Sheet Pan Quesadillas

 

Sheet Pan Quesadillas

8 Burrito-sized tortillas

2 cups rotisserie chicken, chopped

2 cups shredded cheese

1 can tomatoes with green chilis

1 packet taco seasoning

Spray a baking sheet and line with 5 of the tortillas with the tortillas hanging over the edges.  

Mix together the rest of the ingredients.  Spread the mixture on top of the tortillas.  Top with more shredded cheese.  Put the last three tortillas on top and tuck under.  Spray with oil.  Put another baking sheet on top. Spray the bottom of that pan, too.  Bake at 450 for 20 minutes.  Take off the top pan and bake until golden.

Cut and dip pieces in salsa, guacamole, and sour cream.  

You can also make these with just cheese in the center.

Easy Brownies

 

I know, not a great picture.  But this is a very easy and easy-to-memorize recipe:

Easy Brownies

1 brownie mix

2 eggs

1 can sweetened condensed milk

Prepare an 8x8 pan .  Mix together the ingredients and pour in.  Bake according to package instructions.  

Easy Crockpot Creamy Chicken Soup

 

Creamy Chicken Soup

Put in the crockpot: 

2 or 3 chicken breasts (can be frozen)

1 box chicken stock

3-4 carrots, sliced

4 celery stalks, sliced

1 onion, diced

1 can cream of chicken soup

1 tsp. onion powder

1 tsp garlic powder

1 tsp poultry seasoning

1 heaping Tablespoon better than bouillon

Salt and pepper

1 box rice-a-roni

Cook on low for about 5 hours, or until chicken is well cooked.  The rice a Roni will disintegrate into the soup, thickening it.  Take the chicken out and cut it up.  Put back in the soup. Stir well and add:

3/4 cup heavy cream

Heat and serve with parsley on top.

Mexican Mushroom Skillet

Kristen made up this recipe.

 Saute' in a skillet:

1 onion, chopped

1 package of mushrooms, sliced

Add 1/3 cup water, salt, pepper, and garlic powder to taste  (I added minced garlic and Tobasco sauce)

When the onion is soft, add:

Salsa

2 cans black beans

Chopped cilantro

Frozen spinach

Cook all together.

Easy Lasagna Soup

 I have another Lasagna Soup recipe which is delicious, but I rarely make it because it has so many ingredients and is quite involved.  This one is much simpler and still delicious.

Easy Lasagna Soup

1 lb ground beef or sausage

1 onion, diced

2-3 cloves garlic, minced 

1 jar Marinara sauce of choice

1/4 cup sugar, optional (cuts the acid)

4 cups beef stock

1-2 tsps. dried Italian seasoning

8 lasagna noodles, broken in pieces

1/2 cup cream, optional

Topping:

1 cup shredded Mozzarella cheese

1/2 cup ricotta or cottage cheese

Fresh parsley, minced

Sauté the onions in oil or butter until soft.  Add the beef or sausage and continue to cook until browned.  Add the garlic and cook another minute.  Add the seasoning.  Add the stock and Marinara sauce. and bring to a boil.   Cook for a few minutes, letting flavors blend.  Add the broken noodles and bring back to a boil.  Then reduce heat and cook until noodles are el dente.  Stir in the cream, if desired.

Mix together the topping ingredients.  Serve with a dollop of the topping on each bowl.  

It was even better leftover.

Prime Rib

I got this recipe from friends we serve with in the temple.  It is their traditional Christmas dinner.  We decided to make it for our Christmas dinner.  It was SO delicious.  We will be making this again.  The prime rib is very expensive but served us many meals.

 Prime Rib

1 beef tenderloin

Excalibur Prime Rib rub

Au Jus Seasoning Mix or Beef Better than Bullion

Make Au jus mix according to directions, adding prime rib rub to it.

Coat the meat generously with the prime rib rub (it should be kept in the freezer)

Roast the prime rib in the oven at 450 for 15 minutes.  In a pan with the enriched Au Jus in the bottom.  Rest the meat on a rack.  At the end of the 15 minutes, check the temperature with a thermometer.  You want it to be 130.  If it is not, turn the temperature down to 325 and periodically monitor the temperature until it is 130 (rare/ med. rare)

If someone wants their meat more well done, they can put their slice in the au jus until desired wellness.

Serve with the au jus and horseradish sauce.

We got this recipe from friends we serve with in the temple, the Olsons.  

Instant Pot Cauliflower-Potato Soup

 Michelle served this delicious soup on the night before Thanksgiving.  She makes it often for her family as everyone loves it.  We all loved it too.  

Instant Pot Cauliflower Potato Soup

6 strips bacon, cut into 1/2 pieces

1 onion, coarsely chopped

6 large Yukon gold potatoes, cut into 1-inch cubes

2 16 oz bags frozen cauliflower florets, or fresh

4 cups chicken stock

2 cups milk

1T. kosher salt

1- 2 teaspoons garlic powder

Pepper to taste

1 cup shredded cheddar cheese

chopped parsley or green onion to garnish

Heat the instant pot on sauté.  Add the bacon and cook until crisp.  Remove from pot and save for garnish.

Add the onion to the bacon drippings and sauté until soft and translucent.  Stir in the chicken stock and deglaze the pan. Turn off the instant pot and add the potatoes, cauliflower, milk, salt, pepper, and garlic.

Attach the lid and select pressure for 10 minutes.  When it finishes cooking, quick release the pressure.  Use an immersion blender to blend the soup.  You can leave some chunks if you wish.  Taste and add more salt, pepper, or garlic as desired.  Stir in the cheese,  Garnish with parsley, onion, additional cheese, and bacon.