Buffalo Chicken Dip

Ingredients:

2-3 chicken breasts - cubed or shredded
2 - 8oz. packs of cream cheese -softened
1 bag shredded colby jack cheese (or any cheese)
1/2 bottle buffalo wing sauce

Optional: 1/2 bottle of Ranch or Blue Cheese Dressing

Directions:

Cook chicken
Mix all ingredients together
Spread into glass dish
Bake at 350 degrees for 25-30 mins.

Dip with tortilla or baked pita chips

Crunchy Onion Chicken

Ingredients:
4 chicken breasts
2 cups "French's french fried onions"
2 eggs, beaten

Directions:
1. Crush fried onions in a plastic bag
2. Dip chicken in egg and coat with crushed onions
3. Bake at 400 degrees for 30 mins or until cooked through.

Baked Mac-n-Cheese

Ingredients:
2 cups elbow macaroni
10 oz. block of cheese - cubed (I like to use sharp cheddar)
2 tbls. flour
2 cups milk
2 tbls. butter
parmesan cheese
bread crumbs

Directions:
1. cook macaroni according to box; drain and pour in a glass dish
2. in separate pan... melt butter, add flour, milk and cheese. stir until melted.
3. pour mixture over noodles
4. cover with breadcrumbs and parmesan cheese
5. bake covered at 350 for 30 mins, then uncovered for 15 mins.

BBQ'd Brown Sugar Chicken

Ingredients:
4 chicken breasts
1 c. barbeque sauce
4 tbps. brown sugar

Directions:

Brush BBQ sauce on both sides of chicken
Sprink 1 tbsp. of brown sugar on each piece of chicken
Bake in a shallow dish at 325 for 30-45 mins. (depending on thickness of breasts)

Pizza Fondue

Ingredients:

1 lb. ground beef or turkey
2 cans pizza sauce
8 oz. shredded cheddar cheese
4 oz. mozzarella cheese (shredded)
1 tsp. cornstarch
1.5 tsp. oregano
(optional: chopped onion and garlic)

Directions:

Fry beef until brown; drain
Add beef to slow cooker, as well as all ingredients
Cook on low 2-3 hours.
Serve with warm, cubed bread or tortilla chips.

Cake Balls

Ingredients:

1 box chocolate cake mix (or any flavor)
1 container chocolate icing/frosting (or any flavor)
6 oz. melting chocolate (I used Nestle Semi-Sweet Baking Bars)
(optional: white baking chocolate for drizzling)

Directions:

Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, let cool, then crumble into a large bowl
Then mix crumbled cake with container of frosting.
Use a melon baller or spoon to form balls of the mixture.
Melt baking chocolate according to directions (I used a metal bowl over a pan of simmering water), stirring occasionally until smooth.
Dip the balls in melted chocolate using a toothpick or fork to hold them.
Place on waxed paper and place in fridge for at least 30 mins.
Makes about 40 balls.

(tip: placing cake balls in the fridge before dipping in chocolate will keep them from crumbling)

Teriyaki Meatballs

Ingredients

1 lb. lean ground turkey or beef
1/2 c. Teriyaki Marinade (I used Mrs. Dash Spicy Marinade)
2 tbsp. 'Mrs. Dash' Italian Medley Seasoning Mix
Olive Oil

Directions:

Add Teriyaki Marinade and Mrs. Dash to meat & mix well with hands.
Heat olive oil in saucepan over medium heat
Roll meat into balls
Fry meatballs until brown & cooked through -turning several times.

*Makes about 15 medium sized meatballs

Serve with a pasta or as an appetizer with a marinara dipping sauce.

Bacon Wrapped Chicken

Ingredients:

2 boneless, skinless chicken breasts
8 pieces of bacon
optional: salt, pepper, seasoning

Directions:

Its as easy as it sounds..
Just wrap 4 pieces of uncooked bacon around each chicken breast.
Bake at 350 degrees for 45 mins (or until chicken is cooked through and bacon is brown).

Chicken Puffs

Ingredients:

4 boneless, skinless chicken breasts
1 pkg of puff pastry (2 sheets). I used Pepperidge Farm brand.
1/2 pkg. of cream cheese ~ softened
parsley
flour
3 tbsp. butter ~melted
optional: shaved parmesan cheese

Directions:

Thaw pastry sheets and separate at perforations -you should have 6 pieces
Spread softened cream cheese over 4 of the pastry pieces
Flatten chicken to about 1/4" thick
Dip chicken in flour, coating both sides
Lay chicken on one piece of pastry and fold each end up to meet in the middle.
Cut remaining 2 pastry sheets in half, then lay one piece over each pastry covered chicken, to cover the pastry "seam"
Drizzle with melted butter and then sprinkle on parsley
optional: sprinkle on shaved parmesan cheese.

Bake at 375 for 45 mins.

Serves 4

Chicken, Cheese & Mushrooms

Ingredients:

4 boneless, skinless chicken breasts
1 package fresh mushrooms (8-10 oz.)
4-6 oz. fresh mozzarella cheese (sliced)
2 tbsp. flour
2 tbps. butter
1/4 c. olive oil

Directions:
Rub flour on chicken breasts & place in bottom of slow cooker
Top with mushrooms, butter & olive oil.
Cook on low 4 hours
Place mozzarella cheese on top of chicken
Cook on low another 2 hours

Chicken Roll-ups

Ingredients:

6 boneless chicken breast halves
1 package (10 oz) sliced mozzerella cheese
1/2 cup all -purpose flour
2 eggs, lightly beaten
2/3 cup seasoned bread crumbs
1/2 cup butter, melted
1/2 teaspoon dried oregano

1. Flatten chicken to 1/3-in, thickness. Place one cheese slice on each piece of chicken; roll up tightly. Secure with a toothpick.

2. Place flour, beaten eggs and bread crumbs in separate shallow bowls. Coat chicken with flour. Dip in beaten eggs, then coat with bread crumbs.

3. Place seam side down in an ungreased 2-1/2 qt. baking dish. Combine the butter and oregano; drizzle over the chicken. Bake, uncovered, at 350 for 40-50 minutes or until the chicken juices run clear.

*Courtesy of Amanda P

Orange BBQ Pulled Pork

1 Pork Shoulder or other pork cut (2lbs.)
(*I used a porkloin rib end roast)
1 orange
1/2 bottle of your favorite bbq sauce (I used Kraft BBQ w/ brown sugar)

Plop the pork in the crock pot, top with the sauce and the juice of the orange.
Cook on low 10-11 hours or high 3 hours, low 5-6 hours

Throw it on top of your favorite rolls, bread, body part, whatever and enjoy!

*serves 2

Veggie Bites

Cresent rolls
2- 8oz pks cream cheese
1 cup mayo
1 pkg dry ranch dressing packet
chopped tomato
chopped broccoli
chopped green pepper
shredded cheddar cheese

Bake rolls according to packaging
Mix cream cheese, mayo & ranch packet
Spread over cooked rolls
sprinkle cheese and veggies
Cut into bite size squares

cream cheese, mayo and cheese can be subsituted for light version

"Homemade" Pizza

This is one of our favorites and it's super easy... and faster than delivery!

16 oz. of fresh pizza dough (this can be found in the refrigerator section)
(Boboli or other already made crust can also be used)
1 jar. of Pizza Sauce
8-10 oz. of shredded mozzarella
optional toppings: mushrooms, pepperoni, peppers, etc.

Preheat oven according to dough packaging directions (usually 450 degrees)
Stretch out dough on pizza stone (I use a Pampered Chef stone) and work it into a large circle
Spoon desired amount of sauce over dough (I usually use 1/3 of a jar)
Top with cheese and toppings
Bake until cheese is melted and crust is golden brown (usually 20-25 mins.)

Black Bottom Cupcakes

Ingredients:

• 1 (8 ounce) package cream cheese, softened
• 1 egg
• 1/3 cup white sugar
• 1/8 teaspoon salt
• 1 cup miniature semisweet chocolate chips
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon cider vinegar
• 1 teaspoon vanilla extract
  

Directions:

Preheat oven to 350 degrees F.
Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended.
Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
Bake in preheated oven for 25 to 30 minutes.

Speedy Cheesy Chicken Enchilladas

Ingredients:

1 lb. skinless, boneless chicken breast, cubed
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Chunky Salsa
8 flour tortillas (6-inch works best)
1 can (10 3/4 oz.) Campbell's Condensed Cheddar Cheese Soup
1 cup shredded sharp cheddar cheese


Directions:

Cook chicken in nonstick skillet until browned and done, stirring often.

Add chicken soup and 1/2 cup salsa. Heat through.

Spoon about 1/3 cup chicken mixture down center of each tortilla.

Roll up tortilla around filling and place seam-side down in 2-qt. microwave-safe baking dish.

Mix cheese soup and remaining salsa and pour over enchiladas.

Top with shredded cheese

Bake at 350 degrees for 10-15 minutes, or until cheese is melted

Chicken Marsala (Slow Cooker)

Ingredients:

4 skinless, boneless chicken breasts
1/4 cup of olive oil
1 cup Marsala Cooking Wine
2 tbs. Flour
2 tbs. Butter
8-12 oz. fresh mushroom (sliced)
(Optional ingredients: Salt & onion)


Directions:

Rub flour on chicken breasts and place in slow cooker
Toss in butter & mushrooms
Pour olive oil & marsala wine over all contents.
Cook on low for 7 hours

Serves 2

Sausage, Peppers & Onions

Ingredients:

4-6 Sweet Italian Sausages
1 Onion
1 red pepper, 1 green pepper
4-6 soft long rolls
1/4 c. Olive Oil

Directions:

Slice veggies.
Poke holes in sausage with a fork.
Place sausage in the bottom of Slow Cooker
Pour the veggies and olive oil in.
Cook on High 2 hours, Low 4 hours... or Low 6-7 hours
(Sausage should no longer pink in the center when cooked)
Put on rolls and enjoy!

Serves 2

Cheesy Chicken Rice Casserole

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Directions:

Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.

Top with the chicken. Season the chicken as desired. Cover.

Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

Serves 3-4

Tex Mex Chicken

Ingredients:

4 Boneless Skinless Chicken Breasts cubed
1C Salsa
2tbsp Flour
1 pkg Taco Seasoning
1 Red Pepper
White Rice
Mexican Cheese Blend

Directions:

Toss chicken in Slow Cooker and coat with Flour and Taco Seasoning.

Add Salsa and pepper and stir together.

Cook in Slow Cooker on low for 3-4 hours.

Serve over rice and top with cheese

Serves 2