Sweet Pork Enchiladas.

By: Brit Papa

2 lbs pork tenderloin

6-8 tortillas (for the best tortillas, get the fresh ones from Costco)

cheese

1 1/2 cans of Coca-Cola (the real thing, not diet)

1 cup granulated sugar

7 oz. can of chilies in adobe sauce

1 tsp. dry mustard

1 tsp cumin

1 tsp garlic

8 oz. can of diced green chilies

2, 12 oz. bottles of green taco sauce

1/2 c. brown sugar

1. Prepare the marinade the night before. Combine in blender the following:

• Coke
• granulated sugar
• adobe sauce (do not include chilies unless you really like spicy food)
• mustard, cumin and garlic

2. Pour marinade over pork and marinade overnight.

3. Place pork in crockpot and cook on low for 8 hours.

4. After pork is tender (pulls apart easily), shredded pork and combine with green chilies, brown sugar and 1 bottle of green taco sauce.

***at this point you can have a taco bar and serve pork tacos, or continue on and make enchiladas

5. Pour a small amount of green taco sauce in bottom of baking dish (just enough to coat/prevent sticking). Place spoonful of pork in cooked Costco tortillas and continue until pan is full.

6. Pour remaining bottle of green taco sauce over enchiladas and top with cheese. Cook until cheese is melted.

7. Serve with sour cream or cilantro-lime ranch dressing

Cilantro-Lime Ranch Dressing

3 tomatillos, quartered

1 package ranch dressing

1 cup mayo

1/3-1/2 cup milk

1 cup cilantro

2 gloves garlic

1/4 tsp cayenne pepper

1. Combine all ingredients in blender and blend well. For a thicker dressing reduce mayo to 1/2 cup and add 1/2 cup of sour cream. Serve with pork tacos/enchiladas or salad.

Chicken Enchiladas.

By: Brendi Blackwell



4-6 chicken breasts
1 large can of Green Enchilada sauce
Package of small flour tortillas
1 lb. of medium cheddar cheese
1 lb. of monterey jack cheese
small onion

Boil chicken and then shred or cut it up. Grate cheddar cheese and monterey jack cheese and mix together. Chop onion. Place chicken, onion, and some cheese in flour tortilla, and roll-up. Place in 13x9 sprayed pan or you can put a small amount of Enchilada sauce on the bottom of pan. Continue with the chicken, onion, and cheese until pan is full. I can usually fit around 10 sometimes 11 in a pan. Pour enchilada sauce over the top, making sure the tortillas are covered with sauce. Then top with the remaining cheese mixture. Cover with foil. Bake in the oven at 350 until cheese is melted. I can usually tell when they are done because you will see the sauce bubbling on the side of the pan. Serve with mexican rice and refried beans.

Yummy Coffee Cake.

By: Lea Glenn and Stephanie [sorry stephanie, can't remember your last name, leave a comment and i will correct it. Thanks!]



1 cup butter, sofened
1 1/2 cups sugar
3 large eggs
8 oz sour cream
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cups chopped macadamia nuts [or chopped pecans]
3/4 cups white chocolate morsels

Preheat oven to 350 degrees. Spray a 12 to 15 cup fluted pan (bundt cake pan) with non-stick baking spray and flour.

In a large bowl, beat butter and sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each. Add sour cream, beat until combined completely.

In a medium bowl, combine flour, baking powder, baking soda and salt. Gradually add to butter mixture, beating until smooth. Stir in nuts and white chocolate morsels. Spoon batter into pan and bake for 40 to 50 minutes or until a wooden toothpick comes out clean. Let cool for 10 minutes. Remove from pan and spoon cream cheese glaze over warm cake.



Cream Cheese Glaze:

1 pkg. cream cheese
1 1/2 cups confectioners sugar
2 Tbsp whole milk

In a small bowl, beat cream cheese at low speed until creamy, gradually add sugar beating until combined. Add milk, beat until smooth.

Green Chili Chicken Enchiladas.

By: Lea Glenn




5-6 boneless skinless chicken breasts
1 med white onion, choped
1 can cream of chicken
1 cup sour cream
1 cup milk
5 jalapeno peppers
1 pastilla pepper
1-2 anaheim peppers
1 pkg corn tortillas
1 block monterey jack cheese, shredded

Boil chicken breasts with chopped onion and all your favorite seasonings (garlic powder, onion powder, pepper, chicken bouillon). For most tender chicken, put in crock pot for 4-5 hours. Once chicken is cooked, strain and shred.

For the Sauce:
Chop and de-seed all peppers, put in a medium size pan with water and boil for 15-20 minutes, till peppers are soft.Scoop out peppers (no water) into blender and puree. Add the soup, milk and sour cream, blend well.

Take stack of tortillas, wrap in paper towel and put in microwave for 2 minutes. Repeat till all tortillas are softened. In a 13x9 inch pan, spread some of the green sauce on bottom, add a little of sauce to shredded chicken, start rolling chicken in tortillas, add to pan until full. Spoon remaining green sauce on top and then add shredded cheese. Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 15 minutes.

Taco Ring.

By: [not sure who brought this recipe, please leave a comment with your name so i can give you credit. thanks!]



1/2 lb. Ground beef, cooked and drained
1 pkg Taco seasoning
1 cup shredded Cheddar cheese
2 Tbsp Water
2 pkg refrigerated crescent rolls dough
1 med Green bell pepper
1/2 head Lettuce
1 med Tomato
1 small Onion
1/2 cup whole pitted Black Olives (optional)
1 cup Salsa
Sour Cream

Preheat oven to 375 degrees. Combine meat, seasoning mix, cheese and water in Classic 2-qt batter bowl. Arrange crescent triangles in a circle on 13-inch round baking stone, with bases overlapping in center and points to outside. Using medium stainless steel scoop spoon meat mixture over rolls. Fold points of triangles over filling and tuck under base at center (filling will not be completely covered). Bake at 20 to 25 minutes or until golden brown.

Using V-shaped cutter, cut off the top of the bell peper. Shreed lettuce and cube tomato with five inch self-sharpening utility knife. Chop onion with food chopper. Slice olives, using Egg Slicer. Place bell pepper in center of ring; fill with salsa. Mound lettuce, onion tomato and olives around pepper. Using Easy accent decorator, garnish with sour cream. Cut with pizza cutter and serve.

Makes 8.

Nacho Dip.

By: Mindy Baumann



8 oz. Cream cheese
4 oz. can Chopped green chilies
15 oz can chili, no beans
Shredded cheddar cheese

Soften cream cheese in microwave, 30 sec. Spread in botton of casserole dish. Next, spread green chilies over cream cheese. Then layer chili. Cover and put in microwave 3 minutes. Sprinkle shredded cheese (as much as you want) and microwave 2 minutes. Serve with tortilla chips and enjoy!

Red Burritos.

By: Anna Dennis




1 lb. Ground beef
1 pkg. Taco seasoning
1 cup Rice
1 can Enchilada sauce
1 can Tomato sauce
1 pkg. large Tortilla shells (12 count)
1 lb. grated cheese

Brown meat. Add taco seasoning and rice. Mix well. Ina bowl, mix the enchilada sauce and tomato sauce. Divide meat mixture into 12 parts. Spread 2 Tbsp. of sauce on the tortillas, then meat mixture and then the cheese. Roll up and place in a 9x13 pan. Cover with remaming sauce and cheese. Bake at 350 degrees for 20-25 minutes.



Makes 12.

Chicken Tortilla Soup.

By: Brittney Dye



4 chicken breasts
1 can diced tomatoes
1 large can tomato sauce
1 can of corn drained
1 small can diced green chilli peppers
2 cans of any beans drained ( pinto black etc)
2 cans chicken broth or 4 chicken bullion cubes with about 6 cups of water
1 Pkg taco seasoning or 1/4 cup taco seasoning
1 TB Worcester sauce
( if you like cilantro I add a couple of fresh stems to the soup)

Combine all in crockpot cook on low for about 6 hours ( if chicken is frozen, if chicken is fresh it will cook in in like half the time) or high for 4 hours. Shred chicken 30 minutes before serving.



Top with cheese, sour cream, avacados, cilantro and chips!

Sopaipillas.

By: Connie White



2 Tbsp Lard or Shortening
2 cups all-purpose flour
2 tsp Baking powder
1 tsp salt
2/3 cup lukewarm water
vegetable oil

Cut lard into flour, baking powder and salt completely. Sprinkle in water, 1 tablespoon at a time tossing with fork until all flour is moistened and dough almost cleans side of bowl. Gather dough into a ball. Cover and refrigerate 30 minutes.

Heat oil (1 to 2 inches) to 400 degrees. Roll dough on lightly floured surface into rectangle, 12x10 inches. Cut into rectangles, 3x2 inches. Fry 3 or 4 rectangles at a time until puffed and golden, turning once, about 2 minutes. Drain on paper towel.

Sprinkle with powder sugar.



Makes about 20.

Easy Taco Soup.

By: Amy Headlee



1 lb. Ground Beef or Ground Turkey
1 tsp. minced garlic, or more for taste
1/8 tsp. Cumin
1 small Onion
1 can Corn
1 can Black Beans, drained and rinsed
1 can Tomatoes with green chilies
salt
pepper

Saute the onion, garlic and ground beef. Drain if necessary. Add all other ingredients.
Garnish with cheese, sour cream, cilantro and tortilla chips.



Possible add ins:
Fresh tomato
Lime juice
Chili powder
Bell peppers
Jalepeno

Confetti Cheese Salsa.

By: Stacie Gibson and Kelly Morter



2 cups Shredded Mozzarella Cheese
2 cups Shredded Cheddar Cheese
2 Tomatoes, sheeded and chopped
1 Green pepper, chopped
1 small onion, chopped
8 oz. Ranch
2 Tbsp Salsa

Combine and Refrigerate.
Serve Cold.

Spanish Rice

By: Hilary Armstrong

1 cup white rice

2 T oil

2 ½ cups water

1 small can tomato sauce

1 t salt

¾ t chili powder

1/8 t garlic powder

Cook rice in oil in a saucepan until golden brown. Add in the rest of the ingredients, bring to a boil. Allow to simmer for about 18-20 minutes, until all the liquid is absorbed. Serve while warm.

Welcome...

to The Kitchen Sink.
We hope you come, bring a recipe and enjoy the company.

Our very first recipe exchange will be on Tuesday, February 23, 2010 at 7 pm
at Brit Dye's House
6425 Raven Springs St

This months theme: Mexican.

please bring your dish and a copy of the recipe for sharing {or email brittneydye@gmail.com}.

Thanks and see you there!