Nana Cooking Recipes

Jolly Rancher soda slush drinks 🍏🧊
Blend candy, Sprite, Gatorade, ice, and sugar for a cold colorful slush.
Try green apple, cherry blue raspberry, watermelon lime, or grape berry.
Sweet, sour, fizzy, and perfect for summer parties!

Creamy White Chicken Enchiladas

Ingredients

* 8–10 soft flour tortillas
* 2 cups cooked shredded chicken
* 2 cups shredded Monterey Jack cheese
* 1 can diced green chiles
* 1 cup sour cream
* 3 tbsp butter
* 3 tbsp all-purpose flour
* 2 cups chicken broth
* 1/2 tsp garlic powder
* 1/2 tsp black pepper
* Salt, to taste
* Fresh cilantro or parsley, for garnish

Instructions

1. **Preheat oven**
Preheat oven to **375°F / 190°C**. Lightly grease a 9x13-inch baking dish.

2. **Make the filling**
In a bowl, mix shredded chicken with about **1 cup Monterey Jack cheese**. Add a little salt and pepper if needed.

3. **Fill tortillas**
Spoon the chicken mixture into each tortilla. Roll them tightly and place seam-side down in the baking dish.

4. **Make the white sauce**
In a saucepan, melt butter over medium heat. Whisk in flour and cook for about **1 minute**. Slowly whisk in chicken broth until smooth and slightly thickened.

5. **Add sour cream and chiles**
Turn heat to low. Stir in sour cream, diced green chiles, garlic powder, black pepper, and salt. Do not boil after adding sour cream.

6. **Assemble**
Pour the creamy white sauce evenly over the rolled enchiladas. Sprinkle the remaining Monterey Jack cheese on top.

7. **Bake**
Bake uncovered for **22–28 minutes**, or until hot and bubbly. Broil for **1–2 minutes** if you want the cheese golden on top.

8. **Serve**
Garnish with chopped cilantro or parsley. Serve warm with Mexican rice, beans, or a side salad.

Red White & Blue Cool Whip Icebox Sandwiches

Ingredients:
1 box Honey Maid Graham Crackers
1 blue tub Cool Whip, thawed
1 carton Driscoll’s Strawberries, finely chopped
1 carton Driscoll’s Blueberries, chopped
1 bag Nestlé Toll House Premier White Morsels
1 bottle Betty Crocker Red White & Blue Sprinkles
1 roll Reynolds Kitchens Parchment Paper

Instructions:
1. Fold chopped strawberries and blueberries into Cool Whip.
2. Spoon berry Cool Whip between Honey Maid graham cracker squares.
3. Freeze sandwiches on parchment paper until firm.
4. Dip one edge in melted white morsels.
5. Add red white and blue sprinkles and serve frozen.

Loaded Shepherd's Pie Bowl 🥔🧀🍽️

🍴 Ingredients:
_ 1 package raw ground beef (80% lean)
_ 1 bag shredded cheddar cheese (orange and yellow)
_ 1 box McCormick Brown Gravy mix
_ 1 can Del Monte Sweet Corn
_ Potatoes, butter, milk, salt, pepper

👩🏽‍🍳 Instructions:
1_ Peel and boil potatoes until fork-tender. Drain and mash with butter and milk until creamy and fluffy.
2_ In a skillet over medium heat, brown the ground beef until fully cooked and crumbly. Drain excess grease.
3_ Prepare the brown gravy according to package directions. Add to the beef and simmer until thick, dark brown, and glistening.
4_ Drain the sweet corn and heat until bright yellow and steaming.
5_ Place a thick mound of mashed potatoes in a white ceramic bowl.
6_ Add a ring of sweet corn around the top edge of the potatoes.
7_ Spoon the gravy-coated ground beef generously over the corn and potatoes.
8_ Sprinkle shredded cheddar cheese over the top. The heat will melt the cheese into a gooey layer.
9_ Serve immediately. The gravy will pool slightly at the base of the potatoes.

⏱️ Prep Time: 15 minutes
🍳 Cook Time: 25 minutes
⌛ Total Time: 40 minutes

📝 Notes: The cheese should be melted, gooey, and draped over the meat.

When you just want to make a little bit of bread for one person.
I made this with just one cup of flour, half a cup of water, yeast, about a teaspoon of sugar and some salt. Let it rise, give it a Little bit of kneading or not. I chose to make it into three rolls and I put it in a greased 6 in cast iron to rise for about another hour. Baked it at 375 for approximately 30 minutes. But check it at 20 or 25 to make sure it's browning to your likeness

fried taco roll ups 🌮✨

crispy, cheesy, and loaded with bold taco flavor, these fried taco roll ups are the ultimate comfort snack! golden tortillas stuffed with seasoned beef and melty cheese, then fried to crunchy perfection — perfect for parties, movie nights, or anytime cravings hit 😍🔥

ingredients:

* 1 lb ground beef
* 1 packet taco seasoning
* 1/3 cup water
* 1 1/2 cups four-cheese blend
* 2 tbsp cream cheese, softened
* 8 small flour tortillas
* vegetable oil for frying

optional toppings:

* sour cream
* salsa
* guacamole
* jalapeños
* fresh cilantro

instructions:

1. cook the ground beef in a skillet over medium heat until browned. drain excess grease.
2. add taco seasoning and water, then simmer for 3–4 minutes.
3. stir in cream cheese until creamy and combined.
4. place tortillas flat and sprinkle cheese over each one. add a spoonful of taco meat.
5. roll tightly like taquitos.
6. heat oil to 350°F (175°C) and fry the roll ups until golden and crispy on all sides.
7. drain on paper towels and serve hot with your favorite dips.

tips:

* warm tortillas slightly before rolling so they don’t crack
* air fry at 390°F for 8–10 minutes for a lighter version
* add diced peppers or onions for extra flavor

prep time: 15 minutes
cook time: 15 minutes
servings: 8 roll ups

🍬 Cotton Candy Lemonade

💖 Ingredients
• 1 packet cotton candy lemonade Kool-Aid
• 2 cups cold water
• 2 cups lemonade
• 2 cups ice cubes
• Pink cotton candy
• Lemon slices
• Star candy toppers or colorful sprinkles

🥤 Instructions
1. Pour the cotton candy lemonade Kool-Aid powder into a large mason jar. 🍭
2. Add cold water and stir until completely dissolved.
3. Pour in the lemonade and mix well. 💕
4. Fill the jar with ice and stir again until chilled.
5. Garnish with fluffy cotton candy, lemon slices, and fun candy toppers. ✨
6. Serve cold and enjoy this sweet colorful summer drink. ☀️

Strawberry Pie: A Deliciously Fresh and Fluffy Dessert
A creamy, buttery crust cradles a luscious strawberry filling balanced with a touch of sugar and lemon. Finished with light whipped cream, this classic American pie is perfect for gatherings or a comforting dessert.
Ingredients
For the Pie Crust:
1½ cups all-purpose flour
½ cup unsalted butter, chilled and cubed
¼ cup granulated sugar
1 cold egg yolk
2 to 4 tablespoons ice water
For the Strawberry Filling:
4 cups fresh strawberries, hulled and halved
¾ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
For the Whipped Cream Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
Prepare the Pie Crust: In a large mixing bowl, combine flour and granulated sugar. Add chilled, cubed butter. Use a pastry cutter or fingertips to mix until the mixture resembles coarse crumbs. Add cold egg yolk and mix well. Gradually add ice water, one tablespoon at a time, until dough holds together. Wrap and refrigerate for 30 minutes.
Preheat the Oven: Preheat to 375°F (190°C) while the dough chills.
Roll Out the Dough: Lightly flour a surface and roll dough to 1/8-inch thickness. Fit it into a 9-inch pie pan, trim edges, and poke holes in the bottom with a fork.
Bake the Crust: Place on a baking sheet and bake for 20 to 25 minutes until golden.
Prepare the Filling: In a bowl, mix strawberries, sugar, cornstarch, lemon juice, and vanilla. Transfer to the baked crust.
Chill and Set: Add a domed lid (if desired) and refrigerate for 2 hours.
Make the Whipped Cream: In a chilled bowl, whip cream with sugar and vanilla until stiff peaks form.
Assemble and Serve: Spread whipped cream on top of the set pie and slice.
Notes
Chill dough for at least 30 minutes before rolling for best results. Substitute fresh strawberries with frozen, thawed varieties if necessary. Optional: Add a pie lid or use a lattice top. Store leftovers in an airtight container in the refrigerator for up to 3 days.

This was a hard day for me. Still not feeling well but needed to make my chicken veggie soup. It's my standby. I keep serving size containers in the freezer for the days I need them. It's a process that takes a lot of time. First I boil a couple chicken drumsticks, remove and get the meat off, then simmer a chopped up chicken breast and remove it after about 10 minutes. Then to the broth I add parsley, Montreal chicken seasoning, sage or poultry seasoning and a little salt. Simmer a few minutes then add chopped carrots, celery and stir fried onions and half a package of frozen mixed veggies. When the carrots are tender I add green beans and all the meat, give it a stir and usually simmer about 20 minutes then turn off the heat.
Well as I mentioned I had a hard day and forgot to turn the heat off. About an hour later I realized it was still cooking and expected to have a big kettle of veggie mush but it isn't mushy. Thank goodness. It's cooling now so I can refrigerate it. Maybe I'll try some for supper?