Tag Archives: recipes

Sour Cream Chicken Enchilada Casserole

I haven’t posted a blog in a while! I have been so busy that I have gotten a little behind on things. I haven’t even been walking, which is really starting to affect my mood. I’ll get back going with that next week and maybe catch up on my blog.  I actually have two more recipes to blog about, but since I made this one tonight and had my phone camera there, I thought I’d post a picture of this first!

This was supposed to be enchiladas, but I didn’t feel like making little rolls of chicken.

Chicken (I bought a pre cooked chicken from Krogers)
Corn Tortillas
Chopped Onion
Green Chiles
Sour Cream (I used sour cream light)
Mozzarella Cheese
Colby Jack Cheese (only because I didn’t have enough Mozzarella Cheese to cover the Casserole)

Spray Pam on the casserole dish. Put corn tortillas all over the bottom of the dish.  Put ripped up chicken on the tortillas.  Spread chopped onions on top of the chicken.  Cover with tortillas.

In a bowl mix sour cream and chiles.  Cover tortillas with mixture.  Top with cheeses.  Place in the oven for 30 minutes at 350.


Rolo bites

My mom’s idea of cooking for the holidays is ordering all the food, picking it up, then bringing it to the party.  That can get really expensive, so my sister and I said we would make the food ourselves this year and she could pay us.  We were only (half) joking about the pay us part…  We did manage to make my corn casserole, green bean casserole, stove top stuffing, and these rolo bites on our own and everyone seemed to love it all! My sister also made a turkey and a ham, but I can’t claim that I helped with that at all.

It was extra exciting this year because it SNOWED on Christmas in Dallas.  The weatherman said that it hadn’t snowed in Dallas on Christmas for 83 years.  I’m so glad my niece and nephew got to have that experience, even though they probably won’t remember it since they are so young.

Pretzels (the waffle looking ones work best)

Put the pretzels on a cookie sheet, put a rolo in the center of the pretzel and put in the oven at 250 degrees for 4 – 5 minutes. DSCN0500
Add an m&m or a pecan on the top of the semi melted pretzel/rolo.

Put in the fridge for about twenty minutes or so to cool them off. Put on a plate and enjoy!!

Mexican Chicken Casserole

I’m still trying to make a dish that I can eat when I get home from work, but the biggest problem I have is that I make all this food and then life gets in the way of me eating my creations. I made this casserole on Monday and here it is Thursday and I’ve only eaten it once.  I think tomorrow I will bring some of it to lunch or maybe I will even eat it for breakfast. The one time I got to eat this, I really enjoyed it.  I recommend it as a keeper recipe since it’s good and REALLY easy to make! I found this recipe on the Paula Deen website and made a few adjustments to meet my tastes.

1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of cheddar cheese soup
2 cans of rotel (I drained the second can)
1 whole cooked chicken cut up in pieces, I bought a pre-made chicken at Target
6 flour tortillas
Enough cheddar cheese to cover the top of the casserole

Mix the three soups, rotel and chicken in a bowl.

Spray the pan with pam, then put tortillas down for the bottom layer

Put a layer of the soup/chicken mixture on the tortillas, then repeat tortilla then mixture ending with the tortillas on top

Put a layer of cheese on the tortillas

Cook in the oven on 350 degrees for 30 minutes or until cheese starts to brown

Enjoy a great meal!!

Is There Ever TOO Much Chocolate?

I finished making my strawberries and I had WAY too much chocolate left over. I started grabbing anything I could think of to coat with white chocolate.  I even added some sprinkles on the Lay’s Potato Chips. The pretzels were good too.   I could have added sprinkles on them, but I was really ready to be done with this whole project.  I still want to try chocolate covered bacon, but that will have to hold for another day!

Cheese quesadillas

OMG!! I am out of chips, so I can’t make nachos! I almost had to go without dinner tonight until I found tortillas in my fridge. I decided I could make some cheese quesadillas. They are almost as easy to make as nachos and they have CHEESE!! I only had wheat tortillas, so I had to make due, but flour tortillas are better because they get pretty crunchy if you cook them long enough!

Melt butter in a pan

Put a tortilla on top of the butter and add cheese to the top of the tortilla. (You could put meats or veggies on here too, but I just like cheese.)

Put another tortilla on top of the cheese. Cook until brown on one side and then flip it over and get the other side browned.

Cut in to quarters and eat!  Obviously I made 2 quesadillas. I was hungry, ok!?

Saltine cracker toffee

Ever since I made firecrackers, I’ve been looking for another recipe that I can make with saltine crackers.  I found this recipe on Pinterest that looked really good.  Anything with toffee and chocolate has to be good, right!?  Tomorrow is our pot luck end of the school year party, so I figured this is a good a time as any to try and make this recipe that was pinned from The Girl Who Ate Everything blog.


40 salted saltine crackers…or as many that cover your pan
1 cup unsalted butter
1 cup packed brown sugar
2 cups milk chocolate or semisweet chocolate chips (I used the semi sweet)
(optional) 3/4 cup chopped pecans…since I’m making this for potluck, I didn’t use the pecans.  You never know who is allergic.

Line up the crackers on a pan covered in foil or parchment paper

Mix the butter and brown sugar and bring to a boil.

After comes to a boil, let it boil for 3 more minutes.

Pour the mixture over the crackers and spread it as evenly as possible.

Bake at 400 degrees for 5 – 6 minutes.  It will get bubbly.

Right when you take it out of the oven, put the chocolate chips on the mixture and let it begin to melt.

Spread the melted chocolate as evenly as you can over the saltine cracker/toffee mixture.

Let it all cool down completely and then break in to pieces.

These are really good.  The chocolate kind of overpowers the toffee though.  I think I used more than 2 cups of chips, so you may not want to use as much as I did.  I also put them in the fridge to cool them down.  I was in a hurry to try them!!

Southwestern Chicken Cornbread Salad

This weekend I signed up to climb to the top of the Frost Building to raise money for the American Lung Association.  You would think that knowing I’d be climbing about 33 flights of stairs that I would train a little bit for it.  Nope.  Not me.  I have let it go until the last minute and now I am going to just have to do it. I’m really nervous, but I’m going to make it no matter what!!  I’m not sure why I thought I would be better off making something to eat rather than training this week, but I found this and it seemed easy enough.

I got this recipe off Pinterest.  I copied it exactly from the recipe on Martha Stewart’s website.  The only major prep to this was making the cornbread, grilling the chicken and dicing some of the vegetables.  Other than that, it was an easy recipe to make!!

  • 6 cornbread muffins, very dry, coarsely crumbled, divided…  I used a box of jiffy cornbread muffins and just made it in a small dish
  • 1 (2.25 ounce) can sliced ripe olives drained
  • 1 (16 ounce) can pinto beans, rinsed and drained
  • 1 (11 ounce) can whole kernel sweet corn, drained
  • 1 cup Hidden Valley® Spicy Ranch Dressing, divided
  • 1 cup bell pepper, diced, assorted colors
  • 2 chicken breasts, grilled*
  • 1/2 cup red onion, diced
  • 1 cup tomatoes, seeded and diced
  • 1/2 cup Cheddar cheese, shredded
  1. In large clear salad bowl or trifle dish, layer half of the cornbread followed by olives, pinto beans and corn. Top with 1/2 cup of the dressing. Layer with bell pepper, chicken, onion, tomatoes, remaining cornbread and remaining dressing. Sprinkle with cheese.
  2. Cover and refrigerate several hours or overnight.
Cook’s Note:*Make without the chicken for a great side salad.
I really can’t lie though.  The only thing I actually made myself was the cornbread.  Mike ended up making this recipe because our propane went out on the day I wanted to make it.  By the time we were able to cook the chicken, I had lost interest in making it myself.

Taco Salad

A bunch of the teachers at my school decided to participate in the National Screen Free Week this year along with about 120 of the students.  We wrote down some of the things that we wanted to do instead of playing on computers/games and watching TV.  Several of us wrote that we would cook more.  I got the bright idea that maybe we should have a potluck with some of the new recipes that we were going to try.  The first person that responded said she was going to make enchiladas, so I had to find something that would somewhat go with that.  It also happened to be May 4th, so the potluck kind of turned in to a Cinco de Mayo theme.  I’ve always liked taco salad, so that is what I decided to make.  I found this recipe on Pinterest.  It was pretty good, but I think it would have been easier if I just would have used a packet of taco seasoning.  If you don’t like to use pre-made mixes though, this is a great recipe to try!  I got this recipe from Taste of Home website.

  • 1 pound ground beef
  • 1/2 cup ketchup
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium head iceberg lettuce, torn
  • 2 medium tomatoes, diced
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup mayonnaise
  • 1/4 cup taco sauce
  • 1 package (10-1/2 ounces) corn chips

Nutritional Facts1 serving (1 cup) equals 245 calories, 17 g fat (4 g saturated fat), 22 mg cholesterol, 398 mg sodium, 14 g carbohydrate, 2 g fiber, 8 g protein.

Cook the meat over medium heat until it is no longer pink, then drain.

Stir in the ketchup, oregano, chili powder, salt and pepper.  After it boils, reduce the heat and let it simmer with a lid on it for 10 minutes.

To make the dressing, Mix the taco sauce and the mayonnaise.  I had to use my hand blender to get the lumps out.

Since it was for a potluck, I served everything separate and let people add all the ingredients the way they wanted for their plate. It can be pre-made for a family if you wanted, but you would need to serve it immediately.

Kahlua Cake/Trifle

My father-in-law is turning 70 this weekend, so I wanted to make something for his birthday party.  When we were younger, he made a kahlua cake that was so strong that none of us could eat it.  I saw this recipe and immediately thought of him and that cake.  Since this is such an easy recipe,  I thought I’d do a test run before the party to see if I can make one that is actually edible.  It was.  I think I could maybe even use a little more kahlua in the cake I make this weekend!
1. Cake
Bake a cake. I used a white cake because my father-in-law and I don’t like chocolate cake, but the original recipe called for chocolate cake. Once it’s cool, poke holes all over it, then pour kahlua all over it.  I used about 1/4 cup, but you can use more or less depending on your liking. Let it soak for at least an hour. Once you’re ready, cut the cake into 1 inch size slices.
2. Mousse
Make chocolate mousse. I used the recipe on the Dream Whip Chocolate Mousse box.  I didn’t make enough at first, so use every packet in the box.
3. Cool Whip
You can use store bought or make your own.  Since this is for my f-i-l’s birthday, I made my own mixing heavy whipping cream and sugar to taste.
4. Candy Pieces
Crush some Heath or Skor bars into decent sized chunks.  I used a meat pounder to crush them, you can also use a hammer.  You probably need about 5 – 6 bars.
This looks the prettiest in a deep glass bowl or trifle dish if you have one.  You can use whatever you have.  Layer cake cubes, then chocolate mousse, then whipped cream, then candy pieces.  You can repeat until your dish is filled, but end up with the whipped cream and candy pieces on top!
Happy Eating!!

Zucchini Bake

I’m not going to lie.  I didn’t make this casserole myself.  I had planned to do it alone, but I ended up having a late meeting and didn’t get home in time.  Mike picked up the slack and cooked the casserole for me.  Usually Mike does all the cooking anyway, so I don’t think he minded.  In fact, he told me that he wants to go back to doing all the cooking especially the main dishes.  Even though I’ve been having fun with this, I don’t really mind giving that up.

Makes 4-6 servings


2 medium-sized zucchini, cut in slices or half-moon slices

2 medium-sized yellow squash, cut in slices or half-moon slices

Handful of sliced mushrooms

2-4 T chopped fresh basil

2 T thinly sliced green onion

1/2 tsp. dried thyme

3/4 tsp. garlic powder

1/2 cup + 1/2 cup pizza cheese

1/2 cup coarsely grated Parmesan

salt and fresh ground black pepper to taste


Preheat oven to 350F.  Spray a baking dish non-stick spray.  Cut zucchini, squash, and mushrooms into slices. Chop basil into tiny pieces.  Slice green onions.

Combine the sliced squash, zucchini, mushroom, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until everything is mixed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake for another 10-15 minutes, or until the cheese is melted and browned, (if you like cheese that way).  Serve hot.

This was really good.  I didn’t think it had enough salt, so I added more.  Overall, this is a great side dish to any meal!  Happy eating!!

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