Vegetable Enchiladas

Prep: 30 minutes Total: 55 minutes

Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.To freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.

Ingredients
Serves 8.
2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 corn (or multi-grain) tortillas (6-inch)

Directions
1. Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
2. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
3. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
4. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

Corny Snack Mix

3 qts. popcorn
1 15 oz. pkg corn pops
1 15 oz. pkg corn chips
2 10-12 oz. pkgs vanilla or white chips

In several large bowls, combine the popcorn, corn pops, and corn chips. Melt chips according to package directions. Pour melted chips over popcorn mixture & toss to coat. Spread in 2 15x10x1 pans and let cool. Store in tight containers. Yields 7.5 quarts.

Source: Roxanne Whitmore

Best Doggy Biscuits

2 cups whole wheat flour
1 cup cornmeal
1 tablespoon salt
1/3 cup vegetable oil
1 egg
1 cup water

Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.

In a large bowl, stir together the whole wheat flour, cornmeal and salt. Mix in the oil, egg and water to make a soft dough that is not too sticky. You may add more flour if needed. Roll teaspoonfuls of dough into balls, and place on the prepared cookie sheet. Flatten slightly.

Bake for 20 to 25 minutes in the preheated oven, until nicely browned and firm. Cool completely, then store in an airtight container.

Frosty Paws

32 oz. vanilla yogurt
1 banana, mashed
2 Tbs. peanut butter
2 Tbs. honey

Blend all ingredients together, then pour into ice cube trays, paper cups, or even your dog's kong toys! Freeze & Serve!

Source: Christi Bormann

BLT Salad

1 pound bacon
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
1/8 teaspoon ground black pepper
salt to taste
1 head romaine lettuce - rinsed, dried and shredded
2 large tomatoes, chopped
2 cups seasoned croutons

Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.

In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.

Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

Source: http://allrecipes.com/Recipe/BLT-Salad/Detail.aspx

Crispy Oven Chicken

1 stick margarine
6 chicken breasts, boneless and skinless
6 cups corn flakes cereal, crushed
dash pepper
1 T. garlic, or to taste (or lemon pepper)

Crush the cornflakes. Pour corn flakes into a shallow bowl for coating chicken. Season cornflakes with pepper and garlic. Preheat oven to 375 degrees. Place stick of margarine in 9 X 13 pan to melt and put in oven for 5 minutes while preheating. Clean and cut chicken breasts in 1/2. Coat chicken in the melted butter and then in corn flakes to fully cover them. Place into 9 X 13 pan. Sprinkle remaining corn flakes into pan for extra crispy chicken. Bake in oven for 45 minutes or until chicken is done.

Super-Simple, Super-Spicy Mongolian Beef

INGREDIENTS (Nutrition)
1/4 cup soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
2 teaspoons white sugar
1 tablespoon minced garlic
1 tablespoon red pepper flakes (optional)
1 pound beef flank steak, thinly sliced
1 tablespoon peanut oil
2 large green onions, thinly sliced

DIRECTIONS
Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.

Also works well in the crockpot

Source: http://allrecipes.com/Recipe/Super-Simple-Super-Spicy-Mongolian-Beef/Detail.aspx