Smothered Chicken

1 rotisserie chicken, shredded up how you like it.
1~ 8oz package of sliced fresh mushrooms
1 large yellow onion, sliced
1 can cream of mushroom and garlic soup
1 can/jar (10 oz) white or bechamel sauce ( We like roasted red pepper alfredo sauce)
2 tbsp lemon juice
1 tsp crushed garlic
Noodles to serve over (We use wide egg noodles)

Heat oven to 375.  Place chicken in a 9x13 baking pan. Cover with sliced mushrooms and onions. Set aside.
In bowl, mix cream of mushroom and garlic soup, white sauce, lemon juice, and garlic. Pour over chicken and vegetables in baking dish and cover with foil.  Bake for 45 minutes.
Serve over noodles!!

Ro*Tel King Ranch Chicken

Ro*Tel King Ranch Chicken

A signature Ro*Tel recipe--a creamy, cheesy and easy casserole with that special 'kick' coming from Ro*Tel® Tomatoes


Time:Hands On: 20 minutes Total Time: 1 hour
Servings:Makes 8 servings (about 1 cup each)


Ingredients
1/4 cup Fleischmann's® Original-stick
1/2 cup chopped green bell pepper
1/2 cup chopped yellow onion
1 can (10-3/4 oz each) condensed cream of chicken soup
1 can (10-3/4 oz each) condensed cream of mushroom soup
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 cups chopped cooked chicken breast
PAM® Original No-Stick Cooking Spray
12 corn tortillas (6 inch), torn into bite-size pieces
2 cups shredded Cheddar cheese (2 cups = 8 oz)
Directions
Preheat oven to 325°F. Melt Fleischmann's in large saucepan over medium heat. Add bell pepper and onion. Cook and stir about 5 minutes or until tender.
Stir in both soups, undrained tomatoes and chicken; blend well.
Spray 13x9-inch baking dish with cooking spray. Layer 1/3 of tortillas, chicken mixture and cheese evenly in dish. Repeat layers twice more.
Bake uncovered 40 minutes or until hot and bubbly.
Cook's Tips:
May use any variety of Ro*Tel Tomatoes in place of Original to suit your taste.

Lasagna Rolls

Got this from http://alittleofthisandsomeofthat.blogspot.com, but I changed some things:
Lasagna Rolls

by: Giada De Laurentiis
Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
Lasagna:
1 (15-ounce) container whole milk ricotta cheese (I used cottage cheese because it was cheaper)I did use the ricotta
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
I used fresh spinach and chopped it up
I also put in a clove of garlic and 4-6 large mushrooms all chopped up with the spinach
1 cup plus 2 tablespoons grated Parmesan
I used an Italian mix of cheese
3 ounces thinly sliced prosciutto, chopped ( I didn't use this but I bet it would be tasty)
I used Italian sausage 1lbs, couldn't find prosciutto. Just cooked up the sausage and mixed in with all the other ingredients.
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
I used only 10 noodles
2 cups marinara sauce
I used 4 cheese spaghetti sauce
1 cup shredded mozzarella (about 4 ounces)
I just used the Italian cheese (the bag is 2 cups)
Directions
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Here is a picture of just before I put in the oven:





And after I cooked it!

Cheesy Crockpot Chicken

2-4 chicken breasts, cut into cubes
2 cans cream of chicken soup
1 can cheddar cheese soup
Garlic powder
Salt & Pepper

*Place cubed chicken into crockpot. Sprinkle with garlic powder, salt, and pepper. Mix soups together and pour over chicken. Cook on low 5-6 hours or High 3-4 hours.

*Serve over rice or baked potatoes.

Easy Lasagna Toss

1 lb. lean ground beef
2 cups chopped green peppers (about 2 peppers)
3 cloves garlic, finely chopped
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup zesty italian dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup shredded mozzarella cheese


Brown meat in large (4-qt.) saucepan on medium heat; drain.

Add peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; reduce heat to medium-low. Cover.

Cook, stirring occasionally, 10 to 15 min. or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 min. or until cheese is melted.

This was so easy to make and tasted great.

Monkey Bread

3 {12 ounce} packages refrigerated biscuit dough.

1 cup white sugar.

2 teaspoon ground cinnamon.

1/2 cup margarine/butter.

1 cup packed brown sugar.

1/2 cup chopped walnuts {optional}.

1/2 cup raisins {optional}.

------------------------

1. Preheat oven to 350 degrees.

2. Grease one 9 or 10 inch tube pan.

3. Mix white sugar and cinnamon in a plastic bag.

4. Cut biscuits into quarters, shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nus and raisins, arrange them in and among the biscuit pieces as you go along.

5. Melt the margarine/butter and brown sugar in a small saucepan over medium heat. Boil for 1 minute. Pour over biscuits.

6. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Yummy Chex Mix

2 cups Light Karo Syrup
2 cups sugar
3 cubes of butter


Combine in a large saucepan, bring to a boil. Boil 7 minutes.


Pour over:

1 Small Box of Corn Chex
1 Small Box of Rice Chex
1 Small Box of Golden Grahams
1 pkg slivered almonds

Mix well, pour out onto wax paper. Enjoy !!!!!!!!!!!

Chicken Primavera

-1 cup sliced fresh mushrooms
-3 garlic cloves, minced (I sometimes just use garlic powder and that works just as well)
-1/4 cup butter
-2 cups whipping cream
-1 teaspoon dried basil
-2 grilled chicken breasts, halved
-1/2 teaspoon salt
-Box of angel hair pasta

Saute mushrooms and garlic in butter. Add cream, basil, chicken, and salt...Cook and stir until slightly thickened. Serve over angel hair pasta!!!!

Good Yams

*2 large cans of yams (drained)
*1 c brown sugar
*3 tbsp flour
*1 tsp salt
*1 c cream
*8-10 large marshmallows

1. Put yams in brownie pan.
2. Mix brown sugar, flour and salt. Then sprinkle mix over yams.
3. Then dump the cream over the yam mixture
4. Place marshmallows on top of the yam mixture
5. Bake at 350* for 40-45 minutes until thick and bubbly.

Enjoy!!! This is my grandmas recipe and its sooo very good!

Chicken Cacciatore (quick or slow cooker)

1/2 C chopped onion
3 tbsp oil
1 - 3lb chicken, cut into serving size pieces
1/2 tsp salt
1/8 tsp pepper
1 clove garlic, minced
1 - 1lb cand diced tomatoes
1 tbsp vinegar
1/2 tsp rosemary
1/2 tsp sugar
1 green peper

--the quick way--
saute onion in oil in large frying pan about 5 minutes, remove and save. sprinkle chicken with salt and pepper, brown in same frying pan with remaining oil and garlic.
return onion to pan; add remaining ingredients and cover tightly.
simmer 40 minutes or longer or until chicked is DONE and tender.

--the slow cooker way--
put all ingredients in crock pot and cook on low for up to 8 hours or high up to 4 hours or until chicken is DONE.

serve with/over rice.

Homemade Pizza Crust {that isn't soggy}

2 tsp Yeast
1 1/2 cup Warm Water
1-2 Tbls Oil
3 cups Flour
Dash of Salt

1. Mix all together.
2. Lightly grease a cookie sheet or pizza pan {be sure to grease the edges too}.
3. Spread dough out on your pan and let it sit while you get all of your favorite toppings ready.
4. Add all of your favorite toppings.
5. Bake at 400 degrees for 30 minutes.

This could easily be made into a pumpkin/halloween pizza!!

{This crust recipe is courtesy of my sister-in-law Andrea. Thanks Andrea!}

Spooky Eyeball Tacos

*1 lb. ground beef
*1 pkg. (1-1/4 oz.) Taco Seasoning Mix
*12 Taco Shells
*3/4 cup Salsa
*3/4 cup Sour Cream
*1 can (2-1/4 oz.) sliced pitted ripe olives

1. Mix meat and seasoning mix. Shape into 36 (1-inch) balls; place in 15x10x1-inch baking pan.

2. Bake at 350°F for 15 to 20 minutes or until cooked through. Fill each taco shell with 1 meatball; drizzle with salsa. Top with 2 meatballs dipped in sour cream. Garnish with olives to make "eyeballs."

These were SO EASY and so fun!!!

I found this recipe and the cupcake recipe at http://www.kraftfoods.com/. They have all sorts of fun ideas for Halloween!

A.1 Meatloaf

*1 can (8 oz.) tomato sauce, divided
*2 lb. ground beef
*1 onion, chopped
*1 cup fresh bread crumbs
*1/3 cup A.1. Original Steak Sauce
*2 eggs, beaten
*1/2 tsp. ground black pepper

*Special Extra:
Add 1 small green pepper, chopped, to the meat mixture.

1. Heat oven to 350°F. Reserve 1/2 of tomato sauce; mix all remaining ingredients.

2. Press into 9x5-inch loaf pan.
3. Bake 50 min.; pour off fat. Top with reserved sauce; bake 10 min. or until meatloaf is cooked through (160ºF).

I did not eat this but my family did and if my son loved it--it MUST be good!!

And it was super easy!! :)

... my default dinner items ...

So I haven't posted a recipe for a few days {sorry} and I thought I would share with you two of my favorite default dinners when you just don't know what else to eat or make!!! E!N!J!O!Y!!!!!

Tater.Topped.Casserole

• 1 lb ground beef
• 1 small onion, finely chopped
• 1 can (10 3/4 oz.) condensed cream of mushroom soup
• 1/4 cup milk
• 1 cup frozen mixed vegetables
• 1 cup shredded cheddar cheese
• 1 lb (1/2 of 32 oz. pkg.) frozen bite-size tater tots.

.......................................................................................

1. Heat oven to 375 degrees.
2. Brown meat with onions in skillet, stirring occasionally; drain.
3. Spoon into 8 inch square baking dish.
4. Mix soup and milk; pour over meat mixture.
5. Top with layers of mixed vegetables, cheese and potatoes.
6. Bake 45 min. or until potatoes are golden brown and casserole is heated through.

(I borrowed this receipe from Kraftfoods.com. They have the nutrional facts on their website. )

Cream Cheese Chicken Enchiladas

This is VERY good and different recipe for chicken enchiladas. Sometimes I like to make it ahead of time by doing steps 1-3 and then putting it in the fridge. Then when its time to bake it, I bake it about 30-40 minutes or until its thoroughly heated.

*2 cups chopped and cooked chicken (or turkey)
*1 cup chopped green bell pepper (some prefer these to be cooked and some prefer not, its up to you)
*1 package (8oz) cream cheese, cubed
*1 jar (8oz) salsa, divided
*8 (6 inch) flour tortillas
*3/4 pound (12 oz) Velveeta(R) pasteurized process cheese spread, cut up
*1/4 milk

1. Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.
2. Spoon 1/3 cup chicken mixture down the center of each tortilla; roll up. place seam side down in lightly greased 12x8 inch baking dish.
3. Stir process cheese spread and milk on low heat until smooth. pour sauce over tortillas; cover with foil.
4. Bake at 350 degrees for 20 minutes or until thoroughly heated. pour remaining salsa over tortillas.

makes 4-6 servings.

Sorry- no pictures at this time!!