Chicken Enchiladas

Ingredients:
3 cups shredded chicken
1 cup sour cream
1 can cream of chicken soup
1/4 cup onion chopped
3 Tblsp butter
1/2 cup salsa
2 cups mont-jack or mild cheddar cheese
1/4 cup milk
1 pkg flour tortillas (I use the 10 inch size)

Boil chicken and shred. In a pan, melt butter and saute the chopped onion. Add to it the soup, sour cream, salsa and 1 1/2 cups of the cheese and mix until cheese is melted. Remove and set aside 3/4 cup of this mixture for later. To the remaining mixture add the chicken and stir together. Fill the tortillas with the chicken/cheese mixture and roll up placing in a greased 9x13 baking dish seam down. This will fill approximately 8 tortillas (or more if you use smaller sized ones). Once they are all filled and in the baking dish, add 1/4 cup milk to the cheese mixture that was set aside and then pour that down the middle on top of the tortillas. Finish by sprinkling the remaining 1/2 cup shredded cheese on top of that. Bake in a 350 degree oven for 30 minutes. I garnish with lettuce, tomato and cilantro and serve with mexican rice.

This one is always a hit and is super easy and delicious!!!!

Taco Tot Casserole

I'm not a huge fan of peas, so I like this casserole better than a regular tater tot casserole.

Ingredients:
2 lbs. ground beef

1 can cream of mushroom
1 can cheddar cheese soup
1/4 cup salsa
2 cans green beans
1 package tater tots

Brown ground beef. Mix cream of mushroom soup with the ground beef and put in the bottom of a 9x13 baking dish. Put the green beans on top of that. Mix the cheese with the salsa and spread on top of the beans and then put all of the tater tots on top. Bake for the time and temp on the tater tot package.

mmmmm....mmmmm...good!

Paula Deen's Hurry Up Chicken Pot Pie

Ingredients:
2 cups chopped, cooked chicken breast
2 hard boiled eggs sliced (you can leave this out and it's still good)
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 can cream of chicken soup
1 cup chicken broth
salt and pepper
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter

Preheat oven to 350. In a greased 2 quart casserole dish, layer the chicken eggs carrots and peas. Mix the soup and chicken broth and season with salt and pepper and then pour over the layers. Stir together the biscuit mix and milk and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown...approximately 30-40 minutes.

Spaghetti Pie

Ingredients:
12-16 oz spaghetti noodles
1 lb ground beef
1/2 an onion chopped
Spaghetti Sauce
1 container cottage cheese
1 cup Parmesan Cheese
2 cups Mozzarella Cheese
3 eggs well beaten
4 Tblsp butter
1 small can chopped mushrooms (I prefer fresh mushrooms)
Garlic Salt
Italian Seasoning

Brown ground beef with the onions. While it's browning, cook the spaghetti noodles and drain. To the noodles add the butter, eggs, Parmesan cheese, garlic salt and Italian Seasonings of your choice. Pour the noodles into a greased 9x13 baking dish. Spread a container of cottage cheese on top of the noodles. Add spaghetti sauce of your choice to the browned ground beef and mix. Pour the meat sauce mixture on top of the cottage cheese. Put mushrooms on top of that and then sprinkle the Mozzarella cheese on top of it all. Bake in a 350 degree oven for about 30-40 minutes uncovered.

This has been a favorite of mine since I was a little kid! It's always a hit. It's so good you'll never want to make regular spaghetti again!

Crescent Chicken

Oops...it looked so delicious we forgot to take a picture before we dug in. :)
I stole this recipe from a link my sister put on her blog from one of her friends' blogs.
Ingredients:
1 package crescent rolls
3-4 chicken breast halves
1 cup colby jack cheese (or mild cheddar)
1 can cream of chicken
1 cup milk
Garlic Salt
Salt and Pepper

Boil the chicken and cut into little pieces or shred it. Add salt and pepper and 1 cup cheese and stir it all together. In another bowl whisk together the cream of chicken soup with milk and garlic salt. Take out your crescent rolls and put a blob of the chicken mixture on it and wrap the crescent roll around it like a pocket. Place the chicken pockets in a greased 9x13 baking dish and pour the soup mixture all over the top. Bake in 350 degree oven for 30-35 minutes. Super easy and super good!

Wild Rice and Shrimp (or chicken) Casserole

Ingredients:
1lb medium shrimp, peeled and deveined (or you can do chicken)
8 oz. wild rice
2 Tblsp butter
1/2 green pepper chopped (I don't add these)
1/2 onion chopped
1 can cream of mushroom
2 cups grated sharp cheddar cheese
salt and pepper

Cook the rice according to package directions minus 1/4 cup water. Drain and cool.

Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese.
Bake for 30 minutes, until bubbly.

If you're not a shrimp lover, you can replace the shrimp with shredded chicken.
It is so delicious!!!

Hamburger Stroganoff

Warning...this makes a TON of food...I cut it in half.

Ingredients:
2 lbs. ground beef
2 cans Cream of Mushroom
1 can Cream of Celery
2 cans mushroom pieces (or fresh mushrooms)
2 cans sliced Water Chestnuts
1/2 an onion
8 oz Sour Cream
Salt and Pepper

Brown ground beef with diced onion. Once browned, add all of the ingredients except the sour cream. Heat through and then add sour cream just before serving. I serve over rice.

Mexican Chicken

Ingredients:
3-4 chicken breasts
1 package corn tortillas
1 can cream of mushroom
1 can cream of chicken
1 can Rotel

1 bag shredded cheddar cheese

Pre-heat the oven to 350. Tear up the package of corn tortillas and line the bottom of a greased casserole dish. I use only about 1/2 of the package (you could use Doritos or corn chips too). Boil the chicken breasts and cut them up into bite sized pieces. Mix the soups, Rotel and chicken and spread it on top of the tortillas. Sprinkle the cheese on top of it all and and bake it for a half hour.

I served it with Mexican Rice, chips and homemade salsa...

Delicious!

Artichoke Chicken

Want a SUPER EASY and QUICK supper that is DEEEELISH?

Try this one!
Ingredients:
4 boneless, skinless chicken breasts halves
1 can (15 oz) artichoke hearts drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup Mayonnaise
1 tsp Garlic Salt (I use more)

Preheat over to 375 degrees. In a medium bowl mix together the artichoke hearts, cheese, mayo and garlic salt. Place chicken in a greased baking dish and cover evenly with artichoke mixture. Bake uncovered, for 30 minutes in a preheated oven or until chicken is no longer pink in the center and juices run clear.

I serve it on rice.

Chili Verde

Ingredients:

4 lbs pork butt or shoulder

2 garlic cloves

salt & pepper

1 large onion

1 large (or 2 medium) can stewed tomatoes

1 large can Ortega diced green chilies

1 jar salsa

Flour tortillas

Place 4 lbs of pork butt or shoulder chunks in pan and cover completely with water. Boil until water is gone and pork is tender. Add two cloves of minced garlic, salt, pepper, 1 lg chopped onion, 1 large or 2 medium can(s) stewed tomatoes, 1 lg can of Ortega diced green chilies and 1 small jar of salsa. Simmer for at least 1 hour. Serve wrapped in tortillas.

Beef Enchiladas

1 lb hamburger meat

1 small onion, chopped

1 can of chopped black olives (anyone who knows me at all knows I leave these out)

1 can of cream of mushroom soup

1 can of Enchilada sauce

8 oz of shredded cheddar cheese

6-8 flour tortillas

Brown the meat and saute the onions in with it. Once that is done, add in the olives and let it heat and then add in 3/4 of the cheese and let it melt - mix it all together. Fill tortillas with the meat mixture and roll up. Place in greased pan. Combine the mushroom soup and enchilada sauce and pour on top. Top with remaining cheese. Bake at 350 for 30-40 minutes. I garnish w/ cilantro becuase I LOVE cilantro! :)

Ham and Potato Casserole

(Sorry I forgot to take a picture...trust me, it looks delicious!)

Ingredients:
1 pckg Frozen Hash Browns
1 can Cream of Mushroom
1 can Cream of Chicken
12 oz. French Onion Dip
1 stick melted butter
1 bag shredded Mild Cheddar or Colby Jack Cheese
1 package cubed ham

Mix all of the ingredients in a crock pot and cook on high for 2-3 hours or low for 4-6 hours.

DEEEELICIOUS!

Stuffed Peppers

Ingredients:
6 medium green peppers (or any color you like)
1 1/2 pounds uncooked lean ground beef
1 cup cooked long grain rice
1/2 cup chopped onion
1/2 cup chopped celery
1 small tomato, seeded and chopped
1 garlic clove minced
1 tsp salt
1/4 teaspoon pepper
1 can condensed tomato soup, undiluted
1/2 tsp dried basil
1/2 cup shredded sharp cheddar cheese
(I also like to add Lawry's Season Salt and a little worcestershire sauce...just a few shakes)

Cut tops off peppers and remove seeds. In a large pot, cook peppers in boiling water for 3 minutes. Drain and immediately place in ice water; invert onto paper towels.

In a large bowl, combine the beef, rice, onion, celery, tomato, garlic, salt and pepper, Lawry's and worcestershire sauce. Spoon into peppers. Place in a greased 13x9 inch baking dish. Combine soup and basil; spoon over peppers.

This is what they look like before you cover and bake them...

Cover and bake at 350 degrees for 55-60 minutes or until the beef is no longer pink. Sprinkle with cheese; bake 5-10 minutes longer or until the cheese is melted.

This is what you get!

Lemon Chicken w/ Green Beans and New Potatoes

6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic
1 teaspoon salt
1/2 teaspoon ground pepper
3/4 lb green beans
8 small red potatoes, quartered
4 chicken breasts

Preheat oven to 450. Coat a large baking dish with 1 tablespoon olive oil. Arrange lemon slices from 1 lemon in a single layer on the bottom of the dish. In large bowl combine remaining olive oil, lemon juice of 2nd lemon, garlic, salt and pepper. Add green beans and toss to coat. Using tongs, remove green beans and arrange them on top of lemon slices. Add potatoes to same olive oil mixture and coat. Arrange on inside edge of dish on top of the beans. I also add a lemon pepper mixture on top of everything. It adds a lot of flavor. Place chicken in olive oil mixture and coat. Place chicken in dish. Roast for 40-50 minutes. Remove chicken and continue roasting potatoes/beans if necessary.

This is REALLY lemony so if you don't love lemon, to make it less tart, you may not want to line the bottom of the baking dish with the lemon slices.

I use canned cut green beans because I love canned beans. Put I'm sure fresh or frozen would be just as good!

Meat Cupcakes

Want a delicious, kid friendly, easy and fast meal?
Meat Cupcakes.
Sounds appetizing, I know.
Actually, it is!
I made it, and it was a hit. :)

Here's the recipe:

INGREDIENTS:
1 LB. GROUND BEEF
1/2 C KETCHUP
1 T MUSTARD
2 ¼ T BROWN SUGAR
2 CANS BISCUITS
1/4 C SHREDDED CHEESE

DIRECTIONS:

PREHEAT OVEN TO 400 DEGREES. BROWN THE BEEF AND DRAIN. MIX KETCHUP, MUSTARD, AND BROWN SUGAR TOGETHER TO MAKE A BARBECUE SAUCE. ADD THE SAUCE TO THE BEEF. SEPARATE DOUGH INTO BISCUITS. FORM DOUGH INTO CUPS ON THE MUFFIN TINS. SPOON THE MEAT INTO THE DOUGH CUPS. BAKE AT 400 DEGREES FOR ABOUT 10 MINUTES(OR UNTIL THE BISCUIT DOUGH LOOKS DONE). SPRINKLE THE TOPS WITH CHEESE. AND DINNER IS SERVED!

Coconut-Butterscotch Fudge Cookies

Mix up your favorite sugar cookie dough. Roll 1 inch balls of cookie dough in coconut. Place on cookie sheet and bake at 375 degrees for 10 minutes. While still warm, drizzle with butterscotch topping.Spread hot fudge on top. Easy and SUPER GOOD!

Mouse Cookies

3 cups Flour

1/2 cup cocoa

1/4 tsp salt

1 1/4 cup butter

1 cup sugar

1/2 cup powdered sugar

1 large egg

2 tsp vanilla

Mix flour, cocoa and salt together. In a large mixing bowl, beat butter and sugars until fluffy. Beat in egg and vanilla and then the flour mixture until well blended. Cover and chill an hour or until firm. Heat oven to 350, have a non-greased cookie sheet ready.Roll the dough into teardrop shape and use a toothpick to drill a hole in the mouse's rear end. Use peanuts for the ears and mini chocolate chips for the eyes. Bake the cookies at 350 degrees for 9 minutes (or until they are no longer shiny...they need to look kind of dry). Let the cookies cool for a few minutes and then put the pull and peel Twizzler in the hole.