BBQ Chicken Salad

Ingredients

• 1 tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 6 cups chopped romaine lettuce
• 1 Roma tomato, diced
• 3/4 cup canned corn kernels, drained
• 3/4 cup canned black beans, drained and rinsed
• 1/4 cup diced red onion
• 1/4 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup Ranch dressing
• 1/4 cup BBQ sauce
• 1/4 cup tortilla strips

Instructions

• Heat olive oil in a medium skillet over medium high heat.
• Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
• To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
• Serve immediately, topped with tortilla strips.

Sweet Spiced Roasted Pumpkin Seeds

Ingredients

• 1 cup raw pumpkin seeds, rinsed and dried
• 6 tablespoons granulated sugar, divided
• 1/4 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1 tablespoon vegetable oil

Instructions

1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Spread pumpkin seeds in a single layer on the baking sheet and toast in the preheated oven for 45 minutes, stirring occasionally, until they are dry and toasted.
2. In a large bowl, stir together 2 Tbsp granulated sugar, salt and pumpkin pie spice. Set aside.
3. Heat the oil in a skillet over medium-high heat. All the toasted pumpkin seeds and sprinkle with the remaining 4 Tbsp of granulated sugar. Stir with a wooden spoon until the sugar melts, about 1 minute.
4. Pour seeds into the bowl with the spiced sugar mixture and stir until coated. Allow to cool before serving. These seeds can be stored in an airtight container at room temperature.

Chicken Lime Tortilla Soup

3 quarts water
4 cubes chicken bullion
1 onion, diced
2 stalks celery, diced
2-3 chicken breasts
3 cloves garlic
3/4 cup uncooked rice
1/3 bunch fresh cilantro
4 roma tomatoes
1 small can green chilies
salt & pepper to taste
fresh lime

Combine all ingredients except rice, tomato and lime.  Bring to a boil and simmer for 30 minutes.  Shred cooked chicken.  Add rice and tomato.  Simmer until rice is cooked.  Garnish with tortilla chips, grated cheese and fresh lime.

Spiced Cider

1 gallon apple cider
1 can orange juice concentrate
1 can lemonade concentrate
1 cup brown sugar
1 TBS whole cloves
Cinnamon Sticks
1 TBS nutmeg

Wrap cloves in cheesecloth.  Place all indredients in a large pot and simmer for 20 minutes.  Remove cloves before serving. 

Meatloaf

2 lbs. ground beef
2 slices bread
1 egg
1 small onion, finely chopped
1 tsp. salt
1/4 tsp. black pepper
4 Tbs. ketchup
2/3 cup whole milk or 1/2 &1/2
1-2 tsp. kitchen bouquet (optional)

Sauce:
4 Tbs. apple cider vinegar
4 Tbs. brown sugar
1/2 cup ketchup

Combine meatloaf ingredients and place in a glass loaf pan or baking dish.  Smooth out top.  Combine sauce ingredients and pour on top and sides of meatloaf.  Bake at 350 degrees for 1 1/2 hours or until done.  Enjoy!

Parmesan Chicken

Chicken Parmesan:
1 1/2 lbs chicken breasts
1 cup flour
1 tsp salt
1/2 tsp black pepper
2 extra large eggs
1 cup seasoned bread crumbs (I like garlic & herb)
1/2 cup grated parmesan cheese
butter
olive oil

Cut chicken breasts into large strips.  Combine flour, salt and pepper in a shallow bowl.  Beat the eggs with 1 TBS water and pour into another shallow bowl.  Combine the breadcrumbs and parmesan in another bowl.  Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the breadcrumb mixture, pressing lightly to coat.

Heat 1 TBS butter and 1 TBS olive oil in large saute pan and cook the ckicken strips on medium low heat for about 3 minutes on each side, until cooked through.  Serve topped with marinara sauce and white sauce. 

White Sauce:
2 TBS butter
2 TBS flour
1 1/2 cups heavy whipping cream
1/3 cup parmesan cheese
Dash garlic powder
Dash nutmeg

Melt butter, stir in flour then gradually stir in cream.  Cook until slightly thickened.  Stir in  parmesan cheese, garlc and nutmeg.  Serve over Chicken Parmesan.

Peanut Butter Chocolate Butterscotch Bars

Ingredients:
1 cup Sugar
1 cup Karo Syrup
1 cup Peanut Butter
6 cups Rice Krispies
1 cup Chocolate Chips
1 cup Butterscotch Chips

Mix sugar and Karo syrup in a saucepan and bring to a boil, then take off heat immediately.  Stir in peanut butter until well combined, then add Rice Krispies.  Pour into greased 9x13 pan.  Melt chocolate and butterscotch chips in the microwave, stirring ever 30 seconds until smooth.  Spread melted chips over Rice Krispie mixture and let the chocolate set up before cutting & serving.

Macaroni & Cheese

Topping:
4 slices bread, torn into pieces
2 tbs. butter
salt to taste

Macaroni & Cheese:
1 lb. elbow macaroni
6 TBS butter
1 garlic clove
1 tsp dry mustard
1/4 tsp. cayanne
6 TBS flour
1 3/4 cups chicken broth
3 1/2 cups whole milk
16 oz. colby cheese
8 oz. extra sharp cheddar cheese

Boil the macaroni according to package directions. Melt butter in a large pan.  Add garlic, mustard & cayanne.  Simmer 30 seconds.  Add flour and cook until golden while stirring (under 1 minute).  Slowly whisk in broth & milk and cook for 8 minutes.  Remove from heat and whisk in cheese.  Add cooked pasta and put in a 9 x 13 pan.

To make topping: place bread pieces on a baking sheet.  Baste with melted butter and sprinkle with salt.  Place under the broiler until golden brown (watch carefully).

Top macaroni & cheese with bread crumbs and bake at 400 degrees for 25-30 minutes.  Rest 10 minutes before serving.  Enjoy!

Classic Cheesecake

Crust:
1 3/4 cups graham cracker crumbs
1/4 cup finely chopped walnuts
1/2 tsp. cinnamon
1/2 cup butter, melted

Filling:
3 (8oz) packages cream cheese
1 cup sugar
2 TBS flour
1 tsp vanilla
1/2 tsp lemon peel (optional)
2 eggs
1 egg yolk
1/4 cup milk

For crust, combine crackers, nuts and cinnamon.  Stir in butter.  Reserve 1/4 cup of crumb mixture for tipping if desired.  Press remaining into 8-9" springform pan. 

For filling combine cream cheese, sugar, flour, vanilla & lemon peel in mixer.  Beat until fluffy.  Add eggs & yolk all at once, beating on low just until combined.  Stir in milk.  Pour into pan over crust.  Sprinkle with reserved crumbs.  Place on shallow baking pan in 375 degree oven for 45-50 minutes.  (the center should be nearly set when shaken)  Cool 15 minutes and loosen sides.  Cool another 30 minutes and remove sides from pan.  Cool completely.  Chill 4 hours in the refrigerator. Enjoy!

Chicken Bacon Kabobs

Ingredients:
1/4 cup soy sauce
1/4 cup cider vinegar
2 TB honey
2 TB canola oil
1 pkg. large mushrooms
2 green onions
3 skinless chicken breasts cut into chunks
1 lb. sliced bacon cut in thirds
1 can pineapple chunks

In large bowl mix soy sauce, vinegar, honey. oil, and green onions.  Place mushrooms and chicken in a gallon ziploc bag and marinate for 1 hour.  Remove mushrooms & chicken from marinade and pour sauce into a small sauce pan over high  heat for 10 minutes.Wrap chicken chunks with bacon and thread on scewer alternating pineapple and mushrooms.  Cook on grill 15-29 minutes while basting with remaining sauce.

Kneader's Chunky Cinnamon French Toast

1 loaf Kneader's Chunky Cinnamon Bread cut in 6 slices
4 eggs
1 1/2 cups milk
1 Tbs. brown sugar
3/4 tsp. salt
1 Tbs. vanilla
2 Tbs. butter

Butter a 9 x 13 glass baking dish generously.  Place the bread flat in the baking dish.  Mix all remaining ingredients, reserving the butter and pour over the bread.  C
ut butter into pieces and dot over the top.  Refrigerate over night or at least 1 hour. Bake at 350 degrees for 45-50 minutes.  Serves 6.  Delicious topped with whipped cream, raspberries and Carmel Syrup.

Carmel Syrup

1 cup brown sugar
1 cup heavy cream
1 cup light corn syrup

Blend together and heat on stovetop until sugar is smooth.  Serve warm.

Scones

2 cups warm water
2 packages dry yeast or 2 Tbs.
3/4 cup sugar
2 tsp. salt
1/2 cup softened butter or margarine
1 egg
6 cups flour

Soften yeast in warm water and sugar.  Add all other ingredients and mix well.  Do not knead.  let rise at least one time.  The dough can be kneaded gently before rolling out.  Roll to 1/2 inch thick.  Cut into squares.  Let rise 15 minutes and fry in hot oil (375 degrees) until golden brown on both sides.  Drain on paper towels.  Serve with honey butter. 

Honey Butter:
1 cup honey
1/2 cup softened butter/margarine

Whip with an electric mixer until light and fluffy.

Crescent Chicken Pillows

4 oz. cream cheese, softened
2 Tbs. melted butter
2 cups cooked, cubed chicken or canned chicken
1/4 tsp. salt
1/8 tsp. pepper
2 Tbs. milk
1 Tbs. chopped onion
2 packages Pillsbury Crescent Rolls
Garlic & Herb seasoned bread crumbs or crushed croutons

Preheat oven to 350 degrees.  Mix cream cheese and melted butter until smooth.  Add chicken, salt, pepper, milk and onion.  Mix well. Seperate dinner rolls into 8 rectangles (2 triangles together).  Seal perforations by pinching together.  Spoon 1/2 cup of the chicken mixture into center of each rectangle.  Pull four corners of dough to the center over the mixture making the "pillow". Brush tops with melted butter and sprinkle with seasoned bread crumbs.  Bake for 25 minutes or until golden brown.  Great served with wild rice and steamed vegetables.

Corned Beef and Cabbage

• 1 onion
• 1 package Corned Beef Brisket (3-4 Pounds)
• 3 Tablespoons Ground Black Pepper
• 1 bag baby carrotts
• 1 head green cabbage
•  olive oil, for searing
• 1 cup balsamic vinegar (optional)
• 2 Tbs. sugar (optional)

Preheat the oven to 325 degrees.
Slice onion into wedges and place in bottom of baking dish.  Unwrap the brisket and place it fat side up on top of the onions. If it came with a spice packet, sprinkle it over the top, then sprinkle on the black pepper and rub it in. Bake covered in the oven for 2 1/2 hours, then add carrotts and uncover and continue baking for 1/2 hour to 45 minutes.

Check the brisket by inserting a fork in the meat. If it goes in easily, it’s ready; if it meets with resistance, bake for another 30 minutes. Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil.

While the brisket is resting, make the balsamic reduction for the cabbage (optional): Combine the balsamic and the sugar in a small saucepan over medium-high heat. Stir it together and bring the mixture to a boil, then reduce to medium-low and simmer until the mixture is reduced by half and thick. Set it aside.

Cut the cabbage into wedges. Heat the olive oil in a large, heavy skillet over medium-high heat and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a steaming basket and sprinkle with salt and pepper.  Place steaming basket over the baking dish in the oven. .  Bake the cabbage for 20 minutes, or until tender and deeper brown.

Slice (or shred) the rested beef on a cutting board (it should be very, very tender and almost falling apart.) Then place it on a large platter alongside the cabbage wedges. Take generous spoons of the balsamic reduction and drizzle it all over the cabbage slices.

 

Cheesy Potato Bacon Soup

1/4 cup butter
3 Tbs. flour
1/2 cup milk
1 large onion, chopped
6 cups water
5 chicken bullion cubes
3-4 cans diced new potatoes
1 1/2 cups shredded chedar cheese or small jar of queso
1/4 tsp. paprika
1 pkg. cooked, crumbled bacon
Salt & Pepper to taste

Melt butter in pot.  Add chopped onion and saute until softened.  Add flour and milk.  Whisk to make a thick paste.  Add water, chicken bullion, and potatoes.  Bring to a simmer, stirring frequently.  Add cheese or queso, paprika, bacon, & salt/pepper.  Continue to simmer over medium heat until soup thickens.  Excellent served with bread bowls.  Enjoy!

Spinach Salad

Salad:
1 large package of baby spinach
1 package of grated or sliced swiss cheese
1 package sliced mushrooms
1 package bacon, fried & crumbled
1/4 purple onion, sliced
1 small package honey roasted sunflower seeds

Dressing:
1 Tbs. poppy seeds
1 cup vegetable oil
1/2 cup cider vinegar
1/4 cup sugar
1 tsp. grated purple onion
1 tsp. salt
1/2 tsp. dry mustard

Balsamic and Onion Pot Roast

3-4 pound boneless chuck roast
Seasoning Salt

Onion Powder

Garlic Powder
black pepper to taste
1-2 T olive oil
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly sliced
1 cup beef stock, reduced to 1/2 cup
1/2 cup balsamic vinegar
1/2 cup tomato sauce

Rub meat well with seasoning salt, onion powder, garlic powder and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don't rush the browning step.

While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices.  

When the meat is brown on all sides, remove the meat and then deglaze pan with 1/4 cup water. Add the pan drippings to sauce mixture.

Place onions in bottom of slow cooker. Put meat on top of onions and pour beef stock mixture over. Cook on low for 6-8 hours, until beef is tender. 

Pour drippings into a large measuring cup.  Pour 1/2 cup of liquid into a sauce pan. Add 4Tbs. flour.  Whisk flour and 1/2 cup liquid over medium heat until smooth.  Add the remaining liquid and cook until thickened. 

Recipe from acooksquest.blogspot.com

Oatmeal Chocolate Chip Cookies

Mom's Oatmeal Chocolate Chip Cookies

1 cup Brown Sugar
1 cup White sugar
1 cup Shortening
2 eggs
1 tsp. Salt
1 tsp. Baking Soda
1 tsp. Cinnamon

Cream above ingredients together until smooth. Add:

1 1/3 cups flour
3 cups oatmeal
1 pkg. chocolate chips

Stir until combined.  Bake at 325 degrees for 10-12 minutes.

Chocolate Cheesecake

3 8oz. packages of cream cheese
1 can sweetened condensed milk
4 eggs
2 tsp. vanilla
2 cups semi-sweet chocolate chips
18 Oreos with chocolate filling

Chocolate Ganache
3/4 cup heavy whipping cream
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips

Stabalized Whipped Cream
Instant Pudding
Heavy Whipping Cream
Add 1 Tbs. instant pudding per 1 cup heavy cream and whip.

Fresh raspberries for garnish

Preheat oven to 250 degrees.  Crush Oreos and press into bottom of pan to make crust.  Melt chocolate chips and let sit while making filling.  Mix cream cheese, milk, eggs and vanilla.  Mix in melted chocolate, pouring in slowly while stirring.   Pour filling on top of crust and bake for 50-60 minutes until firm in the center.  To make Chocolate Ganache pour cream over chocolate chips and microwave stirring every 30 seconds until melted.  Stir until cream is fully incorporated and mixture is shiny.  Pour over cooled cheesecake.  Make stabalized whip cream and pipe onto cooled cheesecake/ganache.  Garnish with fresh raspberries and refrigerate until ready to be served. 

                                                                                                 

Cheesecake Tarts

Follow recipe except place whole Oreos into bottom of cupcake liners.  Spoon filling into cupcake liners over Oreos. Bake for approx. 30 minutes until firm in the center. Let cool.  Top with Chocolate Ganache, Stabalized Whipped Cream and Fresh Raspberries.