Ingredients

• 1 (10-ounce ) can cream of mushroom or chicken soup
• 1 cup milk
• 1/2 tablespoon of olive oil
• 1 pound of ground beef
• 1 teaspoon of minced garlic
• 1 tablespoon of fresh basil
• 1/2 teaspoon of dried thyme
• dash of Cayenne pepper
• dash of Mrs. Dash Southwest Chipotle seasoning
• Kosher salt and freshly cracked black pepper, to taste
• 1/2 cup of shredded cheddar cheese, divided
• Velveeta cheese to taste
  
• 1 pound package of frozen tater tots

Instructions

Preheat oven to 350 degrees F. Butter or spray a 9 x 9 inch casserole dish with non-stick spray; set aside. Whisk together the cream soup and milk until well blended; set aside.

Add olive oil to a large skillet and stir in the ground beef and brown; drain if needed and return to the skillet. Add the minced garlic, cook and stir another minute. Stir in the basil, thyme, Cayenne pepper, and Mrs. Dash seasoning; taste and add salt and pepper only as needed. Transfer meat mixture to the prepared casserole dish and sprinkle with 1/4 cup of the cheddar cheese and cut up Velveeta cheese. Evenly pour the soup mixture over the top. Arrange the tater tots on top and bake uncovered at 350 for 45 minutes to 1 hour, or until potatoes are nicely browned and crisp. Sprinkle the remaining 1/4 cup of shredded cheese on top and return to the oven just until cheese is melted.

Tip:

Double this recipe.  Or, triple it.  (We can EASILY eat this recipe when doubled in our family… 2 “normal sized” adults and a 2 and 4 year old.  I’m telling you, this stuff is ADDICTIVE!)

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This recipe is one of our all-time favorites!  If you like cheesy yumminess and chicken… well, you won’t go wrong with this one!

Ingredients

1/2 c green pepper, chopped

2 T butter

2 c cooked chicken

1  4 oz can green chili peppers, chopped

3 T butter

1/4 c flour

1 t ground coriander

3/4 t. salt

2 1/2 c chicken broth

1 c sour cream

6 oz. Monterey Jack cheese, shredded

12 6-inch tortillas

Instructions

Cook green pepper in 2 T. butter until tender.  Combine green pepper in a bowl with chicken and chili peppers; set aside.

For sauce, melt 3 T. butter and stir in flour, coriander, and salt.  Stir in chicken broth all at once.  Cook and stir until thickened and bubbly.  Cook and stir 1-2 minutes more.  Remove from heat.  Stir in sour cream and 1/2 cup of cheese.  Stir 1/2 c of sauce into chicken mixture.

Dip each tortilla into remaining sauce to soften.  Fill each with about 1/4 cup of chicken mixture.  Roll up.  Arrange rolls in a lined baking dish and pour remaining sauce over enchiladas and sprinkle with remaining cheese.

Bake uncovered at 350 degrees for about 25 minutes or until bubbly.

I’ve been on a search for some “new-to-me” favorite recipes.  I think this one has made it onto our family’s list.

Ingredients

Instructions

1. Cream the butter with the sugars until fluffy.
2. Beat in the egg and the vanilla extract.
3. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips.
4. Drop by large spoonfuls onto a greased cookie sheet.
5. Bake at 375 degrees for 8-10 minutes, or 10-12 minutes for a crisper cookie.

A couple of extra tips –  Add pecans for an EXTRA delicious cookie (my favorite!)  And, we really like to freeze these cookies so we can eat them as we want them.  If you’d like to gift them or have cookies in no time, simply use the recipe above but put your cookies on a cookie sheet with parchment paper or aluminum foil and into the freezer until they are hard (so they won’t stick together later).  Then, put them in a FREEZER ziploc bag and store in the freezer!  When you’re ready to eat them, just put them in the oven at 375 degrees for about 13 minutes or a little more (if they’re coming straight from the freezer).  YUMMY!