Sour Cream Chicken Enchiladas

Please forgive me. This recipe is anything but healthy. It is pretty tasty, though. :) It's one of those recipes that my mom made when I was young and I copied it before I left for college. I still have the recipe card that I wrote back in high school.

Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1/2 tsp salt
1 (4 oz) can diced green chilis
1 cup chopped, cooked chicken or turkey

* Combine all ingredients and stir until smooth.

Filling:
2 cups grated cheddar cheese
1/2 cup chopped onions

* Combine in separate bowl.

Other ingredients:
12-15 Corn tortillas
1 (10 oz) can enchilada sauce
cooking oil
sour cream
Cheese, grated, for topping

* Dip corn tortillas in hot oil to soften.
* Spread a small amount of sauce over each tortilla and place potion of filling (onion and cheese mixture) across center of tortilla.
* Roll each tortilla and place seam-side down in a 9x13 baking dish.
* Fill as many tortillas as you have filling for, but leave some of the sauce for the top of the enchiladas.
* Pour remaining sauce over enchiladas, and then pour the can of enchilada sauce over the top.
* Sprinkle generously with cheese and bake at 350 for 20-30 minutes, until bubbly hot.
* Serve with green onions, salsa, and/or sour cream.

Pumpkin Pudding Cake

(also known as pumpkin cobbler)

1 yellow cake mix
1 stick of butter
1 can of pumpkin or pumpkin pie mix
Ingredients for pumpkin pie (according to can)

Mix pumpkin according to directions on can for pumpkin pie. Set aside.

Cut butter into dry cake mix. Line bottom of 9x13 pan with the cake/butter crumbly mixture. Reserve about ½ cup for the top. Pour the pumpkin mixture on top of the cake mixture and sprinkle reserved crumble over the top.

Bake at 350 degrees for 45 minutes or until set.

Serve warm with whipped cream or vanilla ice cream on top. This is super easy and SO tasty!!

Sweet and Sour Chicken

This is a recipe from my friend Mariana. It is always a favorite! I have tried this recipe with boneless, skinless chicken and was not as happy with it. I have also tried it in the crock pot (instead of baking for an hour in the oven, place the chicken and then the sauce in the crock pot and cook on low for about 8 hours). The breading is not as crispy, but the flavor is fabulous! It definitely works well as a crock pot dish.



2 1/2 pounds chicken pieces (not boneless-skinless--our favorites are drumsticks)
garlic powder
2 eggs, beaten
1 cup flour
4 Tbsp margarine
2 cups sugar
1 cup red wine vinegar
1/2 cup pineapple juice
1/2 cup ketchup
2 Tbsp soy sauce

Wash and pat dry chicken pieces. Sprinkle with garlic powder. Dip in beaten egg, then in flour to coat. Brown in margarine in a saute pan. Place in baking dish. Combine all other ingredients and pour over chicken. Bake at 350 degrees for 1 hour, turning once.

Angel Chicken (Crock Pot)

This is a recipe that I was given many years ago. I tried it and loved it, and then passed it on to a few friends. It soon became a favorite of their families, too. It's fun to hear, 10 years later, that it's still one of their favorite dishes to make for their families.

1 1/2 lb boneless, skinless chicken breasts
1/4 cup butter
1 0.7 oz pkg. dry Italian salad dressing mix
1 10 1/4 oz can cream of mushroom soup
1/4 cup chicken broth
1/2 of 8 0z tub of cream cheese with chives and onion

Hot, cooked angel hair pasta

Place chicken in crock pot. In medium saucepan, melt butter. Stir in dressing mix. Stir in soup, broth, and cream cheese until combined. Pour over chicken. Cover and cook on low heat for 4-6 hours. Serve over hot cooked pasta. Makes about 6 servings.

Crock Pot Apple Crisp

This is a recipe that was passed down to me, and it actually works really well in the crock pot!

8 cups peeled, sliced apples
3/4 cup brown sugar
1/2 cup flour
1/2 cup quick oats
2 tsp cinnamon
2/3 cup butter or margarine, softened

Turn crock pot on high and put sliced apples inside. Mix remaining ingredients and put in top of apples. Do not stir. Cover and cook on LOW about 6 hours. Serve with vanilla ice cream. Yum!

Perfect Crock Pot Gravy

After you've cooked chicken or beef in the crock pot, remove all meat and vegetables, leaving the juices in the crock pot. Prepare a smooth paste of 1/2 cup flour and 1/2 cup cold water. Pour into crock pot, stir once, and heat on high for 15-20 minutes. This is the most perfect, and most easy gravy you'll ever have!

5 Minute Chocolate Mug Cake

You have to try this!! I found this on a friend's blog (I can't find the link now!) the week before Reese's birthday, so we made these individual cakes on the night of her birthday (since we would be making a big cake for her party just 3 days later). I can't wait to make them again! They are not the "best" in terms of cake...but for a quick, hot, chocolate dessert, they can't be beat!

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well, then egg, milk and oil, and finally the chocolate chips and vanilla extract, mixing well after each addition.

Place your mug in the microwave and heat on high for 3 minutes. You can either eat it right out of the mug or tip it out onto a plate. Or you can do what we did.....

**Since we had 6 people eating the mug cake, I mixed 3 times the recipe in a bowl, mixed, and then separated into 6 mugs (I figured we could use smaller portions, anyway!) What we ended up with was 6 mini cakes, HOT, with a scoop of ice cream melting on top....all contained in a mug. And it took us all of 5 minutes. Amazing!!**