Fiesta Chicken Enchiladas

I received my FREE Kraft Food and Family quarterly magazine today. It has some really great ideas for summer recipes. The one shown below uses leftover grilled chicken. Whenever I grill chicken I throw a few extras on so I can make recipes like this. It saves a ton of time.

1 small onion, chopped
1 clove garlic, minced
4 cooked small chicken breasts, shredded
1 cup salsa, divided
4 oz cream cheese, cubed
1 tbsp chopped cilantro
1 tsp ground cumin
1 cup cheddar and monterey jack cheese, divded
8 flour torillas

Preheat oven to 350 degrees. Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup salsa, the cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.

Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13 x 9 inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining shredded cheese.

Bake 15 to 20 minutes or until heated through.

Makes 4 servings, 2 enchiladas each.

Cheesy Hobo Potatoes

These potatoes make a great side dish at parties and barbeques. And I just know it is eventually going to get warm enough here in the Midwest to have some barbeques. The warm weather can not come soon enough - of course in a couple of months I will be complaining that it is too hot. I know, never happy. Anyway here is the recipe. Enjoy!

26 oz country hashbrown frozen shredded potatoes, thawed
2 cups sour cream
1 stick margarine, melted
2 cups shredded mild cheddar cheese
2 cups cornflakes crushed

Drain potatoes. Mix all ingredients except cornflakes & 1/2 cup butter. Spread in 13 x 9 greased pan. Put flakes on top - drizzle remaining butter over the cornflakes. Bake uncovered at 350 degrees for 50 minutes. Cover with foil is getting too brown.

Roasted Red Potatoes w/Bacon & Cheese

This is a great side dish recipe I got from the Kraft Food magainze. If you aren't familiar with this publication it a FREE recipe magazine Kraft puts out ever season. They have great recipes as well as cooking tips in it. All for free - can't beat that. Go to www.kraftfoods.com to sign up. Here's the recipe:

1/2 cup ranch dressing
1/2 cup shredded cheddar cheese
1/4 cup real bacon bits
2 lb small red potatoes, quartered

Preheat oven to 350 degrees. Mix dressing, cheese and bacon bits in a large bowl. Add potatoes, toss lightly. Spoon into lightly greased 13" x 9" dish, cover with foil. Bake 40 minutes, remove foil, add a little more cheese, bake an additional 15 mniutes or until potatoes are tender.

Olive/Cheese Rounds - Appetizer

I have a party to go to this weekend (I'm trying to plan ahead) and I thought I would make my Olive Cheese Rounds. They are an old favorite in my family. Enjoy!

2 loaves mini rye bread
10 oz shredded mild cheddar cheese
1 1/2 cups black olives choppped
1 cup green onions chopped
3/4 cup mayonnaise

Mix all ingredients together and place a small amount on a slice of the rye bread. Broil until cheese is melted and serve warm.

How simple is that!!!

Recipe Exchange

I am kind of excited. I found a new blog today and she has a recipe exchange every week. Here a link to her blog Random Thoughts: Random Recipes . I left a comment and the author - Pam- responded that I should post a recipe since I do a recipe blog. This weeks category is breakfast recipes. So below is my submission the breakfast casserole I make every Christmas - I really should make it more often, since it is so easy. I hope you all enjoy it. And thanks to Pam for inviting me to participate!

Sausage & Egg Bake

1lb ground sausage
1 large onion chopped
8 oz shredded mild cheddar cheese
12 slices of bread eggs
3 cups milk
3/4 tsp dry mustard
1 1/2 tsp salt
1/4 tsp cracked pepper

Grease a 9 x 13 pan. Brown sausage - don't drain. Saute onion with sausage and set aside. Cut bread into quarters. Lay in greased pan the following: 1/2 of bread quarters, 1/2 of sausage & onion mixture and 1/2 of shredded cheese. Repeat layer. Beat together eggs, milk, salt, pepper, and dry mustard. Pour over layers. Cover and refrigerate overnight. Before baking remove cover and bring to room temperature. Bake at 350 degrees for 50-60 minutes or until toothpick comes out clean. If cassarole starts to brown before it is done - cover with foil. Enjoy!