This is a place I can organize recipes that my family has tried and likes. I did not make any of these recipes up myself - I am terrible in the kitchen and needed a place to help with my organization. Feel free to use this site and comment on the recipes you try!!

Sunday, November 18, 2012

Mexican Chicken

I think I got this one from pinterest but I am not completely sure.  If you find out where I got it let me know so I can credit them.  I definitely did NOT make this up myself.

1 pound boneless skinless chicken breasts
1 teaspoon taco seasoning
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese
3 green onions chopped

Sprinkle the chicken on both sides with taco seasoning, then grill or saute it.

Cut chicken into cubes and place in a greased 8x8 baking dish.  Season with salt to taste.

Add enchilada sauce and toss to coat the chicken.

Sprinkle with cheese over the chicken.

Bake at 350 for 10-20 minutes until hot and bubbly.

Scatter the green onions over top.

My 2 cents worth:
  • I never measure cheese - just cover!  :)
  • The first time I made this everyone loved it but wished they had a taco to put it in.  Now I make this on taco night when I don't want to do beef (or in addition to).
  • I think this is perfect for a chicken taco salad!  yummmmmmy!

Sunday, November 11, 2012

Poppy Seed Chicken Casserole

I got this one from my very close friend Rebecca!  She has great easy quick recipes!

2 chicken breast on the bone
1 cup sour cream
2 cans cream of chicken soup
1 Tbsp poppy seeds
1 sleeve Ritz crackers, crushed
1/2 stick of butter, melted
6 servings of rice prepared

Boil chicken breasts for 1 hour.  Shred chicken.

Prepare Rice.

Combine chicken, sour cream, soup, rice, and poppy seeds and pour into 9x13 casserole dish.  Sprinkle the cracker crumbs over top and pour butter over the crumbs. 

Bake 350 for 40 minutes.  Allow casserole to set for 5 to 10 minutes. 

My 2 Cents Worth:
  • I use canned chicken.
  • I do not add the rice.
  • I serve the poppy seed chicken and rice separate.
  • Yummmmmmmmmmmy!

Sunday, November 4, 2012

Pizza Pasta Casserole

I got this one from a wonderful friend Mrs Barbarba Jones.
TCH Boys have nicknamed this "Pizzagna".

2 pounds ground beef
1 large onion chopped
2 (28oz) jars spaghetti sauce
1 (8oz) can tomatoe sauce
1 (16oz) spiral pasta cooked and drained
4 cups shredded mozzarella cheese
8 oz sliced pepperoni

In a large skillet, cook beef and onion until meat is no longer pink.  Drain.  Stir in spaghetti sauce, tomato sauce, and pasta.

Transfer to 2 greased 9x13 casserole dishes.  Sprinkle with cheese.  Arrange pepperoni over the top. 

Bake uncovered at 350 for 25-30 minutes or until heated thru.

If you want you can freeze one for up to 3 months before cooking.  To Use Frozen Casserole:  Thaw in fridge overnight.  Bake uncovered on 350 for 35-40 minutes or until heated thru.

My 2 Cents Worth:
  • BIG HIT!
  • It is said to be a favorite regularly!
  • No need to measure cheese and pepperoni - just cover!  :)
  • I've never frozen one so I am not sure how that turns out.

Sunday, October 28, 2012

Mexican Chicken Casserole

I can not remember where I got this one.  If someone knows where it came from I will be happy to credit them.  I think it may have been on pinterest.  ??

1 cup chicken broth
2 (4.5oz) cans chopped green chilies
1-3/4 lbs skinned boned chicken breast
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated milk
1 cup shredded Monterrey jack cheese
1/4 cup tub style cream cheese
1 (10oz) can enchilada sauce
12 (6 inch) corn tortillas
Cooking Spray
1/2 cup cheddar cheese
1 oz tortilla chips crushed

Combine broth and 1 can of chilies in a large skillet, bring to a boil.  Add chicken; reduce heat, simmer 15 minutes or until chicken is done.  Remove chicken from cooking liquid, reserving cooking liquid; cool chicken.  Shred meat with two forks and set aside.

Preheat oven to 350.

Heat oil in a large non-stick skillet over medium high heat.  Add 1 can of chilies and onions; saute 3 minutes or until soft.  Add reserved cooking liquid, milk, Monterrey jack, cream cheese, and enchilada sauce; stir well.  Stir in shredded chicken and cook 2 minutes.  Remove from heat.

Place 4 tortillas in the bottom of a 2 quart casserole dish coated with cooking spray.  Spoon 2 cups chicken mixture over tortillas.  Repeat layers twice, ending with chicken mixture.  Sprinkle with cheddar cheese and chips. 

Bake 350 for 30 minutes or until thoroughly heated.  Let stand 10 minutes before serving.

My 2 Cents Worth:
  • This is a huge favorite!
  • I like it but the texture of the corn tortillas in it bothers me.  It does NOT bother anyone else though.  :)
  • I use canned chicken.  So I just put the broth and chilies in a little pot and boil then add that when called for.
  • I definitely use more tortilla chips...  I almost cover the whole thing.
  • I use a 9x13 casserole dish.
  • I have never had tub style cream cheese on hand and have always just softened the regular block cream cheese and it works fine!
  • ENJOY!

Sunday, October 21, 2012

Pizza Cups

I got this recipe from our congregation's cook book.

3/4 lb ground beef
6 oz tomato paste
1 tablespoon minced onion
1 teaspoon Italian seasoning
1/2 teaspoon salt
10 oz can refrigerated layer biscuits
3/4 cup shredded mozzarella cheese

Brown and drain beef.
Stir in tomato paste, onion, and seasoning.  Mixture will be thick.
Cook over low heat about 5 minutes, stirring frequently.
Separate and place biscuits in a greased muffin tin, pressing to cover bottom and sides.
Spoon about 1/4 cup meat mixture into biscuit lined cups.
Sprinkle with cheese.
Bake 400 for 12 minutes or until golden brown.

My 2 cents worth:
  • I am not a fan.  It is a little sloppy joe-ish to me.
  • The TCH boys, my hubby, and both my kids LOVE it and ask for it!
  • The biscuit lining is the hardest.  Cooking it for a lot of people is not easy to me.
  • I just cover in cheese - no measuring necessary!  :)

Wednesday, September 5, 2012

Baked Beans

I was suppose to make some baked beans for a cookout.  I usually just warm them up out of the can but my friend, Mrs Malvina, told me that wouldn't be that good.  :)  SO I tried this recipe from my children's "TN Grandparents" (Mrs Pritchett) and everyone loved them!

1lb sausage
1 onion chopped
1 bell pepper chopped
64 oz pork and beans
1 cup ketchup
4 Tbsp brown sugar

Cook sausage, onion, and bell peppers.
Add remaining ingredients.
Bake 350 for 1 hour.

My 2 cents:
  • I never would have guessed sausage but it was pretty good.
  • I am not a big fan of meat in my beans unless I am eating chili but this was pretty good.
  • My hubby LOVED it.
  • Simple with easy ingredients! yay!

Sunday, April 29, 2012

Pepperoni Loaf

I got this one from my good friend Jennifer!


1 package of pepperoni
4 cups mozzarella cheese
2 eggs
2 Tblsp Parmesan Cheese
2 frozen bread loaves

Thaw out bread.
Put flour of your counter top.  Knead the dough for a minute. 
Roll the dough out to about a medium pizza size.  In a bowl crack 2 eggs and add the Parmesan cheese to the eggs.  Mix it together. 
Spread this mixture on the dough.  Put your pepperonis down on the dough.
Top with mozzarella.
Fold it up.
Bake 375 for 20 minutes or until golden brown.

My 2 Cents Worth:
  • My whole family love this.
  • No need to measure the cheese - just put a lot.