QUARTER QUEENS!!!!

Last night I had the priviledge of hosting my second Quarter Queen event here in my home. I LOVE this event! I look foward to it every time and love to pamper my top achievers! These ladies earned this night of dinner and stamping, and I absolutely LOVE each one of them.
Back row: Veronica, Loretta, Yolanda, Shellie, Tonya, Penny
Front row: Marcia, Becky, Tonya, Me, Kristina

Here is the setup for the event. I just had it in my upstairs (all they guys were gone so this was perfect!)
I set up a special place for each of the ladies, with gifts at each spot.

This idea for a bag tag came from my dear friend Patty. I had to make one for me too (with a D of course!)

This is made by stacking 3 of the matchbox dies together (shoot, I should have saved this one for tomorrows mini madness challenge!)

Inside I filled it with paper clips, rubber bands and post it notes.

It was a fiesta night and I gave each of the ladies a cactus glass and made a personalized glass charm for each of them.

Dinner was a hit! I made them Chicken Burrito Casserole, Chips/Salsa and Dump Cake. (recipes below)

And of course, they had a special stamping project to make! (you'll have to check back tomorrow for that!)

Thank you ladies for all you do, and I look forward to the next one in 3 months!

RECIPES:

Chicken Burrito Casserole

5 Chicken Breasts (cooked and diced)

1 Can Cream of Mushroom Soup

1 Can Cream of Chicken Soup

1 15oz Can Hormel Chili with No Beans

1/2 Cup Chicken Broth

1 8oz package Shredded Mexican Blend Cheese

4 Burrito Sized Flour Tortillas

Sour cream and shredded lettuce

Combine first 5 ingredients and mix well.

Grease bottom of 9x13 baking dish. Place a layer of tortillas in bottom (helps to cut them into strips).

Top with 1/2 the chicken mixture.

Top with 1/3 cheese.

Repeat layer, ending with tortillas and top with cheese.

Cover with foil and bake at 350 for 40 minutes. Uncover and bake 10 minutes. Let set 5 minutes before serving.

Top with lettuce and sour cream.

DUMP CAKE

2 cans cherry pie filling

1 can crushed pineapple in juice (UNDRAINED)

1 box yellow cake mix

1-1/3 stick butter

In 9x13 baking dish, dump cherry pie filling and spread evenly in dish.

Dump can of pineapple and spread evenly.

Dump yellow cake mix on top, spreading evenly.

Dot with thin pieces of butter (make sure it's good and covered)

Bake at 350 for 40 minutes or until top is bubly and turning golden.

Serve warm topped with whip cream.