New Movies!!

New movies on you tube! check them out!!! :)

We are enjoying a happy family Saturday, Ive finally let the cats back in the house (they are on probation) but watch them like a HAWK!!! I went to the OB yesterday because I was worried about my incision but everything looks ok- they even took off my steri strips. Now Im waiting to wean myself off my medicene so I can drive!! yea!!!
http://www.youtube.com/watch?v=rGhHqbV6Y4o



Heres Sherrie Bayers King Ranch Chicken Recipe (much loved by us and the Bayer family) Im posting it by request :) ENJOY!!

This recipe is in the 1995 edition of Southern Living Annual Recipes. I have added my changes/modifications in parentheses. You’ll see that I tend to “tweak” recipes until I get them the way we like them.

King Ranch Chicken

4 skinned and boned chicken breast halves
Salt and pepper to taste
2 tablespoons butter (I use olive oil)
1 green pepper, chopped
1 medium onion, chopped
2 10 ounce cans Rotel (I use 1 can regular Rotel and 1 can mild Rotel)
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
12 (6 inch) corn tortillas, cut into quarters ( I use small flour tortillas cut in bite size
squares because our neighbors the Pooles make it that way)
2 c. shredded cheddar cheese (I use more—sometimes I add Monterey Jack cheese, too)

• Sprinkle chicken with salt and pepper and bake on a foil covered cookie sheet at 350 for 20 minutes or until done; cool. Coarsely chop chicken and set aside.
• Sauté onion and green pepper in butter or olive oil until tender crisp. Remove from heat and stir in chicken, Rotel, and soups.
• Place 1/3 tortilla squares in bottom of a lightly greased 9 x 13 baking dish. Top with 1/3 chicken mixture and sprinkle evenly with part of the cheese
• Repeat the layers twice, reserving remaining cheese
• Bake at 350 for 35 minutes or until bubbly. Sprinkle with reserved cheese and bake 5 more minutes. Let stand 5 minutes before serving.