Brian and I were at the grocery store yesterday and found chicken legs for less than $2.00 a package. Due to this, we picked up four. I had room in my freezer for three, but had to cook one. Brian has been mentioning that he would like to have more variety in our meals, so this is where this recipe came from.
King Ranch Chicken
INGREDIENTS:
3-4 chicken breasts, boiled and cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel
1-2 cups cheddar cheese
Package of corn tortillas (small)
1. Tear the tortillas into small pieces and line the bottom of a pan. I left mine whole
2. Mix together the soups, rotel and chicken and pour on 1/2 on top of the tortillas.
3. Top with tortillas.
4. Top with the rest of the soup and chicken mixture.
5. Top with cheddar cheese.
Bake at 350 for 30 minutes or until cheese is bubbly.
Last night I wasn't feeling good, so Brian had this and tortilla chips, but it would go great with a side salad or rice.
Monday, November 29, 2010
Monday, November 22, 2010
Sausage Wonton Appetizers
Brian needed an appetizer for work, and I had sausage, wonton wrappers, and cheese in my pantry. Looked for a great recipe, and came up with this one. My mother-in-law also has made this for Super Bowl Parties in the past. This is great for the holidays coming up and easy to make!
Ingredients
1 (16 ounce) package wonton wrappers
1 pound sausage
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese --If you only have one type of cheese, just double the amount!
1/2 cup chopped black olives, drained--We left these out!
1 cup Ranch-style salad dressing
Directions
Preheat oven to 350 degrees F (175 degrees C).
Spray a miniature muffin pan with cooking spray.
Insert wonton wrappers into the muffin pan so as to form small cups.
Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing.
Fill the baked wonton wrapper cups with the mixture.
Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown.
Watch closely so the wonton wrappers do not burn.
These are great and can easily be doubled! Enjoy
Ingredients
1 (16 ounce) package wonton wrappers
1 pound sausage
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese --If you only have one type of cheese, just double the amount!
1/2 cup chopped black olives, drained--We left these out!
1 cup Ranch-style salad dressing
Directions
Preheat oven to 350 degrees F (175 degrees C).
Spray a miniature muffin pan with cooking spray.
Insert wonton wrappers into the muffin pan so as to form small cups.
Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing.
Fill the baked wonton wrapper cups with the mixture.
Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown.
Watch closely so the wonton wrappers do not burn.
These are great and can easily be doubled! Enjoy
Wednesday, November 17, 2010
Grandma Newby's Fudge
Since it is Thanksgiving, I just have to do a family recipe. Six years ago, I spent my first Thanksgiving away from my family and in another state. This was the first time I was able to meet Grandma and Grandpa Newby, as well as Grandma and Grandpa Gus!
Brian's grandma makes fudge every Thanksgiving, and it is one part that I know that Brian will be missing this Thanksgiving as we stay here in Texas. We have had the blessing to be able to go to Illinois every Thanksgiving except this year. While we will be missing our family there, we will also be enjoying this great recipe!
This summer, I also taught my sister how to make this fudge and it was a great bonding time to work together in the kitchen!
Grandma Newby’s Fudge Recipe
3 cups sugar
¾ cup margarine
2/3 cup evaporated milk
1 tsp vanilla
1-12 oz package semi-sweet chocolate chips
1-7 oz marshmallow crème
1 cup nuts (optional)
Combine sugar, margarine, and milk in heavy 2 ½ quart sauce pan. Bring to full rolling boil over medium heat. Stir constantly. Continue boiling for 5 minutes over medium heat or until candy-thermometer reaches 234 degrees. Stir constantly to prevent scorching. Remove from heat. Stir in chocolate chips until melted. Add marshmallow crème, vanilla, and nuts. Pour into a greased 13x9 inch pan. Cool at room temperature.
Brian's grandma makes fudge every Thanksgiving, and it is one part that I know that Brian will be missing this Thanksgiving as we stay here in Texas. We have had the blessing to be able to go to Illinois every Thanksgiving except this year. While we will be missing our family there, we will also be enjoying this great recipe!
This summer, I also taught my sister how to make this fudge and it was a great bonding time to work together in the kitchen!
Grandma Newby’s Fudge Recipe
3 cups sugar
¾ cup margarine
2/3 cup evaporated milk
1 tsp vanilla
1-12 oz package semi-sweet chocolate chips
1-7 oz marshmallow crème
1 cup nuts (optional)
Combine sugar, margarine, and milk in heavy 2 ½ quart sauce pan. Bring to full rolling boil over medium heat. Stir constantly. Continue boiling for 5 minutes over medium heat or until candy-thermometer reaches 234 degrees. Stir constantly to prevent scorching. Remove from heat. Stir in chocolate chips until melted. Add marshmallow crème, vanilla, and nuts. Pour into a greased 13x9 inch pan. Cool at room temperature.
Tuesday, November 16, 2010
Cake Balls
Brian loves dessert. This is one of those recipes that once you try them, you have to make them. I originally got the idea from my counter part at work, and then found a great recipe online from Paula Dean. I then made this recipe for my small group at church and it was a great hit. I have had people ask how to make it, so I figure it should go on the blog! The recipe is below with my tweeks added in.
Paula’s Cake Balls
Paula’s own version of this trendy sweet!
Serves: 36
Cook Time: 20 Minutes
Ingredients
· 1 (18.25 ounce) package cake mix
· 1 (16 ounce) container prepared cake frosting
· 6 ounces of chocolate flavored confectioners coating disks or bar (available in white chocolate, dark or milk) --I used almond bark!
· Food Coloring (optional)
Paula's Favorite Combinations:
*Red Velvet Cake/Cream Cheese Frosting and dipped in white chocolate coating
*Strawberry Supreme Cake/Strawberries and Cream Frosting - Dipped in Chocolate Coating
*White Cake/Mint Chocolate Chip Frosting - Dipped in Chocolate Coating
*Caramel Cake/Chocolate Mocha Frosting - Dipped in Chocolate Coating
*White Cake/Wild Cherry Vanilla Frosting - Dipped in Dark Chocolate Coating
*French Vanilla Cake/White Chocolate Almond Frosting - Dipped in Chocolate Coating
*Dark Chocolate Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating
*Spice Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating
*Lemon Cake/Lemon Frosting - Dipped in White Chocolate Coating
*Confetti Cake/Vanilla Frosting - Dipped in White Chocolate Coating
Steps
Prepare the cake mix according to the directions on the box. When cake is finished baking allow to cool for 30 minutes. Crumble the cake into a large bowl using a stand mixer or a hand mixer. Add the frosting and mix until well combined. Place the bowl in the refrigerator for at least 3 hours or overnight.
Line a baking tray with wax paper. Use a melon baller as a scooper to form balls with the cake mixture. Place on wax paper. Once you have used all of the cake mixture, place the baking tray in the freezer for 1 hour.
Melt the chocolate in a glass bowl of the microwave, stirring every 5-10 seconds until smooth. At this point you can add a bit of food coloring if you are using white chocolate. Remove the balls from the freezer. Using one toothpick, pick up the balls one at a time and dip in the chocolate. Use a second toothpick to slide the ball off the first toothpick onto the wax paper lined baking tray.
If the balls fall off the toothpick into the chocolate, they are not firm enough to work with and you'll need to place them back in the freezer for additional time
Once you have covered all the balls in chocolate coating place the tray in the refrigerator until the chocolate coating is set. At this point you can drizzle other chocolate on the balls for decoration.
Serving Suggestions
Serve with a cold glass of milk!
Paula’s Cake Balls
Paula’s own version of this trendy sweet!
Serves: 36
Cook Time: 20 Minutes
Ingredients
· 1 (18.25 ounce) package cake mix
· 1 (16 ounce) container prepared cake frosting
· 6 ounces of chocolate flavored confectioners coating disks or bar (available in white chocolate, dark or milk) --I used almond bark!
· Food Coloring (optional)
Paula's Favorite Combinations:
*Red Velvet Cake/Cream Cheese Frosting and dipped in white chocolate coating
*Strawberry Supreme Cake/Strawberries and Cream Frosting - Dipped in Chocolate Coating
*White Cake/Mint Chocolate Chip Frosting - Dipped in Chocolate Coating
*Caramel Cake/Chocolate Mocha Frosting - Dipped in Chocolate Coating
*White Cake/Wild Cherry Vanilla Frosting - Dipped in Dark Chocolate Coating
*French Vanilla Cake/White Chocolate Almond Frosting - Dipped in Chocolate Coating
*Dark Chocolate Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating
*Spice Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating
*Lemon Cake/Lemon Frosting - Dipped in White Chocolate Coating
*Confetti Cake/Vanilla Frosting - Dipped in White Chocolate Coating
Steps
Prepare the cake mix according to the directions on the box. When cake is finished baking allow to cool for 30 minutes. Crumble the cake into a large bowl using a stand mixer or a hand mixer. Add the frosting and mix until well combined. Place the bowl in the refrigerator for at least 3 hours or overnight.
Line a baking tray with wax paper. Use a melon baller as a scooper to form balls with the cake mixture. Place on wax paper. Once you have used all of the cake mixture, place the baking tray in the freezer for 1 hour.
Melt the chocolate in a glass bowl of the microwave, stirring every 5-10 seconds until smooth. At this point you can add a bit of food coloring if you are using white chocolate. Remove the balls from the freezer. Using one toothpick, pick up the balls one at a time and dip in the chocolate. Use a second toothpick to slide the ball off the first toothpick onto the wax paper lined baking tray.
If the balls fall off the toothpick into the chocolate, they are not firm enough to work with and you'll need to place them back in the freezer for additional time
Once you have covered all the balls in chocolate coating place the tray in the refrigerator until the chocolate coating is set. At this point you can drizzle other chocolate on the balls for decoration.
Serving Suggestions
Serve with a cold glass of milk!
Welcome
Welcome to the Newby Clan Recipes. I am looking forward to adding recipes as we use them and archive them for friends and family to use at their leisure!
I never follow a recipe exactly. I always add my own twist and flair to fit our needs as a family. I normally use what I have on hand in my pantry and deep freeze and adjust accordingly.
I will also be adding tidbits of where recipes came from to document the recipes and where they came from and why we made them and why they made this list!
Enjoy!
I never follow a recipe exactly. I always add my own twist and flair to fit our needs as a family. I normally use what I have on hand in my pantry and deep freeze and adjust accordingly.
I will also be adding tidbits of where recipes came from to document the recipes and where they came from and why we made them and why they made this list!
Enjoy!
Subscribe to:
Posts (Atom)