Cresent Chicken

3 boneless chicken breasts, pounded
1 can cream of chicken soup
1/2 cup of milk
1 cup shredded mozzerella cheese
salt and pepper
8 count cresent rolls

Preheat oven to 350. Pound chicken breasts and then salt and pepper them. Rap 2 raw cresent rolls around each chicken breast. If you have left over rolls, pinch off and finish covering chicken. Mix together milk, soup and cheese. Spread a little bit of the mixture in casserole dish then put chicken on top. Finish covering the chicken with mixture. Bake for 30 minutes, or until cresent rolls are golden and chicken is done.

Overnight French Toast

This is a perfect timesaver to make for morning guests! 

INGREDIENTS:

10 (1 inch) slices French bread

2/3 cup firmly packed light brown sugar

1/2 cup pancake syrup

4 eggs

1 tablespoon butter

1-1/2 cups skim milk

1 teaspoon vanilla

1/8 teaspoon salt

sliced strawberries

powdered sugar for sprinkling

DIRECTIONS:

• Spray 13x9 pan with non-stick cooking spray
• In medium saucepan, combine brown sugar, syrup, and butter.  Bring to a boil over medium heat and stir constantly for 1 minute.
• Pour syrup mixture in bottom of sprayed pan.  Arrange bread slices in even layer over syrup mixture.  Set aside.
• In large bowl, combine eggs, milk, vanilla, and salt.  Beat with wire whisk until smooth.  Pour evenly over bread in pan.  Cover and refrigerate at least 8 hours or overnight.

• Preheat oven to 350 degrees.
• Bake uncovered for 30-35 minutes or until lightly brown
• Serve with sliced strawberries and powdered sugar sprinkled on top.

Mexican Corn Chowder!

1/2 stick of butter/ margarine
1 large onion- chopped
2 cups diced, baked potatoes, bake or boil before (more if you like it more chunky)
1 cup water
2 cups milk (whole is what I used with a little bit of whipping cream! Not very healthy I know, but it was so good!)
2 large cans cream style corn
1 can Rotel
salt/pepper to taste
1/2 lb. Velvetta cheese

Saute onions in butter and add all other ingredients in pot (except cheese). Simmer for 30 minutes then add cheese. Stir occasionally and serve once cheese is melted and blended.

I hope yall try this... it's SO easy and YUMMY! Enjoy... Beth

Pork Tostadas

6 servings

3 T corn oil
6 (5 inch) corn tortillas
3 cups black beans (reserved from Seasoned black beans.. recipe below)
1 (15.5 oz) jar prepared salsa
Guacamole
2 Pork tenderloins, warmed and shredded (reserved from Spice Encrusted Pork Tenderloin)
1 (16oz) container sour cream

In a large skillet, heat corn oil over medium-high heat. Cook tortillas on each side until golden. Drain on paper towels
In a small saucepan, add beans and cook over medium-low heat, stirring often, until all liquid has evaporated. Use a potato masher to mash beans.
To assemble tostadas, layer beans, salsa, guacamole, shredded pork, and sour cream on each tortilla.

Spice-Encrusted Pork Tenderloin

Makes about 6 servings

2 Tablespoons chili powder
2 Tablespoons ground coriander
2 Tablespoons ground cumin
2 Tablespoons kosher salt
2 Tablespoons oregano
2 Tablespoons garlic salt
2 Tablespoons cracked black pepper
4 (1.5 lb) pork tenderloins, trimmed
1/4 cup olive oil, divided

Preheat oven to 400. Line a rimmed baking sheet with aluminum foil; set aside.
In a small bowl, combine all the spices. Coat tenderloins evenly with spice mixture.
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Cook 1 tenderloin for 2 to 3 minutes on each side, or until browned. Remove tenderloin and place on prepared pan. Repeat with remaining olive oil and tenderloins. Bake for 20 minutes, or until a meat thermometer registers 155. Slice to serve.
**Note: Reserve 2 Tenderloins for Pork Tostadas (recipe follows).

(Ashleigh's note: this is a lot of food. When I make it for the 4 of us I half this recipe and still have enough for the tostada dinner.)

On the side:
Seasoned Black Beans
6 servings
4 (15 oz) cans black beans, drained
2 (10 oz) cans diced tomatoes with green chilies (Rotel)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Combine all in a saucepan and cook over low heat until heated through.
(Reserve half for Pork Tostadas)

Zucchini with Fire Roasted Tomatoes
6 servings
2 T olive oil
3 large zucchini, cut into 3x1/4 inch sticks
1 (14.5 oz) can fire roasted tomatoes
1/2 t kosher salt
1/2 t ground black pepper

In a large skillet, heat olive oil over medium heat. Add zucchini, tomatoes, salt and pepper. Cook until zucchini are tender.

Fiesta Chicken Salad

Blue Chips
Lettuce or Spinach leaves
Frozen or canned corn
Black Beans
Salsa
Cheese (either chunks of cheese or shredded cheese)
Avocado
Rotisserie Chicken
Salad Dressing

Put blue chips on a plate, then lettuce and then everything else. This is a quick and delicious meal.

The Log

2 boxes of Nabisco's chocolate wafer cookies or Ana's lemon wafer cookies
1 container of Whipping Cream
Sugar

Whisk whipping cream and 2 spoons of sugar until it forms a peak. Stack cookies like domino's, with whipping cream in between each cookie, then cover the entire "log" with whipping cream. Keep refrigerated when not eating it. Very Yummy and easy!!

Triple Cheese Macaroni

So I thought I would kick of the blog with one of my most requested recipes, Triple Cheese Macaroni.  It's far from the most nutritious dish and it's a bit expensive to make, but it's such a good treat every now and then. I'll try and take a picture to add to the post next time I make it.  Enjoy!

INGREDIENTS:

8 ounces macaroni

2 eggs

3/4 cup whole milk (I use skim and it's just as good)

1/2 cup heavy cream

1/2 cup half & half

1/2 teaspoon chopped parsley

1 pinch cayenne pepper

3/4 teaspoon sea salt

1/2 tablespoon ranch seasoning

10 ounces sharp cheddar cheese, grated

5 ounces Monterey Jack cheese, grated

5 ounces Parmesan cheese, grated

DIRECTIONS:

• Preheat oven to 350 degrees.
  
• Cook the macaroni according to package directions, drain and set aside.
  
• In large mixing bowl, beat the eggs.  Add milk, half and half, cream, parsley, cayenne pepper, salt and Ranch seasoning.  Mix well.
  
• Add the macaroni and cheeses.  Mix well.
  
• Pour into dish and cover with aluminum foil.
  
• Bake 30-35 minutes or until set.