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!

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
shredded coconut

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!

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}