Chicken Ranch Enchiladas

Ingredients

• 3-4 boneless skinless chicken breasts
• 1 package chicken taco seasoning
• 1 package ranch dry salad dressing
• 1 cup bottled ranch
• 1 cup salsa
• 2 cups shredded cheddar cheese
• 1 can chicken broth
• 1 package white flour tortillas

Instructions

1. Cook and shred the chicken. I cooked mine in the slow cooker with the ranch packet and taco seasoning packages in the chicken broth. I cooked it on low for about 3-4 hours.
2. Mix the ranch and salsa in a bowl. Spread a very thin layer of the mixture on the bottom of a 9 x 13 baking dish.
3. Start assembling the enchiladas by putting 2 Tbs of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that. Sprinkle with cheese and roll it up.
4. Line up the enchiladas in the 9 x 13 pan and spread the remaining ranch/salsa mixture on top of the tortillas before sprinkling heavily with cheddar cheese. Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
5. Drizzle the top with ranch. 

Gyro-Inspired Chicken Wraps

Ingredients:
rotisserie chicken, torn in chunks
Italian dressing
tzatziki
tomatoes, diced
cucumber, diced
feta, crumbled
avocado, sliced
flat bread

Directions:
Place the rotisserie chicken in a large skillet, lightly coat with Italian dressing (I used approximately half a cup) and heat the chicken while stirring occasionally.

To assemble, grab a warmed piece of flat bread and spread a dollop of tzatziki all around it.  Add chicken and toppings.

Buttermilk Sugar Cookies

2 3/4 cups all-purpose flour

1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup softened butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
3 to 4 tablespoons buttermilk

Preheat oven to 375 degrees F.

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.

Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.

Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.

Chicken Taco Soup

1 liter (4 cups) chicken stock
1 packet taco seasoning
1 packet ranch seasoning
rotisserie chicken, shredded
can of corn, drained
can of black or pinto beans, rinsed and drained
can of chick peas, rinsed and drained
can of diced tomatoes, undrained
cumin, to taste
chili powder, to taste
garlic salt or powder, to taste
cilantro, to taste
1/8 cup lime juice
tortilla chips
cheddar
sour cream
avocado slices

In a large saucepan bring the chicken stock to a boil.  Add taco and ranch seasonings and stir until dissolved.  Add the chicken, corn, beans, chick peas and tomatoes, reduce heat and simmer.  Add the spices and cilantro.  Stir in lime juice just before serving.  To serve, top with any or all of the following:  broken tortilla chips, cheese, sour cream and avocado slices.

Cake Batter Rice Krispies Treats

3T butter
1 (10 oz) bag of marshmallows
1/4 cup dry yellow cake mix
6 cups Rice Krispies cereal
sprinkles

In a large saucepan melt butter over low heat.  Add marshmallows and cake mix, stirring until completely melted.  Remove from heat and stir in Rice Krispies until well coated.  Add sprinkles and stir to combine.  Pour into a 9x13 pan and press down with wax paper until flat.  Add additional sprinkles if desired and press into the top again with wax paper.  Cool.  Cut into squares.    

 

Cake Mix Chocolate Chip Cookie Bars

Ingredients:

1 box yellow cake mix
1 small box instant vanilla pudding
1/4 cup water
3/4 cup vegetable oil
2 eggs
1 cup chocolate chips

Directions:

Preheat your oven to 350 degrees.
Combine cake mix, pudding, water, vegetable oil, eggs and chocolate chips in a bowl.
Pour the batter (it's going to be thick) into a greased 9x13 baking dish.
Bake your bars for 20-30 minutes.
It may look sort of raw in the middle but if the edges are just golden and starting to get crispy, it's probably perfect.

Crock Pot Hawaiian Chicken

4 boneless, skinless chicken breasts
1 bottle of teriyaki marinade
1 large can of pineapple chunks packed in juice (not syrup)

Line the bottom of crock pot with chicken breasts before pouring the teriyaki marinade and juice from the can of pineapple on top of them.  Don't add the actual pineapple yet; that doesn't happen until the end.  Add any seasonings you want; I had minced garlic and minced ginger in the fridge so I put a spoonful of each in with mine.  Cook on low 3-4 hours or until the chicken is cooked through.  Add the pineapple chunks, shred the chicken and let it soak up the sauce before serving over rice.

Cream Cheese Chicken Enchiladas

Ingredients:
5 oz. reduced fat cream cheese, softened
1/4 cup light sour cream
10 oz. can of enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup corn kernels
4 oz. can diced green chiles
1/2 tsp chili powder
1/4 tsp cumin
salt and pepper
4 scallions, thinly sliced
8 (8-inch) whole wheat tortillas

Directions:

1. Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.
2. In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
3. In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
4. Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam side down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.

Basic Rice Krispies Treats

3T butter
1 package (10 oz) marshmallows
6 cups Rice Krispies

In a large saucepan melt butter over low heat.  Add marshmallows and stir until completely melted.  Remove from heat and stir in Rice Krispies until well coated.  Pour into a 9x13 pan and press down with wax paper until flat.   Cool.  Cut into squares. 

Spinach and Feta Quesadillas

Ingredients

• 1/2 cup packed spinach, steamed and squeezed to drain
• 1 tablespoon herbs (a combination of mint, dill and parsley), chopped
• 1 green onion, sliced
• 2 tablespoons feta, crumbled
• 2 (8 inch) tortillas
• 1 cup (handful) kasseri or mozzarella, shredded
• Greek yogurt

Directions

1. Mix the spinach, herbs, green onions and feta in a bowl.
2. Melt a touch of butter in a pan.
3. Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.
4. Sprinkle half of the cheese on the tortilla followed by the filling, the remaining cheese and finally the other tortilla.
5. Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side. (Tip: To easily flip the quesadilla place a plate onto the quesadilla in the pan and flip it from the pan to the plate and then slide it back into the pan.)
6. Serve with Greek yogurt as a dipping sauce.

Chicken Spaghetti

1 rotisserie chicken torn into chunks
8-10 oz of thin spaghetti, cooked and drained
1 large onion, chopped
2 green bell peppers, chopped
sliced mushrooms
1 lb Velveeta, cubed
1 can cream of chicken soup
1-2 cups chicken broth, divided
salt and pepper
shredded cheese, if desired

Saute onion, bell pepper and mushrooms in a small amount of chicken broth in a large pan until fragrant.  Reduce the heat before adding Velveeta and cream of chicken soup; stir until smooth.  Add the chicken, stir to coat, then add the cooked noodles.  Add a cup or so of chicken broth to moisten spaghetti if needed, stir to incorporate, then pour into a 9x13 casserole dish.  Bake at 350 until hot and bubbly.  Stir the spaghetti 20-30 minutes into baking adding more chicken broth if needed before topping with cheese then continue baking until hot and bubbly.  

 

White Soup

1 liter (4 cups) chicken stock
1 can cream of chicken soup
1 medium white onion, diced
1 rotisserie chicken, shredded into thick chunks
2 cans cannellini (white) beans, rinsed and drained
salt and pepper, to taste
white cheddar or pepper jack cheese, shredded

Bring the chicken stock and cream of chicken soup to a boil, stirring periodically until smooth.  Add the diced onion and simmer until cooked through.  Add the chicken and beans; heat through.  Salt and pepper to taste before topping with cheese.

Basic Brownies

1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/4 tsp salt
1/4 tsp baking powder

Preheat oven to 350 degrees.  Grease an 8 inch square pan.  In a large saucepan melt butter then remove from heat.  Stir in sugar, eggs and vanilla.  Stir in cocoa, flour, salt and baking powder.  Pour batter into prepared pan and bake for 25 minutes.  Do not over bake. 

Lasagna

• 1/2 of a (1-pound) package lasagna, uncooked
• 1 lb bulk Italian sausage
• 1/2 lb ground beef
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 (28 oz) can tomatoes, cut up (undrained)
• 2 (6 oz) cans tomato paste
• 2 tsp sugar
• 2 tsp salt
• 1 1/2 tsp basil leaves
• 1/2 tsp fennel seed
• 1/4 tsp pepper
• 1 (15 oz) container ricotta cheese
• 1 egg beaten
• 1 tbsp parsley flakes
• 1/2 tsp salt
• 1 cup sliced pitted ripe olives
• 4 cups of shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese

1. Fill a baking pan with hot water and place the uncooked noodles into the water. Set aside. Make sure the noodles are separated.
2. In large skillet, combine Italian sausage, ground beef, onion, and garlic. Cook until meat is no longer pink and onion is tender; drain. Stir in next 7 ingredients. Bring to boil. Reduce heat; simmer 20 minutes.
3. In medium bowl, blend ricotta, egg, parsley, and salt. Spoon 1 1/2 cups of meat sauce into 13 x 9 inch baking dish. Layer one-third each lasagna, remaining meat sauce, ricotta mixture, olives, mozzarella cheese, and Parmesan cheese. Repeat layers. Cover. Bake in 375 degree F oven for 25 minutes. Uncover, bake until hot, about 20 minutes longer. Let stand 10 minutes before cutting. 

Buttercream Frosting

• 1 1/2 cups butter, at room temperature (3 sticks)
• 4 1/2 cups powdered sugar
• 3 Tbsp heavy cream
• 1 1/2 tsp vanilla extract (use clear if desired)

Directions:

In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides of the bowl. Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl.

Lemon Crinkle Cookies

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 egg
lemon zest of large lemon
lemon juice of large lemon
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Philly Cheesesteak Sloppy Joes

1 pound ground beef
1 softball-sized onion, chopped
1 green pepper, chopped
2 tablespoons steak sauce, such as A-1
1 cup beef stock
salt and ground black pepper
4 dinner rolls
Swiss or provolone cheese, sliced

In large skillet over medium-high heat, brown the ground beef with the onion and green pepper and cook until the vegetables start to get tender.  Drain.  Stir in the steak sauce and beef stock; bring up to a bubble and cook about 2 minutes. Season with salt and pepper and serve on dinner rolls with cheese.

Poppy Seed/Ritz Cracker Chicken

1 rotisserie chicken, cubed

1/2 cup sour cream

1 can condensed cream of chicken soup

2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)

1/2 cup melted butter

1 T poppy seeds

1 tsp Worchestire sauce

1 tsp celery salt

1 tsp minced garlic

1 T lemon juice

1/4 tsp pepper

Place cubed chicken in a 9X13 casserole dish. Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in the Worcestershire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.

In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce. Bake for 30 minutes in a 350 degree preheated oven, until the top of the casserole is browned and the sauce is bubbly.

Crock Pot Bourbon Street Chicken

2 pounds boneless chicken breasts or thighs, cut into bite-sized pieces
1-2 garlic cloves, crushed
1/4 tsp ginger
3/4 tsp crushed red pepper flakes
1/3 cup brown sugar
1/3 cup apple juice
1/3 cup soy sauce
1/3 cup water
2 tbsp ketchup
1 tbsp cider vinegar
1 tbsp cornstarch, if thicker sauce is desired

Put all ingredients into the crock pot and cook until chicken is done.  Serve over rice.

Macaroni and Cheese

16 oz macaroni pasta (any shape shape you like)
1/2 C butter
1 tsp salt
1/2 tsp pepper
1/2 C flour
3 1/2 C milk, warmed
1/4 C white wine (or sub w/chicken broth)
1/2 lb Velveeta cheese, cubed
1/2 lb cheddar, cubed
1/2 C panko bread crumbs
1 T parsley
2 T butter, melted

Heat 350' oven. Grease 9x13 glass dish (8x8 or round casserole, if making half the recipe).
Cook pasta for about 2-3 minutes less than called for, drain, set aside.

In a saucepan, melt 1/2 C butter, salt pepper, once melted add flour, stir until smooth. Let cook for 1 minute. Add milk, wine, bring to a boil, whisking. Add cheeses and stir until melted. Pour over cooked pasta and add to greased dish. Combine the panko, parsley and melted butter in a small bowl. Sprinkle macaroni with panko topping, bake uncovered 30 minutes.