Pinterest....with a twist

I have been pinning a lot of stuff, and will actually make some of the recipes.  Last night, I made this... http://www.meetthedubiens.com/2010/11/broccoli-cheddar-and-chicken-tater-tot.html .. except I made it more my own.  The recipe as it was would probably be fine, but we needed a little more flavor.  I added 2 tsp of hot sauce, a handful or two of fried onions, actually...let me just post the whole recipe and I'll bold what I added.  

2 small cans cream of chicken soup - I used one cream of mushroom and one cream of chicken
2 small cans cheddar cheese soup 
1 1/2 Cups milk
8-10 Cups broccoli florets
2 large boneless skinless chicken breasts, cooked and shredded (I was in a hurry and used canned!)
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/8 teaspoon garlic salt
1/2 bag tater tots, frozen
1/2 Cup shredded cheddar cheese - I used WAY more than this, and added mozzarella too!
fried onions - about a handful
garlic - 1 clove, chopped
minced onions - 2 tblspoons
hot sauce - 2 tsp

1. Preheat oven to 375 degrees F. Place soup and milk into a large pot over medium heat. Whisk until smooth and heated through, about 5 minutes. Stir in broccoli and cook for 5 additional minutes to soften slightly. Stir in chicken, hot sauce, salt, pepper and garlic seasoning. Pour mixture into 11×7 inch baking dish that’s been sprayed with cooking spray. Top evenly with tater tots and cheese; bake for 20 minutes then cover with foil. Bake for an additional 15 minutes with dish covered with foil. Remove from oven and serve.

It was a hit with all of us - except for Braden.  He does not care for cheese...or potatoes...or broccoli....or chicken, so he pretty much hated it  BUT....the rest of us liked it!  Next time, I am going to use a can of broccoli-cheese soup in place of the cheddar cheese soup, and possibly some velveeta or nacho cheese in place of the other can of cheddar cheese soup.  I am just not really a fan of that canned cheese soup.  

And, then for dessert....

It is heaven, in my mouth....YUM! 

Ingredients: 1 brownie mix 1 extra large egg 1 (8 oz.) package cream cheese, softened 1 cup powdered sugar 2 (8 oz.) containers whipped topping 1 (3 oz.) package instant chocolate pudding 1 (3 oz.) package instant vanilla pudding 3 1/2 cups milk Directions: Mix brownie mixes according to directions. Add egg. Bake in 9x13 inch greased and floured cake pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Refrigerate until ready to serve.