Mexican Chicken*

This is a great recipe... and it makes a LOT. We usually have it for a couple of days! It's great for an appetizer, or side dish, or even as a whole meal. Enjoy!

2 lbs boneless chicken breast
1 large velvita cheese
1 large onion diced
2 or 3 cloves of garlic crushed
1 small can of green chili peppers chopped
1 or 2 jalapeños diced (I use jalapeños in a jar)
1 small sour cream container
2 tbs of Bovril chicken broth concentrated
1 small can of diced or stewed tomatoes
Oil or butter

1. Cube chicken and cook in butter or oil in a large sauce pan.
2. Add onions and garlic and cook for another 5-10 minutes
3. Add jalapeños, chili peppers, cumin , chicken broth concentrate and tomatoes and simmer for 15 minutes.
4. Cut the Velvita in cubes and add to the sauce, stirring occasionally so as to avoid sticking.
5. Add sour cream before serving, mixed well, add red peppers and green onions to garnish.
6. Serve with tortilla chips.

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Slow Cooked Ham*

This is a fantastic, easy recipe that takes about 2 minutes to prepare and delivers a fabulous main dish. All you need is a working slow cooker/crock pot and a good sized ham.

5-6 generous tablespoons of brown sugar
1 can whole pineapple rings/slices
1 ham

Spinkle 1-2 tablespoons of brown sugar on the bottom of the slow cooker. Place ham on top. Sprinkle/press remaining brown sugar onto the ham to cover it well. Place pineapple rings all over the ham and on the bottom of the slow cooker. Cook on low for 8 hours, basting often. Serve, and enjoy!

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Kangaroo Squares*

I don't know why these are called 'kangaroo squares', but I don't question them because they are DELICIOUS. Like amazingly good. So good that there are no words.

1 C soft margarine
½ C brown sugar
2 tsp vanilla
2 eggs (separated)
½ C orange juice
2 C flour
1 pkg chocolate chips

1) Preheat oven to 350º (335 - 340º for a glass pan).
2) Beat egg whites until stiff-- add an additional ¼ C brown sugar.
3) Mix margarine, sugar, vanilla, egg yolks, flour, orange juice, chocolate chips together. Blend.
4) Blend in egg whites.
5) Spread into pan.
6) Bake for 30 – 32 minutes. Ice & enjoy!

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Kathrine's Enchiladas*

The Hubster and I took a trip to the west coast about a year ago to revisit his mission. While we were there we spent an evening with a family he was close with and they made us this for dinner and I absolutely fell in LOVE with them. The Hubs loves them too-- which is bad, because they are loaded with lactose, and he's allergic to it. Thank goodness for Lactaid pills! So, I don't get to make them often, but if I could, I would. They are so easy to make and are FANTASTIC.

1-2 cooked Chicken Breasts
1 can Cream of Chicken Soup
1 small can Green Chilies
1 small Onion (diced)
½ cup grated Cheddar cheese
½ cup grated Monterey Jack cheese
Flour Tortillas
¾ cup Sour Cream

Lightly soften onion by frying in a little butter. Shred chicken into thin pieces and in a pot, combine soup, chicken, half of the onion, half of the chilies, sour cream and a handful of cheese. Warm until cheese is melted. Spoon most of the mixture into the tortillas, wrap and place in a baking dish. Cover the wraps with the remaining mixture, onions, chilies and cheese.

Bake uncovered at 350° for 20 minutes.
*for those who live near a Price Chopper, they sell a fantastic Spanish rice mix which goes wonderfully with the enchiladas. It's in the Mexican isle.

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Recipe Gloriousness*

So. I've made a blog for fun recipes-- mine AND yours! I'll try and post regularly as I try new things, and please feel free to add some of your own as I love trying new things! So, enjoy!

Shop Girl*