Chocolate No Bake Cookies

1 stick butter

2 c sugar

2 Tblsp cocoa

1/2 c milk

Bring the above to a boil then add:

1 Tbsp vanilla

1 c peanut butter

3 c quick oats

Stir up and drop on waxed paper.

We grew up eating these cookies. Amber gave me the recipe. She said to mix the cocoa and the sugar in a separate bowl before adding into the pan to boil.

Taquitos

1/2 c cream cheese, softened
1/4 c green salsa
1 Tblsp lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
3 Tblsp chopped cilantro
2 Tblsp sliced green onion
2 c shredded cooked chicken
1 c grated pepper jack cheese
small corn tortillas
cooking spray
salt

Heat oven to 425. Line baking sheet with foil. Coat lightly with cooking spray. Heat cream cheese till soft and easy to stir. Add salsa, lime juice and spices. Stir to combine then add cilantro and onions. Add chicken and cheese. Combine well.

Place 2-3 Tblsp of chicken mixture on lower third of warm tortilla. Roll tightly.

Place seam side down on baking sheet. Spray lightly with cooking spray and lightly salt.

Bake for 15-20 minutes.

Serve with salsa, sour cream, guacamole or your favorite dip.

Recipe from: Aliese Fry's food blog.

Sour Cream & Chicken Enchiladas

1 can cream of chicken soup
1 c sour cream
4 oz green chili's, chopped
tortillas
grated cheddar
diced, cooked chicken

Mix soup and sour cream. Add chili's. Mix well, Add cooked chicken. Mix all together. Line casserole dish with tortilla shells, cover with a layer of the chicken mixture and sprinkle cheese. Continue layers. Bake at 325 for 30 minutes.

Tips: I rolled the mixture in the tortillas and covered with green salsa and cheese.

Cornbread Salad

1 (16 ox) package cornbread

10 slices bacon

1 (1 oz) pkg. ranch dressing mix

1 1/2 c sour cream

1 1/2 c mayo

2 (15 oz) cans, pinto beans drained

3 tomatoes, chopped

1 c onion, chopped

1 c green pepper, chopped

2 c shredded cheese

2 (11 oz) cans corn, drained

Prepare cornbread as directed. Cool, crumble, set aside. Place bacon in skillet. Cook, drain, crumble, set aside. Whisk together the dressing mix, sour cream and mayo. Place half the cornbread in bottom of casserole dish. Layer with beans, tomatoes, green pepper, onion, cheese, corn, bacon and dressing mix. Repeat layers. Cover and chill before serving.

I don't remember where I got this recipe, but every time I make it it's a hit!

Popovers

1 c milk
2 large eggs
1/4 tsp salt
2 Tblsp butter (room temperature)
1 c flour

Preheat oven to 450. Grease 9 muffin cups. Place in oven to heat. In mixing bowl beat the milk, eggs, salt & butter until frothy. Add the flour, beating just until smooth. Fill the muffin cups 2/3 full. Bake for 20 minutes. Lower the heat to 350 and bake 10 minutes. Serve immediately.

Hint: For successful popovers, preheat both the oven and the muffin tins.

Creamy No Cook Mints

3 oz light cream cheese
1/4 tsp mint extract
2 drops green food coloring
4 1/4 to 4 1/2 c powdered sugar
Mix cream cheese, extract and coloring. Mix well. Gradually add in powdered sugar until stiff.
After it was all mix I placed it on wax paper flattened it out and put it in the freezer for an hour. Then I used fondant cutters to make the shapes I wanted. You can add different colors and of course use whatever shapes you want or simply cut into squares.

Rice Krispy Treats

3 Tblsp butter
1 pkg marshmallows
6 cups rice krispy cereal

Over low heat melt butter, add in marshmallows stirring until melted. Remove from heat and add in cereal. Stir well, turn onto waxed paper or greased baking sheet. Enjoy.

Tips: Add in additional candies, chocolates etc. to match holidays or occasions.

Orzo Feta Salad

3 1/4 c orzo: cooked and cooled
1 c cucumbers: cubed
4 green onions: chopped
2 c feta cheese: crumbled
1 c olives: sliced
1/4 c olive oil
juice of 1 lemon
2 tsp dried oregano
1/4 c parsley: chopped
1 tsp garlic: minced
1-2 tsp sugar
1 c mayo or sour cream
salt and pepper

Combine all ingredients in bowl, mix well, chill before serving.

Can also add in diced tomatoes and diced green peppers. Good drizzled with balsamic vinegar.

Tips: You can use flavored Feta cheese crumbles for additional flavors. Instead of four green onions I used half white and half purple, adds color.

Deviled Eggs

Boils as many eggs as you desire. De-shell and cut in half. Place yolk in bowl with mayo, mustard, chili powder, salt and pepper. Mix well and spoon mix into eggs. Top with chili powder and chill before serving.
Other things can be added: pickle juice, onion powder, horseradish etc.

Chicken salad/Pita pockets

2 cans chicken
3 eggs
1/4 c green pepper
1/4 c red pepper
1 Tbsp lemon juice
mayo
ranch
salt & pepper

Boil three eggs, while eggs are boiling start browning chicken in pan. Add lemon juice mayo, ranch, salt & pepper in bowl. Chop red and green peppers add to bowl. Add chicken when browned. Chop eggs, add to bowl. Mix well. Refrigerate. Warm pita bread in oven. Cut pita bread in half's. Fill with chilled chicken salad and enjoy.

Chicken Alfredo

1 8oz cream cheese
1 quart heavy whipping cream
2 gloves garlic
1-2 c shredded Parmesan cheese
4-6 boneless chicken breasts
1 tsp Italian seasoning
Dice chicken and cook in 1-2 Tbls olive oil until done. Sprinkle with Italian seasoning. Set aside. In a separate pan, heat olive oil and add chopped garlic. Cook 2-3 minutes. Add softened cream cheese and whipping cream. Stir in 1-2 cups shredded cheese to thicken. Cook your favorite pasta and then spoon Alfredo over the pasta and top with chicken and more shredded cheese.