Tuesday, October 2, 2012

{chicken tortilla casserole}

This is a new favorite at our house.
Its very easy to make and very good.
I serve it with spanish rice.
We served this to our football players at their friday team meal.
It was all gone. I saved myself a plate.
It was delicious.
I almost forgot to take a picture so this will have to do.

Chicken Tortilla Casserole

In a large mixing bowl toss together:
4 large chicken breasts, cooked, boned, and cubed
15 corn tortillas, cut into 1" wide rectangles
3 cups sour cream
3 cans cream of chicken soup
1 small can diced green chilies (not jalapenos)
1 cup grated cheddar or cheddar jack cheese
1/2 t salt and pepper

Pour into a sprayed 9x13 casserole pan and spread out but do not mash down.  Top with 1-2 cups grated cheese.  Bake uncovered @350 degrees for 45 minutes.

Monday, September 3, 2012

Peanut Butter Balls

2 Cups Cream Peanut Butter
1 Stick Margarine (room temp)
1lb (16oz) Powdered Sugar
3 Cups Rice Krispy Cereal
Chocolate for Dipping

Cream together peanut butter, margarine, and sugar.  Carefully stir in rice krispy cereal.  Mixture will be dry. Roll into balls.  Freeze for 20 minutes.  Dip in melted chocolate.

Wednesday, April 18, 2012

{easy oven rice}

1 9x13" pan
3 cups of rice
1 tablespoon of salt
1/2 cup butter (1 stick or cube)
6 cups of water

Pour everything into the pan. Cover tightly with foil or the lid to the pan. Bake at 350 for one hour. Then end. Enjoy! Honestly, you'll never make rice another way again! Enjoy! Optional, for a pilaf type rice, add a package of dry onion soup mix and a couple of cubes of beef bouillon.

I found this recipe over at Sentiments by Sophia.

Thursday, December 22, 2011

{Pretzel Salad}

I got this recipe from my moms friend Paula Avey.  She brought this to our annual friends Christmas party.  It was so yummy.  I asked for the recipe right away and I have made it three times since.  Everyone loves it even my kids.  I suggest making it the night before your event.

Bottom Layer
2 1/2 cups broken pretzels
3 Tbsp sugar
3/4 cup melted butter (1 1/2 sticks)

Stir butter and sugar until well mixed; stir in pretzels.  Pat into bottom of a 9x13pan.  Bake at 400 for 8 minutes, then cool completely.

Middle Layer
8oz softened cream cheese
1 cup sugar
8oz cool whip

Mix cream cheese and sugar until smooth.  Mix in cool whip and spread over cooled pretzel layer.  Make sure to seal edges of pan.

Top Layer
2 cups boiling water
1 large package raspberry jello
20oz bag of frozen raspberries (no sugar added)

Dissolve jello in boiling water.  Add raspberries.  Let stand in fridge about 15 minutes until jello starts to set.  Pour over other layers in pan.  Cover and place in refrigerator for an hour or until ready to serve.

Wednesday, December 7, 2011

{cheesy mexican casserole}


INGREDIENTS

1 pound ground beef
1 large onion, chopped
2 1/2 cups salsa
1 can pinto beans
1/4 cup Italian salad dressing
1 tablespoon taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 can of drained corn, or about 2 cups of frozen corn
3/4 cup sour cream
2 cups shredded Mexican cheese blend

DIRECTIONS

In a large skillet, cook beef over medium heat until meat is no longer pink; drain.
Stir in the onions, salsa, beans, corn, salad dressing, sour cream, taco seasoning and cumin.
Spoon a  layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last and final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot and bubbly.

Saturday, September 3, 2011

{Sweet and Tangy Meatballs}

Sweet & Tangy Meatballs

Sauce:
2 c. ketchup
1 c. brown sugar
2 T. Worcestershire sauce

Meatballs:
2 lbs. ground beef
1 envelope onion soup mix
1/2 c. sweetened condensed milk

1. Mix ketchup, brown sugar, and W. sauce in slow cooker.
Turn on to High while making the meatballs

2. Combine ground beef, soup mix, and milk. Mix well. (You're
gonna get your hands dirty!) Shape into 1 inch balls.

3. Bake at 325 for 20 minutes. Drain grease. Add to slow cooker.

4. Cover. Turn slow cooker to Low and cook for 2-21/2 hours. Stir
gently a couple of times throughout cooking time.

We like to serve this with homemade mashed potatoes and a salad.

*I also make this on the stovetop if I don't have time for the crock-pot. :)

Friday, August 12, 2011

{ham and cheese croissants}

I found this amazing recipe on Pinterest.  It originally came from here.  As soon as I saw the picture on Pinterest I knew I had to make it.  The next day I went to the store and picked up the 3 ingredients Pillsbury crescent rolls, ham, and provolone cheese.
When you open up your crescent rolls do not separate the triangles leave them as a rectangle like the picture above.
Add your ingredients.
Roll them up.
Bake according to package.

These were so easy and so good.  Next time I am going to use mozzarella cheese, pizza sauce, and pepperoni.  I am excited to try different things.  If you are looking for a fast yummy snack this is it.

{crack potatoes}

I love the name of this potato dish it fits it very well because they are addicting!  I found this recipe here.  These will now become a regular dish in my home.

Crack Potatoes or Loaded Potato Casserole

2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind

Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.

Friday, July 1, 2011

{mexican casserole}



1 lb. cooked ground beef
1 lb. grated cheese
1 can refried beans
1 can enchilada sauce
2 flour tortillas

Grease dish. Put 1 tortilla on bottom, then a layer of refried beans, hamburger, cheese, and half of the enchilada sauce. Repeat layers again. Bake at 350 for 40 minutes. Chop lettuce and tomato wedges to go with casserole.

Recipe from Sister's Stuff.

Wednesday, June 29, 2011

{king ranch chicken}





This is so yummy. I first had it when I visited my sister in Texas years ago. I forgot about it. When I went to Texas this summer my sister made it again. This time I am not going to forget about it.

1 rotisserie chicken, shredded
1 (14.5 ounce) package Nacho Cheese Doritos
1 (10 ounce) can Rotel tomatoes
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 bell pepper, chopped
3 cups shredded Cheddar cheese

Preheat oven to 350 degrees F
Layer the chips in a 9x13 inch casserole dish.
Combine the tomatoes, chicken soup, mushroom soup, bell pepper and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture.
Bake at 350 degrees F for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted.

Saturday, June 18, 2011

{Craig's chunky chocolate chip cookies}


4 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups softened butter
1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar
2 eggs
1 tablespoon vanilla
chocolate chips

Heat oven to 375 degrees. Combine flour, baking powder, and baking soda in a medium bowl. Set aside.
Combine butter, sugar, brown sugar in large bowl. Beat at medium speed until creamy. Add eggs and vanilla. Continue beating, scraping the bowl often, until mixed well. Reduce speed to low. Beat gradually adding flour mixture, until well mixed.
Drop dough by 1/4 cupfuls, 2" apart, onto an ungreased cookie sheet. press a few chocolate chips in dough. Bake for 10-14 minutes or until golden brown. (DO NOT OVER BAKE!) Let stand 1 to 2 minutes. Remove from cookie sheets. Get a big glass of cold milk and start dunking!

{Lynda's french bread}

Ingredients

5 - 5 1/2 cups all-purpose flour

2 1/2 (.25 ounce) packages active dry yeast

2 teaspoons salt

2 cups warm water (110 degrees F/45 degrees C)

1 tablespoon cornmeal

1 egg white

1 tablespoon water

Directions

  1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
  2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
  3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
  4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
  5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 10 to 15 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Thursday, May 19, 2011

{sausage and potato casserole}


I was searching The Tasty Kitchen website for something to make for dinner and I came across a recipe that looked good and easy. I modified it a little bit and my family loved it!

1 pound Hillshire Farms Sausage, Or Your Favorite Tube Sausage
1 whole Medium Onion, Sliced
½ whole Bell Pepper, Chopped
6 whole Red New Potatoes, Sliced
1 cup Baby Carrots
1 teaspoon Salt
¼ teaspoons Coarse Ground Black Pepper

Slice sausage into 1/4 inch slices. You may want to remove the casings before you slice them. I don’t.
In a large skillet, heat some oil and saute the sliced onions, chopped peppers, and sausage until brown. Then add sliced potatoes, carrots and spices, mixing well. Pour mixture into a greased 2-quart casserole dish, and bake covered in a 350-degree oven, until vegetables are tender (about 45 to 55 minutes). Remove cover and bake another 5 minutes, or until browned. Serve hot.

Serves 6

Tips: I added oil but next time I won't because the sausage has enough oil in it already.

Monday, April 18, 2011

{crockpot mexican chicken}





I found this recipe on Becoming Betty and as soon as I saw it I knew I had to try it. It was delicious and so easy!

4-5 chicken breasts
1 jar salsa
1 can black beans
1 can corn, drained
8 oz. cream cheese


*Put first four ingredients in crock pot on low for 4-6 hours and then add cream cheese about an hour before serving. Mix well, shred up chicken and serve over rice.

{colorful cupcakes}

Tonight at church we are having our Relief Society Birthday Dinner.
For dessert they are having a cupcake contest.
I wasn't going to do it with everything going on in our house right now but when I heard there wasn't very many people that signed up I decided to do it.
I have seen these rainbow cupcakes on a few blogs so I thought that this was the perfect opportunity to try to make them myself.




I found this recipe at Tasty Kitchen.

•FOR THE CUPCAKES:
•1 box (18.25 Oz. Box) White Cake Mix
•2 whole Eggs
•1 cup Sour Cream
•½ cups Milk
•⅓ cups Vegetable Oil
•Food Coloring

•FOR THE ICING:
•3 sticks Butter, At Room Temperature
•6 cups Confectioner's Sugar
•1 teaspoon Vanilla Extract
•1 pinch Salt
•5 Tablespoons Milk

Combine all cupcake ingredients until incorporated (about 30 seconds). Scrape the sides of the bowl and then beat on medium-high speed for 3 minutes.

Divide batter according to how many colors you are using. I used 5 colors and it worked out to a little over 1 cup for each color. I used Wilton brand gel colors; they’re the top of the line.

To get a layered stripe like I used, you’ll want to put a spoonful of each color in the cupcake one at a time. The batter is thick, so it won’t spread on its own. A great tip is to set out a little bowl of water where you’re working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn’t stick to your fingers.

Bake according to the package directions, until a toothpick comes out dry. Makes around 15 cupcakes.

For the icing:

Add butter and powdered sugar and beat until light and fluffy. Add the vanilla extract and salt. Mix until combined. Gradually add milk (you may not need all of it) and beat for 2-3 minutes until fluffy.

Frost cooled cupcakes.

{Marci's spicy mac n cheese}


2 1/4 cup pepper jack cheese shredded
3/4 box elbow macaroni uncooked
1/2 cup butter
4 oz flour
2 cups milk
1 cup heavy cream
2 Anaheim chili's roasted and diced. ( take the seeds out )
2 cups shredded Parmesan cheese
3 tablespoons plain breadcrumbs
1/4 cup olive oil

1. cook macaroni until al dente and strain off water... don't rinse.
2. In a large pan, melt butter,add flour, whisk until well combined, and cook for 5 mins over low heat stirring occasionally.
3. add milk,cream,and chili, turn heat to medium-high and bring to a boil. stir occasionally.
4. turn off heat and whisk in 2 cups of each cheese and then macaroni. Pour into a large baking dish.
5. Combine bread crumbs,remaining cheese and olive oil and evenly distribute over macaroni. Bake at 400 until cheese is bubbling and top is golden brown, roughly 40-50 mins. Let stand at least 10 mins before serving.

Monday, February 28, 2011

{Nearly Famous Chicken Tortilla Soup}

I found this recipe over at Pioneer Woman's Tasty Kitchen website. After reading the comments I knew I had to try it. I made it for my family and they loved it. Darian said it was one of his most favorite soups.


•2 Tablespoons Olive Oil
•1 cup Chopped Onion
•⅔ cups Chopped Cilantro, Divided Use
•1 Tablespoon Minced Garlic
•14-½ ounces, weight Can Of Diced Tomatoes
•¾ Tablespoons Ground Cumin
•½ Tablespoons Chili Powder
•¼ teaspoons Cayenne Pepper
•2 whole Bay Leaves
•4 cups Chicken Broth
•2 whole Large Carrots, Sliced Thin
•1 whole Chicken Breasts, Sliced Thin
•1-½ cup Shredded Monterrey Jack Cheese, Divided Use
•¾ teaspoons Salt
•1 bag Tortilla Chips, 12 Ounce Bag
•1 whole Avocado, diced

Preparation Instructions
In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.

Stir in tomatoes and spices, then bring to a boil.

Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.

Stir in half the cheese and 1 cup of crushed tortilla chips and combine. Remove bay leaves before serving.

Ladle soup into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.

Serves 4+.

Sunday, February 20, 2011

{my first rolls ever}

While visiting my sister in Texas she showed me how to make bread without a fancy mixer. I have tried to make bread before but it has never turned out. To be honest I am afraid of yeast. After my sister showed me I was shocked at how easy and simple it really is. Here is a picture of my very first rolls that I made here at home all by myself. My family ate them all right out of the oven. I am so happy that I know how to make my own rolls now. Amish White Bread 2 cups warm water (110 degrees F/45 degrees C) 2/3 cup white sugar 1 1/2 tablespoons active dry yeast 1 1/2 teaspoons salt 1/4 cup vegetable oil 6 cups bread flour Directions 1.In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. 2.Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. 3.Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. 4.Bake at 350 degrees F (175 degrees C) for 30 minutes.

{easiest caramel corn period}

I am not exactly sure where this recipe originates from but it has been in our family for as long as I can remember. All you need is three simple ingredients: popcorn, sugar, IMPERIAL margarine. (it has to be Imperial no other margarine or butter will work)
1. Pop some popcorn in an air popper (just follow the directions that come with your popper). I do one batch of popcorn because I like my popcorn to have more caramel.

2. Place popcorn in a paper bag with holes cut out in the bottom just like the picture above shows. Shake out all of the unpopped kernels. Your dentist will be happy you did this.

3. In a large pot place 1 cup sugar and 1 cube IMPERIAL margarine then turn the heat to high. Stirring constantly until the butter and sugar melt and it becomes the color of caramel. This will not take to long so don't walk away from it. It can burn very easily.

4. Turn off the heat and pour your popcorn in the pot and stir until all popcorn is coated. Dump mixture onto waxed paper to cool.

5. Eat and enjoy!


Easiest caramel corn period

1 cup sugar

1 cube IMPERIAL margarine (must be Imperial!)

1 batch popcorn

Thursday, October 21, 2010

{homemade root beer}






That's it! It is that easy! Now let me know if you decide to make some for your friends and family. It is perfect this time of year because it looks like your making witches brew. If you have any questions feel free to ask and good luck.
Do not touch the dry ice with your bare hands it will burn you!

Wednesday, September 29, 2010

{Spinach and Bow Tie Chicken Salad}

Dressing:
Blend in blender until smooth:
1 c veggie oil
2/3 c White wine vinegar
2/3 c teriyaki sauce
6 T Sugar
1/2 tsp salt
1/2 tsp pepper

Cook 12oz Bowtie Pasta. Rinse and drain.
Add to dressing and refrigerate 2 hours or over night. When ready to serve add:

4-5 Cooked, chopped chicken breast
1 bunch chopped green onion
3-6 oz cans mandarin oranges
6oz craisins
6oz honey roasted sliced almonds
spinach 28-32oz

Toss all and serve immediately (You can toss all except spinach a head of time, refrigerate and add spinach right before serving.) Enjoy!

Tuesday, September 28, 2010

{Frrrozen Hot Chocolate: Serendipity's Best-Kept Secret}


6 half-ounce pieces of a variety of your favorite chocolates
2 teaspoons storebought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice
Whipped cream
Chocolate shavings

Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the cocoa and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.

In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy with a spoon or a straw. . . .or both!

{Easy Taco Dip}

My cousin made this as an appetizer at a family gathering and it was gone in seconds. I thought I had lost this recipe so when I found it I was so excited. I will post pictures as soon as I make it.

1/2 pound ground chuck
1 cup frozen corn
1/2 cup chopped onion
1/2 cup salsa
1/2 cup mild taco sauce
1 can (4 oz) diced mild green chilies
1 can (4 oz) sliced ripe olives
1 cup shredded mexican cheese blend
Tortilla chips
Sour cream

1. Cook meat in a large nonstick skillet over medium-high heat until no longer pink, stirring to separate; drain. Spoon into slow cooker.
2. Add corn, onion, salsa, taco sauce, chilies and olives to slow cooker; stir to combine. Cover; cook on low 2 to 4 hours.
3. Just before serving, stir in cheese. Serve with tortilla chips and sour cream.

makes about 3 cups

Tuesday, September 21, 2010

{Brown Sugar Chicken from Poppies at Play}

I found this recipe over at Poppies at Play, it looked too good not to share. Here is the recipe in Andy's own words.

So today I am sharing what we are having for dinner tonight! It is called Brown Sugar Chicken, but in my house we call it Candy Chicken! We all LOVE this dish! It is SUPER easy to throw together and makes your house smell yummy all day long!

-6 boneless, skinless breast halves
-1 cup brown sugar
-1/4 cup lemon-lime soda
-2/3 cup vinegar
-3 cloves smashed and chopped garlic
-2 T soy sauce
-1 tsp ground black pepper

The Directions.

Use a 5-6 quart crockpot for this recipe.
Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!
Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Thursday, September 16, 2010

{Margherita Pizza}

My sister found this recipe at The sisters Cafe. Lynda said that it was so easy and very good. My mom made it last night and it was delicious. I hope you like it.


Pizza Topping
3 medium vine-ripened tomatoes chopped in chunks
1 tsp minced garlic
1/2 tsp kosher salt
1/4 tsp black pepper
1 Tb olive oil
1/3 cup+ loosely packed fresh basil leaves, julienne cut
mozzarella cheese, shredded (fresh mozzarella is wonderful)
parmesan cheese, shredded

Combine all ingredients except cheese and toss lightly. Roll out pizza dough to 12 inch circle and place on hot pizza stone. Sprinkle 1 cup of mozzarella on dough. Spoon on tomato mixture and spread evenly over cheese. Sprinkle about 1/4 cup parmesan on top. Bake in preheated oven at 450 degrees for 12-15 minutes or until cheese is starting to brown and crust is a deep golden. Let cool for 5 minutes. Sprinkle additional 1-2 tablespoons of fresh basil over pizza before serving.


Pizza Dough
1 1/2 cups very warm water
1 Tb sugar
1 scant Tb yeast
1/2 tsp salt
2 Tb olive oil
4 cups flour

In a large mixing bowl dissolve sugar and yeast in warm water - let sit for 10 minutes. Foam should form on top. Whisk in salt, olive oil and 1 cup flour. Whisk in 2nd cup of flour. At this point put on dough hook and turn mixer in low as you add the last 2 cups of flour. If your dough is too sticky, add flour a little bit at a time until dough forms a ball. Knead for 5 minutes. (Or 10 minutes by hand) Place dough in oiled bowl and cover with plastic wrap. Allow to rise for an hour in a warm place until double in size. Punch down dough and divide into 2 parts. Each half will make a 12 inch pizza. (If you only want to make one pizza now, then put other dough ball in an oiled freezer bag and pop in the freezer for another day!) Take the dough ball that you want to use immediately and allow it to rest for 15 minutes then roll out.
*to freeze the pizza dough... at the point where you divide the dough into two parts, you can put one half in an oiled plastic bag and put directly in the freezer. When you want to use it, let it thaw in the frig or at room temperature. Once thawed, there is no need to allow it rest/rise again - just roll out and use immediately.

Monday, August 9, 2010

{Pioneer Women's Beef and Bean Burrito's}

My sister recommended this recipe that she found over at the Pioneer Women Cooks. I will be making it tonight for dinner and I can't wait. It looks delicious.


Ingredients
■2 pounds Ground Beef
■½ whole Medium Onion
■1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
■Salt And Pepper, to taste
■Cumin, Oregano, Chili Powder, Garlic To Taste
■1 can (28 Ounce) Refried Beans
■¾ cups Grated Cheddar Cheese
■12 whole Burrito-sized Flour Tortillas
■Extra Grated Cheese, For Sprinkling
■Extra Sauce, For Drizzling
■Cilantro Leaves, Optional
■Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo

Preparation Instructions
Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.

Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.

Heat tortillas in microwave for one minute.

Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.

Friday, April 16, 2010

{enchiritos}

I found this recipe on the Tasty Kitchen website. It looked very yummy and it seemed pretty easy so I made it. Darian said it was ok but everyone else loved it. I served it with corn chips and sour cream. I had it for breakfast too :)

Ingredients:
2 pounds Lean Ground Beef
Taco Seasoning (I did not use this because I am not a big fan of taco seasoning flavor)
1 can (28 Oz. Can) Enchilada Sauce
2 cans (10 Oz. Can) Cream Of Chicken Soup
30 whole White Corn Tortillas
2 cups Shredded Mexican Cheese Blend
1 can (6 Oz. Can) Pitted Black Olives

Preparation Instructions:
Brown ground beef and add spices as you would if you were making taco meat. Drain fat and set aside.

Cut the tortillas into cubes; set aside. Drain olives and cut in half; set aside.

In a large stockpot on medium heat, add the enchilada sauce and cream of chicken soup. Mix well until thoroughly blended. Bring up the heat to just below a boil. By handfuls, add in the tortilla cubes and mix thoroughly. Add the ground beef, cheese, and olives and mix thoroughly.

Simmer, stirring occasionally, for about 10 minutes and until the cheese is melted and all ingredients are heated through.

Saturday, March 27, 2010

{Scentsy Giveaway}

Do you love Scentsy? I am doing a giveaway over at my family blog Happily Ever After.
Hurry it Ends on April 2nd at 5:00pm!

Sunday, March 21, 2010

{Taco Bubble Casserole}

I found this recipe Here. I took this to our ward dinner and several people asked for the recipe. My family loved it. I will be making this again.


•1-½ pound Lean Ground Beef
•1 package Taco Seasoning Mix (1 Ounce Package)
•¾ cups Water
•1 can (10 3/4-oz.) Condensed Tomato Soup
•1 can (17.3-oz.) Grands Refrigerated Golden Corn Biscuits Or 1 (16.3-oz.) Refrigerated Buttermilk Biscuits
•2 cups Shredded Cheddar Cheese

For Toppings:
•2 cups Shredded Lettuce
•2 whole Medium Tomatoes, Chopped
•1 cup Thick/Chunky Salsa
•1 can (2 1/4-oz.) Sliced Ripe Olives, Drained
•8 ounces, weight Container Sour Cream
•3 whole Green Onions, Sliced, If Desired


Preparation Instructions
1. Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain grease. Add taco seasoning mix, water and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat.
2. Separate dough into 8 biscuits. Cut each biscuit into 8 little pieces. Add dough pieces to ground beef mixture; stir gently. Spoon mixture into ungreased 13×9-inch pan.
3. Bake at 375 degrees for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until cheese is bubbly.
4. To serve, cut into 8 squares. Top each serving with lettuce, tomatoes, salsa, olives, sour cream and onions.

Tuesday, October 13, 2009

{Lemon Whip Dessert}


My new favorite dessert.



60 buttery round crackers, crushed
1/4 cup confectioners' sugar
1/2 cup melted butter
1 (6 ounce) can frozen lemonade concentrate
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed


DIRECTIONS
In a mixing bowl, combine the crushed crackers, confectioners sugar and melted butter. Press into the bottom of a 9x13 inch pan; reserve 1/3 cup for sprinkling on top.
Blend together the lemonade, sweetened condensed milk and whipped topping. Pour over crust and sprinkle with remaining crumb mixture. If desired, garnish with thinly sliced lemons.

Thursday, September 10, 2009

{my favorite chicken salad sandwiches}

2 cups boiled chicken, diced
1 cup sliced red grapes
1 cup chopped celery
3/4 cup salted cashews (optional)
1 cup mayo
2 tbsp Ranch dressing powder

Mix all ingredients until blended, but do not over mix. Chill

Makes 18 small croissants or 12 large croissants

Wednesday, September 9, 2009

{bbq pizza}

This past weekend we decided to make a last minute trip to Neil and Jill's house in Bakersfield. While we were there they taught us how to make bbq pizza and it was so good. I can't wait to make it at home.


You need:
A pizza stone (to grill it on)
Corn Meal (to keep it from sticking - flour burns)
Dough (You can buy it pre-made from Trader Joes or I use this recipe)
Toppings and Sauces of your choice.
Lite the BBQ and set to medium-high heat, place pizza stone in the center and close lid. Sprinkle some corn meal on a cookie sheet or cutting board. With flour roll out your dough to desired size and thickness and place on cornmeal covered cookie sheet. "Decorate" as you wish. Sprinkle a little more corn meal on the pizza stone. Carefully slide the pizza off the cookie sheet and onto the pizza stone. Close lid and cook. We usually leave ours on for about 8 minutes but every ones BBQ is a little different so just check it every few minutes to make sure its not burning or to see if it needs more time. Using a large spatula or pizza shovel remove from stone and put back on cookie sheet to cut and serve. Enjoy!
Favorite Pizza Flavors:
Letti - No sauce - just cut up fresh tomatoes thin and lay them down first, then layer with olives, artichoke hearts, fresh spinach, and mozzarella cheese.
Chase - Chicken, jalapeno, and mozzarella cheese.
Chloe and Kaidee - Ham, pineapple, sauce, and cheese.
Darian - sausage, bacon, pepperoni, sauce, and cheese.
Cole - everything

Saturday, March 7, 2009

{Pioneer Woman Garlic Cheese Bread}


1 loaf crust French bread
1 stick butter
3/4 cup cheddar cheese, grated
3/4 cup Monterey Jack cheese, grated
1/2 grated Parmesan cheese
1/2 cup real mayonnaise
4 green onions, white and light green parts minced
Dash of salt
4 cloves garlic, finely minced.

Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.Cut loaf of bread in half, then each half into half again.Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic.Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.Repeat with remaining butter, garlic, and bread.Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.Slice and serve.

{Pioneer Women Pasta}

I made this last night and it was so good and very easy. I can't wait to eat leftovers today.

2 tablespoons olive oil
2 pounds ground beef
1/2 large onion, diced
2 cloves garlic, minced
Salt to taste
Freshly ground black pepper to taste
1 generous teaspoon ground thyme
2 14-ounce cans whole tomatoes
1/4 cup freshly grated Parmesan cheese, plus more for sprinkling
1 1/2 to 2 pounds rigatoni


Heat olive oil in large skillet or pot over medium-low heat. Add onion and cook a couple of minutes, until starting to turn translucent. Add garlic and stir, cooking 1 minute, making sure not to brown the garlic.Add ground beef and cook until brown. Drain most of excess fat.Add salt, pepper, and ground thyme. Stir to combine.Dump in canned tomatoes with their juice. Stir, reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times.Uncover the pot and cook an additional 30 minutes.Cook rigatoni according to package directions—don’t overcook! Drain and place individual portions into bowls.Stir in 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust seasonings. Ladle sauce over cooked pasta, sprinkle with more Parmesan, and serve.

Monday, March 2, 2009

{Weekly Menu}

Monday - Green Eggs and Ham (in honor of Dr. Suess)
Tuesday - Meatballs and mashed potatoes
Wednesday - Cream Cheese Chicken
Thursday - Creamy Chicken Noodle Soup
Friday - Goulosh, Garlic bread
Saturday -
Crock Pot Nachos
Sunday -
Swiss Crock Pot Chicken

Wednesday, February 25, 2009

{Weekly Menu}

Wednesday - Taco Bowls (recipe)
Thursday - Amelia's Tamale Pie (recipe)
Friday - Cream Cheese Chicken
Saturday - Taco's
Sunday - Chicken Enchiladas, Spanish Rice

{Taco Bowls}



INGREDIENTS
1 1/2 lb lean ground beef
1 (15-oz.) can spicy chili beans, undrained
1 package taco seasoning mix
1/2 cup water
1 can refrigerated buttermilk biscuits
1 cup shredded Cheddar cheese
1/2 cup shredded lettuce, if desired
1/2 cup chopped tomato, if desired
1/2 cup sour cream, if desired
1/2 cup Salsa, if desired


DIRECTIONS
1. Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2. Add chili beans, taco seasoning mix and water; mix well. Reduce heat to medium; simmer 10 minutes or until ground beef mixture is slightly thickened, stirring occasionally.
3. Meanwhile, spray outside bottom and sides of 8 (6-oz.) custard cups lightly with nonstick cooking spray. Separate dough into 8 biscuits. Roll or pat each biscuit to form 4 1/2-inch round. Place rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10x1-inch baking pan.
4. Bake at 375°F. for 14 to 16 minutes or until deep golden brown. Remove pan from oven. Carefully remove biscuit cups from custard cups. Place biscuit cups, right side up, in same baking pan. Spoon beef mixture evenly into each cup.
5. Top with cheese, lettuce, tomato, sour cream and salsa.

Thursday, October 30, 2008

{taco ring}







Monday, October 27, 2008

{this weeks menu}

Monday - taco ring, spanish rice
Tuesday -
Wednesday -
Thursday - mummy dogs, macaroni and cheese
Halloween - soups, appetizers, friends
Saturday - cream cheese chicken
Sunday -

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