Chicken Enchilada Casserole

6 chicken breasts, skinned and boneless
2 cups sliced fresh mushrooms
1 1/4 cup chopped onion
1/2 cup chopped green bell pepper
2 Tbls. minced jalapeno pepper
1 (4oz.) can chopped green chiles
1/4 cup milk
3 Tbls. flour
1 1/2 cup water
3/4 tsp. chili powder
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. pepper
8 corn tortillas
1 cup shredded cheddar cheese
1/2 cup chopped tomato
1/4 cup sour cream

Cook chicken and dice, set aside. Saute mushrooms, onion, bell pepper and minced jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chiles. Set aside. Combine milk and flour in a small saucepan. Gradually stir in water; place on medium heat, cook and stir until thick and bubbly. Stir in chili powder, salt, cumin and pepper. Add to chicken mixture and set aside. Wrap tortillas in damp paper towels and then in foil and bake at 350 degrees for 10 minutes. Arrange half of the tortillas in a 12 x 8 x 2 inch baking dish. Top with half of chicken mixture. Repeat with rest of tortillas and chicken mixture. Cover and bake at 350 degrees for 25 minutes. Uncover and sprinkle with cheese; let stand 10 minutes. Top serving with tomato and sour cream. Garnish with additional jalapeno pepper slices. Enjoy!

Oatmeal Cookies

2 cups oats, uncooked
1 1/2 cup flour
2 eggs
1 cup packed brown sugar
1 cup walnuts, chopped
1 cup shortening
1/2 cup sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla

In a large bowl, measure all ingredients. With mixer at low speed, beat ingredients until well mixed, occasionally scraping sides of the bowl. Drop dough by spoonful about 3 inches apart onto an ungreased cookie sheet. Bake at 375 degrees for 15 minutes or until lightly browned. Take out of oven and immediately remove cookies to cool. Store in a tightly covered container. Enjoy!

Chili

*This is just a basic and easy way to make chili*

1 lb. ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 1/1 Tbls. chili powder
1 clove garlic, minced
1 jalapeno pepper, chopped
1 (28 oz) can tomatoes, chopped (do not drain)
1 can (14 oz.) tomato sauce
1/2 tsp. ground cumin
1/2 tsp. marjoram
1/2 tsp. thyme
1 can (15 oz) chili beans or kidney beans, undrained

Cook first 3 ingredients in a large saucepan until meat is browned, stirring until it crumbles; drain. Add all remaining ingredients except beans. Stir well; bring to a boil. Cover, reduce heat and simmer, stirring occasionally for about 1 to 2 hours. Add beans, stirring well, and cook until thoroughly heated. Enjoy!

Zucchini with a Twist

1 lb. zucchini squash
1 16 oz. can whole kernel corn
1 large onion, sliced thin
2 cups fresh chopped tomatoes
1/4 cup butter
1 1/2 tsp. salt
1 tsp. chili powder
1/2 tsp. sugar
1 Tbls. flour
dash of pepper

Peel and cut zucchini into 1/4 inch slices. Add drained corn, tomatoes and remaining ingredients. Place in baking dish and cook uncovered at 350 degrees for 1 hour. Enjoy!

Bacon and Cheddar Mashed Potatoes

1 1/2 lbs. potatoes, unpeeled, quartered
1/2 cup Miracle Whip
1/2 milk
6 slices of bacon, crisply cooked and crumbled
1/4 tsp. garlic powder
1 cup shredded cheddar cheese
salt and pepper

Cover potatoes with water in pot. Bring to boil, reduce heat. Cook for 20 minutes or until tender. Drain.

Mash potatoes. Add dressing, milk, bacon and garlic powder. Beat until fluffy. Season to taste with salt and pepper. Stir in cheese. Enjoy!

Homemade Chicken 'N Dumplings

1 4 lb. whole chicken

Cook chicken in 3 quarts water till tender. Save water. Cool and pick meat off bone. Set aside.

Add to water above: add 4 Tbls. flour and mix well to thicken. Bring to boil when ready to make dumplings.

In mixing bowl: mix together 2 cups self-rising flour, 2 Tbls. shortening, 1 tsp. salt, 1 cup buttermilk and 1 egg. Mix till thick. Roll out onto flat floured surface and cut into small strips. Drop into boiling broth and cook for 8 to 10 minutes. Add chicken.

Enjoy!

Cylinda's Best Brownies

Brownie ingredients:

1 1/2 cups flour
2 cups sugar
1/2 cup cocoa
4 eggs
1 cup chopped nuts
1 tsp. vanilla
2 sticks butter, softened

Mix above ingredients with spoon until well mixed. Pour into a 9 x 13 greased pan. Bake at 350 degrees for 23 to 26 minutes. Cool and Frost.

Frosting ingredients:

1/3 cup butter, softened
2 cups powdered sugar
1/3 cup cocoa
1 1/2 tsp. vanilla
About 2 Tbls. milk

Mix butter and cocoa in medium bowl. Stir in powdered sugar. Beat in vanilla an milk until smooth and of spreading consistency.

Enjoy!

Scalloped Potatoes

6 large potatoes
2 cans cream of chicken soup
2 cups sour cream
1 1/2 cups grated cheddar cheese
1/2 cup chopped green onion
1 stick butter, room temperature
corn flake crumbs (mixed with melted butter)

Boil potatoes until half done. Slice and place in a 13 x 9 inch greased casserole dish. Mix together sour cream, onions, butter, soup and cheese and pour over potatoes. Top with buttered corn flake crumbs. Bake at 350 degrees for 45 minutes. Enjoy!

Sour Cream Cornbread

3 large eggs, lightly beaten
1 cup self rising cornmeal
1 can (8 3/4 oz.) cream style corn
8 oz. sour cream
1/4 cup vegetable oil

Heat a lightly greased 8 inch cast iron skillet in a 400 degree oven for 5 minutes. In a bowl, combine all ingredients, and mix until all is moistened. Pour batter into hot pan. Bake in oven at 400 degrees for 20 minutes or until golden.

Enjoy!

Meatloaf

*This is another one of my meatloaf recipes.

Loaf ingredients:
2 lbs. ground beef
2 eggs
3 oz. Italian tomato paste (1/2 of 1 small can, save other half for sauce)
1 tsp. salt
1/4 tsp. cayenne pepper
1/2 cup crushed Ritz crackers
1 small onion, chopped
2 cloves garlic, crushed

Sauce:
remaining 1/2 can of tomato paste
1 clove garlic, peeled
1 cup water
1 small onion, chopped
1 small red pepper, seeded, cored and chopped
1/2 tsp freshly ground pepper
1/2 tsp. salt

In a large mixing bowl, mix together all the ingredients for the meatloaf by hand. Place meat mixture into a 9 x 13 inch baking dish and shape into a loaf in the middle of dish, leaving room on all sides.

Place all sauce ingredients in a blender and puree until smooth. Cover the meatloaf with the sauce and allow excess sauce to pool around the meatloaf. Cover pan with aluminum foil - do not touch meat with foil. Bake for 45 minutes, then uncover and bake for 45 minutes longer. Let cool for 15 minutes before serving. Enjoy!

Better Than Sex Cake

*Everyone I know has their own version of this cake, here is mine.

1 pkg. German Chocolate Cake Mix
7 oz. sweetened condensed milk
1 can caramel topping
8 oz. cool whip
1 butterfinger or heath bar, crushed

Prepare cake according to package instructions. When done slightly cool. Poke holes in top and pour over the milk and 1/2 of the topping, let set for 1 hour. Cover cake with cool whip and sprinkle with crushed candy bar on top. Refrigerate. Enjoy!

*I still don't think it is better than sex, but it is very good!

Margarita Pie

1 9-inch graham cracker crust
1 10 oz. can sweetened condensed milk
1/4 cup fresh lime juice
1 oz. tequila
1 oz. triple sec
2 cups whipped topping
Slices of fresh limes for garnish

Combine sweetened condensed milk, lime juice, tequila and triple sec. Fold in whipped topping and spread into the graham cracker crust. Freeze for several hours before serving. Serve with fresh lime slices and more whipped topping. Enjoy!

Fiesta Chicken Salad

1 lb. boneless, skinless chicken breasts, cooked and shredded
1 cup salsa, drained
2 hard cooked eggs, finely chopped
1/2 cup sour cream
1/4 cup mayonnaise
2 Tbls. finely chopped onion
1 tsp. chili powder
1/4 tsp. ground cumin
lettuce leaves

In a large bowl, combine all ingredients except lettuce leaves. Mix well. Serve over lettuce leaves. Enjoy!

BBQ Ribs

3 lbs. of ribs (you can use beef or pork)
2 cloves garlic, minced
2 Tbls. olive oil
12 oz. chili sauce
1/2 cup lemon juice
1/4 cup molasses
1/4 cup dark rum (optional)
3 Tbls Dijon mustard
1 Tbls. Worcestershire sauce

Simmer ribs in a pot of water for 40 minutes. Drain and set aside. Saute the onion and garlic in the oil until the onions are transparent. Stir in the rest of the ingredients. Simmer for 25 minutes. Pour the sauce over the ribs. Cover and marinated overnight in refrigerator. Bake for 1 hour 15 minutes on the grill; basting every 20 minutes.

Enjoy!

Peanut Butter Brownies

1 cup creamy peanut butter
1 3/4 cup sugar
3 eggs, at room temperature
1/2 cup butter, at room temperature
1 tsp. vanilla
1/4 cup cocoa
1/2 cup flour

Preheat oven to 350 degrees. Grease an 8-inch square baking dish. In a medium bowl, blend peanut butter, 3/4 cup sugar, and 1 egg. Press mixture into bottom of pan. In a separate mixing bowl, beat butter, 1 cup sugar, 2 eggs and vanilla until fluffy. Add cocoa and flour; mix on medium speed until smooth. Spread over peanut butter layer. Bake for 35 to 40 minutes, until toothpick inserted in the center comes out with a moist crumb. Enjoy!

Greek Pasta Salad

1/2 cup olive oil
1/2 cup red wine vinegar (can also use apple-cider vinegar)
1 1/2 tsp. garlic powder
1 1/2 tsp. basil
1 1/2 tsp. oregano
3/4 tsp. freshly ground pepper
3/4 tsp. sugar
3 cups fresh mushrooms, thinly sliced
15 cherry tomatoes, halved
1 cup sliced red bell pepper
3/4 cup crumbled feta cheese
1/2 cup chopped green onion
4 oz. black olives (you can use sliced or whole-your preference)
12 oz. sliced pepperoni
2 1/2 cups cooked macaroni, drained & cooled

In a large bowl, whisk together oil, vinegar, sugar and seasonings. Add cooked pasta, vegetables, cheese, olives and pepperoni. Toss until all ingredients are well coated. Cover and chill at least 2 hours or overnight.

Enjoy!

Pea Salad

3lbs. frozen peas, rinsed in hot water but not thawed
2 cups sweet pickle chips, chopped
1 cup diced red bell peppers
2 cups diced celery
12 hard-boiled eggs, whites only, sliced
1/2 cup finely-chopped onion
1 cup cubed American cheese

4 cups mayonnaise
1/4 cup sugar
1/4 cup chopped sweet pickle chips
1 Tbls. diced red bell pepper

In a large bowl, combine first 7 ingredients. In a separate bowl, mix last 4 ingredients. Add to salad mixture and gently toss. *This recipe makes a lot that is perfect for carry-ins and picnics.* Enjoy!

Sausage Gravy

1 lb. ground sausage
2 Tbls. flour
1 1/2 cups milk
1 1/2 cups water
salt and pepper to taste

Brown the crumbled sausage in a skillet over medium heat. Sprinkle on the flour. Cook for 3 minutes, stirring frequently. Whisk in the milk and water. Reduce the heat to low and simmer for about 25 minutes, stirring often. Serve warm over hot biscuits. Enjoy!

Fried Green Tomatoes

4 large green tomatoes
1 cup milk
2 cups flour
4 tsp. baking powder
1 tsp. salt
4 eggs
2 tsp. sugar
1 1/3 cup milk
vegetable oil for frying

Cut the hard core out of the tomatoes and then cut into 1/4 inch thick slices. Place tomatoes slices in a large, shallow dish. Pour 1 cup of milk over them. In another bowl, mix together flour, baking powder and salt. Beat the eggs vigorously and add to the flour along with the sugar and milk. Heat the oil in a deep frying pan until very hot. Remove tomatoes slices from the milk a few at a time, dip in batter and fry in hot oil until golden brown on both sides. Remove from oil and drain on paper towels. Yum! You don't have to be a southerner to love these! Enjoy!

Easy Rueben Sandwiches

12 slices rye bread
12 slices Swiss cheese
2 lbs. corned beef, sliced thin
2 cups sauerkraut, drained
1/2 cup Thousand Island dressing
Butter

Place 1 slice of Swiss cheese and several slices of corned beef on 6 slices of rye bread; top with desired amount of sauerkraut and Thousand Island dressing. Place remaining 6 slices of rye bread on top and butter both sides of the sandwich. Grill in skillet on each side until browned. Slice and serve. Enjoy!

*This is one of my favorite sandwiches and it is so easy to make!

Snickerdoodle Cookies

1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 tsp. baking soda
2 3/4 cup all-purpose flour
2 tsp. cream of tartar
1/2 cup sugar with 2 tsp. cinnamon stirred in

Cream together the butter and sugar. Add the eggs one at a time, mixing well after each. Mix all dry ingredients together and add them to the egg mixture 1/3 at a time, mixing well after each addition. Cookie dough will be soft and sticky. Refrigerate the dough for at least 1 hour. Shape the dough into small balls (the size of one of those bubble-gum machine bouncy balls) and roll them in the cinnamon-sugar mixture. Place them on a baking sheet that has been sprayed with cooking spray about 2 inches apart and flatten them slightly. Cookies will spread out as they bake. Bake at 400 degrees for 10 to 12 minutes or until lightly browned around the edges, but still soft. Let cool and enjoy. This will make about 6 dozen cookies. Enough to bring into work and share with everyone! Enjoy!

Beef Stroganoff

2 Tbls. butter
2 Tbls. flour
1 1/2 cups beef broth
2 Tbls. butter (yes again)
1 medium onion, diced
1 cup fresh mushrooms, sliced
1 lb. beef tenderloin (or sirloin), cut into cubes
6 oz. sour cream
4 cups egg noodles, cooked

First make the sauce. Melt the 1st portion of butter in a saucepan. Whisk in the flour and cook for 3 minutes, stirring constantly. Slowly whisk in the broth. Reduce the heat and simmer for 15 minutes, stirring frequently. Melt the 2nd portion of butter in a skillet. Add the onions, beef and mushrooms. Cook until onion is tender and the meat has browned. Pour the sauce over the mixture and simmer for 30 minutes. Whisk in the sour cream and heat for 3 minutes longer. Serve over warm, cooked noodles.

This is so yummy! Enjoy!

Hummingbird Cake

Cake Ingredients:

3 cups all-purpose flour
2 cups sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
3 eggs
2/3 cup vegetable oil
2 tsp. vanilla
8 oz. can crushed pineapple
2/3 cup pecans, chopped
3 bananas, mashed

Icing Ingredients:

8 oz. cream cheese, softened
1/3 cup butter, softened
16 oz. powdered sugar
1 tsp. vanilla
1/2 cup pecans, chopped

Combine first 5 cake ingredients in a large bowl, then add eggs and oil and mix. Add vanilla, pineapple, nuts, and bananas and mix well. Pour batter into 3 greased and floured 9-inch cake pans. Bake for 25 to 30 minutes at 350 degrees. Allow cakes to cool completeley before frosting. To prepare frosting, beat cream cheese and butter together. Add sugar and vanilla and beat until fluffy. Spread between each layer of cake and along the top and sides. Sprinkle with chopped pecans.

Enjoy!

(This was my favorite cake when I was a little girl)

Meatloaf

*This is one of my meatloaf recipes*

2 lbs. ground beef
1 1/4 crushed Ritz crackers
1 egg
1/4 cup chopped onion
1/2 small can of 'Italian Style' tomato paste
1 pkg. Lipton's onion soup mix
1/2 cup milk
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. dry mustard
1 Tbls. worcestershire sauce

Mix together all ingredients thoroughly. Put in loaf pan. Bake at 350 degrees for 1 hour.

Enjoy!

Sour Cream Potato Soup

1/4 lb. bacon, diced
1 med. onion, diced
2 stalks celery, diced
1 Tbls. all-purpose flour
3 cups water
2 cups chicken broth
4 large potatoes, peeled and diced
1 1/2 cup sour cream
salt & pepper to taste

Cook the bacon pieces in a heavy soup pot until they start to brown. Add the onion and celery and cook until just soft. Sprinkle on the flour and cook for 3 minutes. Add the water and broth. Add the potatoes and slowly bring to a boil. Reduce the heat and simmer until the potatoes are soft (about 30 to 40 minutes). In a separate bowl, ladle in 2 cups of the soup broth. Whisk in the sour cream until blended. Whisk the mixture back into the soup. Heat for 3 minutes longer. Salt and pepper to taste. Serve warm. (*re-heat any leftovers slowly). Enjoy!

Scrumptious Carrot Cake

2 cups sugar
1 1/2 cups vegetable oil
2 cups cake flour
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
4 eggs
2 1/2 cups grated carrots
1 cup chopped walnuts

Combine above ingredients (except walnuts) and mix with blender. Then add walnuts and fold them into the mix. Grease and flour a 13x9 inch pan or 2 9 inch round cake pans. Pour mix into baking pan. Preheat oven to 359 degrees and bake for 45 minutes.

Icing

2 lbs. powdered sugar (about 4 cups)
2 sticks of butter, room temperature
16 oz. cream cheese, softened
4 tsp. vanilla


Combine above ingredients and mix with blender. Spread on cooled cake. Cake is best when served cold. Keep refrigerated. Enjoy!

Buttermilk Potato Fried Chicken

1 (about 3 lbs.) whole chicken, cut into pieces
2 cups buttermilk
1 cup dry potato flakes
1 cup all-purpose flour
1 tsp. poultry seasoning
1/2 tsp. salt
1 tsp. freshly ground pepper
1/2 cup vegetable oil

Rinse chicken pieces and pat dry. In a shallow dish or bowl, pour in buttermilk and add chicken pieces. Place in refrigerator and marinate chicken in buttermilk overnight. When ready to prepare, mix potato flakes, flour, poultry seasoning, salt and pepper in a medium bowl. Dredge marinated chicken in potato/flour mixture to coat. In a large skillet,heat oil until hot. Fry chicken slowly over medium heat until golden brown and juices run clear.

Enjoy!

Fabulous Pineapple Cake

1 box of yellow cake mix
1 large or 2 small boxes of instant vanilla pudding
2 large cans of crushed pineapple
1 large or 2 small tubs of cool whip

Drain 1 can of pineapple (saving juice in a measuring cup). Add water to saved juice to equal amount of water needed for cake mix. Mix cake together as directed on box , using pineapple juice. Blend in drained pineapple. Bake as directed. Cool completely.

Drain other can of pineapple, discarding juice. Mix together cool whip, vanilla pudding and the drained crushed pineapple. Spread over cooled cake. Refrigerate for at least 2 hours before serving. Refrigerate any leftover cake. Enjoy!

Stuffed Peppers

Here's to all my friends that have asked for this recipe. I refuse to email it any more.

Cylinda's Stuffed Peppers

4 to 6 green peppers 1 cup rice
1 lb. sausage 1 lb. hamburger
2 eggs 3/4 cup chopped onion
1/2 tsp. crushed garlic 1 tsp. basil
1 tsp. crushed red pepper 1/2 tsp. oregano
1 tsp. Italian seasoning 1/4 tsp. salt
12 oz. tomato paste 1 (about 32 oz) can crushed tomatoes
1/2 cup red wine vinegar 1/2 cup brown sugar
2 tsp. dried onion 1/2 tsp. oregano
1 tsp. basil

Cut peppers in half and clean out.
Cook rice according to package directions.

Mix sausage, hamburger, eggs, chopped onion, crushed garlic, and seasonings. Cook till done.
Cool rice completely, then mix 1 1/2 to 2 cups into meat mixture.

Mix tomato paste and crushed tomatoes in a separate bowl. Add vinegar, brown sugar, dried onion, 1/2 tsp oregano and 1 tsp. Italian seasoning. Mix thoroughly.

Put meat mixture into cut green pepper halves and place in pan. Spoon tomato sauce mixture over. Place aluminum foil over pan.

Bake 1 1/2 hours at 350 degrees. Take foil off for last 15 to 2o minutes of baking.

Enjoy!