What's for Dinner?

While I was unpacking and doing laundry from vacation today I was thinking how fabulous the cool weather is, and how tasty some chicken enchiladas would be! I have a recipe I normally use, but decided to change it up a bit. Here's what I did: 1 whole chicken or 6 chicken breasts 2 c cream-of-chicken soup (or 1 can I guess if you use canned?) 1 c green enchilada sauce (I used medium, couldn't find hot!) 1-1.5 c. light sour cream 2 TBSP La Sabrozita "Home Style Salsa" Tomatillo 2 TBSP Luzianne Cajun Seasoning (I use the green carton) about 12 small flour tortillas small can black olives 8-16 oz colby jack or cheddar cheese I place the chicken in a pan and sprinkle with cajun seasoning and cover with water. Bring it to a boil, reduce heat and cook until chicken is done/falling apart. Remove the chicken from the pot to cool but save the water you cooked it in. When chicken is cool enough shred it or break it up. To make cream-of-chicken soup I put 2 TBSP butter or m...

I didn't frost the sides, because it was so rich I was afraid everyone might be ill! So for DBall's birthday for the last couple years I've made a "brownie" cake. Just combined two packages of brownie mix and cooked it in a jellyroll pan, frosted it and lit it up at the appropriate time. This year we decided it would be yummy to try chocolate chip cookie on the bottom, and brownie on the top. So I've made the jelly-roll pan sized (11x16? I think!) brownie and got it freezing. Since I'm going to have to invert it onto the pan cookie base, I figured freezing it would help keep it from crumbling. I had lots of (welcome) help For the pan cookie base, I liked nestle's tollhouse pan cookie recipe. But we decided we needed double chocolate chip- with white chips. Then when we were at the grocery picking up the chips, the Birthday Boy decided he needed swirled chocolate/white chips. So I found a recipe for double chocolate chip cookies, and just used it...