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.