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. 

Chicken Tetrazzini

12 oz Spaghetti uncooked

2 Tbsp Butter

1 package Mushrooms (fresh) sliced

2 Boneless Skinless Chicken Breasts, cooked and chopped

2 cans Cream of Mushroom Soup

1 pkg Sour Cream

1/2 tsp Black Pepper

1/3 cup Parmesan Cheese, grated

1. Heat oven to 350 F. Spray 13x9 inch glass baking dish with cooking spray.

2. Cook spaghetti as directed on package using minimum cooking time and drain.

3. Meanwhile, in a 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter for 4 minutes, stirring occasionally, until tender.

4. In a large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream, and pepper. Pour mixture into baking dish. Sprinkle with cheese.

5. Bake uncovered 55 minutes or until bubbly. Let stand 5 minutes before serving.

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.

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.

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).

French Fried Onion Chicken and Rice Casserole

French Fried Onion Chicken and Rice Casserole

Who doesn't like French Fried Onions... And they can be used for things other than the Thanksgiving Green Bean Casserole... So when I found this recipe I had to try it!

For this casserole... Ingredients:

• 1 box Chicken-flavor Rice-A-Roni
• 1 can Cream Of Mushroom Soup 
• 1 container Sour Cream
• 2 cups cooked chicken (the original recipe used a Rotisserie chicken but I used boiled shredded chicken instead)
• 1 container French-fried Onions

Cook Rice-A-Roni according to package.

While it cooked I put a large pot of chicken on to cook... But only used about 2 cups of the chicken, shredded for this recipe.

In a pan mix the soup and sour cream...

As well as the cooked Rice-A-Roni and cooked chicken...

TIP: You can shred your cooked chicken in your Kitchen Aid Mixer!

Mix all 4 ingredients (soup, sour cream, rice-a-roni, and chicken).

Bake at 350 degrees for 35 minutes.

Cover with the french fried onions and bake for 5 more minutes...

Then it is time to enjoy this yummy goodness!

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!

Apple Butter Spice Cake

Larry made Apple Butter Spice Cake this morning - one for the office and one for us to enjoy. It was a wonderful start to my day on a rainy, cool morning. Fall must be the perfect time for this cake because we posted it to the blog last November.

Apple Butter Spice Cake

1 cup packed light Brown Sugar
1 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1/2 cup Pecans, chopped
2 cups Flour (all-purpose)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter, softened
1 cup Sugar
3/4 cup Apple Butter
1 tsp Vanilla
1/2 cup Bran Cereal, whole bran
1 cup Sour Cream
2 Egg(s), beaten
Pam or Crisco


1. Preheat oven to 350 degrees. Spray Pam or grease one 9x13 pan.
2. Prepare the topping by mixing together the brown sugar, cinamon, nutmeg, and chopped pecans.
3. Sift together the flour, baking powder, baking soda, and salt.
4. Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, and bran cereal.
Add sifted dry ingredients alternately with sour cream; mix well with each addition.
5. Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.
6. Bake for 40 minutes.

Debbie

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.

Mexican Pile On

2 pounds Ground meat, cooked
1 pkg Taco Seasoning
1 pkg Chili Mix (mild)
2 (8 oz) cans Tomato Sauce
2 cups Monterrey Jack and Cheddar Cheese - combo, shredded
1 bag Tortilla Chips
2 cups Salsa
2 Tomatoes, diced
1 cup Sour Cream
1 Lettuce, chopped

Add taco seasoning and chili mix to groundmeat following directions on packages. 


Pile it all on according to taste and enjoy! 

Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup
1 envelope Enchilada Sauce Mix
1 can Corn, whole kernel, drained
1 Rotel Tomatoes
2 cans Ranch-style beans (with or without jalepenos)
2 cans Chicken Broth
1 Cream of Chicken Soup
2 cups  Sour Cream (16 oz)
1 Rotisserie Chicken, pulled from bone

Combine ingredients on the stove top or in a crockpot and simmer.

Given to me by Laura Ready 

She found it in the December 2010 issue Metro Christian Living, p 16

From Debbie Thorton`s cookbook, ANYBODY CAN COOK IN A CROCK POT!

~Debbie

Ritz Chicken Casserole

Ritz Chicken Casserole
6 Boneless Skinless Chicken Breasts
1 can Cream of Chicken Soup
8 oz Sour Cream
1 sleeve Ritz Crackers
3 tbsp Butter
2 cups Minute Rice, cooked

Cook chicken and cut up into bite size pieces. Put in casserole dish. Heat soup and sour cream. When heated, stir in rice and pour over chicken. Crush crackers and sprinkle on top. Dot with butter and bake at 350 degrees for 20 to 30 minutes


Tracey Duren from Wilmer, AL introduced us to this recipe! It quickly became a favorite. We later added the rice variation to the recipe.


-Debbie

Ranch Chicken

Ranch Chicken
6 Chicken - Boneless Skinless Breast
1 can Cream of Chicken Soup
1 envelope Ranch Dressing Mix
1/2 Cup Water
1/2 cup Sour Cream
2 tbsp Ranch Dressing
2 tbsp Flour (all-purpose)
2 bags Flour Tortillas, large

Spray crock pot with non-stick cooking spray. Place chicken breasts in crock pot. In a small bowl, combine soup, ranch dressing mix, and water; pour over chicken. Cover and cook on low 8 hours or high 4 hours. Remove chicken from crock pot and shred (if using in tortillas) or cut into serving size pieces. Stir in sour cream, ranch dressing, and flour; replace chicken. Cover and cook on high 20 minutes.

Serve over rice, pasta, or in tortilla wraps. 

Our favorite way to eat this is with tortillas. The kids often request this when they are having sleepovers because their friends love it, too.

-Debbie

Beef Taco Foldovers

1/2 lb Ground meat
1/4 cup Onion, chopped
1/2 cup Black Beans (15 oz), drained
1 8 oz can Tomato Sauce
1 tbsp Taco Seasoning
1 can Biscuits, Pillsbury Grands! 
1 cup (4 oz) Cheddar Cheese, shredded
Salsa for garnish
Sour Cream for garnish

Heat oven to 375. Cook groundmeat and onions until brown, drain. Stir in beans, tomato sauce, and seasoning mix. Simmer 3-5 minutes, stirring occasionally, until liquid is absorbed. Seperate dough into 5 biscuits. Press or roll each to form 5-inch round. Spoon 1/2 cup meat mixture onto center of each flattened biscuit. Sprinkle cheese evenly onto biscuit. Fold half of biscuit over filling; press edges with fork to seal. Place on ungreased cookie sheet. Bake 12-15 minutes or until golden brown. Top with salsa and sour cream. 


YIELD: 5 sandwiches 

Apple Butter Spice Cake

1 cup packed light Brown Sugar
1 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1/2 cup Pecans, chopped
2 cups Flour (all-purpose)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter, softened
1 cup Sugar
3/4 cup Apple Butter
1 tsp Vanilla
1/2 cup Bran Cereal, whole bran
1 cup Sour Cream - 16 oz
2 Egg(s), beaten
Pam, quick sprayCrisco, enough for pan


1. Preheat oven to 350 degrees. Spray or grease one 9x13 pan.
2. Prepare the topping by mixing together the brown sugar, cinamon, nutmeg, and chopped pecans.
3. Sift together the flour, baking powder, baking soda, and salt.
4. Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, and bran cereal.
Add sifted dry ingredients alternately with sour cream; mix well with each addition.
5. Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.
6. Bake for 40 minutes.


This is a great recipe to take and share.