Fiesta Chicken

Fiesta Chicken
found from The Girl Who Ate Everything Blog



Ingredients:
4 chicken breasts, frozen or thawed
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 (15 ounce) jar of your favorite salsa
1 (8 ounce) package cream cheese

Instructions:
Take 4 frozen, yes, frozen (or thawed), boneless chicken breasts put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on low for about 4-5 hours or until chicken is cooked. Once it is cooked, take it out and shred it. Return shredded chicken to the crockpot.

Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. It may look at little strange at this point. Don't worry. Stir in the cream cheese.

Serve over rice or in warm flour tortillas or chips.

Cream Cheese Chicken Enchiladas

TO-DIE-FOR CREAM CHEESE CHICKEN ENCHILADAS
from pearls, handcuffs and happy hour

2-3 chicken breasts, shredded {OR rotisserie chicken}
1 {8 oz.} pkg. cream cheese
1 28 oz. can green enchilada sauce {I used Las Palmas}
1 can black beans, drained & rinsed
2 cups cooked white rice
Tortillas
1-2 cups shredded monterrey & colby cheese

Cook chicken and shred; boil rice. Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together. This mix makes A TON!!!!

Pour half a cup of the enchilada sauce into the bottom of a 9x13 baking dish.
Layer the rice & black beans to your taste and top with the chicken mixture in each tortilla.
Roll up each of the tortillas and place them in the baking dish seam side down.
Top with 1 cup of the enchilada sauce and 1-2 cups of shredded cheese.

Cover the baking dish with foil and bake at 375 for about 25 minutes.

Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered...just long enough to brown the cheese. Amazing!

Kirstie's Chicken Enchilada Pasta

Kirstie found this Chicken Enchilada Pasta here

So Yummy!

CHICKEN ENCHILADA PASTA

2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used colby & monterrey jack}

1 cup sour cream

Penne pasta

Optional toppings
Avocado
Green Onions
Black Olives
Tomatoes
Sour Cream

Cook chicken, drain, and shred {or shred your rotisserie}. Meanwhile boil pasta according to package and chop the veggies.

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes.

Add cooked chicken, green chilies, cumin, chili powder, salt, & enchilada sauces.

Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

It's a tiny bit spicy for my kids, so I don't add so much of the spicy stuff. And I add a bit more sour cream. But, this dish is a winner!

Kirstie's Caramel Toffee Fruit Dip

1 8-oz. package cream cheese (you can use light cream cheese)
3/4 c. brown sugar
1 1/2 tsp vanilla (you can add more to taste)
Toffee bits

YUM!

Launi's Best EVER Chocolate Chip Cookies

2 Cups Butter (softened)
1 1/4 Cups sugar
1 1/4 Cups brown sugar
3 eggs
2 1/2 tsp. vanilla

3 3/4 to 4 Cups flour
1 1/4 tsp. soda
1 1/4 tsp salt
1 package ghiradelli milk choc chips

cream butter, sugar....add eggs and vanilla...add dry ingredients and then chocolate chips at the very end.

Bake at 375* for 8-10min. Don't overbake!

Lorianne's Banana White Chocolate Muffins

Have you met Lorianne? She's the best! And so are these muffins!!!

3/4 c. butter softenend
1 1/2 c. sugar (use brown or white or both)
4 bananas, mashed
2 eggs beaten
1 tsp. vanilla
2 c. flour (Can use wheat or a combo of both)
1 tsp. baking soda
3/4 tsp. salt
1/2 c. buttermilk or 1/2 c. milk + 1 tsp. vinegar (I ALWAYS use the homemade method)
White chocolate chips

Combine all ingredients. Bake at 325 for 1 hour and 15 minutes. Done when a toothpick will come out relatively clean.
Or can make 24-27 muffins baking at 400 for around 12 minutes. Slightly browned around edges.

Sweet Cinnamon Butter

1 cup butter (softened, not melted)
1/3 cup sweetened condensed milk (chilled)
1 Tbsp light corn syrup (or honey)
1 1/2-2 tsp. cinnamon
1/8 tsp. salt
1/2 cup powdered sugar

Mix all together on hight until light and fluffy.

Bajio Chicken Chile Salad-YUM!

5 chicken breasts (I only used 4 large ones)
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings. Serve with Costa Vida Cilantro Ranch.

If you want it spicer rather than sweeter add a hotter salsa and more green chilies.

Costa Vida Cilantro Ranch

1 package of Hidden Valley buttermilk ranch dressing. (Prepare according to directions. I substitute 1 cup milk + 2 tsp. vinegar for 1 cup buttermilk.)
2 tomatillos or 3 Tbsp. salsa verde
1/4 bunch of cilantro
2 cloves garlic
1/4 cup lime juice
1/8 tsp Tabasco

Peel tomatillos and cut into fourths. Clean and rinse cilantro and remove large stems. Pour prepared ranch dressing in blender. Add cilantro leaves, tomatillos, garlic, lime juice, and tabasco. Blend until cilantro is finely chopped. Refrigerate for at least 2 hours, or until dressing has thickened.

Sour Cream Burritos

3 or 4 chopped green onions
1 1/2 cup sour cream
1 1/2 cup cottage cheese
4 oz. can diced green chilies
grated jack and cheddar cheese
flour tortillas

Mix first four ingredients. Fill tortillas. Roll. Cover with cheese. Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving.

Braided Sandwich

3 1/4 cups flour
1 Tbsp. sugar
1 tsp. salt
1 package fast rising yeast
1 cup hot water (125 degrees)
1 Tbsp. margarine

Set aside 1 cup flour. In a large bowl, mix remaining flour, sugar, yeast, and salt. Stir in hot water and margarine. Mix in only enough reserved flour to make a soft dough. Knead 4 minutes.

On greased baking sheet, roll dough to 14X10 inches. Spread mayo down center third. Top with meat and cheese. Cut 1 inch wide strips along sides of filling to dough's edge. Braid. Cover dough. Place pan over large shallow pan half filled with boiling water for 15 minutes. Brush with egg white. Bake at 400 degrees for 25 minutes. Cool slightly. Serve warm.

Pizza Dough

5 cups hot water
2 Tbsp. of yeast
2 tsp. salt
2 Tbsp. sugar
10-14 cups of flour
2 Tbsp. oil

Place hot water in large bowl. Add oil, salt, sugar and yeast. Set until yeast dissolves. Add flour until right consistency. Let rise.

Chicken and Stuffing Casserole

1 cup sour cream
2 cans cream of chicken soup
4 cups chopped chicken (cooked)
Mix together. Put in 9X13 pan.

2 boxes of Stove Top.
Make as directed.
Spread on top. Bake at 350 degrees for 30 minutes.

Avanti Bread

3 cups warm water
3 Tbsp. oil or melted crisco
3 Tbsp. yeast
3 eggs
1 cup sugar
1 Tbsp. salt
10 cups flour

Mix together water, oil, sugar, and yeast. Add 1/2 the flour and salt mixture. Add the remaining flour a little at a time until dough is a good consistency. Knead for 10 min. Let rise for 45 minutes and punch down. Let rise another 45 minutes. Let rest for 10 minutes. Divide into 3 loaves and place into well greased pans. Let rise for 20 minutes. Bake at 350 degrees for 45 minutes.

Grandma's Banana Bread

2 eggs

1/2 cup margarine

1/2 cup brown sugar

1/2 cup sugar

3 ripe bananas

1 tsp. baking soda

1/2 tsp. salt

2 cups flour

2 Tbsp. sour cream

Cream shortening and sugar. Add eggs and mix thoroughly. Add mashed banans. Add flour, soda, salt. Stir in sour cream and nuts (if desired). Bake at 350 degrees for 45 minutes to an hour.

Always Ready Bran Muffins

3 cups wheat bran cereal

1 cup boiling water

1 cup sugar

1/2 cup margarine

2 eggs

2 1/2 cups white flour

2 1/2 tsp. baking soda

1 tsp. salt

1 pint buttermilk

Put 1 cup of the bran in a small bowl, and add boiling water. Stir once and let stand to soften. Cream the softened bran, the remaining bran, the eggs (slightly beaten), flour mixture and buttermilk with margarine and sugar. Stir until thoroughly mixed. Pour into plastic container and cover tightly. Store in the refrigerator for a minimum of 12 hours and maximum of 6 weeks. Fill tins 2/3 full. Let the muffins sit to come to room temp. Bake at 400 degrees for 18 min. Makes about 2 dozen.

Strawberry Pretzel Salad

Crust:

2 2/3 cups pretzel sticks, finely chopped

3 Tbsp. sugar

3/4 cup margarine

Cream sugar and butter together. Add pretzels. Press into a 9X13 dish.

Bake at 350 degrees for 10 minutes. Let cool.

Middle Layer:

1 9 oz. cool whip

1 cup sugar

1 8 oz. cream cheese, softened

Mix together and spread on cooled crust.

Top Layer:

1 6 oz. package strawberry jello

2 cups boiling water

1 pint frozen strawberries, thawed

Dissolve jello in water. Chill until partially set. Add strawberries. Pour on top and chill until firm.

Pistachio Salad

1 large package Jello instant pisatchio pudding

1 can (1 lb. 4 oz.) crushed pineapple and syrup

1-2 cups small marshmallows

9 oz. cool whip

1/2 cup chopped nuts (optional)

Mix pudding and pineapple with a whip or a fork. Mix well. Add marshmallows, nuts, and cool whip. Place in a serving dish and chill.

Cream Corn

2 (20 oz.) bags frozen corn

16 oz. heavy whipping cream

1 tsp. salt

1/4 to 1/2 cup sugar

2 Tbsp. melted butter

2 Tbsp. flour

Combine all ingredients except for butter and flour. Simmer 5 minutes. Blend butter and flour, add to corn to thicken mixture. Mix well and remove from heat.

Pizza Rolls

Mix dough.

While it raises...
cook hamburger and italian sausage
Ragu garden style
cheese

Roll out dough to about 6 inch circle. Spoon sauce, cheese, and meat into center.
Close up dough and set on seam. Raise 20 or 30 minutes.
Bake at 375 degrees about 20 min.