Chicken enchilada casserole...

I am a strong lover of Mexican Food. It is my weakness, ok so most of my weakness revolve around food but I am not ashamed. Mexican food though it holds a very special place in my heart! The hubs knows that when I have had a bad day, he can skip the flowers, and utter these words “do you want to go eat Mexican.” Chips, Salsa, Margarita I am there! This casserole provides me with my Mexican fix in an easy mid-week package.

Since it can all be made and assembled ahead of time it is perfect for freezer meals. Or if you are like me and normally have shredded chicken on hand it makes quick work when getting home from work. I loved the heartiness of the casserole and who doesn't love cheese!

Chicken Enchilada Casserole

3 large chicken breasts

1 package chicken taco seasoning

2 cups broth or water

2 cups dry rice (you can use pretty much any kind)

2 (10 oz) cans Enchilada Sauce

1 can refried beans (I used the vegetarian kind, a little more thigh friendly)

2 cups shredded cheddar cheese

1 tsp hot sauce

In your slow cooker place chicken taco seasoning and broth, allow to cook for 6-8 hours on low. Shred. Cook rice according to package directions. In a large mixing bowl combine chicken, rice, sauce, beans, 1 cup of cheese, and hot sauce, season with salt and pepper to taste. If the mixture seems too thick for you add a little of the chicken cooking liquid. Pour mixture into a prepared casserole dish. Top with remaining cheese. Bake at 350 for 35 minutes. Serve with lettuce, tomatoes, sour cream, black olives, or whatever you wish! Just ENJOY!

Pepperoni Pizza Lasagna Rolls...

YUM!

This recipe was in the running during the contest last week, though to got no votes, you must have been blinded by cheesecake, I thought it was most definitely worth sharing! Now for me this recipe came from two places one I am a huge fan of lasagna, but I tend to never get the layers just the way I want them so that the cheese has good even distribution. I know I give food a ton of thought, but when you roll up the noodle you are guaranteeing yourself cheesy goodness in each bite. Second my kid LOVES pepperoni pizza, and the night I made this she told me she LOVES Telpha’s (her babysitter’s) Lasagna. Well I can’t be beat out by the sitter (hahaha) so I thought why not put both her loves into one.

Those were two reasons for the birth of this recipe but here are a few other great things about it! Since you have pepperoni in the noodles you don’t have to use quite as much meat in the sauce (money saver!) This uses jarred pasta sauce so it is completely doable on a week night. This freezes beautifully, I am thinking the next new baby family is getting this! Lastly in my home it was both kid and hubby friendly! The hubs said it was a good thing that I had packed part of it up and froze it because he might have eaten the whole pan.  Charlot liked it but proceed to tell me that Telpha’s was better! Oh well maybe next time. Hopefully and your family can enjoy this as well!

Let’s Make This!

Brown some burger, you could use, beef, pork, or turkey! I like to season mine with salt, pepper, and a bit of red pepper. But you season as you see fit!

Pour on some sauce. I love making my own sauce, but a good jarred sauce is perfect for this. Add a little garlic powder and allow this to simmer away!

Now I completely forgot to take a picture of the ricotta mixture before I spread it on the noodle, but here it is. You want to allow your noodles to cool for a few minutes before you attempt this step. Don't ask just trust...

Lay on some pepperoni. Now I started out using 5 pieces per noodles but I had a pepperoni thief in my kitchen. She's short and blond with blue eyes I can't seem to say no to! I suggest using the Turkey Pepperoni, one it is better on the thighs, but to me it also isn't a greasy tasting as some pepperoni can be!

Now you see it rolled up and ready for friends...

Oh here they joined!

Sauce and cheese to keep those delicious noodle rolls warm!

Oh come to Momma!!!

Pepperoni Pizza Lasagna Rolls

½ lb. Lean Hamburger

1 Jar of Pasta Sauce

14 Lasagna noodles

1 container Ricotta Cheese

½ cup Parmesan Cheese

1 Egg

½ tsp Garlic Powder

1 package Turkey Pepperoni

2 cups Mozzarella Cheese (shredded)

Pre-Heat oven to 350 degrees. Brown hamburger in a skillet, add jar of sauce and allow to simmer. Cook noodles according to package directions in salted water and drain allow to cool before trying to handle. In a medium bowl mix, ricotta, parmesan, egg and garlic powder, season with salt and pepper if desired. Ladle a cup or so of the sauce into the bottom of a 9x13 greased baking dish. Now take out a noodle and lay it on a flat surface spread a good dollop of the ricotta mixture over the noodle. Top with 4-5 slices of pepperoni, roll it up and place in your pan. Repeat with all noodles until pan is full. Pour remaining sauce over noodle rolls and top with mozzarella cheese. Bake covered for 20 minutes and uncovered for 5-10 minutes to brown the top. Let the lasagna sit for 10 minutes or so before you try cutting into it. ENJOY!

Baked Egg Rolls

Yes I promised this recipe yesterday, and no it didn’t happen. You want to know why??? Well because I am an airhead and when I create a recipe I don’t always write it down as I go then I forget what the heck I did. Welp that was the case yesterday, I could not for the life of me remember how much corn starch I had put in these. So since I am so dedicated, I went home last night and made them again. Look at that faithful to you guys, it was rough! HA! More like delicious!

When I started to make these last week one night post my dying sickness, I found some ideas on Pinterest. But of course I couldn’t get the links to work. Most of the Pins I saw included fresh ginger in the pictures, well I live in the sticks and I didn’t want to drive 15 minutes to take a chance that the grocery store might or might not have the stuff. And I don’t like ground ginger. So it isn’t in mine feel free if you live close to civilization to add fresh ginger to yours. Now the other ingredients, I used Napa Cabbage because that’s what was in my fridge, I am fairly certain any kind would work. You could get crazy and add bamboo shoots, mushrooms, ground pork, or whatever makes your skirt fly up!

Now I will say it is important to let the filling cool before wrapping, just trust me on this don’t ask how I know. I put my mixture in the freezer for a few to cool off, I am not sure this is what a professional chef would do but hey this momma needed the meal on the table! Oh and let the rolls cool off for a few before trying to bite into them, again don't be like me! Enjoy!

Baked Egg Rolls 

2 cups Cabbage (Cole Slaw Mix Works fine)

1 Carrot (Shredded)

4 Green Onions (Sliced Thin)

½ tsp of Each Salt, Black Pepper, Garlic Powder

¼ cup Water

1 TBSP Corn Starch

1 TBSP Soy Sauce

1 TBSP Teriyaki Sauce

1 tsp Sesame Oil

Egg Roll Wrappers

Pre-heat oven to 400 degrees. Sauté Cabbage, Carrot, and Onion in a non-stick skillet until softened about 4 minutes, season with salt, pepper and garlic powder. While veggies are softening mix water corn starch, soy sauce, teriyaki sauce, and sesame oil. Add to veggie mix and cook for an additional 1-2 minutes until mix is nice and thick. Remove from skillet and cool. 

Once filling has cooled! Grab some wrappers and a small bowl of water. Also have a greased cookie sheet ready! Lay one wrapper out in front of you so it looks like a diamond. Take 2-4 TBSP of the filling depending on how full you want your rolls, and put it in the middle away from the edges. Now dip your fingers in water and moisten all edges of the wrapper, fold in the horizontal corners over the filling, then take the point facing you and fold it over then roll like a burrito! Place on cookie sheet. Once you have all your rolls filled and on the cookie sheet. Spray each one with Pam, and bake for 6 minutes then flip and bake for 6 minutes more. Remove from oven and allow to cool for a few before enjoying! 

And the Winner is...Thin Mint Cheesecake

Ok guys the voices of my loyal readers have been heard in a very very very close margin the Thin Mint Cheesecake won! HOORAY!!! Since it was so close the Egg Rolls will be the next posted recipe (I’m guessing Monday)!

Oh and the really important part!!! The winner of the giveaway goes to Ms. Lacy Jones!!! Congrats Lacy! I will be contacting you about your prize!

Now back to this cake! YUM! I made this cake for a customer, who wanted something festive for a St. Patrick’s meeting. I felt this would be perfect. Who doesn’t love thin mint cookies??? Then mix them with rich creamy cheesecake what could be better! Now let me be straight with you this cake is rich and not helpful on the thighs but man oh man is it worth it!

Let’s makes this baby! Well not really ok that was too much hum ok I’ll just stop. But if you are wanting to make a baby your hubby might appreciate it again too much again I’ll stop. Let’s just make this delish cake!

Thin Mint Cheesecake

Crust

1 box of thin mint cookies (I used the Great Value kind)

2 TBSP Butter Melted

Crush all but four cookies into fine pieces. Drizzle in melted butter. Mix the crumbs and butter until you have a wet sand consistency. Press mixture into the bottom and part way up the sides.

Filling

1 ½ lbs cream cheese (full fat)

1 1/3 cup Sugar

5 Large Eggs

16 oz Sour Cream (full fat)

¼ Cup Flour

2 teaspoons Vanilla

½ bag Andes Mint Pieces (I buy these a Walmart)

It is very important that all these ingredients are at room temperature; this will help make a smooth and silky final product.  In a stand mixer beat your cream cheese with a paddle attachment until light and fluffy gradually adding in the sugar. You need to keep your stand mixer on medium to low through the entire mixing process. Add eggs one at a time making sure each one fully incorporates before adding the next. Add flour and vanilla. The last thing you should add is the sour cream and mint pieces, stir until combined. Pour mixture on to crust.

Oven should be pre-heated to 325 degrees. Place a small pan of water on the lowest shelf in the oven. Before placing spring form pan in the oven wrap the bottom with aluminum foil. Place pan on the middle shelf of the oven and bake for 1 hour and 15 minutes. When baking is complete, turn the oven off and prop open the oven door for at least 1 addition hour. After this hour take cake out and place in refrigerator for a minimum of 24 hours. 

Toppings

¼ cup Chocolate Chips

4 Thin Mint Cookies

½ bag Andes Mint Pieces

Don’t try top cake until after the 24 chilling period. Place chocolate chips in a microwave safe bowl and heat for 30 seconds at a time in your microwave. Stir and repeat until chips are fully melted. Spoon melted chocolate into a zip-top bag and snip the corner. Drizzle melted chocolate over the top in a crisscross pattern. Then arrange cookies in a sort of star pattern on the top and sprinkle mint pieces in-between. Chill again before serving to allow chocolate to set. Then DIG IN!

A Small Hiatus and a GIVEAWAY...

I just really like this picture that's why its is first today!

Well hello blog world I know I have been absent the past few days. I actually had people check in on me because I hadn’t blogged, how very sweet. Well that is it I have been very sick, like no sickness I would wish on ANYONE! But I am on the path to living again and wanted to a minimum say hello! Oh and I might as well do a giveaway while I am here! I have several new recipes that I have made recently, that I planned on sharing this week but my head and tummy couldn’t get together to write the posts! With that I am going to let you guys choose! The recipe with the most votes I will post tomorrow!

Now on to the good stuff, the PRIZES! I will draw one person’s name all entries must be received by noon tomorrow! Winners will have a choice of $20 worth of packages at Emily Sophia’s Easter Special (check it out here) or a $20 Shutterfly gift card. You can cast your votes buy commenting on the blog post, or either FB posts, so up to three votes each vote will get you an entry!

Here are the recipes to choose from!

Baked Egg Rolls

Pepperoni Pizza Lasagna Rolls

Thin Mint Cheesecake

Again all votes must be in by noon tomorrow! I will post the winning recipe and the giveaway winner tomorrow! Good Luck!

Friday Fast 5...on the Hubs

I speak often about my loving husband but I don't know if there has ever really been a time that I have told you guys much about him so today's the day. And I am not promising these will be exactly fast. I just like this title sorry!

1. I can almost guarantee that the bulk of his discussions will revolve around agriculture...somehow some way.
Case in point as we were watching the Bachelor After the Rose show the other night, yes we were watching it. Jimmy Kimmel gave the newly engaged couple a cow as a gift. I am thinking hahaha making fun of the farm boy by giving him a cow.
The hubs on the other hand...says and I am quoting,"that's probably the biggest boned Holstein I've ever seen." Me..."really that's what you took from the cow as a gift." The hubs..."well I don't think that was actually a cow, she looked like a heifer to me." I didn't ask or say any more.

Another case- I still can't believe he told me this. Right after we found out we were prego with Charlot he was talking to a friend of his on the phone. And I guess the fact that I was pregnant came up, apparently his friend said oh well she's a green tagger now. I really didn't know what that meant...well in sale barns when they sell bred cows/heifers they tag them with colors according to how far along they are in their pregnancy. Oh man I am proud.

2. He has a come back for everything, I say or request.
 We were discussing the purchase of some new cows  (heifers actually), and frankly I don't know much about the cattle side of what the hubs does, pigs are my thing. Anyway I made the mistake of saying well if you have some extra money laying around you could purchase this new Michael Kors purse I have been eye balling. He looks at me and smiles (at this point I know I'm done) and says, "well when your purse can nurse a calf next spring we can talk." Awesome!

3. His favorite foods include
Pork burgers
Lasagna
Pork Steak
Pork Chops
Oh and Pork Sausage
Notice a trend

4. His favorite times in life
When he is with the pigs
When he is with his cows
When he is hunting
When he doesn't have to leave Saline County
Oh and hanging out at home with Charlot and I
I am pretty sure that these are in the correct order

5. If he could live or travel to anywhere besides where we live...
COLORADO HANDS DOWN!!!

I am glad I could share this with you he will be so happy you all know these things about him! Maybe I'll get him to do an interview soon to reveal more about himself. Please don't hold your breath.

Chicken Philly Stuffed Peppers...

During my venture for a healthier lifestyle I have followed the idea of all things in moderation, with that said I try to make as many healthier choices each day. But there are those days when all I really want is a big fat greasy cheesy sandwich. Oh yum. But then my thighs remind me that I want to continue down the path I am on. I am not saying I never splurge just not daily. This meal though it fills my need for comfort food in a pretty darn healthy way.

This meal is great for weeknights and perfect especially if you are trying to watch the carbs you are consuming. I was doubtful when I started making supper that night thinking oh I will still be hungry after eating, I need bread man, well I was comfortably full and felt my cheesy need gone. You could easily switch the chicken out with beef, leave out the mushrooms, and spice it up more. This is just a basic idea adjust as you please. But mostly just enjoy it!

Chicken Philly Stuffed Peppers

2 boneless skinless Chicken Breast, thinly sliced

4 Bell Peppers, halved and seeded

1 Onion, thinly sliced

1 box Button Mushrooms, thinly sliced

8 Provolone Cheese Slices

1 TBSP Worcestershire Sauce

Salt, Pepper, and Red Pepper to taste.

Heat a little EVOO in a non-stick skillet, add onion and mushrooms  and cook until starting to soften, season with salt and both peppers. Season chicken and add to the skillet, cook until browned add Worcestershire sauce. Meanwhile bring a large pot of water to a boil, once boiling salt the water and add your pepper halves. Cook for 5-10 minutes until nearly cooked through and drain. Heat oven to 350, line a baking sheet with foil. Place peppers cut side up on the sheet. Season each pepper with salt and pepper prior to stuffing. Fill peppers with chicken and vegetable mixture. Place one piece of cheese over each pepper. Bake in oven until cheese is melted and bubbly 10 minutes or so. ENJOY!

One Pot Wednesday...Jambalaya!

Whoa I am barely going to get this one potter, is that the correct use?, in before it is no longer Wednesday! This recipe is similar to a couple of others that I have made from time to time. But I do believe it is one of my new faves! I mean a great flavor profile, done in under 30 minutes, and only one pan to clean, please, please, and oh yes please!

In this version I used a smoked turkey sausage from Aldi that I love. Ok I'll admit I just love Aldi, love love love. Veering off track sorry there! Feel free to switch up the sausage to get a different flavor! Back to Aldi, every ingredient in this dish came from there! Hooray, another awesome thing! Ok let's get busy making it!

One Pot Jambalaya

1/2 onion diced

1/2 bell pepper 

2 stalks celery diced

1lb turkey sausage sliced.

1 1/2 cups rice

3 cups stock

1 can fire roasted Tomatoes

Hot sauce to taste

EVOO 

Salt. Pepper, Garlic, and paprika

Heat evoo in a skillet. Sauté onion, pepper and celery until softened. Add in sausage. Get a little color on it then add remaining ingredients, cover and simmer for 20 minutes. Enjoy!

Grilled Chicken and Pineapple Quesadillas

Do you ever just need a simple quick meal that is satisfying and a bit out of your typical routine? Well I seem to gravitate towards these types of meals all the time. I want quick and easy but I don’t want to be eating the exact same meal each and every week, my meal planning has helped with this. But recipes like this one have also helped. I mean 5 ingredients plus some seasonings, 30 minutes and supper is on the table I think that is a win win win!

These quesadillas are the perfect mix of spicy, smokey, and sweet plus the crunch from the pan seared tortilla I can hardly resist!

Grilled Chicken and Pineapple Quesadillas

1 large Boneless Skinless Chicken Breast (seasoned how you wish, I did salt, pepper, garlic, and paprika)

1 Pineapple (fresh or canned) cut into rings

2 cups Pepper Jack Cheese (shredded)

Baby Spinach (if you like)

8 Flour Tortillas

Heat your grill pan or outdoor grill and cook chicken until done. Place pineapple on the grill as well just to get some good char marks. Once these are both done slice chicken breast into thin pieces and cut pineapple in half. Heat a non-stick skillet with a bit of cooking spray. Assemble tortilla then cheese, then chicken and pineapple, plus spinach and more cheese top with second tortilla. Sear in pan on both sides until golden. 

Lily...

All this is Lily, Lily this is everyone. Yes I am aware she is a pig but I still feel introductions are important. Now you are probably wondering what in the world a pig is doing in my bathroom, well she had just had a nice warm bath of course! Oh that isn't normal at your house?

Well it isn’t exactly the everyday at my home either but…there are days. Last night while the hubs and I were working some of the pigs he noticed this little sweetie not doing well at all. She was cold and hungry, and didn’t really look like she was going to make it. Once we finished I asked him what he was going to do with her, “oh I’ll just take her in to your mom’s mud room and see if I can warm her up.” Then as we were leaving Charlot saw the sweet little one and decided it was very sick and needed to come home. 

I asked her on the way home where this pig was going to sleep, maybe in her bed. She wasn't real fond of that idea. Ha! So I said thinking that honestly the pig would probably be dead by the time we got home (I know harsh but true) if he could sleep in her doll cradle. She didn't say much so I figured she didn't like that idea either.

We get home she and the hubs take the still living, obviously, pig into the bathroom for a warm bath. Warm baths make you feel better right? Then she needed some milk. Soon I hear her telling me she needs my corn bag to be warmed up and she needs a blanket. I warm the corn bag up and I see her emptying her doll cradle, why did I open my mouth. She gets the corn bag and blanket all arranged and the pig was tucked in. Before I knew it she was rocking it and calling the pig Lily. Oh boy.

You see these deals don’t always work out for the best so I was prepared to have a crushed little girl this morning when she found out that Lily hadn't made it through the night. Well I was wrong, before I went to be the pig had escaped the cradle and used my bathroom floor as a toilet. Well the hubs found it a more secure bed, but the night was still sort of young. 

Let’s just say when I was woke up at 5:10 this morning by a little girl checking on her pig, I didn’t know what we would find.  I guess it was a good thing Charlot decided to make it an early morning, Lily was in need of some care at that moment. Doc and her assistant the Hubs to the rescue. I am happy to report Lily is alive and doing pretty well. I am not so happy to report my bathroom smells. 

Éclair Dessert

Today for you a super easy dessert that is perfect for you to take to all the carry in dinners that will be coming up over the next few months. A few simple ingredients and into the fridge and you have dessert ready. I am not sure I would wait for a carry in dinner to make this I would just go ahead and do it. I have to say I was a little skeptical of the dessert at first but decided to give it a try; oh I am glad I did. The graham crackers soften slightly in between the pudding layers and then the thick chocolate layer on top will have you coming back for more. I think I may go have another piece right now. 

I am already thinking of the variations I can do with this. Like cheesecake flavored pudding, oh or slicing bananas up to put in between the layers, or oh maybe even strawberries, or both! YUM. The hubs would not be real happy with me about all those ideas, he says once I make something good I need not to mess with it, but hey what can I say! I can’t help myself! I sure hope you give this recipe a try! Plus this is a really kiddo in the kitchen friendly recipe to make, Charlot had a ball helping me. 

I took this to work for a luncheon, so I broke out my fancy new pan, isn't it just the cutest! I am thinking of doing a giveaway with these? What do you guys think?

Éclair Dessert

Ingredients

1 Box Graham Crackers

2 Boxes Instant Vanilla Pudding (3.5 oz)

3 ¼ Cups Milk (divided)

1 Carton Cool Whip

1 cup Sugar

1/3 Cup Dark Chocolate Cocoa Powder

1 stick Butter

1 tsp Vanilla

Directions

 Mix pudding packages with 3 cups milk, allow setting up a bit, then folding in cool whip, set aside. In a 9x13 cake pan take one package of graham crackers and line the bottom. Pour ½ of the pudding mixture over the top. Layer another sleeve of graham crackers over the pudding, top with remaining pudding. Use the final sleeve of graham crackers to layer over the pudding. Set this aside. In a sauce pan over medium heat bring ¼ cup milk, sugar, and cocoa powder to a boil. Stirring constantly allow boiling for 1 minute. Remove from heat to cool for one minute then stir in butter and vanilla. Pour over the final layer of graham crackers. Refrigerate overnight! ENJOY!

Key lime pie...

I actually had a whole different post planned for today but I just needed to post about this pie. Basically because it has been so dreary and cold here the past few weeks. Who am I kidding it has been cold all over the country! I feel like I haven’t seen the sunshine in months. I long to feel the warm sun on my face and a nice spring breeze in the air, if I close my eye really tight I can almost feel it!... Oh I guess I should wake up and get back to the pie.

This pie just looks like sunshine. With its bright colors and bursting with citrus flavors, it screams warm weather. And maybe just maybe if it screams it loud enough and wake mother nature up to the fact that some warmth would be appreciated.

Key Lime pie is one of my big brothers favorite pies, and I have making this particular one for him for a long time. Last week happened to be his birthday and when my momma said she was cooking his favorite meal for him I knew a key lime pie was in order. This seriously is one of the easiest pies you can make. I even took a from the store short cut last week when I made it, I bought the graham cracker crust. OH the HORROR!!! HA! I typically make my own but it was a busy week and the bought crust gets this pie to your mouth even quicker. I have included my curst recipe but feel free to purchase, there will be no judgment here! Also key limes can be difficult to find at times, so you can use regular limes then add the juice of a clementine or tangerine to the mix, flavors will be as close as you can get!

Key Lime Pie

Crust

Ingredients

2 cups graham cracker crumbs

2 tbsp sugar

 6 tbsp butter melted

Directions

Mix all ingredients together until you get a wet sand look. Press into the bottom and up the sides of a deep dish pie plate. Bake at 350 for 10 minutes, set aside to cool

Filling

Ingredients

1 cup key lime juice

2  tbsp key lime zest

2 cans sweetened condensed milk

8 egg yolks

Directions

Mix all ingredients together until smooth and pour into cooled pie crust. Bake at 325 for 16 minutes or until set.  Top pie with fresh whipped cream. ENJOY!

Black and Gold Bridal Shower...

Yesterday I helped host a beautiful black and gold bridal shower for my future sister-in-law. My Aunts and I kept it a pretty simple shower with simple food and decorations, we wanted the focus to be on celebrating Lauren and her upcoming marriage to my big bro Zach.

The food area decorated with a lovely black and gold square (my aunt has great taste in fabric). Food and drink consisted of goat cheese ball rolled in bacon and pistachios, monterey jack and pepper jack cheese cubes, crackers, and mini chocolate cupcakes, with punch and wine to drink.

Below are the super cute favors that all of the hostesses created for our sweet guests.

The below pictures I cannot take credit for. But I will give credit where credit is due, Lauren's wonderful Aunt Jane loves to take pictures and she captured the day just perfectly. So thank you Jane!

I am pretty sure this is the best picture of the day! 

I am so thankful that Lauren is a very patient person she had two pretty stinkin cute helpers yesterday when it came time for presents.

Grandma Jones and her girls

All the Jones Girls with their girls and boy. Love you Dexter! 

The bride with her Aunt, Grandma, and Mom beautiful women right there. 

Oh gosh they are cute. 

So are these ladies

The bride and the hostesses 

Pap are you sure you should leave me at this shower! 

Thank you so much to my Aunts for helping me make this such a special day for Lauren. And Lauren thank you for agreeing to marry my brother,haha. No seriously I am so glad to have you officially become my sister.