Chicken Zoodle Soup

1 large potato
5 - 6 medium sized zucchini
4 carrots
1 cup greek yogurt
1 can cream of chicken soup
2-3 tsp chicken bouillon powder
Shredded Chicken
salt and pepper


How to Make:
Dice the potato very small.  The key to a very fine dice on a potato will ensure you have potato in every bite of soup!  Put the diced potato and sliced carrots in a large pot and add chicken bouillon to the water and boil.  Then take zucchini and spiralize it and add it to the pot.  Add more water if you need to.  Make sure everything is cooked through.

In a medium sized bowl add greek yogurt and cream of chicken soup.  Stir well and then add a few ladles of soup into the bowl.  Stir the soup into the greek yogurt mixture.   If you skip this step the greek yogurt will curdle and not make your soup creamy.  Lower your heat and add the yogurt and soup mixture back into the soup. .  To finish add your shredded chicken.  If done to early the chicken will sit on the bottom of the pan and burn.  Add salt and pepper and taste.  Enjoy!      

I am looking for an alternate to cream of chicken soup once I find a yummy alternate I will update the recipe.  :)

Super Yummy EASY Chicken Salad Sandwiches

Ingredients
4 - 6 chicken breast or 2-3lb's
16 oz. jar of sliced banana peppers
4 Tbsp diced garlic

Crusty Rolls
Tomato
Sliced Cheese

Place chicken  breasts, jar of banana peppers including juice, and garlic in the crock pot.  Add Salt and Pepper to taste.    Cook on low for 6-8 hours or on high for 4 hours.  About an hour prior to it being done stick a fork in the chicken and it will shred so easily in the crock pot.  Once done the shredded chicken will soak up even more of the juices.

When ready to eat cut your rolls in half on one side put your cheese and tomato and other piece put your chicken.  Set your oven to broil and toast it open faced.

Chicken in A Hurry

• 2 1/2 - 3 Pounds of chicken drumsticks
• 1/2 Cup of ketchup

• 1/4 Cup of water

• 1/4 Cup of brown sugar, packed
• 1 envelope onion soup mix

1. Step One

   Arrange chicken in slow cooker.

2. Step Two

   Combine remaining ingredients and then pour over the chicken.

3. Step Three

   Cover and cook on HIGH for 4–5 hours or on LOW for 7–8 hours.
   
   http://www.crockingirls.com/recipes/chicken-in-a-hurry/ 

Funeral Potoatoes

• 32 oz bag of frozen shredded hash browns
• 2 (10 3/4 oz) cans Cream of Mushroom Soup
• 2 cups Sour Cream
• 1 1/2 cup grated Cheese
• 1/2 cup melted butter or margarine
• 1/2 c. chopped onion
• 2 cups finely crushed Corn Flakes
• 2 Tbs butter or margarine melted

• Grease 9x13 baking dish and preheat oven to 350
• In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
• Gently fold hash browns into mixture.
• Pour mixture into pan.
• Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
• Bake for 1 hour.
• http://www.grouprecipes.com/12808/funeral-potatoes.html/print

Monterrey Chicken

http://www.ringaroundtherosies.net/2012/06/25-minute-monterrey-chicken.html

I haven't made this yet but I want to it looks delish!

• 3 boneless skinless chicken breasts – trimmed and split
• salt & pepper to taste
• chopped onion (optional)
• bbq sauce
• shredded cheese
• chopped tomato (optional)
• preheat oven to 400
• place chicken in baking dish, top with seasoning and onion
• spread on bbq sauce
• bake 20 minutes
• add cheese to top and melt
• let cool slightly, top with diced tomatoes

Garlic Chicken

Garlic Chicken

 5-6 Boneless Skinless Chicken Breast 
1 can cream of mushroom
½ pint whipping cream (the small one)
Garlic Salt
Paprika

I have made this chicken from raw and frozen and it tastes better if the chicken is raw.  Place chicken in casserole dish and sprinkle each chicken breast with garlic salt and paprika.  Flip the breasts over and repeat.

In a separate bowl mix the cream of mushroom and the whipping cream and spoon over the chicken.
Bake at 350 for 90 minutes.

This is excellent served over rice.

I double the sauce ingredients.

This would probably really yummy in the crock pot I just haven't done that yet.    

Enchilada Casserole - (Paula Dean 2006 Magazine)

2 lbs ground beef
1 medium onion
1 pkg taco seasoning
15 oz can pinto beans, drained
15.25 can corn drained, drained
4 oz. chopped green chilies
14.5 oz. can petite diced tomatoes, undrained
19 oz. can enchilada sauce
20 5 1/2" corn tortillas
2 8oz. pkg shredded Colby & Monterrey jack cheese blend
2/3c. water

In a large skillet, cook beef, onion until browned.  Drain and then add taco seasoning and 2/3 cup water, cook over medium for 10 mins.  Stir in beans, corn, chilies, tomatoes, and enchilada sauce.  Remove from heat.
Tear corn tortillas into bite size pieces.  Place half into baking dish.  Spoon half of mixture over tortillas. Sprinkle with half of cheese.  Repeat layers.

Lightly grease a 9 x 13 dish.
Bake for 30-40 min. at 350 degrees until hot and bubbly.

Ritz Chicken

This recipe is a family fave and super easy.

Chicken Breasts
2 sleeves of Ritz crackers
a bit of olive oil

Drizzle a couple tablespoons of olive oil in a bowl (enough to coat chicken).  Crush crackers I use a food processor but you could put them in a bag and crush them with a rolling pin or something.  Then put them on a plate or dish.  Take chicken breast dip in olive oil and then coat chicken in cracker crust.  Then place on baking sheet.  Cook for 30 minutes at 350 degrees.

This is a very moist yummy chicken breast.  ENJOY!

Fruit Slush

1 20 oz. can of pineapple in juice

2 c strawberry soda

1 6 oz. frozen orange juice

1 6 oz frozen apple juice

4 large bananas sliced

2 c sliced strawberries

Mix and freeze do not use metal bowl. Thaw a little before serving. Makes 12 8 oz. servings.

Jello Cake

1 pkg. white cake mix

1 c water

1 pkg. 3 oz. strawberry jello

1 c ice

8 oz. cool whip

Frozen or fresh Strawberries diced with sugar for glaze

Prepare cake mix as directed. Bake in a greased and floured 13 X 9 pan. Cool on rack 15 min. Dissolve jello in microwave with 1 c water, then add 1 c ice and stir until dissolved.  Poke luke warm cake with a fork at 1/2 inch intervals. Spoon warm jello over cake, Chill 3 to 4 hrs. Top with cool whip. Glaze with strawberries before serving. 12 servings.

Best in the West Cornbread

2 c biscuit or pancake mix

1 c sugar

1 1/4 c corn meal

2 1/2 t baking powder

1 3/4 c milk

3 eggs slightly beaten

1 c melted butter

Pour into 9X 13 greased pan. Bake at 350 for 30 min.

Bunny Rolls

Hopping Bunnies

1 pkg. dry yeast (1 TBS)  

1 t salt                                                            

1/4 c warm water                                                     

1 c milk scalded                                                                   

1/3 c sugar                                                                           

1/4 c orange juice       

5 to 5 1/2 c sifted flour 

1/2 c shortening 

2 beaten eggs  

 Glaze

2 c sifted powdered sugar

1/2 c orange juice

1 t butter

Soften yeast in warm 1/4 c water.  Set aside.  Combine 1 c scalded milk, 1/3 c sugar, 1/2 c shortening and 1 t salt. Cool till luke warm.  Stir in 2 c flour and beat well.  Add 2 beaten eggs. Mix well. Stir in yeast.  Add 1/4 c orange juice and 3 to 3 1/2 c of flour to make soft dough. Turn out onto lightly floured surface.  Knead about 10 min. Let rise about 2 hrs. in greased bowl. Punch down. Let rest 10 min.

Shape on lightly floured surface roll dough in rectangle 1/2 inch thick.  Cut strips 1/2 in wide and 14 in. long. Roll between hands to make smooth and round.  On lightly greased pan shape bunnies by twisting into shape pictured above. Insert round ball in center for tail. Let rise for about 45 to 60 min or until double in size.

Bake at 375 12 to 15 min. Frost with sugar glaze while warm.

Makes about 30

Orange Julius

Orange Julius

12 oz. Orange Juice Concentrate

1/4 c sugar

2 c water

1 t vanilla

2 c milk

8 ice cubes

Blend in blender.

No Bake Cookies

No Bake Cookies

1/2 c milk
2 c sugar 

3 T cocoa

1/4 c butter
3/4 cup Peanut butter
1 t vanilla
3 cups oats

Melt butter in microwave.  Add milk, sugar, cocoa, and peanut butter and place back in microwave until sugar is dissolved and peanut butter is liquefied. Remove from microwave and stir in vanilla then add oats.  Spoon onto wax paper.  3 doz.

Super Easy and Delicious Cinnamon Rolls

CAKE MIX CINNAMON ROLLS
1 box white cake mix
5 cups flour
2 Tablespoons Yeast 
2 1/2 cups warm water
1 cup very soft butter
2 cups brown sugar
4 tsp cinnamon
Walnuts

Makes 24

Grease 2- 9x13 pans.  
Combine cake mix, flour and yeast in a very large bowl.  Mix well.  Add water and blend until completely moistened.  
Cover with a towel and let rise until doubled.  Roll in large rectangle, lather with butter and then spread brown sugar, cinnamon, and walnuts.  Roll up, cut, and place in greased pans and let rise again until doubled.  Bake at 350 for 20-25 minutes or until golden.  While still warm (but not hot) drizzle with frosting.

Taken from... http://tried-and-truecookingwithheidi.blogspot.com/2012/01/cake-mix-cinnamon-rolls.html

Black & White Brownies

2 cups flour, PLUS 2 tablespoons
3/4 cup Hershey's unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 sticks butter, softened
2 cups granulated sugar
3 large eggs
1 1/4 teaspoons vanilla extract
1 1/4 teaspoons almond es
8 ounces cream cheese, softened
1/2 cup confectioner's sugar

Preheat oven to 325.  Coat 9x13 baking dish with cooking
spray.  Line dish with wax paper or tin foil, leaving 2 inch
overhang on handle sides, then spray with cooking spray.
Sift flour, cocoa powder, baking soda, and salt into a large bowl. 
In your mixer bowl cream butter and granulated sugar until smooth.  Add 2 eggs, 1 tsp vanilla,
and 1 tsp almond extract, and beat until smooth, scraping
down sides of bowl.  Reduce speed to low; add flour mixture.
 Increase speed to medium; beat until incorporated.
Reserve 1 cup of dough; and refrigerate for later.  Press
remaining dough into bottom of prepared dish.  Bake until
base is set and edges are puffed, 22 minutes (don't over
bake or this brownie layer will be too hard and crumbly). Let
cool in dish on a wire rack while you make cream cheese
layer.  (Leave oven on, it will only take you a few minutes to
make).  Mix cream cheese, confectioner's sugar, and
remaining egg and 1/4 tsp vanilla and 1/4 tsp almond extract
in a medium bowl.  Spread over semi-cooled base; crumble
reserved dough on top.  Bake until filling is set, 25-28
minutes.  Let cool in dish on wire rack (don't remove from
pan yet or you'll have a mess, if you're in a hurry put your
pan in the freezer for 10 min or so just to let them set), then
lift out using overhang handle.  Cut into squares.  This will
keep, covered and refrigerated for up to 3 days (they are
delicious cold, don't count on them sticking around for more
than a day)

Layered Mexican Salad

Layer the following:

torn Romaine Lettuce

Rinse a can of black beans and add

Drain a can of corn and add

Shredded chicken

Salsa

Avocado

Shredded cheddar cheese

Drizzle Ranch and then top with chili Frito's.

Asian Salad

Salad Ingredients
4-5 Chicken Breasts
Terraki Sauce
1 head of Iceberg lettuce
2 bunches Green Leaf Lettuce
6-8 Green Onions, chopped
Almonds chopped – as much as you want
¼ C Sesame Seeds
Chow Mein Noodles – as much as you want

Dressing Ingredients

¾ C Vegetable / Canola Oil

1 Tbsp. Sesame Oil – I use a little more

½ C Rice Vinegar

1/3 C Sugar

2 tsp. Salt

Pepper

Dressing Directions:

Mix up the dressing the night before so the flavors can blend

together.  Stir and add to salad right before you serve it.

Salad Directions:

Marinate chicken breasts in Terraki sauce overnight.  .  Cook several hours before you are ready to eat so the Chicken has plenty of time to cool. 

Line a cookie sheet or baking dish with foil and place chicken breasts on foil.  Heat oven to 350 degrees and cook for 30 minutes.  Cool in fridge with extra juice from baking dish. 

Add all ingredients for salad and dress right before you are ready to eat.

Chocolate Nut Bread

I like to make this around the holidays.  We put it in my loaf tins and give them to neighbors and friends.  

4 C Flour
1 C White Sugar
1 tsp baking powder
1 TBL baking soda
1 tsp salt
2 eggs
1 3/4 C. milk
2/3 cup vegetable oil
2 C Chocolate Chips. divided
1 1/2 C. Chopped Walnuts

Directions

PREHEAT oven to 350° F. Grease two 9 x 5-inch loaf pans. COMBINE flour, sugar, baking powder, baking soda and salt in large bowl. COMBINE eggs, milk and vegetable oil in medium bowl. Add to flour mixture; mix just until moistened. Stir in 1 1/2 cups morsels and nuts. Spoon into prepared loaf pans. BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans. Cool on wire racks. MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag to mix. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over bread. Sprinkle with additional nuts.

Broccoli Salad

1LB Bacon
Couple Heads of Fresh Broccoli
Small Brick of Mild Cheddar Cheese (Cubed)
Sunflower Seeds
3TBL White wine Vinegar
2 TBL White Sugar
1 C. mayo

1. Make the dressing hours before and set in fridge so the flavors can blend.  Whisk together the vinegar, sugar, and mayonnaise and set in fridge.
2. Cook bacon drain grease and set aside or in fridge.
3. Clean and chop fresh broccoli.  To use more of the broccoli I also shave the stalk and chop that up and throw in salad.  Cube the cheese and add to broccoli.
4. Add the dressing about 30 minutes to and hour before serving and put back in fridge.
Right before salad is served add 1 -2 cups of sunflower seeds and bacon and mix.