Tuesday, September 17, 2013
Recipe from the Rotel website
King Ranch Chicken
1/4 cup butter
1/2 cup chopped green bell pepper
1/2 cup chopped yellow onion
1 can (10-3/4 oz each) condensed cream of chicken soup
1 can (10-3/4 oz each) condensed cream of mushroom soup
1 can (10 oz each) Rotel Original Diced Tomatoes & Green Chilies, undrained
2 cups chopped cooked chicken breast
12 corn tortillas (6 inch), torn into bite-size pieces
2 cups shredded Cheddar cheese
Preheat oven to 325°F. Spray 13x9-inch baking dish with cooking spray; set aside.
Melt butter in large saucepan over medium heat. Add bell pepper and onion; cook and stir about 5 minutes or until tender. Stir in both soups, undrained tomatoes and chicken.
Layer one-third each of tortillas, chicken mixture and cheese evenly in dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.
Thursday, September 12, 2013
I decided to make these for a neighborhood get together. I doubled the recipe and baked them in a cookie sheet so there would be lots! But then our plans changed and I ended up with a cookie sheet full of these delicious bars... very dangerous!!! I decided to put them in bags and put them in the boxes that my kids get to choose from for their lunches. It turned out to be the perfect solution. They were out of sight so I wouldn't eat them all and my kids loved having them in their lunches for the next week and a half. They were really simple to make and I really enjoyed not having to roll out the dough and cut with cookie cutters, and roll out a million more times like regular sugar cookies. I'll definitely be making them again! The only thing I changed was I used my sugar cookie cream cheese frosting instead of the plain one that was in the original recipe. I can't imagine a sugar cookie without cream cheese frosting!!
Sugar Cookie Bars
2-1/2 cups bread flour (or all-purpose flour is fine)
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
1 cup granulated sugar
1-1/2 Tbsp. sour cream
1 tsp. vanilla extract
1/2 cup butter, softened
8 oz package of cream cheese (softened)
4 cups powdered sugar
1/4 cup half and half
1 tsp. vanilla
Pinch of salt
Several drops of red food coloring
COOKIES: Preheat oven to 375 degrees F and grease a 9x13 inch baking dish.
In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)
Add egg and combine well.
Add sour cream and vanilla and mix until completely blended.
Slowly add the flour mixture and stir until well combined.
Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)
Bake 17-20 minutes, or until edges become lightly golden.
Set aside to cool completely.
FROSTING: In a medium bowl, cream together butter, cream cheese, powdered sugar, and half and half until light and fluffy.
Stir in vanilla and salt, combine well.
Add food coloring until desired color.
Frost your cooled cookie bars evenly.
Cut into squares and serve.
Thursday, September 5, 2013
I was asked to make the dessert for a family BBQ and I dove head first into my Yummy Stuff Pinterest board. There are so many things I want to make so when I get the chance, I'm overjoyed. I've been really into coconut lately, and I knew most of my in laws really like it, so I decided on this Princess Pie. It did not disappoint. It was fairly easy to pull together and everyone loved it! My father in law even stole some to take home with him. If you love coconut or even just a light summery dessert, this is the one to try.
½cup butter, melted
½cup chopped pecans - optional
Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping
Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)
Mix until thickened. Spread over cream cheese mixture.
Top with remaining tub of whipped topping. Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.