Jalapeno Popper Dip

At the end of January, I hosted a baby shower for my best friend Maggie. I was searching for some "non traditional" baby shower foods because really, who doesn't like something a little less traditional every now and again? I came across this Jalapeno Popper Dip recipes on Annie's Eats blog & I knew I had to use it. It was simple and tasty, everything I look for in a recipe :-)

Ingredients:
2 (8 oz.) packages cream cheese, softened
1 cup mayonnaise
1 (4 oz.) can chopped green chiles, drained
1 (4 oz.) can diced jalapeño peppers, drained
½ cup shredded Mexican style cheese
½ cup shredded mozzarella cheese
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
Cooking spray

Directions:
Preheat the oven to 375˚ F. In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses. Mix thoroughly with a spoon or spatula until smooth and evenly combined. Spread the mixture into a baking dish (approximately 9 x 9-inches).

In a second bowl, combine the Panko and Parmesan and stir with a fork until combined. Sprinkle over the cream cheese mixture in the baking dish. Spray lightly with cooking spray. Bake for 25-30 minutes or until the mixture is hot and the topping is golden. Serve warm with baguette slices, vegetables, etc. as desired.

Tortilla Soup Slow Cooker Style

This is another recipe from my favorite cookbook--Fix It Quick: Slow Cooker. It was extremely delicious after spending a day baking with mom. Hubby ate a HUGE bowl of it before work and said it kept him nice and full.

Ingredients:
28oz Chicken broth
14.5oz Rotel--undrained
2 cups chopped carrots
2cups frozen whole kernel corn
1 1/2 cups chopped onion
8oz tomato sauce
1t chili powder (I added like 2T)
1t ground cumin
1/4t garlic powder
2cups chopped cooked chicken breast.

Directions:
Combin broth, Rotel with juices, carrots, corn, onion, tomato sauce, chili powder, cumin, and garlic powder in slow cooker. Cover; cook on LOW 6-8 hours.

Before serving, mix in chopped chicken

**I cooked my chicken ahead of time and added it with the other ingredients at the beginning**

Dorito Casserole

So this is a recipe I got from "NewlyAshworth" on the WC nest board! I was slightly hesistant on trying it, but anything with doritos, cheese, and gr. beef is worth eating, right? This makes a 9x13 pan and David ate 1/2 of it himself! He said it tastes just like the enchiladas he used to get in Texas.

Ingredients
1lb ground beef, browned
1 small onion, chopped and sauteed with the beef
1 small can of diced green chiles, sauteed with the beef and onion
2 cans of cream of mushroom (or chicken) soup
1 small can of red enchilada sauce
1 bag of nacho cheese doritos, crushed
1 bag of finely shredded mexican cheese blend

Brown the ground beef with the chopped onion and green chiles. Set aside. In a large mixing bowl, combine soup and sauce. Add the ground beef mixture. In a 9x13 glass pan, layer doritos, meat mixture, cheese, doritos until you've used all your ingredients...be sure to END with doritos on top. Bake at 350 for 30 minutes. I covered mine for 20 minutes then took the foil off and baked the last 10 minutes. ENJOY!

Chicken Enchiladas

This is one of my FAVORITE recipes to make! It's quick and easy and everyone loves them!

INGREDIENTS:
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (28 ounce) can red enchilada sauce
DIRECTIONS:
1. To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
3.Preheat oven to 350 degrees F (175 degrees C).
4.To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
5.Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

I usually do half beef and half chicken--Double all the ingredients except the meats! YUM!