Italian Dressing Pork Chops

Ingredients:
6 boneless pork chops
1 bottle of Italian Dressing.
3 T olive oil.

Directions:
1. In a pan heat your oil.  Then brown your pork chops on both sides.
2. Pour your bottle of Italian Dressing into your pan over the pork chops and let it simmer. Cook pork chops until 160 degrees to be done.  Turn the pork chops every so often.  You may need to add more Italian dressing if it gets too low in the pan.

Hawaiian Haystacks

 

Ingredients:
2 c cooked chicken cubed
2 can of cream of chicken soup (or you can make your own here)
1 c milk
1 can of pineapple cubed
3 c cooked rice
1 Container of La Choy noodles
Cheddar cheese shredded
Topping Choices: Olives, tomatoes, Mandarin oranges, chives

Directions:
1. Put your soup and milk into a pan on the stove and cook until hot.  Add your chicken to the cream of chicken soup.
2. Serve your chicken soup mixture over rice and add pineapple, la choy noodles, cheese and any other topping you would like.

Easy Bake Meatballs

1 lb. ground beef
1 package onion soup mix
1 egg
1/2 cup bread crumbs
1 tbsp. milk (optional)
1/2 cup parmesan cheese
1 tsp Worcestershire sauce

Mix all ingredients together, roll into balls. Place in baking pan.  Bake in preheated oven at 350 degrees for 1/2 hour.  Great for spaghetti, or has is.  Can use as a appetizer just put baked meatballs in crockpot and cover with spaghetti sauce.

Chicken Tostadas

1 lb. boneless skinless chicken
1 TBSP margarine
1/4 C chopped onion
16 oz. salsa
1 envelope taco seasoning (Gluten Free)
1 can refried beans
12 corn tostado shells

Desired toppers, Lettuce, cheese, tomatoes, salsa, sour cream etc...

Preheat oven 350 degrees
Cut chicken and  into strips cook in margarine over medium heat until tender.

Add salsa, taco seasoning, simmer uncovered 10 minutes.

Heat Beans

On baking sheet arrange shells and heat 5 to 7 minutes

remove from oven

Arrange topping, beans, chicken, toppings as desired.

Chicken Tacos

Ingredients:
2 C of cooked chicken
1/2 package of Taco Seasoning 
1/4 C Water
Tortilla Shells (Gluten Free Shells or Corn Tortillas) 


Taco Toppings:
Lettuce,Cheese ,Cooked Rice,Black or Kidney Beans, Sour  Cream, Salsa, Tortilla Chips etc.

Directions:
1. On the stove heat up your chicken mixed with taco seasoning and water until hot and bubbly.
2 Serve your chicken meat on a fried or warm tortilla.  To fry the tortilla add a little bit of oil into the pan and when it is hot, put in your tortilla and cook on each side for  about a minute until slightly brown.
3.  Serve with your favorite taco toppings and sauces

Chicken Rice Casserole

Ingredients:
2 c chicken cooked and chopped
1 bag frozen broccoli
3 c of cooked rice
2 cans of cream of chicken soup
2 C cheddar cheese shredded for the top
Salt and pepper to taste
**Optional you could add bread crumbs on top if you would like

Directions:  
Combine all the ingredients together except the cheese.   Put in a greased 9 by 13 pan and cover the top with cheese.  Bake for 30 minutes on 350 degrees.

Chicken Pot Pie

Ingredients:

• 2 cans of Cream of Chicken Soup
• 1 c milk
• 1 package of frozen carrots and peas
• 6 large potatoes 
• 2 frozen pie crusts
• 2 rolled up pie crusts
• 2 Cups of cooked chicken and cubed
• salt and pepper to taste

Directions:

1. Boil potatoes until soft but not mushy.  Drain the potatoes and put them back into the pot. 
2. Mix the cooked chicken, carrots and peas, cream of chicken soup and milk, and salt and pepper to the potatoes.
3. Pour half the mixture into one pie crust and the half the mixture into another pie crust.  
4. Unroll the pie crust and put one on each pie.
5. Bake on 400 for about 40 min.

*This can be frozen for later!

Chicken Parmesan Pasta Bake

Ingredients:
1 Jar of Spaghetti Sauce
1 Box of Pasta (Rotini , small shells, ziti or pasta of your choice)
2 C of Chopped cooked Chicken
1 C mozzarella shredded
1 C Parmesan Cheese

Directions:
1. Cook pasta according to the box.
2.  In a 9X13 pan add pasta, sauce, chicken and mozzarella cheese. Stir all together.
3.  Put Parmesan Cheese on top.
4. Bake for 30 min on 350 or until the hot and bubbly

Chicken Parmesan

Ingredients:
3 chicken breasts sliced in half to be thinner
1 C Bread crumbs
1/2 Parmesan Cheese
2 T Italian Seasoning
3 Eggs beaten
1 jar of Spaghetti Sauce
1 box of your favorite pasta cooked
Mozzarella Cheese

Directions:
1.  Mix  bread crumbs, Parmesan cheese and Italian seasoning together in a bowl.
2.  Dip chicken into the egg, then dip it into bread crumb mixture, covering all of the chicken with bread crumbs.
3. Place Chicken on a greased pan and cook on 350 degrees for 30 minutes. Flip your chicken over after 15 minutes. If desired add mozzarella cheese on top to melt.
4. Heat up your spaghetti sauce on the stove.  Then Serve your chicken hot with your sauce and favorite pasta. 

Chicken Enchiladas

 Ingredients:
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
2 cups rice
1 cup sour cream
1/2 c salsa






 Directions

1. Preheat oven to 350 degrees.
   Grease a 9×13 pan.
2. Mix chicken, cheese, and rice. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and salsa. Do not bring to boil,
4. Pour over enchiladas and top with remaining cheese, 
5. Bake 20 min covered, remove foil and then high broil for 10 min to brown the cheese. 
6. *This can be made and frozen for a later time.  Don't bake before freezing. 

Chicken Croissant Sandwiches

Ingredients:
2 C of cooked chicken cubed
1/2 c Mayonnaise
1 t lemon juice
salt and pepper to taste
2 T Ranch
Croissant Rolls

Extras for the Sandwich:
Grapes cut in half
Chopped Cashew Nuts
Chopped Celery
Granny Smith Apples chopped

Directions:
1.  Mix chicken, mayonnaise, lemon juice, ranch, and salt and pepper together. Chill
2.  Serve on Croissant Rolls and add the extras to your Sandwich that you would like.

Chicken Cordon Bleu Casserole

Ingredients

• 1 whole Cooked Chicken, Bones Removed, Meat Diced Or Shredded (rotisserie Chicken Is Excellent, Should Be 5-6 Cups Of Chicken
• ½ pounds Very Thinly Sliced Deli-style Honey Ham, Rough Chopped
• ¼ pounds Thin Sliced Mozzarella Cheese
• FOR THE SAUCE:
• 4 Tablespoons Butter
• 4 Tablespoons Flour
• 3 cups Whole Milk (or A Bit More If Needed; Whole Milk Is Required)
• 2 Tablespoons Fresh Squeezed Lemon Juice
• 1 TablespoonMustard
• ¾ teaspoons Salt
• ½ teaspoons Smoked Paprika
• ¼ teaspoons Pepper
• FOR THE TOPPING:
• 1-½ cup Panko Breadcrumbs
• 4 Tablespoons Butter, Melted
• ½ teaspoons Seasoning Salt

Instructions 1. Preheat oven to 350 F. Butter a 9×13-inch baking dish. Set aside.
2. Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
For the sauce:
1Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat.
2. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
For the topping:
Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, crushed dried parsley. Sprinkle over the top of the casserole.
Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

Chicken Bacon Lasagna Roll Ups

Ingredients

• 8 lasagna pasta, cooked and drained.
• 1 pound bacon, diced, cooked and drained
• 1 small red or yellow onion
• 6 cloves of garlic, crushed
• 2 boneless chicken breasts, cooked and shredded
• 2 cups of Parmesan Alfredo Cream Sauce
• ½ cup mozzarella (to sprinkle on top)
• ½ cup grated Parmesan (to sprinkle on top)

Filling

• 1 cup cottage Cheese
• ½ cup sour cream
• 6 oz. cream cheese
• ½ cup grated Parmesan
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• salt and pepper, to taste
  Alfredo Cream Sauce:
  1 8 oz package of cream cheese
  2 t garlic powder
  2 c milk
  2/3 c parmesan cheese 
  1/8 t pepper
  1/2 c butter
  Melt butter in a saucepan over medium heat. Add cream cheese and the garlic. Stir until smooth. Add milk a little at a time stir out lumps.  Stir in Parmesan and pepper.  Remove from when when thicken.  Add more milk if it is too thick.

Instructions

• Add 8 pieces of lasagna pasta to a large pot of boiling water.
• Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven.
• Drain pasta in strainer and lay pasta onto paper towels to dry off excess water.
• Shred chicken breasts. Set aside.
• Cut and fry bacon.
• Add diced onions and crushed garlic 3 minutes prior to baking being finished.
• Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.)
• In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, Parmesan and seasonings.
• Divide and spread the filling onto the cooked pasta evenly.
• Add the shredded chicken onto each pasta.
• Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)
• Sprinkle some Parmesan on top of the bacon and chicken.
• Spread ½ cup of Parmesan Cream Sauce on the bottom of a medium baking dish.
• Roll the pasta and put seam side facing down into the sauce that is in the baking dish.
• Cover the roll ups with the rest of the cream sauce.
• Top with pieces of bacon.
• Sprinkle mozzarella and Parmesan on top.
• Bake in a preheated oven at 350 degrees for 25 to 35 minutes.
• Let it rest after taken out of oven for 5 to 10 minutes.

From: simply gloria http://simplygloria.com/

Chick Fill-A Sandwiches

Ingredients:

• 3 chicken breast cut in half to be thinner
• pickle juice
• bread crumbs
• 2 eggs beaten
• Hamburger buns
• Topping for your sandwich: Tomato, pickle, mayonnaise etc. 

Directions:

1.  Marinate the chicken in the pickle juice for a least an hour
2.  Take the chicken and dip it into the egg
3.  Dip the chicken into a bread crumbs.  Get breadcrumbs to completely cover the chicken
4. Bake in the oven on 400 for 20 min.  Flip the chicken after 10 minutes.
5. Serve hot on a hamburger bun.

Calzones

Ingredients:
4 Frozen Bread Dough or your favorite pizza dough recipe doubled
Pizza Sauce
Mozzarella an Cheddar Cheese
Favorite Pizza Toppings: pepperoni, sausage, olives, ham, pineapple, etc

Directions:
1. Thaw dough and let it raise slightly or follow the directions for your pizza dough
2. Roll out the dough as flat as you can on a floured surface.
3.  Put on the sauce, cheese, and favorite pizza topping.
4. Roll up the dough to look like logs and put on a greased pan
5. Let Raise again for about 30 minutes.
6. Bake on 400 degrees  for about 20 minutes.
7. If using two racks in the oven switch the trays half way though.

Cafe Rio Pork

Ingredients:
1 pork loin 3-5 lbs
1 jar of salsa
1 c water
4 T brown sugar
3 can of Coke (Not diet)

Directions:
In your crockpot put in the salsa, and  water and brown sugar and mix.  Put in the pork loin and spread a little bit of the salsa on the top of the pork and cook on low 8 hours.  Then shred the pork and pour in the cook and let cook on low for another 1-2 hours. 

Enjoy in a burrito, taco, salad.   :)

Freeze the leftovers in some of the extra juice.

Beef Tostadas

 
 Ingredients:
6-8 Tostado Shells
1 lb Ground Turkey or Beef
1 can of black beans drained
1/2 package of taco seasoning.
Grated Cheddar cheese for top

Directions:
 1. Brown your meat.  Then add your black beans and taco seasoning and 1/4 c water.  Mix on the stove until hot and bubbly.
2. Place Tostado shells on a baking tray.  Put a heaping amount of meat mixture on top of the tostado shells.  Cover with grated cheese.
3. Bake in the over for about 10 minutes on 350 degrees.
4. Serve hot with lettuce and sour cream, and tomatillo dressing if desired.

Beef Stroganoff

Ingredients:
1 lb ground beef or ground turkey
1 can of cream of chicken soup
1/2 milk
1/2 of an 8 oz container of sour cream
salt and pepper to taste
1 Box of Rotini Noodles cooked

Directions:
Brown the meat in a skillet and drain.  Add the rest of the ingredients except the noodles.  Cover and simmer for 10 minutes, stirring occasionally.    Mix in the cooked noodles and serve hot.

**This recipe can be frozen for a freezer dinner as well.

Beef Enchiladas

Ingredients:

• 10 tortillas
• 2 c of shredded or cubed Beef (Good way to use left over Roast)
• 1 can cream of chicken soup
• 1 16 oz can tomato sauce
• 2 cup rice
• 1 can black beans drained
• 1 package of taco seasoning
• 2 cups of cheese

Directions:

1.  In a pot on medium heat add cream of chicken soup, tomato sauce and 1/2 package of taco seasoning. Bring it to a boil and take off the heat. 
2. Take half of the sauce pour into the bottom of a greased 9 by 13 pan.
3.  In a bowl mix together meat, rice, and beans with 1/2 package of taco seasoning.
4. Put some of the beef mixture into a shell top with cheese and roll the shells and place into the sauce in the pan.
5. Pour the rest of the sauce over the tortillas and top with remaining cheese.
6. Bake on 350 degrees for about 35 minutes.

**This meal can be frozen and eaten for later.  Freeze before baking. 

Baked Chicken Taquitios

Ingredients:
2 c shredded cooked chicken
6 slices of bacon cooked and crumbled
8 oz cream cheese
1/2 C sour cream
Dash of garlic and cumin
1 T taco seasoning
8 large tortillas
1 c Mozzarella Cheese

Directions:
1.  Mix the cream cheese, sour cream and seasoning.
2. Add the bacon.
3. Scoop some of the cheese mixture onto a tortilla,  sprinkle a little bit of mozzarella cheese.
4.  Roll up the tortilla as tight as your can.  Spray with cooking spray and sprinkle a little bit of salt on top.
5. Bake for about 15 minutes or until crisp in a 400 degree oven.

**These can be frozen and eaten later!

Zucchini Crisp

Filling:
8 c Zucchini peeled and diced (remove the seeds)
2/3 c lemon juice
1 c sugar
1 tsp cinnamon 1/2 tsp nutmeg

Cook zucchini in the lemon juice and spices for 15-20 minutes until the zucchini is tender. Then add 1/2 cup of the flour mixture and simmer 1 more minute.

Crust:
1 1/2 C flour
1 1/2 c oatmeal
1/2 c sugar
1 tsp cinnamon
2 sticks of butter

Cut the butter into the flour, oats, sugar and cinnamon. Take 1/2 cup out to mix with zucchini. Then in a butter 9 by 13 pan put half of the remaining crust. Then top with the zucchini mix and then cover with the zucchini with the remaining flour mixture.
Bake at 375 degress for 35 minutes. (Goes great with Vanilla ice cream.)

White Fluffy Icing (7 minute Frosting)

2 egg whites
11/2 cups of sugar
1/4 tsp cream of tartar or tablespoon of karo syrup
1/3 c cold water
1tsp vanilla
Mix egg whites, sugar, cream of tartar
for one minute, then put on double boiler, water should be boiling,
and top pan should not touch the water.
and beat for 7 minutes, or until you get stiff peaks,
take off heat and beat in vanilla.

Too Much Chocolate Cake

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding  mix
• 1 cup sour cream
• 1 cup vegetable oil 
• 4 eggs
• 1/2  C warm water
• 2 c semisweet chocolate chips.

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Strawberry Pie

Ingredients
 1 9 inch pie crush baked
1 quart fresh stawberries
1 c white sugar
3 T cornstarch
3/4 c water


Directions.

1. Arrange half of the strawberries in a baked pie crust.  Mash remaining berries  and combine with sugar  in a saucepan.  Place over medium heat and bring to boil, stirring constantly.
2. In a small bowl whish together cornstarch and water. Gradually stir conrstarch mixture into boiling strawberry mixture.  
3. Reduce heat and simmer until mixture is thickened. About 10 minutes.  Stir constantly.
4. Pour mixture over berries in the pie shell. 
5. Chill for several hours before serving
6. Serve with Cool Whip or Whipped Cream

Reese's Peanut Butter Balls or Cups

1 cup of peanut butter
1/4 stick soft butter
1 tsp vanilla
2  or more cups of powered sugar
Chocolate melting wafers

Mix peanut butter, butter until well blended add powered sugar
a little at a time until you have a good consistency.
Form peanut butter into balls
Or use reese's cup mold.
Melt chocolate
Dip the balls into the melted chocolate  and refrigerate until chocolate harden
You can also use the reeses cup mold, if using mold, line the mold with cup liners
before filling, add a  little bit of chocolate in the bottom of the mold, then put  reeses
mixture on top of the chocolate, then top with more chocolate put in freezer for a couple of minutes.

Red Velvet Poke Cake

1 box Red Velvet cake mix
2 3.4 oz. instant cheesecake flavored pudding
4 cups of milk
1 8oz whip topping
10 Oreos crushed

Prepare cake per box instruction
Allow to cool for a couple of minutes
Pole holes in cake with wooden spoon handle,
Holes need to be fairly big.

Mix Pudding, milk
Pour over cake

Set cake in refrigerator for 2 hours

After cake is cool cover with whipped topping.

Spread crushed Oreo's over top.
Keep refrigerated

Pumpkin Roll

3 eggs
2/3 C sugar
1 cup sugar
1 TBSP lemon juice
3/4 cup flour
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
2/3 cup pumpkin

Beat eggs 5 minutes add sugar, lemon juice, beat again.  Add dry ingredients.  Fold in pumpkin
Put on greased cookie sheet you could also use parchment paper.
Bake 375 degrees for 10 minutes.  Take out leave on pan for 5 minutes. Sprinkle tea towel with powered sugar, dump roll unto tea towel and roll. Leave in tea towel until cool (10 minutes)
Unroll spread filling.  Reroll.  Wrap in Saran wrap and refrigerate.

Filling
1 cup powered sugar
1 8oz cream cheese
4 TBSP Butter
1 tsp vanilla
 \Mix together and spread on pumpkin roll.

Popcorn Balls

Here is the recipe according to my mom and she learned it from Grandma Doolittle. (Dad's Grandma)
 Ingredients:
Jar of Grandma's Molasses
This much brown sugar (about 1/4 C)
This much Karo Syrup (1 Cup)
1 stick of margarine
Boil until it becomes hard tac in ice water.

4 Big Bowls of Popcorn-Remove all the unpopped kernels.
 No Candy thermometer needed.

Pour Molasses mixture over the popcorn and form into balls.

Peanut Butter Pie

Ingredients:
1  9 inch graham cracker crust or oreo crust
1 8 oz package of cream cheese softened
1/2 c creamy peanut butter
1/2 c confectionery sugar
1 16 oz of frozen Cool Whip

Directions:
-Mix the  cream cheese, confectionery sugar, and peanut butter together.
 -Fold in the whipped cream with cream cheese mixture
-Chill for at least 2 hours.
-Serve with more cool whip if desired.

Peanut Butter Fudge

Ingredients:

2 c sugar
2/3 c milk
1 7 oz marshmellow cream
1 cup creamy peanut butter

Cook sugar and milk on the stove in a sauce pan to the soft ball stage.  Take off the heat and add marshmallow cream and peanut butter. Stir until set a little.  Put in a 9 by 13 pan. 

Oreo Mint Balls

 Ingredients

• 1 package of oreos
• 1 package of cream cheese
• 1 package of chocolate chips
• 1-2 T Crisco
• 1 package of junior mints
• Crushed Peppermint Candy Canes

Gluten Free: USE GLUTEN FREE OREOS

Directions: 

1. Remove the centers out of the Oreos then crush the cookies until they are fine crumbs
2.  Put your thin mints in the freezer so you can easily cut them half
3. Mix the crushed cookies with the cream cheese.  Mix it well.  
4. Form the cookie mixture into balls.  Then insert a junior mint into the middle of the ball.
5. Melt your chocolate chips with 1 Tablespoon of Crisco.  Stir chocolate until smooth.  It may need a little bit more crisco.
6. Coat your cookie balls into the chocolate mixture.  Then put the crushed peppermint on top.
7. Freeze until hard.  Then take out and Store in the refrigerator.