Green Chili Chicken Enchiladas


12 (medium sized) flour tortillas
2 cups cooked, shredded chicken
3 TB butter
3 1/2 TB flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can green chilis
1 small can sliced black olives
2 cups shredded cheese, divided (I had cheddar but you can use a taco/Mexican blend or Monterrey jack)


Preheat oven to 350 degrees.

Melt butter in a saucepan then whisk in flour until bubbling.  Gradually whisk in chicken broth and cook until thickened. Whisk in 1 cup cheese.  Stir until melted.  Remove from heat and stir in sour cream, chilis, olives and chicken.

Assemble and roll-up enchiladas.  Place in a 9x13 baking dish that has been sprayed with non-stick cooking spray.  Top with any left over sauce and then the remaining cup of cheese.

(*I fit 8 enchiladas in my 9x13 pan but there is enough sauce for 12.  I just use left over sauce on top but you could use a second dish or try to squish more in together.)

Bake for 20-25 minutes until bubbly and toasty!


Mark's Chip Dip

Mark's long-awaited chip dip is here!  This is a family favorite for sure!
In a skillet, brown together:
  • 1 to 1 1/2 pounds ground beef
  • 1 pound ground sausage
  • 1/2 onion, chopped
Drain the grease then put into a crock pot with:
  • 1 jar salsa - 24 ounces
  • 2 cans Rotel tomatoes (diced tomatoes with chilis in the can)
  • 1 can Mexican stewed tomatoes
  • 1 can diced green chilis
  • 32 oz Velveeta cheese, cubed
Simmer altogether in a crock pot until warmed through.  Enjoy with your favorite tortilla chips!

Grandpa Earl's Housekeeper's Whole Wheat Muffins

1 cup brown sugar
1/2 cup butter or oil
1 egg
1 cup buttermilk (or if you don't have buttermilk, pour 2 TB vinegar into 1 cup measuring cup and fill the rest of the cup with milk.  Let sit a few minutes until soured).
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp vanilla
2 1/4 cups whole wheat flour
add chocolate chips or raisins, if desired (not part of the original recipe)

Mix all ingredients together and bake 15-20 minutes at 350 in greased or lined muffin tins.
Makes 18-20 muffins

Ann's notes: I put everything together and increase the cinnamon to 1 tsp.  I don't wait for the milk to sour, I just put the vinegar in the cup first and then add the milk, to make 1 cup. I use canola oil and will only put in 1/3 cup it will just make them a little crumblier.


Rotisserie Chicken Noodle Soup

  • 2 tablespoons butter
  • 2 rounded tablespoons flour
  • 1 tsp extra-virgin olive oil
  • 1 small onion, peeled and diced
  • 5 celery stalks, diced
  • 5 carrots, peeled and diced
  • 1 1/2 teaspoon minced garlic
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper
  • 2 quarts chicken stock or chicken broth
  • 2 to 3 cups cooked chicken, shredded (rotisserie chicken is best)
  • 3 cups wide egg noodles
  • 1 tablespoon parsley
  1. Heat a large pan with olive oil over medium heat. Add the onion, celery, carrots, and bay leaves and a little salt and pepper. Cook for about 5 min and then add garlic.
  2. In a large pot melt butter then add flour.  Add about a cup at a time of stock while stirring to make smooth.  Continue adding the rest of the stock then simmer about 10 min.
  3. Stir in the chicken, veggies, cooked noodles and parsley. Discard the bay leaves. Season to taste adding more salt and pepper as needed.


Chicken and Wild Rice Soup

This is a wonderfully hearty soup.  When taking a meal in to someone who is sick or just had a baby--this is my go-to soup since my good friend brought this to me a few years ago after I had a baby and it hit the spot!


2 cups chicken that has been cooked and shredded
1 box Rice a Roni Wild Rice, cooked as directed on box and set aside
1 1/2 cups carrots, diced
1 1/2 cups celery diced
1/2 cup butter
1/2 cup flour (a little rounded)
2 cans chicken broth (about 4 1/2 cups)
2 cups fat free half and half
1 1/2 cups water


In a large pot melt butter then whisk in flour to make a roux.  As soon as the butter and flour are combined whisk in chicken broth.  As soon as it is thick and bubbly slowly add 2 cups half and half.  Add it slowly so it won't "break" the roux.  Then add water, again slowly whisking it in.  Meanwhile, sauté carrots and celery until tender.  Then, add the rice, chicken, carrots and celery to your soup base.

Then add:
1/2 to 1 tsp salt to taste
1/2 to 1 tsp pepper to taste

Enjoy with some warm french bread!


Cinnamon Caramel Popcorn with Pecans & White Chocolate

This caramel corn is delicious!  It has a rich flavor, a lot like cinnabun, and is really simple to make which is what we're all looking for this time of year, right?   It would be a great to give as neighbor gifts  (hint, hint).  It doesn't stick together like this....I took the picture BEFORE breaking it up.  I was in too much of a hurry to start eating it after!

12 c. popped popcorn (about 1/2 c. kernels)*
1 c. roughly chopped pecans
1 c. brown sugar
3/4 tsp. cinnamon
1 stick real butter (1/2 c.)
1/4 t. salt (optional)
1/4 c. Karo syrup
1/2 tsp. baking soda
1 tsp. vanilla
4 squares almond bark

Preheat oven to 250 degrees.

*  Make sure to remove all unpopped kernels

Place popcorn and chopped pecans in  a large bowl and set aside.

Combine brown sugar and cinnamon in a big, microwave-safe bowl.  Chop butter into chunks and place on top of sugar mixture.  Pour corn syrup over the top of everything.  Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine.

Return to the microwave and heat for 4 minutes stirring every 2 minutes.

Remove from the microwave and add in vanilla and baking soda.  Stir to combine.  Mixture will foam and rise.  Pour caramel mixture over popcorn and pecans and stir until everything is well coated.

Spread popcorn mixture onto a foil-lined cookie sheet.  Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment or wax paper.

Melt almond bark according to package instructions.  Drizzle over popcorn mixture.  When almond bark is hardened and popcorn is cool, break into chunks.  Store in an air-tight container.


Chicken Pot Pie

I came up with this recipe when I had some left overs from a yummy rotisserie chicken.  
This recipe would be great with some left over turkey as well.

Chicken Pot Pie

You will need:
6 TB butter
1/2 c + 1 TB flour
1 1/2 c chicken broth
1 1/2 c milk
2 cups (combined) of frozen peas, carrots and corn
2 large russet potatoes
2 cups rotisserie chicken or turkey
1 tsp+ italian seasonings (add to your liking)
1/4 tsp onion salt
salt and pepper to taste
Box of Pastry Puff Sheets or 1 pie crust to top or refrigerated biscuits

Preheat oven to 425 degrees.  Take your pastry sheets out of the freezer and set on a lightly floured counter to thaw.

The Sauce:
Over low to medium heat, melt butter in a saucepan.  Stir in flour and cook until thick and bubbly.  Whisk in chicken broth and then finally the milk.  Let simmer a few minutes until thick.  Add italian seasonings, onion salt and pepper. 

The Veggies:
Peel the potatoes and slice into small, bite sized squares.  Place cut potatoes and frozen veggies in a pot of cool water and boil until potatoes are just tender.  Do not over cook potatoes as they will still cook in the oven later.

Lightly spray a 9x13 casserole dish with cooking spray.  Put cooked veggies in the pan and lightly salt and pepper them.  Add chicken or turkey.  Then pour the sauce over the top. Top the pie with a pie crust of your choice.  Just lay it right on top.  I used the Puff Pastry Sheets which used 1 and 1/3 sheets and then I used the rest of the 2/3 of the second sheet for dessert  (These are in the freezer section in the grocery store).  A regular pie crust would work great as well.  Slit the top of the crust several times with a knife to allow venting.  Brush the top with egg wash (1 beaten egg+ 2 TB water) for shine.
Bake for about 15 minutes until the crust is golden brown.