Recipe Exchange

I saw this on Lori B's blog and a few others so I thought I would join in and share some of my favorite recipes. Hope you enjoy!

Mexican Chicken

2 1/2 lbs. chicken (cooked and cut up)

6 medium jalapenos (chopped; use all 6 if you like things HOT, if not use half or none)

1 medium onion

1 clove garlic

2 tablespoons salad oil

1/4 teaspoon cumin

1/2 lb. monterey jack cheese, grated

1 can cream of chicken soup

10 oz. frozen chopped spinach

1/2 teaspoon salt

1 pint sour cream

18 oz. bag corn chips

Cook jalapenos, onion and garlic. Stir in cumin, undiluted cream of chicken soup, frozen spinach, and salt. Stir in chicken and sour cream. Heat through. Preheat oven to 350 degrees. In a 2 quart casserold dish, arrange 1/3 of the corn chips, 1/3 of the shredded cheese, and 1/2 of the chicken mixture. Repeat layering ending with cheese. Bake 30 minutes; sprinkle with paprika.

Zuppa Soup (Olive Garden Recipe)

1 lb. spicy Italian sausage; brown, drain, set aside

1/2 lb. smoked bacon; chop, fry until crisp, drain, set aside

In a large pot put:

1 quart water

2 14.5 oz. cans chicken broth

2 large potatoes, cubed

2 garlic cloves, crushed

1 medium onion, chopped

Simmer until potatoes are tender. Add sausage and bacon.

Add:

2 cups Kale (or Swiss Chard)

1 cup heavy whipping cream

salt

pepper

Heat through and serve!

Colonial Surprise

Layer 1:

2 cups graham crackers (crushed)

1/2 cup melted margarine

1/2 cup sugar

Mix and press into 9 X 15 pan. Bake 7 minutes at 300 degrees. Chill.

Layer 2:

4 cups chocolate pudding

Add:

3/4 cup peanut butter

Fold in 2 cups whipped topping. Spread over crust. Chill. Layer 2 cups whipped topping over chocolate pudding layer. Garnish with grated chocolate chips or drizzle with chocolate syrup.

All these recipes are wonderful. I hope you can try them out and enjoy them as much as Jeff and I do!