Southwest Creamy Pasta Bake

12 oz. uncooked spiral pasta
3 c. cooked, cubed chicken breast
2 c. (16 oz) sour cream
2 c. shredded Colby-jack cheese, plus 1 c. shredded cheese for top of casserole
1 can cream of mushroom
1 can cream of celery
1 can (10 oz) green chili salsa
1 c. chopped green onions
1 can (4.5 oz) chopped olives

-Cook pasta according to package directions.  Meanwhile, in a large bowl, combine the remaining ingredients.  Drain pasta; stir into chicken mixture.
-Transfer to a greased 9x13 baking dish.  Top with 1 c. cheese.  Bake, uncovered, at 350 for 30-35 minutes or until heated through.

Chicken Artichoke Divan

4 chicken breasts, cooked and cubed
2 packages (10 oz. each) frozen broccoli florets
2 cans cream of chicken soup
1 c. mayonnaise
1 tsp. lemon juice
1/2 tsp. curry
2 jars (6 oz. each) marinated artichoke hearts, chopped
Liquid from artichoke hearts
Slivered almonds

-Steam broccoli until soft.  Spread on the bottom of a 9x13 baking dish.  Cover with chicken.
-Mix together soup, mayo, lemon juice, curry, artichokes, and liquid.  Spread over chicken.  Top with almonds.
-Bake at 350 for 30-40 minutes or until bubbly.

Homemade Ice Cream

2 c. milk
1 c. sugar
1/4 tsp. salt
4 c. heavy cream
3 T. vanilla

In a saucepan over medium heat, scald milk.  Add sugar and salt; stir until dissolved.  Remove from heat.  Add cream, then vanilla.  Cool well.  Put in an ice cream maker and follow manufacturer's directions.

Chicken Divan

 
3 broccoli crowns (cut up)
2-3 chicken breasts (cut up)
cheddar cheese
French's French Fried Onion Rings (Great Value brand is a cheaper way to go) - also these are found by the canned vegetables - I have searched for them several times.
Cooked Rice

For the sauce mix the following in a bowl:
2 cans cream of chicken soup
1 c. mayonnaise (don't use salad dressing)
1 T. lemon juice
1 t. curry powder

Cook chicken as desired (I like to boil mine) and then cut up into bite size pieces and set aside.  Cut up broccoli and cook until tender.  Place broccoli in the bottom of a 9x13 pan.  Top with chicken pieces.  Pour mixture over the chicken and spread evenly.  Cover with slices of cheese.  Bake at 350 for 20 minutes.  Remove and top with 1 can of French's French Fried Onion Rings (or 1 large bag of Great Value Onion Rings).  Return to oven and bake for 10 more minutes until onions are light brown.  Serve over cooked rice.  Makes about 6 servings.

Apple Crisp

Mix the following in a 9x13 pan:
6 c. diced apples (about 6 apples)
2 cups sugar
2 heaping T. flour
dash of salt
Cinnamon to taste

Topping - more the merrier (the below measurements are already doubled):
In a separate bowl mix:
1 1/2 c. otameal
1 1/2 c. flour
1 1/2 c. brown sugar
1/2 t. baking powder
1/2 t. salt
2/3 c. butter melted

Sprinkle the topping on top of the apple mixture and bake at 350 for about 30 minutes.  Server with ice cream!

Chocolate Chip Cookies / Pazookies

Cream the following together:
1 c. crisco
1/2 c. sugar
1 c. brown sugar
1 t. vanilla
2 eggs

Add:
2 1/2 c. flour
1 t. salt
1 t. soda
2 c. chocolate chips

Bake at 375 for about 8 minutes.  You want them very light so they stay soft.  And, thanks to Jake, a trick to also keep them soft: when you take them out of the oven, drop the tray of cookies on your counter from a short distance to get the air out.   I post this recipe because it was the one Mom gave me once and they've been a hit whenever I've made them since.

You can also make yummy Pazookies out of these:

Sugar Cookies

1/2 c. butter
1/4 c. shortning
1 c. sugar
2 eggs
1 t. vanilla
2 1/2 c. flour
1 t. baking powder
1 t. salt

Cream butter, shortning, sugar and eggs.  Add dry ingredients.  Chill 1 hour (I don't personally do this).  Roll out 1/2 inch thick dough and cut.  The thickness is the key to the soft sugar cookie - plus the baking time.  Bake at 400 for maybe 6-8 minutes or until you can see a little brown on the bottom of the cookie.

Wassail

1 gal. apple juuice
1 quart orange juice
36 oz. pineapple juice
1 1/2 c. lemon juice
3/4 c. sugar
2 cinnamon sticks

Boil and ENJOY!

Chicken Corn Chowder

1 1/2 lb. chicken breasts
1/2 c. chopped onions
1-2 garlic cloves minced
3 T. butter
4 chicken bullion cubes
2 c. hot water
1 t. ground cumin
2 c. half & half
4 oz. can chopped green chillies
2 cans creamed corn
8 oz. monterey jack cheese

Cut chicken into small pieces - brown with onion and garlic in butter.  Disolve bullion in hot water and add to pan with cumin.  Boil.  Reduce heat and add half & half, creamed corn, chillies, and cheese.  Stirl low heat until cheese is melted.

Dad's Coffee Cake

1 1/2 c. flour
1/4 c. butter
3/4 c. sugar
3/4 c. milk
1 egg
2 1/2 t. baking powder
3/4 t. salt

Heat oven to 375 degrees.   Spray round 9 inch OR square 8x8 or 9x9 pan.  Blend the above ingredients.  Spread batter in pan.

Mix Topping until crumbly (I have already doubled the below ingredients):
1 c. brown sugar
4 t. cinnamon
4 t. melted butter

Sprinkle topping mixture over the top of the batter.  Bake 25-30 min or until toothpick comes out clean.  Serve warm.

Spinach Dip

1 c. mayonnaise
16 oz. sour cream
1.8 oz. package dry veggie soup mix
1 package spinach (in salad area) chopped and chopped
1 loaf sourdough bread (or french) cut into squares

In a bowl, mix together mayo, sour cream, soup mix, and chopped spinach.  Chill in fridge for 6 hours or overnight.

Serve with bread.

Dad's Chocolate Frosting

This is the best chocolate frosting and we've had to call Dad several times for it.  I finally wrote it on a recipe card and put it in my box.

2 2/3 c. powder sugar
2/3 c. soft butter
3/4 t. vanilla
2 T. milk
cocoa to taste (I think I put in about 5 T.)

Pumpkin Bars

Beat the following until light and fluffy:
4 eggs
1 2/3 c. sugar
1 c. oil
16 oz. pumpkin (2 cups)

Stir the following dry ingredients in a separate bowl:
2 c. flour
2 t. baking powder
2 t. cinnamon
1 t. salt
1 t. baking soda

Add liquid slowly to mixed dry ingredients.  Pour into a large cookie sheet or 16x12x1 pan GREASED!  Bake at 350 for 25 min.

Frosting:
4 oz. cream cheese
1 t. vanilla
1/2 c. butter
2 c. sugar

Broccoli Cheese Soup

3 c. water
6 chicken bulion cubes
1 large onion diced
6 cups broccoli diced (about 3 heads)
1 cube butter
5 T. flour
2 c. milk
8 oz. cream cheese

This is the BEST broccoli soup I have found.  This is also my 3rd broccoli recipe post - maybe we should have a dinner of all broccoli! :)

Boil water, bulion, onion and broccoli.  In a separate bowl with a mixer, combine softened butter, softened  cream cheese, flour and milk.  Add mixture to broccoli mixture and bring to a boil.  It's ready to serve.  We've had this in bread bowls and it's delicious!

Broccoli Puff

3 crowns of broccoli
2 eggs beaten
1/2 c. mayonnaise
4 T. melted butter
2 cans Cream of Mushroom Soup
1/2 c. milk
3/4 c. bread crumbs
1 c. sharp cheddar cheese

Boil broccoli until done.  Drain.  Place broccoli in a 9x13 baking dish.  Stir soup and cheese together.  Add milk, mayo and beaten egg. Mix well. Pour evenly over broccoli.  Combine breadcrumbs and melted butter.  Sprinkle over the soup mixture.  Bake at 350 for 45 minutes.

Orange Jello Salad

3 oz. box tapioca pudding (instant)
3 oz. box vanilla pudding (instant)
20 oz. can pineappple tidbits
large box orange jello
11 oz. can mandarin oranges
16 oz. cool whip

Drain oranges and pineapple juice into a large measuring cup and set aside fruit.  Add water to juice to make 5 cups of liquid.  In a medium sized saucepan, add liquid to vanilla pudding and tapioca slowly to avoid lumps.Bring to a boil.  Remove from heat and add large box of orange jello.  Cool down, then add oranges, pineapple and cool whip.  Refrigerate.

Cranberry Salad

1 bag cranberries chopped fine (I use my pampered chef chopper)
1 8 oz. cool whip
2 c. mini marshmallows
1 1/2 c. sugar
1 can crushed pineapple

Mix and enjoy!  This is Mom's recipe really, not mine.

S'More Cookie Bars

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s–although I used Chocolate chips this time)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Chicken Pot Pie

2 packages deep-dish pie crust (for a total of 4 crusts)
3-4 chicken breasts, cooked and cubed
1 family size can of cream of chicken soup (or 2 regular cans)
16 oz. sour cream
2 cans diced potatoes, drained
2 cans peas, drained
2 cans corn, drained

Thaw pie crusts.  Mix all ingredients together, then pour evenly into 2 crusts.  Roll out remaining crusts into circles to form the top, then place on pies and pinch crusts together.

Bake at 350 for 45-60 minutes, or until golden brown.

Substitute any veggies that your family likes, it's so good!  You can also freeze the extra pie - just thaw out before you bake it.

Brined Pork Chops

This is one of the best ways to have pork chops.  I was always a fan of the Shake'n Bake version, but then Braden made these and they are number one now.

2 C chicken stock (we use bullion and water)
¼ C salt
¼ C brown sugar
½ tsp black peppercorns
2 bay leaves
½ Tbsp apple cider vinegar
2 C ice with water

Combine everything except the ice water in a saucepan and heat on low just until the sugar and salt dissolve, stirring with the whisk. Once everything is dissolved (except the bay leaves) take off heat and add the ice water.  Stir until ice is melted - you want the liquid to be cool-cold when you do the next step.  Add the liquid to your pork chops either in a large zip-lock bag or in a bowl and then cover it with foil.  Put the pork chops in the fridge to sit.  The longer they sit in the brine the stronger the flavor will become.   There will be noticeable flavor change after just 30 minutes of soaking. I would not leave them for longer than 8 hours. Take the meat out of the brine and pat it dry with paper towels. Cook the brined meat on the grill as you would regular pork chops.

Tomato- Basil Chicken

1 Tablespoon vegetable oil
2 skinless, boneless chicken breasts
1 can of tomato soup
1/2 cup of sour cream (0r milk)
2 Tablespoons Parmesan cheese
1/2 teaspoon crushed dried basil leaves
1/4 teaspoon garlic powder
4 cups of pasta (of your choice)

In a skillet on medium- high heat, heat oil. Add chicken and cook 10 minutes (or until brown). Set chicken aside.

Add soup, sour cream, cheese, basil and garlic powder. Heat to a boil. Put chicken back into pan. Put heat on low and cook 5 minutes or until chicken is completely cooked.

Serve with pasta... so yummy.

Upside-down Spaghetti

8 oz. cream cheese
1 c. sour cream
8 oz. spaghetti cooked
1 lb ground beef
32 oz. spaghetti sauce
3 c. mozzarella cheese grated

Combine cream cheese and sour cream until nice and creamy.  In a 9x13 pan spread cream mixture.  Put cooked spaghetti on top.  Cook beef and stir in spaghetti sauce.  Ad that on top of noodles.  Put mozzarella cheese on top and cook for 1 hour at 325 degrees.

Chinese Chicken Wings

1 c. soy sauce
3 T. sugar
1 t. ginger
1-2 t. garlic powder
Approximately 2 lbs. chicken wings

Combine above ingredients in large baking pan and stir until sugar is dissolved.  Place chicken wings side by side in pan with sauce until bottom of pan is packed.  Bake at 350 degrees for 30 minutes.  Remove pan and turn chicken pieces over.  Bake for another 30 minutes.  Repeat this cooking process until the sauce is at desired thickness (caramelized).  (about 2 hours is best)  Serve with fried rice.

Broccoli Salad

Mix the following ingredients ina  large bowl:

2-3 bunches of raw broccoli (chopped extremely small - smaller the better)
1 bunch green onions (finely chopped)
18 slices of bacon (cooked and crumbled)
1 c. sunflower seeds
8 oz. can water chestunts (drained and chopped small)
1 c. grated cheddar cheese

Whisk the following dressing, pour over broccoli mixture and mix well:
1 c. mayo
4 T. apple cider vinegar
1 c. sugar

Raspberry Pretzel Salad

2 2/3 cups pretzels, crushed
2 T. sugar
1/2 c. butter melted
8 oz. cream cheese, softened
1 c. sugar
8 oz. Cool Whip
6 oz. raspberry jellow mix
2 c. boiling water
16 oz. frozen raspberries

Preheat oven to 350 degrees.  Combine pretzels, sugar and butter; mix well and press into a 9x13 inch pan.  Bake for 10 minutes.  In a bowl, cream together cream cheese and sugar.  Fold in Cool Whip; spoon over cooled pretzels to edges.  Dissolve jello in boiling water; add frozen raspberries and pour over cream mixture.  Refrigerate until cooled and ready to serve.

Lettuce Wraps

1 1/2 lbs. lean ground turkey or chicken
1 T vegetable oil
1-3 t McCormick Szechwan seasoning
1/2-1T Chinese Five Spices
1 C shredded carrots
1 (8 oz) can sliced water chestnuts, drained and chopped
3 T soy sauce
1/2 c sliced green onions
1/2 c chopped toasted pecans or walnuts
1 head iceberg lettuce, separate leaves
Purchased Chinese sauce- Hoisen sauce
Optional: fried Chinese rice noodles (maifun)

In a skillet, cook ground chicken or turkey in oil with Szechwan seasoning and Five spices until well browned, stirring to break meat into small pieces. Meanwhile, toast your chopped nuts on the stove or in the oven watching and stirring so that they don't burn, then set aside. Add water chestnuts and carrots along with the soy sauce to the seasoned meat. Cook and stir meat mixture for about 5-7 minutes until flavors mix and it is thoroughly heated through. While the meat mixture is cooking, wash, separate and drain lettuce leaves. Stir green onions into the meat mixture and cook for an additional 2 min, or as desired. Stir in toasted nuts last and serve. To eat, spread purchased Chinese sauce in center of lettuce leaf then top with meat mixture. (optional: fry maifun for garnish and crunch. Follow directions on the maifun bag. Place them on top of the meat mixture.) Fold and tuck the lettuce leaf to enclose filling. Serves 6. 2 Wraps each!

Beef Skewers with Peanut Dipping Sauce

3 Garlic cloves
1/4 c plus 1 teaspoon soy sauce for dipping sauce
1 T toasted sesame oil
1 t light brown sugar
1/2 t ground cumin
1/8 t crushed red pepper
1 lb. beef of your choice (Boneless rib eye roast is great)
2 t canola oil
1/4 c reduced sodium canned vegetable broth or water
1/4 c smooth peanut butter
1/2 t ketchup
1/4 t rice vinegar
Coarse salt and ground pepper

1. In a bowl, combine 2/3 of the garlic with 1/4 cup soy sauce, sesame oil, brown sugar, cumin, and crushed red pepper. Thread beef onto skewers. Arrange in a shallow dish. Pour marinade over beef. Refrigerate covered 45 min or preferable overnight.Turning once.

2. Meanwhile make dipping sauce. Heat canola oil in a small sauce pan over medium heat. Add remaining garlic, cook, stirring until soft, 3min. Add broth. Bring to boil. Remove from heat. Whisk in peanut butter, ketchup, vinegar, and remaining teaspoon of soy sauce. Let cool completely.

3. Heat grill to high. Season beef with salt and pepper. Remove skewers from marinade, letting excess drip off. Discard marinade. Grill beef 1-2 min per side for medium. Serve hot with dipping sauce on the side!