Cowboy Cavier

1 pkg. good seasonings Italian dressing dry mix
1/3 cup apple cider vinegar
1 can black beans, drained and rinsed
1 can shoe peg corn, drained
1-4 oz. chopped green chili, drained
1/2 diced red onion
chopped cilantro to taste
5-6 tomatoes, chopped
3 avocado's chopped
lime juice to keep avocado's good

Mix together and serve with scoop tortilla chips

*can add a can of diced canned tomatoes

Oreo Bark

I haven't made this recipe yet but I saw it on a website and had to save it

Oreo Bark

Ingredients:

12 oz. milk chocolate (I use Ghirardelli chips)
6 oz. white chocolate
15 Oreos

Directions:
Put the oreos into a large ziploc bag and crush them until they are in small, bite-sized pieces.
Melt the milk chocolate in a double boiler.
When chocolate is melted and smooth, carefully stir in Oreo pieces.
Spread the mixture onto a foil covered cookie sheet, trying to keep the cookies in an even layer.
Melt white chocolate in microwave and drizzle it on top. Use a knife to swirl.
Let cool & harden (I put the tray in the refrigerator to speed things up). Break into bite sized pieces.

Chicken Pot Pie

*This recipe makes 6 pot pies. I buy the cheap frozen Kroger brand pie crusts, 2 for $2. Then cut one and put it on the top. I didn't know that it made 6 so I separated it into ziploc bags and froze it, then I will put it into the crusts before baking.

Chicken Pot Pie

4 cups cubed chicken (or ham, turkey, or beef)
4 medium potatoes, peeled and diced
2 cups sliced carrots
1 medium onion, chopped
1 cup (2 sticks) butter or margarine
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon dried thyme
1 teaspoon pepper
3 cups chicken broth
1 1/2 cups milk
1 cup frozen peas
1 cup frozen corn
pastry for two double-crust 9-inch pies, or use biscuit
baking mix to make crust
Reduce heat, cover, and simmer vegetables for 8-10 minutes. Boil potatoes and carrots in a large stockpot. Meanwhile, in another pot, boil cubed chicken for 8 minutes. Drain vegetables and chicken and set aside. In a large skillet, saute onion in butter until tender. Add flour, salt, thyme and pepper, stirring until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken, peas, corn, potatoes and carrots. Remove from heat. Yield: two 9-inch pot pies (6-8 servings each).
Crust Option 1
Line two 9-inch pie pans with bottom pastry; trim even with edge of pan. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal, and style the edges. Bake one pot pie at 425ºF for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting.
Crust Option 2
Mix together 2 cups biscuit baking mix, 1 1/4 cups milk, 1 teaspoon garlic salt, and 1/2 teaspoon celery seed. (Mixture will be thin.) Spoon over top of chicken pot pie. Bake at 350ºF for 30-35 minutes or until crust is golden brown. Cover and freeze remaining pot pie for up to 4 months.

To Serve
Cover edges of frozen pot pie with foil; place on a baking sheet. Bake at 425ºF for 30 minutes. Reduce heat to 350ºF and bake for 70-80 minutes longer, or until crust is golden brown.

White Sauce Enchiladas

I made this last night and I loved it. Dad and David liked it and Caleb didn't like the green chilies or the onions.

1 TBS. Butter
1 medium onion - chopped
1 small can diced green chilies
8 oz. cream cheese- cubed
3-4 cups chicken- cooked and shredded
8 oz. Monterey Jack cheese - shredded
2 cups heavy cream
10 flour tortillas

1. Preheat oven to 350*, lightly grease a 9 x 13 pan.

2. Melt butter in a large skillet and saute onions until soft. Add green chilies and cream cheese. Stir constantly until the cream cheese is melted. Add chicken and mix together.

3. Divide filling between the tortillas, roll up and place seam side down in pan. Sprinkle the cheese on top and pour the cream over the cheese.

4. Bake for 45 min. or until brown and bubbly.

Candied Pecans

1 cup pecans
8 TBS. granulated sugar
8 TBS. water

Cook over medium heat- softly boiling for 5 to 7 minutes until most of syrup is incorporated into nuts- watch carefully it burns easily. Turn out onto parchment and cool. Break apart and use immediately or freeze.

Maple Pecan Cream Cheese Ball

I know this sounds a little interesting, I was hesitant to even try it but a couple of gourmet bakers made this for our Fabulous Friday baking class and it was amazing!! I think I ate 1/4 of it myself. They served it with gingersnaps. It's such a fun fall treat.

8 oz. cream cheese, softened
1/2 cup butter, softened
3/4 cup brown sugar (remove lumps)
1/2 cup powdered sugar
1 1/2 tsp. maple flavoring
1 tsp. vanilla butter nut flavoring
2 to 3 TBS. honey
3/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp nutmeg
1/4 tsp. cloves
1/2 cup chopped toasted pecans
3/4 cup diced candied pecans

In a medium bowl, beat together cream cheese, butter, brown and powdered sugar, flavorings, honey, spices and 1/2 cup toasted pecans. Cover and chill for 2 hours. Form into ball and roll in diced candied pecans and chill 1 hr. before serving with gingersnaps.

Joan's Pizza Sauce

1 8 oz. can of tomato sauce
1/2 tsp. oregano
1/2 tsp. garlic powder
1/4 tsp. onion salt
1/8 tsp. pepper

Blueberry Coffee Cake

1/4 cup butter
1 egg
2 cups flour
1/2 tsp salt
3/4 cup sugar
1/2 cup milk
2 tsp. baking powder
2 cups blueberries

topping:
1/2 cup brown sugar
1 tsp. cinnamon
3 Tbs. flour
3 Tbs. butter

Preheat oven to 375. Grease a 9 in pan
Sift together flour, salt, baking powder and set aside
In a large bowl cream butter & sugar until light and fluffy Add egg & beat. Beat flour mixture alternating with the milk
Stir in blueberries and pour into pan

In a small bowl combine topping and sprinkle over topping
Bake for 40-45 min.

French Dip Sandwiches

1 large onion sliced and separated into rings
1 clove of garlic minced (I love garlic so i usually use 3)
1 Tbs. butter
2-14oz cans beef broth
1/2 tsp dried thyme
1/4 tsp. black pepper
1 lb. thinly sliced roast beef
4 french style rolls

In a saucepan cook onion and garlic in hot butter until tender.
Stir in broth, thyme, and pepper.
Bring to a boil and simmer uncovered for 10min
Add roast beef and simmer 5 minutes or until the beef is nice and hot.
Add the beef and onions to rolls and use the broth for dipping

I think it would be so yummy to toast to bread in a sandwich press first so its nice and crunchy and maybe add a little cheese

Texas Cheese Bake

This is so good! Quick, easy and cheap too! This will make 2 8x8 pans (so you can freeze one and have it ready to bake) or one 9x13.

12 oz. ground beef
1 clove garlic
1/4 cup onion, diced
1 10 oz can Rotel diced tomatoes and green chilies (do not drain)
1 15 oz can black beans, rinsed
1 cup frozen corn
1/2 packet taco seasoning
1 8 oz. can tomato sauce
8 oz. cheese
2 boxes Jiffy cornbread mix (plus eggs and milk as called for on the box)

In a large skillet cook ground beef until no longer pink, drain any grease. Add onion and garlic. Stir in Rotel tomatoes, tomato sauce, black beans, corn and taco seasoning. Cook and stir for 5 minutes over medium heat.

Divide mixture equally between to 8x8 baking dishes. Sprinkle 4 oz. cheese over each dish. In a separate bowl make cornbread mixes according to package directions. Divide and pour over each pan, spreading to the edges. (Sometimes I make each package separately so I don't have to eyeball half, whatever works!)

Bake at 375, uncovered for 30-35 minutes or until cornbread is brown and filling is bubbly.

Tart Cherry Cheese Pie

Ingredients:
Pie crust
2 32 oz. fresh pitted tart cherries or 16 oz. cans pitted tart red cherries (water pack)
1 1/2 cups sugar
1/3 cup cornstarch
Dash salt
1 Tbsp. butter
3-4 Drops almond extract

Wash/drain cherries; reserve one cup liquid
In a medium saucepan combine 3/4 cup sugar, cornstarch, and salt; stir in reserved cherry liquid. Cook and stir over medium heat till thickened and bubbly. Cook and stir one minute more. Remove from heat. Stir in remaining 3/4 cup sugar, the cherries, butter and almond extract. Let stand.

Top:
8 oz. cream cheese
1/3 cup sugar
1 egg
1 tsp. vanilla extract

In a mixing bowl, beat cream cheese, sugar, egg and vanilla until smooth. Pour cherry mixture into prepared pie crust then carefully spread cream cheese mixture around outside edges of pie, leaving a 3-in. circle of cherries exposed in the center. Bake at 350 for 30-35 minutes or until edges begin to brown. Cool on a wire rack. Refrigerate for several hours before serving.

I combined a couple recipes to make this so the baking time might need tweaking, I can't really remember if I baked at 350 or 375. I think the topping would be awesome for any kind of berry pie.

Mom's Lemon Cheese Bars

Ingredients:
1 yellow cake mix (pudding in the mix)
1/3 cup oil
2 eggs
8 oz. cream cheese (room temp.)
1 TBS. fresh lemon juice
1 cup sugar

Mix cake mix with oil and 1 egg until crumbly. Reserve 1 cup for topping. Pack the rest into a 9 by 13 ungreased pan. Bake at 350 for 13-15 minutes.

Cream together cream cheese, lemon juice, 1 egg and sugar. Spread over the crumb mixture. Sprinkle the remaining crumb mixture on top and bake at 350 for 15 minutes.

Refrigerate before serving.

S'more Bars

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 3/4 cup graham cracker crumbs
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 5 milk chocolate candy bars (1.55 ounces each)
• 1 cup marshmallow creme

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat well. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping.
• Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust; spread with marshmallow creme. Crumble remaining graham cracker mixture over top.
• Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 1-1/2 dozen.

Recipe from Taste of Homes website

Best Ever Bread Dough

One of the girls I went to college with started this website. Her recipes look really yummy!

Wingers Sticky Fingers

Note: You have to use Frank's hot sauce, no other brand. Target often has internet coupons you can print for 50 cents off a bottle. Every grocery store has them, has to be Frank's!

2 Tbsp. Frank's hot sauce
3/4 cup brown sugar
2 Tbsp. water

In a saucepan over medium heat stir together Frank's, brown sugar and water. Cook and stir until sugar is dissolved, then cook and stir for 2 minutes longer. Remove from heat. Sauce will thicken as it cools. In a tupperware container add sauce and chicken, seal and shake to coat.

We used Tyson Crispy Chicken Strips from the freezer section. You could make your own or toss it with wings or chicken breasts instead. The sauce makes enough to cover about 10 chicken strips, so double or triple as needed.

Baked Creamy Chicken Taquitos

Recipe by OurBestBites.com

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn or flour tortillas
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

Wanna make it a meal?
Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing.

Orange Julius

1/2 cup milk
1/2 cup water
1/4 cup O.J. concentrate
1/4 cup sugar or less
1 tsp. vanilla

Put in blender with 4-5 ice cubes and blend

Lemon Water

5 qts. water
1 TBS. lemon extract
1 tsp. + a little more citric acid
2-3 cups sugar to taste
Ice- lots
lemon slices

Mix first 4 ingredients add ice and float lemon slices on top

Cadbury Egg Cookies

I got this recipe off of ourbestbites.com and they were really good!

1/2 C Crisco
1/2 C Butter
1 C brown sugar
1 C white sugar
2 Eggs
1 1/2 t vanilla
1 t baking powder
1 t baking soda
1/2 t salt
2 1/2 C flour
6T unsweetened cocoa powder
1 10 oz bag Cadbury Mini-Eggs- chopped up

Preheat oven to 350. Cream together the butter, crisco, brown sugar and white sugar. Add in eggs one at at a time and the vanilla. In a separate bowl whisk together the flour, soda, baking powder, salt, and cocoa powder. Add to the butter mixture to combine and then mix in the candies. Drop onto a cookie sheet and cook for about 8-10 minutes.

Creamy Italian Chicken

Ingredients:

6 frozen chicken breasts
1 can cream of chicken soup
1/2 can milk
1 package dry Italian dressing mix
8 oz. cream cheese

Cook on low in crock-pot for 8 hours and serve over rice or egg noodles

Bay Biscuits (Red Lobster)

2 1/2 cups Bisquick
4 TBS. cold butter
1 heaping cup grated cheddar cheese
3/4 cup cold milk
1/4 tsp. garlic powder


Topping:
2 TBS. melted butter
1/2 tsp. garlic powder
1/4 tsp. dried parsley flakes
pinch of salt

Preheat oven 400*. Combine Bisquick with cold butter in med. bowl using a pastry cutter. Don't overmix, there should be small chunks of butter about the size of peas. Add Cheese, milk and 1/4 tsp. garlic powder. Mix by hand until combined, but don't overmix. Drop onto greased cookie sheet, using an ice cream scoop. (1/4 cup) Bake 15-17 min.

Melt 2 TBS. butter in a small bowl in the microwave. Stir in 1/2 tsp. garlic powder and parsley and salt. Use a brush to spread over tops of baked biscuits.

Rachel's S'more Pie

1 cup semi- sweet chocolate chips
1/2 cup milk
1 tsp. vanilla
16 large marshmallows
1 1/2 c. heavy whipping cream
Graham Cracker Crust

Reserve 1 T. chocolate chips. Melt remaining chips, milk, and marshmallows on stove on low heat stirring often. When mixture is melted and smooth, stir in vanilla and chill until cool.
Whip 1 cup cream until light and airy. Fold into cooled chocolate mixture.
Turn into pie crust. Whip remaining cream and carefully spread over top of pie. Press remaining morsels into the cream.
Chill until firm.
*Pie may be frozen for future use; remove from freezer 30 min. before serving

Teddy Graham Crust

Yesterday, I decided to use up my whipping cream and make Rachel's S'more pie for our book club. I had a store bought crust that I managed to dump in the sink which left me in a bind because I already had my pie ingredients on the stove and no car, a blizzard outside and no graham crackers. After scouring my pantry, I finally found a bag of honey flavored teddy grahams that proved to be a really yummy substitute for regular graham crackers. Here's what I came up with:

1 1/2 cups finely crushed Teddy Grahams
6 T. melted butter
1/2 tsp. cinnamon
1/4 cup sugar.

Mix them all together, press into your pan and bake at 375 for about 7 minutes.
The crust tastes more like a cookie and was the perfect complement to the S'more pie.

Mexican Rice Dish

Apple Crunch

4-5 apples, peeled and sliced
Put in bottom of 8x8 inch pan.

1 cup sugar
1 cup water
1 TBS. cornstarch
Mix together and cook until mixture thickens. Remove from heat and add 1 TBS. vanilla. Pour over apple slices.

1 cup flour
¾ cup rolled oats
1 cup brown sugar
1 tsp. cinnamon
½ cup butter
Mix together and crumb over top of apples. Bake at 350* for 1 hour. Serve with ice cream.

Grandma Anderson's Enchaladas

1 ½ lb. ground beef
1 med. Onion
Fry in skillet until done

Add:
1 large can refried beans or 4 cups homemade beans and 1 can diced green chilies

In small pan heat:
1 can tomato soup
½ can Mexican tomato sauce

In skillet heat ½ cup oil and dip corn tortilla in hot oil 15 seconds turn and cook then dip in tomato mixture and put into greased pan. Fill with big spoonful of meat mixture and the grated cheese. Top with remaining sauce and cheese. Bake 350* for 45 min.

The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake

1 box Pillsbury Devils Food Cake Mix
4 large eggs
1/2 Cup canola oil
1/2 Cup water
8 oz sour cream
1 small box instant chocolate pudding mix
1 bag mini or regular chocolate chips
_____________________
4 8oz packages softened cream cheese
2 sticks softened butter
16 oz bag powdered sugar (most of it)
_____________________
1 Cup melted creamy peanut butter
1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier)
1. Preheat oven to 350 degrees F. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.
2. To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting.
3. Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers. Place one layer onto a cake stand and drizzle melted peanut butter over top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved Reeses Peanut Butter Cup Minis. I froze the cake until ready for serving. It stays nice and cold which makes it MUCH easier to cut into slices. Enjoy!!

Chicken and Wild Rice Soup

1 (16 oz.) pkg. Uncle Bens Long Grain and Wild Rice
3-14oz. cans chicken broth
1 small onion chopped
2-3 carrots, sliced
3-4 ribs celery, sliced
1/3 cup butter
1/3 cup flour
1 tsp. salt
1 tsp. pepper
2 cups milk or half and half
1-2 chicken breasts, cooked and cubed
4-6 slices bacon, cooked and crumbled

Cook rice according to pkg. directions. In a large soup pot cook onions, celery, carrots in chicken broth until tender. In med. Saucepan, melt butter and add flour, stirring until a smooth paste is formed. Slowly add milk, stirring constantly until sauce is thickened. Add salt and pepper.

Add white sauce to broth and vegetables, stirring until smooth. Add chicken and rice. Cook until soup is hot, but not boiling. Add bacon just before serving.

Waffle Stompers

½ cup margarine melted
6 TBS. cocoa

Mix together and add:
2 eggs
¾ cup sugar
1 cup flour
1 tsp, vanilla
Milk, opt. I added a little to thin out the batter, about 1 tsp. you want a fairly thick batter.

Drop by tsp. onto waffle iron, do four at a time. Frost with chocolate frosting.

BBQ Pork

2 ½-3 lbs pork
1 1/2 cups ketchup
¼-1/2 cups brown sugar
¼ cup red wine or apple cider vinegar
2 TBS. Dijon mustard
2 TBS worcestershire. Sauce
1 tsp. liquid smoke
½ tsp. salt
¼ tsp. pepper
½ tsp. garlic powder

Put pork in crock pot. Mix remaining ingredients together and pour over pork. Cook on low 8-10 hours. Take pork out and shred. Put back into crock pot. Serve in buns.

Garlic Mashed Potatoes

2 lbs. red potatoes
1/2 cup milk
1/4 cup heavy cream
3 TBS. Butter
salt and pepper to taste
1/4 cup garlic (whole cloves)

1. Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly.
2. Roast in 400* oven for 45 min or until soft
3. Unwrap and let cool until touchable
4. Peel cloves and mash with potatoes when they are ready
5. Wash and rinse potatoes under cold water
6. It is not necessary to peel potatoes, unless you desire
7. In large pot bring red potatoes to a slow boil for approximately 20 min.
8. Remove from heat and drain in colander
9. In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher
10. Keep warm

Lemon Chicken

4-6 frozen chicken breasts
1 can cream of chicken soup
1 can full of milk
2 T butter
3 T McCormick Lemon 'n Herb Seasoning

Crockpot on low for 7-8 hours. Serve over rice.

I haven't tried this recipe yet but a few girls in my ward are always talking about how it's their Sunday staple. Let me know if you try!