Here is another one from www.kevinandamanda.com. We, of course, didn't really follow all the directions, like didn't use scallions. We thought it was a nice variation of one of our favorite EASY meals
4 medium-sized flour tortilla shells
1 lb chicken, cut into bite-sized pieces
salt and pepper
1/2 cup scallions, diced
8 strips of bacon, cooked & crumbled
1 avocado, diced
mild cheddar cheese, shredded
2 tbsp butter
Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side.
Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet.
Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy.
Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed. Eat & enjoy!
Read More http://www.kevinandamanda.com/recipes/dinner/cheesy-chicken-bacon-avocado-quesadillas.html#ixzz24QESm6Z8
Posted by: Colleen
Thursday, August 23, 2012
Spicy Sausage Pasta
Ok don't let the SPICY deter you from trying this DELICIOUS & FAST meal. There are ways to cut back on the spicyness of it. I found the recipe from one of my fav spots www.kevinandamanda.com & she got it from somewhere else. Did I mention you only have to use ONE sauce pan (heaven!) I have made this twice in the last week.
1 tbsp olive oil (i just used good ol veg oil)
1 lb smoked sausage
1.5 cups diced onion (didn't really measure)
2 cloves garlic, minced ( i used some sprinkles of the powder)
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild (I think they also sale w/ no green chiles for the non spicy spin)
1/2 cup heavy cream
8 oz penne pasta (i used whatever noodles i had on hand)
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded (mixed whatever shredded cheese I had too)
1/3 cup thinly sliced scallions (haven't had them on hand when I've made this)
1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes (don't drain the can), cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.(i don't have the patience to broil, just eat the gooey cheeseness on top)
Posted by: Colleen
Read More http://www.kevinandamanda.com/recipes/dinner/spicy-sausage-pasta.html#ixzz24QCuwisI
1 tbsp olive oil (i just used good ol veg oil)
1 lb smoked sausage
1.5 cups diced onion (didn't really measure)
2 cloves garlic, minced ( i used some sprinkles of the powder)
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild (I think they also sale w/ no green chiles for the non spicy spin)
1/2 cup heavy cream
8 oz penne pasta (i used whatever noodles i had on hand)
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded (mixed whatever shredded cheese I had too)
1/3 cup thinly sliced scallions (haven't had them on hand when I've made this)
1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes (don't drain the can), cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.(i don't have the patience to broil, just eat the gooey cheeseness on top)
Posted by: Colleen
Read More http://www.kevinandamanda.com/recipes/dinner/spicy-sausage-pasta.html#ixzz24QCuwisI
Friday, June 29, 2012
Enchilada Casserole
1 packet dry enchilada sauce
1 8-oz. can tomato sauce
1 1/2 cups water
1 lb. ground beef or turkey
shredded cheddar cheese
corn tortillas
Preheat oven to 350. Cook ground beef or turkey til done. Mix enchilada packet, tomato sauce, and water in pot and heat til boiling. Simmer for 5 minutes. Add to meat and place a thin layer in bottom of 9 x 13 pan. Layer corn tortillas over sauce, then do another layer of sauce, then cheese. Repeat two times. Bake for 30 minutes.
Submitted by Gina
1 8-oz. can tomato sauce
1 1/2 cups water
1 lb. ground beef or turkey
shredded cheddar cheese
corn tortillas
Preheat oven to 350. Cook ground beef or turkey til done. Mix enchilada packet, tomato sauce, and water in pot and heat til boiling. Simmer for 5 minutes. Add to meat and place a thin layer in bottom of 9 x 13 pan. Layer corn tortillas over sauce, then do another layer of sauce, then cheese. Repeat two times. Bake for 30 minutes.
Submitted by Gina
Squash Casserole
I got this recipe from a good friend in WV. We love it and have made it for years!
2 cups cooked squash, drained and mashed (I use a mix of green and yellow.)
6 Tbsp. butter
1 tsp. salt
1 cup chopped onion (I use half of a medium sized onion.)
1 cup evaporated milk
2 beaten eggs
1/2 tsp. pepper
1 cup grated cheddar cheese (I like it cheesy, so sometimes I add a little more.)
2 cups crushed Club or Ritz crackers (I like Ritz and it's one stack crushed.)
Mix all ingredients and place in a well-greased casserole dish. Bake at 375 for 45 minutes, uncovered. Enjoy!
Submitted by Gina
2 cups cooked squash, drained and mashed (I use a mix of green and yellow.)
6 Tbsp. butter
1 tsp. salt
1 cup chopped onion (I use half of a medium sized onion.)
1 cup evaporated milk
2 beaten eggs
1/2 tsp. pepper
1 cup grated cheddar cheese (I like it cheesy, so sometimes I add a little more.)
2 cups crushed Club or Ritz crackers (I like Ritz and it's one stack crushed.)
Mix all ingredients and place in a well-greased casserole dish. Bake at 375 for 45 minutes, uncovered. Enjoy!
Submitted by Gina
Tuesday, June 5, 2012
4-H Peanut Butter Balls
We used to have these at 4-H Camp growing up. We all loved them.
1/2 C smooth peanut butter
1/2 C light corn syrup
2/3 C confectioner's sugar
1 C nonfat dry milk
1. Line a cookie sheet with waxed paper.
2. Stir peanut butter and corn syrup in a bowl until blended and smooth.
3. Stir in sugar. Gradually stir in dry milk until blended.
4. Form rounded teaspoonfuls into balls. Place on cookie sheet and refrigerate about an hour. Press tines of fork into dough to flatten and decorate.
5. Store in tightly covered container.
Submitted by Gina
1/2 C light corn syrup
2/3 C confectioner's sugar
1 C nonfat dry milk
1. Line a cookie sheet with waxed paper.
2. Stir peanut butter and corn syrup in a bowl until blended and smooth.
3. Stir in sugar. Gradually stir in dry milk until blended.
4. Form rounded teaspoonfuls into balls. Place on cookie sheet and refrigerate about an hour. Press tines of fork into dough to flatten and decorate.
5. Store in tightly covered container.
Submitted by Gina
Aunt Alice's Pineapple-Coconut Cookies
My great Aunt Alice used to make these and I hadn't had them for years. My sister had made them and I had one while visiting her and they brought back memories from long ago. I remember them being kept in the refrigerator and as a kid, I just didn't enjoy cold cookies. But as an adult....de-lish!
Mix:
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs (well-beaten)
1 cup crushed pineapple (drained
2 tsp. vanilla
Mix and add to above:
4 cups flour
2 tsp baking soda
1/2 tsp salt
1 cup coconut
1 cup nuts (optional)
Bake at 350 for 10-12 minutes.
Submitted by Gina
Mix:
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs (well-beaten)
1 cup crushed pineapple (drained
2 tsp. vanilla
Mix and add to above:
4 cups flour
2 tsp baking soda
1/2 tsp salt
1 cup coconut
1 cup nuts (optional)
Bake at 350 for 10-12 minutes.
Submitted by Gina
Tuesday, May 15, 2012
Chicken Cordon Bleu Casserole
Recipe originally found here.
2 cups cooked rice
3 cups cooked, cubed chicken
10 slices ham, cut up
6 slices Swiss cheese
2 cans cream of chicken soup
1/2 cup sour cream
1/2 cup milk
10 saltine crackers
1/2 tsp. paprika
1/4 tsp. garlic salt
1/2 tsp. parsley
Spray a 9 x 13 pan. Spread rice in bottom of pan. Spread cooked chicken over rice. Place slices of Swiss cheese over chicken. Spread cut up ham over cheese. Mix soups, sour cream, and milk until creamy. Pour over everything in the pan. Crush saltine crackers and mix the spices in with it. Sprinkle on top of casserole. Bake in 350 oven for 30 minutes.
Submitted by Gina
2 cups cooked rice
3 cups cooked, cubed chicken
10 slices ham, cut up
6 slices Swiss cheese
2 cans cream of chicken soup
1/2 cup sour cream
1/2 cup milk
10 saltine crackers
1/2 tsp. paprika
1/4 tsp. garlic salt
1/2 tsp. parsley
Spray a 9 x 13 pan. Spread rice in bottom of pan. Spread cooked chicken over rice. Place slices of Swiss cheese over chicken. Spread cut up ham over cheese. Mix soups, sour cream, and milk until creamy. Pour over everything in the pan. Crush saltine crackers and mix the spices in with it. Sprinkle on top of casserole. Bake in 350 oven for 30 minutes.
Submitted by Gina
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