Southwest Chicken Salad

1 pound chicken, cubed
shake and bake
1 can corn
1 can black beans
1 bag salad
corn chips
shredded cheese
lime

Coat cubed chicken with shake and bake and cook as directed on package. It is good hot or cold. Layer your chicken salad by starting with the salad, beans, corn, chicken, chips(broken), cheese and if you like lime squeeze some fresh lime juice on the top it really wakes up the flavor. We top ours with hot sauce and ranch. The kids really like this and it is so easy.

Rolo Cookies

1 cup sugar

1 cup brown sugar

1 cup soft butter

Mix well then add

2 eggs

1 teaspoon vanilla

Mix dry ingredients

2 1/2 cups flour

3/4 cup cocoa

1 teaspoon baking soda

Scoop dough with cookie scooper. Press one unwrapped Rolo in center of dough and cover with excess dough. dip dough on one side with sugar and the other side with chopped pecans. Bake 8-10 minutes at 350 sugar side down. Melt 4 oz. white chocolate and drizzle over baked cookies.

Dinner In A Pumpkin

This is a tradition that we started in our family for Halloween night. We always have this for dinner. Your kids will love it!

1 1/2 to 2 lbs of ground beef, browned
2 Tbs. Soy Sauce
2 Tbs. Brown Sugar
2/3 c sliced button mushrooms
1 box Uncle Bens Wild Rice, prepared according to package directions
1 can sliced water chestnuts
1 to 2 cans cream of chicken soup
1 medium pumpkin

Brown ground beef in a skillet. Prepare Wild Rice according to package directions. While these two things are cooking, thoroughly wash and clean out your pumpkin (just as if you were carving it). To your browned ground beef add soy sauce, brown sugar and soup (if you like your casserole really "soupy" use two cans). In a large bowl combine rice, mushrooms and water chestnuts. Finally, mix with hamburger mixture. Pour into pumpkin, replace pumpkin lid and bake at 350 for 1 hour.

HAPPY HALLOWEEN!

Slow Cooker Chicken Tortilla Soup

1 pound shredded, cooked chicken
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can diced green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 (10 ounce) pkg frozen corn (I use a can of corn)
1 TBL chopped cilantro

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic in slow cooker. Pour in water and chicken broth, and season with cumin chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cover and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
Take bay leaf out before serving.
Serve with tortilla chips and sour cream.

Spaghetti Pizza

This is actually Christy B.'s recipe, but we love it!!

Directions:
Brown 1/2 pound sausage in a large skillet. Then add pepperoni, sliced onions, green peppers and mushrooms. Sauté on low heat. Cook spaghetti noodles. Heat 1/2 jar cheesy ragu sauce diluted with 1/2 cup milk. Serve like spaghetti: noodles, veggies then sauce. You can use different vegetables if you like something else better.

No Bake Lasagna

This recipe is really good, but kind of expensive.

INGREDIENTS
1 pound ground Italian sausage
1 medium onion
4-6 garlic cloves
2 cans diced tomatoes
3/4 box of Campanelle noodles
1 cup chicken broth
1/4 t. Italian seasoning
Salt and Pepper
1/2 tub Fresh mozzarella balls
1/2 cup Parmesan Reggiano
3/4 cup whole milk ricotta cheese
Fresh mozzarella sliced from loaf
Prego
4-5 leaves fresh Basil chopped

In a oven proof skillet
Brown Sausage in olive oil. Add chopped onion and minced garlic. Saute for 2 minutes. Add tomatoes, Prego, broth, and uncooked noodles. Bring to boil then reduce heat to medium low. Cover and simmer 10-15 minutes until noodles are cooked. Preheat broiler on high. Place top rack 5-6 inches from top. Take noodles off heat add 1/4 cup of the Parmesan and disperse mozzarella balls throughout. Dollop Ricotta cheese on top. Place the sliced mozzarella and sprinkle remaining Parmesan on top. Broil for 5 minutes. Sprinkle on Fresh basil. Serve

Pumpkin Cake

1 pkg Betty Crocker Yellow Cake Mix
15 oz can of pumpkin
2 eggs
1 c water
1 1/2 tsp soda
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 c chopped pecans (optional)

Mix pumpkin, eggs and water thoroughly. Add yellow cake mix and other dry ingredients. Bake in a 9x13 greased pan for 30 minutes at 350.

Whipped Topping

Small carton of heavy whipping cream (whipped until slightly thicker, about icing consistency)
1/3 c sugar (add to cream while whipping)
After cream is whipped until slightly thicker fold in:
1/2 c powdered sugar
1/2 tsp cinnamon

Drizzle this over the top of each individual piece of cake. If you put it on the cake it makes it soggy. ENJOY!!!

Sour Cream Enchiladas

4 Chicken Breast
1 large or 2 small cans cream of chicken soup
1 chopped onion
1 jar green chili sauce or 2 cans chopped chilies

Cook in slow cooker until chicken is done enough to shred. Shred chicken then add:

2 cups sour cream
1 cup homemade salsa

flour tortillas
Colby jack cheese
enchilada sauce

Assemble by placing a spoonful of chicken mix in the center of tortilla with a handful of cheese. Roll up and place in a baking dish sprayed with PAM. Continue stuffing the pan with rolled up enchiladas. I usually can get about 13. Pour enchilada sauce over the top with a generous helping of cheese. Bake for 30 minutes at 350 degrees.

Potato Soup and Breadsticks

Potato Soup

Directions:
Boil 6 cups water, 6 tsp chicken bouillon, 1 ½ heaping tsp each parsley flakes and minced onions, ½ shredded carrot and 8 cubed potatoes, until potatoes are done. Don’t drain.

In another pan, melt 1 cube margarine and add ½ cup flour. Mix well. Add 3 cups milk and heat until thick and creamy. Add it to the other pan and simmer.

Breadsticks

Directions:
Combine 1 ½ cup warm water, 1 TBSP yeast, 2 TBSP sugar and 2 tsp salt in a bowl. Allow the mixture to sit until it dissolves, about 5 minutes. Add 1 ½ cups flour. Mix with electric beater until dough is smooth and elasticy. Add 1 ½ cups flour, stirring with a wooden spoon. If dough is really sticky, add more four so you can handle it. Flour counter and knead dough for 3-5 minutes. Place in a bowl and let rise for 10-15 minutes. Roll out dough in a floured cake pan to ½ inch thick. Cut into 1 inch X 6 inch strips with a pizza cutter. Brush melted butter or mayonnaise on dough, then sprinkle with parmesan cheese. Let rise for another 15 minutes and bake at 375 for 20 minutes.

Wild Rice Casserole

1 box Uncle Ben’s Original wild rice, cooked according to package directions
2 chicken breasts, cooked & cubed
1/4 c butter
1/3 c flour
1 tsp salt & pepper
1 c chicken broth
1 c half and half

Melt butter completely and add flour, salt and pepper to make a paste. Add milk and chicken broth and mix well. Pour over rice and chicken. Stir together well. Bake at 425 for 30 minutes.

Monkey Bread

24 frozen Rhodes dinner rolls
1 cube butter
2/3 c brown sugar
1 small package cook 'n serve butterscotch pudding
1/2 c chopped nuts

Place frozen dinner rolls in bottom of greased bundt pan. The rolls will kindof overlap one another and that is just fine. Sprinkle the brown sugar, nuts and butterscotch pudding over the rolls. Melt the butter and drizzle it over the frozen rolls and brown sugar mixture. Let rise until double in size. (I actually make these the night before, just before getting into bed and let them rise throughout the night. Just leave them on your countertop and they will rise up to be about triple in size. AWESOME!) Bake at 350 for 20 minutes or until tops are brown. Immediately dump from bundt pan onto a plate.

Chicken Pesto Rolls

1 refrigerated pizza dough crust. ( I recommend Pillsbury the cheap versions are too thin)
1/2 package of cream cheese (softened)
3 tbsp Pesto
1 cup of pre-cooked & seasoned Chicken cubed or shredded
Parmesan Cheese

Roll out pizza dough into a rectangle. Spread cream cheese all over crust. Spread pesto over cream cheese and crust. Sprinkle chicken over crust. Roll into long roll and slice with dental floss into small rolls. Place in a round, sprayed with Pam cake pan. Sprinkle with Parmesan cheese.

Bake at 350 for 20 minutes or until lightly brown. Serve with Marinara or Alfredo sauce for dipping!

Taco Soup

We also call this food storage soup because most of the ingredients are cans that we have in ours.

INGREDIENTS

1 pound ground beef or stew meat browned

1 large can diced Tomatoes

1 can Kidney Beans

1 can Black Beans

1 can Chili Beans

1 can Cream style Corn

1 cup home made salsa

1 packet of taco seasoning

1 packet of Ranch dressing mix

Frito chips

Sour Cream (optional)

grated mozzarella cheese (optional)

Dump tomatoes, all beans, corn, salsa, and packets in a large pot. Stir and Cook on medium until soup starts to boil. Add browned meat and let simmer until ready to serve at desired temperature.

Serve over Frito Chips. If desired put a dollop of sour cream and cheese on top.

Italian Chicken

Easy Easy Dinner

1 bottle of Italian Dressing
6-8 boneless skinless chicken breasts (frozen)
1 large can of Italian diced tomatoes
2 cups grated Parmesan cheese
1 cup mozzarella cheese
Angel hair or bow tie noodle

In a 9x13 pan put 1/2 the bottle of dressing then place chicken breasts in pan (I leave them frozen, if you defrosted them before hand it probably wouldn't take as long. That is just an extra step that I never do) Empty remaining dressing over the top. Bake at 350 degrees for 1 hour. Add tomatoes over the top and cook for another 20 minutes. Put cheeses over the top and serve over pasta noodles.

Buttermilk Pancakes

I ate these at Lake Powell and it is actually a recipe from Lacey's sister. The syrup was amazing and not at all healthy!! That is probably why it tasted so good!

PANCAKES

1/2 cup oil

2 eggs

Whip together then add:

2 cups buttermilk

1 1/2 cup flour

1 t salt

1 t baking soda

1 t baking powder

Don't over mix. Heat a non-stick pan on a medium heat. Pour a little oil onto some kitchen paper and spread onto the pan. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. Flip pancake until done.

SYRUP

1 cup sugar

1 cup butter

1/2 cup buttermilk

1 t white karo syrup

1/2 t baking soda

1 t vanilla

Bring all to boil for 5 minutes except for the vanilla. Remove from heat, then stir in vanilla

Buckeyes

1 1/2 cups peanut butter
1 1/2 cups powdered sugar
1/2 cup butter or margarine
1 tsp vanilla
1 package chocolate chips
2 TBSP shortening

Directions:
Soften butter then mix in peanut butter, powdered sugar, and vanilla. In a separate pan, melt chocolate chips with 2 TBSP shortening. Roll peanut butter mixture into balls and dip in chocolate. Put on wax paper and cool in freezer.

Harvest Farfalle Pasta (Tina)

1 box Farfalle Pasta, cooked
1 onion, diced
4 small zucchini, sliced
1 pint grape or cherry tomatoes, halved
10-12 mushrooms, sliced
3 cloves garlic, chopped
4 Tbs. Olive Oil
2/3 c. Chicken Broth
1 Tbs. Cornstarch
3/4 C. Heavy Whipping Cream
Parmesan Cheese
Diced chicken, optional

Boil pasta until cooked al dente. Drain and set aside. In a frying pan, add 2 Tbs. olive oil and brown the zucchini. Set aside. In same frying pan, add remaining 2 Tbs. olive oil and saute onions, mushrooms and chopped garlic. When tender, remove from heat and add tomatoes. Stir together until tomatoes are warmed. In a large bowl, combine pasta and vegetables. Set aside. In the same frying pan on medium heat, add chicken broth and scrape any drippings from the bottom of the pan. While stirring add cornstarch to thicken the mixture. Mixture will be kindof pasty! Remove from heat and add cream. Stir until combined then pour over pasta and veggies. Top with parmesan cheese, chives, fresh basil or any other toppings you might enjoy. This is soooo good!

Blog On!

Alright ladies, LET'S COOK!

To post a recipe you need to email me at chickscooking@gmail.com. Then I can invite you as an author to the blog. This way you can log onto this blog using your own user name and password.
Also, it will make it so that when you post a recipe it will say that it is from you and not me!

Also, when you are posting a recipe label it so that we can organize our blog. You do this on the "post" page. There is a space to label on the bottom. An example of the label would have something to do with your recipe e.g. chicken, dessert, pasta.

I am excited to get new yummy recipes, so post to your hearts content!

Hi, girls - this is Tina. I also think that we should put our names in the title of the recipe so that we know who they came from. Thanks!