Frozen Punch

Ingredients
2cups sugar
2 cups water
1 large 46 oz Pineapple juice
10 total cups water
1 small box jello any flavor
---------------------------------------------------------------
bring to boil
2 cup sugar
2 cups water


In large bowl put 1 small box of jello (any flavor) add sugar/water and mix well, add 1 lg can of pineapple juice (46oz), add 8 cups of water, mix well.

-->probably the best punch I have ever had in my life!

My Thanksgiving Turkey!

Kicken Chicken Stew

5 Frozen Chicken Breasts (or 20 frozen Chicken Tenders)
1 16 ounce jar Salsa Verde
2 cans Black Beans
1 can Sweet Corn
1 can Diced Tomatos with no salt
1 teaspoon Ground Cumin
1 small (3 oz) package of cream cheese


Directions

Place frozen chicken breasts or tenders in bottom of slow cooker. Add remaining ingredients except cream cheese.
Cook on low for 8-10 hours. At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew. You can leave all the liquid if you want a "soup". Add cream cheese, cook on warm setting for 30 minutes, then stir.
This can be served over rice or wrapped in flour tortillas

--->I didnt have any salsa verde so I just added regular salsa to it instead..

I am not a stew/soup kind of person, so drain off as much liquid as I could... and served it in tortillas like a burrito... OH MY GOODNESS SO FABULOUS!! DD LOVED IT!!! and I did too!!!

Caramal apple cake

1 pkg. yellow cake mix

1 pkg. (4-serving size) Jello vanilla or french vanilla flavor instant pudding and pie filling

1 cup water

4 eggs

1/3 cup vegetable oil

3 Granny Smith apples, peeled, coarsely chopped

20 Kraft caramels, unwrapped

1/4 c. milk



Preheat oven to 350. Grease and flour a 12-cup fluted bundt pan or a 10-inch tube pan (I used the giant cupcake pan and didn't have a problem. I cooked it for longer on a lower temp.)

Beat cake mix, dry pudding mix, water, eggs, and oil in a large bowl with electric mixer on low speed until blended. Beat on high speed for 2 min. Gently stir in apples. Pour into prepared pan.

Bake 50 min. to 1 hour, or until toothpick inserted in center comes out clean. Cool 20 min. Remove from pan. Cool completely on wire rack.

Microwave caramels and milk in microwaveable bowl on high 90 secs. stirring every 30 sec., until blended. Cool 10 min. until slightly thickened. Drizzle over cake.

Mashed Potato Casserole

12 medium potatoes
8oz cream cheese
1 c sour cream
2 tsp salt
1/8 tsp pepper
1 clove garlic (minced)
1/4 c chopped chives
1/2 tsp paprika
1/2 c milk
1 tblspn butter

Cook potatoes in boiling water until tender. Drain & mash w/ an electric mixer.
Add cream cheese, sour cream, salt, pepper, & garlic. Beat at high speed until smooth. Add milk & chives. Beat until smooth & pour in a greased baking dish. Sprinkle with paprika, dot w/ butter, and bake for 30 min at 350 degrees.

Citrus Chicken

* 1/4 cup orange juice
* 1/2 teaspoon grated lime rind
* 2 tablespoons fresh lime juice
* 2 tablespoons chopped fresh thyme
* 2 teaspoons bottled minced garlic
* 1 teaspoon grated orange rind
* 1/4 teaspoon salt
* 1/8 teaspoon ground red pepper
* 1 pound skinless, boneless chicken breast cutlets
* 1 tablespoon olive oil
* Cooking spray
* 6 cups bagged prewashed baby spinach

Preparation

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.

Corn Salad

5 cans corn well drained
1 cup Mayo
1 1/4 cup finely grated cheese
1/2 red onion diced
1 bag chili cheese fritos

Mix all ingredients except chips the day before. Just before serving add chips and mix. Serve cold..

Colorful Chicken Stew

1 lb boneless skinless chicken breasts, cubed
1 can 14 1/2 oz Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2 inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
2 cans (4oz each) mushroom stems & pieces, drained
2 low-sodium chicken bouillon cubes
1 tsp. sugar
1 tsp. chili powder
1/4 tsp. pepper
1 TBSP cornstarch
2 cups cold water

In a 5 qt. slow cooker, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8 - 10 hours or until vegetables are tender.

Bourbon Chicken

* 2 lbs boneless chicken breasts, cut into bite-size pieces
* 1-2 tablespoon olive oil
* 1 garlic clove, crushed
* 1/4 teaspoon ginger
* 3/4 teaspoon crushed red pepper flakes
* 1/4 cup apple juice
* 1/3 cup light brown sugar
* 2 tablespoons ketchup
* 1 tablespoon cider vinegar
* 1/2 cup water
* 1/3 cup soy sauce

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minute. Serve over hot rice and ENJOY.

Chicken Quesadillas

1/2 cup Thick 'N Chunky Salsa
2 Tbsp. MIRACLE WHIP Dressing
1/2 tsp. chili powder
8 Flour Tortillas
3/4 lb. cooked boneless skinless chicken breasts, sliced
1 cup Mexican Style Shredded Four Cheese


MIX salsa, dressing and chili powder; spread evenly onto tortillas.

LAYER chicken and cheese evenly on half of each tortilla; fold in half to enclose filling.

HEAT large skillet sprayed with cooking spray on medium heat. Add quesadillas, two at a time; cook 4 to 5 min. on each side or until lightly browned on both sides. Repeat with remaining quesadillas. Cut each quesadilla into three wedges to serve.

Clean Mud

warm water (warm enough to melt soap)
1 bar dove soap
1 roll white toilet paper




Have the children tear up the toilet paper into little bits (the smaller the better). Using a cheese grater, grate the bar of soap into a big bowl. Add the torn up toilet paper to the bowl. Add the warm water a little bit at a time while mixing the toilet paper and the soap together. You have added enough water when the mixture begins to feel like a thick cool whip. Do not make the mixture soupy. The more you play with it the fluffier it becomes. The kids have an absolute blast with it

Zesty BBQ Chicken

6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce



Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Foil Chicken Package

4 small boneless skinless chicken breast halves (1 lb.)
4 tsp. Taco Seasoning Mix
1/2 lb. red potatoes, thinly sliced (about 2 cups)
3/4 cup 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
1/2 cup Thick 'N Chunky Salsa
1/4 cup Light Sour Cream

HEAT oven to 400°F. Sprinkle chicken with seasoning mix. Place 1/2 cup potatoes on center of each of four large sheets of heavy-duty foil; top with chicken, cheese and salsa.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.

BAKE 30 to 35 min. or until chicken is cooked through (165°F). Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.


I am not a sour cream fan so I didnt put it on mine! But w/o it is still really good!!

Best Salad Ever-->PW

Pioneer Woman

Chicken Spaghetti-->PW

Pioneer Women

Apple Dumplings-->PW

Pioneer Woman

SOOOOO YUMMY!!!!

Crispy Yogurt Chicken -->PW

3 large boneless skinless chicken breast
1 thing of Plain Yogurt
2 garlic cloves diced
parsley, chopped
a squirt of lemon juice
Italian Bread Crumbs
Butter

I cut the chicken breast into strips, then mixed the yogurt, garlic, parsley. lemon juice... dip the chicken in the then in a separate bowl put the bread crumbs place in a baking dish... then add a slice of butter on top of the chicken and bake 350 til chicken is done....


---> I have changed a few things in the original recipe...nothing major just used what I had on hand.... :)

Pioneer Women

Spinach Balls

2 pkg frozen chopped spinach, cooked according to directions and drained REALLY, REALLY well (or they'll be mushy)
1 ½ cup stuffing mix
1 cup (or more) shredded parmesan cheese
2 eggs
7 tbsp butter

Mix all ingredients together. Shape into balls, and sprinkle each with salt and pepper. Bake 350 degrees for 15 minutes on an ungreased cookie sheet. If they're not slightly brown and crispy, bake a little longer, or put under the broiler for a minute or two.


---> Thank you nestie brandy5879!!!<---

Taco Meatball Ring

2 cups (8 ounces) shredded cheddar cheese, divided
2 tablespoons water
2 to 4 tablespoons taco seasoning
1/2 pound ground beef
2 tubes (8 ounces each) refrigerated crescent rolls
1/2 medium head iceberg lettuce, shredded
1 medium tomato, chopped
4 green onions, sliced
1/2 cup ripe olives
sour cream
2 small jalapeno peppers, seeded and sliced
salsa (optional)

In a large bowl, combine 1 cup cheese, water, and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.

Place meatballs on a greased rack in a shallow baking pan. Bake meatballs, uncovered, at 400 degrees for 12 minutes or until the meat is no longer pink. Drain meatballs on paper towels. Reduce heat to 375 degrees.

Arrange crescent rolls on a greased 15 -inch pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.

Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball wit be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown.

Fill the center of ring with lettuce, tomato, onions, olives, remaining cheese, sour cream, jalapenos and salsa if desired.

Iowa Corn Casserole

1 pound bacon, diced
2 cups bread crumbs
1/4 cup minced onion
1/2 cup chopped green pepper
2 (15 ounce) cans cream-style corn


In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour 1/8 to 1/4 cup of bacon drippings over bread crumbs; set aside. Discard all but 2 tablespoons of remaining drippings; saute onion and green pepper until tender. Stir in corn and bacon. Spoon into a 1-qt. baking dish; sprinkle with crumbs. Bake at 350 degrees F for 20-25 minutes or until bubbly and heated through.

Pizza Crescent rolls

1 can (8 oz.) refrigerated crescent dinner rolls
1 cup Shredded Italian* Mozzarella-Parmesan Cheese Blend
1/3 cup marinara sauce
16 slices OSCAR MAYER Pepperoni
2 Tbsp. KRAFT Grated Parmesan Cheese

PREHEAT oven to 375°F. Unroll crescent dough. Separate into four rectangles; press perforations together to seal. Place rectangles on lightly floured surface; roll each to 7x5-inch rectangle.

MIX mozzarella cheese blend and sauce; set aside. Place 4 of the pepperoni slices on one of the short sides of each dough rectangle, 1 inch from edge of dough. Spread sauce mixture evenly over pepperoni. Fold dough rectangles crosswise in half; press edges together with fork to seal. Transfer to baking sheet. Sprinkle evenly with Parmesan cheese.

BAKE 12 min. or until golden brown. Cool 5 min. before serving

French Onion Soup

2 Tbsp. butter or margarine
3 large onions, peeled, sliced and separated into rings
2 cans (10-1/2 oz. each) condensed beef broth
1 Tbsp. A.1. Original Steak Sauce
1 cup seasoned croutons
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese or KRAFT Shredded Swiss Cheese

MELT butter in large saucepan on medium heat. Add onions; cook 10 min. or until golden brown, stirring frequently.

ADD broth, 2 soup cans water and steak sauce. Bring to boil. Reduce heat to medium-low; simmer 5 min.

PREHEAT broiler. Ladle soup evenly into 4 large ovenproof bowls. Top with croutons and cheese. Broil 2 to 3 min. or until cheese is melted.

Crispy Jalapeno Honey Chicken with Tomato-Corn Confetti

Chicken:
4 boneless, skinless chicken breasts
2 tablespoons honey
1 tablespoon finely chopped jalapeno pepper
1/4 teaspoon McCormick® Garlic Powder
1 egg
3/4 cup unseasoned dry bread crumbs
1/4 cup flour
4 teaspoons Old Bay® Seasoning
1 tablespoon McCormick® Parsley Flakes
2 tablespoons oil

Tomato-Corn Confetti:
3 plum tomatoes, chopped
1/2 cup whole kernel corn, canned or frozen
1 green onion, sliced
1 tablespoon lemon juice
1 teaspoon finely chopped jalapeno pepper
1/2 teaspoon Old Bay® Seasoning

DIRECTIONS
Wash and pat chicken dry. In a shallow bowl blend honey, jalapeno pepper, garlic and egg. On a separate plate, mix breadcrumbs, flour, OLD BAY® Seasoning and parsley flakes. Dip each chicken breast in honey mixture, then in breadcrumb mixture. Repeat with honey and breadcrumb mixture.
In a large non-stick skillet, heat oil over medium heat. Saute chicken 5-7 minutes per side or until chicken is done. Remove from skillet and keep warm.
Combine all ingredients for tomato-corn confetti. Serve over chicken.


--> the chicken on was FABULOUS!!!!!! I didnt care for the corn-confetti I thought it was plan... needed something... maybe some cilantro or somthing with a bite... Next time!! :)

Cajun Coleslaw

1 pound shredded green cabbage (see note)
1/3 cup thinly sliced green onion, white and green parts
1/4 cup shredded carrots

FOR THE HONEY-HALAPENO DRESSING:

2/3 cup mayonnaise
1/2 cup heavy whipping cream
2 tablespoons honey
5 teaspoons granuiated sugar
1 1/2 teaspoons seeded, minced jalapeno
1/2 teaspoon kosher salt
1/4 teaspoon Angel Dust Cajun Seasoning (recipe follows)
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/4 teaspoon ground white pepper
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne

Combine the cabbage, onion, and carrots in a medium-sized bowl and set aside.

To make the dressing, whisk all the ingredients together until combined.

Pour dressing over the cabbage and mix thoroughlc. Cover and refrigerate for at least 1 hour, or until ready to serve.

Note:
Packaged coleslaw mix would work fine here as a substitute for the cabbage.

Jalapeno Cheeseburger

Spicy Ranch Sauce
1 cup mayonnaise
1 cup sour cream
1/2 cup chopped fresh cilantro
6 tablespoons fresh lime juice
4 green onions, finely chopped
2 tablespoons minced seeded jalapeño chile
1/2 teaspoon cayenne pepper

Burgers
2 pounds ground beef
1 small onion, chopped (about 1 1/4 cups)
1/4 cup chopped fresh parsley
2 tablespoons Worcestershire sauce
1 tablespoon chopped seeded jalapeño chile
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Worcestershire-Coffee Glaze
1/3 cup light corn syrup
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon instant coffee crystals
2 teaspoons (packed) golden brown sugar
3 tablespoons butter

16 bacon slices

Nonstick vegetable oil spray
8 hamburger buns or 3- to 4-inch square focaccia rolls, split horizontally
8 lettuce leaves
2 cups coarsely shredded sharp white cheddar cheese
Assorted additional toppings (such as tomato and grilled onion slices)

Chicken Gravy

3 tbsp. butter
4 tbsp. flour
2 cups chicken broth
1 tsp. salt
1/4 tsp. pepper

Directions:
Melt the butter, then add the flour and blend thoroughly. Slowly add the broth, salt and pepper and blend until mixture thickens. Serve

Chicken Squares

2 cups cooked/shredded cooked chicken (can use canned chicken but I usually just cook up chicken breasts)
3 oz cream cheese
3 TB butter
1 or 2 TB milk
2 or 3 TB minced onion
crescent rolls
salt & pepper
crushed croutons

Preheat oven 350. melt cream cheese and butter. Mix cream cheese/butter/chicken/onion/milk/croutons (everything but crescent rolls) and salt and pepper to taste. Unroll crescent rolls/attach two together and make a square. Put 1/4 of chicken mixture on each square and bring corners together and pinch to make a chicken square.

Sprinkle w/remaining croutons.

Cook for 18 - 20 minutes



---> thanks nesties!

Asian Orange Chicken

INGREDIENTS
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

DIRECTIONS
Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.

Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.

In another resealable plastic bag, mix the flour, salt, and peppers.
Add marinated chicken pieces, and shake to coat.

Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Black Bean & Cheese Enchiladas

1 teaspoon vegetable oil
1 medium onion, finely chopped (1/2 cup)
1 teaspoon ground cumin
1 can (15 oz) Progress® black beans, drained, rinsed
1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas), heated
2 cups shredded Monterey Jack cheese (8 oz)
1 can (10 oz) Old El Paso® enchilada sauce
1/2 cup shredded Cheddar cheese (2 oz)Old El Paso® Thick 'n Chunky salsa, if desired

1.Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. Heat oil in 10-inch skillet over medium heat. Add onion and cumin; cook and stir until onion is tender. Stir in beans.

2.Place about 3 tablespoons bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese. Roll up tightly; place, seam side down, in baking dish. Spoon enchilada sauce over tortillas. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.

3.Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa.

Chicken Parmesan Bundles

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated

PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.

BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Sausage Pizza Dip

1 tablespoon extra-virgin olive oil
3/4 pound bulk Italian sweet or hot sausage
Half an onion, finely chopped
2 cloves garlic, finely chopped
8 ounces cream cheese, softened
1 cup (about 4 1/4 ounces) shredded
scamorza or mozzarella cheese
2/3 cup freshly grated Parmigiano-Reggiano(eyeball it)
2 pinches dried oregano
1 cup tomato sauce
1 loaf sesame semolina bread, sliced


1. In a medium skillet, heat the olive oil, 1 turn of the pan, over medium-high heat. Cook the sausage, breaking it up into little bits with a wooden spoon, until browned. Drain off all but a few tablespoons of fat from the sausage. Reduce the heat to medium, push the sauage to the sides of the pan, add the onion and garlic to the center and cook until tender, 6 to 8 minutes. Mix into the sausage and remove the pan from the heat.
2. Preheat the broiler with the rack set 8 to 10 inches away from the heat. Combine the cream cheese with half the scamorza and half the Parmigiano-Reggiano. Stir in the oregano and then fold the sausage into the combined cheeses. Spread the mixture into a casserole. Top with the tomato sauce and the remaining cheese. Cover with foil and broil for 2 minutes, then uncover and broil until bubbling, about 5 minutes. Serve with the semolina bread.

Onion Strings -->PW

Pioneer Woman

Olive Cheese Bread-->PW

Pioneer Woman



--> If you do not LOVE LOVE olives you will not like this bread.. I loved it... but definately couldnt eat a lot of it b/c of the green olives over powering everything else.. Next time, I will us less green and more black.. :) but I love black olives :)

Chicken & Stuffing

1-1/2 cups hot water
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup or chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream MIX hot water, butter and stuffing mix; set aside.

SPRAY nonstick skillet with cooking spray. Add chicken; cook on medium heat 5 min. on each side.

MIX soup and sour cream; pour over chicken. Top with the prepared stuffing. Reduce heat to low; cover. Cook 10 min. or until chicken is cooked through.

Crash-Hot Potatoes--->PW

Pioneer Woman



New Potatoes
Olive Oil
Salt
Pepper
any Herb you like... Rosemary & Basil are two good ones...

--> I can not tell you how much my husband and I loved these potatoes!!!! they were amazing.. They definately will be an every week sidedish!!! sooo good!!!

Dorito Chicken

1 Egg + 1 T water
2 Tb. ranch dressing (I added this to give it more flavor)
2 boneless skinless chicken breasts
4 cup crushed baked Doritos - I put them in them in a ziplock bagging and crush them
Spray a baking pan with pam
Preheat oven to 350

Dip chicken in Egg wash and coat in Doritos

Bake for 25 minutes or until cooked through.

Wrapped Jalapeno Thingies-->PW

Pioneer Woman

Fresh Jalapenos (2-3 inches)
Cream Cheese (softened)
Thin, reg. bacon Sliced

Tilapia w/Mango Salsa

4 tilapia fillets
1/3 cup olive oil
2 TBS lemon juice
1 TBS minced fresh parsley
2 garlic cloves, minced
1 TBS chopped fresh basil
1/2 teaspoon salt
Fresh ground pepper

Place fillets in ziploc bag. Mix together marinade ingredients and pour over fish. Marinate a couple of hours. Drain marinade. Grill fillets over medium hot grill for 2-3 minutes each side. I use a fish basket to keep fish from falling through grates. Serve with mango salsa.

Mango Salsa:

1 large mango, peeled & chopped
2-3 TBS diced onion
1/4 cup chopped red pepper
1 TBS fresh chopped parsley
1 jalapeno pepper, diced finely
2-3 tablespoons lime or lemon juice
salt and pepper to taste


Add ingredients together and refrigerate until ready to use.

Ranch Style Fish Tostada

8 corn tortillas (6 in.)
1 lb. white fish fillets
1/2 cup KRAFT Cucumber Ranch Dressing or KRAFT Peppercorn Ranch Dressing, divided
2-1/2 cups bagged coleslaw blend
1 medium green pepper, chopped
1 medium red onion, chopped

PREHEAT oven to 350°F. Spray both sides of tortillas with cooking spray; place in single layer on baking sheet. Bake 10 min. or until crisp and lightly browned.

MEANWHILE, heat large nonstick skillet on medium heat. Spray with cooking spray. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Remove from heat. Use a fork to break up the fish into smaller pieces. Stir in half of the dressing.

ADD remaining dressing to coleslaw blend; toss lightly. Spoon evenly onto tortillas; top with fish mixture, peppers and onion.

Taco Dip Dinner

1 head of lettuce (shredded)
1 large tomato diced.
1 small tub of sour cream
1 small tub of cream cheese
1 packet of taco seasoning
1 bag shredded Mexican cheese
1 cup diced black olives


Mix together the cream cheese, sour cream and taco seasoning. Spread on a platter. Add shredded lettuce, tomatoes and cheese, top with black olives. We serve it with tortilla chips. It is so easy, and perfect for a hot night!


Cook chicken in the slow cooker cooking in taco seasoning to shred up and put on the dip or just to have nachos with.

Sand Pies

2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
15 Golden OREO Cookies, finely crushed, divided
10 turtle chewy fruit snacks


POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min.. Gently stir in whipped topping and 1/2 cup of the cookie crumbs.

SPOON into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.

REFRIGERATE at least 1 hour. Top with fruit snacks just before serving. Store leftovers in refrigerator. Sand Pies can also be served frozen. Prepare as directed; freeze 3 hours or until firm.

Dirt Cups

2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
15 OREO Cookies, finely crushed, divided
10 worm-shaped chewy fruit snacks


POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min.. Gently stir in whipped topping and 1/2 cup of the cookie crumbs.

SPOON into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.

REFRIGERATE at least 1 hour. Top with fruit snacks just before serving. Store leftovers in refrigerator. Dirt Cups can also be served frozen. Prepare as directed; freeze 3 hours or until firm.

Chocolate Gravy

1 c. sugar
2 tbsp. cocoa
2 tbsp. flour
2 c. milk
1 tsp. vanilla
1 tbsp. butter

Sift sugar, flour, and cocoa together in saucepan, add milk. On medium heat stir until gravy thickens to desired consistency. Remove from heat add butter and vanilla. Great over hot biscuits for chocolate lovers breakfast.

Grilled Pizza Sandwiches

1/3 c. pizza sauce
8 slices Italian bread (1/2-inch thick)
4 slices salami
4 slices mozzarella cheese
1 small green pepper, thinly sliced
1/4 c. butter or margarine, melted


Spread about 2 teaspoons pizza sauce on one side of each slice of
bread. Top four slices of bread with the salami, cheese and green
pepper. Top with the remaining bread.

Brush the outside of bread with butter. Grill sandwiches on a
hot griddle or in a skillet over medium heat until both sides are
golden brown and cheese is melted.

Sweat & Sour Meatballs

1 pound cooked and frozen meatballs, thawed
2 (8-ounce) cans pineapple chunks, drained, juice reserved
1/2 cup Dijon mustard
1 diced red or white onion
1/2 cup chopped green onion
6 cloves chopped garlic

Sweet and Sour Sauce:
4 cups ketchup
1/4 cup water
2 tablespoons Worcestershire sauce
1 cup sugar
1/4 cup white vinegar
Black pepper (about 2 tablespoons)
2 tablespoons pineapple juice

In a saucepot, mix all sweet and sour sauce ingredients together. Cook on high heat. Keep your eye on it. Do not walk away.. Cook for 2 minutes and stir. After 3 to 4 minutes, take it off the eat and mix for 2 minutes...

Preheat oven to 350 degrees F.
In deep non-greased baking pan, add the thawed meatballs. Top the meatballs with the pineapple chunks. In a medium bowl add the mustard, red and green onion, and garlic. Mix well. Top the meatballs and pineapple with the mustard sauce. Add the Sweet and Sour Sauce...


Bake for 30 minutes. Remove from the oven; add the remaining pineapple juice, stir to combine, and place back in the oven for the remaining 30 minutes. Serve while hot.

Chili

1/2 lb of turkey/hamburger
1 chopped onion
1 can chili beans
1 can kidney beans
1 can tomato soup (2 cans if you like it not so thick)
about 2 tbl of mustard (if i am in the mood)
1 tbl chili seasoning (again mood thing)
1/2 tbl crushed red pepper flakes (again mood thing)

Brown hamburger, add onion... When onion is tender add in the flakes and seasoning if you desire.. Then add the beans, soup, and mustard... Let simmer for about 30 minutes....

7 Layered Dip

1 can refried beans
1 small tub of Sour Cream
1 tub of Guacamole
1 small bottle of salsa
1 1/2 cup of shredded Lettuce
handfull of shredded cheese
1 tomatoe chopped
1 small can of sliced Black Olives
sliced green onions


In a glass cake pan layer in the order above... add as much of any of the ingredients as you would like...

Tangy Chicken Fajitas

1/2 cup olive oil
1/2 cup distilled white vinegar
1/2 cup fresh lime juice
2 (.7 ounce) packages dry Italian-style salad dressing mix
3 whole boneless, skinless chicken breast, cubed
1 onion, sliced
1 green bell pepper, sliced

In a large glass bowl combine the oil, vinegar, lime juice, and dry salad dressing mix. Mix together. Add chicken strips, onion and bell pepper. Cover dish and refrigerate. Marinate for 3 to 6 hours. In a large skillet, heat oil. Remove chicken, onion and bell pepper from marinade and saute in oil until chicken is cooked through (juices run clear) and onion is translucent...

Honey Garlic-Chicken

1 lb. boneless skinless chicken breasts, sliced
3 cups frozen stir-fry vegetables
1/2 cup Zesty Italian Dressing
2 Tbsp. honey
4 cloves garlic, minced
3/4 tsp. ground ginger
3 cups hot cooked long-grain rice

COOK chicken in large skillet sprayed with cooking spray on medium-high heat 5 min., stirring occasionally.
ADD vegetables, dressing, honey, garlic and ginger.
COOK and stir an additional 5 min. or until chicken is cooked through and vegetables are heated through. Serve with rice.

MeatLoaf Burgers

1 teaspoon olive oil
1/2 cup yellow onion, chopped
1 large garlic clove, minced
1 egg, beaten (I used 1/4 cup egg beaters)
1/4 cup ketchup
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1/4 cup Panko bread crumbs
20 ounces 90% lean ground beef

Caramelized Onions
1 tablespoon olive oil
1 1/2 cup yellow onions, sliced thin
1 1/2 cup red onions, sliced thin
pinch of sugar

Smokey Ketchup
3/4 cup ketchup
1 tablespoon Worcestershire sauce

Heat 1 tablespoon oil in a saute pan over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook another 3-4 minutes. Remove from heat.At the same time heat 1 tablespoon oil over medium heat in a small saute pan. Add onions and cover pan. Cook until onions are translucent, about 8 minutes. Add sugar and continue to cook for about 10 more minutes, until the onions are golden brown. Remove from heat and set aside.In a large bowl, mix ingredients from egg through bread. Stir in cooked onions and garlic. Add meat to bowl and mix well with hands. Mixture will be much wetter than a typical burger mixture. Shape meat into 6 equal patties. Grill or broil to desired level of doneness.Mix ketchup and Worcestershire sauce together. Serve on a light hamburger bun with smokey ketchup and carmelized onions.

---> this was found at THE FOODIE FASHIONISTA's blog... I cant wait to try it!!! looks soo good!!

Cheese Spinach & Bacon Dip

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cut up
1 can (10 oz.) Diced Tomatoes & Green Chilies, undrained
8 slices Bacon, crisply cooked, drained and crumbled


COMBINE ingredients in microwaveable bowl.
MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

--->OH MY GOODNESS THIS IS FABULOUS!!! AMAZING FABULOUS!!!

Homemade Chia Pets

knee-high nylon stocking
2 Tbs. grass seed-empty yogurt container
1 cup potting soil
water
measuring cup
wiggly eyes
glue
pompon
yarn-acrylic paint or paint pens


1. Fill the toe of a knee-high nylon stocking with two tablespoons grass seed.
2. Pour in one cup potting soil. Gather the top of the stocking, and hold it with one hand. Press the outside of the stocking down, forcing the potting soil into a ball. Tie the stocking in a knot at the top of the ball. There will be a tail above the knot.
3. Turn the ball upside down, and place it tail first into a yogurt container filled with water. The tail will draw the water up into the soil and water the seed.
4. Glue wiggly eyes, a pompon nose and a yarn mouth onto the nylon-stocking ball. Paint a shirt and tie on the yogurt container with acrylic paint or marking pens.
5. Keep the yogurt container filled with water, and watch the grass grow. When the grass-head guy's hair grows too long, cut it with scissors. (

Homemade Kaleidoscopes

two potato-chip canisters and plastic caps
spray cleaning solution-paper towels
craft knife
butyrate plastic-matte board-masking tape
clear tape
dime
ruler
pencil
gift-wrapping paper,
Con-Tact® paper,
fabric, etc.
spray adhesive
craft glue
bubble wrap
corrugated cardboard
1. Remove the potato chips from their containers. You'll just need one canister for the kaleidoscope, but you'll need the plastic cap from the second can. Remove the bottom of the canister with a can opener. Leave the metal rim in place to help hold the cap on. Clean the inside of the canister with spray cleaner and paper towels to remove the grease.

2. Decorate the outside of the canister by covering it with gift-wrapping paper, Con-Tact paper or fabric. Use spray adhesive to hold the covering in place if necessary

3. Make the eyepiece by placing a dime in the center of one plastic end. Trace around it, and cut out the hole with a craft knife

4. Cut a circular piece of butyrate plastic to fit inside the plastic end. Tape it to the backside of the plastic end. Glue the plastic end in place on the bottom of the canister, using craft glue. The rim is a little smaller than the top of the can.

5. Apply spray adhesive to a 6" by 9" piece of white matte board. Glue a piece of butyrate plastic to the matte board. Cut the matte board into three 2" by 9" pieces.

6. Place the three strips side by side, lengthwise, plastic side down, approximately 1/16" apart. Place three pieces of masking tape across the back of all three pieces to hold them together.

7. Fold the two outer strips up toward the center, forming a three-dimensional triangle with the plastic on the inside. Tape the joint. This will form the mirror assembly to go inside the kaleidoscope.

8. Wrap the mirror assembly in bubble wrap, wind masking tape around the bubble wrap, and place the mirror assembly inside the canister.

9. Cut a circle of butyrate plastic the diameter of the canister, and place it on top of the mirror assembly.

10. Cut a narrow strip of corrugated cardboard the circumference of the inside of the canister and the width of the distance between the plastic circle on top of the mirror assembly and the top rim of the canister. Place it inside the canister on top of the plastic circle.

11. Place a few colored beads on the plastic circle.

12. Snap on the plastic end from a second canister of potato chips. (Source: HGTV.com)

Homemade Lava Lamp

1/2 cup of any clear cooking oil
Empty, rinsed out soda bottle with cap
Powered tempera paints
Funnel
Water
Glitter

Pour the cooking oil into the soda bottle. Add 1 teaspoon of the tempera paint. Add glitter, sparkles, confetti.. Add water using funnel or measuring cup with a spout until bottle is filled. Tightly put cap on. Now you have your own "lava lamp". Turn the bottle upside down and see how the colors move and change!

Play Dough

1 cup flour
1/2 cup salt-1 package of unsweetened drink mix
3 tablespoons of vegetable oil
1/2 cup of hot water


Combine flour, salt, and Drink mix Add vegetable oil and hot water. Mix the ingredients with your hands. Add extra flour or water as needed until the mixture is the consistency of bread dough.

Bath Time Finger Paints

1/3 cup clear mild liquid dish detergent
1 Tbs. cornstarch-food coloring -ice cube tray

Mix all ingredients except food coloring in a small mixing bowl. Pour the mixture, in equal parts, into several sections of a plastic ice cube tray. Add one to two drops of food coloring to each section of the tray and mix with a small spoon.

Bath Colors

1 cup grated Ivory soap
1/4 Cup warm water 4-6 drops food coloring


Mix water, soap and food color together in medium bowl. Stir till the mixture begins to stiffen.
Remove mixture from the bowl and knead until it is the consistency of a very thick dough. Spoon crayon mix into plastic ice cube trays. Place crayons in the freezer for 10 minutes. . Pop crayons out and allow to dry overnight or until hard. Can be used as
a bath soap.

Guacamole Dip

3 avocados, peeled and diced
1 small tomato, finely diced
1/2 onion, finely diced
1 jalapeno pepper, finely diced, seeds removed if desired
1 clove garlic, minced
Dash of lime juice
Salt to taste
1/2 small can of chopped black olives

Mash the avocados up until they are mashed and chunky, then add all the rest of the ingredients, and ENJOY!!!!!

--->this was a life saver for me last night!! I am preg. and all I wanted was some guacamole dip!!! I made this and ate 90% of it in one sitting!! it was so good I couldnt stop!!!!! It hit the spot!!! :)

Homemade Flubber

3/4 cup of warm water
1 cup white school glue
food coloring
2 tsp Borax

Mix together 1/4 cup water, glue and a few drops of food coloring... In another bowl mix borax and the rest of the water... Pour borax mixture into glue mixture.. and you have instant fubber!!

Cheesy Potato Hash

2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 large onion, chopped
5 cups shredded frozen hash brown potatoes
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
1 cup extra-sharp white Cheddar crumbles

Heat a large skillet with extra olive oil and butter over medium-high heat. Add onions and let soften 2 to 3 minutes. Add potatoes, season with salt and pepper and cook 20 minutes, turning occasionally, until brown and crispy. Season with a little freshly grated nutmeg, to taste, and add cheese. Turn the potatoes and onions with cheese to melt the crumbles and crisp the cheese a bit, about 1 minute. Transfer to serving dish.

-->this dish is fabulous!!!!! sooo yummy and simple!!!

Roast Pork Tenderloins w/ Escalloped Apples

2 pieces, 1 package, pork tenderloins
2 tablespoons extra-virgin olive oil
1 tablespoon grill seasoning
2 teaspoons lemon zest
2 tablespoons fresh chopped thyme leaves
3 tablespoons butter
5 Gala, Honey Crisp or Golden Delicious apples, quartered, cored and sliced
Salt
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 tablespoons sugar


Heat oven to 425F. Coat the tenderloins with olive oil. Combine the grill seasoning, lemon zest and thyme. Rub the spice mixture into the tenderloin and roast 25 minutes. Remove and let juices settle then slice on an angle. Melt butter in skillet over medium heat and saute apples for 12 to 15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet and sweeten with sugar.
Arrange the apples over the pork to serve.

--> I was nervous about trying this with the apples and I almost didnt make them.. Thanksfully I did everyone LOVED them... I couldnt believe how simple and yummy this meal was!!!! definately an easy go to meal!!

Baked Ziti

1/2 pound dry ziti pasta
1/2 onion, chopped
1/2 pound lean ground beef
1 (26 ounce) jar spaghetti sauce
3 ounces provolone cheese, sliced
3/4 cup sour cream
3 ounces mozzarella cheese, shredded
1 tablespoon grated Parmesan cheese


Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted

-->My daughter is 17mon old as this is her new favorite meal!! ate 3 plates full tonight!!!! this is so easy!!! I didnt have Provolone cheese or mozzarella cheese in the house So I used the 4 cheese mexican blend in place of both of them... also I used Rotoni pasta instead of ziti... So I guess I made a baked rotoni..

Tex-Mex Potato Salad

5 cups quartered small red potatoes (peeled or unpeeled)
2/3 cup mayo Light Dressing
1 tsp. chili powder
1 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper
1 can (11 oz.) whole kernel corn, drained
1 can (4 oz.) chopped green chilies, undrained
1/2 cup chopped celery
1/2 cup chopped red pepper

COOK potatoes in boiling water 15 minutes or just until potatoes are tender; drain.
MIX dressing and seasonings in large bowl. Add remaining ingredients; mix lightly. Cover.
REFRIGERATE several hours or overnight

Bacon Potato Salad

8 slices Turkey Bacon
1/3 cup Mayo Light Mayonnaise
1 tsp. Hearty Spicy Brown Mustard
1/4 tsp. garlic powder
4 red potatoes, peeled, cut into 1/2-inch cubes, cooked and cooled
1/2 of a small cucumber, chopped
1/2 of a small onion, chopped

CUT turkey bacon into 1/2-inch pieces. Cook in large skillet on medium heat 8 min. or until lightly browned, stirring occasionally.
MIX mayo, mustard and garlic powder in large bowl. Add potatoes, turkey bacon, cucumbers and onions

--> this recipe was a little Blah for me, ( I added more mustard to it) the cucumbers were great in it... I got lots of complements on it though!!

Asian Slaw (#2)

1 package (16 ounces) shredded coleslaw mix
2 packages (3 ounces each) chicken flavor ramen noodles, crumbled
1 cup sliced almonds
1 can mandarin oranges, drained
1 cup toasted sunflower seeds
1 bunch green onions, chopped

For the dressing:
1/2 cup sugar
3/4 cup oil
1/3 cup vinegar
2 seasoning packets from the ramen noodles

Combine all dressing ingredients in a small bowl. In a large bowl, combine all salad ingredients. Add dressing and toss

-->personally not as great as the first recipe but several of my family members like this one better...

Chicken/Tuna Salad

1 lb of chicken or 2 cans of Tuna
Mayo
Dijon Mustard
Sweet Pickle relish
Dill Pickle relish
1 red onion chopped
2-3 eggs (hard boiled)

Boil chicken and shred it... Then chop egg & onion and add to chicken then add as much or as little of the remain ingredients to make to taste..

-->This is an easy family favorite recipe for both tuna and chicken salad... my daughter who is 17mon LOVES both salads..

BBQ Chicken Pizza

wy1 lb of chicken
bottle of BBQ sauce
bag of shredded cheese
1 red onion
Pizza Dough

I use my homemade pizza dough... Cook chicken and break it into bit size pieces... Top the pizza dough with it.. Sautee the onions top the chicken, then add bbq sauce as much or as little as you like same with the cheese... cook in over til crust is done at 375F..

-->I use Mexican 4 Blend cheese and lots of it b/c Zach loves cheese... also I add sliced bananna peppers on it.. This pizza is ALWAYS a huge hit with everyone who tries it!! Even my super super picky niece!!!

Sesame Chicken Kabobs

6 chicken breast halves, skinned & boned (about 1 1/2 lb.)
1/4 c. plus 2 tbsp. teriyaki sauce
1/4 c. soy sauce
2 tbsp. sesame seeds
3 tbsp. vegetable oil
2 tbsp. dark sesame oil
6 (12") wooden skewers
2 med. size sweet red peppers, cut into 1" pieces
2 med. size yellow peppers, cut into 1" pieces
4 sm. purple onion, cut into wedges
Fresh basil sprigs (optional)

Cut chicken into 1 inch pieces; arrange in a shallow container. Combine teriyaki sauce and next 4 ingredients, stirring well. Pour over chicken. Cover and marinate in refrigerator 3 hours.
Soak wooden skewers in water for at least 30 minutes. Remove chicken from marinade, reserving marinade. Thread chicken alternately with peppers and onions onto skewers. Grill kabobs over medium-hot coals 3-5 minutes on each side or until chicken is done, basting frequently with reserved marinade. Garnish with basil sprigs..

--> We dont like peppers very well in my house so I added potatoes.. These are super yummy!!!

Stuffed Chicken

6 boneless, skinless chicken breast halves (2-1/4 pounds)
4 ounces (1/2 package) 1/3-less-fat cream cheese
1 package frozen chopped broccoli, thawed
1/2 cup shredded cheddar
2 tablespoons seasoned bread crumbs
1/2 teaspoon each salt and pepper
Egg noodles (optional)

1. Heat oven to 350°. Remove tenders from chicken; reserve for another use. Cut a pocket into breasts, cutting into but not through. Soften cream cheese slightly.
2. In a large bowl, combine broccoli, both cheeses, bread crumbs and 1/4 teaspoon each of the salt and pepper. Stuff a scant 1/3 cup into each chicken breast. Secure with toothpicks.
3. Season chicken with remaining 1/4 teaspoon each salt and pepper. Brown chicken over medium-high heat in two batches in a nonstick skillet for 3 minutes. Transfer chicken to a baking dish. Bake at 350° for 30 minutes, until cooked through. Serve with egg noodles alongside, if desired.

Catalina Teriyaki Chicken

1 cup KRAFT Sweet Honey Catalina Salad Dressing
2 Tbsp. crushed pineapple
4 Tbsp. low sodium soy sauce
2 tsp. minced garlic
4 skinless boneless chicken breast halves
2 cups MINUTE Brown Rice
1 can (8 oz.) pineapple slices (optional)

Preheat oven to 350°F.In a small bowl or mixing cup, combine the dressing, crushed pineapple, soy sauce and garlic. Place chicken breasts in a clear 9 X 13 baking dish and cover with the dressing mix. Bake for 30 min or until chicken is done. Meanwhile, prepare the rice according to package directions. Scoop rice onto plate and top with chicken. Garnish with pineapple slice...

--> instead of plain rice I serve this with Fried rice.. yummy!!!

BBQ Beans

4 (16-ounce) cans baked beans
1 (20-ounce) can crushed pineapple, drained
1 cup molasses
1 cup BBQ sauce
2 tablespoon yellow or brown mustard
5 slices cooked bacon, crumbled
1 (6-ounce) can french-fried onions, crushed

Preheat oven to 350 degrees F.
In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, bacon, and a third of the onions. Add some salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm.

--->probably the best beans I have ever ate!!!

BBQ shrimp Kabobs

6 large shrimp (1/4 lb.), peeled, deveined
6 chunks fresh pineapple (1-1/2 inch)
6 squares green pepper (1-1/2 inch)
6 wedges onion (1-inch wide)
1/4 cup KRAFT Teriyaki Sesame Ginger Barbecue Sauce

PREHEAT grill to medium-high heat. Using four long wooden skewers, place two skewers, side-by-side on clean work surface.
THREAD shrimp onto each set of two parallel skewers alternately with the pineapple, peppers and onions. (You will have two kabobs.)
GRILL kabobs 4 to 6 min. or until shrimp turn pink, turning and brushing occasionally with the barbecue sauce. Serve over hot cooked rice.

-->this only makes 2 kabobs...

Chicken Taquitos

4 skinless, boneless chicken breast halves - cooked and shredded
1 1/2 cups shredded smoked Cheddar and Swiss cheese blend
1 (7 ounce) can green salsa
1 cup chopped onion
20 (6 inch) corn tortillas
1 quart peanut oil for frying, or as needed
1 cup sour cream (optional)
1 cup chunky salsa (optional)
1 cup guacamole (optional)


Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks. Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.

--> also you can bake them instead of fry them.. they arent as crispy but still good!!!!

Chicken Fajita Pizza

1 Pizza Crust
1 tablespoon olive or vegetable oil
4 boneless skinless chicken breast halves, cut into thin strips
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 cup thinly sliced onions
1 cup green or red bell pepper strips (2x1/4-inch)
1/2 cup Thick 'n Chunky Salsa
2 cups shredded Monterey Jack cheese

heat oil in large skillet over medium-high heat until hot. Add chicken; sprinkle with chili powder, salt and garlic powder. Cook and stir 3 to 5 minutes or until lightly browned. Add onions and bell pepper strips; cook and stir an additional 2 to 3 minutes or until chicken is no longer pink and vegetables are crisp-tender... Add chicken mix to crust and top with salsa, sprinkle with cheese.. put back in the oven until cheese is melted..

Pizza Dough

2 cups of Flour
1 pkg yeast
3/4 cup hot water
pinch of sugar
2 tbl oil

Dissolve yeast in hot water.. mix flour, sugar, oil, and dissolved yeast together and knead out onto pizza pan...

--> I never cook the pizza dough before adding toppings...

Cheesy Spinach & Artichoke Dip

1 can (14oz) artichoke heartss, drained, finely chopped
1 pkg. (10ox) frozen chopped spinach, thawed, drained
3/4 cup grated parmesan cheese
3/4 cup Mayo
1/2 cup shredded mozzarella cheese
1/2 tsp. garlic powder

Mix all ingredients until well blended, spoon into a 9-inch pie plare bake at 350F for 20 minutes... serve with crackers and or assorted veggies..

Party Cheese Ball

2 pkg. (8oz) cream cheese softened
1 pkg. (8oz) shredded cheese
1 tbls finely chopped onions
1 tbls chopped red bell peppers
2 tsp. Worcestershire sauce
1 tsp. lemon juice
dash ground red pepper (cayenne)
1 cup chopped pecans

Beat cream chees and shredded cheese in small bowl w/electric mixer on med. speed until blended... Mix in all remaining ingredients except pecans refrigerate several hours... Shape into ball and roll in pecans.. Serve with crackers..

Layered Taco Pie

1 lb hamburger (I use ground turkey)
1 pkg taco seasoning
1/2 cup water
4 flour tortillas cut into quarters
1 cup Salsa
1 cup mexican style shredded cheese
2 cups shredded lettuce
1/4 cup sliced green onions
1/4 cup sour cream

Brown hamburger meat, stir in taco seasoning and water, bring to boil... Remove half of the meat mixture and place in the bottom of glass baking dish.. Place 8 quarters of tortilla shells then top with remaining meat and then top meat with remaining tortillas quarters.. Top with salsa and cheese... cook for 1o minutes remove and top with lettuce, green onions, and sour cream just before serving...

Zesty Corn Salad

2 cans of whole kernel corn (drained)
1 med. green pepper chopped
1 med. red onion chopped
6 jalapenos seeded and minced
1 cup chopped cilantro
3/4 cup Zesty Italian dressing

Mix all ingredients together and chill.....

Cornbread Salad

2 (16oz) boxes of Cornbread
1 can Rotel w/ chiles
2 cans pinto beans
bacon bits
1 red onion (chopped)
2 cans of corn (drained)
1 bell pepper
1 bunch of green onions
1 1/2 cup shredded cheese
Small bottle of Ranch dressing

Cook corn bread according to the box, add the rotel to the cornbread mix... while that s cooking mix together the beans, onions, pepper, corn, and cheese... When the cornbread is cooled off crumble it and mix the bean mixture in.. Add the ranch... chill and serve...

--->this is my all time favorite side dish to bring to cook outs!!! I do a lot of tweaking to this recipe.. I add sliced black olives, and chopped jalapenos to it... Also you can add as much of any of the ingredients as you ike if you dont like bell pepper leave it out.. If your house is like mine and LOVE cheese add lots more!!! Ranch lovers add more... it so yummy and so easy to be able to switch stuff around!!!

Chicken & Corn Pizza

Pizza crust pre-baked
1 cup chunky salsa
1 can Sweet Corn (drained)
2 cups cooked chicken chopped up
1/4 cup sliced black olives
1 1/2 cup shredded taco cheese

On pizza crust spread salsa over crust, top w/ corn, chicken, olives, and cheese cook until cheese is melted...

-->I use my homemade crust for this.... :)

WalNut Cranberry Salad

1 box Cherry Jello
1 cups Hot water
2tsp. Lemon Juice
1 cup chopped celery
3/4 cup Sugar
1 (15oz) can crushed pineapple
small unpeeled orange (ground)
1/2 cup chopped walnut

Dissolve jello and sugar in hot water add lemon juice... Chill until Partially thick... Blend all ingredients in the blender to make into small pieces... Fold in the mix to the Jello and put in a cake pan..

-->add whipped topping and some chopped walnuts to the top of it and it adds festive yummy flavor... I havent ever made this but my aunt brings it to the holiday dinners and its so good!!

Chicken Casserole Appetizer

1 pkg frozen spinach souffle
2 cups cubed cooked chicken
1 can French onions
1/2 cup shredded Parmesan Cheese
1 tube (8oz) Crescent Rolls

Heat spinach... Combine chicken, onions, cheese and set aside... Arrange rolls on ungreased pizza pan... Stir spinach into mixture and spoon over wide ends of rolls fold tips over.. Bake at 375F or about 12 minutes..

--> cooking tip... point the points facing the outer edge and the wide ends over lapping.. makes it easier to roll up.... --> I havent personally made these but they are super yummy!!

MeatLoaf

1 lb of hamburger ( I use ground turkey)
1 can tomato soup
1 pkg of stuffing
1 egg
1 onion chopped
1/4 cup chili sauce

Set aside 1/2 can of tomato soup & all chili sauce... Mix all remaining ingredients and place in the center of a baking dish, cook for 50min at 350F remove add remain soup & sauce on top of meatloaf and cook for 5-10 more minutes.. Enjoy...

--> I am not a meatloaf fan at ALL, but my husband loves it so after lots of looking I found one I like too!!

Fried Rice

4 servings worth of white or brown rice (whichever you like best)
3 eggs (scrambled)
5/6 pieces of Turkey Bacon (crispy & crumbled)
2 1/2 cups frozen peas & carrots
Soy Sauce (for your flavor)

Cook the rice and add the peas & carrots, crumbled bacon and the scrambled eggs.. You can add soy sauce to add flavor.. I have sometimes bought a fried rice seasoning packet but have found that most people like it better without it..

--> this is a personal recipe that I have made up myself, I dont ever measure anything that I put into it so its all guesses... so add as much or as little of each as you like.. :) ENJOY!!!

Chicken Bake

1 pkg of Chicken Stuffing
1 cup hot water
1 1/2 lb boneless chicken breast cut in to pieces
1 can cream of chicken soup
1/3 cup Sour Cream
1 bag of frozen mixed veggies thawed and drained..

Add the hot water to the stuffing mix stir til moist set aside... Place chicken in the baking dish, mix soup, sour cream, and veggies, spoon over the chicken and top with the stuffing.. backe for about 30 minutes or until chicken is cooked at 4ooF...

Garlic Lime Chicken

5 chicken breasts cut in 1/2
1/2 cup soy sauce
1/3 cup Lime juice
1 tbls worcestershine
2 garlic cloves
1/2 tsp mustard seed
1/2 tsp peppper

Combine all ingredients in the Crock Pot.. Cook for 5hours..

Hamburger Pie

1 lb of Hamburger
1 onion
2 cans of french cut green beans
2 cans of tomato soup
1 1/2 lbs of red potatoes (made into mashed potatoes)
1 cup shredded cheese

Brown hamburger adding onion half way... Add tomato soup and green beans mixing together well.. In a baking dish pour meat mixture, topping with the mashed potatoes and sprinkle with cheese.. Place in the oven at 350F until the cheese is melted..

Herbed Chicken

4 whole Chicken breast (cut in 1/2)
1 can of Cream of Mushroom
1/4 cup soy sauce
1/4 cup oil
3/4 cup water
1 tsp Garlic
1 tsp ground ginger
1/2 tsp dried oregano
1 tbls brown sugar

Place Chicken in crock pot, Mix all ingredients and pour over chicken.. Cook on low for several hours til the chicken in nice and tender...

----> one of my favorite dishes!!! it was soooooooooooo good!!!

Magic Jello Mousse

3 cups boiling water
1 pkg (8oz) of favorite Jello (I LOVE strawberry kiwi)
1 tub of cool whip thawed (16oz)

Stir boiling water into dry gelatin mix in med. bowl til dissolved... Add whip topping to hot gelatin, until completely dissolved.. Pour mixture into a mold that has been sprayed with cooking spray.. when Jello is hard it you get jello out of mold and it should be in two layers...

Sweet & Sour Chicken

1 1/2 lb of chicken breast cut up about bite size
1 cup cornstarch
1 egg
1 tbl garlic salt

Mix together cornstarch, garlic salt, dip chicken in egg and then into starch mix, place in grease until brown. drain grease off....

3/4 cup sugar
1/4 cup water
1/4 cup ketchup
1/4 cup Pineapple Juice
1/2 tsp. salt
2 tsp. soy sauce
1/4 cup vinegar

Mix all ingredients together on the stove top until all dissolved.. Place Chicken in a baking dish and pour sauce on top and bake for 3o minutes at 350F....

--> I always make twice the patch of the sauce b/c my husband LOVES it on the fried rice that I make with it...

SouthWestern Ranch Salad

4 cups torn mixed salad greens
1 can (15oz) Black beans drained
1 pkg (10oz) frozn whole kernel corn thawed & drained
1 large red pepper chopped
4 med. tomatoes chopped
1 cup Shredded Cheese
chopped cilantro

Divide mix greens up into 4 servings and top with a mixture of beans, corn, peppers, tomatoes, and cheese.. And sprinkle cilantro on top for taste..

--> I recommend Ranch dressing on this salad.. You can also as some grilled chicken on top of it..

Taco Soup

1 lb Hamburger (I use ground Turkey)
1 pkg taco seasoning
1 can Corn drained
1 can Pinto beans drained
1 chopped onion
1 pkg Ranch Mix
1 small can green Chilies
3 can stew tomatoes

Cook Hamburger, mix in all ingredients.. Serve..

--> We serve ours with Tortilla Chips to scoop the food up with.. Such a great easy meal on a yuckie winter night.. and the left overs are the BEST lunch!!!!

Pasta Salad

1/2 cup Sugar
1 1/2 cup veg. oil
1 1/4 cup white vinegar
2 tsp Italian seasoning.
Spaghetti Noodles (cooled) I use an 8 oz box
Any Veggies, I use tomatoes, red onions, celery, cucumbers, bell peppers, carrots, and black olives..

Mix together sugar, oil, vinegar, and seasoning.. Add spaghetti and veggies... Chill and ENJOY!!

Asian Slaw (#1)

2- 3 oz Beef Ramon Noodles
2- 8.5oz Slaw Mix
1 cup sunflower seeds
1 cup slicked almonds
1 bunch green onion
1/2 cup sugar
3/4 cup veg. oil
1/3 cup white vinegar

Layer in a a glass baking dish noodles (crushed up), slaw mix, sunflower, almonds, and green onions. Mix in a small bowl mix together the 2 beef noodle packets w/ sugar, oil, and vinegar.. Pour mixture over slaw.....

-->I personally like it best after it as set over night in the frig... The dressing has time to really soak up into the food... YUMMY!!!!!!!!!!

Asian Chicken

1/4 cup Soy Sauce
4 tsp Sesame Oil
2 tbl Honey
3 slices ginger root
2 cloves of garlic (crushed)
4 chicken breast

Combine Soy sauce, oil, honey, garlic, ginger mix together.. Marinade Chicken 15-20 min... Grill chicken... Set aside some marinade to baste chicken with...

-->this is great with grilled veggies, or with white rice..

Broccoli & Cauliflower Salad

Equal parts

Fresh Chopped Broccoli florets
Fresh Chopped Cauliflower florets
chucks of cheese

Mix with mayo..

--> This is an old family recipe that is super yummy, and is always asked to be brought to gatherings... I sometimes add a little bit of a western style ranch to add a little something to it..

Broccoli Salad

6 cups Broccoli florets (fresh)
1/2 cup dried cranberries
1/4 cup chopped red onion
3/4 cup mayo
3/4 cup plain yogurt
1 1/2 tsp sugar
1 1/2 tsp cider vinegar
1 1/2 tsp dijon mustard
1/4 tsp salt
1/8 tsp pepper
1/4 cup slivered almonds

Combine broccoli, cranberries, and onions.. In a small bowl whisk the mayo, yogurt, sugar, vinegar, mustard, salt, and pepper... Pour over saladd toss to coat and sprinkle with almonds right before you serve...

--> you could add water chestnuts to this also to add a little crispness..

Cheesy Smashed Potatoes

1lb red Potatoes (about 3 small potatoes) cut into chunks
1 cup bit sized cauliflower florets
1/4 cup Reduced fat Sour Cream
1 cup shredded Cheddar cheese

bring to boil potatoes and cauliflower until tender.. drain the water add in the sour cream and mash til veggies are light and fluffy stir in cheese..

Chicken Enchiladas

4 chicken breast
1 chopped Onion
1/2 pint of Sour Cream
1 3/4 cup Shredded Cheese
1 tbl dried Parsley
8 flour Tortillas
1/2 tsp dried Oregano
15 oz can Tomato Sauce
1/2 cup water
1 tbl Chili Powder
Garlic clove (chopped)
12 oz Taco Salsa

Add Onion, Sour Cream, 1 cup Cheese, Parsley, Oregano, Powder, to cook chicken mix til cheese melts then add tomato sauce, water, and garlic... Roll up in tortillas placing them in a single layer in a baking dish top w/ salsa and cheese... bake for about 15-20 minutes on 350F.. Enjoy!!

Chili Burgers

1 1/2lb hamburger
1 chopped onion
2 cloves Garlic chopped
1 Jalapeno seeded and chopped
2 tbl tomatoe paste
2 tbl Chili Powder
1 tbl steak seasoning

Mix all ingredients together.. Make into patties and grill...

-->top with a smoked cheeze or with pepper jack cheese!! Yummy!!

Cilantro-Corn Salad

1/2 Cup Mayo
1/2 Cup of Vanilla Low Fat Yogurt
1/4 cup Chopped Cilantro
1 Jalapeno Chopped (deseed it if you dont want it spicy)
1 tsp. ground Ginger
4 cups of Corn
1 small bell pepper chopped

Mix all ingredients and chill

--> Also if you add Rotel to this it makes it super yummy... adds spice to it... if you dont want to added spice just add a small chopped tomato... YUMMY!!!

One Pan Roasted Chicken

2 Larger Sweet Potatoes, Peeled & Cubed
1 Large Red Onion Cut in Wedges
1/2 cup Catlina dressign
1 1/2 thyme leaves (I dont add these)
1 pkg of Chicken Stuffing (like Stove Top)
1 1/2 cup water
2 boneless chicken breast cut in halves

toss the sweet potatoes and onions with dressing and 1/2 tsp on thymes leaves and layer in a lightly greased baking dish.. Combine stuffing and water.. Push the potato mix to the edges and put stuffing in the middle of the dish.. Top w/ chicken and sprinkle with the rest of the thyme.... Cook at 375F until Chicken and potatoes are done (45 mins)

--> Pork Tenderlions are a great substitute for the chicken.. Also if you dont like Sweet Potatoes I have used Red Potatoes in place of them also..

Baked Chicken Parmesan

3 chicken breast (cut half)
1 pkt of Shake-N-bake Parmesan Seasoned Coating Mix
2 Cups of spaghetti Sauce
1 1.2 cups Shredded Mozzarella Cheese
1tsp dried oregano leaves
Cook Spaghetti Noodles (enough for your family)

Coat chicken with parmesan mix, single layer it in a baking dish.. Cook chicken until done (20 mins or so) Top with spaghetti sauce and cheese, sprinkle oregano on top.. Bake until cheese is melted... Serve on top of spaghetti noodles....

--->Great sides dishes with this is steamed Broccoli or a salad.. Also Garlic bread is really yummy too.

Chicken & Potato Bake

4 chicken breasts
4 large potatoes cut into wedges (I use red potatoes)
1/4 cup of Zesty Italian dressing
1/4 cup of parmesan Cheese

Place the chicken and potatoes in a baking dish... Pour dressing over the chicken and potatoes (add more or less dressing if you would like) and sprinkle with the cheese... Cook at 400 until the chicken and potatoes are done about 30-40 min.. Enjoy!!