Honey Glazed Chicken

Ok, I stole this recipe from my friend's recipe blog. You can find it here. I made it last nite and... wow, it was YUM. EVERYONE loved it.

Ingredients:
3 chicken breasts, cut into bite size pieces
1/2 cup flour
1/2 tsp. garlic powder
salt and pepper to taste
4 TBSP butter
1/2 cup honey
3 TBSP lemon juice
2 TBSP soy sauce
1/2 tsp. ground ginger

Directions:
-Preheat oven to 350*
-Combine flour and seasonings, dip each piece of chicken in flour mixture and coat evenly
-Melt 2 TBSP butter in a baking dish and add chicken arranging pieces in a single layer
-Bake uncovered for 30 minutes
-In a small saucepan over medium heat, melt remaining butter; add honey, lemon juice, soy sauce, and ginger. Mix well
-When chicken is done, turn each piece over and pour sauce over chicken (you might want to reserve some sauce to pour over rice)
-Bake another 30-40 minutes, basting frequently
-Serve over rice

*Tip*
-I turned the broiler on high during the last 5 minutes to make the chicken a little crispy and brown on top

Strawberry Whip Cake

• 1 white cake mix
• 1 large package strawberry gelatin
• 1 package strawberries, fresh or frozen
• 8 oz. Cool Whip

Make cake according to package directions. Make gelatin according to package directions using only 1/2 water that is called for. Poke several holes in cake using a toothpick; pour gelatin over cake while still warm. Refrigerate until cold. Mix strawberries and Cool Whip; frost cake. Keep refrigerated until ready to serve.

Beef Roast Italian Style

• 1 bag (16 oz.) baby carrots
• 4 to 6 russet potatoes, peeled and cubed
• 2 to 3 pounds beef roast
• 1/2 onion, thinly sliced
• 1 cup Italian salad dressing

Place the carrots and potatoes at the bottom of a 4 to 6 quart crock pot. Place beef on top of potatoes and carrots. Lay onion on top. Pour dressing over beef. Cover and cook on low heat 8 to 10 hours.

Chicken Caesar Wraps

• 2 boneless, skinless chicken breasts, cooked and cut into thin strips and chilled
• 1 small head of romaine lettuce
• 1/2 cup Caesar salad dressing
• 1/4 cup grated Parmesan cheese
• 1/2 medium red onion, thinly sliced (I use less...)
• 4 large burrito-size tortillas

Combine chicken, lettuce, dressing, cheese, and onion. Spoon evenly over tortillas and roll up. The end!

Caramels

• 2 1/4 brown sugar
• 1 cup white corn syrup
• 1 can sweetened condensed milk
• 1/2 cup butter
• vanilla

Combine all ingredients. Cook at low heat stirring constantly. Test for doneness in cold water. Make soft ball. Pour onto buttered cookie sheet. Cut into pieces when cool. You can wrap pieces individually in plastic wrap.

Fiesta Casserole

• 3 cups cooked, cubed chicken
• 2 cans (15 oz each) black beans, drained
• 2 cups frozen corn
• 1 can (4 oz) diced green chiles
• 1 cup medium hot salsa
• 1 cup sour cream
• 6 cups crushed corn chips (I use Fritos.)
• 4 cups grated pepper jack cheese

Preheat oven to 350

Mix chicken, beans, corn, chiles, salsa and sour cream. Spread 1/2 the corn chips in a 9 x 13 baking pn. Spread 1/2 the chicken mix on top. Sprinkle 1/2 the cheese over the top. REPEAT layers. Bake for 30-40 minutes, or until cooked through and bubbly on top. YUM!

Beef enchiladas

Beef Enchiladas

1 lb. lean ground beef
½ cup chopped onion
2 cloves garlic, crushed
½ tsp salt
¼ tsp pepper
2 10 oz cans enchilada sauce *
8 small corn tortillas
¾ cup shredded Monterey Jack or Cheddar cheese
1 Tbsp chopped fresh cilantro
sour cream (optional)
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Preheat oven to 350. In a large non-stick skillet, brown ground beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink. Drain the grease. Season with salt and pepper to taste.

Stir in ½ cup enchilada sauce from one can. Set aside remaining sauce from that can.

Pour the second can of enchilada sauce into a shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon beef mixture evenly down the center of each tortilla and roll up. Place beef enchiladas seam-side down in a 13x9-inch baking dish.

Cover dish and bake in oven for 15 minutes.

Uncover the super yum enchiladas. Spoon reserved enchilada sauce over beef enchiladas. Sprinkle with the cheese. Continue baking uncovered for 10 minutes or until cheese is melted. Sprinkle liberally with cilantro. Serve with sour cream or your fave toppings!!

Creamy Mushroom Turkey

Y'all know I'm all about Cream of Mushroom soup, right? Well here's a recipe that uses turkey with crm of mushroom soup! (Chicken can be traded for turkey)

• 3 -4 pounds boneless turkey breast
• 2 cans cream of mushroom soup
• 1 can mushroom pieces, drained (1/2 c. fresh mushrooms can be used too.)
• 1 envelope dry onion soup mix
• 1 cup sour cream

Place turkey breast in a greased 4 1/2 to 6 qt crock pot. In a bowl, mix remaining ingredients, except sour cream, and spoon over turkey. Cover and cook on low heat 8-10 hours. Internal temperature of turkey will be 190 degrees when done. An hour before sering, break turkey breast into large chunks with 2 forks. Stir in sour cream. Cover and cook for remaining hour. Makes 10-12 servings.

You can serve this over rice or noodles. Brown rice would be super yummy too!!