Does anybody have a recipe for rum balls?
Amy and Roger want something unusual for Christmas Day dinner, and Amy suggested enchiladas, so does anyone have a chicken or beef enchilada recipe as well?
Thanks!
Sorry, I can't help you with those, but I am hungry now!
I cheat when I "make" enchiladas. I buy sauces from a local authentic Mexican restuarant nearby. I buy some of their red sauce - I forget what they call it - Ranchero sauce maybe? I also buy their salsas - the regular red tomato salsa and their tomatillo based Salsa Verde (it's green).
I bake chicken breasts in the oven until done, let them cool a bit, then shred them in a bowl and add some of the red sauce and shredded cheese to it. I put a dollup of this mix into a flour tortilla and roll it up. I lay the rolled stuffed tortillas side by side in a baking dish and top them off with some more sauce (just a little) and more shredded cheese. I think I bake them at like 350 for 20 minutes or so. Then we just serve them with shredded lettuce, sour cream, salsas and chips on the side.
I have neither.,....but I am with April - yum, yum - now I am hungry !!!
Rum balls? Funny you should ask....I just got done making a batch of "Grandma's killer rum balls". Just remember, with these rum balls, don't eat and drive. :crazyeyes: And of course, don't let the kiddies, furred or not, try them.
Grandma's Killer Rum Balls
1 cup vanilla wafer crumbs
1 cup confectioner's sugar
1 cup chopped pecans
2 Tablespoon cocoa powder
2 Tablespoons white corn syrup
1/4 cup rum
Additional 1 cup powdered sugar mixed with 2 Tablespoons cocoa to roll in.
Mix first four ingredients well until all are cocoa colored and well blended. Add syrup and rum, stir very thoroughly to mix completely. Shape into small balls and roll into dry sugar mixture. Store in an air tight container in a cool place.
I triple this recipe for one batch, because they really go fast. These are better when stored for about a week before eating, but they are just plain good.
I use a meatball scoop to make cookies....it really makes it go faster. Just keep dipping the scoop in a glass of lukewarm water every few cookies. Also works great for chocolate chip, oatmeal, etc.
I've had rum balls before, but never made them. I thought they were always dipped in chocolate? The ones I've had always were...
In our home, enchiladas were quite common. I'm from So CA, that says it all. Mom made Enchiladas without a recipe and while it might me kinda gringo, it works for me. I learned well and now I make enchiladas like mom......without a true recipe. Here's what I know.
Ingredients:
12 Corn Tortillas
Vegatable oil
16 oz Enchilada Sauce
1 lb hamburger
1 pkg Taco Seasoning
1/2 onion (chopped)
black olives (chopped)
1 lb jack or cheddar cheese (shredded)
Heat enough vegatable oil in a shallow skillet. In separte skillet, crumble hamburger, combined with onion and taco seasoning until cooked thru. Dip a tortilla in the hot oil (it's hot when it sizzles) and turn right away to coat. Do not fry until it's crispy but rather limp. Immediately put into a pan of warmed enchilada sauce. Assemble one at a time. Lay tortilla in oblong pan. Fill with hamburger mixture. Sprinkle with cheese. Roll tortilla. REPEAT with the next 11 tortillas. When your pan is full, pour extra enchilada sauce over rolled tortillas and sprinkle with cheese and chopped olives. Bake at 350 for 45 minutes. YUMMY!