LIPTON'S ONION ROASTED POTATOES

1 env. Lipton onion recipe soup mix 2 lbs. all-purpose potatoes, cut into lg. chunks 1/3 c. olive or vegetable oil Preheat oven to 450 degrees. In large plastic bag, add all ingredients. Close bag and shake until potatoes are evenly coated. empty potatoes into shallow baking or roasting pan; discard bag. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish, if desired with chopped parsley. Makes about 8 servings.

Refrigerator Cookies

Cream together....1 cup shortening.

                           2 cups brown sugar, firmly packed

Add.....................2 eggs 

Beat well.Sift

together and

add......................3 1/2 cups sifted flour

                            1 teaspoon soda

                            1 teaspoon baking powder  ***see variations

 Add.....................1 teaspoon vanilla

Mix thoroughly. Shape into 2-inch rolls, Wrap in waxed paper and chill in gas refigerator

Slice very thin and place on ungreased baking sheet. Bake in hot gas oven 425F 5 to 8 minutes.

Makes 6-7 dozen.

VARIATIONS:

FRUIT COOKIES; To standard refigerator cookies add either 1 cup raisins, 1 cup chopped dates or 1 cup chopped dried fruit. Substitute white sugar for brown.

****NUT COOKIES: To standard refigerator cookies add 1 cup chopped nuts and 1/2 teaspoon cinnamon. This is the one we use, with pecans.

SPICE COOKIES; To standard refigerator cookies add 1 teaspoon cinnamon, 1/4 teaspoon each of allspice, ground cloves and nutmeg, 1/2 teaspoon ginger and 1 cup finely chopped raisins.

The Best Buttery Dinner Rolls

The Best Buttery Dinner Rolls

The best buttery dinner roll recipe around. Bread Machine version can be found on this post Original recipe can be found at Food.com

Ingredients

• 1 cup water, plus
• 1 tablespoon water (70-80 F)
• 1 large egg
• 4 1/2 teaspoons vegetable oil
• 1/4 cup sugar
• 1 1/2 teaspoons salt
• 3 1/4 cups bread flour
• 2 1/4 teaspoons instant yeast
• 2 tablespoons melted butter
• 2 tablespoons shortening (optional)

Instructions

1. Combine all the ingredients, minus the shortening and butter, in the bowl of your stand mixer in the order listed in the ingredients. Knead with the dough hook until the dough is smooth and elastic.
2. Cover the bowl with plastic wrap and set aside to rise until the dough has doubled in size, about an hour.
3. Once dough has risen, remove from bowl onto a lightly floured surface. Shape into 15 uniformed sized balls (you may have to have shortening on your hand as you do this to keep from sticking)
4. Lightly butter a 9x13 baking pan. Place rolls onto baking pan, cover and let rise until double in size (approximately 30 minutes).
5. Bake in a 350°F oven for 15 minutes or until a light, golden brown.
6. After removing from the oven, brush with melted butter. Serve warm.

Via: http://dineanddish.net/2012/11/the-freshman-fifteen-recipe-the-best-buttery-dinner-rolls/

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking sprayHeat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.  Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.

Pot Pie: Dairy Free

Ingredients: 

• 2 tablespoons olive oil
• 5 carrots – peeled & diced
• 1 parsnip – peeled & diced
• 2 red potatoes- diced
• 1 onion – diced
• 2 cloves garlic – minced
• 1 teaspoon dried poultry seasoning
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons flour
• 1 tablespoon cornstarch
• 32 oz chicken broth – low sodium
• 1 cups frozen green peas
• 2 chicken breasts cooked and diced
• double layer pie crust

Instructions

1. Preheat oven to 400 degrees.
2. Saute carrots, parsnip, onions and garlic in a large sauce pan sprayed with olive oil, heated on medium. Stir frequently until softened, about 5-7 minutes.
3. While veggies are cooking, add in poultry seasoning, salt and pepper.
4. Add flour and stir to incorporate.
5. Pour in chicken broth and deglaze the pan. Add cornstarch. Bring to a boil and stir until thickened then reduce heat to low and simmer for 10 minutes, reduce liquid by 1/3-1/2.
6. Stir in green peas and shredded chicken. Check for seasoning and adjust with salt and pepper accordingly.
7. Pour chicken and vegetable mixture into bottom pie crust. Add top layer and make a few vents. 
8. Cook for about 30-35 mins in oven until golden. 

Homemade Jello Fruit Snacks

Seriously Easy!!!!!!

Homemade Jello Fruit Snacks Recipe:

Ingredients:
1 (3 oz) package gelatin, any flavor
2 (.25 oz) envelopes unflavored gelatin
1/3 c. water

Directions:
Sprinkle the gelatin over the water in a small saucepan.  Heat over medium heat and stir until gelatin is completely dissolved.  Pour into molds and allow to set at least 20 minutes.

Via: http://www.sixsistersstuff.com/2012/06/homemade-jello-fruit-snacks-recipe.html

Spicy Avocado Chicken Enchiladas

Recipe Note: To make these as Spicy as their name, leave in the seeds in the Serrano Pepper and use a "medium" Salsa Verde. For those without the love of heat, seed the Serrano Pepper and use a "mild" Salsa Verde.

for the sauce:
1 tablespoon butter
1 Serrano pepper, minced
2 garlic cloves, minced
1 tbsp flour
1 cup chicken stock
1 tsp cumin
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup chopped cilantro
1 cup medium salsa verde
1/2 cup fat free sour cream

for the enchiladas:
3 cups chopped cooked chicken breasts (about 4 breasts)
8 oz Cabot Monterrey Jack Cheese, shredded & divided
1 small yellow onion, chopped
3 avocados, peeled and chopped
8-10 flour tortillas

Preheat oven to 375°F.

In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.

Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, Cabot Monterrey Jack Cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.

Via: http://www.thenovicechefblog.com/2012/05/spicy-avocado-chicken-enchiladas-giveaway/

Three-Cheese Chicken Penne Pasta Bake

1-1/2

cups  multi-grain penne pasta, uncooked

1

pkg.  (9 oz.) fresh spinach leaves

1

lb.  boneless skinless chicken breasts, cut into bite-size pieces

1

tsp.  dried basil leaves

1

can  (14-1/2 oz.) diced tomatoes, drained

1

jar  (14 oz.) spaghetti sauce

2

oz.  (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1

cup  KRAFT 2% Milk Shredded Mozzarella Cheese, divided

2

Tbsp.  KRAFT Grated Parmesan Cheese

HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.

MEANWHILE, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasonally. Stir in Neufchatel.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.

BAKE 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

NOTE

If watching sodium, prepare using no-salt-added diced tomatoes and lower-sodium spaghetti sauce.

SUBSTITUTE

Substitute an 8-inch square baking dish for the 2-qt. casserole.

*I typically double the recipe and use a 9x13 dish.

Adapted from:  http://www.kraftrecipes.com/recipes/three-cheese-chicken-penne-pasta-bake-111666.aspx

Oven-Fried Chicken Chimichangas

Oven-Fried Chimichangas

2/3 cup chunky salsa

1 teaspoon ground cumin

1/2 teaspoon dried oregano leaves, crushed

1 1/2 cups chopped or shredded cooked chicken

1 cup shredded Cheddar cheese (about 4 ounces)

2 green onions, chopped (about 1/4 cup)

6 (8-inch) flour tortillas

2 tablespoons butter, melted

Fresh cilantro leaves

Stir the chunky salsa, cumin, oregano, chicken, cheese and onions in a medium bowl. Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter. Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional salsa . Garnish with cilantro.

*I like to serve these with queso on top.

Adapted from http://www.campbellskitchen.com/recipes/oven-fried-chicken-chimichangas-24792

Crock Pot Creamy Mexican Chicken (Aka Fiesta Chicken)

Crock Pot Creamy Mexican Chicken (Aka Fiesta Chicken)

5 chicken breasts (I use the family size package of 5 that I store in the freezer)
1 (15 1/2 ounce) can black beans, drained
1 cup frozen corn
6 ounces black olives, drained (sliced black olives)
1/2 onion, chopped
1/2 red bell pepper, chopped
1 (15 ounce) jar salsa, medium
1 (8 ounce) package cream cheese
1 -2 tablespoon taco seasoning (I use Taco Bell or Lawry's Taco Seasoning)


Directions:

1. Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
2. Cook on high for 4-6 hours or low for 8 hours.
3. Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
4. Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.

Via: http://www.food.com/recipe/crock-pot-creamy-mexican-chicken-aka-fiesta-chicken-299527

Hamburger Pot Pie (Pete's Favorite!)

This requires a pastry crust with onion salt and filling

Pastry Crust w/ Salt
    2 cups flour
    3/4 cup Crisco
    1 tsp onion salt
    1/4 cup cold water

Cut Crisco into flour until it resembles fine bread crumbs. Add onion salt to water. Pour water mixture into flour. Mix until pastry dough is slightly moist and holds shape (If needed, add more water a Tablespoon at a time.) Divide into 2 balls. Roll out for double pie crust in 9" pie pan.

Filling
    1 lb Hamburger
    1/2 c chopped onion
    1 can green beans, drained
    1 t salt
    1 T sugar
    1/4 t pepper
    1/8 t oregano
    1 can tomato soup

Brown hamburger. Combine all ingredients in a bowl, mix. Pour into pie crust. Cover with top crust. Make a pretty edge, and decorate using left over crust.
Place in preheated 400* oven for 25-30 mins, or until crust is golden.


~Pete's mom's recipe