Chicken Fettucini Alfredo

8 oz. fettucini noddles
1/4 c. butter
1 c. whipping cream
3/4 c. Parmesan cheese, grated
1/2 tsp. salt
Pepper

Cook noodles according to package directions. melt butter until melted. Stir in cream, Parmesan cheese and salt. Heat, stirring occasionally until smooth (sauce will be thin). Drain noodles, toss with cream mixture until evenly coated (mixture thickens in a few minutes). Serve with Parmesan cheese and pepper.

Add Chicken, Scallops, crab etc. all are great with this simple but awesome sauce! My husband loves this! I make it with Chicken and Mushrooms. You can double the ingredients for more sauce. The sauce gets really thick so is not good for leftovers.

Lasagna

Our first Christmas dinner as Husband and wife!



I use the lasagna noodles that are already for the oven...you don't need to boil them first. I think they are called oven ready lasagna noodles...

2lbs hamburger,
garlic powder to taste
1 1/2 Jars spaghetti sauce--I usually use the garlic and onion or mushroom kind. Preggo
small chopped onion
ricotta cheese--part skim
large container or 1 1/2-2 blocks cream cheese
and a mixture of shredded cheese--like cheddar and Colby jack
shredded Parmesan cheese For top of Lasagna


I brown the hamburger with chopped onion, and garlic powder. Add the Spaghetti sauce to the meat and put aside.

I then put a layer of noodles on on the bottom of the pan, then a row of hamburger. I take spoon fulls of the ricotta cheese and cream cheese and drop them on the hamburger..(like cookie dough) flatten the drops a bit--usually filling the layer with every other cheese. Then top that layer with the mixture of shredded cheese.
place a row of noddles over that and start again. Top the last layer with the Parmesan cheese.

Cover and cook for about 45 minutes. Leaving it uncovered for the last 10 to 15 minutes. Add fresh mushrooms on the layers if you want as well.

The cream cheese is really what makes this. Kevin is not a huge fan of cream cheese but this is his favorite thing I make. Don't go over board with the cream cheese however.




Review: I have been making this for years and it continues to be one of both My Husband and I's favorite dish.

Pot Roast

2.5 -4 pounds beef roast
1 packet Montreal seasoning
1 packet dry onion soup mix
2 cup water
3 carrots, chopped
1 onion, Halved
5 potatoes, peeled and cubed


DIRECTIONS
Take the chuck roast and season with Montreal seasoning. Let marinade in fridge for about 15 minutes. . Brown on all sides in a large skillet over high heat.
Place in the slow cooker and add the onion halves on bottom of dish, soup mix, water, carrots, potatoes. Placing the potatoes on top of half the roast and the carrots on he other half. This helps the potatoes not take on a carrot flavour.
Cover and cook on low setting for 8 to 10 hours.

I used a 3 lb roast and cooked it for 8 hours

Reviews: My Husband and I both thought this was Delicious and super easy to make!! The meat was so tender you didn't need a knife to cut it. The house smelled yummy all day. I took some of the juices from the slow cooker and thickened it with cornstarch to make a gravy.

It's Xmas baking time!!!!

So this weekend we had a huge snow/ice storm so I was forced to bake all weekend!! I jammed to Christmas music, had the tree lit and just baked....I got a lot done, but I still have a few other things to do! I need to make my moms cut out and spritz cookies yet. Below are all the things I baked this weekend.

Chewy Caramel Bars

I have to credit my Husband for this picture! I was suprised to see these on my camera. He gets into this blog thing.

3/4 cup butter, melted
1 cup flour
1 cup oatmeal
3/4 cup packed brown sugar
1 teaspoon baking soda
32 caramels, unwrapped
1 tablespoon butter
3 tablespoons milk
1 package (6 oz) chocolate chips, about 1 cup
1/2 cup chopped nuts

Preheat oven to 350 F. In a small mixing bowl, combine butter, flour, oatmeal, brown sugar,
and baking soda; mix well. Put 3/4 of butter-oatmeal mixture in an ungreased 9x13 pan, pressing evenly over the bottom of pan. Bake for 10 minutes. In a saucepan, combine the caramels, butter, and milk and heat, stirring, until the caramels are melted. Pour caramel mixture over the baked crust and sprinkle with chocolate
chips and nuts. Top with remaining butter-oatmeal mixture. Bake for 15 minutes more. Cool and cut into bars

Review: I'm not a huge fan of oatmeal, but I loved this! The caramels made this so chewy and gooey!! Would make these over and over again. Dh loved them as well and not a big fan of oatmeal.

Chocolate Chip Brickle Bars

1/2 cup margarine or butter
1 1/2 cups graham cracker crumbs
14 ounces sweetened condensed milk
6 ounces almond brickle chips
6 ounces semisweet chocolate morsels
1 cup chopped nuts

Melt margarine in 13-by-9-inch pan in a preheated 350-degree oven (325 degrees for glass pan). Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs. Top with almond brickle chips, chocolate morsels and chopped nuts; press down firmly. Bake until lightly browned, 20 to 25 minutes. Let cool; chill if desired. Cut into bars. Store, covered, at room temperature.

review: YUMMY YUMMY YUMMY!! These were the one thing I baked this weekend I wasn't sure my Husband would like. They were his favorite! When I tried them I couldn't believe how good they were! You should keep them chilled however. They get a little sticky otherwise. Don't pile them on top of eachother.

Rice Krispies Peanut Butter Bars

1 10.5-ounce bag of miniature marshmallows
1/2 stick margarine
6 cups Rice Krispies
2 tablespoons peanut butter

Grease a 9x13 pan and set aside. In large glass mixing bowl, place 1/2 stick of margarine and marshmallows. Microwave for 3 minutes. Stir well, then add peanut butter stirring constantly. Add rice krispies coating well. Pour mixture into greased pan. Let stnand for 10 minutes. Cut into squares.

I Did something wrong with this. They were a bit to hard. I Think I didn't use enough marshmallows though.......The taste is awesome with the peanut butter flavor. But they were a bit hard.

Peanut Butter Heath Bar Blondies

for the bars:
1-1/2 cups unsalted butter, softened
1-1/2 cups creamy peanut butter
2-1/2 cups granulated sugar
3 large eggs, at room temperature
2 tablespoons vanilla extract
3 cups self-rising flour*

for the topping:
1 cup peanut butter chips
3 tablespoons heavy cream
4 coarsely chopped Heath bars or chocolate covered toffee bars (about 1
cup)
1/2 cup finely chopped unsalted peanuts

Preheat oven to 325 F (160 C). Grease and flour a 18 x 12 x 1-inch jelly roll pan. In a large bowl, beat together the butter and the peanut butter
until fluffy. Add the sugar and beat until smooth. Add the eggs and the vanilla extract and mix well. Add the flour and beat until well
incorporated. Spread the batter evenly into prepared pan. Bake for 25 to 30 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached. Cool to room temperature To prepare the topping: In a small saucepan over medium heat, melt the peanut butter
chips and the cream, stirring until smooth. Drizzle the peanut butter mixture decoratively over the cooled blondies. Sprinkle the Heath Bars and the peanuts on top. Allow to cool to room temperature, or overnight, before cutting and serving. Cut into 24 bars.

Review:

I haven't gotten to try this yet! I am sure they are going to be awesome though! I love peanut butter and Health! So what could be better?

Chocolate Peanut Butter Cup Cookies

For the cookies:
1 cup semi-sweet chocolate chips
2 squares (2 oz.) unsweetened chocolate
1 cup sugar
1/2 cup butter or shortening
2 eggs
1 teaspoon salt
1 teaspoon vanilla
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda

For the garnish:
3/4 cup finely chopped peanuts
36 miniature Peanut Butter Cups, frozen and unwrapped
1 cup peanut butter baking chips
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 F. Combine chocolate in bowl and microwave at 50% for about 2 minutes, stir and repeat until smooth and melted. Cool slightly. Combine sugar and butter or shortening in large bowl. Beat at medium speed with electric mixer until blended and crumbly. Beat in eggs, one at a time, then salt and vanilla. Reduce speed to low. Add chocolate slowly. Mix until well blended. Stir in flour and soda with spoon until well blended. Shape dough into 1-1/4 inch balls. Roll in chopped peanuts. Place 2 inches apart on ungreased baking sheets. Bake for 8-10 minutes or until set. Press a frozen peanut butter cup into the center of each cookie immediately upon removing them from the oven. Press cookies up against peanut butter cup if
desired for appearance, but do not touch the
peanut butter cup again since it is now melted, it must remain intact. Cool completely. Melt the peanut butter chips and drizzle back and forth over the cookies using a parchment pouch or plastic bag with a little snip off the corner. Repeat with the chocolate, only drizzling at another angle from the peanut drizzle.

Review: My husband loves these. They are a chocolate and peanut butter lovers dream. A good take on the standard peanut butter cup cookie.

Snicker cookies

1 cup margarine
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
60 miniature (bite-size) Snickers candy bars
chocolate glaze (recipe below)

Preheat oven to 350 F. Cream margarine, peanut butter, sugar and brown sugar. Add eggs and vanilla. Combine dry ingredients and add to peanut butter mixture. Take 1 tablespoon of dough and flatten into round shape in palm of your hand. Place Snickers bar in center and fold dough around it. Roll in palms of your hand to form a smooth ball with the Snickers bar totally covered with the dough. Place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove from cookie sheet and place on a wire rack to cool. Drizzle top of cookies with chocolate glaze.


Chocolate Glaze

1 cup powdered sugar
2 tablespoons unsweetened cocoa
1 tablespoon milk

Mix powdered sugar, unsweetened cocoa and milk. Add additional as needed to thin mixture enough to drizzle from a spoon

Review: This are sooo yummy right out of the oven! Great the next day to! I would warm them up a few seconds though to get that gooey taste of the cookie. Great cookie for anyone!

Peppermint cookies

1 cup firmly packed light brown sugar
3/4 Butter Flavor* Crisco Stick or 3/4 cup Butter Flavor CRISCO all-vegetable shortening
2 tablespoons milk
1 tablespoon vanilla
1 egg
1-3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 cup crushed peppermint candy canes or peppermint candies**


Heat oven to 375F.
Combine brown sugar, 3/4 cup shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended.
Beat egg into creamed mixture.
Combine flour, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in crushed candy.
Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet.
Bake 1 baking sheet at a time at 375 degrees for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Do not overbake.
Cool 2 minutes on baking sheet. Remove cookies to rack to cool completely.

Review: These are a cookie that say Christmas to me! My husband said they made his tongue tingle. I added more peppermint then the recipe called for.

Pistachio Pudding cake

This is my favorite dessert! My mom made it all the time for the holidays! I finally got the recipe from her and I was so excited to make it! You have to chill it overnight so I ate it for Breakfast! I can't tell you how good this is!


1 1/4 cups flour
1/2 cup butter soft
1/2 cup shelled pecans
8 ounce pkg cream cheese soft
1 cup powdered sugar
12 ounces whipped topping thawed
3 instant pistachio pudding
4 1/2 cups milk

Heat oven to 350 grease 9 x 13 pan in a bowl mix flour and butter until crumbly and pat down in pan bake 10 to 15 min until lightly brown. Cool
Combine cream cheese, powdered sugar until creamy fold in 1/2 whipped topping spread over crust.
Combine pudding mix and milk together good and pour over cream cheese. Spread remaining whipped topping over the top. refrigerate overnight.

Andes Mint cookies

Andes Mint Cookies
1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter or margarine
2 large eggs
1 teaspoon vanilla extract
2 tablespoons water
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces Andes mints
Pecan halves

Preheat oven to 375 degrees. In a large bowl, cream sugars and butter or margarine. Add eggs and water. Beat well. Mix flour, baking soda and salt well. Add gradually to egg mixture. Chill dough overnight (it is important that the dough be well chilled). Wrap each mint completely in cookie dough. Place 2" apart on lightly greased cookie sheets and put a nut half on top of each cookie. Bake 7-9 minutes until golden brown. Allow to cool thoroughly on wire racks.

Review: A cookie you would probably only eat around Christmas. Rich, minty, yummy!! I'm not a huge fan of pecans but I put them on there so the cookie wouldn't look boring. I think They might be really good with some white chocolate drizzled over them

Chocolate Mint Brownies

If you can't find mint chocolate chips for the topping, use semi-sweet chocolate chips with a few drops of mint extract.

Makes about 60
For the base:
1 cup all-purpose flour
1/2 cup butter, softened
1/2 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 (16-ounce) can chocolate-flavored syrup
1 cup granulated sugar

For the filling:
2 cups confectioners' sugar
1/2 cup butter, softened
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring

For the topping:
1 (10-ounce) package mint chocolate chips
9 tablespoons butter

To make the base:
Pre-heat oven to 350 F. Combine the ingredients for the base in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 13 x 9 x 2-inch baking pan. Bake for 30 minutes (top of brownies will still appear wet). Cool completely.

To make the filling:
Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set.

To make the topping:
Melt chocolate chips and butter over low heat in a small saucepan (then add mint extract, if using). Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over
filling. Chill before cutting. Store in the
refrigerator.

Review: Both my husband and I like these. They are really rich though. Would be better served with some Vanilla Ice cream! They are very minty! Reminds me of christmas!

Spaghetti

Yummy!! I love simple easy spaghetti--with yes I am sorry store bought sauce! I tried making spaghetti once with homemade sauce and the sauce wasn't that great! I probably did something wrong though. However Both My Dh and I do not like chunks of tomatoes and this is probably why I haven't found a homemade sauce I like!

So for this Spaghetti

I used a jar of preggo onion and garlic tomato sauce. I did add some saute onions and a little garlic powder to it! :)
1lb Ground beef..browned and drained.
and 8oz spaghetti noodles.
I added Mushrooms to mine!!

Very generic and simple but I love it.

My Christmas wrapping this year!

Again this has nothing to do with food but I wanted to show my wrapping! I love wrapping xmas presents!!! I make my own bows! I am the only one in the family that goes all out on wrapping. Everyone knows who the gift is from before even opening it. I hate adding ugly name tags to the gifts. I cut out a snowman from scrap paper and glue 3/4's of it on the wrapping. I left the very top with who it is to and from unglued.

Chicken Enchilada

I asked my Honey if he wanted a cream sauce enchilada or a red sauce. He choose the cream sauce tonight! I love these! They are not your traditional Mexican enchilada, but they are yummy! My Dh loved these!! He was excited for his lunch the next day! i served these with some cheesy Mexican rice! Next time I might actually put the cooked rice in the enchilada!

1 tablespoon butter
1/2 cup chopped green onions
1 teaspoon garlic powder
1 (4 ounce) can diced green chiles
2 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
3 cups cubed cooked chicken breast meat
1/2 packet taco seasoning
1 1/2 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

Preheat oven to 350 degrees F. Lightly grease a large baking dish.
Saute and cube the chicken in a pan with 1/2 a packet of taco seasoning. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender. Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 2/3 of this sauce and set aside. To the remaining 1/2 of the sauce in the saucepan, add the chicken and 3/4 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Put a little cream sauce on the bottom of the dish, Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining shredded Cheddar cheese. Cover and bake for 20 minutes. Uncover and bake about 10 more minutes.

We are Having A Baby!!

Ok so this has nothing to do with food. Well maybe kinda...I do cook and eat a lot more right now, now that I'm eating for 2! I never got around to posting this before. I found out I was Pregnant early October. I was trying to think of creative ways to tell my DH! So I carved it into a pumpkin. My Dh did not get home until after dark that night so he was greeted with it lit on the front step.

Turkey Cupcakes!

I've never done a treat for Kevin's class for Tday. I never got to make them a halloween treat this year though! I was in the complete exhaustion stage of my pregnacy! Halloween is usually my favorite holiday to bake for b/c you can do a lot of cute stuff. I was really happy with these turkeys though! Although I must warn you these are VERY VERY time consuming!!!

What you'll need:
1 bag STARBURST Brand Original Fruit Chews FUN SIZE®
1 bag TWIX Brand Miniatures
1 bag M&M’S Brand Chocolate Mini Baking Bits
1 (18.25 oz.) box yellow cake mix
2 (16. oz) cans chocolate frosting
24 thin chocolate wafers
1 box thin pretzel sticks
Fall-colored paper cupcake liners
Small rolling pin
Scissors
Printable template
Resealable plastic bag
What to do:
Prepare cake batter according to instructions on box. Divide batter evenly into paper-lined cupcake cups.
Bake in a preheated 350-degree oven for approximately 18-20 minutes, or until an inserted toothpick comes out clean. Cool completely.
Meanwhile, soften 24 STARBURST Brand Original Fruit Chews FUN SIZE (about 6 at a time) in the microwave for 2 to 3 seconds. Flatten them with a rolling pin and immediately cut into feathers using printable template and scissors. Use any red STARBURST Brand Original Fruit Chews FUN SIZE scraps to make the waddle.
Frost the top of each cupcake. Using the scissors, snip a corner off of the resealable plastic bag and spoon 1 cup of chocolate frosting into the bag. For the tail: Pipe a line of frosting across the chocolate wafers and arrange three feathers on each one. Press pretzel stick to support wafer and press wafer ?tail? into the cupcake. For the head: Pipe 4 dots on the short end of a TWIX Brand Miniatures candy to stick on the M&M’S Brand Chocolate Mini Baking Bits eyes, nose and STARBURST Brand Original Fruit Chews FUN SIZE® waddle.

Back to school Bus cookies

I love that my Husband is a grade school teacher, even if it's b/c I get to bake fun goodies for his class! This year I did welcome back cookies. I made them Bus shaped cookies with there name on it. I also gave them a welcome back goodie bag with pencils, erasers, and fun stuff. I never posted this before b/c our camera happen to go to crap the day I made them. So here is a bad picture, but a picture none the less.

What You Need:
1 bag M&M'S Brand Milk Chocolate Candies
1 tube M&M'S Brand MINIS Milk Chocolate Candies
1 18-oz. roll refrigerated sugar cookie dough
2/3 cup flour
2 16-oz. cans vanilla frosting
1 16-oz. can chocolate frosting
Yellow and green food coloring
Baking sheet
Parchment paper
Spatula
2 resealable plastic bags
Microwave-safe bowl

What To Do:
1. Preheat oven to 350 degrees. Line the baking sheet with parchment paper.
2. Knead the sugar cookie dough and flour until smooth. On a lightly floured surface, roll out the dough to a scant 1/4-inch thickness. Using the printable template, cut out the shapes, re-rolling the scraps if necessary. Then, use the spatula to transfer the shapes to the prepared baking sheet.
3. Bake for 12-15 minutes, or until golden brown. Remove from the oven, transfer to a wire rack, and let cool completely.
4. Tint 1/2 cup of the vanilla frosting green, place it into a resealable plastic bag, snip off a small corner, and set aside. Tint the remaining vanilla frosting yellow, and place it in a microwave-safe bowl. Heat for about 10-20 seconds, stirring every 5 seconds until the it's consistency of slightly whipped cream.
5. Spoon the heated frosting over the cookies one at a time—completely covering each one. You may have to scrape up excess frosting and reheat it to cover all the cookies. Let the frosting dry for about 30 minutes, then carefully remove the cookies from the rack and scrape any excess frosting from the edges.
6. Spoon the chocolate frosting into one of the resealable plastic bags. Snip a small hole from the corner and pipe frosting for decoration. Then, using the photo as a guide, add M&M'S Brand Milk Chocolate Candies. Finish by snipping a small hole from a corner of the plastic bag with the green frosting and piping on the names.

MeatLoaf

My Husband has never been a huge fan of meat loaf even though he is just a meat and potatoe kinda guy. He really does like my meatloaf though! It's my mom's recipe which was one of my favorite things growing up! It doesn't have ketchup baked into it, but it's delicous with Ketchup as a dipping sauce.

2.0 lbs ground beef
1 lb ground Pork Sasuage
1 eggs
1 bag of sage and onion breadcrumbs
1/4 cup milk
1 small onion finely chopped
half an envelope of liptons french onion mix

Directions:
Mix Ground beef and pork sasuage together. With hands mix meat mixture with eggs and milk together. Add onion, onion mix and about 3/4s bag of breadcrumbs, mix together. Bake for 45mins-60mins.

I cook the meatloaf in a 9x13 pan instead of an actual "meatloaf" of bread pan

Gingersnap Cookies

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Peppermint Punch

INGREDIENTS
1 quart peppermint ice cream
1 cup cold milk
2 liters ginger ale, chilled

DIRECTIONS
Place ice cream in a punch bowl, and allow to soften slightly. Blend in milk and ginger ale. Stir until frothy. Serve at once, or keep chilled until ready to serve.

Irish Cream

1 can Eagle brand condensed milk
4 eggs
2 tbsp. Hershey chocolate syrup
2 tsp. vanilla
1/2 tsp. coconut extract
1 c. whiskey

Mix together in blender. Serve over ice.

Peppermint Eggnog Punch recipe

1 quart dairy eggnog
2 pints peppermint ice cream, softened
1 cup ginger ale

Blend ingredients together. Pour into a punch bowl. Hang small candy canes around the edge of the bowl

Edible Cookie Ornaments

1/4 cup vanilla frosting
9 ring-shaped butter flavored cookies or any ring-shaped cookies
1 roll (9 count) ring-shaped fruit flavored Life Savers
1 1/2 to 2 yards red string licorice or ribbon

Place frosting in small bowl. Add desired food color; blend well. Place colored frosting in decorating bag fitted with small writing or decorator tip, or in small resealable plastic freezer bag with 1 corner snipped off to make a very small hole for piping.

Place 1 cookie on flat surface; lightly outline center hole with frosting. Place 1 ring-shaped candy over frosting, pressing lightly and matching center openings. Pipe frosting decoratively on cookie. Repeat with remaining cookies; let dry. Insert licorice through hole in each cookie; tie in knot or bow. Hang ornaments on tree or use to decorate packages or gift baskets.

Rollo Cookies

1/2 cup margarine
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
24 Rollo candies
granulated sugar

Preheat oven to 375F. Cream together margarine, peanut butter, egg and sugars. Sift together flour, baking powder, soda and salt. Gradually add dry ingredients to margarine mixture and mix well. Roll dough into balls. Place one chocolate-covered caramel drop in center of each ball. Roll each ball in granulated sugar and place on a lightly greased baking sheet. Bake 10 minutes.

Christmas Tree Sandwhiches

For the dough:
1 cup unsalted butter, softened
2 cups flour
1/4 teaspoon salt
1/3 cup milk
3/4 cup sugar

for the filling:
1/4 cup Crisco shortening
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract
2 cups powdered sugar
1 1/2 tablespoons milk
green food coloring
1 tube brown decorating icing, with writing tip

In large bowl with electric mixer, beat butter until creamy, about 1 minute. With mixer on low, alternately add flour, salt, and milk and beat until well blended. Wrap dough in plastic wrap and refrigerate until firm, about 1 1/2 hours. Preheat oven to 375F. Spread sugar on a plate. On a floured surface, roll one third of the dough to 1/8" thick. Cut out tree shapes with a 2" cookie cutter. Press cookies into sugar to coat on both sides then place on ungreased cookie sheets. Prick each cookie all over with a fork, for decoration. Bake cookies 9 to 11 minutes until very lightly browned. Cool on sheets 2 minutes then transfer to wire racks to cool completely. While cookies are baking, prepare the filling. In a large bowl, beat shortening and butter until creamy with an electric mixer. Beat in vanilla. Gradually add powdered sugar and milk. Add food coloring to tint the filling pale green. Beat on high until the filling is light and fluffy; appx. 3 minutes. Spread filling on half of the cookies and sandwich with the remaining halves. Outline cookies with the decorating icing.

Hot Mulled Wine

3 (750 ml) bottles of your favorite red wine
juice of one orange
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
2 tablespoons whole cloves
1 cinnamon stick
brown sugar, to taste

In a large saucepan over very low heat, combine all of the ingredients and heat until sufficiently warm being careful not to bring to a boil. Heat for 1/2 hour to an hour, tasting occasionally until just right. Remove from heat and serve.

Candy Cane Mint Float

24 ounces hot chocolate
4 ounces Peppermint schnapps or 1/2 teaspoon peppermint extract
16 ounces mint chip ice cream
whipped cream or topping such as Cool Whip
1 candy cane, crushed
4 coffee mugs

Pour 6 ounces of hot chocolate and 1 ounce of liqueur or 1/8 teaspoon of extract into each coffee mug. Top each with scoop of ice cream. Garnish with a dollop of whipped cream and sprinkle with crushed candy cane.

Sour Cream Spritz cookies

1 cup butter
3/4 cup sugar
1 large egg yolk
1/3 cup sour cream
1 teaspoon vanilla
2 3/4 cup all-purpose flour, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda

Preheat oven to 375 F. Beat together butter and sugar until light and fluffy. Beat in egg yolk, sour cream and vanilla. Sift together flour, cinnamon, salt and baking soda. Gradually stir flour mixture into butter mixture. Fill cookie press with dough, then form cookies on ungreased cookie sheets. Bake 10-12 minutes. Sprinkle with colored sprinkles. Remove to wire racks to cool completely.

Pumpkin Roll

For the cake:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1/2 cup chopped pecans

For the filling:
1 cup powdered sugar
1 8-ounce package of cream cheese, softened
4 tablespoons margarine
1/2 teaspon vanilla extract

Preheat oven to 375 F. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice. In a separate bowl, mix flour, baking powder, salt, nutmeg, and cinnamon. Add the flour mixture to the egg mixture and stir until well blended. Line a 10 1/2" by 15" cookie sheet with parchment paper, trimming excess. Pour the batter onto the cookie sheet, spread evenly. Sprinke with pecans. Bake 12-15 minutes or until a toothpick inserted into the center comes out clean. Prepare a linen towel heavily sprinkled with powdered sugar. After baking, turn the cookie sheet onto the towel, parchment paper side up. The cake should slide out onto the towel. Remove paper and roll up the cake into the towel. Cool 30-40 minutes.

For the filling, stir together the powdered sugar, cream cheese, margarine and vanilla. Mix well. After the roll has cooled, unroll it and spread the filling evenly. Re-roll and slice for serving.

Toffee Butter Crunch Candy

1 cup butter
1 1/3 cups sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped blanched almonds, toasted
4 4-1/2-ounce bars milk chocolate, melted
1 cup finely chopped blanched almonds, toasted

Melt butter in a large saucepan. Add sugar, corn syrup, and water. Cook over medium heat, stirring now and then, to hard-crack stage (300 F on your candy thermometer) - watch carefully after temperature reaches 280 F. Quickly stir in coarsely chopped nuts; spread in well-greased 13x9 inch pan. Cool thoroughly. Turn out on waxed paper; spread top with half the melted chocolate; sprinkle with half the finely chopped nuts. Cover with waxed paper; invert; spread again with remaining chocolate. Sprinkle top with remaining nuts. If necessary, chill to firm chocolate. Break into pieces.

Pumpkin Pie Squares

1 cup sifted flour
1/2 cup quick oats
1/2 cup brown sugar, firmly packed
1/2 cup butter
1 can pumpkin (2 cups)
12 1/2 ounce can evaporated milk
2 eggs
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup pecans
1/2 cup brown sugar, firmly packed
2 tablespoons butter

Preheat oven to 350° F. Combine flour, rolled oats and ½ cup brown sugar with ½ cup butter. Put in mixing bowl and blend with electric mixer at low speed until crumbly. Press into the bottom of an ungreased 9 x 13-inch pan. Bake 15 to 20 minutes. Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in mixing bowl, mix well. Pour over baked bottom and bake 20 minutes more. Combine pecans, brown sugar and 2 tablespoons butter. Sprinkle over pumpkin mixture. Put back in oven for 15 to 20 minutes or until set. Cool and cut into squares.

Cinnamon Meltaway Cookies

:
1/4 cup sugar
1 cup brown sugar
1/4 cup butter
1 egg
1 1/2 tsp vanilla extract
1 Tbsp honey
2 1/3 cup flour
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder1 cup cinnamon chips
Method
Preheat oven to 375 degrees. Combine the sugars, with the egg, vanilla, honey, and butter; mix till well combined. Combine the flour, cinnamon, baking soda, baking power in a separate bowl, mix. Add the flour mixture gradully to the sugar mixture. Once all is combined add the cinnamon chips. Place parchment paper on baking sheet or lightly grease. Drop cookies by rounded tablespoon onto cookie sheet. Bake for 8-10 min.

Caramel Christmas Cookies

Ingredients:
1-1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup granulated sugar
pinch of salt
2/3 cup solid vegetable shortening
3 large eggs
1/4 cup milk
3 tablespoons rum
2/3 cup caramel chips (or toffee, or butterscotch)
1/2 cup coarsely chopped macadamia nuts

Method
Butter a 9 x 9-inch baking pan. Thoroughly stir together the flour, spices, sugar and salt; set aside. In a large mixing bowl, beat together shortening and eggs until creamy. Beat in milk and rum. Gradually stir flour mixture into egg mixture. Stir in chips and nuts. Pour the batter into the prepared baking pan. Bake at 350F for 25 to 30 minutes or until the cookies start to pull from the sides of the pan. Allow to cool to room temperature and cut into 24 bars.

Peanut Butter Chocolate Shortbread

Ingredients:
1 1/2 cup unsalted butter
1 1/2 cups sifted powdered sugar
1 1/2 tsp. vanilla
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2 tbsp. cornstarch
1/4 tsp. salt
1 cup finely chopped unsalted peanuts
1 cup creamy peanut butter
1 cup sifted powdered sugar
1/4 cup semisweet chocolate pieces
16 milk chocolate kisses16 whole unsalted peanuts
Method
For crust, beat butter in a large mixing bowl for 30 seconds. Add the 1 1/2 cups powdered sugar and vanilla. Add flour, cocoa powder, cornstarch, and salt; beat until smooth. Stir in chopped peanuts. Reserve 1 1/3 cups of the cocoa misture. Press remaining cocoa mixture in the bottom and up the sides of an ungreased 10-inch tart pan with a removable bottom or in the bottom and 1-inch up the sides of a 10-inch springform pan. Stir together peanut butter and the 1 cup powdered sugar; stir in chocolate pieces. Pat mixture into a 9-inch circle on a piece of waxed paper. Invert onto crust. Carefully remove waxed paper. Spoon remaining cocoa mixture over peanut butter mixture, carefully pressing to cover. Using the tines of a fork, score shortbread into 16 wedges. Bake in a 325 degree oven for 50 minutes or until surface looks slightly dry. Cool slightly. While warm, place a chocolate kiss on each wedge. When kiss softens (about 10 minutes), top with a peanut. Score wedges again. Cool completely. Remove sides of pan; cut into wedges.

Holiday Cookies!!

I'm getting exicted for the Holidays and just want to bake new and fun Holiday cookies! Here are some new ones I am exicted to make

Snickers Salad

1 container Cool Whip
6 SNICKERS® bars, cut into bite-size pieces
3 or 4 c. chopped apples

Mix all these ingredients together and chill. You can serve this as a salad or a dessert! this is super yummy!!!

Snicker-Filled Cookie

I have been on a baking mission lately! It seems every other day I am making something new! I don't know if it's my hormones, or if it's the spirit of the Holidays coming! I pulled out my snicker cookie recipe tonight! My Husband has always loved these, and when I take them to work I get tons of compliments! It's just your old fashioned peanut butter cookie with a mini snicker bar inside! Yummy!!!

2 large eggs
1 cup sugar
1 cup brown sugar
1 cup butter
1 cup peanut butter
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
20 Snickers miniature candy bars, unwrapped

Makes 20 HUGE cookies.

In large bowl, combine sugars, butter, peanut butter, vanilla and eggs.
Beat well.
Add flour, baking soda, baking powder and salt.
Mix well.
Shape about 1/4 cup of dough smoothly around candy bar making sure bar is completely covered.
Place 4 inches apart on ungreased cookie sheet.
Bake at 375°F for 13-14 minutes or until light golden brown and puffy.
Cool 10 minutes and remove from cookie sheets.

Optional icing:
cocoa powder
confectionates sugar
milk.

Mix some cocoa powder and C sugar with a little bit of milk....drizzle over cookies!!

I usually add this to the cookies, but i was out of cocoa

Chicken Nuggets

3 cups Corn Chex® cereal
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
3 tablespoons butter or margarine, melted
1 tablespoon milk
1 lb boneless skinless chicken breasts, cut into 1x1-inch pieces


1. Heat oven to 400°F. Line cookie sheet with foil. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
2. In medium bowl, stir together crushed cereal, cheese, salt, seasoned salt, paprika and garlic powder. In small bowl, stir together melted butter and milk. Dip chicken into butter mixture, then roll in cereal mixture to coat evenly. Place on cookie sheet.
3. Bake 9 minutes; turn nuggets over. Bake about 8 minutes longer or until coating is light golden brown and chicken is no longer pink in center.

Italian Beef Bake

1 lb lean (at least 80%) ground beef
1 1/4 cups tomato pasta sauce
1 cup shredded mozzarella cheese (4 oz)
2 cups Original Bisquick® mix
3/4 cup milk
1/4 cup grated Parmesan cheese
Additional heated tomato pasta sauce, if desired


1. Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2. Stir 1 1/4 cups pasta sauce into beef. Heat to boiling. Spoon into baking dish; top with mozzarella cheese.
3. Meanwhile, in medium bowl, stir Bisquick mix, milk and Parmesan cheese until soft dough forms.
4. Drop dough by 12 tablespoonfuls onto beef mixture.
5. Bake uncovered 20 to 24 minutes or until topping is golden brown and toothpick inserted in topping comes out clean. Serve topped with additional warm pasta sauce.

Slow Cooker Italian Spaghetti Sauce

2 pounds bulk Italian sausage or ground beef
3 medium onions, chopped (2 1/4 cups)
2 cups sliced fresh mushrooms (6 ounces)
6 garlic cloves, finely chopped
1 can (28 oz) Progresso® diced tomatoes, undrained
1 can (29 ounces) tomato sauce
1 can (12 ounces) tomato paste
2 tablespoons dried basil leaves
1 tablespoon dried oregano leaves
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper


1. Cook sausage, onions, mushrooms and garlic in 12-inch skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
2. Spoon sausage mixture into 5-quart slow cooker. Stir in remaining ingredients.
3. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender.

Impossibly Easy Pumpkin Pie

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick® mix
1/2 cup sugar
1 cup evaporated milk
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
Whipped topping, if desired


1. Heat oven to 350ºF. Grease 9-inch pie plate.
2. Stir all ingredients except whipped topping until blended. Pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

Italian Pasta Pie

4 oz uncooked angel hair (capellini) pasta
18 to 25 slices baguette or French bread, about 1/4 inch thick
2 tablespoons butter or margarine, melted
3/4 cup shredded Swiss cheese (3 oz)
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
1 container (10 oz) refrigerated Alfredo pasta sauce
3 medium plum (Roma) tomatoes, chopped
2 medium green onions, sliced (2 tablespoons)
1 tablespoon grated Romano or Parmesan cheese


1. Heat oven to 400°F. Cook and drain pasta as directed on package.
2. Meanwhile, brush bread with butter. In 9-inch glass pie plate, line bottom and side with bread, butter sides up and slightly overlapping slices. Bake about 10 minutes or until light brown.
3. Meanwhile, in large bowl, mix Swiss cheese, 1 tablespoon of the basil and the Alfredo sauce.
4. Reduce oven temperature to 350°F. Add pasta to sauce mixture; toss to mix thoroughly. Spoon into baked crust. Sprinkle with tomatoes, onions and Romano cheese.
5. Bake 15 to 20 minutes or until hot. Let stand 5 minutes before cutting. Sprinkle with remaining 1 tablespoon basil.

Easy Barbecue Crispy Chicken Melts

3 tablespoons butter or margarine
1/2 cup Original Bisquick® mix
1/4 teaspoon pepper
1/4 cup milk
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup barbecue sauce
1/2 cup shredded Cheddar cheese (2 oz)


1. Heat oven to 425°F. In 13x9-inch pan, place butter. Heat in oven 2 to 3 minutes or until melted.
2. In shallow dish, stir Bisquick mix and pepper. Pour milk into small bowl. Coat chicken with Bisquick mixture, then dip into milk and coat again with Bisquick mixture. Place chicken in pan.
3. Bake uncovered about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
4. In small microwavable bowl, microwave barbecue sauce uncovered on High about 30 seconds or until warm. Spoon sauce evenly over chicken; top with cheese.

Slow Cooker Beef Stroganoff

1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese


In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

Slow Cooker Chicken Cacciatore

1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
1/3 cup Gold Medal® all-purpose flour
2 tablespoons vegetable oil
1 medium green bell pepper
2 medium onions
2 cups Progresso® diced tomatoes (from 28-oz can), undrained
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1/2 teaspoon salt
2 cloves garlic, finely chopped
Grated Parmesan cheese


1. Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.
2. Cut bell pepper and onions crosswise in half; cut each half into fourths.
3. In 3 1/2- to 6-quart slow cooker, place half of the chicken pieces. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.
4. Cover and cook on Low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Serve with cheese.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Ultimate Chicken Fingers

2/3 cup Original Bisquick® mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted


1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
2. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Chicken Enchilada Lasagna Bundles

12 uncooked lasagna noodles (12 ounces)
2 cans (10 ounces each) Old El Paso® enchilada sauce
1 can (4.5 ounces) Old El Paso® chopped green chiles
1 medium tomato, chopped (3/4 cup)
2 cups diced cooked chicken
1 cup shredded Monterey Jack cheese with jalapeño peppers (4 ounces)
8 medium green onions, chopped (1/2 cup)
1 cup sour cream
1 cup shredded Cheddar cheese (4 ounces)
Additional sour cream, if desired
Shredded lettuce, if desired


1. Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package.
2. Mix enchilada sauce, chiles and tomato. Mix chicken, Monterey Jack cheese, onions and 1 cup sour cream.
3. Spread about 1/2 cup sauce mixture in baking dish. Spread about 1 teaspoon sauce mixture over each noodle; spread evenly with about 1/4 cup of the chicken mixture. Roll up each noodle; place seam side down on sauce in dish. Spoon about 1 cup sauce over rolls. Sprinkle with Cheddar cheese.
4. Cover and bake 40 to 45 minutes or until hot in center. Heat remaining sauce in 1 1/2-quart saucepan; spoon over rolls. Top with additional sour cream and lettuce.

Chicken Tetrazzini

Tonight for our Monday Night dinner I made Chicken tetrazzini!! I had this once with leftover thanskgiving turkey and I loved it. I decided to try making it tonight! It was really good and my DH loved it as well! He loves Tuesday lunches, with all the leftovers of "my wonderful wives good cooking" :)

1 (8 ounce) package spaghetti, broken into pieces
1/4 cup butter
1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cup chicken broth
1 1/2 cup heavy cream
2 tablespoons sherry
1 cup Fresh Mushrooms, sliced
2 cups chopped cooked chicken
1/2 cup grated Parmesan cheese
1 teaspoon nutmeg
1/2 cup bread crumbs


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Cook chicken in olive oil and a little sherry, minced garlic. Set aside
in in another pan sautee mushrooms(and onions if you like)in butter. Set Aside
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
Bake 30 minutes in the preheated oven, until bubbly and lightly browned. With about 10 minutes left lightly covered the dish with breadcrumbs.

Baked Ziti

INGREDIENTS
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese


Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Baked Potatoe Soup

INGREDIENTS
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream



Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

Slow cooker pot roast

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast


In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Mexican Lasagna

INGREDIENTS
1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
1 (14 ounce) can peeled and diced tomatoes with juice
10 (6 inch) corn tortillas
1 cup prepared salsa
1/2 cup shredded Colby cheese



Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

Creamy Chicken Lasagna

INGREDIENTS
3 skinless, boneless chicken breast halves
6 uncooked lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
1 (8 ounce) package cream cheese, softened
2 cups shredded mozzarella cheese
1 (26 ounce) jar spaghetti sauce


Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
Bake for 45 minutes in the preheated oven.

Slow-Cooker Chicken Tortilla Soup

INGREDIENTS
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil


Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a 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.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Coffee Cake

INGREDIENTS
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
6 tablespoons white sugar
1/2 teaspoon salt
1/3 cup shortening
1/2 cup milk
1 egg
1/2 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon



Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

My family has made this reciepe for years! very yummy when just out of the oven

Creamy Potato Pork Chop Casserole

1 tablespoon vegetable oil
6 pork chops
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste
1 (20 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 1/2 cups French-fried onions, divided
Heat oil in a large skillet over medium high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper toweling.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9x13 inch baking dish. Arrange pork chops over potato mixture.
Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 160 degrees F (70 degrees C). Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes.

Chicken and Dumplings

3-4 chicken breast halves (with bones and skin)
1 onion, peeled and quartered
celery tops
salt & pepper to taste
2-3 carrots, peeled and diced
4 potatoes, peeled and quartered
2 cans cream of chicken soup (not the healthy, low-fat brand!)
1 and 2/3 cups Bisquick (not the reduced fat brand)
2/3 cup 2% milk

In a large Dutch oven, add water to cover chicken, onion and celery. Add salt and pepper and bring to boil. Continue to cook chicken over moderate heat, uncovered, until cooked.
Pour entire contents of pot through a colander, into another large pot.
Allow chicken to cool; remove skin and bones and discard along with the onion and celery.
Cut chicken into bite-size pieces.
Boil carrots and potatoes in broth until tender.
Mix the cream of chicken soup with some of the broth in a separate bowl.
Add soup mixture back to the pot and add the chicken to the soup.

In a separate bowl, mix the Bisquick and milk until soft dough forms.
Bring soup to boil.
Drop dumpling batter by the spoonful into the soup.
Reduce heat and cook, uncovered, for 15 minutes.
Place cover on pot and continue cooking for another 15 minutes.

Italian Style Pork Chops

mmmmmmmmmnnn My house smells so good right now with cooking and new candles I just got! If you have never tried party Lite candles they are awesome! They give out so much scent! Their reed diffusers are awesome too!

Anyway for our Monday night dinner tonight, I am cooking Italian Style Pork Chops--see recipe below and Sour Scream Scallop potatoe casserole(receipe in archives). I have been missing having wine with our dinner so i got apple cider to drink in my glass tonight! It obivously won't taste the same but maybe it will trick my mind.

I'm sorry I can't post pictures at the moment. My digtal camera went on the firtz! So for now I am taking them old style and will have them up later. Enjoy the recipe!

INGREDIENTS
3 cups crushed saltine crackers
2 cups grated Parmesan cheese
1 tablespoon Italian-style seasoning
1/4 teaspoon garlic powder
1 cup butter, melted
6 pork chops



DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.
Bake at 425 degrees F (220 degrees C) for 30 to 40 minutes, or until internal pork temperature reaches 160 degrees F (70 degrees C).

Wingless Buffalo Chicken Pizza

1 pound chicken breast cutlets
extra-virgin oil for drizzling
2 teaspoons grill seasoning, such as McCormicks Montreal Steak seasoning
1 pizza dough, store bought
cornmeal or flour for dusting
2 tablesppons butter
1 tablespoons Worcestershire sauce
2 to 3 tablespoons hot sauce
1/2 cup tomato sauce
1 cup shredded Monterey Jack Cheese
1/2 cup crumbled blue cheese
3 scallions, thinly sliced

Preheat the oven to 425. Preheat a grill pan over high heat.

Place the chicken on a plate and drizzle with oil. Season it with the grill seasoning. When the grill pan is hot, cook the chicken for about 3 minutes on each side, until it is cooked through.

Stretch the dough to form a pizza, using cornmeal or flour to help you handle it. If you let it rest and warm up for a few mintues, it will handle more easily. Set the pizza pan to the side.

In a medium skillet over medium heat, melt the butter and stir in the worcestershire, hot sauce, and tomato sauce.

Remove the chicken from the grill pan and slice it thin. Add the Chicken to the sauce and stir to coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake for 18 minutes, or until crisp.

Chicekn Parm Pizza

Cornmeal or flour, to handle dough
1 pizza dough, store bought
2 tablespoons Extra-virgin oil.
1 pound ground chicken
3 garlic cloves, chopped
1 small onion, chopped
salt and pepper
handful of fresh parsley leafs, chopped
a couple pinches of red pepper flakes
a couple pinches of dried oregano cheese
1 1/2 cups shredded Provolone cheese
1 cup grated Parmigiano-Reggiano Cheese
5 or 6 fresh Basil leaves, shredded or torn
1 8 ounce jar of tomato sauce

Preheat the oven to 425

Coat your hands and the work surface with a little cormeal or flour and, using your hand or a rolling pin, form a 14-inch round pizza. Place the pizza on a pizza baking tray and prick the dough with a fork in several places. Drizzle a little bit of virgin oil over the dough and place it in the oven. Bake it for 10 minutes.

Meanwhile, heat a deep skillet over medium-high heat with the 2 tablesppons of oil Add the meat and brown it, breaking it up with a wooden spoon. To the browned meat, add the garlic and onions and season them with salt and pepper. Cook them together for 5 to 6 minutes, then add the parsley, red pepper flakes, oregano, and tomato sauce. Heat the sauce through.

Remove the pizza from the oven after 10 minutes and top it with the meat sauce, then scatter the cheeses over all. Return it to the oven and bake it until it's golden and bubbly, another 10 to 12 minutes. Top the pizza with shredded basil.

I'm going to make this next football Sunday! I will let you know how my husband likes it! I'm sure he will rename it to something football wise!

"kicking" Monte Cristo

Marble Rye Bread
Deli Ham and Turkey
Swiss Cheese
eggs
Favorite kind of coleslaw(we use KFC)
Thousand Island Dressing

Directions:
Dip Bread in to beaten egg. Place one piece of bread on to skillet. Spread a little of thousand Island on bread. Put 2 slices of turkey, one slice swiss cheese, coleslaw, 2 slices of ham and finish off with second piece of bread with thousand Island spread on it. Flip sandwhich until golden brown on both sides.

This is a big but yummy sandwhich!

Cracker Barrel Hash Brown Casserole

1 cup milk
1/2 cup beef broth
1 TBS butter or margarine, melted and divided
1 tsp salt
1/4 tsp pepper
Dash garlic pepper
1 package (30 oz) frozen country style shredded hash brown potatoes
2 cups (8oz) shredded Colby cheese

Directions
In a large bowl, combine the milk, brother, 1 TSP butter, salt, pepper, and garlic powder. Stir in hash browns.
Heat remaining butter in a large nonstick skillet. Add hash brown mixture.
Cook and stir over medium heat until potatoes are heated through.
Stir in cheese.
Transfer to a greased shallow 2 quart baking dish.
Bake, uncovered, at 350 degrees for 40-45 minutes or until potatoes are tender.

Crockpot cordon Bleu

Crockpot recipe for chicken stuffed with swiss cheese, ham, and Parmesan cheese. A flavorful crockpot stuffed chicken roll recipe, cordon bleu.

6 chicken breast halves
6 slices ham
6 slices Swiss cheese
1/2 c. flour
1/2 c. Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
3 tablespoons oil
1 can cream of chicken soup
1/2 cup dry white wine

Directions:
Place each chicken breast half between pieces of plastic wrap and pound gently to flatten to an even thickness. Place a slice of ham and a slice of Swiss cheese on each chicken breast; roll up and secure with toothpicks or kitchen twine.


Combine flour, Parmesan cheese, salt and pepper in bowl. Roll chicken in the Parmesan and flour mixture; chill 1 hour. After chilling the chicken, heat a skillet with 3 tablespoons oil; brown chicken on all sides. In crockpot combine chicken soup and wine. Add browned chicken and cook on LOW for 4 1/2 to 5 1/2 hours or HIGH for about 2 1/2 hours. Thicken sauce with a mixture of flour and cold water (about 2 tablespoons flour whisked with 2 tablespoons cold water). Cook for about 20 minutes longer, until thickened.
Serves 6.

CHICKEN ENCHILADAS

1 chicken cooked and deboned (use rotisserie)
1 16 oz carton sour cream
1 can Cream of Chicken soup
1 bell pepper, chopped
1 onion, chopped
1 tablespoon chili powder
1 bag shredded cheddar cheese
1 bag mozzarella cheese
10 flour tortillas


Cook onions, peppers and chili powder until tender. Mix Cream of Chicken soup and sour cream together well; set aside.
When peppers are ready, combine with chicken and one tablespoon of soup/sour cream mixture to bind.

For each tortilla, spoon 1/4 of chicken mixture into the center and roll. Do this until all tortillas are used.

Place tortillas in a glass casserole dish. Pour soup and sour cream mixture over top; sprinkle with cheeses.

Bake in 350°F oven until bubbly and slightly brown.


30 minutes

Snicker Bar cookies

2 large eggs
1 cup sugar
1 cup brown sugar
1 cup butter
1 cup peanut butter
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
20 Snickers miniature candy bars, unwrapped, cut in half


In large bowl, combine sugars, butter, peanut butter, vanilla and eggs.
Beat well.
Add flour, baking soda, baking powder and salt.
Mix well.
Shape about 1/4 cup of dough smoothly around candy bar making sure bar is completely covered.
Place 4 inches apart on ungreased cookie sheet.
Bake at 375°F for 13-14 minutes or until light golden brown and puffy.
Cool 10 minutes and remove from cookie sheets.
Makes 20 HUGE cookies.

I love this cookies!!! I always get asked to make them again!

Frenxh Onion Soup

5-6 sweet onions
2 cans beef broth
1 cube beef bouillion
texas toast (cheese optional)
1 tbsp butter
provolone or swiss cheese
salt and pepper

Melt butter in skillet and saute onions until golden brown. In sauce pan add onions, beef broth, and beef bouillion. Simmer for about 20 minutes.
Cook toast according to package. Once soup has simmered, add to crock. Cut toast in half and place on top and submerge into soup in crock.

Cover with provolone or swiss cheese and bake in oven for 5-7 minutes until cheese is golden brown.

Banana Sour Cream Bread

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)


DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.

Taco Bake

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
3/4 cup water
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa



PREHEAT oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, brown meat; drain. Add taco seasoning mix and water to meat; simmer 5 min.
STIR sour cream into prepared Dinner. Spoon half of the Dinner mixture into 8-inch square baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining Dinner mixture. Cover.
BAKE 15 min. Top with salsa and remaining 1/2 cup cheese. Bake, uncovered, an additional 5 min. or until cheese is melted.


Note: If you like the crunch of a taco Add one package(12) white or yellow taco shells, broken. Layer half of broken shells on the bottom of baking dish, cover with half meat mixture, sprinkle with some cheese. Repeat with remaining ingredients.

Mushroom steak over rice

2 teaspoons sesame oil
1 1/2 pounds beef stew meat, cut into 1 inch cubes
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 (1 ounce) envelope dry onion soup mix
1/2 cup diced onion
1 cup fresh mushrooms





DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 quart casserole dish or larger with sesame oil.
Place the beef, cream of mushroom soup, soup mix and onion into the prepared baking dish and stir to blend.
Cover and cook for 1 hour, or until meat is tender. Add sauted mushrooms with 2o minutes left.

BBQ Pork Sandwhiches

INGREDIENTS
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce



DIRECTIONS
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.

Beef Stew--crockpot

3 pounds cubed beef stew meat
1/4 cup all-purpose flour
1/2 teaspoon salt, or to taste
3 tablespoons olive oil
1 cup baby carrots
4 large potatoes, cubed
1 tablespoon dried parsley
1 teaspoon ground black pepper
2 cups boiling water
1 (1 ounce) package dry onion soup mix
3 tablespoons butter
3 onions, sliced
1/4 cup red wine
1/4 cup warm water
2 tablespoons all-purpose flour




DIRECTIONS
Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.

Cheddar Baked Chicken

1/4 cup butter, melted
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 egg
1 tablespoon milk
1 cup shredded Cheddar cheese
1/2 cup Italian seasoned bread crumbs
1 cup crispy rice cereal
3 skinless, boneless chicken breast halves - cut in half
2 tablespoons butter, melted



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

Baked Macaroni and Cheese

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Leftovers work great fro fried Mac and Cheese

Sloppy Chicken Mini Sammies

12 bake-off dinner rolls, any brand
1 teaspoon plus 1 tablespoon smoked paprika, divided
1 tablespoon vegetable oil, 2 turns of the pan
2 tablespoons butter
2 pounds ground chicken
3 cloves garlic, finely chopped
1 medium to large onion, finely chopped
2 tablespoons grill seasoning (recommended: Montreal Seasoning blend by McCormick)
1 tablespoon hot sauce, eyeball it
1 (8 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 rounded tablespoonfuls spicy brown mustard
1/2 cup water


Heat the oven as directed on package of bake-off rolls. Arrange the rolls on a nonstick cookie sheet and sprinkle the rolls with about 1 teaspoon of smoked paprika, 1/3 palmfull. Bake rolls until golden and soft and remove.
While rolls cook, heat a deep nonstick skillet over medium-high heat. Add vegetable oil then melt butter into the oil and add chicken. Crumble and brown meat 3 to 4 minutes then add in the garlic and onions. Add 1 tablespoon smoked paprika and 2 tablespoons of grill seasoning to the chicken. Continue to cook over medium-high heat.

Mix hot sauce, tomato sauce, Worcestershire, brown sugar, mustard in a small bowl then stir into the meat and reduce heat to low. Stir in about 1/2 cup of water to keep the mix loose as it simmers. Simmer gently 10 minutes. Split rolls and scoop chicken into them and serve.

more to come later...

Santa Fe Chicken Salad

4 skinless, boneless chicken breasts
1/2 cup mayonnaise
1/2 cup Italian-style salad dressing
1 head iceberg lettuce
1 head romaine lettuce, rinsed and dried
2 bunches green onions, chopped
1 large tomato, chopped
1 1/2 cups shredded Cheddar and Monetary cheese blend
5 (10 inch) flour tortillas
1/2 cup ranch-style salad dressing
1/2 cup salsa
1/4 cup sour cream

In a gallon size plastic bag or 9x9 baking dish, mix together the mayonnaise and Italian dressing. Place chicken in mixture and marinate overnight in the refrigerator.
Chop, wash, and dry the iceberg and romaine lettuce. Mix and divide among four dinner-size plates. Divide and place the tomato and green onions among the plates. Sprinkle the top of each salad with shredded cheese.
Remove chicken from marinade and grill or broil until cooked. While chicken is cooking, cut tortillas into three thick strips and cut each strip into 'matchsticks'. Place on a cookie sheet and put under broiler until golden brown. Let cool. Cut the chicken into strips and divide among plates. Top with tortilla 'crispies'.
To prepare the dressing, combine the salsa and ranch dressing in a blender and mix until smooth. Pour over each salad. This salad is great with sour cream or guacamole on top as well!

Stolen from Allrecepies again. I haven't gotten to try this yet. My favorite Salad is a lot like this at AppleBees so I'm excited to try it.

Spinach Stuffed Chicken Breasts

4 skinless, boneless chicken breasts
1/2 cup mayonnaise
1/2 cup crumbled feta cheese
2 cloves garlic, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 slices bacon

In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
Bake at 375 degrees F (190 degrees C) for 1 hour, or until chicken is no longer pink.

Stolen from allrecipes.com