Mock Kraft Caramels

 So soft and chewy.   I love using these for turtle brownies.   Also great dipping in chocolate.  Make great Christmas gifts. It does take about an hour to make these.  Make sure you keep stirring and don't turn the heat up to make them cook faster.

MOCK KRAFT CARAMELS

(makes 40-44 )

Ingredients:

*1 1/2 cup granulated sugar

*1/2 cup light brown sugar, packed

*1 (12 ounce) can evaporated milk (1 1/2 cups)

*1 1/2 cups heavy cream

*3/4 cup light corn syrup

*1/2 cup butter

*1 teaspoon salt

*1 teaspoon vanilla extract

Directions:

~Line a 8x8 inch pan with parchment paper.

~In a heavy bottom medium saucepan, add 1 1/2 cups granulated sugar, 1/2 cup light brown sugar, 1 (12 ounce) can evaporated milk, 1 1/2 cups heavy cream, 3/4 cup light corn syrup, 1/2 cup butter, and 1 teaspoon salt and mix well.

~Oven medium heat, cook stirring often until the butter is melted and mixture is smooth (I find a heat-proof spatulas works the best).

~Add a clay thermometer and stir constantly until temperature reaches 240-243 degrees (this will take about an hour, but it's so worth it).

~Remove from heat and stir in 1 teaspoon vanilla extract.

~Carefully pour into prepared pan.

~Lightly sprinkle sea salt over top (optional).

~Allow to completely cool before cutting (about 4 hours)

Seasoned Bacon

 Love this.   I like thick bacon the best, but works great on regular bacon.

SEASONED BACON

(makes 1 pound)

Ingredients:

*1 pound thick cut bacon

*1 teaspoon garlic powder

*1 teaspoon ground black Peppe

*1-2 tablespoon Kinder's Cowboy Butter seasoning (or garlic parmesan)

Directions:

~Preheat oven to 400 degrees.

~Line a large cookie sheet with aluminum foil  or parchment paper.

~In a small bowl, mix 1 teaspoon garlic powder, 1 teaspoon ground black pepper and 1-2 tablespoon Kinder's Cowboy Butter Seasoning until well combined.

~Lay bacon in single layer on prepared cookie sheet.

~Sprinkle half of the season mix over top of bacon.

~Place in oven and cook for 8 minutes.

~Remove from oven and flip bacon.  

~Sprinkle remaining seasoning mix over bacon.

~Bake for anther 8 minutes or until both sides are crispy (you may want to flip it another time or two)

~Remove from pan and pace on a paper towel lined plate.

~Allow to cool for a couple minutes and enjoy.

Small Batch Waffles

 I like to make this in a mini waffle pan and freeze them.  The grandkids love it and they are just his right size.  I love to spread some strawberry butter on it.

SMALL BATCH WAFFLES

(4 large-8 small)

Ingredients:

*1 egg

*3/4 cups + 2 tablespoons buttermilk

*1/4 cup vegetable oil

*1 teaspoon vanilla extract

*1 tablespoon granulated sugar

*2 teaspoons baking powder

*1 cup all-purpose flour

*pinch of salt

Directions:

~Preheat waffle iron.

~In a medium bowl, whisk 1 egg until fluffy.

~Stir in 3/4 cup + 2 tablespoons buttermilk, 1/4 cup vegetable oil, 1 teaspoon vanilla extract, and 1 tablespoon granulated sugar until well incorporated.

~Sift 1 cup flour, 2 teaspoon baking powder, and a pinch of salt into the wet ingredients.

~Stir until just mixed (does not need to be smooth).

~Spray preheated waffle iron with cooking spray.

~Scoop mixture onto hot waffle iron (I use about 1/2 cup for my larger iron, 1/4 for smaller one).

~Cook until golden brown.

~Serve hot.

Strawberry Butter

 So good on toast, French toast, waffles and pancakes.  Super easy to make.

STRAWBERRY BUTTER

 (makes about 1 1/2 cups)

Ingredients:

*6-8 large strawberries, stems removed (room temperature)

*1 cup butter, room temperature

*3/4 cup powdered sugar 

Directions:

~Puree strawberries in a food processor or immersible blender.

~Add butter, and powdered sugar.

~Puree until mixed.

~Add up to another 1/4 cup powdered sugar if need to reached desired spreadable consistency.  

Peanut Butter Bars

I sometimes substitute the graham crackers with vanilla wafers or nutter butter cookies.

PEANUT BUTTER BARS

(makes 12)

Bar Ingredients:

*1 cup butter, melted and cooled slightly 

*1 cup creamy peanut butter

*1 3/4 cup powdered sugar

*2 cups graham cracker crumbs

Frosting Ingredients:

*1 cup semi-sweet chocolate chips

*1 cup milk chocolate chips

*1/4 cup peanut butter

Bar Directions:

~Line a 8x8 inch baking dish with parchment paper or spray with cooking spray.

~Crush 2 cups graham crackers in a food processor or in a zip-lock bag.

~In a large bowl, melt 1 cup creamy peanut butter, and 1 cup butter in a microwave.

~Beat in 1 3/4 cup powdered sugar into the peanut butter mixture.

~Fold in the graham cracker crumbs.

~Press mixture into prepared 8x8 inch pan.

Frosting Ingredients:

~In a medium bowl, melt 1 cup semi-chocolate chips, 1 cup milk chocolate chips, and 1/4 cup peanut butter in a microwave.  Stirring every 15 seconds until chocolate is melted (about 30-45 seconds).

~Spread evenly onto bars.

~Cover and chill for at least 90 minutes.

~Cut into 12 equal pieces.

Chicken Pesto Pasta

 This is good with or without the chicken.   

CHICKEN PESTO PASTA

(serves 6)

Ingredients:

*2 teaspoons olive oil 

*1 pound boneless, skinless chicken breasts (or thighs), cut into bite size pieces 

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon Italian Seasoning

*1 (8 ounce) box penne pasta (or bowtie)

*1/3 cup parmesan cheese, freshly grated

*1/2 cup heavy cream

*1/4 cup sun dried tomatoes, packed in oil (optional)

*1 minced garlic clove,

*1/2 cup basil pesto sauce (I make my own)

*1/2 teaspoon red pepper flakes

Directions:

~Sprinkle 1 teaspoon salt, 1 teaspoon ground black pepper, and 1 teaspoon Italian seasoning evenly over both sides of cut up chicken breasts.

~Cook 1 (8 ounce) box of pasta as directed on package.

~Reserve about 1 cup of pasta water before draining.

~In a large skillet over medium high heat, add 2 teaspoons olive oil once pan it hot.

~Add prepared chicken and cook until done, turning often (about 6-8 minutes).

~Add 1-2 minced garlic cloves and cook for 1 minute stirring often.

~Once chicken is done, lower the heat and stir in cooked pasta, 1/3 cup freshly grated parmesan cheese, 1/2 cup heavy cream, and 1/4 cup sun dried tomatoes (optional), stirring until well combined.

~Add in 1 tablespoon of reserved pasta water if mixture is to dry, stir and add more if needed (the pasta should be glossy and coated in the sauce).

Olive Spread Deviled Eggs

 What a tasty twist on your regular Deviled Egg.

OLIVE SPREAD DEVILED EGGS

(makes 12)

Ingredients:

*6 large eggs

*1/4 cup mayonnaise 

*1/8 cup sour cream

*10-12 green olives, chopped small

*1 teaspoon onion, finely chopped (optional)

*salt and pepper to taste

Directions:

~Place eggs into a medium saucepan and cover wth water (about 3-4 inches over the eggs).

~Bring water to a boil.

~Cover and reduce heat to a simmer.

~Cook for 20 minutes.

~Drain water and peel eggs.

~Allow eggs to cool completely.

~Cut eggs lengthwise.

~Scoop out egg yolks into a bowl.

~Mash egg yolks.

~Add 1/4 cup mayonnaise, 1/8 cup sour cream, 10-12 chopped green olives, 1 teaspoon finely chopped onions, salt and pepper to taste and mix until well incorporated.

~Spoon mixture back into eggs and enjoy. 

Citrus Vinaigrette Dressing

 Quick and easy to make.  I love this over a salad or to use as a marinade for grilled chicken.

CITRUS DRESSING 

(makes about 1cup)

Dressing Ingredients:

*6 tablespoons olive oil

*2 tablespoons white wine vinegar

*juice squeezed from 1 lime.

*juice squeezed from 1/2 lemon

*juice squeezed form 1/2 orange 

*zest from 1 orange

*1 tablespoon honey

*pinch of salt

*pinch of pepper

Dressing Directions:

*In a small bowl, whisk 6 tablespoons olive oil, 2 tablespoons white wine vinegar, juice squeezed from 1 lime, juice squeezed from 1/2 lemon and 1/2 orange, zest from orange, 1 tablespoon honey, pinch of salt and pinch of ground black pepper until well incorporated.

Mock Chick-fil-a Grilled Chicken Club

 I add pickles to my grilled club even though the original sandwich doesn't have them.   I also use provolone cheese for my husband, because he doesn't like things that are spicy.

MOCK CHICK-FIL-A GRILLED CHICKEN CLUB 

(serves 4)

Marinade Ingredients:

*1/2 cup dill pickle juice

*1/4 cup milk (I prefer buttermilk)

*1 tablespoon powdered sugar 

*1 teaspoon garlic powder

*1 teaspoon onion powder

*1 teaspoon smoked paprika

*1 teaspoon ground black pepper 

*2 teaspoon salt

Sauce Ingredients:

*1/2 cup mayo

*1/8 cup BBQ sauce

*2 teaspoons freshly squeezed lemon juice 

*1/4 teaspoon smoked paprika

*1/8 teaspoon honey (I like to use hot honey)

*1 heaping tablespoon dijon mustard 

Chicken Sandwich Ingredients:

*4 skinless, boneless  chicken breasts

*8 slices pepper jack cheese 

*8 slices bacon

*4 hamburger buns

*lettuce

*tomato, sliced

*dill pickles (optional)

Marinade Directions:

~In a gallon sized zip-loc bag, add 1/2 cup dill pickle juice, 1/4 cup milk, 1 tablespoon powdered sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon ground black pepper, and 2 teaspoon salt.  Seal bag and mix ingredients.

~Pound chicken breast out to about 1- 1 1/2 inches  thick.

~Add chicken to marinade and seal bag.

~Refrigerate for a least 1 hour or up to 5.

Sauce Directions:

In a small bowl, whisk 1/2 cup mayonnaise, 1/8 cup bbq sauce, 2 teaspoons freshly squeezed lemon juice, 1/4 teaspoon smoke paprika, 1/8 teaspoon honey, and 1 heaping tablespoon dijon mustard until well combined.

~Cover and refrigerate for at least 1 hour.

Chicken Sandwich Directions:

~In a large skillet, cook 8 slices of bacon until crisp (or cook in oven).

~Remove from heat and place bacon on a paper towel lined plate.

~Remove chicken from marinade and grill over medium heat until done (internal temp 165 degrees).

~Grill bun until toasty.

~Spread some sauce on the bottom and top bun.

~Place a piece of lettuce over sauce on bottom bun.

~Place a slice of tomato over the tomato.

~Place chicken breast over tomato.

~Place 2 slices of pepper jack cheese over top of chicken.

~Place pickles over top of cheese (optional). 

~Place top bun over top and enjoy.

Chicken Cordon Bleu Quiche

 Quick easy meal to make.  This can be froze and cooked at a later date.  This also is great crustless.  I make the crust, but refrigerated crusts work great.

CHICKEN CORDON BLEU QUICHE

(serves 4)

Quiche Ingredients:

*1 pie crust (I make my own)

*1 cup cooked chicken, shredded

*1 cup cooked ham, shaved or cut up small

*1/4 cup baby spinach, chopped

*1 1/2 cups Swiss cheese

*3 large eggs

*1 cup heavy whipping cream

*1/4 cup whole milk

*1 tablespoon dijon mustard

*1/2 teaspoon paprika

*1 teaspoon salt

*1 teaspoon ground black pepper 

Topping Ingredients:

*1/3 cup bread crumbs

*1/8 cup grated parmesan cheese 

*1 tablespoon dried parsley flakes

Quiche Directions:

~Preheat oven to 375 degrees.

~Place pie crust into a 9-inch pie plated.

~Layer bottom of crust with 1 cup shredded chicken.

~Layer 1 cup shaved ham.

~Layer 1/4 cup chopped baby spinach.

~Next layer 1 1/4 cup shredded Swiss cheese.

~In a medium bowl, whisk 3 large eggs, 1 cup heavy whipping cream, 1/4 cup whole milk, 1 tablespoon dijon mustard, 1/2 teaspoon paprika, 1 teaspoon salt, and 1 teaspoon ground black pepper until well incorporated.

~Pour egg mixture over chicken, ham, spinach & cheese.

~Sprinkle remaining cheese over top of egg mixture.

Topping Directions:

~In a small bowl, mix 1/3 cup bread crumbs, 1/8 cup freshly grated parmesan cheese, and 1 tablespoon dried parsley flakes.

~Place in the middle rack of oven (I like to put my pie plate on a cookie sheet).

~Bake for 45-55 minutes, or until a knife inserted comes out clean.

~Allow to sit for 5 minutes before cutting.

Hot Honey

 I love hot honey on chicken, waffles, or to dip fries in.  It's super easy to make.  I strain the honey, but you can keep the red pepper flakes in it if you want. 

HOT HONEY

(makes 1 cup)

Ingredients:

*1 cup honey

*1-3 teaspoons red pepper flakes (depending on how hot you want it)

*1 tablespoon apple cider vinegar 

Directions:

~In a small saucepan, add 1 cup honey and 1-3 teaspoons red pepper flakes (I use 2).

~Cook over medium heat, stirring often.

~Bring to a very light boil, then reduce heat to low.

~Simmer for about 10 minutes.

~Remove from heat and stir in 1 tablespoon vinegar.

~Strain into a glass jar (optional).

Italian Burger

 Oh my, this is delicious.  I was a little skeptical about the marinara jam, but it works great on this burger.  You could however just add some marinara sauce and it would still be awesome.

ITALIAN BURGER

(serves 4)

Marinara Jam Ingredients:

*1 (15 ounce) can crushed tomatoes

*1 teaspoon dried oregano

*1/4 teaspoon dried basil

*1/4 teaspoon red pepper flakes

*2 garlic cloves, minced

*1 tablespoon olive oil 

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 cup granulated sugar

Burger Ingredients & Toppings:

*1/2 cup pesto sauce 

*4 hamburger buns, toasted

*4 slices prosciutto

*1 pound ground beef, divided into 4 (4 ounce) patties

*salt & pepper to taste

*lettuce (enough for 4 burgers)

*1 ball burrata cheese (or fresh mozzarella)

*12 hamburger dills (optional)

Marinara Jam Directions:

~In a small saucepan, add 1 (15 ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1/4 teaspoons dried basil, 1/4 teaspoon red pepper flakes, 2 minced garlic cloves, 1 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon ground black pepper, and 1/2 cup granulated sugar.

~Bring to a boil, stirring often.

~Once boiling, tun dow to a simmer and cover. 

~Simmer for 25-30 minutes or until mixture thickens (will get thicker as it cools).

~Remove from heat and set aside to cool.

Burger Directions:

~Cut up 4 slices of prosciutto and fry in a skillet until crispy.

~Remove from heat and set on a paper towel to soak up any excess grease.

~From 1 pound ground beef into 4 (4 ounce) patties.

~Season with salt & pepper.

~Grill or fry patties over medium-high heat to desired doneness (I cook mine 4-5 minutes per side).

~Toast buns to a golden brown.

~Spread desired amount of pesto sauce on the top and bottom bun.

~Place some lettuce over top pesto sauce on the bottom bun.

~Place a hamburger patty over top of lettuce.

~Place desired amount of marinara jam over hamburger patty.

~Top with some burrata and prosciutto.

~Place top bun on and enjoy.

Orange Chicken Sandwich

 This orange chicken is great as a sandwich or served over some rice.  I like to add dill pickles to may sandwich. 

ORANGE CHICKEN SANDWICH

(makes 4)

Orange Sauce Ingredients:

*1/2 cup honey

*zest from one large orange

*juice from one large orange (about 1/4 cup)

*1-2 tablespoons sriracha 

*1/2 cup rice wine vinegar

*3 tablespoons soy sauce

*1/2 cup freshly squeezed lemon juice

*1 tablespoon freshly grated ginger

*2 tablespoons sesame oil

*2 tablespoons cold water

*1 tablespoon corn starch

Chicken Ingredients:

*2 large eggs

*1/2 cup milk

*1 tablespoon sriracha 

*1 cup all-purpose flour

*sesame seeds

*4 boneless, skinless chicken breast, pounded to about 1/2 inch thick.

*Vegetable oil (enough for frying in)

*4 hamburger buns, toasted 

Veggie Topping Ingredients:

*1/2 cup cabbage, shredded

*4-6 hashishes, sliced thin

*4 scallions, sliced thin

*1 jalapeno pepper, sliced thin

*1/2 cup freshly squeezed lemon juice

*1 tablespoon rice wine vinegar 

*1 tablespoon sesame oil

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

Sauce Ingredients:

*1/2 cup mayonnaise 

*2-3 tablespoons sambal chili sauce

*1 chopped scallion (or green onion tops)

*1 tablespoon freshly squeezed lemon juice 

*1/4 teaspoons ground black pepper 

Sauce Directions:

~In a small bowl, mix 1/2 cup mayonnaise, 2-3 tablespoons sambal chili sauce, 1 chopped green onion top or scallion, 1 tablespoon freshly squeezed lemon juice, and 1/4 teaspoon ground back pepper until well combined.

~Cover and refrigerate for at least 1/2 hour (I like to let mine refrigerate for 3-4 hours).

Veggie Topping Directions:

~In a medium bowl, mix 1/2 cup shredded cabbage, 4-6 thinly sliced radishes, 1 thinly slice jalapeño pepper (optional), 1/2 cup freshly squeezed lemon juice, 1 tablespoon rice wine vinegar, 1 tablespoon sesame oil, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper until veggies are well coated.

~Cover and refrigerate for a least 1/2 hour.

Chicken directions:

~In a medium bowl, whisk 2 large eggs, 1/2 cup whole milk, and 1 tablespoon sriracha until well combined.

~In another medium bowl, add 1 cup flour.

~Dip chicken breasts into flour and shake off excess flour.

~Dip into egg mixture and shake off excess.

~Repeat the flour & egg mixture dredging process once more.

~Place on a plate and set aside.

Orange Sauce Directions:

~In a large skillet,  whisk 1/2 cup honey, zest from one large orange, juice squeezed form one large orange, 2 tablespoons sriracha, 1/2 cup rice wine vinegar, 3 tablespoons soy sauce, 1/2 cup freshly squeezed lemon juice, 1 tablespoon freshly grated ginger, and 2 tablespoons sesame oil.

~Place over medium high heat and bring to a boil, stirring often.

~Allow to come to a full rolling boil for 1 minute.

~In a small bowl whisk 1 tablespoon corn starch and 2 tablespoons cold water together until mixture is smooth.

~Whisk slurry into orange juice mixture, until well incorporated.

~Turn heat down to a simmer and stir often as you cook the chicken

~Season both sides of chicken beast with salt and pepper.

~In another large skillet, add enough vegetable oil to fill the bottom abut 2 inches deep.

~Once oil is hot, carefully add prepared chicken breast.

~Cook for about 3-5 minutes on one side and then flip a cook for another 3-5 minutes or until chicken is done.

~Remove chicken from oil and place into the orange sauce, flipping so that both sides are coated.

~Remove from skillet and place on a plate and then sprinkle with desired amount of sesame seeds.

Let's Put It Together:

~Toast the insides of the hamburger until a golden brown.

~Spread a little bit of the mayo sauce over the toasted side of the bottom bun.

~Add desired amount of  veggie topping.

~Add a chicken breast and some of the orange glaze.

~Spread a little more mayo sauce over chicken and add the top bun .

Amish Cereal

 This is a very filling cereal.   You can easily double the recipe.   It keeps well and can be eating plain or with milk.

AMISH CEREAL

(makes about 8 cups )

Ingredients:

*1 cup butter, melted

*5 cups old fashion oatmeal

*1 cup coconut

*1 1/2 cups graham crackers, broken into little pieces

*3/4 cup packed brown sugar (light or dark)

*1 tablespoon baking soda 

*1 tablespoon ground cinnamon

Directions:

~Preheat oven to 325 degrees.

~In a large bowl, mix 5 cups old fashion oatmeal, 1 cup coconut, 1 1/2 cups broken graham crackers, 3/4 cup packed brown sugar, 1 tablespoon baking soda, and 1 tablespoon ground cinnamon until well mixed.

~Pour in 1/2 cup melted butter into mixture and mix until everything is coated.

~Pour into a large cookie sheet  (or roasting pan).

~Place in oven a bake for 60-to minutes or until desired crunchiness, stirring every 15 minutes (I like mine crunchy).

Big Mac Hot Dog

 I like to make this with Dearborn dogs.   I like to slice a thick piece of Italian Bread and then slice it 3/4 of the way down to make a bun.  I also like to spread garlic butter on the outside edges and grill the bread on both sides.

I forgot to add some cheese to this, but it was still so good.

BIG MAC HOT DOG

(makes 2)

Ingredients:

*2 Dearborn hot dogs (or regular all beef hot dogs)

*2 top cut hot dog buns (or use regular hot dog buns)

*8 hamburger dill pickles

*shredded lettuce

*2-4 slices American cheese

*minced onion

*sesame seeds

Sauce Ingredients:

*1/2 cup mayonnaise 

*1/2 teaspoon white vinegar

*2 tablespoons sweet relish

*1/2 teaspoon onion powder

*1/2 teaspoon garlic powder

*1/2 teaspoon paprika

*2 teaspoons yellow mustard

Sauce Directions:

~In a small bowl, mix 1/2 cup mayonnaise, 1/2 teaspoon white vinegar, 2 tablespoons sweet relish, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, and 2 teaspoon yellow mustard until well combined.

~Cover and refrigerate for at least 1/2 hour.

Directions:

~Spread a little melted butter on the top of the hotdog bun and sprinkle desired amount of sesame seeds on it.

~Grill hot dog bun until hot (optional).

~Grill hot dog to desired doneness.

~Open up bun and spread a little bit of the sauce on the inside of the buns.

~Place some shredded lettuce inside the bottom of the bun.

~Add 4 pickles, chopped onions and 1-2 slices of cheese into each bun.

~Add grilled hotdog and top with some more sauce. 

Tater Tot Taco Casserole

Very filling.  I like to top mine with shredded lettuce and sour cream.

TATER TOT TACO CASSEROLE 

(serves 8)

Ingredients;

*1 pound ground beef

*1 medium onion, chopped

*1 green bell pepper, chopped

*1 red bell pepper, chopped

*4 garlic cloves, minced

*1 (1 ounce) taco seasoning mix

*1 (4 ounce) can green chiles

*1 (15.5 ounce) black beans, drained and rinsed

*1 (16 ounce) can refried beans (optional)

*1 cup frozen corn

*1 (10 ounce) jar salsa

*3 cups sharp cheddar cheese, shredded

*4 cups frozen tater tots (I make my own)

*1 cup sharp cheddar cheese, shredded

Directions:

~Preheat oven to 375 degrees.

~Spray a 9x13 inch baking dish with cooking spray.

~Heat up a large skillet over medium heat.

~Add 1 pound ground beef, 1 chopped onion, 1 chopped red bell pepper, and 1 chopped green bell pepper, cooking until ground beef is brown.  Break up ground beef as it cooks.

~Drain off any excess grease.

~Add in 1 (1 ounce) taco seasoning mix and stir until well mixed.

~Stir in 1 (4 ounce) can green chiles, 1 (15.5 ounce) can rinsed and drained black beans, 1 (16 ounce) can refried beans, and 1 (10 ounce) jar of salsa until well mixed.

~Cook for 6-8 minutes.

~Pour mixture into prepared 9x13 inch baking dish.

~Sprinkle 2 cups shredded cheddar cheese over top of mixture.

~Add 4 cups tater tots in a single layer over cheese.

~Bake for 40 minutes.

~Remove from oven and sprinkle remaining 2 cups cheddar cheese over top of tater tots.

~Return to oven and bake for another 5-8 minutes or until cheese is melted.

~Remove from oven and allow to sit for 5 minutes.

Taco Dip

 I love this with homemade Nacho Chips, although you can buy store bought corn tortillas if you so choose. 

TACO DIP

(makes about 2 cups)

Ingredients:

*1 (16 ounce) container sour cream

*1 (8 ounce) cream cheese, softened

*1 tablespoon yellow onion, chopped fine

*1 (1 ounce) package taco seasoning

*1 teaspoon ground cumin

*1/2 teaspoon garlic powder

*1/8 teaspoon ancho chili powder (optional)

*4 dashes hot sauce (optional)

*1/4 cup fresh cilantro, chopped (optional)

Directions:

~In a blender, add 1 (16 ounce) container sour cream, 1 (8 ounce) package softened cream cheese, 1 tablespoon finely chopped onion, 1 (1 ounce) package taco seasoning, 1 teaspoon ground cumin,  1/2 teaspoon garlic powder, 1/8 teaspoon ancho chili powder (optional), 4 dashes hot sauce (optional), and 1/4 cup chopped fresh cilantro (optional) and blend until smooth.

~Place into a bow and cover.

~Refrigerate for at least 2 hours.

Chicken Pot Pie Casserole

 This is a great recipe to use up leftover chicken in.

CHICKEN POT PIE CASSEROLE

(severed 8)

Casserole Ingredients:

*1/2 cup butter

*4 medium carrots, chopped small

*4 celery stalks, chopped small

*1 medium yellow onion, chopped small

*2 garlic cloves, minced

*1/4 cup all-purpose flour

*1 teaspoon salt

*1 teaspoon ground black pepper 

*1/4 teaspoon dried thyme

*1/2 teaspoon dried rosemary

*1/4 teaspoon dried sage, rubbed between fingers

*1 teaspoon dried parley flakes

*6 cups chicken stock

*1 tablespoon chicken bullion paste

*1/2 cup heavy cream

*3 cups cooked, shredded chicken

*1 cup frozen corn

*1 cup frozen peas

Topping Ingredients:

*1/2 cup butter, melted

*25 ritz crackers, crushed

*1 pound rotini, elbow, small shells, or bow tie pasta, cooked al dente 

Casserole Directions:

~In a stock pot or dutch oven, melt 1/2 cup butter over medium heat.

~Add in 4 chopped carrots, 4 chopped celery stalks, and 1 medium chopped yellow onion.

~Cook until veggies soften up (about 6-8 minutes).

~Add in 3 minced garlic cloves and cook for another 30-40 seconds, stirring continuously.

~Stir in 1/2 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon ground black pepper, 1/4 teaspoon dried thyme, 1/4 teaspoon dried sage (rubbed between fingers), 1/2 teaspoon dried rosemary, and 1 teaspoon dried parsley, stirring continuously for about 2 minutes.

~Slowly add 6 cups chicken stock, stirring between each addition. 

~Bring mixture up to a low boil, stirring occasionally.

~Stir in 1/2 cup heavy cream, 1 tablespoon chicken bullion paste, 3 cup shredded chicken, 1 cup frozen peas and 1 cup frozen corn, and 1 pound cooked pasta, cook for another 5 minutes, stirring often.

~Pour mixture into a 9x13 inch pan.

Topping Directions:

~Preheat oven to 350 degrees.

~In a small bowl, mixed 1/4 cup melted butter and 25 crushed ritz crackers together until well incorporated.

~Sprinkle topping evenly over top of casserole.

~Bake for 45-50 minutes or until mixture is bubbly and topping starts to brown.

~Remove from oven and allow to sit for 5 minutes before serving.

Chicken Bacon Lasagna

 This is not a low calorie dish, but boy is it tasty.

CHICKEN BACON LASAGNA

(serves 12)

Ingredients:

*9 lasagna noodles 

*4 cups shredded seasoned chicken (I normally use leftover rotisserie chicken)

*1 1/2 cups mozzarella cheese, shredded (I use fresh mozzarella cheese

Cream Sauce Ingredients:

*4 tablespoons (1/4 cup) butter

*1 medium onion, finely chopped

*4-6 garlic cloves, minced

*1/3 cup all-purpose flour

*2 1/2 cups chicken stock

*1 1/2 cups heavy cream

*2 cups fresh spinach, coarsely chopped

*2 teaspoons salt

*1 teaspoon ground black pepper

Cheese Ingredients:

*1 (15 ounce) container ricotta cheese 

*1 1/2 cups mozzarella cheese, shredded

*1/4 cup freshly grated parmesan cheese

*1/2 teaspoon salt

*1/2 teaspoon dried basil

*1/2 teaspoon dried oregano

*1/2 teaspoon ground black pepper 

*1 tablespoon dried parsley (or 1/4 cup chopped fresh flat leaf parsley)

*1 large egg

*1/2 pound bacon, cooked and crumbled 

Prep Directions:

~Preheat oven to 375 degrees.

~Cook 9 in a large pot of salted water until al dente (about 5-7 minutes).

~Drain and soak in cold water (this helps prevent sticking of the noodles.

~Cook 1/2 pound bacon until crispy and done.

~Remove from heat, cool, and break into small pieces.

~Shred 4 cups cooked chicken.

Cheese Mixture Directions:

~In a large bowl, mix 1 (15 ounce) container ricotta cheese, 1 large egg, 1 1/2 cups shredded mozzarella cheese, 1/4 cup freshly grated parmesan cheese,  1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon dried parsley, 1/2 teaspoon dried oregano, 1 tablespoon dried parsley flakes, and 1/2 pound cooked chopped bacon, until will combined.

~Set aside.

Time To Put It Together:

~Add about 1/2 cup white sauce on the bottom of a 9x13 inch baking dish.

~Add 3 cooked lasagna noodles in a single layer to the bottom of the pan.

~Add 1/2 cheese mixture over noodles and spread evenly over noodles.

~Add 1/2 of the shredded chicken mixture over cheese mixture.

~Add 1/3 of the white sauce over top of the chicken.

~Add 3 more noodles over top of white sauce.

~Add remaining cheese mixture of top of noodles.

~Add remaining shredded chicken over top of cheese mixture.

~Add another 1/3 of white sauce over top cheese mixture.

~Add last 3 lasagna noodles over the white sauce.

~Add remaining 1/3 white sauce over top of noodles.

~Sprinkle 1 1/2 cups mozzarella cheese over top.

~Cover with aluminum foil and bake in preheated oven for 45 minutes (I spray the aluminum foil with cooking spray so that the cheese doesn't stick to it).

~Remove foil and bake for another 5-10 minutes or until the cheese turns a golden brown.

~Remove from oven and allow to sit for 10 minutes before cutting.