Best Creamy Chicken Enchiladas Recipe

Monday, September 5, 2011

5 chicken breasts shredded
1 can Rotel
1 can cream of chicken soup
1 can cheddar cheese soup
1/8 cup milk
1 tsp cumin
1 tsp taco seasoning
1 tsp garlic powder
1 tsp dried oregano
1/2 pkg cream cheese cubed
2 cups shredded cheese
Pkg tortillas

Combine Rotel, soups, milk, seasonings, shredded chicken, cream cheese in bowl. Spray bottom of 9x13 pan, spread small amount of mixture on bottom of pan. Fill tortillas with mixture, roll, place seam side down. Pour remaining mixture over top of tortillas in pan. Sprinkle shredded cheese on top. Bake 350 35 minutes!

Lasagna Cups Baked In Muffin Pan Recipe

1 lb hamburger
1 lb sausage
Wonton wrappers
Ricotta cheese
Mozzarella, parmesean, cheddar cheese
Jar pasta sauce

Brown meats & drain. (I added minced garlic and italian seasoning to meat). Spray cupcake pan so no sticking. Layers: wonton wrapper, sauce, meat, cheeses. Repeat. Bake 375 20 min. This made 24 cups in regular sized cupcake pan.

Tip: I used a teaspoon of each ingredient for portions! Also, put Parm cheese on top of ricotta.

Crab Rangoon Recipe

2 boxes cream cheese
6 oz finely chopped imitation crab
Pkg wonton wrappers
1/4 tsp garlic powder
1 green onion finely chopped
Salt & pepper to taste

Line wonton with water on finger, place half tsp of mixture and fold all corners to center. Fry in oil until golden (goes fast)

Timbrook Taco Twists Appetizer

Wednesday, April 20, 2011

1 lb ground beef
1 pkg taco seasoning
1-2 cups shredded cheese
2 pkg cresent rolls

-prepare beef with taco seasoning, drain.
-unroll cresent rolls and separate into triangles, flatten triangles to make bigger
-place 1 tbsp taco meat in middle of triangle
-place pinch of shredded cheese on top of beef
-fold three corners together in the middle and twist

bake 350 degrees 14 minutes on cookie sheet (I used parchment paper with it)

Breakfast Casserole

Tuesday, April 19, 2011

10 eggs
1 pkg diced ham (Aldi's)
3/4 cup milk
2 cups shredded mozzarella
2 cups shredded cheddar
1 pkg crescent rolls
2 tsp Italian seasoning
1 tbsp maple syrup
1/2 onion diced
1 tbsp minced garlic
salt & pepper

-9x13 greased baking dish, roll out crescent roll dough to cover bottom of pan, bake for 6 minutes at 350 degrees.
-cover the ham over the crescent roll
-mix together rest of ingredients and pour over the top of the ham
-bake 350 degrees for 35-40 minutes uncovered or until toothpick comes out clean in center

Baked Chicken Nuggets

Sunday, March 20, 2011

  • 3 skinless, boneless chicken breasts
  • 1 cup Italian seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 tablespoon dried basil
  • 1/2 cup butter, melted


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
  3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Slow Cooker Pot Roast

Friday, March 18, 2011

  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 (1 ounce) package dry onion soup mix
  • 1 1/4 cups water
  • 5 1/2 pounds pot roast (Tri-Tip or chuck)
  • Salt, pepper, Lawry's seasoning
  • baby carrots, sweet onion, small red potatoes and celery (optional)


  1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
  2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

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