Chicken Enchiladas

Ingredients:

6 chicken breasts (cooked and shredded) *

1 can cream of chicken soup

1 can cream of mushroom soup

1-2 cups sour cream (use more if you like sour cream)

1 can green chiles

1 large onion chopped (I like it with green onions)

1 can olives, chopped

2-3 cups cheese of your preference

12 tortilla shells

1 can green or red enchilada sauce, (I omit this and they still taste great!)

Crock Pot Directions:

*I like to cook frozen chicken breasts in the crock pot with the soups, green chiles, and onions for about 4hrs on low! Once chicken is cooked I shred it, then add the sour cream, cheese, and olives; mix all together!

If cooking chicken by boiling or other method:

Mix in a bowl:

cooked chicken, soups, green chiles, onion, olives, and about 1 1/2 cups of cheese

Fill tortilla shells with filling

Roll and put into 13x9 in greased pan

Now pour desired enchilada sauce on top with lots of cheese

Bake at 350 degreese for about 40 min

White Chicken Chili

Tonight we had a ward Chili cook-off and I won first place!! I had a few people ask for this recipe, so here it is!

Ingredients

• 1 32-ounce box chicken stock
• 3 cans white beans, left undrained
• 5 cups cooked chicken, shredded (rotisserie or boiled, I cooked mine in the crockpot a few hours before with the chicken broth)
• 1 16-ounce jar salsa....I LOVE Jack's Special Salsa from Costco...YUM!!
• 1 8-ounce block pepper jack cheese, grated
• 2 teaspoon ground cumin
• 2 cloves garlic, minced
• Black or white pepper to taste
• 1/2 cup finely crushed corn tortilla chips (optional, if you like your chili thicker)
• Sour cream, for garnish

Yields: 6 servings

Directions:

Place all ingredients except the corn chips in a crockpot.

Cook on high until the cheese is melted.

Chili may also be cooked on the stovetop over

medium-high heat until cheese is melted.

When the chili is ready, add the crushed corn chips,

if using, and simmer for 10 minutes

to thicken. Garnish with more chips, cheese and/or

sour cream and serve.

Hershey Bar Pie

There are so many different Hershey Bar Pie recipes out there, but here is my version!! It has a cream cheese layer on the bottom...which is my personal favorite!

Ingredients:

1 Graham Cracker Crust

8 oz Cream Cheese or the low fat version, softened

1 cup Powdered sugar

1 Large Tub whipped topping

1 Large Hershey Bar with Almonds

Directions:

1) Mix softened cream cheese, powdered sugar, and 1 cup whipped topping in medium bowl until smooth, spoon into bottom of pie crust

2) Break up hershey bar into top of double boiler over high heat and add a splash of milk, stir until melted. or melt in microwave for 30 min or until melted..be careful not to burn

3) Fold melted chocolate into the remainder of whipped topping

4) Spread chocolate mixture on top of cream cheese mixture, refridgerate or freeze for at least an hour.

When ready to serve decorate with redi-whip and chocolate shavings if you like! Enjoy!

Grilled Corn and Avocado Salsa

My husband brought home this recipe from work the other day! They had it as a sample there and he loved it! So i had to try it out! They actually got this recipe from weightwatchers.com, so it is tasty and pretty healthy!

Ingredients:

3 Medium corn on the cob, grilled, cooled to room temperature (we don't have a grill so I just used 1 can of corn)

1/2 cup scallion or green onion, chopped

1 medium jalapeno pepper,cored, seeded and minced (I omitted this my to cut down on the heat)

1/4 tsp crushed red pepper flakes (I omitted this too because I didn't have any on hand)

1 small garlic clove, minced

1/4 tsp ground cumin

1/4 tsp salt

1/8 tsp pepper

1 medium avocado, ripe, peeled, pitted and cut into 1/2 (or for more of a guacamole texture mash up a little)

2 Tbsp Cilantro, fresh, minced

Directions:

1) if using corn on the cob break each ear of corn in half; place flat end on corn and use a sharp paring knife to slice kernels off

2) Place kernals or can of corn into medium bowl; add scallion, jalapeno, red pepper flakes, garlic, cumin, salt and pepper

3) Cover and refrigerate if not using right away

4) Just before serving stir in avocado, lime juice and cilantro.

Yields about 1/4 cup per serving (8 servings)

2 WW Points per serving

Funeral Potatoes

Ingredients:

1 32 oz bag frozen potatoes ( I like to use southern style hash browns)

1 can cream of mushroom soup

1 can cream of chicken soup

16 oz sour cream

1 cup of shredded cheese (I like cheddar)

1.5 cups of corn 0f corn flakes *optional

Directions:

1. Preheat oven to 325 degrees

2. Mix all ingredients in a large bowl

3. Bake 1.5- 2hrs depending on oven

4. Sprinkle corn flakes on top and bake for another 10 min

Thanks Ashley for the great recipe! :)

Caramel Pecan Pie

At Thanksgiving last year, a friend made this yummy pie and I couldn't get enough of it!!

28 Kraft Caramel Squares

¼ cup Water

¼ cup Butter or Margarine

¾ cup Sugar

¼ teaspoon Salt

1 teaspoon Vanilla

2 Eggs, beaten

1 cup Pecan Halves

1 - 8 inch Unbaked Pie Shell

Melt caramel squares in water with butter over low heat. Stir until sauce is smooth. In a separate bowl, combine sugar, salt, vanilla and eggs. Gradually add caramel sauce to sugar mixture. Mix well, and then stir in pecan halves. Pour into unbaked pie shell. Bake at 325 degrees for approximately 40 – 45 minutes. Let cool until pie sets up. Enjoy!

Basic Crepes

INGREDIENTS

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

DIRECTIONS

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

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NEIMAN-MARCUS COOKIES

(Recipe may be halved)

2 cups butter
24 oz . Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda
1 tsp. Salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the
butter and both sugars. Add eggs and vanilla, mix together with flour,
oatmeal, salt, baking powder, and soda Add chocolate chips, hershey
bar, and nuts. Roll into balls, and place two inches apart on a cookie
Sheet. Bake for 10 minutes at 375 degrees..
Makes 112 cookies.

Noodle Casserole

1 pound egg noodles

2 cans cream of chicken or mushroom soup
4 oz cream cheese, regular or onion and chive flavored
2 splashes of milk to thin sauce
Dash of garlic powder
Handful of dried parsley
1 12oz can of chunk chicken, or tuna (can use leftover chicken and cut into chunks)
1 cup frozen peas (totally optional)
White cheese (Monterrey jack, provolone, mozzarella, etc)

Boil water and cook noodles, drain. Mix soup and cream cheese in a fry pan until heated through. Thin with milk to the consistency of a cheese sauce. Add garlic powder and parsley, and peas if desired. Stir, then add chicken or tuna and stir until blended. Put noodles in a 9x13 pan then pour sauce over it. Mix until noodles are well coated. Top with cheese. Cover with foil and bake at 350 for 20-25 minutes

Note: I usually use cream of mushroom and tuna together, and cream of chicken with chicken.

I found this recipe on this food blog!