Sour Cream Green Chili Chicken Enchiladas

Aye Yaye Yaye, makes me want to run for the border!!!!

As you can tell in the picture, mine always fall apart. No clue why! But they sho do taste good. That's all that matters!!



Sour Cream Green Chili Chicken Enchiladas
2 chicken breasts cooked and shredded ( sauteed mine seasoned with salt, pepper, garlic powder and chilli powder)
1/2 cup Pace picante sauce
1 small can diced green chilis
1 can fat free cream of mushroom soup
1 small container of light sour cream
10 corn tortillas
oil to soften your tortillas in
1/4 cup milk
1 cup shredded mexican blend cheese, or shredded cheddar would be fine too

After your chicken is cooked. Toss in Pace Picante (medium is what we like)

Heat up oil in small skillet on low. Place corn tortillas one at a time in the oil to soften. You don't want to cook them, just coat them and soften till they bubble up a bit. Layer on top of each other on paper towels to drain.

In another bowl stir your soup, green chilis, milk and sour cream. Salt and pepper to taste.

Divide this mixture in half.

Toss half in with your chicken to coat and reserve the other half for the top of the enchiladas.

Put a tablespoon or two of your chicken/pace/creamy mixture in a corn tortilla and sprinkle with a little bit of cheese. Roll up and place in your casserole dish sprayed with pam. Repeat until all are made.

Pour the rest of your cream mixture over the enchiladas and sprinkle cheese on top.

Bake at 350 until cheese is melted and everything is bubbly.

We usually eat this with beans and rice and sometimes corn instead of beans.

Easy Peasy Spanish Rice

We are HUGE mexican food eaters and Kyle and I both don't like dry spanish rice. So in the restraunt we always mix our beans and rice. But when I make it at home I always make mine moist. If you like yours dry then take away a cup of broth. It's so good and easy and it takes the same amount of time to cook on the stovetop as it does for your enchiladas to cook in the oven.



Easy Peasy Spanish Rice
2 cloves finely chopped garlic
1/4 of a small onion
1/4 of a green bell pepper
1 1/2 cups rice, not cooked. I always buy the boil in a bag kind so I just cut open one bag and toss it in.
Vegtable oil to coat the pan
1 small can of tomato sauce
2 cups chicken broth or water
salt and pepper to taste

In sauce pan, I use my spaghetti pot, heat oil over medium heat and add onion and bell pepper. Saute for a minute or two until softened and then add your garlic. Stir in dry rice. Stir and coat with oil and cook until the rice is golden brown. 4 or 5 mins.

Add your broth and tomato sauce in slowly to the veggie/rice mixture. Add a dash of salt and a dash of black pepper to your liking. Bring to a boil and then lower heat and cover. Simmer until the rice has mostly soaked up the liquid. About 15 minutes or so. Give or take. If you don't use as much broth then you wouldn't cook as long.

Viola! Moist spanish rice. MMMM..

Homemade Sugar Cone Bowls

These were suppose to be waffle bowls but for some reason the two diff recipes I tried in my waffle maker would get real fluffy and not flat so I did them on the griddle instead. They are really good but didn't ever get crispy unless I almost burned them lol! Thanks to my super genious Koffe, I put these in the oven in my muffin tin on 325 for about 8-10 minutes to crisp them up and it worked! Of course they aren't like the ones you get in the ice cream shop but they are purdy delish!

Maybe you will have better luck than me..



2 eggs
1/2 cup white sugar
1/4 cup butter, melted and cooled
4 tablespoons milk
1/2 teaspoon vanilla extract
Dash of cinnamon
1/3 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons vegetable oil, or as needed

Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.

Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.

If you can't get them crisp even tho they are brown put them in the oven in a muffin tin on 325 for about 8-10 minutes to crisp them up!

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie, Need I say more?

This is TO DIE FOR...................





Lets see if our panel of experts agree.





I would say so..

1 unbaked 9-inch deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
4 oz Milk Chocolate chips
4 oz Semi Sweet Chocolate chips
1 tsp vanilla (u know i always use mexican)

Preheat oven 350 degrees.

Beat eggs in large mixer bowl on high until foamy.

Beat in flour, granulated sugar, vanilla and brown sugar. Beat in butter.

Stir in morsels and spoon into pie shell.

Bake for 50 minutes.

Serve warm with a massive, pants popping scoop of vanilla ice cream..

* If using frozen pie shell, use deep dish style and thaw completely. Bake on baking sheet and increase baking time slightly.

Broccoli Rice Casserole (My girls' favorite)

This is a huge hit in my house. If we have steak, we almost always have this and I make it for every special holiday too. Thanks to Mimi! I do mine a little different but I got the basic recipe from her.



Broccoli Rice Casserole

1 bag of frozen brocoli
4 oz of 2 % Velveeta Cheese, cubed
1/4 of an onion chopped
2 Tbs butter
1 can fat free cream of mushroom soup
1 bag of boil in a bag rice, cooked
1 small can diced green chilis
1/2 cup shredded cheddar cheese

While the rice is boiling (according to box) which is usually 12 minutes.. I take the brocoli and steam it on the stove with the onion and a little bit of water.

Then I put the cubed velveeta, butter, soup and green chilis and cook in the microwave 2 minutes until the cheese is melted.

After the broccoli is tender, I drain off the water and put the broccoli and onion in with the soup. Stir till blended and once the rice is finished cooking, toss it in as well.

Put in an 8x8 casserole sprayed with pam, sprinkle cheese on top and bake at 350 until the cheese is bubbly or about 15 minutes or so.

Strawberry Apricot Strussel Bars

I try all kinds of new recipes and although these were good, they weren't exactly up my alley and they were really sweet. My kids loved them and my husband ate them, not sure if he liked them or not, but he did eat them lol!

I don't want to be known for these. But if they sound good, by all means try em! Just don't blame me if you don't like them..

Strawberry Apricot Strussel Bars



1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
Sprinkle of cinnamon
1 TBS honey
1 1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks (regular, salted) butter, cut into pieces
6 oz Apricot Preservs
6 oz Strawberry Preserves

Mix all ingredients in your mixer except for the preserves. Put half of the mixture into a 8x8 casserole sprayed with pam. Spread with a strawberry preservesm then spread the apricot preserves on top of that. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 until light brown. Let cool completely, then cut into squares.

Chicken & Broccolli Fettucini Alfredo

This was pretty good even tho my husband calls it "Good enough to give you worms" ha! Because he hates alfredo but my kids and I love it therefore we had it! So there husband..Eat it or else!

Chicken & Broccoli Fettucini Alfredo



1/2 of a 16 oz package of fettucini, cooked and drained
1 package frozen broccoli cuts
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/4 cups milk
2 cooked skinless boneless chicken breasts( I cut mine into chunks and sauteed in a teensy bit of oil seasoned with salt and pepper )
1/2 cup parmesan cheese, for sauce
1/2 cup shredded mozzerla cheese for top

Cook pasta 13 minutes: drain and set aside.

While that is cooking take your frozen broccoli and put in a bowl with a little bit of water and microwave to steam until tender. I usually add a litle it of salt and pepper. Seasoning each layer as you cook. Also can be done on the stovetop.

For Sauce: In large saucepan, melt butter or margarine. Stir in flour, basil, salt, and pepper. Cook about a minute to get the flour taste cooked out. Slowly wisk in your milk. Cook and stir until thick and bubbly. Remove from heat.

Stir in chicken, 1/2 cup Parmesan cheese, and well drained broccoli. Add pasta and toss to coat.

Sprinkle mozzerella cheese on top and viola! Italiano baby!

Green Beef Enchiladas

I must warn you I served these on my finest china. My daughters' prized possessions, the infamous Hannah Montana plates ha!!


These really are very good and goey and soggy and just perfection!!








Jacey's Green Beef Enchiladas
1 lb ground beef
1/4 green bell pepper
1/4 onion
6 burrito sized flour tortillas
1-2 cups of cheddar cheese
4 oz 2% velveeta cheese cubed
1 can of fat free cream of mushroom soup
1 can of mild green enchilada sauce

Brown your beef seasoned with chilli powder, cumin, salt, pepper, garlic and a shot of wostershier ( I will never learn how to say or spell it ). When almost browned toss in your bell pepper and onion and finish browning.

While that is cooking take your soup, enchilada sauce and velveeta and put in the microwave until the cheese is melted. Stir.

Take one tortilla and sprinkle your beef just enough to fill it but still be able to roll it and sprinkle 1 or 2 Tbs of cheddar on top. Roll up like a burrito on the ends and sides and put in your sprayed 9x13 casserole. Repeat until you have 6 enchiladas. These will be fat and more like burritos.

Then take your sauce and pour over the top of it and sprinkle with any remaining beef and top with your leftover shredded cheddar.

Bake at 350 for 20 mins or until the cheese is brown and bubbly.

Strawberry Cobbler

My favorite fruit is strawberries and I had two pints that needed to be used badly. I make peach cobbler frequently but I decided to try a strawberry cobbler and let me tell you, DELISH! The warm mushy berries and sweet crunchy on the outside and soft crust on top was to die for. The best part is that the strawberries were so soft and in a couple of days would have been ruined, yet I saved them with this warm fuzzy dessert. Served with a dollop of fresh sweetened cream or a scoop of vanilla bean ice cream and its so good it makes you wanna slap yo mama!!

Strawberry Cobbler







1/4 cup butter (for this I used country crock spread
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract ( of course my mexican vanilla )
1 and 1/4 cups all-purpose flour
1 and 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup milk
3 cups fresh strawberries (if they are large, 4 cups if they are tiny like mine were), cut in slices lengthwise

crumble topping
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup butter stick

Beat 1/4 cup softened butter at medium speed with an electric mixer.Gradually add 3/4 cup sugar, beating well.Add egg and vanilla extract, mixing well. Combine 1 and 1/4 cups flour, baking powder, and salt in a separate bowl. Whisk to sift.

Add to butter mixture alternating with milk, beginning and ending with flour mixture.
Layer your strawberries covering the batter

Combine 1/4 cup flour and 1/4 cup sugar. Cut in 1/4 cup chilled butter with a pastry cutter
until crumbly.Sprinkle over strawberries.
Bake at 350 degrees for 1 hour or until the top is brown and bubbly.

Cheesy Chicken & Noodles

My McKenna loves anything with chicken and noodles. So I make several dishes like this just for her. Teegan is starting to love them too. This one has the mixed veggies so served with garlic bread and a salad and your good to go. A cheesy gooey mess! But oh so yummy!
Cheesy Chicken & Noodles

1 can Fat Free Cream of Mushroom Soup
1/2 cup milk
1 can mixed vegetables
1 small can diced green chilis
2 cups cubed, cooked chicken (down below I tell how I seasoned mine while cooking it)
2 cups medium egg noodles (uh ya if you are like me, the "mathmatically challenged" then you might not know that this is actually one cup of uncooked pasta which when cooks equals 2 cups. I went ahead and made th entire 6 oz package so I could use the leftover noodles for mac & cheese, cooked and drained
1/4 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1/2 or so cups of shredded cheddar for the top

I sauteed my chicken seasoned with salt, pepper, garlic and chilli powder. When cooked set aside.

Then stir soup, milk, vegetables, chicken, noodles parmesan cheese and 1/2 cup of shredded cheddar.

Put in a 9x13 casserole sprayed with pam.

Top with the other 1/2 cup of cheese.

Bake at 400 degrees for 20 minutes until cheese is bubbly.