Italian Chicken and Potatoes

4 medium potatoes

1 1/2 tsp Italian seasoning, divided

1/2 tsp garlic salt

6 boneless skinless chicken breasts

1/2 cup Italian dressing

1/4 cup grated parmesan cheese

1 T flour

salt and pepper to taste

 

Grease a 9x13 pan or slow cooker.  Cut potatoes in 1/2” squares and place in pan.  Sprinkle with 1 tsp Italian seasoning.  Place chicken on potatoes and sprinkle with remaining seasoning, salt and pepper.  Mix dressing, parmesan cheese and flour together and spoon over top of chicken.  Bake 25-30 minutes.  Sprinkle with additional parmesan cheese if needed.

Baked Creamy Chicken

1/2 envelope Italian salad dressing mix

2 T butter

4 chicken breasts

1 can mushroom soup

1/2 (8 oz.) cream cheese with chives

1/2 cup chicken broth

1 cup rice

 

Reserve 1/2 tsp dressing mix.  Combine remaining mix with butter.  Brown chicken in this mixture then place in baking dish.  Mix soup and cream cheese.  Stir in broth.  Spoon over chicken.  Bake uncovered for 1 hour at 325 degrees.  Baste during cooking.  Cook rice with 1/2 tsp dressing mix.

Trace’s Favorite Ranch Chicken

6 boneless skinless chicken breasts

1/2 cup teriyaki sauce

1/2 cup ranch dressing

1 cup grated cheese

3 chopped green onions

3 oz. bacon bits

 

Preheat oven to 350 degrees.  In a large pan brown the chicken breasts 4-5 minutes on each side until light brown.  Place chicken in a 9x13 baking dish.  Brush with teriyaki sauce then spoon on ranch dressing.  Sprinkle cheese, onions, and bacon bits on top.  Bake 25-35 minutes our until chicken is no longer pink.  Great for company!

Grammie’s Chicken Cordon Bleu

4 boneless skinless chicken breasts

4 thin slices of ham

4 slices of swiss cheese

1 can of cream of mushroom soup

1 pint of sour cream

 

Pound Chicken until thin.  Place 1 slice cooked ham and 1 slice cheese on top.  Roll up and secure with a toothpick.  Place in a grease baking dish.  Mix soup and sour cream and cover chicken rolls.  Bake at 325 degrees for 50-60 minutes.  Serve with baked potatoes, the sauce is good over top.

Parmesan Chicken

5-6 boneless skinless chicken breasts

2-3 eggs, beaten

seasoned bread crumbs

parmesan cheese

1 (28 oz.) spaghetti sauce

Mozzarella Cheese

Spaghetti, cooked

 

Mix bread crumbs in parmesan cheese in a bowl.  Dip chicken in eggs, then in crumb mixture.  Brown in a buttered skillet.  Add spaghetti sauce.  Simmer 15-30 minutes.  Cover with cheese until melted.  Serve over cooked spaghetti.

Poppy Seed Chicken

8 chicken breasts, cooked, diced

2 cans cream of chicken soup

2 T poppy seeds

8 oz. sour cream

30-40 Ritz crackers

2 T melted butter

 

Mix sour cream and soups.  Grease a 9x13 pan.  Layer cooked chicken chunks, then sour cream mixture.  Crush crackers into crumbs and sprinkle on sour cream mixture.  Sprinkle poppy seeds over top.  Drizzle melted butter over the top.  Bake 30-40 minutes at 350 degrees.

Cashew Chicken

2 lbs. chicken breasts, cubed

2 cups chicken stock

3/4 cup cashews

1/4 cup corn starch

1/4 cup soy sauce

2 T sugar

1/4 tsp salt

1/4 tsp oil

1/2 cup chopped celery

1/2 cup chopped onion

Cooked Rice

 

Mix cornstarch, soy sauce, sugar and salt.  Add chicken to coat.  In a wok, brown cashews, remove from the pan.  Cook celery and onion for 3 minutes, take out and cook the chicken.  Add chicken stock and simmer until thickened.  Add nuts, onions and celery.  Serve over rice.

Suzie’s Chicken Enchiladas

2 cups diced cooked chicken

1 onion, chopped

1/2 lb Monterey jack cheese, grated

2 dozen tortillas

1 pint sour cream

2 cans of Cream of Chicken Soup

1 (4 oz.) can of green chilies

 

Mix chicken, onions and cheese.   Fill tortillas, roll up and put in a greased baking dish.  Mix sour cream, soup and green chilies and heat in the microwave.  Pour over top of tortillas.  Bake for 30 minutes at 350 degrees.

Yogurt Chicken

2 cups crushed Ritz crackers

3 T parmesan cheese

2 tsp garlic salt

1 tsp seasoning salt

6 boneless, skinless chicken breasts

1 cup plain yogurt

 

Mix cracker crumbs, parmesan and salts in a pie pan or bowl.  Dip chicken pieces in yogurt to coat and then dip into crumb mixture.  Place on a cookie sheet and bake uncovered for 1 hour.

Bobbi’s Devilish Diamonds

1 1/2 cup chopped almonds

1/4 cup sugar

4 T butter

1 can sweetened condensed milk

2 T butter

2 tsp vanilla

1/2 cup coarsely chopped almonds

1 cup chocolate chips

 

Combine 1 1/2 cups almonds and sugar in a blender until tiny.  Melt 4 T butter and pour over almond mixture.  Press firmly into the bottom of a 9x9 pan.  Bake at 350 degrees for 17 minutes.  Meanwhile over medium-low heat, combine sweetened condensed milk and 2 T butter.  Stir constantly until boiling.  Add in vanilla.  Pour over baked crust and bake for 12 minutes or until golden brown.  Meanwhile set aside 1/2 cup coarsely chopped almonds and 1 cup chocolate chips.  Remove dessert from the oven and immediately  sprinkle with chocolate chips.  Allow to sit only long enough to melt so you can spread it.  Spread over entire mixture and top with chopped nuts.   Refrigerate 4 hours.  Cut into small squares and enjoy!

Grandma Helen’s Super Moist Chocolate Cake

Sift Together:

2 cups flour

2 cups sugar

1/2 cup cocoa

2 tsp baking soda

1/4 tsp salt

Add and mix well:

1 cup Crisco oil

1 cup buttermilk

Beat in slowly:  2 eggs.  Blend in: 1 cup boiling water.  Pour batter into a greased and floured 9x13 inch pan, and bake 35 minutes at 350 degrees.  Batter will be thin but this is a good rising, very moist cake that keeps well.

Raspberry Pretzel Salad

Crust

2 cups crushed pretzels

3 T sugar

3/4 cup melted butter

 

Stir together and put into a 9x13 pan.  Bake for 5-10 minutes at 400 degrees.   Let it cool.

 

First Layer

crushed pineapple

8 oz. cream cheese

1 cup sugar

1 tub of cool whip

 

Beat Cream Cheese and sugar until smooth.  Fold in Cool Whip and pineapple.

 

Top Layer

1 package of strawberries or raspberries

1 package of coordinating Jell-O

3 cups of water

 

Dissolve Jell-O in water. Add fruit.  Refrigerate until partially set, if you pour it too early it could mix with the white layer.   Pour carefully over top of the white layer.  Refrigerate until firm.

Linda’s Jalapeño Jelly

3 medium red peppers

3 medium green peppers

5 jalapeño peppers (use seeds from only 1 of them)

1 small yellow onion

 

Chop the above ingredients finely.  In a roasting pan, combine 7 cups of sugar and 1 1/2 cups of apple cider vinegar.  Boil 2-3 minutes.  Slowly add 1 cup of Ultra Sperse (can get it from Kitchen Kneads).  Boil for 6-8 minutes stirring constantly.  Put in jars in a water bath for 12-15 minutes.

Bobbi’s Frito Banditos

1-2 lb of hamburger

2 tsp chili powder

1 tsp oregano

2 tsp salt

4 T brown sugar

1 large onion, chopped

2 small cans of tomato sauce

4 cans of water

1 small can of tomato paste

1 can crushed tomatoes

2 cups of cooked rice

 

Mix all ingredients together in a large pot and cook until a good consistency (make sure to use a lid).  Layer it with Fritos, cheese, lettuce, tomatoes, olives, avocado and sour cream.

Brett Stephen’s Cheesecake Recipe

This is the most amazing cheesecake recipe I have ever had!

 

Crust:

1 package graham crackers, crushed

1/4 cup butter, melted

1/2 cup sugar

 

Layer #1

2 8 oz. cream cheese, softened

1/2 cup sugar

1 tsp vanilla

2 eggs

 

Layer #2

16 oz. sour cream

1/2 cup sugar

1 tsp vanilla

 

Mix crust ingredients together and press into the bottom of a spring form pan (build it up on the sides, too).  Mix layer #1 ingredients together and pour over the crust.  Smooth out the top.  Bake at 375 degrees for 15-17 minutes until it looks dry.  Let it cool for 5 minutes.

 

Turn oven up to 425 degrees.  Mix layer #2 ingredients together.  Gently pour on top, around the edges first.  Smooth out the top.  Bake for 7-9 minutes.  Let it cool for 20 minutes.  Refrigerate for a minimum of 3 hours or over night. 

The Best Rolled Sugar Cookies

These still work well when the eggs are substituted for flax seed and they stay soft for days!

 

Ingredients

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

 

http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/detail.aspx

Cracker Candy

1/4 (16 oz.) package of saltine crackers

1/2 pound butter

1 cup brown sugar

2 cups chocolate chips

3/4 cups chopped walnuts (optional)

 

Preheat oven to 425 degrees.  Melt butter in a saucepan over medium heat.  Add the sugar and stir occasionally until mixture comes to a boil.  Boil for 3 minutes and continue stirring to keep from burning. 

 

Place crackers on a cookies sheet in a single layer and drizzle with sugar mixture.  Bake at 425 degrees for 5 minutes or until edges begin to turn brown.  Melt chocolate chips.  Remove from the oven and spread with chocolate chips on top.  Sprinkle the nuts on top if desired and gently press into the chocolate.  Allow to cool and break into pieces.  Refrigerate until ready to serve, about 1 hour.

Rice Krispie Treats

3 T butter

1 package (10 oz. about 40) regular marshmallows OR 4 cups mini marshmallows

6 cups Rice Krispies cereal

 

Melt butter in a large saucepan over low heat.  Add marshmallows and stir until completely melted.  Remove from heat.  Add Rice Krispies cereal, stir until well coated.  Using a buttered spatula or waxed paper, press mixture evenly into a 9x13 pan coated with cooking spray.  Cut into squares when cooled.

Marie Calendar's Cornbread

1 yellow cake mix

4 eggs

1 cup water

2 Jiffy cornbread mixes

2 eggs

2/3 cups milk

 

Mix cake mix, eggs and water.  Set aside.  Mix cornbread mixes, 2 eggs and milk in another bowl.  Add to cake mix.  Bake in a greased and floured 9x13 pan at 350 degrees for 30 minutes.  Cover with foil and bake 10 more minutes, checking for doneness.

Aunt Suzie’s Citrus Cream Cheese Pull Aparts

24 Rhodes rolls, thawed

1/4 cup butter

1/2 cup dried cranberries

2/3 cup lowfat cream cheese, softened

1 cup sugar

2 T orange juice

1 large egg

1 T grated lemon rind

1 T grated orange rind

 

1 cup powdered sugar

5 tsp fresh lemon juice

 

Cut rolls in half and place cut side down in 2- 9” greased round cake pans with high sides or on a cookies sheet.  Brush with butter.  Let rise for 30 minutes.  Sprinkle with cranberries.  Mix 1/4 cup sugar, cream cheese, OJ, and egg.  Pour over rolls.  Mix remaining 3/4 cup sugar and rinds and sprinkle over rolls.  Cover and let rise until doubled in size.  Bake at 350 degrees for 20 minutes.  Cover with foil and bake 5 minutes more until the centers are done.  Cool 15 minutes.  Mix powdered sugar and lemon juice and drizzle over rolls.

 

Overnight

Use frozen rolls.  After pouring cream cheese mixture over top, cover with plastic wrap and refrigerate 12 hours.  Sprinkle with rinds and let rise until double.  Proceed with recipe.

Suzie’s Golden Crown

20 Rhodes rolls

1 small butterscotch pudding (cook kind)

1/2 cup melted butter

1/2 cup sugar

1/2 cup brown sugar

2 tsp cinnamon

 

Cut slightly thawed rolls in half and place half of them in a greased Bundt pan.  Mix sugars and cinnamon and sprinkle half of the mixture on the rolls.  Sprinkle half of the pudding and drizzle half of the butter.  Repeat.  Let rise 6-8 hours or overnight.  Bake at 350 degrees for 40-50 minutes.  Cover the top with foil the last few minutes until the middle is cooked, if needed.

Bread Machine White Bread

1 1/8 cup warm water

1 tsp salt

3 cups flour

1 T dry milk

2 T sugar

1 1/2 tsp yeast

2 T melted butter

1/4 tsp cinnamon (optional)

 

Put ingredients in greased bread machine in the order given.  Set on the bread cycle.

Mom’s Creamed Corn

This is to die for!!!

 

1 lb frozen corn

1 1/2 cups cream

1 1/3 T butter

1/2 tsp salt

2 T sugar

3 T parmesan cheese

 

Make a paste with butter and flour in a large pan.  Add some cream to the paste mixture and boil for 5 minutes.  Add corn, remaining cream, sugar and salt.  Bring to a boil on low heat.  Pour into a casserole dish.  Sprinkle with parmesan cheese and bake or broil until brown on top.  Double for a 9x13 size.

Mom’s Praline Squash

4 cups or more of cooked Hubbard squash

1/3 cup butter, melted

3/4 cup sugar

4 eggs

1 (10 oz.) can of evaporated milk

2 tsp vanilla

 

Topping:

1/2 cup Rice Krispie cereal

1/4 cup brown sugar

1/4 cup chopped nuts

2 T melted butter

 

Mix squash, butter, sugar, eggs, milk and vanilla together in a mixer.  Pour into a 9x13 pan and bake at 350 degrees for 45 minutes.  Mix topping ingredients and sprinkle on top; bake 10 minutes more.

Grammie’s Broccoli Cheese Soup

1 large bunch of Broccoli

5 T flour

2 cups chicken broth

2 cups half and half

1/2 tsp Worcestershire

3/4 tsp salt

3/4 cup chopped onion

1 cup butter

2 cups (1/2 block) Velveeta cheese

 

Cook vegetables and save 1 cup broth.  Melt butter and cook onions until clear.  Blend in flour, and both broths.  Boil and stir.  Add remaining ingredients

Chicken Seashell Salad

1 1/2 cups seashell pasta

1/4 cup cashews

3 boneless, chicken halves, cooked

3 oz. pineapple tidbits, reserve juice

2 apples, peeled, cored and diced

3/4 cups chopped celery

1 (3 oz.) can mandarin oranges, drained

1 cup mayo

1/2 tsp almond extract

 

Cook pasta until soft.  Drain, rinse and set aside.  Place nuts in a dry skillet; toast over medium heat, turning frequently until nuts are fragrant and lightly browned.

 

In a large bowl, combine pasta, chicken, pineapple, apples, celery, oranges and tossed nuts.  In a small bowl, mix together mayo, reserved pineapple juice and almond flavoring.  Stir into pasta mixture and mix well.  Chill salad before serving.

Hug Hes Pasta Salad

12 oz. mixed pasta, spirals, bows etc.

1 can refried beans, drained

1 can kidney beans, drained

1 can garbanzo beans, drained

2 cups cubed cooked chicken

Misc. veggies:  broccoli, chopped carrots, sliced zucchini, chopped tomatoes etc.

 

Dressing:

1 cup sugar

1 cup red wine vinegar

1 1/2 cup oil

1 T salt

1 T pepper

1 tsp Tabasco sauce

 

For dressing dissolve sugar in vinegar.  Add remaining dressing ingredients, mix well.  Cook pasta and rinse in cold water and drain well.  Place in a large bowl.  Add beans chicken and veggies.  Shake dressing and pour on salad just before serving.  Mix well.

Grammie’s Chicken Salad

4 chicken breasts (or 2 1/2 cups cooked chicken)

1/2 cup green grapes

2 green onions, chopped with greens

1 cup chopped celery

1 tsp salt

1 cup sliced almonds

 

Dressing:

3/4 cup mayo (you may use 1/2 light)

1/4 cup miracle whip

1/2 cup cream, whipped

1/2 tsp sugar

 

For uncooked chicken, place breasts in casserole dish with 1/4 cup water.  Cover and microwave 20 minutes at 70%.  Cut into chunks.  Mix chicken, grapes, onions, celery and salt together.  Chill overnight.  Mix dressing ingredients together and add 1 hour before serving.  Add almonds just as it is being served.

Grammie’s Sunflower Seed Broccoli Salad

5 cups broccoli, chopped

1 red onion, chopped

1 (8 oz.) mozzarella cheese, grated

1 cup mayo

1/4 cup sugar

2 T vinegar

1/2 cup sunflower seeds

1/2 lb. bacon, cooked and chopped

 

Mix broccoli, onion and chesses together.  Mix mayo, sugar and vinegar in a bowl.  Add broccoli, sunflower seeds and bacon.  Chill 12 hours.

Mothers Day Banana Orange Juice

1 med orange juice

1 large can of pineapple, undrained

2 bananas

 

Make OJ with 2 cans of water.  In blender, mix part of juice, pineapple and bananas until smooth.  Pour into a pitcher with remaining OJ.  Use 1 1/2 cans water and 1 cup ice to make it slushy.

Orange Julius

1 small orange juice

1 cup milk

1 cup water

1/2 cup sugar

2 tsp vanilla

Ice

 

Blend together in a blender.  Add ice to make thick.

Scotcharoos

1 cup white sugar

1 cup Karo

1 1/3 cup peanut butter

6 cups rice krispies

2 tsp vanilla

1 bag of chocolate chips

1 bag of butterscotch chips

 

Boil sugar and Karo together for  a minute.  Add peanut butter, rice krispies and vanilla.  Mix until covered well.  Spread over buttered cookies sheet and flatten. Melt and spread chips over the top.  Wait for the chips to cool before cutting.

Paige’s Famous Chocolate Chip Cookies

In the mixer:

1/2 cup butter

1/2 cup shortening

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 1/2 tsp vanilla

1 pkg chocolate chips

In the bowl:

2 cups flour

1 tsp soda

1/2 tsp salt

 

In mixer cream your sugars, butter and shortening really well.  Mix together ingredients in a bowl with a fork while mixture in the mixer sits.  Go back to mixer and add in egg and vanilla.  After mixture is completely mixed slowly add in dry ingredients from the bowl.  Then add chocolate chips.  Bake for 9 minutes at 350 degrees.  They are done even if they do not look done!  Pull them out as soon as you see even a tiny browning along the edges of the cookies.  These are DELICIOUS!  Thanks Paige!

Olive Garden’s Alfredo Sauce

1 pint heavy cream

2 T cream cheese

1 tsp garlic powder

1 stick butter

3/4 cup parmesan cheese

 

In a saucepan combine, butter, heavy cream and cream cheese.  Simmer this until all is melted and mixed well.  Add parmesan cheese and garlic powder.  Let simmer for 15-20 minutes on low heat (the longer you can let this simmer, the better)

Pioneer Woman’s Creamy Mashed Potatoes

5 lbs Youkon Gold Potatoes

12 T butter (1 1/2 sticks) softened; 1/2 stick of butter (optional)

8 oz package of cream cheese

1/2 to 3/4 cup half and half

1/2 tsp seasoned salt

Salt to Taste

Pepper to taste

 

Bring a large pot of water to boil.  Peel the potatoes and rinse in cold water then chop them in halves and/or fourths.  This helps them cook more quickly and evenly.  Add the potatoes to the pot, increase the heat to high and bring to a full boil.  Cook for 20-30 minutes.  They are ready when they can easily be stabbed with a fork.  Drain potatoes.

 

Return the potatoes to the pot and turn the heat on low.  With a potato masher, mash the potatoes over low heat to allow much of the steam to escape.  Mash until all lumps are gone.  Add the butter, feel really guilty.  Add the cream cheese, feel even more guilty.  Add the half and half and stir together.  Add the seasonings, taste and add more if needed…do not under-season! 

 

Spread potatoes into a baking dish evening out the surface with a knife or spatula.  Dot the top of the potatoes with remaining butter if you feel it isn’t fattening enough.  Preheat the oven to 350 degrees.  Cover the potatoes with foil and bake for 25-30 minutes, until warmed through.

Pioneer Woman’s Apple Pie Filling

5 peeled and sliced apples

2 T flour

Juice of 1/2 lemon

1/2 cup sugar

1/2 cup firmly packed brown sugar

1/4 tsp salt

 

In a large bowl, stir together all of the ingredients.  This is really yummy…especially with Pioneer Woman’s Perfect Pie Crust!

Cafe Rio Recipes

Pork
1 pork shoulder (no bone)
3 cups brown sugar
2 cups salsa
1 can of Sprite
1 can of Dr. Pepper

Cook in a CrockPot for at least 4 hours.  About an hour before serving, shred the pork and return to CrockPot.

Rice
1 bunch of cilantro
1 can of green chilies
1/2 onion
3 cups water (or more if needed)
4 tsp chicken bullion
4 tsp garlic, minced
3/4 tsp salt
1 T butter
3 cups rice (uncooked)

Blend cilantro, green chilies, and onion together in a food processor.  Boil the water, add all ingredients.  Simmer covered 20-30 minutes or until rice is cooked.  Watch closely towards the end and add water if it starts looking dry.

Dressing
1 cup buttermilk
1 cup mayo
1 pkg. Hidden Valley Buttermilk Ranch Dressing (dry packet)
2 tomatillos, remove the middle
2 tsp garlic, minced
1/3 bunch of cilantro
1 tsp lime juice
1 small jalapeno pepper, cut out seeds

Mix all ingredients in a blender.

Laurie's Chocolate Chip Cookies

1 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp water if needed
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 cup chocolate chips

Cream shortening and sugars. Add eggs and vanilla and beat well.  Add dry ingredients alternately with water.  Mix well.  Add chocolate chips and mix.  Bake at 350 degrees for 10 minutes.

Flour Tortillas

3 cups flour
1/2 tsp salt
1/3 cup vegetable shortening
1 cup warm water (more if needed)

Combine flour and salt in a large bowl.  Cut in Shortening.  Add enough water to make a firm but moist dough. Cover and let stand 10 minutes.  Roll out dough.  Rotate sides as you roll.  Cook 1-2 minutes per side or until speckled with light brown spots.

From my friend Kristen

Pumpkin Pie Milkshakes

Recipe by Our Best Bites

1/3 C pumpkin, canned or homemade1/4 – 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.  Sprinkle with crushed graham cracker crumbs before serving.

Chicken Pot Pie

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
•  
• 2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

http://allrecipes.com/Recipe/chicken-pot-pie-ix/detail.aspx

Hot Ham and Cheese Slices

1 cup fresh mushrooms
1 small sweet red pepper, chopped
2 green onions, chopped
2 T butter
1 package frozen puff pastry, thawed
1/2 lb thinly sliced baked ham
1/2 lb sliced Swiss cheese

In a large skillet, saute mushrooms, pepper and onions in butter until tender.  Set side.  Unfold pastry.  Layer ham, cheese and mushroom mixture off-center on each sheet of pastry.  Fold pastry over filling; pinch seams to seal.  Place on a greased cookie sheet.  Bake at 400 degrees for 18-22 minutes or until golden brown.  Let stand for 5 minutes.  Cut each with a serrated knife into 4 slices.

Taste of Home Magazine

French Bread Pizza

1 loaf of French Bread
Pizza Sauce
Grated Cheese
Pepperoni

Slice French Bread lengthwise, spread pizza sauce then layer cheese and Pepperoni (or whatever toppings you would like).  This is quite good and we totally loved it!

Easy Slow Cooker French Dip

Ingredients

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter

Directions

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

http://allrecipes.com/Recipe/easy-slow-cooker-french-dip/detail.aspx

Honey Butter

2 sticks margarine, softened
1/2 stick butter, softened
1/2 cup honey
4 T marshmallow cream

Whip butter and margarine, then add honey and marshmallow cream.  Delish!

BLT Salad

This is one of my all-time favorite salads.  ABSOLUTELY DIVINE!

Ingredients

• 1 pound bacon
• 3/4 cup mayonnaise
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• salt to taste
• 1 head romaine lettuce - rinsed, dried and shredded
• 2 large tomatoes, chopped
• 2 cups seasoned croutons

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
2. In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
3. Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

http://allrecipes.com/recipe/blt-salad/detail.aspx

Honey Mustard Chicken

This is one of our very favorites!  Thanks Linds!

2 cups mayo
1/3 cup Dijon Mustard
1/2 cup Honey
Mushrooms
Bacon
Cheese

Let mayo, mustard and honey boil until it changes color.  Put on top of grilled chicken.  Then layer cheese, bacon and mushrooms.  ENJOY!

Guiltless Alfredo Sauce

2 cups low-fat milk
1/3 cup (3 oz.) low fat cream cheese
2 T flour
1 tsp salt
1 T butter
3 garlic cloves
1 cup grated Parmesan cheese

Toss the milk, cream cheese, flour and salt in a blender.  Process until smooth and set aside.  In a saucepan, melt butter on medium-high and add garlic.  Let garlic saute for about 30 seconds...don't burn it.

Add milk mixture to the pan.  Stir constantly for about 3-4 minutes or until it just comes to a simmer.  Keep stirring and let it cook for a few minutes more.  It should be much thicker now.  Remove pan from heat.  Add the cheese, stir it up and then over immediately.  Let stand for at least 10 minutes before using.  It will continue to thicken upon standing.  Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid.  Just re-heat and add a little milk and it will be back to normal again.

Ourbestbites.com

Fettuccine Alfredo

1/3 cup half and half
1 T butter
4 oz. dried fettuccine
1/3 cup grated Parmesan cheese
Black Pepper to taste
Nutmeg to taste
Optional: chicken breast, broccoli, mushrooms

Allow half and half and margarine to stand at room temperature for 30 minutes.  Meanwhile cook fettuccine. Drain and return to a warm saucepan; add half and half, butter and Parmesan.  Toss gently until well coated.  If desired, add cooked veggies and cooked chicken.  Sprinkle with pepper and nutmeg.  Serves 3-4

Baked Potato Soup

Ingredients

• 9 baking potatoes
• 2/3 cup butter
• 2/3 cup all-purpose flour
• 6 cups whole milk
• 1/2 tablespoon salt
• 1 teaspoon ground black pepper
• 1/2 cup bacon bits, divided
• 4 green onions, chopped
• 10 ounces shredded Cheddar cheese
• 1 (8 ounce) container sour cream
• 
  

Directions

1. Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).  Whip potatoes.
2. In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

   3.  Add milk as needed.

Allrecipes.com

Best Lemonade Ever

Ingredients

• 1 3/4 cups white sugar
• 8 cups water
• 1 1/2 cups lemon juice

Directions

1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Delicious Biscuits

Graciously shared by my sister in law Linds!

1 1/2 cup self-rising flour
1 cup heavy whipping cream

Combine ingredients in a bowl until blended (dough will be stiff).  Transfer to a slightly floured surface and knead 10 times.  Roll out until it is 1/2 inch thick and cut with a 2 inch cutter.  Place close together on a greased cookie sheet.  Bake at 450 degrees for 10 minutes.  Makes about 10.

Peanut Butter Bars

1 cup butter, melted
1 cup peanut butter
4 cups powdered sugar
1 package crushed graham crackers
1 package chocolate chips

Melt butter and peanut butter in the microwave.  Add powdered sugar and graham crackers.  Press into a 9x13 pan.  Melt chocolate chips and spread on top

Rice Pudding

1 quart milk
1 cup rice
1 1/2 pints of whipping cream
1 tsp. vanilla
3/8 cup sugar
Frozen raspberries
Danish Dessert
2 1/2 cups of water

Boil milk and rice.  Reduce and simmer for 30 minutes or more with the lid ajar until the milk is absorbed.  Add sugar, vanilla and let cool.  Whip the cream.  Add the rice.

Sauce:  Add cold water and danish dessert.  Heat until boiling, about 1 minute.  Add raspberries.  Let cool.

Chex Muddie Buddies

4 1/2 cup Chex cereal
1/2 cup chocolate chips
1/4 cup peanut butter
1/8 cup margarine
1/2 tsp vanilla
3/4 cup powdered sugar

Measure cereal into a large bowl, set aside.  Microwave chocolate, PB and margarine in a bowl, uncovered for 1 minute.  Stir.  Microwave 30 seconds longer until it can be stirred smooth.  Stir in vanilla.

Pour chocolate mixture over cereal.  Stir until covered evenly.  Pour into Ziploc bag with powdered sugar.  Seal bag and shake well until evenly covered.  Spread on wax paper to cool.

Lindsay's Banana Bread

Bread


1 cup butter, softened
2 cups sugar
2 eggs
1/2 cup buttermilk
2 cup bananas
1 tsp vanilla
3 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt

Mix all ingredients together.  Bake at 350 degrees for 45 minutes to an hour.

Topping


1 cup brown sugar
6 T flour
1/2 tsp cinnamon
3 T butter, softened

Mix all ingredients together with a pastry blender and sprinkle on top of bread and pat down slightly.

Makes 2 large and 1 small loaf.

Hug Hes Chicken Pasta Salad

Dressing
1 cup sugar
1 cup red wine vinegar
1 T salt
1 T pepper
1 tsp Tabasco Sauce

Pasta
12 oz. cooked pasta shells or spirals
1 can kidney beans
1 can black beans
1 can garbanzo beans
chopped chicken
chopped broccoli, snap peas, carrots etc.

Dissolve sugar in vinegar and add remaining dressing ingredients.  Cook pasta and rinse in cold water.  Pour into a large bowl.  Rinse and drain beans and add pasta.  Add remaining ingredients and toss.

Grammie's Broccoli Cheese Soup

1 large bunch of Broccoli
5 T flour
3/4 tsp salt
3/4 cup chopped onion
2 cups chicken broth
1 cup butter
2 cups half and half
2 cups (1/2 block) Velveeta cheese
1/2 tsp Worcestershire

Cook vegetables and save 1 cup broth.  Melt butter and cook onions until clear. Blend in flour and broths.  Boil and stir.  Add remaining ingredients.

Caramel French Toast

1 cup brown sugar
1/2 cup butter
2 T light corn syrup
3 cups sliced apples
12 slices French Bread
1/4 cup sugar
1/2 tsp cinnamon
6 eggs
1 1/2 cups milk
1 tsp vanilla

Mix brown sugar, butter, apples, and corn syrup in a pan.  Bring to a boil.  Pour into a 9x13 pan.  Put bread on top of caramel mixture.

Mix cinnamon and sugar and sprinkle over bread.  Beat eggs, milk and vanilla and other 1/2 tsp cinnamon together.  Pour over bread.  Refrigerate covered, 8 hours or overnight.  Let stand or 30 minutes before baking.  Bake at 350 degrees for 30-35 minutes until the eggs are set.

Best Ever Caramel Syrup

My mom is famous for this!

1 cup butter
1 cup buttermilk
2 cups sugar
1/4 cup light corn syrup
2 tsp baking soda
2 T vanilla

Melt butter in large saucepan.  Add buttermilk, sugar and corn syrup.  Bring to a boil and boil for 4 minutes, stirring constantly.  Remove from heat and add soda.  Syrup will foam up.  Stir for 1 minute.  Stir down and add vanilla.

Cracker Candy

This is one of my very favorite Christmas recipes.  Sounds like a crazy combo but it is the perfect combination of sweet and salty!

1/4 package of saltines (1 sleeve)
1/2 lb butter
1 cup brown sugar
2 cups chocolate chips
3/4 cup chopped nuts

Preheat oven to 425 degrees.  Melt butter in a pan and add sugar.  Bring to a rolling boil and boil for 3 minutes stirring constantly.

Place crackers on a greased cookie sheet in a single layer.  Pour mixture on top and spread to cover all the crackers.  Bake for 5 minutes or until edges begin to brown.

Remove from oven and sprinkle with chocolate chips (or melt before).  Spread over the top.  Sprinkle with nuts and press into chocolate.  Cool 1 hour and break into pieces.

Black Bean and Corn Quesadillas

Ingredients

• 2 teaspoons olive oil
• 3 tablespoons finely chopped onion
• 1 (15.5 ounce) can black beans, drained and rinsed
• 1 (10 ounce) can whole kernel corn, drained
• 1 tablespoon brown sugar
• 1/4 cup salsa
• 1/4 teaspoon red pepper flakes
• 2 tablespoons butter, divided
• 8 (8 inch) flour tortillas
• 1 1/2 cups shredded Monterey Jack cheese, divided
• 1 can of refried beans

Directions

1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, beans, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
2. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

Allrecipes.com