In Honor of Cinco de Mayo..

Feliz Cinco de Mayo, foodies (yeah, my two years of high school Spanish didn't teach me foodies in Spanish.. Lo siento.)!

Earlier today, I got my tax return check which inspired me to go grocery shopping and make something delicious for dinner.

Now, if you know me, you know I LOVE spicy food. You can never go wrong with jalapenos or Hot Rotel (very authentic, I know). So, I decided to combine the two and make a jalapeno chicken casserole--just in time for Cinco de Mayo!

Warning: This recipe is not for the faint of heart. You must love jalapenos. And spice. And everything nice.

Pair with a Corona or margarita and you are good to go. Ole!

Anngredients:

• 1 pound cut up boneless, skinless chicken breast
• 2 cups shredded Habanero cheese
• 1 can condensed cream of mushroom soup
• 1 can Hot Rotel
• 1 8 oz. package wild rice
• 1/2 cup jalapenos

1.  Pour out juices from Rotel can into skillet and cook chicken.
2. Cook rice according to package, minus 1/4 cup water. Drain and cool.
3.  Mix cut up chicken breast, 1 cup cheese, soup, Rotel and rice in bowl.
4.  Place mixture into a 9-inch pan. Add remaining cheese over the top.
5. Garnish with more jalapenos (this is optional--I add 12 or so to the top of the cheese).
6. Bake at 325 degrees F for half hour. 

Chocolate Peanut Butter Ice Cream Cake

I wish I could take credit for the creation or discovery of this amazing dessert but, unfortunately, I cannot. All credit goes to my fiance, Brandon, who made this heavenly treat while I was slaving away on final projects..

Since the weather is getting hot (it was 90 degrees here in good old Kansas--plus humidity, of course), this is a perfect cold treat to make your friends. Trust me, they'll love it. And you. You're welcome.

Well, back to homework for me.. Enjoy!

Anngredients:

• 8 ounces chocolate syrup
• 1/2 cup peanut butter
• 9 ice cream sandwiches
• 6 ounces whipped cream
• 1 cup salted peanuts

1. Microwave chocolate for 1 1/2 minutes (do not boil). Stir in peanut butter and cool to room temperature. 
2. Line 13x9 pan with ice cream sandwiches.
3. Add whipped topping and chocolate. Top with peanuts.
4. Freeze one hour before serving. 

Cream Cheese Chicken

I haven't been able to update this (or cook) for awhile now because of school and work.. sigh.

I decided it was necessary though to take some time out of my evening to make a homemade, delicious Sunday dinner.

And what are we having for Sunday dinner?

A cream cheese chicken casserole. Mmmm mmmm mmmm mmmm....mmmm!

When I found this recipe, I looked at the nutritional facts and found that it was CRAZY high in fat, calories and cholesterol (hello 100% DV!), so this is my healthier, lower calorie/fat/cholesterol version.

Anngredients:

• 3 pounds skinless, boneless chicken breasts
• 1 ounce Italian salad dressing mix 
• 2 tablespoons margarine
• 2 cloves minced garlic
• 1 can 98% fat free cream of chicken soup
• 8 ounces fat free cream cheese, cubed
• 1/2 cup sodium free chicken broth

1.  Sprinkle chicken with dry salad dressing mix.
2. Melt margarine in skillet and brown chicken.
3.  Remove chicken to casserole dish.
4. Add garlic to skillet and cook slightly. 
5. Add cream soup, cream cheese and chicken broth to make sauce. Stir until smooth consistency. 
6. Pour sauce over chicken and bake at 350 degrees for 45 minutes to an hour or until done.
7. Serve over potatoes, rice or pasta. Enjoy! 

Orgasmo Chocolate Liqueur Cupcakes

Now, if you know me, you know I love chocolate.

And sugar.

And desserts.

And food in general.

I have had to take a cooking hiatus (too busy with school, work and travels) so I woke up with an urge to get back in the kitchen and make something delicious. And today, it was decadent chocolate liqueur cupcakes. Now, usually when I make desserts, I end up eating all of it within a matter of a day.

So, this time, I am being a sweetheart (and less selfish..) and sharing them with friends and co-workers!

Foodie friends: here is a simple, delicious recipe for chocolate liqueur cupcakes with a simple, homemade cream cheese frosting.

Anngredients:

• 1 (18 oz.) box devil's food cake mix 
• 1 (6 oz.) box chocolate pudding mix
• 1/3 cup Kahlua 
• 8 oz. of fat free cream cheese.
• 1/3 cup sugar.
• 1/2 tsp. vanilla.

1.  Prepare cake mix as directed on box. Add in pudding mix and Kahlua.
2. Scoop batter into baking cups, filling about 2/3 full. 
3. Bake in 325 degree oven for 17-20 minutes (insert toothpick into the center--if it comes out clean, they are ready).
4. Mix cream cheese, sugar and vanilla together for frosting.
5. After cupcakes have cooled, add frosting to top.

Chocolate Fondue

Well, foodies-- I have hit 1000 page views (in a little over a month!), so I would like to thank you all for checking out my recipes and for putting up with my extremely "insightful" comments that go along with each of them.

So, to celebrate, I figured I'd need some sort of chocolate recipe! Okay, I was actually planning on making this before I saw the page views.. but either way, it's a fantastic, easy to make recipe without the expense of buying a fondue set.

Serve with fruits, cookies, graham crackers, marshmallows or, if you're hardcore like me, more chocolate!

Anngredients:

• 1 cup semi-sweet chocolate chips
• 2 tbsp. butter or margarine 
• 1 (14 oz.) can of evaporated milk
• 2 tbsp. water
• 1 tsp. vanilla extract

1. In a saucepan over medium heat, melt chocolate chips, butter, evaporated milk and water. 
2. Cook and stir constantly until thickened (about 5 minutes).
3. Remove from heat.
4. Add vanilla.

Easy Cheesy Chicken Casserole.

I wasn't sure what to make for dinner tonight. Scratch that, I didn't want to make dinner tonight. And then I went to work..

One of my co-workers/friends made a Taco Bell pit stop before work and brought the $5 big box back with him. And oh boy, did it smell good..

*Side Note/Observation* Has anybody tried that new Doritos taco? What is up with the commercial that has the young adults (who must be blazed out of their freaking minds) driving across country to get one? Are they really that great? I heard they were okay, but are they worth the thousand mile trip?

Annnnnddddddd... back to the recipe.

..anyway, the smell of the Taco Bell gave me a real hankering for Mexican food. Namely, some sort of spicy, delicious casserole. So, I invented this easy, cheesy chicken casserole.

Anngredients:

• 1 pound cut up boneless, skinless chicken breast
• 2 cups shredded sharp Cheddar cheese
• 1 can condensed cream of mushroom soup
• 1 can Rotel (as always, choose your own heat)
• 1 8 oz. package wild rice

1. Cook rice according to package, minus 1/4 cup water. Drain and cool.
2. Mix cut up chicken breast, 1 cup cheese, soup, Rotel and rice in bowl.
3. Place mixture into a 9-inch pan. Add remaining cheese over the top.
4. Bake at 325 degrees F for half hour.

Spinach, Strawberry, and Feta Salad

Yesterday easily made my "Top 5 Worst Days of My Life" list. I won't get into much detail, but I'm very thankful it's over.

My plan for coping with my stress was to sit around and eat the rest of my delicious birthday Kahlua cake, but then I decided to go for a long walk instead. Well, my walk turned into a two mile run (I used to be a runner but haven't tried it in about 6 months.. needless to say, I won't be moving much today). When I got home, I decided I was on somewhat of a health kick, so I made this light and fresh salad for dinner.

This salad is so pretty because of all the different colors and the presentation is outstanding.

Anngredients:

• Spinach Leaves 
• Walnuts
• Strawberries
• Feta Cheese
• Light Raspberry Vinaigrette

1.  Use as much or as little of each ingredient as you like. I typically use one cup of the spinach, two sliced strawberries, 1 tbsp. Feta, 1/4 cup walnuts, and about 1/3 cup of the Vinaigrette.