Wednesday, August 20, 2008

Spicy Tex-Mex Pizza

In the bag:
12" Boboli crust
1 can black beans, rinsed and drained
1 can Mexican-style corn, drained
1 small can green chilies, drained
1/3 c. (plus or minus, adapt to your liking) chopped red onion

From the kitchen:
2 c. (8oz) Monterey Jack cheese

Preheat oven to 425 degrees. Sprinkle half of the cheese on the Boboli crust. Mix all other ingredients together in a bowl and place on top of boboli. Top with remaining cheese. Cook for 15 minutes or until heated through and cheese is melted.

Taco Casserole

In the bag:
1 medium onion, chopped or dehydrated onion
2 8 oz cans of tomato sauce
1 envelope taco seasoning mix
10 medium flour tortillas
1 10.5 oz can cream of chicken soup

From the kitchen:
1 lb. hamburger
3/4 c. milk
2 c. grated cheese

Preheat oven to 350. In large frying pan, brown beef and onion together. Drain any excess liquid. Stir tomato sauce and taco seasoning into meat mixture. Line bottom and sides of greased 9x13 pan with tortillas. Spread beef misture over tortilla crust. Place remaining tortillas over top, cut to fit if necessary and covering completely. Mix together soup and milk and pour over top. Sprinkle chese over top. Cover with foil and bake 15 minutes. Uncover and bake an additional 5 minutes until cheese is completely melted.

Crazy Taco's

In the bag:
1 can tomato sauce
1 can tomato paste
3 paste cans water
1 chili seasoning packet
1 cup rice
1 pkg. Fritos

From the kitchen:
1 lb. hamburger

Optional items for garnish:
grated cheese
chopped tomato
sour cream

Brown hamburger. Add remaining ingredients except for the rice. Simmer for 30 minutes. Cook rice according to package directions. Add coked rice to hamburger mixture. Serve over crushed tortilla chips or Fritos. Garnish with grated cheese, lettuce, chopped tomato, and sour cream.

Chicken Burritos

In the bag:
1 can cheddar cheese soup
1/2 to 1 c. salsa
10 flour tortillas

From the kitchen:
1 lb. chicken, cooked, cubed or 2 cans chicken

Combine salsa, soup, and chicken in a saucepan and simmer until warm. Place mixture on half of tortilla, wet edge of tortilla, and fold over the meat mixture. (Wetting the edge makes a better seal.)

Place on a baking sheet and bake at 400 degrees for 5 to 8 minutes or until hot.

Top with rest of salsa and sour cream if desired.

Poppy Seed Chicken

In the bag:
2 c. rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 pack of Ritz crackers
1-2 T. poppy seeds

From the kitchen:
3 boneless skinless checken breasts cooked and chopped
1 c. sour cream
1/4 c. butter

Prepare rice according to directions. Spread cooked rice into 9x13 casserole dish. Spread chicken over rice. Combine soups and sour cream and spread over chicken, completely covering it. Sprinkle crumbled Ritz crackers over the top. Pour melted butter evenly over crackers. Sprinkle poppy seed over the top.

Bake at 350 for 30 minutes, or until crackers are golden brown.

Chicken Chalupas

In the bag:
1 can cream of chicken soup
1 4 oz can chopped green chiles
1 small can sliced ripe olives, drained

From the kitchen:
2 c. cooked, chopped chicken
2 c. either cheddar or monterey jack cheese, grated
1 c. sour cream
3 green onions, sliced
6 8 in flour tortillas

1. Combine soup, green chile, olives and sour cream.
2. Add one cup of cheese.
3. In another bowl, put chicken and one cup of cheese
4. Next, add about 3/4 cups of the soup and cheese mixture to the chicken mix.
5. Put 1/6 of the chicken misture into each flour tortilla. Roll up and put in 8x8 square glass baking dish.
6. Spoon remaining soup mixture over top, spreadingly evenly.
7. Cover with vented plastic wrap and microwave on high for 6 minutes or until heated through and bubbly.
8. Rotate as needed. Serve immediately. This is nice served with shredded lettuce and chopped tomatoes on the side.

Tuesday, August 19, 2008

Carmel Brownies

In the bag:
50 carmels
1/3 c. canned milk
1 box German chocolate cake mix
1/3 c. canned milk
3/4 c. margarine, melted
1 12 oz. pkg. semi-sweet chocolate chips

In a double broiler, melt caramels and 1/3 c. canned milk together. In a seperate bowl, mix together cake mix, 3/4 c. melted margarine, and 1/3 c. canned milk. Press 1/2 of the dough into a 9x13 greased pan. Back at 350 for 6 minutes. Sprinkle chocolate chips evenly over the top of baked dough. Pour melted caramel over top of chocolate cips in a crisscross style. Spoon remaining dough on top of caramel. Bake at 350 for 15 minutes.

Let cool before cutting to allow caramel to set up.

Key Lime Pie

In the bag:
1 can sweetened condensed milk
1/2 c. lime juice
1 baked pie crust (graham crust works great)

From the kitchen:
4 egg yolks
1 small carton heavy whipping cream

Mix together milk, yolks, and lime juice. Pour into prepared pie crust. Bake at 350 for 15 minutes. Serve chilled with whipped topping.

Crock-Pot Mexican Dinner

In the bag:
1 can cream of mushroom soup
1 small can diced green chilles
12 soft corn tortillas
1 t. salt
1/2 t. pepper

From the kitchen:
4 c. cooked diced chicken
1 c. sour cream
1 1/2 c. grated cheddar cheese

In a seperate bowl, combine chicken, sour cream, soup, chilles, salt and pepper. Lightly oil crock-pot. Cut or tear six tortillas into small pieces, and layer on the bottom of the crock-pot. Spread half the sauce over the tortillas. Repeat. Cook for 4-5 hours on low heat. Top with cheese. Cook 15 minutes more.

Southwest Chicken

In the bag:
1 10 oz can diced tomatoes with green chile peppers (otherwise known as Rotel)
1 15 oz can black beans, rinsed and drained
1 8.75 oz can whole kernal corn, drained

From the kitchen:
1 T. vegetable oil
4 skinless, boneless chicken breast halves
1 pinch ground cumin

In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans, and corn. Reduce heat and let simmer for 25-30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.