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Runner-Up Recipes

January 25th, 2009

As promised, here are the “runner-up” recipes for the Super Bowl recipe contest!

from Kirsten:

Chicken Enchilada Casserole

1 rotisserie chicken shredder (or 4-5 left over chicken breasts, shredded)
2 can cream of chicken soup
2 cans rotel tomatoes (mild or hot depending on your taste) We like hot!
4-5 cups shredded cheese
8 corn tortillas

1) Blend soup and rotel tomatoes in blender
2) Spray 8 1/2 by 11 (or so) baking dish with pam
3) Start layering, 2 tortillas(side by side to cover pan), 1/4 of chicken, a
thin layer of the soup/tomato mixture, and 1/4 of the cheese….do this 4
times! End with a good portion of cheese on top!
4) Bake at 350 degrees for about 30-45 minutes. Let stand for about 10-15
minutes before slicing/serving

“All measurements are approximate. This recipe is very easy and I really don’t
measure anything! We hope you love the way it tastes as much as how simple it
is!”

 

from Julie:


Cheesy Cheddar Bacon Dip

Mix with hand mixer:
8 oz block of cream cheese softened
1 cup of sour cream
1 cup of shredded sharp cheddar cheese
1/2 cup bacon bits (I like to use real ones)
1 clove garlic minced
3 green onions sliced thinly

After mixing ingredients together, bake inside a hollow bread bowl for 30
minutes on 350.   Serve with bread cubes or crackers.

from Angela:
Super Party Pretzels              

1 cup vegetable oil
1 envelope (1 oz) powdered ranch salad dressing mix
1 teaspoon garlic powder
1 teaspoon cayenne pepper, or to taste
1 bag (15 oz) thin pretzels

Preheat oven to 200 degrees.   Pour the oil into a 2-cup glass measure.   Add the
ranch dressing mix, garlic powder and cayenne pepper.   Whisk until thoroughly
mixed.Pour bag of pretzels into an ungreased 15-by-10 inch baking pan.   Pour the oil
mixture over the pan.   (Use a spatula to get all of the oil mixture into the
pan.)   Stir gently until all of the pretzels are coated with the oil mixture.

Bake, uncovered, 90 minutes, stirring and turning every 20 minutes or so.
Remove pan from the oven and cool completely, about 30 minutes.   Store in an
airtight container at room temperature for up to 3 weeks.

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