White chicken enchiladas

8 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Preheat oven to 350 degrees.

Spray a 9x13 pan with cooking spray.
Mix chicken and 1 cup cheese.
Roll tortillas and place in pan seam side down.
In a sauce pan melt butter under low heat. Stir in flour and cook about 1 minute. Add broth and stir until smooth. Allow to thicken. Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

Now This sounds good.

TACO SOUP

Ingredients:
2 lbs lean ground beef
1 medium yellow onion, chopped
2 15 oz cans stewed tomatoes - regular
1 10 oz can rotel tomatoes
1 14 oz can pinto beans
1 14 oz can ranch style beans
1 14 oz can corn kernels
2 cups chicken or vegetable broth
1 cup water
Brown ground beef in large soup pot with salt, pepper, chopped onion and garlic powder.
Drain.
Put all the other ingredients in the pot with cooked beef and cook for 1 hour.
You can top with grated cheese and crumbled tortilla chips if you like.

CRAZY GOOD CASSEROLE

Amazingly delicious!!!!

Ingredients:
4-5 boneless, skinless chicken breasts
6 strips of quality bacon
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
salt and pepper to taste

Directions:
Cook and crumble bacon.
While bacon is cooking, cut chicken into bite sized chunks.
Set cooked bacon aside for later use.
In the same pan cook chicken in bacon drippings.
Add garlic powder and salt and pepper to taste.
While chicken is cooking prepare pasta according to directions.
Spray a 9 x 13 pan with non-stick cooking spray.
Preheat oven to 400°F.
Drain pasta, return to pot.
Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese.
Stir to mix well.
Pour into prepared baking pan.
Top with crumbled bacon and remaining Monterrey Jack cheese.
Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.

CHICKEN DORITO'S CASSEROLE

The kids will LOVE it!!!!

Ingredients
3 cooked and shredded chicken breasts
1 can of cream of mushroom (or your choice of cream of xxx soup)
2 cans of Rotel (tomato's with chili's)
1 (8 oz) bag of shredded cheese
1 bag of Dorito's

Directions
Preheat oven to 350 degrees.
Combine the shredded chicken, cream of mushroom soup and Rotel.
Crunch up 3/4 of the bag of chips and spread on the bottom of a 9x13 casserole dish. Spread chicken mixture over the top of the crunched up Doritos. Add remaining Doritos over the top of the chicken mixture. Add shredded cheese over the top.
Cook at 350 degrees until heated through and cheese is melted and slightly browned.

STRAWBERRY CREAM CHEESE COBBLER

1 stick (1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup of all Purpose flour
1 cup sugar
2 Teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, washed and tops off
4 oz cream cheese, cut into small pieces.

Preheat oven 350 degrees.
melt butter and pour into 9 x 13 inch glass baking dish.
in a small bowl mix together the egg,milk,flour,sugar,baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries,arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. ( crust rises up and around the fruit, but fruit will still pop a little out of top)

Momma's Easy No Yeast Dinner Rolls:

1 Cup Flour
1 tsp Baking Powder
1 tsp of salt
1/2 Cup milk
2 Tablespoons Mayo

Combine all ingredients, spoon in to a greased muffin pan, makes aprox. (5) rolls. cook in a preheated 350 degree oven for 15 minutes or till done and golden brown.

SLOW COOKED BACON CHEESE POTATOES
*Can be cooked in the oven - 200c for an hour, covered.

Ingredients

200g (7oz) bacon, diced
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
225g (8oz) cheddar cheese, thinly sliced
salt and pepper
butter
Spring Onions (optional)

Instructions
1. Line slow cooker with tinfoil, leaving enough to cover the potatoes when finished.
2. Layer half each of the bacon, onions, potatoes and cheese. Season to taste and dot with butter.
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
4. Cover with remaining foil.
5. Cover and cook on low for 10-12 hours

To make sure you never lose this recipe, click SHARE so it will always be on your timeline!

Other than all the onions that sounds great!

SOUTHERN STYLE CABBAGE SOUP heart emoticon

Prep time - 20 min
Cook Time- about 45 min

Ingredients:
1 small head of cabbage-chopped
2 lbs of lean ground beef
2 14 1/2 cans of stewed or diced tomatoes
1 can of rotel
2 8 oz cans of tomato sauce
1 large onion chopped
4 stalks of celery finely-chopped
1 small bell pepper finely-chopped
Diced potatoes
2 tbs of salsa; optional
Knorr Beef Broth, makes three cups of broth.
Spices; season to taste.
Cayenne pepper
chili powder
4 garlic cloves
pinch of salt
paprika
black pepper
dash of Tony Chachere's Creole Seasoning. I add a lot!
dash of Old Bay Seasoning
dash of Salt-Free Mrs Dash

Instructions
Sauté celery, onion, bell pepper and garlic in olive oil and set aside
Brown ground beef and drain off fat.
lightly toss cabbage in 4 Tbsp butter until cabbage is tender
Add cabbage and other ingredients until cabbage is tender and potatoes are soft
Combine all ingredients in dutch oven or large pot and cook until potatoes are tender.

He says.....
"I think y'all can experiment and add green beans, corn, lentils or any other vegetables that you like. I cook this often and never make it the same way twice. I really enjoy experimenting with various spices when I cook and decided to add Old Bay for an extra depth of flavor. The only thing that I wouldn't change is the Knorr chicken or beef broth. I've found the Knorr broth that comes in the individual tubs you mix with water is superior to other brands because of flavor and low sodium content.

Orange Fluff Jello Salad Recipe:
Ingredients:
1 large package Cook and Serve vanilla pudding (4.6 ounces)
1 large package orange jell-o (6 ounces)
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows
20 ounce can pineapple tidbits (drained)
22 ounces mandarin oranges (drained)
2 to 3 bananas, sliced (Optional, put in before serving so they don’t turn brown in the fridge)
Directions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

And the BEST RECIPE OF ALL TIME...

JELLO FRUITY ROLL-UPS!
Ingredients
1 jell-o ( 3-oz package )
1/2 cup water
1 1/2 cups marshmallows ( miniature (or 12 large) )

Directions
Lightly spray an 8 or 9 inch pan square pan with non-stick cooking spray and make sure it is spread well. Bring water to a boil in microwave- about 1 minute. Add gelatin and stir well. Return to microwave for 1 minute and stir well. (This step ensures that jello is completely dissolved.)

Add marshmallows and return to microwave for 45 seconds to 1 minute or until marshmallows are puffed and slightly melted. Whisk until marshmallows are completely dissolved. Creamy layer will float to the
Servings

10

Why am I NOT surprised?!!?