half of cubed cheese and 1/2 cup Ro*Tel® into hamburg.

Once cheese is melted, add black beans. Remember you will need to drain and rinse beans before you add them.

Spoon 1/4 cup of the mixture into the center of each enchilada. It will seem like a lot but it is the perfect amount. I found folding it in half and then pushing the top side back and then rolling evened it all out perfectly.

Place each finished enchilada fold sided down in a sprayed down 9×12 baking dish.

Spread remaining cheese cubes over enchiladas. Bake uncovered for 10 minutes.

Pour remaining Ro*Tel® over cheese blocks. Bake another 20 minutes or until cheese is melted.

When it comes out of the oven this is what you get. So good!

I added (not in recipe) some shredded cheese. My hubby loves cheese and can never get enough so basically everything in my house gets more cheese then it should. Sprinkled chopped cilantro and you end up with these:

I also made some yummy nachos to go with them. I bought my hamburg in bulk to get a lower price and added in kidney beans. layered them for cheesy yummyness all over. I added jalapeno peppers and lettuce. Yummy!

Of course also serve with toppings that your family enjoys. I can’t stand sour cream and no one but me likes tomatoes so those are both add your own for toppings. The recipe actually specified to put the sour cream over the enchiladas where I added the extra shredded cheese.

We absolutely loved this recipe and it is definitely one I will continue to make over and over again! It was super easy and definitely a crowd pleaser!

Make Ahead Version

Assemble enchiladas as directed; cover and refrigerate up to 24 hours. Bake, uncovered, in 350ºF oven 25 to 30 min. or until enchiladas are heated through and VELVEETA is melted. Top as directed.

Print Version click here

VELVEETA® and RO*TEL® are hosting an amazing sweepstakes to encourage simple, easy weeknight family meals and entertainment ideas. Winners will be picked each week, and the more points you collect the more chances you have of winning! Grand prize winner will receive $15,000!

This is a sponsored conversation written by me on behalf of VELVEETA/RO*TEL. The opinions and text are all mine.

Filed Under: Dinner, Recipe Tagged With: beef, enchilada, kraft foods

Fast & Easy Tortellini Vegetable Soup #Recipe

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January 11, 2012 By Jennifer 5 Comments

When it starts to get cold out I start wanting warm soup. Problem is some soups have so much prep to them that I fall asleep just reading what is required or it takes so long to make that I could drive across the country in the same time. I love things that can be made in no time at all and from things I normally keep on hand anyways. This Tortellini Vegetable Soup is just that! I found it of course by jumping pinterest and it’s a Family Fun recipe that can also be found on their site.

Tortellini Vegetable Soup #Recipe

5.0 from 2 reviews

Recipe type: Soup, Dinner

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

Fast, Easy, & Delicious

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 small zucchini, diced
1 medium carrot, peeled and diced
5 1/2 cups chicken stock
1 teaspoon dried basil (more if fresh)
1 bay leaf
1/2 cup canned crushed tomatoes
1/2 teaspoon salt
8 to 9 ounces fresh or frozen tortellini (cheese or meat filled)
2 to 3 tablespoons chopped fresh parsley
Black pepper, to taste

Instructions

Cut up your onion, zucchini, and carrot and place them in a deep pot on medium heat and saute them with the olive oil and cook, stirring occasionally, until the onions become soft and translucent. This will take 5-10 minutes.
Next, you’ll want to add the chicken stock, basil, bay leaf, tomatoes, and salt. Bring the heat up and bring the mixture to a low boil. Add in tortellini. I chose a multicolor pasta but really just any cheese tortellini will work. Cook for two minutes and then lower heat down to a simmer and cook an additional 5 minutes. Add in parsley and pepper and cook one last minute.

Cut up your onion, zucchini, and carrot and place them in a deep pot on medium heat and saute them with the olive oil and cook, stirring occasionally, until the onions become soft and translucent. This will take 5-10 minutes.

Next, you’ll want to add the chicken stock, basil, bay leaf, tomatoes, and salt. Bring the heat up and bring the mixture to a low boil. Add in tortellini. I chose a multicolor pasta but really just any cheese tortellini will work. Cook for two minutes and then lower heat down to a simmer and cook an additional 5 minutes. Add in parsley and pepper and cook one last minute.

At one point your soup will look like the above shot but don’t worry about all the seasonings. When you spoon your soup into the bowl it won’t look so overwhelming. In fact it will look delicious! Of course my husband adds cheese to everything so here is how his looked- mine was the first shot!

This soup doubled well and preheated perfectly in the microwave the next day for lunch. Since it’s a pasta based soup know that you will have your tortellini suck up all the broth when you store it so you aren’t really having soup when you reheat it later. However, this soup was done in no time at all, it was delicious, and everyone loved it. What more can you really ask for?

Filed Under: Recipe, Soup

Pesto Spinach Stuffed Shells Recipe

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December 31, 2011 By Jennifer 7 Comments

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I was jumping along websites last week and stumbled upon a recipe for stuffed shells. I’ve always wanted to make stuffed shells but something always scared me away from them. Growing up my mom’s manicotti was one of my most loved meals. While reading the recipe I noticed a twist in her recipe that included this store bought pesto. I didn’t even realize they made jarred pesto but was instantly intrigued. My best friend is big on pesto and collects basil from everyone all summer long. She pays us back with pesto. It’s delicious but by this time my freezer is empty. The recipe didn’t fit what I wanted (hubby has to have lots of cheeses) but I wanted to try her pesto twist with my style filling. I think it came out pretty good. I didn’t think anyone else would like it- they won’t touch pesto- but they loved this. Well, everyone but Gavin but he wouldn’t even taste it so I won’t count him.

Here’s what the pesto looks like. I found it in the same isle as the pasta sauces. It only came in one size.

Combine ricotta, parmesan, mozzarella, pesto, and eggs in medium sized bowl. You can mix by hand but I used a hand mixer because it’s just easier.

I ended up adding another egg and more cheese. Cheese will be a pattern in this recipe. Chop up fresh spinach and add to mixture.

Take the filling and scoop it into a large gallon sized bag or freezer bag. Squeeze it down to the bottom and then snip a corner. Hold a shell in one hand and squeeze the filling into the shell. This makes it SUPER simple. Don’t be stingy. You’ll have plenty of filling!

Line the shells as close as possible so you can fit as many in the pan as possible. I used almost all my filling and almost all my shells. Cover the base of the pan in sauce before placing shells in. I used a 9×13 CorningWare piece. It’s my go to pan and you’ll notice it’s almost the main dish I cook with.

I then covered them in sauce. I’ve never made my own sauce so if you see sauce just assume it came from a jar. I then sprinkled with the left over cheeses.

Bake for 30 minutes at 350 degrees. I didn’t cover it.

Five minutes before you take the shells out cover with yet another handful or two of shredded mozzarella. In my house nothing is ever too cheesy. Use a large serving spoon to remove and plate. My hubby added even more shredded cheese at this point.

This was incredibly easy to make. I don’t know why I’ve been so scared of stuffed shells over the years. I actually think lasagna itself is more of a pain then these. These are great for entertaining as well as only a few can be rather filling so just bread and a salad are the perfect compliment. We had lots of leftovers and we averaged 3-4 shells each.

Pesto Spinach Stuffed Shells Recipe

5.0 from 2 reviews

Recipe type: Dinner

Author: MomSpotted.com

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4-6

A recipe you’ll make over and over again once you realize how simple and tasty it is!

Ingredients

1 pkg jumbo pasta shells
32 oz container ricotta cheese
4 cups shredded mozzarella
2 cups shredded parmesan
1 jar basil pesto
2 eggs
2 cups fresh spinach
1 jar pasta sauce

Instructions

Preheat oven to 350.
Cook shells as directed. I did add a bit of olive oil and a bay leaf as I do all my pasta shells. That’s optional.
Combine ricotta, eggs, basil pesto, 1 cup parmesan, and 2 cups mozzarella in medium bowl and mix. Chop fresh spinach into small pieces and add to mixture and mix well.
Add mixture to gallon sized bag and snip corner.
Add mixture to shells.
Place in 9×13 baker with pasta sauce on bottom of pan.
Fill with shells as close together as possible.
Cover with sauce and remaining paremesan cheese and 1 cup mozzarella cheese.
Bake 25 minutes.
Sprinkle with last cup of mozzarella and bake 5 additional minutes.
Remove and serve.

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Filed Under: Dinner, Recipe Tagged With: dinner, Italian, pasta, Pesto, Spinach, Stffed Shells

Easy Cheese Danish You Can Make Yourself!

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December 21, 2011 By Jennifer 35 Comments

My husband LOVES a good cheese danish, especially when it’s warm. Problem is the ones at the grocery store are so expensive. When I found this recipe I knew I had to try it. For the price of one at the grocery store I can make two of these. It was super simple to make and it’s now become a favorite of ours.

I found it on my all time favorite food blog Lauren’s Latest. If you haven’t checked out her blog you should.

From the topping to the filling this danish will delight everyone!

Easy Cheese Danish

4.8 from 13 reviews

Recipe type: Breakfast

Author: Mom Spotted

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4-6

Ingredients

1 tube seamless crescent dough
1 8-oz. package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1 cup powdered sugar
4 tablespoons heavy cream
1 tablespoon vanilla extract

Instructions

Preheat oven to 375 degrees.
Spread crescent over a parchment lined cookie sheet.
Combine cream cheese, flour, sugar, and vanilla in bowl. Mix with spoon.
Spread down center of dough.
Cut into 1/2 inch to 1 inch strips at an angel down both sides.
Braid the pieces over the cheese mixture rotating one side then the other.
Bake for 20-30 minutes, until golden.
Let cool. Move to serving dish.
Mix powdered sugar, cream, and vanilla in bowl.
Pour over danish.
Serve.

Take your crescent roll and spread out on a parchment lined cookie sheet. If you only have regular crescents on hand you can still use it just make sure all the seems are tight and together. You don’t want the filling bursting through.

Next, in a small bowl combine cream cheese. flour, sugar, and vanilla. If your cream cheese is soft then you can easily do this with a spoon and not have to pull out your mixer.

Spread down the middle of the crescent dough. Slice one inch lines at a diagonal. Don’t make them too thin It makes them hard to braid.

Starting at the top just cross over one side and then the other and repeat. I meant to take a photo sooner but it’s so easy I realized I had done the whole thing. When you reach the end make sure to press and seal it.