Crock Pot Cream Cheese Chicken Chili

Hi!  I know that it has been forever and ever since I have posted.  I have still been in the kitchen but in effort to spend more time with my kids (it's a little harder now that I have to spread my time among 3) I have significantly decreased my computer time and thus my blog time.  I miss sharing my recipes with you guys!  This chili was just too easy and too good for me to not share.  I will warn you, it IS spicy!  The original recipe called for 1 Tbsp of chili powder and I knocked it down to 1/2 Tbsp for the kids and it was still spicy.  I absolutely loved it with 1/2 Tbsp but it was a bit too much for the kids.  I haven't decided how I will make it next time- the same because I loved it or with even less chili powder and possibly less cumin.

Crock Pot Cream Cheese Chicken Chili  Source: Plain Chicken

Ingredients:

1 can black beans (rinsed & drained)
1 can corn, undrained (I used frozen corn and added a teeny bit of water)1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder (go EASY here!  I suggest 1/2 Tbsp or less :)1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Directions:

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

Mexican Rice

I had to search and search for this recipe.  It was one of those I've had for several years that I thought I had tucked away in one of my binders of recipes but I couldn't find it.  I am in serious need of recipe organization.  Thankfully I finally found it printed at the bottom of a different recipe!  This rice is full of flavor and can be pretty spicy if you substitute diced tomatoes with chiles for the regular diced tomatoes.  I keep chopped onion and bell pepper on hand in my freezer and I did my own short-cut directions so this was ready with almost no work.

Mexican Rice Source: An 'A' For Effort's Recipe Box

Ingredients:

1/2 C chopped onion

1/4 C chopped green pepper

1 clove garlic, minced

2 tsp oil

1 C uncooked rice

1 (15 oz.) can diced tomatoes with liquid (or diced tomatoes with chiles if you want it extra spicy)

1 tsp chili powder

1/4 tsp ground cumin

1/2 tsp salt

1 1/2 C beef broth

Directions:

1. In a skillet, saute onion, green pepper and garlic until onion is softened.

2. Add rice to skillet and cook over medium-high heat until rice has browned.

3. Add tomatoes, chili powder, salt and beef broth.  Bring to a boil; cover and simmer until liquid has been absorbed (about 20 min).

Shortcut Directions:

1. Combine all ingredients except rice and bring to a boil.

2. Add rice, then lower heat to a simmer.  Simmer for 20 min.

Velveeta Chicken

With three kids in the house and Eliza only being about 2 months old I haven't had as much time for cooking (well that and I just love to hold my baby girl so my free time is spoken for)!  I have been falling back on some of my tried and true favorite recipes.  This dish is magnificent!  Cheesey but not overwhelmingly so.  It has a pretty appearance (for a casserole :) with the vibrant green pepper and red pimentos.  This is a dish that I enjoy making for other families who have recently had a baby or need a meal brought to them following a surgery etc.

The recipe in the cookbook is titled 'Overnight Chicken' and allows you to prepare the dish the night before without cooking the noodles.  I did it that way the first time but usually just cook the noodles and make this the day I want to eat it :)

Velveeta Chicken  Source: Good News Radio Family Favorites Vol. 2

Ingredients:

7 oz. macaroni noodles (I use 12 oz. of Ziti noodles)

2 C milk *only use 1 C if you are cooking your noodles instead of doing the overnight method

1 can cream of mushroom soup

1 can cream of celery soup (I use 2 cans of cream of mushroom instead of a cream of celery)

4 oz. chopped pimentos

4 oz. mushrooms

1 small onion, chopped

1 green pepper, chopped

1/2 lb Velveeta, cubed

2-4 C diced, cooked chicken

Directions:

1. Grease a 9 x 13 pan.

2. Combine all ingredients and place in prepared pan. Cover.

3. Refrigerate overnight.

4. Bake at 350 F. for 1 hour.

Breakfast Casserole

This is my favorite breakfast casserole!! I have brought it to many many breakfasts and brunches and always get rave reviews.  It is easily customized to your preferences and all the preparation is done the night before.  I usually add green pepper, onion and mushrooms.  I wish I had a better photo, this really is yummy :)

Breakfast Casserole  Source: Good News Radio Family Favorites Cookbook Volume 2

 Ingredients:

8 slices white bread, cubed & crusts cut off

1 lb sausage,  cooked & drained

1 C shredded cheddar cheese

1 4-oz. can mushrooms

6 eggs, beaten

1/2 tsp pepper

1 tsp salt

2 C milk

1 tsp Worcestershire sauce

Optional:

green pepper

tomato

onion

spinach

Directions:

1. Grease a 9 x 13 pan.

2. Layer bread, sausage, cheese, mushrooms and other vegetable toppings in pan.

3. Combine remaining ingredients and pour over the top.

4. Refrigerate overnight.

5. Bake at 350 F. for 45 minutes

Baby Eliza!

My little lady- Eliza Tillie

My kiddos

I have been surprised by how much I love having a girl in the family!

If you have followed my blog (or lack there of lately!) you know that I was expecting a baby girl in July.  My little doll arrived in the wee hours of the morning on July 11th!  She has been an exceptionally good baby and her Dad, brothers and I all love her to pieces.  I hope to get back to regular blogging at some point but for now have been spending all my free time holding this precious little cutie before she gets any bigger.  We were out of town for a couple weeks following her arrival and I didn't have Internet access during that time but now that we are back I am attempting to catch up on my blog reading.  I would like to say thanks to Tiffanee and Camie for trying out and posting a couple of my recipes.  Be sure to check out their fantastic blogs!

Brownie Goody Bars

I recently made these for a friend who was recovering from surgery.  Let me tell you, pregnant or not, these are amazing! And they are rich, but if you are going to have a something sweet in my opinion you should just go all out :)  Make a batch and invite some friends over, you won't want to be left alone with these in the house!

*I kept mine in the refrigerator and liked them best cold :)

Brownie Goody Bars  Source: Betty Crocker

Ingredients:

1

box your favorite brownie mix

Water, vegetable oil and egg called for on brownie mix box

1

cup vanilla frosting

1/2

cup salted peanuts, coarsely chopped (I didn't measure mine but could have used more)

2

cups Rice Krispies cereal

2/3

cup creamy peanut butter

1 1/3

cups (8 oz) semisweet chocolate chips

Directions:

1. Heat oven to 350°F. Grease bottom only of 9-inch square pan (I used a 9 x 13 pan) with cooking spray. Make and bake brownies as directed on box. Cool completely.
2. Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
3. Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies.
4. Refrigerate 1 hour or until set before cutting.

 

Chicken Santa Fe

Big surprise- another Mexican dish coming from my kitchen :)  I saw this at Pass the Peas Please and immediately bookmarked it.  Very yummy and very cheesy!  From my picture it almost looks like all cheese beneath the black olives but trust me there is some chicken and chips in there as well.  I like spicy but because I require the boys to eat whatever we are eating I have been trying to tone down the spice a little, so I used 1/2 of the recommended jalapenos.  I would have liked the full amount but 1/2 was really good too and the bonus- my boys gobbled it right up!

Chicken Santa Fe  Source: Pass the Peas Please

Ingredients:

1/2 tablespoon olive oil

1 pound chicken breasts
1 can cream of chicken
1 can diced jalapenos (I used 1/2 can)
1/2 cup sour cream
1 can sliced olives, divided
4 green onions, chopped and divided
Doritos tortilla chips

8 ounces Monterrey Jack cheese, shredded

Directions:

1. Brown chicken in olive oil for 15 minutes. Shred chicken; reserve chicken broth.

2. Combine soup, sour cream, broth, jalapenos, 1/2 can olives, and 1/2 onions. Add chicken.

3. In a 9 x13 pan, layer tortilla chips, chicken mixture and cheese.

4. Top with remaining olives and onions.

5. Bake for 25 minutes at 350.