Corndogs? Muffins? What about BOTH?

I saw an idea on Pinterest the other day and I thought I would try it out.  I thought it would be something that the kiddos would love and, they did!  What's even better is that it is an easy recipe. 

You basically just take Cornbread mix & add cut up hot dogs in the middle of the muffin mix. Then, cook as directed.  Easy!  And, YUM!  ;)

This is the mix I used:

I cut the hotdogs in three pieces.  I filled up the muffin tins with the mix and then placed the hotdog right in the middle.  Next time, I will probably double the muffin mix to make more.  :) 

Here is the end result!

Before I cooked them.  (See, I think I should have added another box of mix and poured that on top)

Up close!

Finished product!

Slow Cooker Chicken Enchilada Soup - gotta love a crock pot!

I have a new obsession and it is bad.  Real bad.  It is called Pinterest.  If you have not gone to this website and signed up, you are missing out. For real.  It is basically like organizing all your favorites.  Putting all your favorite recipes, fashion ideas, home inspirations, crafts for kiddos, etc....and organizing them for you BY picture!  It rocks!  I actually found this recipe (*** along with about 152 other new recipes to try) on Pinterest. 

I am enjoying this last months of summer but had to go ahead and break out a soup recipe!!  And, I actually had everything on hand so I didn't have to alter at all.  Here it is.....


Slow Cooker Chicken Enchilada Soup 

This recipe is one I found on Pinterest from the blog Real Mom Kitchen. 
There are many other great recipes on this site, so check it out. 

Throw the corn, tomatoes, onion, chopped bell pepper & beans in the crock pot.

Stir everything together. 

Lay the chicken breasts on top. 

Then, pour the enchilada sauce, soup and milk mixture over top. 

This is what it looks like after 6 hours of simmering on low.  Yum!

Loaded!

I added a little cheese, sour cream and homemade tortilla chips!

Enjoy!

Southwest Chicken Wraps ~ oh so yummy!

Okay, yes, I admit.  I am definitely on a wrap kick.....they are easy & delish.  I found another recipe I wanted to try so I did.  I am so glad I did.....

The recipe I found was from Mel's Kitchen Cafe.  Here is the recipe:

Crispy Southwest Chicken Wraps from Mel's Kitchen Cafe

Of course, I always alter to my pantry. 

Here is my altered version:

Southwest Chicken Wraps
*Makes 6 wraps*
1 cup cooked rice, warm or at room temperature
1 cup chicken chopped from a rotisserie chicken
1 can black beans, rinsed and drained
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese - I used the taco seasoned cheese & sharp
1/4 cup sour cream
1/4 cup salsa
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.  Roll stuffed tortillas, using a toothpick to keep them closed. Spray the tortillas all over with cooking spray.
Bake for 8 minutes @ 425 degrees, then flip and bake an additional 8 minutes.  I served with a dip I made which was 1/2 cup salsa, 1/3 cup ranch & 1/2 cup sour cream.  Enjoy!!

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese. 

Add chicken and mix good. 

Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. 

Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. 

Roll stuffed tortillas, using a toothpick to keep them closed. Spray the tortillas all over with cooking spray.

Bake for 8 minutes @ 425 degrees, then flip and bake an additional 8 minutes.

 I served with a dip I made which was 1/2 cup salsa, 1/3 cup ranch & 1/2 cup sour cream. 

To show you all the goodness inside...I had to cut up for the kiddos!

Chicken Chimichangas!!!

I haven't posted in a while.....Summer has taken over our household and we have spent every minute possible outdoors!  I wanted to post a new, easy, perfect week night recipe to share with everyone. 

Chicken Chimichangas Recipe

As usual, I altered to my pantry and made a smaller, simpler version so I wouldn't waste any food. 

Ingredients:

1/2 Rotisserie Chicken - shredded
1/2 - 3/4 cups salsa
1/4 cup water (give or take a little)
10 inch tortillas
Shredded Mexican cheese

Preheat oven to 425 degrees.  I shredded the rotisserie chicken and mixed it with salsa & water. I simmered on low for approximately 15 minutes until the chicken soaked up all the juices.  You take the tortilla and spoon the chicken in the middle.  Then, spoon the shredded cheese on top of the chicken.  Fold the sides in, fold the bottom up and then fold the top down.  I cut off a little off the top to make a perfect rectangle.  I also used toothpicks to keep everything closed while cooking.  Put the tortillas folded side down on a pan.  Cook 7 minutes and then flip, remove toothpicks and bake for an additional 5 minutes. 

 I shredded the rotisserie chicken and mixed it with salsa & water. I simmered on low for approximately 15 minutes until the chicken soaked up all the juices.

You take the tortilla and spoon the chicken in the middle.  Then, spoon the shredded cheese on top of the chicken.  Fold the sides in, fold the bottom up and then fold the top down.  I cut off a little off the top to make a perfect rectangle.  I also used toothpicks to keep everything closed while cooking. 

Cook 7 minutes and then flip, remove toothpicks and bake for an additional 5 minutes

End result....I added fresh garden tomatoes and sour cream on the side.  They were very good and so easy!