Jex Profile - (1353630)

cook's profile


Home Town: Fergus Falls, Minnesota, USA
Living In: Austin, Minnesota, USA
Member Since: Jul. 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Indian, Italian, Southern, Middle Eastern, Healthy, Vegetarian, Dessert, Kids, Gourmet
Hobbies: Gardening, Walking, Photography, Reading Books, Music, Painting/Drawing
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Recipe Reviews 14 reviews
Creamy Cheddar Beef Enchiladas
I really didn't know what to expect with this recipe, but it was good! The only thing I did different was add a little cream cheese to the filling for the kiddo. We tasted it before that and it is great as-is. My three-year-old ate an entire serving which makes this 5 stars based on that alone. May not be a favorite for those who aren't fans of sour cream, but we really enjoyed it!! I will experiment with it a little going forward. We suspect chicken would be great in place of the ground beef, and we will top with chopped veggies next time. ----> Edit to add: This recipe does make enough filling to create another pan for the freezer. I didn't assemble the second pan the first night. Instead, I froze the filling alone. My family requested these enchiladas again, the very next night. I defrosted the filling partially in the microwave, then put it in a large pot and heated on low until it was totally thawed. I added whole kernal corn to really bulk it up and about half cup additional cheese. I filled each tortilla with a generous half-cup of filling each and was able to get 6 enchiladas in a pan both nights I made this. I swapped out the cheddar for a blend: Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheeses. The last five minutes of cook time, I topped with fresh onion, olives, and tomato. Yummy! This was great!! It really is VERY versatile, and I maintain that chicken would be a fantastic alternative to beef. I would consider fajita beans in place of refries also!

27 users found this review helpful
Reviewed On: Jul. 20, 2012
Spinach Brownies
These are pretty good. I think it would take some changes well. I love the texture and it's not soggy/eggy like a lot of egg-bake type dishes end up being. It would be fun to try with asparagus, artichoke hearts, different cheese varieties, etc. Thanks for sharing!

5 users found this review helpful
Reviewed On: Jun. 10, 2012
Cheesecake Lemon Bars
These are great! Very easy! I made them exactly as the recipe is posted, then topped with fresh raspberries and a little raspberry sauce. I cut into squares and made a treat plate for my husband to take to share at work. It was a hit! Thanks for the great recipe!! We will add it to our favorites for sure!

12 users found this review helpful
Reviewed On: Jun. 6, 2012
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