Chicken Salad Sandwiches

This recipe is so yummy! Spencer and I both loved it and will definitely make it again. It is from Prudence Pennywise Blog. If you haven't been to her blog, you have got to check it out. She has such wonderful recipes and great ideas. Click here for this recipe.

Tostadas Salsa Verde

This recipe is so darn yummy and flavorful. It is from Martha Stewart Everyday Food. The only thing I changed is I added the juice from 1/2 lime to the chicken mixture. You HAVE to use Pepper Jack Cheese too, it really adds so much. Click HERE to try it.

Parmesan Crusted Chicken in Cream Sauce

This is another of our favorites. It is so quick and easy. Again, this is from Kraft Foods website. (http://www.kraftfoods.com/) Click HERE for the recipe.

Three Bean Chili

(Picture of chili before Ty.....scroll down)

We really like this chili recipe. I changed a couple of things though.

1. I make this in my crock pot.

2. I 1/2 the recipe and that still makes a lot.

3. I first brown the ground beef with the onion and green pepper and I add 1-2 tbsp. of Frank's Hot Sauce (so yummy, gives it a little more flavor and zing).

4. I buy the can diced tomatoes that come with jalapenos for more flavor.

5. I then add all the ingredients in the crock pot and cook on low for 6 hours.

I got the recipe from Kraft Foods website. Click HERE for the recipe.

Picture of chili after Ty. My very tall and very mischievous little boy Ty, who is only 9 months old just had to see what mom was doing. I had no idea he could reach that high onto the kitchen table. The big bang, crash and crying taught me a lesson. No more putting anything on the edge of the kitchen table!

Beef and Orange Stir-Fry

This recipe is from Martha Stewart Everyday Food. When I made this recipe it literally jumped to the top of our list with the first bite. This will be added to the regular rotation! It has such a good flavor without being overwhelming. You gotta try this one, and it only has 495 calories per serving. Click here for the recipe.

Tortilla and Black Bean Pie

This recipe is from Martha Stewart Everyday Food, October 2003. It turned out so yummy, Spencer and I both loved it. Click here for the recipe, which only has 448 calories per serving.

French Breakfast Puffs

These muffins are divine!! They are so fluffy and sugary sweet. The recipe is from The Pioneer Woman.com website. It has lots of great things from recipes to photography ides. You should check it out. Click here for the recipe for these fabulous puffs!

Garlic Knots

Ingredients:
Dough
3 cups bread flour
1/4 cup milk
1 tablespoon sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt
2 tablespoons olive oil
1 cup + 2 tablespoons lukewarm water

Glaze
2 to 4 cloves peeled, crushed garlic
2 tablespoons olive oil or garlic oil
1-2 tablespoons melted butter
sprinkle of Italian seasoning

Directions:
In the bowl of a stand mixer combine the dry ingredients together then add the olive oil and water. Using the paddle attachment or dough hook, mix and knead to form a smooth, elastic dough, adding additional water or flour as needed. Transfer the dough to a lightly greased bowl, cover it, and allow it to rise for about 1 hour, until it's doubled in bulk.Shaping: (click here to see the great pictorial of how to shape these) Divide the dough into 8 pieces, and roll each into a rope about 10 inches long; tie each rope into a knot. Place the knots on a lightly greased or parchment-lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy looking.

Glaze: Whisk together the garlic, oil, butter and seasoning. Set it aside.

Baking: Bake the knots in a preheated 350°F oven for 15 to 18 minutes. They should be set, but only very lightly browned. Remove the knots from the oven, and brush or drizzle them with the seasoned oil. Eat the knots warm. Yield: 8 garlic knots.

Potato Sausage Casserole

Ingredients:

8 potatoes, peeled and cut into cubes

1 lb. sausage links

3-4 carrots, peeled and cut into small bite-sized pieces

1 can cream of chicken soup

1 onion, diced small

3 stalks celery, diced small (I put the onion and celery in a food processor)

1 Tbsp parsely

Directions:
Bring a large pot of water to a boil, add the potatoes and carrots. Cook over medium-high heat until potatoes are almost done, but still a little firm. While potatoes and carrots are cooking, cook sausage links in a frying pan for a couple of minutes then add the onion and celery. Continue cooking links until they are brown on all sides and done and onions are soft. Cut sausage links into chunks. Drain potatoes and carrots but reserve about 1 cup of the potato water. In a large bowl mix potatoes, carrots, sausage mixture, cream of chicken soup, 1 cup of the potato water and the parsley. Mixture should be creamy. You can add a little milk too. Pour into a greased 9x13 baking dish. Bake in a preaheated 350 degree oven for 20 minutes.

Chocolate Chip Cookies w/ Blended Oatmeal

Ingredients:

1/2 cup butter

1/2 cup Crisco (I use butter flavored)

3/4 cup brown sugar
1/2 cup sugar

1 egg

2 tsp. vanilla

1 tsp. salt
1 tsp. baking soda

2 cups flour

1/2-1 cup oatmeal, blended into very fine powder

1/2-1 bag chocolate chips (any kind)

Directions:
Cream together butter, Crisco, brown sugar, sugar, egg and vanilla. In a separate bowl combine flour, baking soda and salt. Add to the creamed mixture, mix well. Add the oatmeal, stir. Add chocolate chips. Bake for 9-10 minutes in a preheated 350 degree oven.

I got this recipe from Misty Marsh. It is one of my favorites!

Spice Cake

Ingredients:
1 box spice cake mix
1 small box instant butterscoth pudding
1/2 cup oil
4 eggs
1 cup sour cream
1/2 cup water

Directions:
Mix all the above ingredients and bake in a greased bundt pan in a 350 degree oven for 1 hour.

Frosting: (or buy cream cheese frosting)
2 cups powdered sugar
8 oz. cream cheese
4 TBSP butter
Mix until thick and creamy.

This recipe is from my sister-in-law Jenna Jarvis.

Popcorn Balls

Ingredients:
4 TBSP unsalted butter, plus more for buttering hands
1 10 oz. bag miniature marshmallows
1/4 cup firmly packed brown sugar
8 oz. semisweet chocolate (optional)
3 quarts popped popcorn
1 cup M&M's (optional)

Directions:
Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar, and stir until melted. Add chocolate, if desired, and stir until melted. Remove from heat. Pour popcorn and M&M's, if desired, into large bowl, toss well. With buttered hands make 2 1/2 inch balls. Let dry slightly on parchment-lined baking sheet.

This recipe is from Martha Stewart. I have made this recipe several times and it is very good.

Bowtie Pasta Salad

Ingredients:
6 cups cooked, diced chicken breast
2 boxes bowtie pasta, cooked and drained
1 bunch green onions, chopped small
16 oz. Coleslaw dressing
2 cups Mayo
Mix above ingredients together and refrigerate. Right before serving add...
1 can pineapple tidbits, drained
1 cup diced celery
1 lb. green or red grapes cut in 1/2
2 cups sliced almonds

I had this at a friends bridal shower and it was SO YUMMY! It makes a lot so you could cut it in half.

Taco Soup

Ingredients:
3 Chicken breasts cut into cubes
1 onion, diced small
4 TBSP butter
Garlic salt to taste
2 cubes chicken bouillon
2 cups hot water
1 TBSP cumin
2 cups half & half
1 cup shredded Monterrey Jack cheese
1 can corn, drained
1 can diced green chilies
Tortilla chips

Directions:
In a soup pan, mix chicken, onion, butter and garlic salt. Cook until chicken is browned and done. Add chicken bouillon, water, cumin and salt and pepper to taste. Bring to a boil, then cover and simmer for 10 minutes. Add half & half, cheese, corn and chilies. Cook additional 10 minutes. I usually add some cornstarch and water to make it a little thicker. Crunch up chips and put in bottom of bowl then add soup. Optional toppings: diced tomatoes, avocado, green onions, sour cream...be creative!

Fresh Salsa

Ingredients:
8-10 Roma tomatoes, cut lengthwise, rinse all the seeds and juice out then dice small
1 white onion, diced
1 bunch cilantro, roughly chopped
Juice from 1-2 limes
2 cloves garlic, minced
Garlic salt to taste

Directions:
Mix all ingredients together then add to a food processor and mix until desired consistency.

This recipe is from Robert Jaramillo, a friend of Spencer. It is by far one of the best homemade salsa recipes I have had!

Bacon Cheese Potato Soup

Ingredients:
6 large or 8 medium potatoes
1 pint half & half
2 cubes real butter
2 cans cream of chicken soup
3 cans cheddar cheese soup
2 jars Hormel real bacon bits
2 TBSP dried chives
1 TBSP salt-free all-purpose seasoning

Directions:
1. Cut potatoes into 1/2" cubes. Boil until done but still firm. Drain the water but save 2 cups of the potato water in a separate bowl.
2. In a large pot, put in half & half and butter. Cook on low for 5 minutes, stirring occasionally.
3. Add cream of chicken soup and cheddar cheese soup, bacon bits, chives and the all-purpose seasoning. Stir until mixed.
4. Add potatoes and potato water. Cook for 2 hours on low, stirring occasionally.
5. Salt to taste. To thin: add milk

Classic Potato Dish and Chicken Fingers

Gratin Dauphinoise
Ingredients:
2 TBSP butter, room temperature
8-10 small potatoes
1 large garlic clove, minced
1 1/4 cups milk
1 cup heavy cream
1 1/2 tsp. salt
1/4 tsp. nutmeg
1 dried bay leaf
Pepper
1 cup shredded cheddar cheese (the recipe calls for Gruyere cheese but I can never find it)

Directions:
Preheat oven to 400 degrees. Generously butter a 9x13 baking dish. Peel and slice potatoes into thin rounds. Place slices in a bowl of cold water to prevent discoloration. In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg and bay leaf. Bring just to a simmer over medium heat. Drain potatoes and transfer to baking dish. Pour the milk mixture over potatoes and discard the bay leaf. Season with pepper and dot with with butter, distributing evenly over entire surface. Bake 40 minutes, remove from oven cover with cheese and bake an extra 10 minutes.

This recipe is from Martha Stewart.


Chicken Fingers
Ingredients:
6-8 chicken tenderloins
15 saltine crackers
1/4 cup grated Parmesan cheese
1/2 tsp. thyme
2 TBSP olive oil
2 TBSP Dijon mustard


Directions:
Preheat oven to 400 degrees. Line a cookie sheet with aluminum foil and spray with cooking spray. In a shallow bowl, crush saltine crackers until a fine crumb, add Parmesan cheese and thyme, season with salt and pepper. In another shallow bowl combine the olive oil and Dijon mustard. Dip chicken in Dijon mixture covering both sides then cover chicken in the saltine mixture. Place on cookie sheet. Repeat with all pieces of chicken. Bake for 25 minutes.

I don't remember where I got this recipe. I don't know why, but I always make these two dishes together. It's a great combination!

Macaroni Grill Rosemary Bread

Ingredients:
1 TBSP yeast
1 TBSP sugar
1 cup warm water
2 1/2 cups flour
1 tsp. salt
2 TBSP rosemary chopped small
2 TBSP butter

Directions:
Place yeast, sugar and warm water in bowl and allow to become bubbly. Mix in 1 TBSP butter, salt and 2 cups flour. Add 1 TBSP rosemary. Knead for about 10 minutes by hand or 5 minutes in a food processor or bread mixer until smooth and elastic. Add more flour if necessary. Oil a bowl, put dough in it and cover and let rise until double in size, about 1 hour. Punch down dough and divide in half, let rest about 5 minutes. Spray baking sheet with cooking spray. Shape the dough into 2 small oval loafs. Sprinkle with remaining chopped rosemary, pressing in lightly. Let loaves rise again about 45 minutes. Bake for 15-20 minutes in a preheated 375 degree oven. Remove from oven and brush with remaining butter.

I forgot to sprinkle the top of the loaves with the remaining rosemary. Also, during baking I brushed a little egg white on the top to make them more golden. When they were done, I brushed butter on the top and sprinkled with salt. It was SO yummy. The flavor is almost exactly live Macaroni Grill. We loved it!

Four-Layer Delight!

Ingredients and Directions:

Layer 1-

1 cup flour

1 cube butter
1/2 tsp. salt
1/2 cup crushed nuts (optional)
Cut the butter into the flour, add the salt. Mix until crumbly, add the nuts, mix. Press down firmly in a 9x13 ungreased baking dish. Bake for 10 mins. in a 400 degree oven. Let cool completely.

Layer 2-
1 pkg. cream cheese, softened at room temperature
3/4 cup powdered sugar
1 tsp. vanilla
1/2 tub of cool-whip (the larger tub)
Beat the cream cheese until soft, add vanilla, mix. Add the powdered sugar and beat until soft and well incorporated. Mix in the cool-whip. Spread on top of the cooled crust. Refrigerate.

Layer 3-

2 small boxes of instant chocolate pudding

3 cups milk

Mix the pudding and milk for 3 minutes. Refrigerate for 5-10 minutes until set. Spread on top of layer 2. Refrigerate.

Layer 4-

Other 1/2 tub of cool-whip

Chocolate bar

Spread the other 1/2 tub of the cool-whip over layer 3. Garnish with shavings of a chocolate bar (optional). Refrigerate at least a couple of hours. Don't let sit out too long before serving. It tastes best straight from the fridge.

This is an Allred family favorite, and now a Jarvis family favorite. Great on a summer day!

Cowboy Cookies

Ingredients:
1 cup + 2 Tbsp. Canola oil (or veggie oil)
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 tsp. vanilla
2 cups flour
1 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
2 cups oats
1 cup nuts (any kind)
1-2 cups chocolate chips

Directions:
Mix oil and sugars until well blended. Add eggs and vanilla, mix well. In a separate bowl combine flour, salt, baking soda and baking powder. Add to sugar mixture slowly and mix until well blended. Add oats, mix. Add nuts and chocolate chips. Bake in a 350 degree oven for 9-11 minutes.

This recipe is from Anne Cannon. This is one of Spencer's favorite cookie recipes!

Chicken Enchiladas

Ingredients:
8-10 flour tortillas
1/2 cup chopped onions
4 cloves garlic, minced
1 tsp. ground coriander (optional, I have never added this)
1/4 tsp. pepper and 1/4 tsp. salt
2 Tbsp. butter
3 Tbsp. flour
1 (8 oz.) carton sour cream
2 cups chicken broth
1 (4 oz.) can chopped green chiles
2 cups shredded Monterrey jack cheese (I always use the bagged Monterrey and Colby mix)
3 cups chicken, cooked and chopped or shredded

Directions:
In a large skillet cook onion, garlic, coriander, salt and pepper in the butter until the onion is tender. Stir the flour into the sour cream and then add to the onion mixture. Stir in broth and green chiles. Whisk constantly so it doesn't lump up. Cook until thick and bubbly. Remove from heat and add 1 cup of the cheese.
For Filling:
In a bowl combine 1/2 cup of the sauce with the chicken, mixing well.
Place about 2-3 spoon fulls of mixture on tortilla, roll up and place in a greased 9x13 baking dish, seam side down. Repeat with all the tortillas. Pour the remaining sauce over the top. Bake covered in a 350 degree oven for 20 minutes. Sprinkle with the remaining cheese and bake an additional 10 minutes uncovered. Let stand 10 minutes before serving. Top with your favorite toppings, sour cream, olives, tomatoes, avocados...you get the idea.

This is from the blog Share Eat Enjoy. This is by far my FAVORITE enchilada recipe. You gotta try it!!

Chocolate Chip Cookies

Ingredients:
1 cup Crisco (butter flavored or original, I usually use butter flavor)
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp. water
1 tsp. vanilla
2 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
1/2 or 1 full bag chocolate chips

Directions:
Preheat oven to 350 degrees. Cream Crisco and sugars until smooth. Add eggs and mix well. Add water and vanilla, mix. In a small bowl combined flour, baking soda and salt. Add flour mixture slowly and mix well. Stir in chocolate chips. Bake for 9-11 minutes, don't over-cook.

This recipe is from an old college roommate.

Enchilada Skillet

Ingredients:
1 lb. ground beef
1 envelope taco seasoning
1 can tomato soup
1 cup salsa
1 cup water
6-8 soft flour tortillas cut into bite sized pieces (I stack 4 shells at a time and use a pizza cutter)
1 cup shredded cheddar cheese
Sour cream

Directions:
In a large skillet brown the ground beef, breaking into chunks. Add the taco seasoning. Add the tomato soup, salsa and water. Bring to a boil, reduce heat and let simmer. Add the flour tortilla squares and mix. Cook on medium heat for about 8-10 minutes. Remove from heat, stir in the cheese. Garnish with sour cream.

This is a fun recipe because it is so versatile. You can add corn, black beans, refried beans, olives...the list can go on and on. Just add more of the liquid ingredients so it doesn't get too thick.

Spaghetti Sauce

Ingredients:

2 tsp. olive oil

1 small onion, diced small

2-3 garlic cloves, minced

1 lb. ground beef

28 oz. canned crushed tomatoes, in tomatoe puree

1/4 tsp. table salt

1/4 tsp. red pepper flakes

1/4 tsp. dried basil

Your favorite pasta

Directions:

Heat oil in a large skillet over medium-high heat. Add onion and garlic. Cook, stirring fequently until onion is soft, about 6-8 minutes. Add ground beef to skillet. Cook, breaking into small chunks until browned. Stir in salt, red pepper flakes and basil and canned tomaotes; bring to a boil. Reduce heat and simmer for 5 minutes. Serve over pasta.

Crock-Pot Version:

Follow all of the above directions until the boil part. Dump all of the sauce into a Crock Pot and cook on low for 8 hours. I like this better because it makes it really smooth and the flavors really come out.

The sauce is a thick sauce so if you want it thinner you could add some tomato sauce and more seasonings.

This recipe is from Weight Watchers.

Apricot Chicken and Pineapple

Picture coming soon!
Ingredients:
2 large boneless skinless chicken breasts cut into bite size pieces
Salt, pepper and garlic salt
1/2 cup Apricot preserves (I use sugar-free)
1 Tbsp fresh squeezed lime juice
1 can pineapple chunks, drained
Rice

Directions:
Coat the chicken pieces in salt, pepper and garlic salt (to taste). Saute chicken in a lightly greased skillet until chicken is no longer pink. While chicken is cooking, mix the apricot preserves and lime juice. Add the mixture to the chicken and cook until chicken is done. Add the pineapple and cook until just heated through. Serve over rice.

This is a slightly modified Weight Watchers recipe. The original recipe called for pork. I'm not a big pork fan so I use chicken instead. Spencer really liked it with the pork so give it a try. Also, if you like more sauce use more preserves and lime juice. We usually squeeze more lime juice over the top when it is done.

Corn Chowder

Ingredients:
1 medium onion, diced small
1/2 green pepper, diced small
2 tsp. water
3-4 potatoes, peeled and cut into bite size pieces
2 1/2 cups chicken broth
2 cups corn
1/3 cup heavy whipping cream
2-4 Tbsp. real bacon bits

Directions:
In a soup pot saute the onion and green pepper in the water until onion and pepper are soft. Add the chicken broth and potaotes. Bring to a boil, cover partially and lower heat to a simmer and let simmer for about 10 minutes. Add the corn and continue simmering for 5 more minutes. Remove from heat. Take 2 cups of the soup and puree it in a blender. Add the puree back to the soup. Add the cream and bacon bits. Bring to a boil for 1 minute. Remove from heat and serve.

This is a slightly modified Weight Watchers recipe. One of my favorites!!

Catalina Chicken

Ingredients:
4 boneless skinless chicken breasts
1 box Original Chicken Shake-N-Bake
1 bottle Kraft Sweet Honey Catalina Dressing
1 cup shredded cheddar cheese

Directions:
Coat each piece of chicken with the Shake-N-Bake. Next, drizzle about 2-4 Tbsp of dressing over each piece of chicken then sprinkle with cheese. Bake in a preheated 400 degree oven for 25-30 minutes.

Thanks Crystal Allred for this yummy recipe. I make it all the time. Spencer even makes this one all by himself!

NESTLE TOLL HOUSE Chocolate Chip Pie

Homemade Pie Crust
2 1/4 cups flour
3/4 tsp. salt
Mix together then add
3/4 cup vegetable oil
1/4 cup COLD water
Mix together then divide in half. Put half between 2 sheets of wax paper and roll out to desired size and place in bottom of pie pan. This recipe doesn't use a top pie crust. So you can save the other half for another pie.

Pie Ingredients
2 large eggs
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup Nestle Toll House Swirl (chocolate and white chocolate) chocolate chips. (You can use any kind you like)
1 cup chopped nuts (I use pecans)
Whipped cream or ice cream (optional)

Directions:
PREHEAT oven to 325 degrees
BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, sugar and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Spoon into pie shell.
BAKE for 55-60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream or ice cream.