Monday, July 11, 2016

Creamy Chicken Enchiladas

Cooked, shredded chicken
24 oz. sour cream
16 oz. cream cheese
1 onion, chopped
mined garlic
2 cans diced green chilies
Cook the onion and garlic until tenderized. Then add the sour cream and cream cheese and cook until melted and combined. Add the chilies, chicken and garlic powder.

Line the bottom of your pan with some of the sauce. Fill tortillas with chicken sauce, top with cheese, and roll. Top with any remaining sauce and more cheese.

Bake at 350° until bubbly, about 30 minutes.

Creamed Spinach

Creamed Spinach
1 bunch spinach 
1 Tbsp butter
2 cloves minced garlic
1/3 cup Grated Parmesan Cheese

In a large pan, heat 2 tsp. of olive oil to on medium until hot. Add the spinahc, season with salt & pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the spinahc to release as much liquid possible; discard the liquid. Transfer the spinach to a cutting bard to cool. When cool enough to handle, finely chop. Wipe out the pan.

Melt the remaining butter on medium until hot. Add the garlic and chopped spinahc. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Add the cheese and 2 Tbsp of water. Stir until creamy. 

This recipe was taken from Blue Apron.

Tuesday, April 14, 2015

Sweet Corn Chip Dip

Sweet Corn Chip Dip
2 packages cream cheese
2 cans diced green chiles
1 large bag frozen sweet petite white corn
1/2 stick of butter
salt & pepper to taste

Combine all ingredients in a bowl. Microwave until corn is cooked through and stir. Serve while warm with chips.

Tuesday, September 9, 2014

Chocolate Buttercream Frosting

Chocolate Buttercream Frosting
1 cup butter, softened
3 cups powdered sugar
1 tsp. vanilla
1 cup chocolate chips
Melt chocolate chips and set aside to cool.

Cream butter. Add powdered sugar, 1 cup at a time, mixing well between each addition. Once it is all incorporated well, add the melted chocolate and vanilla.

*Recipe taken from Fredillicious

3 Bean Chip Dip

A friend brought this to work one day and I was instantly hooked!

4 cans Pork and Beans
1 can kidney beans, drained
2 cans black beans, drained
1 package little smokies, cut into pieces
1 onion, chopped
1 green pepper, chopped
1 can crushed pineapple, drained
1/2 ketchup
1/4 cup mustard
1/8 - 1/4 cup brown sugar
Fry onion, green pepper and smokies in a pan until the onion is tender. Put it all together in the crock pot. Add the brown sugar until it is as sweet as you want it. (We just did 1/8 cup.)

Heat up until warm. Serve with chips

Thursday, September 4, 2014

Dutch Oven Southwestern Chicken

Dutch Oven Southwestern Chicken
2-1/2 cups chicken, cooked and chopped
2 cups shredded Cheddar cheese, divided
1 can cream of chicken soup
1 can cream of celery soup
1 can diced tomatoes with onions
1 can diced green chilies
3/4 cup chopped onion
8-10 flour tortillas, cut into pieces
Lightly oil or spray dutch oven. (We used a liner.) Combine chicken, 1 cup cheese, both soups, undrained tomatoes, green chilies and the onion in a large bowl.

Mix tortilla wedges into chicken mixture. (I thought 10 would be too many, so I only did eight.) Spoon mixture into prepared dutch oven.

Bake at 350° for 30 minutes, or until bubbling and hot. Top with remaining cheese and bake until cheese is melted, about 5 minutes.

Let sit for 10-15 minutes before serving. Garnish with green onions, salsa and/or sour cream if desired. 

Recipe taken from

Dutch Oven Seven Layer Brownie

Dutch Oven Seven Layer Brown 
1 Box of Supreme Brownie Mix
1/2 cup melted butter
1 egg
1 tsp. vanilla
1 cup coconut flakes
1 cup toffee bits
1 cup semisweet chocolate chips
1 cup chopped pecans
1 cup chopped pretzels
1/2 cup + 2 Tbsp. sweetened condensed milk
In a large bowl, stir in brownie mix, egg, vanilla and butter until well blended. Press into a well greased dutch oven pan (or use a liner). Cover the dutch oven and bake for 14 minutes at 350°.

Sprinkle coconut, toffee bits, chocolate chips and pecans over the partially cooked brownies. Drizzle evenly with sweetened condensed milk to within 1 inch of sides. Sprinkle the top with the chopped pretzels.

Cover and continue to bake for 25 - 35 minutes. Insert a toothpick to check if the brownie is fully cooked. 

Recipe taken from

Tuesday, August 19, 2014

Dutch Oven Lemon Blueberry Biscuits

Dutch Oven Lemon Blueberry Biscuits 
2 cups flour 
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
8 oz. lemon yogurt
1 egg
1/4 cup butter, melted
1 tsp. grated lemon peel
1 cup fresh or unthawed frozen blueberries
1/2 cup confectioners' sugar
1 Tbs. lemon juice
1/2 tsp. grated lemon peel
Lightly oil or spray dutch oven. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt until well combined.

In another bowl, whisk yogurt, egg, melted butter and 1 tsp. lemon peel until blended.

Add wet ingredients to flour mixture; stir until just moistened. Fold in blueberries.

Drop by 1/3 cupfuls into prepared dutch oven. Bake at 400° for 18 minutes, or until golden brown.

In a small bowl, combine glaze ingredients; whisk until smooth. Drizzle glaze over warm biscuits. 

*We are still figuring out how much heat to use, so I can't give an exact count on how many coals on top and bottom. We did about 10 on the bottom and 15 on top and checked it around 15 minutes.

*Recipe adapted from

Dutch Oven Pizza

Dutch Oven Pizza
Tube of pre-made pizza crust
Small jar of pizza sauce
Shredded mozzarella cheese
2 cloves garlic, chopped
desired pizza toppings
Split the pizza dough in half and spread between two dutch ovens. Because the ovens are round and the dough is square, stretch and prod to get it to cover the bottom of the dutch oven. 

Spread the pizza sauce over the dough and sprinkle the chopped garlic over the sauce.

Add pizza toppings as desired. 

Place the dutch oven on coals, place the lid on top and add more coals. Bake for 10-15 minutes, or until the dough looks done.

Sprinkle the cheeses over the pizza and then cook an additional 5 minutes, or until cheese is melted and bubbly. 
*We are still figuring out how much heat to use, so I can't give an exact count on how many coals on top and bottom. We did about 12 on the bottom and 15 on top and checked it every 10 minutes until it was complete. 
*Recipe adapted from What's Cooking America.

Dutch Oven Enchilada Casserole

Dutch Oven Enchilada Casserole
1 package Doritos, save 2 cups for the topping
1/2 of an onion, chopped
1 lb. hamburger, browned and drained
1 10 oz. can chili with beans
1 10 oz. enchilada sauce
1 8 oz. can tomato sauce
1-1/2 cups shredded cheese

2 cups Doritos
1/2 cup shredded cheese
1 cup sour cream
Lightly oil or spray dutch oven. Reserve 2 cups of Doritos from bag for topping. Crumble remaining 6 cups Doritos into a large mixing bowl.

Add hamburger, onion, can of chili, enchiladda sauce, tomato sauce and 1-1/2 cups shredded cheese.

Stir with a rubber spatula to combine; pour mixture into prepared dutch oven.

Bake at around 375° for 20 minutes or until cheese has melted and mixture is bubbling. Remove lid from dutch oven.

Spread sour cream over the top of the casserole with large spoon or spatula. Top with remaining 2 cups of uncrushed Doritos; sprinkle with remaining 1/2 cup shredded cheese.

Cover with lid and bake for 5 minutes or until cheese has melted.

*We are still figuring out how much heat to use, so I can't give an exact count on how many coals on top and bottom. We did about 12 on the bottom and 15 on top and checked it every 10 minutes until it was complete. 

*Recipe adapted from