Sunday Funday 2014 has begun!!!

Welcome back!!!!!!!!!!!!  I can't believe another fall football season is here! I will say I'm excited for the fall weather and some fun cooking!!!

For the first week, I wanted to post an old recipe I've made before along with something new I've been wanting to make.

Taco Dip
This is one of the easiest recipes I know and I always try to keep 1-2 cans of chili in the house.

Ingredients:
1 - block of cream cheese
1 - can chili
shredded cheddar cheese
1 - bag of tostitos or favorite chips

Depending on the size taco dip you want to make, spread your cream cheese in the bottom of your dish. I softened mine slightly in the microwave to make it easier to spread.

Add chili on top of the cream cheese to cover all of the cheese. If I'm making a bigger dip I use the whole can. This time I only used about half.

Spread cheddar cheese on top - again covering the chili (feel free to use as little or as much as you prefer)

Now here is the really easy part.....put in the microwave for 3-5 minutes. When you hear it bubbling, that means it's done!

Serve with your favorite chips. Ellie even tried this and loved it too!!!

Easy Chicken Tetrazzini 

This may not be a true Sunday Funday recipe, but it is something I've been wanting to try for a long time! We enjoyed it, and I hope you do too!!

http://allrecipes.com/recipe/easy-chicken-tetrazzini/detail.aspx?src=VD_Summary

Ingredients:

1 - pound cooked and drained spaghetti

5 - chicken breasts, cooked and cubed (I used 3)

2 - cans condensed cream of chicken soup

2 1/4 cup - water

1/4 cup - butter

2 - cubes chicken bouillon (I did not use this in my recipe)

1/4 cup - shredded cheddar cheese

Cook chicken first if you don't already have cooked chicken (some of my friends use the canned chicken for this step as well)

Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti. I added some frozen peas to my casserole to add some color as well.  

In medium saucepan heat together soup, water, and butter.. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit. **I did have some left over sauce that I didn't end up using. It is up to you on how much you want to use. Just use your judgement.**

Bake at 350 degrees F (175 degrees C) for 25 minutes.

We enjoyed this recipe for dinner and had leftovers as well. Next time, I would maybe just cut the chicken a bit smaller. You can also try this with different soup combinations as well depending on what taste you enjoy best.

Stay tuned for next week....Lets go Giants!!