 This has been one of my favorite meals since I was a kid. This particular recipe is from my mom and I still absolutely love it. We made it last night and I thought I would share it with you all. This is a casserole that you can put together and toss into the fridge until you're ready to put it in the oven to cook. It freezes wonderfully as well. So without further ado: Chicken Enchilada Casserole Ingredients: 1 chicken (or 3 chicken breasts) 2 cans cream of chicken soup 2 (4 oz.) cans chopped green chiles (use one can if you don't like it spicy) 1/2 tsp. ground cumin 1/4 tsp. sage 1/4 tsp. powdered chili 1 diced onion (we use 1/2 tsp. onion powder) 1 lb. grated cheese 1 dozen corn tortillas Note: You can certainly make your own cream of chicken style soup and I've made my own corn tortillas. So it doesn't all have to be from a can. I do most of my cooking from scratch so when I make this dish every once in a while, I just go with the cans to give myself a break. lol  Directions: Salt and pepper the chicken and then bake. When it's tender, allow it to cool. Remove the meat from the bone (or skip this part if you baked chicken breasts) and break into bite-sized pieces. In one bowl, combine the soup, chicken stock from the baked chicken, green chiles, and seasoning. Stir together well and set it aside. If you use chopped onion, I usually stir it in with the chicken. At this point you'll have three ingredient bowls: that with the soup mix, the chicken (and onions, desired), and the cheese. Grease the casserole dish and layer the ingredients: Tortillas (3-4 per layer), chicken, soup mixture, cheese. Repeat these layers until everything has been used and top with extra cheese. Bake at 325'F for 35-45 minutes (it can take closer to an hour if you're pulling it out of the fridge). You'll know it's done with the sides are super bubbly. I hope you and your family enjoys this recipe! And a big thanks to my mom, Suzanne Allison, for the excellent recipe!
0 Comments
Calla's disappearance leads her family and friends to suspect that she’s lost. In a desperate attempt to find her, Valcas seeks help from a man he betrayed. A new search begins, one that sounds promising, even if it forces Valcas to confront his past.
The travel team reunites for a mission they never saw coming: a journey to a world caught between life and death, and hidden within the deepest recesses of time. Ivory rediscovers a friend and Ray learns the meaning behind his tattoo. But the connections they make between travelers and the lost may twist the core of the Time and Space Travel Agency inside out. Time for the Lost is the third installment in The Call to Search Everywhen serial series. Catch up with Calla and Valcas' adventure before the third book releases in February 2016!
About the Author
Chess Desalls is the author of the YA time travel series, The Call to Search Everywhen. She's a longtime reader of fantasy and sci-fi novels, particularly classics and young adult fiction. Her non-fiction writing has led to academic and industry publications. She’s also a contributing editor for her local writing club’s monthly newsletter. The California Writers Club, South Bay branch, has awarded two of Chess’ stories first place for best short fiction. When she's not reading or writing, she enjoys traveling and trying to stay in tune on her flute. 
I normally enjoy baking. But when it comes to the Christmas season, my specialty is cookies. I bake a lot of them and enjoy every minute. I usually have more cookies I want to make than I actually make simply because there's no way my family can eat them all. So I find myself having to narrow down what kinds I'll make each year. My husband's favorite cookie is the traditional chocolate chip. Mine is double chocolate with mint chips (which varies year to year depending on what mint candy is available in the store). Yum! But I thought I would share a couple of my favorite, slightly less common, cookie recipes. Coconut Cookies Ingredients: 2 cups flaked coconut 2 1/4 cups all-purpose flour 1/2 tsp. baking soda 1 tsp. salt (I always bake without the salt) 1 cup butter or margarine, softened 1 cup sugar 2 large eggs 2 tsp. vanilla extract Glaze (Optional - I rarely make it) 3 1/2 cups powdered sugar 1/2 cup hot water Directions: Heat over to 375'F Spread coconut on a baking sheet. Bake for 5 minutes, then stir every minute until toasted evenly. Let it cool. Mix flour and baking soda. Beat butter and sugar in a large bowl with an electric mixer until fluffy. Beat in the eggs and vanilla. On low speed, gradually beat in the flour mixture. By hand, stir in the toasted coconut. If the dough is super soft, chill for 30 minutes. Drop dough by rounded tablespoonfuls about 3 inches apart onto baking sheets. Bake 12-15 minutes until lightly browned. To make the glaze, stir together the powdered sugar and hot water until smooth. Add hot water if too thick. Drop a hot cookie into the glaze, using a fork to flip it over if you want glaze on both sides. Makes about 36 cookies. Peppermint Cookies Ingredients: 1 1/2 cups all-purpose flour 1 1/2 cups quick-cooking oatmeal 3/4 crushed peppermints 1/2 tsp. baking soda 3/4 tsp. salt 1 cup butter or margarine, softened 2 large eggs 1 cup brown sugar, packed Glaze (the cookies are great with and without it) 1 1/2 cups powdered sugar 2-3 tbsp. milk 1/2 tsp. peppermint extract 1-2 drops red food coloring if desired Directions: Pre-heat the oven to 350'F Lightly grease a baking sheet or use parchment paper ** Mix flour, oats, candy, and baking soda. Beat butter and brown sugar until fluffy. Beat in eggs. On low speed, gradually beat in flour mixture. Drop onto baking sheets by rounded spoonfuls. Bake 8-10 minutes until lightly browned. ** These are incredibly yummy, but I've personally started to bake them in a pan and then cut them into squares instead of trying to make cookies as they tend to really flatten out and stick together easily which makes storage difficult. Gingerbread Cookies This is a new recipe from last year and we loved it. In fact, we ended up making two batches last Christmas and when I started to talk about cookies the other day, this was the first recipe my daughter brought up. They are moist and just slightly chewy. So good! Ingredients: 3 cups all-purpose flour 1 1/2 tsp. baking powder 3/4 tsp. baking soda 1/2 tsp. salt 1 tbsp. ground ginger 1 3/4 tsp. ground cinnamon 1/4 tsp. ground cloves 6 tbsp. unsalted butter 3/4 cup dark brown sugar 1 large egg 1/2 cup molasses 2 tsp. vanilla Directions: Pre-heat oven to 375'F Line baking sheets with parchment paper In a small bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, and cloves. In a large bowl, beat butter, brown sugar, and egg until well blended. Add molasses and vanilla, mixing well. Gradually stir in all dry ingredients and blend until smooth. Divide the dough in half and wrap each half in plastic. Let it stand at room temperature for at least 2 hours. (The dough can be stored in the fridge for up to 4 days). Place one of the halves on a floured surface. Use additional flour on the dough and the rolling pin. Roll it out to 1/4-inch thick and cut out the cookies with a cookie cutter. Space the cookies 1 1/2 inches apart. Bake for 7-10 minutes (the lower the time, the softer the cookies) Don't remove them from the pan too quickly or they'll fall apart. If you need the cookie sheet to keep baking, you can drag the parchment paper from it and to a surface to allow the cookies to cool and that works well. I hope you give these recipes a try. If you do, let me know what you think. Do you have a favorite cookie recipe? Feel free to share, I'm always on the lookout for new ones!
Happy baking!
I'm so excited to welcome Shanna Hatfield back this year with her 2nd Annual Cowboys and Christmas Blog Tour. She has a lot of fun lined up for you all! There's the blog tour, a Facebook party, giveaways, and don't forget her two new releases. Check it all out below!
|
ACFW Member
 
Archives
November 2018
Categories
All
|
RSS Feed
Copyright (c) 2014-2017 Melanie D. Snitker