Snowman Doughnuts...

I love these. I found them on Skip to my Lou I will definately be making these every year for Santa!!! Adorable.

Ingredients:
white powdered doughnuts
candy corn
candy eyes

Beef Enchiladas....

ENCHILADAS
Pioneer Woman

THE SAUCE
1 tablespoon canola oil
1 tablespoons all-purpose flour
1 large (28-ounce) can enchilada or red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro
In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.

THE MEAT
1 1/2 pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt
Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

TORTILLAS
10 to 14 corn tortillas
½ cup canola oil
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.

ASSEMBLY
Sauce (above)
Meat (above)
Tortillas (above)
3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ cup chopped cilantro
Preheat oven to 350 degrees.
Pour ½ cup red sauce in bottom of baking pan. Spread to even out.
Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.


***these were so yummy. I generally make chicken enchiladas but these were a nice treat. I didn't put the extra cilantro on top, but we really enjoyed these! For step by step pictures, visit here

Swedish Oatmeal Pancakes

Mix and let stand overnight in the fridge:
2 c. old fashioned oats
2 c. buttermilk

In the morning add and mix:
1/2 c. flour
2 TB sugar
1 tsp. baking soda
1 tsp. baking powder

Add:
2 eggs, lightly beaten
1/4 c. melted butter, cooled

Add more buttermilk if too thick. Drop 2 TB onto hot griddle for each pancake. Serve with applesauce or berries and sour cream.

Peanut Butter Pie

Freshly prepared...

After it was nearly devoured!...
Simple, easy, and so yummy!

1 9" deep dish frozen pie crust

1/2 to 2/3 cup creamy peanut butter

1 cup powdered sugar

1 small pkg vanilla "cook and serve" pudding

1 small tub cool whip

-Bake pie crust as directed. Mix powdered sugar and peanut butter using dough blender until it looks like cornmeal. Press mixture into cooled pie crust **Save a small amount to sprinkle on top of pie**

-Prepare pudding as directed on bod. Pour into pie shell wile hot. Let sit 15 minutes before refrigerating.

-Chill 3 hours.

-Top with cool whip and garnish with left over mixture.

Easy, huh? You will not be disappointed in this one- it is heaven sent!

Mexican Rollup

Mexican Rollup
The Biggest Loser

1/4 pound Jennie-O extra lean ground turkey or extra lean ground beef
1 whole wheat flour, low carb tortilla (7 1/2")
1 tablespoons fat free sour cream
1/3 cup shredded romaine lettuce
1/3 cup seeded, chopped tomato
2 tablespoons thick and chunky salsa

Brown turkey (or beef) in a medium pan on medium heat. When browned transfer to a plate and cover to keep warm. (if desired spike the meat with 1 1/2 teaspoons with Mrs. Dash Southwest Chipotle Seasoning or other salt free Mexican seasoning. Mix it in the meat before you start to brown it.)

Return the pan to medium heat. Place the tortilla in the pan. Cook for 30 seconds per side, or until warmed. Transfer to a serving plate.

Spread sour cream evenly over 2/3s of the tortilla. Scatter turkey over the sour cream. Top with the lettuce, tomato and salsa. Roll the tortill tightly and serve.

Makes 1 serving
Per serving: 234 calories, 34 g protein, 14 g carbs, 4 g fat, 46 mg cholesterol, 5 g fat, 582 mg sodium

Rachel Ray Apple Cheddar Burgers

Poultry seasonings, granny smith apple, cranberry sauce, mustard and hamburgers? Really strange combination, huh? Indeed. And equally delicious. (Don't worry HC police, I made it a few weeks ago.) :)

Ingredients:

2 pounds ground turkey breast
4 scallions, finely chopped
1/3 cup chopped flat-leaf parsley (a generous handful)
1 tablespoon grill seasoning
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil (EVOO)
1 apple, such as granny smith, cut into 12 slices
8 slices extra-sharp cheddar cheese
1/4 cup whole-berry cranberry sauce
2 tablespoons grainy mustard
4 sandwich-size english muffins, split and toasted
8 leaves red- or green-leaf lettuce

(I used turkey vs beef and didn't use the scallions and they were still great.)

Directions:

1. In a bowl, combine the turkey, scallions, parsley, grill seasoning and poultry seasoning. Form into 4 patties, pressing your thumb into the center of each to prevent it from bulging.

2. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the patties and cook for 6 minutes on each side for medium. Top each with 3 apple slices and 2 cheese slices, tent the pan with foil and cook until the cheese melts, 1 to 2 minutes.

3. In a small bowl, mix together the cranberry sauce and mustard; slather on the muffin tops. Pile 2 lettuce leaves on each muffin bottom, top with the patties and set the muffin tops into place.

Southwestern Veggie Wraps

1 small onion, diced
1 clove garlic, minced (or you could substitute with garlic powder)
1 TB olive oil
1 can (15 oz) black beans, rinsed and drained
1 1/2 c. fresh/frozen corn, thawed
1 medium red pepper, chopped
1 coarsely chopped zucchini
2/3 c. + 2 TB water, divided
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/8 tsp. pepper
1 tsp. cornstarch
flour tortillas
salsa
sour cream

In a large non-stick skillet, saute onion and garlic in oil until tender. (If using garlic powder wait to add with other spices).

Stir in beans, corn, red pepper, zucchini, 2/3 c. water, chili powder, salt, oregano, cumin, and pepper. Bring to a boil. Reduce heat. Simmer, uncovered for 10-15 minutes or until most of the liquid is evaporated.

Combine cornstarch and 2 TB water until smooth, stir into skillet. Bring to a boil. Cook and stir for 1 minute or until thickened.

Spoon about 2/3 c. down the center of each tortilla. Top with salsa and sour cream. Roll up. 6 servings.