Bell Peppers

I had picked up this tip from somewhere in my past.  Ever since I learned it, I always count the bumps on a bell  pepper whenever  I buy one.  I was happy to see this on my Facebook feed the other day.   I took a screen shot of it and now this fact is history on this blog.   

Frosted Banana Bars Recipe

Ingredients

• 1/2 cup butter or margarine, softened
• 2 cups sugar
• 3 eggs
• 1-1/2 cups mashed ripe bananas (about 3 medium)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• Pinch salt
• FROSTING:
• 1/2 cup butter or margarine, softened
• 1 package (8 ounces) cream cheese, softened
• 4 cups confectioners' sugar
• 2 teaspoons vanilla extract

Directions

• In a mixing bowl, cream butter and sugar. Beat in eggs, bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Pour into greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25 minutes or until bars test done. Cool. For frosting, cream butter and cream cheese in a mixing bowl. Gradually add confectioners' sugar and vanilla; beat well. Spread over bars.Yield: 3 dozen. 

Nutritional Facts

1 each: 202 calories, 8g fat (5g saturated fat), 38mg cholesterol, 100mg sodium, 32g carbohydrate (25g sugars, 0 fiber), 2g protein.  Diabetic Exchanges: 2 starch, 1-1/2 fat.

© 2017 RDA Enthusiast Brands, LLC

I got this recipe from the Taste of Home webpage found here.  Since bananas are plentiful and inexpensive here in Belize I was on the lookout for a good banana bar recipe.  I needed a bar recipe because I don't have a loaf pan yet, just cookie sheets.  I was happy to find this recipe on my google search.  (the first one I clicked onto.)  

Garlic Butter Roasted Carrots

2 pounds carrots, diagonally cut 
5 tablespoons butter
4 garlic cloves, minced 
1/4 teaspoon salt
1/4 fresh ground pepper
Chopped fresh parsley, for garnish 

Instructions

1. Preheat oven to 425F. 
2. Grease baking sheet with cooking spray; set aside
3. Cut up the carrots and set aside
4. Melt the butter over medium-heat in a large nonstick skillet or pan
5. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
6. Toss the carrots with the garlic butter either in the pan or pour the butter over them in a mixing bowl. 
     Toss until well combined.
7. Transfer carrots to previously prepared baking sheet.
8. Arrange in one layer and bake for 22-30 minutes, or until carrots are tender.
9. Remove from oven and transfer to a serving plate.
10. Taste for seasoning and adjust accordingly.
11. Garnish with fresh chopped parsley.

12. Serve

I am happy to get his recipe as we are serving our mission because I can find all the ingredients in the stores here in Belize.  Thanks Sis. Adams for sharing your recipe with me.  

Baked Banana Oatmeal

 

Serves: 8

INGREDIENTS

• 2½ cups old fashioned oats
• 1 cup plain low fat Greek yogurt
• 2 eggs
• ⅓ - ½ cup honey (or sugar)
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 2 ripe bananas, mashed

 I have added these ingredients to enhance the flavor:

1 tsp cinnamon 

1/2 cup raisins

a dash of salt 

INSTRUCTIONS

1. Preheat oven to 400F.
2. Grease a cake pan or cast iron skillet.
3. Place all of the ingredients in a large bowl and mix.
4. Pour batter into baking pan, and bake for 20-25 minutes, or until toothpick comes out clean.
5. Serve with milk if desired.

I got this recipe from a new friend I met in Belize.  Since we moved to Belize to serve a mission for our church, I have had a hard time finding all the ingredients for my favorite recipes. 

In this recipe, I used milk instead of yogurt because yogurt is so expensive here.  I also used 1/3 brown sugar because that is the sugar I had on hand.  I cooked it for 20 minutes in a 10 x 10 pyrex pan.  I have also use quick oaks.  i  

I have made this recipe twice already and I love it!  The second time I made it, I added these ingredients to make it even more delicious:  

1 tsp cinnamon 
1/2 cup raisins
a dash of salt 

My friend said she added some chia seeds for a protein boost.  So you can pretty much add anything you want and it will turn out.  

Cookies from a Cake Mix

I saw this post about making cookies from cake mixes on Facebook  from buzzfeed.com and am glad to put it on my blog.    Because I'm living in a Belize right now and don't have as many resources available to do homemade cooking, I welcome these recipes.

Here is just one sample:

Chocolate chip cookies

INGREDIENTS
1 package yellow cake mix
1 cup chocolate chips
½ cup oil
2 eggs

PREPARATION
1. Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F/180°C for 10-12 minutes.
4. Enjoy!

You can see all of the cookies make from cake mixes by clicking here.

After I made the above recipe, I made it again with this change:  I added 1/2 apple sauce instead of 1/2 a cup of oil because with the oil it was a little too oily. I also made it with chocolate cake mix.  The cookies are very soft, but that's ok because I like soft cookies.   

Cashew Chicken Rotini Salad

Cashew Chicken Rotini Salad ~ Loaded with Cashews, Grapes, Chicken, Pasta and Dried Cranberries! Perfect Pasta Salad Recipe for the Summer!

Ingredients
1 (16 oz) pkg rotini
4 c. cubed chicken
1 c. seedless green grapes, halved
1 c. seedless red grapes, halved
1 (5 oz) pkg dried cranberries
1 c. ranch salad dressing
3/4 c. mayonnaise
2 c. salted cashews

Instructions
Cook the pasta according to packaged directions. Drain pasta and rinse in cold water.
In a large bowl combine chicken, grapes and cranberries. Add pasta.
In a small bowl, whisk ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour.
Just before serving stir in cashews.

by Julie Evink


I found this recipe on my Facebook page.  It is from Julie's website found here.  I don't always have cashews on hand, so if that is the case I would substitute roasted or sugared almonds for the cashews.

Bug Spray

We'll be serving a mission for The Church of Jesus Christ for the next two years in Belize.  We heard that there a lots of bugs there and to bring some homemade bug spray along with Deep Insect Repellent.   I found this recipe for homemade bug spray here on DrAxe.com

Here is another recipe that I got from wellnessmama.com site:

Homemade Bug Spray Ingredients

Essential oils: choose from Citronella, Clove, Lemongrass, Rosemary, Tea Tree, Cajeput, Eucalyptus, Cedar, Catnip, Lavender, Mint

Natural Witch Hazel

Distilled or boiled Water

Vegetable glycerin (optional)

Homemade Bug Spray Instructions

Fill spray bottle (I used 8 ounce) 1/2 full with distilled or boiled water

Add witch hazel to fill almost to the top

Add 1/2 tsp vegetable glycerin if using

Add 30-50 drops of essential oils to desired scent. The more oils you use, the stronger the spray will be. My personal favorite mix is: Rosemary, Clove, Cajeput, Lavender, Cinnamon and Eucalyptus. It works great and smells good too!

Click here to watch a video that shows how to use a diffuser to repel bugs. 

Click here for the recipe for the above bug-repelling mason jars 

Berry Meringue

Ingredients

4 large egg whites (1/2 cup) or 1/2 cup refrigerated pasteurized egg whites

1/2 teaspoon cream of tartar

1 cup plus about 2 tablespoons sugar

4 cups blackberries, raspberries, or blueberries (or some of each)

1 cup whipping cream

How to Make It

Preheat oven to 225°.


In a large bowl, with a mixer (preferably fitted with wire-whisk attachment) on high speed, beat egg whites and cream of tartar until foamy. Gradually add 1 cup sugar, about 1 tablespoon at a time, beating well after each addition and scraping sides of bowl occasionally, until stiff, shiny peaks form (see tip 2 below).


Line two 12- by 15-inch baking sheets with cooking parchment or coat sheets with cooking-oil spray or butter. Mound meringue in eight equal portions (a scant 1/2 cup for each) on sheets, spacing at least 3 inches apart. Shape each into a 4-inch round (follow tip 3 below).


Bake in preheated oven until meringues sound hollow when tapped and feel firm to the touch, about 1 1/2 hours (1 1/4 hours in convection heat); switch sheet positions halfway through baking. Turn heat off and leave meringues in closed oven until completely cool, 2 to 2 1/2 hours longer. Remove from sheets.


Shortly before serving, rinse and drain berries; pat dry with a towel. In a bowl, with a mixer on high speed, beat whipping cream just until soft peaks form. Turn mixer to low and beat in sugar to taste (about 2 tablespoons).


Set meringues on dessert plates. Top with whipped cream and berries.


Tips for the perfect meringue


A wire-whisk attachment introduces air evenly into whites and creates small bubbles, which are both stronger and more flexible. Make sure the bowl and beaters are clean; any fat can interfere with the formation of the foam.


Beating the whites with an acid, like cream of tartar or vinegar, helps coagulate the egg-white protein. You want stiff, shiny peaks. The mixture should feel smooth when you rub it between your fingers.


Shape meringue mixture into bowl-shaped rounds with a small, thin spatula. The edges should be a little higher than the centers.

We had some friends from our college days over for dinner last night and they brought this fun dessert.  The recipe came from this site.  Enjoy!

One-Pot Cheesy Italian Pasta and Chicken

SERVES 6  |  ACTIVE TIME 20 Min  |  TOTAL TIME 30 Minutes

8 ounces baby spinach leaves, divided
1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces)
1 large yellow onion, sliced
1 pound uncooked boneless, skinless chicken breasts (cut into 1/2" bite size pieces)
6 garlic cloves, sliced
1 pound dry linguine
2 teaspoons dried Italian seasoning
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1 teaspoon crushed red pepper flakes
4 cups (32 ounces) chicken stock
1 cup (8 ounces) chardonnay wine
4 ounces fresh Parmesan cheese, shredded

Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper in a 5-quart Dutch oven over medium-high heat. Pour chicken stock and wine over top. Cover and bring to a boil.

Cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking. This is going to make the base for our delicious cheese sauce.

Turn off the heat and add the cheese to the pasta. Toss pasta with tongs until the cheese melts into the pasta. Toss in remaining spinach. Serve and enjoy!

DONNA'S SIMPLE KITCHEN TIP: Dried Italian Seasoning is a fabulous convenience ingredient. If you do not keep it on hand, combine 1 teaspoon dried basil, 1 teaspoon rosemary, 1/2 teaspoon oregano and 1/2 teaspoon dried thyme.

This dish is just spicy enough to make your tongue tingle. For a very mild sauce, reduce the red pepper flakes to 1/2 teaspoon.

I know some people are sensitive to alcohol. The wine adds a fabulous rich buttery flavor and a bright citrusiness to the pasta. If you can use the chardonnay, I highly recommend it. However, you can substitute with chicken stock, white grape juice, or lemon water (1/2 cup fresh lemon juice and 1/2 cup water).

Recipe developed by Donna Elick -  The Slow Roasted Italian 

I saw this recipe on my sis-in-law's FB page and decided to post it here.  I'm excited to try it.  You can find the recipe source by clicking here

Chinese Chicken Salad

This recipe is from Sue Cornwall's blog found here.  Sue and Kent had us over for dinner before we moved and served this salad.  It was delicious.  I have made it several times since we have moved to our new area and everyone I have served it to loves it.  I bought a basel plant from the grocery store produce section and pick off basel leaves from my plant every time I fix this salad.

Curried Chicken Salad with Grapes

4 cups cubed cooked chicken

1/2 cup diced celery

1 cup red seedless grapes, halved

1/4 cup sliced scallions (white and green parts)

1/4 cup roasted salted cashews, chopped

1/4 cup extra-virgin olive oil

2 TBS white wine vinegar

2 tsp curry powder

1 tsp honey

1/4 tsp salt, plus more to taste

1/4 tsp ground black pepper, plus more to taste

1 head lettuce

Combine chicken, celery, grapes, scallions and cashews in a bowl.  In a separate bowl, whisk oil, vinegar, curry powder, honey, salt and pepper.  Drizzle vinaigrette over chicken mixture.  Toss well to combine, and season to taste with salt and pepper.  Serve on top of chopped lettuce.  Makes 4 servings.

From the magazine Runner's World.  Light and delicious--perfect for summer!

Ranch Chicken Rollup Bake

Ingredients

2 cups shredded deli rotisserie chicken
1/2 cup ranch dressing
3/4 cup shredded Italian cheese blend (6 oz)
1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
2 tablespoons sliced green onions (2 medium)

Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix chicken, ranch dressing and cheese.

On large cutting board, unroll dough sheet; spread chicken mixture evenly over dough, leaving about 1/2 inch on 1 long side uncovered. Starting with topped long side, roll up dough toward uncovered edge; pinch seam to seal tightly.

Using sharp knife, cut roll into 8 equal slices; place cut side down in pan. Bake 18 to 22 minutes or until dough is deep golden brown and baked through. Cool 5 minutes in pan; top with green onions.

I found this recipe on my Facebook page.  I haven't tried it yet, but it looks simple to make.   

You can get the the link source by clicking on the Pillsburry recipe page here.  

Crock-pot Ravioli Casserole

1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper to taste
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Brown ground beef with onion and garlic.  Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low.  Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high.  I added the fresh spinach, pasta, parmesan and 1 cup of the mozzarella and I mixed it all up really well.  Then I added the last 1/2 cup of mozzarella to melt on the top.


I found this recipe here

Baked Mozzarella Cheese Sticks

Ingredients:

12 sticks mozzarella string cheese (each 1 oz sticks)
1 cup panko breadcrumbs
1 cup Italian-seasoned breadcrumbs
1/4 cup grated parmesan cheese
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 cup all-purpose flour
2 large eggs
2 Tbsp milk
2 Tbsp salted butter, melted
Marinara sauce for dipping

Instructions:

1.Preheat the oven to 400. Cut each cheese stick in half, so you have 24 pieces.

2.Pour the flour into a wide bowl or pie tin. In a second bowl,mix the eggs and milk together. In a third wide bowl, mix the panko, Italian breadcrumbs, parmesan, salt and pepper together.

3.First roll a mozzarella piece in the flour to coat it evenly. Then drop it in the bowl of eggs to coat with the egg wash. Then roll the mozzarella in the bread crumb mix to cover completely with the crumbs. For maximum crispiness and to ensure the mozzarella wouldn’t leak out of the breading when cooking, I dipped the mozzarella into the egg and then the breadcrumbs a second time before laying on a parchment-covered baking sheet. Repeat with all of the mozzarella sticks.

4. Place the baking sheet of breaded mozzarella sticks into the freezer for an hour. Don’t skip this step! If you do, the cheese will melt out of the breading onto the pan when you bake them.

5. After an hour, remove the cheese sticks from the freezer and drizzle or brush the melted butter evenly over the cheese sticks. (This step is to help the breading brown since we’re not deep-frying them in oil.)

6. Bake the cheese sticks in the preheated oven for about 12-15 minutes, turning over halfway through the cooking time, until they are lightly browned and crisp on the outside.

7. Once they’re cool enough to handle, serve them with marinara sauce for dipping!
Makes 24 cheese sticks. 

I saw this recipe on my Facebook wall.  It is from the tiphero website.  Click on this link to watch the movie to see how to make them.  

Pomegranate Salad

2 medium sized pomegranates
2 medium sized apples
2 bananas
1 pint heavy cream
powdered sugar (to taste)
1/2 tsp vanilla
1 cup chopped walnuts (optional)

Whip heavy cream. Add vanilla after soft peaks begin to form. Then add powdered sugar to taste. Whip until fairly thick. Put cream in fridge. Shell pomegranates. Chop apples and bananas (this step should only be taken within an hour or two of serving to avoid browning). Put all dry ingredients into a bowl. Fold in cream. Serve immediately.

Leftovers will turn brown and icky looking. It will still taste fine, though.

My niece has brought this delicious salad to the past couple of family gatherings.  It is delicious.  

Homemade Taco Seasoning

(makes about 3 Tablespoons)

Ingredients:
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Directions:
Mix all ingredients together. Store in an airtight container until ready to use. you can easily double this recipe to make more.

When you are ready to use use your Homemade Taco Seasoning, use about 2 tablespoons per 1 pound of meat. Feel free to add more or use less.

Brown your beef then drain off fat. Sprinkle seasoning evenly over meat and add 1/3 cup of water, mix in. Simmer until water is adsorbed.

I got this from Julie Steinbrink's Facebook page.  She always posts lots of recipes on her Facebook page is is always encouraging everyone to follow her.  

Halloween Pretzles

Another fun Halloween treat idea from Family Fun Magazine.  

Goofy Green Monsters!

You won't believe how easy it is to make these goofy green monsters!
1. Start with purchased vanilla pudding cups or homemade pudding divided into small dishes.
2. Use melted chocolate and a small paintbrush to paint monster faces on the inside of clear plastic cups.
3. Refrigerate until chocolate is hardened.
4. Add green food coloring to vanilla-flavor pudding.
5. Pour into prepared cups, top with crushed chocolate sandwich cookies, and refrigerate at least one hour.

I found this recipe on my Facebook wall. It looks like it comes from Parents magazine.   Someone in the FB comments said this:  "You could also use a permanent maker on outside of cup to draw the faces. I know it's not as crafty, but would work."  Another idea for a breakfast treat would be to use vanilla yogurt, add green food coloring, and put granola on top.

Fiesta Crock Pot Chicken

4 Chicken breast
1 packet Fiesta Ranch Mix
1 can of black beans
1 can corn
1 block cream cheese
1 can of Rotel (I used hot)
Put Chicken , Fiesta mix, black beans , corn, cream cheese and Rotel in the crock pot. Don't drain the cans. Cover with lid. Cook on high 4 to 6 hours.
Serving sugestion: over spanish rice, Tortillas, or Romain lettuce
Enjoy

I got this from Julie Steinbrink's face book's page.  Made it up for dinner tonight.  It was delicious.  Before I served it I shredded the  chicken in the crock pot.  

Simple Baked Fish

Ingredients
◦ 1 -1 1/2 lb tilapia fillet ( or cod, haddock, or any other mild fish)
◦ 4 tablespoons butter, melted
◦ 2 teaspoons lemon juice (I use lime juice)
◦ 1 -2 garlic clove, minced
◦ 1 teaspoon sugar
◦ 1/2 teaspoon pepper
◦ 1/2 teaspoon thyme
◦ 1 tablespoon chopped parsley
◦ 1/3 cup breadcrumbs ( I use the Italian style bread crumbs)  
Directions
1 Preheat oven to 425. Lightly grease or spray a 13" x 9" (or larger) baking dish.
2 Rinse fish filets and pat dry. Set them in a single layer in the prepared baking dish.
3 In a small bowl, combine melted butter, lemon juice, garlic, sugar, pepper, thyme and parsley. Stir well. Pour evenly over fish filets.
4 Sprinkle with the breadcrumbs.
5 Bake at 425 for about 20 minutes or until filets are opaque and flakey. (internal temperature reaches 145 degree F)

Our friend brought over some fresh caught fish this morning.  I decided to look for a different simple recipe to cook the fish and I found this recipe on the food.com website.  I didn't have any parsley or thyme on hand, yet it still tasted delicious.  

Glazed Orange Zucchini Bread

I got this recipe off of this Mel's Kitchen Cafe website found by clicking  here

Rachel made this when her co-worker shared her homegrown zucchini with her.  Everyone at work loved it.  

Oatmeal bread

1 cup old fashioned oats
2 cups warm water
1/3 cup oil
1/3 cup molasses or honey (I use honey)
3 cups wheat flour
2 tablespoons yeast
2 teaspoons salt
2 cups white flour

In large bowl, combine oats, water, oil, and honey.  Let cool for 5-7 min.  Add whole wheat flour and yeast and mix with spoon.  Cover with plastic wrap and let stand for 15 min.  Add salt and white flour, 1 cup at a time.  Knead for 4-6 min.  Shape into 2 loaves and put in greased loaf pans.  Let rise until doubled and bake 25-35 min at 350 degrees.

Rachel asked me to post this.  She said she got the recipe out of a cookbook.

No Bake Energy Bites

• 1 cup (dry) oatmeal (quick oats stick together better) 
• 2/3 cup unsweetened shredded coconut
• 1/2 cup ground flax seed
• 1/3 cup mini chocolate chips
• 1-2 TBS chia seeds
• 
  
• 1/3 cup honey 
• 1/2 cup peanut butter (I prefer chunky--can also use other nut butters instead)
• 1 tsp vanilla extract

DIRECTIONS:

1. Stir all dry ingredients together in a medium bowl until thoroughly mixed. Add last three ingredients and mix well.  Cover and let chill in the refrigerator for 20-30 min.
2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
3. Makes about 20-25 balls.

Delicious--tastes like No-Bake Cookies, but much healthier!  Recipe adapted from here.  This is a pretty versatile recipe--you can cut out some ingredients (choc chips, chia) and add others (sunflower seeds, chopped almonds).  The original recipe has links to other variations--check them out!

Strawberry Banana Cheesecake Dessert

STRAWBERRY BANANA CHEESECAKE SALAD

Stir together:

1 bag of miniature marshmallows

16 oz of vanilla yogurt

1 regular size tub of cool whip

1 (3 1/2 ounce) box/pkg of no bake cheese cake filling (just add in and mix with rest of ingredients…do not actually make the mix)

Stir in

1-2 containers of sliced up strawberries

3-4 sliced up bananas

Other fruits can be substituted or added as desired.

Best served chilled and same day due to banana discoloration.

I saw this recipe on Sylvia Gaitan Gonzales's Facebook page found here.  She called it Strawberry Banana Cheesecake Salad.  You may have noticed that I changed the name to Strawberry Banana Cheesecake DESSERT.  When you read the ingredients, I'm sure you can figure out my name change.  My other change that I would do is use one cup of real whipped cream instead of the cool whip.    

Verde Chicken Mexican Lasagna

1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese

Preheat oven to 350 degrees.
 
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas in half with kitchen shears.
 
In a 9x13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total.
 
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

I found the recipe on this site

Cleaning With Baking Soda

Watch as you are shown ten ways that baking soda can be used to clean your home.   I do tip #1 every time I do a load of laundry.  

I found the video and information for this post on this site

1. Boost Your Laundry
2. Make Your Carpets Smell Great
3. Detox Your Hair
4. Clean Your Oven
5. Make Kitty Litter Smell Better
6. Enhance Any Cleaning Solution
7. Cleaning Grout
8. Unclog the Sink
9. Underarm Deodorant
10. Scrub Away Marks on Your Walls

I buy this 13.5 lb. bag from Costco for $5.79.  

Last time I picked up a bag it was on sale for $4.39

The bag lasts me several months.  

Hot Fudge Sauce

1/2 cup plus 1 Tbsp. *cocoa
1/4 tsp. salt
3/4 cup margarine or butter
1 (12 oz.) can evaporated milk
2 cups sugar
1 tsp. vanilla

Mix all ingredients except vanilla into a saucepan. Heat to a rolling boil and boil 1 minute. Remove from heat and add vanilla. Serve warm or chilled. Makes 3 cups.

*this is the cocoa I used

I got this recipe off of Living on a Dime's webpage found by clicking here

The Ultimate Stain Remover

The ultimate stain remover that actually works on a seriously set in stain! Never buy oxyclean again!

The mixture is:
1 tsp. Dawn dishwashing detergent...
3-4 tablespoons of hydrogen peroxide
couple tablespoons of baking soda.
Scrub on with a scrubbing brush.

Works on every stain I've tried it on !!!

I saw this "recipe" on Julie Steinbrink's Facebook page.  

You might want to look her up. She has a lot of ideas.

Slow Cooker Cranberry Chicken

Ingredients:

2½ to 3 pounds chicken thighs and/or drumsticks, skinned
1 (16-ounce) can whole cranberry sauce
2 tablespoons dry onion soup mix
2 tablespoons quick-cooking tapioca
3 cups hot cooked rice
Directions: Place chicken pieces in a 3½- or 4-quart slow cooker. In a small bowl, stir together cranberry sauce, dry soup mix, and tapioca. Pour over chicken pieces. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2½ to 3 hours. Serve chicken and sauce over hot cooked rice. Makes 6 servings.

For the past 30+ years I have cooked chicken in the clock pot almost every Sunday.  I'm excited to try this new recipe for chicken in the crockpot.   I traditionally put chicken legs in the crock pot in with a cup of salsa and a can of chicken broth.  I got this recipe from this link.

Slow Cooker Chicken Stroganoff

To enlarge the recipe, click on above picture 

We had dinner at our friend's home last night and really enjoyed this meal.  The chicken stroganoff was simple, easy to make, and DELICIOUS.  The recipe is from allrecipies.com