Sugar Cookies

2/3 c butter
1 c sugar
2 eggs
1 t vanilla
1 t baking soda
1/4 c milk
4 c flour
1/4 t salt

Cream butter, sugar and eggs. Add vanilla. Dissolve baking soda in milk; add to creamed mixture. Add flour and salt. Mix and roll out to 1/4″-1/2″ thick; cut out shapes and place on cookie sheet. Bake at 350 degrees for 6-9 minutes.

Zucchini Lasagna (no meat)

4 medium zucchini, sliced into 1/4 inch slices
1/4 c parmesan cheese
2 c mozzarella, shredded
1 1/2 jars tomato sauce

Ricotta Filling
3 garlic cloves, minced
1 container Ricotta cheese
1/4 c parmesan cheese
1 egg
pinch of salt
1/4 teaspoon black pepper
1/4 cup fresh basil, chopped (for dried basil use 2 T)

Instructions

Preheat oven to 350. Slice zucchini into noodles.  Lay zucchini noodles on paper towels and sprinkle with salt and let sit for 10 minutes so zucchini sweats any access moisture. Use paper towels to press and dry zucchini noodles.

Mix all of ricotta filling ingredients together in bowl.

In a 9x13 baking dish/pan layer lasagna - thin layer of sauce, zucchini noodles, ricotta filling, and mozzarella cheese. Repeat until finished. On top layer with sauce, mozzarella cheese, and parmesan cheese.

Bake for 40 minutes uncovered then broil for 1 to 2 minutes until cheese is browned. Sprinkle with chopped fresh basil. Slice and enjoy!

Enchilada Soup

2 c cooked chicken, diced
2 c chicken stock
10 oz can enchilada sauce
1 can black beans, rinsed
14 oz can diced tomatoes with juice
15 oz can corn, drained
4 oz can diced green chiles
1 clove minced garlic
1 onion, chopped
1 1/2 t cumin
1 t salt
1/4 t pepper
1/8 t chili powder

Garnish:
Cheese
Sour cream
Avocados
Tortilla chips

Heat olive oil in stock pot.  Add onion and garlic and cook, until soft.  Add cooked chicken, black beans, corn, tomatoes, chiles, and stir together.  Add chicken stock, enchilada sauce, cumin, salt, pepper, and chili powder.  Stir together.  Bring to a boil.  Simmer for 10 to 12 minutes.  Serve with desired toppings.

Zucchini Lasagna

5 oz spinach
1 15 oz container of ricotta cheese
2 eggs
1 lb ground turkey
2 large zucchini
1 T parsley
1 T oregano
1 t salt
1/2 t pepper
2 cans of spaghetti sauce
8 oz package of mozzarella cheese
8 oz grated parmesan cheese
1 small onion

Slice the zucchini lengthwise into thin slices. Brown the ground beef and add the diced onions. Add the salt and pepper to the ground beef while it’s cooking.  Drain the ground beef when it’s completely done and no longer pink.

In a separate bowl, combine the ricotta, parley, oregano and two eggs.  Mix it together until it is well combined.
To assembly the lasagna, spread a thin layer of spaghetti sauce in the very bottom of the pan first.  Then add a layer of zucchini slices, spread the ricotta mixture over the top of the zucchini slices, layer a small amount of spinach,  top that layer with the meat and finish by adding the last layer of cheeses.  Repeat these layers until you are out of ingredients.  This will all depend on your pan size.  I can usually do about two or three layers.  Finish the layer with cheese on the very top.
Cover it with foil and bake for about 45 minutes on 350 degrees.
Remove the foil and bake for another 15 minutes to brown the top of the dish.
Let this dish stand for about 5 or 10 minutes before serving it.  It will be extremely hot and you want it to cool down a bit so each layer will come out in a nice slice of lasagna.

Green Chile Enchilada Soup

1 T olive oil

1 small onion diced

2 garlic cloves minced

8 oz fire roasted green chiles

3 c shredded chicken

1 c salsa

10 oz green chile enchilada sauce

32 oz low-sodium chicken stock

8 oz cheddar and/or jack cheeses grated

4 oz cream cheese

Garnish:

Cilantro

Limes

Sour cream

Tortilla chips

Extra shredded cheese

Heat olive oil in a heavy bottomed soup pot or dutch oven over medium heat. Add onion and cook, stirring often, 4-5 minutes or until soft. Stir in garlic and cook for 30-45 seconds.

Add green chiles, chicken, salsa, chicken stock and enchilada sauce. Bring to a boil, then cover and turn heat to low. Simmer for 20-30 minutes.

Stir in cheeses until completely melted and combined.

Serve with optional garnishes (sour cream, shredded cheese, cilantro) and a squeeze of lime.

Taco Sloppy Joe/Sue

1 pound lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 packet taco seasoning
1 c chunky salsa
1/4-1/2 cup water
buns

Toppings:
shredded Mexican blend cheese
shredded lettuce
diced tomato
diced avocado or guacamole
sour cream

Brown ground, chopped onion, and garlic in a large skillet over medium high heat. Drain grease and add the taco seasoning and salsa.

Reduce heat to medium low and cook for about 5 more minutes until mixture has thickened and is heated through. Add up to 1/2 cup of water to achieve desired consistency. Serve over hamburgers buns and add desired toppings such as shredded cheese, shredded lettuce, diced tomato, avocado, guacamole, or sour cream.

Baked BBQ Chicken Tenders

2 pounds chicken tenders (or enough to fill a pan)
3 T oil
1 1/2 T paprika
1 t garlic powder
1/2 t salt
1 c bbq sauce

Preheat oven to 375° F.

Place chicken tenders is a large baggy with oil coat chicken chicken. Add in paprika, garlic powder, and salt. Shake onto chicken tenders and dump everything into a casserole dish.

Bake for 20 minutes then remove chicken tenders. Brush with bbq sauce and then place back into the oven for 10 -15 minutes or until cooked through and at a safe temperature and chicken is cooked through.
Remove from oven and let rest for 5-10 minutes before serving.

Lasagna Soup

1 lb Italian sausage
1 onion, chopped
1 T garlic cloves, minced
1 28-ounce can crushed tomatoes
1 t oregano
1 t basil
Salt and pepper
6 cup chicken broth
8 to 12 ounces (3-4 cups) bowtie or rotini pasta or broken lasagna noodles

Brown sausage in a big stock pot.  Saute onions and garlic in grease.  Once cooked, add seasonings and crushed tomatoes.  Stir together.  Add chicken broth.  Bring soup to a boil.  Turn down to low to simmer for 20 minutes.  Once the heat is turned down, add the noodles.  Stir occasionally while simmering.  Serve with shredded Parmesan/mozzarella/any cheese.

French Bread Sandwiches

Chicken bacon ranch:
Loaf of french bread
Chicken
Bacon
Shredded cheese
Onion (sauteed in bacon grease)
Ranch
Spinach

BBQ Chicken:
Loaf of french bread
Chicken
Onion
BBQ sauce
Shredded cheese
Bacon
Spinach

Split loaf in half, long ways.  Pull out bottom bread.  Put sauce on both ends.  Sprinkle cheese and begin filling sandwich.  Top with shredded cheese.  Butter the outside crust and wrap in tin foil.  Bake at 350 for 30 minutes.

Chicken Parmesan

4 chicken breasts, about 8 oz each, sliced in half lengthwise to make 8
3/4 c seasoned breadcrumbs
1/4 c grated Parmesan cheese
2 T olive oil
3/4 c mozzarella cheese
1 c marinara
Pasta of your choice

Preheat oven to 450°F. Spray a large baking sheet lightly with spray.
Combine breadcrumbs and parmesan cheese in a bowl. Put olive oil in separate bowl.  Dip chicken in the oil then dip into breadcrumb mixture.  Place on baking sheet and repeat with the remaining chicken.
Lightly spray a little more oil on top and bake in the oven for 25 minutes.
Cook pasta while chicken is cooking.
Remove from oven, spoon 1 T or so sauce over each piece of chicken and top each with a sprinkle of shredded mozzarella cheese.
Bake 5 more minutes or until cheese is melted.

Harvest Soup

1 onion, chopped
1 t garlic, minced
1 medium zucchini, chopped
4 small potatoes, chopped
1/2 bag baby carrots, coined
2 tomatoes, seeded and chopped
1/2-1 c corn off the cob
1 t basil
Salt and Pepper
Olive oil
Chicken broth
Cheese (optional)

Saute onion and garlic in oil.  Add the rest of your vegetables and basil (or any other spices).  Amounts may vary depending on what's on hand or how you feel.  Cover in chicken broth (1-1/2 boxes).  Bring to a boil.  Turn down heat and let simmer until vegetables are soft (about 40 minutes).
Serve with some cheese or other toppings.

Carnitas Tacos

4 lbs boneless pork butt (or shoulder)
3-4 t salt
1 t pepper
1 T dried oregano
1 T ground cumin
1 large brown or white onion , cut into wedges
8 cloves garlic , smashed
2 limes , juiced
2 large oranges , juiced (or 3/4 cup natural orange juice)
3/4 cup coke (Original or Mexican coke is ideal)
2 bay leaves

Rinse and pat dry pork with a paper towel.
In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).

Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)

Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).
Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.

Season with a little extra salt and pepper if desired. Pour over more of the slow cooker juices once the meat has crisped for added flavor, just before serving! Serve on corn tortillas with cilantro and onion.

Cauliflower Soup

1 medium onion, chopped
3 T butter
2 pounds cauliflower (large head), chopped into 1 inch pieces
1/4 c flour
2 c half and half
1 1/2 c water
1 14.5 ounce can chicken broth
1 1/2 c sharp cheddar cheese, shredded
1/2 c pepper jack cheese, shredded
1 tsp salt
1 tsp dijon mustard

Optional Toppings:
Green Onions
Bacon Bits

In a large pot, melt butter and cook the chopped onion until translucent and golden brown. Whisk in the flour. Gradually stir in half and half, water and chicken broth.

Add the chopped cauliflower and heat to boiling. Reduce heat to medium low and allow the cauliflower to cook until tender about 15 minutes.

In a blender with the center of the top removed to allow steam to escape, blend the soup in batches until smooth. Return to the pot.

Heat soup to medium heat and add in dijon mustard and cheese and stir until melted. Serve with optional toppings.

Grandma Fillmore's Chocolate Chip Cookies

2 cups white sugar
1 cup brown sugar
2 cups shortening (margarine, butter, & canola oil work too)
4 eggs
1 tsp vanilla,
2 tsp baking soda,
2 tsp salt.
4 cups flour
1 pkg. chocolate chips

Cream sugars and shortening.  Add eggs, vanilla, baking soda, and salt.  Gradually stir in flour and chocolate chips.  Mix well and drop by rounded tablespoon on ungreased cookie sheet. Bake @ 350 for 10-12 min.

Tamara's Chocolate Chip Cookies

1/2 cup softened butter
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 3/8 cup flour
18 ounces semi-sweet chocolate chips

Cream butter, shortening, brown sugar, and white sugar.
Add salt and baking soda, cream.
Add eggs and vanilla, cream.
Add flour, mix.
Add chocolate chips and walnuts, mix.
Spoon golf-ball-sized pieces of dough onto an ungreased cookie sheet.
Bake at 375 ° for 8-10 minutes.

Lemon Shortbread Dessert

Crust:
Shortbread cookies
1/2 c sugar
1 stick butter, melted

Crush up shortbread cookies.  Stir in sugar and butter.  Press into pan, saving some for top garnish.  Bake at 350 degrees for 10 minutes.  Allow to cool before adding topping.

Topping:
1 box Cook n Serve lemon pudding
1 box cream cheese, room temperature
1 container whipped topping

Make pudding according to directions on box.  Let cool.  Whip up cream cheese and add lemon pudding.  Once mixed thoroughly, spread over cooled crust.  Spread whipping topping over lemon/cream cheese mixture.  Top with saved crust.  Store in fridge and eat when ready.

Chicken Bacon Fiasco (as named by Evelyn)

Olive oil
Garlic
Green onion or other onion
Bacon - chopped
Chicken (I used 2 tenders) - cubed
Spinach - chopped
Basil
1 container (16 oz) heavy whipping cream
Parmesan cheese

Saute garlic and onions in olive oil.  Add in chopped up bacon and cubed chicken.  Add in spinach.  Cook until almost done.  Add in heavy whipping cream.  Sprinkle in some parmesan cheese. (I just used the stuff in the green can.)  Add in basil.  Simmer.  Serve over noodles.

Saucy Wieners over Rotini

1 T butter
1 packages hot dogs, sliced
1 small onion, diced
2 cans tomato soup
1/8 cup Worcestershire
1/2 cup water
2 t parsley
2 t sugar
1 box rotini or other noddle that holds sauce well.

Cook hot dogs and onions with butter in a pot. Once cooked, add everything else except noddles. Set to simmer. While the sauce is simmering cook noodles in another pot. Once noodles are cooked, sauce is ready.

Tomato Basil Bisque

4 tomatoes - seeded and diced
1/2 onion, diced
2 T minced garlic
4 cups tomato juice
14 leaves fresh basil, more depending on taste
1 cup heavy whipping cream
1/2 cup butter
Salt and pepper to taste

Seed and dice tomatoes.  Place tomatoes, onion, garlic, and juice in a stock pot over medium heat.  (Can add extras:  carrots, celery, etc.)  Simmer for 30 minutes.  Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.

Place the pot over medium heat, and stir in the heavy cream and butter.  Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.  Serve with grilled cheese on french bread.

Biscuits and Gravy

1 lb pork sausage
1/4 c flour
3/4 c milk
1 1/2 c (12 oz) chicken broth
salt and pepper to taste

2 packages jumbo biscuits

Bake biscuits according to package.  Brown sausage on medium heat in medium pot until cooked through.  Mix in flour to sausage.  Add milk and chicken broth.  Simmer for about six minutes, until thickened.  Salt and pepper to taste.

Spinach Tomato Soup

3 T butter
1/2 onion, chopped
3 cloves garlic, minced
2 jars spaghetti sauce
1 can diced tomatoes (Italian)
1 box chicken broth (32 oz)
2 handfuls spinach, chopped
seasonings

Saute onion and garlic in butter over medium heat in a stock pot.  Once translucent, add spaghetti sauce and diced tomatoes and turn up heat.  Once it starts to boil, add chicken broth.  Chop up spinach and add to soup.  Mix in seasonings.  I used salt, pepper, oregano, and basil.  Turn down heat and let simmer until spinach has wilted. 

Optional:  Mix in cheese or serve with grilled cheese.

BBQ Chicken Legs

Preheat oven to 375.  Line pan with tin foil and spray with cooking spray.  Line pan with drumsticks.  Sprinkle garlic powder, paprika, and a little bit of salt over the legs.  Add favorite BBQ sauce.  Bake for 45 minutes.

Banana Bread

3-4 ripe bananas
1/3 c butter, melted
3/4 c sugar
1 egg, beaten
1 t vanilla
1 t baking soda
1 1/2 c flour
Pinch of salt
1 t cinnamon

Preheat oven to 350 and grease loaf pan.  In mixing bowl, mash bananas with fork.  Add melted butter and stir.  Mix in sugar, egg and vanilla.  Mix in baking soda, salt and cinnamon.  Add flour and mix until just combined.  Pour into loaf pan and bake for 1 hr or until knife in center comes out clean.

Vicki's Pretzel Salad

1 c pretzels, crushed
1 stick butter
1/2 c sugar

Mix together bake for 5-7 min. 350 degrees.  Let cool and break into pieces

Mix 8 oz cream cheese
1/2 c sugar
16 oz cool whip
Can of drained, crushed pineapple

Add pretzels in just before serving

Granola Bars

2 1/4 c quick cooking oats
1 1/2 c crispy rice cereal
6 T butter
1/3 c honey
3/4 c light brown sugar, packed
1 t vanilla extract
1/2 c chocolate chip

Line a pan with parchment paper.  In a large mixing bowl stir together oats and cereal.  Add butter, brown sugar and honey to a large microwave safe bowl and heat mixture for 1 minute. Remove from microwave and stir mixture until butter has melted. Return to microwave and heat for 1 minute.  Stir in vanilla. Pour over oats mixture and stir gently until coated evenly. Gently stir in chocolate chips.

Pour mixture into prepared pan. Lightly grease your hands with cooking spray and press the mixture evenly into the pan.

Lay a piece of parchment or wax paper over the top of the bars and press extra firmly all around the pan to flatten the bars. This is the most important step to insure they don't crumble when you cut them.  Refrigerate for about 1-2 hours before pulling up on the parchment paper to remove them from the pan and cut them. 

Store in an air-tight container in the fridge for firmer bars or at room temperature for softer bars). 
Bars are best enjoyed within 7 days.

Chicken Spinach Enchiladas

Chicken
1/2 c onions
Olive Oil
11/4 c spinach
2 c shredded Monterey Jack cheese
1 c sour cream
1can enchilada sauce
Tortillas

Cook chicken and cut into pieces.  Saute onion in olive oil until onion is transparent. Add spinach and cook.  Combine chicken, onion, spinach, cheese, and sour cream in a mixing bowl and mix well.  Fill tortillas with spinach-cheese mixture and roll up enchilada-style. Placing seam side down in a 9x13 baking dish.  Drizzle enchilada sauce over dish and bake for 15-20 minutes at 350°.

Short Sharp Chops

4 boned center-cut loin pork chops
1/4 cup soy sauce
1/4 cup orange juice concentrate, thawed
1/2 cup chopped green onions
2 teaspoons grated, peeled fresh ginger
1/2 teaspoon black pepper
2 gloves garlic, minced
1 teaspoon olive oil

Trim fat from pork and slice into 1/4-1/2 inch strips. Combine soy sauce and the next 5 ingredients (through garlic) in a large zip-lock bag. Add pork to bag; seal and marinate in refrigerator for 1 hour (turning the bag occasionally). Remove pork from bag; discard marinade.

Heat oil in a large non-stick skillet over medium-high heat. Add strips; sauté until cooked through. Serve over sticky rice.

Simple Feta Chicken

Chicken
1 teaspoon parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chopped red pepper
5 ounces feta cheese

Preheat oven to 350 degrees. Place chicken in the bottom of a 9×13 pan. Combine parsley through pepper. Sprinkle half of the herb mixture over top chicken, flip the chicken, and sprinkle the rest of the mixture over.  Sprinkle 1 cup chopped red peppers over top and finish it off by sprinkling the feta cheese over top all the chicken. Bake at 350 degrees for 35 minutes.

Pineapple Pork Chops

1 (8 ounce) can pineapple rings, juice drained and reserved
1/4 cup brown sugar
1/4 cup soy sauce
1/4 teaspoon garlic powder
4 pork chops
1 pinch ground black pepper

Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.

Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.

Crockpot Broccoli Beef

1 1/2 pounds flank steak, thinly sliced and chopped into 2 inch pieces
1 cup beef broth
2/3 cup low sodium soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
1/4 teaspoon red chili flakes
4 cups broccoli florets
2 tablespoons cornstarch
4 tablespoons cold water

Grease the inside of a slow cooker. Add steak, beef broth, soy sauce, brown sugar, sesame oil, garlic, and chili flakes. Cover and cook on high for 2-3 hours or low 4-5 hours.

Minutes before serving, uncover the slow cooker. In a small bowl whisk corn starch and water until dissolved. Add to slow cooker and stir. Cover and allow to cook another 20-25 minutes.

Just before serving, cook the broccoli and add to the crockpot.

Florentine Meatballs

1 bunch spinach
2 lb ground turkey
olive oil
1 medium onion, finely chopped
3 garlic cloves, chopped
1 large egg
1/4 c milk
3/4 c bread crumbs
1/2 c parmesan cheese
salt and pepper

Preheat oven to 400 degrees F.
Heat a medium saute pan with 1 T olive oil over med heat. Add onions and cook until translucent, about 10 minutes. Add garlic and cook for 1 minute or until fragrant. Take off heat and set aside to cool.
In a large bowl, stir together the egg, ¼ cup of the milk, bread crumbs, cheese, ½ tsp salt, and ¼ tsp pepper. Combine spinach and cooled onion mixture with bread crumb mixture. Add ground turkey and fluff all ingredients together with your hands or two forks, careful to mix lightly.
Form desired sized meatballs and place on a sheet pan lined with sprayed aluminum foil. Bake for 20 minutes.

Pancakes

1 egg
1 c flour
3/4 c milk
2 T melted butter
1 T sugar
3 t baking powder
1/2 t salt

Beat egg until fluffy.  Add remaining ingredients, mixing until smooth.  For thinner pancakes, add 1/4 c milk.  Substitute flour and sugar for whole wheat, if desired.

Brown Sugar Waffles

2 eggs
1 3/4 c milk
1 stick butter, melted
2 c flour (whole wheat)
4 t baking powder
1 T brown sugar
1/2 t salt

Beat eggs until fluffy. Add remaining ingredients and mix until smooth.  For regular waffles, sub flour for white flour and brown sugar for white sugar.

Fruit Torte

1 package graham crackers, crushed
1 stick butter, melted
2 T sugar

Mix these together, press into a cake pan.  Bake 350 for 10 minutes.  Save a few tablespoons of crust mix.

1 package cream cheese, softened
1 container whipped topping
1 small package jello, desired flavor

Mix these in a mixer.  Spread on top of cooled crust.  Top with pie filling (same flavor as jello).  Garnish with saved crust mix.

Caramel Puff Corn

2 sticks butter
1 1/4 c brown sugar
2/3 c corn syrup
1 t baking soda

Melt butter and sugar.  Add in corn syrup.  Mix in baking soda.  Spread over puffcorn.  Bake on cookie sheet at 250 for 45 minutes.  Stir every 15 minutes.

Crockpot Mongolian Beef

1 1/2 lb Flank Steak
1/4 c cornstarch
2 T oil
1/2 t minced garlic
3/4 c soy sauce
3/4 c water
1 c grated carrots
green onions

Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Eggrolls

1 med cabbage
1 bag shredded carrots
1 shredded onion
1 lb ground turkey or pork
2 T salt
2 T sugar
2 eggs
1 package clear noodles
1 pack 40 sheet eff roll wraps
oil

Soak clear noodles in hot water and drain.  Let it sit for 5 minutes.
In a pan, mix ground pork and clear noodles with 1 egg until it's evenly mixed
Put shredded cabbage in, mix with 1 more egg.
Add 2 T sugar, 2 T salt
Add in shredded carrots
Lastly, put in onion.
Wrap into egg roll wrappers. 

Deep fry for 5 minutes or air fry at 350 for 8 minutes (small)/13 minutes (large)

Crispy Cheddar Chicken

Chicken
Milk
Ritz crackers, crumbed
Cheddar cheese
Salt and pepper

Dip chicken in milk, then crackers - mixed with salt and pepper, lastly cheddar cheese.
Lay in a foil coated, greased 9x13 pan.
Bake for 25-30 minutes at 350, depending on how big chicken pieces are.

Copycat Crunchwrap Supreme

6 large flour tortillas
6 small corn tortillas (or tortilla chips)
1 pound ground beef
1 package taco seasoning
sour cream
nacho cheese (or shredded Mexican blend cheese)
shredded lettuce
diced tomatoes

Brown ground beef in a skillet, then add taco seasoning.  Set aside.  Heat tortillas and lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with some nacho cheese, or shredded cheese. Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce. 

Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. If your filling isn't entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again.
Spray a frying pan with cooking spray.  Carefully place the Crunchwrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes.

Corn Chowder

1/2 lb. bacon
5-6 potatoes - cubed
2 c. water
2 c. evaporated milk
1 can of corn
1 small onion - minced
3 T. butter - melted
3 T. flour
salt & pepper to taste

Fry the bacon and drain the grease.

In a large stock pot, combine the potatoes, water, evaporated milk, corn & onion. Remove about 1 c. of the broth and pour into small sauce pan. Combine with melted butter & flour until smooth. Add sauce pan mixture back into stock pot.

Heat through on low until potatoes are soft.

Chicken Corn Stuffing Casserole

1 large chicken breast - shredded
1 can of corn
1 can creamed soup
1 can water
Shredded cheese
1 box of stuffing - prepared as directed

Mix shredded chicken breast, corn, soup & water in bottom of 9x13 pan. Top with shredded cheese. Cover with prepared stuffing.

Cook at 350 for 30 minutes.

Cheese Soup

6 c. cubed potatoes
Water - enough to just cover potatoes
1 c. carrots
1/2 c. onion - minced
2 chicken bullion cubes
2 tsp. parsley flakes
1 t. salt
1 lb. velveeta - cubed
3 c. milk
6 T. flour
broccoli (opt.)

Mix potatoes, water, carrots, onion, bullion cubes & parsley in stock pot until veggies are soft.

Whisk milk & flour in bowl and stir into soup along with broccoli. Turn down heat.

Add cubed cheese and stir until cheese is melted in. Keep heat low.

Layered Mexican Dip

In a 9x13 pan layer ingredients as follows:

1 can refried beans
8 oz. sour cream blended with 8 oz. cream cheese
8 oz. taco sauce or salsa (taco sauce is better)
1 lb. browned hamburger with taco seasoning
chopped tomatoes, onions, green pepper (opt.)
1 can nacho cheese soup
shredded cheese

Bake at 350 for 30 minutes. Serve with tortilla chips.

NYE Meatballs

2 T. cornstarch
1/2 c. brown sugar
1/3 c. vinegar
1 T. soy sauce
1 can pineapple chunks, juice separated and reserved
1 bag of meatballs

Mix cornstarch and sugar. Stir in pineapple juice, vinegar & soy sauce until smooth. Pour into skillet and cook on medium, stirring constantly until mixture thickens. Boil for one minute. Add meatballs & pineapple chunks. Heat through.
Crockpot option:  Mix all ingredients in crockpot and heat on high for 2-4 hours.

Baked Ziti

1 box ziti pasta
1 onion, chopped
1 lb ground beef or turkey
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 c sour cream
6 ounces mozzarella cheese, shredded
2 T grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add ziti pasta,
and cook until al dente, about 8 minutes; drain.

In a large skillet, brown onion and ground beef over medium heat. Add
spaghetti sauce, and simmer 15 minutes.

Preheat the oven to 350 degrees. Butter a 9x13 inch
baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour
cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and
remaining sauce mixture. Top with grated Parmesan cheese.

Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Stroganoff

1 lb. ground beef or venison
1/2 c. chopped onion
1 clove garlic, minced
1/4 t. pepper
1 t. salt
Little squirt of ketchup
Small drizzle of Worcestershire sauce
2 T. flour
1/4 c. butter
1 can cream of mushroom soup
1 c. sour cream
1 pkg. egg noodles, cooked as directed on package

Brown hamburger with onions and seasonings. Drain grease. Make sauce by adding flour and butter to burger. Add soup and then sour cream. Heat through but do not allow to boil. Serve over cooked egg noodles. You can also serve over rice.

Potato Rolls

3 c. flour
1 T. dry yeast
1/2 c. sugar
1 1/2 t. salt

Mix together in large mixer bowl.

1 c. mashed potatoes (no liquid added) - may also use 1/3 c. water & 1/3 c. dehydrated potatoes
2 1/2 c. potato water
1/2 c. shortening
2 eggs, beaten

May blend for smoother texture. Mixture should be warm when added to flour mixture. Mix well, then add:
4 c. flour, gradually.
Do not add more flour. Dough will be soft. Put in covered bowl and let rise until doubled. Place dough on generously floured board. Sift flour lightly over the sticky dough so it won't stick to your hands. Cut into squares with a spatula, place on tins, and let rise slightly. Bake 13-15 minutes at 350.

Oven Pancakes

Mix:
6 eggs
1 c. milk
1 c. flour
3 T. melted butter

Pour in pan/cookie sheet and bake at 400 for 15 minutes. Serve with butter, syrup, or powdered sugar.

Wheatberry Chili

1 c. wheat
4 c. water
Cook these on low/simmer for 1 1/2 hours.  Do not drain!

1 lb. hamburger OR 1 lb. chicken, shredded/cubed
1 large can tomato juice (the big one)
2 packages of chili seasoning

Combine these with the wheat & water in large pot.  Mix and heat through.  The Plesheks mix in sour cream, shredded cheese & fritos.

Cream cheese chicken pasta

1 package penne pasta (16 oz)
1 chicken breast, cut into small pieces
garlic salt and black pepper
1/2 t olive oil
1 t Italian dressing
1 block cream cheese
1/2 c milk
1 T soy sauce
1/2 t Worcestershire sauce
Handful of spinach
Parmesan cheese

Cook pasta according to directions.
While pasta is cooking, combine oil, Italian dressing and chicken in large skillet.  Season with garlic salt and a little bit of black pepper.  Cook until done.
3. When chicken is done, add block of cream cheese and 1/4 cup of the milk. Stir constantly until cream cheese is melted.  Add soy sauce and Worcestershire sauce.  Add more garlic salt to taste if needed. Add more milk to thin sauce as desired.
Add spinach last and cook until spinach is no longer crunchy.  Serve over pasta and add parmesan cheese if desired.

Seven Layer Bars

1 stick butter
1 1/2 c graham cracker crumbs
1 (14 oz.) can sweetened condensed milk
1 c butterscotch flavored chips
1 c semi-sweet chocolate chips
1 1/3 c flaked coconut

Preheat oven to 350 degrees (325 degrees for glass dish).
In a 9x13-inch baking pan, melt butter in oven and remove.  Sprinkle crumbs over the melted butter; pour sweetened condensed milk evenly on top of crumbs.  Top with remaining ingredients in order listed above; press down firmly with a fork.  Bake 25 minutes or until lightly browned.

Dad's Favorite Broccoli Cheddar Soup

1 stick butter
1 onion, chopped
Broccoli, chopped
4 cans chicken broth
1 lb Velveeta
2 c milk
1 T garlic powder
1/3 c cornstarch (or enough to thicken the soup)
1 c water

In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Michelle's College Chicken

Chicken
1 t garlic powder
1 t onion powder
1 can cream of chicken
1 container sour cream
1/2 c shredded cheese

Line 9x13 pan with chicken.  Sprinkle powders on top.  Mix sour cream and cream of chicken.  Spread over chicken.  Sprinkle cheese on top.  Bake for 45 minutes.

Cream Puff

1 c flour
1 stick butter
3 eggs
1 c water

Boil water and butter.  Stir in flour.  Beat in eggs.  Spread on greased pan.  Bake for 10 minutes at 400.  Let it cool

1 box of pudding
1 container cool whip

Make pudding and let set.  Mix with whipped topping.  Spread over top of crust.  Drizzle chocolate syrup over top.

Sweet and Sour Chicken

3-4 boneless chicken breasts
salt and pepper
1 c cornstarch
2 eggs, beaten
oil

Sauce:
3/4 c sugar
4 T ketchup
1/2 c vinegar
1 T soy sauce
1 t garlic salt

Preheat oven to 325.  Cube chicken.  Dip chicken into cornstarch and then eggs.  Heat oil in skillet and brown pieces of chicken.  Put in a greased 9x13 pan.  Mix up sauce and pour over chicken.  Bake chicken for 1 hour, turning/mixing chicken every 15 minutes.

Cilantro Lime Ranch Dressing

1 packet Hidden Valley Ranch mix TRADITIONAL not BUTTERMILK
1 c mayonnaise
1 c buttermilk
2 tomatillos remove husk, diced
1/2 bunch cilantro fresh
1 clove garlic
1 lime juiced
1 jalapeno

Add all ingredients to blender and blend until smooth.

Cafe Rio Sweet Pork

2 lbs pork (boneless pork rib meat)
3 (12 oz) cans Coke NOT diet
1/4 c brown sugar
dash garlic salt
1/4 c water
1 can diced green chilies
1 (10 oz) can red enchilada sauce 
1 c brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crockpot and cook on low for 2 hours.

Sloppy Joe/Sue

1 lb ground beef/turkey 
1/4 c onion, chopped 
1/4 c green pepper, chopped 
1/2 t garlic powder 
1 t salt 
1/4 teaspoon pepper 
1 c ketchup 
3 t brown sugar 
1 t yellow mustard 
1 T Worcestershire Sauce 
1/2 c water 

Brown meat with onions and green pepper.  Add remaining ingredients.  Allow to simmer 20 minutes.  
Crockpot:  Brown meat with onions and green pepper.  Add remaining ingredients to crockpot and cook on low 4-6 hours.

Zucchini Breadsticks

4 medium zucchinis
1 T garlic powder
1/4 t red pepper flakes
1 egg
1/3 c parmesan
1 t pepper
1/2 t salt
shredded cheese

Grate and drain zucchini.  Mix all ingredients except shredded cheese.  Press onto pan lined with parchment paper.  Bake at 400 for 35-40 minutes.  Add cheese.  Bake at 350 for 10 minutes.

Nauvoo Gingerbread Cookies

1 c sugar
1 c molasses
3/4 c oil
1/2 c hot water

Combine - Rinse molasses out of cup with hot water
Add: 2 eggs

Mix together the following:
1 t baking soda
1 t cinnamon
1/2 t salt
1 t ginger
6-7 c flour

Refrigerate dough.  Roll out and cut with cookie cutter - Bake at 350 for 10 minutes