Chili Chicken Lasagna Chili Verde

CHILI CHICKEN LASAGNA


Serves 6-8

Ingredients
4 cups cooked chicken, shredded or cubed
2 cups salsa verde
2 cups mozzarella cheese, grated
2 cups Mexican cheese blend
3/4 cup sour cream
10 oz. no-boil lasagna noodles
1 (15 oz.) container crema
1 (10 oz.) can fire roasted green chiles
1 teaspoon cumin
1 teaspoon chili powder

Directions
Preheat oven to 375º F.
Combine chicken, green chiles, 1 cup salsa verde and sour cream in a large bowl and season generously with salt and pepper, cumin and chili powder.


Spread 1/3 cup chicken mixture in the bottom of a large baking dish and cover with a layer of lasagna noodles.


Top with another layer of chicken mixture, then cover with crema, mozzarella and Mexican cheese.


Repeat with another layer of chicken, crema and cheese, then top with lasagna noodles.
Cover noodles with remaining salsa verde and crema, then sprinkle remaining mozzarella evenly over the top.


Cover dish with aluminum foil and bake for 25 minutes. Uncover and bake for another 10-15, or until cheese is melted and bubbly.


Remove from oven and serve hot.

From 12 Tomatoes

Cheesy Stuffed Pepper Casserole

Cheesy Stuffed Pepper Casserole



Get ready for a huge, cheesy, comfort-food casserole fit for a crowd.
Fall dinner to me are big crockpot meals and huge casseroles. This one fits the bill. I really love this one because it takes the hassle out of stuffed peppers and just makes a casserole out of it instead. And don't underestimate when I use the word huge - I mean HUGE! This barely fit into my 9x13 baking pan, so get ready for loads of leftovers or split it into two pans to freeze. I haven't done this, but I bet it would be just fine to halve the recipe too, if needed. You'll love this one!

Cheesy Stuffed Pepper Casseroleserves 10 - 12

from Five Minutes for Mommy
2 cups cooked rice

1 lb ground beef

1 tablespoon olive oil

2 large green peppers, diced

1/2 cup frozen diced onion

29 oz can diced tomatoes, drained

3 (14 oz) cans tomato sauce

2 (14 oz) cans corn, drained

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

2 cups shredded cheddar cheese

Brown ground beef in a large stock pot, drain, remove from pan and set aside. 

Heat oil in stock pot on medium high heat and add green peppers and onion. 

Saute 5-10 minutes or until softened, stirring occasionally. 

To stock pot, add tomatoes, sauce, corn, garlic powder, salt, and pepper. 

Bring to a boil, then reduce heat and simmer 5 minutes. 

Stir in rice and ground beef. 

Pour into a 9x13 baking dish. 

Top with shredded cheese. 

Bake at 350 for 12-15 minutes or until cheese is melted.

Monkey Bread (Biscuit Cinnamon Roll Bread made in a Bundt Pan)

Sticky Bun Breakfast Ring
(Yvonne says...this is my picture of the one I made!)

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits (I use Grands Buttermilk Biscuits and cut them into 4ths more like Monkey Bread)
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional


Instructions:
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!


**  Note from the author: I ended up using 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (1 tube didn't seem like enough) and baked it for about 30 minutes. It needed a bit longer to bake since I used more.
1M+

RumChata Hot Chocolate

RUMCHATA CINNAMON HOT CHOCOLATE

1 part RumChata
1 part Jack Daniel's Tennessee Fire
Mug of Hot Chocolate

Combine ingredients in a mug and enjoy!

Ham & Cheese Pinwheel Sandwiches

I found this at Country Cook Website and since I happen to have some pizza dough in the fridge...I just decided to give this one a try this week!

From the original blog:  "They would even work for a Christmas morning breakfast with the thinly-sliced ham and Swiss cheese making a savory alternative (or addition!) to cinnamon rolls. Using prepared pizza dough made it quick and easy after a morning with the cattle. I served the sandwich pinwheels with some fresh grapes for a quick and easy noon meal, but they would be equally tasty on a holiday buffet.

The taste is similar to the "Funeral Sandwiches" made with King's Hawaiian rolls. The sandwiches are marinated in a buttery sauce with both sweet and savory components. And poppy seeds also dress up the appearance - making festive accessories to a holiday appetizer spread.

Enjoy ... whether for lunch, supper, a party or for Christmas morning!"





Ham and Cheese Pinwheels

1 can classic-style refrigerated pizza crust in a tube
3/4 lb. thinly-sliced deli ham
12 slices Swiss cheese, thinly sliced

Glaze:
1/2 cup butter
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
1 tbsp. poppy seeds

Preheat oven to 350 degrees. Coat a 12- by 8-inch baking pan with cooking spray; set aside.

Unroll the pizza dough onto a cutting board and press into an approximately 13- by 18-inch rectangle. Top with ham slices, then cheese slices. Roll up tightly, like for cinnamon rolls. When you reach the end, pinch the seam together and flip the roll so the seam is face down. Cut into 12 slices, each approximately 1 inch wide. Arrange in prepared baking dish.

For glaze, melt butter in a microwavable measuring cup. Stir in remaining ingredients, whisking until all ingredients are well combined. (If you need to, heat a little more in the microwave until the glaze is smooth and all ingredients are combined.) Pour the glaze evenly over the rolls.

Cover and refrigerate for up to 24 hours before baking. Or bake immediately, uncovered, for 25 to 30 minutes until golden brown. (Mine took a little longer than that to get brown. Just keep watching them!)

Salad Dressing--Ranch Salad Dressing and Dip

My niece told me about the Heavenly Homemaker Blog and I can't wait to try this recipe.  I do love some Ranch!


Ranch Dressing Mix

5 Tablespoons dried minced onions
7 teaspoon parsley flakes
4 teaspoon salt
1 teaspoon garlic powder

Mix together and store in an air tight container.

For dressing: Mix 

2 Tablespoons dry mix with 

1 cup mayonnaise (I use Hain Safflower mayo) and 

1 cup buttermilk or sour cream. (I use buttermilk.)

For dip: Mix 

2 Tablespoons dry mix with 

2 cups sour cream or kreme fresh.

Mix up a few hours before serving, so the flavors all blend nicely.


The jar on the right is the mix, which costs pennies compared to a packaged mix! The jar on the left is the ranch dressing all made up and ready to go on our salad.

The Heavenly Homemaker Blog says:  Rhonda even suggested using this ranch dressing mix in my Ranch Potato Wedges recipe. It works GREAT!

I shall never buy another ranch dressing packet again. Rhonda – you rock!

Salad Dressing--Thousand Island (healthier version)

This comes to me from Heavenly Homemaker Blog via my niece Nicole.  Nicole didn't say that they have tried this one but I do like having Thousand Island Dressing on Burgers a la Big Macs.  ;)

Thousand Island Dressing

1 cup mayonnaise ( I use Hain Safflower)
1/3 cup ketchup
1/4 cup pickle relish
1 Tablespoon minced onion
1 hard boiled egg, chopped (optional)

Mix ingredients, cover and chill.



Healthier dressings (aka dressings with NO high fructose corn syrup or MSG) to tickle your fancy…