taco salad

1 lb browned hamburger ( I season with a taco seasoning packet)
1 bag lettuce
1/2 can of chick peas (Garbonzo beans)
1/2 can kidney beans
1 c grated cheese

mix together in a bowl. When We are ready to eat, we crumble up nacho cheese doritos in it to give it the crunchy part. Add catalina dressing or ranch dressing. My favorite is the cafe rio spicy ranch dressing. the recipe is with the sweet pork entry for 1/2011

Amber King

Sweet pork (Cafe rio)

Use a 2 1/2 lb to 3 lb pork roast. I have been getting the one with the bone in since it is cheaper.  Put it in the crock pot on low for about 6 hours, shred meat and remove all fat and bones. Add 1 cup of salsa (Any brand, any style) and 1 cup of brown sugar. If you like it with more sauce, add more at equal parts to your liking.  Leave in crock pot on low for another hour or so to let the sugar melt. We eat it on a tortilla, with instant rice (Just plain, no seasonings or soy sauce) black beans (Straight form a can, heated) shredded lettuce, shredded cheese, and ranch dressing. You can make the mildly spicy ranch from cafe rio as well. You get:
1 packet of hidden vally ranch dressing mix,
1/3 cup of milk.
1 cup of mayo
3 tomatillos (Little green tomatoes, with a skin you take off. just put in a blender and puree, don't cook or do anything to it)
1/4 tsp garlic powder or garlic salt
1/4 teaspoon cayenne pepper

Mix and chill.


Sometimes if there is too much pork for you, take some out before you add the salsa and sugar, and mix it with bbq sauce for pulled pork sandwiches. Easy to freeze in ziplocs in individual sizes. Curt likes sweet baby rays brand.
Amber King

Easy Breadsticks

1 1/2 c. warm water
1 Tbsp. yeast
2 Tbsp. sugar
1/2 tsp. salt
3-4 c. flour

Combine all ingredients. Dough should still be a little sticky. Knead for three minutes. Let dough rest in bowl for 15 minutes. Melt a full stick of butter or margarine (or slightly less). Pour half the melted butter in cookie sheet and spread evenly. Put dough on cookie sheet and roll out. Pour remaining melted butter on top and spread with pastry brush. Sprinkle with garlic salt and Parmesan cheese to taste. Using a pizza cutter, cut into desired size bread sticks. Let raise 15-20 minutes. Bake at 375 for 12-15 minutes. (This is also yummy topped with cinnamon and sugar instead of garlic/parmesan. Or, what I like to do is make them half and half--half cinnamon/sugar, half garlic/parmesan.)

Christmas Fudge

1 can evaporated milk
4 1/2 cups sugar
1 cube butter

Cook over medium low heat to a boil and boil for 8-10 minutes

Pour Over
1 large hershey bar broken in pieces
1 pkg. milk chocolate chips
45 large marshmallows
2 cups chopped nuts (optional)

Stir until smooth, pour into 9 X 13 pan and chill

Marshmallow Topped Brownies

2 eggs, beaten
1 tsp. vanilla
1 square margarine and 1/4 cup cocoa, melted together
1/4 tsp. salt
1 cup white sugar
1 cup flour
1/2 tsp. baking powder
1/2 cup chopped walnuts (optional)

Mix thoroughly after each step

Spread in greased 9 X 9 inch pan and bake at 350 for 25 minutes

Remove from oven (turn oven to broil) and sprinkle a single layer of miniature marshmallows on top. Return to oven, leave door open a couple inches, watch closely and broil until marshmallows turn golden brown.

Remove from oven, let cool and frost with chocolate frosting

Claudelle's Pistachio Salad

9 oz. Cool Whip
1 small box pistachio pudding powder

stir togther to dissolve pudding

1 lb. cottage cheese
13 oz. crushed pineapple (drained)

stir well and chill

garnish with finely grated sharp cheddar cheese

Chicken, broccoli, potato and parmesan skillet

2 tbsp Olive oil
1 1/2 lb small red potatoes
2 chicken breasts
2 c. raw broccoli
1 can broccoli cheese soup
1/2 c. milk
1/4 t. garlic
1/4 c. Parmesan

Cut potatoes in quarters. Heat Olive oil in large skillet over medium-high heat. Add potatos, cover, and cook for 10 minutes, or until soft enough a fork can go through it. Slice chicken breasts into strips, in a seperate skillet, while potatoes are cooking, cook chicken thoroughly. When potatoes and chicken are both cooked through, add chicken and broccoli to skillet, stir. In a bowl, mix soup, milk, and garlic together. Add to Skillet. Stir. Sprinkle with cheese and heat to a boil and cook over low for 5 min or until broccoli is soft and everything is heated.

Easy from a Jar chicken fettuccine alfredo

small bag fettuccine noodles (or whatever you want to use)
1 jar alfredo sauce (this also works with spaghetti sauce)
2 chicken breasts
1 c. plus more mozzerella
1/3 c plus more parmesan
1 T. plus more Italian seasoning
salt
olive oil


Preheat oven to 350. Dice up chicken breasts, Heat olive oil in skillet and cook chicken thoroughly, while chicken cooks, cook noodles according to package directions, drain noodles. Put back in pan, and add cooked chicken, sauce, 1 cup mozzerella, 1/3 c parmesan, 1 T italian seasoning and a couple shakes of salt. Mix together and put into casserole dish. Sprinkle with more italian seasoning, and extra cheese. bake 20-30 min, until cheese is melted.

Jenni

Honey Lime Chicken Enchiladas

Ok, so everyone I cook this for thinks I'm crazy and that it is going to be gross, but everyone has liked it, including my little sister who doesn't eat anything! I got this from a blog, I saw it posted and thought the lady was crazy and there was no way that it was good, but then i saw it pop up on a couple of the other recipe blogs I looked at and decided to try it.... you have to try it... its yummy!!! The only thing I do differently then the lady I found the recipe from is add sour cream to the green enchilada sauce.

Honey Lime Chicken Enchiladas

6 Tb honey
4.5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder (im pregnant and really sensitive to garlic, so I haven't been using this right now and it still taste good)
1 lb cooked chicken, shredded
flour tortillas
monterey jack cheese, shredded
10 oz. can green enchilada sauce (If you want, mix in a cup or so sour cream with this.)


Mix the honey, lime juice, chili powder, and garlic powder together in a large baggie, put shredded chicken into baggie and mix around until the chicken is well coated. Let it marinate in the fridge for atleast a half hour. (you can do this part in the morning or the night before if you want, the longer the better).
Start with a 9x13in casserole dish. spread a little bit of green enchilada sauce on bottom and sides of pans. Fill flour Tortillas with shredded chicken and shredded cheese, and place in dish seam side down so they don't open. When pan is full, pour green enchilada sauce over enchiladas and sprinkle with more cheese. If you have more filling (depending on how full you filled your enchiladas) use a 10x10 dish and assemble the same way. Bake at 350 for 30 min. At the end pu it under the broiler for a minute to brown the cheese.

Jenni

Green Chilli Chicken Enchilada Casserole

I got this recipe from a friend in AZ, it is soooooo good.

Green Chilli Chicken Enchilada Casserole

2 large cans macayo's green chili enchilada sauce
1 can cream of chicken
1/2 can (small cream of chicken can after its been emptied, or i would guess 1/3c.) water
shredded cooked chicken (I usually boil chicken and shred it, I think its easiest but however you want to cook the chicken)
small round tortillas
green onions (optional, my hubby doesn't like them so I only use it if he wont be eating these, but I think this needs it)
shredded cheddar cheese
vegetable oil

Heat vegetable oil about 1inch deep in frying pan. In another frying pan, heat green chili enchilada sauce, can of cream of chicken, and 1/2 small can of water. Preheat oven to 375. Dip 2 tortillas (one at a time) briefly into oil, just until barley cooked, not crunchy, then cover them in the green chili enchilada sauce mixture. Then put into the bottom of a 13x9 in casserole dish. put a layer of shredded cooked chicken, cheese, and onions on top of the tortillas. Repeat the layers 2 more times, starting with the dipped tortillas. After last layer, put two more dipped tortillas on top and sprinkle with cheese. cook 15-20 min.

Jenni