CHEESY CHICKEN ENCHILADAS MEXICAN RICE JALAPENO POPPER DIP CHEESY CHICKEN ENCHILADAS 3 cups cooked chicken, shredded (I like to buy 2 rotisserie chickens from the deli) 2 cups sour cream 1 can cream chicken soup 1 cup pepper jack cheese, shredded 1 ½ cups Mexican blend or sharp cheddar cheese, shredded 1 small can chopped green chilies 1 teaspoon each of salt, pepper, garlic powder and onion powder 16 (10-inch) corn tortillas Vegetable oil 1 cup of Colby jack cheese, shredded Salsa, extra sour cream and fresh diced jalapeno peppers for topping Combine first 7 ingredients, stir well and then set aside. Place a little oil in a skillet and place tortillas, one at a time, in a skillet and cook 5 to 10 seconds on each side over medium-high heat. Lay cooked tortillas on paper towels as you take them out of the skillet. Place about 2 to 3 tablespoons of the chicken mixture into each tortilla and roll up. Place filled tortillas seam side down in a large baking dish. Cover with foil and bake at 350 for 25 minutes. Remove foil and sprinkle remaining 1 cup of Colby jack cheese evenly over enchiladas. Bake about 5 minutes more or just until the cheese is melted. Serves 6 to 8. MEXICAN RICE 1 tablespoon oil 1 tablespoon butter 2 ears corn, shucked and cut off the cob 2 cups Basmati rice ½ cup onion, chopped 3 cloves garlic, minced 1 (10-ounce) can Original Rotel 1 (14 1/2 –ounce) can diced tomatoes (don’t drain) 1 (14 ½-ounce) can chicken broth 1 teaspoon each salt and pepper 1 teaspoon cumin Fresh chopped cilantro for garnish In a large pot, Heat oil and butter and add onion and corn. Cook for 8 minutes. Add garlic and rice and stir constantly for 2 minutes. Add remaining ingredients and bring to a boil. Reduce heat to low, cover and cook for 20 to 30 minutes or until water is all cooked out and rice is fluffy. Stir occasionally. Sprinkle fresh cilantro over rice before serving. Serves 6 to 8. JALAPENO POPPER DIP 1 (4-ounce) can diced jalapenos 8 ounces softened cream cheese 1 cup sour cream 1 teaspoon garlic powder 2 cups shredded cheddar cheese ¾ cup parmesan cheese 1 cup panko crumbs 4 tablespoons butter ¼ cup shredded parmesan cheese 1 tablespoon fresh parsley, chopped (optional) Combine cream cheese, garlic powder and sour cream. Add cheddar cheese, ¾ cup parmesan cheese and diced jalapenos. Mix well and spread into a greased 8x8 baking dish. Combine the breadcumbs, melted butter, ¼ cup parmesan cheese and parsley. Sprinkle the crumb topping over the cream cheese mixture. Bake 20 minutes or until golden brown.

Recipes from this morning's show :) Ranch Chicken, Green Bean Salad, Savory-Baked Rice & Orange-Cranberry Cake

RANCH CHICKEN GREEN BEAN SALAD SAVORY-BAKED RICE ORANGE-CRANBERRY CAKE RANCH CHICKEN 4 small boneless, skinless chicken breasts Garlic powder, onion powder, salt & pepper 1 stick melted butter 1 packet (1 ounce) Ranch dressing seasoning mix 2 cups crushed corn flakes 1/3 cup grated Parmesan cheese Preheat oven to 375° Spray a 9×13 glass baking dish with cooking spray. Combine the Ranch seasoning mix, the crushed Corn flakes and Parmesan cheese into a dish and mix well. Sprinkle both sides of chicken with garlic powder, onion powder, salt & pepper. Dip each chicken breast into the melted butter, and then dip the chicken into the cornflake mixture making sure to generously coat each piece. Place chicken into the baking dish. Bake chicken for 35 to 40 minutes or until internal temperature of chicken is at least 165 degrees F. GREEN BEAN SALAD 4 cups fresh green beans, trimmed and halved 2 cups cherry tomatoes, halved 1 large English cucumber, seeded and chopped 1 cup fresh baby carrots, sliced 1/2 cup chopped fresh parsley, optional DRESSING: 1/2 cup olive oil 2 tablespoons lemon juice 1 tablespoon white wine vinegar 2 tablespoons sugar 1 tablespoon grated lemon zest 1 teaspoon Dijon mustard 1 garlic clove, minced 1/2 teaspoon salt 1/4 teaspoon pepper In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry. In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon. SAVORY BAKED RICE 6 tablespoons butter 1 cup fresh, sliced mushrooms 1 cup chopped onion 1 cup uncooked rice 1 can cream of mushroom soup 1 can beef consommé’ Melt the butter in an ovenproof skillet and sauté onions and mushrooms until tender. Stir in the rice and sauté for about 2 minutes. Stir in the cream of mushroom soup and consommé. Place a lid on the skillet and bake in a 350 oven for 1 hour. If you don’t have an ovenproof skillet and lid, you can pour the rice mixture into a baking dish and cover tightly with foil. ORANGE-CRANBERRY CAKE 1 box yellow cake mix 4 eggs ¾ cup orange juice ½ cup vegetable oil ¼ cup water 1 cup dried cranberries Preheat oven to 350. Spray a Bundt pan with cooking spray with flour. Combine first 5 ingredients. Beat for 2 minutes then stir in the cranberries. Pour into Bundt pan and bake 45 minutes or until an inserted toothpick comes out clean.

BEEFY CHEESY CASSEROLE SWEET CORN APPLE PEACH DUMP CAKE Beefy Cheesy Casserole 1 small onion, chopped ½ stick butter 2 cloves garlic, chopped 1 lb. ground sirloin 3 T flour 1 (8-oz) can tomato sauce 1 (8-oz) container sour cream Salt and pepper to taste 1 t each of garlic powder and onion powder 1 can beef consommé (this is by the soups) 1 (12-oz) package egg noodles, cooked and drained 1 lb. Velveeta cheese, grated Brown the onion in butter then add the garlic and ground sirloin and brown. Do not drain. Add flour, tomato sauce and beef consommé. Simmer 15 minutes then remove from heat and add the sour cream. Place cooked egg noodles in a 13x9x2 pan and pour beef mixture over noodles. Cover with cheese and bake at 350 for 30 minutes. SWEET CORN 1 (16-ounce) package frozen corn 2 tablespoons sugar 2 tablespoons butter salt and pepper to taste Place all ingredients in a glass bowl with a lid and microwave for 8 minutes or until heated through. Stir well before serving. APPLE PEACH DUMP CAKE 2 cans (21-ounces) apple pie filling 2 cans (15-ounces) peach slices, drained 1 teaspoon ground cinnamon, divided 1 box white cake mix 1 stick butter, melted Preheat the oven to 350. Spray a 13x9x2 baking pan with cooking spray. Spread the apple pie filling and peaches in the baking dish. Sprinkle with half the cinnamon. Next sprinkle the cake mix over the fruit. Pour melted butter evenly over cake mix and sprinkle with remaining cinnamon. Bake 1 hour. Delicious with ice cream ☺

TACO-PASTA SALAD 10-MINUTE BLENDER SALSA HOMEMADE GUACAMOLE CRESCENT ROLL CHURROS TACO-PASTA SALAD 1 lb. ground sirloin or ground turkey 1 package taco seasoning mix 2/3 cup water 1 (12-ounce) box tri-colored rotini pasta, cooked and drained Shredded lettuce, chopped tomatoes, jalapenos, avocado slices Sharp cheddar, shredded For the dressing: 1 (5-ounce) container plain Greek yogurt 1 tablespoon sour cream 2/3 cup salsa Mix yogurt, sour cream and salsa together. It’s best if it sits in the refrigerator for 30 minutes to an hour. Brown beef and drain well. Stir in taco seasoning and water and simmer on low for about 10 minutes. To serve: place shredded lettuce in the bottom of a bowl, next add about ¾ cup pasta, then add the beef. Top with as many toppings as you’d like! Finish with cheese and the dressing. TEN-MINUTE HOMEMADE BLENDER SALSA 1 (28-ounce) can whole or crushed tomatoes 1 (10-ounce) can original Rotel 1 (10-ounce) can HOT Rotel (if you like heat, otherwise, use 2 original Rotels) 1 small onion, finely chopped 3 cloves garlic, minced 1 large Jalapeno, chopped 1 teaspoon sugar ½ teaspoon salt Juice of 1 whole lime ½ to ¾ cup fresh Cilantro, chopped Because this makes such a large batch of salsa, you want to place the ingredients in blender in 2 batches. So first, add large can of tomatoes along with onion, garlic, and Jalapeno. Blend well and pour into large bowl with a tight-fitting lid. Next add the 2 cans of Rotel sugar, salt and lime in the blender and blend well. Pour into the other batch and then stir in fresh Cilantro. This is best when refrigerated overnight. Enjoy! HOMEMADE GUACAMOLE 2 ripe avocados, peeled and diced ½ cup onion, chopped ½ cup fresh tomato, chopped 3 cloves fresh garlic, minced 1 ½ tablespoons fresh lime juice 1 fresh jalapeno pepper, diced (I remove the seeds) 1 teaspoon each of salt and pepper 1 tablespoon fresh cilantro, optional In a bowl, use a fork to mash avocados, then add remaining ingredients and stir well. Serve with chips or veggies. CRESCENT ROLL CHURROS ½ cup sugar 3 teaspoons ground cinnamon ½ stick melted butter 1 (8-count) tube crescent rolls Preheat the oven to 350 and line a cookie sheet with parchment paper. Mix together the sugar and cinnamon in a small bowl. Unwrap and separate each crescent roll. Brush melted butter on each roll and sprinkle with the cinnamon and sugar mixture. Roll each one up, brush tops with butter and sprinkle more sugar and cinnamon over the tops. Bake for 12 to 15 minutes or until golden brown.