Easy Chicken Tacos

Ingredients:
1 pgk. frozen corn
1 can black beans, drained
2-3 frozen chicken breasts
1 jar salsa
cumin
chili powder

Directions:
-Place corn in bottom of crock pot, then beans, and chicken
-Sprinkle chicken with cumin and chili powder
-Add salsa
-Cook on high for 3-4 hours or low for 6-8 hours, or until chicken is done and shreds easily
-Remove chicken from crock pot, shred, return to crock pot and mix well with other ingredients
-Serve on tortillas

Eazy Shoyu Chicken

Shoyu chicken is a super eazy, super yummy, family fave!!

Ingredients:

• 2-3 lbs. chicken drumsticks (about 10-12 pieces)
  
• 1 cup soy sauce
• 1-2 tbsp. minced garlic
• 1/2 cup ketchup
• 1/2 cup sugar (I use Splenda.)

Put chicken legs in crockpot. Mix other ingredients together in a measuring cup. Pour evenly over chicken. Cook on low 6-8 hours or high 4-6 hours. Takes great with rice or on thin spaghetti noodles.

Venison quesadillas

My husband's co-worker brought us a ton of ground venison. I was a little nervous to eat deer. I'm not sure why-- it just seemed mean. haha Anyway, I got over it and finally browned some on the stove. When I tasted it was I was amazed at how GOOD it was!!! It reminded me of this little hole-in-the-wall Mexican cafe in a town I used to live in. So, I decided to make some quesadillas!! Obviously you can replace the venison with beef or chicken, or just leave out meat all together, but the venison tasted awesome.

Warm you griddle or frying pan.

Ingredients
Tortillas
Avocados
Quesadilla cheese mix
Browned venison

--Sprinkle cheese, add a few slices of avocado and a spoon full of venison. Close in half. Cook on griddle for 2 minutes, while one side becomes crisp and slightly browned. Then flip to other side and allow that side to brown and become crisp as well. ENJOY!!

Mini Crescent Rolls

This is my son's new favorite breakfast!!!

Prep Time 15 min.
Total time 30 min.
Makes 48 snacks

INGREDIENTS

• 2 cans (8 0z. each) Pillsbury refrigerated crescent dinner rolls
• 48 cocktail-sized smoked link sausages or hot dogs (from 16 oz package)

DIRECTIONS

1. Heat oven to 375*. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
2. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling into opposite point; place point side down on 2 ungreased cookie sheets.
3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway thru baking. Immediately remove from cookie sheet. Serve warm.
   

Crescent Bacon-Cheddar Pinwheels

I recently had the opportunity to host a Pillsbury Get-Together. They supplied me the ingredients and recipes for me to share with a few friends. That was fun, but I wanted to share the recipes here on my recipe blog as well. They sent me four to use and this one was my family's fave.

Prep time 15 min.
Total time 35 min.
Makes 16 appetizers

INGREDIENTS

• 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz.) Pillsbury Crescent Recipe Creations seamless dough sheet
• 2 tablespoons ranch dressing
• 1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
• 1/2 cup finely shredded cheddar cheese (2 oz.)
• 1/4 cup chopped green onions (about 4 medium)

DIRECTIONS:

1. Heat oven to 350*
2. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangles, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
3. Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheddar cheese and onions.
4. Starting with one short side, roll each rectangle to edges; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down ungreased cookie sheet.
5. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
   

ENJOY!!!

Super Eazy Peanut Butter Cookies

My kids and I were going to make chocolate chip cookies, but I was out of butter and applesauce. I found this recipe on allrecipes.com and we decided to try it out. We added 3 chocolate chips on the top of each cookie dough. YUM!

Ingredients:
1 cup peanut butter, chunky or smooth
1 cup sugar + extra for dipping
1 egg

Preparation:

1. Preheat oven to 350 degrees.

2. Mix well 1 cup peanut butter, 1 cup sugar, and 1 egg.

3. Roll into walnut sized balls.

4. Place on ungreased cookie sheet and flatten slightly with fork or bottom of cup with design on it.

5. Bake 8 minutes or until slightly browned.

6. Let stand one minute, then remove to cooling racks.

7. Enjoy!

French's Onion Chicken

I actually got this recipe from a French's TV commercial, but it is also listed at French's website as well. I made it for my family last week and they were loving it!!!! I highly recommend it because it is sooooo easy and really, really tasty!!

Ingredients:

2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions

2 tbsp. all-purpose flour

4 (5 oz.) boneless skinless chicken breasts

1 egg, beaten

Directions:

Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.

Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.

Bake at 400°F for 20 min. or until no longer pink in center.

***I also tried this recipe with the Cheddar French Fried Onions and it was super, super delish!!!

Tuna Patty Sandwiches

My friend, s--max, sent me this recipe and I can't wait to try it!! Thanks s--max!!

(3) 5 oz. cans tuna

¾ cup bread crumbs

1 ½ tsp mustard

(3) eggs

Chopped celery to taste (this is optional)

Mix all together in a bowl. Take about ½ cup of mixture to form patties. Brown in a skillet. (Recipe I found said to use oil, but I used I Can’t Believe it’s Not Butter & they were good.) Put on your favorite bread. Good w/mayo & cheese! I think it made 7 patties.

Parmesan Garlic Potatoes

Ingredients

* 6 tablespoons butter, melted
* 1/2 teaspoon garlic powder
* 3 tablespoons freshly grated parmesan cheese
* 8 medium red potatoes, washed and halved lengthwise

Directions

1. Preheat over to 375 degrees
2. Pour butter into a 13x9x2-inch baking pan.
3. Sprinkle garlic powder and parmesan cheese over butter.
4. Place potatoes with cut side down over cheese mixture.
5. Bake uncovered for 40 to 45 minutes or until tender.

Chicken Bacon Sour Cream Bake

Thanks Nat!!

CHICKEN SOUR CREAM BAKE

6 chicken breast halves, skinned, boned, & halved again if too large to be wrapped in beef slice 1 (4 oz.) jar chipped beef, rinsed in boiling water & drained 12 slices of bacon 2 c. sour cream 1 can cream of asparagus or cream of mushroom soup Paprika Wrap each breast section in slice of chipped beef, then wrap with bacon. Mix sour cream and soup. Place chicken in greased casserole dish and pour soup mixture over it. Sprinkle with paprika. Bake uncovered at 325 degrees for 2 hours.

Red Hot Buffalo Chicken Wings

Another great Super Bowl dish. Go Colts!!

• 2 1/2 lbs. chicken wing pieces
• 3/4 cup any flavor Frank's Redhot Wings Sauce

Bake wings in foil-lined pan at 5oo degrees on lowest oven rack for 20 to 25 minutes until crispy, turning once.
Toss wings in sauce to coat.

TIP- You may substitute 1/2 cup Frank's Redhot sauce mixed with 1/3 cup melted butter for the Wings Sauce.

Creamy Bean Dip

Maybe a great Super Bowl dip!?

• 5 slices fully cooked bacon
• 1 can refried beans
• 4 oz. cream cheese
• 3/4 cup mild salsa
• 1/2 cup shredded mild cheddar cheese

Directions:

1. Heat bacon in skillet over medium heat 5-7 minutes or until crisp. Drain and crumble.
2. Add beans, cream cheese and salsa to skillet; heat 5 minutes or until cream cheese melts, stirring occasionally.
3. Pour mixture into shallow dish and top with cheddar cheese and bacon.
4. Serve with chips or veggies. YUM!!
   

Sour Cream Chicken

Place 8 split chicken breasts in 9 x 13 pan. (Can use other part of chicken as well.)

Combine:

• 1 can (10 oz) cream of chicken soup
• 1/4 cup flour
• 1 cup sour cream
• 2 Tbsp. lemon juice
• 6 green onions, sliced

Spread over chicken. Bake at 350 for 45 minutes. Serve with rice.

Pistachio Salad

I love this salad!!

• 1 can crushed pineapple (do not drain)
• 1 pkg marshmellows
• 1 12 oz. container Cool Whip
• 1 pkg instant pistachio pudding (not prepared)

Super eazy instructions: Mix ingredients together. Serve. :)

Old -Fashioned Caramels

Old- Fashioned Caramels

** You have to buy a candy thermometer before you can make this. I would suggest one that goes to 300 degrees.

1 c. butter

2¼ c. firmly packed brown sugar

1 c. light corn syrup

1 (14 oz) can of sweetened condensed milk

1 1/2 tsp. vanilla

Line a 9x13 pan with tin foil, extending it up the sides; grease (butter) the foil. In a heavy 3 quart saucepan, melt butter. Add brown sugar; mix well. Stir in corn syrup. Cook over med-low heat until sugar dissolves and mixture is well blended. Remove saucepan from heat; stir in sweetened condensed milk. Cook over med. heat for 20-30 minutes, stirring constantly, until candy thermometer reaches firm-ball stage; 244 degrees. (you really have to stand there the whole time and stir) Remove saucepan from heat; stir in vanilla.( if you have dark little balls of sugar, just strain it into the foil and you don’t get the hard parts in your caramel) Pour into buttered foil-lined pan. Cool for about 30 mins. ( I like to let mine cool and when it’s not so hot I put it in the fridge. It makes it harder, so it’s easier to wrap)When candy has completely set, carefully remove from pan by lifting foil; remove foil from the caramel ( I do that after I have cut it) With a thin- bladed knife, cut candy into pieces, using a light sawing motion. Wrap individual pieces in waxed paper. Store in refrigerator.

- submitted by Karolyn

Fluffy Peanut Butter Dip

This is a super easy, yummy dip!!

• 1/2 cup creamy peanut butter
• 1 container (8 oz.) vanilla yogurt (I use strawberry/banana)
• 1/8 teaspoon ground cinnamon
• 1/2 cup thawed frozen whipped topping
• Cut apples or pears for dipping

Mix peanut butter, yogurt and cinnamon with whisk. Mix in whipped topping into peanut butter mixture until blended. Dip fruit and enjoy!!

Super yummy spinach dip

SPINACH DIP

• 12 oz. frozen spinach- THAWED
• 16 oz. sour cream
• 1 packet dry Ranch dip mix

Mix all ingredients together and put in fridge until chilled. Serve with chips! :)

Breakfast Smoothie

This is a great recipe to take on the go!!

2 (8oz.) containers vanilla yogurt
1/4 cup orange juice
1 cup frozen strawberries
1 banana sliced

Blend all ingredients in blender until smooth.

Russian Chicken

I originally posted this when I first started this blog, but it is a fave of lots so I thought I'd repost it. :) Enjoy!!

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Russian Chicken

Ingredients:
Chicken legs or buffalo style wings
6 heaping spoonfuls of Apricot/pineapple jam
1 small jar of Russian dressing (Catalina works ok too!)
1 packet of dry onion soup mix


Mix all the ingredients together except for the chicken. Place chicken on jellyroll pan. Spoon mix over each piece of chicken. Bake at 375 for about an hour or until the chicken is cooked through. Serve with rice. (We eat everything with rice in this house because Sei's polynesian and according to him *everything* goes with rice.)

BBQ Chicken

This is what we had tonite. It doesn't get any simpler than this!

Barbecue Chicken

8-10 chicken legs

1 jar barbecue sauce

salt & pepper

Put chicken in 9 x 13 baking dish. Salt and pepper to taste. Pour bbq sauce over chicken legs. Bake at 350 for an hour or until chicken is cooked thru.

You can also throw this all in the crockpot for 4 to 6 hours on high.

Serve with mashed potatoes and salad. And for the record ALL of the kids ate it!!