Posted in recipes
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This is an oh-so-easy casserole. It is a very forgiving recipe that you can vary.
Creamy Enchiladas 1 - 1 1/2 lb. of ground meat, ground turkey or cubed chicken 1 clove garlic, chopped 1/4 c. onion, chopped 1 can Cream of Mushroom condensed soup 1 can Cream of Chicken condensed soup 1/2 soup can of milk, may need a little more (this is used to thin the mixture) 1 small can chopped green chilies, I also substitute 1 can Rotel 8 - 10 corn tortillas, cut or torn into pieces 1 c. cheese, grated (cheddar, jack, mozzerella - your choice) 1/3 c. cheese, grated (your choice of cheese) Add the meat of your choice to a skillet along with the garlic and onion. Brown the meat. If you do not like garlic and/or onion, this can be omitted. If you really love them, feel free to add more.
While meat is browning, chop the corn tortillas into a 9x13 pan sprayed with pam. Pour the soups, milk, green chilies and cheese in the pan. Stir them all up until they are mixed. When the meat is browned, add it to the pan and stir. Sprinkle with 1/3 cup of cheese. Depending on your taste, you can add more or less cheese.
Bake in a 350 degree oven for 30 minutes.
I usually make this ahead of time, then pop it in the oven half an hour before I need it.
Enjoy!
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Posted in recipes
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I found this dear recipe 7 years ago, I have made these with my dear children every Easter since then and have even made these with about 30 children at church. They are symbolic, fun, easy, good and gooey. Resurrection Rolls This is a fun and easy recipe to do with kids in order for them to understand the death and resurrection of Jesus Christ. This may be doubled or tripled for a Sunday School class, AWANAs, etc. Preheat Oven to 350 degrees |
Posted in recipes
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A friend of my aunt brought this to us week before last. It was simply delicious. She had everything in individual containers and we just tossed it all together when we were ready to eat. I had been craving it, so I made it for us last night. Scrumptious! Even the left overs were good (the croutons weren't crunchy though).
Chicken Caesar Pasta Salad 2 or 3 boneless skinless chicken breasts 2 heads of Romaine lettuce 1 bag or box of croutons 8 oz grated parmesan cheese 8 oz penne pasta, cooked to al dente 1/2 to 3/4 jar T. Marzetti's Caesar salad dressing (or your favorite brand)
Dice the chicken and brown in a skillet. Cook the pasta according to package directions. Tear or chop lettuce. Refrigerate chicken, pasta, and lettuce until ready to serve. Toss chicken, lettuce, croutons, parmesan cheese, and cooked pasta a large salad bowl. Add enough salad dressing to cover all components of the salad. Make sure everything is coated lightly with salad dressing, but not saturated.
Optional:
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