Saturday, March 28, 2015

Spicy Ranch Cracker Recipe

These yummy crackers are so easy to make and you will have rave reviews about them, so take the recipe. I use saltine crackers, but use your imagination. My granddaughter made a snack mix using this without the cayenne pepper. If you do not like spicy just leave out the cayenne pepper. I make these addicting crackers for gift bags for Christmas or any gift occasion also.


1 cup Canola oil
1 package ranch dressing
1 teaspoon ground cayenne pepper ( I use 2, we like hot)
4 sleeves saltine cracker


Mix oil, ranch dressing and cayenne pepper, make sure it is blended.
Put ½ mixture into a gallon Ziploc bag.
Add two sleeves saltine crackers.
Rotate bag several times, making sure all the cracker are covered with mixture.
Then they are ready.

I usually let my set over night, then I move them to a clean Ziploc bag.

Friday, March 27, 2015

Avocado Pico De Gallo Recipe

Avocado Pico De Gallo Recipe
This version of Pico De Gallo is a little different, but so yummy. If you like spicy, mince a jalapeño in it. You can eat as a salsa with chips or spoon into homemade flour tortillas. Enjoy!


1 ripe avocado
2 large tomatoes
¼ small onion, chopped
½ to 1 tablespoon canola oil
1 tablespoon vinegar
Salt and pepper to taste.


Chop avocado, tomatoes and onion very fine.
Mix all ingredients together.
Spoon into hot flour tortillas, roll and turn up one end to prevent dripping.

Sunday, March 22, 2015

Sour Cream Chicken Enchiladas Recipe

Sour Cream Chicken Enchiladas Recipe

I love most all Mexican food. This is one of my favorite recipes. Serve with pinto bean, tossed salad and top with pico de gallo. A great Mexican dessert is flan, a to die for yummy dessert to top your meal off.


1 ½ to 2 cups chopped, cooked chicken
8 ounces Monterey Jack cheese
1 small can chopped green chilies
10 corn tortillas
Canola oil
1- 8 ounce carton sour cream

White Sauce:

4 ½ tablespoons butter
4 tablespoons flour
1 ½ cup milk
½ cup chicken broth

Directions for White Sauce:

Melt butter; add flour and liquids slowly.
Heat, stirring constantly, until a little thick.
Coat a 7-inch x 12-inch x 2 1/2-inch casserole dish with non-stick spry.
Assemble each enchilada in this manner
Soften tortilla in warm Canola oil; drain.
Place two tablespoons chicken in center of tortilla.
Add a little cheese and four teaspoons white sauce.
Roll up and place seam down in dish.
After rolling each tortilla pour remaining white sauce over all.
Cover with green chilies to taste.
Sprinkle remaining cheese.
Cook 35 to 40 minutes at 350 degree, covered with foil
Remove foil and spoon sour cream in lines over casserole.
Return to oven for five minutes.