Dorito Casserole

1 lb Hamburger
1 package Taco Seasoning
1 small onion; chopped
1 can diced green chiles; drained
1 can fiesta nacho cheese soup
1 bag Doritos; crushed
1 bag (8oz) shredded cheese
1 can cream of celery soup

* Brown hamburger and onion; drain

* Add taco seasoning and use following directions on package

* In a large casserole dish, layer bottom of pan with 1/2 bag of doritos. Set other half aside

* In a large bowl combine taco seasoned beef and onion, can of chiles, can of nacho cheese soup and cream of celery soup. Mix well.

* Top layer of doritos with beef mixture.

* Layer with remaining half of doritos

* Top with bag of cheese

* Bake until cheese is melted.

Chai-Spiced Bread

Bread....
3/4c granulated sugar
1/2c butter or margarine, softened
1/2c prepared tea or water
1/3c milk
2tsp vanilla
2 eggs
2c all purpose flour
2tsp baking powder
3/4tsp ground cardamom
1/2tsp salt
1/4tsp ground cinnamon
1/8tsp ground cloves

Glaze....
1c powdered sugar
1/4tsp vanilla
3 - 5 tsp milk
Additional ground cinnamon

1. Heat oven to 400 F. Grease bottom only of 8x4 or 9x5in loaf pan with shortening or cooking spray.

2. In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. On low speed, beat in tea, 1/3c milk, 2tsp vanilla and the eggs until ingredients are well combined (will appear curdled). Stir in remaining bread ingredients just until moistened. Spread in pan.

3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool 30 minutes.

4. In small bowl, stir powdered sugar, 1/4tsp vanilla and 3tsp of the milk, adding more milk by teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Recipe From: Betty Crocker Fall Baking cookbook Sept. 2007

White Chicken Enchiladas

Recipe By: The Pioneer Woman

White Chicken Enchiladas

Added by Ree on November 8, 2009 in Casseroles, Main Courses

Prep Time 45 Minutes Cook Time 30 Minutes

Servings 6

Difficulty Intermediate

Ingredients

• 2-½ cups Cooked, Shredded Chicken
• 2 cups Reserved Broth From Chicken
• 3 Tablespoons Canola Oil
• 12 whole Corn Tortillas
• 1 whole Large Onion, Diced
• 3 whole 4 Oz Cans Whole Green Chilies, Diced
• 1 whole Jalapeno, Seeded And Finely Diced
• 1 teaspoon Paprika
• ½ cups Heavy Cream
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1 cup Sour Cream
• 2-½ cups Monterey Jack Cheese, Grated
• Salt And Pepper, to taste
• Picante Sauce (optional)
• Cilantro, Chopped

Preparation Instructions

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.

Serve with picante sauce, if desired.

Faint. Repeat as needed.

Basic Mexican Rice

Added by Ree on November 11, 2009 in Rice, Sides

Prep Time 10 Minutes Cook Time 15 Minutes

Servings 8

Difficulty Easy

Ingredients

• 2 Tablespoons Canola Oil
• ½ whole Large Onion, Chopped
• 3 cloves Garlic, Minced
• 2 cups Long Grain Rice
• 1 can Rotel (10 Ounce)
• 1 can Whole Tomatoes (14.5 Ounce)
• 2 cups Low Sodium Chicken Broth (more If Needed)
• 1 teaspoon Cumin (more To Taste)
• 1 teaspoon Kosher Salt
• Fresh Cilantro, Chopped

Preparation Instructions

Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.

Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

Recipe By: The Pioneer Woman