Chicken Enchilada Pasta Bake

This was a new recipe that I have had the clipping for for about 6 years or something like that.  I went through my recipe binder recently and threw out all the ones I knew I would never get around to using.  I like to find recipes online and see what the reviews say before using them.  So nearly all the magazine clippings went to recycling.  But there were a few I kept that I could would be pretty good.  And this was one of them.

 

This is what it was supposed to look like.  They are always perfect in the magazine.

Recipe found here.

And this is how mine turned out.  It's not as picturesque, but it was still yummy!

A few tips I discovered:

1. It makes a lot!  Maybe freeze part if you don't have a large family.  It was just me, hubby, and 2 yr old.  TONS of leftovers!  We ate it for 4 days and there was still leftovers...we threw it away.
2. I would only put the Doritos on the parts you are going to eat right away.  They get soggy on leftovers and don't taste good at all.  
3. I only had large shells, not jumbo.  So I didn't stuff mine, just mixed them in.  Stuffing them would have been way too much anyways.  I even read that someone used penne and it turned out just fine.

~Ashley

Chicken, Bacon, and Sour Cream Taquitos

                    Chicken, bacon and sour cream taquitos
                                        -Made 2 ways-
cooked,chopped bacon
2 cans of chicken- not a fan of this so we grilled the chicken
8 flour tortillas, for the GF I used corn ones
avacado-omitted, didn't have any
1/4 cup of mayonese
1/4 cup of sour cream
1 tablespoon of milk
1 1/2 teaspoon of white vinegar
1/8 teaspoon each of salt and parsley and onion powder (didn't have any onion powder so I left it out)
stir bacon and sour cream with chicken
spoon onto tortillas, roll and secure with toothpicks
fry
I decided to modify this a little. I added some Ranch seasoning mix and pepper also. I didn't follow the measurements, I did it by taste.
SUCCESS, man was it yummy!! Everyone loved it, we will do this one again for sure :)

the top one is GF

~Marcie

Cordon Bleu Pasta

Cordon Bleu Pasta (2 ways)

So I often get bored with making the same stuff over and over for dinner!! I like to go online and look for inspiration and then make it my own.
                              

This is the recipe I used-well sort of!! I did make some changes here and there.
pasta
1 cup of cooked,cubed chicken
1 cup of cooked,cubed ham
1 1/2 cup of milk
8oz of cream cheese
2 tbls of dried onion
2 cups of Swiss cheese, shredded
salt,pepper,cayenne pepper
1 cup of bread crumbs
1/2 cup of melted butter
I did two versions of this recipe because i have a daughter who can't eat wheat
I used left over rotisserie chicken (GF of course)
I didn't have dried onion so I sauteed a yellow onion with the ham
then combined that with the chicken and peas-my own addition
In a saucepan I combined the milk, and cheese, then melted in all together
I used it as a gravy for the noodles, then added the bread crumbs at the end. I used Italian for the regular one and gf bread crumbs for the other one.

The bottom one is GF
The result-
It was o.k. I think it was the Swiss cheese that really didn't work for the kids. I liked the idea and think that if I do try it again I will use a different type of cheese.

~Marcie

Carrots!!!

                          My first time blanching carrots, 10lbs worth.

                                      All ready for the freezer.
I was so excited when I found carrots on sale for .25 a lb. So i bought a bunch to put in the deep freeze.

~Marcie

Pumpkin Muffins

I saw a very yummy looking muffin on Pinterest not too long ago.

It was for pumpkin muffins!

And to me, no other food says autumn like pumpkin.  So of course I had to try them.

Needless to say that they were delicious!

I thought they were going to be dry and taste kindda bland.

But they were so moist!  And just the perfect sweetness.  Not too sweet to be off limits for breakfast. 

And the pumpkin definitely was not overpowering.  I was actually hoping to be able to taste more pumpkin than I did. 

So here's how to make it:

~ 1 box cake mix - your choice...I used white 

                            I read that yellow works well and chocolate kindda overpowers
                            but is yummy

~ 1 15 oz can pumpkin puree

~ Preheat oven to 350*

~ Mix cake mix and pumpkin together until cake powder is moist

~ Bake in regular muffin pan 25 min.

~ Bake in mini muffin pan 13 min.

Here's the link to the recipe I followed:     Pumpkin Muffins

~ Ashley