Party Chicken and Pasta Salad

This a great salad to serve as a main dish for a lighter meal or it can also compliment other main courses. If you choose to serve it as a side I would recommend adding half the amount of chicken.

Salad:
5 cups uncooked Rotini pasta (16 0z)
4 cups cubed cooked chicken (rotisserie or seasoned meat)
1 cup thinly sliced celery
1/2 cup chopped green onions
12 oz fresh snow pea pods, trimmed, halved crosswise
2 cups seedless red and green grapes, halved
1 can (80z) pineapple tidbits in juice, drained, reserving liquid
1 cup slivered almonds, toasted if desired (optional- I omit)
6 to 8 leaves leaf lettuce (put salad on top of if serving as a main course)

Dressing
1 cup mayonnaise or salad dressing
2 tablespoons finely chopped fresh ginger root
1 teaspoon garlic salt
2 tablespoons reserved pineapple liquid
2 tablespoons soy sauce
2 tablespoons honey

1. Cook and drain pasta as directed on package. Rinse with cold water to cool, drain well.

2. Meanwhile, in large bowl, mix remaining salad ingredients except almonds and lettuce. In small bowl, mix dressing ingredients until well blended.

3. Add pasta and 1/2 cup of almonds to salad; stir gently to mix. Add dressing, toss to coat. Liner serving bowl or platter with lettuce. Sprinkle with remaining almonds.

Chili Pasta Bake

10 oz. penne pasta (you could probably use most kinds of pasta though)

1 lb. ground beef

1 c. chopped onion (optional)

2 T. chili powder

1 can diced tomatoes (14.5 oz)

1 can (8 oz) tomato sauce

1 c. salsa

1 can diced green chilies, drained (I don't use these)

2 c. shredded cheese

Cook pasta; drain. Cook meat and onion. Add rest of ingredients, except for pasta. Cook 5 min. Toss pasta with mixed ingredients. Spoon into 13x9 dish and top with cheese. Bake 350 for 20 minutes.

**The great thing about this recipe is you can play with the ingredients without messing it up. It just depends on what you like. I made it the other day with 1/2 the meat, only had 1/2 c. salsa and a smaller amount of tomato sauce and it still tasted great. Just depends on your taste, for a chunkier or runnier type of sauce. It's super yummy!!

Amazing Bran Muffins

This recipe is really easy and takes almost no time at all. It took me an hour to make and bake 18 muffins.

1 1/2 cups wheat bran

1 cup buttermilk

1/3 cup vegetable oil

1 egg

2/3 cup brown sugar

1/2 teaspoon vanilla

1 cup flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup raisins

1/3 cup walnuts (optional)

Preheat oven to 375* and grease muffin tins or line with paper muffin liners.

Mix together wheat bran and buttermilk; let stand for 10 minutes.

Meanwhile, beat together oil, egg, sugar and vanilla. In a separate bowl, sift together flour, baking soda, baking powder and salt.

Add egg mixture to bran mixture and mix together. Then add the flour mixture and mix until just blended together. (I used a spoon, not a mixer)

Fold in raisins and nuts.

Bake for 15-20 minutes or until a toothpick comes out clean.

I didn't have buttermilk and used regular milk with 2 teaspoons of lemon juice. You add the juice to the milk and let it stand for 5 minutes so that it can get thick.

These are delicious, I am pretty sure kids would like them too!

Chicken and Wild Rice Casserole OR Stuffed Bell Peppers

2 (6.2 oz) Boxes of fast cooking long grain and wild rice mix
1/2 cup butter or margarine
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 cups chicken broth
3 cups chopped cooked chicken (I seasoned the chicken with lemon pepper and thyme)
1 1/2 cups fat free half-and-half
1 (4.5-ounce) jar sliced mushrooms, drained
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded Monterey Jack cheese
1 (2.5-ounce) package sliced almonds
Preparation
Cook rice mix according to package directions; set aside.
Melt butter in a Dutch oven over medium-high heat. Add onion, and saute until tender. Add flour, and cook, stirring constantly, 1 minute. Add broth, and cook, stirring constantly, 1 to 2 minutes or until mixture is thickened and bubbly.
Stir in rice, chicken, and next 7 ingredients. Spoon into a lightly greased 11- x 7-inch baking dish. Top with almonds. Bake 350 for 15 to 20 minutes or until thoroughly heated. Yummy!!

Stuffed Bell Peppers
Clean out bell peppers. Spoon chicken and wild rice casserole inside. Cook 350 for 15 to 20 minutes or until peppers are tender.

Donna's Super Soft Comfort Sugar Cookies

Wow that is a mouth full, but this past valentine's day my mom gave me her BEST sugar Cookie recipe and it turned out great! I made mine into "popcicles" but obviously you don't have to do that. They were so soft but not to dense and chewy. The best part is that you DON'T have to chill this recipe so the process isn't quite as long as usual. Always a plus when you have kids that want cookies now!

3 1/4 c. all purpose flour
1 t. baking soda
1/2 t. baking powder
1/2 t. salt
1/2 c. butter, room temperature (I just put a cold square of butter in the microwave for 20 seconds...)
1 c. granulated sugar
1 egg
1 1/4 t. vanilla
1/4 t. almond flavoring(you could use vanilla, but I think the almond gives it that little something special. It is a very subtle flavor)
1/2 c. sour cream

Into a bowl, sift together flour, baking soda, and salt. In a mixing bowl, cream butter, sugar, egg, vanilla & almond flavoring. Add sour cream and then add 1 cup of the flour mixture and blend, adding the rest of the flour a cup at a time. (You may have to use a wooden spoon for the last little bit) Divide dough in half and roll each portion out on a lightly floured surface to 1/4-inch thick. Cut with floured cookie cutters. Place cookies onto a parchment paper lined cookie sheet and bake at 350 degrees for 8 minutes. (This is the tricky part... don't over bake! You want them just done and no more). Frosting 3 c. powdered sugar 1/2 c. butter (softened) 1 t. vanilla 1/2 t. almond flavoring (my secret!) 2 T. milk (add and stir the milk a little at a time to get just the right consistency...not too thick and not too runny!) Add coloring if desired. Enjoy!

Southwest Chicken Kiev

1 cup cheese crackers, crushed
1 1/2 tsp taco seasoning
5 tbsp butter, divided
3 tbsp shredded cheddar cheese
2 tbsp canned chopped green chilies
2 tsp dried minced onion
1/2 tsp salt
4-6 boneless chicken breast halves

In a shallow bowlcombine crackers and taco seasoning; set aside. In another bowl combind 3 tbsp butter, cheese, chilies onion and salt. shape into 6 balls.
Flatten chicken. Place butter ball in the center of each. Roll up and secure with toothpicks. Melt remaining butter. Roll the chicken in butter and toss in cracker mixture. Place seam down on sheet pan in the oven for 30-45 min or until chicken reaches 170.

Pork Chops with Golden Apple sauce

4 Golden Delicious apples, chopped
2 teaspoons lemon juice
2 ounces golden raisins, a handful
1-inch piece fresh ginger root
3 tablespoons light brown sugar
2 cups all natural apple juice or cider, plus a splash for pan sauce
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons vegetable oil or olive oil, 2 turns of the pan
4 (1-inch) thick center cut boneless pork loin chops, 6 to 8 ounces each
Salt and pepper
2 tablespoons butter

Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat.

Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet seasoned side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear. Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and 2 tablespoons of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.

Easy Burrito

Really good and easy, the kids loved them!

1/2 lb ground hamburger
1/2 c onion (or equivalent of onion powder)
1 tsp chili powder
1 tbsp worcestershire sauce
1/2 c ketsup
1 can Bean and Bacon Soup

Brown hamburger add onion. Add the rest- simmer until warm. Serve in tortilla with cheese and other toppings next to rice.

Chocolate Chip cookies

Thanks for all those who have given me advice on cookies. After too many batches in the past week here is the BEST recipe I found. The trick is the lemon juice, it helps activate the baking soda, making the cookies soft and chewy.

1/2 c rolled oats
2 1/4 c flour
1 1/2 tsp soda
1/2 tsp salt
1/4 tsp cinnamon (yum!)
2 sticks butter, softened
3/4 c brown sugar
3/4 c white sugar
2 tsp vanilla
1 tsp lemon juice
1 bag chocolate chips

Preheat the oven to 350 degrees. Place rolled oats in blender or food processor until finely ground. Combine oats, flour, soda, salt and cinnamon in mixing bowl. In another bowl cream butter and sugars until creamy. Add vanilla, lemon juice and eggs, beat until fluffy. Stir the flour into egg mixture blending well. Add the chocolate chips. Scoop into round balls. Bake for 7-10 min.

I cook them till they are starting to show brown and take them out. That way they can continue to cook out on the sheet.
Enjoy!!

Indian Tacos (also called Navajo Tacos)

This is a super fast meal, and you probably have most of it in your pantry!
To make the scone type thing the taco is on mix with a fork:
2 c. flour
1 t. salt
1 t. baking powder
1 T. shortening
Add 3/4 c. cold water
Mix and knead with hands into balls and flatten, to make a round scone like shape.
Fry in heated oil, turning when the first side is cooked.
Top with chili, cheese, lettuce, tomatoes, salsa, or whatever else you enjoy on your tacos.
*These scones are also good with just honey on them!!