Parmesan Bites

1 pkg. (8 oz.) cream cheese, softened
1 C. grated parmesan cheese, divided
2 cans (8 oz. each) crescent rolls
1 red bell pepper, chopped
1/4 C. fresh parsley (I just used dried and just sprinkled it over each one before rolling them up)

Heat oven to 350.
Beat cream cheese and 3/4 C. parmesan with mixer until well blended.
Separate dough into 8 rectangles; seal seams.
Spread with cream cheese mixture. Top with peppers and parsley. Fold each rectangle lengthwise to enclose filling. Seal edges and cut into 4 squares. Place on baking sheet and sprinkle with remaining parmesan cheese. Bake 13-15 minutes or until golden brown.

Stacked Enchilada Bake

4 C. cooked shredded chicken
2 small cans green enchilada sauce
1 C. frozen corn
2 large jalapenos, stemmed & chopped
shredded cheese
6 flour tortillas

Heat oven to 350 degrees. Combine first 4 ingredients (save 1/2 can enchilada sauce for later). Spray 13x9 inch pan with cooking spray. Put two tortillas on bottom of pan. Spoon chicken mixture over tortillas. Top with remaining 4 tortillas. Cover with remaining enchilada sauce. Sprinkle with cheese. Cover and bake 25 minutes.

This was very easy and yummy!

Hawaiian Dream Cake

1 package yellow cake mix

20 oz. can crushed pineapple, drain BUT save the juice

8 oz. cream cheese

8 oz. cool whip

1 package vanilla instant pudding

1 cup milk

shredded coconut

pecans (optional)

Mix cake according to directions, SUBSTITUTING pineapple juice for water. Pour into greased and floured large cookie sheet. Bake at 325 degrees for 20 minutes. Cool in pan.

Mix softened cream cheese, with pudding, milk and pineapple. Spread on cooled cake. Spread cool whip over the top and sprinkle with coconut and chopped nuts. Refrigerate until ready to serve.

Pumpkin Cream Cupcakes

1 pkg. spice cake mix
1 pkg. (3.4 oz.) Jello Vanilla Flavor Instant Pudding
1 C. canned pumpkin
1 pkg. (8 oz.) Cream Cheese, softened
1/4 C. sugar
1 egg
1/4 tsp. ground nutmeg
1 1/2 C. thawed Cool Whip

Heat oven to 350. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon batter into paper-lined muffin cups.

Beat cream cheese with mixer until creamy. Blend in sugar and egg. Add spoonful to each cupcake.

Bake 18 to 21 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Remove from pans. Cool completely.

Stir nutmeg and Cool Whip together. Spread over cooled cupcakes. Keep refrigerated.

Makes 24 cupcakes.

Pumpkin Layered Pie

4 oz. cream cheese, softened

1 TBS. milk

1 TBS. sugar

1 1/2 cups cool whip (will eventually use all of the 8 oz.)

1 graham cracker crust

1 cup cold milk

1 can 16 oz. pumpkin

1 large package vanilla instant pudding

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

Mix cream cheese, milk, and sugar in a bowl with wire whisk until smooth. Fold in 1 1/2 cups cool whip. Spread in crust. In bowl, pour in milk, pumpkin, pudding and spices. Beat with wire whisk until combined. It will be thick! Spread over cream cheese mixture in pie crust. Refrigerate for 4 hours. Put cool whip on top when ready to serve.

Pumpkin Roll

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING

1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

DIRECTIONS
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Pork Enchiladas with Green Sauce

These enchiladas are really easy and delicious. My sister in law shared this with me and now it's one of our favorites.

1 large can green chili enchilada sauce

1 small can green chili enchilada sauce

1 pork roast

1 package spanish rice (the great value brand in the green bag is really good)

2 cans of beans (either black or pinto, I've always used black)

Tortillas

Shredded cheese

Cook pork roast in crock pot for 8 hours on low until it shreds easily. I pour the small can of green chili enchilada sauce in with it. Prepare spanish rice and set aside. Open cans of beans, drain and set aside. When the pork is done, shred with fork. It should shred really easy. Pour a little enchilada sauce in 9x13 baking dish. Take tortilla and fill with pork, rice, beans and cheese. Roll up and stick in baking dish. Pour can of green chili enchilada sauce over the top of rolled tortillas and sprinkle with cheese. Cover with foil and bake at 350 degrees for 25-30 minutes. Serve topped with sour cream.

Hot Cheesy Artichoke Dip

12 oz. artichokes-drained and chopped

8 oz. cream cheese-softened

1 cup mayo

1 cup shredded pepperjack cheese

1/2 cup freshely grated parmesan cheese

1/4 tsp. garlic salt or one clove fresh garlic, minced finely

Combine all ingredients in an oven-proof dish and microwave on high 1-2 minutes until everything is well mixed. Bake at 350 degrees for 15-20 minutes.

Pizza Crust for Calzones

1 package quick rise yeast

1 cup warm water (110-115 degrees)

1 spoon full sugar

2 1/2-3 cups flour

1/2 tsp. salt

2 TBS. oil

Mix yeast with water water and sugar. Pour into mixing bowl. Add salt. Mix and slowly add flour and oil. Depending on the temperature of your house etc you may not need a full 3 cups of flour. You don't want dry dough but not too moist. Roll on flour surface and shape into a circle. Place on baking sheet. On half of the circle add pizza sauce, cheese and toppings of your choice. Fold dough over toppings and press shut. Bake at 375 degree for 15-20 minutes. Cut and serve.

CANDACE: I tried this recipe out and it was easy peezy and delicious. I was able to put "kid" toppings on 1/2 of the crust and my kind of toppings on the other.

Chili

I haven't always been a big fan of chili but then I tasted this! It's so easy and has the perfect amount of flavor. This makes a big batch of chili. If I'm only feeding my family (there is 5 of us but young kids who don't eat much) I 1/2 the recipe

2 lbs. ground beef

1 small onion-chopped

2 (14.5 oz.) cans diced tomatoes

2 (14.5 oz.) cans chili beans WITH sauce

2 (8 oz.) cans tomato sauce

1 (4 oz.) can green chilies-drained

1 (2 oz.) jar diced pimentos (drained) use half the jar

2 garlic buds-minced

1 TBS. chili powder

1 cup ketchup

Brown beef with onion until brown. Add all remaining ingredients and simmer for 2 hours.

Sugar Cookies and Frosting

Fun one for Halloween!

I will preface this post by saying I grew up on these sugar cookies so I think they are the best. However, my mom's top secret ingredient to making these taste so delicious is her Mexican Vanilla!

4 cups flour

1 tsp. baking powder

1/2 tsp. salt

1 cup shortening

Sift flour, baking powder, and salt together. Cut shortening into flour mixture with pastry cutter. Make sure you cut the shortening really well or the dough won't work)

In separate bowl mix:

2 eggs

1 1/2 cups sugar

1 tsp. baking soda

1 tsp. vanilla

1/2 cup milk

Mix wet ingredients into flour mixture and put into a plastic bag. Chill in fridge for 1 hour. Roll and cut. Bake at 375 degrees for 8 minutes or just until turning color.

FROSTING

2 cups powdered sugar

1/2 cup shortening

1/4 cup milk (maybe more, maybe less)

dash of salt

little vanilla

Beat until creamy

Zucchini Bread & Icing

3 eggs

2 cups sugar

2 cups grated zucchini

1 cup veggie oil

3 tsp. vanilla

3 cups flour

1 tsp. salt

4 tsp. cinnamon

1/2 tsp. cloves

1 tsp. baking soda

1/4 tsp. baking powder

1/2 tsp. nutmeg

1/2 tsp. allspice

1 cup chopped nuts (optional)

Mix all ingredients together. Grease 2 loaf pans and bake at 350 degrees for 50-60 minutes. Makes 2 loaves.

ICING

3 cups powdered sugar

1 cube butter

1 tsp. vanilla

1/4 cup milk

1 tsp. almond extract

Drizzle over warm bread.

I know there are a lot of zucchini bread recipes out there but this is one of the best ones I've tasted. Thanks to my friend Cassie!

Fresh Peaches and Cream Pie

This recipe was shared by one of my friends. It's DELICIOUS!!!!

1/4 pint whipping cream
5 oz. cream cheese
1/2 cup powdered sugar
9" graham cracker pie shell

1/4 pint whipping cream whipped until firm with1/4 cup powdered sugar
5 oz cream cheese, whipped with 1/4 cup powdered sugar
fold together, and put in baked and cooled 9" pie shell

peach glaze:
1 cup sugar
1 cup water
2 1/2 Tablespoon cornstarch
1 cup mashed peaches
Stir and bring to boil; cool, Put peach glaze into pie that is filled with the whipped cream & creamed cheese. Slice 2-3 large peaches on top of peach glaze.

Shredded Beef Tacos with Coleslaw Topping

1 chuck roast (2-3 lbs.)
1 can black beans DO NOT DRAIN
1 16 oz. jar MEDIUM salsa

Pour beans and salsa over roast and cook in crockpot for at least 8 hours.
Remove roast and shred. Add 1 cup rice to crock pot, return roast to crockpot and cook for additional hour.

COLESLAW TOPPING
1 pkg. dry Italian dressing (prepare as pkg. directs EXPECT use lime juice instead of vinegar)
3 tomatoes-diced
3 avacados-diced
3 green onions-chopped
¼ bunch cilantro-chopped
1/2 -1 bag coleslaw

Mix and serve over top of taco meat!

Broccoli and Cheese Soup

It's starting to be soup weather!

3 cups chicken broth

2 cups grated carrots

1/2 cup chopped onions

1/2 cup butter or margarine

1/2 cup flour

3 cups half and half (I substitute and use milk)

1 small jar cheese whiz*

1 cup grated american cheese

1 large head fresh broccoli (cooked)

Mix broth, carrots and chopped onions-simmer until tender (30-45 minutes). Melt butter in separate pan over medium heat. Slowly stir in flour, making smooth, thick paste. Slowly add half & half (or milk). Add broth mixture and simmer on low heat. Then add cheeses' and broccoli. DON'T boil once cheese is melted.

* The cheese whiz will make the soup very creamy and rich. My hubby can't have anything too cheesy and creamy so I usually omit the cheese whiz and just add an extra cup of grated cheese.

Pistachio Salad

1 carton of cool whip

1 box of pistachio pudding

1 bag mini marshmallows

1-2 cans pineapple tidbits

crushed pecans (optional)

Mix together and chill in refrigerator before serving.

Tequila- Lime Chicken

Ingredients:

• 3 Whole Limes, Juiced
• 5 cloves Garlic, Peeled
• 1 Whole Jalapeno, sliced
• 1 tsp. Salt
• 1/2 cup Cilantro
• 1/2 cup Tequila (optional)
• 5 Tablespoons Olive Oil
• 4 Whole Boneless, Skinless Chicken Breasts
• 1 cup Monterey Jack Cheese, Grated
• Pico De Gallo
• Refried Pinto or Black Beans
• Mexican Rice
• Sour Cream
• Avocado Slices
• Flour Tortillas

Preparation Instructions:

Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila (optional) in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it's all combined.

Slightly flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably ) overnight.

When ready to cook, remove chicken from bag and place on the grill. Cook until completely done. Toward the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt. (You can also top chicken with cheese and melt under the broiler.)

Serve topped with pico de gallo or salsa, alongside refried black beans, mexican rice, sour cream, avocado slices, flour tortillas.

Enjoy! This is absolutely delicious.

Bacon Wrapped Chicken

4 frozen chicken breasts
1 pkg. bacon
2 cans cream of mushroom soup
1 C. sour cream

Preheat oven to 325. Wrap frozen chicken with the bacon. Place in a 9x13 inch pan. Mix sour cream and soup. Pour over chicken. Salt and pepper top. Cook for 3 hours. Serve over rice.

Summer Garden Vegetable Soup

Summer Garden Vegetable Soup

3 medium zucchini, chopped into bite size pieces

4 medium tomatoes, chopped into bite size pieces

2 tablespoons minced fresh parsley

1 teaspoon dried basil (or 1 tbsp fresh basil chopped)

2 tablespoons butter

1 medium onion, chopped

1/4 cup flour

1 tsp salt

1/4 tsp pepper

3 cups chicken broth

1 teaspoon lemon juice

1 (12oz) can evaporated milk

1 1/2 cups frozen or fresh corn kernels

1/4 cup freshly grated parmesan cheese.





In large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2 to 3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stiring constantely. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2 to 3 minutes, until the zucchini is tender but still has some bite to it (it will continue coooking for a few more minutes). Add thetomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.



Serve with corn bread

Bookclub Chicken Salad

This is my most favorite salad - eat it with or without the chicken, depending on if you want it as a main or side dish. The amounts of lettuce and toppings are easily adjusted, depending on how many people you are serving. The dressing makes a LOT, I keep the remaining amount in a Mason jar in my fridge.

Cooked and diced chicken - add as much or as little as you like

Sugared almonds:
8 ounces slivered almonds
4 Tbsp sugar

In small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved.

2 bags European blend salad mix
1 head Iceberg lettuce, torn into pieces
(You can use Spring Mix and/or Romaine in place of either lettuce)
1 lb bacon, cooked and crumbled
1 c craisins
1 c shredded Mozzarella cheese
Feta cheese, optional

Dressing:
1/2 red onion, or less if onion is large
2 c sugar
4 tsp dry mustard
1 tsp salt
1 c red wine vinegar
2 c vegetable oil

For dressing, finely chop red onion in food processor. Add sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Toss chicken, lettuce, bacon, craisins and cheese together in large salad bowl. Add dressing and toss to coat. Sprinkle sugared almonds on top and serve.

Italian Breaded Pork Chops

3 eggs, lightly beaten

3 tablespoons milk

1 1/2 cups Italian seasoned bread crumbs

1/2 cup Parmesan Cheese

2 tablespoons dried parsley

2 tablespoons olive oil

4 cloves garlic, peeled and chopped

4-6 pork chops

*Preheat oven to 325 degress .

*In small bowl, beat together the eggs and milk. In separate bowl, mix the bread crumbs, Parmesan cheese, and parsley.

*Heat the olive oil in a large skillet, stir in the garlic and cook until lightly browned. Remove garlic.

*Dip each pork chop in the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops into skillet, and brown about 5 minutes on each side.

*Place pork chops in oven proof pan and cook 25 minutes.

Banana Pudding Squares

50 Nilla wafers, finely crushed
1/4 C. margarine, melted
1 pkg. (8 oz.) cream cheese, softened
1/2 C. powdered sugar
1 tub (8 oz.) Cool Whip, thawed
3 bananas, sliced
2 small pkg. Vanilla instant pudding
3 C. cold milk
1/2 square Baker's semi-sweet chocolate

Mix crumbs and margarine. Press onto bottom of 9x13 pan. Refrigerate until ready to use. Beat cream cheese and powdered sugar in bowl until blended. Stir in 1 1/2 C. Cool Whip. Spread over crust. Top with sliced bananas. Beat pudding mixes and milk with whisk 2 min. Spread over bananas. Top with remaining Cool Whip. Grate chocolate over top. Refrigerate 3 hours.

Glazed Pineapple Porkchops

3/4 C. Bulls Eye Brown Sugar & Hickory BBQ sauce
1 can (8 oz.) crushed pineapple in juice, undrained
1/2 tsp. each ground cinnamon and dry mustard
4 bone-in pork chops

Heat grill to medium heat. Mix all ingredients except pork chops until well blended. Reserve 1/2 C sauce for later use. Grill chops 5 min. on each side, brushing sauce on while cooking. Turn occasionally until chops are done. Serve with reserved sauce.

I also grilled up some pineapple with this as a side dish. It was super good!

Spinach Salad with Poppyseed Dressing

1 lb. bag spinach
1/2 red onion (sliced or chopped)
3/4 lb. sliced mushrooms
2 C. cottage cheese (rinsed in mesh strainer)
3/4 lb. grated mozzarella cheese
soft bacon bits

Dressing:
1/2 C. vinegar
3/4 C. olive oil
1/2 C. sugar
1 tsp. salt
1/2 tsp. mustard
1 Tbsp. poppyseeds

Mix dressing and chill for an hour. Pour over dressing when ready to serve.

Strawberry Shortcake Cake

1 box white cake mix (make as directed on box, pour in a sheetcake pan, and cook for about 12 minutes or until toothpick comes out clean)

Frosting:
1 box cream cheese
1 tub cool whip
1/2 C. sugar

Mix frosting ingredients together with hand mixer until smooth. Smooth over cake.

Strawberry sauce:
2 C. water
3/4 C. sugar
1 packet Strawberry Kool Aid
3 Tbsp. cornstarch

Boil water and add sugar and Kool Aid. Slowly add cornstarch and constantly stir with wire whisk. Sauce will thicken. Let sauce cool. Cut up fresh strawberries and put on cake. Pour sauce over top of cake.

Peach Crisp

Peach Crisp

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.

Enjoy!

Mexican Casserole (Weight Watchers Points)

10 6" fat free Flour tortillas, Halved

3 cups cooked cubed chicken

1 cup frozen corn

1 onion Chopped

1/2 green Pepper, Chopped

1 can *14.5 oz* Stewed tomatoes

1 10 oz can diced tomatoes and green chilies

1 cup shredded reduced fat cheese

Preheat oven to 350 .Spray 9x13 pan. Line pan with half the tortillas. Layer chicken, corn, onion, pepper and stewed tomatoes. Cover with remaining tortillas. Pour tomatoes and green chilis over top. Cover with foil and bake until heated through...30 min. Uncover and sprinkle with cheese. Bake uncovered util cheese is melted, about 10 min longer.

Can serve with fat free sour cream and salsa

6 servings

Weight Watchers 5 points each

Brown Sugar Muffins

Brown Sugar Muffins

1tsp Salt
2 tsp Soda
2 c brown Sugar
4 c Flour

1 c margarine (butter) cut into dry ingredients
2 c milk
2 eggs

Mix

Bake in cupcake holders

400 degrees for 15 min!

Oatmeal Peanut Butter Sandwich Cookies

Oatmeal Peanut Butter Sandwich Cookies

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream

1. In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
2. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
3. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F for 10 minutes, or until cookies are a light brown.
4. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Apple Bread

Apple Bread

2 c sugar
3 eggs
1 tsp salt
2 tsp cinnamon
1 tsp soda
2 tsp nutmeg
1 tsp vanilla
3 c flour
1 1/2 c oil
1 can apple pie filling, chopped

Mix all together. Use pastry brush to grease 3 loaf pans with very soft butter (the more butter the better) and use granulated sugar to coat instead of flour (the more sugar the better). Bake at 350 for 1 hour. Let cool and wrap with plastic.

Pomegranate Dip

Amazing Pomegranate Dip

1 small pomegranate
1 tomato, chopped
2 Tbsp. onion, finely chopped
1 avocado, chopped
¼ tsp. coriander
1/8 tsp. cayenne pepper
½ tsp. salt

Serve with Fritos.

Mexican Chicken Casserole

Mexican Chicken Casserole

This is great because the recipe uses lower-fat options, but I've included my own personal preferences in parentheses.

1 cup fat-free, less-sodium chicken broth (I just use 1 bullion cube dissolved in a cup of boiling water)
2 (4.5 oz) cans chopped green chiles, divided
1 3/4 lb skinned, boned chicken breasts
2 tsp olive oil
1 c chopped onion
1 c evaporated skim milk (I use good old 1%)
1 c shredded Monterey Jack cheese (I was out of this so I just left it out and added more cream cheese)
1/4 c tub-style light cream cheese (I use about 4 oz of regular cream cheese)
1 (10 oz) can enchilada sauce
12 (6-in) corn tortillas (I usually only have small flour tortillas on hand, so that's what I use - I only needed about 6)
cooking spray
1/2 c shredded reduced-fat extra sharp cheddar cheese (regular cheddar for us)
1 ounce tortilla chips, crushed - about 6 chips (6?! I crushed a good handful of leftover Cafe Rio chips - YUM)

Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 min or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving liquid; cool chicken. Shred meat with two forks and set aside.

Preheat oven to 350 degrees.

Heat oil in a large non-stick skillet over med-high heat. Add 1 can of chiles and onion; saute 3 min or until soft. Add reserved cooking liquid, milk, Jack and cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. (I used a 9" glass cake pan and layered 1 tortilla with the chicken mixture until the chicken was gone, or til I reached the top of the pan.) Sprinkle with cheddar cheese and chips. Bake at 350 for 30 min or until thoroughly heated. Let stand 10 min before serving.

Ginger Cream Cookies

Ginger Creams

1 c shortening
1 c brown sugar
3/4 c molasses
3/4 c hot water
2 tsp soda
2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
2 eggs
4 c flour

Mix ingredients til well combined. Batter will be very sticky. Bake in oven set to 350 for 10-15 minutes (check after 10 minutes) on a well-greased cookie sheet. Once cool, frost and dip in finely chopped nuts, if desired.

Frosting:
2 c powdered sugar
1 tbsp butter
1 tsp vanilla or orange flavoring or lemon juice

(Cream cheese frosting is another excellent option)

Spinach & Feta Pasta

Spinach & Feta Pasta

1 box of Penne pasta (whole wheat pasta works great as an option)
olive oil
Italian seasoning
1 28 oz. can diced tomatoes
3 cups fresh spinach
1 onion, finely choped
5 - 6 cloves garlic, minced
a big handful of fresh mushrooms, chopped
4 oz. feta cheese, crumbled
salt & pepper to taste
Note: I add about 1/4 tsp red pepper flakes, 1 tbsp sugar, and about 1/2 c half & half (add only after pan has been removed from the heat), and I only used about 3 cloves of garlic.

Bring a large pot of salted water to boil and add pasta. Cook according to package directions. In the meantime, heat some olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender (add Italian seasoning if you want). Add spinach and cook until wilted. Add tomatoes, heat through, add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve; you can crumble extra feta on top if you feel like it. This is very similar to the Penne Rosa at Noodles & Co.

Broccoli Salad

2 heads broccoli, cut up into small pieces
1 head Romaine lettuce, shredded
3 green onions, chopped
handful sunflower seeds (without shell)
handful bacon bits (hard kind)

Dressing:
1/2 C. mayo (not Miracle Whip)
1/4 C. sugar
2 Tbsp. vinegar

Mix everything together.

Asparagus & Feta Pasta Salad

Tomato basil feta cheese, crumbled
Penne or Rotini pasta
2 tomatoes, chopped
1/2 bunch asparagus, steamed & cut up
salt & pepper to taste

Dressing:
1/4 C. balsamic vinegar
3/4 C. olive oil
3 cloves garlic, minced
1/4 C. red onion, chopped
salt & pepper to taste
2 Tbsp. sour cream
juice of a lime

Toss salad ingredients together in large bowl. Mix dressing gently into salad.

Grilled BBQ Chicken Wraps

1 lb. chicken breasts
3 Tbsp. Zesty Italian Dressing
1/2 C. BBQ sauce, divided
4 large tortillas (this is really good with the spinach tortillas)
1 C. cheese
1 tomato, chopped
chopped cilantro
onion-chopped

Brush chicken with dressing. Cook on grill. Brush with BBQ sauce for last few minutes. Slice chicken. Spoon a little BBQ sauce into each tortilla and spread around. Top with chicken, cheese, tomoatoes, onions, and cilantro. Roll up burrito style. Grill on BBQ for a couple minutes. Serves 4.

Slow Cooker Tex-Mex Chicken

1 lb. chicken breasts, cut up into bite size pieces
2 Tbsp. (1/2 of a 1 1/4 oz pkg.) Taco Seasoning Mix
2 Tbsp. flour
green pepper, chopped
red pepper, chopped
1 C. frozen corn
1 1/2 C. salsa
cheese
rice

Toss chicken with seasoning and flour in slow cooker. Stir in vegetables and salsa. Cover. Cook on Low 6-8 hours or on High 3-4 hours. Stir. Top with cheese. Serve over rice.

We like this in tortillas. We put the rice in the tortillas with the chicken mixture.

Spicy Cajun Chicken Pasta

1/2 stick butter
1 chicken bouillon dissolved in 1 cup boiling water
1 green pepper, chopped
1 red pepper, chopped
salt
1/2 onion, chopped
1/4 tsp. cayenne pepper
1 clove garlic
1/4 tsp. paprika
2 chicken breasts, cut up into small pieces
1/4 tsp. white pepper
2 tsp. olive oil
1/4 tsp. dried thyme
1 medium tomato, chopped
1 12 oz. box fettucine
6 mushrooms, sliced

Melt 2 tbsp. butter in large skillet. Saute the peppers, onion, & garlic in butter for 8 to 10 minutes. As veggies are cooking, prepare medium pan over high heat with olive oil. When pan is hot, add chicken and cook, stirring for 5 to 7 minutes or until chicken shows no pink. When veggies are soft, add the chicken to the pan. Add the tomatoes, mushrooms, chicken bouillon, and all spices. Continue to simmer 10 to 12 minutes. Meanwhile, cook pasta and drain. Add remaining butter to pasta. Toss the pasta with chicken mix.

Spinach Dip

10 oz. frozen chopped spinach (Put in pan of water on stove until thawed and strain)
16 oz. sour cream
1 C. mayo
1 pkg. Knorr vegetable dip
1 8 oz. can water chestnuts (chopped up very fine)
3 green onions chopped up

Mix together. Dip cut up french bread in this.

Zucchini Bread (Very Good and Moist!)

3 C. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsps. cinnamon
3 eggs
1 C. vegetable oil
2 1/2 C. sugar
3 tsp. vanilla
2 C. grated zucchini

Grease and flour 2 8x4 inch pans. Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a bowl. Add sifted ingredients to creamed mixture and beat well. Stir in zucchini until well combined. Pour batter into pans. Bake at 325 degrees for 40-60 minutes. Bread is done when toothpick comes out clean.

I love to make this in the summer time when I have fresh zucchini from the garden! Yum!

Broccoli & Cauliflower Salad

2 heads broccoli-cut into small pieces
1 head cauliflower-cut into small pieces
small purple onion-chopped
1/3 C. bacon bits (soft kind)
1/2 C. sunflower seeds (without shells)
1/2 C. raisins
1 C. grape tomatoes

Dressing: (make 1 1/2 times; so add 1/2 to each ingredient)
1 C. mayo
1/3 C. sugar
1/2 tsp. salt
2 tsp. red vinegar

Mix & pour over salad.

Easy and healthy Chicken!

Dont pass this recipe up! Its so incredibly easy that even I can do it.....trust me, that says a lot, if I can pull a recipe together. My family loved this and its healthy at the same time!
Im a total eye-baller....but this recipe doesnt really call for many measurements. Im sure it has a way to measure to the "t" but just eye ball it like I do and measure accordingly to the size of your family! Enjoy!

Yogurt Chicken

Chicken Breast thawed but do not cook or boil.
Have one bowl full of (about 4 cups) Fat free plain yogurt and then have another bowl
full of CRUSHED Ritz crackers. (I just put 2 packages of Ritz Crackers in a zip lock baggie and crushed them into
very tiny peices. You can also crush them with a rolling pin)
Dip uncooked chicken into the bowl of FAT FREE plain Yogurt then......
Dip chicken into the bowl of crumbled Ritz Crackers (SOOO YUMMY!)
Place all of your chicken on a baking sheet and then melt about 1/4 cup of butter.
Drizzle that butter on top of the chicken and let the ritz cracker soak it up for a
bit.....
place in the oven on 350-400 depending on how your oven works and let bake for 45mins.
This meal is soooo good, and really, the butter on top makes it sooooo dang yummy!
Hope you and your family enjoy it as much as we did. There is a sauce for dipping, but
I havent done that part of the recipe yet :)
THANKS JILL for letting me into the blog :)

Banana Bread or Muffins

1 cup sugar
1/2 cup shortening or butter
3 mashed bananas
2 eggs
1 tsp. baking soda (dissolved in 1/2 cup of hot water)
1/2 tsp. salt
2 cups flour
* 1/2 cup nuts (optional)

Cream sugar and butter (or shortening). Add bananas and egg. Add dry ingredients separatley, then mix with batter and add water. Add nuts.

*Add hot water if batter is stiff.

Bake at 375 degrees for 1/2 hour for muffins. 40-45 min. for loaves.

Homemade Oreos

1 Box Devil Food Cake Mix (without pudding)
3/4 Cup Shortening
2 Eggs

Mix dough throughly- will be thick. Roll into round walnut size balls.

Bake at 350 degress on ungreased cookie sheet for 7-8 min.

Allow to cool then frost with vanilla frosting and sandwitch the cookies together.

Enjoy!

Fajitas

1 lb. chicken or steak (Cut into small pieces)
1 or 2 bell peppers (whatever colors you like)(chopped)
1 onion (chopped)
1 tomato (chopped)
Lawry's Fajita seasoning
Tortillas

Cook chicken or steak in skillet and add bell peppers and onion. Cook until meat is no longer pink and veggies are tender. Add fajita seasoning and 1/4 C. water. Stir and cook for about 5 minutes. Add tomatoes and cook for a couple minutes. Spoon into tortillas and garnish with cheese.

7 Layer Salad

1 large head of chopped romaine lettuce (Spinach is also yummy)
1 cucumber sliced
1 tomato diced
1/2 red onion finely diced
1 cup frozen peas
1 lb bacon fried and chopped
8 oz (or more) Shredded cheddar cheese
Mayonnaise

Use a large serving bowl(big enough to toss the salad in), and begin by seasoning the bowl itself with olive oil and garlic salt. Then layer in the following order:

lettuce
cucumber
tomato
onion
spread mayo on top (enough to cover, but don't go crazy or it will be soggy)
peas
bacon (let it cool first)
Cheese

Prep the night before and keep it in the fridge overnight, but I can't wait that long. Seriously, it's that good! It tastes great either way! Makes for a pretty presentation in a glass bowl. Toss right before serving.

Creamy Basil and Tomato Pasta

3 or 4 chicken breasts, cut up
2 tomatoes, chopped
1 pkg. (8 oz.) Cream Cheese, cubed
1 1/2 C. Kraft Sun Dried Tomato Dressing
1 Tbsp. basil or 1/2 C. fresh chopped basil
1 pkg. (16 oz.) linguine
1/2 C. pine nuts, toasted

Cook chicken in 1 C. dressing on stove until done. Add tomatoes, cream cheese, basil, and remaining dressing. Cook pasta as directed on package; drain. Add pasta to chicken mixture and stir. Cook on stove until warm. Add pine nuts. Stir and enjoy!

Tuna Casserole...

Not my favorite but my husband loves it and told me to post it.

Tuna Casserole

2 c Noodles, drained
1 c tuna, drained
1 c diced celery
1/3 c chopped onion
1/4 c chopped green pepper
1 c cream of chicken soup
1/2 can milk
1 c grated cheese
Potato Chips

Sautee vegetables in 1tb butter. Add cream of chicken soup and milk. Heat through. Add grated cheese stir until melted. Add noodles and tuna turn into casserole dish. Top with potato chips. Baked uncovered for 20 min on 375

Porcupine Meat Balls

1 lb ground beef
1 tsp salt
1/4 tsp pepper
1/2 c chopped onion
2/3 c uncooked rice
2 cans tomato soup
1 can water
2 tbsp oil.

Mix together beef, salt, pepper, onion. and rice. Form mixture into balls and brown in hot oil. Place meatballs in a greased casserole dish. Heat tomato jucie and water and pour over meatballs. Cook in oven on 350 for 45 min covered.

Creamy Chicken Soup with Vegetables

1 Cup butter
2 cups flour
1 quart milk
2 chicken breasts (boneless skinless)
small pkg frozen mixed vegetables
2 tbsp chicken bouillon granules
salt & Pepper to taste

Cook chicken in large soup0 pan until done. Remove chicken, Add butter to pan and melt. Once the butter is melted add flour with wire whisk. When this is all blended add all of the milk with the whisk, keep stiring until it starts to thicken. Once soup is as thick as you want it dice the chicken and add to the soup with the vegetables. Add the bouillon and salt and pepper to taste. If it gets too thick add more milk to thicken.

Italian Sausage & Tortellini Soup

1 lb sweet italian sausage, casings removed
1 C coarsely chopped onions
2 cloves garlic, crushed
1/2 Green Pepper, chopped
1/2 c water
5 c Beef Broth
1/2 c white grape juice or white wine
1 c carrots, sliced
2 c Tomatoes, crushed (28 oz)
1/2 tsp Basil
1/2 tsp oregano
1 8oz can tomato sauce
2 c Cheese Tortellini ( 1 9 oz pkg)
2 Tbsp Chopped parsley
Fresh grated parmesan cheese

Brown sausage in large pan. Remove and drain, set aside. Saute onions, garlic and green peppers in same pan until tender. Add water, broth, grape juice, carrots, tomatoes, basil, oregano, tomato sauce and sausage. Bring to boil, reduce the heat and simmer for 30 min. Stir in tortellini and parsley and simmer for 30 min. Garnish with parmesan cheese.

French Bread

Combine in plastic bowl 1 1/2 c warm water, 1 tbsp sugar, 1 1/2 tsp salt, 1 tbsp oil or shortening. Sprinkle 1 pkg. dry yeast on top (2 1/4 tsp) Dissolve and stir in 4 cups sifted flour with wooden spoo. Cover raise 10 min stir, repaeat 6 times. 60 min total. Roll dough on floured board 1/2" thick. Roll one side up to teh other side to form long loaf as for cinnamon rolls. Split top 3 or 4 times with sharp knife. Brush with egg white. Sprinkle with seasame seeds. Raise 30 min. Bake at 400 degrees for 25-30 min or until Golden Brown.

Weight Watchers Chicken Pot Pie

2 serving Butter flavored cooking spray
1 tsp butter
1 small onion, chopped
2 cup mushrooms sliced...I omit these as I am not a fan.
1/4 tsp paprika
1/4 tsp dried thyme, crushed
1/2 tsp salt
1/4 tsp pepper
2 cup frozen mixed vegetables
1 cup canned chicken broth
3 cup cooked chicken breast, chopped
2 tbsp flour
1/2 cup fat free evaporated milk
4 roll reduced fat cresent roll dough, unrolled

Preheat oven to 375 . Coat a 10 inch round shallow baking dish with cooking spray.

Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stiring frequently, about five min. Stir in paprika, thyme, salt and pepper, Add vegetables, broth and chicken, Cover and simmer about 15 mins.

In a small cup, combine flour and 1/4 c evaportated milk. Stir into chicken mixture. Cook over medium heat until thickened, stirring constantely for about 2 min. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened. About 2 to 3 minutes more.

Spoon chicken mixture into baking dish. Unroll cresent rolls and arrange dough around inside edge of baking dish to form a border. There will be a hole in teh middle left uncovered) Bake until rolls are golden brown and filling is bubbly. About 15 mins.

Crock Pot Chicken

Crock Pot Chicken

4 chicken breasts
1 packet good Seasons Italian Dressing
1/2 c water
1 cube cream cheese softened
1 can cream of chicken soup

Put the chicken in teh crock pot.
Combine water and the dressing then dumb over chicken.
Let cook on low for 3 hours.
After 3 hours combine the cream cheese and soup and pour over chicken.
Cook on low for one more hour.

Serve over rice or noodles.

Sticky Chicken

Sticky Chicken

( I got this from good things utah but we love it)

3-4 chicken breasts
1 cup apricot jam
1 cup bbq sauce
1 packet lipton onion soup mix

Cut chicken breasts in strips
Pour a small amount of olive oil in a skillet and begin browing the chicken.
Mix together the remainging ingredients and then pour over chicken.
Let cook until the chicken is fully cooked and the sauce is thick and bubbly.
Serve over white rice!

Ranch Chicken

Ranch Chicken

4 chicken breasts
1 cube of melted butter
1 Ranch Salad dressing packet
1 1/2 c bread crumbs

Slice teh chicken breasts into on inch size slices (or you can cheat and buy chicken tendorloin strips) Mix together the bread crumbs, ranch packet and butter. Dip chicken breats in coating both sides. Place on cooking sheet. Bake at 375 for 20-25 mins. We love to have this with stove top stuffing!

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

2 chicken breasts
2 1/2 c chicken broth
1 1/2 c wqater
1 whole onion, chopped
2 c carrots, chopped
2 c celery, chopped
1/2 tsp salt
1/2 tsp thyme
1/2 tsp black pepper
1 tbs parsley
homestyle noodles

Place frozen chicken in crock pot with water and broth on high for a few hours. Add remaining ingredients except noodles and cook on low for 6 to 8 hours. During the last 30-60 min add teh home style noodles. and turn it on high.


SO YUMMY!

No Bake Cookies

No Bake Cookies

2 cups sugar
1/2 cup butter
1/2 cup milk
1/3 cup unsweetened cocoa powder
1 pinch of salt
1 tsp vanilla
3 tbsp peanut butter (I use chunky)
3 cups quick oats

IN large saucepan, combine sugary, butter, milk, cocoa and salt. Bring to boil, stiring frequently. Continue bowling for 3 mins. Stir frequently.

Remove from heat, Stir in vanilla & peanut butter, Stir until peanut butter is melted. Add oats and mix well.

Drop by teaspoonfuls onto waxed paper. Let stand untl firm. Store tightly Covered.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

2 cups margarine or butter softened
2 cups brown sugar
1 cup sugar
4 eggs
2 tsp vanilla
3 cups flour
2 tsp baking soda
1 tsp salt
6 cups quick oats
1 bag chocolate chips

Preheat oven to 350
Beat together margarine and sugars until creamy.
Add eggs & vanilla...beat well
Add combine flour, baking soda, and salt, mix well.
Stir in oats and chocolate chips, mix well

Drop by rounded tablespoonfuls onto ungreased cookies sheat.
Bake at 350 for 10 to 12 mins.

Chicken Broccolli Casserole

2-3 pkags Frozen Chopped Broccoli
3-4 cooked chicken breasts cubed
2 cans cream of chicken soup
1/2 cup mayo or miracle whip
1/2 cup milk
1 Tbsp lemon Juice
1/2 tsp curry powder
1 cup grated cheese
1 sleeve ritz crackers crumbled adn rolled in melted butter
about 1/2 cup of butter

Arrange Broccoli on bottom of casserole dish
Layer chicker covered with the following mixed items:

the soup, mayo, milk, lemon juice, curry

Spread on cheese and then top with crumbled cracker mix

Bake at 350 for 30 mins

Chocolate & Pretzels

This is an easy and yummy treat!

You need:

1 bag of Rolos

Pretzels

First Preheat oven to 325 degrees.

Unwrap Rolos and place on top of pretzels. It's best if you lay parchment paper underneath.



Bake for about 5 minutes, just until the Rolos are melted. Cool and enjoy! (you can speed up the process by sticking them in the fridge)

Peanut Butter Kiss Cookies...also gluten free

Peanut Butter Kiss Cookies

1 c peanut Butter
1 c sugar
1 egg
1 tsp vanilla extract
24 chocolate kisses

Mix until well blended
Roll into 1 ½ in balls.
Place on Ungreased Cookie Sheets
Bake at 350 for 10-12 mins or until slightly cracked.
Immediately add kiss to each cookie center.Cool for 5 min.

Yummy Vanilla Bars

Vanilla Bars

Ingredients:
***Crust***
1 box (18.5 oz size) yellow cake mix
1 stick butter, melted
1 egg
1 cup chopped pecans (optional)
***Filling***
1 package (8 oz size) cream cheese, softened
2 eggs
1 box (1 lb size) powdered sugar
1 teaspoon vanilla

Directions:

For the crust: Combine cake mix, butter, egg and nuts. Mix well. Pat into 9 x 13" pan.

For the filling: Combine cream cheese, eggs, powdered sugar and vanilla. Mix at low speed and pour over crust.

Bake at 300 degrees for 55 minutes. Cool and cut into squares. Recipe can be frozen after baking.

Chili

Ground turkey
1 can tomato soup
1 can diced tomatoes
1/2 cup water
2 cans red kidney beans
1/4 cup chili powder
2 teaspoons ground cumin

I season my meat with onion salt instead of using onion. You can use ground beef too. Brown the meat. Mix everything together in you crock pot. Cook on high 4-5 hours. Low 8-10 hours.

Orange Cashew Chicken

3 tablespoons vegetable oil
Salt and pepper
Broccoli
1 package chicken tenders cut into bite size pieces
1 lg onion, thinly sliced
3 lg garlic cloves chopped
1 red bell pepper, seeded and sliced
1/2 teaspoon red pepper flakes (optional)
1 teaspoon ground coriander
1/2 cup orange juice
1/2 cup hoisin sauce (Asian food isle)
1 cup cashews
Handful chopped cilantro

Cook chicken in a frying pan with the oil. When chicken is cooked set aside. Saute garlic and red pepper flakes for a couple minutes. Add the rest of the vegetable when cooked add the chicken. Mix the orange juice and hoisin sauce together. Pour over top of chicken and veggies. Add cashews and cilantro. Mix. Eat over white rice.

Daves Delight

1 lg instant chocolate pudding
1 lg vanilla instant pudding
1 lg square cream cheese
1 bag chopped pecans
1 cup flour
1/2 square butter
1/2 cup powdered sugar
2 small cool whip
1 lg chocolate bar

Melt 1/2 square butter. Mix flour with pecans. Add butter. Cook at 300 for 15 minutes. Smash and spread. Let cool. Mix cream cheese and powdered sugar and 1 tub of cool whip. Pour over pecan mixture. Make vanilla pudding and pour over cream cheese mixture. make chocolate pudding and pour over vanilla pudding. Let set and spread cool whip over top. Sprinkle chocolate bar over top.

Really Addicting Rice Krispies ( I can't remember the name!)

1 cup karo syrup
1 cup peanut butter
1 cup sugar
5-6 cups Rice Krispies
1 bag chocolate chips
1 bag butterscotch chips


Melt karo syrup and sugar until mixed and bring to a light boil. Take off heat. Add peanut butter and mix. Add rice krispies and mix. Put in 9x13 pan. (I lightly spray mine with Pam) Melt chips and pour on top of mixture. Cool and eat!

Broccoli Cheese Soup

1/2 cube butter
Small half and half
Small heavy whipping cream
1 can chicken broth
1 cup flour
2 1/2 cups broccoli
2 cups cheese
1 teaspoon nutmeg

Cook broccoli drain and chop. Melt butter in pan and add flour. Pour 1/2 and 1/2 in pot a little at a time. Repeat with cream and broth. Let thicken. Add broccoli and cheese. Add nutmeg.

Weight Watcher Pumpkin Cookies

1 14 oz. can pumpkin
1 cup chocolate chips
1 box carrot cake mix

Mix 3 ingredients, drop by spoonfuls on ungreased cookie sheet and bake for 15 minutes @350.

Pulled Chicken Sandwiches

2 pounds chicken
Salt and pepper
1 onion finely chopped
4 cloves garlic, finely chopped
1 1/3 cups bbq sauce
1/2 cup apple cider vinegar
Hot pepper sauce
6 hoagie rolls
1 1/2 cups Monterey jack cheese

Season the chicken with salt and pepper and place in pot with the onion, garlic and just enough water to cover. Add the bbq sauce, vinegar, and a few drops of hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove chicken and shred with two forks. Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the chicken and heat through. Spoon onto rolls and top with cheese. You can toast the rolls if you'd like.

Mac and Cheddar Cheese with Broccoli

1 pound macaroni elbows
2 1/2 cups raw broccoli florets
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups milk
1 cup chicken stock
3 cups yellow sharp cheddar
1 tablespoon Dijon mustard


Place a pot of water on to boil. Add pasta to boiling water. Salt. Cook 5 min. then add broccoli. While pasta cooks, heat a pot over medium heat. Add butter melt, then add flour, cayenne and paprika and whisk together until roux bubbles then cook a minute more.Whisk in milk and stock and raise heat to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes. Drain pasta. Add cheese to milk sauce and stir to melt. Stir in mustard and season with salt and pepper. Pour sauce over pasta and stir.

Grasshopper Brownies

DISCLAIMER...this makes a ton so unless you want a lot only do half the reciepe!!

2 boxes brownie mix

Mint Frosting:
4 cups powdered sugar
1 cup soft butter
2 Tbsp. water
1 1/2 tsp. peppermint extract
4 drops green food coloring

Chocolate Topping:

12 ounces semisweet chocolate chips
3/4 cup butter


1) To make the Brownies follow the recipe for "cake-like" brownies. Or if their isn't one, add 3 more eggs. Pour into a large, greased cookie sheet, bake and let cool completely

2) To make the mint frosting, combine powdered sugar, butter, water, peppermint extract and food coloring. Mix. Spread over cooled brownies and refrigerate until hard on top.

3) To make chocolate topping microwave chocolate chips and butter for 2 minutes. Stir until all chocolate chips are melted and the mixture is smooth. Add 1-2 tsp. peppermint extract. As soon as this mixture thickens and is no longer hot, spread over mint topping on brownies. Put back into the refrigerator until hard.

White Chocolate Popcorn

This is my favorite easy snack./

2 bags Microwave Popcorn (I use light\)
1 bag white chocoalte chips.

Pop popcorn and removes seeds.
Place in bowl.

Put chocolate chips in microwave for a few minuetes or until melted.
Pour over popcorn and mix.

Lay on wax paper to cool.

I love this best the day after I make it. Its so easy and so yummy!

Easy Caramel Popcorn

1 stick of butter
1/2 cup brown sugar
8 large marshmallows
1 bag of microwave popcorn

Pop the bag of popcorn & remove the seeds.Melt butter, brown sugar & marshmallows in microwave for 2 minutes. Stir. Melt for 30 more seconds. Once completely melted pour on top of popcorn & Voila!!

White Chicken Chili

White Chicken Chili

Ingredients
1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 Tablespoon oil
2 cans (15 1/2 ounces each) Great Norther Beans, rinsed and drained
1 can (14 1/2 ounces each) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

Directions

In a large saucepan, suate chiken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. (I added pepper jack cheese!) Makes about 6 servings.

Baked Chimichangas

Baked Chimichangas

2/3 cup salsa
1 tsp. ground cumin
1/2 tsp. dried oregano leaves, crushed
1 1/2 - 2 cups shredded or cubed chicken
1 cup cheddar cheese, shredded
2 green onions, chopped
6 flour tortillas
melted butter

*any toppings you want

Directions: Mix the chicken , salsa, cumin, oregano, cheese, and onion in a bowl. Place about 1/3 cup on each tortilla and roll up. Place seam side down on baking sheet. Brush tops with melted butter and bake at 400 degrees for 25 minutes. Garnish with cheese, sour cream, salsa, avocado, lettuce, olives, etc.

Sticky Finger Sauce

3 Tbsp. Frank's hot sauce
3/4 C. brown sugar
2 Tbsp. water

Mix all ingredients in saucepan and heat until sugar dissolves. Pour over chicken fingers. (I use the frozen breaded ones you find in the frozen food section and just heat them up how you would like) Place cooked chicken in tupperware and pour sauce over. Cover with lid and shake to coat chicken well. This covers about 5 chicken fingers well.

Cranberry Chicken

4-5 chicken breasts
1 can whole berry cranberry sauce
1 small bottle French dressing (or 1/2 large bottle)
1 pkg. dry onion soup mix

Place chicken in baking dish. Stir cranberry sauce, dressing, and soup mix together and pour over chicken. Bake at 350 degrees for 45 minutes or until chicken is done.

Chicken Chile Tortilla Soup

1 medium zucchini

1 medium yellow squash

1- 16 oz. can or jar salsa

1- 15 oz. can pinto beans with juice

1- 15 oz. can kidney beans with juice

1- 15 oz. black beans with juice

1- 15 oz. can corn

3-5 cups cut up chicken (or you can use 2 cans of canned chicken)

1 can chicken broth

8 oz. tomato sauce

2 garlic gloves minced

1 1/2 Tbps. chile powder

1 tsp. cumin

*Mix all together. Bring to a boil, then simmer for an hour.

* Serve with shredded cheese, sour cream on top and tortilla chips.

Spinach Chicken Bowtie Pasta Salad (Candace's)

16 oz. bowtie pasta, cooked, drained, and cooled
1 bag baby fresh spinach
2/3 C. craisins
1 large can mandarin oranges, drained
3 stalks celery, sliced
2 C. cut up cooked chicken

Dressing:

1 C. olive oil
2/3 C. white wine vinegar
2/3 C. teriyaki sauce
6 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper

Marinate pasta and chicken in dressing for 2 hours. Combine remaining ingredients and toss into chicken and noodle mixture.

Indoor S'Mores

4 C. Honey Graham cereal
3 Tbsp. margarine or butter
6 C. mini marshmallows
1/4 C. light corn syrup
1 1/2 C. milk chocolate chips

Coat a 9x13 pan with cooking spray. Place cereal into a large bowl; set aside. In medium saucepan over low heat, melt butter. Add marshmallows and corn syrup and stir until melted and smooth. Stir in chocolate chips until melted. Remove from heat and pour over cereal. Stir well to coat. Press into prepared pan. Cool before cutting into squares.

Note: I take this when we go camping and instead of putting it in a pan I put it in a Ziploc bag and we all munch on it.

Ice Cream Rice Krispie Dessert

1 C. brown sugar
1 cube butter
1 C. coconut
3 C. Rice Krispies
1 gallon vanilla ice cream, softened
Raspberry Pie filling (or whatever flavor you prefer)

Heat up butter in pan and stir in brown sugar. Take off heat. Mix coconut and Rice Krispies. Stir in brown sugar. Put half of mixture in bottom of 9x13 pan. Spread out. Spread ice cream over top and top with remaining Rice Krispie mixture. Put in freezer until ice cream is frozen again. Top each serving with pie filling.

Chicken Rolls (Candace's)

2 (3 oz.) pkg. cream cheese (one with chives)
1/4 C. margarine
1/8 tsp. pepper
2 C. cubed cooked chicken
1 small can mushrooms, drained
2 cans crescent rolls
2/3 C. Stove Top stuffing, rolled fine
Salt to taste

Sauce:

1 can cream of chicken soup
1/3 C. water
1/2 C. sour cream
2 Tbsp. lemon juice

Cream together cream cheese, margarine, and pepper. Fold in chicken, mushrooms, and salt. Roll crescent rolls out. Place large spoonful of chicken mixture in each roll and roll up tightly. Seal each well. Roll in melted butter and then in crushed stuffing. Place in pan and bake at 325 degrees for 25 minutes. Pour sauce over top of each roll.

Sauce: Mix all ingredients together in pan on stove. Heat, but do not boil!

Chicken Cordon Bleu Casserole

6 boneless, skinless chicken breast halves
1/8 tsp. garlic powder
1/8 tsp. pepper
6 slices ham
6 slices Swiss cheese (we don't like Swiss so we use Mozzarella)
1 (10 3/4 oz.) can cream of chicken soup
1/4 C. milk
1/4 C. butter, melted
2 C. herb-seasoned stuffing mix

Preheat oven to 350 degrees. Place chicken in a greased 9x13 baking dish; sprinkle with garlic powder and pepper. Top each chicken breast with a slice of ham and cheese; set aside. Combine soup and milk. Stir until smooth and pour over chicken. Sprinkle with stuffing mix and drizzle with butter. Cover and bake for 50 minutes or until chicken is done.

Honey Lime Chicken Enchiladas

6 Tbsp. Honey
4 1/2 Tbsp. Lime Juice
1 Tbsp. Chili Powder
1/2 tsp. garlic powder
1 lb. cooked shredded chicken
tortillas
Shredded Monterey Jack Cheese
2 10 oz. cans green chili sauce

Mix honey, lime juice, chili powder, and garlic powder together in bowl. Pour over chicken and stir. Let marinade for 30 minutes. Pour 1/2 can of green sauce in the bottom of 9x13 pan. Roll chicken up in tortillas with a little cheese and place in pan. Pour the remaining chili sauce over the top and sprinkle with cheese. Bake at 350 degrees for 30 minutes.

Turtle Pumpkin Pie

1/4 C. plus 2 Tbsp. caramel ice cream topping
1 Graham cracker pie crust
1/2 C. plus 2 Tbsp. chopped pecans
2 pkg. (3.4 oz.) vanilla pudding
1 C. cold milk
1 C. canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 8 oz. Cool Whip, thawed and divided

Pour 1/4 C. caramel topping into crust. Sprinkle with 1/2 C. nuts. Beat dry pudding mixes, milk, pumpkin, and spices with whisk until well blended. Stir in 1 1/2 C. Cool Whip. Spoon into crust. Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping, and nuts just before serving.

If you are like me and don't like nuts, just leave them out.

Cheesy Mexican Chicken

1 can cream of chicken soup
1/2 C. milk
3 C. tortilla chips, crushed
6 chicken breasts, cut 1/4 inch thick
2 C. shredded cheese
1 pkg. taco seasoning mix

Place chicken in 9x13 pan. Mix soup, 1 1/2 C. cheese, milk, and taco mix. Spoon over chicken. Top with crushed chips. Cover with tin foil. Bake at 375 degrees for 30 minutes. Remove cover. Top with remaining cheese. Bake, uncovered for 10 more minutes or until cheese is melted. Serve over rice.

Bruschetta and Cheese Stuffed Chicken Breasts

14.5 oz. can Italian style diced tomatoes, undrained
1 1/4 C. mozzarella cheese
2 Tbsp. Basil leaves
6 oz. Stove Top stuffing mix for chicken
8 small chicken breasts
1/3 C. Kraft Roasted Red Pepper Italian with Parmesan dressing

Heat oven to 350 degrees. Mix tomatoes, 1/2 C. cheese, and basil in bowl. Add stuffing mix and stir until moistened. Place 2 chicken breasts in large Ziploc bag. Pound with meat mallet until 1/4 inch thick. Remove from bag. Place on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at one narrow end, tightly roll up each breast. Place, seam sides down in a 9x13 pan. Drizzle with dressing. Bake 40 minutes or until chicken is done. Sprinkle with remaining cheese and bake 5 more minutes or until cheese is melted.

BBQ Beef Soft Tacos

1 onion, chopped
1 red pepper, chopped
1 lb. ground beef
1/2 C. BBQ sauce (we like Kraft Original)
8 tortillas (we like whole wheat)
1 tomato, chopped
Cheese

Cook onions and peppers in skillet on medium-high heat for 3 minutes. Add meat and cook 10 minutes or until cooked through. Stir in BBQ sauce. Cook 2 minutes or until heated through, stirring occasionally. Spoon onto tortillas. Top with tomatoes and cheese.

BBQ Chicken Cilantro Pizza

1 pizza crust-uncooked
1 C. pizza sauce
1 C. BBQ sauce
handful fresh cilantro
mixed cheddar & mozzarella cheese
2 chicken breasts cut into small pieces
1 can pineapple tidbits-drained
1/2 red onion, sliced (optional)

Cook chicken in BBQ sauce in crockpot for a couple hours. Roll pizza dough onto a pizza pan. Blend together pizza and BBQ sauces, then add cilantro and pulse a few times. Add sauce to top of pizza dough. Top with cheese, chicken, pineapple, and red onion. Bake in oven at 400 degrees for 18 minutes.

French Dip Sandwiches

1 shallot
1 Tbsp. olive oil
1 Tbsp. flour
2 cans beef consomme or beef broth
1 Tbsp. Montreal Steak Seasoning
1-2 lbs. roast beef, sliced thin
buns

Chop up shallot and saute in olive oil. Add flour and stir for a minute. Add beef consomme and steak seasoning and stir. Let come to a boil then turn to Medium-Low. Put meat in au jus sauce and let cook a couple minutes. Toast bread. Put meat on bread and top with pepper jack cheese. Dip in left over au jus sauce.