Mexican Chicken "Lasagna"

1/4 cup lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese
2 cups shredded Monterrey Jack cheese, divided
1 medium chopped onion (about 2/3 cup chopped) *I like to saute the onions with a little EVOO
1 can (28 oz) red or green enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken

Chop cilantro. Place cream cheese in microwave safe bowl & microwave on HIGH 30-45 seconds. Add cilantro & 1 1/2 cups of cheese; mix well & set aside. Chop onion & saute in a little EVOO & set aside. Spread 2/3 cup of enchilada sauce over bottom of 9 x 13 baking dish. Pour remaining enchilada sauce in a mixing bowl & set aside.

To assemble lasagna, dip four tortillas into enchilada sauce in mixing bowl & arrange over sauce in baking dish, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas & spread. Top with 1 cup of the chicken & 1/3 cup of the sauteed onion. Repeat layers - tortillas dipped in enchilada sauce, cream cheese mixture, chicken, then onions. Dip remaining four tortillas into sauce & arrange over second layer. Top with remaining chicken & onion. Pour remaining enchilada sauce over lasagna & sprinkle with remaining 1/2 cup Monterrey Jack cheese.

Bake on 350 degrees for 45 minutes.

*can also add a layer of Spanish rice

Ritz Cracker Chicken

4-5 skinless & boneless Chicken Boobs (cut them in thirds so they aren't so big & will cook better)
2 packages Ritz Crackers smashed
2 TB of Parmesan Cheese
1/2 TB Garlic Salt
1 tsp Season All Salt
1 small container of PLAIN Yogurt

Combine smashed Ritz crackers, parmesan cheese, garlic salt & season all salt. Roll Chicken in yogurt & then roll in cracker mixture. Put on cookie sheet & spoon melted butter on each piece of chicken. Bake at 350 degrees for one hour. The last 15 or so minutes I like to place foil on top so that the breading doesn't get to brown.

Banana Bread

Cream together:
1/2 cup Brown Sugar
1/2 cup Sugar
1/2 cup Butter
2 eggs
Then add:
1/2 tsp Baking Soda
1 tsp Salt
2 cups Flour
3 mashed bananas

Bake on 325 degrees for 1 hour. When you take it out of the oven spread butter on top & then sprinkle cinnamon & sugar to have a yummy crust on top. Yields 2 loaves.

BIG Bottom Cupcakes (aka Black Bottom Cupcakes:)

Chocolate Cake:

1 1/2 cup sugar
2 3/4 cup flour
1 cup instant chocolate (Nesquick)
1 tsp soda
1/2 tsp salt
1 cup vegetable oil
2 eggs
1 cup buttermilk

Beat together and add 1 cup hot water. (if you are using this as a cake recipe you bake it at 350 degrees for 30 minutes in 9 x 13 cake pan. ) If you are using this for the Big Bottom Cupcakes continue below.

Cream Cheese Center for Cupcakes:

Mix together:
8 oz softened Cream Cheese
1/2 cup Sugar
1 egg

then add:
6 oz Milk Chocolate Chips

Fill cupcake liners 1/2 full with chocolate cake batter. Then drop a spoonful of Cream Cheese mixture in middle of cupcake. Bake on 350 degrees for 15-18 minutes. Once baked & cooled, frost with Cream Cheese Frosting or Chocolate frosting. You can also sprinkle sugar on top of the cupcakes before baking to have a crispy crust on top instead of frosting the cupcakes. **the sprinkled sugar topping is my favorite:)

*you can use any chocolate cake recipe or a chocolate cake mix out of a box. This is just my favorite chocolate cake recipe, so I like to use this one.

Chicken & Rice Bake

4 - 6 Chicken boobs
1 can Cream of Chicken Soup
1 cup Whole Grain Brown Rice (not instant)
2 cups Water
1 pkg. Lipton Onion Soup Mix
1 lb. fresh mushrooms

Pour mixture over chicken & cover with foil. Bake 2 hours at 350 degrees. Stir chicken after is has baked for an hour.
*I like to cook this in a Crock Pot. If you do this, you need to add 1 more can of Cream of Chicken Soup & 1 cup extra water. Cook on low for 6-8 hours. Make sure to stir throughout the day so the rice doesn't stick to the sides.