Cream Cheese Chicken Enchiladas

1 medium onion chopped
2 T. butter or marg.
4-6 oz. cream cheese
1 1/2 cups shredded chicken (4-6 breasts)
1 1/2 cups picante sauce or enchilada sauce
1 cup shredded cheese
6-8 flour tortillas

Cook onion in butter on medium for 2 minutes. Add 1/4 cup picante sauce and cream cheese. Stir until combined. Remove from heat and add chicken. Spoon into tortillas and top with remaining sauce and cheese. Bake at 350 for 15-20 minutes.

Enchilada Sauce

1 1/2 T. Butter
1 1/2 T. Flour
2 cans tomato sauce
2 cans water
1 T. chili powder
1/3 tsp. oregano
1/4 tsp. garlic salt
1 tsp. salt
Melt butter in sauce pan on low heat, add flour and mix until lump free. Add tomato sauce, water, and seasonings. Cook until thick.

Use with any meat for yummy enchiladas!

Long Grain Cream of Chicken Soup

6 cups water
1 package Long Grain Wild Rice Rice-A-Roni
1 envelope Lipton Chicken Noodle Soup
Bring to a boil then simmer for 10 minutes.

Add:
2 cups chopped celery
2 cups chopped carrots
1/3 cup chopped onion
Simmer 10 minutes, or until veggies are tender. (If you like your veggies soft, I would recommend pre-cooking them or cooking the soup longer.)

Then add:
2 cans cream of chicken soup
2 cups diced COOKED chicken
1/2 can chicken broth or water and chicken bullion (8oz.)
Simmer 10 more minutes.

BBQ sauce for Beef or Pork

This recipe is from my Grandma Billie. She makes this every year for our giant Lehi Round-Up celebration.

2 1/2 cups water
5 cups ketchup
3/4 cup vinegar
1/2 cup worchestershire sauce
3/4 cup brown sugar
3/4 cup butter, melted
3 tsp. mustard
2 onions, chopped
2 green peppers, chopped
3 celery stalks, chopped
2 cloves garlic, minced ( I use 1 tsp. of garlic powder)
2 T. chili powder
1 T. paprika

This is just the sauce that you put on the meat. It makes 2 quarts of sauce. When I make it I divide it up into 2 cup servings and freeze the extras. One of those servings is the perfect amount for a small roast or the leftovers from a sunday roast. If you make the full recipe you will use four 5 lb. roasts. Grandma uses beef and pork together, browned and cooked on low until meat falls apart.

Pumpkin Faces

This is a Halloween tradition in Josh's family, so it falls on me to make them. Mine never look like pumpkins, so I call them scary faces.

1/2 lb. ground beef

1 T. minced onion

1/4 c. mustard

4 oz shredded mozzarella

2 cans refrigerated biscuits

Brown ground beef, drain. Stir in onion, mustard and cheese. Cook over medium until cheese melts. Roll out biscuit into 3 inch circle. Spoon meat filling into 10 biscuits. Cut faces in remaining biscuits and place over meat, press edges together. Make stems out of left over dough.

Bake at 350 for 10 minutes or until golden brown.

I always double this recipe, and when we eat them we dip them in more mustard.

Here is a cute picture of Owen helping me make them when he was little.

Enchilada Ring

This is a great recipe I got from a Pampered Chef demonstration years ago. It is really easy and this time I mixed it up a bit. Whoa!

Here we go:

2 packages crescent rolls

4 chicken breasts, cooked and chopped or shredded

1 can cream of chicken soup

1 cup shredded cheese (or more if you like)

1 tsp. season salt

small can green chilies (optional)

Open both packages of crescent rolls (you should have 16 total), using a greased cookie sheet start by laying 4 rolls (I imagine a clock, lay them at 12, 3, 6 and 9) out. In between each of the rolls you will lay an additional 3 rolls over lapping slightly. When your done it should look like this. A big crescent roll sunshine. Press edges together in circle.

Next combine chicken, soup, cheese, and season salt. Mix well and spoon around circle.

Pick an end to start with and fold crescent rolls into circle pressing end into middle of circle.

Continue until all ends are folded over and your ring is complete.
Bake at 350 for 20-25 minutes until golden brown.
Serve with sour cream, lettuce and tomato if you like. This time I made it with just chicken, cheese, soup and bacon. Yum! It is really easy to add anything you want or leave out anything.

Carmelized Beef Skewers

1 lb. beef sirloin steak, thinly sliced
1/4 cup A.1. Original Steak Sauce, plus 2 Tbsp. for marinating
1/4 cup KRAFT Original Barbecue Sauce
1 tsp. GREY POUPON Dijon Mustard

TOSS steak with 2 Tbsp. of the steak sauce; let stand 10 min. to marinate. Meanwhile, combine steak sauce, the barbecue sauce and mustard; set aside.
PREHEAT grill to medium-high heat. Thread steak onto eight long soaked wooden or metal skewers.
GRILL skewers 8 min. or until steak is cooked through, turning after 4 min. and brushing generously with the barbecue sauce mixture.

I got this recipe off of kraftfoods.com, it was really easy, really good and my kids liked it.

Fiesta Time!! Quesadillas

This is my ever so lovely quesadilla maker. We couldn't live without it. The only thing I don't like about this one is that it has little pictures on the inside that it burns into the tortilla. It has too many small grooves and it's hard to clean.
We have all sorts of things we make with it.

Your original Quesa with just cheese.

PIZZADILLA
This is my kids favorite. They like pizza sauce, Pepperoni, and Olives. You can just stick whatever you like on your pizza in it. Yummy.

MEXIMELT
We love these at Taco Bell. We just put chili and cheese in. We like to cook them until melted, but still soft and then we take them out and open them and put hot sauce in them. Then we roll them up.

BBQ


You can buy this BBQ with Pork, chicken or beef. It is shredded and we just put it with cheese.

TACO
I usually do this one if we have left over taco meet from the night before. Taco seasoned meat, Cheese. Then dip it in salsa and sour cream. Or whatever you like on your taco.

Super Yummy Garlic Chicken Pasta

Here is one of my ALL TIME favorite recipes.  The whole family loves it and it is rare that we find something that everyone will eat!

16. oz Farfalle (bow tie) pasta

1 c. heavy cream

4 large chicken breasts (6 small ones) boneless and skinless

2-3 crushed garlic cloves

1 tsp. pepper

1/2 c. butter

1 lb. bacon (baked in oven at 400 until crispy) 

1/2 c. parmesan cheese

1 (12 oz) Lawry's mesquite marinade with lime juice

Crock pot chicken and bottle of marinade on low for 6 hours.  Boil pasta.  Shred Chicken.  

In sauce pan melt butter, add garlic, whipping cream, pepper, parmesan cheese and crumbled bacon. Wisk together on low heat for 3-4 minutes.

In large bowl combine pasta, chicken and sauce.  Stir up and enjoy.

Giant Empanadas

1 lb. ground beef
1 c. chopped onion
1 c. chopped green pepper
1 141/2 oz. can tomatoes ( I used crushed)
1 Tbsp. chili powder
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
2 refrigerated, folded pie crusts
Cook beef, onion, and green pepper until beef is browned. Drain. Stir in tomatoes, chili powder, cumin, salt, and pepper. Simmer, uncovered, stirring occasionally for 15 minutes. Place pie crusts on ends of cookie sheet. Place half of beef mixture on half of pie crust, leaving 1/2 inch border. Fold other half of pie crust over beef mixture. Press edges to seal.Repeat with other pie crust and remaining beef. Bake @ 400 for 20-25 minutes until pie crust is golden brown.

Top with lettuce, tomato, cheese, and sour cream if desired.

Thanks to my Aunt Mike for this yummy recipe!

WELCOME!!

I am so excited to get this party started! I hope everyone feels welcome and will have lots of yummy recipes to share. I am going to set up Labels for most of the food categories, if your recipe falls into one not listed, please feel free to add it. Try to include a picture with your recipe if possible. Also put your first name in the Label so anyone can find recipes posted by you. I can't wait for all the goodness that is going to come from here! Let's have some FUN!