Texas Gold Bars

I don’t make desserts very often, but I eat sweets all the time! This seemed like a good, sweet recipe to make tonight to please my sweet tooth!



Crust:    
1 box yellow cake mix
1 stick margarine
1 egg

Filling:     
8 oz. cream cheese
1 lb. powdered sugar
3 eggs

Directions:

For Crust:

Mix together and pat into a 9x13 inch greased pan.

For Filling:

Mix together and smooth over the crust. Bake at 350 degrees for about 55 minutes.

Creamy Chicken Enchiladas

For a while now, I’ve been looking for a good enchilada recipe. None of the ones I’ve ever tried have been worth making again. This one however, is really good!



Ingredients:

1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened {I would use a little bit less than this.. like 3/4 of the container}
2 cups chopped, cooked chicken breast {I used a rotisserie chicken}
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Directions:

1.Preheat oven to 350. Spray 9×13 baking dish with Pam.
2. Melt butter in large skillet over medium heat. Add rotel and saute 1 min.
3. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts.
4. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla.
5. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.
6. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Pepperoni Pretzels

I know, crazy right!? Maybe, but they’re GOOD! We had them at a friends house and I just had to get the recipe to share with you! It’s from Rachel Ray and she actually is demonstrating the recipe on her show today! This recipe is perfect for parties in my opinion. Or.. just eating the whole pan yourself while you watch a movie. Either way.

Ingredients

• 2 1/2 cups bread flour
• 1/8 teaspoon freshly grated nutmeg
• 3/4 cup warm water
• 3/4 teaspoon dry yeast
• 1 round teaspoon kosher salt
• 1 tablespoon olive oil
• 1/8 pound sliced pepperoni, chopped
• 1/2 cup baking soda
• Coarse salt
• Sesame seeds
• Dried onion flakes
• Dried chopped garlic
• Mustard, tomato mustard or warm pizza sauce, for dipping or topping

Directions:
Place dough hook on stand mixer, combine flour with nutmeg, yeast, salt, olive oil and pepperoni. Mix a couple of minutes on medium setting then crank setting up to high and let dough work for 10 minutes. Transfer dough to a floured surface and let rest for 10 minutes.
Cut dough into 6 parts and roll into small balls. Then cover and let rest for 10 more minutes. Roll each dough into an 18-inch rope and twist into a pretzel. Let the pretzels poof for 45 minutes in a warm area, uncovered.
Let the pretzels rest in refrigerator uncovered for at least 2 hours, or overnight.
Preheat your oven to 400 °F.
Mix baking soda and 2 quarts of boiling water together and boil the pretzels for 30 seconds each.
Remove and place the pretzels onto a greased nonstick baking sheet. Sprinkle each pretzel with sesame seeds, onion flakes, and garlic and bake for 10 minutes.
Serve with dipping sauce of your choice!

Enjoy!

Goulash

 

So, I totally forgot to take a picture tonight when I made this. My bad. But here's the recipe. Super easy meal and it turned out to be really good! It was a little spicy but even the kids liked it and they are pretty picky eaters.

Ingredients:

1 lb ground beef
1/2 cup chopped onion
1 can red kidney beans(rinsed and drained)
1 8 ounce can tomato sauce
1 can Rotel
1/2 cup elbow macaroni
1/4 cup water
2 tsp. chili powder
1/2 tsp. garlic salt
1 cup shredded Monterey Jack Cheese or Cheddar

Directions:

Brown beef and onions. Stir in beans, tomato sauce, Rotel, uncooked macaroni, water, chili power, and garlic salt. Bring to boiling and reduce heat. Simmer and cover about 20 minutes. Stirring often. Sprinkle with cheese then cover and heat about 2 minutes more. I loved this dinner and I even forgot the cheese.

Chicken Enchilada Pasta

This recipe is truly AH-mazing! Probably the best thing I've ever eaten! Yummm. I got it from a friends blog and I'm SO glad I tried it. Definitely will make it again and again!

 

 

Ingredients:

2-3 chicken breasts, cooked and shredded {I used a rotisserie chicken}

2 tbls. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 (4 oz.) can diced green chilies

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 (10 oz.) cans green chili enchilada sauce

2/3 c. red enchilada sauce

2 c. shredded cheese

1 c. sour cream

Penne pasta

Directions:

- Cook pasta according to directions on the box.

- In a large skillet, saute onions in oil for about 3 minutes.

- Add garlic and red pepper and saute for another 3-5 minutes.

- Add chicken, green chilies, cumin, chili powder, salt and enchilada sauces.

- Simmer for about 10 minutes.

- Add cheese and stir until cheese is melted.

- Add sour cream and reduce heat to low. Stir until sour cream is well mixed and heated through.

- Drain pasta and return to pot.

- Pour chicken mixture over pasta and mix well.

- Serve and garnish with avocado, olives and a dollop of sour cream or any topping of your choice!

Chicken A La King

This recipe turned out to be so yummy ( so my husband said )!! So exciting because I wasn’t sure about it. I actually didn’t get a chance to taste it because I was on my way out the door. But, if he says it’s good, then it’s good!

Ingredients:

1/2 cup butter
1/2 cup chopped bell pepper
1/2 cup chopped onion
1/2 cup flour
1/2 tsp. minced garlic
2 (4 ounce) cans of mushrooms, with juice
3 cups chicken broth
1 cup heavy cream
5 cups cooked chicken {I used a rotisserie chicken}
Salt and pepper to taste
Pillsbury Grand biscuits

Directions:

Melt butter in a large saucepan. Add bell pepper and onion and sauté until soft. Add garlic and cook for a minute. Add flour to mixture and cook until bubbly. Add mushrooms with juice and chicken broth and bring to a boil. Cook for 5 minutes or until thick. Reduce heat. Stir in chicken, cream and add salt and pepper to taste. Serve over biscuits.

Enjoy!

Weekly Menu June 20-25

Here's this weeks menu, right on time! YAY for me! Hope all you dads had a wonderful Father's Day :)

Breakfast:

M- English muffin w/ jam and eggs

T- French toast, bacon and eggs

W- Toast and fruit salad

T- Homemade kolaches (really super easy)

F- Eggs, bacon, yogurt

Dinner:

M- Leftover burgers/hot dogs from out Father's Day Cookout

T- Stuffed Bell Peppers

W- Dijon Crusted Chicken Breasts

T- Husband's birthday! Taking him out to dinner :)

F- Goulash

S- Chicken Spaghetti

S- Chicken A La King

Happy Cooking everyone!

 I'll post recipes as I make them!

Sliders!

We had sliders for dinner tonight. SO easy to make and really yummy too! No grill involved, which is even better because it's SO HOT outside!!

Ingredients:

1/2 medium onion

1/4 cup finely chopped fresh parsley

1 1/2 lb 90% lean ground beef

2 garlic cloves, pressed

1 tsp salt

6 slices American cheese

8 hot dog buns

24 hambuger dill pickle slices

Directions:

Preheat oven to 450 and finely chop the onion and parsley

Combine beef, onion, parsley, garlic, and salt and mix well. Press beef mixture evenly over bottom of large pan. Bake 10 - 12 minutes or until beef is no longer pink.

Meanwhile, cut cheese into quarters; set aside. Trim about 1/4 in off end of each hot dog bun, then slice buns into thirds for a total of 24 square mini buns; set aside

Remove meat from oven and pour off juices if necessary. Cut beef mixture into 24 squares.

Top each burger with one pickle and one piece of cheese. Place one bun top onto each burger; top with one bun bottom. Cover with foil and bake 3-5 minutes or until cheese is melted and buns are warm.

Weekly Menu

Well... I'm sorry I haven't been keeping up with posting my menus each week! At least I've been posting the recipes right?! Here is this week's menu - a little late, but here.

Breakfast:
M- Blueberry waffles.. nothing special!
T- Cereal... I was being lazy!
W- Egg Casserole
T- Leftover egg casserole :)
F- Eggs, bacon & French Toast (I'll post recipe Friday)

Dinner:
M- Buttermilk Chicken
T- Mexican Pot Pie
W- Chicken Caprese
T- Fiesta Chicken
F- Taco Ring

I'll post the other 2 dinner recipes as I make them :)

Happy Cooking!

Chicken Caprese

I cut this recipe out of a magazine and I am SO GLAD I did! It was super easy, but looks like you spent a lot of time preparing it. It tastes great too...really light and fresh! My husband said it was like something you would eat at a banquet or really nice hotel!

Chicken Caprese

2 Tbsp. Mrs. Dash Tomato Basil Garlic Blend
4 boneless, skinless chicken breasts
8 cherry tomatoes, cut in quarters (I used more)
4 low-fat tiny mozzarella balls, cut into quarters (I used more)
1 Tbsp. olive oil
2 tsp. red wine vinegar

Cooking spray

Directions:

Preheat oven to 350. Spray baking pan with cooking spray.
Toss tomatoes with 1 Tbsp. Mrs. Dash Tomato Basil Garlic Blend
Lightly flatten each chicken breast to 1/4 inch thickness. Place tomatoes and mozzarella balls on each chicken breast. Roll up and secure with a toothpick.
  Drizzle with olive oil, vinegar and remaining 1 Tbsp. of Mrs. Dash Tomato Basil Garlic Blend.
Bake for about 30 minutes. Remove from oven, cover lightly with foil and let rest for 10 minutes.

So easy!! I loved the way they turned out and they tasted delish too! Enjoy! :)

Egg Casserole

I got this recipe off the back of a Jimmy Dean's Sausage package :) SUPER yummy and I love that it lasts us for a few mornings of breakfast!

Ingredients:

6 slices bread, cubed

1 pound sausage, browned, drained

1 1/2 cups shredded Cheddar cheese

8 each eggs, beaten

2 cups milk

1 teaspoon,

salt & pepper to taste

Directions:

Cube bread and place evenly in greased 9x13 pan or baking dish. Sprinkle evenly with sausage and cheese. Mix eggs, milk, salt and pepper. Pour over ingredients in pan. May cover and chill overnight. (if left overnight, remove from refrigerator 15 minutes before baking). Bake 45 minutes at 325 degrees or until set. Cut into squares to serve.

Mexican Pot Pie

I got this recipe from a friend's recipe blog. It turned out pretty good, but just like hers, my sauce came all out on the sides. It's kind of hard to seal it though since it's mushy before it's baked.

Don't get me wrong though, it tastes really good!

Ingredients:

1 package refrigerated pie crust (I used 1 crust)
1 jar (16 ounces) Chunky Salsa
1 can (10 3/4 ounces) Cream of Chicken Soup
1 cup sour cream
8 ounces shredded Cheddar cheese (about 2 cups)
1/2 can corn
2 cans White Chunk Chicken Breast in Water, drained
1/2 can black beans, rinsed and drained

( I cut some of the ingredients down since I was putting it in a smaller dish)

Let the pie crust stand at room temperature for 15 minutes or until it's easy to handle.
Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.

Unfold the pie crust on a lightly floured surface. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.

Bake at 400°F. for 40 minutes or until the crust is golden brown.

Here's how mine turned out :) all gooey and yummy inside!

Buttermilk Chicken

VERY good chicken!! I love this recipe and it's fairly easy to make! Sorry, I forgot to take a picture on this one :(

 

Ingredients:

 

1 (2 1/2 to 3 lb.) chicken (boneless, skinless breast is best)
1 1/2 c. buttermilk
3/4 c. all purpose flour
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1 (10 1/2 oz.) can condensed cream of chicken soup

Directions:

Dip chicken in 1/2 cup buttermilk. Then roll in flour seasoned with salt and pepper. Melt butter in 13 x 9 x 2 pan. Put chicken in pan and bake, uncovered at 375 degrees for 30 minutes. Turn and bake 15 minutes. Blend remaining cup buttermilk and cream of chicken soup; pour around chicken. Bake 15 minutes. Excellent served with rice as a side dish.

Fiesta Chicken

This recipe is so easy and very yummy! Great clean-up too :)

Ingredients:

4 chicken breasts

1 can of rotel

1 can of corn

Directions:

Put foil on a baking sheet and place chicken on top.
Cover with rotel and corn and close the foil.

Bake at 425 degrees for 40 minutes. The last 10 minutes fold foil off of chicken.

Enjoy!