Healthy Chicken Tortilla Soup

4 chicken breasts

5 c. chicken broth

1 c. chopped onion

1 c. chopped carrots

1 tsp. minced garlic

2 c. frozen corn

1 can diced green chiles

1/2 tsp. pepper

1/4 tsp. salt

1/4 tsp. cumin

1/4 c. chopped fresh cilantro 

4-5 (6 inch) whole wheat flour tortillas (Don Julio's are my favorite), cut into small strips 

Bring broth and chicken to a boil and simmer for 20 minutes. Remove chicken and use two forks to shred. To broth add onion, garlic and carrots. Simmer 10 minutes. Return chicken to broth and add all other ingredients besides the cilantro and tortillas. Cook 15 minutes. Add tortillas and cilantro- cook 5 more minutes and serve. 

optional garnishes: avocado (a must for me), olive slices, extra cilantro 

Cheese Fondue Bake

Recipe from Nancy Miller...
This is a recipe I remember loving as a kid. It's one of my kids' favorites as well. I almost always have milk, eggs, bread and cheese on hand, so it's easy to make in a pinch. For a Vegetarian version, just omit the ham. 

          4 egg yolks
          4 egg whites, stiffly beaten
          2 cups soft bread (about 6 pieces), broken into small pieces
          2 cups cheddar cheese, shredded
          1 cup milk, scalded in microwave for about 1 minute
          1/2 tsp. dry mustard
          1/4 tsp. salt
          dash of pepper
          1 cup diced ham

Sauce: 1 can condensed Cream of Mushroom soup, prepared with 3/4 cup milk

Spray an 8 x 11" baking dish with non-stick cooking spray. Preheat oven to 325° F.

Crack egg whites into a small bowl and drop egg yolks into another. Beat egg whites just until stiff peaks form, then set aside.

Beat egg yolks with fork and add broken bread, cheese, dry mustard, salt and pepper and pour hot milk over the top. Mix well. Carefully fold in ham and beaten egg whites and turn into prepared baking dish. Bake for 35 minutes, or until center is set and top is slightly browned. Cut into squares and top with mushroom soup sauce. Makes 6 servings.

Creamy Pumpkin Soup

This soup is comforting and unique... SO perfect for a warm winter meal! 

Recipe from my friend Lisa Cheney.

          3 cups chicken broth

          1 (8 oz.) can diced tomatoes, undrained

          1 onion, finely chopped

          Bay leaf

          1 (15 oz.) can pumpkin

          Just a small pinch of ground cloves and ginger

          Salt, to taste

          1/4 tsp. white pepper

          1 Tbs. lemon juice

          1 cup cream

Optional garnishes:

          Roasted pumpkin seeds (Pepitas)

          Sour cream

Bring broth, tomatoes, onion and bay leaf to boil in a saucepan. Cover and simmer 10 minutes. Remove bay lead and allow soup to cool slightly. Purée in a blender until smooth. Pour back in saucepan and add seasonings. Simmer for a few minutes. Stir in cream, but do not boil. Serve hot with a sprinkle of pumpkin seeds and/ or sour cream. Serves 6-8.

Pictured with French Peasant Bread.

Café Rio Sweet Pork

          1 boneless pork loin roast
          1 (7 oz.) can diced green chilies, drained
          12 oz. salsa (1 1/2 cups or about 3/4 of a 16 oz. bottle)
          1 Tbs. dried onion
          1 1/2 cups brown sugar
          1 pkg. taco seasoning (about 3-4 Tbs.)
          1/2 cup water

          Tortillas (We love the uncooked ones from Costco)
          Sides: tomatoes, lettuce, olives, avocado and sour cream, if desired

Place pork in crockpot (I use a Reynold's Slow Cooker Liner to make clean up easier). Mix all other ingredients and pour over pork. Cook on high for 4 hours, or on low for 6 hours.  Remove meat to a large serving bowl and shred with 2 forks. Add several ladles of juice to the meat until it's moist. Serve in warmed tortillas with tomatoes, lettuce, olives, avocado and sour cream, if desired. Can also serve on hamburger buns or top a salad. Serves 8-10, depending on size of pork loin.

This recipe makes enough for 2 meals for my family of 5, so I make this with the leftover pork for a different meal:

SMOTHERED BAKED PORK BURRITOS:

          Café Rio Sweet Pork
          Warmed tortillas
          1 (10 oz.) can green chile Enchilada sauce
          Shredded cheese
          Sides: tomatoes, lettuce, olives, avocado and sour cream, if desired

Preheat oven to 350° F. Spray a glass baking dish with cooking spray and set aside. Warm tortillas and fill with shredded pork. Place filled tortillas in baking dish and top with Enchilada sauce. Bake for 20-25 minutes. Remove from oven and top with shredded cheese. Return to oven to melt cheese. Serve with tomatoes, lettuce, olives, avocado and sour cream, if desired.

For a low-carb option, serve as a salad with sweet pork, lettuce, olives, tomatoes and avocado...

Skillet Mexican Chicken

8 chicken tenders (or 4 breasts halved)
1- 1 1/2 c. of your favorite salsa
1/2 c. corn, canned or frozen, thawed
1/3 c. shredded Mexican cheese

1/4 c. fresh cilantro

1-2  tsp. olive oil
salt & pepper

Season chicken liberally with salt & pepper. Heat oil in non-stick skillet over medium-high heat. Add chicken and cook, turning once until center is no longer pink (usually 6-8 minutes). Top chicken with salsa, corn and cheese. Reduce heat. Cook covered 1 minute or until cheese melts. sprinkle with cilantro. Serve with rice.

This recipe can be halved, doubled, tripled, you name it. Don't worry about exact measurements. I usually just eyeball it, you can't go wrong. 

French Peasant Bread

This is an easy bread to make that goes well with soups. My kids love to make sandwiches with this bread as well. From Favorites...

1 pkg. active dry yeast (2 1/4 tsp.)

2 cups warm (almost hot) water

1 Tbs. sugar

2 tsp. salt

4 cups flour*

Non-stick cooking spray

Cornmeal

Melted butter

Place yeast, sugar and salt in a warm bowl (I use my bread mixer bowl) and stir until dissolved. Add flour and mix until just blended. Do not knead. *May need to add a bit more flour... the dough should not be too sticky. Cover and let rise until double in size (about 60-90 minutes). 

Spray a large cookie sheet with cooking spray and sprinkle with cornmeal. Flour hands and remove dough from bowl. Shape into 2 circles and place on prepared cookie sheet. Cover with a light cloth and let rise an additional 40-60 minutes.

When dough has risen, preheat oven to 425 degrees F. Brush the tops of the loves with melted butter and bake at 425 degrees F. for 10 minutes. Reduce oven temperature to 375 degrees F. and bake an additional 10-15 minutes, or until lightly browned. Serve warm.

Caramel Dip for Apples

   This dip is a staple at our family parties. It is beyond easy and yummy too!!! 

1 (8 oz.) package plain cream cheese , softened

1 c. brown sugar 

Beat on high until smooth. 

top with:

caramel syrup 

& Heath toffee bits

Serve with sliced apples of any kind 

Scary Spider Halloween Cupcakes

My daughter and I made these this week for her school class Halloween party and they were a hit!

24 chocolate cupcakes
Chocolate sprinkles
Candy Corns
White chocolate chips
Red or black rope licorice, trimmed to about 2"

Chocolate Buttercream Frosting(click to see original post)

1/2 c. softened butter 

3-4 c. powdered sugar 

1/2 c. cocoa powder
1/4 cup evaporated milk

2 tsp. vanilla 

Cream butter with mixer. Beat in milk, vanilla, cocoa powder and 3 cups powdered sugar. Add powdered sugar until you reach your desired consistency.


To make spider cupcakes, frost individually, then immediately dunk top of frosted cupcake into a small bowl of chocolate sprinkles. Squirt a small dot of frosting, then place white chocolate chips for eyes and candy corn for fangs. Use a toothpick to poke holes for spider legs, then insert 4 licorice pieces into each side of the cupcake. Place a small dot of frosting on the very tip of the white chocolate chips to finish the eyes. Enjoy and Happy Halloween!!!

Ghost Cookies

I made these for some parties we have the next few days and I thought I would hurry and post the recipe in case anyone was looking for a last minute Halloween treat idea. I got the idea from the Pillsbury website. These are simple, fun and taste good too. They are great for kids! 

1 package Nutter Butter cookies

vanilla-flavored candy coating (I use about 20 oz.)

mini chocolate chips

Melt candy coating according to package directions (using a double boiler pan is best in my opinion) Use tongs to dip cookies into coating (the original recipe says to just dip the top but I think they are better if you coat the whole cookie,  Place on wax paper and place 2 chocolate chips for eyes. Allow to cool at least 10 minutes. 

Creamy Tomato Basil Soup

*Keeping Up Cookbook

2 Tbsp. butter
1 medium onion, diced
1 clove garlic, minced
6 oz. cream cheese, softened
2 (10 3/4 oz.) cans condensed tomato soup
2 (14.5 oz.) cans whole tomatoes, undrained
1 cup milk
1/2 c. fresh basil, thinly sliced (I use a little less)

In a large saucepan, saute onion and garlic in butter
over medium heat until soft.
Add cream cheese and tomato soup.
Whisk together until cream cheese is mixed well.
Add whole tomatoes and their juice.

In a blender, working in batches (it takes me two),
puree mixture until smooth.
(or you can use an immersion blender, but I think the other works better)

Return to pan.
Add milk and basil.
Warm over low heat until desired temp (do not boil) and serve.


I like it best with smooshed sandwiches or orzo pasta (like Zupas).
I think the best part about tomato soup
is being able to dip things in it.

Frosting

*From Keeping Up cookbook

1/3 cup butter, softened but not melted

4 cups powdered sugar

1/4 cup milk

1/2 teaspoon vanilla

1 teaspoon almond extract

pinch of salt

food coloring, as desired

Cream butter slowly with powdered sugar. Add milk and beat. Add vanilla, almond extract and salt. If you need add more milk.

Easy Chicken Paprikash

This is a really easy version of the unique Hungarian dish. Believe it or not my one year old loves this stuff!

* adapted from a recipe by Woman's Day

4-6 chicken breasts (or 8-10 tenders)

1 can cream of mushroom soup

1 small onion, diced

2-3 cloves garlic, minced

2 Tablespoons Paprika (Hungarian Paprika if you can find it)

1/2 c. sour cream

salt & pepper to taste

Optional...add 1-2 tsp. pepper flakes if you like a little kick 

Directions:
Season chicken with salt & pepper and place in crock pot. In a separate bowl combine soup, onion, garlic and paprika, pour over chicken. Cook on low 8-10 hours.  Use slotted spoon to remove chicken. Whisk sour cream into sauce mixture and return chicken. Serve over egg noodles or rice.

All things PUMPKIN

Our book club decided to rotate every other month and do a cooking night instead of a book night (so fun right?) Each time we have a theme. This month the theme was recipes using pumpkin. I thought I would share a few of the yummy recipes with you. 

Maple Iced Pumpkin Bars

2 1/4 c. flour

2 1/2 tsp. baking powder

2 tsp. cinnamon

1/4 tsp. salt

1 1/4 c. packed brown sugar

3/4 c. butter, soft

2 tsp. vanilla

2 large eggs

1 c.  Libbys pumpkin

Directions: Preheat oven to 350. Combine flour, baking powder, cinnamon and salt in a bowl. In mixer beat sugar butter and vanilla. Add eggs one at a time, beating well after each. Beat in pumpkin then gradually add in flour mixture. Pour batter into a greased jelly roll pan and cook 20-25 minutes. Top with icing and topping of your choice (sprinkles, mini chocolate chips, or chopped pecans) 

Icing:

8 oz. cream cheese, soft

2 Tbs. Butter, soft

2 c. powdered sugar

1 tsp. maple flavor

Cream together butter and cream cheese, gradually add sugar. Add maple flavoring last.

Pumpkin Cake Roll

3/4 c. flour

1 tsp. baking powder

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

dash of salt

3 large eggs

1 c. sugar

2/3 c. pumpkin

1 tsp. lemon juice

chopped walnuts (optional)

Pour batter into 10x15 jelly roll pan lined with waxed paper. Bake at 375 for 15 minutes.Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.Meanwhile mix the filling: 

1 c. powdered sugar

1 (8 oz.) pkg. cream cheese

4 Tbs. butter

1.2 tsp. vanilla 

Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired. slice into pieces. 

Double Layer Pumpkin Cheesecake (sorry no picture)

2 (8 oz.) pkgs. cream cheese

1/2 c. sugar

1/2 tsp. vanilla

2 eggs

1 (9 inch) prepared graham cracker crust

1/2 c. pumpkin puree

1/2 tsp. ground cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

1/2 c. frozen whipped topping, thawed

Directions: Preheat oven to 325 degrees. In large bowl combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 c. batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to remaining batter and stir gently until well blended. Carefully spread batter in the crust. Bake for 35-40 minutes or until center is almost set. Allow to cool, the refridgerate 3 hours or overnight. Top with whipped topping.

Four-Layer Pumpkin Cake

1 pkg. (2-layer size) yellow cake mix

1 can  (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup  oil

4 eggs

1-1/2 tsp.  pumpkin pie spice, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup  powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup  caramel ice cream topping

1/4 cup chopped PLANTERS Pecans

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

HOW TO SLICE AND STACK CAKE LAYERS:
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.

Italian Crockpot Chicken

This is such an easy and delicious meal! I love coming home to a meal that's been cooking all day, makes my home smell amazing and makes dinner prep simple!

4-6 boneless, skinless chicken breasts, cubed*
1 can Cream of Chicken soup
1 (8 oz.) pkg. cream cheese or Neufchâtel cheese
1 (0.7 oz.) pkg. dry Italian dressing mix

Heat cream cheese in the microwave for about 30 seconds to soften. Cream together the soup, cream cheese and dressing mix in a small bowl. Line crockpot with a Reynold's Slow Cooker liner (click HERE if you've never used one). In the crockpot, layer half of the chicken and spread with cream cheese sauce. Repeat with the rest of the chicken and sauce. Bake on low for 7-8 hours. Serve over rice or Orzo pasta. Serves 6-8.

*TIP : Unless fresh chicken is on sale, I always use frozen chicken breasts. I thaw them in the refrigerator for a few hours, then cut them into cubes while still semi-frozen. It's so much easier!

Oven Omelet Roll

1 cup milk
1/3 cup flour
8 eggs
1/2 tsp. salt
1 red pepper, diced
8 slices bacon, cooked and crumbled

(can substitute diced ham or omit for a vegetarian option)

3 green onions, diced
1 tsp. oregano
1 cup shredded cheddar cheese

Preheat oven to 350〫F. Line a jelly roll pan or cookie sheet with parchment paper. Crease the edges to conform to the pan. Spray with non-stick cooking spray. Beat milk and flour with a wire whisk in a small bowl until lumps disappear. Add eggs and beat until smooth. Mix in salt, red pepper, bacon, green onion and oregano. Pour into prepared pan and bake for 12-14 minutes, or until edges are nearly set. Remove from oven and sprinkle with shredded cheese. Return to the oven until set and cheese is melted, about 2 minutes. Remove from oven and immediately roll up omelet, tucking one short end tightly under and peeling the paper off as you roll. Cut in half and place on a serving plate. Cut into slices. Serve with warmed salsa, if desired. Serves 5-6.

I serve this with a fruit salad mixed with a little brown sugar and orange juice.

Danish Ebelskivers

Recipe from Susie Groesbeck...

This was always my favorite breakfast when my sisters and I slept over at our Aunt Susie's when we were little. They require an Ebelskiver pan and a little extra effort, but my kids think they are pretty special. We eat them plain and serve powdered sugar, jam and cinnamon and sugar on the side. The Danish serve these with sweetened lingonberries. You can also fill them with jam or diced apples with cinnamon and sugar.  ***See the comments: Adding a few chocolate chips in the middle makes them irresistible!

5 eggs, separated

2 cups Bisquick baking mix

3/4 cup milk

Beat egg whites until stiff but not dry. In another bowl blend egg yolks, Bisquick and milk until smooth. Add a bit more milk if batter seems too firm. Fold in egg whites.  Heat pan over medium heat. Butter each cup in pan or spray with non-stick cooking spray. Pour batter into cups to 2/3 full (I use a large cookie scoop to fill cups). Add a Tablespoon of jam or fruit filling, if desired. Cook until surface is bubbly and underside is light brown. Turn carefully with metal or wooden skewers or a toothpick. Cook on the other side until golden brown and set in the middle.

BBQ Pulled Pork Sandwiches

No more dried up pulled pork. This recipe guarantees pork that is tender and moist. 

   

3 lbs. boneless pork ribs or pork roast

2 c. beef broth (or 1 14 oz. can)

1 (18 oz.) bottle BBQ sauce 

(I like a tangy sauce like Kraft Sweet & Spicy Chipotle, or Famous Dave's Sweet & Zesty)

Directions: Pour beef broth into crock pot, and add pork (remove excess fat prior). Cook on high for 4 hours  or low for 6-8 hours. Remove meat and place it in a 9x13 casserole dish. Use two forks to shred meat. Stir in BBQ sauce and bake at 350 for 30 minutes. Serve on fresh rolls, hamburger buns, or baguettes. 

BBQ Chicken Salad

This is one of our favorites and is great for a crowd.

* from Monica Miles

3 chicken breasts
1 1/2 c. BBQ sauce
1/2 tsp. garlic salt

- Place chicken breasts in a greased 9"x9" pan. Sprinkle garlic salt on chicken, then pour BBQ sauce, coating well. Bake at 350 degrees for 30 minutes, or until cooked through. Let cool, then cube. Pour left over BBQ sauce from the pan over the cubed chicken in a small Tupperware and refrigerate. ( I often cook the chicken the night before so that I can just toss everything together just before).

2 heads romaine lettuce, chopped
1 head iceberg lettuce chopped
1/2 c. cilantro, chopped
1 can black beans, rinsed & drained
1 1/2 c. frozen corn, thawed
4 Roma tomatoes, chopped
1 can sliced olives
1 c. shredded Monterey Jack cheese
1 avocado, diced
1 bottle ranch dressing (we like Kraft)

-Combine all salad ingredients & chicken in an extra large bowl & toss, coating with ranch dressing.

French Toast Casserole

My sister asked me to make this for their baby blessing. It was the first time I have made it, and I still haven't tried it since it was eaten up so fast at the blessing that I didn't get a chance, but I've had a similar recipe (fancy french toast) that was delicious. It looks to be a new favorite, especially among the kids.
* from Keeping Up Cookbook

10 slices French bread, crusts removed (or white bread)
1 (8 oz.) package cream cheese, cut into small cubes (I use low fat)
12 eggs
2 c. milk
1/2 c. maple syrup
1 tsp. cinnamon, plus more to sprinkle over
1/2 t. salt

Cut bread into cubes or strips. Layer bread & cream cheese cubes in a greased 9"x13" pan. Whisk together eggs, milk, syrup, cinnamon, & salt. Slowly pour egg mixture over bread and sprinkle with additional cinnamon. Refrigerate overnight.

Bake uncovered at 350 degrees for 45 minutes, or until casserole is puffed and center is set. Slice and serve with hot maple or buttermilk syrup.

Carmel Corn

*Okay, so I know we have multiple carmel corn recipes in the family,
but I love this one.

It great for anyone who does not have an air popper
since it tastes best with microwave popcorn.

* from Brooke Adams

2 bags butter flavored microwave popcorn (3.5 oz bags)
1 cup butter
1 cup brown sugar
36-40 large marsh mellows

-Pop popcorn in microwave, then dump into a large bowl.
- Sift through the popcorn & remove any remaining kernels.
This is key so that you can bite into it later without hitting hard kernels.

-Melt butter and brown sugar in a large pot over medium heat stirring constantly,
but do NOT boil. (if it boils, it won't stay soft)
-When butter is melted, add marsh mellows, melt.
-Pour over popcorn.

-Mix and shape into balls, or leave it in the bowl to eat family style (which is what I do most of the time).

Hamburger Soup

This is a cross between taco soup and chili.
*from Karren Jacobsen

1 lb. hamburger
1 onion, dices
1 can pinto beans
1 can white northern beans
1 can corn
1 can stewed tomatoes
1 can tomato sauce
1 pkg. taco seasoning

-Cook hamburger and onion in a frying pan, then drain.
Combine all ingredients in a large pan & simmer.
-Top with sour cream & cheese, if desired.

*serves 6

Lemon Chicken (or Chicken Piccata)

We love this dish! My husband says it is "restaurant worthy" 

• Ingredients: 
• 4  boneless, skinless chicken breasts (or 8 tenders)
• 1  teaspoon salt
• 1/2  teaspoon pepper
• 1/3  c. flour
• 4  Tablespoons butter
• 2  Tablespoons olive oil
• 1/4  c. chicken broth
• 4-6 lemons (depends on size)
• 1/4  c. fresh squeezed lemon juice 
• 1/4  c. chopped fresh flat-leaf parsley
• Garnish with lemon slices and extra parsley leaves

Preparation:

1. If using Breasts cut in half and pound down to approximately 1/4-inch thickness. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.

2. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken. (If you have a big enough skillet you can cook all the chicken at once) 

3. Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.

4. Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish with lemon slices and extra parsley. Tastes great with Oven rice and veggies

*You can also use this recipe to make yummy Chicken Piccata...

 Follow directions above but 1 & 1/2 the sauce and add 1/4 c. capers and serve over angel hair pasta. 

Good & Chewy Cookies

These are just as the title describes...good...and chewy!!! 

*From Nancy Miller

1 c. shortening

1 c. sugar

1/2 c. brown sugar

2 eggs

1 tsp. vanilla

2 c. flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 c. coconut

1 1/2 c. oatmeal

1 1/2 c. Rice Krispies

2 Tbs. milk

Combine all ingredients in mixer. Bake at 350 for 8-10 minutes. Makes app. 3 dozen cookies

Sweet Citrus Chicken

 Here is a quick and easy recipe that is sure to please 

6 boneless skinless chicken breasts (or 8-10 chicken tenderloins) 

1 pkg. (6 oz.)  stuffing mix for Chicken 

1 2/3 c. hot water

2/3 c. orange juice

1/3 c. firmly packed brown sugar

3 Tbsp.  melted butter

Combine stuffing mix and hot water in bowl, set aside. Place chicken breasts in a 9x13 casserole dish. Mix orange juice, sugar and butter; pour over chicken. Top with prepared stuffing. Bake at 400 degrees for 30 minutes or until chicken is cooked through. Serve with veggies. 

*If you dont like stuffing just cook the chicken in the sauce and serve with rice.  

Stromboli

          1 loaf frozen bread dough, thawed overnight in the refrigerator

          1 Tbs. olive oil

          1/3 cup shredded Parmesan cheese

          1/2 packet Ranch dressing mix

          9 slices deli ham

          1 bell pepper, chopped

          5 slices bacon, cooked and chopped

Move top oven rack to the middle and preheat oven to 375〫F. Roll bread dough out in a large rectangle. Brush with olive oil and sprinkle with Ranch dressing mix and Parmesan cheese. Layer sliced ham, then sprinkle with chopped peppers and bacon. Carefully roll up the long side, fold the ends under and place on a lightly greased cookie sheet, seam side down. Bake for 20-25 minutes, or until golden brown on the outside. May need to roll over during the last few minutes to make sure the dough is cooked through in the middle. Cut into slices and serve. Can serve with Ranch dressing or warmed pizza sauce for dip. Serves 6.

I've also done this with homemade bread dough, pizza sauce, Mozzarella cheese and veggies.

Chocolate Chip Pudding Cookies

I made these tonight with Pumpkin Spice pudding mix, which is available in the Fall. SO good! I usually make these with vanilla pudding. These stay soft and also freeze well.

    1 cup butter, softened

    3/4 cup packed light brown sugar

    1/4 cup white sugar

    1 small (3.4 ounce) package instant pudding mix*

    2 tsp. vanilla extract

    2 eggs
    2 1/4 cups all-purpose flour

    1 tsp. baking soda

    12 ounces chocolate chips

Preheat oven to 375〫 F.  Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually beat in the soda, then the flour. Stir in the chocolate chips. Drop with cookie scoop onto ungreased cookie sheets about 1 inch apart. Bake for 7-8 minutes. Makes 4-5 dozen cookies.

*Can use vanilla, butterscotch, chocolate or pumpkin spice pudding mix.

Pumpkin Pudding Cake

This is, without a doubt, my very favorite Fall dessert!

Recipe from family friend Allison Killborn. 

Mix and press into a lightly greased 9 x 13" pan:

             1 pkg. yellow cake mix (reserve 1 cup for topping)

             1/2 cup melted butter

             1 egg

Mix and pour over bottom layer:

             2 cups canned Pumpkin Pie Mix

             2/3 cup milk

             2 eggs

Mix well with mixer and crumble over dessert:

             1 cup reserved cake mix
             1/4 cup flour

             1/2 cup brown sugar

             1/2 cup butter, softened

             1 tsp. cinnamon

Bake at 350 〫F. for 50 minutes, or until center is set. Cool and serve with whipped cream or ice cream. Can be warmed slightly before serving. Refrigerate leftovers. Serves 12-14.

Pudding Frosting

This is SO good! Very light and fluffy! Picture and recipe by Ashlyn...

1 cup milk
1 small pkg. instant pudding mix
1 (8 oz.) container Cool Whip, thawed

Mix milk and pudding mix in a small bowl. Beat 2 minutes with an electric mixer. Stir in Cool Whip.

Frosts 24 cupcakes or a 9 x 13" cake.

Spicy Chicken Taco Soup

adapted from a recipe I got from my friends Grandma (Karen Huntsman) when she did a cooking class for us in college.  If you are not a fan of spicy food simply leave out the jalepenos.

2 lbs. cooked and shredded chicken (or ground beef)

2 c. diced onion

2 (15 oz.) cans pinto or ranch style beans

2 (15 oz.) cans kidney beans (white or red)

1 (15 oz.) can sweet whole kernel corn (drained)

1 (14 oz.) can Mexican-stewed tomatoes 

2 (14 oz.) can diced tomatoes with chilis 

1 (4.5 oz) can Jalepenos (optional)

2 cups cut green beans (fresh or canned) 

1 pkg. taco seasoning mix

1 pkg. ranch dressing mix (Hidden Valley is best)

Directions: 

Brown onions in large stock pot. Add meat and remaining ingredients. Simmer on low heat for one hour. 

Topping options: fritos corn chips, sour cream, cheese, olives, avocado