BBQ CHIP CHICKEN

8 oz BBQ chips crushed into small bits in the bag
2 lbs boneless chicken in strips, nuggets or think cutlets

Marinade the chicken in one of the following for at least 4 hours
Shake in the chips to coat
Place on a cooling rack in a baking pan
Bake 30 minutes on 375degrees flipping the chicken at 15 minutes

Marinade #1
1 Cup Mayo
3 TBL Dijon Mustard
Garlic Powder, Onion Powder and Black Pepper to your desired preference

Marinade #2
1 Cup BBQ Sauce
3 TBL Mayo
Garlic Powder, Onion Powder and Black Pepper to your desired preference

PARMESAN RANCH CHICKEN

4-6 chicken breasts, pounded thin
1/2 cup mayo
1/2 cup yogurt or sour cream
1 cup parmesan, fresh grated, not canned
2 TBL ranch seasoning
S&P to taste

Lay chicken in a 9x13 baking dish
Mix the remaining ingredients and top each breast evenly
Bake uncovered 400 degrees for 20-25 minutes until 165 degrees internal
Broil 2-5 minutes if you desire a more browned top

Sprinkle with parsley if desired

CREAMY PASTA BAKE

1 lb. Browned burger

1 jar Spaghetti sauce

8oz Cream Cheese

Salt, Pepper, Garlic powder, Oregano, Basil to taste.

1 lb. Rotini, Penne or other small pasta, cooked.

Grated Mozzarella Cheese

Mix the cooked beef, sauce, cream cheese and spices together until melted.

Stir in the cooked pasta.

Top with mozzarella to taste

Broil 2-5 minutes until desired doneness.

PINK LEMONADE RICE KRISPY TREATS

6 cups Rice Krispy Cereal
16 oz. bag or 9 cups mini marshmallows
4 tbs. salted butter
3/4 teaspoon lemon extract
Pink food coloring
Sprinkles

In a large pot, melt butter and 7 cups of mini marshmallows on medium heat. Make sure you stir every 15-30 seconds until the two ingredients are combined.

Mix in a few drops of pink food coloring and lemon extract.

Add in Rice Krispy cereal and mix until everything is coated in the marshmallow mixture.

Let sit for 1 minute to cool.

Add remaining marshmallows 1 cups at a time. Stir after each addition.

Spray a 9x13" pan with non-stick cooking spray and then pour mixture into pan.

Spray non-stick cooking spray on your hands and press mixture down into the pan.

Add sprinkles all over the top and lightly press down.

BERRY SALAD WITH VANILLA SIMPLE SYRUP

Yield: 8-10 Servings

6 to 8 c. fresh berries ~ a mix of strawberries, blueberries, blackberriesand raspberries
1/4 c. granulated sugar
1/4 c. water
1/2 tsp. vanilla extract, paste or 1/2 of a vanilla bean, split open & seeds scraped

INSTRUCTIONS:

IF USING VANILLA EXTRACT or PASTE

Place sugar and water in a small saucepan over medium heat. Bring mixture just to the simmer point {there will be small bubbles beginning to form}; stir until sugar is dissolved. Remove from heat and cool for 5 minutes. Stir in vanilla extract or paste. Chill completely in the refrigerator.

IF USING VANILLA BEAN FOR THE SYRUP

Place sugar, water, and vanilla bean seeds in a small saucepan over medium heat. Bring just to the simmer point {there will be small bubbles beginning to form}; stir until sugar is dissolved. Reduce heat to low and simmer for 7 minutes. Remove from heat a let cool slightly; then chill completely in the refrigerator.

Rinse berries. 

Just before serving, drizzle berries with vanilla simple syrup and toss gently to coat. You may not need to use all of the syrup.

HONEY LIME FRUIT SALAD

2 cups green grapes (halved if large)
2 cups strawberries, quartered or sliced
2 cups blueberries
2 Tbsp. honey
Zest of 1 lime (about 2 tsp.)
Juice of 1 lime (about 2 Tbsp.)

Combine fruit in a large bowl.
Add honey, lime juice, and lime zest (if using).
Stir gently to coat.

BAKED CHEDDAR RANCH CHICKEN

4 boneless, skinless chicken breasts
1/2 cup mayonnaise
2 tablespoons dry ranch dressing seasoning
1/3 cup shredded cheddar cheese
1/3 cup panko
cooking spray


Preheat the oven to 425 degrees.

Place the chicken in a large baking dish.

In a small bowl, combine the mayonnaise, ranch, and cheddar cheese. Spread on top of the chicken breasts.

Sprinkle the panko on top and spray lightly with cooking spray.

Bake for 30 minutes or until chicken is cooked through.

Serve it up with BAKED RANCH RICE from this blog.

OVEN BAKED TOSTADAS

Pre made tostada shells or corn tortillas
Refried beans

Taco seasoned meat of choice (optional)
Shredded Mexican blend cheese
Your favorite taco toppings

Preheat oven to 450 degrees

Spread approximately 1/4 cup beans over fried tostada

Top with meat if using
Sprinkle with cheese
Bake 5 minutes
Serve with your favorite taco toppings

--To make your own tostada--
Heat veggie oil in a skillet over medium high heat.
Fry corn tortilla approx. 2-3 minutes on each side.
Pierce any bubbles that may form.

DON'T MIX IT DUMP DESSERTS

Fill Bottom Of 9x13 with 1st Ingredient Listed

Top with The Next Ingredient(S) Listed in Order

     DON’T MIX

Sprinkle with Cake Mix

     DON’T MIX

Top With 1.5 Sticks Butter Cut into Thin Slices

     DON’T MIX

Bake At 350 For 45 Minutes

CINNAMON DELIGHT

2 tubes cinnamon rolls

1 tub whipped cream cheese frosting

1 can pie filling (try blueberry)

1 box cake mix (try lemon)

BLUEBERRY LEMON

2 tubes blueberry biscuits

1 tub vanilla or cream cheese frosting

1 can blueberry pie filling

1 box lemon cake mix

CHOCOLATE OREO

Oreos

14oz Sweet Condensed Milk

8 Oz Cool Whip

Chocolate Fudge Cake Mix

BETTER THAN PEACH PIE

Cinnamon Toast Crunch

2 Cans Peach Pie Filling

Chopped Pecans (Optional)

White Cake Mix

CHERRY CHEESE CAKE

Chessman Cookies

2 Cans Cherry Pie Filling

8 Oz Whipped Cream Cheese (Spread as Even as Possible)

Vanilla Cake Mix

PUMPKIN

2 Cans Pumpkin (4 Cups)

Lightly Sprinkle with Pumpkin Pie Spice

Swirl In 1 Can Cream Cheese Frosting

Carrot or Spice Cake Mix

CHOCOLATE COVERED STRAWBERRY

2 Cans Strawberry

Chocolate Chips

Red Velvet Cake Mix

MANGO CHEESECAKE

2 Cans Diced Mangos

8 Oz Whipped Cream Cheese Spread as Even A Possible

French Vanilla Cake Mix

BETTER THAN PUMPKIN PIE

Milano Cookies

30 Oz Pumpkin Pie Mix

Cinnamon Swirl Cake and Muffin Mix Package 1

Cinnamon Swirl Cake and Muffin Mix Package 2

CHOCOLATE COVERED STRAWBERRY TAKE 2

26 Oz Nutella

One Can Strawberry Pie Filling

Strawberry Cake Mix

BETTER THAN APPLE PIE

2 Cans Apple Pie Filling

Sprinkle with A Little Bit of Cinnamon

Drizzle with Caramel Ice Cream Topping

Spice Cake Mix

Cracker Barrel's Broccoli Cheddar Chicken

 4-6 boneless/skinless chicken breasts cut into bite size pieces

1 cup Milk

1 Can of Cheddar Cheese Soup

1TBL dried chopped onion

Salt & Pepper to taste

8 oz of chopped broccoli (fresh or frozen)

6-8 oz of cheddar cheese – shredded

1 cup of crushed Ritz cracker (28-30 crackers)

1. Preheat oven to 350

2. Place chicken in greased casserole dish

3. In a bowl whisk milk, soup, onion and salt & pepper

4. Pour soup mix over the chicken

5. Put broccoli on top of chicken

6. Sprinkle on cheese then cracker crumbs

7. Bake uncovered for 45-60 minutes (until juices run clear)

EASY PEEL HARD BOILED EGGS

Put eggs in pan.

Cover with cold water to at least 2” above eggs.

Add 1-2 TBL vinegar.

Cover pan and on medium high heat, bring to a hard boil.

Leave covered and remove from heat.

Let sit in covered pan for 13-14 minutes.

Put eggs in ice bath to stop cooking process.

Tap egg all around so cracks are everywhere.

Peel under cold running water.

MEXICIAN COWBOY CASSEROLE

2 lbs. ground beef (I use 85/15)

1 package taco seasoning

1 cloves garlic, chopped (or 1/2 tsp garlic powder)

1 can (15.25oz) whole kernel corn

1 can condensed fiesta nacho cheese soup

2 cups cheddar cheese, shredded

1/2 cup milk

1/2 cup sour cream

1 bag (2lbs.) frozen tater tots (I like to use the flat ones, not the traditional tater tots)

Before I got ready to make this casserole, I let the tater tots sit on the counter to defrost for an hour or so. The original recipe used still frozen tater tots, but I felt they get more crunchy thawed.

In a large skillet cook the beef. Add in the taco seasoning and garlic.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

WHEN MAKING A 9X13 PAN

Grease a 9×13 inch baking dish. Layer half of the tater tots on the bottom, pour the hamburger mixture over the top and then layer with the other half of the tater tots. Sprinkle with remaining 1 cup cheese and bake at 350 for 25–30 minutes, or until golden brown and crunchy.

WHEN MAKING AN 8X8 PAN

Put half the ingredients in a freezer bag and then assemble the rest in an 8x8 baking dish and bake as above.

BUTTERFINGER FRUIT DIP

8 ounces cream cheese, room temperature

7 ounces marshmallow fluff, room temperature

4 ounces cool whip

3 full size Butterfinger candy bars

Crush the Butterfinger bars until finely crushed.

In a large bowl, beat the cream cheese and marshmallow fluff until light and fluffy. Fold in the cool whip and all but a handful of the candy crumbs.

Spoon dip into a serving dish and sprinkle the remaining candy over the top.

Serve with fruit, cookies and graham crackers.

HAM & CHEESE CRESCENTS

16 slices of thinly shaved ham, or 8 thicker slices
4 Kraft singles cut in half (I usually use cheddar but swiss would be good)
1 roll refrigerator crescent rolls

Put 2 slices of ham and ½ piece of cheese on each triangle roll. Roll them up.
Bake in 375 degree oven for 13 minutes.

CHEESE BALL/LOG 3 WAYS

RANCH (our family favorite)

2 8oz cream cheese softened to room temperature

4 TBL sour cream

1 env. Ranch salad dressing mix

1 tsp dried minced onion (optional but I always use it)

1 cup cheese (I like sharp best) (blue is good but start with a little and taste after each addition)

Optional: bacon bits, chopped almonds, pecans or finely grated cheddar

Mix sour cream with ranch powder and onion. Mix with softened cream cheese. Stir in cheese of choice. Put on cling wrap and shape into a ball and refrigerate for at least one hour.

Remove from cling wrap and roll in bacon bits, chopped almonds, pecans, finely grated cheddar or just leave as is.

Serve with crackers. Delicious with veggies!

Makes 1 large or 2 small cheese balls.

PARTY CHEESE BALL/LOG

2 8 oz cream cheese

2 cup sharp cheddar

1 TBL chopped green pepper

1 TBL chopped onion

2 tsp Worcestershire

1 tsp lemon juice

Dash of salt

Chopped nuts

Mix all but the nuts. Chill several hours, form into balls or logs then roll in nuts.

GREEN OLIVE

1 (8 ounce) package cream cheese, softened

1 tablespoon mayonnaise

1 teaspoon lemon juice concentrate

1 (8 ounce) package shredded Cheddar cheese

1/4 cup chopped onion (sub with 1 TBL dehydrated minced onion)

1/2 cup chopped green olives

In a medium bowl, blend cream cheese, mayonnaise and lemon juice concentrate. Mix in Cheddar cheese, onion and green olives. Form the mixture into a ball shape. Cover and chill in the refrigerator 3 hours, or until firm, before serving.

CARROTS & CRANBERRIES

1 lb. packages carrots, peeled and cut into chunks

1 cup dried cranberries, or more to taste

1/4 cup chicken broth

1/4 cup butter, melted

1/4 cup dark brown sugar

1 pinch ground cinnamon, or to taste

1. Put carrots and cranberries into a microwave-safe dish. Mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat.

2. Cook in microwave on High for 4 minutes..

3. Continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.

SWEET GLAZED CARROTS

1 lb. Carrots

2 TBL. Butter

2 TBL. Honey

1 TBL. Brown Sugar

Pinch of Thyme

S & P to Taste

Cook on stove top until tender crisp. About 15-20 minutes.

BUTTERSCOTCH BALLS

15 frozen dinner rolls (thaw just enough to cut in half to end with 30)

1 pkg stove top butterscotch pudding

1 cup butter, melted

1 cup brown sugar

1.5-2 tsp cinnamon

½ pkg pecans chopped (optional)

About 8 hours or the night before, place rolls in a greased Bundt pan. If using pecans, sprinkle into pan. Combine pudding, butter, sugar and cinnamon. Pour evenly over top of rolls. If using pecans, sprinkle over top. Cover with towel and let rise. Preheat oven to 350 degrees and bake 25-30 minutes.

SPINACH DIP

10 oz. frozen spinach
16 oz. sour cream
1 cup mayo
1 envelope vegetable soup mix
8 oz. drained water chestnuts, chopped
3 chopped green onions. (optional)
2 cups shredded swiss cheese, (optional)

 Mix all together and chill at least 2 hours.

TACO MAC CASSEROLE

1lb. ground beef

1 packet taco seasoning

2/3 cup water

1 box macaroni and cheese

4 tablespoons butter or margarine

1/3 cup milk

1/3 cup sour cream

1 cup shredded cheddar cheese

1 cup salsa

Brown ground beef in skillet, drain grease. Add taco seasoning and water and simmer until most liquid is absorbed.

Meanwhile, prepare macaroni and cheese according to box directions using the butter and milk. Stir in sour cream to the macaroni and cheese. Spread half of the macaroni and cheese on the bottom of a 2 quart baking dish. Top with meat and sprinkle 1/2 cup shredded cheese. Add second half of macaroni and cheese.

Cover and bake at 400 for 15 minutes. Remove foil and spread salsa over top. Sprinkle remaining 1/2 cup shredded cheese over salsa. Bake an additional 5 minutes or until cheese is melted.