Flaky Chicken Wraps

This is a recipe that I kind of altered because the original was way to greasy for me.

2 chicken breasts, cut into strips
1 envelope ranch dressing mix
1 can ready to bake refrigerated buttermilk flaky biscuits
Cheese (optional)

1/2 C mayo
1/2 C sour cream

• Heat oven to 350, In a pan cook checken brest striips in a little oil and 2 Tbsp. of the ranch mix.
• Seperate the dough into 8 biscuits. Press or roll each to form a 6-inch oval. Spread 3-4 peices of chicken mixture onto the bicuits. (We also added about 1-2 Tbsp. of cheese to this). Bring long ends of biscuit ovals up over chicken, overlapping and pinching to seal.
• Sprinkle tops evenly with 2 tsp. ranch mix.
• bake for 18 to 22 min or until golden brown.
• Meanwhile , in a small bowl, combine sour cream, mayo and remaining salad dressing mix;blend well. Serve dipping sauce with the wraps.

Potatoe Casserole

This was given to me by my MIL, I have seen several versions of it, but hmmm I love this one.

1 can Cream of Chicken
2 lbs. frozen square cut potatoes, completely thawed
1 16 oz. sour cream
2-3 C cheddar cheese, we go more toward 3

Mix all ingredients together and place in 9x 13 pan. top with corn flake crumbs, then i sprinkle that with Johny's seasoning salt.

Bake 400 for 25-30 min.

*For a breakfast type casserole I add a 1 lb. sausage and add another can of Cream of Chix. to that.

Peanutbutter fudge

I have been making this for several years and everyone seems to really love it.

4 C sugar
1 C Milk
1/2 C butter
1 7 oz. jar Marshmellow creme
12 oz. creamy peanutbutter
2/3 C flour

Grease a 9x13 baking dish, set aside

In a saucepan, combine sugar, milk, and butter. Bring to a boil and cook 5 minutes. Remove from the heat. Stir in marshmellow creme and PB. Gradually stir in flour. Spread into the prepared pan and let cool.

Meatloaf

2 lbs. ground beef
1/2 onion finally diced (I use more)

1/2 C milk

2 eggs beaten

1 Tbsp. Kosher salt

1 C breadcrumbs

sprinkle in small parsley and pepper

2 Tbsp. parmesean cheese

Mix together

Spray bottom of pan with cooking spray

Shape into a rectangle 3 in. high

Bake on 350

Bake 35-50 min, until done

No Bake cookies

2 C white sugar
3 Tbsp. Cocoa power
½ C butter
½ C Milk
1 pinch salt
3 C Quick Oats
½ C Peanut butter
1 tsp. Vanilla


In saucepan, bring sugar, cocoa, butter, milk, and salt to a rapid boil for 1 minute. You have to make sure it boils for this long or won't work.
Add quick oats, peanut butter, and vanilla mix well.
Working quickly drop by teaspoonfuls onto waxed paper and let cool.

Crab Dip

2 oz. Cream cheese
1 Tbls. Mayo
1/4 C sour cream
1 Tbsp. Butter, softened
1/4 tsp. old bay
1/8 paprika
4 tsp. green onions
1/4 mozzarella, shredded
1/4 cheddar, shredded
6 oz. crab meat
couple splashes lemon juice
couple splashes hot sauce


Mix cream cheese, mayo, sour cream and butter until smooth
Mix all other ingredients together.
Bake at 350 for 10-15 minutes, until bubbly.

-Now for 6 adults I would triple this, I did. So you will need to cook for longer if you do.
-I served this with toasted bread.

Meatball Subs

Pepper Jack Chicken Rolls

4 boneless skinless chicken breasts
4 ounces Monterey jack cheese with jalapeño peppers
1/2 cup cornflake or dry bread crumbs
Black pepper to taste
PaprikaGarlic salt to taste
1/4 cup melted butter

Preheat oven to 400 degrees F.Place chicken between wax paper or plastic wrap, and flatten to 1/4 inch thickness. Cut cheese into 4 sticks approximately 2 inches long by 1/2 inch thick. Place cheese stick in center of each chicken breast. Roll chicken around cheese, folding in ends. Secure with string or wooden picks, if necessary.Mix crumbs with pepper, paprika, and garlic salt to taste. Dip chicken rolls in melted butter then in seasoned crumbs, turning to coat all surfaces. Place in a baking dish and bake uncovered for 30 to 40 minutes or until chicken is golden brown and cooked through. Serve with salsa, black beans and rice, if desired.

Tuna Casserole

So I took bits from several recipes I got, my SIL, Amy and Nic's and I am so liking this. Here is what I did.

8-10 oz macaroni, cooked per instructions
2/3 C chopped onions
2 cloves minced garlic
2 cans Cream of Mush.
1 C milk
4 oz, cream cheese
2 C grated cheese
3 cans tuna (cause D likes it a lot)
2 C frozen peas
Bread Crumbs
garlic salt
onion powder
pepper
salt
Tony's

I sauteed the onions and garlic till soft. While doing this cook macaroni. I then added Cream of Mush., milk and cream cheese till melted then added 1 1/2- 2 C cheese till this melted. Then spices, onion powder, garlic salt, pepper, Tony's and salt to taste. Then added the peas, tuna and macaroni. When all mixed I moved to a 9 x 13 pan. I then added a layer of bread crumbs to the dish, sprayed oil (like Pam) over top. I then spread a good handful or two of grated cheese (not to much) over this, then another layer of bread crumbs on top, THEN another spray of PAM oil.*

*this made such a yummy crisp crust. I think that was the best part of it.

Banana Bread

1 1/2 C Flour
1 tsp. baking soda
1/2 tsp. salt
1 C sugar
2 eggs, beaten
1/4 C butter, melted
3 bananas, mashed

Preheat oven to 350. Grease and flour loaf pan.

In a bowl, whisk together flour, soda, salt, and sugar. Mix in slightly beaten eggs, butter, adn mashed bananas. Pour in prepared pans. Bake for 1 hour, or until wooden toothpick inserted comes out clean.

Pizza Breadstick Casserole

1 lb. ground beef
1 lb. sausage
½ C diced pepperoni (from 6oz. package)
5 green onions, sliced
1 ½ C chunky pasta sauce (26 oz. jar)
1 box Pillsbury refrigerated Parmesan breadsticks with garlic
1 C shredded Colby-Jack cheese blend


Heat oven to 375 degrees. Spray a 13 x 9 pan.
In a skillet cook ground beef. When done drain, add pasta sauce, onions and pepperoni. Cook until bubbly. To ensure that the undersides of the breadsticks cook completely, be sure the meat mixture is piping hot when you top it with the breadsticks.
Meanwhile, unroll the dough into 1 large rectangle. Spread the garlic mixture from box evenly over dough. Separate dough into 10 breadsticks. Cut each breadstick into 3 crosswise pieces.
Spoon ground beef mixture into baking dish and top with breadsticks.
Bake 15 to 18 minutes or until topping is no longer doughy. Sprinkle with cheese. Bake 10 more minutes or until cheese is melted.

Vegetable soup

I found several soup recipes on blogs today while looking at Menu Plan Monday, but I didn't have all the ingredients for either of them, so I improvised and came up with this. OH it was so good, I had two bowls. It was so good I had to sit down and write it out. ENJOY!

Vegetable Soup
2 carrots, chopped
2 celery stocks, chopped
1 onion, chopped
3 gloves minced garlic
1 (14.5 oz.) petite diced tomatoes
7-8 C beef broth
1 C frozen corn
1 can green beans
2 TBS. soy sauce
2 TBS. Worchester sauce
Shot or two of hot sauce
1 C uncooked orzo pasta (this is just what I had leftover, probably could use any kind)

Sauté top 4 ingredients in 2 TBS. butter until tender. Add sautéed veggies to the remaining ingredients in a pot and simmer for an hour. Then add 1 C uncooked orzo pasta.
* You could also add a lb. of hamburger; I just did not have any on hand

Baked Dijon Chicken

1/2 C Italian Bread crumbs
1/2 C Parmesean cheese
1/4 C Dijon mustard
4 chicken breasts
cooking spray

Mix top two ingredients. Dip chicken into mustard, coating both sides, then into bread crumb mixture until chicken is covered. Repeat with each piece. Spray each piece with cooking spray.
Place chicken in prepared dish & bake at 375 F for 45 minutes or until done & no longer pink in the center. Enjoy!

Taco Rice

I love this, it is so easy. I got it from my sister Beth, she made it for us the week after I had my 2 y.o. and we have made it ever since. So easy and cheap.

Taco Rice
1 lb. ground beef
1 onion-diced
1 pkg. taco seasoning
1 (16 oz)can Diced tomatoes
2 cups cooked rice
2 cups shredded cheddar cheese

Brown meat and drain. Combine meat, onion, taco seasoning, cooked rice, and tomaties in large saucepan and simmer 5 minutes. Serve with flour tortillas and cheese.

This is a great recipe to double or triple and freeze.

Cheddar Bay Biscuits

I love these biscuits, I have been making these for several years, I originally got this off All Recipes. They taste just like the ones you get from Red lobster.

4 C baking mix
3 oz. cheddar cheese, shredded (we usually add more)
1 1/3 C water

1/2 C melted butter
1 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. onion powder
1/8 tsp. dried parsley

Directions-
Preheat oven to 375 degrees. In a mixing bowl, combine the baking mix, cheese and water. Mix until dough is firm. Using a small scoop, place dough onto pan.
Bake for 10 to 12 minutes, or until golden brown.
Combine melted butter, garlic, onion, salt and parsley. Brush over biscuits immediately upon removing from oven.

Yummy Honey Chicken Kabobs

"Honey, soy sauce, pepper and garlic make a terrific marinade and basting sauce for chicken chunks grilled on skewers with your favorite vegetables - try onion, bell peppers, tomatoes, or mushrooms."

INGREDIENTS:
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground
black pepper
8 skinless, boneless
chicken breast halves -
cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2
inch pieces
2 red bell peppers, cut
into 2 inch pieces
skewers

DIRECTIONS:
1.
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2.
Preheat the grill for high heat.
3.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Easy Beer Bread

This is from my sister Beth, I think she got it from All recipes. It is so yummy. It will be a nice add to a quick Hamburger helper.


Easy Beer Bread Mix


INGREDIENTS:
2 1/2 cups self-rising flour
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon onion powder
3/4 teaspoon Italian seasoning
1 (12 fluid ounce) can beer
1/4 cup butter or margarine,
melted

DIRECTIONS:
1.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch baking pan.
2.
In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. Transfer to the prepared baking pan. Top with the melted butter.
3.
Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Herbed Pork Roast

Not sure what blog I got this off of, but it sure looks good, thanks to who ever it was from.

Herbed pork roast

INGREDIENTS:
4 large garlic cloves, quartered
1 pork loin roast, boneless, about 4 to 5 pounds
1 teaspoon salt
1 teaspoon ground thyme
1/2 teaspoon dried leaf sage, crumbled
1/4 teaspoon rosemary, chopped
1/4 teaspoon dried tarragon, crumbled, optional
dash ground cloves or allspice
1 teaspoon grated lemon peel
1/3 cup water
3 tablespoons cornstarch, optional
3 tablespoons water, optional
PREPARATION:
Cut 16 small pockets into roast and insert garlic slices. In a small bowl combine salt, herbs, and lemon peel. Rub seasoning mixture into the roast. Pour 1/2 cup water into slow cooker; add the roast.

Cover and cook on LOW for 8 to 10 hours. Pork roast should read at least 160° on an instant-read thermometer. Serves 8.If desired, thicken juices. Remove roast from juices. Combine cornstarch with the 3 tablespoons water; stir until smooth then stir into the crockpot juices. Cook on HIGH until thickened. Serve with the pork roast.

Ranch Chicken n' Rice

Wow this was so yummy, even the kids liked it. I did add another piece of chicken. It just didn't seem like alot and i took Joanna's advice and added another ranch packet. Not sure if you really need the butter added, but I did it. So if anyone tries it without it let me know how it turned out.
This is a keeper.

Ranch Chicken 'N' Rice

4 cups uncooked instant rice
2 1/2 cups milk
2 cups water
2 envelopes of ranch salad dressing mix (My husband didn't taste enough ranch so I added another pack of ranch total of 3 and an extra couple of tablespoons of water - very tasty)
2-3 thawed chicken breast cut into chunks or strips
1/2 cup butter melted
Place rice in a greased 13x9x2 baking dish. In bowl, combine the milk, water and salad dressing mix; set aside 1/2 cup. Pour remaining mixture over rice. Top with chicken chunks. Drizzle with butter and reserved milk mixture. Cover and bake at 350 degrees for 45-50 minutes or until rice is tender and chicken juices run clear.

I got this from Joanna M's blog.

No Bake Cookies

No Bake cookies

2 C white sugar
3 Tbsp. Cocoa power
½ C butter
½ C Milk
1 pinch salt
3 C Quick Oats
½ C Peanut butter
1 tsp. Vanilla


In saucepan, bring sugar, cocoa, butter, milk, and salt to a rapid boil for 1 minute.

Add quick oats, peanut butter, and vanilla mix well.

Working quickly drop by teaspoonfuls onto waxed paper and let cool.

Clone of Cinnabon

We love these-

Clone of a Cinnabon


INGREDIENTS:
1 cup warm milk (110 degrees
F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine
yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground
cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream
cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
DIRECTIONS:
1.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4.
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Carne Asada

Carne Asada

1 white onion, chopped
½ C chopped fresh cilantro
1 lime, juiced

2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 gloves garlic, peeled
4 dried New Mexico chile pods
1 pinch salt to taste

1 32 oz package corn tortillas
2 C grated cotija cheese
Lime wedges3 lbs. flank steak
1/3 C white vinegar
½ C soy sauce
4 cloves garlic, minced
2 limes, juiced
½ C olive oil
1 tsp. salt
1 tsp. black pepper
1 tsp. white pepper
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. paprika


Slice flank steak very thin, into cubes or strips, and then lay the flank steak in a large baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with the remaining 8 seasonings. Whisk together until blended, and then pour over the steak in dish. Cover with plastic wrap, marinate for 1 to 8 hours.

In a small bowl, stir together 1 chopped onion, cilantro, and the juice of 1 lime. Set aside as a relish for the tacos.

Heat skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450°.

Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted veggies, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.

Heat vegetable oil in a large skillet over medium-high heat. Cook the steak, stirring constantly, until meat is cooked through and most of the liquid is evaporated.

Warm the tortillas in a skillet for about a minute on each side to make them pliable. Fill with meat, relish and pureed salsa.