{poppyseed chicken casserole}

This is one of my personal favorite dinners.  I got this recipe from my sister Lynda who got it from our friend Allison Holmes.  It makes great leftovers too.  

3 cups of cooked white rice
2 cooked chicken breasts, shredded 
1 can of cream of chicken soup
1 small container sour cream 
1 Tbsp. poppy seeds (I don't always add these)
1/2 tsp. pepper
1 sleeve Ritz cracker crumbs 
5 Tbsp. butter melted

Preheat oven to 375
Mix together in a small bowl; cream of chicken soup, sour cream, pepper and poppy seeds. Place aside.
In a greased 9 x 13 baking dish place rice as bottom layer. Next, arrange shredded chicken over rice until rice is completely covered. Pour sour cream mixture over chicken, until chicken is completely covered. Sprinkle Ritz crumbs over the entire casserole. Pour melted butter slowly over cracker crumbs so cracker crumbs are moistened. Bake for 25 minutes.

Thank allison for sharing this recipe its another family favorite.

{penne casserole}

This is by far the most requested recipe on our home.  I finally had to tell the kids I would make it once every other week.  It is very easy to double if you want to freeze one, take one to a friend, or your cooking for a large crowd.  We like to serve it with a green salad and french bread.

Ingredients

1lb ground beef
28 oz spaghetti sauce
8oz cream cheese
1/2 cup sour cream
3/4 cup cottage cheese
1 stick of butter
1lb penne pasta
2 cups grated chedder cheese

Directions
Preheat oven to 350.  Boil the noodles.  Mix cream cheese, cottage cheese, and sour cream until sooth.  I use my kitchen aid and mix it while the noodles are cooking.  Cut butter into slices and place it in the bottom of a 9x13 baking dish.  Brown ground beef add a little garlic salt to season.  When meat is browned add spaghetti sauce and simmer on low stirring occasionally.  Drain noodles when done and immediately add to baking dish. Stir noodles around to melt butter and make sure all the noodles are coated.  Spread cream cheese mixture over the noodles being careful to cover noodles completely.  Add meat sauce on top of the cream cheese layer and spread evenly.  Cook for 20 minutes then take out of the oven and add the grated cheese then put back into the oven for another 20 minutes.  Cook uncovered.  Enjoy!

{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.

{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.

{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. :)

{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.

{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.

{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.

{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.

{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.

{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.

{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!

{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.

{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.

{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.

{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.

{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.

{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

{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

{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.