I thought I would share this with all of you. Hope you enjoy!
Our daughter came to Tipton Children's Home for a "Using Media for Good" project for her broadcasting class. She, along with two classmates, Kate and Mindy, brought towels, washcloths, and candy for the children of TCH. Here is their video presentation about their project.
Thanks for your project to help TCH, girls! We appreciate it!
To learn more about TCH, visit tiptonchildrenshome.com.
This recipe is a definite keeper for our family. I saw it come across Facebook from Pinterest. I'm not sure who originally posted it, but we're thankful she did. I was proud of myself for actually paying attention to the direction and really "following" a recipe! That doesn't happen often. I dump everything together and read later that I wasn't supposed to! Of course, with this one, it would have been okay, anyway. Mexican Trash 1 large bag Nacho Doritos, crushed 4 cups shredded chicken (I bake chicken tenderloins in the oven for about an hour, covered. Allow to cool for 15 minutes or so, then they easily fall apart.) 6 cups shredded cheddar cheese 2 cans cream of chicken soup 2 can Rotel tomatoes (diced tomatoes and green chilies) 1 cup sour cream 1 cup milk 1 package taco seasoning (or to taste) Preheat oven to 350. Spray a 9 x 13 casserole dish with nonstick spray.
In large mixing bowl, mix together all ingredients EXCEPT Doritos. Layer half of the Doritos on the bottom of the casserole dish.
Spread half the chicken mixture, rest of the Doritos, and the rest of the chicken mixture. Add more cheese on top. Cover with foil and bake for 45 minutes.
Recipe may be halved and put into 2 quart baking dish and baked for 35 minutes.
If you ever want to try out a new recipe, try it out on the HS football team! They'll be quick to let you know what they like, and these little parfaits were a hit. Parfaits are easy, but they look fancy. They are a simple way to use up cookies, brownies, cake, candies....just lots of things.
My son had made the chocolate chip cookies I had posted a week or so ago and we had some left. I chopped them up and made a creamy filling to be one of the layers. Added some Cool Whip, and the parfaits were done in a snap!
Chocolate Chip Cookie Parfaits
Crumbled chocolate chip cookies
2 cans condensed milk
1 1/4 cup brown sugar
2 - 8 oz packages cream cheese
1 small box vanilla pudding
In medium bowl, with electric mixer, combine condensed milk and brown sugar until sugar dissolves. Add cream cheese and small box of vanilla pudding.
In small clear punch cups, put a layer crumbled cookies, then the cream filling, then Cool Whip. Repeat layers. Top with a larger piece of cookie.
Saturday my daughter and a few friends were coming to town to do a service project for the children's home here. They were going to be here for lunch, and because I was gone to a wedding shower all morning and because my daughter had said she was hungry from taco salad a few weeks before, I decided to make taco salad.
On the way home from the store, I had a thought: Taco Salad in a bag where everyone did their own! It worked out perfectly and the girls thought it was fun!
Just put into various bowls: hot ground beef, heated Ranch Style beans (undrained), chopped lettuce, cherry tomatoes, shredded cheddar cheese, crushed tortilla chips. I had two choices for dressings: Classic Catalina (Kraft) and homemade garlic ranch. I also put out Picante Sauce. You could add onions as an ingredient and serve guacamole and/or sour cream on the side as a topper. Put all ingredients into a Ziploc bag, seal, and shake! Dump your salad into a bowl...your OWN bowl. Such fun! So good!
My "chef" son, Zachary made these great chocolate chip cookies last week! I'm thankful he likes to cook. We're sure going to miss him around here next year when he goes to college! He's always willing to help out or just cook for fun. His wife will like that, too!
CHOCOLATE CHIP COOKIES
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips (he used milk chocolate and we will cut the amount some next time because we don't care for this many)
1 cup chopped walnuts or pecans (optional)
Preheat over to 350 degrees. Cream together the butter, white sugar, brown sugar until smooth. Beat in the eggs one at a time, the stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts.
Drop by large spoonfuls onto ungreased baking sheets. Bake for about 10 minutes or until edges are nicely browned.
A friend made this dessert for their Sunday after-worship lunch. They all liked it! Some liked it cold served with whipped cream. Some liked it hot served with ice cream. It's a pumpkin pie type of dessert, but perfect for fall.
The dessert came from Jessica Harlow of savingcommoncents.com.
PUMPKIN DUMP CAKE
(1) 15oz can Pumpkin
(1) 10oz can Evaporated Milk
(1) cup light brown sugar
(3) eggs (slightly beaten)
(3) tsp pumpkin pie spice
(1) box yellow cake mix
(1) cup butter, melted (2 sticks)
(1) cup crushed graham crackers or pecans (your preference)
Preheat oven to 350 degrees. Grease a 9×13 baking pan. In a large bowl combine;
pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir and pour into prepared baking pan.
Sprinkle entire box of cake mix on top, followed by crumbled graham crackers or pecans. Pour melted butter evenly on top.Bake for 45-50 minutes, until center is set. Pin It Now!