Oven Baked Chimichangas

I wanted something Mexican, but not the same-old, same-old and I came across this recipe. I was leary at first. I just couldn't imagine how they would be crispy? Well, let me tell you, they were very crispy and will be regulars at our house! I've already got ideas running through my head for the next batch and can't wait to make them again. Plus, these are so quick and easy, you can't beat that!

1 big can of chicken, drained

2/3 cup picante sauce

1/2 tsp cumin

1/2 tsp dried oregano leaves

1 cup shredded cheese

2 green onions, chopped, tops included

4-6 flour tortillas (8 inches)

2 TBS margarine, melted

Preheat oven to 400 degrees. Mix chicken, picante sauce, cheese, onions and spices together. Place about a 1/4 cup of the chicken mixture on a tortilla. Fold one end, roll the sides and then fold the other end (you may need to warm tortillas to keep them from cracking). Place seem side down on cookie sheet. Brush with melted butter. Bake for 20-25 minutes or until crispy. Garnish with salsa, sour cream or whatever you like.

P.S. mine didn't get very golden but were very crispy so don't judge doneness by color. Also, no need to warm the mixture first, they are steaming when they come out of the oven. Be careful biting into the chimi's. I had to cut them in a couple different places to get them cooled down for my kids.

Tater Tot Casserole

We haven't had this casserole in so long. I'm not sure if my kids have even had it before? I somewhat made it like my favorite breakfast casserole and it turned out scrumptious. The kids devoured it! I wish it were a little healthier but they at least had good protein that night!

1.5 lbs. hamburger

1/2 onion, chopped

garlic powder, salt and pepper

1 can cream of mushroom soup

1 can milk

8 oz. light sour cream

2 TBS softened butter

2 cups shredded cheese (I used the mexican blend b/c it's what I had)

sprinkle each of cayenne pepper and seasoning salt

1 bag frozen mini tater tots

Heat oven to 350 degrees. Brown hamburger with onion, garlic powder, salt and pepper. Meanwhile, in medium bowl, combine soup, milk, sour cream, butter, cheese, cayenne pepper and seasoning salt.

Grease 9x13 baking dish. Spread hamburger over bottom of dish. Coat with soup mixture. Top with tater tots.

Bake for 45-60 minutes, broiling at the end for crispier tots. Let cool at least 10 minutes, it holds in a lot of heat and be careful serving to children because of temperature.

Tippin's Cornbread

You gotta have a good cornbread to go with the ham and beans and here it is. My kids love this stuff and why wouldn't they? It tastes like cake! Combine 2 pkgs Jiffy cornbread and 1 Jiffy yellow cake mix, make according to package directions. Pour into 9x13 greased baking dish. Bake at 375 degrees for 30-45 minutes. It makes a lot of corn bread, but my kids will gladly eat it again the next night.

Ham and Beans

I was concerned, while making this dish, that my kids would not like it so I made it pretty brothy and turned it in to a soup (my mother's recipe was always thick and creamy). And the verdict? My kids thought it was really good soup. They did ask why there were so many beans in it! However, they ate every last bit, after the cornbread of course!

1 lb. Great Northern beans, soaked overnight, rinsed and drained

2-3 smoked ham hocks

1/2 pkg chopped ham (I used the kind already chopped by Farmland)

2 cans chicken broth

2 can water

chopped onion

2 celery stalks

3 carrots

3 tsp minced garlic

1 TBS dried parsley

salt and pepper to taste

Combine everything in crock-pot and cook for 8-10 hours on Low. I removed celery before serving, but not carrots, just out of personal taste. Also, I removed the lid and turned the crock-pot on High for about an hour to thicken it up before serving. The adults in our house eat in with a few drops of hot sauce to spice things up a bit. And please, don't forget the cornbread!

Potato Soup

This is one of the highest ranked recipes at http://www.allrecipes.com/ and by looking at the ingredients list, you wouldn't think so. However, it is one of the best potato soups you'll eat and it is so easy! It's a great base and you can add just about anything to it. Top with cheese, bacon and chives and make it more like a baked potato soup. Add corn, or even clams. It's loved by all, big or small.

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 5 to 7 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Serves 4-6.

Red Beans and Rice (crock pot style)

This recipes makes you think you've slipped away to New Orleans for a little bit. Maybe I should be like the Zatarrans commercial and throw beads at the dinner table!! Anways, this is a no shorcut, Louisiana classic. It's too spicy for my kiddos, even without the jalapeno so you will have to adjust the creole seasoning if you would like to feed the whole family.

1 pound dried red beans, soaked overnight
1 box chicken broth
1 pound andouille sausage, cut into rounds (use andouille, no other will get the authentic taste)
1 large sweet onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and chopped (optional)
8 cloves garlic, chopped
1 tsp. creole seasoning , or to taste (recipe follows)
6 fresh basil leaves, chopped
1 ham hock
4 cups cooked rice

Creole Seasoning: (mix together and store in dry, covered container, makes a lot)
1 TBS onion powder
1 TBS garlic powder
1 TBS dried oregano
1 TBS dried basil
1/2 TBS dried thyme
1/2 TBS black pepper
1/2 TBS white pepper
1/2 tsp cayenne pepper
2 TBS paprika


Place the beans and the chicken broth in slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno and garlic to the drippings. Cook and stir until tender, about 5 minutes. Transfer everything from the skillet to slow cooker.


Season mixture with creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for at least 8 hrs or until beans are tender. Remove ham hock. If the bean mixture seems to watery, take the lid off and set heat to High, mash a few beans, stir and cook until desired creamy mixture.





Note: chop everything and make the seasoning the night before so your recipe will come together much faster in the morning.

Scalloped Potatoes

After eating baked beans all Summer long, I decided we needed something a little more sophisticated to go with Joe's smoked briskit so I whipped these up. They came out perfect, but I didn't really measure anything, which means it's hard to re-create that exact taste. Here goes!

1-2 lbs Yukon or Idaho potoates, thinly sliced (i left skin on)

3 TBS butter or margarine, divided

2 cups milk (or more if you want them creamier, I kept pouring milk into dish until it almost covered potatoes)

1 clove garlic or a couple shakes of garlic powder (i used powder but didn't use very much)

8 oz. Velveeta cheese, cubed

4 slices provolone cheese, torn into slivers

1 can cream of mushroom soup

salt and pepper to taste

Preheat oven to 375 degrees. Butter 9x13 baking or bigger if using more potatoes. Line bottom of pan with potatoes. Dot potatoes with butter, sprinkle with garlic. Sprinkle cheeses on potatoes then top with cream of mushroom soup. Pour in milk. Bake for about 30 minutes or until cheese starts to melt. Stir and bake for another 30 minutes or until golden, bubbly and potatoes are tender.