Ham Fried Rice

5 cups cooked, cold white rice (day old or leftover rice works best!)

1 Tbsp sesame oil (can substitute vegetable oil)

2 Tbsp vegetable oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

1 cup diced ham

1/2 tsp minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas, carrots, and onion. and  Stir fry until tender. Lower the heat to medium low, mix in garlic, then push the mixture off to one side and pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Creamy Beef Enchiladas

Begin with your favorite enchilada sauce. (Canned, packet, or homemade)Make as directed
Whisk in 1 can cream of mushroom soup
Brown 1 lb ground beef
Saute 1 small onion, chopped
Grate  cheddar cheese to make 2 cups

Spread 1/2 the sauce in a casserole dish
Spoon meat/onion mixture into tortillas, sprinkle with cheese and roll.
Place in dish with seam on the side, then roll till seam is down. Place next enchilada touching the saucy side of the one before, this should prevent the enchiladas from sticking together.
Continue till pan is full.
Pour the remaining sauce over the tortillas and sprinkle with cheese,

Bake in a 350 deg oven for 15 minutes, or until hot and bubbly.
Serve with sides of rice, corn, sour cream, etc.

Chicken Enchiladas

2 cans cream of chicken soup
1 small can diced green chiles

1 1/2  cups grated cheddar cheese
an additional 1/2 cup cheese for topping
2-4 chicken breasts, cooked & diced
1 cup sour cream
3 stalks green onion, chopped
1 1/2 cups cooked rice (may include as filling or serve on the side)

Combine soup, chiles and sour cream to make filling. Reserve 1 cup for topping.
Add chicken, rice, and cheese to filling mix.
Spread some of reserved soup mix in bottom of a 9x13 pan. Spoon filling into large tortillas, roll and lay in pan. Top with extra mix and sprinkle with extra cheese. Sprinkle with chopped green onions if desired.

Bake at 375 for 30 minutes

Shortcut Enchiladas: 
Same ingredients as above, but heat reserved soup mix for topping.  Spread filling between two tortillas, lightly butter the outsides, and cook till crisp on a griddle or in a skillet.  Garnish with warm soup mix, sprinkled cheese, and chopped onions.

Today's Version Sweet Pork Burritos

Sweet Pork:
Put pork roast into crockpot with 1-2 cups of Dr Pepper. (Not diet) Sprinkle with 1/4 cup brown sugar. Cook on low until pork separates easily with fork. (Plan on 5-6 hours) Remove roast from pot, then drain and discard juice. Shred the pork and return to pot. Put in 2 cups of green enchilada sauce (Medium), 1 cup brown sugar, and 1/2 cup Dr Pepper. Cook on low for 1-2 hours. Serve with lime rice & black beans.

Chili-Lime Rice
2 cups rice
3 cups chicken broth
1/2 tsp. garlic salt
1 teaspoon lime zest

2 Tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 Tablespoons fresh chopped cilantro

combine rice, garlic salt, lime zest, and chicken broth. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Ice Cream balls

I found these instructions on a fun site called Grandmas modern day trunk of treasures. Yummy.
This is a really easy recipe that is delicious and fun to make. I created the recipe myself and it has become a family favorite. It is a good dessert to follow mexican food.

Recipe: Ice Cream Balls yields 3 dozen

8 Cups Frosted Flakes, 4 Cups Honey Bunches of Oats with almonds, 1/2 C. brown sugar, 3 tsp. cinnamon, 14 oz. sweeted coconut, 1 & 1/2 gallons vanilla ice cream.

In a large mixing bowl place cereals, brown sugar, and cinnamon. Crush mixture with hands to a rough crumble and mix ingredients well. Add coconut and toss to blend.

Line 2 cookie sheets with wax paper and make room in the freezer for them to sit flat.

Allow Ice Cream to slightly soften. Make scoops (rough scoops okay) of ice cream and set 3 or 4 in the bowl of cereal mixture. Use your hands to pat coating onto the scoops and round the scoops with your hands. Place on cookies sheets. Repeat working quickly until first pan is filled. Place in freezer to freeze. Fill the second sheet the same way.

Allow to freeze at least 3 hours before serving.

To serve: Place the ice cream ball in a bowl. Top with a nice drizzle of honey, top with whipped cream and sliced almonds. You can garnish with a triangle of deep fried flour tortilla coated in cinnamon sugar.

Once the balls are frozen hard you can store them in plastic ice cream buckets or any other freezer safe container. They keep for about 6 weeks in the freezer.

It is hard to mess this recipe up. You can easily make any size batch you would like.

Tres Leches Cake, Potluck Style

This is a variation of Betty's Recipe. It is best to make it a day in advance so the milks can soak in .

1 box white or yellow cake mix
1 1/4 cups water
1 tablespoon vegetable oil
2 teaspoons vanilla
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 can evaporated milk, coconut milk, or 1 cup whole milk

For topping
2 cups heavy whipping cream
¼ cup sugar
2 tsp vanilla

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of a 13 x 18 jelly roll pan. (Also known in my house as a cookie sheet)
  
• In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 18 to 20 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with a serving fork, wiping fork occasionally to reduce sticking.
• In large bowl, stir together sweetened condensed milk, and evaporated milk. Carefully pour evenly over top of cake. Cover; refrigerate at least 1 hour, or overnight when possible to allow mixture to be absorbed into cake.
• Frost with whipped cream or Cool whip frosting
  
• Top with toasted coconut, fresh fruit, or cinnamon.
  

Used the vanilla pudding, milk and whipped topping frosting and served with fresh strawberries

Sweet and Sour Sauce

Mix together in sauce pan:
1 cup orange juice
1 cup pineapple juice
½ cup sugar
¼ cup vinegar

Bring to a boil, then reduce heat. Make thickener by mixing together:

2 Tbs cornstarch
¼ cup cold water

Add to hot mixture while stirring. Once cornstarch is mixed in, raise heat and stir till thick.

Chicken Enchiladas

1 pt. sour cream
2 cans cream of chicken soup
1 lb. cheddar cheese
3 cups cooked chicken
1 can green chilies
3 chopped green onions (optional)
1 package flour tortillas

• Mix sour cream, chicken, soup and chilies.
• Mix cheese and onion spread a little soup mixture on bottom of a 9x13 pan. Fill tortillas with chicken mixture and cheese. Roll up and place in pan. Cover with more soup mix and cheese.
• Bake at 350 ° for 30 minutes.