Archive for » March, 2010 «

 

We Texans, like most Americans, love our casseroles. Though what usually sets a Texan casserole apart from its neighbors is the spices used. Not shy with the peppers, most Texan casseroles have a bit of a kick. And one of the most popular casseroles we make is King Ranch Chicken Casserole, a soft, slightly spicy, cheesy mixture of tomatoes, corn tortillas, chicken, cream and peppers. It goes down easy and is the ultimate comfort food.
King Ranch Chicken is basically an enchilada casserole, but it’s creamier than most.
 
So if you’re looking for an easy yet tasty meal, why not tuck into a heaping, pleasing plate of King Ranch Chicken? Your mouth, as well as your friends and family, will thank you.
 
What You Need!!!
1 cooked 2 1/2 pound fryer –  shredded
10 corn tortillas
1 onion, chopped
1 bell pepper, seeds and stem removed, diced
2 cups of grated cheddar cheese
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of chicken broth
1 can of Ro-Tel tomatoes
1 tsp. of chile powder

Make It!!!!
1. Preheat oven to 350 degrees.
2. Combine soups, broth, Ro-Tel tomatoes and chile powder; blend until smooth.
3. Place a layer of chicken in a greased casserole dish.
4. Add layers of tortillas, onion, bell peppers, cheese and sauce.
5. Repeat layers, ending with cheese.
6. Bake uncovered for half an hour or until brown and bubbling.

 
NOTE: You can always buy a roasted whole chicken at your local market, and then just shred it. That is work, so I just baked boneless chicken breasts and shredded it. Make it SIMPLE!
 
If you don’t like bell peppers, just omit it, you can always add IF you like a poblano pepper chopped, which I added this in addition.

Buon Appetito Always~ Mangia!!!!

When I first made this recipe, I just did not think it would turn out like a cake. All the other crock pot cake recipes I have made are more like a dessert or pudding. But this crock pot cake recipe turns out a perfect cake – the type you can cut into slices.

It asks for blueberries but I think you could use blackberries or raspberries (though you may need a little more sugar, in my opinion.  🙂

What You Need!!!!

3 tbls soft butter
½ cup sugar (white)
2 eggs
½ tsp vanilla extract
½ cup sour cream
1 cup all-purpose (plain) flour
½ tsp baking soda
¼ tsp salt

1/2 tsp. cinnamon

EXTRA:
2 tbls all-purpose (plain) flour
1½ cups blueberries (fresh or frozen thawed on paper towel)

Make It!!!

1. Line the bottom of your crock with a round of parchment (grease proof – baking) paper. I find it easiest to tear of a square about the right size – push it into the crock – mark around the edge with a pen – cut the outline you drew.

2. Put the paper in the bottom of the crock pot and spray it and the sides of the crock with cooking oil – or coat with butter.

3. In a medium bowl – cream the butter and sugar together with electric mixers.

4. Add the eggs and beat for a few seconds. Add the vanilla and sour cream and beat for 30 seconds until well combined.

5. Sift into the mix the cup of flour, baking soda and salt – beat to combine until think and fluffy – don’t over beat – about 30 to 60 seconds should do.

6. In a small bowl coat the blueberries in the flour and then fold the blueberries into the mix (this will stop the blueberries from sinking to the bottom during cooking).

7. Spread the mixture evenly over the bottom of the crock.

8. Cook on HIGH. Now the times are going to depend on your crock pot. Check through the lid after 1½ hours and then every ½ hours till 2½ have lapsed. See if it is starting to brown. If it is insert a skewer into the middle of the cake and if it comes out clean it’s done. The original recipe said to leave fro 2½ hours but my new crock pot (which seems to run hot) had it cooked in 1½ hours.

9. Turn it off, uncover and let it sit for 30 minutes to firm up.

10. Then run your knife around the edge of the cake and lift it out with a large spatula. I did this very nervously but ours came out great! Slice and eat!

NOTE:
Delicious served warm or cold – just like a cake!

We enjoyed it just as it is but you could frost it or serve with butter or cream.

Buon Appetito Always~ Mangia!!!!

Here is a new twist to an old time favorite! This is so easy and so good!

 
What You Need!!!!!
 
 

2 cans of cherry pie filling (21 ounces each)
1 box of Devil’s Food cake mix
2 sticks of butter, sliced into 12 pieces each
2.25 ounce bag of chopped pecans, or nuts of your choice OR No nuts!!! ~ Always Optional 🙂
1/8 cup white sugar

 

Preheat the oven to 350.

 

In a 9 x 13 cake pan:
 
Make It!!!!

 

Dump the 2 cans of cherry pie filling into the bottom of the pan. Sprinkle the box of chocolate cake mix evenly on top of that. Distribute the butter slices on top of the cake mix. Spread the nuts evenly over the butter and cake mix. Finally, sprinkle the sugar over all.Bake in the oven for 30-45 minutes and serve warm!

NOTE: You can always use 1 can of cherry pie filling and 1 can (21 oz.) of crushed pineapple ( do not drain) and you can also add 2/3 cup coconut…Just make it personal to what you like!

Buon Appetito Always~ Mangia!!!!