When SIS and I are together, we quilt AND cook. SIS is a great cook and I love getting new recipes from her.
Today I thought I would share a few recipes with you. Two I made for Thanksgiving and one I made tonight. I made the Mexican Lasagna tonight. It is a new recipe that I have never made before. It was pretty good and my hubby said it was good too, so I will make it again.
***A note to all you empty nesters like me....I always divide my casseroles into two pans. One we have now and one I freeze for later. The Mexican Lasagna I put into two 9 X 9 inch pans. I put the dish together, but do not cook one. I put the sour cream mixture into a baggie and the Monterrey Jack cheese into another baggie and put it in the large baggie that the pan went into. I labeled it and into the freezer it went, waiting for another day when I don't feel like "cooking".
|Mexican Lasagna and Jackie's Crescent Rolls|
1 can refried beans 2 c. sour cream
1 pound cooked ground beef 3/4 c. green onion, sliced
2 tablespoons Italian seasoning 1 c. Monterrey Jack cheese
2 1/2 c. water 1/2 c. black olives
2. Refried beans mixed with ground beef and Italian seasoning
3. Water mixed with salsa
4. Sour cream mixed with green onion and black olives
5. Monterrey Jack Cheese
LAYER IN ORDER:
4 of #1
1/2 of #2
4 of #1
1/2 of #2
4 of # 1
#3 over all
Cover and bake at 350 degrees for 1 1/2 hours. Spoon #4 over top and cook another 1/2 hour. Add #5 and bake another 5 minutes.
Makes a 9 X 13 inch pan.
Jackie's Crescent Rolls
1 package dry yeast 1/2 c. oleo, melted
1 c. milk, slightly warmed 1 teaspoon salt
1/2 c. sugar 4 c. flour
2 eggs, well beaten
Mix first 3 ingredients. Let stand 1/2 hour, covered. Add eggs, oleo and salt. Gradually add 4 cups flour, mixing well after each addition. (Dough will be sticky) Cover and let stand 8 hours or overnight in a warm place. In the morning, divide dough into 2 parts. Roll into shape of a circle, about 1/4 to 1/2 inch thick. Cut into pie shape pieces (I use a rolling pizza cutter) and roll up starting from the large end. Each circle should make 12 rolls. Let stand to rise 1-2 hours. Bake at 400 degrees for 8-10 minutes.
Makes 24 rolls.
***I make these every year at Thanksgiving and Christmas. These are so easy to make that you must try them. Everyone will be impressed that you made homemade rolls!
Beat 3 eggs for 5 minutes. Gradually add 1 c. sugar. Add 2/3 c. canned pumpkin, 3/4 c. flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon lemon juice, 2 teaspoons cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, and 1/2 teaspoon salt. Mix together. Line a jelly roll pan with waxed paper and grease the waxed paper. Spread the pumpkin batter on top of this. Sprinkle with 1 c. chopped pecans (optional....my kids don't like nuts!). Bake 15 minutes at 375 degrees. Sprinkle powdered sugar on top of a tea towel and turn baked (right out of the oven) cake onto the towel, removing waxed paper at once and roll up as a jelly roll and let cool. Be sure to roll the cake with the towel with it. When completely cool, unroll and spread with the following:
1 c. powdered sugar
8 ounce cream cheese
4 tablespoon oleo
1 teaspoon vanilla
Re-roll (without the towel). Place on a rectangular glass plate and cover with foil. Chill in refrigerator. It is much better if made a day before.
***This is so good and RICH! My kids and hubby ask for it every year at Thanksgiving.