Tater Tot Taco Casserole

Ingredients:

1 pound ground beef
1 small onion, diced
1 clove garlic, minced
1 packet taco seasoning
1 (16oz) bag of frozen Mexican-style corn
1 can black beans, rinsed and drained
1 bag shredded Mexican cheese blend
1 (16oz) package frozen tater tots
1 (12oz) can enchilada sauce


Directions:

Preheat oven to 375 degrees. Spray a 9x13 baking dish with cooking spray.

Cook the ground beef in a skillet until completely browned. Add onion, garlic, taco seasoning, corn, and black beans.  Cook and stir another 10 minutes.  Set aside to cool slightly.

In a large bowl, combine ground beef mixture with about 3/4 of cheese and the tater tots.  Stir until mixed together.

Pour about 1/3 of the enchilada sauce into the bottom of the baking dish.  Add tater tot mixture, lightly pat down into a solid even layer.  Pour remaining enchilada sauce over the tater tot layer.

Bake in preheated oven for 40 minutes.  Sprinkle remaining cheese over the casserole and return to oven until the cheese is melted and bubbly (about 5 minutes).



When I made this I forgot to buy the corn & it still turned out really good!!

Crock Pot Beer Chicken

Ingredients:

2lbs boneless, skinless chicken breasts

1 bottle or can of your favorite beer

1 tsp salt

1 tsp garlic powder

1 Tbsp dried oregano

1/2 tsp black pepper

I added potatoes and carrots also.  

Place all ingredients in the crock pot, and cook on high 4-5 hours or on low for 6-8 hours.

This turned out pretty good, but I think it would have been better with a whole chicken instead of just the breasts.

Creamy Burrito Casserole

1 lb ground beef
1/2 medium onion chopped
1 package of taco seasoning
 6 large flour tortillas
1 can refried beans
2-3 cups shredded Colby Jack cheese
1 can cream of mushroom soup
4 ounces sour cream
Salsa if desired

Brown ground meat and onion, drain if necessary. Add taco seasoning and mix in refried beans. Mix sour cream and soup in separate bowl. Spread 1/2 of soup mixture in casserole dish. Tear up 3 tortillas and spread over soup mixture. Put 1/2 of meat mixture over tortillas. Add a layer of cheese and then add salsa if you are using it. Repeat layers. Then sprinkle cheese over top and bake uncovered 20-30 minutes at 350 degrees. Definitely make sure you have enough meat for the top layer otherwise your tortillas will get a lot of heat and be extra crunchy. This was super easy & very YUMMY!!!!

Country Roast Chicken & Vegatables

Ingredients:

1 whole chicken, cut into 8 pieces
16 small red-skinned potatoes, cut into 1 1/2 inch pieces
1 small zuchinni, cut into 1 inch chunks
1 small yellow squash, cut into 1 inch chunks
1/2 lb. peeled baby carrots
1 whole head garlic, loose outer skin removed and top 1/4 sliced off
2 T. vegetable oil or melted butter
2 bay leaves
1/2 t. dried sage
1/2 t. dried thyme
3/4 t. salt
1/4 t. freshly ground black pepper

Preheat oven 400 degrees. In large roasting pan, toss chicken, potatoes, zuchinni, squash, carrots, garlic, oil, bayleaves, sage, thyme, salt and pepper together. Roast, turning chicken and tossing vegetables every 15 minutes, for 1 hour 15 minutes or until chicken is cooked through. Transfer chicken to platter and vegetables to bowl. Discard bay leaves. Squeeze out garlic pulp and toss with vegetables. Arrange vegetables around chicken.


This was really good, but it was a little dry. I think next time I will try & add a little chicken broth over it to help with that.

Oven-Fried Chicken with Honey Butter Sauce

Ingredients:

1 cup flour
2 t. salt
1/4 t. pepper
2 t. paprika
1 3-4 lb. chicken, cut up into 8 pieces
8 T. butter or margerine, melted

Honey-Butter Sauce:

4 T. butter
1/4 c. honey
1/4 c. lemon juice


Preheat oven to 400 degrees. Combine flour, salt, pepper, and paprika in a shallow bowl. Dredge chicken pieces in flour mixture. Pour the melted butter into a 9"x13" baking pan. Add pieces of floured chicken in a single layer, turning chicken to coat with butter. Bake skin-side down for 30 minutes. While chicken is cooking, make sauce by melting the butter in a small pan and beating in the honey and lemon juice. Turn chicken pieces, pour Honey Butter Sauce over, and bake for an additional 30 minutes or until tender. Spoon pan juices over chicken and serve.

Curry Pork Tenderloin

Ingredients:

1 cup flour
1 t. red pepper flakes
1 (2lb.) pork tenderloin, cut into 1 1/2 inch strips
2 T. cooking oil
1/2 cup Marsala wine
1 (14 oz.) can coconut milk
1/2 cup crunchy peanut butter
2 cubes beef bouillon
3 t. curry powder, or more or less to taste
3 cloves garlic, pressed
1 onion, diced
1 pound fresh mushrooms, sliced


Preheat oven to 350 degrees. Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pok, seal, and shake to coat.

Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of casserole dish.

In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture and season with curry powder. Heat until warm, and then stir in the garlic, onion and mushrooms. Pour over meat in the casserole dish. Bake in preheated oven for 45 minutes.

Cajun Paella

Ingredients:

2 T. olive oil
4 chicken leg quarters
2 (8oz.) packages dirty rice
5 cups water
2 pounds whole cooked crawfish, peeled
3/4 medium shrimp-peeled and deveined
1/2 lb. andouille sausage, sliced into rounds
2 cups sliced mushrooms
1 large green bell pepper, chopped
1 large sweet onion, chopped
3 cloves garlic, minced


Heat oil in a heavy Dutch oven over medium heat. Sear chicken on all sides until browned. Stir in dirty rice mix and water. Stir in crawfish, shrimp, andouille sausage, mushrooms, bell pepper, onion and garlic. Bring mixture to a boil, and stir. Reduce heat, cover and simmer until rice is tender, and moisture is absorbed, 25-30 minutes.

Depending on the season and my budget, I will sometimes use the frozen crawfish tail meat instead. If I use fresh I usually leave a couple of them whole in it just because.

Marsala Pork Chops in Crock Pot

Ingredients:

1 cup flour
1 tablespoon rosemary (fresh, minced if possible)
1 teaspoon dry mustard powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
6 porkchops
2 tablespoons vegetable oil
1 onion, sliced
1 (4oz) package sliced mushrooms
1 clove garlic, minced
1 (10.75 oz) can cream of mushroom soup
1/2 cup Marsala wine


Stir together the flour, rosemary, mustard, salt, garlic powder, & pepper in a bowl. Dredge pork chops in mixture, shaking off excess. In large skillet, heat oil over medium-high heat. Add pork chops & cook until golden brown on both sides, about 4 minutes per side.

Place onion, mushrooms & minced garlic in crock pot. Add browned pork chops, then pour in the cream of mushroom soup and the Marsala wine. Cover. Cook on low until pork chops are tender, 6-8 hours.

Can serve over egg noodles or mashed potatoes. I used mashed potatoes. Have the say that the guys LOVED this one.

Braised Pork Chops with Sweet Potatoes and Apples ( in Crock Pot)

Ingredients:

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 bone-in, center cut pork chops (6-8 oz each)
2 Tablespoons olive oil
1 large onion, sliced
1 cup chicken broth
2 large sweet potatoes, about 8 oz each, peeled & cut into wedges
1 Golden Delicious Apple, peeled & cut into wedges
1 Granny Smith Apple, peeled & cut into wedges




Combine flour, salt and pepper in a large bowl. Dredge pork chops in seasoned flour, shaking off excess.

Warm oil in large skillet over medium-high heat. Add chops an cook unitl lightly browned, about 2 minutes per side. Transfer to slow cooker. Add onion to skillet an cook, stirring often, until softened, about 3 minutes. Pour in broth, increase heat to high and bring to a boil, stirring to pick up any browned bits on bottom. Pour over pork chops in slow cooker.

Scatter sweet potatoes and apples around chops. Cover & cook on low for about 3 hours or until pork chops are tender.

Chocolate Banana Cookie Bars

Ingredients:

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cup mashed bananas
1 1/2 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cocoa
1 cup chocolate chips

Cream butter and sugar together, add egg, vanilla and mashed bananas, beating thoroughly.

In a separate bowl, mix flour, baking powder, baking soda and salt. Add to creamed mixture.

Divide the mixture in half. Add cocoa to one half. Spread the mixture with cocoa into a greased 9 x 13 pan. Spoon remaining mixture on top. Sprinkle chocolate chips on top.

Bake for 30 minutes at 350 degrees.

Buffalo Chicken Chili

Ingredients:

2 1/2 lb boneless chicken, cut into 1-inch pieces
1 cup chopped onion
1 cup sliced celery stalks
1 cup chopped carrots
1 can diced tomatoes, undrained
1 can black beans, drained & rinsed
1 cup chicken broth
2 teaspoons chili powder
1/2 teaspoon salt
1/4 cup buffalo wing sauce

crumbled blue cheese, optional

In CrockPot mix everything EXCEPT wing sauce & blue cheese. Cover, cook on low 8-10 hours. Stir in buffalo wing sauce. Serve with crumble blue cheese if desired.


I used diced tomatoes with green chilis because that is what I usually buy. I also used more than 1/4 cup of the wing sauce. I actually made 2 crock pots full, one a 6qt & one a 7qt, so I doubled it + some. Between the 2 I used 5 lbs chicken, 1 onion, 4 stalks celery, 5 carrots, 3 cans tomatoes, 3 cans beans, 3 cans broth, 4 teaspoons chili powder & 2 bottles of wing sauce. And I totally skipped on the blue cheese.

It is a little hot, but it was YUMMY!!!

Cheesy Jalapeno Chicken & Pasta

Ingredients:

1 box Velveeta
1 can Black Beans
1 bag Frozen Corn
Cubed, cooked chicken
Diced jalapenos
1 can Rotel
1 package cooked Pasta, any shape
Shredded Pepper Jack cheese
Shredded Mexican blend cheese

Melt Velveeta & Rotel. Mix chicken, black beans, corn, pasta & jalapenos. Stir in Velveeta, mix together. Place mixture in 9 x 13 baking dish. Top with pepper jack & Mexican blend cheese. Bake at 350 until mixture is bubbly & cheese is melted.

I used Queso Blanco Velveeta and Bow Tie pasta. As always I added jalapeno juice to the water when boiling the chicken & the pasta just to add a little extra flavor. I also used about half the jar of diced jalapenos.

one picture is before I added the cheese on top, other is after it came out of the oven

Buffalo Chicken Casserole

Ingredients:
1 (8oz) carton sour cream
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. dried dill weed
1/2 tsp. dried parsley
1 (8oz) pkg. cream cheese, softened
1 cup shredded Cheddar cheese
3 Tbs. hot pepper sauce
1 (14.5 oz) can chicken broth
1 cup uncooked white rice
2 cups cubed, cooked chicken

Preheat oven to 375 degrees.

Mix the sour cream, onion powder, garlic powder, dill weed, & parsley in a large bowl until combined. Stir in the softened cream cheese, Cheddar cheese, & hot pepper sauce. Mix in the chicken broth a little at a time & gently stir in the rice & cooked, cubed chicken. Put in casserole dish.

Bake in preheated oven until the casserole is browned & the rice is tender, about 1 hour.




This is super easy & YUMMY!!! It had the buffalo chicken flavor, but was not really HOT. I will most likely add more of the hot sauce next time I make it. I am sure I will make this one again!!

Chicken Taco Casserole

Ingredients:

2 cans fiesta nacho cheese soup
1/2 cup milk
15 oz. can corn, drained
1 can Rotel
1 pkg. taco seasoning
1 bell pepper, chopped
1 red onion, chopped
1/2 tsp. salt
1 tsp. cumin
1 12 oz pkg shredded cheese
1 pkg. tortilla chips, crushed
3-4 cups cooked, diced chicked
jalapenos (optional)


In large bowl, combine soup, milk, corn, Rotel, taco seasoning, bell pepper, onion, salt & cumin. Mix well. Add chicken to mixture.

In greased 9x13 baking dish, place a layer of crushed tortilla chips. Spoon chicken mixture over top. Add another layer of tortilla chips & then cover with cheese. I add jalapenos on top.

Bake covered at 325 degrees for 40 minutes or until casserole is bubbly around edges.

(As with any Mexican chicken dish that calls for cooked chicken I usually add jalapeno juice to the water for extra flavoring.)

Cherry Coke Salad

Ingredients:

1 can (20oz) crushed pineapple
1/2 cup water
2 pkg. (3oz each) Cherry Jell-O
1 can (21oz) cherry pie filling
1/4 cup Coke (can use regular or Vanilla Coke)

Drain pineapple, reserving juice; set pineapple aside. In saucepan, bring pineapple juice & water to a boil. Add Jell-O, stir until dissolved. Stir in pie filling & Coke. Pour into a serving bowl. Refrigerate until slightly thickened. Fold in reserved pineapple. Refrigerate until firm.

Goody Girl Championship Potatoes

Ingredients:

1 package Zatarain's dry crab boil
3 pounds red potatoes
1 lb. thick-cut bacon, diced
1 cup diced red onion
1 Tablespoon minced garlic
1/4 lb. butter, at room temperature
1/4 lb. finely shredded cheese (Cheddar or other variety)
1 green onion, chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
salt & pepper
3/4 cup sour cream

Fill a 6 qt pot 2/3 full of water; add crab boil pouch. Cut the potatoes in half & slice into 3/8 inch thick pieces. Add the potatoes to the pot. Bring water to a boil & cook the potatoes until fork-tender.

While the potatoes are cooking; cook bacon until crispy, remove & drain on a paper towel. Add the red onion to the bacon grease, cook until carmelized. Just before onions are done, add garlic and cook until lightly brown.

In a bowl, place butter, 1/2 the cheese, 1/2 the bacon bits, 1/2 the green onions, the cooked red onions and garlic, cayenne, paprika, salt & pepper, and sour cream. Mix thoroughly.

Strain potatoes and place in 9x13 pan. Add sour cream mixture & fold together with potatoes. Try not to break up the potatoes. Top with remaining cheese, bacon & green onions.

Thai Chicken and Veggies (in Crock Pot)

Ingredients:

1 can (14oz.) coconut milk
1/4 cup flour
1 Tablespoon minced garlic
1 Tablespoon Red Curry Paste (can add a little more if desired)
1 medium onion, halved & thinly sliced
2 large carrots, thinly sliced
1 medium bell pepper, quartered & sliced
2 cups frozen cut okra
2 1/2 lb. chicken

Whisk coconut milk, flour & curry paste in slow cooker until smooth. Whisk in garlic and salt. Add chicken, onion and carrots; stir to mix. Scatter bell pepper over top.

Cover & cook on low 6-8 hours until chicken and veggies are tender. Stir in okra & cook 5 minutes or until okra is crisp tender. Remove chicken and veggies to serving bowl with slotted spoon. Whisk sauce in cooker until smooth. Pour over chicken & veggies. Serve over rice.

Hot & Cheesy Chicken Casserole

Ingredients:
3 cups cubed, cooked chicken
14 oz. frozen broccoli
2 cups cooked rice
1 1/2 cup frozen mixed veggies (peas/carrots/corn etc.)
1 can Cream of Chicken soup
1 can Fiesta Nacho Cheese soup
1 can Rotel
1/2 cup milk
1/2 teaspoon crushed red pepper
1 cup shredded cheese (any variety)
1 cup crushed Ritz crackers

Preheat oven to 350 degrees.

Place chicken in the bottom of a 9x13 baking dish.

In large bowl, combine frozen broccoli, cooked rice & frozen mixed veggies. Spread over chicken. In large bowl, combine soups, Rotel, milk & crushed red pepper. Stir in half of the shredded cheese. Pour over veggies in dish. Sprinkle crushed Ritz over top & then top with remaining cheese.

Bake uncovered 35-40 minutes.

Salsa Chicken & Rice Casserole

Ingredients:
1 1/3 cups uncooked white rice
2 2/3 cups water
4 boneless, skinless chicken breasts
4 cups Mexican Blend shredded cheese
1 can (10.75 oz.) condensed cream of chicken soup
1 can (10.75 oz.) condensed cream of mushroom soup
1 red onion, chopped
1 1/2 cups salsa
Sliced jalapenos


Cook rice according to directions. I put some of the jalapeno juice in the water to help flavor the rice. Boil the chicken until done. I also add jalapeno juice to this water. Once done, remove from water & as soon as it is cool enough, cut into bite-sized pieces.

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.

In medium bowl combine 2/3 of the cheese, cream of chicken soup, cream of mushroom soup, onion, salsa, rice & chicken. Place mixture in baking dish. Top with remaining cheese & layer jalapenos across top.

Bake in preheated oven about 40 minutes or until bubbly.

Cajun Chicken Pasta

Ingredients:
1 package of pasta whatever shape you like
2 boneless, skinless chicken breast cut into bite sized pieces
2+ teaspoons of Tony Chachere’s Creole Seasoning
2 Tablespoons butter or margarine
2 bell peppers of whatever color you can find
1 red onion, diced
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese



Cook pasta until al dente: drain. I sprinkle some Tony Chachere’s in the water to add a little flavor to the pasta as it cooks. Place chicken pieces in a plastic bag with 2 teaspoons of Tony Chachere’s . Shake to coat. In large skillet over medium heat, sauté the chicken in the butter until cooked through. Add bell pepper, & onion. Sauté & stir about 3 minutes or until cooked to desired doneness. Reduce heat. Add the cream, basil, lemon pepper, salt, garlic powder & ground black pepper (I usually add a little more Tony Chachere’s to this as well). Heat through. Toss sauce with pasta and sprinkle with Parmesan cheese.