Sour Cream Chicken

Tacos de Pollo

1 Garlic Clove (or 1 Tbls chopped garlic)
1 Tbls vegetable oil
1 Onion, chopped
1 or 2 tomatoes, peeled, chopped (or canned stewed tomatoes)
1 can diced green chili
pinch pepper
1 tsp cumin
4 cups shredded chicken (5 or 6 chicken breasts)
Knorr Suira dried chicken broth

Heat oil in large skillet. Add onion and garlic. Cook until onion is tender
Add tomatoes, chili, pepper, cumin, and some chicken broth (Make the chicken broth strong and only add about 1/2 cup). Cook until mixture is reduced then stir in chicken. Taste and add more cumin if desired. Fill taco shells (we usually use white corn tortillas and heat them in a skillet before filling) with chicken mixture. Serve with lettuce, cheese and sour cream if desired. Makes 12-15 tacos

Chocolate Peanut Butter Trifle

1 chocolate cake mix

1 pkg. peanut butter chips

4 ¼ C. cold milk, divided

½ C. whipping cream

¼ tsp. vanilla extract

2 small pkgs. Instant Chocolate Pudding Mix

1 small carton Cool Whip

8 Reese’s Peanut Butter Cups

Prepare cake mix according to package directions. Pour the batter into a greased 13 x 9 x 2” baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

In a heavy saucepan, combine chips, ¼ C. milk and ½ C. cream. Cook and stir over low heat until chips are melted. Remove from the heat; stir in vanilla. Cool to room temperature. Place the remaining milk in a mixing bowl; beat in pudding mixes on low speed for 2 minutes. Place pudding in the fridge for 3-4 minutes to set up a bit.

To assemble, crumble half of the cake into a 4 qt. Trifle bowl or large bowl. Layer with half of the peanut butter sauce, pudding, Cool Whip and ½ of the crumbled Reese’s Peanut Butter Cups; repeat layers ending with Cool Whip and remaining ½ of crumbled Reese’s Peanut Butter Cups. Cover and refrigerate for at least 3 hours before serving.

Seven Layer Bean Dip

INGREDIENTS

* 1 (1 ounce) package taco seasoning mix
* 1 (16 ounce) can refried beans
* 1 (8 ounce) package cream cheese, softened
* 1 (16 ounce) container sour cream
* 1 (16 ounce) jar salsa
* 1 large tomato, chopped
* 1 green bell pepper, chopped
* 1 bunch chopped green onions
* 1 avocado mashed (salt & pepper, lemon juice to taste about 1 teas.)
* 1 (6 ounce) can sliced black olives, drained
* 2 cups shredded Cheddar cheese


DIRECTIONS

1. Spread refried beans onto a large serving platter or glass bowl. Add avocado layer.
2. Mix the sour cream, cream cheese and taco seasoning mix in a medium bowl. Spread over avocado.
3. Top with salsa. Place a layer of tomato, green bell pepper, green onions over the salsa, and top with Cheddar cheese. Garnish with black olives.

Giant Snickers Bar

Garbage Hash

Don't let the name fool you! This is a recipe I can't take credit for, I believe I got it from my sister in law Jeni who stole it from a little restaurant called the Belgian Waffle. It is delicious!! It completely combines breakfast into something you can eat for dinner! My husband and son love it when I make this, and I'm sure your family will love it too!

1 pound bacon or sausage
6-12 eggs (depending on how much you like eggs)
1 Package Hashbrowns or Country Potatoes
8 ounces of mushrooms sliced
1/2 an onion shopped small
1/2 a green pepper cut small
1-2 cups shredded cheese

Cook bacon in a large skillet until crispy, then remove from pan leaving oil in pan. Place Hashbrowns in pan and cook until crispy as directed on bag. In a separate skillet scramble eggs until done. Once Hashbrowns are crispy stir in onions and mushrooms and cook until done, then stir in green peppers, eggs, and crumbled bacon. Top with grated cheese. Cook until cheese melts. You can also put skillet in oven to melt cheese and crisp up top if desired.

Big Batch Vegetable Soup

This is a yummy soup recipe that I found online.

2 tbsp olive oil
2 cups chopped onions
1 cup thinly sliced carrots
2 tsp Italian seasoning
Salt and ground pepper, to taste
3 (14.5 oz) cans reduced-sodium vegetable or chicken broth
1 (28 oz) can diced tomatoes, with juice
1 tbsp tomato paste
8 cups mixed fresh or frozen vegetables, such as: carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Heat oil in large stockpot over medium heat. Add onions, celery and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until oneions are translucent, 5-8 minutes.

Add broth, tomatoes, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.

Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20-25 minutes. Season with salt and pepper, as desired.

Sloppy Joes

1 lb. hamburger meat
1 c. ketchup
1 can chicken gumbo soup
1 Tbsp. Worcestershire sauce
1 tsp. dry mustard
salt and pepper to taste

Brown hamburger in a large skillet. Add remaining ingredients. Simmer over low heat for one hour stirring often. Serve over toasted hamburger buns.

Ritzy Chicken

6-8 Chicken Breasts
1 Cube Butter
1 C. Sour Cream
1 can Cream of Chicken Soup
2 Tbsp. Poppy Seeds
1 Pack Ritz Crackers Crushed

Mix soup and sour cream, dip chicken breasts in mixture then put in 9x13 pan. Pour extra soup mixture on top. Melt butter on stove top and mix in crushed crackers and poppy seeds. Crackers will absorb the butter. Sprinkle the cracker mixture over the top of the chicken. Bake at 350 for 1 hour.

SKOR CAKE (aka better than...cake)

1 German Chocolate Cake Mix
1 21 OZ jar Mrs. Richardson's Carmel/Fudge sauce
1 can sweet condensed milk
1 12 oz. container cool whip
6 Skor bars crushed (Health Bars work too!)

Make cake as directed. With handle of wooden spoon poke holes in done cake. Pour condensed milk in holes over cake. Microwave fudge sauce so it will pour easily. Pour over cake, refrigerate until cool. Just before serving, spread cool whip on top then sprinkle crushed candy bars on top. Enjoy!!!