Poppyseed Chicken

5 c. chicken breasts, cooked and cubed

1 c. sour cream

2 cans cream of chicken soup

1 tbs. poppy seeds

1 tsp Worcestershire sauce

1 tsp. minced garlic

1/4 tsp. pepper

2 c. crushed ritz crackers (about 1 1/2 rolls of crackers)

1/2 c. melted butter

Stir together the condensed soup, sour cream and seasonings. Add in the cooked chicken.
Put into a greased 9x13 in pan.

In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.

Bake for 30 minutes in 350 degree oven. Make sure the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice. We like to eat it with broccoli also.

Angel Chicken

4 chicken breasts
1 8 oz. cream cheese
1 can cream of chicken
1 pkg of dry zesty italian dressing
1 c. chicken broth
1 tbs. dried onion

Put chicken in crock pot and
top with all the other ingredients.
Cook on low 4-6 hours.
Shred and stir.
Serve over angel hair pasta.

Apple Pancakes and Syrup

2 c. bisquick
1/4 tsp. cinnamon
1 egg
1 1/2 c. milk
1 c. grated apple
Mix all together and then add apple.
Pour on hot griddle and cook.

Syrup
2 c. apple juice
2 tbs. lemon juice
1 c. sugar
2 tbs. cornstarch
1/2 tsp. pumpkin spice
1/4 c. butter

Cook and stir until thick.
Boil for about a minute and
then add butter.

Cinnabon Cinnamon Rolls

Mix:
1/2 c. warm water
2 tbs. yeast
2 tbs. sugar
Let yeast dissolve.

Then mix in:
1 large pkg of vanilla pudding
prepared.
1 cube butter-melted
2 eggs
1 tsp. salt
Slowly add:
8c. flour
Mix for about 2 mins. in mixer
until well blended.
Let rise. Punch down.
Let rise again.
Roll out on a floured surface.

Spread:
2 cubes butter all over rolled out dough
then top that with
2 c. brown sugar
and cinnamon.
Roll into cylinder and slice
into 1 inch pieces.
Put onto greased cookie sheets.
Let rise!
Then Bake 350 for 15-20 min.

Frosting:
1 cube butter
1 8oz cream cheese
1 tsp. vanilla
3c. powdered sugar
1 tbs. milk

Spread onto hot cinnamon rolls!

Spinach and Artichoke Dip

2 8oz. packages cream cheese
3/4c. heavy cream
1/3c. grated Parmesan chesse
1 clove garlic
1 bag fresh baby spinach leaves
2/3c. shredded Monterrey jack cheese
1c. prepared salsa
1 small can quartered artichoke hearts rinsed and drained.

Mix cream cheese, heavy cream parmesan and garlic in a bowl with mixer until smooth and creamy. Add spinach and mix. Cover and cook in crock pot for about 1 and half hours or until center is hot. Add jack cheese and salsa and continue to cook. Until ready to serve.

Sweet and Sour Meatballs

1 pound ground turkey or hamburger
3/4 c. oatmeal
2 eggs
1/2c. milk
salt and pepper
1/8c. worcester sauce

Mix and roll into balls. Place them into a greased 9X13 pan.

Sauce:
11/2c. brown sugar
3/4c. vinegar
2 tbs. mustard
2 tbs. worcester sauce
1/4.c ketchup

Mix together and pour over the meatballs.

Bake 350 for 30 mins. turning halfway through.

Easy Chicken Pot Pie

• 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
• 2 cups chicken broth
• 2/3 cup milk
• 1/2 tsp garlic salt
• 1/2 tsp onion powder
• salt and pepper to taste
• 2c. chicken-canned or boiled
  
• 2 unbaked pie crusts-pillsbury is best
  

Directions

1. Preheat oven to 425
2. In a saucepan combine 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 seasonings. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Add chicken and mix the veggies with the sauce. Pour onto the bottom pie crust in pie pan. 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.
6. Hint. I cook the veggies in the microwave and it is way faster.
   

Buttermilk Waffles

2c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
2 eggs beaten
2c. buttermilk
4 tbs. butter melted

Stir all the dry ingredients.
Add all the wet and mix.
Pour on hot waffle iron.

Bruschetta

• 2 tbs. olive oil
• 5 cloves garlic, finely minced
• 2 pint grape tomatoes-cut in quarters
  
• 1 tbs. balsamic vinegar
• 16 whole basil leaves-cut
  
• salt and pepper to taste
  
• 1 whole baguette-more olive oil
  

In a small pan heat olive oil and garlic together. DON'T BURN! Just as garlic turns golden pull of heat and let cool.

Add the other ingredients and mix.

Let sit for a few hours in the fridge.

Cut baguette and top with olive oil and put under broiler for about 3-5 mins.

Just until toasted.

Top bread with tomato mixture and serve!

Vegetable Soup

1 onion
1c. celery
2c. carrots
1 zucchini or yellow squash
2c. green beans
1 clove garlic crushed
1 can petite diced tomatoes
2 cans/4c. beef broth
1c. water
1 1/2 c. uncooked pasta-shells
1 tbs. italian seasoning
salt and pepper

In a pot with olive oil
saute onion until clear
then add all the veggies
and cook for a bit.
Top with the rest of the ingredients
except pasta shells.
Bring to a boil and add shells.
Simmer for about 30 mins.
Then turn to low until ready to serve.

* You really can add any veggies you want.
I just use what is in the fridge.

Crockpot Chicken Quesadillas

4 chicken breasts

1 can 14 ounce can diced tomatoes

1 small can green chilies

1 jalapeno diced

8 ounces cream cheese

Combine all ingredients in crock pot and heat on low for 6-8 hours (or high for 3-4 hours). When the chicken is cooked, shred with a fork and return to the crock pot. Keep on low until you are ready to make quesadillas.

To make quesadillas: Heat skillet and drizzle with a small amount of olive oil, then sprinkle with sea salt. Warm each tortilla in the oil and salt . Sprinkle cheddar cheese on tortilla, add chicken and black bean. Top with another tortilla and cook for 2 minutes on each side. Serve with sour cream, cilantro and diced fresh tomatoes.

Chili Relleno Casserole

1 can whole green chilies- large one

Pepper jack cheese

Cut chilies in half and put slice of pepper jack cheese into them. Push all tight together in 9x13 dish.

Then mix and pour over top

5 eggs

1/4 c flour

Salt and pepper

1 1/2c milk

Top with cheddar cheese and bake 350 for 45 mins.

Enjoy!!!

Homemade Strawberry Frezzer Jam

4 c. crushed strawberries (2lbs)
2 tbs. lemon juice
2 c. sugar (can substitute 1/1/2c. agave nectar)
1/2 c. ultra clear gel, rounded if using agave

1. Wash and core strawberries
2.Using food processor or blender, crush strawberries to desired consistency.
3. In a large bowl, combine crushed strawberries, lemon juice and sugar. Mix well.
4. Add ultra gel a little at a time stirring continually.
5. Let stand 10 minutes to thicken.
6. Stir and then pour into your clean jam containers.
7. Refrigerate to enjoy now or freeze to enjoy later.

Whole Wheat Bread

6 c. warm water
2 tbs. sea salt
2/3c. canola oil
1c. honey or 1c. brown sugar
2/3c. vital wheat gluten or 2c. high gluten bread flour
3 tbs. SAF instant yeast
10-13 c. fresh ground flour

Knead on speed 1 for 8-10 mins.
Adding flour as needed.
Dough should by sticky to the touch
and come together pulling away from the sides slightly.
Divide dough into 5 loaves.
Put into greased pans and bake 350 for 30 mins.

Creamy Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 c. butter, room temperature
1 tsp vanilla
6 c. powdered sugar

Beat cream cheese and butter on high until creamy.

Add vanilla.

Then, add the sugar in batches. Scrape down the sides in between each addition.

And frost away.

Red Velvet Cupcakes

2 1/2 c. flour
2 c. sugar
2 tbs. cocoa
1 tsp. salt
1 tsp. baking soda
2 eggs
1 c. oil
1 c. buttermilk
1 tbs. vinegar
1 tsp. vanilla
1-2 oz. red food coloring

• Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
• Place all the dry ingredients in your mixing bowl and stir together with another wire whisk.
• Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
• Pour into cupcake pans and drop the pans on the counter a few times to release any air bubbles.
• Bake at 350 for about 18 minutes or until a toothpick inserted comes out clean.
• Makes 24 cupcakes

Creamy Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 c. butter, room temperature
1 tsp vanilla
6 c. powdered sugar

• Beat cream cheese and butter on high until creamy. Add vanilla.
• Then, add the sugar in batches. Scrape down the sides in between each addition.
• And frost away.

Buffalo Chicken Dip

1 1/2 cups cooked and shredded chicken or 1 (12 ounce) can chunk chicken, drained

1 (8 ounce) pkg cream cheese, softened

1/2 c. ranch dressing

1/2 c. buffalo wing sauce (such as Frank's Red Hot, not to be confused with their pepper sauce. Start with less if you want and add more to your desired hotness.)

3/4 c. shredded cheddar cheese

blue cheese crumbles (optional)

Heat chicken and buffalo sauce in a skillet over medium heat, until heated through.
Make sure to break up the chicken so there are no big chunks.
Stir in cream cheese and ranch dressing.
Cook, stirring until well blended and warm.
Mix in shredded cheese.
Pour into a shallow dish or pie pan
and sprinkle with blue cheese crumbles
and microwave it until the cheese melts.
We usually only sprinkle blue cheese on half
of it for those who aren’t blue cheese fans.
Serve with chips, bread, crackers and celery for dipping.

Fruit Slush

4c. sugar
7c. water
Boil together to melt sugar and then cool.
Add:
2 cans frozen orange juice
2 cans frozen lemonade
1 large can pineapple juice
6 mashed bananas
frozen berries-optional

*Instead of sugar water you can do sprite or 7 up

Peanut Butter Bars

1c. sugar
1c. brown sugar
1c. butter
2 eggs
2/3c. peanut butter
1 tbs. soda
1/2 tbs. salt
1/2 tbs. vanilla
2c. flour
2c. oatmeal

Mix all together until well blended.
Pour into a greased 9x13 pan
and bake 350 for 20-25 min.
Will look a little runny, it's ok!
DON'T OVER BAKE!!

When done put frosting on top
and cool until set up.
Cut into bars and serve.

Frosting:
1 box powdered sugar
1/2c. peanut butter
1/2c. milk

Cream Cheese Frosting

1 lb. powdered sugar
1 8oz. pkg cream cheese
1 stick butter
1 tsp. vanilla
Cream together add milk
if needed to thin.

Grandma Ann's Oatmeal Cake

In a bowl mix together until soft
1/2c. boiling water
1c. quick oats

Or can use cooked leftover
oatmeal from breakfast.
1 1/2 c.

In another bowl mix:
1/2c. butter
1c. sugar
1c. brown sugar
1 tsp vanilla
2 eggs
1/2 c. buttermilk
oatmeal

Add dry ingredients

1 1/3c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt

Mix all together and pour in a 9x13 pan
Bake 350 for 35-40 min.
Frost when cooled.

Cream Cheese Frosting:
1 lb. powdered sugar
1 8oz. pkg cream cheese
1 stick butter
1 tsp. vanilla
Cream together add milk
if needed.

Candy Cane Kiss Cookies

1c. butter
1c. sugar

1c. brown sugar
2 eggs
1 1/2 tsp. vanilla
1 tsp peppermint extract
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/2c. flour
1/2c. cocoa
2c. chocolate chips

Cream butter, sugar and eggs together. Add vanilla and extract.
Then the dry ingredients and chocolate chips.

Bake 350 for 8 mins.
Put a kiss on top after they are baked!

Mexican Chicken and Rice Bowl

4 chicken breasts

2c. favorite salsa

1 can black beans

1 can corn-drained

8 oz. cream cheese

*Put first four ingredients in crock pot on low for 4-6 hours and then add cream cheese about an hour before serving. Shred chicken, mix and serve over rice.
Top with fresh cilantro and avocado.

Colossal Cookies

1 cube butter softened
3/4c. sugar
3/4c. brown sugar
2 eggs
1 tsp. vanilla
1c. peanut butter
1 tsp. baking soda
3c. oatmeal
1c. chocolate chips

Cream butter and sugars
add eggs, vanilla and PB.
Add baking soda, oatmeal
and chocolate chips.
Mix together.

Bake 350 for 10 min.
After you take out push cookies
down with a fork.

Grandma Sue's Rum Cake

Cake:
1 pkg cake mix-yellow, white or lemon
1 pkg vanilla pudding-dry
4 eggs
1/2c. oil
1/2c. water
1/2c. nuts-optional

Mix all together and pour into
a greased bunt pan.

Bake 350 for 45 min.

Glaze for the top:
1/2c. butter
1c. sugar
1/4c. rum
1/8c. water

Boil all together and then pour over the hot cake.
Hint: boiling it takes the alcohol out, just leaves the best flavor.
Pour over the hot cake right out of the oven.
Allow to cool and absorb and dump onto plate.

Caramel Corn

Pop 1c. of kernel
popcorn popped.

Caramel:
1 cube of butter
1c. brown sugar
1/2c. Karo
1 can sweetened condensed milk
pinch of salt
1 tsp. vanilla

In a saucepan. Melt all ingredients together
and bring to a boil. Boil about 3-5 min.
Hint: take a glass of cold water and drop a bit
of the caramel mixture in. If it sets up, it's ready!
Add vanilla and pour over the popped popcorn and stir.

As a child growing up my Dad would make caramel corn a lot!
It was always on a Sunday and we loved it!
I have fond memories of my dad making it and all of us eating it!
Enjoy!

Chocolate Chip Cookies

1c. sugar
1c. brown sugar
1c. butter
2 eggs
1 1/2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
3c. flour
2c. chocolate chips

Cream together sugars and butter.
Add vanilla and eggs.
Mix in dry ingredients
and add chocolate chips.

Bake 350 for 10 mins.

Oatmeal Chocolate Chip Cookies

1c. sugar
1c. brown sugar
1c. butter
2 eggs
1 1/2 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3c. oatmeal
1 1/2c. flour
2 c. chocolate chips

Mix:
Sugars, butter, eggs and vanilla.
Add all the dry ingredients
and then the chocolate chips.

Bake at 350 for 10 mins.

Yummy Stuff

1c. Butter
1c. Karo
1c. sugar
Bring to boil for 5 min.

Remove from heat and add:

1 tsp. vanilla
12c. rice chex
1c. coconut
1c. slivered almonds, pecans, or walnuts
m&ms

Pour out on a cookie sheet to cool!
We love this stuff.
You can omit the coconut and nuts also
and add whatever.
It's still to die for!

Homemade Brownies

1c. butter
1/4 c. cocoa
2c. sugar

Mix together, then add

1 tsp. vanilla
3 eggs
1 1/4c. flour
1/2 tsp. salt
3/4 tsp. baking powder
2 c. chocolate chips
1 c. nuts (optional)

Pour into 9x13 pan

Put chocolate chips and nuts
all over the top.

Bake 350 for 30-40 min.
Don't overbake!

Chicken Cordon Bleu

6 whole chicken breasts- boneless and skinless

1 lb thinly sliced ham

1 pkg. of swiss cheese

1 8oz pkg. cream cheese-can use light

2 c. hot water or chicken broth

3 tbs. chicken bouillon (if using broth omit this)

1/2 cup white cooking wine

salt and pepper

1 cube butter melted-can use less if you want

2-3 c. seasoned dry bread crumbs

toothpicks

Slice each chicken breast in half, cutting down the middle. Divide each half cutting through diagonally from side to side into 2 pieces. Between two sheets of wax paper or plastic wrap tenderize and thin out the pieces using a meat mallet. Lay the chicken flat, place a slice of ham and cheese on the chicken. Roll it up with ham and cheese, pierce with a toothpick through the middle to hold its shape. Place each chicken roll side by side in a 9 x 13 pan. Sprinkle salt and pepper over the chicken.

In blender combine cream cheese, water, bouillon and cooking wine, puree. Pour the sauce over the chicken rolls. Toss bread crumbs in melted butter and spread over chicken and sauce Cover with aluminum foil. Bake for 55 minutes at 350 degrees.

Sour Cream Waffles

1 3/4 c. all purpose flour

1 tbs. sugar

1 tbs. baking powder

1/2 tsp salt

1 cube butter, melted

1 c. milk-add more if needed

1/2 c. sour cream

3 eggs

Whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted butter, milk and sour cream, and eggs in a medium bowl until well combined and pour into well. Whisk until smooth, do not over mix. *Honestly I usually use my hand held electric mixer. It works fast and turns out great.
Pour on your waffle griddle, cook and enjoy!

Blender Whole Wheat Waffles Or Pancakes

1 c. plus 1 tbs. wheat-whole not ground
1 c. milk
2 eggs
4 tbs oil
2 tbs honey or sugar
2 tsp baking powder
1/2 tsp salt

Blend wheat and milk on high for 4-5 minutes, until batter is smooth.

Add remaining ingredients and blend on low for a minute, or until incorporated. Cook on hot waffle iron.

Hint: Stir batter before pouring into waffle iron, because the heavier wheat particles will settle at the bottom. Makes about 10 waffles.

To make pancakes instead of waffles, use 1 c. wheat and 2 Tb oil.

Ham and Cheese Sliders

12 Hawiian dinner rolls- 1 pkg.

12 pieces good honey ham
12 small slices Swiss cheese
Good Dijon mustard-if you don't like mustard just use mayo or miracle whip.

Poppy seed sauce for top:
1/2 Tbs poppy-seeds
1/4 c. melted butter
1 Tbs minced onion
1/2 tsp Worcestershire sauce
1/4 tsp garlic salt

Spread mustard onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or cookie sheet, very close together.

Whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

*Sandwiches can be assembled a day ahead and kept in the fridge until ready to bake.

Chocolate Fudge Sauce

3/4 cup whipping cream
2 Tb butter
2 cups semisweet chocolate chips
1 t vanilla

Put butter and cream in a saucepan and heat over medium-low heat until cream is hot. DO NOT BOIL. Remove from heat and add chocolate. Let it melt then whisk until smooth and add vanilla. You may also make this in microwave. Just don't over cook.

Creamy Sausage and Tomato Pasta

4-5 spicy turkey italian sausage

1 c. chopped onion
3 cloves garlic, minced
1 (16 ounce) can Italian style diced tomatoes
1 (8 ounce) can tomato sauce
1 c. heavy cream
5-6 big leaves of fresh basil, chopped
12 ounces penne pasta (get a 16 ounce box and use 3/4 of it)
grated parmesan for topping

Directions:
1) Cook the pasta in salted water al dente, according to package directions.
2) While pasta is cooking, brown the sausages and cut them into slices - little circles (I actually removed the casings and then browned and crumbled the sausages like you would ground beef).
3) Add the onions and garlic to the sausage and saute for a couple of minutes.
4) Pour in the entire can of diced tomatoes and the tomato sauce and heat through.
5) Pour in the cream and heat through. The longer you cook the sauce the thicker it will get so simmer it until it is the consistency you want.
6) Add the fresh basil and let it simmer for a few minutes.
7) Finally, mix the sausage sauce with the pasta and serve. Top each serving with a sprinkle of Parmesan cheese.

Creamy Chicken Taquitos

1/3 c. (3 oz) cream cheese
1/4 c. green salsa
1 Tbs. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
3 Tbs. chopped cilantro
2 sliced green onions
2 c. shredded cooked chicken
1 c. grated pepperjack cheese
about 12 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepper jack cheese and combine well.

Place 3 Tbs of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Roll, place seam side down and spray with cooking oil and sprinkle some salt on top.

Bake 10-15 mins. Makes about 12.

White Chicken Chili

1 onion, chopped
1 clove of garlic, minced
1/4 c. flour
3 tbs. butter
1 c. half and half

2 c. milk

2 c. of chicken broth
3 cans white beans (navy, great northern) drained and rinsed
2 (4 oz) cans chopped green chilies
2 boneless skinless chicken breasts cooked and sliced into small pieces
1 c. grated Monterrey Jack cheese
2 tsp. Tabasco sauce or El pato
1-2 tsp. of chili powder (depending how spicy you want it)
1 tsp. cumin
1 cup sour cream

Cook onion and garlic in olive oil. Make a roux by adding butter and whisking the 1/4 cup of flour in.

Add the liquid ingredients. Simmer 3 minutes or until thick.

Pour mixture into a crockpot or leave in your big pot then add the white beans, chilies, chicken, el pato sauce, chili powder, and cumin.

Simmer 20 minutes. Right before serving add salt and pepper to taste, cheese and sour cream. Garnish with cilantro.

Peanut Butter Cup Cheesecake Bars

1 Devils food cake mix
1 egg
1 stick softened butter

8 oz softened cream cheese
1 egg
1/3 c. sugar
10 regular size Reeses Peanut Butter Cups, cut into little pieces

1 c. semi sweet chocolate chips
4 Tablespoons heavy cream

1. Preheat oven to 350. Line a 9×13 inch baking dish with tin foil. Spray with non stick cooking spray. Mix cake mix, egg and butter together then press into baking dish.

2. Mix cream cheese and sugar until smooth. Stir in egg until well combined then stir in peanut butter cups. Pour over cake layer and bake for 30-40 minutes or until cheesecake is cooked through (it only took 30 minutes in my oven). Remove and let cool completely.

3. Carefully lift bars out of dish using ends of foil. Melt chocolate chips in a microwave safe bowl in 30 second intervals until melted through. Stir in heavy cream and stir until glossy smooth. Spread chocolate over cheesecake layer, cut into squares and serve.