Spicy Tortilla Soup

I don't remember where I found this recipe but it sounded good and since we are experiencing cooler weather, I am going to give it a try this week for supper!

Ingredients:
corn tortillas
2- 32 oz chicken broth
2 cups chicken
1 onion
2 large tomatoes
2 jalapenos
juice of 1 lime
2 ears grilled corn
1 avocado

In a large sauce pan, simmer chicken broth and meat (10 minutes).  Stir in veggies and heat for five more minutes.

Serve with baked tortilla strips, sour cream or whatever else sounds good to you!!

Hot Cheesy Corn Dip

Found this yummy recipe this morning at Damn Delicious (still don't like the name but the dip looks amazing!).  Another recipe you can use for football parties or tailgating!!

I make a cold corn dip but this one will definitely be on my gotta try list!

 

 

Hot Cheesy Corn Dip

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Yield 6

Serving Size 6

Super easy corn dip loaded with hot, cheesy goodness that comes together in just 5 minutes!

Ingredients

• 1 (15-ounce) can corn, drained
• 1 (4.5-ounce) can chopped green chiles
• 1 cup shredded Monterey Jack cheese
• 1/3 cup grated Parmesan
• 1/4 cup mayonnaise
• Tortilla chips, for serving

Instructions

• Preheat oven to 350 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
• In a large bowl, combine corn, chiles, Monterey Jack, Parmesan and mayonnaise.
• Divide the filling evenly into the ramekins.
• Place into oven and bake until bubbly around the edges, about 25-30 minutes. Let cool 5 minutes before serving.

Bacon Cheeseburger Bites

I love reading recipe blogs.  Plain Chicken is one I read every day.  She had this yummy sounding recipe on there Friday and I thought that since it is football season you might want to make these for the game.  I haven't tried them yet but I hope to soon!!  Go check out Plain Chicken for lots of other great sounding recipes and a picture or two of her cats!!

Bacon Cheeseburger Bites

1 lb hamburger

3 oz  bacon bits

1 cup cheese

8 oz cream cheese

1 tsp worschestire sauce

1/4 tsp pepper

1/2 tsp seasoned salt

1 1/4 cup Bisquick

Preheat oven to 400F.

 Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) 

Roll into 1-inch balls. Bake for 15-20 minutes, or until brown. 

Bacon Cheeseburger Bites may be frozen uncooked. If baking frozen, add a few minutes to the baking time.

Big Red Cake

I have not ever had this cake but I know that it is a hit at my old office.  My friend didn't start taking it for pot lucks until after I left!!  Thanks Chas!!!

Ingredients:
Yellow cake mix
Sm box cherry jello
12oz can Big Red soda
Sm box vanilla instant pudding mix
1-cup milk
Sm cool whip


Directions:
bake cake according to cake mix directions, let cake cook completely then poke holes into cake with a straw. Mix cherry jello and big red soda together. Pour all over cake.
Frosting:
mix pudding and 1 cup milk, mix til pudding mixture thickens a lil bit then fold in cool whip. Frost cake and refrigerate over night.

Peach Dumplings

Peach Dumplings :  got this off of facebook

 Ingredients:
2 whole large peaches
2 8 oz cans crescent rolls...
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 1/2 cups orange juice

Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour orange juice around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.See More

Cheese Dip

The Cheese Dip That Will Make You Famous!

  
  Ingredients
1 8 oz. package cream cheese
2 cups grated cheddar cheese OR grated jalapeño jack
1 cup mayonnaise
1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them)
◦Serve with Wheat Thins or Frito’s Scoops for dipping or even Veggies


Instructions
1. Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
2. Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3. Stir until combined.
4. Bake at 350 for 20 minutes or until lightly browned.
5. Serve with Wheat Thins or Frito’s Scoops for dipping

Mexican Sour Cream Rice

Mexican Sour Cream Rice
Slightly modified from ...and a cookie for dessert. . . .I found at tasteofhomecooking.blogspot.com

1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can diced green chile peppers
2 cups shredded pepper Jack cheese, divided
1 1/2 cups frozen corn
1/4 cup finely chopped fresh cilantro
salt and ground black pepper to taste 

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350. Lightly grease a 1-1/2 quart casserole dish.

In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup pepper Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Roasted Shrimp Enchiladas with Jalapeno Cream Sauce

I found this recipe on Pinterest and followed the link until I found it at Damndelicious (I am not wild about their name but the recipe looks delicious).  

Ok, here is the original recipe and I can assure you that most of the ingredients are things that my husband will not eat.  I wanted to share the original and after I come up with my substitution list I will post it and I will tell you what the verdict is.
Ok, I made this tonight and now I will add my suggestions and changes.

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce (adapted from Gimme Some Oven) :

Yields 3-4 servings

INGREDIENTS:

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 cups shredded green cabbage
• 1 carrot, peeled and grated
• 3 cups baby spinach
• 2 tablespoons chipotle pepper, in adobo sauce
• 1/4 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• 12 (6-inch) corn tortillas, warmed
• 2 cups Monterey Jack cheese

I did not put the veggies in because the Mr. doesn't like any of them; instead I added mushrooms and olives.  I also used a Mrs. Dash southwestern seasoning and to be honest, it was way too hot.  Next time I will probably leave out the chipotle pepper also.

For the jalapeño cream sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 3/4 cup sour cream
• 2 jalapeños, seeded and minced
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh cilantro

I didn't use the cilantro because the Mr. doesn't like the taste of it.

DIRECTIONS:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Place the shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine.

Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces.  I forgot to cut up the shrimp but it still worked.

Reduce the oven temperature to 375 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.

Heat remaining 1 tablespoon olive oil in a large skillet. Add the garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add the cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes.  Add mushrooms and olives then add the shrimp and gently toss to combine.

To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the jalapeños (I will not be adding jalapenos next time. . . .too hot!!)  and garlic powder and simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.

To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.

Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.  I poured all of the cream sauce on it before putting it in the oven.

Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.

No Boil Chicken Alfredo Skillet

Found this at Plain Chicken and it looked so easy and so yummy!  After I make it I will add my changes.


Chicken Alfredo Skillet
1 1/2 lb boneless chicken breasts
1-2 Tbsp olive oil
3 garlic cloves, minced
1 3/4 cups low sodium chicken broth
1 1/4 cups heavy cream
8 oz penne pasta
2 cups grated parmesan cheese
salt to taste
pepper to taste
Cut chicken into bite sized pieces. Pour olive oil into large skillet and add chicken. Cook chicken until browned, about 6 minutes. Add garlic. Cook 30 seconds, untilfragrant. Add pasta, chicken broth and heavy cream. Cover and simmer for 15-20 minutes, until pasta is tender. Stir in parmesan cheese (I used fresh grated, but the green can will work too), salt and pepper.

Cake Mix Cookies

I have seen this on my friend Mrs. H's, Heritage Schoolhouse blog not once but twice so I knew I had to try them.  I am all about easy and these are easy peasy!!!

Cake Mix Cookies

makes approximately 2 1/2 dozen cookies

1 box white cake mix

1 tsp baking powder

2 eggs

1/2 cup vegetable oil

1/2 tsp vanilla extract

1 cup sprinkles

Combine first 5 ingredients.  

Stir in sprinkles.

Roll into balls, place on parchment lined cookie sheets, and bake at 350° for 10 minutes.

Remove from oven and leave cookies on cookie sheet for 5 more minutes.

Place cookies on rack until completely cool.

Beef Stroganoff Casserole

I have been wanting Beef Stroganoff for the last couple of weeks but I have to admit that the only way I have had it is the Hamburger Helper way.  I was looking for an easy, easy recipe because I do not like to cook during the summer!!!  I don't like to buy a lot of ingredients that I will only use occasionally and I wanted to use hamburger meat.  This is what I found and the only thing I had to buy that I don't usually keep at home was cottage cheese. 

 

Beef Stroganoff Casserole from Framed Cooks blog.  (I followed the recipe for the most part but did add a couple of things)

Ingredients

1 1/2 pounds ground chuck

1 large onion, chopped

2 cloves garlic, chopped (I used garlic powder)

1 8 ounce can tomato sauce

1 cup small curd cottage cheese

4 ounces cream cheese, cut into 1/2 inch cubes

1/2 pound curly wide egg noodles, cooked and drained (I used bowtie pasta)

1/2 teaspoon freshly ground black pepper

1 cup shredded Cheddar cheese (I used a queso quesadilla mix)

I also added seasoning salt and mushrooms to the hamburger while cooking.  After everything was combined and warmed through, I added Worcestershire sauce to it.

Directions

1. Preheat oven to 350 and spray a 2 quart casserole with cooking spray.

2. Saute chuck and onions in large skillet over medium-high heat until the meat is cooked through, about 6-8 minutes.

3. Stir in tomato sauce, cottage cheese and cream cheese and cook another 2-3 minutes until fully combined. It's okay if the cream cheese isn't fully melted...a few chunks are good!

4. Add cooked noodles and pepper to the skillet, stir to combine and pour the whole mixture into the prepared casserole. Sprinkle cheddar evenly on top.

5. Bake for about 20-25 minutes until bubbling and a little browned. Cool for about 5 minutes and serve!

 

And it was a winner!!!!

Shrimp and Velveeta Fettuccine Bake

Just saw this on facebook and thought that I really need to try it!!  If you try it first, let me know how it is!.

 

SHRIMP AND VELVEETA FETTUCCINE BAKE
1 package of fettuccine noodles, 16oz
1 cup diced onion
1/4 cup celery
1/2 cup diced green bell pepper
... 3 tablespoons flour
1 tablespoon minced garlic
1 to 2 tablespoons dried parsley flakes
1/2 teaspoon Cajun seasoning
1 pound peeled shrimp
3/4 cups half and half
1 pound Velveeta Mexican style cheese, cubed
2 tablespoons parmesan cheese

Cook fettuccine as directed. Drain and rinse well. Set aside. Butter or spray a 2 quart casserole dish and set aside. Meanwhile, in a large skillet over medium heat, melt the butter, add the chopped onion, celery and bell pepper and cook until softened. Stir in the flour and cook for about 3 minutes. Add the garlic and cook another 2 minutes. Add the parsley, Cajun seasoning and shrimp and cook on low for about 30 minutes. Add the half and half and cubed Velveeta and continue to cook over low until the cheese is melted. Add the fettuccine and stir well to combine. Transfer to the prepared casserole dish and sprinkle with a light covering of parmesan cheese. Bake uncovered at 350 degrees for about 20 to 30 minutes, or until bubbly.

New Potatoes and Onions

Some friends of ours from church have a garden and they gave my dad a lot of vegetables last week.  Well, he went out of town over the weekend and "forced" :) me to go get some of the new potatoes.  He also "forced" some grilled Slovacek sausage so that was dinner tonight along with the potatoes!  It was a goooood meal.

New Potatoes and Onions

new potatoes - how ever many you want (I peeled because my hubs will not eat the peel) cut in to equal sized cubes
I boiled the potatoes for about 6 minutes just to get the process moving.

1/2 onion cut into rings

Put potatoes into a dish and put the onions on top then season with your choice of seasonings - I used Kroger's tableblend pepper, Mrs. Dash Southwest Chipotle and some garlic. 
Cut into cubes 2/3 stick of butter and place on top of potatoes.
Cover with foil and bake in the oven until the potatoes are tender. 
Take out of the oven and cover with cheese of your choice - I used parmesan.
Return to oven until cheese is melted.

EAT!!!

For the sausage I cut up into bite sized pieces, put in a dish, covered with BBQ sauce and put in the oven until warmed (the sausage was already cooked on the grill).

Cracker Barrel Chicken n' Dumplins

I will probably never make these because it requires rolling out the dough and I do not have room in my kitchen for that!  They sounded good and the recipe has been floating around facebook so I thought I would share.  I hope you enjoy!

 

Cracker Barrel chicken n' dumplins
 http://tastykitchen.com/blog/2011/11/homemade-chicken-and-dumplings/

Ingredients
2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
... 2 Tablespoons Butter
1 cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
2 quarts Chicken Broth
3 cups Cooked Chicken

Preparation Instructions
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!

Chicken Spaghetti or Something Like It!!

I love chicken spaghetti but my hubster isn't a big fan.  I have been hungry for it for a while so I decided  to make it with one main change.  I used hamburger instead of chicken.  I combined a couple of recipes so here is what I did. 

1 lb ground beef
small onion
1 large jar mushrooms
1/2 cup sour cream
2 cans cream of mushroom soup
6 oz Velveeta
1/2 can water
1 can Rotel (I used the one with habanero)
1 lb pasta

Brown meat with chopped onion and mushrooms.  Cook pasta.  Drain pasta and add the rest of the ingredients and mix well.  Transfer into a baking dish.  I sprinkled some shredded cheese on top.  Cook at 350 until cheese is melted and warmed through.

Not very healthy but it sure did taste good!!!

YUM. . . .

I am finally getting around to telling you about two of these recipes I hadn't tried but finally got around to it.  For Thanksgiving and Christmas I made the Creamy Parmesan Corn Casserole.  Oh my stars it was good.  Out of the two times I have made it, I had leftovers (not many) once.  The hubs loved it so now it will be in the corn casserole rotation (there are now three in that rotation!).  If you like corn and cheese you will love this.  
The second thing I made was the Creamy Chicken and Broccoli Casserole.  It was a hit!  The hubs loved it almost as much as the Chicken and Swiss Casserole that I make.  If the hubs liked rice, the next time I would put rice in it.  Since he doesn't I will definitely make rice as a side dish. 
If you try either one, please let me know how you liked it and if you made any changes!

Creamy Chicken and Broccoli Casserole

I ran across this recipe a couple of months ago but haven't had time to try it out.  Since I am tied to one place for 7 or so hours a day, I am working on my grocery shopping list and my menu for next week.  The hubs requested taco salad so we will have that two nights and I needed something for the other night with leftovers and I remembered this recipe.  It is from Pearls, Handcuffs, Happy Hour.  My mouth is watering just thinking about it.  Thank you PHH and pinterest!!

CREAMY CHICKEN & BROCCOLI CASSEROLE

3 chicken breasts, cooked & shredded

2 cans of cream of chicken soup

1 cup of mayo

1 cup shredded cheddar cheese

1 cup colby & monterrey jack cheese

1 bag frozen broccoli,thawed and chopped

salt & pepper to taste

Cook chicken & shred

Mix all ingredients together

Transfer mixture to a lightly greased 2 qt. casserole dish & heat oven to 375

Cook for 30 minutes or until bubbly

Serve with rice

Tomato and Tortellini Soup

As I have cruised around on Pinterest looking for yummy food (because I have had a lot of time to do that) I ran across this recipe from Taste of Home and thought it sounded really good (and pretty easy).  It may be a few weeks before I have time to try it but it is on our "To Try" list.

Prep/Total Time: 25 min.

Yield: 10 Servings

10 15 25
Ingredients

• 1 package (9 ounces) refrigerated cheese tortellini
• 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
• 2 cups vegetable broth
• 2 cups 2% milk
• 2 cups half-and-half cream
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 cup shredded Parmesan cheese
• Additional shredded Parmesan cheese, optional

Directions

• Cook tortellini according to package directions.
• Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).