COOK OF THE WEEK: Teresa Blalack recipes

Jalapeño Pepper Cheese Logs
1 jar diced jalapeño peppers, drained
2 (8-ounce) blocks cream cheese
6 to 8 green onions, finely chopped
11⁄2 tablespoons Accent salt
8 ounces Velveeta cheese
Combine peppers, cream cheese, onions and Accent. Mix well and refrigerate overnight for flavors to blend. When ready, divide mixture into 2 balls and shape each ball into a log.
Cut room-temperature Velveeta in half horizontally. Using a rolling pin, roll each piece of Velveeta out between pieces of wax paper in a rectangular shape until it’s large enough to cover the cream cheese log. Place log in the center of the rolled-out Velveeta and fold Velveeta around the log. Repeat process with remaining log. Refrigerate until ready to serve with corn chips or wheat crackers.
Note: You can make this without the Velveeta wrap and it’s still tasty.

Beef Enchiladas
2 pounds ground chuck
1 medium to large onion, chopped
2 cloves garlic, chopped
2 packages taco seasoning
1 can refried beans
1 (7-ounce) can jalapeño salsa
1 (10-ounce) can enchilada sauce
1 (16-ounce) bottle salsa
2 (16-ounce) bottles taco sauce
20 (8-inch) flour tortillas
4 cups shredded Cheddar cheese
1 (4-ounce) can black olives (optional)
8 ounces sour cream (optional)
Brown ground chuck and drain well. Add onion and garlic and sauté with ground chuck. Add taco seasoning and refried beans and mix well. (Do not add salt, pepper or water.) Add half of each of the jalapeño salsa, enchilada sauce, salsa and taco sauce and mix well. Cook meat mixture, uncovered, for 45 minutes on medium heat, stirring regularly to keep it from sticking. Remove from heat and let cool. Meat mixture should thicken upon cooling.
In a bowl, combine the remaining sauces. Spoon some in the bottom of two greased 9×13-inch baking dishes. Spoon some of the meat mixture down the center of each tortilla and roll up. Place seam-side down in dish. Repeat process with remaining tortillas/meat mixture. Spoon the rest of the sauce over the enchiladas and top with cheese and black olives, if using. Bake at 350 degrees for 25 to 30 minutes. Top with sour cream, if using.
Makes 2 pans.

Pineapple Casserole
2 (20-ounce) cans chunk pineapple, drained
3 tablespoons flour (any kind)
1⁄2 cup sugar
1 cup shredded Cheddar cheese
1 stick butter, melted
1 sleeve Ritz crackers, crushed
Combine pineapple and flour and stir together. Add sugar and cheese. Pour into a greased 8×8-inch dish. Combine melted butter and crushed crackers. Top pineapple mixture with buttered cracker crumbs. Bake at 350 degrees for 20 minutes.

Cold Spaghetti Salad
1 (12-ounce) package vermicelli
1 small red onion, chopped
1⁄2 jar (10-ounce) green sliced olives, drained
2 medium tomatoes, chopped
1 package dry Italian dressing mix
1 (12-ounce) bottle Italian salad dressing
Break vermicelli into thirds, then boil until tender and drain. Let cool. Combine spaghetti with remaining ingredients in a serving bowl. Refrigerate for 4 days before serving, for best flavor.

Butterscotch Coconut Cake
1 box yellow cake mix
1 small box instant vanilla pudding
8 ounces sour cream
4 eggs
2⁄3 cup oil
1⁄4 cup water
1 (11-ounce) package butterscotch morsels
1 cup coconut
3⁄4 cup chopped pecans
Combine cake mix, pudding mix, sour cream, eggs, oil and water and beat with a mixer until well blended. Fold in butterscotch morsels, coconut and pecans. Pour batter into a greased tube pan and bake at 350 degrees for 40 minutes. Place a piece of foil over the cake and continue cooking another 20 minutes. Let cool 10 minutes before turning cake out to cool on a wire rack. This cake freezes well.

Bacon and Tomato Roll-Ups
2 (8-ounce) blocks cream cheese, softened
1 can diced tomatoes, drained
1 (4-ounce) bag real bacon bits
1⁄2 cup mayonnaise
1⁄2 cup sour cream
1⁄4 teaspoon salt
3⁄4 teaspoon black pepper
1 package 10-inch flour tortillas
Combine first 7 ingredients in a bowl and mix well. Refrigerate overnight so flavors will blend and mixture will firm up.
When ready to make, place a mound of the mixture in the center of each tortilla and spread it around with the back of a spoon, but don’t go all the way to the edge. Roll tortillas up and place seam-side down on a pan. Cover pan and refrigerate for about 30 minutes. Slice each tortilla into 1-inch pieces. Snack on the discarded ends.

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