Wednesday, April 28, 2010

Chicken Enchiladas

This is a wonderful recipe from a wonderful friend, Katie. She introduced this to me so long ago at the beach. Just thinking about this makes me want to go back there and spend another wonderful summer.

  • 10 Flour tortillas
  • 2 cups grated cheese (Mexican or cheddar)
  • 2 sm. cans or 1 lg. can of chicken, drained
  • 1 can refried beans
  • 1 bottle of salsa
  • 1 can cream of chicken soup (if it is Campbell’s soup save the label for me.)
  • 1 pint of sour cream (real do not substitute low fat or fat-free)

In a skillet mix the chicken, salsa and refried beans.  Warm and mix completely.  In a small bowl mix sour cream and cream of chicken soup.  Spread a small amount of soup mixture in the bottom of a 9 x 10 baking dish. Fill tortillas with chicken and bean mixture; place seam side down in baking dish.  Top with remaining soup and sour cream mixture.  Cover with cheese.  Bake at 350° for 30 minutes. 

Serve with Spanish rice and chips.

It's not one of the healthier recipes that I have, but it is so good on one of those splurge days. Happy Cooking!

Monday, April 26, 2010

Chile's Southwestern Salad

My Aunt had this when I was there over the weekend. She says that it is like Chile's Southwestern Salad. I don't know if it is or not, I just know that it is good.

Start with your lettuce of choice, mine is Romaine. Drain and rinse a can of black beans and corn. Chop some onion if you like it, I prefer to leave it out. Add these to the salad and mix well. Top with Balsamic Vinegar Dressing and Ranch, equal parts. Mix until dressings are combined and enjoy!

Happy Cooking!

Thursday, April 15, 2010

Death by Chocolate

I've been on a dessert kick lately with my posts, but you know sometimes that isn't a bad thing. Here is one more before I try and find something that isn't on the sweet side. :) Try being key word.

If you know anything about Celebrating Home, you know they have the most wonderful pottery. Each piece of their pottery can be used for cooking, including the bowls. Just take and mix:

  •  a box of Chocolate Cake Mix
  • 1/2 c water
  • 1/2 c chocolate chips
  • 1 can of pumpkin
Make sure to use plain pumpkin, not pumpkin pie filling. Mix all of these in the larger bowl of the two serving bowls and microwave for 13-14 minutes. That simple.

The bowls look much smaller here than they really are. Looks can be very deceiving. :)
Here is the link for those that may want to look into Celebrating Home.

Happy Cooking!

Monday, April 12, 2010

Strawberry Whipped Sensation

Another wonderful recipe from Isaac's family. We had this for his sister's birthday last August. This would be a perfect summer dessert because it's light.

4 cups fresh strawberries, divided
1 can (14 oz) Eagle Brand Sweetened Condensed Milk (I used the green label – it was either Fat Free or Low Fat)
¼ cup lemon juice
1 tub (8 oz) Cool Whip Whipped Topping, thawed, divided (I used lite)
8 oreo Chocolate Sandwich Cookies, finely chopped (I used 12-regular, not double stuff)
1 Tbsp butter, melted

Line a 8x4-inch loaf pan with foil. Mash (or chop) 2 cups of strawberries in large bowl. Stir in condensed milk, juice and 2 cups of the Cool Whip; pour into pan. Top with combined cookies & butter; press into mixture. Cover. Freeze at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries, sliced.

Makes 12 servings.
Prep time: 20 minutes plus freezing

I hope this is on your next summer get together's menu :) Happy Cooking!

Wednesday, April 7, 2010

To Die for Heath Bar Cake

According to Isaac, calories don't count when we go to his Mom's house. I was very glad this weekend when she made this...

This wonderful creation is the Heath Bar Cake of goodness. All you need to make this is either Devil's Food or Chocolate Fudge Cake Mix, 1 can of evaporate milk, caramel ice cream topping, Cool Whip, and Heath Bar.

Bake the cake according to the box, while warm poke holes in the top and pour evaporated milk on top of cake. Once cooled, poor on caramel and top with Cool Whip and Heath Bar. The longer it sits in the refrigerator the better. Let the cake sit at least 24 hours, even more would make the flavor combine further.

This one is a wonderful edition to your cook book! Hope you like it as much as I do. Happy Cooking!