Wednesday, March 31, 2010

Mexican Lasagna

This is one of the “go to” recipes in our house.  When I can’t think of what else I want to make, I know this is a winner.  Freezes well too.  Recipe is from Kraft Foods and All


-1 pound lean ground beef

-1/2 cup chopped onion

-2.5 cups Thick and Chunky Salsa (I like Pace) – this is where you control your heat.  If you don’t like hot, use Mild sauce.

-1 (11 oz) can whole kernel corn, drained

-1 tsp chili powder

-1 tsp ground cumin

-12 (6 inch) corn tortillas (if using flour, you only need 8)

-1 (16 oz) container Cottage Cheese

-1 cup shredded cheese



1.  Preheat oven to 375 degrees.  Brown meat and onion in large skillet on medium heat; drain.  Return meat to skillet.  Add salsa, corn and seasonings; mix well.


2.  In a lightly sprayed 13x9” baking dish, layer one third of the meat mixture


and one half each of the tortillas (I overlap them a little in the middle and run them up the sides of the dish)


and cottage cheese. 


Repeat layers; cover with remaining meat sauce.  Sprinkle cheese over top.


3.  Bake 30 minutes or until heated through and bubbling.



This one gets even better the longer the leftovers last!

Saturday, March 20, 2010

Baked Club Sandwich Rounds

It’s been a rough weekend in the Naptime household.  My 15 month old daughter has had a fever for a couple days.  It might not sound like a big deal to most “veteran” mothers out there, but this is her first illness or fever in her little life!  It’s been hard to watch her not feeling well.  So, here is a very quick and very easy dish to go along with the little time and little sleep I’ve had over the last couple days.  This makes a great dinner or quick lunch too.  Recipe from Pillsbury.


-1 (11oz) can Pillsbury Refrigerated Crusty French Loaf

-1 cup shredded cheese

-2 oz thinly sliced cooked deli turkey

-2 oz thinly sliced cooked deli ham (I just use the little packages in the cold cut section at the store)


1.  Heat over to 350 degrees.  Spray cookie sheet with nonstick cooking spray

2.  Unroll dough. 


Sprinkle cheese over dough.  Top with turkey and ham (I did it opposite – it really doesn’t matter). 


Starting with the long side, roll up dough; press edges to seal. 


Make 3 to 4 slits in top of loaf (important!  if you don’t do it, all the cheese will ooze out since there are no vents for the steam).  Place on sprayed cookie sheet, seam side down.

3.  Bake at 350 for 23 to 28 minutes or until golden brown.  Cool 5 minutes.  Cut into 1 inch diagonal slices.


This is always a crowd pleaser!



Wednesday, March 17, 2010

Slow Cooker BBQ Beef . . .and an Apology

So, I’ve been busy.  It’s true.  But that’s no excuse for not posting in over a month!  I’m sorry.  I’ve been busy launching a website for my little home business, Milk & Honey (, the hubby and I went to California for 4 days without the kidlet (Yippee!!), and I’ve been running all over Creation while all my friends are out on Spring Break.  However, I finally found the time to get this long promised BBQ recipe up. 

This is from  The BEST tasting BBQ beef that I’ve ever made!


-3 lb beef boneless chuck roast

-1 cup barbecue sauce

-1/2 cup peach or apricot preserves

-1 Tbsp Dijon Mustard

-2 tsp packed brown sugar

-1 small onion, sliced

1.  Trim excess fat from beef.  Cut beef into 4 pieces.  Place in slow cooker.

2.  Mix remaining ingredients; pour over beef.  Cover and cook on low heat setting 7 to 8 hours or until beef is tender.


(Sliced onions – quick note.  I NEVER put onions in anything that I cook because we aren’t fans in this house.  But the onions in this recipe get really soft and caramelized and make this dish wonderful!)


Before . . .


. . . and after.  Yum!

The night that I made this, we used the beef and made quesadillas.  All you need to do is put a burrito sized tortilla in a skillet with a little cooking spray, fill the middle with cheese and beef, fold over and brown on both sides.


Paired with the coleslaw from the last post.  Don’t you love the “vintage” plate from my Mom?  Didn’t we all grow up eating off of those plates?


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