Augratin Pataters

Augratin Taters :)


■4 whole Russet Potatoes, Scrubbed Clean
■2 Tablespoons Butter
■½ cups Whole Milk
■2 Tablespoons Flour
■1 teaspoon Salt
Dash of garlic powder
■ Freshly Ground Pepper, to taste
■1 cup Cheddar Cheese, Freshly Grated

Preheat oven to 400 degrees.
Spray 8x8 wih pam
Thinly slice potatoes, paper thin
In a separate bowl, whisk together seasonings, milk, flour and butter
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Crispy Baked Lemon Pepper Chicken

Crispy Baked Lemon Pepper Chicken

• 3 tablespoons butter, melted
• 3 small lemons, juiced
• 1 garlic clove, minced
• 1 tsp mrs dash salt free lemon pepper seasoning
• Sprinkle in some seasoned salt
• 1 cup panko bread crumbs
• 4 (4 ounce) boneless, skinless chicken breast halves

Directions

1. In a shallow dish, combine the butter, lemon juice, garlic, seasonings. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs. Repeat. 
2. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 350 degrees F for 25-30 minutes or until juices run clear.

Chicken Enchilada Soup

Chicken N Dunkllins

Mexican Cornbread

Jiffy cornbread mix ( or any you prefer just follow instructions on box )
1 cup mexican blend cheese
1 can of Rotel
half a package of taco seasoning

Mix cornbread according to directions, add in cheese and rotel and seasoning and bake. I bake mine in muffin tins :)

You can add anything you want. I often do just a can of green chilis. You can also do mozerlla cheese and scallions. All kinds of things. It's your blank slate so add what you would like ;)

Beef Fajita Stew

I was bored with the usual stew so I decided to change it up. Family loved it!

Beef Fajita Stew
1 lb ground sirloin, stew meat or even flank steak whichever you prefer
1 small onion
1 small green bell pepper
1/2 cup your favorite salsa
1 can or bag of mixed veg tables, don't drain
1 small can tomato sauce
1 cup water
1 package fajita seasoning
worchershire sauce (two turns of the pan)

Brown beef with onion and bell pepper, add worchershire sauce and fajita seasoning and stir. Add remaining ingredients and simmer for 15 to 20 minutes.

Serve with Mexican cornbread :)

Great topped with sour cream, scallions and Monterrey jack cheese.

HoneyBun Cake

TO DIE FOR!!!!!!!!!


HoneyBun Cake
•1 box (18.25 Oz. Box) Yellow Cake Mix
•4 whole Eggs
•1 cup Sour Cream
•¾ cups Vegetable Oil
•1 cup Light Brown Sugar
•2 teaspoons Cinnamon
•2 cups Powdered Sugar
•6 Tablespoons Milk
•1 teaspoon Vanilla Extract
Preheat your oven to 325 degrees.
By hand, blend the cake mix, eggs, sour cream, and oil until well-incorporated. The mixture will be pale yellow; it’s okay if it has some lumps! Then set aside.
In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.
Pour half of the cake batter into a greased 13×9 pan, spreading the batter out into a thin layer. Add half of the swirl mixture to the top, covering the entire layer of batter. Don’t be alarmed if it looks like you’re over-saturating the cake—it’ll taste great! Pour the rest of the batter on top, and spread the batter until the cake is even. Top the cake off with the rest of the swirl mixture. With a knife, swirl the batter until you create a beautiful masterpiece
Place the cake into the oven and bake for 45-50 minutes, or until an inserted toothpick comes out clean.
While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until glaze is of desired consistency. When the cake comes out of the oven, immediately pour glaze onto the hot cake. You might have to pick up the cake and tilt it to spread the glaze evenly. Let the cake sit for a few minutes so the glaze can set and serve warm or at room temperature

Cheeseburger Soup

Cheeseburger Soup

1 pound ground beef
1/2 chopped chopped onion
1/2 green bell pepper
1 teaspoon dried basil
1 teaspoon dried parsley flakes
season salt
black pepper
cumin
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion and bell pepper in 1 tablespoon butter until tender. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

Chicken Enchilada Soup

Almost like chilli's!

Copy Cat Chicken Enchilada Soup
1 tablespoon vegetable oil
1 lb boneless skinless chicken breast
1/2 cup diced onion
1 garlic clove, pressed, to taste
4 cups chicken broth
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt, to taste
1 teaspoon chili powder
1/2 teaspoon cumin

Garnish
shredded cheddar cheese
crumbled corn tortilla chips

Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
1 pinch salt

Add 1 tablespoon of oil to a large pot over medium heat.
Add chicken breasts to pot and brown for 4-5 minutes per side.
Set chicken aside.
Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
Add chicken broth.
Add onions, garlic and remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
Shred the chicken into small, bite-size pieces and add it to the pot.
Reduce heat and simmer soup for 30-40 minutes or until thick.
Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.