CHICKEN ENCHILADA PASTA

2-3 Chicken breasts cooked and shredded
2 Tbsp olive oil
2 garlic cloves, minced
1 medium onion diced
1 red pepper diced
1 4oz can diced green chiles
1/2 tsp salt
2 tsp chili powder
1 tsp cumin
2 10 oz cans green chili endhilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese
1 cup sour cream
Penne pasta

OPTIONAL TOPPINGS
Avocado
Green Onions
Black Olives
Tomatoes
Sour Cream

Cook chicken, drain, and shred. Meanwhile boil pasta according to package and chop the veggies.
Heat olive oil in a deep skillet and cook onions for about 5 minutes. Add garlic and red pepper and cook for another 5 minutes.
Add cooked chicken, green chilies, cumin, chili powder, salt and enchilada sauces. Let sauce simmer for about 10 minutes.
Add cheese and stir until melted and heated through. Toss in sour cream, but do not let it boil. Cook on low heat and stir until sour cream is well mixed and heated trough.
Drain pasta and return to pot. Pour sauce over pasta and mix well. Serve and garnish with toppings of your choice.

*Though it might sound like this recipe will be hot and spicy, believe me it is not and is really good. I'm not a spicy fan AT ALL. So for all you delicate flowers, fear not, this is just right! :}

Unstuffed Cabbage

1LB ground beef
1/2 cup diced onion
8 cups cabbage chopped
1/2 tsp salt
2 cans diced tomatoes (I use Italian)
1/4 tsp pepper
1 can tomatoe soup
Brown sugar to taste
Water as needed


Brown hamburger with onion, drain. Add cabbage. Cover and cook at medium heat for 5-7 minutes. Add tomatoes, sugar, soup, salt, pepper, and water. Cover and simmer for 10 minutes. Serve over rice or pasta.

Adding Labels to our Posts

Yay!  I'm so excited for all the feedback I've received already!  This is going to be really fun and we can't wait to try all the new yummy recipes that all of you share!!!

REMINDER: When you create a post, will you make a "label" for it (at the bottom of the "New Post")... that way we can group all the recipes and they'll show up under "Our Yummy Recipes" on the sidebar!  (ie... Main Dishes, Desserts, Salads, Side Dishes, Breads.... etc!)

Thanks everyone!  Hope you enjoy!!!

Hamburger Rice Caserol

1 cup Rice, cooked

1 lb Hamburger

1 1/2 cup Celery, chopped

1 cup Onion, chopped

1 Tbs Butter

2 Tbs Brown Sugar

1 can sliced Mushrooms (4oz)

10 1/2 oz can Chicken & Rice Soup

1/4 cup Soy Sauce

Over medium heat, brown Hamburger.  Add Celery and Onions.  Cook for 5 minutes.  Add Butter, Soy Sauce, Brown Sugar, Mushrooms, Soup and cooked Rice

Corn Puffs

1 large bag of Corn Puffs

2 sticks Butter

1 cup Sugar

3 Tbs Water

1 tsp Vanilla

Pour Corn Puffs into a large bowl and set aside.  Combine Butter, Sugar and water in a saucepan and bring to a boil.  Boil for 6 minutes.

Remove from heat and stir in Vanilla.  Pour over Corn Puffs and stir/toss the puffs until they are all coated with sugar mixture.

Spread the Corn Puffs out on a cookie sheet and let them cool.

Store in air-tight container.

Coconut Almond Rice Chex Mix

1 box Rice Chex

1 large bag Coconut flakes

1 large bag sliveredAlmonds
2 cups Light Karo Syrup

2 cups Sugar

2 sticks Butter

1/2 tsp Almond Extract

Combine Rice Chex, Coconut and Almonds in a large bowl and set aside.  In a saucepan, combine Karo Syrup, Sugar and Butter.  Bring to boil and boil for 2 minutes.  Remove from heat and add Almond Extract.

Pour mixture over Chex mixture and stir/toss until they are all coated.

Store in air-tight container, once cooled.

Lemon Jello Pudding

1 pkg Lemon Cook and Serve Pudding

1 pkg Peach Jello

Cool Whip

Dissolve Peach Jello in 3 cups boiling water.  Make Lemon Pudding using the directions on the box. (Use the whole egg)

Mix pudding and jello together and whip.  Pour into 9x13 baking dish and refrigerate until it is set.

Top with Cool Whip