A Taste of Deliciousness

These are two yummy recipes that I've discovered lately and thought I'd share! I love that you can find recipes online so easily and also love that you can find substitutes for ingredients that you may have run out of or don't have in the house: eggs, brown sugar, etc.

Enchilada Casserole
Compliments of the back of a cheese package (haha seriously) & some changes/additions by me

Ingredients:
1 lb ground beef (could use chicken or ground turkey)
1 package of taco seasoning
2 cans of rotel (go for the mild version if you don't like hot)
1 can drained corn
1/2 container of salsa (approx 13 ounces)
8 oz light sour cream (could use no fat)
3/4 bag of shredded colby jack cheese (could use low fat)
1 package of white corn tortillas cut into pieces

Directions:
Preheat oven to 350 degrees F. Spray 9 x 13 casserole dish with non-stick cooking spray.
Cook meat till browned-drain.
Mix the next 6 ingredients together in a mixing bowl.
Add meat and mix all together.
Layer corn tortilla pieces and mixture in a 9 x 13 sprayed pan. Top with cheese.
Cook covered on 350 for about 30-45 minutes or until everything is hot!

I also added some Taco Bell hot sauce to it afterward-how ghetto am I, but it was really good!

You could also prob make them vegetarian by taking out the meat, and adding black beans, spinach, and some other veggies!

You can also make in two 9 x 9 pans and freeze one and cook the other. Make sure to dethaw the frozen before you try to cook it-that'll save you a lot of cooking time. You can put it in the fridge the night before you are going to bake it.

Chocolate Bread
a Paula Deen recipe

Ingredients:
2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate morsels
1 1/2 cups chopped pecans (I didn't use these)

Directions:
Preheat oven to 325 degrees F. Spray (2) 9 by 5-inch loaf pans with non-stick cooking spray.

In a large bowl combine the flour, sugar, cocoa, baking powder, and salt. Beat in the milk, oil, eggs, and vanilla at medium-low speed with an electric mixer until combined. Beat in the chocolate morsels and pecans. Spoon the batter evenly into the prepared pans. Bake until a wooden pick inserted in center comes out clean, about 1 hour to 1 hour and 15 minutes. Let cool in the pans for 10 minutes. Remove the bread from the pans and cool completely on a wire rack.

*Make sure to only fill pans 1/2 to 3/4 full-if you don't, it will likely overflow AND becomes very hard to cook evenly and all the way through.