Easy Chicken & Cheese Enchiladas

** I found this recipe on Campbell’s Kitchen and it is so easy! I would have taken pictures but by the time I thought about it, they were GONE!! I think this will be a recipe that we will use often.**


1 can (10 3/4 ounces) Condensed cream of chicken soup, you can use regular or the 99% fat free

1/2 cup sour cream

1 cup of Picante Sauce

2 tsp. chili powder

2 cups cooked chopped chicken

1/2 cup Monterey Jack cheese

6 flour tortillas

1 small tomato, chopped, about 1/2 cup

1 green onion, sliced, about 2 tablespoons


Heat oven to 350 degrees. Stir the soup, sour cream, picante sauce, and chili powder in medium bowl.

Stir 1 cup of soup mixture, chicken, and cheese in large bowl.

Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam side down in an 11x8x2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

Bake for 40 minutes or until the enchiladas are hot and bubbling, top with tomato and onion.

** My tips for this recipe: This is a great recipe for left over chicken or you can make chicken for this as I did. I poached several skinless, boneless chicken breasts in chicken broth to make this recipe, it was yummy. Instead of using the Monterey Jack, you can use any cheese you desire. I also did not have picante sauce on hand, so I used taco sauce instead. Since I am allergic to onion, I also covered the tops of the enchiladas with more cheese. So good! **


Beef Vegetable Soup

**This is such a great soup, you can add anything that you want to it above what is on the recipe. It makes about 8 quarts and takes with prep time 2 hours give or take. Although I am making this tomorrow, I am trying it in the crock pot because I don’t have a pot that is big enough for on the stove. You could add all your favorite veggies other than what is here.**

2 TBS vegetable oil (if using chuck roast instead of short ribs)
2 1/2 to 3 pounds of beef short ribs or 2 1/2 to 3 pounds of beef chuck roast*
4 quarts cold water
1 ( 28 ounce) can diced tomatoes
3 TBS dried parsley
2 TBS beef bouillon granules
1 TBS dried Italian seasoning
1 TBS House seasoning ( recipe at bottom)
1 TBS season salt, plus extra for seasoning
1 TBS Worcestershire sauce
1 tsp celery salt
1 tsp garlic powder
1/2 tsp black pepper, plus extra for seasoning
2 bay leaves
1 Cup thinly sliced carrots
1 Cup diced celery
1 Cup sliced green beans fresh or canned
1 Cup frozen black eyes peas
1 Cup frozen butter beans
1 Cup cut okra, fresh or frozen
1 Cup corn kernels fresh or canned
1 Cup diced potatoes
1/2 Cup uncooked elbow macaroni
Chopped fresh parsley leaves

If using the chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove roast from skillet and cut it into 1 1/2- inch cubes; discard the fat. Place the beef cubes in a large stock pot. *** IF using short ribs, you can put them right into the pot with no preparation***.
Add water, tomatoes, dried parsley, beef bouillon. dried Italian seasoning, house seasoning, season salt, Worcestershire sauce, celery salt, garlic powder, black pepper, and bay leaves. Bring to a boil over high heat. Cover the pot;reduce heat so that the liquid simmers, and cook for 1 1/2 to 2 hours or until the meat is very tender.
***IF using short ribs, remove them from the pot and cut meat from the bones, discard the bones and the fat and return the meat to the pot.*** Add the remaining vegetables and the macaroni and return soup to a boil, stirring to distribute the ingredients. Reduce heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley.
To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface-it will pick up a lot of the fat.
* The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor….

House Seasoning:
1 Cup salt
1/4 Cup black pepper
1/4 Cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months…..

**I personally do not use the house seasoning, way too much salt…. I tried it and did not like it. As for the beef bullion granules, I use 2 beef bullion cubes…. Same thing…. I do not add the beans or the okra…. but I add more macaroni and potatoes. This is a recipe that every time you make it , it gets better!! I use short ribs and it is so good!!!!**

The Original Rice Krispie Treat

** I got this recipe directly from the Rice Krispie website. I know there are many variations out there, but the original is always the best!!**


3 TBS butter or margarine

1 package (10 ounces, about 40) regular marshmallows

6 cups of Kellogg’s Rice Krispies cereal


In large sauce pan melt the butter over low heat.

Add marshmallows and stir until completely melted

Remove from heat

Add Rice Krispies Cereal, still until well combined

Using a buttered spatula, or wax paper, evenly press mixture into 13x9x2-inch pan coated with cooking spray.

Cool, cut into squares, best if served the same day made.

** Use fresh marshmallows. Do not use diet or reduced anything margarine. You can use 1 jar (7 ounces) of marshmallow creme in place of the marshmallows. **

Buttery Garlic Ranch Pretzels

**These would be perfect for a party or even just a snack. I found these on the Just A Pinch recipe site, the best thing about this site is that it is free and if you want to upgrade, it is only $11 year. It has all kinds of wonderful food and non food recipes.**


16 ounce bag of mini pretzels

4 ounces of Orville Redenbacher’s buttery flavor popcorn oil

1 ounce of Hidden Valley Original Ranch dip mix

2 tsp. of garlic powder



Pour the pretzels into a large mixing bowl.

Toss with popcorn oil, until the pretzels are well coated with the oil

Sprinkle the dip mix and garlic powder over the pretzels

Toss again until the ingredients are distributed evenly over the pretzels

Pour onto large cookie sheet to let the pretzels dry for several hours.

When the pretzels are dry, store in an airtight container.


*** This is a recipe that you could change up the flavors with, you could make any kind of variation to taste with this!!  Do be careful, I have heard that these are quite addicting!**

Cheddar Bay Biscuits

** These are look a likes, based on the biscuits from Red Lobster, which I totally love!! Hope you enjoy this**


2 1/2 cups Bisquick baking mix

3/4 cup cold whole milk

4 TBS cold butter (1/2 stick)

1/4 tsp. garlic powder

1 heaping cup grated cheddar cheese

Used to Brush Top of Biscuits:

2 TBS butter, melted

1/4 tsp dried parsley flakes

1/2 tsp garlic powder

pinch of salt


Preheat oven to 400 degrees

Combine Bisquick with cold butter in medium bowl using a pastry cutter or large fork. There should be small chunks of butter throughout about the size of peas. Add cheddar cheese, milk and 1/4 tsp garlic powder. Mix by hand until combined, but do not over mix.

Drop approximately 1/4 cup portions of the dough onto an ungreased cooking sheet using an ice cream scoop

Bake 15-17 minutes until the tops of the biscuits begin to turn light brown

When you take the biscuits out of the oven, melt 2 TBS butter in small bowl in your microwave. Stir in 1/2 tsp garlic powder and the dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits, using all the butter.


**I have not made these just yet, but I have friends who did and they are fabulous!! **