Tuesday, September 14, 2010

Chocolate Streusal Bars

1 2/3 c. flour                                              1 egg
1 c. sugar                                                  1 can sweetened condensed milk
1/4 c. cocoa                                              12 oz. chocolate chips
1/2 c. butter, softened

Preheat oven to 350 degrees.  Grease a 9x13 pan.  Mix flour, sugar, cocoa, butter and egg; cutting butter mixture to make coarse crumbs.  Reserve 1 1/2c. mixture.  Put the rest into pan and press down.  Bake 10 minutes.  Melt 1c. chocolate chips and sweet milk in microwave (1-2 min.).  Melt until smooth when stirred.  Pour over baked crust.  Add rest of chips to the reserved crumb mixture.  Sprinkle over top.  Bake 25 min. or until center is almost set.  Cool completely. 


I've had many requests for more recipes, so I thought I'd get busy during my break this morning and post two!  This particular recipe was given to me by my mother-in-law and it is a family favorite.  I have also copied this recipe on several occasions for friends and family and they too are enjoying it.  If you're having friends over for dinner, and they like Mexican food, this dish is an excellent choice as it involves very little clean up and provides you more time to spend with them after dinner.  I serve corn as a side dish with this meal, and the next recipe I'll post (Chocolate Streusel Bars) makes a great dessert to go with it.  I hope you'll enjoy this as much as we do!


2 lbs. beef                                                                    1/2 lb. Monterrey Jack cheese
onion                                                                           1/2 lb. cheddar cheese
garlic powder                                                                flour tortillas
1 1/2 T. chili powder                                                      2 cans enchilada sauce (I use mild)
1/2 T. cumin                                                                1 can mushroom soup
1 can black beans (rinsed and drained)

Brown beef, onion, garlic powder, chili powder, and cumin.  Drain.  In a separate bowl, whisk together the enchilada sauce and mushroom soup.  Set aside.  Add beans, half of the cheese, and 1/4 of the sauce to the meat.  Spray a 9x13 baking dish with non stick cooking spray.  (I use glass.)  Pour 1/2 of the remaining sauce mixture into the bottom of the baking dish.  Now roll the meat mixture into the flour tortillas being careful not to over stuff the tortilla shells.  As you roll them, lay them into the baking dish so they touch tightly.  (When you are finished, they will be covered with sauce and cheese and you will slice them, so don't worry about trying to figure out how you're gonna get each individual one out of the dish.)  Top the rolled enchiladas with the remaining sauce and cheese.  Bake in a 350 degree preheated oven for 15-20 minutes or until cheese is melted and bubbly. 

Hint:  To prepare ahead of time, you can roll them, leave the sauce and cheese off of the top, cover and refrigerate.  When you're ready to bake them, cover them with the sauce and cheese.  If you choose to do this, I recommend sitting them out for 30 minutes prior to baking and allowing a longer baking time as they will be cold.  Also, if you choose this method, it is best to NOT use a glass baking dish unless you allow it to come to room temperature before baking as you will run the risk of it cracking and breaking.  My sister-in-laws have prepared this and frozen it as to have a meal ready when the day does not allow for much cooking time.