Friday, March 4, 2011

Cookie Salad

I found this recipe in a Cub Scout cookbook, and thought it sounded weird. Then, a friend made it for us recently, and I was pleasantly surprised by how good it is! I think I had 3 helpings..! This will make a large bowl- about half would be perfect for our small family.

2 cups buttermilk
2 small boxes instant vanilla pudding
12 oz whipped topping
2 cans mandarin oranges, drained
20 oz can chunk pineapple, drained
1/2 pkg fudge striped cookies

Mix buttermilk and pudding. Fold in topping and fruit. Chill. Add broken cookies before serving.

{Kudos to Dani R. and the cubscout cookbook}

Tilapia with Pineapple Salsa

***Check out my new blog for better pics of this delicious dinner! http://www.kayescupboard.com/baked-tilapia-with-pineapple-salsa/

Sounds pretty fancy, huh? Well, it's not really. In all honestly, I think I found the idea from a Parents magazine, and changed it up a little. Anyway, it's super easy:

4-6 Tilapia filets
20 oz can crushed pineapple, undrained
1/2 cup green pepper, diced
1/2 cup red pepper diced

Place thawed Tilapia filets on a aluminum foil-lined baking sheet. Mix pineapple and peppers, and pour mix over filets. Bake at 375 degrees for 15 minutes or until the fish flakes easily when tested with a fork.

{Kudos to Parent's magazine}

Hawaiian Haystacks


I know, this is a classic recipe. It is quite possible that this post will be just for my reference, but here it is:

Rice (at least one serving per person)
10.5 oz can cream of chicken soup
1 1/2 cups chicken broth
10.5 oz canned chicken
chow mein noodles
green onion
20 oz can crushed or chunk pineapple
shredded cheddar cheese
peanuts
shredded coconut
Cool-Whip

Heat cream of chicken soup, chicken broth, and canned chicken. Serve rice with whatever variety of toppings sounds appealing.

This is how I do it:
Base layer of rice, chicken/gravy, cheese, and green onions.
Middle layer: more rice, chicken/gravy, cheese, and green onions.

Top with a layer of pineapple, coconut, peanuts, and chow mein noodles, then add a large dollop of  Cool Whip (not pictured, but most definitely consumed)! Mmm, now I want seconds!
If you Google "Hawaiian Haystacks" or "Chinese Sundaes" you will come up with other toppings you could add- celery, tomatoes, mandarin oranges, etc.

Fiesta Chicken Enchilladas


***Check out my new blog for better pics of these fantastic enchiladas! http://www.kayescupboard.com/fiesta-enchiladas/

Simple, delicious, and filling. I used minced onion and garlic to cut down on time. To be super-fancy, you can bake it sideways, as shown in the picture, or you can do it the normal way (which will be shown as soon as my blog will cooperate).

1 small onion, chopped
1 clove garlic, minced
4 cooked small chicken breasts (about 1 pound), shredded
1 cup salsa, divided
4 oz cream cheese, cubed
1 tablespoon chopped cilantro
1 teaspoon ground cumin
1 cup cheddar and monterey jack cheese, divided
8 flour tortillas

1. Preheat the oven to 350 degrees. Heat large skillet sprayed with cooking spray over medium heat. Add onion and garlic; cook and stir 2 minutes. Add chicken, 1/4 cup salsa, cream cheese, cilantro, and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of shredded cheese; mix well.
2. Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in a 13 x 9 baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.
3. Bake 15 to 20 minutes or until heated through.

I made this while distracted, and accidentally put the whole cup of salsa in with the chicken. I still put 3/4 cup salsa on top. It came out spicier, but I thought it was really good.

{Kudos to Favorite Casseroles cookbook}

Ranchero Egg Bake

I was looking for a good breakfast casserole; this one is good, but I don't think I would make it for breakfast, because it has a good amount of meat and salsa-spiciness- neither are breakfast-type food in my opinion. Still, a yummy casserole, and very easy to put together. (Also delicious sideways...)

1 lb ground pork sausage
1 can (4 oz) diced green chiles
1/2 cup water
1 packet (1.25 oz) taco seasoning mix
12 yellow corn taco shells, divided
1 can (15 oz) black beans, rinsed and drained
2 cups (8 oz) shredded cheddar or taco cheese
10 eggs, lightly beaten
1 cup salsa
1 cup milk

1. Preheat oven to 350.
2. Brown sausage in a large skillet over medium heat, stirring to separate meat as it cooks. Add chiles, water, and seasoning mix. Set aside.
3. Crush 10 taco shells coarsely; spread on bottom of 13 x 9 casserole pan. Sprinkle beans evenly over taco shells. Spread meat mixture evenly on top. Sprinkle cheese evenly over meat.
4. Combine eggs, salsa, and milk in a medium mixing bowl. Pour over casserole ingredients. Crush remaining 2 taco shells; sprinkle evenly over casserole. Bake for 45 minutes.

{Kudos to Favorite Casseroles cookbook}