Mom's Alfredo

Combine 1/4 C Olive oil, red pepper flakes and 2 cloves of garlic in pan. Heat until garlic is toasted. Remove garlic. Add 1 pint heavy cream. Bring to a boil. Add 7 oz shredded parm. Stir. Remove from heat.


Slow Cooker (Crockpot) Enchiladas

1 lb ground beef
1 can black (or pinto) beans rinsed
1 C salsa
1 can chopped green chiles
1/2 package of taco seasoning
4 flour tortillas (Guerrero - tortillas de harina riquisimas are the BEST store bought flour tortillas)
1 can enchilada sauce (Hatch is the best brand)
2 C cheddar cheese

Brown beef and add beans, salsa, green chiles, taco seasoning and all but about 1/2 cup of the enchilada sauce.

Butter the bottom and sides of the slow cooker. Layer flour tortilla, 1/3 sauce, 1/2 C cheese, flour tortilla, 1/3 sauce, 1/2 C cheese, flour tortilla, 1/3 sauce 1/2 C cheese, flour tortilla, the rest of the enchilada sauce, 1/2 C cheese.

Cook for 1-2 hour on high or 2-3 hours on low.


Delicious Chicken Casserole

Delicious Chicken Casserole


·         4 skinless, boneless chicken breast halves
·         2 stalks celery, cut into thirds
·         salt & pepper to taste
·         3 cup cooked rice
·         6 ounces sour cream
1    1 cup chicken broth
·         2 (10.5 ounce) cans condensed cream of chicken soup (I use 2 C homemade)
·         2 cups crushed buttery round crackers
·         1/2 cup butter or margarine, melted


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring to a boil the chicken breasts. Boil until cooked through. Cut into bite-size pieces.
  3. In a large bowl, stir together sour cream, soup, broth, and salt and pepper to taste. Mix in cooked rice and chicken. Spoon mixture into a 9x13 inch casserole dish. In a re-sealable bag, shake together crushed crackers and melted butter. Sprinkle crackers over the top.
  4. Bake in preheated oven for 30 to 35 minutes.

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