4 Recipes-One Day

I got a wild hair and had a cooking marathon!  Here's what I brewed up!

King Ranch Chicken Casserole

2 pkg (1 lb total) Chicken Faita meat (I use the precooked and cut fajita chicken)
1 pkg (20) corn tortillas
1 can cream of mushroom
1 can cream of chicken
2 cans green enchilada sauce
1 can Rotel
1 (4 oz.) green chilis
1/2 tsp cumin
1/2 tsp chili powder
1 small tub sour cream
2 cups mixed cheese

Mix all of the ingredients except cheese and tortillas together in a large skillet.  Heat through and layer mixture with a layer of tortillas (6 per layer) and cheese.  Top with cheese and bake at 375 for an hour.

Spanish Rice

4 T. oil
4 T. chopped onion (I now use frozen chopped onion to speed things up)
3 c. instant white rice
4 c. chicken broth
1 c. chunky salsa

Cook oil, onion, and white rice together until rice begins to brown and onions become soft.  Add chicken broth and salsa.  Cook until there is hardly any liquid left and let sit. 

Pumpkin-Filled Crescent Rolls

(Found a recipe from Taste of Homes and made a few changes)

3 tubes regular crescent rolls
1 regular can of pumpkin
2/3 c. sugar
3 tsp. pumpkin spice

Mix pumpkin, sugar, and spice together and then spread over crescent rolls and roll up loosely.  Bake at 375 until the crescents become golden brown.  Top with cool whip!

Banana Bread

1 c. butter, softened
1 3/4 c. sugar
2 cups mashed very ripe bananas (takes about 3 large bananas)
4 large eggs, well beaten
2 tsp. baking soda
2 1/4 c. flour

In a large mixing bowl, cream butter and sugar.  Add bananas and eggs.  Combine baking soda and flour and add to banana mixture; stirring by hand, until flour is moistened.

Pour batter into two sprayed loaf pans.  Bake 50-55 minutes!

We had company over and we have nothing left after we cleaned up the leftovers at lunch today.  What a wonderful day spent cooking some fall classics!