Easy Chicken Dinner

Ingredients:

1 tablespoon olive or vegetable oil
1 teaspoon finely chopped garlic
4 boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (12 ounces) chicken gravy
1 bag (1 pound) Green Giant Select frozen broccoli, carrots and cauliflower. 
1/2 cup halved grape or cherry tomatoes

1. In 12 inch skillet, heat oil over medium heat. add garlic; cook 1 to 2 minutes, stirring frequently.
Sprinkle chicken with salt and pepper; add to skillet.
Cook 15 to 20 minutes, turning once, until chicken is no longer pink in the center.
Remove chicken from skillet (cover).

2. In same skillet, mix gravy, frozen vegetables and tomatoes. Cover and cook 6 to 8 minutes or
until vegetables are crisp-tender.

3. Return chicken to skillet; cover and simmer about 2 minutes or until chicken is thoroughly heated.

I obviously didn't use any tomatoes but only because they were SO expensive. One tiny basket was four bucks!
So we went without but it still tasted delicious.
Even my one year old dug in!
Enjoy!

Bacon Wrapped Chicken

6 Boneless chicken breasts, halved
12 pieces bacon
1 can cream of mushroom soup (or Cream of chicken)
1 cup sour cream

wrap 1 slice of bacon around each of the 12 pieces of chicken and lay in casserole dish. Mix mushroom soup and sour cream; spoon over top of chicken. Cover with foil and bake at 300 for 2 1/2 hours. Take foil off and let brown on top, about 15 minutes.

Hot Rolls

1/4 c sugar
1/4 c oil or melted shortening
1 tsp salt
1 egg
1/2 c boiling water
1 pkg yeast, dissolved in 1/2 c lukewarm water
3 c flour

Put sugar, oil, salt, and egg in a bowl; mix. Add boiling water to preceding mixture, them add yeast and 3 cups flour. Let rise 45 minutes. Form into rolls; let rise again. Bake at 350 till brown.

Betty Cowdell

Manicotti

This has become our favorite manicotti, it is so much easier than dealing with those darn shells!

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Three-Cheese-Manicotti

Cake mix cookies!

These are always delicious!

1 cake mix - any kind
2 eggs
1/3 cup oil
1 - 2 Tablespoons water (as needed for dough to hold together)
Any baking chips

Mix all ingredients and bake on a cookie sheet at 350 for 11 - 13 minutes!

My last combo was a white cake mix and mint chocolate chips. Yummy!

Pesto Ravioli

This is great for kids' lunch.

2 T. olive oil

1 yellow bell pepper, sliced thinly

1/2 cup shredded carrots (or buy pre-packed carrot strings)

1 1/2 cups chicken broth

1-9oz. package cheese filled ravioli

1/4 c. pesto

4 T. grated parmesan cheese

Saute pepper and carrots in oil over medium heat until tender. Set aside. Boil ravioli over medium heat until cooked. Add cooked ravioli, vegetables, and 1/4 c. of the broth together and toss with pesto and grated parmesan.

Chicken Cordon Bleu

I found this one on allrecipes.com. It's fabulous, and not as hard as it looks!

Ingredients:

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 Tbsp all-purpose flour
1 tsp. paprika
6 Tbsp. butter
1/2 cup dry white wine (I use white cooking wine)
1 tsp. chicken bouillon granules
1 Tbsp. cornstarch
1 cup heavy whip cream

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine andn bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Sweet Potato Casserole

3 lbs. sweet potatoes

1/2 c. butter (1 stick)

1 c. sugar

2 eggs

1 1/2 t. vanilla

1/2 c. milk

Topping:

1 c. brown sugar

1/3 c. flour

1/3 c. softened butter

1 c. chopped nuts

Boil (or bake) potatoes with skin on until soft. Peel and mash with mixer until smooth. Mix butter, sugar, eggs, vanilla, and milk to mashed up potatoes. Pour into 9x13 inch pan. Mix topping ingredients (will be crumbly). Sprinkle on top of potato mixture. Bake at 350 for 30 to 40 minutes, should be nicely browned. Cool for 15 minutes before serving.

Southwestern Chili

Ingredients:

1 bell pepper, chopped
1 fresh chili pepper, chopped
2 yellow onions, diced
2 stalks of celery, diced
3 cloves garlic, minced
3 tablespoons olive oil

Saute until tender, then add:

1-15 oz can black beans
2-15 oz can white beans
1-15 oz can diced tomatoes with juice
1 lb pre-cooked ground beef (you could do cooked and shredded chicken as well)
1 can corn
1/2 can chicken or beef broth
1 tsp basil
1 Tbsp chili powder
3 tsp cumin
Salt and pepper to taste

Cover and simmer for two hours. Garnish with green onions, grated cheese, and sour cream.

Shredded Beef Burritos

Place the following in your slow cooker for 8-10 hours on low:

One cross rib roast
One package taco seasoning
8 oz. tomato sauce
Small can green chilies
One can green enchilada sauce

Shred the meat with two forks. (It will not shred well if it is not cooked long enough)

Fill tortillas with the meat and your favorite toppings:

Tortillas
Tomatoes
Whole kernel corn
Green onions
Cheese
Avocados
Lettuce

Broccoli Cream Cheese and Chicken Casserole

6-7 chicken breasts boiled and cubed
3 bunches broccoli buds (I use a frozen package of broccoli florets)
2-8 ounce packages of cream cheese
3 cups milk
2 tsp salt*
1 tsp garlic salt*
1 cup parmesan cheese

*This may make it a tad salty for you, so you may want to add less.*

Mix cream cheese, milk, salt, and garlic salt. Bring to boil and stir until smooth (or semi-smooth). Layer in 9 X 13 pan all broccoli, 1/2 sauce, all chicken, remainder of sauce. Top with parmesan cheese. Bake at 350 for 20-25 minutes (or longer). Allow to sit until it thickens a bit.

Applesauce Cookies and Cream Cheese Frosting

4 c flour
1 t salt
1 t cinnamon
1 t cloves
1 c shortening
2 c sugar
2 t soda
2 c applesauce
2 eggs

Cream shortening, add sugar, gradually add flour and dry ingredients. Add applesauce and eggs. Bake at 375 degrees for 10-15 minutes.

Cream Cheese Frosting:

2-8 ounce packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 tsp vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in refrigerator after use.

Blender Rolls

So Easy! I am a big fan of whole wheat. However, using 100% whole wheat flour in bread makes it way too dense. So, for this recipe I use 1/2 white flour and 1/2 wheat flour.

Put in Blender:

2 1/2 c. warm water

1 cube melted butter (1/2 cup)

1/2 c. sugar

2 t. salt

2 eggs beaten

Turn on blender for 1 minute, then add 1 1/2 T. yeast. Mix well in blender. Pour mixture over 7 c. flour. Stir with a wooden spoon. Cover and let rise 1 to 3 hours. Divide in half and roll out each half into a circle. Cut into triangles and roll. Place on baking sheet and let rise for 45 minutes. Bake at 400 for 8 to 10 minutes. Brush with butter.

Oh Henry Bars

1 cup sugar
1 cup Karo Syrup
1 cup peanut butter
5 1/2 cups Rice Krispies

Frosting:
1 cup milk chocolate chips
1 cup butterscotch chips

Bring sugar and Karo Syrup to boil, stirring constantly. Remove from heat and stir in peanut butter. Slowly stir in Rice Krispies. Spread in pan. Melt together chocolate and butterscotch chips. Spread over top of Rice Krispies. Allow to cool and cut into squares.

Yellow Bread

1 large instant vanilla pudding mix
1 yellow cake mix
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 tsp. vanilla
1 tsp. almond extract

Combine all and mix well.

Combine 1/2 cup sugar and 2 T cinnamon. Spray pan with Pam. Sprinkle bottom of two loaf pans with 1/3 cinnamon mix. Pour cake mix into loaf pans and sprinkle with remaining cinnamon mixture. Bake @ 350 for 40 minutes (or until toothpick comes out clean).

Pecan Pumpkin Cake

2 - 15oz. cans pumpkin

12oz. evaporated milk

1 c. sugar

3 eggs

1 tsp. vanilla

1 pkg. yellow cake mix

1 c. butter - melted

1 1/2 c. chopped pecans

Mix together pumpkin, milk, and sugar. Then add eggs and vanilla. Mix well. Pour into a greased 9x13 pan lined with wax paper. Sprinkle with dry cake mix, drizzle with butter, then sprinkle with pecans.

Bake at 350 for 1 hour.

Cool completely on wire rack.

Invert on serving tray.

Topping:

8 oz. cream cheese

1 1/2 powdered sugar

1 tsp. vanilla

12 oz. cool whip

Beat cream cheese, powdered sugar, and vanilla together. Mix in cool whip.

Pumpkin Bundt Cake

1 pkg yellow cake mix
1 sm. instant butterscotch pudding
4 eggs
1/4 c. water
1/4 c. vegetable oil
1 cup canned pumpkin
2 tsp. pumpkin pie spice

Combine all ingredients and mix well. Pour into greased and floured bundt pan. Bake at 350 for 50-55 minutes. Cool in pan before removing to wire rack. Serve with whipping cream.

Breakfast Casserole

Two words: Dee. Lish.
Two more words: Fat. Enning.

1 pkg. frozen shredded hashbrowns
4 eggs
1 c milk
shredded cheese
cooked and diced or crumbled meat (sausage, ham, bacon)

Spread hashbrowns in 9 X 13 pan. Poor some melted margarine or butter on top. Add cooked meats. Mix together eggs and milk. Pour over all, and top with shredded cheese. Cook at 350 degrees for approximately 30 minutes, or until knife comes out clean (I usually have to cook it a bit longer.)

Cilantro Rice

3 cups water
4 tsp. chicken bouillon
4 tsp. garlic, minced
1/2 bunch cilantro
1 can green chilies
3/4 tsp. salt
1 Tbsp. butter
1/2 onion, minced
3 cups rice

Blend cilantro, chilies, and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered for 30 minutes. (This makes a large batch, but it freezes great and is so good with other Mexican-style meals.)

Cafe Rio Insipired Chicken Salad

The dressing tastes EXACTLY like Cafe Rio's...seriously. I had their dressing and this dressing next to eachother and tasted them at the same time! The chicken doesn't taste the same, but it is de. lish. And oh-so-easy!! Here goes:

Dressing:

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (green, tomato like vegetable with a husk around them)
1/2 bunch of cilantro
1 clove of garlic
juice of 1 lime
1 jalapeno (use the seeds too, if you like it spicy). I substitute a few drops of green tobasco.
Blend all ingredients and refrigerate.

Chicken:

1 small bottle Kraft Zesty Italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced
5 lbs boneless, skinless chicken breast (I never use that much though)

Cook all together in a crock pot for four hours; shred meat and cook one additional hour.

Put over lettuce
Top with black beans, cheese, cilantro rice (optional, recipe to be added later), guacamole, salsa, etc.

Bacon-Feta Stuffed Chicken

**This comes straight from Liz S.'s house (literally), and she says it's good, so I'm adding it for her, and for YOU.**

4 boneless skinless chicken breasts
1/4 c. crumbled cooked bacon
1/4 c. crumbled Feta cheese
1/2 t. salt
1/4 t. pepper
1 T. pepper
2 (14.5 oz) cans diced tomatoes
1 T. dried basil

Carefully cut a pocket in each chicken breast. Fill with bacon and cheese; secure with toothpicks. Sprinkle with salt and pepper. In a large skillet, brown chicken in oil. Drain 1 can of tomatoes, discarding juice; add to the skillet with the undrained can of tomatoes. Sprinkle with basil. Cover and simmer for 10 minutes. Uncover; simmer 5 minutes longer or until the chicken is no longer pink and the tomato mixture is thickened. Yield: 4 servings.

Stuffed Flank Steak

Mmmmm, Blue Cheese and red meat! Need I say more?

1 flank steak-1.5 to 2 pounds

1 package frozen chopped spinach, thawed and squeezed dry

1/2 c. crumbled blue cheese...or more!

1 jar (7 oz.) roasted red peppers, drained and chopped

2 tablespoons seasoned dry bread crumbs

1 egg yolk

3/4 teaspoon garlic salt

3/4 teaspoon ground black pepper

1 tablespoon olive oil

Heat oven to 425F. Starting at a long side, slice steak like a "book" and open it up. In medium sized bowl combine spinach, cheese, peppers, bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and pepper. Season steak with remaining salt and pepper. Press cheese filling into steak leaving a 1-inch border on all sides. Roll up steak beginning on a short side. Tuck any loose filling back into ends. Tie steak with cotton twine at two inch intervals to secure. Rub outside with oil and sprinkle with garlic salt and pepper. Roast at 425F for 35 minutes, then increase heat to broil and broil for 10 minutes turning once. Let meat rest for 15 minutes before serving.

Butternut Squash Soup with Sage and Parmesan Croutons

Yummy fall soup! To save myself a lot of time I peel and cube the squash the night before and then I can throw this soup together in about 20 minutes. It is sooooo good!

Butternut Squash Soup:

1 3-pound butternut squash- peeled, seeded, and cut into 1 inch cubes (5 to 6 cups)

3 tablespoons olive oil

3 tablespoons kosher salt

pinch of freshly ground black pepper

1 tablespoon butter

1 large yellow onion-diced

3 stalks celery - chopped

1 tablespoon chopped fresh sage (about 6 large leaves) YOU MUST USE FRESH SAGE

6 cups chicken broth

1/2 cup freshly grated parmesan

Preheat oven to 400 F. In a large bowl, toss the squash with 2 tablespoon of the olive oil, 2 teaspoons of the salt, and pepper. Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn cubes over and continue roasting for another 10 to 15 minutes; set aside.

In a large stockpot, heat the butter and remaining oil over medium heat. Add onion, celery, sage, and saute, stirring occasionally until the vegetables are translucent and tender. Add the squash, broth, and remaining salt and bring to a boil. Lower heat and simmer for 30 minutes or until the liquid is flavorful. Remove from heat. Using a blender or food processor, blend the soup in batches until smooth. Return to the pot and keep warm. Top with parmesan and Sage and Parmesan Croutons.

Sage and Parmesan Croutons:

3 ounces rustic white bread- torn into 24 1-inch pieces.

1 large clove garlic - minced.

1 tablespoon finely chopped fresh sage (about 6 large leaves)

3 tablespoons olive oil

1/2 teaspoon salt

2 tablespoons finely grated parmesan.

Preheat oven to 375F. Toss all the ingredients together in a mixing bowl to coat. Spread the bread evenly on a baking sheet and toast in oven for 10 to 12 minutes or until crisp and golden brown.

Banana chocolate chip bread!

I started making this a few years ago for my mom because she is allergic to nuts. It is delicious!

1/2 cup shortening
1 cup sugar
2 eggs
3 ripe bananas
2 cups flour
1 tsp. soda
1/2 bag of chocolate chips

Cream shortening and sugar well. Add beaten eggs. Add flour sifted with soda and mashed bananas. Stir in chocolate chips!

Bake at 350 for 1 hour or (I do four mini loaves at 350 for about 25 minutes)!

Enjoy!

Market Street Au Gratin Potatoes

So delish and so easy...

3-4 large russet potatoes
1.5 cups heavy whipping cream
1.5 cups smoked gouda cheese (grated)
salt and pepper to taste

Peal and slice potatoes (about 1/8 inch slices) DO NOT RINSE. In a large bowl combine potatoes and cream and add cheese and salt and pepper until all ingredients are combined.

Move to a 9x13 pan and spread no more than an inch thick.

Bake at 350 for an hour and serve piping hot.

Sweet Apple Dumplings

These may well be my FAVORITE dessert. Well, this and cheesecake, but who has the time to make cheesecake?

AND...they are so easy, but look like something you spend DAYS making!

1 can Pillsbury Grands refrigerated buttermilk biscuits (see how easy this is already?)
8 tsp butter or margarine
4 small to medium Granny Smith apples, peeled, cored and halved
3/4 cup sugar
3/4 cup water
1/2 cup butter or margarine, melted
1 tsp vanilla
1/2 tsp ground cinnamon

Heat oven to 350. Lightly grease 9 X 13 glass baking dish.

Flatten biscuits with rolling pin. Place 1 tsp butter in the core area of each apple half. Wrap each biscuit around 1 apple half. Place seam side down in greased baking dish. Combine sugar, water, melted butter and vanilla; pour over dumplings. Sprinkle cinnamon over dumplings.

Bake uncovered at 350 for 35-40 minutes or until golden brown and apples are tender.

Serve with HEAPING scoops of vanilla ice cream, and prepare to die and go to heaven!!!! Oh, just typing this makes me want to whip some up right now!!!

Chocolate Chip Cranberry Cheese Bars

1 cup butter or margarine, softened
1 cup firmly packed brown sugar
2 cups all-purpose flour
1 1/2 cups quick or old-fashioned oats
2 t grated orange peel
2 cups (12 oz pkg) semi-sweet chocolate morsels (I always use milk, or better yet, white)
1 cup Craisins
1 8-oz pkg cream cheese, softened
1 can (14-oz) sweetened condensed milk

Preheat oven to 350. Grease a 13 X 9 baking pan.

Beat butter and brown sugar in a large mixing bowl until creamy. Gradually beat in flour, oats, and orange peel until crumbly. Stir in morsels and cranberries; reserve 2 cups mixture. Press remaining mixture onto bottom of prepared baking pan.

Bake for 15 minutes. Beat cream cheese in small mixing bowl until smooth. Gradually beat in sweetened condensed milk. Pour over hot crust; sprinkle with reserved flour mixture. Bake for additional 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.

ENJOY!!!! THESE ARE SO YUMMY!!!

The BEST Apple Crisp....

YOU'LL EVER EAT!!!

6 cups sliced apples
1 t cinnamon
1 T water
1 t lemon juice

OR

1 (21-0z) can apple pie filling

Topping:

1 cup rolled oats (I've used both kinds)
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened

Heat oven to 375. Place fruit in ungreased 2-quart casserole dish. Sprinkle with cinnamon, water and lemon juice (or just put your pie filling in!).

In large bowl, combine all topping ingredients. With pastry blender or fork, mix until crumbly. Sprinkle evenly over fruit.

Bake for 25-35 minutes or until fruit is tender and topping is golden brown. Serve warm with ICE CREAM, cream, or whipped cream.

Chocolate Chip Zucchini Bread

3 eggs
1 c vegetable oil
2 c sugar
1 tsp vanilla
2 c grated zucchini
3 c flour
1 t soda
1 t salt
1/4 t baking powder
1 t cinnamon
3/4 bag milk chocolate chips

Beat eggs until light; add oil, sugar, and vanilla. Mix well and add zucchini and dry ingredients. Grease and 'sugar' two loaf pans (same as using flour, just use sugar instead...makes for a crispy sweet exterior!). Bake at 350 degrees for 50 minutes.

Frito Corn Chip Salad

1/2 c. purple onion diced

1/2 c. green pepper diced

1/2 c. red pepper diced

1/2 c. chopped celery

2 cans corn, drained

3 Tbsp. ranch dressing

1/2 c. Mayo

1-1/2 c. shredded cheddar

10 oz. bag chilli cheese Frito chips

Combine all ingredients in large bowl. Devour!

Note: Do not add chips and cheese until just before serving. Soggy chips are gross!

Cowboy Salsa

Look Kristen...I am finally doing it! I'm posting my first recipe. Are ya proud of me?

Drumroll please......

1 can black beans, rinsed and well drained

1 can sweet whole kernel corn, drained

2 lg. tomatoes, chopped

2 lg. avocados, sliced and diced

1 sm. bunch green onions, chopped

1 med. bunch cilantro, finely chopped

Italian dressing

Mix black beans, corn, tomatoes, avocados, green onions, and cilantro together. Add just enough Italian dressing to coat ingredients without making it too "saucy". Unless of course you like things "saucy" :) Add salt and pepper to taste. This is great for chip-dipping or can be used as a topping for tacos and burritos.

Ocean Breeze Cooler

DELISH SUMMER BEVERAGE...

Ingredients:

4 large bananas
1 12 oz can pineapple juice concentrate (thawed)
1 mint mango or pineapple sorbet (thawed)
2 liters ginger ale
2 cups fresh pineapple chunks

Combine 2 bananas and half of the pineapple juice concentrate and blend until smooth. Stir together banana mixture, sorbet, and remaining thawed juice concentrate. Add gingerale.

Slice remaining bananas, add to the punch with pineapple and blend.

Note: This will make A LOT of beverage...so I halfed it.

BBQ Pork for Sandwiches

Another favorite of ours. I LOVE this recipe because it's SOOOOO easy and SOOOOO TASTY!!!

Ingredients:

1 can beef broth
3 pounds boneless pork ribs
1 bottle barbeque sauce

Pour beef broth into slow cooker (see how easy????), and add boneless pork ribs. Cook on low all day, or on high heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks.

Drain crockpot of beef broth and stir in BBQ sauce. Cook on high for 30 min. to 1 hr. Stirring every so often to avoid BBQ sauce burning around edge of crock pot.

Serve on bread or buns. Great served with fries and fresh fruit.

Tacos

Okay...don't be put off by the title "Tacos." These are not your ordinary tacos...they are so different, I'm not sure they can even be classified as a taco. No cheese, no lettuce, no tomato (that is, unless you want to add that stuff, of course). Just the filling and the shell. DELISH!!

As a side note: One day I told Nate that we would be having these tacos the next day. At dinner the next evening, he told me he had been looking forward to having these all day long...that's how good they are. If you know they're comin', LOOK OUT!!

Ingredients:

1 lb. ground beef
1/2 to 3/4 onion, chopped (I use a yellow one)
1 can tomato sauce
approx. 2 Tbsp. ketchup
dash chili powder (I shake a few times, I like more than a 'dash')
2 Tbsp. sugar
Tobasco sauce (you decide...I use 4-5 drops)

Corn tortillas

Brown ground beef and onion and drain. Add tomato sauce, ketchup, chili powder, sugar, and Tobasco. Reduce heat and simmer 20-30 minutes.

Deep fry tortillas and fill with beef mixture while tortillas are still soft and warm. Sometimes I fold them, some times I roll them and secure with a toothpick. (The other day, as a way to eliminate a few calories, I just warmed these up with some Pam Spray. Not as good...tortillas were kind of flimsy...but good, nonetheless.)

Enjoy!

Great served with Spanish Rice.

Chicken Cordon Bleu

Ingredients:

6 skinless, boneless chicken breast halves
6 pieces Swiss cheese
6 slices ham
3 Tbsp. all-purpose flour
1 teaspoon paprika
6 Tbsp. butter
1/2 cup dry white wine (I used white cooking wine, didn't want to go to the Liquor Store)
1 teaspoon chicken bouillon granules
1 Tbsp. cornstarch
1 cup heavy whipping cream

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2. Heat the butter in a large skillet over med high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Chicken Lettuce Wraps

Ingredients:

Poached chicken (place chicken breasts in skillet with 1 inch of water, cover and cook), cubed
Romaine lettuce leaves
Slivered almonds
Craisins
Chopped green onions
Grapes (red, for color)

dressing:
poppy seeds
1/2 cup vanilla yogurt
1/2 cup mayonnaise
Raspberry vinaigrette (to your liking)

Mix dressing first. Combine all other ingredients (except lettuce) and fold dressing into mixture. Serve on Romaine lettuce leaves. YUMMY!!!

Asian Chicken Salad

SO YUMMY!!! I promise! The ingredients seem a bit strange to combine, but when you reach the finished product...look out!!!

Dressing:

1/2 cup sugar
1 Tbsp. cornstarch
1/4 cup water
1/4 cup vegetable oil
1/4 cup ketchup
3 Tbsp. cider vinegar
1 Tbsp. soy sauce

Combine and bring to a boil, stirring often. Boil for two minutes stirring constantly. Cool.

Salad:

1 head lettuce, any kind (or a combination)
2 cups cubed cooked chicken
Salted cashews
Water chestnuts
Snow peas (frozen works if not in season)
Chow mein noodles
Chopped green onion

You can either toss salad and dressing together, or you can choose your toppings and top the salad with the dressing (my preference).

Web address

Kelly must've forgotten to add the link to the Pioneer woman, but I've found it:

www.thepioneerwoman.com

She's quite entertaining, this one!

Catalina Chicken

Super easy, and super yummy!!

Ingredients:

3-4 boneless skinless chicken breasts
1 bottle Catalina dressing
fresh mushrooms, sliced
rice (your choice, white, brown--this is what I use, minute)

Place chicken in crock pot. Pour bottle of dressing over chicken. Cook on low for 4-5 hours. (Add mushrooms last hour or so).

Remove chicken. Mushrooms and sauce are served over rice.

(Not a big mushroom fan, so I always omit them)

Broccoli Salad

Cook one package of bacon - drain grease, let cool, and crumble.
(Or use bacon bits)

Mix:
1 Cup mayonnaise
2 Tbsp cider vinegar
2 Tbsp sugar

Chop:
2 bunches of broccoli

Pour dressing mixture over broccoli.
Stir in one cup of sunflower seeds and crumbled bits of bacon.
Stir until well coated and enjoy.

I let this sit for at least thirty minutes in the fridge
before eating to allow time for the vinegar to settle in!
This also travels well!

Pioneer Woman Cooking

Rather than creating work I am adding a link to Pioneer Woman Cooking. Honestly, I have tried many recipes, and so far they have all been a hit. Be warned she is a bit like Paula Dean, not afraid of butter. I have found you don't need to use as much as she says although it is certainly better if you do. Some of our favorites are:

Marlboro Man Sandwich
Chicken Spaghetti (great for leftover chicken or turkey)
Sweet Potatoes
Mashed Potatoes
Migas
Apple Dumplings
Ranch Style Chicken

The recipes are generally very easy with easy to find ingredients and, she has beautiful, step-by-step color photography. And if you get bored, it is a great blog to follow. I recommend starting with Black Heels to Tractor Wheels.

Pan-Roasted Corn Salad

Great Salad for a summer Barbeque.

Ingredients:

4 ears of corn, husks and silks removed

2 to 3 tablespoons, butter

4 tablespoons olive oil

1 garlic glove, minced

1 teaspoon fresh thyme, coarsely chopped

1/2 cup green onion, thinly sliced on diagonal

Salt and Pepper to taste

2 to 3 cups cherry tomatoes, sliced in half

8 ounces feta cheese, cut into 1/2 inch cubes

Juice of 1 lime

2 tablespoons fresh basil, finely slivered

Directions:

Cut kernels off each ear of corn. This should be about 3 1/2 cups of corn kernels.

In large non-stick fry pan, heat butter and 2 tablespoons of the oil. Add garlic and saute for about 30 seconds. it is important not to over cook the garlic. Add corn and saute for 3 to 4 minutes. Add thyme and green onions and saute for 1 more minute. Season with salt and pepper. This step can be done, by dividing everything in half if your fry pan can't hold the entire amount. Transfer to large bowl and let cool to room temperature, stirring occasionally.

In another bowl, combine the tomatoes, cheese and remaining 2 tablespoons of oil. Add the tomato mixture, the lime juice and basil to cooled corn. Adjust seasonings if needed by adding more salt and pepper and lime juice. Serve at room temperature.

Serves 4 to 6.

Perfect Fryer Chicken

I was nervous about baking a fryer chicken, until my sister, Holly, told me how to do it. It turns out perfectly every time! Golden brown outside, tender inside. Tasty inside and out!

Ingredients:

1 fryer chicken
1 packet of chicken or turkey gravy
1 bay leaf
salt and pepper

Remove giblets from cavity of chicken, and rinse chicken thoroughly. Place chicken in roasting pan (or cake pan, if you don't have a roasting pan) breast side up (I put it in the pan upsided down my first time, how embarrassing). Rub gravy mix all over chicken. Place bay leaf in cavity. Season with salt and pepper.

Make a tinfoil 'tent' over the pan, making sure all edges are sealed and that the foil does not touch the bird (I make a large square by folding two sheets together).

Bake at 350 degrees for 2.5 hours (after preheating, of course). DELISH!

Stuffed Shells

Ingredients:

1/2 12 oz. package Jumbo Shells
2 cups part skim ricotta cheese
1 cup mozzarella cheese
1 cup grated Paresan cheese
1 tablespoon chopped parsley
1 cup chopped spinach
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups spaghetti sauce

Instructions:

Boil pasta for about 10 mins (should be soft but firm enough to stuff without difficulty). Meanwhile in large bowl stir together cheeses, salt, pepper, parsley, and spinach. When the shells are ready, fill each shell with approx. 2 tablespoons of the cheese mixture. Top with spaghetti sauce (I added ground beef also).

Place in a 9x13 pan and bake at 350 degrees for 35 minutes (you can also spread 1/2 cup of spaghetti sauce in pan before adding shells). Serve with garlic bread and salad.

Carmel Popcorn

Prefect treat for Family Home Evening or a picnic.

10-12 cups freshly popped popcorn

1/2 cup butter

1 cup firmly packed brown sugar

1/4 cup light corn syrup

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon vanilla

Place popcorn in a lightly greased large bowl; set aside.

Place butter in a large (at least 6 cup) bowl. Microwave for 1 minute. Stir in brown sugar, corn syrup and salt. Microwave for 4 minutes.

Remove from microwave and stir in vanilla and baking soda. Pour over popcorn and stir until all is coated and no sugar mixture remains on the bottom of bowl.

Spread popcorn mixture evenly over a cookie sheet and bake in 350 degree oven for about 15-20 minutes. Or if in a hurry, microwave for 2-3 minutes, stirring each minute.

Cool and break up into pieces. Store in airtight container.

Yummy Summer Dessert

1/2 carton pineapple or raspberry sherbet (approx 1/4 gal)
1 carton vanilla ice cream (approx 1/2 gal)
2 bananas, sliced
1 package frozen raspberries
1 can crushed pineapple with juice

mix together and serve

**can be frozen, but let thaw a bit before serving. You want it to be the texture of a soft serve ice cream cone.

Grandma Pat's Chocolate Chip Cookies

courtesy of Grandma Pat! These are THE BEST chocolate chip cookies EVER!!! You'll see why after you read the ingredients.

1 c. shortening
1 c. butter
1 1/2 c. sugar
1 1/2 c. packed brown sugar
3 eggs
3 tsp. vanilla
5 c. flour (more if too thin)
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 bag chocolate chips (I use ONLY milk chocolate)

Mix shortening and butter together. Stir in sugars, eggs, and vanilla. Stir flour, soda, and salt together and gradually stir into wet mixture. Add chocolate chips.

Roll into 1 inch balls. Bake on greased cookie sheet (or wax paper, like I do) for 6-8 min at 350 degrees (or until the bottom of the cookie is golden brown...sometimes it takes mine a little longer).

This recipe makes a ton of cookies! You can use 1/2 of the dough and freeze the other half to bake later! Or bake 'em all and eat 'em all!! That's what I'd like to do!!

Chicken Fajita Quesadillas

courtesy http://www.missionmenus.com/

Cooking Time: 20 minutes
Servings: 10

10 large flour tortillas
1 pound boneless skinless chicken breasts
1 fajita seasoning mix
1 tbsp. oil
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow onion, diced
1 8 oz package cheddar cheese*
1 8 oz package Monterey Jack cheese*
(*or just get a 16 oz pkg of cheddar jack, that's what I do)
1 8 oz container of sour cream

Cut the chicken into small pieces. Combine with the fajita seasoning and mix thoroughly.

Heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink (approx 5 min)

Stir in peppers and onion. Cook for 10 minutes, or until veggies are tender.

Layer half of each tortilla with chicken mixture and cheese. Fold each tortilla and lightly brown each quesadilla for 2-3 minutes per side until cheese is melted.

Serve with a dollop of sour cream (and, of course, guacamole)

Lime Chicken Soft Tacos

courtesy of allrecipes.com

(I've made a few changes as per comments on the website, so I'm putting what I do.)

2-3 large boneless, skinless chicken breasts
1/4 cup red wine vinegar
1 lime, juiced
2 tsp sugar
1 tsp salt
1/2 tsp ground black pepper
2 green onions, chopped
2 cloves garlic, minced
chopped fresh cilantro (I use 1-2 tbsp)

10 flour tortillas

Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Drain most of the juices. Mix all other ingredients together and simmer for an extra ten minutes.

Serve in flour tortillas with diced tomatoes, lettuce, Monterey Jack cheese, salsa, and guacamole.

Shredded Chicken Taco Soup

Given to me by my friend Abby

3-5 large boneless, skinless chicken breasts (I usually just use 2 big ones, and they can be frozen or fresh)
One small can green enchilada sauce plus 1/2 can water
One small can diced green chiles
One package taco seasoning

Cook in crock pot on low for 6 to 8 hours. Shred chicken and add any or all of the following ingredients (don't drain anything):

One can diced tomatoes (I like petite diced)
One can kidney beans
One can black beans
One can corn
One can green beans

Heat on high for 30 min. to an hour.

Top with tortilla chips, cheese, sour cream.

Chicken Skillet Italiano

So easy you don't need a picture!!!!

1 (8 ounce) package Rice-A-Roni chicken flavor

2 Tablespoons butter

2 1/2 cups water

1 teaspoon dried basil

1 pound chicken ( breasts or tenderloins) cut into large bite size pieces

2 cups broccoli florets

1 cup chopped tomato

1 cup shredded mozzarella cheese

Combine rice-a-roni and butter in large skillet and saute over medium heat, stirring frequently. until lightly browned. Stir in water,contents of seasoning packet and basil.

Top with raw chicken; bring to a boil. Cover and reduce the heat. Simmer 15 minutes.

Top with broccoli and tomato. Cover, and continue cooking 5 minutes or until most of the liquid is absorbed. Sprinkle with mozzarella.

Make 4 to 6 servings

Cake Balls

Sorry there is no picture to add to this recipe. I can't make these now because I am on a diet, and this is just something I could not resist, but if you want to see what the finish product is suppose to look like log on to http:simpledailyrecipes.com/cake-balls-the-new-candy-truffle/. Here in Texas, Neiman Marcus is selling them for $75.00 for 18.

CAKE BALLS

1 (18.25 ounce) boxed cake mix

1 (16 ounce) can prepared frosting

Almond Bark Coating or Confectionery Wafer Coating

Prepare and bake the cake mix according to package directions. While warm, crumble the cake into a bowl and with a electric  mixer mix to a fine texture. Mix in 3/4 of a can of frosting to make a paste. Chill the mixture for at least 2 hours.

Using a mellon baller, your hands or a small Ice Cream scoop, form into 1 1/2 inch balls. Place balls on wax paper, and freeze at least 6 hours.

Working in small batches, remove balls from freezer and coat with melted bark coating or wafer coating.  Place on wax paper to harden. You can drizzle with contrasting melted coating to decorate. Makes 30 balls.

ALMOND BARK COATING

In double boiler, melt one (20 ounce) package vanilla or chocolate flavored almond bark, stirring constantly. Or microwave at short intervals, stirring between, until melted. When melted add 1 teaspoon vegetable oil. If desired stir in oil based coloring.

COMBINATIONS

Devil's Food Cake with Cream Cheese Frosting and Dark Chocolate Coating

Yellow Cake with Buttercream Frosting and Orange-Colored Vanilla Coating

White Pillsbury Funfetti Cake, White Frosting adding more rainbow sprinkles and rolling in sprinkles after coating.

Orange Julius

Okay, I know this is lame but I seriously love an orange julius. My mom used to make them for us and I made some tonight...perfect summertime treat. So, if you didn't know how to make them like I didn't know here are some instructions.


Ingredients:

6 oz frozen orange juice concentrate
1 cup milk
1 cup water
1/2 cup sugar
1/2 tsp vanilla extract
15 ice cubes

Instructions:

Combine and blend all ingredients except ice. Add ice after other ingredients are mixed.

Yum...

Coconut Macaroons

Ingredients

14 ounces sweetened shredded coconut

14 ounce can of sweetened condensed milk

1 teaspoon vanilla

2 egg whites, at room temperature

1/4 teaspoon salt

Directions

Preheat the oven to 325 degrees

Combine coconut, condensed milk, and vanilla in large bowl. Set aside. In electric mixer,using whisk attachment, whip egg whites and salt on high speed until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Using ice cream scoop, drop batter onto parchment lined cookie sheet.

Bake for 25 to 30 minutes or until golden brown. Let cool.

Optional: Melt 1/2 cup chocolate chips with 1-2 Tablespoons heavy cream in microwave for about 30 seconds. Stir. If not melted, microwave a little longer, being careful not to overcook.

Dip 1/3 to 1/2 of the cookie in chocolate. Let firm up and them wrap individually in plastic wrap to store.

White Bean Chili

This soup is a new twist on traditional chili and full of flavor. It has a bit of a spicy kick, but can easily be toned down. If you are sensitive to heat, cut down on the cumin and red pepper flakes.

ingredients

4 chicken breasts, shredded (or 1 rotisserie chicken, shredded from bone)

4 Tbsp. olive oil

2 onions, chopped

4 garlic cloves, chopped

2 (4 oz.) cans green chilies

2 tsp. cumin

1 1/2 tsp. dried oregano

1/4 tsp. crushed red pepper

2 (16 oz.) cans white beans

1 (16 oz.) can white kidney beans

5 c. chicken broth

3 c. monterey jack cheese, shredded

salt and pepper to taste

sour cream (optional)

avocado (optional)

preparations

Heat the olive oil in a soup pot over medium heat. Add the onions and saute until translucent. Stir in the garlic, green chilies, cumin, oregano and red pepper. Saute for 2 minutes. Add undrained beans and chicken broth and bring to a boil. Reduce heat and add salt and pepper. Add chicken and cheese and stir until cheese melts. Garnish with sour cream and avocados.

Alfredo

From the kitchen of Kate Boyle with minor modification from me

Ingredients:

1 tbsp. butter
2 cloves garlic minced
1 tbsp. flour
1 1/3 cup milk
2 tbsp. sour cream
1 cup freshly shredded parmesan cheese
Hot cooked fettuccine

Instructions:

Saute garlic in butter. Stir in flour. Gradually add milk, stirring with a whisk until blended. Cook 8 minutes.

Stir in the sour cream. Cook 2 minutes.

Add the parmesan cheese. Stir until melted. Pour over hot pasta. Top with fresh chopped parsley.

Note: Kate's recipe calls for cream cheese but I substituted that for sour cream and I think it was delish. Also, her dish is vegetarian. I cut some chicken breasts into strips and fried them with garlic salt and pepper to top the pasta. This dish took about 35 minutes to prepare and cook. It was very tasty and quite easy.

Taco Soup

From the kitchen of Betty Cowdell and Chandra Colton

Ingredients:

1 can kidney beans
1 can corn
1 can diced green chilis
1 packet taco seasoning
1 pound lean ground beef

Instructions:

Empty all cans, including juices into a crock pot and cook on medium.

Brown hamburger and add 1/4 packet of taco seasoning.

Add hamburger and remaining taco seasoning to soup and let cook for 1-2 hours stirring occasionally. If you want to leave it in the crock longer just put it on low heat.

Serve with sour cream and cheese on top.

Note: This is a super easy dish and it's one of my favorites. It takes about 15 minutes to prepare.

To Get Things Started....

I will post a couple of recipes mostly just to get things started. I will add labels to all of my recipes such as: main dish, chicken, pasta, soup, etc. so we can have a list of labels on the side of the blog that will allow us to choose what we'd like.

I found these pics online because I didn't take pics and really all alfredo and all taco soup looks the same.