Enchiladas, or Enchilada Casserole

Another favorite around here! You don't have to use the refried beans, but a thin layer seems to really work well in this recipe.

Enchilada Casserole:
1lb ground beef
1 can tomato soup
1 can enchilada sauce
1 can refried beans
shredded cheese
soft tortillas
garlic, onion, etc for the beef

Saute the ground beef with onion, garlic, etc, drain.
Mix together soup & enchilada sauce, add to beef, simmer.
At the bottom of a casserole dish, place a layer of tortillas (I actually use scissors and trim mine to fit into the corners ;o) )
Spread refried beans over tortillas, sprinkle with cheese.
Spread most of the meat mixture over top, reserving a bit of meat and most of the liquid), sprinkle with cheese.
Top with another layer of tortilla.
Cover with reserved liquid, sprinkle with more cheese.
Bake covered at 350 for about 30 minutes, until heated through. Remove cover for last 5 minutes to melt cheese.

Serve with sour cream, guacamole, extra salsa, etc.

**You can also roll individual enchiladas with this recipe, then pour the rest of the sauce on top to bake, but I'm entirely too lazy to do that. It tastes exactly the same with much less work.

Slow Cooker Pulled Pork BBQ

All four of us love pulled pork BBQ sandwiches (is this a Texas thing, maybe?). However, I usually cheat and use a seasoning mixture from the local grocery store along with a few other basic items.

This morning, however, I did not have said seasoning mixture and had about zero desire to get ready to go to Kroger to buy it. Instead, I googled a few recipes, along with my memory of what is added to the seasoning mixture, and came up with a few ideas.

I combined those with what was in the fridge already and hoped for the best.

The result? Seriously yummy pulled pork and the knowledge that I can make my own without relying on a mixture!

My version of BBQ Pulled Pork:
1 pork roast, smallish (I think ours was around 3lbs or so)
1/4-1/2 cup of onion, chopped small
3/4 cup of ketchup (I love Hunts' HFCS free versions)
1/2 cup cider vinegar
1/4 cup brown sugar
3 Tbsp or so of mustard
1/4 cup of BBQ sauce (mostly because I wanted to finish a bottle that just had a smidge in the bottom)
Salt
Pepper
Garlic Powder

-Combine everything but the roast in the crockpot, mix well.
-If needed, add 1/4-1/2 cup of water to the mixture (OK, I only did this so I could get the rest of the ketchup and BBQ sauce out of the bottles, but it worked).
-Put roast in crockpot and brush sauce over top.
-Cook on low for 8 hours, shred to make pulled pork and serve on buns!

We served ours with potato salad, but no secret recipe here. I stopped into Kroger on my way home tonight and they had it on sale in the deli because it was evening. Can't beat the clearance prices, so I bought two for dinner.

Sopapilla Cheesecake

We had life group last night after church, and Shaun & I've both been craving sopapilla cheese cake, so we opted to bring some along with us. It is so delicious warm, we actually will microwave individual pieces of it, just to get the right temperature. And, as an added bonus, very very easy to make!



You'll need:
2 cans of crescent rolls
2 packages of cream cheese
1 stick of butter
1 1/2 cups sugar
2 tsp vanilla
Cinnamon



Open one can of crescent rolls and spread across the bottom of a greased 9x13 pan. Flatten a little, pinch the seams, etc to make a semi-smooth bottom crust.

In the meantime, combine both packages of cream cheese with vanilla and one cup of sugar till smooth.

Spread the cream cheese over the crust and top with the second package of crescent rolls (these don't need to be as smooth as the bottom layer, just close).

Melt the butter and cream it with the other half cup of sugar and a teaspoon or two of cinnamon.

Spread over top the second crescent roll layer.

Bake at 350 for approximately 30 minutes, serve warm if possible!