Chicken Wraps

This is Karli's, but we all know how good she is about posting...

Big Tortillas
Cooked White Rice
Chicken
Bacon cooked and broken into pieces
Lettuce
tomotoes
celery
cheese
cucumbers
onions
carrots
Ranch or dressing of choice

Cook some cut up chicken breasts in italian dressing. When its cooked, use the food chopper to make it small. Take a tortilla and put rice in it followed by lettuce (I use fresh spinach). Just add all the topping of choice, I just listed what I like, but you can comment and add your 2 cents, I think we all make them a little different, depending what you a have in the house and what you like. Bacon and cheese are a must though, they make all the difference. Pour on some dressing, wrap it all up, and there you go!

Grandpa's Homemade Rootbeer

Neither Shawn or Lizard could remember him making this, do you? I remember doing it in his backyard...

1 bottle root beer flavoring
3 lbs sugar
4 gallons water
3-5 lbs dry ice

Mix a gallon of warm water with the sugar till it dissolves. Add the root beer, then more water and dry ice. You can make a lot less of course, the recipe is usually on the box. If you make it in a big 5 gallon jug though, don't put the lid on tight...
This is now a Halloween tradition for us. Sawyer love putting his hand in the smoke.

Bruschetta Chicken Bake

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Sliced Provolone Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.

PLACE chicken in 13x9-inch baking dish; sprinkle with the basil. Put down a layer of provolone and sprinkle the mozzarella. Top with stuffing mixture.

BAKE 30 min. or until chicken is cooked through.

Pico de Gallo

8 Plum Tomatoes
1 onion
2-4 jalapenos
1/2 green pepper
1/2 yellow pepper
1/3 cup cilantro
1 tsp salt
Lime
1 T sugar

Chop the tomatoes into small square pieces and place in a glass bowl. (lately I have been draining some of the liquid from the tomatoes). Chop onion and add to the bowl. Chop the green and yellow pepper and add. Chop the jalapeno into very fine pieces using more if you want it spicy. Remember that the seeds are what really add the heat so if you don't want it very spicy you should remove some of the seeds. If you want it spicy, really chop the seeds it will add and disperse the heat more evenly. The veggies (except the jalapenos) should be cut into small pieces that are about the same size.
Add the cilantro, salt, and sugar. Squeeze on the juice from the lime onto the mixture and stir with a non-metal spoon. It tastes best if it is given several hours to blend together before eating.

I usually make this in large quantities and then use it in other dishes, like the quesadillas.
Another good one is with rice. Just make rice like normal then while it's still hot add the pico de gallo and cheese (any kind is good I've tried mozzarella, colby/jack, or cheddar) stir it up and let the cheese melt. Very good side dish.

Chicken Quesadillas

Ryan loves these

Chopped (cooked) Chicken
Pico de gallo or salsa
cheese
flour tortilla

Have all ingredients chopped and handy....
Heat a skillet over medium high heat spray with cooking spray. Lay down tortilla in the warm skillet, add a layer of cheese then chicken and pico de gallo, add another lay of cheese and top tortilla. Let cheese melt some then flip. Cut like a pizza.

Hot Crab Dip

1 lbs Crab meat
1 stick butter
1 8oz Cream Cheese
1 tsp corn starch
Old Bay to taste

Melt butter and cream cheese together over medium heat, once mixed add crab meat. add corn starch to thicken and Old Bay to taste. Serve with crackers.

Crab Cakes

1 lbs Crab Meat (Lump really is the best for these)
1 egg
2tsp Worcestershire sauce
1/4 tsp dry mustard
2 T Mayo
1 tsp lemon juice
1 T Mustard
1 T melted butter
1 tsp parsley
1 tsp Old Bay
1/2 C bread crumbs

Combine all ingredients except crab meat, mix well. Add Crab meat gently, form into large patties (6-8).
Pan fry, in a lightly buttered skillet over medium heat until golden brown, about 5-7 minutes on each side.

Meatball Soup

Betty Crocker Meatballs
1 lbs ground beef
1/2 C bread crumbs
1/4 C milk
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1 sm onion, chopped
1 egg

Mix all ingredients and shape into 1 1/2 inch balls.
Heat in a skillet over medium heat for approx 20 minutes tuning occasionally.

Meatball Soup -Home made Version
1 Can Tomato Soup
1 Can Beef Broth
1 cup diced potatoes
1 cup carrots

1 cup celery sliced
1 cup frozen corn

put the carrots, potatos and celery in a pot and boil for a few minutes. Add the tomato soup and beef broth, add the corn and the meatballs and simmer for a few minutes.

Meatball Soup - Quick version
1 Can Tomato Soup
1 Can Beef Broth
1 1/2 to 2 Cans of water
1 Can diced potatoes (drained)
1 can peas and carrots(drained)
1 cup frozen corn

While the meatballs are cooking add cans of soup, water and vegetables to a large pot and heat on medium.
Once the meatballs are thoroughly cooked add them to the soup. Bring to a low boil.
Serve.

Crab Bisque

For those of you who like crab, this is my famous Crab Bisque

4 T Butter
4 T Flour
4 C Milk
3/4 c sauteed onion, chopped
3/4 C Sharp Cheddar
1 T Old Bay
1/2 tsp Lemon Pepper
2 T Chicken broth
1 Pint whipping cream
1T chopped Parsley
salt
1 lbs Crab meat (I use Phillips or what ever is on sale canned) Lump is best and most expensive, claw works just as well.

First chop some onion and saute it in butter, set aside

Melt butter in large pot over med heat, stir in flour to make a roux. Slowly add milk until it is well blended.
Stirring constantly , add cheese and onions cook until mixture thickens.
Reduce heat and add seasonings broth, cream and parsley.
When mixture is thoroughly heated add crab meat, stirring gently to keep lumps intact.
Once heated again, serve.

Peruvian Chicken Ragout

this was another recipe I found on MSN, it is really easy and really good......


Ingredients:
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 teaspoon chili powder
1 medium onion, chopped
1 clove garlic, minced
1 tablespoon cooking oil
1 28-ounce can diced tomatoes
1 14-ounce can chicken broth
1 medium potato, peeled and diced
1 cup frozen whole kernel corn
1/2 cup quinoa (I used little pasta bits I cooked separately instead)
2 cups packed fresh spinach leaves
Finely shredded lemon peel (set aside)
2 tablespoons lemon juice

Directions1. Place chicken, flour, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a plastic bag. Seal and shake to coat.

2. In a 4- to 6-quart Dutch oven cook chicken mixture, onion, and garlic in hot oil over medium heat until browned. Add undrained tomatoes, broth, potato, corn, and quinoa. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until potatoes and quinoa are tender.

3. Stir in spinach and lemon juice and cook just until spinach is wilted. Garnish each serving with shredded lemon peel. Makes 6 servings.

Pizza Rolls

We love pizza in pretty much any form in our house, and here is something new we tried this week I got from my friends website. They were soooo good and even Sawyer ate a ton of them. Pizza Dough--I don't actually use this one, I have one that came with my bread machine that I can throw in and not worry about, but the Betty Crocker one is good to.

1 1/2 cup water
1 1/2 Tbsp sugar
1 1/2 Tbsp yeast
1 1/2 tsp salt
3-4 cups flour

Mix and knead above ingredients. Roll out on floured surface.

Pizza Rolls

Pizza dough
5 oz cream cheese
1 lb shredded mozarella cheese
Pizza toppings (we like canadian bacon, green pepper, and onions)

Spread cream cheese on rolled out dough. Add your choice of pizza toppings, then cover with cheese. Roll up like a cinnamon roll and cut each about 1 inch (if you do it thicker they are doughy). Place on greased cookie sheet. Bake 425 for 15 minutes. Dip in Pizza Sauce, parmesan cheese, or ranch.

I forgot to put the cheese on top though so just sprinkled it on top after I had cut them, it still worked!

Enchiladas

I use corn tortillas, but Shawn likes flour. Either way is fine, just don't fry the flour tortillas.

Ingredients:
Corn or flour tortillas
Oil for frying
Shredded chicken
Shredded Cheese
**chopped onion**
Prepared enchilada sauce

Directions:
1. Cook chicken - I usually boil chicken breast with celery and salt so I can use the broth for the sauce and rice. **I strain the broth before using it in other recipes** You can use any type of cooked chicken.
2. Shred chicken - I like the taste best when I actually shred my chicken by hand rather than cube it or cut it
3. Shred cheese - I do 1/2 cheddar and 1/2 mozzarella. I find the better the cheese the better the dinner. If you skimp and buy cheap cheese you can really tell. Splurge and buy your favorite cheese
4. Heat oven to 350
5. Heat pan with oil
6. Once oil is ready use tongs to fry both sides of each corn tortilla. Just fry it enough, but not crisp like a chip. You still need to roll the tortilla. I usually have two people to do this. One to fry and one to roll. If I do it by myself I fry 1/2 then roll 1/2 then repeat.

I haven't fried corn since having kids (mostly because of Shawn's flour tortilla preference), but I would not let kids anywhere close to you when you're doing this. Always wear an apron. Sorry to state the obvious.

7. Roll the enchiladas - spread enchilada sauce on a plate (I usually leave a measuring cup in the sauce so I can scoop it out as needed), coat both sides of the tortilla with sauce, lay the tortilla flat, add a row of chicken, a row of cheese, and a row of sauce down the middle. Roll up tortilla and place in baking dish/pan. Fit as many as you can into the pan. You might have to squish them a little. Everything is cooked already, so you're just melting the cheese and bringing the flavors together in the oven.

**My mom uses a cookie sheet covered in tin foil rather than a dish/pan. She usually makes 2 cookie sheets (one w/onion and 1 w/o onion). She was usually cooking for a lot (our family and another family, or a bunch of our friends).

For the one with onion she layers the chopped onion when she rolls the enchiladas. I don't like onion, so I didn't think about this part until I was ready to post my completed recipe. If you like onion, go for it.**

8. Cover dish/pan/cookie sheet with tin foil
9. Cook for about 30 minutes

It's a pretty easy meal to time so everything is hot and ready at the same time. I usually put the enchiladas in the oven and then make the rice. I like to make the chicken, sauce and shred the cheese the night before. It takes a lot of time to make this, but there are a good amount of left overs for the next day's lunch and even dinner. Emma and Steven love all of it.

Spanish Rice

Again, change the ingredient amount based on how much you are making and the type of rice you are using. Use the directions on the rice package as a guide for rice/liquid ratio.

Ingredients:
1 cup rice
1 chopped onion
2 roma tomatoes - squashed/mashed/slightly blended or 1/4 to 1/2 cup tomato sauce
1 cup chicken broth - the "broth" I talked about in enchilada sauce recipe
salt or Knorr brand Caldo de Tomate -con Sabor de Pollo

Directions:
1. Toast rice in pan with oil (a skillet that has a lid)
2. Add and cook finely chopped onion
3. Add tomatoes
4. Add Chicken broth
5. Bring to a boil and simmer for about 20 minutes

You can use more or less broth depending on how you like your rice - more dry or more wet. If it doesn't turn out right after simmering:

too dry: add more broth and cook a little longer to let the rice absorb liquid
too wet: take the lid off, but leave it on the stove a little longer for liquid to evaporate

Enchilada Sauce

I'm not like my aunts and grandma who boil chili peppers to make sauce. This recipe is fast and easy.

You can change any of these ingredients to taste or depending on the amount of sauce you need. I included the reasons why particular ingredients are used. Try different variations to find a combo that works for your family:

Ingredients:
2 tablespoons flour (to thicken the sauce)

1-2 tablespoon(s) chili powder (amount depending on taste preference, I like mild chili powder best)

onion to taste (a minced fresh onion is best, but chopped onion in the spice isle will work too - just don't toast these)

1/2-1 teaspoon(s) ground cumin

minced garlic (or garlic powder)- to taste

1-2 teaspoon(s) sugar - to taste (to take away the acidic taste if you prefer)

1 (8oz) can tomato sauce

2 cups chicken broth (most recipes call for water. I like to use the broth from the chicken I boil. Or Swanson brand chicken broth. Or you can add 1-2 chicken flavored bouillon cubes to boiling water, then add the mixture to the sauce)

salt to taste (I usually hold out on most of the salt when I make enchiladas and add salt if needed to my plate)

Directions:
1. Heat pan
2. Toast flour
3. Add onion - onion should take about 1-5 minutes to cook depending on the amount of onion and how finely it is minced
4. Add chili powder, garlic, cumin, and sugar. Stir/cook for about 15-20 seconds
5. Add tomato sauce and broth.
6. Simmer and cook about 5 minutes

I always start out enchiladas by making the sauce so it can cool down and thicken while I prepare everything else.

finger foods?

I am helping to throw a baby shower next week and am in charge of all the food. Any good ideas?

Million Dollar Fudge

I don't have Mom's recipe, but Julie wanted one and this is one I really like, plus its so easy.

4 c sugar
1 tall can evaporated milk
1/2 c butter
1 8oz Milk Chocolate Hershey Bar
1 pint Marshmallow Creme
24 oz package of semi-sweet Chocolate Chips
1 c pecans or walnuts (of course I leave out the nuts)

In a large saucepan, bring sugar, milk and butter to a boil for 5 minutes-no more! Add creme, chips, Hershey bar and nuts. Mix well, pour into well buttered cookie sheet, 9x13 pan if you want it really thick.

Veggie Pizza

This is great to serve at a party

2 tubes of Crescent Rolls
2 8 oz pkg cream cheese
2/3 cup mayonnaise
1 pkg ranch dressing mix

Chopped Veggies:
Carrots
Broccoli
Cauliflower (pampered chef chopper is excellent for this)

Shredded cheese (I like to use cheddar or the colby/monterrey jack mix)

Roll out the crescent rolls onto a sheet pan, flatten, pinching all the seams together. Bake according to the package directions until it is lightly browned. (keep an eye on it. It may take a little longer than directed)
Cool completely. Meanwhile mix cream cheese, mayo and ranch mix in a bowl.
Once the sheet is cool, thickly spread the cream cheese mix over the top. Sprinkle the cheese and then each of the veggies.
(Refrigerate after it is complete)
This dish taste better if you let it sit for a while before serving.

Pad Thai

Another one that I found on MSN, I made it last night. It turned out really good, but I won't lie it was alot of work. Plus, it calls for a few things not in your everyday pantry. If your looking for something different to try though.....it's perfect!

Ingredients
8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
1/4 cup salted peanuts, finely chopped
1/2 teaspoon grated lime peel
3 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons packed brown sugar
4-1/2 teaspoons rice vinegar
1 tablespoon Asian chile sauce with garlic
3 tablespoons cooking oil
1 pound boneless, skinless chicken breast or turkey, cut into bite-sized strips
1 tablespoon finely chopped garlic
1 egg, lightly beaten
1 cup fresh bean sprouts
1/3 cup sliced green onion
2 tablespoons snipped fresh cilantro
Directions
1. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.

2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.

3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.

4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.

5. Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.

6. In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Sprinkle with egg, peanut topping, and green onion. Garnish with cilantro.
Makes 4 servings.

Zesty Ginger Chicken

I just found this recipe on MSN the other day and tried it out. We thought it was pretty good.

Ingredients:
2-1/2 to 3 pounds skinless chicken drumsticks and/or thighs
2 14-1/2-ounce cans diced tomatoes
2 tablespoons quick-cooking tapioca
1 tablespoon grated fresh ginger
1 tablespoon snipped fresh cilantro or parsley
4 cloves garlic, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
3 cups hot cooked quinoa or brown rice (I used little tiny pasta bits instead)

Directions
1. Place chicken in a 3-1/2- or 4-quart slow cooker. Drain one can of the tomatoes. In a medium bowl, combine drained and undrained tomatoes,the tapioca, ginger, the 1 tablespoon cilantro, the garlic, crushed red pepper, and salt. Pour over chicken in slow cooker.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Skim off fat. Serve in shallow bowls. Serve with hot cooked quinoa.If desired, sprinkle with additional cilantro. Makes 6 servings.

French Bread Pizza

Shelly and I saw this on Rachel Ray two years ago and we make it all the time. For some reason it makes me think of Shawn, its very meaty.

In a saucepan, cook up some bacon cut in small peices. Recipe calls for Prosciutto, but its all from the same magical animal. I like a lot, like 6 peices at least. When thats cooked, drain grease and add 1 lb hamburger and chopped onion, 2 cloves of chopped garlic (I add chopped carrots for fun and to sneak in some veggies, its actually really good). when the meat is cooked, I add a bay leaf, 1 tsp allspice, 1 can of tomato sauce, and beef broth till it is the consistency I want, about 1 cup, I like it a little juicy and then let it simmer down. I make my own white bread, or you can buy plain french bread. Scoop out some bread so the sauce has a place to sit. I toast it for 5 minutes, then put the sauce in and top it with mozzarella cheese, pop in the oven for another 5 minutes or until cheese is melted, about 350 degrees. We always have this with spaghetti squash too. Yummy!

Strawberry Spinach Salad

I love anything with fresh spinach. I got this from a co-worker, its delish.

1/3 c cider vinegar
3/4 c sugar
2 TBS lemon juice
1 tsp salt
1 c vegetable oil
1/2 small red onion, grated (I use the food chopper)
1 1/2 TBS pops seeds
1 tsp dry mustard
1/2 tsp paprika
1 1/2 lbs fresh spinach, washed and torn into pieces
1 can hearts of palm, drained and chopped
2 c strawberries, stemmed and sliced
1 c chopped walnuts

For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature. When cooled, whisk in the oil, onion, poppy seeds, dry mustard, and paprika until thoroughly combined. Set dressing aside. In a salad bowl, combine the spinach, hearts of palm, strawberries and walnuts. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more if desired.

Shepherds Pie

Fry up some ground beef and then pour in some tomato sauce. Layer the ground beef at the bottom of a bread pan. Next add a layer of green beans on top of the beef mixture. Cover that with a layer of mashed potatoes and then top with cheese. Bake for 30 min at 350.

You don't even have to make any side dishes because everything is already there in one pan. Yum, Yum!! One of my childhood favorites! Unfortunately the rest of you are too young to remember the day mom brought home this award winning recipe.

Mint Brownie Squares

Brownie Part

1 cup flour
1 cup sugar
1/2 cup butter
4 eggs
1 1/2 cup Hershy's syrup

mix together bake at 350 for 25-30 min

Mint Layer

2 cup powder sugar
1/2 cup butter
1 tble water
1/2 tsp mint ecstract
3 drops green food coloring

mix sugar and butter and water, add mint and food coloring when creamy. When brownies are cooled completly frost with mint layer.

Chocolate top

6 tble butter
1 cup choc chips

melt together in microwave. pour over mint layer. Put in fridge, but cut before it gets to the top gets to hard.