momma's and daughter's recipe night

What a perfect night to share recipe's, laughter, surprises, and fabulous friendships. Thank you for coming and being apart of this amazing event. I can't wait for you to post your delicious recipes.

Southwestern Eggrolls

2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 can (4 ounces) chopped green chiles, drained
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon.pepper
Dash of cayenne
20 egg roll wrappers
1. In a large bowl, combine everything but the egg roll wrappers. Place 1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.

2. Place seam-side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425 degrees F for 10-15 minutes until lightly brown. Turn them halfway through baking.

3. Serve warm with sour cream, salsa and/or guacamole.

all you need is some:

1 cup cooked brown rice

2 containers of chicken stock

about 2 cups of cooked chopped chicken (rotisserie chicken is easiest)

1 tablespoon of sugar

1/2 a bunch of cilantro

and red pepper flakes to taste

super easy, enjoy!

Chicken and Black Bean Dish
1/2c chopped yellow onion and 1/2c green peppers chopped.
2 cloves of garlic
1lb of ck breast cut into strips
1lb Monterrey jack cheese grated
8 flour or corn tortillas
1can stewed tomatoes
1can tomato sauce sm
1 can black beans
1/2 c salsa
1tsp cumin
salt and pepper to taste

Cook chicken and slice into strips. set aside. In a skillet warm onion, garlic, g peppers,until tender. Then add ck, tomatoes, beans, salsa, seasonings stir together on med heat. 10-15 min. set aside. In a casarol dish spray with pam and layer corn shells then sauce, then cheese, repeat layers three to four times depending on dish size. Bake at 350 for 40min. Serve with sour cream, tortilla chips.

Peanut Butter Cup Cake

1 devil’s food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus more for garnishing – I used 2 bags)
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 cup peanut butter

• Preheat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.
• In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
• Pour batter into pans and bake at 350 degrees for about 30 minutes or until toothpick inserted comes out clean.
• Cool cakes completely.
• Place chopped dark chocolate in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
• Trim each cake layer so the tops are flat. Place one layer on a cooling rack and pour 1 cup frosting on top. Spread evenly with a spatula. Add second layer and pour remaining frosting over top and sides of cake. Smooth out with spatula.
• Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over top and sides of cake. Place in refrigerator for about an hour to set. Remove and serve.

I got this recipe and photo from Bakerella, she is amazing!

Shredded Pork Enchiladas

1-2 pork picnic roasts (approx. 2 lbs)
half an onion, cut in big chunks
6 garlic cloves, peeled
1 cup water or broth
salt & pepper
taco seasoning
corn tortillas (20 or so)
enchilada seasoning packet (make according to packet with water & tomato paste)
shredded cheese
green onions cut on the bias

Pico de Gallo
1/2 onion chopped fine
3 roma tomatoes ( or whatever tomatoes you have.....romas have less seeds), chopped
1/2 bunch of cilantro, chopped


Lay pork roasts in crockpot. Season with salt and pepper. Add chopped onion and garlic cloves and a good amount of taco seasoning (1/2 cup maybe). Pour 1 cup water or chicken broth over the top and cook for about 6 hours on high, until it easily shreds. When it is done cooking taste the meat and season more if needed. Make Pico de Gallo and enchilada sauce and set aside. Heat corn tortillas in microwave or individually on a griddle and keep in a towel. This softens them so they won't break. Roll meat in the corn tortilla and lay in a baking dish. When the baking dish is full, top with enchilada sauce and then shredded cheese. Top with sliced green onions and bake in a 350 degree oven for 20 min or so just to melt the cheese and to bring everything to the same temperature. Serve with Pico de Gallo and beans on the side along with all your other favorite condiments

Pulled Pork Sandwiches

1-2 pork picnic roasts (approx 2 lbs will make plenty of leftovers)
Sweet Baby Ray's BBQ Sauce
1 bag of coleslaw
Coleslaw dressing (or make up your own)
Whole grain buns
Salt & Pepper to taste

Salt & pepper you pork roasts and cook in a crockpot until it easily flakes apart. I usually start mine at noon and cook on high until 3 or 4pm and then turn down to low until dinner. Just before serving mix in heated up BBQ sauce until meat is coated well. Toast your buns and serve with coleslaw on the sandwich.