Hot Sausage Dip

1 1/2 pounds country sausage
1 large sweet onion, chopped
1 large green bell pepper, chopped
8 oz. cream cheese
16 oz. sour cream
2 small cans chopped green chilies

Brown sausage, onion, and pepper together,  Drain well.  Add all other items and mix well.  Keep hot in crock pot.  Serve with tortilla chips.

Jez's Green Chile Chicken Enchiladas

Jez’s Green Chile Chicken Enchilada Casserole

Ingredients:

3 cans cream of chicken soup

1 can evaporated milk

1 big bag of cheddar cheese (or graded cheese block)

1 bag of corn tortillas

1 1/2 cups green chile

3 - 4 chicken pieces, depending on how much you want or how big the chicken pieces are (you can also use canned chicken)

Instructions:

1. Cook chicken, cut into pieces (or open and drain the can)
2. Mix the cream of chicken soup, cooked chicken, chile, and evaporated milk in a large bowl
3. Layer in a casserole pan
     a. A thin layer of sauce (so tortillas dont stick)
     b. Tortillas
     c. Sauce
     d. Cheese
     e. Tortillas
     f. Sauce
     g. Cheese
     h. Till the pan is full, stopping with the cheese layer
4. Bake at 350 for an hour or so, until the sides are bubbling and the cheese looks yummy crispy

Cowboy Meatloat and Potato Casserole

• 1 package Ore-Ida® Steam n' Mash Garlic Seasoned Potatoes
• 1 pound ground meat lean
• 3/4 cup onion finely chopped
• 1/3 cup bread crumbs seasoned
• 1/4 cup Jack Daniel’s® Barbecue Sauce, Honey Smokehouse™
• 1 egg lightly beaten
• 2 teaspoon chili powder
• 3/4 teaspoon salt
• 2/3 cup evaporated milk
• 1 tablespoon butter
• 1 cup crumbled bacon real
• 1/4 cup crispy fried onions canned
• 2/3 cup Mexican blend cheese shredded

1. Preheat oven to 375 degrees F. Coat 9x9 baking dish with nonstick cooking spray. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish. 
2. Bake uncovered for 20 to 25 minutes, or until cooked through. Carefully pour off any excess fat if needed. Adjust oven to broil and place oven rack 6 to 8 inches from heat source.  
3. Meanwhile, microwave Potatoes according to package instructions. In a large bowl, mix together hot Potatoes, milk and butter, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. Spread evenly on top of beef mixture and sprinkle with cheese.
4. Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired.

Philly Cheesesteak Sloppy Joes

1 lb. ground beef
1 onion, chopped
1/4 c. steak sauce (A1)
1 c. beef stock
1 green pepper, chopped
1 pkg. sliced mushrooms
Provolone cheese, cut into slices or pre-sliced
Salt & Pepper to taste
Buns/Rolls

In large skillet over medium-high heat brown the ground beef, about 5-6 minutes. Add the onion, green pepper and mushrooms and cook another 3-4 minutes, until they start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 10 minutes.

Split open rolls, place one slice of cheese on one side and toast under broiler, keep your eye on them so they don't burn!

Place a scoopful of the meat on the bottom half of the bun.  Enjoy!

Pumpkin Oatmeal Cookies

1 cup butter
1 cup brown sugar
1 cup sugar
1 teaspoon vanilla
1 egg
1 cup canned pumpkin
2 1.2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 t salt
1 cup instant/quick cooking oats
1 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips

Bake at 350 degrees for about 10 minutes.

Crispy Cheddar Chicken

Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Sauce:
1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter

1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Yummy! Thanks to Jamie Cooks It Up!

Creamy chicken and wild rice soup.

1 pound boneless, skinless chicken, cubed
3 tablespoons flour
Salt and pepper
3 tablespoons butter
1 onion, chopped
4 stalks celery, chopped
2 carrots, chopped
1/2 teaspoon poultry seasoning
6 cups chicken stock
1 pkg long grain and wild rice mix ( without seasoning packet)
1 cup heavy cream

Coat chicken in flour. Salt and pepper. Brown in butter. Add vegetables and cook for a few minutes. Add stock, seasoning, rice, and simmer until carrots are soft and rice is done. Remove from heat. Add cream and serve