White Chicken Enchilada Casserole


  • 4 boneless, skinless chicken thighs or breasts
  • 1 can condensed cream of chicken soup
  • 2 cloves garlic, chopped (optional)
  • 1 (16 ounce) container sour cream
  • 1 (7 ounce) can diced green chile peppers
  • 6 flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 can sliced black olives (optional)
  • chives for garnish (optional)
  • 1 tsp cumin
  • black pepper to taste


  1. Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces.
  2. Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, cumin and green chiles.
  3. Spray the inside of 13×9 pan lightly with non-stick cooking spray.
  4. Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the pan. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese. Top with black olives.
  5. Cook at 350 for about 45 minutes. Top with chives.

The kids all had seconds, it is really good and rich.


Peanut Butter Cake

I looove peanut butter!!  This cake will meet all of your peanut butter expectations!!


  • 1/2 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 4 eggs
  • 1 (18.25 ounce) package butter cake mix
  • 2/3 cup water
  • 1 cup peanut butter
  • 1/2 cup butter, softened
  • 4 cups confectioners’ sugar
  • 1/3 cup heavy cream
  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.
  2. Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.
  3. Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
  4. To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner’s sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.
  5. Chop Reece’s peanut butter cups and place between cakes as well as on top.  Melt hot fudge and drizzle on top and down the sides. 

Yum! 🙂

Pulled BBQ Pork – Slow Cooker Style


  • 1 (2 pound) pork shoulder
  • 1 (12 fluid ounce) can or bottle root beer
  • 1 (18 ounce) bottle your favorite barbecue

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. slow cook 1 more hour Serve over hamburger buns.

Spicy Southwest Chicken and Wild Rice Soup

‘Tis the season for yummy hot soup!!  This one is very much a comfort food.  My youngest was pretty leary about the wild rice, but once she tried it, she had no problem spooning it in.  I did find one very cool item at HyVee though, canned cooked wild rice.  I know, sounds, sketchy, but it was great I can’t lie!!!  So it was the “cooked wild rice” I used in this creation.I hope you can enjoy this one as much as my family and I did. 


  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup thinly sliced celery
  • 1 (10.75 ounce) can low-sodium cream of chicken soup
  • 1 cup low-sodium chicken broth
  • 1 cup cooked wild rice
  • 1 cup canned, diced carrots (small for quick cook)
  • 2 (3 ounce) cans premium chunk chicken breast in water, drained
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pinch ground chipotle chile
  • 1 cup shredded pepper jack cheese, divided
  • 1/3 cup whipping cream
  • 3 tablespoons chopped cilantro

In a large saucepan, heat oil over medium-high heat; add onion and celery and carrots. Saute, stirring occasionally, 8 to 10 minutes or until softened. Stir in soup and broth. Add rice, chicken, chili powder, cumin, chipotle chile and 3/4 cup cheese; bring to a boil, stirring occasionally. Reduce heat and simmer 20 minutes to blend flavors; stir in cream and chopped cilantro. Garnish with remaining cheese.  Enjoy!