Cream Cheese Rollups

I love these. The first time I had them, a lady I worked with brought them in for a potluck. They're so simple to make, but I usually never think about them.

I made them a few weeks back... maybe for a football game... I don't remember!

Cream Cheese Rollups
6 large flour tortillas
2 8oz blocks of cream cheese, softened
1 packet ranch dressing/dip mix
1 4oz can diced green chilies
1 4oz jar pimentos
1 4oz can diced black olives
a couple of green onions

Combine all ingredients except flour tortillas. Evenly spread cream cheese mixture over each tortilla, leaving just a little tortilla edge all around.

Tightly roll up tortillas and wrap in plastic wrap. Refrigerate overnight.
Unwrap, slice into bite-sized pieces and enjoy!

For Christmas I've used red & green tortillas for a more festive look.

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Here's what you need


Mix everything together


Spread on tortillas












Wrap them up and put them in the fridge. (yeah...I was out of plastic wrap)




The next day... open them up and cut into bite-sized pieces


The end pieces are pretty scrawny and I usually eat them as I cut them off!




Enjoy!

Easy Beef Enchiladas

This is how I make basic easy beef enchiladas. This makes 2 big pans of enchiladas.

2 lbs ground beef
2 packets taco seasoning
2 tsp ground cumin
1.5 C beef broth
1 lb shredded cheese, colbyjack
1 pkg corn tortillas
1 large can red enchilada sauce

Optional:
green onions
black olives
sour cream
guacamole

Preheat oven to 350F
Brown your ground beef until no longer pink and drain.
Then add taco seasoning, cumin & beef broth. (you could add salsa or taco sauce or season the meat any way you like)
Cook a few more minutes and remove from heat.

You need to heat the corn tortillas to make them more pliable.
To do this, I dampen a linen kitchen towel or napkin with water.
Then place 4 or 5 tortillas at a time on half of damp napkin.


Fold napkin over tortillas and microwave for 30 seconds.


While the first batch of tortillas is in the microwave, get a 13x9 baking dish and put just enough enchilada sauce in the bottom to coat it.


When the tortillas come out of the microwave, sprinkle some cheese down the middle.


Then add about 1/4 C of meat on top of the cheese.


Fold one half of the tortilla over the middle.


Then fold the other half over the middle.


Place seam side down in the 13x9 pan.


Continue until the pan is full.
Spoon enchilada sauce over enchiladas.


Cover generously.


Sprinkle with shredded cheese.


You can also top them with black olives and/or green onions.

Bake at 350F approximately 30 minutes.


Serve with lettuce, tomato, sour cream and guacamole.

Enjoy!

You can really fill these with whatever you like. Add kidney beans, refried beans, whatever beans you like, add grilled veggies, different cheeses. The combinations are only limited by your imagination!

Breakfast Sausage Casserole

This is great for breakfast when you'll be busy. All the work is done the day before. You just need to pop it into the oven. I like to make it for Christmas morning. It's great for weekends with guests or away. Last weekend, I took it up to my friend's cottage. Everyone really loved it!

1 lb ground breakfast sausage
1 tsp mustard powder
6 eggs, beaten
2 cups of milk
1 6oz package of your favorite seasoned croutons (or your own!)
1.5 C shredded cheddar cheese

(a couple of eggs rolled out of the pic!)


In a medium skillet, brown sausage, drain and set aside.
(I should just use 'stock' photos of this... I have a ton of different pics of browning ground meat!)



In a large bowl, whisk together eggs, milk, and mustard.


Add croutons.


Add cheese.


Add sausage.


Toss to coat evenly.


Pour into greased 13x9 pan.


Cover and refrigerate 8 hours or overnight.
Preheat oven to 350F.
Bake 45 - 60 minutes, until top is golden and eggs are set.


Enjoy!!