Chicken Stuffed Shells

This recipe was given to me by one of my fellow teachers...she swore that this recipe was a keeper. I gave it a try and it has been a go-to recipe ever since!

Ingredients
1 lg. box stuffing shells, cooked
4 breasts chicken, cooked and chopped
2 boxes Stove Top stuffing
3/4 c. mayonnaise
1 can cream of chicken soup
1 can cream of celery soup
1 can milk

Directions
Prepare stuffing according to directions on box. Mix chicken in stuffing with mayonnaise. Stuff chicken mixture into the cooked shells. Mix soup with milk and pour over stuffed shells. Cover and bake at 350 degrees for 45 minutes.

Fiesta Enchiladas

A quick and easy recipe I found to make on Cinco De Mayo and it was so good it is now in the "keeper" file! Enjoy!

Fiesta Enchilada Casserole

INGREDIENTS
1 pound ground beef
3/4 c. chopped onion
1 1/2 c. chopped peppers, mixed red and yellow bells
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. red pepper flakes
salt and pepper to taste
2 cans pinto beans, undrained (about 2 1/2 c.)
2 6-oz. cans tomato paste
8 oz. shredded mozzarella cheese
8 oz. shredded sharp cheddar cheese
1 dozen flour tortillas
nonstick cooking spray

DIRECTIONS
Brown ground beef in large pan until cooked through. Add peppers and onions, cook about 5 minutes until soft. Add spices, salt and pepper. Add beans with liquid and tomato paste, stir, and simmer for 15 minutes.

Combine both cheeses on a sheet of waxed paper. Spray bottom and sides of a 13x9x2' cake pan with nonstick spray, and cover bottom of dish with flour tortillas. Top with 1/3 of the meat mixture and 1/3 of the cheese, and more flour tortillas. Repeat the layers twice, ending with cheese topping.

Bake in 350 degree oven 30-45 minutes until edges are brown and the casserole is bubbling. Cut into squares and serve with garnish: sour cream, shredded iceberg lettuce, salsa, guacamole, and/or chopped tomatoes. Serves 8 or 10.

Poppy Seed Chicken

My guys are not fans of chicken, unless its fried. Therefore, if I plan on making chicken once or twice a week, I have to BRING IT, otherwise my crowd will not be pleased. This is an interesting recipe I had first at our family cabin during Labor Day weekend. Now, most pictures show this being served over rice or noodles but we like it plain and it saves on carbs! When you make this serve it with a green veggie like brussel sprouts, broccoli, or green beans.

4 chicken breasts, skinless and boneless, cubed
1 16 oz container sour cream
1 can cream of chicken soup
1 can cream of mushroom soup or cream of celery soup
1 1/2 sleeve snack crackers (Ritz or Club), crushed
1 tbsp poppy seed(plus some for garnish)
1/2 cup butter, melted

Precook chicken breasts in boiling water until thoroughly cooked. Remove breasts from water. (save the broth for other things!)

Mix together sour cream, cream of chicken soup and cream of mushroom (or cream of celery) soup, one sleeve of crackers and chicken. Spread in greased casserole dish. Cover with 1/2 sleeve of crushed snack crackers. Sprinkle poppy seed on top. Drizzle melted butter on top.

Place in preheated 350°F oven until warmed through and bubbly, about 20-25 minutes.

Crockpot White Chicken Chili

This recipe smells amazing while it cooks. For a quicker version, just boil the cubed chicken first, drain and add to the rest of the ingredients. Serve with cornbread!


Crockpot White Chicken Chili

4 chicken breasts, cubed (from freezer)
1 cup onion, chopped, cooked (from freezer)
2 cloves garlic, finely chopped
1 1/2 cups chicken broth
1 Tsp ground cumin
1 Tsp oregano
1/2 Tsp salt
1/4 Tsp Tabasco sauce
2 (15 oz. each) cans great northern beans, drained, rinsed
1 (12-15 oz.) can corn, drained
2 Tbsp chopped fresh cilantro, optional

Mix onion, garlic, chicken broth, cumin, oregano, salt and Tabasco in 3 1/2 to 6-quart crockpot. Add cubed chicken breasts. Cover and cook on low for 4 1/2 to 5 1/2 hours, or until chicken is tender (this may vary depending on how hot your crockpot cooks). Stir in beans, corn, and cilantro, if using. Cover and cook on low 30 minutes or until thoroughly heated.

Slow Cooker Pear and Cherry Buckle

I was super sick with a nasty nasal cold, I needed to make something for our family late Christmas dinner. Saw this on TV, I had all the ingredients, it was EASY and AWESOME!


Pear and Cherry Buckle
Recipe courtesy Sandra Lee

Prep Time: 10 min Inactive Prep Time:--Cook Time: 4-6 hr
Level: Easy
Serves: 4 servings

Ingredients
1 (26-ounce) can cherry pie filling
2 (15-ounce) cans diced pears in syrup
1 teaspoon almond extract
1 (18.25-ounce) box yellow cake mix
1 stick butter, cut into small pieces
1 (1.19-ounce) packet maple and brown sugar instant oatmeal
1/4 cup sliced almonds
Whipped topping, for serving
Directions
Spray a 5-quart slow cooker with butter-flavored cooking spray and set aside.

In a large bowl, combine pie filling, pears, and almond extract. Pour into prepared slow cooker. Sprinkle cake mix over fruit mixture. Dot with butter. In a small bowl, combine oatmeal packet and almonds. Sprinkle over cake mixture.

IMPORTANT: Place 8 paper towels over slow cooker bowl and under the lid, then secure with lid. (This helps to trap steam.) Cook on LOW setting for 4 to 6 hours. Do not lift lid to check cake for the first 3 hours.

Serve warm with whipped topping.

Tater Tot Casserole

Okay, this has been a favorite around here for a long time. After all the cooking and baking I have been doing I thought that there had to be a way to kick it up. I knew I would have to improve each layer to make it great. So to the hamburger layer I added cheese soup, half and half and onions. The soup layer I added celery soup and to the tots I added french fried onions! It was awesome and as Paula Dean would say it is a diet dish because it contains NO butter! :o) Enjoy!

Tater Tot Casserole

1 lb. hamburger
1 large onion (chopped)
1 can Cheddar Cheese soup
1/4 c. half and half
2 cans cream soup (any kind you prefer I chose 1 celery and 1 mushroom)
1 lb. pk.of shredded cheddar cheese
1 lg. bag tater tots
12 oz. can of Durkee cheddar onion rings
1 c. milk
1/4 c. sour cream
pinch of parsley
salt and pepper, to taste
Preheat oven to 450°F.

Brown hamburger and drain. Add onion, cook until onions are tender. Add the can of cheddar cheese soup and a 1/4 cup of half and half. Place in the bottom of a well greased 13x9x2 baking dish.

In a bowl, combine the following ingredients:

2 cans cream soup (one celery/one mushroom)
1/4 c. sour cream
1/2 c. milk
parsley
salt and pepper

Mix well and pour over the hamburger. Sprinkle with 1/4 of the shredded cheddar cheese. Cover the top with tater tots. Add the Durkee onion rings and sprinkle with the rest of the shredded cheddar cheese and parsley for garnish. Cover with foil and bake for 45 minutes. Then remove foil and bake for an additional 15 minutes or until browned.

CHICKEN SPINACH CASSEROLE

Found this recipe on cooks.com, however I knew it needed some tweaking so here is my version. The picture is of the chicken mixture ready to be layered in the casserole dish.

CHICKEN SPINACH CASSEROLE

4 large chicken breasts (boiled and cut into bite side cubes, reserve 1cup of broth)
1 can diced green chilies
1 clove garlic
1 med. onion
2 tbsp. butter
1/2 tsp. cumin
2 cans cream of chicken soup
2 cans of milk
1 (10 oz.) pkg. spinach leaves
1/2 tsp. salt
1 pt. sour cream
8 oz. corn or tortilla chips (crushed)
2 c. grated cheddar cheese (or your choice)

1. Boil chicken until done and reserve a cup of the broth.

2. Saute butter, garlic, onions and chilies; add cumin - cook 3 minutes. Add a cup of broth, soup, then two cans of milk. Heat through and then add fresh spinach. Cook until leaves wilt. Add salt; simmer until bubbly. Add sour cream and chicken. Heat thoroughly.

Layer crushed chips, chicken mixture and cheese (2 times) in a casserole dish, cover with foil and cook for 45 minutes at 350 degrees. Remove foil and cook until cheese is lightly browned (about 15 minutes).

Enjoy!

My Tuna Casserole

Of all recipes, my boys think of this as one of their favorites. Even my mother-in-law who hates Tuna casserole, thinks this recipe is a keeper.

Ingredients:

1 box farfalle pasta
4 tablespoons butter
1 medium onion diced
1 small clove garlic, minced
1 cup milk
1 can Cream of Mushroom soup
1 can Cream of Celery soup
1 1/2 cup cheddar cheese
1/2 cups grated Parmesan cheese, divided
1/8 teaspoon pepper
4 cans (approx. 5 ounces each) tuna, drained and flaked
salt, to taste

Preparation:

Heat oven to 350°. Grease a 2 1/2-quart baking dish.
Cook pasta in boiling salted water following package directions; transfer to a colander to drain. Rinse with hot water and set aside.

In a medium saucepan, melt butter over medium-low heat. Cook onions and garlic for about 1 minute. Add the milk and cream soups, stirring, until thickened. Add 1/4 cup of the Parmesan cheese, all the cheddar cheese, pepper, and salt. Stir in the tuna. Mix in the bowtie pasta and stir until blended well.

Transfer to the prepared baking dish and sprinkle the remaining 1/4 cup of cheese over the top. Bake for 45 minutes, or until browned and bubbly.

Serves 4 to 6. Serve with peas and garlic bread.

Bacon Cheddar Pinwheels

Bacon-Cheddar Pinwheels

Ranch dressing perks up a crowd-pleasing, cheesy crescent appetizer.
Prep Time: 15 Min
Total Time: 35 Min
Makes: 16

INGREDIENTS:
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2tablespoons ranch dressing
1/4cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2cup finely shredded Cheddar cheese (2 oz)
1/4cup chopped green onions (4 medium)


DIRECTIONS:
Heat oven to 350°F.
If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.


Nutritional Information:
1 Serving (1 Appetizer)Calories 80(Calories from Fat 50),Total Fat 6g(Saturated Fat 2g,Trans Fat 1g),Cholesterol 5mg;Sodium 180mg;Total Carbohydrate 6g(Dietary Fiber 0g,Sugars 1g),Protein 2g;Percent Daily Value*:Calcium ;Exchanges:1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 Fat;Carbohydrate Choices:1/2;*Percent Daily Values are based on a 2,000 calorie diet.

Cheesy Potato Soup

Cheesy Potato Soup


I converted this recipe from a slow cooker recipe....

12 red potatoes, peeled and cubed)
1 cup chopped onion
3 medium stalks celery, diced
1 carton (32-oz) Progresso® chicken broth
1 cup water
3 tablespoons Gold Medal® all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)

In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
Makes 6 servings (1 1/2 cups each)

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Instead of using purchased bacon pieces, cook 2 strips of bacon until crisp, then drain and crumble.
Success
Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe.

Nutrition Information:
1 Serving (1 Serving)Calories 410(Calories from Fat 140),Total Fat 15g(Saturated Fat 9g,Trans Fat 0g),Cholesterol 45mg;Sodium 1210mg;Total Carbohydrate 50g(Dietary Fiber 5g,Sugars 5g),Protein 19g;Percent Daily Value*:Calcium ;Exchanges:3 1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;1 High-Fat Meat;1 Fat;Carbohydrate Choices:3;*Percent Daily Values are based on a 2,000 calorie diet.

Pumpkin Cream Cupcakes

Made these for my students as a reward for good behavior...they loved them!

what you need
1 pkg. (2-layer size) spice cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 egg

make it
HEAT oven to 350ºF.

PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.

BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter.

BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.

kraft kitchens tips
SPECIAL EXTRA
Stir 1/4 tsp. ground nutmeg into 1-1/2 cups thawed COOL WHIP Whipped Topping; spread over cooled cupcakes. Keep refrigerated.

Warm Chocolate Pudding Cake

Made this on Sunday and it was gone on Tuesday!

what you need
1 pkg. (2-layer size) devil's food cake mix
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1/3 cup sugar
2 cups cold milk
1-1/4 cups water
1 cup thawed COOL WHIP Whipped Topping make it
HEAT oven to 350°F.

PREPARE cake batter as directed on package. Pour into 13x9-inch baking dish sprayed with cooking spray.

BEAT dry pudding mixes, sugar, milk and water with whisk 2 min.; pour over batter. Place baking dish on baking sheet.

BAKE 55 min. to 1 hour or until toothpick inserted in center of cake layer comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Spoon into serving dishes; top with COOL WHIP.

kraft kitchens tips:

Healthy Living
Save 40 calories per serving by preparing with fat-free milk, JELL-O Chocolate Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
Substitute
Prepare using JELL-O Vanilla Instant Pudding.
Note
There is no need to reheat leftovers - this cake is also delicious served cold.
nutritional information
per serving


Calories 300 Total fat 13 g Saturated fat 3.5 g Cholesterol 40 mg Sodium 390 mg Carbohydrate 45 g Dietary fiber 1 g Sugars 31 g Protein 4 g Vitamin A 2 %DV Vitamin C 0 %DV Calcium 8 %DV Iron 8 %DV

"Punker Browners" (aka Pumpkin Brownies)

I found this recipe and made these when Walker was four years old. He totally loved these unique brownies and called them "punker browners". I lost the recipe some how and just found it this past weekend.I remembered that is was different because they had to be stored in the fridge. He still likes them! :o)

INGREDIENTS:
1 (15 ounce) can solid pack
pumpkin
4 eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie
spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
6 tablespoons butter or
margarine, softened
1 (3 ounce) package cream
cheese, softened
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
1 1/2 cups confectioners'
sugar

DIRECTIONS:
1. In a mixing bowl, beat pumpkin, eggs, oil and vanilla until well mixed. Combine dry ingredients; stir into pumpkin mixture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 20-25 minutes or until brownies test done with a wooden pick. Cool.

2. In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Add confectioners' sugar; mix well. Frost brownies. Store in the refrigerator.