Potato Soup

Ingredients:
4 medium potatoes cubed
1 can evaporated milk
2 cups water
1 can cream style corn
4 strips of bacon
1 TBS dried onions
salt and pepper to taste

(optional toppings):
extra bacon bits
chives
sour cream
cheese

Directions:
Combine all ingredients in a pot and simmer until the potatoes are tender. Serve with salad and rolls or in bread bowls.
My family would rate this 5 out of 5 stars

5 MINUTE RESTAURANT SALSA

Ingredients:

• 28 ounce can whole plum tomatoes including juice
• 1 small white onion peeled and roughly chopped
• 1 - 2 jalapeño peppers seeded and chopped
• 3 cloves garlic chopped
• 1 1/2 teaspoons ground cumin or to taste
• 1 teaspoons salt or to taste
• 1/4 - 1 teaspoon to 1 granulated sugar optional and to taste
• 1 - 2 handfuls cilantro I prefer 2
• About 3 tablespoons lime juice

Directions:

1. Add all ingredients to food processor in the order listed. Pulse a few times to break up the large pieces, then process until texture is as smooth as desired.
2. Taste the salsa and based on personal preference, adjust as necessary.
3. Transfer to airtight container and let sit in the refrigerator for a couple of hours or 1 day for best flavor.
4. Serve with tortilla chips and enjoy!

RECIPE NOTES

** I remove the seeds from my jalapeno peppers to reduce the heat level. This way you'll get all the fresh jalapeno flavor and some heat, but not a crazy amount of heat.

** I also add the teaspoon of sugar to balance out the acidity of the tomatoes and I think it heightens the other flavors.

** If you'd like, you could stir in some corn kernels, black beans, or chopped tomatoes.

My family would rate this 3 out of 5 stars

Brown Paper Bag Thanksgiving Turkey

Ingredients:

1 turkey, thawed (about 3 days then brine for 2 days) or fresh up to 15 lbs
1 large paper bag
2 sticks of room temp. butter
2 TBS seasoning salt
salt and pepper
other seasonings as desired (lemon pepper)

**If you choose to brine plan ahead; 2 days**

Directions: Preheat oven to 325 degrees
1. If you brined, rinse off the turkey and let it dry on a cookie sheet.

2. prepare paper bag by buttering inside and outside liberally.

3. Pat Turkey dry, pay close attention to the joints and cavity. Butter turkey and season Liberally.

4. Place turkey in prepared bag. Fold open edges over and staple closed.

5. Roast till turkey reaches 165 degrees.

Brined Turkey will cook faster then normal.

**Let the Turkey rest at least 1 hour before cutting.

My family would rate this 5 out of 5 stars

Candied Pecan Yams

Ingredients:
3-4 med/org yams (cook at 425 degrees for 45-60min)
1/2 cup sugar
2 large Eggs
1/2 cup cream or milk
1/4 cup butter
1 tsp. vanilla (recommend Butter Vanilla)

(Topping)
1/4 cup melted butter
1/2 cup flour
1 cup brown sugar
1 cup chopped pecans

Directions:
Peel and mash cooked yams
Add sugar, eggs, cream, butter, and vanilla.
Mix well and put in a greased casserole dish
(yams are 2-3 inches deep)

You can choose to freeze them here without topping. Just give plenty of time to thaw.

Top with pecan mixture.
Bake @ 350 for 30min or until hot throughout and slightly brown.

Halved Recipe:
1-2 med/org yams
1/4 cup sugar or more to your liking
1 large Eggs
1/4 cup cream or milk
1/8 cup butter
1/2 tsp. vanilla (recommend Butter Vanilla)

(Topping)
1/8 cup melted butter
1/4 cup flour
1/2 cup brown sugar
1/2 cup chopped pecans

Directions:
Peel and mash cooked yams
Add sugar, eggs, cream, butter, and vanilla.
Mix well and put in a greased casserole dish
(yams are 2-3 inches deep)

You can choose to freeze them here without topping. Just give plenty of time to thaw.

Top with pecan mixture.
Bake @ 350 for 30min or until hot throughout and slightly brown. 

My family would rate this 5 out of 5 stars

Make ahead mashed potatoes

Ingredients:
5 pounds Idaho Russet Potatoes, peeled and cut into 1-inch pieces
1 TBS Kosher salt
6 ounces cream cheese
1 stick (8 TBS) butter, softened, plus more for greasing dish
1 cup half and half (or cream), warmed
1/2 TBS cracked black pepper
2 cloves garlic, zest (optional)

(Topping)
1/2 stick (4 TBS) butter, melted
1/4 minced fresh chives
2 TBS fresh parsley, minced

Directions:
For the mashed potatoes: Add potatoes and 1 TBS salt to a large saucepan and cook with water. Bring to a boil and cook over medium-high heat until fork-tender, about 15 minutes. Drain the potatoes and set aside to dry.
Whip together the cream cheese and butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the still-warm potatoes alternating with the half-and-half. Whip until blended. Add in the pepper and garlic and season with salt to taste.
Grease a 9x14inch glass baking dish with butter and pour the potato mixture into it. Bake right away, or cover and refrigerate for up to 2 days.

When ready to bake and serve, preheat the oven to 350 degrees F.
For the topping: Pour the melted butter over the potato mixture and bake until bubbly and slightly golden, about 45 minutes. Garnish with chives and parsley. The potatoes can be kept warm in a 200 degree oven or tented with foil until ready to serve, up to 2 hours.

My family would rate this 5 out of 5 stars

Monte Cristo Sandwiches

Ingredients:

• 6 slices Swiss cheese
• 6 slices Turkey
• 6 slices Ham
• 12 slices White Bread
• Vegetable Oil for frying
• Powdered Sugar
• 1½ cups flour
• 1 TB Baking Powder
• ¼ tsp. salt
• 1⅓ cups water
• 1 egg beaten

Instructions:

1. To make batter, sift together flour, baking powder and salt. In separate bowl, mix water and egg. Add egg mixture, blend thoroughly.
2. Make sandwiches, placing 1 slice of cheese between 1 slice of turkey and 1 slice of ham. Cut sandwiches in half and put in a toothpick to hold the sandwich together.
3. Dip in batter and fry in 360 degree oil until golden.
4. Drain on paper towels. Remove toothpick and sprinkle with powdered sugar.

My family would rate this 5 out of 5 stars

Chicken Egg Rolls

Ingredients:

1 pound ground chicken

salt and pepper to taste
2 teaspoons fresh minced garlic
1 teaspoon fresh minced ginger or 1/4 tsp ground ginger
2 cups shredded cabbage
1 cup shredded carrots
1 green onion, thinly sliced
14 egg roll wrappers
2 Tablespoons all-purpose flour
1 Tablespoons water
1 quart Vegetable Oil, for frying

Directions:

1. In a large, deep skillet add the quart of oil. Heat oil over medium-low heat until it reaches 375 degrees F.
2. In a separate large skillet, over medium-high heat, add ground chicken, fresh garlic and ginger. Crumble and brown chicken until thoroughly cooked. Add the shredded cabbage, carrots and sliced green onion to the chicken and stir to combine. Continue to stir-fry for 5 minutes or until mixture is heated. Turn off heat and remove skillet from burner.
3. In a small bowl, mix together the flour and water to create a paste. (This paste will help seal the egg rolls before frying)
4. Take one egg roll wrapper and lay it on a flat, clean surface, with one corner pointing towards you. Place 1/4 cup of the chicken mixture into the center of the wrapper. Take the bottom corner and fold up over the filling. Fold the two side corners over the center and continue to roll up. Brush a little of the flour paste on the top corner to help seal the egg roll. Repeat process until all egg rolls are wrapped.
5. Carefully place 2-3 egg rolls at a time into the hot oil. Fry rolls for 2-3 minutes, using tongs to turn them so they evenly cook on all sides. They are done when they are golden brown. Remove from oil and place on a paper towel lined plate. Serve with sweet and sour sauce.

Sweet and Sour Sauce

Ingredients

1. 3/4 cup sugar
2. 4 Tablespoons ketchup
3. 1/2 cup distilled white vinegar
4. 1 Tablespoon soy sauce
5. 1 teaspoon garlic salt

Instructions

1. Mix together all of the sauce ingredients in a small saucepan. Heat over medium-high heat, until thoroughly heated and thickened.

Source: https://life-in-the-lofthouse.com/chicken-egg-rolls/

My family would rate this 5 out of 5 stars

Chicken Noodle Casserole

Ingredients:

2 cups uncooked egg noodles

2 cups cooked, shredded chicken

1 (10 oz.) package frozen peas and carrots

1 (10 oz.) package frozen corn

1 cup milk

1 (10 oz.) can cream of chicken soup

1 (10 oz.) can cream of mushroom soup

salt and pepper, to taste

1/2 Tablespoon dried minced onion

2 Tablespoons melted butter

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning (optional)

Directions:

1. Preheat oven to 350° F. Spray a 9x13 inch baking dish with nonstick spray.
2. Boil egg noodles according to package directions. Drain water.
3. Meanwhile, in a large bowl combine all the other remaining ingredients. Add cooked noodles to mixture. Gently stir to combine everything. Pour into prepared baking dish. Cover with foil.
4. Bake 30 minutes or until heated through. Remove from oven and let stand 5 minutes before serving. Enjoy!

Source: Life in the Lofthouse

My family would rate this 3 or 4 out of 5 stars

Cheesy Enchilada Casserole (Mexican Lasagna)

Ingredients:

1 pound lean ground beef
16oz salsa (We like the Herdez brand medium spice)
1 (15 oz) can black beans, drained and rinsed
3/4 cup sour cream
2 tablespoons taco seasoning
1/4 teaspoon Cumin
6 soft taco size flour tortillas
2 cups shredded Mexican cheese blend ( or your favorite cheese)

Directions:

1. Preheat oven to 400 degrees F. In a large skillet, brown and crumble ground beef and onion, over medium-high heat, until meat is no longer pink. Drain fat.
2. Stir in salsa, beans, cheese whiz, sour cream, taco seasoning and cumin. Stir well and cook for 5 minutes. Remove from heat.
3. Spray a 9×9 inch or 2qt baking dish with cooking spray. Spoon a 1/3 of meat mixture in the bottom. Sprinkle with 1/2 cup of cheese. Layer 3 flour tortillas over the top. ( you will have to cut one of the tortillas so they fit ) Spoon another 1/3 of meat mixture on top of the tortillas, then sprinkle another 1/2 cup of cheese. Do one more tortilla layer, the last of the meat mixture and sprinkle the rest of the cheese on top.
4. Bake for 20 minutes or until cheese has melted and it’s hot and bubbly. Let stand 5 minutes or so before slicing. Serve and enjoy!

My family would rate this 5 out of 5 stars

 *Can be turned into burritos instead so the tortillas don't go soggy. 

Crock pot Chicken Alfredo

Ingredients:
2 cans Cream of Chicken Soup (you can also try our homemade version)
1 Italian Dressing Mix
8 oz Cream Cheese
2 cups Water
4-6 Chicken Breasts

Directions:
Place the chicken in the bottom of the crock pot.
Pour all the other ingredients on top.
Cook on low for 6 – 8 hours or on high 3-4 hours.
Stir the sauce and serve over fettucini noodles. We liked the chicken shredded and mixed in with the sauce.
You can freeze this too!
All you do to freeze it put all ingredients in your labeled freezer bag and place in the freezer. No need to cook anything.
To cook – Place into the crockpot (ingredients can be thawed or frozen) and cook on low for 6-8. Shred chicken and serve over Fettuccine noodles. We served ours with salad and it was such an easy and delicious dinner.
Source: Eating on a Dime

My family would rate this 4 out of 5 stars

Cinnamon French Toast with Caramel Syrup

Ingredients:
1/2 loaf Kneade's Chunky Cinnamon Bread, cut into 8 slices (if you don't live near Kneaders, you can just use some type of cinnamon swirl bread or use white bread and add 1tsp cinnamon to the mixture)
3 large eggs
1 cup milk
1/2 Tablespoon brown sugar
1/4 teaspoon salt
1/2 Tablespoon vanilla extract
1 Tablespoons butter

Caramel Syrup

1/2 cup brown sugar
1/2 cup heavy whipping cream
1/2 cup corn syrup

Directions:

1. For the french toast: Preheat an electric griddle to 375 degrees F. In a shallow baking dish, mix eggs, milk, brown sugar, salt and vanilla. Melt butter evenly across your griddle. Dip each slice of bread into egg mixture and coat completely on each side. Place coated bread on hot griddle and turn until lightly browned on each side. Serve with caramel syrup, whipped cream and sliced strawberries on top.
2. For the caramel syrup: In a medium saucepan, combine all syrup ingredients over medium heat. Whisk together until smooth and sugar has completely dissolved. Serve warm over french toast.

My family would rate this 5 out of 5 stars

Two Pan Brown Sugar Italian Chicken and Veggies

Ingredients:

• 4-5 boneless, skinless chicken breasts
• ⅓ cup packed light brown sugar
• 1 ( 0.7 ounce) packet Italian Dressing/Seasoning Mix (I use Good Seasons brand)
• 2 medium zucchini
• 4 medium red potatoes
• 2 TBS olive oil
• salt and pepper, to taste

Directions:

1. Preheat oven to 425 degrees F. take 2 9x13 glass baking dish's
2. Rinse and dry zucchini and red potatoes. Slice and cube both into small bite-size pieces. Oil and lay the potatoes out onto the other baking dish then sprinkle salt and pepper to taste.  Put the potatoes in the oven first for 10min then add the zucchini.
3. Lay pound chicken breasts until they are the same thickness then place onto one oiled baking dish. Whisk together brown sugar and Italian dressing mix in a small bowl. Set aside.
4. Sprinkle brown sugar mixture over each chicken breasts, lightly patting onto breast. Then sprinkle remaining mixture onto the vegetables. Season everything with a little salt and pepper. Place pans in preheated oven and bake for 20-30 minutes or until chicken is cooked through and no longer pink in center and the potatoes are tender. I like to add the zucchini after 10 minutes so they don't over cook.
5. Turn broiler on high and broil chicken another 1 to 2 minutes or until brown sugar caramelizes. (Stay and watch closely so it doesn't burn! Very important.)
6. Cover the chicken with tin foil and let rest 10-15min

Source: Life in the Lofthouse
Notes: I am going to do 5-6 chicken breasts and cook the veggies first for 10min then add the chicken and cook for 20min since the chicken was a bit dry

My family would rate this 4 out of 5 stars

Tuscan Garlic Chicken

Ingredients:

• 8 oz fettuccine noodles
• 4 boneless skinless chicken tenders, or halved chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon butter
• ¾ cup flour
• 2 tsp salt
• 1 tsp pepper
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon onion powder

For the sauce:

• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 1 tablespoon flour
• ½ cup chicken broth
• ½ cup cream
• 3/4 cup milk
• 1 1/2 cups fresh baby spinach roughly chopped
• ½ cup shredded parmesan cheese
• ¼ teaspoon garlic powder
• 1/4 teaspoon Italian seasoning dressing mix
• salt and pepper to taste

Instructions

1. Cook fettuccine noodles according to package instructions.
2. In a large bowl whisk together 3/4 cup flour, 2 tsp salt, 1 tsp pepper, dried basil, oregano, and onion powder. Dip chicken breasts into bowl and flip to coat completely. Heat olive oil and butter in a large skillet over medium heat. Once hot, add chicken to the pan. Cook chicken for a few minutes on each side, flipping only once, until golden brown and just cooked through. Remove chicken to a plate and cover with tinfoil to keep warm.
3. While chicken is cooking, prepare the sauce. Add a little more oil to the pan, of needed. Add bell pepper and cook for 2-3 minutes. Add garlic and cook for 30 seconds.  Add 2 tablespoons oil the pan. Add flour and whisk until smooth. Add chicken broth and whisk until smooth. Bring sauce to a boil. Slowly whisk in cream and milk and reduce heat to a simmer. Season sauce with garlic powder, Italian seasoning and salt and pepper, to taste. Simmer until just slightly thickened.  Stir in fresh spinach, Parmesan cheese and cook for 2 more minutes.
4. Place a serving of fettuccine noodles on a plate, add a piece of chicken on top and top with sauce. Garnish with extra fresh Parmesan cheese and parsley, if desired.
   Source: Tastes Better from Scratch
   
   My family would rate this 3 or 4 out of 5 stars 

Ham and Cheese Tortellini

Ingredients:

1 Tablespoon butter
1 cup diced yellow onion
8 ounces deli Ham
1 cup chicken broth
salt and pepper, to taste
1 (19 oz.) bag tortellini (fresh or frozen)
1/2 cup baby peas, frozen
1/4 cup heavy cream
1 cup shredded Pepper Jack or Mozzarella cheese ( I like 1/4 pepper jack and 3/4 mozzarella)

Directions:

 Chicory


1. Melt butter in a large oven-proof skillet over medium heat. Add diced onion and cook until onion is translucent. Add ham. Cook and stir about 5 minutes.
2. Add chicken broth and tortellini. Season with salt and pepper. Stir to combine and let mixture come to a boil. Cover with lid, then reduce heat to low. Simmer 15 minutes or until tortellini is tender. Remove lid; stir in peas and cream. Remove from heat and stir in 1/2 cup of the cheese. Sprinkle remaining cheese evenly over the top. Place under broiler until cheese is melted. (Watch closely the entire time so you don't burn it!)
3. Serve and enjoy!
Source: Life in the Lofthouse

My family would rate this 3 out of 5 stars 

Oreo Buttercream Frosting

INGREDIENTS:
1 cup unsalted butter, room temperature
2 teaspoons vanilla extract
3 Tablespoons milk or heavy cream
4 cups powdered sugar
16 Oreos, finely crushed (I used my food processor)

DIRECTIONS:  In a large bowl cream butter, vanilla and milk. Slowly add in powdered sugar until creamy and fluffy. Mix in crushed oreos until well combined. Frost cupcakes!

Source: Life in the Lofthouse

Marge's Cinnamon Rolls

Rolls:
2 pkg yeast or 4 1/2 tsp
1/2 Cup warm water no more than 110 degrees
(Mix Together to proof)

2 Cups scolded Milk (just before boiling point then let cool)
6 TBS Sugar
6 TBS Shortening
3 tsp salt
(Mix Together and Cool then add to yeast mixture)

3 eggs (whipped)
6 1/2 Cup Flour
(add to above)

Add flour a little at a time. Make a soft dough. Mix 5min. Let rise 45-60min (until doubled in size).
Knead and let rise again 45-60min (until doubled in size) 

Filling:
1/2 cup butter, softened
2 cups brown sugar
2 Tablespoons ground cinnamon
raisins and walnuts optional

Cut dough in half then Roll out each on floured counter 1/2" thick.
Spread melted butter over the rolled out dough then sprinkle sugar and cinnamon mixture over the butter. optional top with raisins and/or walnuts.
Roll up and cut.
Dip in melted butter and let rise 30min.
Bake for 10-15min at 375 degrees


Cream Cheese Icing:
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar or more or less to your liking the original recipe called for more like 5 cups
1/4 cup milk

Beat together to consistency then spread over cooled cinnamon rolls.

Parmesan Garlic Chicken

Ingredients:
3-4 chicken tenders
1/2 Cup grated Parmesan cheese
1 pkg Italian dressing mix
1/2 tsp garlic powder

Directions:
preheat oven to 400 degrees
mix cheese, dressing, & powder
Moisten chicken w/ water & coat with the dry mix
Bake 20-25min or until done

Broccoli Salad

Ingredients:
8 Cups broccoli
1 bunch green onions
1/2 Cup dried cranberries
1/4 Cup sunflower kernals
3 Bacon strips cooked/ crumbled

(Dressing)
3 TBS oil
3 TBS Seasoned rice vinegar
2 TBS Sugar


Directions:
combine salad ingredients then in a small bowl whisk together oil, vinegar, sugar then drizzle over all other ingredients

Coconut Chicken

Ingredients:
4 Chicken tenders
1 Cup coconut Flakes
2 Cups corn flakes
1/2 can sweetened condensed milk
salt and pepper to taste

Directions:
Season chicken with salt and pepper. Crush corn flakes then add to shallow dish with coconut flakes.
In another bowl mix in another bowl add condensed milk.
Coat the chicken in condensed milk then coat in corn/coconut flake mixture.
Place on a baking dish bake at 350 degrees for 30min or until done.

Zucchini Bread

Ingredients:
3 Cups all-purpose flour
1 tsp Salt
1 tsp Baking powder
1 tsp Baking soda
1 TBS Cinnamon
3 Eggs
1 Cup Oil
2 1/4 Cup sugar
3 tsp Vanilla
3 Cups Zucchini shredded
1 Cup chopped walnuts


Directions:

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Source: All Recipes

My family would rate this 4 or 5 out of 5 stars

Crispy Southwest Chicken Wraps

Ingredients:

• 1 cup cooked rice, warm or at room temperature
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt or garlic powder
• 1-2 cups cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime (about a tablespoon)
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas
• Nonstick cooking spray
• Toppings (optional): sour cream, salsa, etc.

Directions:

1. In a large bowl, add the rice, chili powder, cumin and garlic salt (or garlic powder). Stir to combine.
2. To the bowl, add the chicken, black beans, green onions, bell peppers, cilantro, and lime juice. Mix. Add salt and pepper to taste, if needed.
3. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.
4. Optional: I like to dollop little spoonfuls of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.
5. Fold one side of the tortilla over the filling, followed by the other side. Press lightly to flatten.
6. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute (about 350 degrees on my electric griddle).
7. Spray seam side of wraps with nonstick cooking spray. Arrange wraps, seam-side down (cooking this side first will help them not fall apart), in the pan or griddle and cook until golden brown and crisp, about 2-4 minutes.
8. Spray the top with nonstick cooking spray and flip. Cook for another 2-4 minutes until golden and the filling is hot.
9. Serve with sour cream, salsa, or other toppings of your choice!

Source: Mel's Kitchen Cafe 

My family would rate this 3 or 4 out of 5 stars

Shake n' Bake Pork Chops

Ingredients:
4-6 Pork chops
1-2 pkg shake n bake original pork chops

Directions:
1. Preheat the oven to 400 degrees
2. wash and take a meat mallet to the pork chops
3. Place the shake n bake in a bag and one at a time place the pork chops in the bag to coat then place on a pan.
4. Bake the pork chops for 15-20min or until done.

We serve ours with mashed potatoes and vegetables or a salad and maybe some rolls as well.

My family would rate this 5 out of 5 stars

Grilled Bruschetta Chicken

  

Ingredients:

    •     4 small boneless skinless chicken breasts (1 lb.)
    •    1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
    •    1 tomato, finely chopped
    •    1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
    •    1/4 cup chopped fresh basil 


Directions:
    •    Heat grill to medium heat.
    •    Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.
    •    Cover half the grill grate with sheet of heavy-duty foil. Place chicken on uncovered side of grill grate; grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
    •    Turn chicken over; place on foil. Top with tomato mixture. Grill 8 min. or until chicken is done (165ºF). 
 
This can also be cooked in a covered pan over the stove. 

Source: Kraft

 My family would rate this 3 or 4 out of 5 stars

 My kids and husband just like the chicken without the topping or with just cheese no basil and tomato. 

Chicken Chimichangas

Ingredients:

2 tablespoons Vegetable Oil, plus more for frying
1/2 cup diced White Onion
1 1/2 teaspoons minced Garlic
1/2 tablespoon Chili Powder (or 1 and 1/2tsp)
1/4 teaspoon Oregano
1/2 teaspoon ground Cumin
3-4 cups cooked, shredded Chicken
1 teaspoon Salt
1/2 teaspoon Pepper
1 (4 oz) can Diced Green Chilies
8 (10 inch) Flour Tortillas, warmed
1 1/2 cups Monterey Jack cheese, shredded


TOPPINGS: Salsa Verde, Sour Cream, Guacamole, etc. or

Fundido Cream Sauce Topping:
4 ounce package cream cheese, softened
1/2 cups sour cream
1 ounce candiced jalapenos
1/4 cup half-and-half
1/2 tsp minced garlic cloves
1/2 cup Monterey jack or pepper jack cheese, grated
 (Blend ingredients and heat over med-low heat. Then pour over the top of the cooked chimichangas)

Directions:

1. In a large, deep skillet, pour in enough vegetable oil to fill it half full. Heat oil at medium low heat. (This will be the oil you fry the chimichangas in.)
2. FOR BAKED VERSION: Preheat oven to 375 degrees F.
3. In a separate large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add in the diced onion and saute until slightly softened. Add in garlic, chili powder, oregano and cumin. Cook stirring until fragrant, about 1 minute. Add the shredded, cooked chicken. Season with salt and pepper. Stir in the green chilies and continue to stir and cook mixture for another 5 minutes, or until thoroughly heated. Set aside.
4. Warm tortillas in the microwave. On each tortilla, add about 1/2 cup of the chicken mixture into the center. Top with 2-3 tablespoons of the shredded monterey jack cheese. Fold sides over the mixture, then fold bottom over the sides and roll up. Place folded chimichangas, seam side down on a large plate/platter, and repeat with remaining tortillas.
5. Using tongs, lower one chimichanga at a time, into the hot oil, seam side down. (*It is helpful to hold them with the tongs while they are in the oil to keep them from opening) Fry until golden brown on both sides. This only should take a minute or two, depending on how hot your oil is.
6. Place deep fried chimichangas onto a paper towel lined plate to soak up grease. Serve immediately with your favorite toppings!
7. FOR BAKED VERSION: Place the wrapped chimichangas onto a lightly greased baking sheet. Spray the tops with non-stick spray. Bake in preheated oven for 20-30 minutes, or until golden brown.

Serve with...
Creamy Refried Beans
Spanish Rice

 Source: Life in the Lofthouse

My family would rate this 5 out of 5 stars

Teriyaki Chicken

Ingredients:

3/4 cup low-sodium soy sauce
1/2 cup water
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
2 Tablespoons cornstarch + 2 Tablespoons water
2 small boneless skinless chicken breasts

Directions:

1. Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
2. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
3. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
4. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.

Serve with...

Homemade Fried Rice

Chicken Egg Rolls

My family would rate this 5 out of 5 stars

Shepherd's Pie

Ingredients:

POTATO LAYER

1. 3 large russet potatoes
2. 2 Tablespoons butter
3. 1/2 cup milk
4. 1 teaspoon garlic powder
5. Salt and Pepper to taste

MEAT LAYER

1. 2 pounds ground beef ( or lamb, turkey)
2. 1 small onion, chopped
3. 2 cloves garlic, minced
4. 1/2 teaspoon each, salt and pepper plus to taste
5. 2 Tablespoons flour
6. 2 Tablespoons tomato paste
7. 1 cup beef broth
8. 1/2 Tablespoon Worcestershire sauce
9. 1/2 teaspoon dried oregano
10. 1 1/2 cups frozen peas and carrots
11. 1/2 cup frozen corn
12. 1 cup shredded cheddar cheese

Directions:

1. FOR POTATO LAYER: Peel potatoes and chop into small pieces. Place chopped potatoes in a large pot of water. Bring to a boil and cook until potatoes are tender. (About 15 - 20 minutes)
2. Drain water from pot. Mash the potatoes. Add butter, milk, garlic powder, salt, and pepper. Continue to mash until no lumps remain. Cover potatoes and set aside.
3. Preheat oven to 375° F. Grease a 9x13 inch baking dish with non-stick spray.
4. FOR MEAT LAYER: In a large 12-inch skillet, over medium-high heat, add ground beef,onion, garlic, salt and pepper. Cook and crumble meat until browned. Drain grease.
5. Sprinkle flour evenly over meat mixture. Stir and cook 1 minute. Stir in tomato paste, broth, Worcestershire sauce and oregano. Bring to a boil, then reduce heat to medium-low. Stir in frozen peas, carrots and corn. Cook another 5 to 10 minutes or until heated through.
6. Pour meat mixture into prepared pan. Spread mashed potatoes evenly over the top. Top potatoes with cheddar cheese.
7. Bake, uncovered, for 35 minutes until casserole is hot and bubbly. Remove from oven and let stand 10 minutes before serving.

 Submitted By: Amy Brice Found on Life at the Lofthouse

My family would rate this 4 out of 5 stars

Heavenly Oreo Dessert

Ingredients: 

1 (15.35 ounce) package Double-Stuffed Oreo cookies

1/2 cup butter, melted

2 packages (3.9 ounce, each) Instant Chocolate pudding mix

3 1/4 cups cold milk

2 (8 ounce) containers Cool Whip

1 (8 ounce) block Cream cheese, softened

1 cup powdered sugar

Directions:

1. Take a large zip-lock bag and place all the Oreo cookies inside. Seal bag shut and place on counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them to still be chunky and small, but not fine crumbs.
2. Set aside half of the cookie crumbs for the topping. Pour the other half of cookie crumbs into a 9×13 baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the pan to form a crust.
3. In a bowl, whisk together the 2 pudding mixes and milk. Cover and place in fridge to set.
4. In a medium bowl, blend cream cheese until smooth. Slowly add in the powdered sugar. Fold in one container of Cool Whip. Spread mixture over the cookie crust. Next, take chocolate pudding and spread over the cream cheese mixture. Spread the other container of Cool Whip over the chocolate pudding layer. Sprinkle the top with the remaining cookie crumbs. Cover and chill in fridge at least 2 hours before serving.

halved recipe:
Chocolate dream pie
7.5 ounce package Double-Stuffed Oreo cookies
1/4 cup butter, melted
1 packages (3.9 ounce, each) Instant Chocolate pudding mix
1 3/4 cups cold milk
1 (8 ounce) containers Cool Whip divided
1 (4 ounce) block Cream cheese, softened
1/2 cup powdered sugar

Directions:
1. Take a large zip-lock bag and place all the Oreo cookies inside. Seal bag shut and place on counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them to still be chunky and small, but not fine crumbs.

2. Set aside half of the cookie crumbs for the topping. Pour the other half of cookie crumbs into a 9×9 baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the pan to form a crust.

3. In a bowl, whisk together the pudding mix and milk. Cover and place in fridge to set.

4. In a medium bowl, blend cream cheese until smooth. Slowly add in the powdered sugar. Fold in half container of Cool Whip. Spread mixture over the cookie crust. Next, take chocolate pudding and spread over the cream cheese mixture. Spread the other container of Cool Whip over the chocolate pudding layer. Sprinkle the top with the remaining cookie crumbs. Cover and chill in fridge at least 2 hours before serving.

Source: Life in the Lofthouse

Ritzy Chicken

Ingredients:

• 4 chicken breasts, each cut into half or thirds
• 1½ sleeves Ritz crackers, crushed into crumbs
• ¼ tsp salt
• pepper to taste
• 1 clove garlic
• 2 cups shredded cheddar cheese
• ¼ cup melted butter
• 1 (10¾ oz) can cream of chicken soup
• 2 Tbsp light sour cream
• 1 Tbsp butter
• ⅛ cup of milk
• chopped chives or green onion, optional for garnish

Directions:

1. Preheat oven to 400 degrees.
2. In a bowl, combine the Ritz cracker crumbs, salt, pepper, garlic, and shredded cheddar cheese.
3. Spray a 9 x 13 pan with cooking spray.
4. Dip pieces of chicken in the ¼ cup melted butter, followed by coating them in the cracker mixture and place them in the sprayed baking dish.
5. Bake at 400 degrees for about 20 minutes or until the thermometer reads 165. Set the oven to broil and cook another 1 or 2 minutes to crisp.
6. While chicken bakes, place the cream of chicken soup, sour cream, butter, and milk in a sauce pan. Cook over medium heat until heated through and well combined. This will be a sauce used to serve over the chicken.
7. To serve, place 2 pieces of chicken on each plate and top with the sauce and sprinkle with chopped chives or green onion if desired. Serves 6.

Source: Real Mom Kitchen

My family would rate this 5 out of 5 stars 

Beef Tatertot Casserole (Cowboy Casserole)

Ingredients:
1 pound ground beef
1 medium onion, chopped or dried chopped onions
3 cloves garlic, chopped
1/2-1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
8 slices cooked crumbled bacon or 6-8 TBS Bacon bits
2 cups cheddar cheese, shredded
1/4 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)

Directions:
let the Crispy Crowns sit on the counter to defrost for an hour or so. If you don't have time then I like to cook the tatertots while browning the beef.

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Add corn and bacon bits until they are warm. Combine the soup, milk and sour cream. Add 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. I just have the tatertots on the bottom. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

Source: The cutting edge of Ordinary

My family would rate this 5 out of 5 stars

Baked Sweet and Sour Chicken

Ingredients:
3-4 boneless chicken breasts
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Sweet and sour sauce ingredients

3/4 cup sugar
4 Tablespoons ketchup
1/2 cup distilled white vinegar
1 Tablespoon soy sauce
1 teaspoon garlic salt

Directions:

1. Start by preheating your oven to 325° degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat, then dip into the eggs.
2. Heat 1/4 cup oil in a large skillet and pan-fry chicken pieces just until slightly browned but not cooked through. Place chicken in a 9×13-inch greased baking dish.
3. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk. Pour evenly over the chicken. Bake chicken for one hour, uncovered. During the baking process you will need to turn the chicken every 15 minutes.
4. Serve immediately.

 Source: Life in the Lofthouse

My family would rate this 3 or 4 out of 5 stars

Cinnamon Roll Pankcake

Ingredients:

 

For Pancakes

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 Tablespoon canola oil

1 large egg, lightly beaten

(OR use a boxed pancake batter)

 

Cinnamon Filling

1/2 cup butter, melted

3/4 cup packed brown sugar

1 Tablespoon ground cinnamon

 

Cream Cheese Glaze

4 Tablespoons butter

2 ounces cream cheese

1 1/4 cups powdered sugar

1 teaspoon vanilla extract 

 

Directions:

1. Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. ( Set this aside and let it rest and set atleast 20 minutes. You want it thick, not liquidy)
2. Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine)
3. OR If using a boxed mix, prepare according to package directions.
4. Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
5. Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
6. When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!

 Source: Life in the Lofthouse

Penne w/Sauage, Red Potatoes, & Green Beans

Ingredients:
4oz uncooked penne or rotini pasta
 2 small red potatoes, quartered
8oz spicy Italian sausage
1/4 cup minced yellow onion
2 small garlic cloves, minced
1 cup chicken broth
1 TBS olive oil
1TBS butter
1/4lb green beans trimmed and cut in half or use 7oz canned/frozen cut beans
salt and pepper to taste
1/2 cup parmesan cheese
1/2 cup mozzarella cheese (optional)

Directions:
1. Boil potatoes until tender on my stove its 26min. I set my timer for 16 min then add noodles with the potatoes then another 3 min add the frozen green beans then set timer for 7-8 more min this saves a couple of pots.

2. Brown the sausage in a large skillet over medium heat after you start the potatoes. Add onion and garlic; cook and stir until onion is soft and sausage is done. pour broth and simmer 3min. Stir in the oil and butter.

3.Add green beans, potatoes, and pasta. Mix well with a large spoon. Add parsley and salt and pepper to taste.

4. Decrease the heat to low and sprinkle 1/2 cup cheese and additional if wanted over the mixture. cover the pan and cook for a few min until the cheese is melted. Serve warm.

Source: The Food Nanny Rescues Dinner Cookbook

My family would rate this 4 out of 5 stars