Greek Chicken

This is a keeper.

3 lbs. chicken ( I just used 4 piecese)
1/2 C mayo
1/2 C olive oil
1/4 C parsley
1/4 C lemon juice
2 Tbsp Chicken bouillon
1 Tbsp oregano
1 1/2 tsp black pepper
2 cloves garlic

Combine all ingredients in a seperate bowl and pour over the chicken in a baking dish. Marinate for 2+ hours. Bake at 400 for about 45 min.

I received this recipe from this blog http://tayabit.blogspot.com/

Pioneer Woman Chicken Spaghetti

This is a keeper.

2cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients (the reserved chicken stock too) except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)

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.