Hombres

When I was about 15 we had a covered dish at our church. One of the ladies brought this dish and I was in love. I begged her for the recipe and it has been a family fave ever since. Not sure why it is called Hombre (Spanish for man). Maybe because it is so good it will get you one! I no longer have the recipe but make it from memory. Enjoy!



Hombre's:

1 1/2 pounds ground beef
1 taco seasoning packet
8oz sour cream
1 can condensed cream of mushroom soup (can also use cream of chicken)
1 small can diced green chilies (or jalapenos if you like a kick)
3 cups of cheese (I use a mexican blend)
8 flour tortillas

Preheat oven to 350. Brown ground beef, drain. Add taco seasoning packet and water (according to packet directions). Fill each tortilla with meat mix and a sprinkle of cheese (remaining cheese goes on top), roll up and place in a non-greased baking dish. Bake for 10-15 min. Remove. Mix sour cream, cream of mushroom soup, and chilies in a bowl. Spread mixture over tortillas and top with remaining cheese. Bake 20-30 min or till cheese is melted and bubbly.

Crock Pot Chicken Cacciatori

I found this recipe from a fellow What"s Cooking Nestie, Erica from Erica's Kitchen Adventures.
I took her advice and spiced it up with some red pepper flakes. If you do not like it spicy I would omit it.

Crock Pot Chicken Cacciatori:

1/4 c flour

1/2 t salt

1 t dried Italian seasoning

1/4 t fresh ground pepper

3 lbs boneless skinless chicken thighs (I used boneless skinless chicken breasts)

1 medium onion, chopped

8 oz mushrooms, sliced (I omitted--HATE mushrooms)

2 stalks celery, chopped

2 cloves garlic, minced

1 (14 oz) can diced tomatoes, with juices

1 c pasta sauce or tomato sauce

2 T dry white wine1 bay leaf

1/4 c fresh chopped parsley

2 T freshly grated Parmesan

1-2 T crushed red pepper flakes

In a heavy plastic bag, combine flour, salt, Italian seasoning and pepper. In batches, add chicken pieces to flour mixture and toss to coat. Place chicken into slow cooker. Add remaining ingredients. Cover and cook on Low for 5 to 7 hours or on High for 2 1/5 to 4 hours, until juices run clear when chicken is pierced with a fork. Can be serve over pasta or rice and sprinkled with Parmesan cheese.

Chicken Cordon Bleu

This is my variation for a very popular dish. The whole family enjoyed it. :)



Chicken Cordon Bleu:

4 boneless skinless chicken breasts

8 slices deli ham

4 slices mozzarella cheese

salt and pepper

1 can diced Italian style tomatoes

1 tbsp extra virgin olive oil

Preheat oven to 350. Pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper. Place one slice of cheese and two slices of ham and roll, securing with a tooth pick. Top with canned tomatoes and drizzle it with the evoo. Bake for 30-45 min or till done.

Moms Crock Pot Roast

This yummy recipe is part of a recipe exchange I participate in. I love doing these. I have never received a bad one yet! I also love any recipe involving the crock pot. :)

Moms Crock Pot Roast:

3lb. shoulder roast (or arm roast)

salt & pepper

1 chopped onion

1 package brown gravy mix

2 cups water

1/4 cup catsup

1/2 cup red wine

2 tsp Dijon mustard

2 tbsp Worcestershire

1 tbsp garlic powder

Place roast in crockpot, fat side up. Mix remaining ingredients in a bowl and pour over roast. Cook in crock pot on low 8-10 hours.

Chocolate Mint Bars

I received this recipe as part of a holiday sweets exchange. I am not much of a baker and was surprised at how easy and delicious these bars were. They are so good my teenage son came up and hugged me for making such an awesome treat. They taste like a peppermint patty to me!

Chocolate Mint Bars

Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray

Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring

Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter

Preparation
1. Preheat oven to 350°.

2. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes (mine was still "soupy" after 23 min and I cooked it for about 7-10 more min, checking on it after about 5 min) or until a wooden pick inserted in center comes out almost clean (you want them to be fudgy, not cake-y). Cool completely in pan on a wire rack.

3. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

4. To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve (refrigeration makes the glaze hard). Cut into 20 pieces.

Yield
20 servings (serving size: 1 piece)