Chicken Enchiladas (EASY)

This recipe was taken from ALLRECIPES.COM.

Ingredients

• 3 cups shredded Cheddar cheese, divided
• 2 cups shredded Monterey Jack cheese
• 2 cups chopped cooked chicken
• 2 cups sour cream
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 1 (4 ounce) can chopped green chilies
• 2 tablespoons finely chopped onion
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 10 (8 inch) flour tortillas, warmed

Directions

1. In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
2. 
   
   Cover and bake at 350 degrees F for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

** This is a yummy, "hit the spot" dish.  I do finely chop the green onions because of a few of us that don't like chewing green onions.  They give them a yummy flavor though.  The kids ate this dish up with no complaints!  I used canned chicken breast for the 2 cups chicken.  You could also pick up a rotisserie chicken and use it.  That will save time on some of the prep.

September Weekly Menu 4

Sunday:  Apricot Chicken/Rice/Veggie/Jello
Monday:  Bean Burritos/Spanish Rice
Tuesday:  Malibu Chicken/Baked Potato/Veggie
Wednesday:  Sloppy Joe Bake/Veggie
Thursday:  LEFTOVERS
Friday:  Enchilada's/Corn/Green Salad

What is your favorite KITCHEN TOOL?

Pillsbury Holiday Cookies

I love the flavor of these cookies and yes, they sometimes end up as my COOKIE MONDAY cookie.

The sad thing is, with this batch, I didn't even get ONE!

So, give yourself a break and instead of making them from scratch today, try these!

AND THE APRON GOES TO!!!!

Thanks to all who entered and are followers!  I honestly felt giddy this morning knowing today was the day!

And the winner is!!!!!

(number picked by true random number generator at RANDOM.ORG)

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Comment #10

Homemade OREO! I'm a follower! Check out my status on my FB!

CHELSIE BROWN!

Yeah for Chelsie!

Chelsie, I actually have your info!  Watch for your apron to come in the mail!

   

Lasagna (Easy)

1 lb hamburger

1/2 cup chopped onion

1 (32 oz) jar spaghetti sauce

3/4 cup water

1/2 package (8 oz) lasagna noodles UNCOOKED

2 cups (1 lb) ricotta cheese

1/2 cup grated parmesan cheese

1 TBL parsley

3-4 cups mozzarella cheese (16 oz)

Brown hambuger with onion.  Add spaghetti sauce and water to browned hamburger.  In seperate bowl combine ricotta cheese, parmesan cheese, and parsley.  Spray a 9x13 pan with cooking spray then layer ingredients in the following order.  1/3 of the sauce, 1/2 of the uncooked noodles, 1/2 of the ricotta cheese mixture and 1/3 of the mozzarella cheese.  Repeat layer and finish off with the last 1/3 of sauce and mozzarella cheese on top.  Cover tightly with tin foil.  Bake at 375 degrees for 1 hour.  Let stand 10-15 minutes before serving.

Another kid favorite!  And mine also.  I love home made LASAGNA!  This recipe came from my mother-in-law.  When I make it I do like to add about 1 cup of cottage cheese to the ricotta cheese mixture also.  Then you can call it a 4 CHEESE LASAGNA!  It is simplified by not having to deal with cooking the noodles.  You can actually find "Ready To Bake" noodles at the grocery store now.   

September Weekly Menu 3

Sunday:  Marinated Chicken/Roasted Potatoes/Corn/Jello

Monday:  Ravioli/Green Beans/Garlic Bread

Tuesday:  Brown Sugar Meatloaf/Veggie/Fried Potatoes

Wednesday:  Stroganoff/Veggie

Thursday:  LEFTOVERS

Friday:  Ward Dinner (Snapple Salad)

On this weeks menu I tried a friend's Brown Sugar Meatloaf.  Definately a hit with the kiddo's.  For her recipe, check out her food blog....DO YOU SMELL THAT!!?

IT'S A GIVE AWAY!!!

GIVEAWAY CLOSED!

Hey all of you!  I am so excited about this post!  Back in June when I was home for my sister's wedding I had several people comment about my food blog.  Since then I have continued to hear from different sources that there are many who follow and love to see what cookie I am making for "COOKIE MONDAY" and also to get meal ideas for their families.  I have had people send recipes for me to try and post also.  THANK YOU to ALL of you! 

I really do enjoy creating menus and cooking them up....the clean up is a different story.

Back in June I was trying to come up with some new thing for my blog.  I decided I wanted to do some GIVE AWAYS!  Yes, that's right!  Some GIVE AWAYS!  I have some ideas for them that I think are fun.  Not sure how often I will do them, so you will have to keep coming back to see what they are and when I do them.

For my FIRST GIVE AWAY I made an APRON!

Every Cook needs an APRON!

Here's Brindley modeling the APRON for me.

It looks a little big on her because it is an adult medium.  It's got big front pockets and has an adjustable kneck strap!  I love how it turned out and will definately be making some more!

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So, to enter for a chance to win this APRON, all you have to do is:

1.  Leave me a comment and tell me what your favorite kind of COOKIE is!

2.  For another chance to win, become a FOLLOWER by clicking the follow button on the right sidebar and sign in!  (Leave me a comment telling me that you are a follower.)

3.  For a third chance to win, post about this GIVE AWAY on your BLOG or FACEBOOK!  (Leave me a comment telling me you posted on BLOG or FACEBOOK so I can go check out your POST!)
**Leave a seperate comment for each chance to win.  3 chances total.**

This GIVE AWAY will close FRIDAY the 24th at 12:00 PM!

Caramel Popcorn (OOEY GOOEY)

Using 1 bag of microwave popcorn and the rest air popped popcorn, fill your BIG tupperware bowl with popcorn.  Remove all unpopped corn as you do this.  I use my 8 quart bowl because it's the biggest I have.  You can use bigger if you have one.  I always end up with an extra 1/2-1 cup caramel left, which definately gets used for other things! (Like letting the kids (and I) each have a spoonful :))!

2 cup brown sugar

1 cup white kero syrup

1/2 cup margarine

1 can sweetened condensed milk

In a heavy saucepan bring to boil the brown sugar, syrup, and margarine.  Let boil for 3 minutes.  Add sweetened condensed milk.  Mix well and let boil for another minute...stirring constantly to avoid scorching.  Pour over popcorn and stir well coating the popcorn.  Let cool until you can't take it any longer and ENJOY!  Make sure to have a wet hand towel nearby to wipe fingers on, or just lick them!  Who ever gets to the bottom first gets to eat the CARAMEL that has settled on the bottom!

This is my Mom's recipe.  One of my favorite traditions is when she would make this for Christmas.  She would make it into balls and my sisters and I would bag the balls.  Then we would enjoy them all Christmas break. 

September Weekly Menu 2

Sunday: Taco's
Monday: Labor Day...Delivery from PIZZA HUT
Tuesday: Chicken Strips with Fries
Wednesday: Tuna Helper/peaches and cottage cheese
Thursday:  LEFTOVERS
Friday: Spaghetti/Green Beans

In looking at my menu it looks completely unhealthy.  I have been getting ideas of how to make kid friendly meals "healthy".  One that I want to try is using fiber one cereal as the breading on your chicken.  Have any of you tried that?  How did it work for you?

Strawberry Crepes

Crepe
1 cup flour
1/4 cup powdered sugar
1/2 tsp. salt
2 eggs
1 cup milk
1 tsp. vanilla
whipped topping

Sift flour, sugar, and salt together.  Put eggs, milk and vanilla in bowl and beat well.  Stir in flour mixture.  Cover and let stand 1/2 hour.  Grease frypan lightly....or use nonstick pan (5-6 inch pan).  Pour about 1/4-1/3 cup of batter in center of pan then spread evenly by turning pan in circular motion.  Cook til lightly brown on both sides.  Spread with fruit mixture and roll up.  Top with whipped topping.

Fruit Mixture
8 oz cream cheese
1 cup powdered sugar
1/2 tsp. vanilla
8 oz cool whip
1 lb strawberries....cleaned and cut up
Beat cream cheese and vanilla.  Slowly add powdered sugar.  Mix in cool whip.  Fold in Strawberries.

The Crepe Recipe came from the KOOSHAREM Relief Society Cook Book.  The Fruit Mixture Recipe came from my SIL Jessica.  WARNING!!  You won't eat just one!

Chicken Quesadilla's

For Our Family of 6

8-9 Cooked Chicken Tenders
2 cups grated Cheddar Jack Cheese
1 package flour tortilla shells

Dice Chicken into bite size pieces.  Spread some chicken on one half of tortilla shell.  Sprinkle some cheese over the chicken.  Fold the other half of the shell over.  Toast both sides of the quesadilla in a fry pan over medium heat.  Cut into triangles and enjoy.  Serve with your favorite salsa and some sour cream.  Sooo Easy and sooo good!

Grandma Norman Cookies

1 cup sugar
1/3 cup shortening
1 tsp. vanilla
1/2 tsp. lemon (extract)
2 eggs
1/2 cup buttermilk
3 cups flour
1 tsp. soda
1 tsp. baking powder

Beat sugar, shortening, vanilla, lemon, and eggs.  Add dry ingredients alternately with buttermilk and mix well.  Drop by tablespoon size onto lightly sprayed cookies sheet.  Bake at 375 degrees until slightly browned. 
I sprinkle cinnamon and sugar on half the cookies before I bake them and add chocolate chips to the other half.

Notice the name of the cookies.  My Grandma Norman always made these.  We liked to make them and take to Grandpa Rueben.  They are so yummy dipped in milk.  Definately family favorite recipe.

Chicken Parmesan

For my Family of 6

6 Servings of Egg Noodles
6 Breaded Chicken Breast Tenders
1-2 Jars of favortie Spaghetti Sauce
Mozzarella Cheese

Cook and drain egg noodles. Put egg noodles in the bottom of a 9x13 pan. Layer chicken breasts over noodles. Pour spaghetti sauce over chicken and top with the mozzarella cheese. Cover with tinfoil and bake for 30-40 minutes at 350 degrees.

The first time I had homemade CHICKEN PARMESAN was just after I had a baby and a neighbor made it for me. Hers was so much better than mine.

Homemade Icecream

Pictured above is Raspberry Icecream

1 pkg. flavored jello (3 oz) that corresponds with the fruit you are using.

1/2 cup boiling water

3 cups sugar

2 cans evaporated milk

1 qt. half and half

1 pt. whipping cream

4 cups fresh fruit

(i.e. peaches, raspberries, strawberries)

.

For Icecream Freezer

Rock Salt

Cubed Ice

.

Dissolve the jello in the 1/2 cup boiling water and set aside to cool. Prepare fruit (peeling, coring, cutting into small pieces, can put in blended also so there are no chunks). Place prepared fruit in large bowl and add the 3 cups sugar and mix thoroughly. Add the 2 cans evaporated milk and the jello mixture and cool in the refrigerator. When all ingredients are cold, put in the ice cream freezer canister and add the half and half and cream. Freeze according to directions with the icecream freezer.

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This is a Rowley Family Favorite! We usually make peach icecream, but tried the raspberry this year and loved it.

September Weekly Menu 1

Sunday: Homemade Lasagna/Garlic Bread/Green Beans

Monday: Tomato Macaroni Soup/Homemade Bread

Tuesday: Waffles and Ham

Wednesday: Chicken Quesadilla's

Thursday: LEFTOVERS

Friday: Went Camping! Roasted Hotdogs/Watermelon/Potato Salad/Chips/Smores!

I'm all for trying to take short cuts and finding ways to make yummy meals quicker. For instance, I like to fry several pounds of hamburger at once then freeze it. Then when I make soup or taco's or other things that require ground beef I can just pull it out and throw it in a recipe. Do you have any tricks you like to do that save you time in the kitchen?