5 Delicious Dishes for Cinco De Mayo {Blast from the Past}

HAPPY CINCO DE MAYO!! 

(is just around the corner) 

Easy and Terrific...a crescent roll crust makes this tasty dish a breeze to make.
SO family-friendly! 

Easy Taco Pie

Such a simple recipe...begin with frozen chicken if need be. Put everything in the slow cooker and let it do the work for you...Top with cheese and chips...

Slow Cooker Chicken Enchilada Soup

A Baker family favorite for over 40 years. Not really tacos...but 
oh so good.  Just open cans and heat...add cheese and melt..
serve over chips. Makes enough to feed a crowd too. 

Creamy Tacos

Kinda like 'fried ice cream' only without the mess..make ahead and freeze until ready to serve.  This is fabulos-o! 

Crispy Ice Cream Squares

A simple side dish, perfect alongside any Mexican dish...delish! 

Mexican Rice

(E-Z P-Z) Creamy Crockpot Chicken Tacos (Or Nachos)

First things first...

HAPPY HAPPY BIRTHDAY TO MY 40-SOMETHING DAUGHTER DEB!
I became a Mom for the first time when she was born and she
still knows how to light up my life! 


This is just about the simplest recipe I've ever made!

I.LOVE.IT!  Definitely CREAMY and So-o Easy!

Any recipe with only a few ingredients is always a winner with me.

A Super Duper recipe for the busy holidays!!

This recipe is in my newest cookbook, created by my sis-in-love, Vicki.

She is one of the best cooks I know and is great about creating dishes her own style. 

Just put frozen chicken breasts into the crockpot with salsa and taco chicken.

Turn it on and walk away...for up to 6 hours!

I have frozen the leftover cooked chicken/cheese combo and used it in

Lowfat Refried Bean Soup and this Creamy Chicken Enchilada Casserole! 

CREAMY CROCKPOT CHICKEN TACOS (OR NACHOS)

5 frozen chicken breasts

1 (16 ozs) jar salsa or picante sauce (your favorite) 

1 (1 oz) pkg. taco seasoning mix (= to 3 Tb.)

1/4 c. milk

1 tsp. cilantro

1/2# (more or less) Velveeta cheese, chunked

(cheddar or pepper jack would be great too) 

taco shells or tortilla chips

GARNISHES: 

chopped tomatoes, shredded lettuce, chopped green onion,

sour cream and/or guacamole 

Spray 3-qt. crockpot with nonstick cooking spray.  Lay chicken breasts (still frozen!) in the bottom; cover with salsa or picante, then sprinkle taco seasoning over top.  Cook on high for 3 - 4 hours or low for 5 - 6. 

When cooked, remove breasts and shred with 2 forks.  Return to crockpot and stir in milk and cilantro.  Place Velveeta over top and heat (on low) until melted. Stir before serving in taco shells, warm tortillas or on tortilla chips with garnishes of choice. 

Yield: 6 - 7 servings 

 

Linked to Weekend Potluck

Creamy Cheesey Chicken Enchiladas & Weekend Potluck #65

WELCOME TO ANOTHER FUN TIME AT WEEKEND POTLUCK...WE'RE SO GLAD YOU CAME!

...AND 

Where I share something worth sharing...again...

Mexican dishes are my most favorite.  In honor of
Cinco de Mayo...I am sharing this terrific recipe (it has cream
cheese people!!) with you again 

Creamy Cheesey Chicken Enchiladas

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Million Dollar Casserole by With a Blast

Recipes that caught our attention ~

Taco Bell’s Crunch Wrap Supreme by Comfy Cuisine

Texas Straw Hats by Simply Savvy Recipes

And, a personal favorite ~

Strawberries & Cream Trifle By Silver Boxes




If you've been featured today, please grab the Featured Button below....and congrats to you!

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Your hostesses ~

• The Country Cook~ Brandie
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• 4 Little Fergusons~ Tonya
• Mommy Time Party ~ Tabitha

Remember that when you link up, it shows on all FIVEblogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

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Creamy Tacos {Family Favorite}

This fabulous dish has been a family favorite for a long time. When we lived in Texas in the early 80's, one of my coworkers (teacher at a Christian school) made this for our family. 

I cannot begin to tell you HOW MANY other folks enjoy this recipe too.  Personally, it's one of my most popular. EVER.  It's laughable how many times I've been told that others have enjoyed this dish...again!! 

I know...it doesn't LOOK like a taco.  I didn't give the dish its name...it just gives you the taste of tacos. *-*...only CREAMY. 

I've been given a hard time because of their name...TACOS.  I guess they are more like a NACHO...but this is the name given to me the very first time we tasted them, so call them what you'd like...just don't forget to call me to come eat them when they're ready! 

This is GREAT to serve to company and it makes a lot. 

It's so simple too - you just brown some burger, open a few cans, heat it all up, melt some cheese in it, then pour in some whipping cream.

That's right - whipping cream. 

Eat it over tortilla chips and you've got a winner!  I'm happy to say all my children enjoy this in their own homes now. 

I can hardly believe I've never posted about this before, but I can't say 
that any more.  *-*

You can use regular canned diced tomatoes if you don't want the 'zip' from the rotel tomatoes.  If your family doesn't care for beans, use the chili without beans and only one can of beans. (You could even mash them some and 'hide' them in the rest of the YUM!) 

CREAMY TACOS 

1 lb. ground beef, browned and drained

2 (16 ozs each) cans chili (or red) beans

1 (16 ozs.) can chili with beans (hot if preferred)

1 (12 ozs) can rotel tomatoes, drained (or regular diced tomatoes)

1 # Velveeta cheese, chunked into smaller pieces

1/2 pint whipping cream, unwhipped

tortilla chips

chopped lettuce & tomato

sour cream

salsa 

In large pot, add the beans, chili and tomatoes to browned beef.  Heat until it begins to boil.  Add cheese; heat and stir until melted.  Pour in cream; keep warm, but don't boil.  Place chips on serving plates; pour creamy tacos over chips and top with choice of toppings. 

Yield: 8 - 10 servings 

Linked to Totally Tasty Tuesday
  Whatcha Whipped up Wednesday
Tasty Creations
Weekend Potluck
 Scrumptious Sunday
Mix it up Monday
Foodie Friends Friday
GBP Roundup- Favorite Casseroles
Meal Plan Monday

Southwest Chicken Chop Salad

Now all of you know I'm about quick and easy

(not to mention..delicious!)

So when I share a 'longer' recipe, you gotta know it's cause I think it is WAY worth it.

This is one of those recipes.  The list of ingredients is longer than usual, but it is SO tasty and yummy.   And you should know the directions are really short.

*-*

You can make it to 'fit' your family's tastes, by adding or taking away anything on the list.  There is a lot of chopping involved here, but you can do much of it ahead of time.  It's a great way to use up that leftover chicken in your fridge too. 

Personally, I ADORE the combination of black beans and avocado.  OH YUM!! 

The dressing is ranch and taco seasoning mixed together with mayo.  More YUM! 

I found the recipe at Lauren's Latest where she shares an amazing tutorial for this lovely salad.  Her photo is better than mine for sure, so be sure to pop over and check it out.  And please tell her hello from me too.  

(Sadly, I guess I pretty much covered up my salad with the chips, while Lauren added hers to the salad after mixing in the dressing...much better idea).  

There are so many beautiful colors (& healthy goodness too!) in this salad, I will be sure to do it differently next time...because there WILL be a next time. 

I used more black beans, but you could also change up the kinds of beans you would enjoy, or add some cheese.  

SOUTHWEST CHICKEN CHOP SALAD 

2 c. diced rotisserie chicken

1 green pepper, diced, optional
(I don't care for green peppers, so I didn't add them) 

1 - 15 ozs. can black beans, rinsed & drained

1 c. sweet yellow corn, canned or frozen

2 roma tomatoes, diced

4 scallions, washed and sliced (use the whole thing)

1 large romaine heart, washed and chopped

1/2 bunch cilantro, washed and chopped, optional

2 ripe avocados, (not overly ripe) diced

2 c. crushed tortilla chips

Dressing: 

1/2 c. mayonnaise

1/2 c. sour cream

1/2 Tb. ranch seasoning

1/2 Tb. taco seasoning

1/2 Tb. (fresh is best) lime juice, optional

salt & pepper, to taste

In a large bowl, stir all salad ingredients together, excluding the tortilla chips and avocado. In a small bowl, stir all dressing ingredients together until smooth. When ready to serve, toss salad with dressing then gently stir in avocado and tortilla chips.

Linked to Weekend Potluck

Easy Taco Pie & Weekend Potluck #54

WELCOME TO WEEKEND POTLUCK!

AND...

This fabulously easy and wonderfully tasty dish will satisfy your family's hunger.  Crescent rolls make this a simple dish to prepare on a busy evening. 

Easy Taco Pie

Just a little reminder....I am off on a getaway with hubby and won't be hosting Weekend Potluck for short while. I will miss you all and look forward to reconnecting with you when I'm home.  Do hope you'll link up at one of the other blogs!

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

”Fried” Ice Cream by Everyday Mom’s Meals

Recipes that caught our attention ~

Strawberry Lemonade Bars by Turnips to Tangerines

Mexican Lasagna by Julie’s Eats & Treats

And, a personal favorite ~

Chocolate Fondue by IN CINDY'S KITCHEN

If you were featured this week, please snag the button below and wear it proudly...=)

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Your hostesses ~

• Sunflower Supper Club ~ Kim & Julie
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Mommy Time Party ~ Tabitha
• The Better Baker ~ Marsha

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

<a href="www.thebetterbaker.blogspot.com" ><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/weekendpotluckbuttong_zpsa082afc7.jpg" width="125"/></a>

Creamy Cheesy Chicken Enchiladas

I love anything, and just about everything, Mexican.

It's my most favorite ethnic foods.

Except I do NOT care for hot spicy Mexican...this dish is perfect. 

When I saw this yummy easy recipe from my good friend Kim at 
Sunflower Supper Club, I didn't have to think twice...I printed it and was making it just a couple of days later. 

IT HAS CREAM CHEESE...PEOPLE!

I am NOT going to pass by any recipe with cream cheese.  And I went crazy when I read that Kim's grocery store had had a sale on Philadelphia (not store brand!) cream cheese for $1 each!  YOU'VE GOTTA BE KIDDING!  I haven't seen it that price for years...

Anyway, enough of the ranting...

I have a yummy recipe in my cookbook for chicken enchiladas, but I'm always up for a change, and I wasn't at all disappointed in this terrific dish. 

This recipe is easy to cut in half...as I did...because there are only 2 of us.
The only real change I made was that it calls for a 28 ozs. can of green chile enchilada sauce.  Cutting the recipe in half, I only used a 10 ozs. can and it was perfect for us. 

Give it a try...and just try to keep your family from shouting
OLE`!!!!!!!!!

CREAMY CHEESY CHICKEN ENCHILADAS

2 lbs. boneless skinless chicken breasts, seasoned with salt and pepper, baked and diced into bite-sized pieces 
3 Tb. butter
1 medium onion, diced (about 3/4 cup)
2 cloves of garlic, minced (1 tsp)
3 Tb. flour
1 - 10 ozs. can rotel, undrained
1 - 28 ozs can green chile enchilada sauce
1 - 8 ozs. pkg. cream cheese, softened and cut into bite-sized pieces
(or cut into bite-sized pieces, and then softened=)
1 tsp. cumin
1/4 tsp. ground red pepper, optional
1/4 c. chopped cilantro (more for garnish) if desired
2 c. shredded cheese
(we like the 2% reduced fat fiesta blend)
10 - 12  8" flour tortillas
(I used low-carb) 
sour cream for garnish

Preheat oven to 350*. Spray large (lasagna sized pan) with cooking spray.

Melt the 3 Tb. butter in dutch oven over medium heat. Add onion and saute about 3 - 4 minutes until soft. Add garlic and saute another minute or two, until fragrant.  Add flour and mix; continue cooking for about 2 more minutes. 

Add rotel, enchilada sauce, cumin and ground red pepper.  Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and add cream cheese and cilantro. Stir until cream cheese is melted. 

Place the cooked and diced chicken in a medium sized bowl and add 1 c. (4 ozs) shredded cheese and 1 c. cream cheese enchilada sauce. Mix well.

Put 1-1/2 c. cream cheese mixture in bottom of a prepared dish. If needed, wrap tortillas in paper towel and microwave about 30 - 45 seconds to soften. 

Divide chicken mixture evenly between tortillas (about a heaping 1/2 c. each) and roll up. Place seam side down in dish. 

Cover with remaining cream cheese sauce and top with remaining shredded cheese.

Bake about 35 - 40 minutes or until hot and bubbly.  Garnish with additional cilantro if desired.  We enjoyed sour cream on ours too. 

Linked at Mix it up Monday
          Melt in Your Mouth Monday
       Foodie Friends Friday
          Whatcha Whipped up Wednesday
Meal Plan Monday

Easy Taco Pie

This is a deliciously simple recipe that I just love! It's quick, very tasty, and I love MEXICAN the best! It's another awesome recipe found at 4 little Fergusons.
That Tonya tends to feed me well.  {heehee}

EASY TACO PIE 

1 - 8 ozs. can crescent rolls

1 lb. (lean) ground beef

1 - 1 oz. package taco seasoning

3 c. Doritos, crushed, divided 

1 c. sour cream

1-½ c. shredded Mexican cheese

(we love 2% fiesta blend)

Preheat oven to 375F.

Set out crescent rolls..

(so they'll spread out easier)

Brown hamburger on the stove with taco seasoning. Cook over medium high heat until the meat is browned.  Drain any grease.

Spread crescent rolls in a pie plate to form a crust, covering the bottom of the dish and going up the sides with the dough. (place roll points in middle and flat edges toward the outside). Place a layer of crushed Doritos as the bottom layer, adding them until the crescent dough is nicely covered (make sure to reserve some for the top layer). Add all of the meat, then layer on sour cream and  cheese. Top with more crushed Doritos. Bake for 20 minutes or until crust is golden and cheese is melted. Let set for 5 minutes before cutting.

Serves 8.

Reheats best in the oven on a stone or in the pie plate 

Linked to Whatcha Whipped Up Wednesday
         Wonderful Food Wednesday
Foodie Friends Friday
Weekend Potluck

Fiesta Dip

This delicious recipe was linked to Weekend Potluck a few weeks ago.  It came from Jenn at Eat Cake for Dinner.  

You know it's gotta be great because this is a recipe she chose to feature from Gooseberry Patch's Simple Shortcut Recipes.  

Who doesn't LOVE Gooseberry Patch?  YUUUMMM!  

Mexican dishes are my most favorite anyway, so this was right up my taste bud alley! 

I didn't realize it made such a big batch until I was in the middle of it, so I sent some home with one of my hubby's buddies.  It wasn't long and his wife called for the recipe. 

It has corn and black beans....and as far as I'm concerned, you can NEVER go wrong adding cream cheese to anything.  

We ended up finishing it off by adding it to quesadillas...we loved them!

So if you are hosting company, or going to a picnic....mix up some of this tasty dish and be sure to take the recipe along with you. 
It does have a bit of a 'pizazz'. 

KELLEY'S FIESTA DIP

1 - 8 ozs. cream cheese, softened

1 - 16 ozs. container (lite) sour cream (2 cups)

1 - 11 ozs. can sweet yellow and white corn, drained

1 - 15 ozs. can black beans, rinsed and drained 

1 - 10 ozs. can rotel tomatoes, drained

(tomatoes with green chilies)

1-1/2 Tb. salsa seasoning mix
(Jenn and I both used taco seasoning mix)

2 c. shredded sharp cheddar cheese

tortilla chips for serving

In a large bowl, combine cream cheese and sour cream until smooth.  Add remaining ingredients; stir until blended. Refrigerate 2 hours before serving. 

Serve with tortilla chips.

Yield: 10 - 12 

Linked to Melt in Your Mouth Monday
   Made it by Monday
       Totally Tasty Tuesday
      Foodie Friends Friday
          Ingredient Spotlight: Corn
           Meet Penny - Beans & Rice
Weekend Potluck