Adam & the Ants - Lego Version

This is BRILLIANT !!!!

Adam & the Ants - Stand & Deliver video re-created with Legos !!

If you want to see the original "real" version - CLICK HERE

Huge Bear Interrupts Photo Shoot

Someone over at Two Peas In A Bucket posted this amazing video...of a really big bear that decides to walk in on a photo shoot - you won't believe what happens - incredible!  Nature never ceases to amaze me.

Funny Friday - Evita Style

Go Falcons !

GO FALCONS

Please, please, please win today so I can watch you in the SuperBowl !!!

Funny Friday - Cannibalism

 I chose this one especially for my sister

Happy Friday !

Trish Yearwood's Hot Corn Dip

I  have made this many times but have never posted it here.  I LOVE Trisha Yearwood - her music, her personality and her recipes.  She just seems like someone you would like to be friends with.  I was so happy when she started having her own cooking show on the Food Network.

One of the first recipes of her's that I tried was Hot Corn Dip.  It is soooooo delicious.  I could (actually I have) had it for dinner - just the corn dip and chip.

You must make this for game day - the Superbowl is coming up soon and it would be perfect for snack on during the game.

Trisha Yearwood's Hot Corn Dip

Ingredients

• 2 (11 ounce) cans of Mexicorn/Fiesta Corn, drained
• 2 (7 ounce) cans of chopped green chiles, drained
• 2 tablespoons of chopped, pickled jalapeno
• 2 cups grated Monterey Jack cheese
• 2/3 cup of grated Parmesan cheese
• 1 cup of mayonnaise

Instructions

Preheat the oven to 350 degrees F. Spray or butter a 9 x 13 inch deep baking dish.

Place everything in the baking dish and mix together carefully (if you don't have a deep casserole dish, mix in a bowl and then transfer to the baking dish).

Bake uncovered at 350 for 30 to 40 minutes, or until bubbly around the edges.  Serve warm with the corn chips (I like Tostitos Scoops with it). Watch it quickly disappear !

Chicken Enchilada Quiche

 

Time for another recipe.  This was really good!  I got the recipe from Pillsbury's website.  I modified it (as I often do) but only slightly.

Ingredients
1 refrigerated deep-dish pie crust (I only use Pet Ritz)
4 eggs (luckily I had some fresh that my cousin Tammy's hens had laid)
1 cup milk
1 cup cooked chicken breast, shredded
1 cup broken tortilla chips (I used Tostitos Scoops)
2 cup Monterrey Jack cheese,grated
1 cup Pepper Jack, grated
1/2 cup chunky salsa
1 4.5 oz. can of chopped green chilies
pepper to taste
Sour Cream (optional)

Directions
Preheat oven to 350.  

In a bowl mix whisk together the eggs until well blended.  Add in milk, chips, cheeses, salsa, and green chilies.  Fold in the chicken.

Pour into pie crust.  Sprinkle with pepper.  Bake 55-65 minutes or until crust is gold brown and knife inserted into the center comes out clean.  Serve with sour cream and additional salsa if desired.

Verdict:  I thought it was pretty good and tasted a lot like chicken enchilada's - the only problem I had was it overfilled the pie crust.  I put aluminum foil on the shelf below (just in case) and was glad I did, because it did spill/cook over.  I think it does need the sour cream/salsa on the top because it is a little bit dry but it had a very good flavor...I will make it again.