White Chicken Enchiladas

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chilies (these are not hot)

Directions
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Million Dollar Spaghetti

1 lb of ground beef
1 jar of spaghetti sauce
8 oz of cream cheese
1/4 cup sour cream
1/2 lb cottage cheese (equals 1 cup)
1/2 cup butter (1 stick)
1 pkg spaghetti 16 oz
Grated cheddar cheese

How to make it :

1. Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm). Drain and set aside until ready to assemble.
2. Combine the cream cheese, sour cream and cottage cheese until well blended.
3. Brown your hamburger and when done, drain well. Combine the hamburger with your spaghetti sauce.
4. Put a few slices of butter into a 9×13 pan then pour half of your spaghetti noodles on top.
5. Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles.
6. Pour the rest of the noodles on top of the cream cheese mixture. Put a few more slices of butter on top of the noodles.
7. Pour your spaghetti and meat sauce on top of your noodles.
8. Now it is ready to put into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated cheese on top and return to the oven for 15 minutes to allow cheese to melt

http://77easyrecipes.com/million-dollar-spaghetti/

Taco Soup

Ingredients
1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

Directions
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Mama's Cornbread Dressing

INGREDIENTS

• 2 cups chopped onions
• 2 cups chopped celery
• 1/2 cup butter
• 4 cups finely crumbled toasted bread 
• 4 cups finely crumbled cornbread
• 1 tablespoon salt
• 2 teaspoons freshly ground black pepper
• 1 tablespoon dried sage
• 2 teaspoons poultry seasoning
• turkey broth 
• 4 large eggs, beaten

PREPARATION

1. Melt butter in a skillet; add the onions and celery and saute until tender.
2. Combine toasted bread and cornbread in a large bowl and mix.
3. Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix thoroughly.
4. Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
5. Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.

Crock Pot Bowtie Casserole

1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 (15 o) can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (can also use fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

How to make it :

Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. Add fresh spinach, pasta, parmesan and 1 cup of the mozzarella and mix well. Add the last 1/2 cup of mozzarella to melt on the top.

http://77easyrecipes.com/crock-pot-bowtie-casserole/

Crispy Ritz Cracker Chicken

INGREDIENTS

• 4 boneless, skinless chicken breasts
• 1 sleeve ritz crackers, crushed
• 2 cups cheddar cheese, grated
• 1/4 cup milk
• 1 large egg
• Sauce:
• 1 (10 oz.) can cream of chicken soup
• 1/4 cup milk
• 2 tablespoons sour cream
• 2 tablespoons unsalted butter
• Kosher salt and freshly ground pepper, to taste

PREPARATION

1. Preheat oven to 400º F
2. Combine egg and 1/4 milk in a small, shallow bowl and whisk together until fully incorporated.
3. Place grated cheddar cheese in a second, shallow bowl, then place crushed ritz crackers in a third.
4. Take your (seasoned) chicken breasts and dip them in egg wash, making sure to coat both sides.
5. Shake off excess egg, then coat chicken in grated cheddar cheese.
6. Transfer chicken to crush ritz crackers, make sure to coat all sides. Press firmly so cracker crumbs adhere to meat.
7. Transfer chicken to a lightly greased baking sheet and bake for 30-35 minutes, or until chicken is cooked through.
8. While chicken is baking, combine soup, milk, sour cream and butter in a medium saucepan over medium heat and cook, stirring frequently, until melted and smooth.
9. Bring to a boil, then reduce heat to low and simmer for 5-10 minutes, or until thickened.
10. Taste and adjust seasoning, if necessary.
11. Remove chicken from oven and serve hot, with creamy sauce drizzled over the top.
12. Enjoy!

http://12tomatoes.com/ritz-cracker-chicken/

French Toast in a Mug

INGREDIENTS

• 1/3 cup whole milk
• 2 large eggs
• 1 teaspoon McCormick Extra Rich Pure Vanilla Extract
• 1/2 teaspoon McCormick Cinnamon
• 1 Tablespoon butter, softened
• 4 slices sandwich bread, cubed (I used sourdough, but you can use whatever you have)
• 1 Tablespoon of toppings per mug (mini chocolate chips, dried tart cherries, raisins, chopped pecans)
• powdered sugar and maple syrup for serving

DIRECTIONS

1. In a large glass measuring cup (or spouted batter bowl) whisk together milk, eggs, McCormick Extra Rich Vanilla Extract and cinnamon. Set aside.
2. Lightly grease the inside of 4 microwave safe 8 ounce mugs with softened butter. Divide half of the bread between the mugs. Top bread with half of the toppings. Repeat the layering with remaining bread and toppings.
3. Gently pour milk mixture over the top of each mug, dividing evenly between the cups.
4. Microwave each mug on high for about 1 minute and 15 seconds or until milk mixture is set. Watch carefully because the French toast will puff in the microwave.
5. Serve warm with powdered sugar and maple syrup. Enjoy!

http://jellytoastblog.com/french-toast-in-a-mug