Crispy Chicken Wraps

1/3 cup mayonnaise, light or regular
1/4 cup chopped fresh cilantro
3 scallions, sliced very thin
2 celery ribs, chopped fine
2 tablespoons sour cream, light or regular
2 teaspoons hot sauce (this does not make them spicy but adds great flavor!)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups) (I boiled and shredded some chicken breasts)
2 cups shredded cheddar cheese
4 (12-inch) flour tortillas

1. Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine.

2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

3. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

* I made these slightly different than the recipe says to do. I made them more like quesadillas. I sprinkled cheese on half the tortilla, spread chicken mixture over that, then sprinkled some more cheese over the top of that. After putting them on the griddle for a few seconds, I folded the tortilla in half. The original recipe called for only 4 flour tortillas but I was actually able to make about double that with 3 chicken breasts. I hate celery and was a bit worried I wouldn't like these with it in it but they were great! My husband couldn't get enough of these. They were super easy and full of great flavor! These will definitely be made again in our house!

From My Kitchen Cafe

Pizza Rolls

1 can Pillsbury pizza dough
1 jar of your favorite spaghetti sauce
mozzarella cheese
pepperoni and any other pizza toppings you like

Unroll the pizza dough. Pour the sauce on the dough and spread to 3 of the 4 edges. You want to leave some dough clean so that they will seal nicely. Cover with cheese. Line the pepperoni so that the pizza is completely covered. Add any other toppings you might like. Roll the pizza dough like it is a cinnamon roll. Then use a serrated knife to slice it into pieces. Place in greased 9x13 pan. Bake at 425* for 15-17 minutes.

* These are a fun alternative to your usual pizza. They are quick and easy and kids love them!

From Jane Ketcheside

Cheesy Chicken & Broccoli Casserole

6 boneless half chicken breasts
1/2 stick of butter
2 Tablespoons cooking oil
salt and pepper to taste

Salt and pepper chicken breasts and saute in butter and oil for 10 minutes.

2 (10oz each) packages frozen chopped broccoli, cooked and drained well
1/2 cup mayonnaise
10oz can condensed cream of chicken soup
1 Tablespoon lemon juice
1 teaspoon her blend (like Italian Seasoning or Herbes de Provence)
1/2 cup shredded cheese
1/2 cup coarsely crushed cornflakes

Spread broccoli in the bottom of a 2 quart casserole dish. Top with sautéed breasts. Mix mayo, soup, lemon juice and herb blend together; pour over chicken. Sprinkle with cheese and top with crushed cornflakes. Bake at 350 degrees for 25 minutes.

* This is one of my husband's favorite dishes! It's very filling and leaves plenty of leftovers.

From Angel Shannon

Pumpkin Cinnamon Rolls

2 Tablespoons yeast
1/2 cup warm water
1/2 cup canned pumpkin
2/3 cup sugar
1/2 teaspoon salt
1 egg, beaten
1/4 cup melted butter
1/4 teaspoon ground cloves
1 teaspoon cinnamon
4-5 cups bread flour
1/2 cup brown sugar, packed
2 Tablespoons cinnamon
2 Tablespoons melted butter

Dissolve yeast in warm milk. Wait 5 minutes. Add pumpkin, egg, sugar, butter, salt, cinnamon and cloves and mix well. Slowly add flour one cup at a time. Scrape down sides of bowl after each addition of flour. Turn into lightly greased bowl, cover and set in warm place until double in bulk. Punch down dough and let rest for 5 more minutes. Roll dough out into a rectangle.

Brush dough with melted butter. Sprinkle the dough with sugar and cinnamon mixture. Starting with long side of dough, roll up jellyroll style. Pinch seams to seal. With sharp serrated knife cut roll into 12 1 in. pieces. Place rolls, cut side up in greased 9*13 pan. Cover and let rise until double, 30 to 45 minutes.
Bake rolls at 350 degrees about 20 minutes or until golden brown. Drizzle with caramel frosting as soon as they come out of the oven. Let cool until warm, add the rest of the frosting. Enjoy!

Caramel Frosting

1/4 cup butter
1/2 cup brown sugar, cooked
2 Tablespoons milk
1/4 teaspoon vanilla
pinch of salt
1/2 to 3/4 cup sifted powdered sugar

In a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over med. Low heat 1 minute. Transfer to small bowl and cool mixture. Stir in vanilla, salt, and powder sugar. Beat with Electric mixer until well blended. If necessary, add more sugar for desired consistency.

From Carrie Swenson

Watermelon Juice

seedless watermelon chunks
water
sugar

1) Puree watermelon chunks in blender until smooth. (We like a few very small chunks but blend to your liking) Pour into pitcher.
2) Add water and sugar to taste. Stir well.
3) Stir well before serving.

Best served cold from the fridge or with ice.

*This is my daughter's favorite juice and the only juice she will drink. We could live on this stuff! It's such a pretty drink to serve at a shower or special occasion.

From Mama Mely

Lime Snowball Cookies

1 1/2 cup unbleached flour
1/2 cup cornstarch
1 cup unsalted butter, softened to room temperature
1/2 cup confectioners' sugar
2 Tablespoons fresh lime juice
1 teaspoon fresh lime zest, finely grated
1/2 teaspoon lime oil (optional) or lime extract (optional)

1) Preheat oven to 350*.
2) In a medium bowl combine the flour and cornstarch and blend well. Set aside.
3) In a larger mixing bowl, using an electric mixer, beat the butter and 1/2 cup confectioners' sugar until light and fluffy.
4) Mix in the fresh lime juice, lime zest, and lime oil if using.
5) Beat in the flour mixture until smooth.
6) Refrigerate cookie dough until just firm, approximately 45 minutes.
7) Line two aluminum baking sheets with parchment paper.
8) Butter a measuring spoon and measure out a scant 1 Tablespoon of the dough. Form into balls and place on the prepared baking sheets. Space the cookies 1" apart.
9) Bake cookies for about 23 minutes or until browned on bottom and golden brown on top. Transfer the baking sheets to counter, and immediately sift with the remaining confectioner's sugar.
10) Cool the cookies completely on baking sheet.

Makes an estimated 2 1/2 dozen.
(Uses fresh lime juice and lime oil. If you cannot find lime oil, add more juice or zest.)

From RecipeZaar

Tater Tot Casserole

1 lb ground beef
1 can cream of celery soup
1 pkg frozen tater tots

Brown the ground beef and drain the fat. In a large bowl, combine beef and can of soup and fold until beef is covered in soup. Add enough frozen tater tots so that they are all incorporated in the meat/soup mixture. (I usually use a bit more than half the bag) Pour into a 9x13 pan and spread evenly. Cook at the temperature that the bag of tater tots states along with the time. You want the tater tots golden brown. Serve with ketchup on top.

* This was a family favorite growing up. Sometime we like to add cheese on top or mixed through the casserole but it's just as good without it.

From Mom

Sweet-n-Sour Pineapple Chicken

INGREDIENTS:
Chicken:
2-3 boneless, skinless chicken breasts or more tenders
1/2 cup milk
1/2 cup flour
1 tsp salt
1/4 tsp pepper
1/2 cup oil

Sauce:
1 13.5 oz can pineapple chunks
1 cup sugar
1 TB soy sauce
1/4 tsp ginger
3/4 cup vinegar
1 chicken bouillon cube (I was all out so I used 2 leftover chicken Ramen seasoning packets)
2 TB cornstarch (I usually mix this with a little water to make a paste so it doesn't clump in the sauce.)

DIRECTIONS:
Chicken:
1. Dip chicken in milk and then coat with flour, salt, and pepper.
2. Heat oil and brown chicken on all sides.
3. Place chicken in crock pot or baking dish.

Sauce:
1. Drain pineapple, pour syrup into measuring cup and add water to make 1 1/4 cups.
2. In saucepan, combine all ingredients, cornstarch last (to thicken). Boil for two minutes.
3. Add pineapples.

Both:
1. Pour sauce over chicken.
2. Cook on high in crock pot for 1 hour or cook in oven at 350 for 45-60 minutes.

* I serve this with Teriyaki flavored rice or noddles. Browning the chicken is the most time consuming part of this recipe and other than that, it's super easy! Sometimes I add green and/or red pepper strips to the sauce at the end for some added color, flavor, and nutrients. This has the best sauce out of all the sweet and sour chicken recipes I have tried. I love that the ingredients for this recipe are ones that I usually always have on hand.

From Jill Parsons

Andes Mint Cookies

3/4 cup butter
1 1/2 cup brown sugar, packed
2 Tablespoons water
12oz pkg semi-sweet chocolate chips

2 eggs
2 1/2 cups flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 lb. Andes Mints (2- 6.67 oz. pkgs.)

Heat butter, sugar, and water in a saucepan until melted. Remove from heat and add chocolate chips and stir until melted. Pour into large bowl and cool 10 minutes. Beat in eggs, then add flour, baking soda, and salt. Roll dough into 1 inch balls and place 2 inches apart. Bake at 350* for 11 minutes. Remove from oven and immediately place Andes mints on top. After they melt, spread over entire cookie and remove from cookie sheet. Let them cool until chocolate is solid and enjoy!

Nichole's Chili

1 lb ground beef, cooked and seasoned with salt and pepper and chopped onion
2 cans kidney beans with juice (I use one can light and one can dark kidney beans)
2 cans tomato paste (I only use one or the tomato taste is overpowering)
2 tomato paste cans full of water (I only use one)
2 cans diced tomatoes with juice (I like to use the petite diced)
1 Tablespoon chili powder (less if you want less heat but I usually add more than 1 Tbsp)
1 teaspoon salt
1 can corn (optional), drained

I usually add garlic and onion powder when I am browning the meat but it's according to taste.

Combine all ingredients and bring to a boil. Simmer at least 20 minutes until beans are cooked.

* This recipe comes from my sister in law and the only chili I will ever eat. I love that it is filled with protein and vegetables. I use the entire Tablespoon chili powder plus some and it does not make it very spicy at all. We like to garnish it with cheese and sour cream and serve it with honey corn bread. This chili is a family favorite!

Honey Lime Chicken Enchiladas

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves garlic, finely minced or 1/2 teaspoon garlic powder (I always use garlic powder)
1 lb boneless, skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups Mexican cheese blend, shredded
14oz can green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup heavy cream (can substitute half and half which is what I do and can't tell the difference)
1 Tablespoon chopped cilantro, to garnish, optional (it is fine without it, too)

Preheat oven to 350*. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.
Serves 4 to 6
* These are by far our most FAVORITE (and famous) meal! These have the most amazing flavor. My husband was a little concerned when he first heard I was going to make these but now he begs for them weekly and eats more than half the pan in one sitting. They are a little time consuming but easy and so worth it! I usually boil the chicken in the morning or even the night before and marinate it in 2 batches of the marinade for several hours or overnight and stir in the leftover marinade and any leftover chicken into the sauce mixture. I use the entire Tablespoon of chili powder and it really doesn't make it spicy, it just adds flavor! ENJOY!

Chicken Enchiladas With Corn Salsa

Boneless, skinless chicken breasts, cooked and shredded
1 can mild enchilada sauce
1 cup sour cream
1 cup cheddar cheese, shredded
1 package flour or wheat tortillas

Mix all ingredients reserving about 1/4 can of enchilada sauce.
Spoon mixture onto edge of tortilla and fold together, folding one end into middle.
Place side by side in baking dish.
Pour reserved sauce over enchiladas.
Sprinkle with more shredded cheese if desired.
Bake at 350* for about 25 minutes.

Corn Salsa
1 can diced tomatoes
1 can corn
1 can black beans
1 small bunch chopped, fresh cilantro as desired
1 cup Italian salad dressing

Stir ingredients together. This is also great with tortilla chips.

Fruit and Feta Green Salad

8 cups assorted greens
1/2 cup feta cheese, crumbled
1 (11 oz.) can mandarin oranges, drained
1/2 cup dried cranberries or cherries
1 small red onion, chopped
1/2 cup toasted pecans or almonds

Combine ingredients in large salad bowl and toss with Brianna's Vinaigrette just before serving.

(I like adding chicken and bread/rolls to make it a meal but it's also great as a side salad.)

Sticky Coconut Chicken

6-8 chicken thighs (about 1 1/2 lbs)
2/3 cup canned coconut milk
1 Tablespoon minced fresh ginger
1 teaspoon fresh ground pepper
1 teaspoon hot chili flakes

3/4 cup rice vinegar
1/2 cup sugar
3 Tablespoons soy sauce
1 teaspoon hot chili flakes
4-5 green onions, finely chopped

Rinse chicken and pat dry. In a large bowl mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover and chill at least 1 hour or up to a day.

Life chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled grill on high heat. Cover and cook, turning thighs as needed to brown both sides, until meat is no longer pink in the center of the thickest part (about 10-12 minutes total). Base frequently with remaining marinade and use it all.

Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish with green onions.

Chili glaze:
In a 2-3 quart pan, combine rice vinegar, sugar, soy sauce, and hot chili flakes. Bring to a boil over high heat and cook until mixture is reduced to 1/2 cup, 8-10 minutes. Use hot.

Sweet Corn Bread

1 1/2 cups flour
2/3 cup sugar (you can go less if you want)
1/2 cup cornmeal
1 Tablespoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
2 eggs, lightly beaten
1/3 cup canola oil
3 Tablespoons melted butter

Combine dry ingredients, then combine wet ingredients in separate bowl. Add wet mixture to flour mixture and stir just until blended. Pour into 8" square baking pan and bake at 350 degrees for 35 minutes. FOR MUFFINS: pour into muffin cups and bake at 350 degrees for 18-20 minutes.

Pepperoni Bread

1 loaf bread dough, thawed if frozen
After dough is thawed, spread on cookie sheet into a rectangle.

Combine:
1 egg
1 teaspoon parsley
1 teaspoon basil
1 teaspoon garlic salt
little bit of water

Brush half of egg mixture onto dough. Put sliced pepperoni down center of dough. Sprinkle with cheese (about 1 cup). Fold dough in thirds, turn over and brush with remaining egg mixture.

Bake at 375 for 25 minutes. Slice and serve with marina sauce as a dip.

Chicken Ole!

10 ¾-oz. can cream of mushroom soup
10 ¾-oz. can cream of chicken soup
1 cup sour cream
2 Tbsp. grated onion
1 ½ cups grated cheddar cheese
12 flour tortillas, each torn into 6-8 pieces
3-4 cups cubed, cooked chicken
7-oz. jar salsa
½ cup grated cheddar cheese (for garnish.)

In separate bowl, combine soups, sour cream, onion, and 1 ½ cups cheese. Place one-third of each of the following in layers in slow cooker: torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 more times. Cover. Cook on Low 4-5 hours. (This recipe does not respond well to cooking on High.)
Gently stir. Sprinkle with remaining ½ cup cheese. Cover. Cook on Low another 15-30 minutes.
Serve with tortilla chips and lettuce.

(Recipe can be found in Fix-It and Forget-It Cookbook: Feasting with your Slow Cooker)

Pumpkin Fruit Dip

8 oz. cream cheese, softened
2 cups powdered sugar
15 oz. can pumpkin
1 tsp. cinnamon
½ t. ginger (I do not include this)

Mix cream cheese and powdered sugar until creamy. Add pumpkin and spices, mixing well. Cover and chill for 8 hours. Serve with gingersnaps, apple slices and pear slices.

Toffee Apple Dip

8 oz. cream cheese, softened
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla
1 pkg. toffee bits (some stores have Skor bits and some have Heath)

Mix together and serve with apple slices.

Death By Chocolate Cake

1 Duncan Hines Devil's Food cake mix

1 3.9 oz. package instant chocolate pudding

1 cup melted butter

2 cups (1 16 oz. container) sour cream

5 eggs

1 tea vanilla

1 bag mini chocolate chips

Combine all ingredients except chips and mix for 1 min. on low, and 2 min. on medium. Then fold in mini chips (optional: save about 1/8 cup to sprinkle on the top). Bake in a well greased bundt pan at 350 for 60 minutes. Let cool in the pan for 10 minutes before removing to a wire rack.

Frosting

1/4 cup butter

1/4 cup whole milk

3/4 cup + 1 TB granulated sugar

3/4 cup + 1 TB semi sweet chocolate chips.

Combine butter, milk and sugar over medium heat and cook for 4 or 5 minutes, or until the sugar is completely dissolved. Remove the pan from the heat and stir in chocolate chips gradually until it is smooth. Immediately pour over cake. Garnish with reserved mini chips or shaved chocolate.

*A few notes: This is very thick batter, I don't suggest trying to mix by hand. Also, don't try to cut the fat out of this cake, it will ruin it. If you are looking for a lower calorie cake, pick another recipe.

Layered Mint Fudge

1 1/2 tsp butter, softened
2 c (12oz) semisweet chocolate chips
1 can (14oz) sweetened condensed milk, divided
2tsp vanilla extract
1c vanilla or white chocolate chips
3tsp peppermint extract
1 to 2 drops green or red food coloring

Line a 9" square pan (I used a 9" round pan) with foil; grease the foil with butter and set aside.
In a heavy sauce pan, melt chocolate chips and 1c milk over low heat.
Cook for 5-6 min. or until smooth.
Remove from heat.
Add vanilla; stir for 3-4 min. or until creamy.
Spread half of the mixture into prepared pan.
Refrigerate for 10min or until firm.
Set remaining chocolate mixture aside.

In heavy saucepan, melt vanilla chips and remaining milk over low heat; cook and stir for 5-6 min. or until smooth (mixture will be thick).
Remove from the heat.Add peppermint extract and food coloring.
Stir 3-4min or until creamy.Spread evenly over chocolate layers.Refrigerate for 10min or until firm.
Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer.
Cover; refrigerate overnight or until firm.
Using foil, lift fudge out of pan.Gently peel off foil; cut into 1" squares.
Store in the fridge.
Makes about 1 3/4lbs.