I was amazed the last time we did letter E recipes how many of them start with the word "Easy" (LOL). Mine are no exception. Guess there aren't many words that start with E other than Eggplant.
This is an awesome red velvet cake.
Easy Red Velvet Cake
(Taste of Home Aug/Sept 98)
Cake:
1 pkg. fudge marble cake mix
1 t. baking soda
2 eggs
1 ½ c. buttermilk
1 oz. bottle red food coloring
1 t. vanilla extract
Frosting:
Frost with canned cream cheese frosting or use your favorite recipe for cream cheese frosting.
In mixing bowl, combine contents of cake mix (both packets) and baking soda. Add eggs, buttermilk, food coloring, and vanilla. Blend on low until moistened. Beat on high for 2 minutes. Pour into two greased and floured 9 inch round cake pans (I used 9 x 13 and it came out fine). Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Remove to a wire rack to cool completely. Frost. This is one of the easiest and best red velvet cakes I have ever had.
Enchiladas Verdes
(M_Wolverine)--with my tweaks
2 (9 oz.) pkg. frozen cooked chicken breast strips, thawed (I used 4 or 5 chicken thighs, cooked, diced, and removed from bone)
2 T. olive oil
2 onions, chopped
3 cloves garlic, minced
8 oz. pkg. cream cheese, softened
1/2 c. heavy cream
1 c. crumbled Monterey Jack cheese
28 oz. can green chili sauce
4 oz. can diced jalapenos
4 oz. can chopped green chilies or jalapeno peppers
3 T. chopped fresh cilantro
1 cup heavy cream
12 corn tortillas
1 1/2 cups grated Monterey jack cheese
Shred chicken and set aside. Heat oil in heavy skillet and saute onions and garlic until softened. Beat cream cheese until smooth and add 1/2 c. heavy cream. Mix well. Stir in chicken, onions, and garlic. Add crumbled cheese and set aside. In bowl combine green chili sauce, jalapenos, green chilies, chopped cilantro, and 1 cup heavy cream. Soften tortillas in microwave on high heat for 1-2 minutes. Fill tortillas with cream cheese/chicken mixture, roll up, and place in 9x13" glass baking dish. Pour green chili sauce over filled enchiladas and sprinkle with 1 1/2 c. Monterey Jack cheese. Bake at 350 degrees for 20-30 minutes until bubbly and heated through.
Easy Chicken or Turkey Pot Pie
2 pie crusts for each pie (I use deep dish frozen ones)
2-3 c. cooked, diced chicken or turkey for each pie
1 can cream of chicken soup for each pie
1 t. salt for each pie
½ t. black pepper for each pie
½ t. poultry seasoning for each pie
10-20 oz. frozen mixed vegetables for each pie (optional)
Poke holes in bottom pie crust. Combine all remaining ingredients. Blend well. Put into pie crust. Top with other pie crust. Flute edges. Cut a few slits in top pie crust. Bake at
425 for about 35 minutes or until pie crust is done. If you don’t have cream of chicken soup, you can use turkey or chicken gravy.
Easy Coconut Cream Pie
(Effie Graham)
2 graham cracker crust
6 oz. box instant coconut pudding mix
1 can evaporated milk
1 can coconut
8 oz. Cool Whip
Beat pudding and milk together at medium speed for 2 minutes or until starting to thicken. Add 2/3 of the coconut. Blend well. Fold in Cool Whip. Blend well. Put into
pie crusts. Put remaining coconut into ungreased cast iron skillet. Cook over medium low heat, stirring constantly, until coconut is lightly toasted. Sprinkle coconut over pies.
Chill pies until ready to serve.
Eggnog Pumpkin Pie (Oct/Nov 2006 TOH)
15 oz. can solid pack pumpkin
1 1/4 c. eggnog
2/3 c. sugar
3 eggs
1 1/2 t. pumpkin pie spice
1/4 t. salt
1 unbaked 9 inch pastry shell
In large bowl, combine pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt. Pour into pastry shell. Bake at 375 for 60-65 minutes or unti knife inserted near center comes out clean. Cool on wire rack. Refrigerate until serving. Yield: 6-8 servings.
Easy Cheesy Vegetable Bake
(LinnieG)
16 oz. pkg. frozen California blend vegetables (cauliflower, broccoli, and carrots)
4 oz. Velveeta cheese, cubed
3 T. butter, divided
¼ c. crushed Ritz crackers
Preheat oven to 325. Prepare vegetables according to package directions. Drain. In small saucepan, combine Velveeta and 2 T. butter. Cook and stir over low heat until melted and smooth. Put half of veggies in ungreased casserole dish. Spoon half of cheese sauce over veggies, trying to spread it on evenly. Add remaining veggies and cheese sauce. Melt remaining 1 T. of butter. Toss with cracker crumbs and sprinkle on veggies. Bake, uncovered for 25 minutes or until crumbs are golden brown.
This is my favorite way to make spinach.
Easy But Delicious Spinach Casserole
(twinkle30)
20 oz. frozen chopped spinach
1 can cream of mushroom soup (can use light)
8 oz. pkg. cream cheese (can use light)
1 can Durkee's fried onion rings (I can't remember if I used a large or small can--probably large)
Cook spinach according to package directions. D