Finally an update.

So I know it has been months since I have updated this thing. Mainly because my camera is broken and I have yet to get a new one and I have just been lazy about posting here.

This weekend I cooked Mexican Chicken for dinner. So to make it a fun, easy night I made Mexican Chicken. This is one of my favorites and makes a great dish. I think I got this from my sister years ago when she was still in college.

Mexican Chicken

Ingredients
1 lb cooked chicken chopped
1 can of Ro-tel
1 green bell pepper chopped
2 C of shredded Cheddar cheese
1 can cream of chicken soup
1 can cream of celery soup
2 T chili powder (I just put ever how much I like to make it spicy)
1 C chicken broth

Preheat the oven to 350. Cook the chicken until tender and done. Chopped the chicken. Mix all ingredients in a 9 X 13 baking dish. Back for 30 minutes or until bubbly. Serve with tortilla chips. I normally use a food chopper to chop the chicken into small bites.


For the Grove on Saturday, I made Cream Cheese Brownies. I found this recipe in the Southern Living 2006 Cookbook and have been meaning to try it for a couple of weeks now. They were a hit and yummy too!

Cream Cheese Brownies

Ingredients
4 (1-ounce) unsweetened chocolate squares
4 (1-ounce) semisweet chocolate squares
1/3 cup butter or margarine
2 (3-ounce) packages cream cheese, softened
1/4 cup butter or margarine, softened
2 cups sugar, divided
6 large eggs, divided
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1 1/2 cups (9 ounces) semisweet chocolate morsels, divided
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt


Microwave first 3 ingredients in a 1-quart glass bowl at HIGH 2 minutes or until melted, stirring once. Cool and set aside.
Beat cream cheese and 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well.

Add 2 eggs, 1 at a time, beating until blended. Stir in 1 teaspoon vanilla. Fold in 2 tablespoons flour and 1/2 cup chocolate morsels; set aside.

Beat remaining 4 eggs in a large bowl at medium speed with an electric mixer. Gradually add remaining 1 1/2 cups sugar, beating well. Add melted chocolate mixture and 2 teaspoons vanilla extract; beat mixture until well blended.

Combine 1 cup flour, baking powder, and salt; fold into chocolate batter until blended, and stir in remaining 1 cup chocolate morsels.

Reserve 3 cups chocolate batter; spread remaining batter evenly in a greased 13- x 9-inch pan. Pour cream cheese mixture over batter. Top with reserved 3 cups batter, and swirl mixture with a knife.

Bake at 325° for 40 to 45 minutes. Cool and cut brownies into squares.