Chicken Squares

This is an older recipe of mine, but a good one. I don't make it that often but when I do it is always a huge hit and I wonder why I don't make it more. This is my own spin on this recipe (also known as chicken triangles or pillows). The original calls for more of the cream cheese and butter but I have cut it back to lower the fat and it is even better in my opinion!

2 cans of crescent rolls

3 chicken breasts cooked and shredded (I always do tenderloins and usually throw 7 or 8 in my crockpot earlier in the day on low to cook)

1/2 bunch of green onions chopped

4 oz of cream cheese room temp (original recipe calls for 6-8 oz)

2 Tbs Butter room temp (original recipe calls for 5-6)

salt and pepper to taste

OPT: I add some finely chopped broccoli to sneak different veggies into my kids diets. I just buy some broccoli crowns fresh from the store and chop up 5 or 6 in my handy dandy food chopper, love that thing.

Pre heat oven to 375. Put crescent rolls to the side. Mix everything else together in a big bowl. Take crescent rolls and take a triangle and put a good spoonful (I have never measured it but it is probably about 1-2 Tbs) into the bigger end of it and roll crescent roll around it sealing edges at the end. Place in greased 9x13 dish. Repeat with all your rolls.

Opt: at this time you can top the rolls with a little melted butter (about a Tbs) and some croutons smashed up. I do it if I have them on hand.

Bake at 375 for 18-20 minutes, the rolls should be golden brown. Also be careful to not pack your dish too tight, I have used a smaller baking dish and had to kind of smash the rolls in there and they didn't bake as well in between, still yummy though.

Taquitos

Original Recipe found HERE.

1-2 pounds of Eye of Round, seared

2 tsp. of each: cumin, onion powder, garlic powder, and chili powder

1 tsp salt

1/2 tsp black pepper

1 cup salsa

8 oz cream cheese (I didn't do this part because Jeff won't eat cream cheese, I did use some shredded Mexican cheese)

tortilla's flour or corn (I used flour)

2 Tbs softened butter

course salt

In crockpot put in seared roast. Put in all powders, salt pepper and salsa. Cook on low for approx. 6 hours. After 6 hours pull roast out and remove fat and shred, put back in crock pot and cook on low 1 more hour. At this point you can add the cream cheese, see original recipe if you do that, also if you use corn tortillas see original recipe too.

At this point I put beef on tortilla and added some shredded mexican cheese and rolled. Place them seam side down on a baking sheet that is lightly greased. After all are rolled and on brush with butter and sprinkle on a little course salt. Bake in oven at 375 for approx 15 minutes, just watch so the sides don't get too brown.

I did up a huge batch and then whatever weren't eaten I plan on freezing and then we can pull them out and heat them up like we would the frozen taquitos from the store.

Creamy Chicken Vegtable Soup

Original recipe from HERE. I have changed it just a smidge to make it a little easier on my calories, but I will note the original and the changes:

1 cup carrots chopped

1/2 onion chopped (I used yellow, it calls for red)

2 stalks of celery sliced

2 cans of chicken broth (original calls for water and buillion cubes, but I used the low sodium broth from a can)

1/2 Tbs Basil

4 medium red potatoes cubed

1/2 cup frozen peas

2 1/2 cups of milk (I used 1 1/2 cup of 2% and 1 cup of skim, original called for 2 cups of milk but I thought it needed just a smidge more)

1/2 cup flour

Chicken cooked and cubed, I did about 2 big chicken breasts worth

6 oz of velvetta cheese (original called for 8 oz.)

In pot put carrots, celery, and onion and cover with 2 cans of broth, add basil. Bring to a boil and cook until carrots start to tender. Add potatoes and peas and boil for 5-10 minutes until potatoes just start to tender up. In a seperate bowl combine milk and flour and wisk until smooth. Add to pot once pototaoes are ready. Add chicken and cheese and simmer until cheese melts and potatoes are cooked all the way.

This was a super yummy soup recipe!

Easy Caramel Corn

This has got to be the easiest recipe for Caramel Corn there is and it is super super yummy!!

2-3 bags of popped popcorn (about 12 cups popped)
1 cup Brown Sugar
1/4 cup white Karo syrup
1 stick butter
1/2 tsp baking soda
1 tsp vanilla

Pop your popcorn and put into a bowl careful to remove the unpopped kernels. In a large mixing bowl combine sugar, syrup and butter cut up in approximately tbs cubes. Put in microwave and cook on high for 2 minutes, pull out and stir and then put in for two more minutes. Now here is the part my kids love, take bowl out and stir until butter well combined, add baking soda and vanilla, and watch it fizz, then stir and watch it foam up. Pour over popped popcorn and eat.

If you like it more crispy you can transfer to a baking sheet and cook at 300 for approximately 20 minutes stirring every 7 or so. I got the recipe HERE it has step by step pics if you want to see.

Dish Detergent

1 1/2 cups 20 Mule Team Borax (found in the laundry additive isle)
1 1/2 cups Baking Soda
1 cup Salt

Makes enough for approximately 21 loads of dishes when using 2 Tbs per load. Also instead of jet dry try adding white vinegar it will help give you shiney dishes and vinegar is a GREAT cleaning agent and kills lots of germs too!

I found this recipe on another blog, and saved it awhile ago. Can't remember which blog though.

Macaroni Salad

1 box of Macaroni, or whatever pasta you want, I did the Medium Shells in the picture above.

1 can of Tuna or Chicken (I use Tuna if I have the good Costco Albacore, otherwise Fresh and Easy has a good premium can of chicken)

1 cucumber, peeled and quartered

Olives, sliced, however much you want

2 stalk of Celery, sliced

4-6 Green Onion chopped

1/4-1/2 cup Peas

Optional veggies that my Mom uses but I left out:

Radishes, sliced

Green and Red Bell peppers sliced.

Cherry Tomatoes

You can use pretty much any veggie you want to try in there.

Dressing:

1 cup Miracle Whip

1 heaping tsp. sweet relish

3 Tbs. Milk

1-2 tsp of Worcestershire sauce (you want to just barely tint the dressing)

Boil pasta according to directions. Chop all veggies and place in a bowl, once pasta is cooked and cooled put in bowl. Drain and wash meat and then I pull it out with my hands and smush it in between my fingers to make it small and distribute it in bowl, I don't like big chunks of meat. Combine dressing and gradually start adding until it is to your liking. It is best if you can make this up an hour or so before serving. It is better chilled.

No Bake Cookies (aka Chocolate Oatmeal)

2 cups sugar
1/2 cup butter
1/2 cup cocoa
1/2 cup milk
1 tsp vanilla
1 Tbs peanut butter
3 cups Old Fashioned Oats

Combine sugar, milk, cocoa and butter in a pan on the stove top. Bring to a boil over medium heat (I usually keep it about a 6 and when boiling turn to a 5). Boil for 4 minutes exact! It is important to follow the directions to a T for these to be cooked just so, so that they set up. Remove from heat and add peanut butter, vanilla, stir to mix and then add oats and stir again. Drop onto wax paper to harden.

A few tips, put paper under the wax paper to avoid having the heat from the cookies leaving wax on your countertops. You can use more peanut butter, but we have found that if the pb is even a little bit "oily" it can cause the cookies to not set up. We like them super chocolaty so we just use the little bit. As soon as the cookies harden transfer to an air tight container or big ziploc bag to keep them from drying out too fast.

Snickerdoodles

1/2 cup butter- room temp
1/2 cup butter flavored shortening
1 1/2 cup sugar
2 eggs
2 tsp. vanilla
2 3/4 cup flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

Cream butter, shortening, sugar, eggs and vanilla until well blended. Add flour, tartar, soda and salt. Mix well. Roll into balls about the size of a walnut and then roll in mixture of cinnamon and sugar. I have a bowl of this made up and really let the dough get coated really well. Bake at 400 for 8-10 minutes.

Spaghetti Sauce (or for Lasagna)

1- 28 oz can crushed tomato
1- 8oz can tomato sauce
3-4 cloves of garlic minced
1 Tbs. Italian seasoning
1/2 tsp. salt
1 tsp. basil
ground pepper- I just do a few shakes from the shaker
Ground Beef- browned (Optional)

Mix everything but the ground beef in pan, bring to a boil and then turn heat to low and simmer for about 30 minutes. Add beef anytime after it boils. Add to spaghetti or into Lasagna. Great simple home made sauce. Thanks to my sister in law Kendell for sharing this one, my family loves it and it is easy and cheap to make! (My recipe is slightly different from hers but she makes it this way too and she is a great cook!)

Sugar Cookies

1 cup butter- room temp
1 1/4 cup sugar
1 egg
2 Tbsp. milk
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
3 cups flour

Cream butter and sugar until well blended. Add milk, egg, baking powder, soda, salt and vanilla. Gradually add flour, mix well. Chill for at least 3 hours. Roll out on floured surface until about 1/4 inch thick, cut out desired shape. Bake at 400 for 5-7 minutes. Cool and frost.

Baked Teriyaki Chicken

1 Tbs Cornstarch
1 Tbs cold Water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic- minced
1/2 tsp. ginger
1/4 tsp. black pepper

Preheat oven to 400. In a small sauce pan combine all ingredients and heat on low heat until thicken and bubbles. Brush onto chicken, you can use thighs, breasts or tenderloins. I like to take breast and cut it up into bite size peices and thread onto scewers and place in baking pan. Brush meat every 10 minutes while cooking. With the scewers or tenderloins this will only take about 20 minutes (and I brush every 5 or so), with the thighs or breast you will have to cook for about an hour or more. You could also grill the meat if you want to.

Cinnanmon Rolls

1 1/2 cups warm water (approx 110-120 degrees)
1/4 cup sugar
1 Tbs. yeast

*Mix these 3 ingredients and let sit for approximately 10 minutes, until nice and bubbly.

Add:
2 eggs
1/2 cup Oil (I use Canola)
1/4 cup dry milk
1 tsp. salt
5 cups flour- added gradually

I mix the first three thing in with the water and yeast and then start adding flour 1 cup at a time may need more until dough pulls away from sides of bowl, the dough shouldn't be sticky. Either let machine knead for 10 minutes or do it by hand.

Let sit and rise until doubled.

Divide dough in half, roll our half of it until flat and in a rectangular shape (if you have a silpat that is an excellent guide!). Spread room temperature butter on it and then a generous helping of cinnamon sugar (I make it with cinnamon and brown sugar). Roll up and pinch edge to "seal" it closed. Use a sharp knife to cut into about 1 inch increments and place on pan. Space them with a little space in between as they will need to rise again (about 4 across and 5 down on a big jelly roll pan). Repeat process with second batch. You will need more than one pan. *Note if you are making these in advance for something this is the point you could put them in the freezer for later baking, it is good up to 1 week*.

Let rolls rise until about doubled again and then bake in preheated oven at 375 for 15 minutes. Place pan on cookie sheet and let cool for 5-10 minutes and then frost.

Frosting:
1/2 stick of butter- room temp
4 oz package of cream cheese- room temp
1 tsp. vanilla
1 lb. of powdered sugar

Mix these four ingredients until desired consistency, if needed you can add a little milk.

Makes approximately 2 dozen.

This fabulous recipe is from my mother in law Vannie.

Chicken Tortilla Soup

1 8 oz block 1/3 less fat cream cheese
2 cans chicken broth(melt these two in crock pot til well blended)

Then add:
1 large can Las Palmas Green Enchilada Sauce
1 pint Land O Lakes Fat Free Half N Half
1 can corn
Chicken (I use Wal-Mart’s Lemon Chicken from the Deli Section)
1 1/4 cup Instant Rice

Cook til well blended and rice is done. The longer you cook it, the thicker it gets. I put brand names in the recipe because I have used just about everything and it comes out best with these brand names.

I got this recipe from a girl that was in my Bunko group, it is super yummy!

Banana Bread

1/3 cup butter (room temp)
1 1/2 cups white sugar
4 bananas
2 eggs
1 cup sour cream
1 tsp vanilla
1 tsp cinnamon
1/4 tsp cloves (opt)
1/4 tsp nutmeg (opt)
1/4 tsp salt
1 1/2 tsp baking soda
2 1/2 cups flour
chopped walnuts (if you like that sort of thing, yuck!)

side dish:
white sugar and cinnamon for a little cinnamon sugar

Preheat oven to 325. Cream butter and sugar. Mix in eggs, then bananas, sour cream, vanilla, cinnamon and nutmeg and cloves if you add them. Mix well. Mix in salt, soda and flour. Grease pans and then coat bottom and sides with the cinnamon sugar. Pour in batter and top with a little more cinnamon sugar if you want. Bake for 1 hour 10 minutes, or until a toothpick inserted near center comes out clean. I bake for about 40 minutes and check, if the tops are a little too brown already I throw on a sheet of foil to stop it from browning too much more while it cooks the rest of the time.

I made this and decided to throw in the nutmeg and cloves and then to top with the cinnamon sugar. It is super yummy and the sugar gives it a little coating. This will make 5 mini loaves or 2 regular size loaves. The time and temp are for 2 glass pans. This is a great moist flavorful banana bread.

Pumpkin Pie

2 cups pumpkin (or one can of pure pumpkin if you go that route)
1 1/2 cups evap milk
3/4 cups white sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
2 eggs-beaten

Preheat oven to 425. Mix pumpkin and sugar, salt and spices. Add beaten eggs and mix well. Gradually add evap milk and stir. Put in unbaked 9 inch pie crust. Bake at 425 for 15 minutes then turn down heat and bake at 350 for approx 50 minutes. Pie is done when knife is inserted near center and comes out clean.

I always have to cook mine for an extra 15 minutes or so, but I don't know if that is my oven or because I am using tinfoil to protect my crust, I ususally base it off that knife coming out clean.

Chip's Meatloaf

This recipe comes from one of my Dad's good friends and is super yummy!

2 lbs. ground beef
1 1/2 cups soft bread crumbs
3/4 cup milk
1 medium carrot, peeled and grated
1 small onion, chopped fine
2 eggs, beaten
2 tsp. salt
1/8 tsp. pepper (I use lemon pepper)

Mix ingredients together and put in loaf pan, or I mix and make 6 little "loaves" out of them and place in a 9x13 pan.

Topping:
1/4 cup ketchup
2 Tbs. mustard
3 Tbs. brown sugar

Mix together and spread on top. Bake at 325 for 1 hour and a 1/2 for the 1 loaf or 350 for an hour for the six little loaves.

No Peek Beef Stew

1-2 lbs Stew Meat (I use London Broil that I cut up and take any fat off of)-seared brown with a little olive oil on the stove, then transfer to crock pot.
4 stalks Celery- cut up
1 cup of carrots cut up
1/4 onion cut up
2-3 baking potatoes with skin on cubed
1 tsp salt
2 Tbs Dry Tapioca (you can find it in the baking isle usually by the gelatin mix)
1 Tbs Sugar
1 can tomato soup
1/2 can of water

Cut up all vegetables, put everything in crock pot, stir and cook on low for 5-6 hours without removing lid.

Baked Potato Soup

4 or 5 Large Baking Potatoes
6 cups milk (I use 2%)
2/3 cups butter
2/3 cup flour
1 1/2 tsp Salt
1/2 tsp black pepper
1 cup Sour Cream
1 cup Milk Cheddar Cheese
1/2 cup g. onion
10 slices bacon, cook and broken in small pieces

Pierce skin of potatoes and bake at 400 for 1 hour. Remove and let cool completely. Once cooled remove from skins and break into bite size pieces in a bowl. Set aside.

In a large pot melt butter and add flour, stirring well with a whisk. Gradually add milk. making sure to combine well, add salt and pepper. Over medium/high heat bring to a low boil, stirring constantly let boil for 2 minutes. Stir constantly and watch so it doesn't burn (milk can curdle!).

Add potatoes, cheese, stir until cheese melts. Stir in sour cream and then the onions. Cook over low heat until soup is heated all the way through or put into crock pot and put on low heat. If you don't eat right away stir every 20 minutes or so or the cream may start to separate.

Top with Bacon, more green onions and cheese to taste.

Taco Soup

1 lb of ground hamburger –browned or you can use some cooked chicken.
1 15 oz can diced tomatoes- the one’s with Green Chile’s in them.
1 15 oz can of tomato sauce
1 can of corn- drained
2 can of kidney beans- rinsed
1/4th onion- chopped
2 Tbs. chili powder
1- 1 1/2 cup water
V8 juice (however much to get it to a consistency of where you want it)

Brown hamburger, when almost done add chopped onion (as much as you like) and some chili powder (about a tsp). Add rest of ingredients to a big pot or crock pot. Add meat when done cooking, add a little more chili powder if you want it spicier. If cooking on stove top bring to a boil then simmer for 20 minutes. If crock pot, you can cook on low for at least 4 hours. You can then top with cheese and sour cream if you like. I usually serve cornbread with this.

Southwest Chicken

I found this on a blog, not sure where and made it tonight. It was a HUGE hit! Super easy and CHEAP, just the way we like it!

8-10 frozen tenderloins
1 jar of salsa (approx 16 oz)
1 can of Corn (drained)
1 can of Kidney beans (drained and rinsed, or you can use black beans)

Throw all that in the crock pot and cook on low for about 6 hours, then you can eat it just like it is with some tortilla chips, make a salad out of it and throw it on some lettuce with some sour cream and guac, or tonight I put it in some tortillas with cheese and lettuce and made soft tacos. It made up a TON and took all of 5 minutes tops to make.