King Ranch Chicken (Davis Family Favorite)

Ingredients:
2 cups grated cheddar cheese
1 cup velvida cheese
2 chicken breasts
2 can cream of chicken
2can cream of mushroom
1 can stewed tomatoes
1 can tomato and green chile or Rotel
1 cup chicken broth
1 pack small corn tortillas

Directions:
Boil chicken; cool and cut in small chunks.
Combine velvida and all canned ingredients in a large pot. Heat until velvida is melted and the ingredients are at a sauce consistency.
Soak tortillas in warm chicken broth (this won’t take long. It is best to only soak a few at a time. It is best if you soak just enough for one layer at a time).
Layer your King Ranch Chicken in a large Pyrex dish. Tortillas, sauce, chicken, shredded cheese. Continue to layer until you have met the top of the dish, ending with the shredded cheese on top.
Bake at 350 for 20 minutes. This dish can be made the day before and just wait to cook until you are ready to eat. This meal is great with a bag of tortilla chips and salsa.

Davis Breakfast Casserole

Ingredients:
1lbs sausage
6 eggs
2 cups milk
1 tsp salt
1 tsp dry mustard
6 slices bread (broken)
1 ½ cups shredded cheese
4 oz mushrooms (optional)

Directions:
Brown sausage- drain and cool. Beat eggs and milk together. Add salt and dry mustard. Beat again. Add broken bread; stir until moist. Stir in mushrooms, cheese and sausage. Pour into greased 9x13 pan. Chill overnight.
Bake at 350 for 40-45 minutes.

Tin Roof Cookies (Davis Family Favorite)

Ingredients:½ cup butter
½ cup white sugar
1 ½ cups brown sugar (separate)
2 eggs (separate)
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp vanilla
2 TBS cool water
1 pack chocolate chips

Cookie Layer:
Cream butter with white sugar and ½ cup brown sugar. Add egg yolks with all remaining, other than the remaining brown sugar, chocolate chips and egg whites. You may need extra TBS of water if it is too dry. Put in greased pan. Press chocolate chips into cookie layer.

Topping:Beat egg whites until doubled and white. Add the remaining cup of brown sugar. Beat until stiff and peaks. Pour over the top of the cookie layer.
Double if you are using a 9x13.
Bake at 350 for 30 minutes.

Strawberry Punchbowl Cake

Ingredients:
1 yellow cake mix
1 large can crushed pineapples
6oz instant vanilla pudding
16oz fresh strawberries or frozen strawberries (no syrup)
2 jars or bags of strawberry glaze
1 Large Cool Whip

Directions:
Bake cake as directed on the box. Make pudding as directed on box. Once your cake is cooled and your pudding has set you can begin layering your ingredients. Starting with the cake, layer in order of ingredients.
Use a parfait dish for more of a decorative look. This punchbowl cake taste just as great in a regular Pyrex dish or cake pan.