Wednesday, December 22, 2010
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream
Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.
Read more at http://www.kevinandamanda.com/recipes/dinner/creamy-chicken-enchiladas.html#ixzz18szeyFwM
- 1 box chocolate cake mix
- 2 eggs, beaten
- 1 t. almond or vanilla extract
- 1 c. chocolate chips
- 2 cans cherry pie filling
- 1 8 oz. container frozen whipped topping, thawed
1. In a large bowl, add cake mix, eggs, extract, chocolate chips and 1 can cherry pie filling. Stir until thoroughly combined. Pour into a greased 13×9 inch casserole dish and bake at 350 degrees for 25-30 minutes, until fully cooked. Cool.
2. Once bars are cooled completely, spread whipped topping on top. Then pour the remaining can of cherry pie filling on top of that. Refrigerate until serving or serve immediately.
1 package Devils Food cake mix
1 (21 oz) can cherry pie filling
1 tsp almond extract
1 tsp vanilla
2 eggs, beaten
Mix all ingredients together. Preheat oven to 350. Grease a jelly roll pan. Bake 20-25 minutes or till toothpick comes out clean.
1 C sugar
5 TBS butter
1/3 C evaporated milk (I've used regular milk before...if you don't want to open a can just for this)
1 C semi-sweet chocolate chips
Combine everything but chips. Bring to a boil and boil for 1 minute. Add chips and stir till smooth. Pour over hot cake
Wednesday, December 15, 2010
1 (1 ounce) package buttermilk Ranch dressing mix
½ cup “real” bacon bits
1/2 cup shredded sharp Cheddar cheese
4 green onions, chopped
Combine cream cheese and ranch dressing mix in a bowl until smooth.
Add the bacon, cheese and green onions, stirring until well combined.
Shape mixture into a ball and roll in the chopped pecans.
Refrigerate for several hours or overnight.
Serve with crackers.
1/2 c. low sodium soy sauce
1/3 c. packed brown sugar
1/4 tsp. ground ginger
1 TBS ketchup
2 TBS toasted sesame seeds
Place chicken thighs in the slow cooker. Whisk together remaining ingredients in a bowl & pour over chicken.
Cover & cook on low 6-8 hours or on high for 3-4. Serves 4-6. Serve with cooked rice.
1 lb white northern beans (soaked overnight)
4 c. water
1 large onion, chopped
2 tsp. minced garlic
1 4 oz. can chopped green chilies, undrained
2 tsp. cumin
Cheese for topping, optional
Soak beans overnight with a little ginger. Remove water that beans have soaked & add 4 c. fresh water. (this helps cut down on the gas problem!) Add remaining ingredients, except cheese. Cook in crock pot on low for 8 hours. Serve & add cheese if desired.
29 ounces canned Petite Diced Tomatoes with Green Chilies
1 cup long-grain rice (I added 2 cups)
14 1/2 ounces canned Chicken Broth
15 ounces canned pinto beans -- undrained
1 pound skinless boneless chicken thighs -- or breasts
1 1-ounce packet chicken taco seasoning
1. Combine tomato sauce, tomatoes, rice, broth, beans, chicken
and seasoning mix in CROCK-POT slow cooker; stir to blend.
2. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. I use an extra cup of rice because I like it to be a thicker mixture for chicken burritos.
1 c. chicken broth
1 T. butter
8 oz Cream Cheese
1 can CONDENSED cream of Mushroom soup
1 pkg DRY buttermilk ranch dressing MIX
2 T REAL bacon bits (I used Oscar Meyer bagged type for salads)
Put chicken in crock; sprinkle dressing mix, dot with butter, add broth. Add condensed soup and cream cheese to crock and mix thoroughly with broth. Sprinkle with bacon. Cover and cook on high for 4-5 hours. Stir and serve over wide egg noodles.
3 cups pineapple juice
1/2 c. brown sugar
2 TBS soy sauce
1/2 c. chopped onion
1 green pepper chopped
1 can pineapple chunks
4 TBS cornstarch
Place chicken, pineapple juice, brown sugar, soy sauce, onion & green pepper in crock pot. Cook on high for 4 hours or low for 6-8 hours. When cooked, add a little water to the 4 TBS cornstarch, add to the chicken mixture. Add pineapple chunks & juice. Replace lid & cook until thick. Serve over hot rice.
1 large onion, chopped
1 green bell pepper, chopped *optional*
1 clove garlic, chopped
2 (6-ounce) cans tomato paste
1 (15 1/2-ounce) can tomato sauce
2 (14 1/2-ounce) cans diced tomatoes
1 tablespoon Italian seasoning
2 tablespoons sugar
1 teaspoon salt
1 cup water
Put all of the ingredients in the crock pot & cook on low for 3-4 hours.
Tuesday, December 14, 2010
1 15-oz can black beans, rinsed and divided
1 c salsa
1 clove garlic (I normally use dried minced garlic)
1/2 t ground cumin
4 boneless skinless chicken breasts
1 pkg cream cheese, cubed
Hot Cooked Rice
Combine corn, beans, 1/2 c salsa, garlic and cumin in slow cooker. Arrange chicken over top; pour remaining salsa over chicken. Cover; cook on High 2-3 hours or on low 4-6 hours.
Remove chicken, cut into bite-size pieces. Return chicken to slow cooker. Add cream cheese and stir. Cook on High until cream cheese melts and blends into sauce.
Recipe from: http://motherswhoknow.blogspot.com/2010/02/chicken-azteca.html
1/2 c. cold water
3/4 c. cheese, shredded
1/2-1 tsp garlic powder
Mix all ingredients together. drop by spoonfuls onto a greased cookie sheet or grease a muffin pan & divide dough into 12 muffin cups. Bake at 450° for 8-10 minutes. While biscuits are baking make seasoned butter.
6 TBS melted margarine, or butter
1/4 tsp. garlic
Mix & brush on biscuits immediately after taking out of the oven.
2 cups pineapple juice
2 tablespoons Worcestershire sauce
2 ounces soy sauce (regular or low sodium)
2 tablespoons brown sugar
Combine all ingredients except chicken and stir. Poke about 5-8 sets of
holes in each chicken breast. Put chicken in marinade, making sure it
is covered in the mixture. Add more pineapple juice if necessary. Cover
tightly, and refrigerate for 24-36 hours. Grill when desired.
Thursday, December 9, 2010
1/2 c. green pepper strips
1 TBS oil
4 small boneless skinless chicken breast halves
1/3 c. BBQ sauce
4 Mozzarella cheese slices
4 rolls, split
In a skillet, add oil. When oil is hot add onions & green pepper strips. Cok for 5 min. or until tender. Set aside; keep warm.
Grill chicken 8 min; turn over. Brush with BBQ sauce. Grill an additional 8 min or until chicken is cooked through. Turn occasionally & brush with remaining BBQ sauce.
Fill rolls with chicken; top with 1 cheese slice, onions & peppers.
Makes 4 sandwiches.
1 pound of hamburger
1 jar of salsa
1 little can of green chilies
2 cups of cheese or more
Separate crescent rolls and spread in a 9 by 13 inch pan. So the pan has a crescent roll crust.( you will only use 1 1/2 of the tubes) With the leftover ones.....I sprinkle with cinnamon and sugar and bake.
Brown hamburger, drain, add salsa and green chilies
Put that mixture on top of the crescent rolls.
Top with cheese.
Bake at 375 for 25 minutes.
Serve with olives, sour cream, taco chips.
I also will make spanish rice.
2 1/8 cups white sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Or just add a little powdered sugar instead of the cream cheese frosting.
Preheat oven to 275 degrees F (135 degrees C). Grease and flour a
9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice,
set aside. In a medium bowl, mix flour, baking soda and salt. Set
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until
light and fluffy. Beat in the eggs one at a time, then stir in 2
teaspoons vanilla. Beat in the flour mixture alternately with the
buttermilk. Stir in banana mixture. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into
the center of the cake comes out clean. Remove from oven and place
directly into freezer for 45 minutes. This will make the cake very
For the frosting: I usually just use a little powdered sugar on the top instead of the frosting, but you can add the cream cheese frosting for a "dressier" cake. In a large bowl, cream 1/2 cup butter and cream
cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners
sugar and beat on low speed until combined, then on high until
frosting is smooth. Spread on cooled cake.
***I have never had a banana cake not be moist, but I put this in the freezer anyway! ***
1 tablespoon vegetable oil
1 small onion, diced
1 (16 ounce) jar mild picante sauce
1 cup shredded Monterey jack cheese
8 (8 inch) flour tortillas
1/2 cup sliced black olives
1/2 cup sour cream
Place chicken breasts in a saucepan with enough water just to cover.
Bring to a boil, and cook until meat shreds easily. Remove chicken
from water, shred, and set aside. Reserve water.
Heat oil in a large heavy skillet over medium heat. Add onion, and
cook until transparent. Add shredded chicken meat, and stir in the
picante sauce, and 1/2 cup of the RESERVED chicken water. Reduce heat
to low, and simmer 30 minutes, or until the sauce is thick. Remove
the pan from heat, and sprinkle cheese over the chicken mixture.
Serve over flour tortillas and garnish with sliced olives and sour
2 lbs chicken, cut into chunks & cooked
16 oz pasta, any kind, cooked according to pkg directions
1 lb velveeta cheese
16 oz pkg frozen broccoli
Cook chicken, then add velveeta. In another pot, cook pasta, when 2 minutes from being done, add frozen broccoli. Drain. Add to the chicken mixture. Cook until coated with cheese. Serve.
4 small boneless skinless chicken breast halves (1 lb.)
1 cup Chunky Salsa
1 pkg. (10 oz.) frozen corn
2 cups MINUTE Brown Rice, uncooked
1/4 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cover.
Cook 4 min. on each side or until cooked through
REMOVE chicken from skillet; set aside. Add 2 cups water, the salsa and corn
to skillet; mix well. Bring to boil.
STIR in rice. Reduce heat to low; cover. Simmer 5 min. Top rice mixture with
the chicken; sprinkle with cheese. Cover; simmer an additional 5 min. or
until cheese is melted.
12 8 inch tortillas
2 1/2 c. shredded cheese
1 c. sliced green onions
1/2 c. sour cream
1/2 c. salsa
Preheat oven to 350°. Spread 1/4 c. beans down the center of each tortilla. Sprinkle with cheese & onions. Fold up edge of tortilla. Add to baking sprayed dish, seam side down. cover & cook 15 min. Meanwhile, mix sour cream & salsa in a bowl. Serve with burritos. Add spanish rice to this on the side.
1/2 cup sour cream
1 tablespoon butter
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green Chile peppers, drained
8 (8 inch) flour tortillas
1 cup shredded cheddar cheese
Preheat oven to 350 degrees.
In a small bowl mix the soup and sour cream; set aside.
Melt butter in a saucepan over medium-high heat.
Add onion and chili powder, and saute until tender.
Stir in the chicken, chili peppers, and 2 tablespoons of soup mixture.
Cook until heated through.
Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish.
Spoon about 1/4 cup of the chicken mixture down the center of each tortilla.
Roll up tortillas, and place, seam side-down, in the baking dish.
Spoon remaining soup mixture on top, and sprinkle with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
3 cups uncooked bow tie pasta
2 tbsp butter
1 tsp minced garlic
2 tbsp all-purpose flour
1/4 tsp onion powder
1/4 tsp pepper
1/8 to 1/4 tsp dried thyme
2 cups milk
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 pound sliced deli ham, chopped
Cook pasta according to package directions. Meanwhile, in a large saucepan, melt butter; add garlic. Stir in the flour, onion powder, pepper and thyme until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheeses; stir until melted. Stir in ham; heat through. Drain pasta; toss with cheese mixture. Yield: 4 servings.
Adapted from Simple & Delicious June 2008
1/4 c. milk
1/2 tsp garlic
1/4 c. flour
1 TBS dry ranch salad dressing mix
1/8 tsp pepper
Flatten chicken slightly; set aside. In a shallow bowl, combine milk & garlic. In another shallow bowl or ziploc bag, combine flour dressing mix & pepper. Dip chicken in milk mixture ( I let it soak on each side for 5 min) then coat with flour mixture. In a large skillet, spray with cooking spray. Cook chicken over medium heat for 6-8 min on each side or until juices run clear.
From Simple & Delicious Magazine
about 1 cup diced cooked chicken
1 small can green chilies
1 can beans- pinto, kidney, black- whatever you have
1 can cream of chicken soup
1/4 cup sour cream
3/4 cup milk
1 1/2 cups crushed tortilla chips
1/2 cup shredded cheese
1/2 tsp Cumin
1/2 tsp taco seasoning
salt to taste
Drain most of the liquid from the tomatoes and pour in an 9×13 baking dish. Sprinkle tomatoes with seasonings. Drain and rinse black beans and spread over tomatoes add chicken over the top of this layer.
Crush chips and layer over the black beans. Combine all liquids and mix thoroughly. Pour over the chips. Bake at 350 for about 25 minutes. Spread cheese on top and let melt in the oven for an additional 2-3 minutes. Sprinkle a few cilantro leaves on top for added flavor!
Thursday, December 2, 2010
4 lbs of roast
1 pkt dry onion soup mix
1 onion, sliced
2 cans cream of mushroom soup
1/2 c. cola
Place the roast in the bottom of the crock pot. Combine the dry soup mix with the soup & cola pour over roast. Top with sliced onions. Cook on high for 6-8 hours.
Wednesday, December 1, 2010
1 bell pepper, chopped
1 onion, chopped
8oz block cream cheese
1/2 block Velveeta cheese
1 can Rotel
In a skillet, cook onion & pepper in a little bit of oil. Cook until tender. Add chicken & cream cheese. Add mixture down the middle of 10 flour tortillas. Roll up & place seam side down in a 9x13 pan. Mix velveeta & Rotel together. Pour over the enchiladas. Bake at 350* for 1 hour.
1 can frozen orange juice
2 large cans pineapple juice
4 1/2 c. water
2 bottles gingerale
1 1/2 c. sugar
Put sugar & water together in a saucepan & bring to a boil. Then chill. Add all juices. Add gingerale just before serving.
3 c. sugar
1/2 c. red hots
1 qt. cranberry juice
1 c. orange juice
1 c. pineapple juice
1/2 c. lemon juice
Heat together water, sugar & red hots until dissolved. Add remaining ingredients. Sprinkle with whole cloves & serve hot.
1-10 oz can of mandarin oranges, drained
1-14 oz can pineapple chunks, drained
1/2 c. coconut
2 c. sour cream
Prepare angel food cake as directed on box. Then combine all of the other ingredients together & mix. Just before serving, tear angel food cake into chunks, add in the topping mix & stir well.
1 c. sugar
2 c. flour
1 tsp. baking powder
1 can pie filling (cherry is our favorite!)
slivered almonds for garnish optional
Cream butter & sugar. Add eggs & beat. Add flour & baking powder; mix well. Spread 1/2 of mixture on the bottom of a 9x13 pan. Spread pie filling on top. Dollop remaining batter mixture in teaspoon size portions on top of filling. You can add the slivered almonds on top of the batter mixture. Sprinkle lightly with cinnamon. Bake at 350* for 35-45 min. Drizzle your favorite icing on top of the coffee cake after it is cooked. YUM!