Chile Rellenos Casserole

2 (27 ounce) cans whole green chile peppers, drained
1 (16 ounce) package shredded Mexican style cheese, divided
3 eggs
1 (5 ounce) can evaporated milk
1/2 cup milk
2 tablespoons flour
1 (10 ounce) can enchilada sauce

Preheat oven to 350 degree. In 13x9 inch baking dish, arrange one can of whole green chile peppers in single layer in bottom on dish.

 

Sprinkle 1/2 of the cheese over top.  

Arrange remaining chile peppers over top of cheese.  

 

In medium bowl, combine eggs, milk, and flour. Mix well.  Pour over top of chiles.  Bake for 25 minutes.  Pour enchilada sauce over top.  Sprinkle remaining cheese over top.  Bake 25 minutes or until cheese is melted.

Chile Rellenos are one of my favorite Mexican dishes.  This casserole has all the flavor of the traditional recipe but without all the work.

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Slow Cooker Broccoli Cheese Soup

1 (8 ounce) package shredded Velveeta cheese
2 (10 3/4 ounce) can cream of celery soup
1 (10 ounce) package frozen chopped broccoli
1 (12 ounce) can evaporated milk
1/2 cup water

In slow cooker, combine all ingredients.  Mix well.  

Cover. Cook on low 4 to 5 hours.  Makes 6 servings. 

This recipe took first place in one of the first cooking contests that we sponsored almost 10 years ago.  It is the perfect blend of creamy cheese and broccoli.  Instead of ordering it at a restaurant you can make it at home.

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GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Potato and Bacon au Gratin

6 (2 pounds) medium potatoes
8 slices bacon, cooked crumbled 
3 tablespoons butter or margarine
1 small onion, diced
1 1/2 tablespoons flour
2 cups milk
1 (8 ounce) package shredded cheddar cheese

Preheat oven to 375 degrees.  Peel potatoes and slice thinly.  You can leave the peel on if you would like.

In 2 quart baking dish, arrange 1/3 of the potato slices.  Sprinkle half of the bacon on top.  

Add an additional 1/3 of the potato slices.  Sprinkle the remaining bacon over top.  

Arrange the remaining potato slices on top.

In medium saucepan, saute onion in butter until translucent.  Add flour, cook 1 minute.  

Add milk and cheese.  Salt and pepper to taste.  

Cook over medium heat until cheese is melted.  

Pour over potatoes.  Bake one hour, until golden brown.  If the potatoes are not tender after an hour, cover with aluminum foil and bake an additional 15 to 20 minutes.

I finally feel well enough to get back to blogging.  Who knew a small cut on my foot and walking in the ocean in South Africa would cause me so much trouble.  Outside of that, I am in great health and glad to be getting back to my normal schedule.

Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too! 

Elote

1 (12 ounce) package steam in the bag frozen corn
1/2 cup grated Parmesan cheese
1/4 cup butter
1/4 cup sour cream
1/4 cup water
1/4 teaspoon cayenne pepper or to taste

Prepare the corn according to package directions.  In large saucepan, combine all ingredients. Mix well. Cook over medium heat until cooked through.

This is my new favorite corn dish!  It is creamy, with just a little heat from the cayenne pepper. It is also super quick to make.

When I was in Chihuahua, Mexico last week our friend Luis took us to a little stand for Elote also known as Corn in a Cup.  It is a street food that you can customize to suit your tastes.  Instead of the sour cream I used in this recipe, they gave you the option of using mayonnaise instead.  They also added a squeeze of lime to the corn.  You can spice it up with as much cayenne pepper as your taste buds can handle.

 This is how the Elote looks when it is served to you.  You mix it before eating it.

 

My husband ordered the corn mixture on to of potato chips. You start by cutting one side of the bag of chips.  Next comes a generous amount of nacho cheese. Followed by cooked corn, and heaping amounts of grated cheese.  It is finally topped off with another layer of nacho cheese and a sprinkle of the grated cheese.  He loved it!

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Slow Cooker Cheesy Scalloped Potatoes

2 - 2 1/2 pounds ham, cubed
1 (32 ounce) frozen South Style Hash Brown Potatoes
2 (10 3/4 ounce) cans cheddar cheese soup
1 1/2 cups shredded cheddar cheese

In a slow cooker sprayed with cooking spray, combine all ingredients.  Mix well. 

Cover with the lid. Cook on low 5 to 7 hours.  Makes 8 servings.

Note:  If you would like to spice up this dish, swap one or both of the cans of cheddar cheese soup for nacho cheese soup.

From January to the end of Easter is the busiest time for me.  Aside from writing cookbooks and the other things I do, I am Director of Operations for Passion Play Ministries International.  It is a ministry that my husband, Stan, founded twenty eight years ago.  So when Easter day rolls around we are exhausted!

Below are a few pictures for the Passion Play. 

The above picture is from our Play in India

We turned down the many offers from our friends to have dinner with them after church and chose instead to eat this delicious easy meal at home and try to take a nap.

After lunch, we laid down and tried to sleep but couldn't.  We only had two days before we headed off to Chihuahua, Mexico to visit their Passion Play cast and crew.  With so much to do and so little time to do it in, we finally gave up the pleasant idea of a nap, and ended up going into the office to work.  We love what we do and count it a blessing to be able to do it, so even though we were tired, we had fun working and being together! 

You can follow our trip to Chihuahua, Mexico on my Facebook page.  I will be visiting my friend's restaurant while there and trying all kinds of delicious dishes.

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Cheesy Pullaparts

Cheesy Pullaparts

1 (8 ounce) can crescent rolls
3 tablespoons melted butter, divided
1 teaspoon garlic powder
1 cup shredded cheddar cheese

Preheat oven to 375 degrees.  Cover a cutting board with parchment paper.  Unroll crescent rolls, do not separate into triangles.  Press the seams together.  Brush 2 tablespoons of butter over dough.

Sprinkle garlic powder over top.

Sprinkle cheese over top of dough.

Cut into 3/4 inch strips.

Cut each strip in half.

Spray 4 muffin cups with non-stick cooking spay.  Criss cross 8 dough pieces in each muffin cup.  Place 4 in the bottom, cheese side up.

 

Flip the last 4 pieces upside down, so most off the cheese is on the inside. 

Brush the top layer with remaining butter.

 Bake 15 minutes or until golden brown.  Makes 4 Pullaparts.

I love garlic bread!  Especially if there is cheese on it.  This recipe has all the flavors I love in garlic bread, wrapped up in a cute little package! 

When I was in Las Vegas a couple of weeks ago, I had these pullaparts at a restaurant, and knew I had to go home and recreate the recipe.  

I like to stay in for Valentine's Day.  I hate to wait in long lines at the restaurant.  Instead we are going to grill up a couple of steaks along with foil packets of sliced potatoes and vegetables.  I plan to toss together a  salad and make a batch of the Cheesy Pullaparts.  

I am still working on what to serve for dessert.  Do you have any suggestions for me? 

 

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Tuesday's Tips & Tricks post.

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MY KIND OF COOKING, and cute kitchen towels!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!