Slow Cooker Chicken Tortilla Soup

Ingredients:
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes,
mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile
peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth 1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Directions:
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Baked Ravioli

Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
Coarse salt and freshly ground pepper
1 1/2 teaspoons dried thyme, or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought frozen ravioli
1 1/2 cups shredded mozzarella
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.

Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving

Slow Cooker Chicken Taco Soup

Ingredients
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions
1.Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2.Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired

Chicken Souiza Cornbread Bake

Ingredients
1/2 cup margarine
1 onion, finely chopped
1 clove garlic, minced
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can cream-style corn
1/4 teaspoon salt
1/2 cup egg substitute
1 (8.5 ounce) package corn bread mix

2 1/3 cups chopped cooked chicken breast
2 tablespoons canned green chile peppers, chopped
1 (4 ounce) jar chopped mushrooms, drained
1 1/2 cups nonfat sour cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) package Monterey Jack cheese, shredded
Directions
1.Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish.
2.Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
3.In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
4.Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

Easy Weeknight Casserole

Easy Weeknight Casserole
-Gooseberry Patch “Best-Ever Casseroles”

1-1/2 pounds lean, ground beef (I like to use turkey a lot, too)
14-1/2 oz. can diced tomatoes
1 teaspoon salt
1 tablespoon sugar
1-1/2 cups sour cream (I always use low-fat)
3 oz. package cream cheese, softened
1/4 cup onion, chopped (I leave this out and just use onion powder)
8 oz. package medium egg noodles cooked
1-1/2 cups shredded cheddar cheese

Brown beef in a large skillet over medium heat; drain. Add tomatoes, salt and sugar; reduce to low heat and simmer for 15 minutes. Set aside. Combine sour cream, cream cheese and onion in a bowl; mix well and set aside. Place half of the (COOKED) noodles in a lightly greased 13×9 baking dish; top with meat mixture, then sour cream mixture. Layer remaining (COOKED) noodles over top; sprinkle with cheese and bake at 350 for 25 minutes. Serves 6. Enjoy!

Mexican Casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa. Enjoy!

Gooey White Chocolate Fluffernutter Cake Bars

Gooey White Chocolate Fluffernutter Cake Bars

1 box Yellow Cake Mix

1 large egg

8 tablespoons (1 stick) unsalted butter, softened

1/2 cup creamy peanut butter

1/2 cup marshmallow creme

14 ounce can sweetened condensed milk

12 ounce bag white chocolate chips

1. Preheat oven to 350 degrees F. and line a 9×13 inch baking dish with foil and spray with cooking spray.

1. Place cake mix, egg, and butter into a large bowl. Mix until well combined, will be the consistency of thick cookie dough. I used my hands towards the ends. Press dough into prepared baking pan.

2. Place peanut butter, marshmallow creme and condensed milk into a large bowl and mix until well combined. Pour over crust then top with white chips. Bake for 23-25 minutes, until cooked through. Center will seem somewhat jiggly, but will set up while cools.

3. Let cool completely, cut into squares and serve.

Makes 12 bars