Chili's Salsa

We love salsa and this is a great recipe.

1 (14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned, diced, not pickled)
1/4 cup yellow onion (diced)
1/2 to 3/4 teaspoons garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar

Place jalapenos and onions in a food processor. Process for just a few seconds. Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor. Enjoy with your favorite chips!

Swiss Stuffing Chicken

I made this for dinner the other night. It is a keeper! It is so good and very easy to make.

4 boneless skinless chicken breasts

6 ounces swiss cheese slices

1 can cream of chicken soup

1/4 cup white cooking wine

1 package stuffing mix

1/2 stick butter melted

salt and pepper to taste

Preheat oven to 350 degrees. Place uncooked chicken in shallow butter casserole dish. Layer cheese on top. Mix soup, wine, and salt and pepper. Pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1 hour. Cover with foil for the first 30 minutes.

Bacon Cheeseburger Meatloaf

This is a Paula Deen recipe and it is GREAT!
1 pound ground beef
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs
1/4 cup mayo
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons mustard
1 (3-ounce) can French fried onions

Preheat oven to 350 degrees.
In a large bowl, combine the ground beef and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9x5x3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake 10 to 15 minutes, or until meat is no longer pink.

King Ranch Chicken Casserole

This is a Southern Living recipe I have tried. It is very good and great for a crowd.
1 (4 1/2 to 5 lb) whole chicken
2 celery ribs, cut into 3 pieces each
2 carrots, cut into 3 pieces each
2 1/2 to 3 tsp salt
2 tablespoons butter
1 medium onion, chopped
1 medium size green bell pepper, chopped
1 garlic clove, pressed
1 (10 3/4 oz) can cream of mushroom soup
1 (10 3/4 oz) can cream of chicken soup
2 (10 oz) cans diced tomatoes and green chile's, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder*
3 cups grated sharp cheddar cheese
12 (6 inch) fajita size corn tortillas, cut into 1/2 inch strips

1. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.
2. Place chicken, celery, carrots, and salt in a large Dutch over with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover ans simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.
3. Preheat over to 350. Melt butter in a large skillet over medium-high heat. Add onion, and saute 6 to 7 minutes or until tender. Add bell pepper and garlic, and saute 3 to 4 minutes. Stir in reserved 3/4 cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
4. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13x9 inch baking dish. Top with half of soup mixture and 1 cup cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.
5. Bake at 350 for 55 minutes to 1 hour or until bubble. Let stand 10 minutes before serving.
*1 tsp chili powder and 1/8 tsp ground red pepper may be substituted for Mexican-style chili powder
Quick & Easy Version: Substitute 1 (2lb) skinned, boned, and shredded deli roasted chicken for whole chicken, 3 cups coarsely crumbled lime flavored white corn tortilla chips for corm tortillas, and 3/4 cup chicken broth for cooking liquid. Omit celery, carrots, and salt. Prepare recipe as directed, beginning with Step 3.

Spicy Potato Soup

1 package (5 1/4 ounces) au gratin julienne potatoes
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 cups water
1 can (15 ounces) mexicorn undrained
1 pound Velveeta cheese, diced
2 cups skim milk
Minced fresh parsley

In a 3-quart saucepan, combine potatoes package, tomatoes and water; bring to a boil. Reduce heat and simmer until potatoes are tender. 15 to 20 minutes. Add remaining ingredients; heat until cheese is melted. Garnish with parsley.

Breakfast Casserole

1 lb sausage
6 slices white bread
softened margarine
1 1/2 cup shredded longhorn cheese
5 eggs
2 cups half and half
1 teaspoon salt
1 teaspoon dry mustard

Cook sausage over medium flame until done, stirring to crumble well. Drain sausage on paper towels; set aside.
Spread each slice of bread with margarine; cut into cubes.
Place bread cubes in a 13x9x2 inch baking pan; sprinkle with sausage and top with cheese.
Combine remaining ingredients and pour over mixture in baking pan.
Chill at least 8 hours; remove from refrigerator.
Bake in 350 degree oven 40-50 minutes.

Alice Springs Chicken

Honey Mustard Marinade
1/2 cup Grey Poupon
1/2 cup honey
1 1/2 teaspoon vegetable oil
1/2 teaspoon lemon juice

4 skinless, boneless chicken breasts
1 tablespoon vegetable oil
2 cups sliced mushrooms
2 tablespoons butter
salt, pepper, paprika
8 slices bacon cooked
1 cup shredded Monterrey jack cheese
1 cup shredded cheddar
2 teaspoon fresh parsley, chopped

With mixer, combine mustard, honey, oil, and lemon juice
Pour 2/3 marinade over chicken breasts, cover and refrigerated for 2 hours. Chill the remaining marinade.
Preheat over to 375 degrees. In a large frying pan, add 1 tablespoon vegetable oil, on medium heat, sear chicken for 3-4 minutes per side.
In another pan, saute the mushrooms in the butter.
Brush chicken with reserved marinade.
Season chicken (salt, pepper, and paprika).
Stack 2 pieces of bacon on chicken, spoon mushrooms on bacon, spread 1/4 cup cheese on each.
Bake 10-20 minutes.
Sprinkle with chopped parsley.
Serve with reserved honey mustard.

Breakfast Pizza

1 pkg. Pork Sausage
1 can (8.5oz) refrigerated crescent rolls
1 cup frozen hash brown potato cubes, thawed
4 oz (1 cup) shredded sharp cheddar cheese
3 eggs, lightly beaten
3 tablespoons milk
1/2 teaspoon black pepper
3 tablespoon diced red and yellow pepper (optional)
1/4 cup thinly sliced green onions (optional)
2 tablespoons grated Parmesan cheese

Preheat oven to 375 degrees.
In a large skillet, cook sausage over medium-high heat, stirring frequently until no longer pink.
Separate rolls into eight triangles. Place in ungreased 12" rimmed pizza pan with points toward the center. Press together, seal perforations and form a circle 1" larger in diameter than pan bottom. Turn edges under to make a slight rim.
Sprinkle cooked sausage over crust. Top with potatoes. Add peppers and/or green onions, if desired. Sprinkle with cheddar cheese.
Stir eggs, milk, salt and pepper in small bowl; pour evenly over pizza.
Sprinkle with Parmesan.
Bake 20 minutes or until eggs are set and crust is golden.

White Chocolate Berry Pie

This is one of Anthony's favorites! It is amazing!
5 squares (1 ounce each) white baking chocolate, divided
2 tablespoons milk
1 package (3 ounces) cream cheese, softened
1/3 cup confectioners' sugar
1 teaspoon grated orange peel
1 cup whipping cream, whipped
1 graham cracker crust (9 inches)
2 cups sliced fresh strawberries

In a microwave or double boiler, melt four squares of chocolate with milk. Cool to room temperature. Meanwhile, beat cream cheese and sugar in a mixing bowl until smooth. Beat in orange peel and melted chocolate. Fold in whipped cream. Spread into crust. Arrange strawberries on top. Melt remaining chocolate; drizzle over berries. Refrigerate for at least 1 hour. Store in the refrigerator.

Corn Casserole

This recipe came from the Food Network courtesy of Paula Deen. Of course, it is good!

1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream style corn
1 (8 ounce) package corn muffin mix
1 cup sour cream
1/2 cup butter, melted
1 to 1 1/2 cups shredded cheddar cheese

Preheat over to 350 degrees.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheddar cheese. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Slow-Cooker Roast and Gravy

1 can cream of mushroom with roasted garlic soup
1 can condensed beef broth
1 envelope dry onion-mushroom soup mix
1 (3 1/2 to 4 lb) eye of round roast
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil

Stir together first three ingredients in a 5 1/2 quart slow cooker.
Sprinkle roast evenly with flour, salt, and pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Transfer roast to slow cooker.
Cover and cook on Low for 8 hours
Remove roast from slow cooker; slice to serve. Skim fat from gravy in slow cooker if desired. Whisk gravy; serve over roast.

Hashbrown Casserole

1 bag Country Style Hashbrowns
1 can Cream of Chicken Soup
2 cups sour cream
1 1/2 teaspoon salt
1/4 teaspoon pepper
2 cups grated cheddar cheese
1/4 cup butter (melted)
2 cups crushed cornflakes

Mix all ingredients except butter and cornflakes in a large mixing bowl. Pour into a 13x9 greased pan. Top with butter and cornflakes mixed together. Bake at 350 degrees for 45 minutes or until it is bubbly around the edges.

Yummy Cheese Ball!

This is a party favorite. Who am I kidding this is an anytime favorite!

1 cup Grated Cheddar Cheese
1/2 lb Prepared Pimento Cheese
6 ozs Cream Cheese
1 tablespsoon Worcestershire Sauce
1/2 teaspoon Ground Red Pepper
Dash Garlic Salt
1 cup Chopped Nuts

Mix all ingredients except the chopped nuts. Roll into a ball. Roll the cheese ball in the chopped nuts. Refrigerate.

Recipe Blog

I have decided to start a recipe blog so that we can have all of our favorite recipes in one place. Enjoy!
Please note: these are not MY recipes. They are a culmination of recipes from my mom, friends, magazines, etc.
I will add pictures the next time I make any of these recipes.