Easy Chicken Enchiladas
3 cups shredded, cooked chicken
1 small onion, diced
1 green pepper, diced
1 tsp minced garlic
1 can cream of mushroom
1 can cream of chicken
1 tsp cumin
1 tsp chili powder
1 tsp salt
1 tsp pepper
12 flour tortillas
1 lb Velveeta (half of the large block)
1 can Rotel
oil or butter for sauteing
Preheat oven to 375*. Put oil or butter in skillet, add onion, pepper and garlic. Saute til tender. Add soups and stir to combine. Remove from heat and add cumin, chili powder, salt, pepper and chicken. Stir to combine well and set aside. In saucepan over low heat add Rotel and Velveeta, stirring often. Fill each tortilla with the chicken mixture, roll up and place seam side down in a greased 9x13 pan. Pour cheese mixture over to cover. Then cover with foil and bake 30 minutes, uncover and bake 5 more minutes.

I can not remember where I got this recipe. I am not sure EASY is the best description. I guess it is easy, just time consuming...and when you have a 4 year old and 2 year old under your feet while cooking...time consuming equals NOT easy! :) The most time comsuming part is the dicing...but really that doesn't take long! :) Anyway this is sooooo yummy...

Greek Cheese Bread
1 cup mayonnaise
1 cup butter, softened
1 heaping tsp minced garlic
1 small can chopped black olives
8 oz Mozzarella cheese, shredded
Mix all these ingredients together. Meanwhile slice a loaf of french bread lengthwise. Spread above mixture heavily on bread. Bake at 350* for 20 minutes.

So I was in a singing group in college, The Williams Singers, from Williams Baptist College (excuse my advertisement, but it is only THE best private Christian college!:) ANYWAY on one of our away trips a lady we stayed with made this for us for dinner. She served it with spaghetti and it was SOO amazing! I usually make this for a lunch when I have company...but either way it is delish!
I don't really even care for olives at all, but this is really good! That is why I get the chopped so then I don't taste them as much! :) But just so you know I never promised healthy recipes on here...so sorry about the vat of butter you have to use in this! :)

Italian Chicken Breast Sandwiches

1 (3lb) bag of frozen chicken breast
1 pkt Italian dressing dry mix
8oz pepperoncinis

Pour whole bag frozen chicken breasts in crockpot. Add packet of dry dressing mix and jar of pepperoncinis with juice. Cook on low 9-10 hours. Remove pepperoncinis and set aside. Remove chicken breast and shred. Remove liquid from crockpot (reserve for later) Put shredded chicken back in crockpot and add enough liquid to simmer (if you use all the liquid it will be too soupy) Place pepperoncinis on top of shredded chicken to keep in flavor (or shred the pepperoncinis with the chicken for a more spicy kick!). Keep in crockpot on warm or low til ready to serve. Serve on hamburger buns with pepperjack cheese slices.

I got this recipe from my Aunt Diane (we call each other Pea Pods since our entire family seems to think we are two peas in a pod! :) This is a wonderful recipe for large groups! I usually make it when I have family coming in to town and not sure what time they will get here..this way dinner is done and can stay warm til they arrive! :)

Bacon Wrapped Pork Tenderloin
1 pork tenderloin, cleaned and trimmed
3 slices bacon
1 TB garlic powder
1 tsp Lawry's Seasoned Salt
1 tsp dried basil
1/2 tsp dried oregano
1 tsp pepper
olive oil

Combine spices and rub over tenderloin. Wrap with bacon and secure with toothpicks. Coat with olive oil. Place in 9x13 pan and bake uncovered at 375* for 1 hour. (til pork reaches 155*) Remove and wrap in foil, let stand for 10 minutes before slicing.

So I got this recipe from my wonderful friend and neighbor , Janell. She has given me some good recipes and this one is one of our favorites! This is SOOO yummy! And really easy too...I don't know if I can express to you how delish this actually is! My mouth is watering just thinking about it! Hmmmm I think there might be a smidge leftover in the fridge...be right back. :)

Crock Pot Italian Chicken
3 chicken breast
2 chicken thighs
1 pkt Zesty Italian dressing seasoning
8 oz cream cheese, softened
2 cans cream of chicken soup

Put all ingredients in crock pot and cook on low for 6-8 hours. (I use frozen chicken, but if you use thawed chicken it may not take this long). Serve over rice.

Another of my Pinterest Favorites. This is a Sunday staple. Throw it all in while we get ready for church and we get home and its all done! :)

Cheesy Enchilada Casserole
1 lb beef
1 lg onion
2 1/2 cups salsa
1 can black beans, drained
1/4 cup Italian salad dressing
1 pkt taco seasoning
1/4 tsp cumin
flour tortillas
1 can corn, drained
3/4 cups sour cream
2 c. Mexican blend cheese
1 cup shredded lettuce
1 medium tomato
1/4 c cilantro

In large skillet, brown meat and onion, drain. Stir in salsa, beans, dressing, sour cream, corn, taco seasoning and cumin. Spoon layer of meat mixture into 9x13 pan. Sprinkle with cheese. Place tortillas on top. (I did about three) Layer meat mixture, cheese, tortillas. Last layer should be cheese. Cover with foil (spray with Pam) Bake at 400* for 25 minutes. Let stand 5 minutes before topping with lettuce, tomato and cilantro.

This is another recipe I got from Pinterest. This is really easy and SOOO yummy!!!

Pizza Casserole
1 lb beef
1 lb sausage
1 green pepper, chopped
1 small onion, chopped
1 small carton of mushrooms, sliced
16 oz penne pasta
4 cups Mozzarella cheese, shredded
1 huge jar of spaghetti or marinara sauce
Italian seasoning to taste
Pepperonis

Cook and drain beef, sausage, and veggies. Sprinkle with Italian seasoning. Cook noodles according to pkg directions. In a 9x13 pan pour a SMALL amount of sauce into bottom...just enough to cover it. Then add half the noodles. Next add half the meat mixture (meat and veggies). Top that with half of the sauce. Then rest of the noodles, half of the cheese, rest of the meat mixture. Top with rest of sauce and rest of cheese. THEN top it all off with pepperonis. Baked COVERED for 30 minutes on 350*. Then uncover and bake for 15 more minutes. Let stand 10 minutes before serving.

Ok, so my goal was to put NEW recipes out there on Pinterest. SO at first I wasn't posting recipes on MY blog that I got from Pinterest. THEN I realized that was silly! Mostly because the whole reason I am doing this blog is to get my recipes ready for our family recipe book I am making...and I was afraid if I didn't post these I would forget what I had taken pictures of...SOOO long story short. I got this recipe from Pinterest originally but of course I took this recipe and made it my own! I added the veggies and changed the noodles from egg noodles to penne pasta. And lets be honest I am pretty sure I used more than 4 cups of cheese...but didn't want you guys to judge me for that...:) Anyway this is SOOO easy and SOOO good...my 4 year old actually said "Mom this is so good, can we have it every night?!"

Breadsticks
4 hotdog buns
1/4 cup melted butter
garlic powder to taste
1/4 tsp Worcestershire
dash of salt
dash of pepper
1 tsp parsley flakes

Combine all ingredients and brush on buns. Bake at 325* for 10 minutes. Turn off oven and leave in oven for 5-7 more minutes.

SO I realize these are NOT hot dog buns in the picture. And HONESTLY these look prettier for the picture...but they weren't as good as the original hot dog buns from my mom's original recipe. So next time I make these I will FOR SURE use the hot dog buns and post a new pic. :)

Turtle Cake
German Chocolate cake mix
1 stick of butter, softened
1 1/2 cups water
1/2 cup canola oil
12 oz sweet condensed milk
14 oz bag of caramels (unwrapped)
1 cup pecans, chopped
6 oz chocolate chips

Combine cake mix, butter, water, oil and half of sweet condensed milk. Pour half of batter into a 9x13 greased pan. Bake at 350* for 20 minutes. Melt caramels and rest of milk in microwave. Spread over baked layer. Sprinkle with nuts and chocolate chips. Cover with remaining batter. Bake 25 more minutes or until toothpick comes out clean. Sprinkle with powdered sugar.

I got this recipe from one of my Fristers, Sara. We had this at our 2nd annual Fristers Weekend and it was SOOO GOOD! I think a lot of that reason was because of the company in which I ate it! :) You will need a huge glass of milk while enjoying this warm delight! :)

Creamed Tacos
2 lbs ground beef
1 can diced Rotel
1 can Ranch beans
1/2 pint whipping cream
1 lb Velveeta
2 cans Chili beans

serve with:
corn chips
shredded lettuce
tomato
shredded cheddar
sour cream

After browning and draining meat, add chili beans, Velveeta and Rotel and stir til Velveeta melts. Then add Ranch beans. When all has melted together but still warm, pour cream into mixture. Serve with corn chips, shredded lettuce, chopped tomatoes, shredded cheese and sour cream.
I just made this for my mom this weekend, at her request. Her recipe calls for brick chili (in place of the chili beans) but sometimes that is hard to find in stores (usually with the bacon...who knows why) so I started substituting the chili beans :) She couldn't tell a difference! :)
This is a VERY filling dish! But very yummy! :)