Tortilla Pinwheels
8 oz. Sour cream
8 oz. Softened cream cheese
4 oz. Diced green chilis, drained
4 oz. Chopped black olives, drained
1 cup grated cheddar cheese
½ cup chopped green onion
Garlic powder to taste
Seasoned salt to taste
10 flour tortillas
Mix all ingredients (except tortillas) thoroughly. Spread ¼ cup mixture on each tortilla; spread and roll up. Wrap each tortilla tightly in plastic wrap, twist ends, and refrigerate several hours. Unwrap; slice 1/2”-3/4” thick and serve with salsa.
Artichoke Chicken
Artichoke Chicken
4 boneless skinless chicken breast halves (or 8 tenders)
14 oz. Can artichokes, drained and coarsely chopped
¾ cup grated parmesan
¾ cup mayonnaise
2 cloves crushed garlic
Preheat oven to 425. Put chicken breasts between layers of waxed paper and flatten. Spray baking dish with non-stick spray and put chicken in single layer. Combine other ingredients and spread evenly over chicken, coating completely. Bake uncovered 20 min. or until chicken is done.
4 boneless skinless chicken breast halves (or 8 tenders)
14 oz. Can artichokes, drained and coarsely chopped
¾ cup grated parmesan
¾ cup mayonnaise
2 cloves crushed garlic
Preheat oven to 425. Put chicken breasts between layers of waxed paper and flatten. Spray baking dish with non-stick spray and put chicken in single layer. Combine other ingredients and spread evenly over chicken, coating completely. Bake uncovered 20 min. or until chicken is done.
Stove Top Tamale Pie
Stove Top Tamale Pie
1 pound ground beef
8 oz. Tomato sauce
14 oz. Kidney beans (undrained)
½ cup water
1 package taco seasoning
8 oz. Package corn muffin mix
1 cup shredded cheddar cheese
¼ cup sliced green onion
Brown ground beef and drain. Stir in tomato sauce, beans, water and taco seasoning. Bring to a boil; reduce heat, cover and simmer 5 minutes. Prepare corn muffin mix according to package directions. Drop small spoonfuls of batter over meat mixture in skillet. Cover and cook over medium low heat 15-17 minutes or until cornbread is done. Top with cheese and green onion. Cover and cook over low heat until cheese melts.
1 pound ground beef
8 oz. Tomato sauce
14 oz. Kidney beans (undrained)
½ cup water
1 package taco seasoning
8 oz. Package corn muffin mix
1 cup shredded cheddar cheese
¼ cup sliced green onion
Brown ground beef and drain. Stir in tomato sauce, beans, water and taco seasoning. Bring to a boil; reduce heat, cover and simmer 5 minutes. Prepare corn muffin mix according to package directions. Drop small spoonfuls of batter over meat mixture in skillet. Cover and cook over medium low heat 15-17 minutes or until cornbread is done. Top with cheese and green onion. Cover and cook over low heat until cheese melts.
Salsa Chicken
Salsa Chicken
1 pound boneless skinless chicken breasts, cut into strips
1 package taco seasoning
2 tablespoons oil
14 ½ ounce can diced tomatoes
½ cup apricot or peach preserves
Shake chicken in taco seasoning to coat; cook 5-7 minutes in a skillet in oil. Stir in tomatoes and preserves; cover and simmer 10 minutes. Very good served over rice and black beans. (Add chopped black olives if preferred)
1 pound boneless skinless chicken breasts, cut into strips
1 package taco seasoning
2 tablespoons oil
14 ½ ounce can diced tomatoes
½ cup apricot or peach preserves
Shake chicken in taco seasoning to coat; cook 5-7 minutes in a skillet in oil. Stir in tomatoes and preserves; cover and simmer 10 minutes. Very good served over rice and black beans. (Add chopped black olives if preferred)
Lemonade Salad
Lemonade Salad
40 Ritz crackers, crushed
½ cup melted margarine
14 oz. Can Eagle Brand
6 oz. Frozen lemonade
1 large carton Cool Whip
Mix crushed Ritz crackers and melted margarine. Reserve ½ cup crumbs. Press remaining crumbs into 9x13 dish. Bake 10 minutes at 350; cool. With mixer, beat Eagle Brand and lemonade. Let stand until just liquid. Fold in Cool Whip. Pour over cooled crumbs. Sprinkle reserved crumbs over top and chill.
40 Ritz crackers, crushed
½ cup melted margarine
14 oz. Can Eagle Brand
6 oz. Frozen lemonade
1 large carton Cool Whip
Mix crushed Ritz crackers and melted margarine. Reserve ½ cup crumbs. Press remaining crumbs into 9x13 dish. Bake 10 minutes at 350; cool. With mixer, beat Eagle Brand and lemonade. Let stand until just liquid. Fold in Cool Whip. Pour over cooled crumbs. Sprinkle reserved crumbs over top and chill.
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