Southwest Pasta Salad

This is one that my mom is always asked to bring to events. It is a good quick salad that is very tasty.

1 pkg. rotini (cooked)
1 can kidney beans
1 can garbanzo beans
1 can corn
1 can olives (sliced)
1/2 green pepper
1/2 red pepper
1/3 purple onion
1 pkg cheddar cheese (grated)
1 pkg. fritos chips
1 bottle southwest ranch dressing

Cook rotini according to package directions. Pour ranch over pasta. Drain juice from all canned products and add rotini, dice fresh vegetables and add to salad. Stir in cheese and chips just before serving.

Pumpkin Bars

I love this one. Anything with Pumpkin is my favorite.

4 eggs
1 c. oil
2 c sugar
1 c pumpkin
1/2 tsp salt
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
2 c flour
1 c nuts

Combine all ingredients. Pour into greased and floured baking dish
Cook for 20-25 min. at 350 degrees

Frosting:

3 oz. cream cheese
6 Tbl butter
3/4 lb powdered suger
1 tsp. vanilla
1 tsp. milk

Mix together and pour over cooled pumpkin bars

Bruschetta Chicken Bake

I have not tried this one. It is from Sonnie, but it
looks like it is something I will like.
I am planning on making it this weekend.
If there is something I need to add I will post
 later. Can't wait.

1 can (14.5 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) Stove Top Stuffing Mix for
Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts,
cut into bite-size pieces
1 tsp. dried basil leaves
1 cup shredded Mozzarella Cheese

Directions:
Heat oven to 400 degrees. Mix tomatoes,

stuffing, water, and garlic just
until stuffing mix is moistened. Layer chicken,
basil, and cheese in a 13x9
inch baking dish. Top with stuffing mix
and bake for 30 minutes or until
chicken is done.

Spaghetti with Meatballs

This is another from Sonnie.  This looks like it is the
 real deal.  Looks great to me.


- 3 tablespoons olive oil
- 3/4 cup chopped onion
- 4 cloves garlic, minced
- 2 (16 ounce) cans crushed tomatoes
- 3 (6 ounce) cans tomato paste
- 1 cup water
- 1/2 cup sugar
- 1/4 cup chopped fresh oregano, divided
- 1 dried bay leaf
- salt and pepper to taste
- 1 pound ground round
- 1/2 cup Italian seasoned bread crumbs
- 1/4 cup chopped fresh parsley
- 2 eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1 (16 ounce) package uncooked spaghetti

Directions

1. Heat the olive oil in a large saucepan over
medium heat, and cook the onion until lightly
brown. Mix in 2 cloves garlic, and cook 1 minute.
Stir in crushed tomatoes, tomato paste, water,
sugar, 1/2 the oregano, and bay leaf. Season
with salt and pepper. Bring to a boil, reduce
 heat to low, and simmer while preparing meatballs.

2. In a bowl, mix the ground round, bread crumbs,
 remaining oregano, remaining garlic, parsley,
eggs, and cheese. Season with salt and pepper.
Roll into 1 inch balls, and drop into the sauce.
Cook 40 minutes in the sauce, or until internal
temperature of meatballs reaches a minimum of 160
degrees F (72 degrees C).
3. Bring a large pot of lightly salted water to
a boil, and stir in the spaghetti. Cook 8 to 10
minutes, until al dente, and drain. Serve the
meatballs and sauce over the cooked spaghetti.

Chicken Chimi in the oven

I have not tried this one yet, but my sister says it
is really good so I will be making this one
in the next few days.  If you have any suggestions
let me know.


4 tablespoons olive oil, divided
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 cups salsa
- 3 tablespoons water
- 1/4 cup chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 pound cooked, shredded chicken
breast meat
- 1 cup refried beans
- 6 (10 inch) flour tortillas

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
Lightly grease a medium baking dish.

2. Heat 2 tablespoons oil in a large saucepan
over medium heat. Saute onion and garlic in
oil until tender. Stir in salsa and water.
Season with chili powder, cumin, and cinnamon.
Transfer the mixture to a blender or food
processor, and blend until smooth.
Return mixture to the saucepan, stir in
the chicken, and cook until heated through.

3. Spoon an equal amount of refried beans
down center of each tortilla,and top with
 equal amounts of the chicken mixture.
 Fold tortillas over the filling, and
 secure with toothpicks. Arrange seam-side
 down in the prepared
baking dish, and brush with the remaining
 olive oil.

4. Bake 15 minutes in the preheated oven,
 turning every
5 minutes, until
golden brown and crisp.

Pumpkin Spice Cookies

I am getting in the pumpkin mood!! I love it. This is a really easy cookie that turns out very well for the small amount of ingredients. Good to take for school functions!

1 spice cake mix
1 small can pumpkin
1/2 bag small chocolate chips

Mix well. Bake at 350 until springs back.

Taco Soup

This is an all time favorite in our house. Anytime the weather starts to get a little cooler, I pull this one out. It is SO SO easy and really good. It feeds a lot, so plan on seconds and leftovers.
I am making this one for dinner tonight!

1 lb ground beef
1 med chopped onion
1 med chopped green pepper
2- 15 oz kidney beans (don't drain)
1- 28 oz can whole tomatoes( don't drain) I use petite diced
1- 15 oz can whole kernal corn (don't drain)
1 can tomato paste
1 package taco seasoning mix
1 package light ranch dressing mix ( I just squeeze some regular ranch in, it works fine)
2 cups picante sauce
1 tsp salt

Mix all ingredients together, bring to a boil, cook for 1 hour.

** I like to brown my meat first and then add all ingredients to it. It cuts the simmering time in half.**

Easy Pleasing Meatloaf

Meatloaf....always a word that makes me nervous.
I am not sure why, but it is not my favorite
meal in the world.  I think it has to do with my
 meat being shaped like bread.  I am a VERY big
mental eater.  This recipe from Sonnie really is good.
It is good for dinner one night,and
then put on some crusty bread the next day for lunch.
 If you like meatloaf, this is one to try.


2 lb. Lean ground beef
1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup Water
2   Eggs, beaten
1/2 cup KRAFT Original Barbecue Sauce, divided
*HEAT *oven to 375°F.
1
*PLACE *meat, stuffing mix, water, eggs and
1/4 cup barbecue sauce in bowl.

2
*MIX *just until blended.

3
*SHAPE *into loaf in 13x9-inch baking dish.

4
*TOP *with remaining barbecue sauce.
 Bake 1 hour or until done (160ºF).

Tomato Chicken Curry

This is one from my sister Sonnie.  She sent this the
other day and I tried it last night.
SO GOOD!!  This is one that I will be making over
and over.  All the kids were a little scared
of it at first, but Jax wanted seconds and Shade
and Ayns at least ate it all without
any tears.  Always a good sign.  It does
take an hour to bake, but I promise it will
be worth the wait.


- Ingredients
 - 4 skinless, boneless chicken
breast halves
 - 2 tablespoons butter
 - 1 onion, chopped
 - 2/3 cup beer
 - 1 (10.75 ounce) can condensed
tomato soup
 - 1 teaspoon curry powder
 - 1/2 teaspoon dried basil
 - 1/2 teaspoon ground black pepper
 - 1/4 cup grated Parmesan cheese

Directions

 1. Preheat oven to 350 degrees F (175 degrees C).
 2. Place chicken in a 9x13 inch baking dish.
 Melt butter in a medium skillet over medium heat.
Saute onion,  then stir in beer, soup, curry
 powder, basil and pepper.
Reduce heat to low and simmer for about 10
 minutes, then pour over chicken.
 3. Bake at 350 degrees F (175 degrees C)
 for 1 hour; sprinkle with cheese
 for last 10 minutes of baking.

**I substituted chicken broth for beer.**

Caramel Corn

This is a really good easy and fast recipe for caramel corn. When I made it I forgot to boil the second time, but it still tasted really good, just a little on the sticky side. Enjoy

1 c Karo syrup
1 stick of butter
2 2/3 c brown sugar
1c condensed milk

Bring first 3 ingredients to a boil. Add condensed milk and stir constantly. Boil for 2 min. and pour over large bowl of popcorn.

** I made the popcorn the old school way with my popcorn maker and did one and a half batches. I poured it over one batch and needed more so popped a little more.**

Cobbler

My NEW FAVORITE THING IN THE WORLD! I am telling you that I could eat this all day. I dream about it at night and dream about it during the day. If you are feeling like some cobbler, this is the one to make. I have used blueberries, and peaches and next I am going to do raspberries. SO GOOD!!!!!

• 1 stick Butter
• 1-¼ cup Sugar
• 1 cup Self-Rising Flour
• 1 cup Milk
• 2 cups Blackberries (frozen Or Fresh)

Preparation Instructions

Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.

Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

Salmon

Ingredients

1 cup uncooked long grain white rice
2 cups water
2 1/2 tablespoons garlic oil
2 (6 ounce) fillets salmon
salt and pepper to taste
1/2 teaspoon dried dill weed
1/4 teaspoon paprika to taste
2 fresh tomatoes, diced
1 1/2 teaspoons minced garlic
1 teaspoon lemon juice
3 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
2 tablespoons butter
4 dashes hot pepper sauce
Directions

In a medium saucepan, bring the rice and water to a boil. Reduce heat
to low, cover, and cook 20 minutes.
Heat the garlic oil in a skillet over medium heat. Season the salmon
with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2
minutes on each side, until tender enough to break apart. Break salmon
into cubes with a spatula or fork. Mix in the tomatoes, garlic, and
lemon juice. Continue cooking until salmon is easily flaked with a
fork.
Mix the parsley, Parmesan cheese, butter, and hot pepper sauce into
the skillet, and continue cooking 1 to 2 minutes, until well mixed.
Serve over the cooked rice.

** Per Sonnie**
I made this for dinner tonight and it was SO GOOD! Put it on your blog if you want. Its especially good for those who aren't big seafood lovers. Some changes I made were: instead of garlic oil I used vegetable oil with a few pieces of chopped garlic, instead of fresh tomatoes I used canned because that's what I had, and I would only use 1 tablespoon of parsley next time. Hope you like it!

Carol's Jello Salad

This is from my sister. I have to admit that I have never tried it, but I know it will be good. She swears by it and takes it to all parties. I will try it if you do....

Carol's jello salad

1 small package raspberry jello
1 small package cook and serve vanilla pudding
1 small jello brand tapioca pudding
12 oz cool whip
Frozen raspberries

Combine all 3 packages of jello in a saucepan with 3 cups of water. Bring to boil and boil for 3 minutes. Let set several hours or overnight in fridge. (I have done 1 hour and it turns out fine) before serving, stir in cool whip and raspberries.

Alternates: use orange jello and mandarin oranges, or use strawberry-banana jello with sliced strawberries and bananas.

Devil's steak sauce

I was feeling like I wanted to switch things up the other day and so I looked for something that would be very different from what we usually have. I knew I had some steaks so I went with that and found this AMAZING sauce to go with it. I love it!!! I almost can't think of ever having a steak again without this sauce. Try it, I promise you will love this one!

• 2 tablespoons raspberry jam
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato sauce
• 2 tablespoons malt vinegar
• 5 drops hot pepper sauce
• salt and freshly ground black pepper to taste

Directions

1. In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.

**I only had fresh raspberries so I smashed those up to make 2 tbls and added about 2 tbls of white sugar with it. I liked the seeds in the sauce, it added something else to it.

Peanut Butter Squares

I found this one the other day while looking in my recipe box. I had totally forgotten about them and feel in love with them again. SO EASY to make and so so good.

1/2 cup butter
2 c. powdered sugar
1 1/2 c. graham cracker crumbs
1 c. peanut butter
12 squares bakers semi-sweet baking chocolate (I like 1/2 semi-sweet, 1/2 milk chocolate)

line 13x9 inch baking pan with foil, with ends of foil extending over sides of pan.

Melt butter, stir in sugar, crumbs and peanut butter, mix well. Spread mixture into prepared pan.
Melt chocolate until smooth. Cool slightly, then pour over peanut butter miture in pan. Cut partially through mixture to mark 48 squares. refrigerate 1 hour or until set. Lift from pan using foil handles. Cut all the way through mixture into squares.

Taquitos and Burritos

I got this from Rachael Ray. They were really good. My kids LOVED the taquitos but didn't really love the burritos as much. I didn't have any adobo paste so that may have made the difference. This was a 30 minute meal, but with prep time it took about 1 hour. I will be making these again though.

For the taquitos:

• 2 cups shredded rotisserie chicken
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 can chopped green chiles, 4 ounces
• A few leaves fresh cilantro or parsley, finely chopped
• Vegetable or canola oil, for frying
• 12 (6-inch) corn tortillas

For the dipping sauce for burritos and taquitos:

• 1 tablespoon extra-virgin olive oil
• 1 red onion, chopped
• 2 cloves garlic, grated or finely chopped
• 1 teaspoon sugar
• 1 tablespoon chili powder, a palm full
• 1 1/2 teaspoons ground cumin, 1/2 a palm full
• A pinch ground cinnamon
• Salt and freshly ground black pepper
• 1 (28-ounce) can fire roasted crushed tomatoes

For the burritos:

• 8 (8-inch) flour tortillas
• 3 tablespoons extra-virgin olive oil, divided
• 1 1/2 pounds ground pork
• 1 small zucchini, grated
• 2 cloves garlic, grated or finely chopped
• 2 to 3 tablespoons (medium to hot) chipotle in adobo, mashed into paste
• Salt and freshly ground black pepper
• 1 (19-ounce) can black beans (recommended: Progresso)
• 2 cups shredded Chihuahua cheese or Monterey Jack or Cheddar
• 1/2 head iceberg lettuce, or 1 heart romaine, shredded

Directions

Preheat oven to 425 degrees F.

For the taquitos:

Season the chicken with cumin, oregano, salt and pepper and mix in the chiles and cilantro or parsley. Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of chicken up in the tortillas. Place seam side down and bake 12 minutes.

For the sauce:

Heat a sauce pot over medium heat and add 1 tablespoon extra-virgin olive oil, red onion and garlic and soften 5 minutes then season with sugar, chili powder, cumin, cinnamon, salt and pepper and stir in the fire roasted tomatoes. Reduce heat to low and simmer.

For the burritos:

Heat a large skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Add the pork, brown it for 2 minutes then add in zucchini, garlic, chipotle in adobo and salt. Cook for about 7 to 8 minutes more.

Heat the last tablespoon of extra-virgin olive oil in a small nonstick skillet. Add the black beans and mash with a fork. Season the beans with salt and fry until crisp at edges, about 3 to 4 minutes.

Soften tortillas in microwave or in hot oven. On each tortilla pile a little refried black beans, cheese, pork and lettuce. Tuck in the sides then wrap and roll the tortilla.

Pretend Salsa

This is what I make when I am craving salsa. It is not true salsa, but it is SO easy and it hits the spot for me. It makes a lot so be ready, but don't worry, you can eat it all!

1 can kidney beans
1 can black beans
1 can yellow corn
1 can white corn
1/3 cup red onion
1 Tbs. basil
8 roma tomatoes chopped in chunks
1 medium bottle Italian dressing

Drain and rinse all the canned items, then add the remaining ingredients. Mix well.
You can eat it right away, but I like to chill it for a while first. So good. I have some in my fridge right now!

Simple Pan Fried Pork Chops

These are amazing. I am not a huge fan of Pork Chops, but I could eat these things all night. Another gift from the Pioneer Woman. They remind me of Chicken Fried Steak. The flour makes a nice golden crust. Don't be alarmed if they get a little dark. They are suppose to. I might make these again tonight, they are that good!!

• 7 pieces Or 8 Pieces Breakfast Chops (very Thin Bone-in Pork Chops)
• 1 cup All-purpose Flour
• 1 teaspoon Seasoned Salt
• 1 teaspoon Black Pepper
• Cayenne Pepper To Taste
• ½ cups Canola Oil
• 1 Tablespoon Butter
• Extra Salt And Pepper, To Taste

Preparation Instructions

Rinse pork chops. Salt and pepper both sides of the pork chops.

Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.

Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining porch chops.

** I don't like pork chops with bones in, so I bought boneless pork chops and they were just as good. Buy what you like, either way they will be good!!

Fluffy French Toast

Zach HATES French Toast. I always fight with him to eat it when I make it. Last night was a busy soccer night and I thought I would try this quick and easy recipe for it. I made eggs to go with it and was planning on having Zach just eat those, but when he came in he said it smelled so good he had to try them. He LOVED them. We put homemade jelly on them and they turned out a lot like jelly filled donuts. YUMMY!!! Try these out.

• 2 Tablespoons Vegetable Oil
• 1 cup Flour
• 1 cup Milk
• 2 whole Eggs
• 1-¾ teaspoon Baking Powder
• ½ teaspoons Salt
• 1 teaspoon Sugar
• ⅛ teaspoons Ground Cinnamon
• ½ teaspoons Vanilla Extract
• ½ teaspoons Maple Flavoring (Optional, See Note Below)
• 10 slices Bread, Your Choice

Note: if you do not use the maple flavoring, add an extra 1/2 teaspoon of vanilla extract.

Heat a skillet over medium-high heat and brush on just enough vegetable oil to coat the entire skillet. Whisk together all the dry ingredients, and in a separate bowl, mix together all the wet ingredients. Combine the wet and dry ingredients; stir until just combined. Pour the batter into an 8×8 square baking dish and dip single pieces of bread into the batter, flipping to coat both sides. Place immediately on the hot skillet. Flip when browned and brown the other side.

Serve immediately. Enjoy!

Roasted Red Pepper Sauce

This is an AMAZING recipe I got from a good friend. She is living in Korea right now so I feel safe to add it. She can't beat me from Korea!!! Very easy but looks and tastes like you have been working on it for hours. You really have to try this one!!

3-4 red bell peppers
1 quart heavy whipping cream
1 quart spaghetti sauce
handful Basil (sprinkle on top)
Crushed red pepper ½ tsp. , just a pinch if using it for kids
Angel hair pasta
Hot Links

Broil the red bell peppers; turn them until they are completely dark and broiled. Place in a plastic bag for the peppers to be steamed.
Once steamed, peel peppers; take out the seeds and put peppers in a blender with the heavy whipping cream. Blend.
Put spaghetti sauce in a sauce pan with heavy whipping cream and pepper mixture. Cook on medium until thickened and well blended. Add basil and crushed red pepper. Mix well.
Cook noodles.
Slice links and warm in a frying pan.
Serve sauce with links over spaghetti.

It is even better the next day. It can be cut in half if needed.

Chicken Bow-Tie Pasta Salad

This is a good one for summer. It is also good for you!! Even better.

2 c. bow-tie pasta
2 c. fresh broccoli florets
1 pkg. grilled chicken breast strips
1 c. halved cherry tomatoes
1/2 light zesty Italian reduced fat dressing
1/2 c. Colby and Monterey Jack Cheese Crumbles
1/4 c. sliced ripe olives
1/4 c. grated parmesan cheese

Cook Pasta as directed on package. With 2 minutes left add broccoli. Drain
Toss chicken, tomatoes, dressing, cheese crumbles and olives in large bowl. Add pasta mixture; mix lightly.
Sprinkle with parmesan cheese. Serve immediately or chill for several hours.

Cheese and Ham Spirals

This is an easy "fancy" recipe. I made it for a lunch with friends and it makes you look like you really know how to cook, but little do they know it is SO easy.

1 egg
1 Tbl. water
1 sheet frozen puff pastry
1/4 c. grated parmesan cheese
1/4 tsp. ground red pepper
8 slices shaved ham (sandwich meat)

Preheat oven to 400. Beat egg and water until blended, set aside. Unfold pastry on lightly floured surface. Roll out and cut in half lengthwise. Brush both halves lightly with some of the egg mixture.

Sprinkle 3 Tbls. of the cheese and pepper evenly over one of the pastry pieces; cover with ham slices. Place remaining pastry piece, egg-side down. Roll gently with rolling pin to seal. Brush with additional egg mixture.

Roll up tightly to form a 14 inch log. Cut crosswise into 24 pieces. Place on baking sheet. Brush with remaining egg mixture and sprinkle with remaining cheese.

Bake for 12-14 min. or until browned.

Montery Chicken

Whenever I go to a restaurant I order my food and I always end up picking it apart to find out if I can make it at home. This one is from Chili's. I changed it so it is more "family style". It can be made with a lot of variety. These are some ideas on how to make it and you can make as much or little as you need.
Here is how I make mine:

Chicken breasts
BBQ sauce
Mushrooms
Green Onions
Bacon
Cheese
Tomatoes

I usually make 4 chicken breasts for my family. I boil them and cut them into chunks. I put them in the bottom of my casserole dish.
I add about 1 cup of BBQ sauce all over chicken
I cook my bacon (we love bacon so I use about 5 or 6 strips) I cook it so it will crumble very easily.
Layer that on the chicken.
Chop the mushrooms (about 1/2 cup) and saute them until tender.
Chop about 1/2 cup green onions and tomatoes. Layer on the chicken.
Next I add a lot of cheese (we LOVE cheese) You can add as much as you like.

Bake at 350 until cheese is melted.

I serve mine with cheesy mashed potatoes and green beans.

Cinnabon Rolls

These are so good. The name of them should be "I want to gain 9000 lbs rolls". These are not something to make if you are on a diet. I HATE to make cinnamon rolls, but these are worth it. They take a very long time (about 6 hours start to finish) but they are totally worth it. They are very moist and stay that way for a long time. It must be the pudding in them. Anyway, try them and just don't think about how bad they are for you because, just enjoy.

ROLLS:
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine −− melted
2 eggs
1 teas. salt
6 cups flour
CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teas. vanilla
3 cups confectioner's sugar
1 Tbl. milk
To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package
directions. Add margarine, eggs and salt. Mix well. Then add yeast
mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased
bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size. Take 1
cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar
and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart.
Take hand and lightly press down on each roll.
Cover and let rise until double
again. Bake at 350 15−20 minutes. Remove when they start to turn golden.
DON'T OVER BAKE.
Frost warm rolls with Cream Cheese Frosting

Cheesy Chicken Spaghetti

When I had Blaze, someone brought us Chicken Spaghetti as a meal. I fell in love with it and searched FOREVER for a recipe similar to the one they brought. This is pretty close (I think better Ssshhh, don't tell). I had never heard of Chicken Spaghetti and in searching I found out that it is a Southern recipe. I am not sure why because there is nothing southern really in it. I guess it is just because they make it in the south. Anyway, ENJOY.

10 oz. cooked spaghetti
2 c. diced, cooked chicken (reserve some broth)
1/2 c. onion, chopped
1/2 c. green or red pepper, chopped
3 tbsp. butter
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 of a sm. Velveeta cheese

Saute onion and green pepper in butter in a large saucepan. Add soups and stir to mix. Thin soup with chicken broth as needed. When hot, add cubed Velveeta cheese and stir until it melts. Stir in chicken and thin with broth again if needed. Mix chicken mixture with cooked spaghetti. Place in a greased casserole dish. Bake at 350 degrees for 30 minutes.

**The last time I made it I added about 1/2 c. fresh mushrooms. I added them with the peppers and sauteed them together. I also add more cheese. We love cheese. I thought it made it even better**

French Breakfast Puffs

I honestly can't say enough about these. I LOVE THEM!! If they were not one of the most fattening muffins in the world, I truly could eat the whole dozen myself. Did I say I LOVE THEM. They are SO easy to make and you can eat them warm so you don't have to wait forever after you make them. Zach wanted me to note: they get better with each day they sit. Ours lasted almost 3 days and the last one was just as good after a couple days. I got these from The Pioneer Woman blog. She is an amazing cook and funny too. I am going to just give you the website because she explains them so much better than I can. I hope you try these.

http://thepioneerwoman.com/cooking/2007/12/french_breakfast_puffs/

Garlic Lime Chicken Fajitas

These are SO good. I am always looking for something new to do with chicken. These flavors are excellent. Very easy and quick.

1 tsp. minced garlic
1 tsp. minced onions
3/4 tsp. ground cumin
3/4 tsp. oregano leaves
1/2 tsp. cilantro leaves
1/2 coarse ground black pepper
1/4 cup lime juice
1/4 cup orange juice
2 Tbl. olive oil
1/2 tsp salt
1 1/2 lbs. boneless chicken breasts, cut into thin strips
1 medium green or red bell pepper, cut into thin strips
1 medium onion, thinly sliced
8 flour tortillas (8 inch)

Mix juices, oil, all of the spices and salt in small bowl. Reserve 1/4 cup of the marinade. Place chicken in large resealable plastic bag. Add remaining marinade; turn to coat well. Refrigerate 30 min. or longer for extra flavor.

Cook and stir chicken in large heated skillet on medium-high. Heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserved marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through.

Spoon chicken mixture into warmed tortillas.

*We added cheese, sour cream and guacamole in out tortillas. They were great!*

**The next time I make these I will probably just leave the chicken as chicken breasts but still do everything the same and add the peppers and onions as a side. I am also looking for a great lime and cilantro rice as a side for this. We are not HUGE fajita fans otherwise I would leave the recipe as is. **

Rice Pilaf

I made this tonight for dinner. It was pretty easy to make. I will add more seasonings the next time I make it though. It was a little bland for me, but I only added half the season salt so I will add what the recipe calls for next time. Still good though.

2 cups white rice (preferably long grain)
2 teaspoons of chicken fat or olive oil
1/2 cup chopped onion - green onion (scallions) or yellow onion
1/2 cup chopped celery
Up to 4 cups of stock (amount depends on the type of rice you are using), either chicken stock or vegetable stock for vegetarian option, or a mix of water and stock
2 teaspoons of Vegesal (or other seasoned salt)
1/4 teaspoon ground pepper
1/8 teaspoon cayenne

1 Look at the cooking instructions for your rice. If your rice calls for 2 cups of water for every cup of rice then you will need a total of 4 cups of liquid. If your rice calls for 1 2/3 cups of water for every cup of rice, you will need a total of 3 1/3 cups of liquid.
Heat the measured amount of stock needed in a saucepan, at least 2-qt sized

While the stock is heating, heat a large skillet on medium high heat. Add the chicken fat (or oil), melting it so it coats the bottom of the pan. Add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes. Add the onions and celery and cook a few minutes longer, until the onions begin to soften.

If you are using canned or boxed broth, be careful of how much seasoning you add. We usually use homemade, unsalted chicken stock, so we add 2 teaspoons of Vegesal (can use plain salt or other seasoned salt) along with ground pepper and a dash of cayenne. If you are starting with seasoned broth, you may only need to add a teaspoon of Vegesal or salt. Taste test the broth/stock. It can be a little on the salty side because the rice will absorb a lot of the salt.

Carefully empty the slightly browned rice into the saucepan with the stock. Bring to a simmer, reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually between 15 to 25 minutes. Use a timer. After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered. At no point during the cooking of the rice should you uncover the pan.

Note that you could also pour the stock into the pan with the rice, cover and cook. This is the more usual way to make pilaf. We have found however more consistent results by pouring the rice into the saucepan of stock.

Fluff with a fork to serve. You can also mix in heated peas, chopped parsley, toasted almonds, or raisins to the pilaf to make it more interesting.

Raspberry- corn muffins

This is from the Weight Watchers book. The point value is 4. You would never know these were good for you.

1 c. flour
3/4 c. yellow cornmeal
1/2 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/4 c. canola oil
1 large egg- beaten
1 c. fresh or frozen raspberries (fresh is best)

Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl; set aside.
Beat the milk,oil and egg in a small bowl. Add the milk mixture to the flour mixture, stirring just until cornmeal mixture is moistened. Gently fold in the raspberries.

Spray muffin tin with nonstick spray.
Fill each muffin cup 2/3 full. Bake until a toothpick inserted into a muffin comes out clean. About 12-15 min. Remove the muffins from the pan and let cool completely on a rack.

Ham and Swiss Calzone

This is from my friend Shannon. She has a cookbook, and I was looking through it trying to find something a little different to make one day. We tried this and loved it. We have made it a few times since.

2 Tbl. dried minced onion
2 Tbl. spicy mustard
1 Tbl. poppy seeds
1/2 c. butter
1 tube refrigerated French bread dough
1/2 lb. shaved ham
4 oz. grated Swiss cheese

In a small bowl, stir together the onion, mustard, poppy seeds, and melted butter until blended. Open tube of dough and unroll onto a cookie sheet. Spread 3/4 of the mustard mixture on the center of the dough, leaving a few inches on each side sauce-free. Pile ham onto the center of the dough. Sprinkle grated Swiss over ham. Drizzle remaining the mustard sauce over cheese. Fold long sides in over ham. Next, fold top and bottom ends over, to completely envelope the filling. Press to seal the seam. Slice two large slits to release steam, and place in a 350 oven for 25-30 min, or until bread is golden brown, and a little bit of the sauce is bubbling out of the vent holes. Allow to cool 10 min. before slicing to serve.

*I like to use pizza dough instead of french bread and I will also cut the butter in half. It is a little buttery for me.