Mexican Casserole

1 lb Ground meat

1 Onion chopped

1 pkg Taco Seasoning

1 can Bush`s Chili Beans

1 can Cream of Mushroom Soup

1 can Rotel Tomatoes

1/2 bag Tostitos Chips 20 oz crushed

8 oz Cheese - Cheddar (shredded)

(to taste) Sour Cream - 16 oz

(to taste) Salsa - medium

Brown ground meat with onion: drain. Add taco seasoning and chili beans. Spread in 9 x 13-inch dish. Crush chips and place on top of meat. Mix soup and tomatoes and spread on top of chips. Cover with shredded cheese. Bake at 350 degrees for about 15- 20 minutes or until cheese is bubbly. Serve with sour cream and salsa. 

Cajun Potato Soup

2 lb New Potatoes (or Small Round Potatoes) 

1 lb Shrimp

1 pkg Crab Boil

1-1/2 c. Butter

1-1/2 c. Flour (all-purpose)

10-12 c. Milk

1-1/2 tsp Salt

1 tsp Black Pepper

3 cups shredded Cheddar Cheese

12 Slices crumbled (cooked) Bacon

16 oz Sour Cream

This recipe came about when Debbie was sick and wanted soup and I thought it would be interesting to use the potatoes and shrimp left from a boil. Turned out really good. Hope you enjoy!

1) Boil potatoes in crab boil for 10 minutes. Add shrimp and boil for 5 more minutes. Set aside to cool, then dice all.
3) Melt butter in a large pot over low heat. Add flour, stirring until smooth.
4) Gradually add milk. Cook over medium heat until thick and bubbly.
5) Stir in the potatoes, salt, pepper, 2 cups of cheese, half of the bacon, and all of the shrimp.
6) Cook until well heated.
7) Add sour cream.
8) Serve with remaining cheese and bacon sprinkled on top of bowls of soup.

Tamale Pie

1 pound Ground meat browned

1/2 cup chopped Onion

1/2 cup chopped Green Pepper

1 can Corn, whole kernel - drained

1/2 cup pitted Black Olives sliced

1/2 tsp Salt

3 tsp Chili Powder

1 tsp Black Pepper

2 cans Tomato Sauce - 8 oz

1 clove Garlic minced

1 tbsp Sugar

1 1/2 cups Cheese - Cheddar (shredded)

Mix browned meat with all ingredients EXCEPT cheese. Simmer 20 to 25 minutes.

Add cheese and stir until melted.

Pour into 10 x 6 x 1-1/2 inch baking dish.

Bake at 375 degrees for 1 hour and 15 minutes.

Shrimp with Green Noodles

18 oz Spinach Noodles

2 pounds Shrimp

1/2 cup Butter

1 can Cream of Mushroom Soup

1 cup Sour Cream

1 cup Mayonnaise

1/2 tsp Dijon Mustard

1/2 cup Cheese - Cheddar (shredded)

Cook noodles. Line casserole dish with noodles.

Saute shrimp in butter until pink.

Cover noodles with shrimp.

Preheat oven to 350 degrees.

Combine soup, sour cream, mayo, and mustard. Pour over shrimp.

Sprinkle cheese on top.

Bake at 350 for 30 minutes.

Creamy Chicken Enchiladas

3 Boneless Skinless Chicken Breasts cooked and cubed

1 can Cream of Chicken Soup

1 cup Sour Cream

1 1/2 cups medium Cheddar Cheese - shredded

1/4 cup Cilantro chopped

12 (6-inch) Flour Tortillas, small

Preheat oven to 350. Line a large baking pan with Reynolds Wrap Heavy Duty 18" Wide Foil. Combine chicken and soup with half (of each) of sour cream, cheese, and cilantro.

Spoon 1/4 cup chicken mixture down the center of each tortilla; roll up. Place, seam-sides down, in foil-lined pan. Top with salsa and remaining cheese. Cover with foil.

Bake 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.

Cheese Biscuits - Like Jim N Nicks BBQ

1-1/2 cups Flour (all-purpose)

2/3 cup Sugar

1-1/2 tsp Baking Powder

1-1/2 cups sharp cheddar cheese shredded

1 Egg

3/4 cup Buttermilk

4 Tbsp Butter melted

1/4 tsp Vanilla

Preheat oven to 350 degrees

Combine flour, sugar, baking powder, and cheese in a large bowl

Whisk egg, milk, butter, and vanilla together in a small bowl

Pour the liquid ingredients in with the dry ingredients and blend

Spoon into a WELL-greased muffin pan (mini or full size)

Bake at 350 degrees for 13 minutes for mini muffins or 20 minutes for full size muffins

Servings/Yield: 24 mini muffins or 12 full size muffins

Loaded Baked Potato Salad

4 lb small Red Potatoes - Cubed

2 tsp Salt

15 slices Bacon - Crispy, diced

16 oz. Sour Cream

1/4 tsp Black Pepper

1 cup Mayonnaise

2 cups Cheese - Cheddar (shredded)

1) Cube and boil potatoes with salt.

2) Dice bacon and cook crispy.

3) Preheat oven to 350.

4) Combine sour cream, pepper, and mayonnaise. Add to drained potatoes.

5) Add bacon and cheese to potatoes.

6) Pour into a baking dish.

7) Top with a little cheese and bacon (optional).

8) Bake at 350 for 10-15 minutes (to melt the cheese and heat through).

Spanish Chicken

This recipe I found in my Ultimate Chicken Cookbook by Taste of Home.

 

Spanish Chicken

 

Ingredients -
2 Chicken Breast, cut in half
2 tablespoons canola oil
1 medium onion
1/4 cup chopped green pepper (I used canned ones)
1 garlic clove, minced (my cooking BFF is already minced garlic)
1 can diced tomatoes, undrained
1 cup water
3/4 cup uncooked long grain rice
2 teaspoons (or cubes) chicken bouillon
1-3 teaspoons chili powder (I only used 1 thinking 3 might be too much.... 1 was not enough!)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/2 cup picante sauce (I didn't measure this out, just spooned directly from the jar until my chicken was covered.
1/2 cup shredded cheddar cheese
1 can black olives

 

In a large skillet, brown chicken in the oil for around 2-3 minutes on each side.

 

You are wanting them to be lightly browned on both side, remove from heat.

 

In the same skillet, sauté onions, green pepper, and garlic until tender.

Stir in the tomatoes, water, rice, bouillon and seasonings. Bring it to a boil.

Carefully pour into a greased pan/

 

Top with chicken, cover and bake at 350 for 35-40 minutes or until rice is tender.

 

Uncover, top chicken with picante sauce.

 

Then sprinkle on cheese and black olives. Bake an additional 5 minutes or until the cheese is melted. I turned the oven off when I pulled it out to add the toppings and put it back in the warm oven.

 

Serve and enjoy!

Cheesy Broccoli Rice Chicken Casserole

The last week or so I have been wanting a casserole that had chicken, rice, and broccoli in it. But I couldn't find what I wanted. I found this recipe, but it didn't have chicken. Then I found this one; but I didn't want the crackers on top. So I decided to take the ideas from both of these recipes and make my own up as I went along!

Ingredients: 

For Broccoli - 

1 head of broccolii

2 Tbsp butter

2 cloves of minced garlic

salt and pepper

Other Ingredients - 

12 oz chicken breast, or 1 large chicken breast, cooked and shredded

2 cups uncooked instant brown rice (I used minute brown rice but you can use white rice)

1 3/4 cups chicken broth (I used the chicken broth from cooking the chicken, however you can just use water to make the rice)

4 Tbsp butter

4 cloves of garlic, minced

1/4 cup All-Purpose Flour

2 cups of milk

1-2 tsp Dijon mustard (I used squeezed the bottle one good time)

1/3-1/2 cup shredded Parmesan cheese, I used fresh grated but you don't have to use fresh

2 cups shredded cheddar cheese

Salt and pepper

Because I can never make good broccoli on the stove top, I looked to the internet for a way to try it in the microwave and found this one from Taste of Home; I didn't completely follow it... Yes, I am not a complete recipe follower! I just used the broccoli, butter, garlic, salt and pepper I listed above, covered and ran it for 4 minutes. Super easy and yummy too!

After the broccoli was done in the microwave I cooked the rice in the microwave for 9 minutes. I decided to use the chicken broth from when I cooked the chicken, because everyone knows rice cooked in chicken broth is way better than rice cooked in water!!

While the microwave was doing its part to cook dinner I started making the cheese sauce. Sauté garlic and butter. Add flour and whisk it together. Slowly add milk... note... slowly! Add mustard, salt, and pepper. Turn off heat and add cheese. Then your cheese sauce is done! 

In the dish I cooked the broccoli in I added the shredded chicken, cooked rice, and stirred it all together.

Add the cheese sauce to the mix and stir it up good! Top with cheese. I baked it at 350 for 10 minutes... Basically until the cheese was all melted.

Serve and enjoy... And yes, I might have had a second helping!!

Baked Potato Soup

This recipe came from a search when we had some leftover baked potatoes!

Baked Potato Soup

You can find the original recipe here.

Ingredients

12 slices bacon

2/3 cup margarine

2/3 cup all-purpose flour

7 cups milk

4 large baked potatoes, peeled and cubed

4 green onions, chopped

1 1/4 cups shredded Cheddar cheese

1 cup sour cream

1 teaspoon salt

1 teaspoon ground black pepper

Directions                    

Cook bacon, crumble and set aside. I used precooked bacon for my soup.

In a stock pot or Dutch oven, melt the margarine over medium heat.

 Whisk in flour until smooth.

  Gradually stir in milk, whisking constantly until thickened.

 Cut up the onions and potatoes.

   Stir in potatoes and onions. 

  Bring to a boil, stirring frequently. Reduce heat, and simmer 10 minutes.              

  Mix in bacon, cheese, sour cream, salt, and pepper.

 Continue cooking, stirring frequently, until cheese is melted.               

You can also add corn to this to make it into a potato and corn chowder!

Broccoli Rice Casserole

Broccoli Rice Casserole1 pkg Frozen Chopped Broccoli
1 can Cheddar Cheese Soup
1 Egg(s)
16 oz. Sour Cream
2 cups Minute Rice, cooked
Cheddar Cheese (shredded)

Cook broccoli according to instructions. Add other ingredients and bake at
350 degrees for about 20 minutes until set.

Pork Chops Mexicana

Pork Chops Mexicana
6 Pork Chops, boneless
1 tbsp Salt
3/4 cup Rice, long-grain, uncooked
1/2 pkg Taco Seasoning
1 can Tomato Sauce - 15 oz
1 cup Cheese - Cheddar (shredded)
1-1/2 cup Water

Brown pork chops and arrange in a 9x12-inch baking dish. Add salt. Sprinkle rice around chops. Combine the taco mix, tomato sauce, and water. Pour over the chops and rice. Cover tightly with foil and bake at 350 degrees for 1 to 1-1/4 hours. Remove from the over 10 minutes before done and sprinkle with cheese. Cover and continue baking for remaining time.

Taco Soup with Black Beans

1 pound Ground meat, browned and drained
1 can Crushed Tomatoes
1 can Corn, whole kernel - Can (SB), undrained
1 can Black beans, undrained
1 can Kidney Beans, undrained
1 pkg Ranch Dressing Mix
1 pkg Taco Seasoning
1 small Onion, chopped
1 bag Chips, Fritos or Tostidos
Cheese - Cheddar (shredded), 1 cup
1/2 cup Sour Cream

Combine all ingredients except chips, shredded cheese, and sour cream in crock pot.

Cover and cook on LOW 4 to 6 hours.

Garnish individual servings with chips, cheese, and sour cream.

Makes 6-8 servings. This is an easy recipe to double.

Hash Brown Bake

Hash Brown Bake

1 package hash browns
16 oz sour cream
1/2 cup minced onion
2 cups shredded cheddar cheese
1 stick butter, melted

Mix ingredients together. Add salt and pepper to taste. Bake in a greased baking dish at 350* for 1 hour.

Bar-Be-Cue Cups

Bar-be-Cue Cups

3/4 pound ground meat
1/2 cup barbecue sauce
2 tbsp brown sugar
1 canned biscuits
3/4 cheddar cheese (optional)

In large skillet, brown meat and drain. Add barbecue sauce and brown sugar. Let simmer.

Stretch biscuits to fit in the cups of a muffin pan. Spoon mean into biscuits in cups.

Sprinkle with cheese. (optional)

Bake in 400* oven until biscuits brown.

from Dot Clegg

Crock Pot Potatoes

Crock Pot Potatoes

1 package hash browns
1 can evaporated milk
2 cans cream of mushroom soup
1 cup french fried onions
2 cups cheddar cheese

Mix all ingredients and place in well greased crock pot. Cook on high heat for 4 hours or low heat for 6 to 7 hours

Chicken Cheese Enchiladas

Chicken Cheese Enchiladas

3 boneless skinless chicken breast
1/2 butter
1/2 cup all purpose flour
1 cup sour cream
1 bag flour tortillas
2 cups Monterrey jack cheese, shredded
1 cup cheddar cheese, shredded

Boil chicken breast. Save 3 cups of broth for later use. Cut chicken up into small pieces.

Heat oven to 350*.

Melt butter. Stir in flour to make a smooth paste. Add broth slowly to make a sauce. Add sour cream.

Mix chicken and cheese. Save some of the cheese for sprinkling on top.

Roll chicken and cheese in tortillas. Place in 11x14 greased cooking pan. Pour sauce over the top and sprinkle with cheese. Bake until bubbly, about 20 minutes.

Can be made and frozen for another day!

From Mary Hatcher

Taco Dip

Taco Dip

2 cans bean dip
16 oz Avocado dip
16 oz sour cream
1 pkg taco seasoning
2 cups cheddar cheese
1 bag chips, Frito's or tostidos

Spread bean dip on bottom of 9x13 pan. Spread avocado dip over bean dip. Mix sour cream and taco seasoning and spread over avocado dip. Top with grated cheese. Serve with Chips.

-Reba Allen (Southminster Baptist Chuch, Baton Rouge, La)