Fabulous Wet Burrito

Tasty burritos found on allrecipes.com.

Ingredients

• 1 pound ground beef


• ½ cup chopped onion


• 1 clove garlic, minced


• ½ teaspoon cumin


• ¼ teaspoon salt


• 1/8 teaspoon pepper


• 1 (4.5 ounce) can diced green chile peppers


• 1 (16 ounce) can refried beans


• 1 (15 ounce) can chili without beans (We like to make this one with 1½ cup of leftover homemade chili.)


• 1 (10.75 ounce) can condensed tomato soup


• 1 (10 ounce) can enchilada sauce


• 6 (12 inch) flour tortillas, warmed


• 2 cups shredded lettuce


• 1 cup chopped tomatoes


• 2 cups shredded Mexican blend cheese


• ½ cup chopped green onions

Directions

1. Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.


2. In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.


3. Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

Bruschetta Chicken

Flavorful chicken recipe from our Taste of Home cookbook.

Ingredients:

• ½ cup all-purpose flour


• ½ cup egg substitute


• 4 boneless skinless chicken breast halves (4 ounces each)


• ¼ cup grated Parmesan cheese


• ¼ cup dry bread crumbs


• 1 tablespoon butter, melted


• 2 large tomatoes, seeded and chopped


• 3 tablespoons minced fresh basil


• 2 garlic cloves, minced


• 1 tablespoon Crisco® Light Olive Oil


• ½ teaspoon salt


• ¼ teaspoon pepper

Directions:

1. Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.


2. Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°.


3. Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

Fiesta Chicken & Rice Bake

Campbell's Soup recipe originally found here.

Ingredients:

 

• 1 can (10¾ ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)


• 1 cup Pace® Chunky Salsa OR Pace® Picante Sauce 


• ½ cup water 


• 1 cup whole kernel corn 


• ¾ cup uncooked regular long-grain white rice 


• 4 skinless, boneless chicken breasts halves


• Paprika 


• ½ cup shredded Cheddar cheese

 

Directions:

 

1. Mix the soup, salsa, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken and sprinkle with the paprika. Cover.


2. Bake at 375°F. for 45 minutes or until chicken is cooked through. Sprinkle with the cheese.

Christmas Morning Egg Dish

Jaime's mom makes this deliscious egg dish every year for Christmas.

Ingredients

• 8 eggs, beaten


• ½ cup flour


• 1 teaspoon baking powder


• 16 ounces small curd cottage cheese


• 2 cups shredded montery jack cheese


• 2 cups shredded cheddar cheese


• 8 ounces diced green chilies, drained


• ¼ cup butter, melted


• ½ teaspoon garlic powder


• ½ teaspoon chili powder

Directions

1. Combine eggs, flour and baking powder. Mix well.


2. Mix in remaining ingredients.


3. Pour into lightly greased 13x9 baking dish.


4. Bake at 325° for 35-45 minutes or until solid in middle.

Restaurant Style Artichoke & Spinach Dip

A tasty dip found on All Recipes.

Ingredients

• 1 tsp garlic powder


• 1 (10 ounce) package frozen chopped spinach, thawed and drained


• 1 (14 ounce) can artichoke hearts, drained and chopped


• 1 (10 ounce) container Alfredo-style pasta sauce


• 1 cup shredded mozzarella cheese


• 1/3 cup grated Parmesan cheese


• ½ (8 ounce) package cream cheese, softened

Directions

1. Preheat oven to 350 degrees F (175 degrees C).


2. Chop spinach and artichoke hearts.


3. Mix all ingredients in a 8x8 inch baking pan.


4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Pretzel Dip

Ingredients

• 16oz cream cheese


• 2 cups (8oz) Sharp Cheddar, shredded


• 1 packet ranch dip mix


• 4tbsp beer

Directions

1. Mix all ingredients and serve with pretzels or crackers.

Chicken & Stuffing Skillet

Another simple, delicious soup can recipe from Campbell's.

Ingredients:

• 1 tbsp. butter OR margarine


• 4 skinless, boneless chicken breasts


• 1 6oz box chicken stuffing mix


• 1 can condensed cream of chicken soup


• ½ cup milk


• ½ cup shredded Cheddar cheese

Directions:

1. Heat butter in skillet. Add chicken and cook 12 to 15 min. or until done. Remove chicken.


2. Prepare stuffing in skillet according to pkg. directions except let stand 2 min.


3. Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

TIP: *Delicious with cream of celery or cream of mushroom soup.

Lasagna

Super easy no boil lasagna from Jaime's cousin Jenny.

Ingredients

• 2 (26oz) jars pasta sauce


• 1pkg lasagna noodles


• 15oz ricotta cheese


• ½ cup grated Parmesan cheese


• 2 eggs


• 1lb Italian sausage, cooked and drained


• 3 cups shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees.


2. In medium bowl, combine ricotta cheese, parmesan cheese and eggs.


3. In 9x13 pan, spread 1 cup pasta sauce.


4. Layer with uncooked lasagna noodles, covering the bottom of pan. Spread half of the ricotta cheese mixture, half sausage, 1 cup mozzarella cheese and 1/3 of remaining sauce. Repeat.


5. Form 3rd layer of noodles cover with remaining sauce and cheese.


6. Cover tightly with aluminum foil.


7. Bake covered for 1 hour.


8. Remove foil and bake 10 minutes.

Grandma's Spaghetti

A delicious spin on macaroni and cheese recipe from Ruth Hamacher taken from the the family cook book.

Ingredients

• 2 cups uncooked macaroni


• 2 cans diced tomatoes


• ¾ cup sugar


• 1 lb sharp cheddar cheese, shredded


• 6tbsp margarine


• 1 medium onion, chopped


• salt to taste

Directions

1. Preheat oven to 325 degrees.


2. Cook and drain macaroni.


3. Mix remaining ingredients and bake in 3qt casserole dish for 1½ hours.

Down Home Macaroni and Cheese

Once heralded as "Dave's Famous Macaroni" this recipe is not an original, it came from All Recipes.

Ingredients

• ¼ cup butter or margarine, divided


• ¼ cup flour


• 1 tsp salt


• 2 cups milk


• ¼ pound Velveeta, cut up


• 2 cups shredded Cheddar, divided


• 2 cups elbow macaroni, cooked, drained


• 2 tablespoons seasoned dry bread crumbs

Directions

1. Melt 3 tablespoons of the butter in large saucepan on low heat. Blend in flour and salt; cook and stir 1 minute. Gradually add milk; cook, stirring constantly, until thickened. Add prepared cheese product and 1-1/2 cups of the shredded cheese; stir until melted. Stir in macaroni.


2. Pour into lightly greased 1-1/2-quart casserole. Melt remaining 1 Tablespoon butter; toss with bread crumbs. Sprinkle casserole with remaining 1/2 cup cheese and bread crumb mixture.


3. Bake at 350 degrees F for 20 minutes or until thoroughly heated.

Curry Chicken Sandwich

A southern style chicken sandwich Dave came up with. This recipe makes 2 sandwiches.

Ingredients

• 1 tbsp vegetable oil


• 1/4 cup diced onion


• 1 boneless skinless chicken breast, sliced


• curry


• chili powder


• 4 slices bread


• Colby Jack cheese, sliced


• ranch dressing


• lettuce


• tomato, sliced

Directions

1. In frying pan sauté onion in oil until translucent.


2. Add chicken and brown one side. Flip and season with curry and chili powder.


3. Toast bread and assemble sandwich. (We assemble it bread, chicken, cheese, tomato, lettuce, bread with the ranch spread on the top piece of bread.)