Fiesta Chicken
Ingredients:
4 chicken breasts
1 packet Fiesta Ranch mix (by the salad dressing), 1 can black beans,
1 can Rotel,
1 can corn not drained,
1 block cream cheese.
On high in the slow cooker for 4 hours or 6 on low.
Eat over rice or with tortillas!
1. Combine Ingredients: In a mixing bowl, whisk together the chia seeds and cocoa powder until well combined.
2. Add Liquids: Pour in the almond milk, maple syrup, vanilla extract, and a pinch of salt. Whisk thoroughly to ensure there are no lumps and the mixture is smooth.
3. Refrigerate: Cover the bowl and refrigerate for at least 2 hours, or overnight, allowing the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
4. Stir and Serve: Before serving, give the pudding a good stir to break up any clumps. Serve chilled, topped with your favorite fruits, nuts, or a dollop of yogurt if desired.
Ingredients:
2 quarts (64 ounces)
cranberry juice
3 cups pineapple juice
Instructions:
Warm 2 cups water with 2 cups sugar in the microwave to dissolve sugar (this makes simple syrup).
Add syrup to juices.
Pour into fairly shallow containers and freeze.
When ready to serve, take out of the freezer about 30 minutes before and then mix the frozen juice with your choice of 7Up, Sprite or ginger ale, to your desired consistency.
BREAD MACHINE DOUGH
(Hailey Brown)
Ingredients:
1 cup milk
1 cube butter, softened
¼ cup sugar
¾ teaspoon salt
2 large eggs
1 tablespoon yeast
4 cups flour
Instructions:
Put all ingredients into the bread machine and mix.
Roll out dough into circles and cut into triangles.
Roll each triangle from the large end to make crescents.
Place touching in a 9-by-13-inch pan.
Bake at 350 F for about 15-20 minutes, depending on your oven.
Watch the first time you make these to calculate baking time.
Baked Cream Cheese Chicken Taquitos
Ingredients:
2 cups cooked chicken, shredded
4 oz cream cheese, softened
½ cup shredded cheddar cheese
¼ cup salsa
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
Salt and pepper, to taste 10 small flour or corn tortillas
Cooking spray or olive oil for brushing
Directions:
Preheat Oven: Set oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare Filling: In a mixing bowl, combine shredded chicken, cream cheese, cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper. Stir until well-mixed.
Assemble Taquitos: Spoon about 2-3 tablespoons of filling onto each tortilla, spreading it evenly in a line.
Roll up tightly and place seam-side down on the baking sheet.
Bake Taquitos: Lightly brush each taquito with cooking spray or olive oil. Bake for 15-18 minutes, or until the taquitos are golden and crispy.
Serve: Enjoy warm with sour cream, guacamole, or salsa on the side.
Easy Cafe Rio Sweet Pork
Ingredients:
1 15 or 20 oz package of Del Real Foods Carnitas
1 10 oz can red enchilada sauce (about 1 cup)
1/2 cup brown sugar
Warm it all together on the stovetop, in the microwave, or in the crockpot and you are done!
I have found carnitas meat at Target, Walmart, Kroger, and Costco. The Costco size is 2, 20 oz packages. So if you are making all 40 oz of meat double the sauce and sugar.
Garlic Parmesan Chicken Pasta Bake
Ingredients:
2 cups cooked chicken, shredded
12 oz rotini or penne pasta
3 tbsp butter
4 cloves garlic, minced
3 tbsp all-purpose flour
2 cups milk
1 cup heavy cream
1 cup grated Parmesan cheese
1½ cups shredded mozzarella cheese, divided
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat Oven: Preheat your oven to 375°F (190°C).
Cook Pasta: Prepare pasta according to package directions until al dente. Drain and set aside.
Make the Sauce: In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in flour and cook for 1–2 minutes until golden.
Add Milk & Cream: Gradually whisk in milk and heavy cream, stirring constantly until the mixture begins to thicken, about 5–7 minutes.
Add Cheeses: Stir in Parmesan cheese and 1 cup of mozzarella, cooking until melted and smooth. Season with salt and pepper to taste.
Combine: Add shredded chicken and cooked pasta to the sauce, stirring to coat evenly.
Bake: Transfer to a greased 9x13-inch baking dish. Top with remaining ½ cup mozzarella cheese.
Bake & Serve: Bake for 20–25 minutes until bubbly and golden. Garnish with fresh parsley and serve hot!
Chicken-Stuffed Croissant Rolls
Ingredients :
1 pack of crescent roll pastry
2 cups of cooked chicken, shredded
1 cup of grated cheddar cheese
1/2 cup mayonnaise
1/4 cup chopped green onions
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 cup grated Parmesan
1 tablespoon chopped fresh parsley (optional for garnish)
Instructions :
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine shredded chicken, cheddar cheese, mayonnaise, chopped green onion, garlic powder, and black pepper.
Roll out the roll dough and separate into triangles.
Place a spoonful of chicken mixture on the wide end of each crescent triangle.
Roll up the crescent rolls, starting at the wide end, and place them on the baking sheet.
Sprinkle the tops of grated parmesan.
Bake for 12-15 minutes or until crescent rolls are golden brown and cooked through.
Garnish with fresh chopped parsley before serving, if desired.
Sheet Pan Strawberry Shortcake
1. Take a box of angel food cake mix and make as the box directions say. Mine says just add water. Mix well then add this to a 12x17 sheet pan. (I added parchment paper to my sheet pan)
2. Bake this at 350 degrees for 20-25 minutes until the top becomes a little brown. Let cake cool. I sat mine in the fridge to cool.
3. Once cooled I lifted the cake out with the parchment paper and flipped it over into the sheet pan. Then peeled off the paper. Now add a layer of cool whip to the top and chopped strawberries.
4. Enjoy!!!
Chocolate Lava Cake
Ingredients:
1 cup all-purpose tour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp salt
1 tsp vanilla extract
½ cup milk
½ cup unsalted butter, melted 1 cup boiling water
¼ cup chocolate chips (optional)
Instructions:
Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish.
Mix dry ingredients: In a bowl, whisk flour, sugar, cocoa, baking powder, and salt.
Add wet ingredients: Stir in vanilla, milk, and melted butter until smooth. Pour batter into the prepared dish.
Add the topping: Sprinkle chocolate chips (optional) over the batter. Pour boiling water evenly over the top (don't stir!).
Bake for 35-40 minutes, until the top is set, but the center is still slightly gooey.
Serve warm with vanilla ice cream or whipped cream.
Better Than Fall Pumpkin Cake
INGREDIENTS:
1 box vanilla cake mix 🌼 (plus eggs, oil, and water as required on the box)
1 cup pumpkin puree 🎃
1 can (14 ounces) sweetened condensed milk 🥫
1 tub (8 ounces) Cool Whip, thawed ❄️
1/2 cup caramel sundae topping 🍯
1 cup Heath candy bits (or crushed toffee bits) 🍬
INSTRUCTIONS:
Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking dish.
Prepare the vanilla cake mix according to the package instructions, then stir in the pumpkin puree until well combined.
Pour the batter into the prepared baking dish and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is still warm, use the handle of a wooden spoon to poke holes evenly all over the cake, about one inch apart.
Slowly pour the sweetened condensed milk over the cake, allowing it to soak into the holes. Let the cake cool completely.
Once cooled, spread the thawed Cool Whip evenly over the top of the cake.
Drizzle the caramel sundae topping generously over the Cool Whip layer.
Sprinkle the Heath candy bits evenly on top, pressing them lightly into the Cool Whip.
Refrigerate the cake for at least one hour before serving to allow the flavors to meld and the cake to set.
Creamy Chicken Pot Pie Orzo
Ingredients :
2 boneless, skinless chicken breasts, cooked and diced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper, to taste
8 ounces orzo pasta
2 celery stalks, finely diced
2 carrots, finely diced
½ yellow onion, finely diced
5 tablespoons butter
2 tablespoons olive oil
2 cups chicken broth
½ cup heavy whipping cream
1 teaspoon chicken bouillon powder
⅓ cup all-purpose flour
Instructions :
1. Cook the Orzo: Prepare the orzo according to the package directions. Drain and set aside.
2. Season & Cook the Chicken: Sprinkle the chicken breasts with onion powder, garlic powder, paprika, salt, and pepper. Drizzle a little olive oil in a skillet over medium-high heat, then cook the chicken until fully cooked (internal temp 165°F). Dice into bite-sized pieces.
3. Sauté the Vegetables: In a large skillet over medium-high heat, melt the butter with the olive oil. Add the diced onion, carrots, and celery. Cook for 4–5 minutes, until the veggies are starting to soften.
4. Make the Roux: Reduce heat to low. Sprinkle the flour over the vegetables and whisk until a paste forms. Continue stirring and cook the roux for 2–3 minutes.
5. Make It Creamy: Slowly whisk in the chicken broth and heavy cream. Stir until the mixture is smooth and begins to thicken, with no flour lumps remaining.
6. Combine Everything: Stir in the chicken bouillon powder and add the diced chicken. Simmer until the sauce reaches your preferred thickness. Fold in the cooked orzo, stir to combine, and cook just until heated through.
7. Serve: Spoon into bowls and enjoy creamy, comforting chicken pot pie orzo!
French Onion Ground Beef and Rice Casserole
This French Onion Ground Beef and Rice Casserole is the ultimate comfort food—savory ground beef, tender rice, and the rich flavor of French onion soup combined in a hearty, satisfying dish. Simple to make and perfect for a family dinner!
Ingredients:
1 lb ground beef
1 medium onion, chopped
2 cups cooked rice (white or brown)
1 can (10.5 oz) French onion soup
1 cup shredded cheddar cheese
½ cup sour cream (plus an additional ½ cup for the optional topping)
½ tsp garlic powder
¼ tsp black pepper
¼ tsp salt
1 tbsp olive oil
¾ cup crispy fried onions (optional, for topping)
¼ cup chopped green onions (optional, for garnish)
Instructions:
Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish. Set it aside.
Cook the Ground Beef:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, until softened. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat from the skillet.
Mix the Casserole Ingredients:
In a large bowl, combine the cooked rice, French onion soup, shredded cheddar, sour cream, garlic powder, salt, and black pepper. Stir until well mixed. Add the cooked beef and sautéed onions to the mixture, stirring to combine.
Optional Creamy Topping:
In a small bowl, mix the additional ½ cup sour cream with ½ cup of shredded cheddar cheese. Spread this mixture evenly over the casserole after assembling.
Assemble the Casserole:
Spread the casserole mixture evenly into the prepared baking dish. If using the creamy topping, ensure it’s evenly layered on top.
Bake:
Place the dish in the oven and bake for 25-30 minutes, or until heated through and the top is lightly golden and bubbly.
Add Fried Onions:
If using crispy fried onions, sprinkle them over the casserole during the last 5 minutes of baking to ensure they stay crunchy.
Garnish and Serve:
Let the casserole cool for a few minutes before garnishing with chopped green onions, if desired.
Serve:
Enjoy with a simple green salad or steamed vegetables for a complete, satisfying meal.
