1 lbs. pasta
6 strips bacon, diced
1 tbs. butter
2 chicken breasts, cut into bite size pieces
2 Tbsp. flour
1 packet Ranch dressing mix (I used the spicy version of this)
2 c. milk
1 c. shredded cheddar cheese
salt and pepper

Cook pasta, drain, return to pot to keep warm.
Cook bacon until crips.  Drain all but 1 Tbsp. of grease.
Season chicken with salt and pepper.  Add butter and grease.  Add to skllet and cook until tender.
Sprinkle the flour and dressing over chicken, stir evenly to coat.  Stir in milk and cook, stirring until thick and bubbly.  Sitr in cheese and 1/2 of bacon; cook until cheese is melted.  Season as desired.
Serve with pasta and bacon sprinkle on top.  Could also add green onions.

Dinner rolls (24 rolls)
Ham slices
Swiss cheese

1/2 c. butter
2 Tbsp. mustard
1 Tbsp. Worcestershire suace
1 Tbsp. poppyseeds
1/3 c. brown sugar

Make ham and cheese sandwiches like normal, place in baking dish. 
Boil butter, mustard, sauce, poppyseeds and brown sugar over medium heat.  Pour on top of sandwiches, cover and bake at 350 for 20 minutes. 

Yummy, yummy, stuff.  The sauce is sweet and delicious!

4 chicken breasts cut in thirds (12 pieces)

Bacon slices

salt and pepper to taste

garlic powder

chili powder

brown sugar

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine {I skipped this since I grilled them.  I honestly think you could coat your dish with nonstick cooking spray instead to save a few calories}.  

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.  Delicious served with mashed potatoes with some of the gravy from the chicken drizzled on top.

**Also great on the grill!  No juices to drizzle on anything, but still delicious!



 From thewondertwins.blogspot.com

This stuff seriously tastes just like KFC's chicken, only it's baked instead of fried!! :)

Directions:

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:  

1/2 tsp. Salt

1 T Season All

3/4 tsp Pepper

1 c. Flour

2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.



Ingredients

1/2 cup orange juice

1/3 cup lemon juice

3 tablespoons and 1-3/4 teaspoons lime juice

2-3/4 cloves garlic, minced

1/3 cup soy sauce

3/4 teaspoon finely chopped canned chipotle pepper

2 teaspoons chili powder

2 teaspoons ground cumin

2 teaspoons paprika

3/4 teaspoon dried oregano

2 teaspoons black pepper

5/8 bunch fresh cilantro, chopped

1/3 cup olive oil

2 pounds flank steak

Directions

1.     Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.

2.     Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.

3.     Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

4.     Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.

5.       Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

1 ½ c. salsa

½ c. mayonnaise

½ can corn

½ can black beans

1 c. cooked, cubed chicken

Optional: lettuce

Combine all ingredients in medium bowl.  Can be served immediately or made a head of time and refrigerated 30 mint to overnight.  Serve over lettuce

Can also include: avocados, tomatoes, cheese, crushed tortilla chips.

Can adjust the salsa to mayo ration.  If you like it creamier use less salsa and add more mayo, just make sure it’s 2 cups.

Recipe by OurBestBites.com

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more...6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

*****Nick isn't a fan of french dip so I half and water and beef broth and just eat these as roast beef sandwiches.  So good!!!

From pinkbites.com

 

1 lb of flank steak, thinly sliced crosswise

1/4 cup of cornstarch

3 teaspoons of canola oil

1/2 teaspoon of grated ginger (about 1/2 inch piece)

1 tablespoon of chopped garlic (about 2 -3 large cloves)

1/2 cup of water

1/2 cup of soy sauce (I use low sodium)

1/2 cup brown sugar

1/2 teaspoon of red pepper flakes

3 large green onions, sliced crosswise into thirds

Prepare the meat:

First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch (see picture bellow).

Make the sauce:

Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later. 

Cook the meat and assemble dish:

Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.

Serve it hot with rice.

One of our favorite meals!!

1 onion, chopped

1 (16 ounce) can chili beans

1 (15 ounce) can black beans

1 (15 ounce) can whole kernel corn, drained

1 (8 ounce) can tomato sauce

1 cup chicken broth

2 (10 ounce) cans diced tomatoes with green chilies, undrained

1 (1.25 ounce) package taco seasoning,  or use the recipe below for the best flavor

3 whole skinless, boneless chicken breasts

shredded Cheddar cheese (optional)

sour cream (optional)

crushed tortilla chips (optional)

Directions

1.    Place the onion, chili beans, black beans, corn, tomato sauce, broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

2.    Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Taco Seasoning

Ingredients

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

1 c. water

1 cube butter

¼ tsp. salt

Bring to a rolling boil.

Stir in 1 c. flour.  Add 4 eggs, one at a time and beat.

Spread on greased cookie sheet. Bake at 375 degrees 20 -25 minutes.

3 oz. cream cheese

2 Tbsp. mlk

1 (3 ox.) pkg. vanilla instant pudding.

Beat together.  Add 1 ½ c. milk and beat until pudding is set.

Add 8 oz. cook whip.  Spread on top of cake.  Pour Hershey’s chocolate syrup on top before serving.

From The Essential Mormon Cookbook

Vanilla wafer crust:

1 box vanilla wafers, crushed

½ c. butter, melted

Stir crushed wafers and melted butter together.  Pat into a greased 9 x 13 in. pan.  Place in refrigerator or freezer until firm.

1 vanila wafer crust

2 (8 oz.) pkgs. Cream cheese, softened

1 c. powdered sugar

1 c. water

1 (6 oz.) pkg peach flavored gelatin

1 c. cold water

½ tsp. almond extract (optional)

6 large peaches, peeled

¼ c. sugar

Prepare Vanilla Wafer Crust and refrigerate or freeze until firm.  In a large bowl beat cream cheese and powdered sugar together.  Spread over chilled crust.  Refrigerate or freeze until firm. Bring 1 c. water to a boil.  Dissolve gelatin.  Remove from heat and add 1 c. cold water.  Refrigerate until syrupy.  Cut peaches in slices, then sprinkle with sugar.  Place peach slices on surface of chilled cream cheese mixture.  Pour thickened gelatin over peaches.  Refrigerate several hours until set.

1 C. butter

¾ C. cornstarch

¾ C. powdered sugar

1 C. flour

1 recipe Cream Cheese Frosting (see below)

In a medium bowl, cream butter until fluffy.  Add cornstarch & sugar and blend well.  Beat in flour until thoroughly mixed.  Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking).  Bake at 350 degrees for 10-12 minutes.  Cool on wire rack & frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 (3oz.) package cream cheese, softened

1 C. powdered sugar

½ t. vanilla

Mix all ingredients together.  Color with food coloring if desired.



Ingredients

2 cups crushed pretzels

3/4 cup butter, melted

3 tablespoons white sugar

1 (8 ounce) package cream cheese, softened

1 cup white sugar

1 (8 ounce) container frozen whipped topping, thawed

2 (3 ounce) packages raspberry flavored gelatin

2 cups boiling water

2 (10 ounce) packages frozen raspberries

Directions

Preheat oven to 400 degrees F (200 degrees C).

Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.

Bake 8 to 10 minutes, until set. Set aside to cool.

In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.

Dissolve gelatin in boiling water. Stir in still frozen raspberries  and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set

2 tablespoons olive oil

1 pound fresh green beans, trimmed and snapped

garlic salt to taste

garlic powder to taste

ground black pepper to taste

dried minced onion

Heat oil in a wok over high heat. Reduce heat to medium, and place beans in the wok. Cover, and cook 10 minutes, stirring occasionally. Season with garlic salt, garlic powder, pepper, and minced onion. When beans are almost tender.   Continue cooking 5 minutes, until heated through.

Vinaigrette
2/3 c Olive Oil
1/3 c Lemon Juice
4 cloves Garlic
Salt & Pepper to Taste
Mix all ingredients and set aside.

Bread
1/3 c Olive Oil
1 t Garlic Powder
1 t dried Oregano
1 t Salt
20 oz loaf Sourdough Bread
Slice bread into thick slices.  Mix oil, garlic, oregano and salt.  Brush on both sides of the bread.

Shrimp
1/3 c Olive Oil
1/3 c Lemon Juice
1 T coarsely ground Black Pepper
1 lb large or extra large raw shrimp, peeled
Mix oil, lemon juice and pepper.  Add the shrimp and toss to coat evenly.

Salad
2 lg Tomatoes, cored and diced
2 Avocados, peeled, pitted & diced
1 sm Red Onion, diced

Heat grill to medium high heat.  Make Vinaigrette.  Slice bread and brush with oil mixture.  Peel shrimp and toss in the oil and lemon mixture.  Chop tomatoes, avocados and onion. 

Put the bread on the grill and toast for about 2 minutes each side.  At the same time, put the shrimp on the grill and cook until pink and firm, about 2 minutes each side.  Remove from grill.  Cut the bread into bite size pieces. Place in large bowl.  Add shrimp, tomatoes, avocados and onion.  Toss.  Drizzle vinaigrette over salad and toss again.  Serve immediately!

1

roll (16.5 oz) Pillsbury® refrigerated sugar cookies (or you can use your own fantastic sugar cookie recipe)

1 1/2

cups coarsely crushed pretzels

1

pint (2 cups) blueberries

3

packages (8 oz each) cream cheese, softened

1/2

cup sugar

2

teaspoons vanilla

2

tablespoons grated lemon peel

3

eggs

Additional 2 cups blueberries for garnish, if desired

• 1Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• 2In medium bowl, break up cookie dough. Stir or knead in 1 cup of the pretzel crumbs. Press cookie dough evenly in bottom of pan. (If dough is sticky, use floured fingers.) Bake 5 minutes. Place 2 cups blueberries evenly on crust.
• 3In medium bowl, beat cream cheese, sugar, vanilla and lemon peel with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Gently spoon evenly over blueberries.
• 4Bake 27 to 33 minutes or until set at least 2 inches from edge of pan but center still jiggles slightly when moved (it will become firm during refrigeration). Cool 1 hour. Refrigerate about 1 1/2 hours or until chilled and firm. Cut into 8 rows by 3 rows.
• 5Spoon 1 teaspoon of the remaining pretzel crumbs and a few blueberries over each serving.