Chicken Mexican Casserole! A Fiesta in your Mouth!

Hello all! I finally got my camera fixed! Yippee! So back to blogging! Here is the Mexican casserole that you have all been waiting for! It was another hit! The family loved it and I served it with tortillas and black beans! Another great addition to my dinner rotation!

Ingredients

1 (4oz) can diced green chilies
1 cup shredded cheese, I use mexican or sharp
1 (14oz) can stewed Mexican tomatoes, diced with juice
1 (14oz) can diced tomatoes with juice
1 medium onion, diced
1 (4oz) can chopped black olives
2 cups white rice
1 packet taco seasoning
4 cups cubed, UNCOOKED chicken
1 (14.5oz) can chicken broth
1/4 cup (1/2 stick) cold butter cut into small pieces

 In a large bowl mix together green chilies, cheese, tomatoes, onion, olives and COOKED rice.

(please prepare your white rice before you begin making your casserole)

Cut your chicken into small chunks

Add cut chicken, taco seasoning & chicken broth. Stir until well combined.

Spray a 9x13 baking dish with nonstick cooking spray.

Pour into baking dish.

 Sprinkle top evenly with cold butter pieces.

Cover tightly with heavy duty tin foil. Bake at 350 degrees for 1 hour 15 minutes.

Its delicious! You can eat rolled in a tortilla or with just a fork! Enjoy!

1 (4oz) can diced green chilies
1 cup shredded sharp cheddar cheese
1 (14oz) can stewed Mexican tomatoes, diced with juice
1 (14oz) can diced tomatoes with juice
1 medium onion, diced
1 (4oz) can chopped black olives
2 cups COOKED white rice
1 packet taco seasoning
4 cups cubed, UNCOOKED chicken
1 (14.5oz) can chicken broth
1/4 cup (1/2 stick) cold butter cut into small pieces

Spray a 9x13 baking dish with nonstick cooking spray. In a large bowl mix together green chilies, cheese, tomatoes, onion, olives and uncooked rice. Add taco seasoning, chicken and chicken broth. Stir until well combined. Pour into baking dish. Sprinkle top evenly with cold butter pieces. Cover tightly with heavy duty tin foil. Bake at 350 degrees for 1 hour 15 minutes. Remove from oven. Enjoy!

Lemon Supreme Cookies with Fresh Lemon Icing!

Hello all, I know everyone has been waiting for the wonderful Mexican food recipe and I want to apologize! My camera is being fixed so I can’t take fabulous pictures! :( Boohoo! So, to hold yall over I wanted to share this amazing lemon cookie recipe that I found and made this week for two of my friend’s birthdays! Enjoy and I hope to have the camera fixed by Monday so please come back for the fiesta in your mouth! Love to all and thanks for being patient! Blessings!

Ingredients

Cookie:

1 package lemon supreme cake mix

1/3 cup oil

2 eggs

¼ cup sugar

Icing:

1 cup powdered sugar

4 tablespoons fresh lemon juice (approx. one lemon)

Directions

•         Preheat oven to 375º

•         In large bowl, combine cake mix, oil, and eggs; stir with spoon until thoroughly moistened

•         Shape dough into 1” balls; lace 2” apart on ungreased cookie sheet

•         Bake for 5-7 minutes or until edges are light, golden brown; cool 1 minute then remove from cookie sheet

•         In another small bowl, combine powdered sugar and lemon juice until you obtain a smooth icing consistency; using a teaspoon, drizzle icing over cookies and sprinkle with powdered before the icing sets (if desired)

 Tips:

•         Freshly squeezed lemons work best

•         Icing consistency can be adjusted using either more lemon juice or more confectioner sugar; allow icing to completely set before storing cookies

•         Placing wax paper under the cooling racks before icing cookies can make clean-up much easier

A Fiesta In Your Mouth! Preview!

Hello all, it’s good to be back home! It’s time to go get your ingredients for a fabulous and VERY easy Mexican food dish! Get ready for a fiesta in your mouth! I will post full recepie and step by step pictures on Thursday! Have a blessed week!

1 (4oz) can diced green chilies

1 cup shredded sharp cheddar cheese

1 (14oz) can stewed Mexican tomatoes, diced with juice

1 (14oz) can diced tomatoes with juice

1 medium onion, diced

1 (4oz) can chopped black olives

2 cups UNCOOKED white rice

1 packet taco seasoning

4 cups cubed, UNCOOKED chicken

1 (14.5oz) can chicken broth

1/4 cup (1/2 stick) cold butter cut into small pieces

Company’s Coming Casserole

Well....this week I thought I would be adventurous and invite the kids into the kitchen and help me cook! They had a great time and Company's Coming Casserole was a big hit! So grab your ingredients and your children, and get in the kitchen!

Ingredients

1 pound of ground beef
1 bell pepper
1 onion
3 cans (8oz) of tomato sauce
8 ounces of extra wide egg noodles
1 package of cream cheese
1 container (8oz) of cottage cheese
1 container (8oz) of sour cream  

Dice your bell pepper and onion. I love to use my Cuisinart's small food processer.

In a large skillet, brown the ground beef with the pepper and onion.

Drain and return to the pot, add the tomato sauce abd mix well.

Cover and simmer on low heat for 15 minutes.

Cook the noodles according to the package directions and drain.

Tyler did a great job!

In a bowl mix the cream cheese, cottage cheese, and sour cream.
Lila and Zoe were my mixers!

Now it time to layer your ingredients.

Spread the cheese mixture in the bottom of a 13 X 9 casserole dish.

Top with the egg noodles.

Then pour the meat & sauce mixture on top.

Bake uncovered for 30 minutes until heated through. Serve Warm!

The Company's Coming Casserole was a hit!

I have a happy husband and 3 happy kids!

We missed you E!

1.) Preheat oven to 350 degrees.

2.) In a large skillet brown thw ground beef with the pepper and onion. Drain and return to the pan. Add the tomato sauce and mix well.
3.) Cook the noodles according to the package directions and drain.
4.) In a bowl mix the cream cheese, cottage cheese, and sour cream.
5.) Spread the cheese mixture on the bottom of a 13x9 casserole dish. Top with noodles and pour the meat and sauce mixture on top.
6.)bake uncovered for 30 minutes. Serve Warm!
7.) Enjoy!

Wednesday Night Preview!

Wednesday Night Preview: Companies Coming Casserole! Super Yummy! Kids Love it! Get Your Ingredients Early!
1 pound of ground beef
1 bell pepper
1 onion
3 cans (8oz) of tomato sauce
8 ounces of extra wide egg noodles
1 package of cream cheese
1 container (8oz) of cottage cheese
1 container (8oz) of sour cream

The Brown Family's Banana Pudding

The Brown family banana pudding is a tradition for many of our family gatherings.

It is a hit wherever you take it and a real crowd pleaser.

Ingredients

2 bags of Pepperridge Farm Chessman cookies

6 to 8 bananas, sliced

2 cups of milk

1 (5 ounce) box of instant vanilla pudding

1 (8 ounce) package of cream cheese,softened

1 (14 ounce) can sweetened condensed milk

1 (12 ounce) container of cool whip origional

 Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies

Slice bananas and layer them on top of cookies

 In a bowl, combine the milk and pudding mix,

blend well using a handheld electric mixer.

  Using another bowl, combine the cream cheese

(microwave for 30 seconds to soften)

& condensed milk together and mix well with a handheld mixer until smooth.

 Fold the cool whip into the cream cheese mixture and stir well until combined.

Now you have two bowls of yummy sweet mixtures

 Now add the cream cheese mixture to the pudding mixture

Stir until well blended

Pour the mixture over the cookies and bananas

Then cover with the remaining cookies

Super Yummy! Your Done!

Then give some to someone who you love very much..my grandpa.

I love you Poppy!

Southern Pecan Pie Mini Muffins

It's hard to believe there are only 5 ingredients in these wonderful little pieces of heaven.

They taste just like pecan pie! They are so easy to make and are a big hit anywhere you take them.

 Ingredients

1 cup of packed brown sugar,

1/2 cup all-purpose flour ( I use whole wheat)

1 cup of chopped pecans

1/2 cup of butter (one stick melted)

2 eggs (beaten)

Directions

In a medium bowl, stir together brown sugar, flour, & pecans

Using a Pyrex measuring cup, melt butter in microwave.

Then beat the butter and eggs together until smooth.

                           

    Then add your egg/butter mixture to your dry ingredients. 

Mix ingredients with a fork until combined

Spray your mini muffin pan with a non-stick spray.

Pour your mixture back into the measuring cup to help with pouring your batter into the mini muffin cups.

 Pour your batter into sprayed muffin cups.

Cups should be about 2/3 full.

(Hopefully you will be able to fill all 24....I only made it to 22 :)

Bake at 350 degrees for 20 to 25 minutes.

Cool on wire racks when done.

Serve with a cold glass of milk.Yummy!

My kids love them! They will be gone before you know it!