Cheesy Chicken Tacos

I first was introduced to these delicious little rolls of flour, chicken, and cheese goodness over 12 years ago at my best friends house.  It was late evening and we both had some seriously voracious appetites.  We looked through the cupboards and settled on these cheesy chicken tacos. 

To this day, I still make this delicious meal for my family.  My kids and my husband all love it.  A good friend, April, even said she almost always cooks her diced chicken this way now since it is so scrumptious. 

The first step to preparing the tacos is to dice up some chicken.  I like to use chunks, but if you prefer to julienne your chicken, so be it.

Once this chicken is all sliced and ready to be cooked, toss it into a skillet with a generous squirt of Italian dressing.

 

 

Cook the chicken until it is cooked all the way through and the Italian dressing has cooked down.

 

 

Meanwhile, while the chicken is cooking, in a small saucepan combine a can of cheddar cheese soup and half a jar of salsa.

 

Mix until the cheese soup and salsa are combined and then keep on the burner until hot all the way through.

Once the cheesy salsa is hot and the chicken is cooked, serve up the tacos.  I like to put just the chicken, cheese, and cheesy salsa... no veggies on this taco.

The kids on the other hand eat the tacos with just the chicken and cheese... They can't handle the salsa; but they love the chicken and cheese by itself on the tortilla.

 

However you make your taco, we sure hope your family enjoys these delicious morsels as much as we do!  ☺

 

(Linking this up over at Mandatory Mooch's Tasty Thursday!  Check it out, I'm featured this week!)

Bake Sales and Owl Pops

Happy November!  Today is the first day of NaBloPoMo!  To kick off this worthy endeavor, I'm starting out with owl pops.  Are these owl pops completely one of the cutest things you've ever seen?  Well, maybe not cutest ever... but I thought they turned out pretty adorable. 

Tomorrow, my work is having a bake sale to help raise money to support the local chapter of the United Way.  I figured this would be the perfect opportunity to make these adorable little pops, since not only are they fall festive (thus meaning they needed to be made, bake sale or not) , but they will be going to help out a good cause as well. 

When I originally decided to contribute something to the bake sale, I searched high and low on pinterest to find an idea of some sort of fall idea that was unique enough that it wouldn't get lost in the sea of goodies I expect to abound tomorrow at work, but something that was relatively simple as well.  This is when I stumbled across these jewels.  They originally were done by Bakerella in her book, but I found them on Ms. Fox's Sweets.  One look at these, and I was sold.  Owl pops were going to the bake sale.

The first thing I did to get these little guys going was to collect all the ingredients used in them.

I used a box mix of cake and canned frosting, since I didn't want to invest too much time in them in case they turned out hideous.  I also used Dark Chocolate Candy Melts, Reese's pieces, Candy necklaces, chocolate chips, orange sprinkles, and flower sprinkles.

Bake the cake following the directions on the box.  Any homemade recipe would work too if you prefer to not use a box.  Once the cake is baked and cooled, crumble it up until it is just a bowl of fine crumbs (A crummy cake is a good cake).

Then add about 2 tablespoons of frosting to the crummy cake and mix it until the cake forms a sort of dough almost.  Once the cake has reached a dough consistency, it is ready to be formed into the owls.  I used a sort of triangular shape for the owls body/head.  It really doesn't need to be perfect, the candy coating will cover any little lumps or bumps. 

Then add chocolate chips to the top corners of the owl bodies.  These can be 'glued' on with a small amount of melted candy coating.  This will end up being their ears when it is all said and done. Then dip the lollipop stick tips into the melted candy coating and stick them into the owl bodies.  Then refrigerate for a few minutes to help the candy firm up. 

While the owl pops are in the fridge, get out the chocolate candy coating and melt it.  It should be thin with no lumps in it.  When the candy coating is all melted, bring the cake pops out of the fridge.  Using a spoon, carefully pour the chocolate coating over each owl pop until there is a solid coating all around the cake.  Once the cake pop is coated, put in a cake pop stand (Styrofoam or a box with holes in it would work as well) until the candy coating is firm and dry to the touch.

Once the cake pops are dry to the touch, line them up on a cookie sheet.  Using a clean paint brush, dip the wrong side of the brush into the candy coating and use that to glue on the candy necklace pieces (for eyes), the Reese's pieces (wings) the candy sprinkles (the nose), and the flower sprinkles (the feet).

Once all the owls have all of their pieces 'glued' on, let them dry and then package or store them however you plan on keeping them!

I am so excited to bring these to the bake sale; although I'm not sure how I feel about them actually being eaten.  I suppose that is to be their owl fate though.

How about you?  Have you ever tried making cake pops?  How did they turn out?  Have you ever made character/animal cake pops?

 I'd love to see pictures of your baking creations!

Are you new to Angela, Herself?  Feel free to follow me on facebook or by email!
(Linking this up over at Mandatory Mooch's Tasty Thursday, and onto "Your Great Idea" Link up Or So She Says...)

Funeral Potatoes

Yesterday evening, I had the pleasure of being cooked for.  While that really doesn't sound like something that is super amazing, for me, it is.  I am the main cook in my house so when someone else cooks for me, it is AMAZING!

My friend April cooked Funeral Potatoes for the kids and me.  I was a little skeptical at first, I mean they are called Funeral Potatoes... But oh Mylanta!  They are so good.

Not only did I have a second helping, but the kids both had more and Ashton advised that it was a dish we could have again! So, to my dear friend April:  "Thank you for dinner!  It was delicious!"

So, here's the recipe for these fabulous Funeral Potatoes, just in case someone is cooking dinner for you... or you want to make them yourself, trust me, you will not be disappointed!

**This is not the actual Funeral Potatoes we ate (although it looks similar).  We dug into it too fast to actually take a picture**

Funeral Potatoes
from April at Defining Bliss

1 bag of Hash browns
1 brick of cream cheese
1 family size can of cream of chicken soup
8 oz. sour cream
1 bag of cheddar cheese
Toppings:
Crushed cornflakes
1 stick melted butter

Mix together all the ingredients excluding the toppings.  Dump into a 9 x 13 pan.  Top with cornflakes and butter.  Bake in a 350 degree oven for about 30 minutes or until it's hot all the way through.

Then devour.

Now I know these instructions aren't super specific on amounts and what not, but you really don't have to be too specific when whipping this up.  Also, April added bacon to it when she cooked it for us, which was super tasty. (Bacon seriously makes everything better),  She said it also would be really good with chicken.

Also, linking this up to the Mandatory Mooch Tasty Thursday Link Party.  Enjoy.

Pumpkin Chocolate Chip Cookies

Can you smell the fall in the air?  No?  Truthfully, neither can I.  It has still been in the high 80s low 90s this week and truthfully, it doesn't really look like it's going to break quite yet.  But I am counting down the days until autumn begins.  (Only 30 more days!!!!!)

Fall is one of my favorite seasons.  The leaves falling, the cooler temperatures, and just the feel of the season.  The return of pumpkin spice lattes, jumping in leaf piles, and pretty much everything about the season.  I love it ♥!

In honor of the upcoming autumn season (as well as to hasten the time) I decided we needed some pumpkin chocolate chip cookies in our house.

These delicious cakey cookies will keep me occupied (while only momentarily) and hopefully keep my mind off of the 30 long days left until fall.

Pumpkin Chocolate Chip Cookies
from allrecipes.com

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 Tbsp. vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Combine pumpkin, sugar, vegetable oil, and egg.  In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.  Dissolve the baking soda with the milk and stir in.  Add flour mixture to pumpkin mixture and mix well.

Add vanilla, chocolate chips and nuts.

Drop by spoonful on greased cookie cookie sheet and bake at 350 degrees for approx. 10 minutes or until lightly brown and firm.

Then kick back, relax, and enjoy a cookie, or two, or ...

 

 

**Linking this up over at the Mandatory Mooch for another Tasty Thursday.  Also linking up over at Six Sister's Stuff Strut Your Stuff Saturday**

Perfectly Peachy

I love peaches.  Especially ripe just off the tree peaches.  Those are the best.  About 10 minutes from my house there is a u-pick orchard full of these beautiful, juicy, delectable palmfuls of fleshy goodness.  Unfortunately, once picked, they really don't seem to last long enough.  That of course is where my new love for canning kicks in.

This past week, I've canned about 12 pints of peaches in a light syrup.

I've frozen several pounds of peaches for some nice smoothies or peach cobblers later this year.

I've made some really delicious peach butter.

As well as some jam, of course, was whipped up as well.  Although I love peaches plain, I think my favorite thing that was done with the peaches was the peach butter.  It came out perfectly!  The only change I think I may make the next time around is possibly adding some vanilla bean to it.  It is so good, I could almost eat it out of the jar by itself.

**8/17/12 - I made the peach butter and peach jelly with vanilla bean the other day.... AMAZING! The vanilla adds some real depth to the jelly/butter!**

Here's the recipe for the peach butter, if you want to give it a whirl, trust me, it is worth the effort!

Peach Butter

slightly adapted from The Smitten Kitchen

4 lbs. peaches

1 cup water

2 cups granulated sugar

1/4 cup lemon

1 1/2 Tbs. cinnamon

Cut a small "x" in the bottom of each peach.  Dip each peach into a pot of boiling water for 30 - 60 seconds, and then into a bowl of cold water for a minute.  The peels should slide right off (as long as the peaches are completely ripe).

Halve your peaches and remove the pits, then cut each half into quarters.  Place peach chunks and water in a large bowl and bring to a boil.  Simmer until peaches are tender, about 15 to 20 minutes, stirring occasionally to ensure they cook evenly.  Once cooked, puree in a blender or food processor until it is the consistency you prefer.  (Be super careful on this step, the mixture is very hot!)

Return the peaches to the large pot, add the sugar, cinnamon, and lemon juice and bring to a good simmer/gentle boil, cooking them at this level for 30 to 40 minutes, stirring occasionally in the beginning and more often near the end, as it thickens up and the fruit masses risk scorching on the bottom of the pot.

There are several methods to test for doneness:  You can drizzle a ribbon of sauce across the surface; when that ribbon holds its shape before dissolving into the pot, it is done.  You can also dollop a spoonful onto a cold plate.  If no water forms a ring around it within a few minutes, it is done.  Others use a spoon; if the butter remains rounded on a spoon for two minutes, it is done.  You can also check the pot itself; the butter is usually done when a wooden spoon leaves a clear train when scraped across the bottom.

If you are canning it, follow the normal canning procedures.  The processing time for these is 10 minutes.  Otherwise, let the butter cool and put it in an airtight container in the fridge.  It should be good for at least two weeks.

Makes approx. 4 cups

**Linking this up over with the Mandatory Mooch's Tasty Thursday.  Also over at the Six Sister's Stuff Strut Your Stuff Saturday.  Go ahead and check out some of the delicious things posted over there**

(On a completely non-peach related note, I now have a facebook page, so go ahead, follow me on facebook)

Chicken Cordon Bleu Pasta

AMAZING!  That is one of the many words I would use to describe this pasta.  It is so creamy and delicious.  I don't know where this recipe has been all my life, but is is so good.

In fact, it was so good, both of the kids had two helpings.  In fact, I had two helpings too!  That is actually pretty unusual in my house (I'm more of a junk food person, not real food).

Ashton's initial response to this dish was that it was "The bomb."

Sydney rolled the noodles around in her mouth a bit and then declared is delicious.

I think we've found a keeper.

Chicken Cordon Bleu Pasta
from The Chef in Training

10-12 oz. penne or ziti pasta

2 cups heavy cream

1 (8 oz) block cream cheese

1/2 tsp. onion powder more or less to taste

1/2 tsp. garlic salt more or less to taste

1 1/2 cup shredded swiss cheese separated

2 chicken breasts cooked and cut into strips

3/4 cup bacon cooked and chopped

3/4 cup diced ham

1/2 cup bread crumbs

Cook pasta according to its package's directions. Drain.
Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir in one cup of the cheese until smooth consistency.
In a 9x13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with 1/2 cup cheese and bread crumbs.
Bake at 350 degrees F for 15 minutes or until heated through.

(I've linked this recipe up over at Mandatory Mooch's Tasty Thursday, The Six Sister's Stuff Strut Your Stuff Saturday, and The Dedicated House's Make It Pretty Monday.  Check out the great stuff at all of these sites!)