Chicken Tostadas

Posted by Lori:

This recipe is an accidental success....meaning that it accidently turned into something that was good, enjoyed tremendously by my family, and then became posted for you as a new recipe.  It's great when that happens!  Because, as I've told you before.....you never know about the failures!  (There are plenty of them.  I assure you!)

But, on to this new recipe.....

Right before we walked out the door for a football game, I decided to put some frozen chicken breast in the oven to bake - not knowing exactly what I would do with them once we got home.  I decided to pour a can of enchilada sauce and a can of cream of chicken soup over the chicken (I used 6 frozen chicken breasts.)  It slowly baked (covered with foil)- at 300 degrees - for two hours (less if using fresh chicken) while we were gone.

I could tell by the way it looked when I removed the foil, that it was cooked perfectly - not too dry.  I decided to make Chicken Tostadas using some tostada shells I bought a few weeks ago and planned to use some day. 

It turned out really, really good.  My kiddos were hungry and would have eaten anything I fixed, but they were glad to have a meal that was different and delicious.  It seems like one of those spurts where we've just "made do" with what we've had and we've been on the go for a while. (My husband was gone to pick up some show goats, so I didn't get his opinion.)

Here's how to put it together.  Place tostada shell on plate.  Cut chicken into strips and layer desired amount on tostada.  Spoon enchilada sauce/soup mixture over chicken.  Top with ranch-style beans and other items, as desired:   lettuce, tomato, onions, cheese, sour cream, guacamole, etc.  Enjoy!

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Avocado Potato Salad

Posted by Lori:

Yesterday at a church potluck luncheon one of the ladies brought this Avocado Potato Salad.  Although my husband, parents, sister and her family like avocados, I typically don't.  I've tried to get more used to it because it's a healthy fat type of food.  I don't seem to have any trouble liking the non-healthy fat-type foods, so it's a challenge for me.

I decided to try a bite of this dish.  It was great!  I even asked for the recipe so that I could share it with my mom, sister, and all of YOU.  If you like avocados, I'm certain you'll be wanting to try this unique potato salad.  Let me know what you think so that I can pass on the word to the sweet lady who shared her recipe with all of us.

AVOCADO POTATO SALAD

2 pounds small red potatoes, quartered
6 bacon strips, cooked and crumbled
6 green onions, thinly sliced
2 medium ripe avocados, divided
1/2 cup sour cream
2 tablespoons milk
2 tablespoons mayonnaise
1 teaspoon whole grain mustard
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon snipped chives

Please potatoes in a large saucepan and cover with water.  Bring to a boil, reduce heat, cover and simmer 15 - 20 minutes until tender.  Drain water and cool.

In large bowl, combine potatoes, bacon, and green onions.  For dressing, in a food processor, combine ONE avocado and remaining ingredients - except chives.  Process until well blended.  Stir in the chives.  Pour over potato mixture and toss to coat.  Cube remaining avocado; gently stir into potato salad. 

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Pumpkin Poke Cake

Posted by Lori:
Last year, at the end of fall, I saw several jars of Pumpkin Spice Ice Cream Topping for sale....less than a dollar each.  I bought four jars thinking that this fall I would figure out some way to use them.  Here is a great recipe using the topping.  It's based on the Butterfinger Cake recipe I've posted before.  I was pleased with the flavor and the texture of the cake, but especially the flavor.  It's not too overwhelming, but it's rich - my favorite description of a dessert :).  The special addition to the whipped topping makes it extra-special.

PUMPKIN POKE CAKE

1 box yellow cake mix, prepared as directed in 9 x 13 inch cake pan
1 can sweetened condensed milk
1 jar Pumpkin Spice Ice Cream Topping (mine was Smucker's brand)
1 - 8 ounce container French Vanilla Cool Whip
1/4 teaspoon ground cinnamon
1/16 (or a pinch) nutmeg
Garnish as desired:  Pumpkin candy, pecans, caramel sauce, etc.

After cake is done (do not over-bake), allow it to sit and cool for 5-10 minutes.  Poke large holes all over the cake using a wooden spoon (or something like that).  Pour condensed milk and Pumpkin Spice Ice Cream Topping all over the cake.  Cover the cake and place in the refrigerator for several hours or overnight.  Combine cinnamon and nutmeg with the French Vanilla Cool Whip.  Spread over cake.  Garnish as desired.   Keep cake refrigerated.

I used candy pumpkins to show that the dessert was pumpkin flavored at a church dinner.  I think many would like it with a few pecans and maybe a caramel sauce drizzled over the top.
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Creamed Crock Pot Corn

Posted by Lori:

I bought a neat little cookbook last week.  There are several recipes I am looking forward to trying.  Today for a noon meal at our church fellowship building, I made this Creamed Crock Pot Corn.  It caught my eye because of the fact it was cooked in the crock pot. 

I liked the creamed corn, but wasn't sure that I would make it again because no one else in my family likes cream cheese.  I just took it to a church dinner to try something new.  However, when we got home, my two oldest children said that they did eat it and that they both would eat it again, so I was really pleased!  My son thought I should add some "spice" such as a can of green chilies.  I would rather have it plain, myself.  But, the fact that it's a simple and easy side dish makes it a keeper.  And, the fact that it's really tasty makes it even better!

Creamed Crock Pot Corn

1 (16 ounce) package frozen corn
1 (8 ounce) package cream cheese
2 tablespoons butter
1/2 teaspoon salt
1 Tablespoon sugar
1/2 teaspoon garlic powder
A few shakes of the pepper shaker.

Place all ingredients into the crock pot.  Cook on low heat for 2 hours.  Stir and serve.

The original recipe didn't list the amount of salt, sugar, garlic powder and pepper to use.  This is my preference.  You might prefer more or less of something.
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Potpourri

Posted by Donna:



This is a different post today in that it's for a simmering pot. Since fall is here, I decided to share this recipe with you that I use sometimes in the fall--just to have the fall smells of cloves and cinnamon.




1 orange---quartered

1 lemon----quartered

3 cinnamon sticks

8 cloves

1 tsp. vanilla

1 bay leaf

Place all the ingredients in a simmering pot and enjoy the smells of fall.






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Easy Appetizer Sandwiches

Posted by Lori:

This is a simple appetizer that I realized I hadn't ever posted.  With all of the special holiday gatherings quickly approaching, I'm thinking towards appetizers.

Easy Appetizer Sandwiches

Hot dog buns
Choice of deli meat
Choice of cheese
Creamy Italian Salad Dressing

Layer meat and cheese onto bottom of hot dog buns.  Spread dressing on the top part of the bun to make the sandwich.  Cut each bun into three sections, inserting toothpicks in the center of each little appetizer.
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Honey Pecan Crusted Chicken

Posted by Lori:


A few months ago I bought some pecan meal at a neat little shop in Chillicothe, Texas.  My plan was to use it for something really neat.  Problem is, I forgot about it until Tuesday afternoon.

So, my children were really hungry after school that day.  They kept asking what was for supper.  I wasn't sure, but had some frozen chicken breasts (I defrosted them) and started thinking in that direction.  Using several different online recipes, I made this new dish.   It was really good!  Even my children liked it and they don't care for pecans in dishes - just like munching on them alone.

Honey Pecan Crusted Chicken

2 1/2 pounds (I used 8 boneless chicken breasts
2 eggs
2 tablespoons honey
2 tablespoons milk
Approx. 2 cups pecan meal (or finely chopped pecans)
2 tablespoons olive oil

Preheat oven to 350 degrees.  Brush olive oil into shallow baking dish (I used a stoneware dish, but a 10 x 15 x 1 inch jelly roll pan would be great, too.) In shallow dish (a pie plate works great), whisk together eggs, honey and milk.  Place pecans in another shallow dish or plate.  Dip chicken breasts into egg mixture and then into pecans...coating as desired (some of my family thought I did the pecan coating too thick, but others liked it as it was.  We all have different opinions, you know? :)

Bake chicken for 30 minutes then turn over and bake about 20 minutes longer (or until chicken is no longer pink).

One of my children put ketchup on the chicken, which seemed gross to me.  We don't really care for honey mustard sauces, but some of you might like something like that with this chicken.  It was plenty moist without any dips.  Very tasty!! Pin It Now!