Easy Pleasing Meatloaf

Meatloaf is one meal my husband has missed since marrying me.  I am not a fan of meatloaf, mostly because I do not like ketcup, therefore, I never made it.  So when I came across this recipe, I thought I might as well give it a try...  I like every ingredient that goes in, so it couldn't taste all that bad.  
It turned out great!  I made some mashed potatoes and corn to go with it.   
Great meal=Happy Husband!  

Easy Pleasing Meatloaf

Prep Time:10 minutes  Total Time: 1 hour 10 minutes  Makes: 8 servings

What you need:
2 lbs ground beef
1 pkg Stove Top Stuffing for Chicken (I use low sodium)
1 cup water
2 eggs, beaten
1/2 cup Barbecue Sauce, divided

Make it:
Heat oven to 375
Place meat, stuffing mix, water, eggs, and 1/4 cup barbecue sauce in bowl.
Mix just until blended.
Shape into loaf in 13x9 inch baking dish.
Top with remaining barbecue sauce.
Bake 1 hour or until done.

Cheese Tortellini and Sausage

The crock pot is in full force around here.  I have been busy painting and getting things done.  I really don't want to stop and take the time to make dinner or another mess!  The crock pot is so easy!  Here is a great meal I came across on Pinterest.  I highly recommend it!  

Cheese Tortellini and Sausage

1 (19oz) bag frozen cheese tortellini
1lb sausage (I used Italian)
1 bag fresh spinach
2 cans Italian style diced tomatoes
2 cans low-fat chicken broth (I used low sodium)
1 (8oz) cream cheese, cut into cubes

1.  Brown the sausage in a skillet on the stove top until cooked and crumbled. Drain. 
2.  Add the sausage and remaining ingredients to a 6 quart slow cooker.  Stir to combine.
3.  Cook on Low for 5 hours, stirring twice during cook time.

We had this with garlic bread!  

Tacos

I would imagine everyone has tacos on their menu at some point during the month.  But if you don't, it is very simple and easy to do.  
You can choose to do beef or chicken, hard shell or soft.  That is about as complicated as it gets!  
We like to do a taco bar around here at least once a month!  

Shells:  I always keep hard and soft shells around.  I also make my own shells, but they are only for special occasions ;)  since they are fried and take longer to make... The recipe for those is under Mexican if you would like to try them sometime!
**I do recommend warming the hard and soft shells before using.  Especially the hard shells. They have a stale taste to them when they come right out of the box...

I make beef and/or chicken using low sodium taco seasoning.  When making beef, I usually follow the directions on the envelope.  When making chicken, I chop the chicken and then I just sprinkle some seasoning over the chicken and cook it on the stove until it is not pink.  You don't have to use a seasoning, but once I introduced the kids to it one time, now that is what they prefer...  You could just season the beef or chicken with some cumin, garlic powder, chili powder, season salt... whatever sounds good or whatever you have on hand!

Toppings:
cheese (I like to use Monterrey Jack)
lettuce
salsa
sour cream
tomatoes
guacamole
corn
nacho cheese

Pretty much anything goes!   The kids love being able to make their own tacos!!!

Some families like to designate one night to tacos each week, some like to have a Mexican night each week, but not always tacos, and then there is us, who it fits when it fits!  Every now and then I do theme weeks for a month or two, but then I get bored with it...  
Margaritas and nachos or guacamole dip go well with tacos too! ;)  

The kids also love setting up the taco bar and helping me get out everything we need!  

Cheddar Chicken

This is an easy meal, the kids can help too!  My kids love crushing crackers for me!!!  

Cheddar Chicken

16 buttery cracker (Ritz) crushed (about 3/4cup)

6oz Cheddar, grated

1 clove garlic, finely chopped

Kosher salt and black pepper

4 skinless chicken breast

4 tablespoons unsalted butter, melted

• Heat oven to 350.  In a bowl, combine the crackers, cheese, garlic, and 1/4 teaspoon each salt and pepper.
• Dip the chicken in the butter, then in the cracker mixture, pressing gently to help adhere, and place in a foil-lined baking sheet.
• Sprinkle any remaining cracker mixture on the chicken and drizzle any remaining butter.  Back until the chicken is golden brown and cooked through, 25-30 minutes.  

We had this with rice and green beans.  

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

With school back in session and fall coming around, pull out those crock pots!!!!  What a better way to come home to dinner already done!!!

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

laurassweetspot.com

Serves: 6

Ingredients

2 pounds Pork tenderloin
1 teaspoon Ground sage
½ teaspoon Salt
¼ teaspoon Pepper
1 clove Garlic; crushed
½ cup Water
½ cup Brown sugar
1 tablespoon Cornstarch
¼ cup Balsamic Vinegar
½ cup Water
2 tablespoons Soy sauce

Instructions

Mix together the seasonings: sage, salt, pepper and garlic.
Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
Cook on low for 6-8 hours.
hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
Heat over medium and stir until mixture thickens, about 4 minutes.
Brush roast with glaze 2 or 3 times during the last hour of cooking. *(For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
Serve with remaining glaze on the side.

*I recommend putting it in the broiler!  It turned out perfect!  Very tender!!!  The sauce was a hit with everyone!!!

Dorito Pie

I think this is one of my new favorite meals.  Super easy to make!  

I need start remembering to take pics of my meals...

Dorito Pie

www.centslessdeals.com

Ingredients

• 1 lb. ground beef
• 1 pkg. taco seasoning mix  (I used low sodium)
• 1/2 cup water
• 1 can crescent roll dough
• 1 cup sour cream  
• 1 cup shredded pepper jack cheese  (I used Montery Jack)
• 3 cups crushed Doritos
• 1/4 cup salsa
• 1/2 stick melted butter

Instructions

1. Cook ground beef.
2. Drain and return to the pan.
3. Add the taco seasoning mix and water.
4. Simmer until water has boiled off (around 5 minutes)
5. Separate the crescent dough into triangles
6. Spray a 9" pie dish with nonstick cooking spray
7. Press triangles into pie dish with the points toward the center of the dish.
8. Press seams together to seal
9. Sprinkle 1 - 1/2 cups of the crushed Doritos onto the crescent crust.
10. Spoon ground beef over the top of the corn chips, spreading evenly.
11. Mix sour cream with salsa.
12. Spread sour cream mixture over meat.
13. Cover with the shredded cheese
14. Top with remaining crushed Doritos.
15. Top Doritos with melted butter.
16. Bake at 400 degrees until the crust is golden brown (about 20 minutes)

Mozzarella Stuffed Meatloaf Minis

Now that we have moved and school is about to start up again, I thought I better start preparing meals instead of hamburgers and hot dogs on the grill every night!!  There isn't anything wrong with grilled hamburgers and hot dogs, but you can tell when summer is coming to an end because I am now getting tired of them!  
So here is a new recipe my family loved last night!  I wish I would have taken a pic but they were gone before I thought about it...  
I am not a fan of meatloaf, but this one is a winner!


Mozzerella Stuffed Meatloaf Minis
From: centslessmeals.com

1lb ground beef
1 egg
1/2 cup milk
1/2 cup breadcrumbs 
1/4 cup worcestershire sauce
1/3 cup ranch dressing
1 onion, diced
1lb mozzarella, cubed
muffin tin
salt and pepper to taste

1. Mix all ingredients except mozzarella in large bowl.
2. Once mixed, create a ball of meat mixture and press a cube of mozzarella into it.
3. Cover with equal amounts of meat mixture.
4. Reapeat until all meat is used up. (you want the balls to fit into a muffin pan)
5. Place mini meatloafs into greased muffin pan.
6. Bake at 350 degrees for 25-35 minutes or until baked through.

Asian Salad

Asian Salad, also known as Crack Salad in our family, is a favorite among friends and family!  I don't know how many times I have been requested to bring this to potlucks and for a copy of the recipe.  Here it is!!!!  I hope you enjoy it as much as we do!!!!

Asian Salad

2 pkg Ramen noodles, crushed (throw out the season packets, you will not need them)

1 cup blanched slivered almonds

2 teaspoons sesame seeds

½ cup butter, melted

1 head Napa cabbage, shredded (I use a bag of pre-shredded cabbage)

1 bunch green onions, chopped

¾ cup vegetable oil

¼ cup distilled white vinegar

½ cup white sugar

2 tablespoons soy sauce (I use low sodium)

1. In a medium skillet over low heat, brown Ramen noodles, almonds, and sesame seeds with melted butter.  Once browned, take off heat and cool.

2. In a small saucepan bring vegetable oil, sugar, vinegar to boil for 1 minute.  Cool. Add soy sauce.

3. In a large bowl, combine shredded cabbage and chopped green onions.  Add the noodle and soy sauce mixture.  Toss to coat.  Serve.

Chicken Sandwiches

We are finally moved into our new home and getting settled!  I am looking forward to cooking and serving my family meals in our new kitchen.  I love summer meals!  This is one of my husbands favorites.

Chicken Sandwiches  
Better Homes and Gardens 2004

2 skinless, boneless chicken breast, finely chopped
1 Tbsp butter
1 tsp chili powder
1/2 tsp ground cumin
1 clove garlic, minced
Dash cayenne pepper
1 3oz pkg cream cheese, softened
1/2 cup shredded cheddar cheese
1/4 cup sour cream
1 10oz can Rotel
2 green onions
2 Tbsp snipped fresh cilantro
sliced bread or tortillas
cucumbers, avocados, tomatoes, sliced
lettuce

1.  In a large skillet cook chicken in hot butter until lightly browned and no pink remains.  Stir in chili powder, cumin, garlic, and cayenne;  cook for 1 minute more.  Cool slightly. 
2.  In a medium mixing bowl beat cream cheese, cheddar cheese, and sour cream until creamy and combined. ( I add extra cream cheese and sour cream to make it creamier too.)  Fold in chicken mixture, drained Rotel, green onions, and cilantro.  Cover and chill up to 24 hours. (I chill for about an hour when I don't have time.)
3.  Spread mixture on slices of bread or on tortilla.  top with lettuce, and any veggies you like.  Roll up or make into a sandwich.  
Makes about 6 sandwiches.

Pepperoni Pizza Lasagna Roll-ups

Pepperoni Pizza Lasagna Roll-ups

www.iheartnaptime.net

Ingredients

1 jar pasta sauce

12 lasagna noodles, cooked according to the package directions

pepperoni, about 48 slices

2 cups shredded mozzarella cheese

I also used 1 container ricotta, was not part of the original recipe

·                          

Instructions

1.   Preheat your oven to 375 degrees and spread a small amount of pasta sauce in the bottom of a baking dish (pie plate, cake pan... doesn't matter).

2.   Lay all of your lasagna noodles out on your cutting board or counter top. (I spread the ricotta on first) and then, spread around 2 tablespoons of sauce on each noodle, all over one side. Repeat with the other noodles. Sprinkle half the cheese on top of the sauce. Place four pepperonis on each noodle, on top of the cheese.

3.   Starting at one end of the noodle roll it up like a cinnamon roll or jelly roll. Place the rolled noodle in the baking dish with the end of the noodle on the bottom so they don't flap open. Repeat with remaining noodles.

4.   Once all of the noodles are rolled up, use the rest of the sauce to cover the noodles. Top with the remaining cheese and bake for 20 to 25 minutes until everything is hot and bubble and the cheese is melted. Let the dish cool for 3-5 minutes before serving hot.

Taco Pasta Bake

Taco Pasta Bake   www.canadianmomscook.com

Ingredients

1/2 – 3/4 of a bag of large noodle pasta like ziti
approx. 1lb of ground beef
1 pkg/envelope of taco seasoning
1C water
1/2 pkg of cream cheese
1 1/2C shredded cheese (I used marble)

Directions

1. boil pasta until just cooked, drain, run cold water over it

2. brown ground beef

3. mix together taco season and 1C of water, pour over cooked beef and let simmer for about 5 minutes until the liquid has reduced

4. add the 1/2 pkg of cream cheese to the beef mixture, stir until melted and combined, remove from heat

5. put pasta in your casserole dish or pot, mix in 1C of the shredded cheese

6. top pasta and cheese with beef mixture, gently mix until the pasta is coated

7. top with remaining 1/2C of shredded cheese

8. bake at 350 uncovered for approx 30 minutes

We had this with corn on the cob (kids' favorite) and chips and nacho cheese!

Oven Baked Broccoli

I made this tonight and it was an all around hit!  I have done this to many different veggies: asparagus, green beans, zucchini to name a few, but I think broccoli is now my favorite...

Oven Baked Broccoli

Two heads of broccoli, cut off florets (should have made more, next time I will double it)

Place on a cookie sheet covered in foil.  Toss broccoli florets in olive oil and sea salt and pepper.

Bake for 15-20 minutes at 400, until a little crisp.

Crock-Pot Chicken Teriyaki

This is in the crock-pot right now!!!

Crock-Pot Chicken Teriyaki  (off pintrest, not sure of original website)

Ingredients
1 lbs chicken, diced
1 cup chicken broth
½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced
Directions

1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

2. Add chicken to sauce, and toss to combine.

3. Pour chicken mixture into crock-pot.

4. Cook on low 4-6 hours, or until chicken is cooked through.

5. Serve over hot cooked rice and spoon extra sauce if desired.

Making crab rangoon to go with it!

Chicken Spaghetti

Chicken Spaghetti   By: Pioneer Woman

2 cups cooked chicken (I just used two chicken breast)

3 cups dried spaghetti broke into 2 inch pieces

2 cups cream of mushroom soup

2 cups shredded cheddar cheese

1/4 cup finely chopped green pepper

1/4 cup finely chopped onion

1 4 oz jar diced pimentos, drained

2 cups chicken broth reserved from pot

1 teaspoon Lawry's seasoned salt

1/8 to 1/4 teaspoon Cayenne Pepper

salt and pepper to taste

1 cup additional shredded cheddar cheese

Preparation Instructions

Cook cook chicken in boiling water. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Snow Ice Cream

I am so tired of snow!  However, I have heard many of my friends talking about making snow ice cream for their kids.  So today, we embraced the snow and tried it for ourselves!
I have to say, it is pretty good and will be making this every time it snows!

Snow Ice Cream
8 cups of white snow 
1 cup milk
1/2 cup sugar
1 teaspoon vanilla
Mix and serve.  
You can top it with any kind of toppings!

Enjoy!

Potato Enchiladas

These are a house favorite during Lent!!!

Lenten Potato Enchiladas         (Recipe by Mrs. Salzar, my International Foods Teacher at Northwest)

Fry chopped potatoes (about 6-7) and chopped onions (1 cup or to your liking) in olive oil, until soft and cooked through. 
Season with:

          ½ t cumin

          ½ t garlic powder

          ¼ t pepper

          ¼ t salt

Sauce

          2T shortening

          2 cup water

          2-3 T flour

          Half of a 1lb can tomatoes (diced)

Melt shortening on low heat.  Add enough flour to make a paste.  Slowly stir in water.  Add tomatoes.  Season with:

          1 ½ t chili powder or more to taste

          ½ t cumin

          ½ t garlic powder

          ½ t salt

          ½ t pepper

          ¼ t ground red pepper or cayenne pepper

Stir till mixture boils and thickens.  Dip tortillas into sauce (both sides), place on a plate, and fill with grated cheese and seasoned potato mixture.  Roll and bake at 350 for 10-15 minutes.

You can top these with sour cream, salsa, guacamole, or whatever else you like. 

Spaghetti Pie- Meatless

Spaghetti Pie

Tim Mallory

1/2 lb spaghetti

2 eggs

Parmesan cheese (about a 1/4 to a 1/2 cup)

Ricotta Cheese (container)

1/2 jar spaghetti sauce 

1 cup Mozzarella  Cheese

Grease 2 round pans (pie pans work well), cook spaghetti, mix eggs and Parmesan cheese to make a medium consistency, once spaghetti is done, mix egg mixture with spaghetti.  Distribute into pans, Spread ricotta cheese over noodles and pour sauce over cheese.  Cook for 30 minutes at 350.  Add mozzarella cheese and cook for 10 more minutes.

Great Lenten meal!

Sorry this is the first post in a long time.  Our house is up for sale and we have been eating out and eating crazy stuff trying to empty the freezers...  Hope to keep up with posting!

Meals during Lent

This Wednesday is Ash Wednesday, the beginning of Lent.  As Catholics, our family will not be eating meat on Fridays until after Easter.   

Many Catholics enjoy going to fish frys, however, that is not the case around here.  My husband does not like fish of any sort, so we will be having meals at home on Friday nights.

Here are some ideas if you need any: 

Quiche-using only veggies and cheese (meal is on blog under Breakfast)

Potato Enchiladas- Posting this recipe later this week

Grilled Cheese

Cheese Pizza

Fettuccine Alfredo-meal is on blog under Pasta

Baked Potato Bar

Manicotti

Many other pasta dishes and meals...

Brown Sugar Pork Loin

Majority rules tonight...  Here is what we had!  My family loved it; I however, didn't care for it as much. It wasn't bad, just not a favorite...

Brown Sugar Pork Loin

 Rub Ingredients:

2 t salt

1/2 t black pepper

1 t ground cumin

1 t chili powder

1 t cinnamon

2 pork tenderloins (2 1/2 lb. total)

2 TB olive oil

Glaze ingredients:

1 cup packed dark brown sugar

2 TB finely chopped garlic

1 TB tabasco

Prepare pork:

Preheat oven to 350.  Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.  Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat util just beginning to smoke, then brown pork, turning, about 4 minutes total.  Leave pork in skillet.

Make glaze and roast pork:

Stir together brown sugar, garlic, and Tabasco and pat on top of each tenderloin.  Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140, about 25 minutes.  Let pork stand in skillet at room temperature 10 minutes.  (Temp will rise to about 155 while standing).

****If you do not care for cinnamon, this recipe is not for you!  However, if you do like cinnamon, you will love this recipe...

Next time I make this recipe, I think I am going to try a different rub.  The glaze is awesome.  Like I said, my family loved the rub, however, it has a strong cinnamon flavor...

Also, I like my pork at about 160, So I cooked mine about 35-40 minutes..  

We had this with mash potatoes, green beans, and rice.

Taking dinner to a friend

There is nothing better than coming home to dinner already made!  

Wither you just had a baby, sick, tired, busy, or just because, having dinner done is one of the best treats someone could do for me.  Therefore, I try to help my friends and family out when I can.  
I usually send:

•  a casserole~I like to send casseroles because they are easy to freeze if they need to keep it for another day.  I also send everything in a disposable dish because who wants to clean up during times like this.  
•  French/Italian bread or something that goes well with the main course like chips, tortillas, garlic bread
•  a veggie or fresh fruit (I usually send the veggies that can be steamed in the bag so they don't have to do much to get it ready and if they need to have the meal on another day they can)
• dessert

I try to keep everything simple...  I like to send the meal over to them earlier in the day or the night before.  I don't cook everything, in case they eat late or something comes up and they need it for another night.  This also gives them the option to freeze it...  

Here is my go to recipe for times like this: 

Chicken Noodle Casserole

Ready in: 1 hour    Servings:6

4 skinless, boneless chicken breast halves

6 oz egg noodles

1 can condensed cream of mushroom soup

1 can condensed cream of chicken soup

1 cup sour cream

Salt to taste

Ground pepper to taste

1 cup crumbled buttery round crackers

½ cup butter

(I also add a cup of shredded cheese, whatever I have on hand)

1. Poach chicken in large pot of simmering water.  Cook until no longer pink in center, about 12 minutes.  Remove from pot and set aside.  Bring chicken cooking water to a boil and cook pasta in it.  Drain.  Cut chicken into small pieces and mix with noodles
2. In separate bowl, mix together mushroom soup, chicken soup, and sour cream, (and cheese).  Season with salt and pepper.  Gently stir together cream soups mixture with chicken mixture.  Place in a 2 quart baking dish.
3. Melt butter in a small saucepan, and remove from heat.  Stir in crumbled crackers.  Top casserole with buttery crackers. 
4. Bake at 350 degrees for about 30 minutes, until heated through and browned on top. 

*****I do not do step 4 and leave a card on the top of the casserole with the instructions to finish the casserole on their own.  This way they can cook it that night or next or freeze for another day...  

This one is easy to do, but really any casserole is great to send.  Some others on my site that would work well too Spaghetti Pie or Chicken Enchiladas.  

Runza Casserole

Runza Casserole

From: My Mom

2 lbs hamburger

2 onions (I use only one)

4 cups shredded cabbage (I buy pre-shredded)

Salt and Pepper to taste

2 tubes crescent rolls

1lb of shredded Mozzarella Cheese  (or cheddar if you do not have mozz)

Brown hamburger and onions. Drain.  Add salt and pepper.  Put shredded cabbage in and steam for about 5 minutes. Make a crust of 1 crescent rolls in a 9x13 inch pan.  Put hamburger and cabbage mix on top of crust.  Add cheese, then use last tube of crescent rolls for the top.  Bake for 35-40 minutes at 350 degrees.  Cover with foil last 5 minutes to soften crust.

I make only half of this and put it in a 8x8 pan.  We had this with mash potatoes and fruit.

Creamy Italian Chicken (Slow Cooker Meal)

Creamy Italian Chicken  (SC)

2lbs boneless, skinless, chicken breast

¼ cup butter, melted

8oz container cream cheese and chives, softened

10oz can condensed golden cream of mushroom soup

0.7 oz package Italian dressing mix

½  cup water

Cut chicken breasts into strips and place into crock pot.  In a medium bowl, combine melted butter, softened cream cheese, soup, Italian dressing mix and water and stir unitl blended.  Pour over chicken in crock pot.   Cook on low for 6-8 hours.

We eat this over noodles and serve with some kind of bread and veggie.

Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps      From melskitchencafe.com

*Makes 6 wraps*

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken

1 can black beans, rinsed and drianed

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)

Sour cream (optional)

6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

To make more than two wraps at a time, I used my electric grill...

Breakfast Burritos

Breakfast for dinner?!  I actually prefer breakfast at dinner time! 
This has just been one of those weeks...  So tonight it is breakfast burritos (instead of the soup I planned on)!  I need something fast and quick to eat...

Needed:
Scrambled eggs
Tortillas
Sausage or bacon
Cheese
Veggies if you like
Salsa and Sour Cream (optional)

My kids love to be able to make their own, so I just set out everything and let them go at it!  We will be having these with OreIda Mini Tator Tots (a family favorite) and some fruit!

A veggie serving tray is an easy way to have everything ready to set out in front of them! 

Chicken Enchiladas

It is Mexican Night at our House...
Chicken Enchiladas

From Shawnda, my sister-in-law

1pt sour cream

1 can rotel- medium

2 cups or cans of precooked chicken

1 can cream of chicken soup

1 lb cheese (cheddar, Mont/Jack, Colby/Jack, whatever you have…)

1 dozen flour or wheat tortillas

Heat oven to 350º.

Mix soup, sour cream, chicken and rotel in a sauce pan.  Heat slightly.  Place 2 tbs. of mixture in center of each tortilla.  Roll and place each tortilla side by side in backing dish.  Top with remaining mixture.  Finish by topping with cheese.

Cover and bake for 30 minutes.

Easy and great for those of you who don't care for the red sauce on your enchiladas!

Twice Baked Potato Casserole

Twice Baked Potato Casserole

From: cooks.com

8-10 potatoes, peeled, cooked, and mashed (no milk)

8 oz cream cheese, softened

8 oz sour cream

Salt and Pepper to taste

2 tbsp butter

1c cedar cheese, shredded

1 tbsp. chives, dried

Beat cream cheese, sour cream into mashed potatoes.  Add salt and pepper, stir in chives.  Fold in ½ of butter, spread mixture in buttered 9x13 inch glass casserole dish.  Spread remaining butter on top.  Baked uncovered, at 350 for 30 minutes.  Sprinkle with cheese and bake additional 10 minutes.

Note: Do not add cheese if you plan to use with gravy.  Can be covered and refrigerated for baking later, but allow extra time if potatoes begin baking from cold. 

***I cut this recipe in half when it is just for our family.