Recipes Master 13

Since I am such a Cooking Light fan, I'm not sure how I missed this recipe but I'm glad Pinchofyum brought it back to life!  This will go into the weekly meal rotation file.  Perfect for work night's and another recipe for store bought Rotisserie Chicken! Whooo hooo! NOTE: You can substitute the spice mixture for one package of Taco Seasoning mix using 1/2 for the cornbread and 1/2 for the chicken. Ingredients 1/3 cup milk 1 egg 1 tablespoon chili powder 1 tablespoon cumin 1/2 teaspoon salt 1/4 teaspoon pepper 1 (14 oz) cream style corn 1 (8 oz) box corn muffin mix (I used Jiffy) 1 (4 oz) can chopped green chilies 1 (10oz) can enchilada sauce 2 cups cooked chicken - shredded 1 cup grated cheese Optional: chopped fresh cilantro and Cojita cheese to sprinkle on top Preheat oven to 400 degrees Spray 9" pie plate with non stick spray. Mix together chili powder, cumin, salt and pepper and set aside. In medium bowl, mix together milk, egg, 1/2 of spice mixture, cream corn...

Another home run recipe from my pal Rob...he is a bloggers best friend!  Rob knows that the best recipes come from home cooks and he finds a lot of his favorites on Pinterest and, if they are a winner, he sends them on to me to post...like I said, a bloggers best friend! Rob found this recipe on   Closet Cooking.  It is my new favorite blog.  He has some really easy, yummy stuff.  I used store bought Rotisserie Chicken for these Enchilada's.    I'm mildly obsessed with Rotisserie chicken. (can you be 'mildly obsessed' or is that like being a 'little bit pregnant'?)  I've even dedicated a Pinterest Board to it, ( not to being a 'little pregnant' but to Rotisserie chicken...jeesh, where am I going with this???) I modified this recipe slightly.   The original called for fresh Jalapeno.   I knew it would be too much heat for my family.  Turns out Rob excluded the Jalapeno as well...

Another Skillet Dish recipe!  The working girl (and guy) has gotta love these.  One pan, a few common ingredients and dinner is on the table. I adapted this dish from Country Cooks magazine.   A subscription I sometimes love.  Not all their recipes works for me, which is a bit bizarre since the entire premise of the show and magazine is that each recipe be honed to perfection...tried and retried, using every method possible until they reach recipe perfection! So why don't they work for me?  and why do I keep up my subscription and why do I continue to cook from it?  I guess I keep hoping that one day, that nice man in the round glasses and bow tie will put out something that cooks up just the way he says!  I'll certainly let ya know if that ever happens...but in the meantime, I've performed my own 'test kitchen' on this recipe and it's pretty close to perfect! You could certainly change this up a hundred different ways by ...

This was one of my first posts....I thought I would republish.  It's a perfect use of leftover turkey and my original photo was just terrible!  This recipe is totally worth a face lift! I'll bet most people have a 'go to' casserole in their family recipe box...they almost all include a can of cream of ka-ka (cream style soup), and this one is not much different, but every time I make this, I get asked for the recipe! It feeds a crowd and has a fresh flavor that not all creamy casseroles have. Eula was my mother-in-law, probably one of the nicest people I have ever had the privilege of knowing...she had a true heart of gold. She was a wonderful cook, and I'm not so sure she would be thrilled to know that her name is attached to one of the simplest dishes she made, but we started calling it Eula's Casserole years ago and it's too late to change now! This feeds about 6 people and is delicious with a side of french bread. Ingredients 2 cups cooked turkey or...