Monday, May 23, 2011

Easy Chicken Enchiladas

Prep: 15 minutes
Bake: 40 minutes
(I have found that this recipe makes a lot more than you would expect it to)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup  (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

  1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
  3. Divide the chicken mixture among the tortillas.  Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish.  Pour the remaining soup mixture over the filled tortillas.  Cover the baking dish.
  4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Posted By: Erin

Sunday, May 22, 2011


This is the absolute best biscuit recipe I've tried-- it's replaced my former favorite biscuit recipe. I found it on the Food Network website, but I don't remember who's recipe it is.

2 c flour
1 tsp sugar
1 tsp salt
1 tbsp baking powder
8 tbsp very cold butter, cut into small cubes, plus 2-3 tbsp melted butter
3/4 c milk or buttermilk (I usually end up needing 3/4 c + 1-2 tbsp milk)

Preheat oven to 425. Combine the dry ingredients, then cut in the cold butter until it's all crumbly. Stir in the milk. Roll out to desired thickness, then use a glass or biscuit cutter dipped in flour to cut the biscuits out. Place in a buttered cast-iron skillet, brush the tops with melted butter, and bake 12-15 minutes until the tops are golden. Brush with melted butter again, then serve.

Posted by: Erika

Friday, May 20, 2011

Here It Is!

So after a long day of copying/pasting recipes, our Facebook Recipe Swap is now a blog! (Cue sounds of rejoicing and jubilation!)
Right now, you can view all the recipes, and hopefully by Monday (we've got quite a bit going on this weekend) you'll all be able to sign in and post your own. I just need to play around with some of the settings.
So, my Chef-ish Friends: Bon Appetit!

Hashbrown Casserole

I also made this for Easter, yesterday. 

I absolutely love Cracker Barrel. I try to duplicate their recipes. I tried this one, yesterday and wow it was good!

2lbs Frozen Hashbrowns
10.4 oz can of condensed cream of chicken soup
16 oz of shredded cheddar cheese
8 oz sour cream
1 stick of melted butter
1/2 cup minced onion
salt and pepper

Mix above ingredients and put in a baking dish sprayed with pam. Bake in a 350 oven for at least 45 minutes. We were a little anxious so the potatoes were still a little firm. Depends on how you like your hashbrowns. Very easy and delicious.

Posted by: Misty

Strawberry Cheesecake Pie

Made it for Easter, yesterday.

Graham Cracker Crust bottom. I make mine with Graham Cracker crumbs, melted butter and sugar. I put my crumbs on top of the butter and mix them together first to see how much crumbs I actually need because if I follow the directions, it's too mushy. I just put some sugar in the mix. No measuring...

Cut a pound of strawberries... okay so you and the kids can eat them while you cut. It adds to the experience. Toss them in some sugar and layer the crust with the strawberries.

The WONDERFUL mixture...
Beat an 8oz SOFTENED package of cream cheese till smooth. Beat 1/2 cup of milk into the cream cheese gradually. Beat small box of vanilla pudding in the mixture with 1 1/2 cups of milk for 2 minutes. Add 2 tablespoons of sweetend condensed milk and 2 heaping tablespoons of cool whip. Mix together. Pour over crust and refridgerate for 2 hours before serving. 


Posted by: Misty

Awesome, Juicy Roast Chicken

I followed this recipe almost exactly (had to substitute an onion for the celery because I didn't have any), so I'm just posting the link. It came out really good, and the white meat wasn't dry at all.

Posted by: Erika

Asian Ribs

A friend of mine posted this in her status and I wanted to save it; what better place than the Recipe Swap page?!

2 lbs country style pork ribs, 1/2 cup water, 1 cup soy sauce, 1 cup brown sugar, 2 jalapeno peppers, 1/8 tsp black pepper - throw it all into the crockpot (leave jalapenos whole) on low for 6-8 hours. Remove peppers and serve with rice.

Posted by: Tabitha

Peach Cobbler

Take a whole stick of butter and while you are preheating the oven to 350 degrees put it in a 9 x 13 baking pan & throw it into the oven to melt the butter. While it is melting take 3/4 cup of sugar and 3/4 cup of self rising flour and mix together in a bowl. Slowly add 1 cup of milk to the mixture to avoid lumps. Once butter is melted take pan out of the oven and pour mixture in the pan(do not stir). Take two cans of slice peaches in syrup and spoon out the peaches and place them in the pan. Once peaches are in the pan pour juice all around again do not stir...never stir it all together it's the key :) I then took about a 1/4 of a stick of butter(cold) sliced it thinly and laid it at random on top this is optional but I think it helps make it even more yummy but we love butter LOL! Bake about 45 min or until brown. Enjoy!

Posted by: Ashley

Sopapilla Cheesecake

I got this from Beth Moore's blog: & it is REALLY good!!

(The only change I made was to use an 8x8 pan & made more layers with the crescents and cream cheese mixture, and baked for a few minutes longer)

2 (8 ounce) packages cream cheese 
2 (8 ounce) packages refrigerated crescent dinner rolls 
1 cup sugar 
1 teaspoon vanilla extract or 1 teaspoon almond extract 
1/2 cup butter or 1/2 cup margarine, melted 
1/2 cup cinnamon sugar (1/2 cup sugar with 1 Tablespoon cinnamon mixed) 

In a 9x13 pan, unroll one can of crescent rolls and line them in the bottom of the pan
Mix together the sugar, cream cheese and extract
Spread over crescent rolls
Unroll the other can and place crescent rolls on top of cream cheese mixture
Pour one half cup of melted butter over the top and sprinkle with the cinnamon sugar mixture
Bake at 350 for 30 minutes

Posted by: Rachel

BBQ Chicken Pizza

This is one of those "use what you have" kind of recipes that I just made up as I went along, but basicially:

(Amount of ingredients you use will vary depending on your own tastes)
1 pizza crust (I had a canned pillsbury crust on hand)
BBQ sauce
Cooked chicken
sliced red onion
sliced or shredded cheese (I used sliced provolone and some shredded cheddar)

Check your pizza dough container or recipe to know what temperature to preheat your oven to. Spread bbq sauce over the crust, top with cheese, chicken, and onions. Bake according to whatever instructions came with your crust.

Posted by: Erika

Greek-Style Lemon Roast Chicken

Just had to post this! It looks SUPER easy and delicious & had great reviews!

1 Whole roasting chicken (3-1/2 lb.) 
1 Lemon, washed, halved 
1/2 cup KRAFT Greek Vinaigrette Dressing
(I added an extra 1/4 cup of dressing half-way through cooking)

HEAT oven to 350°F.

PLACE chicken in 13x9-inch baking dish. 

SQUEEZE juice from lemon into small bowl; place squeezed halves in chicken cavity. Mix dressing with juice; drizzle over chicken. 

BAKE 1-1/2 hours or until chicken is done (165°F), basting occasionally with pan juices. 

Posted by: Rachel

Pork Chops with Honey-Orange Glaze

I jumbled 3 separate recipes & came up with a dinner idea, last night, lol! It turned out very orange-y and sweet, it was very good & we had no left overs! This is the recipe from Pillsbury, the one I followed closest. I tweaked this to suit what we had.

1 lb Boneless Pork Loin Chops (we used thin-cut)
3 Tblsp Worcestershire sauce
1/3 cup Honey
1 Tblsp Grated Orange Peel
1/4 tsp Salt

(We had juice & navel oranges, so I used garlic powder, juice and zest from both oranges & marinated them, overnight. Also, we didn't have Worcestershire sauce, so I used the same amount of Dale's. I also added 2 Tblsp of fresh orange juice to the honey-orange sauce. It produced a very distinct & floral orange flavor!)

Preheat oven to 325 degrees

In shallow glass baking dish, place pork chops. 
Brush 1 tablespoon Worcestershire sauce over both sides of each. 
Let stand at room temperature 15 minutes to marinate.

In 2-quart saucepan, mix remaining 2 tablespoons Worcestershire sauce, the honey, orange peel and salt until well blended. 
Heat to boiling over high heat. 
Reduce heat to medium; boil 1 minute.

Spoon half of honey mixture evenly over pork, place pork in oven, covered, for 15 minutes. 
Uncover. Turn pork & baste in some of the sauce. Cook for another 15 minutes.

We ate this pork sliced, over rice & mixed veggies. I made a double-batch of sauce to pour over the rice, it was great!

Posted by: Rachel

Bacon-Cheeseburger Roll-Ups

A quick-fix dinner idea from :)

1 lb. lean ground beef
4 slices OSCAR MAYER Bacon, chopped
1 small onion, chopped 
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes 
1 pkg. (13.8 oz.) refrigerated pizza crust
HEAT oven to 400°F.

BROWN ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook 5 min. or until melted, stirring frequently. Cool 10 min. 

UNROLL dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one long side. Rearrange if necessary so roll is seam-side down. 

BAKE 20 to 25 min. or until golden brown. 

** Kraft Kitchen Tips:

Serving Suggestion - Balance this indulgent "cheeseburger" with a mixed green salad and fresh fruit.
Special - Serve with your favorite condiments, such as CLAUSSEN Dill Burger Slices, mustard, ketchup, sliced tomatoes and/or TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa.
Variation - Prepare using VELVEETA 2% Milk Pasteurized Prepared Cheese Product and substituting 1 can (7 oz.) chopped mushrooms, drained, for the bacon

Posted by: Rachel

Warm Winter Lemon Cake


1 pkg. (2-layer size) yellow cake mix
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1/3 cup granulated sugar
2 cups cold milk
1-1/4 cups water
2 Tbsp. powdered sugar 

HEAT oven to 350ºF.

PREPARE cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. 

BEAT dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.) 

BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.

Posted by: Rachel

Olive Salad

I was looking up recipes, online, and came across this. I have yet to meet an olive I didn't like, lol! There's this place in Malbis called L.A. Subs. They put this stuff on their sandwiches, it's salty, briny & absolutely delicious! I have yet to try this recipe, but intend to do so, very soon! It was originally called "Libyan Olive Salad", on the site.

200g black olives, about 2.5 cups, chopped into small pieces
200g green olives, about 2.5 cups, chopped into small pieces
juice of 1 lemon
2 tbsp parsley, chopped
1 tsp paprika
1/4 tsp chilli powder
1 garlic clove, crushed
1/2 tsp ground cumin
2 tbsp olive oil

Mix the oil with the cumin, chilli powder, paprika, garlic and lemon juice. Add the olives to the bowl and stir to ensure that they are evenly coated with the dressing.

Chill the salad in the fridge and serve.

Posted by: Rachel

Blueberry Cobbler

1 cup sugar
1 cup all purpose flour
1 stick butter, melted
1 tsp vanilla
3 cups blueberries (fresh or frozen)
1 lemon, juiced
1/4-1/3 cup sugar
1/2-2/3 cups water

Preheat oven to 350. Pour the blueberries into a greased 8x8 baking dish. Pour the lemon juice and sugar over the top. In a medium mixing bowl, combine the flour, sugar, melted butter, and vanilla, then add water until the batter loosens up. (Should be thicker than cake batter, but thinner than biscuit dough.) Spread the batter over the blueberries, then bake for 50-60 minutes, until crust is golden and not gooey.

Posted by: Erika

Fried Cabbage

1/4 pound bacon,
2 small heads of cabbage
1 large onion,
2 cups cooked, shredded ham (optional, but yummy!) 
salt and pepper to taste

In large skillet, fry bacon. While it is frying, core and cut cabbage into bite size pieces, then chop onion. Add to skillet, frying on medium heat until tender, but not mushy!! (If using ham, add to skillet with the bacon to crisp and heat up)

Posted by: Rachel

Italian Baked Chicken and Pastina

I made this pretty much exactly as the recipe instructs, so I'm just posting the link.

Posted by: Erika

Shrimp and Linguine

**The recipe says to serve cold as a pasta salad, but I did it warm for dinner. Also, I didn't have everything called for, I made some substitutions.

1 8oz pkg linguine, broken in half (I had spaghetti on hand)
1 bunch broccoli, cut into small florets (I had frozen peas on hand)
1 lb large shrimp, peeled and deveined
5 tbsp lime juice
1 tsp finely shredded lime peel
2 tbsp peanut oil (I didn't have any, I used EVOO)
2 tbsp rice vinegar
2 tbsp finely chopped shallots (I used onion)
1 tbsp grated fresh ginger
1 1/2 tsp sugar
1 1/4 tsp salt
1/4 tsp crushed red pepper (I didn't have any)

Bring a 4-qt stockpot filled two thirds with water to a boil. Break linguine in half and add to stockpot. Cook according to package directions, adding the broccoli and shrimp the last 2 minutes of cooking. Drain in colander and rinse under cold running water until cool; drain well.
Meanwhile, for the dressing, combine lime peel, lime juice, peanut oil, rice vinegar, shallots, soy sauce, ginger, sugar, salt, and crushed red pepper in a large bowl.
Gently toss noodle mixture with dressing in bowl.

Posted by: Erika

Red Enchilada Sauce

3 tbsp flour
3 tbsp chili powder
1 tsp. cocoa powder
1/2 tsp. garlic powder
1 (8 oz) can tomato sauce
3 c. water

In a med. saucepan, whisk together all of the ingredients except the water until it makes a smooth paste. Add the water and simmer over med-low heat for an hour, until thick.

The original recipe says it's enough for 8 enchiladas, but I made 10 and still had half the sauce left over, but it supposedly freezes well, so next time I make enchiladas, I've already got some sauce on hand!

(I filled my tortillas with a combo of chicken, ground cumin, and colby-jack cheese, put them in a 9x13 glass baking dish, topped them with half the sauce, sprinkled a little more cheese on top, and baked at 350 for 30 minutes.)

Posted by: Erika

7 Layer Dip

I combined a few recipes to make this one. And I didn't use exact measurements as I went along so, if you try it and it could use a little more or little less, let me know :)

In a round baking dish...

Layer 1) 1 can of refried beans mixed with 1/4 pack of taco seasoning. Blend well.

Layer 2) 3 avocados (I used Haas) peeled and pitted. Pour lemon juice over the halves to keep from browning. 
1/4 teaspoon Cumin
1/4 teaspoon salt
Mash all together with a potato masher. Keep it a little lumpy.

Layer 3) Sour Cream!

Layer 4) Lettuce, chopped/torn fine

Layer 5) Tomatoes, chopped and seeded (I used 3 roman)

Layer 6) Sliced Black Olives, drained

Layer 7) Shredded Cheese (I would have liked to had sharp but used mild instead)

Serve with your favorite tortilla chips :) Mine are Mission. 

Posted by: Michelle

Lazy Lasagna

I got this out of a recent Rachael Ray magazine and found the link so I could share it with you guys. It's not a saucy lasagna at all, so don't expect that; but it is really yummy! The only think I did differently was skip the nutmeg (I was going to use it from my spice rack instead of fresh, but completely forgot it all together).

Posted by: Tabitha

Mexican Fried Chicken

I'm just gonna post the link since I followed the recipe exactly (for a change). Well, almost exactly. I didn't use Mexican honey, I used regular plain old Fairhope, AL honey.

Posted by: Erika


2 c. warm water
2 pkts yeast
1/4 c. sugar
1 1/2 tsp. salt
1/4 c. oil 
3-4 c. all-purpose flour

Dissolve yeast in 1/4 c water, then add the rest. Add the sugar, salt, and oil. Add the flour, one cup at a time, mixing in after each addition. You'll have to knead in the last cup. (It took me about 3 3/4 cups.) Set aside and let rise until doubled (about an hour). Knead down and let it double in size again. Separate the dough into two halves, putting each half in a well-greased loaf pan. Bake at 350 for 20-30 minutes.

Posted by: Erika

Vegetarian Black Bean Chili

4 large poblano peppers
2 tbsp olive oil
1 jalepeno pepper, seeded and finely chopped
4 garlic cloves, finely chopped or grated
salt and pepper
1 bottle Mexican beer
2 (15 ounce) cans black beans (I would recommend 3, actually, but we LOVE black beans.)
2 tbsp chili powder
1 1/2 tsp smoked paprika
1 1/2 tsp ground cumin
1 (15 ounce) can fire roasted tomatoes (diced or crushed)
2 cups vegetable stock
1 lime, halved

Preheat the broiler to high.

Char the poblanos under the broiler to blacken their skins evenly all over, 12-15 minutes, turning as needed. Place the charred poblanos in a bowl, cover with plastic wrap, and let stand at least 10 minutes, until cool enough to handle. Peel and seed them, then coarsely chop and reserve.

Heat the olive oil in a medium pot over med-high heat. Add the jalepenos, onions, and garlic to the pan, season with salt and pepper, and cook until tender, 6-7 minutes. Stir the beer into the post, scraping up any brown bits from the bottom of the pan. Boil the beer until reduced by half, 1-2 minutes, then add 1 can of black beans. Mash them into the onions with a potato masher or wooden spoon, then stir in the second can of beans, leaving them whole. add the chopped poblanos to the chili and season with the chili powder, paprika, and cumin. Stir in the tomatoes and stock. Bring the chili up to a bubble, add salt to taste, then reduce the heat to a simmer and cook the chili for 8-10 minutes to thicken. Squeeze in the lime juice and remove the chili from the heat to serve.

Note-- I had to add a CRAZY amount of sour cream to this in order to eat it, it came out really spicy. On the other hand, my hubby said it was perfect. So, it just depends on your own particular taste buds, I guess.

Posted by: Erika

Two-Sauce Lasagna Bowls

(This one came from one of my Rachael Ray cookbooks, adapted to what I had on-hand.)

1 lb curly short-cut pasta (I used bow-ties)
2 tbsp olive oil
3/4 ground beef (original recipe called for ground beef/pork/veal mix)
1/2 carrot, peeled and grated
1 small to med. onion, chopped
3 cloves garlic, 2 chopped, 1 peeled whole
salt and pepper
3 tbsp tomato paste
1/2 dry red wine (I used a pinot noir)
2 cups beef stock
3 tbsp butter
2 cups milk
a couple pinches of nutmeg
1/2 cup grated parm cheese (I used more. There's never too much cheese. lol)

Bring a large pot of water to a boil for a pasta. Salt the water, add the pasta, and cook to al dente.

Meanwhile, heat the olive oil in a medium sauce pot over med-high heat. Add the meat and break it up as it browns (the original recipe calls to start the pot with some pancetta, but I didn't have any). Add the carrot, onions, chopped garlic, and salt and pepper. Cook a few minutes to soften the veggies, then work in the tomato paste and cook a few minutes more. Add the wine and cook for a minute, then stir in the stock and reduce the heat to a simmer.

While the red sauce is simmering and reducing, cut the peeled garlic clove in half and rub the inside of a medium sauce pot with it. Add teh butter and melt over medium heat. Add the flour and whisk together for a minute or so, then whisk in the milk and bring to a bubble. Reduce the heat and season the sauce with salt, pepper, and nutmeg. Cook 8-10 minutes to thicken, then stir in the cheese.

Toss the pasta in the white sauce. Serve in individual bowls and top each with the meat sauce.

Posted by: Erika