Are you a Martha or Maxine?

Well, it's FRIDAY! Today, I am not posting a recipe, but some helpful hints in the form of HUMOR! I love Martha Stewart & Maxine (the hallmark character!) I love this comparison. I believe I am probably a Martha in most instances, but in a few, I'd be a Maxine! Enjoy and have a great weekend! Sharon

Martha: Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice
cream drips.
Maxine: Just suck the ice cream out of the bottom of the cone, for Pete's sake! You
are probably lying on the couch with your feet up eating it,anyway! !

Martha: To keep potatoes from budding, place an apple in the bag with the potatoes.
Maxine: Buy Hungry Jack mashed potato mix , keep it in the pantry for up to a year.

Martha: When a cake recipe calls for flouring the baking pan, use a bit of the dry
cake mix instead and there won't be any white mess on the outside of the
cake.
Maxine: Go to the bakery! They'll even decorate it for you.

Martha: If you accidentally oversalt a dish while it's still cooking, drop in a
peeled potato and it will absorb the excess salt for an instant 'fix-me-up.'
Maxine: If you oversalt a dish while you are cooking, that's too bad. Please recite
with me the real woman's motto: 'I made it and you will eat it and I don't
care how bad it tastes!'

Martha: Wrap celery in aluminum foil when putting in the refrigerator and it will
keep for weeks.
Maxine: Celery? Never heard of it!

Martha: Brush some beaten egg white over pie crust before baking to yield a
beautiful glossy finish.
Maxine: The Mrs. Smith frozen pie directions do not include brushing egg whites over the crust so I don't.

Martha: Cure for headaches: take a lime, cut it in half and rub it on your forehead.
The throbbing will go away.
Maxine: Take a lime, mix it with tequila, chill and drink!

Martha: Don't throw out all that leftover wine. Freeze into ice cubes for future use
in casseroles and sauces.
Maxine: Leftover wine??????????? WHAT? !!!!!!!

Buffalo Chips....from my sister!

My youngest sister, Amanda sent me this recipe for the blog! I don't have photos and I haven't tried it yet, but it sounds yummy and maybe fattening! haha A JAR of mayo! LOL Oh well, must be gooooood!~ :) Enjoy!

I would LOVE to hear from any of you with recipes! Email them to me at toddandsharonswan@verizon.net and I will post them! :)

Have a great night!
Sharon

Buffalo Chips
1 round loaf hawaain sweet bread
1 8oz bag finely shredded cheddar cheese (more if you like)
1 lb of deli roast beef
1 lb of deli turkey
1 lb of deli ham
1 jar mayonnaise

Preheat oven to 350 degrees. Slice top off of hawaain bread then the bottom, this will leave you with three big pieces of bread. On the bottom slice, spread a layer of mayo, as much as you like, cheddar cheese (leave enough for the next layer) , and do the same to the middle piece. Place on an ungreased cookie sheet in the oven until cheese is melted, remove from the oven and add 1/2 pound of each of the three meats to the bottom slice, put middle slice of bread ontop, and put the rest of the meat on top of your cheese. Put top on and slice into as big of sandwiches as you like. I cut mine into triangles. WARNING: THIS SANDWICH IS EXTREMELY ADDICTIVE AND MESSY!!

Chicken Potato Salad Ole'

This is a GREAT recipe that my mother in law found a long time ago and I LOVE it! I make it every summer a few times. It is yummy and cool and everyone seems to like it! I made these plates for a friend of mine to come over for lunch. The kids don't really care for stuff like this, but adults love it!

Ingredients:

2 lg Tomatoes, seeded and chopped
3/4 c Green onion, chopped
1/4 c Fresh cilantro, chopped
2 ts jalapeno juice
1 1/2 ts Salt
1 c HELLMANN's mayonnaise ( use light if desired.)
3 tb Lime juice
1 ts Chili powder
1 ts Ground cumin
6-8 Small red potatoes, cooked, cubed

Diced 1/4" thick 2 c Cooked chicken, shredded
1 lg bell pepper (use any color(s) you wish! The more colors, the prettier it is!)
Butter lettuce or green leaf lettuce leaves

Lime wedges if desired

1 avacado

Cook chicken and potatoes ahead of time to make it easier. I usually use grilled chicken from dinner the night before or pre-cooked chicken. Take your pick!

Combine all ingredients but the avacado in large bowl. Mix and chill for at least 2 hours. Cut avacado in half long-ways. Take pitt out and all of the avacado insides and cut up and put in a sealed container with pitt to keep from ruining. Refrigerate. Keep the shells of the avacado and scrub out until clean. Wet them and put them in the freezer for a while. (30 minutes or more.) I use them as little bowls for salsa on the plate! Great presentation!

Enjoy!

Souper Cheesy...Souper Easy Soup!

Souper Cheesy Souper Easy Enchilada Soup

This recipe is the easiest I've ever made! haha Seriousy.

Ingredients:
1 can Progresso Carb Monitor Chicken Cheese Enchilada Soup
1 can Progresso Light Southwestern Vegetable
1 can Mild Rotel (regular if you want more pep or leave out the Rotel if you don't like it! Either way, it's great!)
1-2 cooked chicken breasts shredded ( I used leftovers from the night before's dinner!)

Pour all ingredients together until warm! Wow.................that was really hard! :) I topped with shredded cheese and served with tortila chips! Yummy!

Today is April Fools Day...

And I find myself asking if I am a "fool" for starting yet another project in my life, but here goes! haha

Today is the first post with a recipe and photos. Some of the recipes I post will have photos and some will just be recipes. All will be easy or medium in difficulty to prepare. I love things that I can remember without looking at a recipe card, but I will post them so that you may look them up anytime you wish!

Today's recipe is

Fiesta Tortilla Casserole

Ingredients:
Olive Oil
2 large boneless skinless chicken breasts
1 tbsp. minced garlic (from the jar)
2 tbsp. chopped onions
1 can lt. red kidney beans
1 can pinto beans
1 can black beans
1 can Rotel
1 can whole kernel corn
1 pkg. taco seasoning
1 1/2 tsp. cumin
1/8 tsp. cinnamon
1 tsp. seasoned salt
1/2 tsp. black pepper
1 cup sour cream (I used fat free)
6 corn tortillas
2 cups shredded cheese (cheddar or mexican blend)
Cilantro

Chicken: Begin by pouring olive oil into small skillet. Heat and then add minced garlic and chopped onion. Cube chicken while raw or begin cooking and cutting into cubes in the skillet. As chicken cooks, add olive oil as needed to coat. Add cumin, cinnamon and salt to the chicken. This should begin to coat chicken and it will be brown in color because of the seasonings. You should have a little bit of olive oil in the pan so that it is not completely absorbed by the chicken.

This is what the chicken will look like after you add the seasonings.

Veggie Mixture: In a large colander, open all cans of vegetables and pour together to drain. Mix with a spoon and rinse to remove bean juice. Once chicken mixture is cooked, pour entire skillet over vegetable mixture in the collander. The oil leftover in the skillet will coat the vegetables as it drains through. Stir to completely coat.

Vegetable mixture before chicken is photographed above.

Vegetable mixture with chicken added.

Pour entire mixture into a large bowl. Mix in seasoned salt, pepper, taco seasoning, sour cream. Tear corn tortillas and add to mixture. Stir until mixed well. Pour into large baking dish (9x13 or larger) and bake at 350 for approximately 15 minutes. Cover with cheese and garnish with cilantro and bake for additional 20 minutes until bubbly on top.

The last photo is without the cheese so that you can see what it should look like. The finished casserole has cheese on top! :) We were so hungry, and it smelled so good, that I forgot to take the last photo! Sorry! :)

Serve with salsa and tortilla chips! Enjoy the Yum!