Tex-Mex Chicken Casserole

I had some leftover filling that I had used for the stuffed jalapenos so I decided to try a casserole with it. It was YUMMY!

This is what the filling was made of:
1 8oz container of cream cheese (at room temp)
1 chicken breast (cooked and shredded)
1/2 cup cheddar cheese

I added a few spoons full of chopped jalapenos to the filling and mixed it all together.

Other ingredients:
1 can black beans (drained and rinsed)
1/2 cup chopped onion
1/2 cup cheddar cheese

Layer corn tortillas, chicken mixture, cheddar cheese, chopped onion, black beans...then repeat until dish is full...finishing with cheese on top. Bake at 375 for about 30 minutes or until bubbly! Would be great topped with sour cream, cilantro and salsa too!

Bacon wrapped stuffed Jalapenos

YUM!!! My friend Stacey made these and I tried one the other day at work. They were YUMMY! So, I had to try them out. DELICIOUS!!!

Ingredients:
8-10 Jalapenos
1 8oz container of cream cheese (at room temp)
1 chicken breast (cooked and shredded)
1/2 cup cheddar cheese
pepper
garlic salt
1 package of bacon

Directions:
Mix the cheeses, pepper, chicken and garlic salt in a bowl. Cut jalapenos in half and scoop out the centers. Stuff each pepper with cheese mixture and wrap with 1/2 slice of bacon. Put on foil lined cookie sheet and bake at 400 for 40 minutes! ENJOY!!!!

Taco Seasoning

I have never been a fan of the packaged taco seasoning...so I decided to make my own. Glad I did...it's sooooo much better then the package stuff and you can make a big amount and store for anytime:-)

Ingredients:
1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes
1 1/2 tsp ground cumin
1 tsp salt
1 tsp pepper

Add more red pepper if you want it spicy...this recipe has a little spice to it...but not much. Great flavors!!!!! Much much better then the packages. You use it the same way though. Add all of this recipe to a pound of cook hamburger meat...then stir in about 1/3 cup of water...simmer for about 5 minutes!

Queso Chicken

I had some leftover queso from the weekend and I didn't want it to go to waste...so I decided to use it with chicken. It was yummy:-)

Ingredients:
2 chicken breasts (pounded so they are even...not thin...just even)
garlic powder (I use the kind that has a mixture of spices in it)
salt and pepper
1 onion sliced
queso

Directions:
Sprinkle garlic, salt and pepper on chicken and brown chicken in skillet on med high heat. Once chicken is brown...lower heat to med low...add onions. Let cook until onions are soft and chicken is no longer pink in the middle.
Pour queso over top of check...ENJOY!
Now how's that for simple!!!!

Goulash

This stuff rocks! You can make a huge pot of it for nothing...that's my kind of cooking! The only thing I changed on the recipe I found is adding corn and a little more seasoning then they call for....it was GOOD!

• 1 lb. ground beef
• 1 med. onion
• 1 can corn (drained)
• 1 (8 oz.) cans tomato sauce and 1 (1 lb. 13 oz.) can undrained tomatoes
  
• 1 8oz can water
  
• 2 c. macaroni noodles (6-8 oz.)
• 2 tsp. pepper
• 2 tsp. salt
• garlic seasoning...and any other seasoning you want to add for more flavor"=_
  

INSTRUCTIONS
In Dutch oven, brown ground beef. Drain excess fat. Add onion. Continue frying until tender. Add rest of ingredients. Cover; reduce to simmer 20 minutes or so until macaroni is tender. Leftovers rock too !

4th of July Cake

This was sooo yummy! Maybe it isn't the prettiest thing you have ever seen...but hey...I tried:-) It was goooood though!

I made my pound cake in a bigger pan instead of a bunt pan....and put whip cream and berries on top...that's it:-)

http://simplyum.blogspot.com/2011/06/pound-cake.html

Potato Salad Red Hot and Blue style:-)

Have you ever had the potato salad at Red Hot & Blue?? It's the BEST...and I made it for our 4th cookout...it was soooo good! This will definitely be the potato salad recipe I use in the future.

4 lbs Red Bliss potatoes

4 large eggs

1/2 cup finely chopped green onion top

1 1/4 cups mayonnaise

1 3/4 teaspoons celery seeds

1 3/4 teaspoons salt

Steam the potatoes for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside to cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste).

In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended.

Serve at room temp for up to 2 hours after making -- refridgerate leftovers. It tastes best when room temp, but is delicious cold too -- so if you are making this in advance, it's fine to chill it.

This is really some of the best potato salad I have ever put in my mouth....sorry for the bad picture:-( I was in a hurry...will take a better picture next time I make it:-)