Snicker Fruit Salad

1 box instant vanilla pudding

1 large cool whip

1 can mandarin oranges

1 small carton strawberries, sliced

1 apple cut up into bite size pieces

grapes, sliced

2 snickers cut up in bite size pieces.

Mix all together and chill for 2 hours before serving.

Six Cup Salad

1 cup mini marshmallows

1 cup pineapple tidbits, drained

1 cup mandarin oranges, drained

1 cup sour cream

1 cup coconut

1 cup strawberries, cut up

Mix all ingredients except strawberries. Chill in fridge overnight. When ready to serve fold in strawberries.

Creamy Crockpot Italian Chicken

4 chicken breasts

2 cans cream of chicken soup

1 block cream cheese

2 dry packets of good seasoning italian dressing mix

Mix all ingredients together and pour over chicken in crockpot. Cook on high 3 hours or low 5-8 hours. Serve over rice.

Lionhouse Meatballs

Let me start by saying...I don't eat meatloaf or meatballs! That is until I tried this recipe. These are really good!

1-1 1/2 lbs. ground beef

3/4 cups quaker oats

2 eggs, slightly beaten

pepper

1/2 cup milk

1/2 cup chopped onion (I do a little less)

1 tsp. salt

1-2 tsp. Worcestershire sauce

Mix all ingredients together with hands and roll into balls. Place in baking dish side by side.

Sauce: ( I double the sauce)

1/2 cup brown sugar

1/4 cup vinegar

1 tsp. worcestershire sauce

1 tsp. dry mustard

1/4 cup bbq sauce

Combine all ingredients and pour over meatballs.

Bake at 350 degrees for 30 minutes uncovered. Serve on top of rice or noodles.

Lasagna

Use the "no boiling" noodles (barilla brand)

Cheese mixture:

1 of the bigger ricotta cheese containers

1 of the same size cottage cheese

1 1/2 cups of shredded mozzarella cheese

2 eggs

mix together

Sauce:

2 can of traditional marina canned sauce

1 pack of ground turkey

Brown turkey with lid on to release juices, add sauce and simmer for 10 minutes.

Cover bottom of large casserole dish with olive oil and a little sauce mixure.

Layer noodles, cheese mixture, sauce mixture, and so on. Finish with a layer of noodles, then sauce, then shredded mozzarella cheese. Garnish with basil.

Cover with foil don't let it touch the cheese. Bake for 45 minutes at 375 degrees. Remove foil and bake for 10 minutes. Let stand for 10 minutes before serving.

*Recipe passed on from my sil. Really easy because you don't have to cook the noodles!

Citrus Summer Chicken

1 lemon

1 lime

1 orange

2 TBS. olive oil

2 green onions

2 TBS. honey

salt and pepper

Zest the lemon, lime and orange into a bowl and then squeeze the juice from the 3 fruits and add it to the zest. Add olive oil and honey to the bowl and mix well. Chop the green onion and add it as well, mixing the mixture well. Season chicken breasts with salt and pepper. Put chicken in ziplock and pour sauce mixture into the bag. Marinade in the fridge for 2-4 hours, taking chicken out 20 minutes prior to grilling. Grill chicken.

*can't remember what blog I pulled this from but it's delicious!

Shredded BBQ Chicken Sandwiches

From Favorites Recipe Book

1 (4 lb.) bag frozen boneless, skinless chicken breasts

1 (16 oz.) bottle of your favorite BBQ sauce

1 cup water

2 dozen hamburger buns or french rolls.

In the morning, place chicken breasts in crock pot, frozen. Pour BBQ sauce and water over top and cook all day on low. Before serving, shred chicken with two forks to pull it apart and mix in sauce well. Spoon onto buns.

*This obviously makes a huge amount of food. I only used 3 chicken breasts and guesstimated on the BBQ sauce. Super easy and really good.

Chicken Enchiladas

{from}

2 lg. chicken breasts, boiled in chicken broth and shredded
2 cans cream of chicken soup
~1 c. sour cream
1 sm. can diced green chilies
10-12 small white corn tortillas
Monterey jack and cheddar cheese, shredded
2-3 green onions, finely chopped

Combine soup, sour cream and chilies in a small sauce pan. Warm through. Pour a small amount of sauce in bottom of a 9x13 pan. Cover tortillas with a paper towel and warm in microwave for about 20 seconds. Starting on one end, bend first tortilla in a taco shape and add a small handful of chicken, a large spoonful of sauce and a small handful of Monterey jack cheese. Roll up and place seam side down in pan. Keep doing this until pan is full. You may need to put last 2 or 3 tortillas the other direction in the pan. Pour the rest of the sauce over the top and smooth evenly over tortillas with spoon until completely covered. Sprinkle with another handful or two of Monterey jack and cheddar cheeses. Sprinkle chopped green onion on top of cheese. Cover with foil and bake at 350 for 30 min. Uncover and bake for 5-10 min. longer or until cheese is melted and enchiladas are hot and bubbly. Let stand 10 min. before serving. Top with shredded lettuce and diced fresh tomato.

Salsa Chicken...

2 big boneless skinless chicken breast

1 can cream of chicken soup

1 cup salsa (I used peach salsa)

1 package taco seasoning ( i used half)

1 cup sour cream

Shredded Monterey Jack Cheese

Black Beans (optional)

put 2 chicken breast in crock pot a some water and cook on high until able to shred. Shed chicken and dump out water in crock pot. Put chicken back in crock pot and add chicken soup, salsa, and taco seasoning. 30 minutes before serving add sour cream. Serve over rice. Once dished up top with shredded cheese and black beans if desired.

Lady Bird Chicken with Stuffing

Ingredients:

4 boneless, skinless chicken breasts

4-5 T melted butter

Salt & pepper

8 slices swiss cheese

1 can cream of chicken soup

1/4 cup chicken broth or stock

1/2 T lemon juice

Pinch dried thyme

1 cup herb-seasoned stuffing mix

Preheat oven to 350 and grease 9x13 baking dish.

Season chicken with salt & pepper and add to baking dish. Layer cheese over chicken.

In a separate bowl, mix soup, stock, lemon juice, thyme, & salt/pepper to taste. Pour over chicken/cheese. Sprinkle stuffing over top & drizzle with melted butter.

Bake for 45 minutes

We ate it with this yummy corn spoon bread. (Just a different take on a corn-muffin type dish)

*A note on the spoon bread* We didn't have green onions--so didn't use them. And opted for paprika instead of pepper flakes. Also, reduced the butter on top to 1 tablespoon :)

Gari Lu's Spaghetti Sauce

2 cups canned diced tomatoes (1 14.5 oz can)
2 cups tomato sauce (1 14.5 oz. can)
1 cup water
1/2 cup diced onion
2 cloves garlic, chopped (can use pre chopped)
1/4 cup parsley (I use dried)
1 1/2 tsp. italian seasoning
1 1/2 tsp. house seasoning (recipe below)
1 1/2 tsp. seasoning salt
1 1/2 tsp. sugar
2 small bay leaves
1- 1 1/2 lbs. ground beef

Combine all ingredients except for ground beef. Bring to a boil over high heat, reduce heat and let simmer covered for 1 hour.
Crumble beef in large skillet. Cook and drain fat. Add to liquid after it's been simmering for 1 hour. Once beef has been added simmer for additional 20 minutes. Remove bay leaves.

House seasoning (I make a large batch and store in airtight container. Good for 6 months)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

This is a great recipe to double and freeze any leftovers.

Just lIke Cafe Rio Cilantro-Lime Vinaigrette...

I got this recipe from here

2 tamatillos
1/2 bunch cilantro
2 cloves garlic
1 Tbsp. diced jalepeno (canned) --you can use less if you don't like it spicy at all. I like a little kick.
Juice of 2 limes
1 Tbsp. sugar
1 c. balsamic vinaigrette (we used Kraft)

In a food processor or blender, combine tamatillos, cilantro, garlic, jalapeno, lime juice, and sugar. After it is all blended up well combine with balsamic vinaigrette in an airtight container and refrigerate for at least 2 hours (overnight is best).

***The only thing different that I did was put everything in the blender all at once and blended away until creamy.

Raspberry Buttercream

Delicious served on lemon cake or lemon cupcakes.

1/2 c. Seedless raspberry preserves
2 cubes butter
1/2 c. Shortening
1 tsp. Vanilla extract
1/2 tsp. Raspberry extract
1 1/2 lbs. Powdered sugar (yes, pounds!)
1-2 Tablespoons cold milk

Cream butter and shortening together in the bowl of an electric or stand mixer. Add extracts and raspberry preserves and mix well. Begin adding the sugar and mixing thoroughly after each addition. After all the sugar has been mixed in, begin adding the cold milk one tablespoon at a time until you reach the desired consistency.

**If you don't have raspberry extract you can just add a bit more preserves until you reach your desired raspberry flavor.

Chocolate Mint Brownies

NOTE: I like these mint brownies even better than this recipe that I posted previously!

Brownie Base
1 box Betty Crocker Original Supreme brownie mix. (The one with the chocolate syrup pouch)
Water, Vegetable oil, and egg as called for on the box.

Filling
3 1/2 c. Powdered sugar
1/4 c. Butter, softened
1/4 c. Whipping cream
3 oz cream cheese, softened
1/2 tsp mint extract
4 drops green food color

Topping
1/2 c. Whipping cream
1 bag semi-sweet chocolate chips (2cups)
1/2 c. Butter

1. Heat oven to 350. Grease bottom of 9x13 pan and make the brownies according to the box. Cool completely.
2. In a large bowl, beat filling ingredients with electric mixer on medium speed till smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set.
3. Meanwhile, in 2-quart nonstick sauce pan heat topping ingredients over medium-low heat , stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
4. Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or untllll set. Before cutting, let stand 10 mins at room temperature. Store covered in the refrigerator.

Chocolate Chip Cookie Dough Cupcake...

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
2 teaspoons pure vanilla extract
1/2 cup warm water

Directions
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, water, and vanilla.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
4. Measure .4 ounce balls of cookie dough (about 1 teaspoon) and drop a ball of dough into each cupcake. Be sure to use a spoon to completely cover the dough ball with batter.
4. Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

Chocolate Chip Cookie Dough Frosting


Ingredients
FROSTING BASE:
1-3/4 cups confectioners sugar
1/2 cup unsalted butter, chilled
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon milk
Eggless cookie dough (recipe below)
EGGLESS COOKIE DOUGH:
1/4 cup butter, softened
1/4 cup brown sugar, plus 2 tablespoons
2 teaspoons water
1/2 teaspoon vanilla
1/2 cup flour
1/4 teaspoon salt
1/3 cup mini chocolate chips (optional)



*****When I made this cupcake recipe, I used this vanilla buttercream recipe for the frosting. I think if I use the cookie dough frosting I wouldn't use a chocolate cake mix. I am going to try this again with the cookie dough frosting and this cupcake recipe.