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.