Cookies!

Favorite Chocolate Chip Cookies


4 Cubes Butter
1 1/2 Cup Brown Sugar
1/2 Cup Sugar
4 Eggs
3 tsp. Vanilla
2 boxes of Vanilla instant Pudding (4 serving size)
4 1/2 Cups Flour
1 1/2 tsp Baking Soda
1 pkg White Chocolate chips (optional)
1 pkg. Chocolate Chips (I use Milk Chocolate)

Blend together butter and sugars until smooth. Add, eggs, vanilla, and pudding; mix well. Add Flour and chips. Bake for 8 minutes at 375!

YUM and enjoy!!

Halloween Tradition!

Spicy Chicken Tortilla Soup


1 Cup Onion, chopped
2 Garlic Cloves, minced
2 Tbls. Oil
4 oz. Green Chilies, chopped
15 oz. Can of Italian Stewed Tomatoes, chopped with juice
4 Cups Chicken Broth
1 tsp. Lemon Pepper
2 tsp. Worcestershire Sauce
1 tsp. Chili Powder
1 tsp. Cumin
1/2 tsp. Hot Sauce
1 lb. Boneless Skinless Chicken, cooked & shredded (or cubed- your taste)
4 Tbls. Flour
1/2 Cup Water
1/3 Cup Sour Cream (non-fat)
Salt & Pepper to taste
4 Corn Tortillas, cut into 1/2" strips


In a large saucepan, saute onion in oil... add garlic. Cook about 5 minutes. Add green chilies, tomatoes, chicken broth, lemon pepper, worcestershire sauce, chili powder, cumin, & hot sauce. Simmer 20 minutes. In a small bowl, combine flour & water - whisk into soup. Bring back to a boil, cook for 5 minutes. Stir in sour cream, cooked chicken, salt & pepper.

Tortilla chips: Cut tortillas into strips, lay on baking sheet. Spray with vegetable oil spray. Bake in 400* oven for 10 minutes or until they are golden brown & crispy. Use to top soup. Can also add cilantro.


**I make this every Halloween! I got this lovely recipe from my Mother in Law! It's a huge favorite & it can so easily be doubled when you're assigned to take a dish to an event! YUM! ENJOY & happy haunting!

Easiest Apricot Chicken...

4-6 Chicken Breasts
1 packet Onion Soup Mix
1/2 jar Apricot preserves/jam
1/2 bottle Russian Dressing



Place chicken in 9x13 baking dish. Mix onion soup mix, jam, and Russian dressing together. Pour over chicken. Bake at 350 for 1 hour.


** I don't remember if this is from my sister in law Kim, or if it's from HotMama, but we loved it! So easy & super yummy! My kids even LOVED it! YUM, Enjoy!!!

Yum! Dinner & Dessert!

Homemade Mac & Cheese
2 Cups dried Elbow Macaroni ( 8 oz.)
1/2 Cup Onion, chopped ( 1 medium)
2 Tbls. Butter or Margarine
2 Tbls. Flour
1/8 tsp. Black Pepper
2 1/2 Cups Milk
1 1/2 Cups Cheddar Cheese, shredded (6 oz.)
1 1/2 Cups Velveeta Cheese, cubed (6 oz.)

1:) Cook macaroni according to package directions; drain and set aside.

2:) For Cheese Sauce~ In a medium saucepan, cook onion in hot butter until tender. Stir in flour and pepper. Add milk. Cook & stir over medium heat until it starts to thicken. Add cheeses, stirring until melted. Stir in cooked macaroni. Pour into a 2 quart baking dish.

3:) Bake uncovered at 350 for 25 minutes or until it's bubbly. Let stand for an additional 10 minutes.

**It's a new favorite at our house. My sister in law turned me onto this & it's great! It's almost as fast as the stupid blue box and SO much yummier!!! I always double it and put it in a 9x13 inch pan.

Mississippi Mud Brownies

Brownie:

2 sticks margarine

1/2 Cup Cocoa

2 Cup Sugar

4 Eggs

1 1/2 Cup Flour

Pinch of Salt

Mix ingredients together and put in greased 9x13 pan. Bake at 350 for 30 minutes. Take out of oven and put 3/4 bag of mini marshmallows on top, let cool, then frost.

Frosting:

1/2 Stick of Margarine

3 Cups Powdered Sugar

1/4 Cup of Cocoa

1 tsp. Vanilla

1/4 Cup Milk

Mix together and frost brownies! YUM!

**These are another classic from Aunt Jan! We love them and I make them WAY too often! YUM!!

FAVORITE CHIMICHANGAS!!

Beef Chimi's

Cheap Roast in crock pot on low for 6 hours (sprinkle with taco seasoning), until it shreds easily. Shred with fork and dump in some salsa. Mix up!

Put shredded beef down tortilla, top with shredded cheese. Roll up & secure with a toothpick.
Put in hot oil. Fry it up real nice & healthy!
YUM!!

Freshly fried homemade shredded beef Chimichangas!

**This is just a by the way... This is my favorite store bought salsa! it's yummy and goes great in the shredded beef too!

YUMM ~ Enjoy!!

Ice Cream Sandwich Cake!!

So, my little sister in law doesn't really care too much for cake. (I wish I had that problem!) So, for her birthday in May I made this. It's not so pretty at this point, I forgot to take a picture until after my family had destroyed half of my masterpiece! Ice Cream Sandwich Cake!

(this is where I get technical)

A few boxes of Ice Cream Sandwiches

Big Tub of Cool Whip

Jar of Hot Fudge

Layer Ice Cream Sandwiches in bottom of 9x13 cake pan. Spread layer of Cool Whip over top. Top Cool Whip with Hot Fudge. Repeat, ending with Hot Fudge on top... Put into freezer to set up, & viola! Ice Cream Sandwich CAKE!!! YUM!!!

**It was a HUGE hit!!!

Parmesan Tacos

Fry corn tortilla in oil.
While the tortilla is still oily sprinkle with regular run of the mill parmesan cheese.
Top & make like regular tacos! So yummy!!


**These are obviously NOT a Weight Watchers meal! But, seriously SO good! We LOVE these!!
I really do top like regular tacos, ground beef, refried beans, lettuce, cheese, tomatos, salsa, etc. I hope you enjoy as much as we do!!

VeGgiE tOrTiLLa WrApS

Two Sun Dried Tomato Basil Tortillas
Favorite Veggies
Favorite Cream Cheese Spread

~ Take One Tortilla, spread with cream cheese. Top with another tortilla, spread with cream cheese again. Put layer of veggies down the middle of tortilla.

Then I top mine with Tony Chachere's More Spice Seasoning. It's like a spicy salt. We love it.
Roll up Tortillas.
Cut & Serve! Yum!!

**I ALWAYS use avocados, they are a must for me. As far as the rest I use whatever I happen to have. When I'm serving to people I try to make them pretty, so I try to use tomatoes or red bell peppers. Sometimes I even use yellow bell peppers, a lettuce leaf, and mushrooms. I honestly use whatever veggies I have. I also use the less fat plain cream cheese. These are a huge hit & I use the second tortilla because it helps with the sturdiness of the roll. Trust me, it's worth it! YUM, enjoy!!

Favorite Salad!!

Yummy Spinach Salad!

Spinach, Mandarin Oranges, Sliced Mushrooms, Craisins, Shredded Parmesan Cheese. Top with Creamy Poppy Seed Dressing.

~It looks a little crazy, but it is SO yummy!! We love it & everyone I make it for LOVES it too!! Enjoy!!

Another Family Favorite...

Hawaiian Haystacks


3 Cups Cooked Rice
Chow Mein Noodles
Cheddar Cheese, grated
1 Can Pineapple, crushed
2 Celery Stalks, sliced
Sliced Almonds
Coconut
2 Cups Chicken, cooked
3 Cans Cream of Chicken Soup
1 Can Chicken Broth (or water)

Mix the soup & broth (or water); add the chicken. Serve ingredients on individual plates, starting with the rice & then the chicken gravy, & then sprinkle the cheese. Top with whatever topping you like.


*I just top with the chicken gravy, chow mein noodles, cheese, & pineapple. But I know that people like all kinds of things on them. Olives, mushrooms, almonds, coconut. They are so yummy & total comfort food at least for me!
Enjoy!!

Tater Tot Casserole

Tator Tot Casserole!
1/2 lb Ground Beef, browned
1/2 small onion, chopped fine
1 Can Cream of Mushroom Soup
1 soup can full of milk
1 Can Cut Green Beans
1 pkg. Frozen Tator Tots
1 Cup Shredded Cheese

Brown ground beef with onion (& salt & pepper to taste).
Add soup, soup can of milk, & green beans to beef & warm thru.

Place frozen tator tots in bottom of greased 9x13 pan. Top with beef/soup mixture. Top with shredded cheese.

Bake at 350 for 1 hour.
Pretty yummy & kids will love it!! VERY kid friendly!!


**I got this recipe first from an old church cook book & back when I only had 2 babies & they were little little, they LOVED this!! The first recipe I got did not have the green beans in it. Then I got the other recipe from my friend Lori Williams in Colorado. She calls it the "Full Meal Deal" & her recipe calls for green beans too! It's great & yet another one that sneaks in veggies! Not exactly one I'd make for company but I usually have all the stuff laying around the house & kids eat it! Can't ask for more!!
Enjoy!!

HUGE Family Favorite!!

Chicken Pillows, Chicken Pockets, Chicken Crescent Rolls...
(I've heard them called many things!)
Unroll Crescent Rolls

"Smoosh" perforated edge together to make a rectangle.

Add a heaping spoonful of chicken/cheese mix ture.

Pinch corners together to make "pillow".

Take "pillow" & dip into melted margarine.

Then dip into bread crumbs.
Line up on cookie sheet.

Serve with your favorite veggies & everyone will enjoy.
I make a chicken gravy to pour over the top of the pillows.

Do you remember "Mikey Likes it!!" Well, this is our Mikey. She likes next to nothing, but when it comes to Chicken Pillows, she is all over them!! Guaranteed to be a family favorite!!







BEST EVER, Chicken Pillows
Kate Alger

2 Chicken Breasts, cooked & cubed
8 oz. Cream Cheese
2 Tbls. Margarine
2 Tbls. Onion
small handful of mushrooms, sliced
2 Tbls. Milk
Salt & Pepper to taste
1 Cube Margarine
2 Cups Italian Bread Crumbs
4 Pkgs. Crescent Rolls

Cook chicken & cut into bite size pieces. Melt 2 Tbls. of margarine in saucepan. Saute onion in margarine & add mushrooms. When cooked thru add cream cheese, milk, salt & pepper; add chicken.
Melt Cube of Margarine in bowl, set aside.
Pour Bread crumbs into another bowl.
Build "pillows" as illustrated above. Roll out crescent rolls, form into rectangles, add a "dolop" of chicken/cheese mix, pinch all corners together to make Pillows. Roll into margarine, & then dip into bread crumbs. Place on cookie sheet.
Bake 350 degrees for 20 minutes.
Make a chicken gravy & pour over top & serve.


**So, serious when I say CROWD PLEASER! We call them Chicken Pillows. The first recipe I got for these was way back before I was even married & it called for crushed stovetop instead of bread crumbs. Different taste, but still yummy. And, that recipe called them Chicken Crescent Rolls. (I'm sure most of you have seen this recipe or one similar, I see one similar in almost every church cookbook I look thru) I always double this because they make such fabulous leftovers! I know some people or recipes do a diluted cream of chicken soup mixture as the gravy. You can do that with a can of cream of chicken soup & 3/4 of a cup of milk. I like doing a chicken gravy instead. Either canned or a gravy mix packet. They are a little labor instensive. I like to do the chicken in the crockpot (I do all my chicken in the crockpot) & if you make the filling ahead of time & put it in the fridge it's much easier to work with. (My sister in law Kim gave me that tip!) So so yummy!!!! Enjoy!!

Here you go Crystal, Thanks Carrie!!

Breakfast Cake
Carrie Keiser


Cream:
1/2 Cup Butter (I've used shortening and it still tastes good)
1 Cup brown sugar
2 eggs (According to my mom and 2 of my brothers the eggs are optional. I have never made it with out, but they swear they have never made it with them!)
Blend in:
1 Cup milk
Add:
2 3/4 Cups flour
3 teaspoons baking powder
1 teaspoon salt
Mix well and spread in 9x13 cake pan. Batter is thick.

Topping:
1/2 Cup sugar
1/2 Cup flour
1 Tablespoon cinnamon
1/4 Cup butter (no subbing)
Blend with a "muncher", or a fork or cut with2 knives, whatever you have! Sprinkle over the cake and bake @ 375 for 25 mins. wonderful alone or with a bowl of oatmeal. Works for dinner too! :)


**This looks fabulous Carrie! Yum! Can't wait to try it!!

Crock Pot

Cran-Apple Pork & Sweet Potatoes
Kami Alger

- Layer Crock-Pot with the following:

1 Cup Apple Sauce
2 T Brown Sugar or Honey
2 Large Sweet Potatoes - peeled & sliced
2 - 2.5 lbs. Pork Chops or Loins
salt & pepper
1 can Whole Cranberry Sauce

Crock Pot on low for 7-9 or high for 5-6 hours. Yum!


Crock-Pot Shredded Chicken
Janie
Make it into Burritos, Tacos, & Tortilla Soup.

Put about 8 boneless/skinless chicken breasts in your crockpot with 1 jar of salsa, 1 onion chopped, 1 can diced green tomatoes, 1 small can diced green chilies, & 1 can chicken broth. (If you're in a hurry, just add chicken & salsa- you can add the other stuff later when you make the soup) Cook about 5 hours on high. When done remove chicken from pot & shred with two forks.

Tortilla Soup:
Put one or two breasts worth back into the pot with the soupy stuff & freeze in a gallon ziploc. (lay zip loc flat, so it will thaw faster) or a large glad ware container. Take out to thaw the night before you plan to serve it.

When you're ready to have tortilla soup just add 1 can corn, 1 can pinto beans, & 1 can black beans. Serve with Tortilla Chips & grated cheese.

*Janie adds extra to make it stretch for her big family. She adds a can of refried beans, another can of tomatoes & chicken broth. She said with all the extras it's enough for 2 meals for her family of 8.

Chicken Tacos:
For tacos just us the shredded meat in taco shells, instead of ground beef. Then decorate with cheese, shredded lettuce, chopped tomatoes, salsa, sour cream, etc. Make burritos with any leftover meat & freeze them for later!

Chicken Burritos:
Take 1 large tortilla, add refried beans (she warms a large can with about 1/4 cup water, 1/2 cup grated cheese, & 1/4 cup salsa) shredded chicken, & grated cheese. Then roll them, & wrap them in tin foil, stick them in a freezer ziploc & freeze. When you're ready to serve, unwrap & microwave for 1 minute, turn over, & warm 1 minute more. Of course you can have them fresh too & just make up your leftovers for the freezer.

*So, for 3 or 4 pounds of chicken breasts & a little work, you've made at least 3 meals!!! Yum!

Kid Friendly!!

Chicken Pie Deluxe

1 pkg stuffing croutons (Mrs. Cubbisons)
1 Cup margarine, melted
1 Cup Milk
2 Cans of Cream of Celery Soup
3 Cups Chicken, cooked & cubed
2 Cups Frozen Peas, thawed
2 Tbls. minced onion
1/4 tsp. Pepper

Mix the stuffing with melted margarine. Put half stuffing on bottom of 9x13 pan. Mix all other ingredients & pour over top of stuffing. Add remainder of stuffing to top. Bake at 375 for 2o minutes or until browned.


**This is a HUGE family favorite! We LOVE it! I use onion powder instead of minced onion. It's great either way! So Yummy!! And, the kids eat Peas without even knowing it!!

Not so Easy, but Worth IT!!

Chicken Florentine Lasagna


3 Cups Ricotta Cheese
1/2 Cup Parmesan Cheese, grated
2 Eggs
1 Tbls. Garlic, minced
2 Cup Cooked Spinach, chopped
1/4 tsp. Cayenne Pepper
salt & pepper to taste
4 Chicken Breasts, cooked & cubed
2 Cups Fresh Tomato, chopped
1/2 Cup Green Onion, chopped
1 lb. Smoked Gouda Cheese, sliced
1 1/2 Cups half & half
12 Lasagna noodles, cooked

Cook Lasagna noodles as directed on package, set aside. Combine first six ingredients. Add salt & pepper to taste. Lightly oil a 9/13 & pour in 1/2 Cup half & half. Layer ingredients in the following order: 3 noodles, 1/3 Ricotta mixture, 1/2 Tomatoes, 1/2 onions, 1/4 Gouda, 3 noodles, 1/3 Ricotta, Chicken, 1/4 Gouda, 3 noodles, rest of Ricotta, rest of the Tomatoes, rest of Onions, 1/4 of Gouda. Top with 3 noodles. Pour 1 Cup half & half over the noodles. Cover with lightly oiled foil & bake 30 minutes. Uncover & top with remaining Gouda. Bake 10 minutes longer. Let stand for 10 minutes before serving.


**it's a little more complex than regular lasagna, but so so good! Fun to make for comany! Scott's Aunt Sandi put it in the Alger Family Cookbook. I made it for some people from Scott's work & they all thought I was amazing! Which you know I loved!! Enjoy!!