Chocolate Passion Bowl

-3 C. cold milk
-2 pkgs instant chocolate pudding mix
-8 oz. tub French vanilla cool whip, thawed, divided
-1 baked 9X13 pan brownies, cooled, cut into 1-inch cubes
-1 pt. (2 cups) fresh raspberries
-3 oz. cream cheese, softened

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended; add cream cheese. Gently stir in 1 cup of cool whip. Place half of the brownie cubes in 2-quart serving bowl, top with half of the pudding mixture, half of the raspberries and half of the remaining cool whip. Repeat all layers. Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator. Makes 16 servings about 2/3 c. each.

*I thought I should have added more raspberries. I bought a little package, but it didn't seem to be enough.
*This is really cute in a trifle bowl with a ribbon tied around it for special occasions. Enjoy!

Easy and fast smoothered Chimichanga/Burrito

The other day, I had to make something really fast for my husband to eat and found some frozen chimichangas and burritos. It is now our new favorite meal. 

-Frozen Chimichangas or burritos

-1 can green enchilada sauce

-1 can diced green chilies

-2 Tbs sour cream

-1/2 c. cheese

(I totally just estimated on the sour cream and cheese.... because I just made up the recipe)

On a plate, microwave Chimichangas or  burritos 1 min. one side, flip and another minute on the other side. Place burritos (4 to 6) in a square dish. Mix enchilada sauce, sour cream (a couple spoonfuls), and chilies in bowl. Pour over top of burritos. Sprinkle cheese on top. Microwave for 3-4 mins or until sauce bubbles and cheese is melted. 

It is a cheap, easy, tasty meal. We love it!

Serve with spanish rice or fruit. 

Crock Pot Chicken Enchilada Casserole

-3-4 lbs. boneless, skinless chicken boiled

-1 medium onion, finely chopped

-1 Tps. Oil

-1 can cream of mushroom soup

-1 can cream of chicken soup

-1 10 oz. can green enchilada sauce (I used two, more creamy and gives it more of a kick)

-1 4.5 oz. can diced green chilies

-20 corn tortillas (I thought that was too much, use 10-15 instead)

-3 cups shredded cheddar cheese

-1 cup sour cream

Cut boiled chicken into pieces. Saute onion in oil in large saucepan until translucent (I used a 12 inch pan). Stir in soups, sour cream, green sauce and chilies. Heat until warm. Tear tortillas into bite sized pieces. Layer sauce, chicken, tortillas, cheese, sauce, chicken, tortillas, cheese and sauce. Cook on low for 5-6 hours or high 2-3. 

Good with spanish rice and a fruit salad. 

Lemon Chicken (Crock Pot)

I made this Lemon Chicken recipe in the Crock Pot last week and LOVED it. Seriously, it was so moist and tasty, we ate it with mashed potatoes and a salad. Left overs were great too!

-1 can cream of chicken soup

-2 Tbs. melted butter

-1 Tbs. Lemon Herb Spice (I probably doubled that)

-4-6 boneless, skinless, defrosted chicken breasts

Place chicken in a crock pot. Mix together the other ingredients and pour over chicken. Cook on low 5-6 hours.