Sweet Baby Ray's Crock Pot BBQ Chicken

Sweet Baby Ray's Crock Pot BBQ Chicken
4 to 6 chicken breasts
1 (18 oz.) Sweet baby Ray's BBQ sauce
2 Tbsp. vinegar
1/2 c. brown sugar
1 tsp. red pepper flakes
1/2 tsp. garlic powder
Mix all the ingredients together and pour over chicken in crock pot. Cook on low for 4 to 6 hours until pull apart tender.

Dill Pickle Dip

Dill Pickle Dip
8 oz. cream cheese, room temperature ( I used low fat)
1 c. finely chopped dill pickles
1/4 c. finely chopped sweet onion
3 T. pickle juice
1 tsp. dried dill weed
1/2 tsp. Kosher salt
pinch of pepper
Mix and chill 1 hour before serving.

Dill Potatoes

Dill Potatoes
6-8 small reds
1/4 to 1/2 c. melted butter
1 tsp. dill
Boil the potatoes until fork tender. Drain. Melt butter in the microwave and add dill. Stir and pour over potatoes.

Parmesan Pepper Crisps

Parmesan Pepper Crisps
2 cups parmesan cheese, loosely packed and coarsely grated or mixture of 4-cheese blend of aged provolone, Parmesan, Asiago and Romano cheeses
2 teaspoons of lemon pepper spice blend
 Preheat oven to 450 degrees.  Place heaping teaspoonsful of cheese 2 inches apart on nonstick baking sheet. Flatten the cheese mounds with the back of a spoon. Top each mound with a pinch of lemon pepper.  Bake 1 ½ to 2 minutes until just lightly browned. Watch carefully to avoid burning.  Cool 2 minutes, carefully remove to a rack, cover with paper towels.

Cream Cheese Bean Dip

Cream Cheese Bean Dip
1 cup sour cream
1 - 16 oz. can refried beans
4 oz. (1/2 bar) cream cheese (softened)
1 package taco seasoning
1 cup mexican cheese
Salsa (a few TB - ¼ cup of your favorite kind) - optional
Preheat to 350.  Combine beans, sour cream, and cream cheese in a bowl until well combined. Add taco seasoning and salsa.  Pour into 8x8 pan. Top with cheese and bake for 25 minutes.  Serve hot with tortilla chips. ENJOY!

Buffalo Chicken Bubble Up

Buffalo Chicken Bubble Up
1 can (12oz) refrigerated flaky biscuits (Pillsbury Grand's Jr)
2 cups cooked chopped chicken
4-6 Tbsp wing sauce
1 cup Alfredo sauce
1/3 cup cooked chopped bacon
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
Preheat oven to 375. Spray a 9x13-inch pan with cooking spray.  Toss chopped chicken with buffalo sauce.  Cut biscuits into quarters. In a large bowl, toss biscuits with Alfredo sauce, bacon, chicken and half of cheese. Pour mixture into prepared 9x13-inch pan. Top with remaining cheese.  Bake for 25-30 minutes.

Jalapeno Dip

Jalapeno Dip
16 ounces Light Sour Cream
1 package (1 Oz.) Ranch Dip Mix
2 whole large jalapenos, roughly chopped
2 cloves garlic, minced
1/3 cup fresh cilantro
1 whole lime, juiced
2-4 Tbsp milk
Combine roughly chopped jalapenos, cilantro and garlic in the food processor. Pulse until finely chopped. Add lime juice, sour cream and ranch mix. Pulse until thoroughly combined. Add milk, a tablespoon at a time, until you reach the desired thickness. Pour into serving bowl and enjoy!

King Cake Bites

King Cake Bites
Bites
1 (8oz) package cream cheese, softened
1 cup powdered sugar
1 tsp lemon juice
2 tsp cinnamon
2 cans (8 oz each) refrigerated crescent dinner rolls
Glaze
1 cup powdered sugar
2 Tbsp milk
yellow, green, purple sugar
Preheat oven to 350 degrees.  Beat cream cheese, 1 cup powdered sugar and lemon juice with mixer until well blended.  Separate dough into 8 rectangles; seal seams. Sprinkle each rectangle with approximately 1/4 teaspoon of cinnamon.  Spread cream cheese mixture down middle of each rectangle. Fold each rectangle lengthwise into thirds to enclose filling (bring long edges up to cover cream cheese); cut each into 4 squares. Place, seam-sides down, on baking sheet.  Bake 13 to 15 min. or until golden brown. Cool slightly.  Mix together remaining 1 cup powdered sugar and milk. Spread on top of King Cake Bites and sprinkle with colored sugars.

BBQ Chicken and Grits Casserole

BBQ Chicken and Grits Casserole
Grits
4 cups water
1/2 teaspoon salt
1 cup uncooked quick-cooking grits
3 oz cream cheese
1 1/2 cups shredded cheddar
2 tablespoons butter
Casserole Topping
1/2 rotisserie chicken meat, chopped (or 2 chicken breasts cooked and chopped)
1 cup barbecue sauce
1 (3 oz) package cooked and chopped bacon pieces
1 cup shredded cheddar cheese
1/2 cup chopped green onions
Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Set aside.  In large saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat to medium. Cover; cook 5 minutes, stirring occasionally. Remove from heat. Add cream cheese, 1 1/2 cups cheddar cheese and butter, stirring until melted and smooth. Pour into prepared baking dish.  In medium bowl, mix chicken and barbecue sauce. Spoon chicken mixture over grits. Top with bacon pieces and 1 cup cheddar cheese.  Bake for 20 - 25 minutes or until bubbly. Sprinkle with chopped green onions. Let stand 5 minutes before serving.

"Cracked Out" Chicken Bubble Up

"Cracked Out" Chicken Bubble Up
2 cups cooked chopped chicken
1 (10.75oz) can Cream of Chicken Soup
8 oz sour cream
1 cup shredded cheddar cheese
1 1/2 Tbsp Ranch dressing mix
1/4 cup cooked, chopped bacon
1 (12oz) can refrigerated Grands Jr biscuits
Preheat oven to 350 degrees.  Lightly spray a 9x13-inch pan with cooking spray. Set aside.  Combine chicken, soup, sour cream, cheese, Ranch mix, and bacon. Cut each biscuit into 4 pieces. Toss with chicken mixture.  Pour chicken mixture into prepared pan. Bake for 25-30 minutes, until bubbly and biscuits are golden brown.

RASPBERRY 7UP® PUNCH

RASPBERRY 7UP® PUNCH
2 L 7UP® or Diet 7UP®
½ gallon Raspberry Sherbet
2 Tbs lime juice
2 Tbs lemon juice
In a blender or food processor mix together the sherbet and half the bottle of 7UP®, with the lemon and lime juice.  Stir in remaining 7UP®, and serve cold!

Sweet & Sour Chinese Dip

Sweet & Sour Chinese Dip
12 oz. cream cheese
⅔ cup grated carrots
⅓ cup chopped peanuts
¼ cup chopped water chestnuts
¼ cup green onion
2 tbsp soy sauce
1 tbsp chopped cilantro
1 clove garlic minced
a bottle of sweet and sour sauce
Instructions
Spread cream cheese on a plate.
In a small bowl combine carrots, peanuts, water chestnuts, green onion, soy sauce, cilantro and garlic.  Spread mixture on top of cream cheese then pour a good amount of sweet and sour sauce over the top.  Serve with wontons.

Ritz Cracker Chicken

Ritz Cracker Chicken
4 chicken breasts
1 sleeve Ritz crackers, crushed (I used Roasted Vegetable flavor)
1/4 cup milk
1 large egg
2 cups shredded cheddar cheese
Salt
Garlic pepper
FOR THE SAUCE
10 ounce can cream of chicken soup
1/4 cup milk
2 tablespoons sour cream
2 tablespoons butter
Preheat oven to 400 degrees Fahrenheit.  Spray a baking pan with nonstick cooking spray.  Whisk together the egg and 1/4 cup milk.  Place the crushed crumbs in a shallow dish and the cheddar cheese in another.  Salt and pepper the chicken breasts, to taste.  Dip the breasts into the egg and milk mixture.  Cover the breasts with shredded cheese using your fingers to press the cheese onto the chicken.  Place breasts into crumbs and cover entirely.  Position chicken onto baking sheet and bake for 30 minutes or until breasts are fully cooked and the centers no longer pink.  While chicken bakes, in a small saucepan, melt the butter and add the chicken soup and milk. Whisk together until well-combined and warmed through. Serve sauce over the chicken.

Corn and Rice Casserole

Corn and Rice Casserole
1 (5oz) package yellow rice
1 can Mexicorn, drained
1 cup shredded cheddar cheese
1 can cream of chicken soup
Preheat oven to 350 degrees. Lightly spray a 9x9-inch pan with cooking spray.  Cook rice according to package directions.  Mix together rice, corn, 1/2 cup cheese and soup. Place in  pan, top with remaining 1/2 cup cheese.  Bake for 20-30 minutes, until cheese is melted and bubbly.

Tomato Cups

Tomato Cups
1 small tomato, finely chopped (or 1 can Rotel tomatoes, drained)
1/2 cup mayonnaise
1/2 cup real bacon bits (or 8 slices cooked bacon, crumbled)
1 small onion, finely chopped
1 tsp. dried basil
1/2 cup shredded Swiss, Cheddar or Italian cheese
1 (12-oz.) tube buttermilk or flaky biscuits
Preheat oven to 450 F. In a large bowl, combine all ingredients, except the biscuits, and set aside. Split each biscuit into 2 or 3 layers and press each layer into a muffin tin. Spoon mixture into cups. Bake for 8 to 10 minutes or until golden brown.

CROCK POT TERIYAKI CHICKEN

CROCK POT TERIYAKI CHICKEN
4 chicken breasts
2 cups teriyaki sauce
1 cup water
⅔ cup brown sugar
3 cloves garlic, minced
Rice
Place all ingredients except your rice in the crock pot, cook on low for 4-6 hours.  Take chicken out and chop.  Return to crock pot.  Serve over rice.  Enjoy!

Peach Wine Slush

Peach Wine Slush
Moscato wine 750 Milliliter (Barefoot brand)
2 Cups Frozen unsweetened peaches
1⁄2 Cup Powdered sugar
In a processor or blender, add frozen peaches, sugar and a few splashes of moscato. Blend until smooth.  Pour in the rest of the moscato and blend until incorporated.  Into ice cube trays, quickly pour the mixture and freeze.  In a blender, place the frozen cubes and blend until slush consistency, adding a splash of wine to thin it out if needed.

Cheesy Ranch Chicken Hash Brown Casserole

Cheesy Ranch Chicken Hash Brown Casserole
1 (10¾ oz) can cream of chicken soup
1 cup sour cream
1 (8 oz) block cream cheese, room temperature
½ cup milk
1 tsp dried thyme
½ tsp black pepper
1 (1 oz) pkg Ranch seasoning
1 (15 oz) can whole kernel corn, drained
2 cups grated cheddar, divided
3 cups (cooked) shredded or cubed chicken
1 (28-32oz) pkg diced potatoes (like hash browns), thawed
1- ½ cup crushed seasoned croutons or butter crackers
Preheat oven to 350°.  In a large bowl combine soup, sour cream, milk, cream cheese, thyme, pepper and Ranch seasoning. Stir until smooth. Mix in corn and 1 cup grated cheese.  Next mix in diced potatoes and chicken.  Spread entire mixture into an ungreased 9x13 pan.  Sprinkle remaining cup of cheese on top and finally the crushed croutons or crackers.  Bake for 30 minutes until mixture is hot and bubbly.

Easy Fajita Chicken Bake

Easy Fajita Chicken Bake
3-4 Boneless skinless chicken breasts
1-2 tsp Taco seasoning
2 Bell peppers in assorted colors, deseeded and thinly sliced
1 Red onion, peeled and thinly sliced
1-2 Tbsp Olive oil
1/2 Cup Shredded Cheddar or Mexican Blend Cheese
Trim the chicken breasts then lay them in a single layer in a glass baking dish.  Sprinkle the taco seasoning over the top of the chicken breast to taste.  Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top.  Drizzle the olive oil over the peppers and onions.  Sprinkle cheese over the top of the dish.  Bake at 375 F for 35-45 minutes or until chicken is cooked though and the juices run clear.

Chicken & Biscuit Casserole

Chicken & Biscuit Casserole
1 can of biscuits
1 can cream of chicken soup
1/2 cup sour cream
Half a bag of frozen peas
1 pack Perdue grilled chicken (equivalent of about 2 cups chicken)
3 tbsp milk
3 tbsp melted butter
1 1/2 cup cheddar cheese
Preheat oven to 375 degrees.  Spray an 8x8 glass dish (or nonstick, whichever you prefer) with cooking spray. Mix together in a large bowl the can of cream of chicken & 1/2 cup of sour cream until well blended. Then mix in the chicken, peas, milk and melted butter. Once everything is combined, pour into the glass dish. Sprinkle the cheese on top. I used extra cheese than the recipe called for because we love cheese in this house! Then place your biscuits on top.  Put in the over for 35 minutes or until the biscuits are brown and the juices are bubblin'!
*Key: flatten your biscuits a little before putting them on top. This helps prevent them from tasting doughy and they get a better crunch on top.

Mongolian Chicken

Mongolian Chicken
1 lb chicken breast or thighs cut into thin strips
1 tablespoon cornstarch for coating
2 tablespoons high heat cooking oil
2 teaspoons fresh ginger, minced
1 tablespoon fresh garlic, minced
2 bunches green onions, cut into 2 inch pieces, white parts kept separate
For the Sauce:
2 tablespoons hoisin sauce (a critical ingredient)
1 teaspoon sesame oil
¼ teaspoon black pepper
½ cup soy sauce
½ cup water
2 teaspoons cornstarch
½ cup brown sugar
Combine the sauce ingredients in a bowl, stirring until the cornstarch and brown sugar are dissolved, and set aside.  Sprinkle the cut up chicken with the cornstarch and toss to coat.  Heat a wok or heavy frying pan over high heat. Once hot, add the oil.  Add the chicken and fry until cooked through, about one minute. Add the garlic and ginger and fry for another 30 seconds.  Add the sauce and white parts of the green onions and simmer until thickened, about a minute. Add the remaining green onions, stir to coat and remove from heat (the green onions should remain a little crispy).  Serve immediately with steamed rice.

Mock Champagne

Mock Champagne
2 (2 liter) bottles ginger ale, chilled
1 (46 fluid ounce) can pineapple juice, chilled
1 (64 fluid ounce) bottle white grape juice, chilled
To make Ice ring: Fill a ring-shaped cake pan to 1/2 with ginger ale. Freeze until partially frozen. At this stage you can place edible flowers, or pieces of fruit around the ring. Fill pan with ginger ale and freeze until solid. Place in punch bowl just before serving.  In a large punch bowl, combine 1 bottle ginger ale, pineapple juice and white grape juice.

Mexican Chicken Lime Soup

Mexican Chicken Lime Soup
2 Tbsp olive oil
1 medium yellow onion
2 stalks celery
1 medium jalapeno
4 cloves garlic
¾ lb. chicken breast
6 cups chicken broth
1 (14.5 oz.) can diced tomatoes w/chiles
1 tsp oregano
½ Tbsp cumin
1 medium lime
½ bunch cilantro
1 medium avocado
Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.  Add the chicken breast, chicken broth, canned tomatoes with chiles, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.  After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.  Rinse the cilantro and then roughly chop the leaves. Add to the pot, give it a quick stir, and serve. Dice the avocado and add a few chunks to each bowl.

Peach Wine Slushies

Peach Wine Slushies
2 cups cold fruity white wine
2-3 medium peaches, blanched, peeled, frozen, and sliced (or half a bag of frozen peaches)
sliced peaches for serving, optional
In a blender, combine the wine and peaches. Puree until smooth.  If the mixture is too warm and liquefied, place it in the freezer and stir every 30 minutes until a perfect slushy texture forms.  You can make these in advance and defrost for 15 minutes at room temperature before serving. You can also double the recipe and use the entire bottle of wine to serve 4.