1 large onion, finely chopped & divided
3 chicken breasts (3 c. cooked)
salt & ground pepper
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 tablespoon oil
1 garlic clove, minced
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 tsp chili powder
12 tortillas (6 inches)
2 cups (8 ounces) shredded cheddar cheese, divided
Place chicken in pot and sprinkle with salt & ground pepper and half of the chopped onion.
Place just enough water in to cook chicken.
Boil until chicken is soft.
Remove chicken from the pot, keeping the stock
Chop up the chicken and set aside.
In a large nonstick skillet sauté the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, and chili powder.
Dip 4 tortillas in chicken stock and line the bottom of a 9×13 baking dish with them; top with half of the chicken mixture and 1 cup cheese. Repeat with tortillas, chicken mixture and then another layer of tortillas.
Top with the remaining cup of cheese and 1 can of diced tomatoes.
Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Yield: 8 servings.
TOTAL TIME: Prep: 25 min. Bake: 30 min. MAKES: 8 servings
Recipe variation from: http://www.tasteofhome.com/recipes/texan-ranch-chicken-casserole
2 c. uncooked rice
2 chicken breasts cooked & chopped
1 c. celery, chopped
1 onion, chopped
1 TBSP lemon juice
1 c. mayonaise
2 c. cheese
1/2 c. milk
1 tsp. salt
1 tsp. pepper
Optional: fine bread crumbs for garnish
Mix rice with all other ingredients
Bake @ 350 for 20-30 minutes or until heated through.
Usually fits in a 2 quart casserole dish, but it may be easier just to use a 9X13
8 TBSP (1stick) Butter
1/2 c. Sugar
1c. Grandma’s molasses
2 1/4 c. Flour
1/2 t. Salt
2 t baking powder
1 t Baking soda
2 t Ginger
2 t Cinnamon
1/2 t Ground cloves
1 c. Boiling water
Heat oven to 350
Beat butter with sugar and molasses
Mix in egg
Sift dry ingredients together
Add alternately with water, until combined.
Bake in 9″ square greased pan or 40 minutes
1 1/2 c. Kellogg’s corn flakes (crumbs)
1/2 c. Butter, melted
3 TBSP sugar
2 c. Miniature marshmallows
1 1/3 c. Coconut
3/4 c. (10 oz. jar) Chopped maraschino cherries
1(14oz.) Eagle brand sweetened condensed milk
1c. Nuts ( chopped)
In a 9×13 pan combine cornflake crumbs, butter and sugar and press down firmly with the back on a spoon.
Sprinkle marshmallows, coconut and cherries evenly over crust.
Pour sweetened condensed milk evenly over top.
Sprinkle nuts over and press lightly into mixture.
Bake @350 for 25 min. Or until lightly brown around the edges.
Refrigerate before eating
yields 48 squares
220g unsalted butter, softened (1 cup)
3/4 cup brown sugar, packed
1 cup white sugar
1 tsp vanilla
3 1/2 cups plain flour
1 1/2 tsp salt
1 tsp baking soda
1 1/2 cups chocolate chips
Preheat the oven to 356 degrees and line 3 trays with baking paper.
Using an electric mixer, beat the butter and both sugars until combined and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla.
Turn the mixer onto a low speed and slowly add the flour, salt and soda, mixing until just incorporated. Finally, mix in the chocolate chips.
Using a medium cookie scoop or heaped tablespoon, scoop balls of the dough.
Place on baking trays and bake for about 1o minutes, until lightly golden. Makes 32 cookies.
Recipe from: http://www.butterbaking.com/2012/03/15/nutella-filled-chocolate-chip-cookies/