Aunt Yvonne's Mexican Chicken

( I found this yummy recipe in a collection of my mother-in-law's.  I just made it tonight and it was pretty good!  The butter made it a little greasy, so you might want to drain it a little before dishing up- this is pretty mild since you add tomato sauce to the enchilada sauce, I also made homemade guacamole and refried beans and chips to go with this on the side)

Preheat oven to 350F

2 1/2 lbs. chicken breasts( I used boneless, skinless and cut them into portion size)

1/2 c. butter (melted)

salt, pepper and paprika to sprinkle on top

6 1/2 oz. Fritos, or Doritos ( I used the ranch ones since that was all I had on hand), crushed

1/2 c. green onion, chopped

1 small can sliced olives

1 small can tomato sauce

1 can mild enchilada sauce

1 c. shredded cheese

** Put melted butter in casserole dish, then add chicken breasts, and sprinkle salt and pepper, and paprika on top, then bake for about 45 min ( if the pieces aren't big and thick- original recipe says an hour, but I did 45 min. with cut up portion size)

Sprinkle olives, and onions on top 

Mix tomato sauce and enchilada sauce and pour over top

Add crushed chips and shredded cheese 

Bake for 15 min.

Charlie's Cheeseburger Soup (with a little pinch of a few things)

 

(this recipe comes from my nephew, Charlie, his mom shared this with me and it is a lovely hearty soup!  I tweeked it a little bit and it turned out wonderful!)

Cook 1lb. hamburger, drain, set aside, then

Melt 2 to 3 Tbsp. butter in large saucepan, add : 

3/4 c. onions, chopped

3/4 c. celery, chopped

3/4 c. carrots, shredded

2 to 3 cloves garlic, minced 

saute all of these until barely soft

then add: 1/2 to 3/4 c. flour and stir to make a roux - then add slowly:

1 1/2 c. milk - slowly stir to make it smooth, next

add 5 c. beef broth (original recipe calls for chicken, either one is good)

stirring in.   Then add;

4 c. cubed potatoes

cooked hamburger

salt and pepper to taste

1 to 2 Tbsp. beef bouillon

1 tsp. basil and 1 tsp. parsley

--- just before serving add 4 c. cubed Velveeta cheese (16 oz) 

** I haven't tried using shredded cheese, which is what I would prefer, so next time I make this I will try adding shredded cheese, it must be added when the soup is not too hot or will curdle.  

 

 

Nanaimo Bars

         Nanaimo Bars

(A Canadian Christmas treat!  It wouldn't be Christmas without them!  I had my first Nanaimo bar when I spent Christmas in British Columbia with my in-laws - it's been a family favorite and most requested Christmas treat )

For the Base:

3/4 c. softened butter

1/3 c. sugar

1/2 c. baking cocoa

1/2 tsp. vanilla

2 eggs

3 c. crushed graham crackers ( about 2 cellophane packages)

3/4 c. chopped walnuts

1 1/2 c. coconut

In double boiler mix butter, sugar, eggs and cocoa.  Cook and stir until it looks like custard.  Take off heat and add vanilla.  Add coconut, graham cracker crumbs, and nuts.  Mix until all dry ingredients are well coated.  Press firmly and evenly on bottom of 9x13 pan.

Filling:  

9 Tbsp. butter

6 Tbsp.  Birds custard powder  ( or can use 7oz. instant Vanilla pudding powder- it will change the taste though - you can buy the Bird's custard powder thru a European distributor, although some stores will carry it)

4 1/2  c. powder sugar

2/3 c. milk 

Cream butter in medium bowl.  Mix pudding powder and powder sugar together and add to butter along with milk.  Beat until it resembles icing (will be thick).  Spread evenly over base and chill about 15 min.  You don't want mixture too stiff.

Topping:  

8 Tbsp. cream

2 c. semi-sweet chocolate chips (if the topping cracks when you cut it - you will need to add more cream to this the next time you make it)

Heat cream on top of double boiler.  Add chocolate chips, and stir constantly to make smooth chocolate topping.  Spread melted chocolate quickly and evenly over top.  Refrigerate 2 hours before serving.  Keep in refrigerator.