Mexican Chicken Lasagne

This recipe is from my sister-in-law Clarissa. She made it for us a few years ago. It is very good! I just came across the recipe she e-mailed to me and thought I had better post it.

2 tbsp. Vegetable oil
1 large Onion
2 cloves of garlic, minced or pressed
1 bell pepper, seeded and chopped
2 cans(10-3/4oz.each) condensed tomato soup
1 can (10oz.) Enchilada sauce
1-1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. chili powder
1 tsp. ground cumin
1 pkg. (10oz.) lasagne, cooked and drained
4 cups cooked chicken, cut into bite size pieces
6oz. sliced sharp cheddar cheese
6oz. sliced jack cheese
*Cheese Filling Recipe*
In a bowl, stir together 1 pint (2cups) small curd cottage cheese, 2 eggs, 1/3 cup chopped parsley, and 3 to 4 tbsp. diced canned green chilies.

Heat oil in a wide frying pan over medium heat. Add onion, garlic, and bell pepper; cook, stirring, until onion is soft. Stir in soup, enchilada sauce,salt, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10min.); stir often.
Prepare Cheese Filling.
Grease a 9x13-inch baking dish and spread with a thin layer of sauce. Arrange half the lasagne noodles in an even layer over sauce. Spread half the cheese filling over noodles and top with half the remaining sauce. Arrange half the chicken pieces over sauce and top with half the sliced cheeses.
Repeat layering ending with cheese slices . (at this point, you may cool, cover, and refrigerate until next day.)
Bake, covered, in a 375* oven for 35min. (50min, if refrigerated) or until bubbly. Let stand, uncovered, for about 5 min before cutting into squares. Makes 10-12 servings.

Refreshing Salad!

I had an idea of what I wanted in this salad but I didn't know what dressing to use. So I found some ideas online.

Fresh from the Garden...
Small tomatoes
Red Onion sliced
zucchini sliced
cucumbers sliced
snowpeas

Combine in bowl and add red wine vinaigrette. Toss salad and chill. I seriously LOVE this salad.

Crispy Cookie Treats

I have seen something like this on Picky-Palate. I made these for our Halloween carnival Cake Walk. I used the devils food cake cookie recipe ( add 1/3 C. oil & 1/2 C. water). I added chocolate chips and baked in mini & regular muffin tins. When they are cooled, just top with rice krispie treat balls (6 C. melted marshmallows w/ 2 Tbs. butter + 5 1/2 C. Rice Krispies). Top with melted chocolate chips (melt & then scoop chocolte into a small ziploc bag, cut the tip of the bag and squeeze chocolate onto treats). These tasted better the next day. YUM!

Monster Mouths!

I made something similar to this last year using marshmallows and almonds. But- I saw the Candy Corn teeth and had to try it! I love candy corn!!!

Quarter and core apples. Slice part out of each quarter. Fill with peanut butter and place candy corn on as the monsters teeth.

these made a great treat for Dallin's class. They loved them!

White Chicken Chili & Corny Cornbread

1 medium onion, chopped
1 jalapeno pepper, seeded and chopped* (optional)
2 garlic cloves, minced
1 tablespoon vegetable oil
3 cups chicken broth
2 (15.5 ounce) cans great northern beans, rinsed and drained
(you can start with dry beans- just give yourself enough soaking time. I ended up using a pressure cooker to cook the beans through)
2 tablespoons minced fresh parsley
1 tablespoon lime juice
1 teaspoon ground cumin
1/4 cup cold water
2 cups shredded, cooked chicken

Directions
Cook chicken in crock pot (on low for 6 hours) with some chicken bouillon. In a large saucepan, cook onion, jalapeno if desired and garlic in oil until tender. Stir in broth, beans, parsley, lime juice and cumin; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Add shredded chicken. Heat through and serve with cornbread.


Cornbread
½ cups Cornmeal
1-½ cup Flour
⅔ cups Sugar
1 Tablespoon Baking Powder
½ teaspoons Salt
⅓ cups Oil
3 Tablespoons Butter, Melted
2 whole Eggs Beaten
1-¼ cup Milk
1 can whole kernel corn (Drained!)

Mix dry ingredients, make a well and add oil, butter, eggs, corn and milk into the center. Stir until just mixed. Bake in an 8″ square pan at 350 degrees for 35 minutes.