Cafe rio chicken

5 chicken breasts
1 bottle of Italian Dressing
1 tablespoon cumin
1 tablespoon chili powder
2 garlic cloves-minced

Put chicken in crock pot, and then pour seasonings and dressing over it. Cook for 4-6 hours on low. We serve this on tortillas topped with lime rice, Romain lettus, avocados, white corn, tortilla strips and cilantro ranch dressing.

Ground Beef Stroganoff

•1 lb. hamburger
•1 (10 3/4 oz) can condensed cream of mushroom soup
•1 packet brown gravy mix
•1/2 cup sour cream
•2 Tbsp. chopped onion
•salt & pepper (to taste)
•1 small can sliced mushrooms (I used fresh mushrooms)
•Egg noodles, rice or mashed potatoes (I love it over noodles)

1.Brown hamburger with chopped onion, salt and pepper. While the meat is browning, Start the noodles, rice or mashed potatoes to cook. Drain off any grease from the hamburger. (I then cooked the fresh mushrooms in the beef fat until tender)

2.Add cream of mushroom soup, gravy mix (plus water according to packet directions) mix together and simmer over low heat about 10-15 minutes.

3.Add mushrooms and the sour cream mix until thoroughly blended. Serve over cooked noodles, mashed potatoes or rice.

Brown-Sugared Baby Carrots

•1 bag (32 oz) ready-to-eat baby carrots
•1/2 tsp. salt
•1/2 cup packed brown sugar
•2 Tbsp. butter, chopped into small pieces
•1 Tbsp. fresh chopped parsley

1.Spray a 3 1/2 to 4 quart slow cooker with cooking spray. Put carrot in slow cooker. Sprinkle with salt, brown sugar, and butter.

2.Cover and cook on high (stirring every hour) for 3-4 hours until tender.

3.Spoon into serving bowl and spoon any sauce remaining over the carrots. Season with addition butter, salt, or pepper if desired. Sprinkle with parsley to serve.

Carmel Apple Crisp

5 cups apples, (after peeling) I like a mixture of sweet and tart

1/2-3/4 cup caramel topping

1 cup flour

1/4 cup sugar

1/4 cup brown sugar

1/4 teaspoon salt

1 tablespoon vanilla

1/2 cup chopped pecans

1 cup oats

6 tablespoons butter

2 tablespoons sugar for topping after baking

Peel, core and slice apples into thin slices. Place apple slices into a 9-10 inch pie plate or a 9x9 greased pan.

Drizzle caramel topping over apples.

Mix flour, sugars, salt, vanilla, pecans and oats in a large bowl. Cut in butter until blended well. Or use a food processor fitted with a steel blade and pulse until mixture resembles coarse crumbs. Pour crumb mixture over apples and caramel.

Place dish on top of cookie sheet to prevent any syrup from bubbling over in oven.

Bake at 400 on middle rack for about 30-40 minutes, or until apples are tender.

Remove from oven and sprinkle with additional 2 tablespoons sugar. Serve warm. Great topped with a scoop of vanilla ice cream.

Tips:

-It may seem like 5 cups of apples are too many for a 9 inch dish, but the apples will shrink while baking.

Oreo Tuffle Balls

1 (1 pound, 2 ounce) package Oreo cookies
1 (8 ounce) package cream cheese, room temperature
2 (8 ounces) packages semi-sweet chocolate chips**

Optional Toppings (additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc.)

** Use a good-quality chocolate chips. The taste and quality of these truffles are dependent on the quality of chocolate you start with.

Line two large baking or cookie sheets with either wax paper, parchment paper set aside.



In a food processor or blender, process and crush all of the Oreo cookies into crumbs. NOTE: Do not over crush! You want a crumb, not a powder. If you do not have a food processor or blender, cookies can also be finely crushed in a resealable plastic bag using a Rolling Pin.

Add cream cheese and process until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese).

Using your hands, roll into walnut-size balls, approximately 3/4-inch diameter. If the mixture becomes too soft to work, place the remaining mixture back into the refrigerator to slightly harden. Place Oreo Balls on the lined baking sheet and refrigerate or at least 45 to 60 minutes.



The Oreo Balls may be stored in the freezer for up to 1 week before dipping in chocolate.



If you put the Oreo balls in the freezer for a short time before dipping in chocolate, this helps keep the balls cold longer. I also put the cookie sheets in the freezer first so they are really cold when I place the chocolate-covered Truffle Balls onto the cookie sheet.


How To Melt Chocolate - Using one of the below methods to melt the chocolate chips:

Double Boiler: In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water, melt chocolate; stirring until smooth. Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water. Remove from heat. Let the chocolate cool slightly, but it should not set.

Microwave Melting Chocolate: In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring.

When ready to coat the truffle balls with the melted chocolate, remove the chilled Oreo Balls from the refrigerator. Replace parchment paper on baking sheets if they are not clean. A small fork, toothpicks, wooden skewer, or chopsticks are great to use as dipping tool. Dip each Oreo Ball into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffle Balls onto the wax paper. If the chocolate gets too hard to dip well, reheat it over the double boiler or in the microwave.

French Dip Sandwhiches

Sliced roast beef (we used already cooked roast beef fresh from the deli)
Sandwich rolls
Sauted Onions (you could also add mushrooms or peppers)
Au Ju sauce (1 packet/per pound of roast beef)
Provolone Cheese

Mix Au Ju packet with water (amount given on packet) directly in crockpot. Add roast beef, onions etc.. to Au Ju sauce. Turn crockpot on low for 3-5 hours (no cooking needed if you bought it cooked--low for 8 hours for uncooked beef).

Slice bread and place cheese on rolls. Place in oven under the boiler until cheese is melted

Pull meat out with tongs and layer on a toasted sandwich roll. Use Au Ju sauce to dip roast beef sandwich in.

Cheesy Rice and Chicken

INGREDIENTS:
2 chicken breasts, cooked and shredded*
1 8oz box yellow rice (Zatarains & Mahatma are both good)
1 stick (1/2 cup) butter or margarine
1 10.5oz can cream of chicken soup
1 15oz can corn, drained
1 1/2 cup cheddar or mozzarella cheese, shredded

PREPARATION:
1. Cook rice according to package directions, except leave out the butter.
2. Combine rice & remaining in ingredients (minus 1/2 cup cheese) in large bowl.
3. Place in 9x13 dish and top with remaining 1/2 cup cheese
4. Bake at 350 x30 minutes, or until cheese is bubbly.

Hamburger Soup

This is a soup that my mother in law always makes and everyone loves it. It is also one of those recipes that you just add a little of this and a little of that, so this recipe is approx. of what I use to replicate it.

Brown  1 lbs of Hamburger

In crock pot add:
      1 Cup of sliced Carrots
      1 Cup of cubed Potatoes
      1/2 frozen Corn
      2 Pack of Lipton's Beef Onion Soup
      4-6 Cups of Water depending on consistency you want
      Season to Taste with: Salt, Pepper, and minced garlic
      (Optional Celery)

Add Meat after you have browned them.

Simmer until potatoes are done.
30 minutes before serving add green beans.

Easy Creamy Chicken Noodle Soup

Place 2 chicken breasts in your crockpot
Cover with one can Cream of Chicken soup

Let cook 2-4 hours, then shred chicken

Bring to boil 32oz chicken stock {1 box}
Add 2 more cups of water
Add diced onion, chopped celery and frozen chopped carrots
1 clove chopped garlic {or used pre minced}
Salt and Pepper to taste

Add shredded chicken including the soup it cooked in
Simmered veggies until cooked.
Add Grandma's Noodles oragano (1/2t) Basil (1/2t) and serve when noodles are soft.

Creamy Corn Chowder

 

I got this recipe from my sweet visiting teacher.
~ Suzanne Storer

3/4 Cup Onion Chopped
1 Can Cream of  Mushroom Soup
2 Tablespoons Butter
2 1/2 Cups of Milk
1 Cup frozen Hash Brown Cubes
Salt and Pepper to taste
1 Cup of  Cubed  Ham
Parsley Flakes
1 (10oz) Pkg Frozen Corn
1 Can Cream Style Corn

Combine all ingredients except parsley in crock-pot. Cover and cook on low for 4-5 hour. Garnish with parsley flakes and cheese.

Taco Stuffed Shells

Just tried this recipe and it is so good!


1 1/4 lbs lean ground beef
6 0z cream cheese
1 t salt
1 t chili powder
18 jumbo pasta shells
2 T butter
1 cup taco sauce (I used Taco Bell Mild)
1-2 cups shredded cheese
1/2 cup chopped onions
1 cup crushed tortilla chips
sour cream to top


Boil your pasta shells, rinse and toss in butter, set aside. In skillet brown ground beef with the onion, add cream cheese, salt and chili powder to ground beef. Simmer for 5 minutes.

Preheat oven to 350 degrees. Fill pasta shells with beef mixture arrange in baking dish. Pour taco sauce over top and cover with tinfoil. Bake for 15 minutes. Uncover and top with cheese and crushed up tortilla chips, cook for another 10 minutes longer.

Top with sour cream.

Thanks Ash for insisting that I try it even though I thought it sounded weird.

Sausage Stir Fry

2 cups cooked rice
1 tube mild Breakfast sausage cooked
1 package non-seasoned stir fry vegetables
Cajun Seasoning
Salt & Pepper

Cook then combine all ingredients. Season with Cajun seasoning, salt and pepper to taste. So easy so good.

Buffalo Chicken Dip

16 oz. blue cheese or ranch dressing
2 8oz cream cheese
3 chicken breasts boiled then shredded
12 oz Franks Hot sauce
2 cups shredded cheddar cheese

Melt dressing with cream cheese in microwave. Put shredded chicken in 9x13 pan and toss with Franks sauce. Cover chicken with creamcheese and dressing. Bake 350 for 20 min. Take out and stir everything together. Cover with cheese and put back in oven for 10 min. Serve with big Fritos.

Ham and Cheese Sliders

24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)
1 T poppyseeds
1 1/2 T yellow mustard
1 stick butter, melted
1 T minced onion
1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

Sweet Summer Roasted Vegtables

1/3 cup red onion, diced
1/3 cup red bell pepper, diced
1/3 cup zucchini, diced
1/3 cup frozen corn kernals
1-2 cloves garlic, minced
1 tbsp olive oil
1/2 tsp salt
1/2 tsp freshly cracked pepper


Toss all to combine & roast at 400 for 15-20 mins.

Pretzel Turtles

Bag of mini pretzels

Bag of Rolos, unwrapped
Halved Pecans
M&Ms, Hersheys kissables, (optional for kids)

Preheat oven to 350 degrees. Place pretzels on an ungreased cookie sheet. Place unwrapped Rolos on top of pretzels and bake for 3 minutes. You don't want them too melted. Remove from oven and push pecan half (or candy) halfway down into the melted Rolo.

Steakhouse Baked Potatoes

Try this once and you'll never go back to the boring old tinfoil method!

8 baking potatoes
1 tablespoon EVOO or canola oil or butter
2 teaspoons coarse sea salt

Method:

Scrub your potatoes until completely clean. Preheat the oven to 400 degrees. Use a fork to poke holes in each potato. Brush each potato with oil and roll in coarse salt. Place directly on baking sheet and bake for about 1 hour, or until tender. Serve with a choice of toppings. OOOOH!!

Chicken and Corn Pie

Chicken and Corn Pie with Cornbread Topping

1 (10-oz.) can Green Chile Endchilada Sauce (Western Family)
1 (10-oz.) can Rotel Tomatoes
2 cups frozen whole kernel corn
1 teaspoon chili powder
3 cups chopped cooked chicken (2- 12.5-oz. cans chicken, drained, may be substituted)
1 (6-oz.) package Mexican-style cornbread mix or reg cornbread
2/3 cup milk
1 large egg
2 tablespoons vegetable oil
1 cup (4 oz.) shredded Mexican four-cheese blend, divided
Preheat oven to 375°. Stir together enchilada sauce and next 3 ingredients in a 3 1/2-qt. saucepan over medium heat until combined; cook, stirring occasionally, 10 minutes. Stir in chicken.
Whisk together cornbread mix, next 3 ingredients, and 3/4 cup cheese in a small bowl just until blended.
Pour chicken mixture into a lightly greased 11×7 inch baking dish. Spoon cornbread mixture over hot chicken mixture. Sprinkle evenly with remaining 1/4 cup cheese.
Bake at 375° for 30 minutes or until golden and bubbly. Serve with sour cream and jalapeno peppers if desired. We like to top with lettus and cilantro ranch dressing.

7 Layer Salad

Layer:

Chopped lettuce (romaine and/or iceberg)
Shredded carrots
Frozen peas (thawed)
Chopped green onion
Olives
Chopped or sliced tomatoes
Dressing (see recipe below)
Shredded Cheddar Cheese
Bacon
Boiled Eggs

Refrigerate overnight or for several hours before serving.

DRESSING RECIPE:

2 cups Mayonnaise (I like Best Foods or Hellman's)
2 Tbsp. sugar
1-2 Tbsp. dry ranch dressing mix

***TIP: You can omit or add any of your favorite veggies for this recipe (cucumbers, celery, mushrooms, etc.) It would be good with Feta or Bleu Cheese also.

Muffin Melts

Ingredients

12 whole Hard-boiled Eggs, Peeled And Chopped

2 cups Grated Cheddar Cheese

1 cup (real) Mayonnaise

12 slices Bacon, Fried And Crumbled

1 Tablespoon (heaping) Dijon Mustard

½ teaspoons Garlic Powder

3 dashes Worcestershire Sauce

6 whole English Muffins Split

Preparation Instructions

Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight.

Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.)

Serve immediately!

Steamed Broccoli with Sauce

1-2 lbs of Fresh Broccoli, cut into bite sized picies
4-6 Tablespoons of Butter, Melted and browned
1 Tablespoon of Balsamic Vinager

Steam Broccoli, brown butter and stir in vinerger . Drizzle over broccoli and season with salt and pepper.

Breakfast Skillet

1 loaf Jimmy Dean sausage

1/2 c. chopped onion (optional)

1 package. country-style hash browns (frozen)

6 eggs

1 c. cheddar

salt, pepper and seasoning salt to taste

Additional toppings (optional):
diced tomato
salsa
diced avocado

Brown sausage and onion (optional) in large skillet. Add potatoes and fry until potatoes are cooked through. Beat eggs and add to skillet. Cover and cook about 5-10 minutes until eggs are set. Add cheese and seasonings to taste. Serve and top with additional toppings.

Cheaters Fruit Pizza

2 Pillsbury Sugar Cook Dough Cans
Allow to warm to room temp, then roll on to regular size baking sheet. Bake at 350 for 10-12 minutes. Let cool then top with cool whip or cream cheese fruit dip. Then top with your favorite fruit.

Haystacks

For the gravy:
3-4 boneless skinless chicken breasts
2-3 tsp. chicken bullion crystals (or 1-2 bullion cubes, smashed)
1/2 onion, sliced
1 cube butter, sliced in 8 pieces
4-5 baby carrots (or 2 regular carrots, sliced)
1 stalk celery, sliced
salt & pepper
2 cans cream of chicken soup
1 cup sour cream
2 cups chicken broth (may not need to use it all)

In crockpot, place the chicken breasts, onion, carrots & celery. Sprinkle bullion over the top. Place slices of butter all over the top. Salt & pepper the top. Place lid on crockpot and cook for 3-4 hours on high.

After chicken is cooked and veggies are tender, remove all of the ingredients from the crockpot. Be sure to reserve the drippings as well (if vegetables still seem a little crunchy, remove the chicken and leave the vegetables to cook a little longer in the drippings). Shred the chicken and set aside. In a blender, place the cooked carrots, celery and onion. Pour some of the drippings in and then blend the mixture. If it's really thick, add more drippings (or chicken broth).

In the crockpot, add the cream of chicken soup & sour cream and begin to heat the mixture, stirring well. Add the shredded chicken and some of the blended veggie mixture. Use the drippings and the extra chicken broth to thin the sauce to the desired consistency. You can add as much or as little of the blended veggies as you'd like. This just gives it a delicious, homemade taste that's a notch above other chicken gravy recipes I've tried.

To Serve:
Serve gravy over a bed of rice and top with the following Haystack Toppings:
Chopped Tomatoes
Chopped Olives
Chow Mein Noodles
Chopped green onion
Chopped green pepper
Chopped cucumber
Chopped celery
Pineapple tidbits
Coconut
Chopped nuts (almonds, pecans, or macadamia)

recipe from gatherroundourtable.blogspot

Navajo Tacos

1 lbs. hamburger
Salt & Pepper
1 can Chili Beans
1 pkg. Taco Seasoning

Brown hamburger and season with salt and pepper. Drain grease and add taco seasoning packet and water suggested on the back. Cook 10-15 minutes. Add chili beans (drain first) and stir well.

Scones:

Rhodes Rolls
Oil for frying

2-3 hours before dinner, place desired amount of dough on a greased cookie sheet and cover with plastic wrap that has been sprayed with cooking spray. Once dough is totally thawed, press each roll out into the shape of a small scone and allow to rest on cookie sheet and rise some more (30 minutes to an hour). Heat oil to about 350 degrees in either a deep frying pan. Fry the scones until they are golden brown on both sides. Remove from grease and place on paper towels.

Toppings:

shredded cheddar cheese
shredded lettuce
chopped green onion
chopped tomato
chopped olives
Sour Cream
Salsa

Andes Mint Cookies

3/4 c. butter
1 1/2 c. brown sugar
2 Tbsp. water
1 pkg. semi-sweet chocolate chips

Heat ingredients in a small saucepan until chocolate chips are melted, then add:

2 eggs
2 1/2 c. flour
1 1/4 tsp baking soda
1/2 tsp. salt

Shape rounded tablespoons into balls and place on a cookie sheet. Lightly press each ball to flatten. Bake at 350 for 9-11 minutes. Right when removing from the oven, while still hot, place an Ande's Mint on top of each cookie. When they melt smooth the chocolate evenly over the top. Cool completely before serving.

Baked Beans

1 can tomato sauce 8oz

1/2 onion chopped

1/2 cup Brown Sugar

1/2 cup Ketchup

2 tablespoons Mustard

2 large can Pork & Beans

1/2 lbs hamburger

Stir together Pork & Beans, tomato sauce, brown sugar, ketchup, mustard. In seperate pan brown hamburger with onions. Combine all ingredients and bake in oven at 350 for 1 hour.

Yummy Bars-Ultimate Bars-Loaded Bars

Whatever you call these they are amazing!
1 pkg plus 2-3 graham crackers crushed
1 cube of butter melted
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup of pecans
1 cup shredded coconut
1 can sweetened condensed milk

Combine crushed graham crackers and melted butter. Press on bottom of 9x13 pan. Sprinkle chips, nuts and coconut over graham crackers. Drizzle sweetened condensed milk over top. Bake 25 minutes at 350.

Bowtie Chicken Ceaser Salad

This is a simple, yet delicious salad!

1 head Romaine lettuce, chopped
Caesar salad dressing (about 1/4 c., but really it's to taste)
Bowtie pasta (cooked to al dente, drained and cooled)
**Marinated chicken, cooled and cubed (see below)
Cherry tomatoes
Mushrooms, sliced
Olives, sliced
Croutons
Parmesan cheese

Toss all ingredients together in a large bowl. Top with additional parmesan cheese. Serve immediately.


This is such an easy marinated chicken recipe. One of my very favorites actually! Tastes great with salad or just by itself.







**Marinated Chicken

4 chicken breasts
1 pkg Good Seasons Italian dressing
1/2 c. olive oil
1/4 c. balsamic vinegar

*Combine all ingredients in a Ziploc bag. Marinate overnight. Grill or bake at 425 degrees for 20-25 min.

Muddy Buddies

9 c. Chex cereal (rice, corn, wheat.. or any combination of the 3)
1 c. semi-sweet chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 tsp. vanilla
1 1/2 c. powdered sugar

Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Almost Wingers Sticky Fingers

This is so Good and so easy!
For the sauce:
**Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves (we actually doubled the recipe and it was the perfect amount for the chicken and for dipping).
That's IT for the sauce! Isn't that easy?? We like to dip popcorn in it :) Mix it with a little bit of ranch to make their creamy amazing dressing.The possibilities are ENDLESS with this sauce!

For the Sticky Fingers:
1 c. oil
1 pkg. frozen breaded chicken fingers

In a frying pan, heat oil and cook chicken fingers until crispy and warm. Pour sauce over (or put them in a Tupperware with some of the sauce and shake it up until the chicken is completely covered in sauce). Serve with ranch (we like to make the Hidden Valley Packet Ranch prepared with buttermilk instead of milk) or blue cheese dressing.

Aztec Chicken

(Makes 10-12 servings) I usually half the amounts.

2 (15 oz) cans black beans, rinsed and drained
4 cups frozen corn
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. onion powder
2 cups Pace salsa, divided (we used the black bean and corn salsa)
Tabasco sauce (or any other hot sauce), to taste.. (**optional.. this isn't part of the original recipe but we added it for an added kick)
10 skinless, boneless chicken breast halves
2 (8 oz) pkgs. cream cheese, cubed
Tortilla Chips for dipping.
shredded cheddar cheese

Combine beans, corn, garlic, cumin and 1/2 of the salsa in slow cooker. Arrange chicken breasts over top. Pour remaining salsa (and optional hot sauce) over top of chicken. Cover. Cook on high 2-3 hours or on low 4-6 hours. Remove chicken and cut into bite size pieces. Return to crockpot. Stir in cream cheese. Cook on high until it melts. Top with cheese. Eat with Tortilla Chips.

Italian Cheese Biscuits

1 Tube of Grands Flaky Layers Biscuits

6 String Cheeses

1 Cup of Zesty Italian Dressing

1-2 Cups of Parmesan Cheese

Remove biscuits and split in half. Cut each string cheese in half and place in the center of the biscuit. Fold dough around cheese so that it is completely sealed. Roll in Italian dressing and then in Parmesan cheese. Place on baking sheet and cook at 400 degrees for about 12 minutes or until golden brown. Remove from oven and serve with Marinara sauce.

Garlic Chicken Farfalle

Ingredients:

16 oz of Farfalle Pasta

1 Cup Heavy Whipping Cream

3-4 Chicken Breast

2-3 Cloves of Garlic, crushed

1/2 Tablespoon Pepper

1/2 Cup of Butter

1 lbs of Bacon Crumpled*

1/2 Cup of Parmesan Cheese Shredded

12 oz bottle of Lawery Mesquite with Lime. Marinade

Put marinade and chicken in Crock Pot for 4-6 hours on low. When chicken is done, shred and set aside. About 1/2 hour before serving boil pasta. In a small sauce pan, melt butter, add garlic, pepper, whipping cream and Parmesan cheese. Whisk together on low heat for 3-4 minutes. In a large bowl combine cooked drained pasta, chicken and cheese mixture. Sprinkle with extra cheese before serving

*Try cooking bacon in oven. Place in a baking dish and bake at 400 for approx. 30 minutes. Turns out crispy every times and is less messy.

Recipe from Becky Higgins

Chicken Strips

Ingredients:

Buttermilk (about 1/2 quart)

1 1/2 cups Flour

3 teaspoons Lawery Seasoning Salt

Salt/Pepper to taste

Vegetable Oil

1 package Chicken Tenders

Rinse chicken under cool water. Then fill a bowl with buttermilk and submerge chicken in the buttermilk for 15-20 minutes. Next in a separate bowl combine flour, seasoning salt, pepper and salt. Slowly mix in 1/4 -1/2 cup of buttermilk into the flour mixture.

Heat 1 inch of oil in a heavy skillet on medium low-medium.

Remove chicken from the buttermilk and coat in the flour mixture thoroughly.

When oil is hot begin cooking chicken. (Oil is hot enough when you drop some flour in and the oil bubbles) Cook chicken for 1 1/2 minutes on each side or until golden brown and crispy. Cook a few tenders at a time, do not over crowd.

Remove chicken and drain on a paper towel.

Salsa

14 oz of diced tomatoes

1 can of Rotel

1/8 cup chopped onion

1/2 clove of garlic

1/2 Jalapeno chopped

1/8 teaspoon sugar

1/8 teaspoon salt

1/8 teaspoon cumin

1/4 finely chopped cilantro

1/4 squeezed lime

Throw all ingredients is food processor and plus 4-5 times. Refrigerate at least 1 hour.

This is one recipes that is always in our fridge. I make it every Sunday and we use it during the week on things like breakfast burritos, tacos etc..

Butter Cream Frosting

Ingredients:

1 cup shortening (Crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar slowly and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Chocolate Cake

Ingredients:

1 box devil’s food cake mix
1 small box Jello instant chocolate pudding mix (not the sugar or fat free kind!)
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp pure vanilla extract
2 cups mini semisweet chocolate chips

All you do is dump everything except the chocolate chips into a very large bowl– A 4 qt bowl is good — then mix well with a beater. The batter will be thick!

Then take your 2 cups of chocolate chips– and stir them in. I prefer the mini ones.Now, pour your batter into your cake pan of choice.

I like to bake my cakes in two, 9-inch pie pans. But you could really use this batter to make any kind of cake- sheet cake, cupcakes, bundt cake, etc. It tells you the cooking times for specific cakes on the back of the cake mix box. I use that as a guide. Usually I need to add about 10 mins to whatever they say. I usually end up baking my two, 9-inch pie pans for 45 mins. You definitely don’t want to overbake or it won’t be moist! :) Do the toothpick check, but remember, you may get some of the chocolate from the melted chips on your toothpick so don’t let that fool you. ;)

Cilantro Chicken Salad

Marinade for chicken:

1 cup buttermilk
3/4 cup mayo
1/4 cup cilantro, chopped fine
1 pkg ranch dressing mix
4 Tbs salsa Verde (green salsa)
2 cloves garlic pressed
1/2 t Tabasco sauce
juice of one lime
put in a blender

Reserve some for dressing!

Pour marinade over chicken, 3-4 breasts
In heavy skillet add 1 Tbs oil and saute until cooked.
Shred the chicken on cutting board and place back in skillet.

Lime Rice

1 Cup uncooked rice (not instant)
1 t butter
2 cloves garlic, pressed
zest of half a lime
juice of half a lime
1 T chopped cilantro (if desired)
2 Cups chicken broth

Boil broth with all ingredients, then add rice when boiling.
Reduce to simmer and cook 15-20 minutes.

You MUST use the uncooked tortillas, they are the absolute best.
Just place in medium skillet and cook on both sides. They are chewy and delicious.

To assemble the salad, place tortilla shell in a bowl then fill with rice, Romaine lettuce, chicken, tortilla chips and dressing.
Thanks for the recipe Ash!
Thanks Ash for the great recipe!