Lara's Sour Cream Chicken Enchiladas

1 lb pound chicken shredded
1 onion
1 tbps oil

8 tortillas

Cheddar cheese
Monte. Cheese

1/4 c. Butter
1/4 c. Flour
1 can of Chicken Broth

2 c. Sour Cream
1 can of green chillies

Directions:

350 degrees, 20 minutes in the oven with foil on top!

10 minutes, under the broil, make sure to remove the foil and broil until the cheese is brown.

Boil chicken and shred

Chop one onion and saute in oil

add chicken, chillies, and cheese (monte.) in a bowl, set it aside!

Next make the roux, melt butter in a pan, add the flour, and pour in the chicken broth.

Remove from the stove, add sour cream!

take the tortillas and add chicken mix and make 8 enchiladas.

spread the sour cream mix on top and sprinkle cheddar cheese about two cups on top.

put foil on top and bake for 20 minutes. 10 minutes  under the broil to brown the cheese.

Homemade Bisquick

5 c. Flour
1/4 c. Baking powder
2 TBPS Sugar
1 tsp Salt
1 c. Butter (cold)

Just use two forks to cut up the butter. Mix it together. Store in the freezer.

I just used this mix and it's awesome!!!!

2 1/2 c. bisquick mix
4 TBPS Cold Butter
1 C. Cheddar Cheese Grated
3/4 C. Milk
1/4 tsp Garlic

Butter Glaze

3 TBPS Butter
1/2 tsp garlic powder
3/4 tsp Parsely

400 degrees 13 minutes

lightly spray pan

Sue Moon's Carrot Cake Recipe!

CAKE

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

3 tsp. cinnamon

2 cups sugar

1 1/4 cups oil

4 eggs

1 1/4 cups nuts, chopped

1 1/4 cups crushed pineapple (drained)

2 cups grated carrots

Mix first 5 ingredients. Add sugar, eggs and oil beaten together. Beat all together 2 minutes. Add carrots, nuts and pineapple. Put in greased & floured 9 X 13 pan. Bake 45 min - 1 hour at 350 degrees. Sue Moon's note: Makes great cupcakes. Fill paper liners 2/3 full.

FROSTING

1/2 stick margarine

4 oz. pkg. cream cheese

1/2 box powdered sugar (1/2 lb.)

1 tsp. vanilla

1 cup chopped nuts

Cream margarine, cream cheese and sugar til well blended. Add vanilla and nuts. Spread on cake and enjoy!! Sue Moon's note: If I want lots of frosting I double recipe.

sour cream noodle bake

tried the Pioneer Woman's Sour Cream Noodle Bake last night. Holy cow this was good! I did add an onion and a green pepper to the meat mixture, and I used Emeril's Essence seasoning. Severeal prior reviews said it was lacking something---so I figured the extra seasoning and onion/pepper would help. I also used a combo of colby jack and extra sharp cheddar. I used bow tie pasta because I didnt have egg noodles on hand. Any pasta would be fine. I probably used a ration of 60/40 cottage cheese to sour cream, and I used an 8x8 glass pan to bake it in. This was so good and easy! Will be making again and again!

Recipe: Sour Cream Noodle Bake

Prep Time: 10 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 8

Ingredients

• 1-1/4 pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• 1/2 teaspoon Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread

Southwestern Chopped Chicken Saladrecipe adapted from Lauren's Latest
serves 4 for dinner salads


salad:
2 cups shredded chicken
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn (or 1 cup frozen corn, thawed)
2 roma tomatoes, diced
4 green onions, sliced
1 head ice berg lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips

dressing:
1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning


Directions:


In a large bowl, combine all salad ingredients together, excluding the tortilla chips.


In a small bowl stir all dressing ingredients together. Pour dressing over salad, starting with about half of the dressing. Toss to combine, then gradually add more dressing until it is dressed to your liking. Top with tortilla chips. Enjoy!

Garlic Cheddar Biscuits

• 2 tbsp butter, melted
• 2 cloves garlic, minced
• 2 tbsp fresh chopped parsley
• 2 cups Heart Smart Bisquick
• 3.5 oz shredded sharp Cheddar cheese (Cabot 50% reduced fat)
• 2/3 cup fat free milk

Preheat oven to 400°. Line a cookie sheet with parchment paper.

Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. Remove from heat and add parsley.

In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.

Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.

Cheesy Quinoa Bites

Cheesy Quinoa Bites
Makes ~28 bites

• 2 cups cooked quinoa
• 2 large eggs
• 1 cup shredded carrot
• 2 stalks green onion, diced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1/2 cup grated Parmesan cheese
• 2 Tbs all-purpose flour
• 1/2 tsp seasoning salt
• 1/4 tsp freshly ground pepper

1. Preheat oven to 350 degrees.
2. Mix together quinoa, carrot, egg, green onion, garlic, cilantro, cheese, flour, salt and pepper.
3. Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each).