Mexican Cheesy Chicken Casserole

I found this on April's Blog. I've actually made it several times and we LOVE it.

1 can (10 3/4 oz) of condensed cream of chicken soup undiluted
1 cup (8 oz) of sour cream
2 tablespoons taco sauce
1/4 cup of chopped green chilies (but I used a whole small can, about 1/2 cups worth)
3 cups of cubed cooked chicken (2-3 chicken breasts)
2 cups of shredded cheese (pretty much as little or as much cheese as you would like)
4 cups broken tortilla chips

Directions:In a bowl, combine the soup, sour cream taco sauce and chilies. In an ungreased shallow 2 qt baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat Layers. Bake Uncovered, at 350 degrees for 25-30 minutes or until bubbly. Makes 4-6 servings.

**My adaptions: I use tomatillo sauce instead of the green chilies and taco sauce. The recipe can be changed to your liking of how spicy you want it with adding in some diced jalapenos.

Review: Our family LOVES this recipe. The boys ask for it weekly.

Crescent Bacon - Cheese Tartlets

These were so easy and turned just like the picture. They were very yummy!

Crescent Bacon - Cheese Tartlets

Creamy Hashbrown Casserole

Ingredients:


1 30 oz bag of hashbrowns (country style)- thawed
1 16 oz size of sour cream (I used lite)
2 cans cream of chicken soup (10 3/4 oz)
1 tbs Powered onion (you can chop half an onion instead)
1 cup shredded cheese (I used sharp cheddar)
1 cup cornflakes

Directions:

1. Preheat oven to 375 degrees
2. In a large mixing bowl, add all ingredients, except cornflakes. Mix well.
3. Lightly grease a 9x13 baking dish.
4. Spread mixture evenly in dish and cook in oven for 30-40 mins or until mixture is hot & bubbly.
5. Sprinkle cornflakes on top. Set oven to 400 degrees and place dish back in the oven until corn flakes are toasted (approx 10 minutes)

Cinnamon Pound Cake

4 tablespoons sugar
2 tablespoons cinnamon
1 yellow butter cake mix (don't use white cake mix - it has to be butter!)
1 package instant vanilla pudding
1/2 cup canola oil
1 8 oz. container sour cream (you can use reduced fat, but in my opinion, it doesn't taste the same)
4 eggs

Preheat oven to 350 degrees and grease a bundt pan.Mix the sugar and cinnamon together in a small bowl and sprinkle half of the mixture in the greased bundt pan - shake it all around to coat the entire pan. Mix cake mix with pudding, oil, sour cream, eggs and other half of cinnamon/sugar mixture. Pour into pan and bake for 45 - 50 minutes until springy. Cool for 20 minutes before taking out of pan.

Recipe from: Sing For Your Supper

Review: I finally made this and it was FABULOUS! So yummy! Note that the vanilla pudding does not specify what size of instant vanilla pudding package. I used the large package. The only thing I might change when I make this again (on wednesday) is that I might just use 3/4 of the large package of instant vanilla pudding. Super easy recipe and very yummy cake!

Crescent Sloppy Joes

INGREDIENTS
1/2lb lean (at least 80%) ground beef
1/4 cup barbecue sauce
1/4 cup shredded Cheddar cheese (1 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 egg, beaten
1 teaspoon sesame seed
DIRECTIONS
1.Heat oven to 375°F. In 10-inch skillet, cook beef over medium heat, stirring frequently, until thoroughly cooked; drain. Stir in barbecue sauce; cook 1 to 2 minutes, stirring occasionally, until hot. Stir in cheese.

2.If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each into 8x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each into 8x4-inch rectangle. Cut each in half crosswise, making 8 squares.

3.Place about 2 rounded tablespoons beef mixture on center of each square. Fold dough over filling, forming triangles; press edges with fork to seal. With knife, cut small slits in tops for steam to escape. Place on ungreased cookie sheet. Brush with egg; sprinkle with sesame seed.

4.Bake 11 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

The Pioneer Woman's Sleepin' In Omlette

I haven't made this yet, but had to bookmark it while I was thinking about it. It looks sooo yummy! I think I might try this this weekend.

http://thepioneerwoman.com/cooking/2008/05/sleepin-in-omlette/

Long time since there has been a post...

Well, I'm not even sure if anyone reads this blog or not, but it has been quite sometime since I've posted. Looks like I stopped posting right around the chaos of house hunting began. Well, since that chaotic time and came and gone, I really need to get back to this. I've been slacking with my meal planning and need to get back to it. I did meal plan this week, and it has been nice.

Summer is here and so it makes it a little more difficult to meal plan. The boys are with us for the most part - Wed-Sun and the other days they are with their mom. When the boys aren't with us, it is so hard for me to try to come up with something for just Jason and myself. I know it shouldn't be hard, but I'm just so use to cooking for 4 and not 2.

Anyways, hopefully I will get back to posting new recipes that I find and my menus.