Mom's Mexican Lasagna

Note:  this recipe takes some time to prepare and assemble.  For this reason it's not a bad idea to prepare everything ahead of time and keep covered in the refrigerator, and then just bake before serving.

Ingredients:

• 8oz. cream cheese
• 1 med. onion, chopped
• 8 green onions, chopped
• 8oz. shredded Mexican cheese blend, divided
• 2 garlic cloves, minced
• 3/4 tsp. cumin, divided
• 3 c. cooked chicken, diced
• 1/4 c. butter or margarine
• 1/4 c. flour
• 1 1/2 c. chicken broth
• 1 c. shredded Montery Jack cheese
• 1 c. sour cream
• 1 can chopped green chilis
• 1/8 tsp. thyme
• 1/8 tsp. pepper
• 9 6-inch flour tortillas

Preparation:

1. Saute onions in a skillet over medium-high heat for a few minutes, just until turning translucent.  Add a bit of oil if they begin to stick to the pan.
2. In a mixing bowl, combine onions, cream cheese, 1 1/2 c. Mexican cheese blend, garlic, and 1/4 tsp. cumin.  Stir in chicken.  Set aside.
3. In saucepan, melt butter.  Stir in flour until smooth; gradually add broth.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Remove from heat.  Stir in Monterey Jack cheese, sour cream, chilies, thyme, pepper, and remaining 1/2 tsp. cumin.
4. Spread 1/2 cup of cheese sauce into bottom of a greased 9x13 inch baking dish.  
5. Top with six flour tortilla halves, a third of the chicken mixture, and a fourth of the cheese sauce.
6. Repeat the layers in step 5.
7. Top with remaining tortillas, cheese sauce, and Mexican cheese.  
8. Cover and bake at 350 degrees for 30 minutes.
9. Uncover and bake for 10 minutes longer.
10. Let stand for 5 minutes before serving.

Blond Brownies

Ingredients:

• 2 1/4 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 c. butter, softened
• 3/4 c. white sugar
• 3/4 c. brown sugar
• 1 tsp. vanilla extract
• 2 eggs
• 1 c. semi-sweet chocolate chips
• 1 c. peanut butter chips

 Preparation:
Mix all ingredients together.  Bake at 350 degrees in an un-greased 9x13 inch baking dish for 30 minutes. Allow to cool slightly, then cut into bars and serve.

Mexican Mountain

This was one of my childhood favorites.  My family often made this when having company with children, because it's easy to make a lot, and kids and adults alike love it!

Ingredients:

• 1 1/2 lb. ground beef
• 3-4 14 oz. cans tomatoe sauce
• 1 pkg. taco seasoning 
• 1 8 oz. pkg. sharp cheddar cheese, shredded
• 2 T. butter
• 2 T. flour
• 2 c. milk
• small Fritos
• Cooked Rice
• Lettuce, torn
• Tomatoes, diced

Preparation:

1. Make Meat Sauce: brown ground beef.  Drain.  In saucepan, combine and heat cooked ground beef, tomato sauce, and taco seasoning.  Set aside.
2. Make cheese sauce: Melt butter in saucepan.  Stir in flour and cook on low heat until smooth and bubbly.  Add milk gradually and cook, stirring, until thickened.  Keep stirring so that it doesn't burn.  When thickened, turn off heat and stir in the cheese.  If too thick, add a little milk.
3. Pile onto plates (forming a mountain on each plate): Fritos, cooked rice, lettuce, tomatoes, meat sauce, cheese sauce.

Sloppy Joes

This is my mother-in-law's recipe for Sloppy Joes and it's fantastic.  No wonder my husband has never been impressed with any other version!

Ingredients:

• 1 lb. ground beef, browned
• 1 sweet onion, diced
• 1 c. celery, diced
• 2 garlic cloves, minced
• 1 c. catsup
• 1 T. vinegar
• 2 T. brown sugar
• 1 T. mustard
• 1 T. Worcestershire sauce
• 2 T. Soy Sauce
• Hamburger buns

 Preparation:

1. Combine cooked ground beef, onion, celery, and garlic in a large pot, and cook on medium heat until onions are softening.  
2. Add all remaining ingredients (except hamburger buns).  
3. Cover and simmer for 1 hr.  
4. Serve hot with hamburger buns.

Super - Duper Chili

This is my mom's chili recipe that is seriously the best I've ever had.  It's VERY filling and wonderful with the large dips corn chips.

Ingredients:

• 1 lb. bulk pork sausage (I like regular Jimmy Dean's)
• 1 lb. ground beef
• 2 cans chili beans (I use mild)
• 16 oz. jar salsa
• 1 can of sweet kernel corn, drained
• 1 can pinto beans, rinsed and drained
• 14 oz. can diced tomatoes, undrained
• 1 can cream of mushroom soup
• 8 oz. can tomatoe sauce
• 8 oz. velveeta cheese, cubed
• 1 1/2 tsp. chili powder
• sour cream, shredded cheddar cheese, and corn chips (optional)

Preparation:

1. In soup kettle or dutch oven, cook sausage and beef over medium heat until no longer pink; drain.
2. Stir in remaining ingredients (or transfer everything to a crockpot and cook on low for a few hours)
3. If using a pot on the stove, bring to a boil.  Reduce heat and cover and simmer for 30 minutes.
4. Serve with sour cream, cheese, and corn chips.

 Yield: 8-10 servings

BLT Pasta Salad

This is a yummy pasta salad that also has romaine lettuce in it.  Because of the lettuce it is best when fresh, although it is still good the 2nd day.  If you're making a batch that you'd like to last longer than this, you may choose to leave the lettuce out, and just mix some in when serving it.

Ingredients:

•  6 oz. corkscrew pasta
• 1/4 c. milk
• 6 oz. lean bacon
• 2 medium ripe tomatoes, cut into chunks
• 1 1/2 tsp. chopped fresh thyme (if I don't have this, I use ~ half as much ground thyme)
• 1 clove garlic
• salt to taste
• pepper to taste
• 2 T. mayo
• 2 T. plain yogurt
• 2 T. sour cream
• 2 T. chopped chives (optional)
• 2 1/2 c. chopped romaine lettuce
• 2/3 c. shredded cheddar cheese

Preparation:

1. Cook the pasta according to package directions.
2. Drain and toss with milk in a large bowl.  Set aside.
3. Cook bacon in large skillet over medium-high heat until crisp.  Set bacon on paper towel to dry and cool, and drain and discard all but about a tablespoon of the drippings.
4. Add the tomatoes, thyme, and garlic to the pan with drippings and toss until warmed through; season with salt and pepper.
5. Crumble the bacon and set aside some for garnish.  Toss the rest and the tomato mixture with the pasta.
6. Mix the mayo, yogurt, sour cream, and chives with the pasta until evenly combined.  Season with salt and pepper.
7. Add the lettuce; toss again to coat.
8. Garnish with the reserved bacon.
9. Serve at room temperature, or chilled.