Creamy White Chicken Enchiladas

 The Lazy Dish has done it again! These are delicious and super easy for a weeknight!

Ingredients

• 8 flour tortillas (soft taco size)
• 3 cups shredded chicken (I use Rotisserie)
• 2 cups shredded monterey jack cheese (or pepper jack)
• 4 ounces softened cream cheese
• 2 tsp garlic powder
• 3 tbsp butter
• 3 tbsp flour
• 1 tbsp taco seasoning (NOT the whole packet)
• 1 (14.5oz) can of chicken broth (2 cups)
• 3/4 cup sour cream
• 1 (4oz) can of diced green chiles

Instructions

1. Preheat oven to 350 degrees and grease a 9x13 baking dish.

2. In a medium size bowl, mix the chicken with the cream cheese, garlic powder and HALF of the shredded cheese (about 1 cup). 

3. Evenly stuff the mixture into your flour tortillas and place them into your prepared pan. 

4. In a sauce pan over medium heat, melt the butter and then stir in the flour and taco seasoning. Add the chicken broth and whisk until smooth; allow the mixture to heat up for a few minutes until warm. Add 1/2 a cup of the shredded cheese and whisk until well incorporated. 

5. Stir in the sour cream and can of chiles; whisk for just a minute or until the sour cream is completely dissolved, but do not allow it to boil.

6. Pour the sauce over the enchiladas and top with remaining cheese. 

7. Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese. 

8. The adults in the family like to serve these with hot sauce! Refried beans and spanish rice are also delicious on the side.

Easy Frito Pie

 

This is a super easy weeknight dinner that everyone loves. I double it so we have plenty! Recipe from Kitchen Fun with my Three Sons. 

Ingredients

• 1 pound lean ground beef
• 1 small onion peeled and diced
• 1 package taco seasoning mix
• 2/3 cup water
• 1 can enchilada sauce
• 1 can (15 ounce) pinto beans drained and rinsed
• 1 bag (9.25 ounce) Fritos corn chips divided
• 2 cups shredded Mexican blend cheese divided
• 1 green onion chopped
• sour cream for garnish
• prepared guacamole for garnish

Instructions

• Preheat the oven to 350ºF. Prepare a 9x13-inch glass baking dish by spraying it with non-stick cooking spray.
• Crumble the ground beef into a large skillet. Add the onions and cook over medium heat, stirring often, until the beef is fully browned. Drain off the excess fat. Stir in the seasoning mix and water; bring to a simmer and cook for 3-4 minutes, stirring often.
• Add the enchilada sauce and beans; stir well.
• Pour 4 cups of the Fritos into the bottom of the prepared baking dish and sprinkle with 1 cup of the cheese. Evenly spread the meat mixture over the chips. Top with the remaining cheese.
• Bake the casserole at 350ºF for 18-20 minutes until hot and bubbly. Sprinkle the top of the casserole with the remaining Fritos. 
• Cool slightly before serving. Serve with chopped green onions, sour cream, and guacamole.

Bunny Bait

 Princess Pinky Girl shared this awesome Easter/spring snack. Perfect for packaging up for teachers or neighbors! 

Ingredients

• 3½ cups Rice Chex cereal
• 3½ cups honey nut cheerios
• 1½ cups pretzels sticks
• ½ cup salted peanuts
• 16 ounces vanilla almond bark chopped (2 cups or 8 squares)
• 10 ounce bag easter M&Ms
• ½ cup butterscotch chips

Instructions

• Prepare a sheet pan by lining it with parchment paper. Set it aside.
• Mix together the rice Chex cereal, honey nut cheerios, pretzel sticks, and salted peanuts in a large bowl.
• Melt the vanilla almond bark in the microwave using a large microwave safe dish. Microwave it in increments of 15 seconds, stirring after each interval, until it has melted completely
• Pour the melted almond bark into the bowl with the cereal mixture and then toss together until thoroughly combined.
• Gently fold in the easter M&Ms and butterscotch chips.
• Transfer to the prepared sheet pan.
• Spread everything out onto the sheet pan evenly and let it set for about 45 minutes.
• Once the almond bark has set and hardened, break into pieces before transferring to a serving dish.

Crumbl Pecan Pie Cookies

 Lifestyle of a Foodie does such a good job replicating Crumbl cookies! Love this one!!

Ingredients

• 1/2 cup butter softened 
• 1/3 cup oil vegetable or canola oil
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 egg at room temperature
• 1 tsp vanilla extract
• 2 & 1/3 cup flour
• 1/4 tsp salt
• 1 tsp baking powder

Pecan pie filling 

• 5 tbsp butter
• 2/3 cup brown sugar
• 1 & 1/4 cup chopped pecans
• 1 tsp vanilla extract 
• 1/3 cup heavy cream 
• 1/4 tsp cinnamon
• 1 pinch nutmeg
• 1 pinch salt

Instructions

• Preheat the oven to 350F then line a baking sheet with parchement pape and set aside. 
• Cream the butter, oil, sugar, and powdered sugar in a large mixing bowl or a stand mixer. 
• Add the egg, and vanilla extract, and mix until combined. 
• Add the flour, salt, and baking powder and mix until combined, using a large cookie scooper, scoop out 9 equally sized cookie balls, place them on the prepared baking sheet, gently flatten them to about 1 inch in thickness, then using a ¼ measuring cup, press down the center of the cookie to make room for the pecan pie filling. 
• Bake for 8-9 minutes then cool on the baking sheet.

Make the pecan pie filling. 

• In a medium saucepan over medium heat, mix the butter, brown sugar, and pecans until the butter and sugar are dissolved. Make sure to stir from time to time to get all the pecan coated in the buttery sugar mixture. You want the mixture to bubble for 1-2 minutes. 
• Add in the cinnamon nutmeg, salt, heavy cream, and vanilla, and whisk to combine. 
• Remove from heat, and top the cookies with the pecan pie mixture. Let it cool down for 20-30 minutes then enjoy!

Biscuits & Gravy Casserole

 Thanks to In fine Taste for this yummy breakfast!

Ingredients

For Gravy

• 1 pound ground pork sausage
• 4 ½ cups milk
• ½ cup flour
• 3 Tablespoons butter
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper

For biscuits

• 2 7.5 ounce cans refrigerator biscuits or use our homemade drop biscuit recipe

Instructions

• Heat oven to 350 degrees.Spray 13 x 9 inch glass pan with oil cooking spray.
• Brown sausage in a medium sized pot; transfer sausage to prepared baking dish. Use a paper towel to blot out grease from sausage.
• Add butter to sausage drippings in pot and melt over medium heat. Add flour, salt and peppers and stir to combine and create roux (mixture of fat and flour used to thicken many dishes). Cook 2-3 minutes until roux begins to brown.
• Add milk a little at a time, whisking until smooth. Cook on medium-low, stirring often until thickened (several minutes). Pour gravy over sausage in baking pan.
• Separate refrigerator biscuits and cut each into fourths OR, make homemade biscuit dough and divide into small portions. Top gravy with biscuit pieces. 
• Bake 25-30 minutes until biscuits are golden brown. Serve warm.

Classic Pasta Salad

 I don’t usually love cold pasta, but this was a definite winner. It makes a ton, too, so it’s perfect for gatherings! Thanks to The Toasty Kitchen for this!

Ingredients

• 24 ounces tri-color rotini pasta uncooked
• 1 pint cherry tomatoes halved
• 12 ounces sliced pepperoni
• 1 red onion diced
• 1 green bell pepper diced
• 16 ounces mozzarella cheese cubed
• 1 cup grated parmesan cheese
• 8 ounces olives sliced

Vinaigrette dressing

• 1 ½ cups olive oil
• ½ cup red wine vinegar
• 2 tablespoons Italian seasoning
• 2 teaspoons garlic powder
• 1 ½ teaspoons salt
• 1 teaspoon pepper
• ½ teaspoon red pepper flakes

Instructions

• In salted boiling water, cook pasta according to package directions for al dente pasta. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.
• Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside. 
• In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Whisk to combine. 
• Pour vinaigrette over pasta salad, then toss to coat. Refrigerate for 1 hour before serving. 
• If your pasta salad has been chilling for several hours/overnight and very cold, allow it to warm up slightly at room temperature for 20-30 minutes, then give it a toss to redistribute the dressing just before serving.

Dr. Pepper Texas Sheet Cake

 

Together as a Family knocked it out of the park with this one! It was so rich and decadent, the perfect addition to our 4th of July meal!

Ingredients

Dr. Pepper Texas Sheet Cake

• 1½ cups all-purpose flour
• 1½ cups granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon baking soda
• ¼ teaspoon salt (omit if using salted butter)
• 3/4 cup (1½ sticks) unsalted butter
• 1/2 cup unsweetened cocoa powder
• 1 cup Dr. Pepper room temperature
• 2 large eggs
• 1/2 cup buttermilk

Chocolate Pecan Fudge Glaze

• 3 cups powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup (1 stick) unsalted butter melted
• 1/4 cup Dr. Pepper
• 3 tablespoons whole milk
• 1 cup chopped pecans

Instructions

• Preheat the oven to 350° F. Spray a 9x13 baking pan with cooking spray. Set aside. 
• First, make the cake. In a large mixing bowl, whisk together the flour, sugar, cinnamon, cloves, baking soda, and salt. 
• In a saucepan, over medium-high heat, melt the butter. Once melted, add the cocoa powder and Dr. Pepper, and whisk until combined. Heat until the mixture just starts to boil, then remove from heat. 
• Pour the Dr. Pepper mixture into the bowl of dry ingredients, along with the eggs and buttermilk. Use a whisk or a wooden spoon to mix together just until combined. 
• Pour the cake batter into the prepared pan. Bake for 25-35 minutes, or until a toothpick inserted into the middle comes out clean.