BBQ Quesadillas or Chimichangas

Our family loves BBQ!  And... we typically have it at least once a month.  Now we have a unique way to use up the leftovers.  I must say that the chimichangas are very addicting!  So if you enjoy pork as much as we do, here is another way to indulge your taste buds! 

shredded pork
cheddar cheese, shredded
chopped onion, sauteed (optional)
BBQ sauce (I use a homemade Sweet N Smokey)
corn or flour tortillas
butter or oil

Quesadillas:

Butter a corn or flour tortilla on one side.  Place it in a frying pan on medium heat.  Layer shredded pork, cheddar cheese, BBQ sauce, and onion.  Top with another corn or flour tortilla shell and butter top.  Once bottom is brown, flip with a spatula careful not to disturb pork and cheese.  Brown opposite side, remove from heat, and allow to set for 1 minute before slicing.  Enjoy!  You can serve this with extra BBQ sauce on the side.

Chimichangas:

Mix pork, cheese, onion, and BBQ sauce well.  Spoon desired amount of pork into the center of your tortilla shell.  (Careful not to over fill!)  Roll and secure with toothpicks.  In a skillet, saucepan, or deep fryer, fry filled tortillas in 1/2 inch oil about 1 minute on each side or until golden brown. Drain on paper towels or newspaper.  Serve with BBQ sauce or sour cream.  (I mixed BBQ sauce and sour cream together as a dip.)

Breakfast Casserole

This, along with sticky buns, is a Christmas morning must.  It has also become a dinner favorite and is a birthday request from one of our children.  When I serve this for dinner, I often make a batch of muffins to accompany it along with red grapes.  Easy, and beautiful on a plate! 

cooked, cubed ham
1 (8 oz.) tube crescent rolls
cheddar cheese, shredded
4 eggs, beaten
3/4 c. milk

Line the bottom of a buttered 9x13 inch pan with crescent rolls - seal seams.  Layer desired amount of ham and cheese over the rolls.  Combine eggs and milk; pour over all.  Bake at 400 degrees for about 15 minutes.  Cut into squares.

Sticky Buns

Sticky buns has become a Christmas morning tradition in the Harding household.  We also enjoy these sweet treats for breakfast on special occasions and when company stays over for the evening.  They are easy and quick to bake in the morning.  I hope you'll enjoy these as much as we do!

18 frozen dinner rolls (unbaked dough)
1/2 c. butter, melted
1 (4 oz.) package dry butterscotch pudding mix (not instant)
3/4 c. brown sugar
3/4 tsp. cinnamon

Place frozen rolls in bottom of greased 9x13 inch pan.  Pour 1/4 cup melted butter over rolls.  Combine pudding mix, brown sugar, and cinnamon; sprinkle half of this mixture over the rolls.  Pour remaining butter over rolls; sprinkle remaining mixture over the butter.  Let rolls rise for about 8-12 hours at room temperature, uncovered.  Bake at 350 degrees for 15 minutes or until golden brown.  Invert onto serving platter. 

Red Velvet Truffles

I cannot begin to describe to you how delicious these truffles are.  You simply must make some and invite your friends and family over to share!

1 red velvet cake (baked in a 13x9 inch pan)
Red Velvet Cake Recipe
1 (16 oz.) can Cream Cheese Frosting
1 pkg. Almond Bark (chocolate or vanilla)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 can cream cheese frosting. (I used my fingers to mix together, but be warned it will get messy.)

3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50.)

4. Chill or freeze for an hour.

5. Melt chocolate in microwave per directions on package.

6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll.)

*Tip:
1.  I only melted a few pieces of bark at a time because it cools quickly.  It's best to work with when hot.

2.  I sprinkled red sugar on top of the bark, but it must be done while still warm in order for it to stick. 
 
These are to be stored in an airtight container in the refrigerator and are good for a week!  Enjoy!

Red Velvet Cake

This is the way my mom made Red Velvet Cake growing up.  It is simple, quick, and very moist. 

Cake:
1 Butter Recipe cake mix
3 eggs
1 cup water
1/2 cup butter flavored Crisco
1 tsp. cocoa
1 oz. red food color

Preheat oven to 325 degrees.  Combine all ingredients in a large mixing bowl and beat on high speed for 2 minutes.  Spray 3 9 inch pans with non-stick cooking spray and evenly pour batter into pans.  Bake for 30 minutes or until cake springs back. 

Frosting:
1 stick butter, softened
1 (8 oz.) package cream cheese, softened
1 box confectioners' sugar
1 tsp. vanilla extract

Mix all ingredients with a mixer until creamy. 

Hint:  I made these as mini cupcakes and baked them for around 12 minutes.  I also added 1 cup of crushed Oreos to the frosting before piping it onto the mini cupcakes.  They were delicious!!!  If you're a pecan lover, you can also add chopped pecans to the frosting.

Chicken Enchilada Soup

4 cans cream of chicken soup, undiluted
1 pound of Mexican Velveeta cheese
1 can mild Ro-Tel (tomatoes & green chilies)
4 to 6 chicken breasts, cooked & cut-up
2 cups  of half & half
2 cups of milk (or heavy whipping cream)
1 can black beans (rinsed & drained)
1 can whole kernel corn, drained
1/2 can (4-6 oz.) mild enchilada sauce

On the stove:  Mix all ingredients together & heat thoroughly on medium low heat, stirring some while heating until cheese melts. 

In the crock pot:  Mix all ingredients together & heat on high for 3-4 hours or low for
5-6 hours until warm.  Stir occasionally to prevent scorching. 

This makes a large pot!

Serve with tortilla chips.

Cookie Dough Cheeseball

This is a delicious treat to take to your Christmas party!  We love it!

1 (8oz.) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 T. brown sugar
1/4 tsp. vanilla extract
3/4 c. miniature semisweet chocolate chips
3/4 c. crushed Oreos

In a medium bowl, beat together cream cheese and butter until smooth.  Mix in confectioners' sugar, brown sugar and vanilla.  Stir in chocolate chips.  Cover, and chill in the refrigerator for 2 hours. 
Shape chilled cream cheese mixture into a ball.  Wrap with plastic, and chill in the refrigerator for 1 hour. 
Roll the cheese ball in crushed Oreos before serving. 
I serve this with chocolate crackers.