2 cups chopped cooked chicken or turkey
1 cup chopped green bell pepper
1 package (8 oz.) Philadelphia Cream Cheese, cubed
1 jar (8 oz.) salsa devided
8 (6&quot flour tortillas
3/4 pound (12 oz.) Velveeta cheese
1/4 cup milk

1. Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted

2. Spoon 1/3 cup chicken mixture down center of each tortilla: roll up. Place seam side down in lightly greased 12X9" baking dish

3. Stir process cheese spread and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil

4. Bake at 350 degrees F for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.
Enjoy!

I'll post more of Mrs. Tradecenter's recipe's in the next few weeks.

roasted vegies and taters.

with tomato cream sauce. Tomorrow I'll use the remaining sauce to make tomato-basil soup for lunch!

Among other things.

If it was up to me, we'd be having homemade pizza.

I tasted the filling which was cooked before putting in the pie, and I liked the flavor. It's in the oven now, will find out in a half hour or so, how it tastes overall.

I used lard for the shortening, in the crust. Just because I had it in the fridge to use and figured I'd use it up. Plus sometimes I just like the taste of a pie crust made the old fashioned way with lard.

http://momscrazycooking.blogspot.com/2011/09/pioneer-womans-chicken-pot-pie-secret.html

That is the recipe I used, in case anyone is curious or would like to make this recipe.

at that blog.


Cher

I have a rather silly question about the flour. I'm still a relatively new cook and I don't know the difference between all purpose and self rising flour so when a recipe says to add "flour" I always wonder what kind. Yeah I know, I should be embarrassed for asking so I'll add this...

I think for making a roux/gravy it is always regular old flour. Actually I have found that unless a recipe states self-rising its best to use the all purpose plain old flour.

I think the only time I've used self-rising has been with biscuits or pancakes or something like that.....and even if I don't have self rising flour on hand it's easy to add baking powder and baking soda to regular flour to make it the same.



P.s. I am glad more people are exploring home cooking these days, I think it is something that adds so much happiness to life, if a person has the time and energy to cook I mean! Wishing you happy cooking!

I fixed it Monday and have a taste it.

It's in the oven now. I fixed it the way one of our fellow DU-ers recommended back around TG time--very simple, just covered with foil on a roasting rack.

Won't be done until later, so I had to have some of my bean-sausage soup that I made yesterday. Here's the type of cranberry bean I put in (this was the fresh one):



Aren't they beautiful?!


Cher

still trying to use up the turkey broth from christmas.

Now the husband, he came home a couple hours late due to a work party at the local brewery. I planned a grilled cheese for him (plus the soup) since I didn't have to worry about timing it and keeping it warm. He comes in, I make the grilled cheese - on homemade bread made from wheat that I hand ground yesterday.

He's lurking around the kitchen awkwardly, I've got a show paused in the living room, so I tell him he's in charge of watching the sandwich. He announces he was planning to go up and change. So I tell him he's in charge then when he comes back. He gets all whiny and says it doesn't take that long to make a sandwich, does it?

lord help me. how hard is it to flip a sandwich with a spatula???

If he hadn't just fixed my car, I'd be calling skittles to come kick his ass right now.

Shredded cabbage / avocado / lime salad. Bell pepper scoops with a jalapeno / chive / sour cream dip. Bloody Mary. Cheese cake with blueberries.