1/4 cup canned chipotle
1/2 cup milk
1 3/4 cup cream
1/2 tsp garlic salt
1/4 tsp black pepper
1 Tbsp chicken bouillon
1 tsp cornstarch
Blend canned chipotle with milk till fine. Pour in sauce pan and all ingredients, except cornstarch. Bring to a boil and cook for 5 min. Mix cornstarch with 1/4 cup water and slowly pour in boiling mixture. turn of heat and stir a couple of times.
Serve over chicken or use as a dipping sauce
(Photo by Karla B.)
This recipe makes a huge batch of Enchiladas. Will make like 2 9×13 casserole dishes. So make these when your are having company over. Or you can cut the recipe like I do now. Will have directions for that at the end of this recipe.
2-3 Chicken breast, cooked and shredded
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 can of Cheddar Cheese soup
2 Pkgs of Burrito size Tortilla wraps
2 cans of Enchilada sauce (I use the red, mild sauce, and I use the Large cans)
Cheddar Cheese at least 2 cups (I sometimes used more)
After you have shredded your Chicken mix with all soups and 1 can of Enchilada sauce and some of your Cheddar Cheese. Make sure it is mixed well.
You could also add in a small can of green chilies at this point but I don’t. Pour some of the enchilada sauce in bottom of your casserole dish to keep the wraps from sticking.
Take each wrap and put about 1/2 cup of the chicken mixture in each wrap and spread out over wrap not getting to close to the edge.
Roll wrap jelly roll style and place in the casserole dish in a single layer. Continue with all until chicken mixture is gone.
Pour more enchilada sauce over the top of the enchiladas according to your liking.
Bake @ 350 for 30-45 minutes. During the last 10 minutes or so pull out and layer some more cheddar on top and bake until cheese is nice and golden. These are a huge hit every time I make them.
To cut the recipe
1-2 chicken breast
1 can cream of chicken soup
1/2 can of cream of mushroom soup
1-1 1/2 pkgs Taco size tortilla wraps
2 small cans of enchilada sauce
cheddar cheese to your liking
Do everything the same.
These can also be made with Beef.
2 tubes (10 ea) small canned biscuits
2 oz Neufchatel cream cheese
2 Tbsp Strawberry Jam (or your favorite preserves!)
1/3 c sugar
1 Tbsp cinnamon
½ c powdered sugar
1 Tbsp 1/2 and 1/2 milk
1 tsp butter, softened NOT melted
Preheat oven to 350°F. Spray a pie pan with non-stick spray. Combine sugar and cinnamon in a small bowl and set aside. Combine cream cheese and jam in another small bowl and set aside. Remove biscuits from tubes and flatten slightly with your fingers. Dip both sides of biscuit in the sugar mixture and lay on a plate. Place scant tsp of cream cheese mixture in the center of each. Shingle in the pie plate evenly and sprinkle any remaining sugar mixture over the top. Bake 20-25 minutes or til golden brown and done. Remove and make glaze. Allow bread to sit for a few minutes to cool slightly. Glaze will be thick, can thin in desired, but remember the heat will make it spread. Drizzle over the top and serve warm! ~Enjoy!
2 lbs. ground beef (I used 1lb ground, 1lb steak cut in strips)
1 red bell pepper chopped
1/2 large or 1 medium while onion chopped
1 box beans (I used cannellini because that’s what I had)
1 28-32 oz. fire roasted tomatoes
2 garlic cloves minced
a swirl of EVOO
1 package Six Gun Chili Mix
2 -3 oz. frozen corn
2-3 cups water
sea salt to taste
1)Heat a bit of oil in medium pan, add peppers and onions cook 10 minutes, stirring often
2)Add meat and break up in bite size pieces. Cook 5 more minutes.
3)Add tomatoes, and follow seasoning instructions. Add seasoning with one cup water. Add 2-3 more cups. Cook 10 minutes.
4)Add corn and beans with liquid
5)If you like it spicy, add a little of the cayenne packet
6)If you like it thicker, add a bit of the flour mixture
Taste and add salt.
(Crock pot Beer Chicken)
2lbs skinless, boneless chicken breast (or thighs)
1 bottle or can of your favorite beer
1 tsp salt
1 tsp garlic powder or 3 cloves of minced
1 tsp. dried oregano
1/2 tsp black pepper
Place all ingredients in the crock pot and cook on high for 4-5 hours or low 6-8 hours
Feel free to change out the spices and herbs and use whatever you like!
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1 Bag of Kroger Brand Frozen dough – use 2 loaves to make about 10 pretzels (I think there are 4 or 5 loaves in a bag)
1 stick of salted butter
1 Cup of Cinnamon & Sugar Mixture
Pretzel salt or Large Kosher Sea Salt
1 large Large Cookie Sheet
1/2 cup of Baking Soda
2 cups of Hot Water
Sit dough out and let it rise to about double its size. I use two loaves to make pretzels.
Preheat oven to 400 and spray baking sheeting with pam
Use a pizza cutter to cut dough and then roll it out in to pretzel shapes.
You can use flour to work the dough and keep it from sticking. If you don’t know how to roll pretzels you can do balls, or twists.
HERE’S THE BIG SECRET!! ~ In a medium size bowl mix together warm/hot water with about 1/2 cup of baking soda. Keep a wisk handy to stir as the baking soda will settle to the bottom.
After you roll your pretzels dip them one at a time in the baking soda mix then pat on a towel and place on your baking sheet. If you would like salted pretzels go ahead and salt them.
Bake 8 minutes and turn the pan and bake for another 5 minutes.
Depending on the size of your pretzels the time may vary. While they are baking go ahead and melt butter in a bowl (we use a shallow pasta bowl that is a little larger than our pretzels). We also use the same size bowl for our cinnamon sugar mixture
After your pretzels are finished baking use spatula to loosen them from your pan and use tongs to dip them one at a time in the butter. If your making salted place them in a pan to drain…if you have a big roasting pan use that and place them on a rack and let butter drain into the pan.
For your cinnamon dip them in butter then dip in cinnamon sugar and coat really well. Then place in the pan….your all done! You can also try different toppings: garlic powder, icing, ect.
3-4 Chicken breasts
1 bag frozen veggies (your choice)
1 can mushroom soup
1/3 cup sour cream
1 box instant stuffing
In a separate dish mix stuffing and 1 2/3 cup water, set aside
Layer from top to bottom in a casserole dish, chicken cut up for faster cook time, mix soup and sour cream together and spread on top of chicken, layer veggies and top with stuffing mix.
Bake at 375 for an hour or until chicken reaches an internal temperature of 170 degrees.