*APPETIZERS*

Pineapple Cheese Ball
2- 8 oz. cream cheese, softened
8 1/2 oz. can crushed pineapple, drained
1 c. chopped pecans
2 Tbsp. chopped onions
1 Tbsp. Lawry's Seasoning Salt

Mix all together. Form into a ball and roll into some more chopped pecans, may need another cup or 2. Wrap in plastic. Chill overnight. Serve with crackers, or use as a finger sandwich spread.

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Chicken Enchilada Dip
3 chicken breasts, cooked and chopped up fine
1 1/3 c. cheddar cheese, grated
1 1/2 Tbsp. chili powder
1 tsp. oregano
cayenne pepper to taste
1 bunch cilantro leaves, chopped
10 oz. can diced tomatoes with green chilies
8 oz. cream cheese, softened
1 tsp. minced garlic
1 tsp. cumin
1 tsp. paprika
hot pepper sauce to taste
4 green onions, chopped

In a large mixing bowl, mix cheeses until creamy and blended. Add garlic, spices and pepper sauce; mix well. Add chicken, cilantro, green onions, and tomatoes. Glently fold together. Refrigerate overnight for full flavor. Makes about 6 cups. Serve with tortilla chips.

*My friend, Jileen, submited this recipe for our church cookbook. First time I had it was at a New Years party, and it was to die for! I think I ate the whole bowl of it! Then I submitted a lot of recipes to that World Wide Ward Cookbook, and this was one of the ones chosen to be in it.*

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*BEVERAGES*

Orange Julius
6 oz. can frozen orange juice
1 c. milk
1/2 c. powdered sugar
1/2 c. water
1 tsp. vanilla
1 tray of ice cubes

Combine all in blender and blend until smooth. Serve immediately. *Also good with fresh strawberries. Instead of water, try pineapple juice.

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Fresh Berry Smoothie
1 banana
1/4 c. blueberries
1/4 c. blackberries
3/4 c. milk
1/2 c. cranberry or cran-grape juice
1/2 c. vanilla or strawberry yogurt

Combine, blend well. Serve immediately.

*We love love LOVE this!! We always use strawberry yogurt. If you don't have blueberries or blackberries, use strawberries. Also try raspberries. Endless possibilities!*

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*SALADS*

Uchtdorf Salad with Poppy Seed Dressing
Equal portions of fresh spinach, romaine & spring mix
Fresh mushrooms
Craisins (can use strawberries in season, mandarin oranges etc.)
Purple onion sliced thinly (don't use too much)
1 lb. cooked bacon, crumbled, saving 2 T. drippings for dressing
Shredded Parmesan Cheese
1/3 cup sugar glazed coarsely chopped almonds (almonds are best, but can use chopped pecans in a pinch)

[How to Glaze Almonds: 3 heaping Tablespoons sugar in heavy non-stick skillet. Add 1/3 c. coarsely chopped almonds. Cook until sugar is melted, stirring constantly. Dump on pan sprayed with Pam to cool. Break into small pieces.]

Mix all together. Add dressing:

Poppy Seed Dressing
1 c. sugar (VIP: before adding the oil, make sure sugar is dissolved)
2 t. dried mustard
2 t. Kosher or Sea Salt
2/3 c. red wine vinegar
3 T. onion juice (cut onion in half and grate on grater)

Blend all above in blender, making sure sugar is dissolved.

Add to blender mixture while blending 1 1/2 cups canola oil (needs to be a light oil, not olive oil), 2 T. bacon fat from drippings, blend well. Once done, pour into container and add 3 t. poppy seeds. Pour on salad.

*This is from my friend, Debbie Hanson: This is a recipe from my daughter's mother-in law. She prepared this salad for a stake conference in which Pres. Uchtdorf was speaking. He liked it so much he came to the kitchen to ask for the recipe, hence the name change to Uchtdorf Salad.* *Pres. Uchtdorf is a General Authority and 2nd Counselor in the First Presidency for The Church of Jesus Christ of Latter-day Saints.

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Cold Cherry Salad
1 can cherry pie filling
1 can sweetened condensed milk
1 can (20 oz) crushed pineapple, drained
1 1/2 c. coconut
8 oz. Extra-Creamy Cool-Whip
1 c. chopped pecans

Mix all together until well-blended. Pour into a nice bowl, and refrigerate until ready to serve.

*My mother-in-law's, Barbara Miller, recipe. She makes this often, and we all love it! Could be more like a dessert.

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*VEGETABLES/SIDES*

Local Farmers Market
Doesn't this look great? We have a local Farmers Market, and it's always loaded with great produce grown locally. If you haven't checked yours out in the spring/summer/early fall, then you need to!! You won't be disappointed!! And if you want a certain something that isn't there that day, ask around. Chances are it wasn't ready to be picked yet. My friend Jen always has the best looking stuff!!

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Mac & Cheese (by Paula Deen)
6 Tbsp butter
1/2 c. chopped onion
1/4 c. plus 2 Tbsp. flour
4 c. milk
2 tsp. dry mustard
1/2 tsp. salt
2 c. shredded sharp cheddar cheese
2 c. shredded sharp white cheddar cheese
2 c. shredded Parmesan cheese
1# elbow macaroni, cooked and kept warm

Preheat oven to 350 and spray 9x13 pan. In a large dutch oven, melt butter over medium heat. Add onion, and cook for 5-6 minutes, or until onion is tender. Add flour, and cook, stirring constantly, for 5-6 minutes, or until mixture begins to thicken. Remove from heat. Stir in milk, mustard and salt. Add cheeses, stirring until melted and smooth. Add macaroni, tossing gently to combine. Pour mixture into prepared pan, and bake 30-40 minutes. Let stand 10 minutes before serving.

*Sometimes I just use all cheddar cheese. I really like this recipe. My friend, Lori, said that The Pioneer Woman has a good recipe too. When I looked at it it was almost the same. I think I will try that one too.

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Fried Rice (Restaurant Style)
2 c. white rice
4 c. water
1 package of frozen peas & carrots (carrots are small, not crinkled-cut)
2 Tbsp veggie oil
2 eggs
soy sauce to taste
sesame oil (opt)

In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until done. In another saucepan, boil peas and carrots 2-3 minutes; drain. Heat wok over high heat. Pour in oil, then stir in peas & carrots; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with veggies. Stir in cooked rice, shake in soy sauce and toss rice to coat. Drizzle with sesame oil, and toss again.

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Sweet Potato Casserole
Boil 5-6 sweet potatoes with skins off, and mash when done. Combine & mix in a large bowl:

warm sweet potatoes
1/4 c. butter
1 c. sugar
1/2 tsp. salt
1 tsp. vanilla
2/3 c. evaporated milk
2 eggs

Pour into a 9x13 greased pan. Sprinkle with:

Topping
3 Tbsp. melted butter
1 c. brown sugar
1/3 c. flour
1/2 c. chopped pecans

Bake 350 for 45 minutes or until it doesn't shake in the middle.

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Southern-style Purple Hull Peas (or Black-eyed Peas)
1 small onion, chopped
1 small green bell pepper, chopped
16 oz. frozen or fresh purple hull peas, washed and picked over
4 c. water
2 beef bouillons (I saw a recipe that used chicken bouillon; may try it soon)
1 Tbsp. garlic powder
1 tsp. salt
1 hamhock (opt)

Saute onion and pepper and cook until tender. Place peas in a large pot. Add water and all ingredients. Bring to a boil. Reduce to low and simmer for 30-40 minutes, or until peas are tender.

*If using a hamhock too, add it as well, and remove before serving. You can eat the meat off of it, and my kids do.

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Oven-roasted Potatoes
1 envelope Lipton Onion Soup mix (generic is good too)
2# potatoes, cut into large chunks
1/3 c. olive or vegetable oil

Preheat oven to 450. In plastic bag, combine all ingredients and shake. Toss until potatoes are coated. Put potatoes in 9x13 greased pan. Bake, uncovered, for about 40 minutes, stirring occasionally.

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*SOUPS/STEWS*

Easy Chicken Tortilla Soup
2 cans whole kernel corn, drained
2 cans black beans, drained
4 (14.5 oz) cans chicken broth*
2 cans MILD Rotel (or if you want a kick of hot, use original, medium, hot)
4 chicken breasts, boiled & shredded
1 c. instant rice

Pour everything into a large saucepan, except rice. Simmer until heated though. 15 minutes before serving, add rice. In each bowl, add some tortilla chips, and then soup. Garnish with sour cream, cheese & avocado.

Homemade chicken broth/stock
Boil chicken in 4 c. water, plus 4-6 chicken bouillon. Also add some celery stalks & onions. Remove chicken when done. Put veggies in blender. Add 1 c. broth. Start on very low power, and gradually increase power to liquidfy veggies. May need to add more broth. BE VERY CAREFUL!! Must start on very low power!! Add back to broth, with maybe 3-4 more cups of water, depending on how much water boiled out. May want to add another bouillon or 2.

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Oven Beef Stew
1 1/2 lbs lean stew meat, cut up to bite-size pieces
6+ potatoes, peeled and quartered
6+ carrots, peeled and quartered
1 onion, chopped
2 cans cream of chicken soup
1 can (10 1/2-14 1/2 oz) beef broth (I do my own)

Mix soups and broth together. Put other ingredients into a 9x13 or larger greased dish. Cover with soups. Cover with foil tightly. Bake at 325 for about 3 hrs.

*This is from my friend Jen in Bryan. She made this for me once after I had Kayley or Jacob. It has become a family favorite.

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Lazy Man's Corn Chowder
1 1/2 lbs. hamburger
1 onion, chopped
1 can cream of mushroom
1 (12 oz.) pkg. frozen corn
1 (28 oz.) can or jar of favorite spaghetti sauce
salt, pepper
water (opt)

Brown meat with onion in a 4-6 qt. pot. Sprinkle with some garlic salt; drain. Stir in soup, corn and sauce. Add salt and pepper. Let simmer for 30 minutes, stirring occasionally so it doesn't stick to bottom. May want to add some extra water if to thick.

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Black Angus Baked Potato Soup
4 large baking potatoes
2/3 c. butter
2/3 c. flour
6 c. milk
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. white pepper
4 green onions, chopped & divided
12 slices bacon, cooked & crumbled
8 oz. sour cream
1 1/4 c. cheddar cheese, shredded & divided

Wash, dry & prick potatoes with fork. Bake on 400 for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Discard skins. Melt butter in heavy pot over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cover over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, peppers, 2 Tbsp. green onions, half the bacon, and 1 cup of cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon & cheese.

*My kids love the diced ham that I can get by the sausage, canadian bacon section of Walmart. They have pkg. cubed ham and diced ham, and diced ham has become a favorite with this and other things. They really love this soup, and would eat it every day if I made it that often!! One thing for sure though, don't make it during the summer time if it's 100+ degrees outside!! You'll never cool down before bed! It's best on cold days. Usually my rule of thumb is soup only between October-April (General Conferences). This recipe is from my friend Cori in my ward now. I was told it was way good, and after reading the recipe a few times, I got brave and made it. Glad I did!!

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Potato Cheese Soup
1/2 c. carrots, chopped
1/4 c. onion, chopped
1/2 c. celery, chopped
2 c. potatoes, diced
1 tsp. parsley
1 c. water
1/2 tsp. salt
1/8 tsp. pepper
1 chicken bouillon cube
2 Tbsp. flour
1 1/2 c. milk
1/2 lb. processed cheese, cubed

Combine first 9 ingredients and simmer until vegetables are tender. Blend together flour and milk in separate bowl. Add to the vegetables, stirring constantly, until soup thickens. When soup is thickened, add the cheese. Stir until all is melted.

*From Suzanne. I've had it once, and it's good too!!

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Chili
4- 1# cans of kidney beans (drain 2 cans only)
2 onions, chopped
2 green peppers, chopped
2 lbs. ground beef
2- 1# cans diced tomatoes, seasoned with green peppers, garlic but not Rotel
2- 8 oz. cans tomato sauce
3 Tbsp. chili powder
1 Tbsp. salt
1 bay leaf
any other seasonings that you might like to add for flavor/hotness

Brown meat with onions and peppers. Add all ingredients to a large pot. Mix well. Simmer for 1 1/2 hours, stirring occasionally over low heat. If using a crock-pot, simmer all day long.

*Cut this recipe in half if you don't have 7 kids and a husband. =)
** When you only discover you have 1# of meat, but still need a lot of chili (and don't have time to get to Walmart), use the 1# of meat, but add another can of beans and another can of tomatoes.
***For chili dogs, place warm hot dogs in buns in a baking dish. Put a little bit of chili over the top, and add cheese and extra onions. Place in 350 oven for about 5-7 minutes.
****For Frito pies, place Fritos in a bowl, add chili, cheese, sour cream, onions. YUM!!!
*****Freezes well!
*This recipe is from my Mom. She used to make it all the time when I was growing up, and I hated it. I would not eat it. It wasn't until 2005 that I made it for the 1st time and discovered how much I loved it, and my family begs for it often!!

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Chicken Chili
3 Tbsp. olive oil
1 large onion, chopped
Heat oil in pan, add onions and cook until soft and translucent, about 3 minutes. Add:
28 oz. chicken broth
3 cans Northern beans
1 can MILD Rotel
2 Tbsp. cumin
1Tbsp. chili powder, more or less
salt & pepper to taste
8 oz. sour cream
shredded chicken

Mix well. Let simmer for an hour on low heat. To each bowl, add dollop sour cream and sprinkle with Monterey Jack cheese.

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*BREADS/MUFFINS*

Honey Wheat Rolls
Scald 2 c. milk in pan.  Place milk in large bowl.

Add to milk:
1/2 c. butter
1/3 c. honey
1/2 c. sugar
2 tsp. salt

Stir to melt butter.  When cool enough, add 2 pkgs of yeast (2 Tbsp) dissolved in 1/2 c. warm water.  Stir in 3 c. white flour and 3 c. wheat flour.  Let rise for about an hour, shape, and rise again for about 30 minutes.  Bake 400 for 12 minutes.

*From my friend Jen Welch, who was in Bryan 1st Ward with me.

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Cranberry Bread with butter sauce
Coming soon!

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Banana-Nut Muffins
2 cups flour
3/4 c. sugar
1 Tbsp. baking powder
1 tsp. salt
1 c. milk
1 egg, beaten
1/3 c. vegetable oil
3/4 c. mashed banana
1/2 c. chopped walnuts or pecans

Preheat oven to 400. Grease a 12-cup muffin pan. Add flour, sugar, baking powder and salt into a bowl; make a well in the center. In a small bowl mix milk, egg, oil, banana and nuts; pour mixture into well. *or combine it all in one bowl like I do*

Mix batter just until moistened; do not overmix. Spoon batter into prepared muffin cups. Bake until a toothpick inserted comes out clean or until muffins are golden brown, about 15 minutes.

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Buttermilk Pancakes
2 c. flour
2 c. buttermilk
2 eggs
4 Tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/4 c. wheat germ (opt)

Mix all together. Make on a hot griddle.

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Pizza Dough
1 Tbsp. yeast
1 c. warm water
1 Tbsp. sugar
1 tsp. salt
about 2 1/2 c. flour, maybe 1/2-1 c. more, depending.

Mix yeast in warm water. In a large mixing bowl, add sugar, salt and flour. Pour in yeast. Mix well until dough is smooth. *That is where my Bosch comes in REAL handy.* Pour dough in a lightly oiled large bowl; turn over so it's oiled on all sides. Cover with a clean towel away from draft. Let sit for 30 minutes. Place on a lightly floured surface and shape onto pizza pan or stone. Top any way you like. Bake 425 for 15 minutes or until crust is lightly brown.

*My kids like this: For each recipe- after rising for 30 minutes, divide dough in 4 parts. Shape each part into a small round. Place on pizza pan/stone and let them top it the way they like. Bake for about 10 minutes at first. When I use a pizza pan, I line it with parchment paper.

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World's Best Waffles
1 3/4 c. milk
1/2 c. buttermilk
1/2 c. oil
2 eggs, separate yolks & whites
2 1/2 c. flour
1 1/2 Tbsp. baking powder
1 1/2 Tbsp. sugar
3/4 tsp. salt

Place egg whites in small bowl, and whip to form peaks. Add all the rest in a large bowl. Mix well; glently fold in egg whites. Cook in waffle iron.

*Sometimes I just add the whole egg and not worry about whipping up the egg whites, and they are just as yummy.

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Chunky Pecan Muffins
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. brown sugar
pinch allspice
1 egg, beaten
1/3 c. milk
1/4 c. syrup
1/2 c. butter, melted
1 c. coarsely chopped pecans
1 tsp. vanilla
1/4 c. sugar
1/4 tsp. cinnamon
1/4 c. butter, melted

Add first 5 ingredients in bowl. Combine egg, milk, syrup & 1/2 c. melted butter. Stir until moistened. *May add a few shakes of cinnamon too.* Stir in pecans and vanilla. Fill muffin cups. Bake 400 for 20 minutes. While they are baking, in a small bowl combine 1/4 c. sugar & 1/4 tsp. cinnamon.

Take out muffins. Dip the tops in the melted butter, and then into the sugar/cinnamon mixture. Yield: 1 doz.

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Buttermilk Biscuits
My friend Suzanne has this cool food blog, and she is always posting something good! She showed a group of us women how to make these biscuits. Best dang biscuit I have ever eaten!

For my family, I have to double the recipe each time.  On the bottom of the recipe page, she had a few notes.  One was about not using cake flour.  Here is my recipe, this is how I make them now:

2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sugar
1/2 tsp. salt
8 Tbsp (1 stick) cold SALTED butter, cut into 1/4-inch cubes
3/4 c. + 2 Tbsp. cold buttermilk

Follow instructions on the link on how to make them.  Sometimes when I using my Bosch mixture, depending on humidity or whatever, I add 1/2 c. extra flour.

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Cake Mix Cinnamon Rolls
1 yellow cake mix
2 Tbsp. yeast
2 3/4 c. hot water
6+ c. flour
Mix cake mix with yeast. Add hot water. Mix in flour. Put into a large greased bowl, cover. Let rise about 30-45 minutes. Punch down. Roll on a very floured surface. May need to add extra flour to prevent it from sticking some. Roll to about 34x21. Brush on a cube of melted butter, and sprinkle with 1 c. brown sugar and 3 tsp. cinnamon (mixed together). Roll up tightly. Cut every 1-2 inches, and place in greased pan. Cover. Let rise another 30-45 minutes. Bake 350 for 20-25 minutes.
Icing: Mix together 8 oz. cream cheese & 1 cube of butter. Add 1 c. powdered sugar and 1 tsp. Mexican vanilla (or regular vanilla), mix. Add 2 more cups of powdered sugar and 1 Tbsp. milk. Mix well. Best if spread on warm cinnamon rolls.
*I use my Bosch, and it works great. I do remember trying to use my Oster with this recipe in 1996, and it just didn't turn out! I had dough every where with the Oster dough hooks. Make sure your dough attachment can handle large amounts of flour.*

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Cinnabon Cinnamon Rolls
1/2 c. very warm water
2 pkg or 2 Tbsp yeast
2 Tbsp. sugar
1 small box of french vanilla or vanilla instant pudding
1/2 c. melted butter
2 eggs, beaten
1 tsp. salt
8 c. flour
1 c. melted butter
In a small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. Make pudding according to directions, and place in large bowl (I use my Bosch machine). Add 1/2 c. melted butter, eggs and salt. Add yeast. Gradually add flour. Cover and let rise until double, about an hour. Punch; let rise again, 45 minutes. On lightly floured surface, roll out to 34x21 inches. Spread 1 c. melted butter over the surface. Sprinkle with:

Topping
2 c. brown sugar
4 tsp. cinnamon
chopped nuts & raisins optional (I don't)
ROLL UP TIGHTLY! Cut every 1 -2 inches (1 for our family, 2 for the "real" Cinnabon size). Place in greased pans. Cover; let rise until double. Bake at 350 for 15-20 minutes. Spread on:
Cream Cheese Frosting
1 (8oz) pkg cream cheese
1/2 c. butter
1 tsp. vanilla
3 c. powdered sugar
1 Tbsp. milk
*Best if spread on while warm!! I usually don't spread it on all the rolls if I am saving some for the next morning. If you are saving some, cover with foil after they have cooled down. I will warm in oven, and then add the frosting.

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Oatmeal Muffins
1 c. buttermilk
1 c. rolled oats
1 egg
1/2 c. packed brown sugar
1 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. soda
1/4 c. vegetable oil
Pour buttermilk over oats. Let stand for 5 minutes. Add egg and brown sugar to oats; mix well. Add dry ingredients and oil; mix thoroughly. Spoon into muffin tins. Bake at 400 for 18 minutes or until done. Yield: 12 or more.

*When I double this recipe, I use 1 c. wheat flour (if I have it ready) instead of 2 c. white flour. Can add some raisins and/or some cinnamon (which I do not).

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Honey Wheat Rolls
Scald 2 cups milk. Add to milk: 1/2 c. butter, 1/3 c. honey, 1/2 c. sugar, 2 tsp. salt. Stir until butter is melted.

In a large mixing bowl, add 3 c. wheat flour and 3 c. white flour. In a liquid measuring cup, add 2 Tbsp. yeast (or 2 packets) to 1/2 c. warm water. Pour into flour, and then pour the milk mixture in too. Mix well. Let rise for about 30-45 minutes, shape into your choice of roll, and let rise again about 30 minutes, covered. Bake 400 for 12 minutes.

*This recipe is from my friend Jen Welch, from the Bryan 1st Ward. We really like this recipe.

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Corn Bread
1 c. white, buttermilk corn meal (but I am sure regular corn meal is good)
1 c. flour
2/3 c. sugar
1 tsp. salt
3 tsp. baking powder
1 egg
1 tsp. baking soda
1 1/2 c. buttermilk
1/4 c. oil
1 can whole kernel corn, rinsed & drained

Heat oven to 425. While heating, place a 10-inch cast iron skillet in oven too. Mix all ingredients together. Remove cast iron skillet from oven carefully, and spray with non-stick spray. Pour mixture into pan. Return to oven for 25-30 minutes.

*I have 2 of these size pans just because of this corn bread- have to always double the recipe. I have never tried a double recipe in my big one. But I have tried it in a 9x13 pan (per recipe) and it turned out okay.

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Simple Whole Wheat Bread
3 cups warm water
2 Tbsp yeast, or 2 small pkgs of yeast
1/3 c. honey
5 c. white flour
3 Tbsp. melted butter
1/3 c. honey (yes, 2x)
1 Tbsp. salt
4-5 c. whole wheat flour

I use my Bosch for all of this except to let it rise in as the final rising before turning it into loaves. But in a large bowl, mix warm water, yeast and 1/3 c. honey. Add the 5 c. white flour, and stir to combine. Let set for 30 minutes, or until big & bubbly.

Mix in melted butter, 1/3 c. honey and salt. Stir in 2 c. whole wheat flour. (Now in my Bosch, I add all the rest of the flour- 2 more cups- and let it mix in there). Flour a flat surface and knead with whole wheat flour until not real sticky- just pulling away from counter, but still sticky to touch. This may need additional flour on top of the 4 total cups already used, maybe another cup or 2. Place in a greased bowl, turning once to coat the surface of dough. Cover with dishtowel. Let rise in warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9x5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 for 25-30 minutes; do not over-bake. Lightly brush the tops of loaves with some melted butter when done to prevent crust from getting hard. Cool completely.

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*MAIN DISHES*

Chicken Penne Casserole
6 boneless, skinless chicken breasts*
2 cans cream of chicken
1 c. Parmesan cheese
2 c. sour cream
1 can Rotel (I use Mild)
1 tsp. onion powder
2 tsp. garlic powder
1 package penne pasta
about 3 c. cheddar cheese, or a combo of cheddar and something else

Preheat oven to 350. Spray a large 9x13 or LARGER pan with nonstick spray.

Cook chicken breasts in water with some chicken bouillon. Let cool, and cut into small pieces.  While chicken is cooking, cook penne in large pot of salted water for 8-9 minutes.  Drain well.

In large bowl, combine soup, Parmesan, sour cream, garlic & onion powders, and Rotel. In casserole dish, layer half of penne, half of chicken, half of soup mixture, and half of cheese.  The soup mixture will be thick, use rubber scrapper to spread evenly. Repeat layers.

Place foil over and bake for 25 minutes.  Uncover, and bake for another 5-10 minutes. Let stand 10 minutes before serving.

*I sometimes buy the marinated chicken breasts, like fijitas seasoned, or southwestern seasoned.  Cut the chicken breasts in strips, and saute in pan until done.  Then chop up.  So good.

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Chicken Nuggets (like Chick-fil-A)
1 1/2 c. milk
2 eggs, beaten
3# chicken breasts or so, cut into bite-size pieces
2 1/2 c. flour
1/4 c. powdered sugar
4 tsp. salt
3 tsp. pepper
canola or peanut oil, for frying

Combine eggs and milk in a bowl, pour into a gallon-size bag.  Add the chicken bites, and marinate in fridge for 2-4 hrs.

In another gallon-size bag, add the rest of ingredients except oil.  Heat oil in a deep fryer or dutch oven over medium-high heat.

Transfer some of the meat to the flour mixture, and coat really good.  Fry 8-10 nuggets for about 4 minutes, depending on size.  May need to fry longer.  Make sure you turn them half way thru.  Place on a paper towel or rack to drain.  Repeat with remaining nuggets.  Serve with favorite dipping sauce.

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Indian Fry Bread & Tacos by The Pioneer Woman Cooks
I thought I would paste the recipe here in the Main Dish section since you use it as part of the main dish. My kids really liked this, and have told me to make it again. The recipe says 6 servings, so I thought I better double the recipe. Way to much!! The ones I made at the end I ended up putting cinnamon and sugar on them as soon as I fried them. Joey thought he was in heaven!

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Chicken Quesadillas
 2 c. chopped chicken
8 oz. pkg. Monterey Jack cheese or Pepper Jack cheese
1/2 jar black bean and corn salsa (Great Value brand is what I use)
taco-size flour tortillas

In a medium bowl, combine chicken, cheese and salsa. Spread 1/2 c. chicken mixture evenly over half of tortillas, and top with remaining half. In large skillet, warm pan on medium-high heat. Spray with non-stick spray. Add prepared quesadillas, and cook for 3-4 minutes on each side. Cut into wedges to serve. Serve immediately with fresh cilantro, sour cream and/or salsa.
*My kids really love this easy recipe!!
Another variation
2 c. chopped chicken
1 can black beans, drained & rinsed
shredded cheddar cheese
Lime & Garlic salsa (Great Value)

Combine with desired amount of cheese and the salsa. Prepare it in the skillet as above. SO GOOD!!

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Chicken Spaghetti
Just click on this link for the best southern chicken spaghetti I have ever tasted! Only thing I did different is left out the tomato sauce. I have had Suzanne's many times and it's awesome!! Just for my family, I leave it out. Haha!!

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Easy Chicken Cacciatore
1 1/3 c. chopped onions
4 cloves garlic
1 1/3 c. chopped green peppers
3# chicken, cooked & cubed
2 c. peeled tomatoes, diced fine
1 can mushrooms, drained (or some sliced fresh)
oregano

Saute onion, garlic and pepper until soft. Add chicken, then stir in tomatoes, mushrooms & oregano. Salt, pepper to taste, maybe some garlic salt. Reduce heat, simmer 8-10 minutes. Serve over noodles. OR *Toss chicken pieces w/garlic salt & oregano in plastic bag. Saute chicken in some olive oil until done. Add chicken to veggies like above.*

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Outback Steakhouse Alice Springs Chicken

4 chicken breasts, skinless & boneless
Honey mustard
6 pieces of bacon, sliced in half
1/2 tsp. McCormick Season-All
1 c. sliced mushrooms, drained
3 c. shredded Colby/Monterey Jack cheese
Parsley

Rub chicken breasts with Season-All, and set aside to marinate for 1 hour. While chicken is marinating, fry bacon crisp and drain.

Take chicken out of marinade and saute on medium heat in pan with just enough oil to prevent from sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan.

Place chicken in a greased shallow pan. Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded cheese- chicken should be covered in cheese. Place in 350 oven just until cheese melts. Sprinkle with parsley, and extra honey mustard.

Honey Mustard:
1/2 c. prepared salad mustard
1/4 c. honey
1/4 c. mayonnaise

Blend all together until smooth.

*The best honey mustard I have used on this, and don't laugh, is the Honey-roasted BBQ sauce from Chick-Fil-A. They keep it behind the counter (at least at the stores in Texarkana). Whenever I go, I ask for some (it's awesome on the sandwich). When they ask how many, I always say 3 or more (depending). I take the extras home and store in fridge until I need it later.*

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King Ranch Chicken Casserole
3-4 c. chicken, boiled & chopped
1 dozen corn tortillas
2 c. cheddar cheese, shredded

Sauce:
1 can cream of chicken
1 can cream of mushroom
1 c. chicken broth
1 can rotel diced tomatoes
1 onion, finely chopped

Grease 9x13 pan and 1st layer:
very thin layer of sauce on bottom
6 tortillas, over-lapping
1/2 of chicken
1 c. cheese
1/2 of sauce

2nd layer:
rest of chicken
6 tortillas, over-lapping
rest of sauce
rest of cheese

Bake 350 for 45 minutes, uncovered.

*My kids complain that it's sometimes to hot. Original Rotel does have a small kick to it, but they are wussies. I do buy the generic brand when I making this for a Potluck (excellent for it!), but when I making anything for just my family that has Rotel in it, I buy the Mild Rotel (and pay the 10 cents more... geez!).*

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Beef and Broccoli Stir-Fry
3 Tbsp. cornstarch, divided
1/2 c. water
2 tbsp. water
1/2 tsp. garlic powder
1# boneless round steak or chuck steak, cut into thin 3-in. strips (I usually buy it already done)
2 Tbsp. veggie oil, divided
4 c. broccoli florets
1 small onion, cut into wedges
1/3 c. soy sauce
2 Tbsp. brown sugar
1 tsp. ground ginger

In a bowl, combine 2 Tbsp. cornstarch, 2 Tbsp. water and garlic powder until smooth. Add beef and toss. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tsp. oil until beef reaches desired doneness; remove and keep warm. Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan. Combine soy sauce, brown sugar, ginger and remaining corn starch and water until smooth; add to pan. Cook and stir for 2 minutes.

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Chicken and Broccoli Stir-Fry
1# boneless, skinless chicken breasts cut into thin strips
2 tsp. canola oil (I use veggie oil)
2 medium carrots, julienned
2 c. broccoli florets
3 1/4 c. water, divided
3 tsp. chicken bouillon granules
1 tsp. soy sauce
1/2 tsp. ground ginger
1/4 c. cornstarch
4 c. hot cooked rice

In large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. Stir-fry carrots and broccoli 3-4 minutes or until crisp-tender (whatever that means!). Remove and keep warm. Add 3 c. water to a pan; bring to boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and veggies; cook for 5 minutes or until heated through. Combine the corn starch and remaining water: mix until smooth- stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

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Chicken Pasta Supreme
3-4 c. uncooked chicken breasts
2 minced garlic cloves
2 Tbsp. butter
1 1/4 c. whipping cream
couple shakes of basil, or 2 Tbsp. minced fresh basil
1/4 c. grated parmesan cheese
dash salt & pepper
4 c. hot cooked penne pasta

Cut chicken into bite-size cubes. In skillet, saute chicken and garlic in the butter until chicken is done. Stir in cream, basil, cheese, pepper & salt; bring to a boil. Reduce heat; simmer for 3 minutes, stirring frequently. Stir in pasta and toss to coat. Yield: 4-6 servings

*I like to use more whipping cream (1/4 c. per recipe) and garlic. Because of my size family, I always double this.* Thanks Jana for this recipe (she made this for us after I had Lindsey)

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Lasagna Rolls
Filling
2 lbs. ricotta cheese
2 eggs
2 Tbsp. parsley
1/2 tsp. pepper
1/2 lb. monterey jack cheese
1/2 c. parmesan cheese
1 tsp. salt.

Mix all together. Set aside. While making this, boil & prepare 25 lasagna noodles (according to package).

In greased 10x15 dish, pour 8 oz. can of tomato sauce on bottom. Spread around. To make rolls: Lay a noodle flat in front of you. Put a scoop of cheese filling at the end of noodle. Roll. Place end side down in dish. After all finished, place sauce on top. Cover with foil, and bake in 350 oven for abt. 40 minutes.

Meatless Spaghetti Sauce
3 Tbsp. olive oil
4-6 cloves garlic
3/4 c. chopped onion
Saute all for 1 minute. Add:
1 tsp. oregano
1/2 tsp. Italian Spice Mix
2 cans (15 oz size) diced tomatoes

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Sesame Chicken
2# chicken breasts, cut up in desired sizes

In a bowl, beat 1 egg. Add 2 Tbsp. flour, 2 Tbsp. cornstarch, 2 Tbsp. water, 1 tsp. salt, 2 tsp. vegetable oil, 1/4 tsp. baking soda, 1/4 tsp. white pepper. Put in a gallon-size bag, and add chicken. Seal, and let set in fridge for 20-30 minutes.

In a saucepan, heat 1 c. sugar, 1 c. chicken broth, 3/4 c. vinegar, 2 tsp. dark soy sauce, sprinkles of chili powder, 1 tsp. vegetable oil, 1 clove garlic to boiling. In a measuring cup, add 1/2 c. water & 1/4 c. cornstarch. Stir it into the saucepan. Cook & stir until thickened. Remove from heat; keep warm.

Heat small amount of vegetable oil in a wok or skillet. Fry up the chicken pieces until done. When done, drain chicken on paper towels, and place in warm oven.

Once all chicken is cooked, place on a platter. Pour warm sauce over the chicken. Sprinkle with sesame seeds.

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Glazed Meat Loaf
2 eggs, beaten
2/3 c. milk
2 tsp. salt
1/4 tsp. pepper
3 slices of bread, broken up
1 small onion, chopped
1 carrot, grated
1 1/2 c. shredded cheese
2 lb. hamburger (not all lean... needs to have some fat)
Glaze:
1/4 c. ketchup
1/4 c. brown sugar
1 Tbsp. mustard

In a large bowl, stir together eggs, milk, salt, pepper & bread. Beat until bread is broken up. Add onion, carrot, cheese & meat; mixing well with your hand. Form into a loaf in the center of a 9x13 greased pan. Bake 350 for 1 hr 15 min. Make glaze. Take meat loaf out and drain juice off. Spread glaze all over meat loaf (you may need more). Bake for 15 minutes more.

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Dinner in a Pumpkin
1 small-medium pumpkin (about the size of a volleyball)
1 1/2 lbs. ground beef
1 small onion, green bell pepper, and celery, all chopped
2 Tbsp. oil
2 Tbsp. soy sauce
1 Tbsp. brown sugar
1 can sliced mushrooms
1 small can cream of chicken soup
1 1/2 c. cooked rice
1 can sliced water chestnuts, drained and chopped

Wash outer surface of the pumpkin thoroughly. Cut a circle off the top just like you would if you were making a jack-o-lantern. Remember to put your knife in slant when cutting the top because it cut straight up and down the lid will fall into the pumpkin while it is cooking. Clean out all of the seeds and stringy pulp. Clean out the pumpkin and rinse it well, set aside.

Heat 2 Tbsp. oil in large skillet. Add ground beef, onions, peppers and celery. Once the meat is browned add the brown sugar, soy sauce, soup, mushrooms, cooked rice and water chestnuts. Mix well.

Place the pumpkin in a 9x13 baking dish or on a cookie sheet. Scoop mixture into the pumpkin and put the top back on. Place the stuffed pumpkin in a 350 degree oven and cook for 1-2 hours. Check after 1 hour. The cooking time will vary due to the size of your pumpkin. You will know it is done when the pumpkin is very tender and the casserole is bubbling all the way through.

*You can serve this however you want. We like to put chow mien crunchy noodles on top and a little more soy sauce. The pumpkin is edible too, so scrap a little of the edge when you are dishing it up. My kids love it, especially on Halloween Night when there isn't a party to go too.

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Chicken Pot Pie #1 (by Suzanne)
2 large chicken breasts, cooked and cubed to bite-size
1 small onion, chopped
2 celery stalks, chopped
1 c. chopped carrots
1 large potato, peeled and chopped
6 Tbsp. butter
1/4 c. flour
1 1/2 c. milk
3 c. chicken broth
1 chicken bullion
1 tsp. garlic powder
1 tsp. onion powder
salt and pepper to taste
1 can of Pillsbury Grand flaky layered biscuits (or your own recipe)

In a 10-inch skillet, cook the onions, celery, carrots in the butter on medium heat until they are translucent. Sprinkle the flour through a sieve over the vegetables stirring to make a roux. Slowly add the milk stirring to incorporate. Turn vegetables to low and add potatoes and slowly stir while adding 3 c. broth. Add garlic and onion powder along with chicken bullion. Cook on low stirring occasionally until potatoes are tender. Add chicken pieces.

Open biscuits and begin to peel each biscuit in half so one biscuit turns into two. Put biscuits around the skillet until all the surface is covered. Biscuits should be touching each other. If you have extra biscuits fill in the empty spaces with bits of them.

Bake 350 for 15 minutes, or until biscuits are browned on top. *Love this!*

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Chicken Pot Pie #2
2 cans cream of chicken soup
1 small bag of frozen mixed veggies, cooked*
4-5 small potatoes, peeled, diced, cooked until tender*
3 chicken breasts, boiled and shredded
1/2 tsp. thyme
1/2 tsp. pepper and salt each
2 frozen pie shells
1 egg white + 1 Tbsp water, mixed together

Combine all except last 2 things in a bowl. Place 1 pie shell in a pie pan. Pour mixture into pie pan. Cover with 2nd pie shell. Seal edge, slit holes in the top, or decorate however you want. Brush egg wash over top. Bake 350 for 40 minutes.

*I usually use a small bag of frozen peas and carrots, and sometimes when I am in a hurry I use 2 cans of diced potatoes.

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Chicken Crouton Casserole
Boil 3-4 chicken breasts in chopped onion & celery and bouillon; reserve broth. Strain broth to rid of onions or celery if desired. Shred or dice chicken.

Mix in bowl: 1 can cream of chicken, 1/2 stick butter, 1 1/2 c. reserved broth.

In a greased 9x13 dish, add 6 ounces of seasoned croutons. Pour mixture on top. Sprinkle 1 cup cheddar cheese on top and mix together. Add some more cheese on top. If it looks to dry, add some more broth. Bake 350 for 20-25.

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Mexican Casserole
1# hamburger
1 onion, chopped
1 clove garlic, minced
1 (16 oz) can pinto, kidney or black beans, drained
1 (15 oz) can tomato sauce
1 c. picante sauce
1 tsp. ground cumin
1/2 tsp salt
2 c. shredded cheese
12 corn tortillas
shredded lettuce, diced tomato, sour cream

Brown meat with onion and garlic, and sprinkle with some garlic salt; drain. Add beans, tomato sauce, picante sauce, cumin & salt. Simmer 15 minutes. In a greased 9x13 pan, add 1/4 c. picante sauce and cover the bottom of pan. Top with 6 tortillas, over-lapping if necessary. Spoon 1/2 mixture over the tortillas, and 1 c. of cheese. Layer with the last 6 tortillas, and rest of mixture; cover in foil. Bake in 350 over for 20 minutes. Take out of oven, remove foil and sprinkle with 1 c. cheese over top. Bake for 5 minutes or until cheese is melted. With each serving, serve with a dollop of sour cream, shredded lettuce and diced tomato.

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Sloppy Joes
1 1/2# hamburger
1 onion, chopped
1/4 c. ketchup
1 Tbsp. sugar
1 1/2 tsp. Worcestershire sauce
1 (8 oz) tomato sauce
1 Tbsp. vinegar

Brown meat with onions, sprinkle with some garlic salt; drain. Add rest of ingredients. Simmer for 25-30 minutes. Serve on hamburger bun.

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Chicken Doritos Casserole
1 large bag of Doritos
3-4 chicken breasts, boiled & shredded
1 onion, chopped finely
1 can Rotel
1 can cream of mushroom
1 can cream of chicken
16 oz. chicken broth
lots of shredded cheese

Crush the Doritos up some in the bag, but not so that they are super small. Layer 1/2-3/4 bag on the bottom of a 9x13 greased pan. Layer with chicken, onions and lots of cheese and the rest of Doritos. In a bowl, add Rotel, soups and broth, mix together. Pour over top. Make sure it's kind of mixed up, but making sure all the chips are pretty much covered. Sprinkle with lots more cheese on top. Bake 350 for 25 minutes.

*Love to make this for Potlucks.

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