Scalloped Potatoes & Ham

Scalloped Potatoes & Ham
2 package Betty Crocker™  Potato Mix
2 cans (10 3/4 ounces) condensed Cream of Mushroom Soup
2 soup cans water
1 1/2 pounds smoked ham, cut into 1 inch slices
1 cup frozen peas
1/2 tsp garlic powder
Spray a 3 1/2 quart slow cooker with cooking spray.  Place uncooked potatoes in slow cooker.  Mix soup, water and sauce mix (from  potato mix) and garlic powder.  Mix well and pour over potatoes.  Top with ham.  Cover and cook on high 2-3 hours or low 4-5 hours until potatoes are tender.  Rinse peas with cold water to separate.  Sprinkle peas over potatoes and ham.  Cover and cook on low setting for about 5 minutes, until peas are hot.

The Best Crockpot BBQ Chicken

The Best Crockpot BBQ Chicken
2 lbs boneless, skinless  chicken breasts
1 cup  BBQ sauce
1/4 cup Zesty Italian dressing
1/4 cup brown sugar
1 tbsp Worcestershire sauce
salt to taste
Season chicken breast lightly (a small pinch per breast)  with some sea salt and place in your crockpot.  In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.  Pour over chicken, cover and cook on HIGH for 3-4 hours.  Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.  Serve on buns, over rice, in wraps, on a salad or eat a plateful as is!  Our favorite way is on fresh rolls, topped with coleslaw.

Grapefruit Pie

Grapefruit Pie
1 (9 inch) pie crust, baked
4 pink grapefruit
1/2 cup white sugar
1 tablespoon cornstarch
3/4 cup grapefruit juice
1 (3 ounce) package strawberry flavored Jell-O®
Peel grapefruit, removing all pith. Cut up into bite-size pieces. Drain in a strainer for 4 or more hours, collecting the juice. (This can be done the day before.)  Combine the sugar, cornstarch, and 3/4 cup juice in a small saucepan; if the collected juice does not measure 3/4 cup, top it off with water. Bring to a boil. Stir in strawberry gelatin. Cool slightly.  Spread grapefruit in the bottom of the baked shell, and pour gelatin over the fruit. Chill several hours or overnight.

Tomato Cakes

Tomato Cakes
1 (14.5 ounce) can peeled and diced tomatoes with juice
1/4 onion, chopped
30 saltine crackers, crushed
1 pinch salt and pepper to taste
3 tablespoons vegetable oil
Place the tomatoes, onion and crackers into a large bowl. Season with salt and pepper, and mix thoroughly. Cover, and let stand for about 15 minutes. This will allow the crackers to soak up the juices from the tomato. The mixture should set up to be a stiff paste.  Heat oil in a large skillet over medium-high heat. Form the tomato mixture into patties, and place in the hot oil. Fry the patties, flipping only once, until golden on both sides.

Baked Hot Wings

Baked Hot Wings
20 chicken wings
1/2 teaspoon salt
1/2teaspoon pepper
3/4 cup plus 1 tablespoon hot sauce, divided
1tablespoon vegetable oil
3/4 cup flour
1/2teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2cup (1 stick) melted butter
Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.  Place the salt, pepper, 1 tablespoon hot sauce, and vegetable oil in a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated.  Place the flour, cayenne pepper, and garlic powder in another resealable plastic bag, and shake to mix. Pour the chicken wings from the first bag into the flour bag, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet rack, and place into the refrigerator for at least 1 hour.  Preheat oven to 400°F.  Melt the butter in a medium microwave safe bowl. Whisk in the hot sauce. Dip the wings into the butter mixture one at a time, and place back on the baking sheet rack. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 1 hour. Turn the wings over halfway during cooking so they cook evenly.  Serve with blue cheese dressing and celery sticks.

Buffalo Chicken Cheesy Penne

Buffalo Chicken Cheesy Penne
2 cups shredded chicken breasts (boil or pressure cook 1 lb of chicken and shred)
8 oz cream cheese
1/3 cup buffalo Sauce
1/2 cup chicken broth
1 tsp paprika
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp kosher salt
3/4 cup blue cheese dressing
12 oz uncooked penne pasta
Optional toppings
Green Onions (chopped)
Crushed Red Pepper Flakes
Begin making the cheesy, buffalo sauce by melting the cream cheese, buffalo sauce and chicken broth together.  Add the paprika, garlic powder, black pepper and salt.  Cook for 5 minutes over medium heat or until all of the ingredients are combined and the sauce is creamy.  Add the blue cheese dressing.  Add the shredded chicken.  Allow the sauce to cook for an additional 10 minutes over low heat.  In the meantime boil a large pot of water and cook the penne pasta for 10-12 minutes, drain and serve.  Combine the cheesy buffalo chicken sauce with the penne pasta.

Sausage & Hash Brown Balls

Sausage & Hash Brown Balls
1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/2 cups Bisquick
1 1/2 cups cheddar cheese, shredded
1/2 (30oz) package frozen shredded hash brown potatoes (about 4 cups)
Preheat oven to 400F.  Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1 1/2-inch balls. Bake for 20-25 minutes, or until brown.  Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.

Lemon Icebox Pie

Lemon Icebox Pie
1 (9 inch) prepared graham cracker crust or Nilla wafer crust
1 (14 ounce) can sweetened condensed milk
3 egg yolks
1/2 cup lemon juice
3 egg whites
5 teaspoons white sugar
Preheat broiler to 500 degrees F (260 degrees C).  In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker or Nilla wafer crust.  In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling.  Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.

FORGOTTEN ONCE JAMBALAYA

FORGOTTEN ONCE JAMBALAYA
1 lbs boneless chicken breasts or boneless thighs
1 lbs smoked sausage, cut to ¼-inch rounds
1 10-oz can Rotel tomatoes with chiles, undrained
1 14-oz can chicken stock
1 6-oz can tomato paste
1 onion, diced
1 green bell pepper, diced
3 celery ribs, chopped
5 garlic cloves
3 tsp parsley flakes
2 tsp dried basil
1 1/2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp hot sauce
1 cup instant rice, uncooked *
1 lbs shrimp (optional)
green onion for garnish
Place the chicken in the bottom of the crock pot along with the sausage.  Combine the tomatoes, broth, tomato paste and the seasonings in a small mixing bowl.  Add diced vegetables to the crock pot then top with the tomato mixture.  Set your cook time. I cooked mine for 8 hours using frozen boneless chicken breasts.  You can use thawed chicken breasts/thighs and cook for 4-6 hours on “high.”  Once the crock pot has finished, use forks and shred the chicken in the pot.  Adjust the flavoring and add the hot sauce.  Cook one cup of white rice separately.  When the cooking time is done, fold the cooked rice into the crock pot.  After the rice is added, with 30-minutes of cooking time remaining, this is the point you would add thawed shrimp to the crock pot.

Pork Chop and Hashbrown Casserole

Pork Chop and Hashbrown Casserole
5 bone-in pork chops
1 T. oil
1 c. sour cream
10 3/4 oz. can cream of chicken condensed soup
1/2 c. milk
32 oz. pkg. frozen hashbrowns
1 c. onion chopped
1 c. shredded cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Brown the pork chops on both sides in the oil in a pan. Combine all other ingredients (hashbrowns last) and spread in an ungreased 9×13 glass dish (I use this one and love it). Top with pork chops. Bake uncovered at 375° for 45-50 minutes or until heated through and the pork chops are fully cooked.

Cheesy Baked Chicken and Rice

Cheesy Baked Chicken and Rice 
1 can cream of chicken soup
1 cup water (or milk!)
1 Box Rice-a-Roni Cheesy Rice
1/8 tsp seasoning salt (or whatever chicken-type seasoning you like)
4 boneless chicken breasts, or 8 chicken tenderloins
Preheat the oven to 375 degrees. Stir the soup, water/milk, and rice (with the seasoning packet in the box also) in a 2-quart shallow baking dish. Top with the chicken. Sprinkle the chicken with the seasoning salt. Cover the baking dish. Bake for 1 hour or until the chicken is cooked through. Check on it about halfway through, I had to stir my rice once to keep it from sticking. Enjoy!

Loaded Potato BBQ Chicken Casserole

Loaded Potato BBQ Chicken Casserole
8-10 medium potatoes, cut into chunks
1-2 tbsp seasoning salt
Olive Oil
3-4 Chicken Breasts
1/2 cup BBQ sauce
2 cups Cheddar Cheese\nBacon bits (this is to taste…but I used a LOT) :-)
Preheat oven to 500 degrees. Put your potatoes into a bowl and add in the seasoning and mix well, then add the olive oil and mix. Pour the potatoes into a Pam-sprayed pan, and bake for 45-50 minutes, stirring every 15-20 minutes, until potatoes are brown and crisp. While that’s cooking, cut the chicken breasts into small chunks and mix with the BBQ sauce. Once the potatoes are done, pull them out of the oven and sprinkle the chicken on top of the potatoes. Mix together the cheese and bacon (you can also add in green onions) and spread it on top of the chicken. Lower the oven to 400 degrees, and bake the casserole for 15-20 minutes, or until chicken is cooked through and cheese is melted and bubbly. Enjoy!!

Bacon Wrapped Water Chestnutts

Bacon Wrapped Water Chestnutts
1 cup ketchup
1 cup brown sugar
1 teaspoon Worcestershire sauce
16 ounces sliced bacon
2 (8 ounce) cans water chestnuts, drained
Preheat oven to 350 degrees F. In a saucepan, combine ketchup, brown sugar and Worcestershire sauce; heat just to boiling. Pour sauce over bacon and water chestnuts. Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan.  Bake in preheated oven until bacon is completely cooked, about 45 to 50 minutes.

Chicken and Rice

Chicken and Rice
2 cups uncooked, long-grain rice
4 cups water
3 boneless, skinless chicken breasts
Water for boiling chicken
1 can cream of chicken soup
1 can cream of mushroom soup
salt and pepper to taste
Cook rice.  Boil chicken breasts in water with about 1-2 tsp. of salt until tender, approximately 45 minutes.  Put cooked rice, soups, shredded chicken and salt and pepper to taste in a large bowl.  Add 2-3 cups of broth from the chicken and stir.  Pour into a greased casserole dish 13x9 or larger.  Bake at 350 degrees for 45-55 minutes.

ROLO CAKE MIX COOKIES

ROLO CAKE MIX COOKIES
1 box Devil's Food cake mix
2 eggs
1/3 cup oil
Rolo candies, unwrapped
Preheat oven to 350 degrees. Line a cookie sheet with parchment.  Mix together the first three ingredients. Grab a small piece of dough (about half the size of a golf ball) and roll it into a ball. Smoosh it flat, place a Rolo in the center, and then close the dough around the Rolo. Repeat until all of the dough is used.  Bake for about 9 minutes. Sprinkle with powdered sugar. Delicious served warm or at room temperature.

Hibachi Chicken and Steak

Hibachi Chicken and Steak
For the chicken:
1 pound boneless, skinless chicken, cut it bite-sized pieces
Salt and pepper
1 tablespoon vegetable or canola oil
1 tablespoon soy sauce
1 tablespoon butter
1-2 tablespoons stir-fry or teriyaki sauce (I used a spicy apricot sauce, sort of like General Tso's)
For the steak:
1 pound sirloin, cut in bite-sized pieces
Salt, pepper, and Montreal Steak seasoning
1 tablespoon vegetable or canola oil
1 tablespoon soy sauce
1 tablespoon butter
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.  Add chicken, and sprinkle with salt and pepper. Cook until chicken is starting to brown on both sides, about 3-4 minutes.   Add 1 tablespoon soy sauce and 1 tablespoon butter. Cook until chicken is cooked through, about 2-4 minutes.  Add stir-fry or teriyaki sauce and toss chicken to coat.  Meanwhile, heat remaining oil in another skillet or wok over medium-high to high heat. (You can go a little hotter with the sirloin, because you don't have to worry about cooking it all the way through like you do the chicken.)  Add sirloin, and sprinkle with salt, pepper, and steak seasoning. Cook until sirloin starts to brown on all sides.  Stir in 1 tablespoon soy sauce and 1 tablespoon butter. If you're feeling adventurous, go ahead and toss in some mushrooms.  Cook until sirloin is cooked through to desired doneness.

Crockpot Cheesy Buffalo Chicken Pasta

Crockpot Cheesy Buffalo Chicken Pasta
1 to 1½ pound boneless skinless chicken
3 cups chicken broth
½ cup buffalo wing sauce (1/4 cup now, ¼ cup later)
1 tablespoon ranch dressing mix (dried packet kind)
½ teaspoon garlic powder
¼ teaspoon celery salt
¼ teaspoon salt
⅛ teaspoon pepper
8 oz cream cheese
1 cup shredded sharp cheddar
1 tablespoon corn starch + 1 tablespoon water
16 oz linguine noodles
Chopped cilantro for garnish (optional)
Place chicken, broth, ¼ cup buffalo sauce, and seasonings in crock.  Top with cream cheese and shredded cheese.  Cover and cook on high for 4 hours or low for 8.  When chicken is fully cooked remove to separate bowl and shred with two forks.  Add remaining ¼ cup buffalo sauce to chicken and toss to coat.  Set aside chicken.  Whisk together corn starch and water and add to crock.  Use a whisk and stir until cheese and cream cheese is all combined and smooth.  Break noodles in half and place in crock.  Top with chicken and cover.  Turn crock on high for 30-60 minutes until noodles are fully cooked, stir 3-4 times during cooking.  If noodles are not done you can add extra broth or water ¼ cup at a time.  Garnish with cilantro if desired and serve immediately.

Ranch & Onion Cheeseball

Ranch & Onion Cheeseball
2 (8oz) packages Neufchatel Cream Cheese
1 packet Ranch Mix
3-4 green onions, thinly sliced
6-10 buttery crackers, crushed
In the bowl of a stand mixer with the paddle attachment, beat cream cheese until smooth. Add in ranch mix until well mixed. Then add the green onions until incorporated.  Using a spatula, scoop cheese mixture onto large piece of plastic wrap. Wrap the plastic around the cream cheese mixture to create a ball shape. Roll ball into cracker crumbs. Keep covered & refrigerated if not eating right away. Serve with crackers.

Sweet Chili Whipped Dip

Sweet Chili Whipped Dip
8 ounces whipped cream cheese spread
1 cup FRANK'S RedHot Sweet Chili® Sauce
Whisk cream cheese and FRANK'S RedHot Sweet Chili® Sauce together in med. size bowl until well blended.  Serve with assorted crackers and crisp vegetables.

Slow Cooker Jambalaya

Slow Cooker Jambalaya
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound smoked turkey sausage, sliced
1 (28 ounce) can diced tomatoes with juice
3 Tbsp dried minced onion flakes
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 tsp minced garlic
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
white rice or instant rice
In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, garlic, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.  Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Mix in cooked rice cook for about 15 minutes to warm through.

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup basil leaves, chiffonade
Preheat oven to 400 degrees F.  Season chicken thighs with salt and pepper, to taste.  Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.  Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.  Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.  Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.  Serve chicken immediately, garnished with basil, if desired.

No Bake Strawberry Lemonade Freezer Pie

No Bake Strawberry Lemonade Freezer Pie 
1 premade graham cracker crust
1 tub low fat cool whip
1 (12 ounce) can lemonade concentrate
1 can low fat sweetened condensed milk
2 cups strawberries (frozen or fresh), chopped
¼ cup sugar
20 drops yellow food coloring (optional)
lemons and strawberries for garnish
In a food processor, combine strawberries and sugar and pulse until well combined. Set aside.  In an electric mixer, combine cool whip, lemonade concentrate, and sweetened condensed milk with paddle attachment. Mix until smooth and creamy.  Pour lemonade mixture into pie crust.  Pour strawberry mixture over lemonade mixture and swirl into the top using a knife. (You won't need to use all the strawberry mixture depending on size of your crust. Pour a bit at a time as to not overflow the crust).  Freeze for approximately 8 hours or overnight, until well frozen.  Slice and serve!

Sweet Chili Cream Cheese Dip

Sweet Chili Cream Cheese Dip
1 cup FRANK'S RedHot Sweet Chili® Sauce
1 (8 oz. pkg.) cream cheese, softened
1 box of wheat thins
Place cream cheese on serving dish.  Pour Frank's RedHot Sweet Chili Sauce evenly over cream cheese.  Serve with crackers.