Chicken Chimichangas

Ingredients:

2 tablespoons Vegetable Oil, plus more for frying
1/2 cup diced White Onion
1 1/2 teaspoons minced Garlic
1/2 tablespoon Chili Powder (or 1 and 1/2tsp)
1/4 teaspoon Oregano
1/2 teaspoon ground Cumin
3-4 cups cooked, shredded Chicken
1 teaspoon Salt
1/2 teaspoon Pepper
1 (4 oz) can Diced Green Chilies
8 (10 inch) Flour Tortillas, warmed
1 1/2 cups Monterey Jack cheese, shredded


TOPPINGS: Salsa Verde, Sour Cream, Guacamole, etc. or

Fundido Cream Sauce Topping:
4 ounce package cream cheese, softened
1/2 cups sour cream
1 ounce candiced jalapenos
1/4 cup half-and-half
1/2 tsp minced garlic cloves
1/2 cup Monterey jack or pepper jack cheese, grated
 (Blend ingredients and heat over med-low heat. Then pour over the top of the cooked chimichangas)

Directions:

1. In a large, deep skillet, pour in enough vegetable oil to fill it half full. Heat oil at medium low heat. (This will be the oil you fry the chimichangas in.)
2. FOR BAKED VERSION: Preheat oven to 375 degrees F.
3. In a separate large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add in the diced onion and saute until slightly softened. Add in garlic, chili powder, oregano and cumin. Cook stirring until fragrant, about 1 minute. Add the shredded, cooked chicken. Season with salt and pepper. Stir in the green chilies and continue to stir and cook mixture for another 5 minutes, or until thoroughly heated. Set aside.
4. Warm tortillas in the microwave. On each tortilla, add about 1/2 cup of the chicken mixture into the center. Top with 2-3 tablespoons of the shredded monterey jack cheese. Fold sides over the mixture, then fold bottom over the sides and roll up. Place folded chimichangas, seam side down on a large plate/platter, and repeat with remaining tortillas.
5. Using tongs, lower one chimichanga at a time, into the hot oil, seam side down. (*It is helpful to hold them with the tongs while they are in the oil to keep them from opening) Fry until golden brown on both sides. This only should take a minute or two, depending on how hot your oil is.
6. Place deep fried chimichangas onto a paper towel lined plate to soak up grease. Serve immediately with your favorite toppings!
7. FOR BAKED VERSION: Place the wrapped chimichangas onto a lightly greased baking sheet. Spray the tops with non-stick spray. Bake in preheated oven for 20-30 minutes, or until golden brown.

Serve with...
Creamy Refried Beans
Spanish Rice

 Source: Life in the Lofthouse

My family would rate this 5 out of 5 stars

Teriyaki Chicken

Ingredients:

3/4 cup low-sodium soy sauce
1/2 cup water
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
2 Tablespoons cornstarch + 2 Tablespoons water
2 small boneless skinless chicken breasts

Directions:

1. Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
2. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
3. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
4. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.

Serve with...

Homemade Fried Rice

Chicken Egg Rolls

My family would rate this 5 out of 5 stars

Shepherd's Pie

Ingredients:

POTATO LAYER

1. 3 large russet potatoes
2. 2 Tablespoons butter
3. 1/2 cup milk
4. 1 teaspoon garlic powder
5. Salt and Pepper to taste

MEAT LAYER

1. 2 pounds ground beef ( or lamb, turkey)
2. 1 small onion, chopped
3. 2 cloves garlic, minced
4. 1/2 teaspoon each, salt and pepper plus to taste
5. 2 Tablespoons flour
6. 2 Tablespoons tomato paste
7. 1 cup beef broth
8. 1/2 Tablespoon Worcestershire sauce
9. 1/2 teaspoon dried oregano
10. 1 1/2 cups frozen peas and carrots
11. 1/2 cup frozen corn
12. 1 cup shredded cheddar cheese

Directions:

1. FOR POTATO LAYER: Peel potatoes and chop into small pieces. Place chopped potatoes in a large pot of water. Bring to a boil and cook until potatoes are tender. (About 15 - 20 minutes)
2. Drain water from pot. Mash the potatoes. Add butter, milk, garlic powder, salt, and pepper. Continue to mash until no lumps remain. Cover potatoes and set aside.
3. Preheat oven to 375° F. Grease a 9x13 inch baking dish with non-stick spray.
4. FOR MEAT LAYER: In a large 12-inch skillet, over medium-high heat, add ground beef,onion, garlic, salt and pepper. Cook and crumble meat until browned. Drain grease.
5. Sprinkle flour evenly over meat mixture. Stir and cook 1 minute. Stir in tomato paste, broth, Worcestershire sauce and oregano. Bring to a boil, then reduce heat to medium-low. Stir in frozen peas, carrots and corn. Cook another 5 to 10 minutes or until heated through.
6. Pour meat mixture into prepared pan. Spread mashed potatoes evenly over the top. Top potatoes with cheddar cheese.
7. Bake, uncovered, for 35 minutes until casserole is hot and bubbly. Remove from oven and let stand 10 minutes before serving.

 Submitted By: Amy Brice Found on Life at the Lofthouse

My family would rate this 4 out of 5 stars

Heavenly Oreo Dessert

Ingredients: 

1 (15.35 ounce) package Double-Stuffed Oreo cookies

1/2 cup butter, melted

2 packages (3.9 ounce, each) Instant Chocolate pudding mix

3 1/4 cups cold milk

2 (8 ounce) containers Cool Whip

1 (8 ounce) block Cream cheese, softened

1 cup powdered sugar

Directions:

1. Take a large zip-lock bag and place all the Oreo cookies inside. Seal bag shut and place on counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them to still be chunky and small, but not fine crumbs.
2. Set aside half of the cookie crumbs for the topping. Pour the other half of cookie crumbs into a 9×13 baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the pan to form a crust.
3. In a bowl, whisk together the 2 pudding mixes and milk. Cover and place in fridge to set.
4. In a medium bowl, blend cream cheese until smooth. Slowly add in the powdered sugar. Fold in one container of Cool Whip. Spread mixture over the cookie crust. Next, take chocolate pudding and spread over the cream cheese mixture. Spread the other container of Cool Whip over the chocolate pudding layer. Sprinkle the top with the remaining cookie crumbs. Cover and chill in fridge at least 2 hours before serving.

halved recipe:
Chocolate dream pie
7.5 ounce package Double-Stuffed Oreo cookies
1/4 cup butter, melted
1 packages (3.9 ounce, each) Instant Chocolate pudding mix
1 3/4 cups cold milk
1 (8 ounce) containers Cool Whip divided
1 (4 ounce) block Cream cheese, softened
1/2 cup powdered sugar

Directions:
1. Take a large zip-lock bag and place all the Oreo cookies inside. Seal bag shut and place on counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them to still be chunky and small, but not fine crumbs.

2. Set aside half of the cookie crumbs for the topping. Pour the other half of cookie crumbs into a 9×9 baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the pan to form a crust.

3. In a bowl, whisk together the pudding mix and milk. Cover and place in fridge to set.

4. In a medium bowl, blend cream cheese until smooth. Slowly add in the powdered sugar. Fold in half container of Cool Whip. Spread mixture over the cookie crust. Next, take chocolate pudding and spread over the cream cheese mixture. Spread the other container of Cool Whip over the chocolate pudding layer. Sprinkle the top with the remaining cookie crumbs. Cover and chill in fridge at least 2 hours before serving.

Source: Life in the Lofthouse

Ritzy Chicken

Ingredients:

• 4 chicken breasts, each cut into half or thirds
• 1½ sleeves Ritz crackers, crushed into crumbs
• ¼ tsp salt
• pepper to taste
• 1 clove garlic
• 2 cups shredded cheddar cheese
• ¼ cup melted butter
• 1 (10¾ oz) can cream of chicken soup
• 2 Tbsp light sour cream
• 1 Tbsp butter
• ⅛ cup of milk
• chopped chives or green onion, optional for garnish

Directions:

1. Preheat oven to 400 degrees.
2. In a bowl, combine the Ritz cracker crumbs, salt, pepper, garlic, and shredded cheddar cheese.
3. Spray a 9 x 13 pan with cooking spray.
4. Dip pieces of chicken in the ¼ cup melted butter, followed by coating them in the cracker mixture and place them in the sprayed baking dish.
5. Bake at 400 degrees for about 20 minutes or until the thermometer reads 165. Set the oven to broil and cook another 1 or 2 minutes to crisp.
6. While chicken bakes, place the cream of chicken soup, sour cream, butter, and milk in a sauce pan. Cook over medium heat until heated through and well combined. This will be a sauce used to serve over the chicken.
7. To serve, place 2 pieces of chicken on each plate and top with the sauce and sprinkle with chopped chives or green onion if desired. Serves 6.

Source: Real Mom Kitchen

My family would rate this 5 out of 5 stars 

Beef Tatertot Casserole (Cowboy Casserole)

Ingredients:
1 pound ground beef
1 medium onion, chopped or dried chopped onions
3 cloves garlic, chopped
1/2-1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
8 slices cooked crumbled bacon or 6-8 TBS Bacon bits
2 cups cheddar cheese, shredded
1/4 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)

Directions:
let the Crispy Crowns sit on the counter to defrost for an hour or so. If you don't have time then I like to cook the tatertots while browning the beef.

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Add corn and bacon bits until they are warm. Combine the soup, milk and sour cream. Add 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. I just have the tatertots on the bottom. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

Source: The cutting edge of Ordinary

My family would rate this 5 out of 5 stars

Baked Sweet and Sour Chicken

Ingredients:
3-4 boneless chicken breasts
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Sweet and sour sauce ingredients

3/4 cup sugar
4 Tablespoons ketchup
1/2 cup distilled white vinegar
1 Tablespoon soy sauce
1 teaspoon garlic salt

Directions:

1. Start by preheating your oven to 325° degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat, then dip into the eggs.
2. Heat 1/4 cup oil in a large skillet and pan-fry chicken pieces just until slightly browned but not cooked through. Place chicken in a 9×13-inch greased baking dish.
3. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk. Pour evenly over the chicken. Bake chicken for one hour, uncovered. During the baking process you will need to turn the chicken every 15 minutes.
4. Serve immediately.

 Source: Life in the Lofthouse

My family would rate this 3 or 4 out of 5 stars

Cinnamon Roll Pankcake

Ingredients:

 

For Pancakes

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 Tablespoon canola oil

1 large egg, lightly beaten

(OR use a boxed pancake batter)

 

Cinnamon Filling

1/2 cup butter, melted

3/4 cup packed brown sugar

1 Tablespoon ground cinnamon

 

Cream Cheese Glaze

4 Tablespoons butter

2 ounces cream cheese

1 1/4 cups powdered sugar

1 teaspoon vanilla extract 

 

Directions:

1. Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. ( Set this aside and let it rest and set atleast 20 minutes. You want it thick, not liquidy)
2. Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine)
3. OR If using a boxed mix, prepare according to package directions.
4. Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
5. Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
6. When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!

 Source: Life in the Lofthouse

Penne w/Sauage, Red Potatoes, & Green Beans

Ingredients:
4oz uncooked penne or rotini pasta
 2 small red potatoes, quartered
8oz spicy Italian sausage
1/4 cup minced yellow onion
2 small garlic cloves, minced
1 cup chicken broth
1 TBS olive oil
1TBS butter
1/4lb green beans trimmed and cut in half or use 7oz canned/frozen cut beans
salt and pepper to taste
1/2 cup parmesan cheese
1/2 cup mozzarella cheese (optional)

Directions:
1. Boil potatoes until tender on my stove its 26min. I set my timer for 16 min then add noodles with the potatoes then another 3 min add the frozen green beans then set timer for 7-8 more min this saves a couple of pots.

2. Brown the sausage in a large skillet over medium heat after you start the potatoes. Add onion and garlic; cook and stir until onion is soft and sausage is done. pour broth and simmer 3min. Stir in the oil and butter.

3.Add green beans, potatoes, and pasta. Mix well with a large spoon. Add parsley and salt and pepper to taste.

4. Decrease the heat to low and sprinkle 1/2 cup cheese and additional if wanted over the mixture. cover the pan and cook for a few min until the cheese is melted. Serve warm.

Source: The Food Nanny Rescues Dinner Cookbook

My family would rate this 4 out of 5 stars

Chicken Tetrazzini

Ingredients:

• 8 oz linguini, cooked (or zoodles for healthier option)
• 1/4 - 1/2 cup butter, softened
• 2-3 chicken breasts, cooked, diced
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 tsp kosher salt
• ½ tsp ground pepper
• 1/4 cup chicken broth
• 1 TB parmesan cheese
• 1 cup shredded mozzarella

Instructions

1. Cook noodles according to box instructions. Set aside. Cook and shred chicken.
2. In a medium bowl, combine ½ cup butter, cooked chicken, soup, sour cream, salt, pepper and chicken broth. Mix well and then add in cooked noodles.
3. Spray a 9x13 pan and pour in noodle mixture. Bake at 350 for 20 minutes. Sprinkle cheeses on top then bake another 20min. ENJOY!

Source: LilLuna

My family would rate this 5 out of 5 stars 

BLT with egg

Ingredients:
6-8 slices of your Favorite Bread
3-4 eggs
1lb pkg. bacon
Lettuce
1 tomato sliced
Mayo
garlic salt (optional on eggs)

Directions:
1. Cook bacon to you liking. Fry each egg to your liking season with salt, pepper, and garlic salt. Toast the bread.

2. Mayo the bread then add egg, bacon, lettuce, and tomato and enjoy!

My family would rate this 5 out of 5 stars

Creamy Chicken Enchiladas

Ingredients:
3-4 chicken breasts cooked and shredded
1 can cream of chicken soup will be divided
1 cup sour cream will be divided
1 small can diced green chilis
salt and pepper to taste
6-7 medium flour tortillas
1 Cup Cheddar Cheese

Directions:
1. Cook and shred the chicken adding salt and pepper to taste.

2. add green chilis to the cooked chicken until warm then add half of the soup and sour cream and a hand full of cheese or cheese the tortillas.

3. Place about 3 TBS mixture onto each tortilla and roll up into a burrito and place on a greased 9x13 baking dish.

4. Combine the remainder sour cream and cream of chicken soup and smother the burritos.

5. Bake uncovered for about 20-30min then cover in cheese and bake another 10min.

My family would rate this 5 out of 5 stars

3 Cheese Lasagna Rolls

Ingredients:

• 9 Lasagna noodles
• 2 large Chicken breasts, cooked & shredded
• 1 jar (16oz) Alfredo sauce
• 1 jar (26oz) Spaghetti sauce
• 2 T grated Parmesan Cheese
• 3 oz Chive & Onion Cream Cheese
• 1/2 tsp Garlic Powder
• 1 cup shredded Mozzerella Cheese
• 1/4 tsp dried Basil
  Directions:
  1. Preheat oven to 375 degrees. Start by boiling your lasagna noodles in a large pot. Cook according to package directions. Drain and then place lasagna noodles on a foil lined cookie sheet. 
  
  

  2. In a large bowl add your cooked, shredded chicken, garlic powder, parmesan cheese and cream cheese. Mix. Pour in alfredo sauce and mix all together well. 

  3. Pour one cup of the spaghetti sauce in the bottom of a 2.5 quart baking dish. 

  4. Spread chicken alfredo mixture onto one lasagna noodle about 2/3 of the way up. Roll noodle up. Place in dish. Repeat with all remaining noodles. 

  5. Once all rolled and in dish, cover with remaining spaghetti sauce. Sprinkle with shredded mozzerella cheese and basil.  Bake, uncovered for 25-30, or until Hot & Bubbly!
  
  Source: Life in the Lofthouse
  
  My family would rate this 4 out of 5 stars 

Sugar Cookies & Frosting

Ingredients:
5 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tarter
1 cup butter, room temperature
1 1/4 cups granulated sugar
1 1/4 cups powdered sugar
3/4 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
2 TBS water if dough is too thick

FROSTING

10 Tablespoons butter, room temperature
2/3 cup sour cream
5-6 Tablespoons milk
8 cups powdered sugar
1 teaspoon vanilla extract
2 drops red food coloring

Directions:

1. Preheat oven to 350° F. Line 3 large cookie sheets with parchment or wax paper.
2. In a medium bowl, mix together flour, salt, baking soda and cream of tarter. Set aside.
3. In the bowl of a stand mixer, cream butter and both sugars together until light and fluffy; about 1 minute. Slowly add in oil while mixer is on. Add in eggs, one at a time, then add vanilla extract. Mix until just combined.
4. Gradually add flour mixture to the wet mixture until just combined.
5. Roll dough into 2-inch balls and place on prepared baking sheets. (I fit 8 balls per cookie sheet)
6. Pour 1/4 cup granulated sugar into a small bowl. Take a drinking glass that is about 2 1/2 inches wide, and dip the bottom of the glass into the sugar. Press the glass into the ball of dough to flatten dough into 1/2 inch thickness. (This will give the dough the jagged edges) Repeat process with all dough balls.
7. Bake cookies for only 8 to 9 minutes. Don't overbake. The short baking time is what makes them soft and amazing! Remove cookies from oven and let cool on baking sheets. No need to transfer to wire rack. Cool cookies completely. Once cooled store covered in fridge until ready to frost and eat.

FROSTING

1. Cream butter and sour cream together until light and fluffy. Gradually add powdered sugar; alternating with the milk, until frosting is creamy and combined. Add vanilla extract and red food coloring until frosting reaches the desired color. (I used 2 tiny drops for a light pink.)
2. Frost cold cookies and serve!

Source: Life in the lofthouse I found the cookies were a little on the dry side so add the flour slowly so you don't add too much add some water if there is too much flour.

Beef Enchiladas

Ingredients:
12 small corn tortillas
1 lb. extra lean ground beef or ground turkey
1 small yellow onion, chopped
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (28 oz.) can red enchilada sauce (Macayo's is my favorite brand)
1 to 2 cups shredded cheddar cheese, divided

Toppings:
Sliced olives
Sour cream

Directions:

1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan with non-stick spray.
2. In a large skillet, over medium-high heat, brown and crumble ground beef with the chopped onion. (There should not be any grease to drain if you used extra lean beef.) Add garlic, cumin and black pepper to beef. Cook and stir another 5 minutes or so until heated through. Remove from heat.
3. Wrap tortillas in a damp paper towel then warm in microwave for 15 to 20 seconds.
4. Pour enchilada sauce in a medium bowl. Dip each warm tortilla in enchilada sauce then place on a plate. Top tortilla with 3 Tablespoons of beef mixture and 1 Tablespoon of cheese. Roll up and place in prepared pan, seam-side down. Repeat with all tortillas and beef.
5. Pour enchilada sauce all over the enchiladas in pan. (You may not want to use all the sauce. I only used a little over half the can.) Sprinkle the tops evenly with remaining cheese.
6. Bake, uncovered, 20 to 25 minutes or until cheese is hot and bubbly. Remove from oven and let stand 5 minutes before serving. Serve with desired toppings and enjoy!

Source: Life in the Lofthouse

My family would rate this 4 out of 5 stars

Breakfast Bake - Cresent Rolls & Sausage

Ingredients:

1 (8 ounce) package of crescent dinner rolls

1 (8 ounce) ground sausage

2 cups shredded cheddar cheese

4 eggs, beaten

3/4 cup milk

2 tablespoons green bell pepper, chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon oregano

Directions:

1. Start by preheating your oven to 400 degrees F. In a 9×13 inch baking dish, press the crescent roll dough in the bottom and 1/2 inch up the sides of the pan.

2. Slice the sausage into small pieces and then sprinkle evenly over the top of the dough.

3. Mix eggs, milk, green pepper, salt, pepper and oregano together in a small bowl. Pour over the sausage. Sprinkle the shredded cheddar cheese evenly over the top. (for softer bell pepper cook with sausage)

4. Bake for 20-25 minutes or until golden brown. Let cool 5 minutes before slicing!


Halved Recipe

1/2 (4 ounce) package of crescent dinner rolls

1/2 (4 ounce) ground sausage

1 cup shredded cheddar cheese

2 eggs, beaten

3/8 cup milk

1 tablespoons green bell pepper, chopped

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon oregano

 

8x8 dish

Source: Life in the lofthouse

Milk Chocolate Buttercream Frosting

Ingredients:
2 sticks (1 cup) unsalted butter, softened to room temperature
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
3 Tablespoons heavy cream

Directions:

Cream the butter in a stand mixer, on medium speed for 3 minutes. You want it very creamy. Then on low speed, slowly add in powdered sugar, cocoa and salt. Mix until they are absorbed into the butter. Then add in vanilla and heavy cream. Beat frosting for 2-3 minutes on medium speed until very creamy and combined. Spread frosting on the cooled cupcakes, topping with extra oreo crumbs, if desired.