Green Chile Burritos

The coveted green chile burrito... My mom makes these all the time. Of course hers turn out way better than mine. She is genius. Here is what you'll need...

3 or 4 chicken breasts

2 cans of green chile enchilada sauce (I prefer Hatch brand)

1 small can of diced green chiles (not pictured)

diced green onion (not pictured)

tortillas

Cheese

beans for a side dish

Dump your sauce and chicken in the crock pot and cook for at least 4 hours (on high) or 6-8 hours (on low) you want to be able to shred the chicken.

When the chicken is done pull it out and shred it.

Dip a tortilla in the sauce and place it on a cookie sheet.

Fill it up with some shredded chicken shredded cheese and drizzle with sauce. Roll up your burrito.

Keep repeating this till you have your desired amount of burritos (remember you can use any leftover chicken for quesadillas, salads, or more burritos later). Top them off with some shredded cheese, diced green onion, and more sauce. Put them in the oven at 300 degrees to melt all the cheese... like 5-10 minutes..... just keep checking on them.

I like to serve my burritos with some beans, tortilla chips, and a nice green salad. These are a favorite at our house. For those of you with kids... just make them some cheese quesadillas because these are pretty spicey.

Lasagna

This is dang good lasagna! I know that Darla doesn't like lasagna. I think it is because she has never had any good lasagna (Darla there are only 3 layers of noodles in this). What is my secret? Use sausage not hamburger! Here is what you'll need...

• Lasagna noodles
• 4 cans of tomato sauce
• 1 can of tomato paste (small can)
• garlic salt (you could also use real garlic)
• onion (I used dried kind this time)
• cottage cheese
• Italian sausage (I use Jimmy Dean)
• dried Parmesan cheese
• mozzarella cheese (I used two small shredded bags)
• 1 egg
  

Get your noodles boiling (don't over cook them) and your sausage browned.

Drain the grease from the sausage and add the tomato sauce, paste, onion and garlic salt (to your liking, I like a lot). Stir this up and put a lid on it to simmer for a while.

OK so I hate ricotta cheese... So I do this instead. 1/2 cup of cottage cheese, 1/2 cup of Parmesan cheese, and one egg. Mix this up together really good.

Put a little of your sauce in the bottom of the pan so that the noodles wont stick to it.

Add a layer of noodles (3 across). Top noodles with sauce and cheese mixture. This is how I do mine then I spread it together (see the top noodle).

Top with some cheese. Then repeat all this one more time (you should use almost all sauce, all cheese mixture, and almost all cheese).

This is your top layer. I sprinkle on what left of the mozzarella (which wont be much) and some Parmesan cheese. Bake at 375 degrees for 30-40 minutes till bubbly and cooked warm through. You can make this the day before and keep it in the fridge until you are ready to cook it.

I love to serve my lasagna with corn and salad.

"Funeral" Potato Ham Casserole

I needed something easy for tonight, and I needed to make sure it was for sure good and kids would eat it! Who doesn't like potato's covered in cheese? Here's what you need...

1 package of frozen hash browns

2 packages of cubed ham

1 tub of sour cream (I only used half of mine)

1 can of cream of potato soup

Cheddar cheese

french onions

garlic salt

Combine hash browns, sour cream, soup, cheese (I used one whole small package of shredded cheddar), ham and a few dashes of garlic salt in a mixing bowl. Make sure you mix this up really good... it is hard!

Put the mixture into a 9x13" pan. Top with a little bit more shredded cheese and some crispy french onions. Bake at 375 degrees for 45 minutes or till bubbly.

I served this with a salad and some rolls.

OK, so I know things haven't been too healthy around here lately... I'll post some healthier options soon. We just need our comfort food right now!

Creamy Italian Chicken

Here is another crock pot specialty. I know this is pretty common, but I tweaked it bit to my liking. I usually serve it over rice. We had it over noodles tonight and I decided I like it better that way. This is what you'll need...

4 boneless skinless chicken breast

1 can of cream of chicken soup

1 can of cheese soup

1 packet of Italian salad dressing seasoning

1 package of cream cheese

noodles or rice of your choice.

(This will feed 4 adults comfortably)

Combine all these ingredients together in the crock pot. I add the soups first, plus a third of a can of water. Mix the soups and water together a bit. Add your chicken. Top chicken with 3/4 of the package of dressing. Top with cream cheese. I cut mine into cubes first.

Put the lid on and simmer on low for about 8 hours or so depending on your crock pot (or for a quick fix high for 4 hours). I usually stir mine up after it has cooked for an hour or so and stir a few times throughout the day.

Here is your finished product! Serve with a green salad and rolls.

(PS. why is my camera so funky? My pictures are always too dark. Any camera experts out there? I have a Nikon coolpix.)

Swiss Steak

This is great to have for dinner on a cold day. I use my crock pot to simmer everything to perfection. I know it sounds not too appetizing from the ingredients, but trust me this is good stuff. Something about the meat simmering all day in the tomato sauce with the bell pepper, prefect combination. Here's what you'll need...

round steak (or some other cheap cut of beef), I got a 6 pack stuff shrinks when it cooks up!

1 green bell pepper
4 cans of tomato sauce
garlic salt
6 medium potatoes
(this will feed 4 adults)

Get your meat out and tenderize it. I just gently slice it diagonal both ways on each side.

Pour all cans of tomato sauce into crock pot. Add the meat, sprinkle with garlic salt to your liking (I use about 4 or 5 shakes). Top off with sliced bell pepper. Put the lid on and cook for at least 6-8 hours (or on low all day). I let it cook up for a few hours then I stir it up a bit.

About an hour before you are ready to serve start your mashed potato's. I like to add milk and butter to mine till it is nice and fluffy.



I serve the meat and sauce over the potatoes.

Yum!

Almost Homemade Refried Beans.

My mom used to boil beans all day to make homemade re fried beans... but then she got smart and started doing this.... Here is what you'll need...

2 or 3 cans of pinto beans (I prefer Bush brand beans)

garlic salt

Dump out all contents of cans into a medium sized pot (even the bean water, this is why I prefer Bush brand beans because I know the bean to bean water ratio works perfectly, other brands seem to turn out runny). Add about 5 shakes of garlic salt, or enough to your liking.

Warm up your beans (they are easier to mash warmed). Mash the beans up. I used a whisk for mashing and a potato masher thingy I have. Mash them up really good so that it is not too runny. It will thicken up a bit as it cools down. Top with shredded cheese of your liking. I serve these beans with tortilla chips for dipping (this can also be a bean dip), and as a side dish. Trust me you'll never by canned re fried beans again!

Chicken Tacos

These are so easy and my Husband loves them (he actually requested them for tonight). Here is what you will need.

Chicken breast (about 3 or 4)

chopped onion

garlic salt

chili powder

(don't forget your condiments... salsa, cheese, shredded lettuce, tomato, avocado, sour cream etc)

Saute your onions in a warm pan... I use butter or olive oil for this (butter tonight, just a pad)

After the onions saute for a few minutes add your chopped chicken in the pan. Add about 5 shakes of garlic salt and two or three shakes of chili powder. Mix together and grill up the chicken. I usually use my wooden spoon to chop the chicken into smaller bite sized pieces as it cooks.

Here is your final product! This is how I like mine... on a nice warmed tortilla with some homemade salsa, diced tomato, avocado, shredded lettuce, and cheese.

Cheesy Italian Ravioli

1 lb. ground beef
15 oz. container marinara sauce (refrigerated is what I use)
(1 cup sliced mushrooms) - don't use this one because we're not big mushroom eaters
14 1/2 oz can diced tomatoes w/ italian seasoning, undrained
9 oz. package refrigerated cheese tortellini (or ravioli)
1 cup shredded mozarella cheese

Heat oven to 375. Brown the beef over medium heat. Drain off the fat. Add the marinara sauce, mushrooms, and tomatoes to the beef mixture and stir together. Pour half of this mixture into an ungreased 9x13 baking dish. Arrange the tortellini on top of the sauce and then cover with remaining sauce mixture. Top with shredded mozarella. Bake uncovered 20 to 25 minutes or until tortellini is tender and mixture is hot.

Orange Dream Salad

2 small packages orange jello
2 small packages cook & serve pudding (don't use instant)
12 oz. Cool Whip (if you want it fluffier you can add more)
1 can mandarin oranges (I use 1-2 small cans)
4 cups water

Bring water, pudding and jello to a boil stirring occasionally. Let cool completely (I like to put it in whatever bowl I'll be serving it in at this point). Stir in Cool Whip and drained mandarin oranges. Serve immediately or chill and serve later.

You can change the flavor of the jello and the fruit added, but stick with the vanilla pudding.

Hi All!

Hey everyone. I am going to try to add at least one recipe on here a week. Everything that I do is easy. I like to whip stuff up out of what I have on hand. Please feel free to ask any questions or whatever about the recipe in a comment and I will try to answer it as best I can. I am no expert or professional when it comes to cooking. I only cook stuff that tastes good so I guess that counts for something.

Chocolate Chip Peanut Butter Cookies

Chocolate chip peanut butter cookies
2 cups flour
1 tsp baking soda
1 cup peanut butter (creamy)
3/4 cup butter (that's one stick)
3/4 cup white sugar
3/4 cup brown sugar (packed)
1 tsp vanilla
2 large eggs
2 cups milk chocolate chips (I use the whole bag)

Mix the flour and baking soda together in a bowl.
In a separate bowl cream together the butter (melted), peanut butter, sugars, vanilla and eggs. Slowly add in the flour mixture till it is all mixed together evenly. Add the chocolate chips. This mixture will be thick! I use my kitchen aid to mix, but you may want to mix with your hands (clean ones preferably) when you get to the adding the chocolate chips part. Bake at about 350-375 degrees for 8-10 minutes depending on your oven.
Here are my cookies festively wrapped up for church families... cookie stacks, so cute!

Chicken Enchiladas

These are easy and yummy. We devoured them before I had a chance to take a picture of them all pretty. I wish I would have taken pictures of it as I was making them. It would probably make more sense. I am entrusting that you can visualize it.

Chicken Enchiladas

1 package of white corn tortillas

1 large can of red enchilada sauce, I prefer Hatch brand mild

1 medium block of colby jack cheese

4 (or so) chicken breast

garlic salt

chili powder

Cut up your chicken into bite sized pieces and grill in a pan. Season with a few dashes of garlic salt and chili powder (you could also saute some onions in now if you like).pour some enchilada sauce in the bottom of an 11x13 inch pan. Just enough to cover the bottom a little so things don't stick to the pan. Add a layer of tortillas to cover the pan. I used 6 per layer 4 whole in the center and four halves on the end (just make an even layer). Add a layer of chicken and a layer of grated cheese (be generous). Add another layer of tortillas slop on some more sauce add more chicken (use the rest of the chicken now) and cheese. Top it off with a layer of tortillas and some sauce (you should be using the last of the sauce from the can now) and cheese. Bake at 375 for about 15-20 minutes. (check it till the cheese is bubbly)

Welcome!

Thanks for being interested in this. I think this could be a really fun way to share recipes and have access wherever you're at (assuming you have access to the interweb).

All right, start adding your recipes!