Chicken Salad

It's not original, its not mine....but I love this recipe and the sweet cook who puts so much love into her food!

1 small bottle lite Italian salad dressing
2 cups real mayonnaise
1 cup celery, finely sliced
3/4 cup green onions, sliced thin
3/4 cup pecan pieces
4 - 6 chicken breasts (or 1/2 bag of chicken tenders)I usually eyeball it.
1 1/2 cup firm green or red grapes cut into quarters lengthwise.

In a crock pot, pour Italian dressing over frozen chicken breasts...did you hear that....frozen. Cook approximately 7 hours on LOW or until done. Cool and cut into bite-size pieces. Lightly mix together chicken and other ingredients. Refrigerate 2 hours before serving.

Chicken Noodle Casserole

Comfort food at it's finest. I made this alot when my kids were little. I leave out the peppers and onion, but I'm sure it would be de-lish with them in the mix.

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
2 tablespoons lemon juice
2 cups cubed cooked chicken
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 cup shredded Monterey Jack cheese, divided
1 cup shredded sharp cheddar cheese, divided
12 ounces medium egg noodles, cooked and drained

In a large bowl, combine soup, mayonnaise and lemon juice. Add the chicken, onion, peppers, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese, mix well. Add noodles and toss to coat. Transfer to a greased 2-quart baking dish. Bake, uncovered, at 350 for 30-35 minutes. Sprinkle with remaining cheeses. Bake 10 minutes longer or until the cheese is melted. Yield: 6 servings. Enjoy!

Cherry Salad

Here's another one of Joe's, "it's not a holiday without", family favorite recipes.

1 small can of crushed pineapple
1 large package cream cheese, softened
1/2 cup nuts- of your choice
1 small jar maraschino cherries + juice
2 cups miniature marshmallows
1 small container cool whip

Mix all ingredients together and chill before serving. Enjoy!

Pumpkin Crisp

Here's another scrup-dili-ious pumpkin recipe. It's like that "dump cake" recipe with all the fruit. I love it because of the cake mix topping, I could eat it by the spoonfuls!

1 15 ounce can pumpkin, not pumpkin pie mix
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 yellow cake mix
1 cup chopped nuts, optional
1 cup butter, melted
Whipped Cream

Stir together first 5 ingredients. Pour into lightly greased 13x9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans or nut of your choosing. Drizzle melted butter evenly over pecans.

Bake at 350 for 1 hour or until golden brown. Let stand 10 minutes before serving. Serve warm or at room temperature with whipped cream. Enjoy!

PS If you've never heard of "Dump Cake" here's the recipe. Enjoy!

1 22 ounce can pie filling- flavor of your choice
1 15 ounce can pineapple chunks, drained
1 box white or yellow cake mix
3/4 cup pecans, chopped
3/4 cup butter, melted

Grease 9x13 inch baking dish. "Dump" pie filling and pineapples in baking dish. "Dump" cake mix on top of filling. Spread evenly, but do not mix with filling. Sprinkle with nuts. Drizzle with melted butter. Bake at 350 for 30 minutes.

Cake Mix Cookies

I used a lemon cake mix last night and they were divine!

1 cake mix -favor of your choice
1 stick butter- not margarine
1 egg

Mix all ingredient together. Drop by spoonfuls on a cookie sheet. The dough is easy to work with and can be molded into any shape with your hands. Bake 350 for 10-12 minutes. I cooked mine for 11 minutes, took them out when they looked almost done and let them finish baking on the counter. They were soft, chewy and perfect!

Crockpot Swiss Steak

I'm trying this tonight. I love crock pot recipes and this looks like a good one. I'll post the results. Enjoy!

2 tablespoons flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 to 2 lb. round steak, cut in serving portions
1/2 cup chopped onion
2 tbsp. butter
1 can tomato soup or a can (14.5 ounces) stewed tomatoes
1/2 c. water (if using tomato soup)
1 1/2 tsp. vinegar
Preparation:
Combine flour, salt, and pepper; using a meat tenderizer or rolling pin, pound mixture into steak. Brown steak in butter with chopped onion. Add tomato soup, water, vinegar; transfer to crockpot. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
Serves 6 to 8.

Frog Eye Salad

I love, love love this recipe. If you double or triple, it makes a TON! Acini-de pepe are little pasta balls found in a little box on the pasta isle. In recent years it's become alot easier to find.

2/3 c. uncooked Acini-de Pepe
1 Sm. box vanilla instant pudding
1 lg. can pineapple tidbits, drain
1 lg. can mandarin oranges, drain
1 (8 oz.) tub Cool Whip

Cook pasta according to package directions. Drain and rinse with cold water. Combine all other ingredients. Ad to pasta. Refrigerate 1 plus hours. Eat. Enjoy!

Chateau Potatoes

This is an old family favorite of Joe's that I have come to love. It's a fun twist on traditional mashed potatoes and is even better as leftovers.

6 cups mashed potatoes- do not add milk
3 cups- 1 large container small curd cottage cheese
3/4 cup sour cream
1 small onion chopped
salt and pepper to taste

Combine ingredients with a mixer until smooth. Place in greased 2 1/2 quart casserole dish. Bake 350 for 30 minutes. Serves 4-6. Enjoy.

Yummy-Tangy-3 Ingredient Chicken

This is one of those easy dishes you don't have to think about and it's a good thing....because I lost the recipe. I made it last night from memory and it was dee-e-lious!! It's simple and a crowd pleaser.

1 tbsp cooking oil
1 32 ounce jar salsa
1 package taco seasoning
1/2 cup peach or apricot preserves
1 lb chicken strips or 1 inch cubes

Put taco seasoning in a Ziploc bag. Add chicken and shake, shake shake until coated. In a large sauce pan add oil. When oil is hot add chicken. Cook 3-5 minutes on each side. In a bowl combine salsa and preserves. Add salsa mixture to chicken. Simmer for 10 minutes. Serve over rice. Enjoy!

Southwestern Eggs

In the the spirit of weekend breakfasts and Mexican food. Here's and easy recipe that take minutes and tastes like your in a restaurant.

1 16 ounce jar "your" favorite salsa
4 large eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1 avocado
1/2 cup sour cream
1/4 cup cilantro leaves
Tortilla Chips

Pour salsa into large nonstick skillet over medium heat. Cover and heat until warmed through. Break 1 egg into a small dish and slide it gently in to the salsa. Repeat with remaining eggs. Season with salt and pepper. Cover and cook to the desired doneness. This only takes a couple of minutes. I stop cooking once the top has turned white. Divide the eggs and salsa among individual plates. Top with avocado, sour cream, and cilantro. Serve with tortilla chips. Serves 2. Enjoy

No-Cook Never Fail Fudge

Keeping with the holiday and..."you can do that?!" theme here's another cool recipe compliments of Mother Goose.

1/2 lb. Velveeta Cheese
1/2 lb. margarine
1/2 cup cocoa
1 lb. powdered Sugar
1 1/2 cup chopped nuts- optional
1/2 tbsp. vanilla

Melt cheese and butter. Sift cocoa and powdered sugar together. Combine with cheese mixture. Blend thoroughly with a wooded spoon. Add nuts and vanilla. Press evenly into 9x13 pan. Allow to firm. Cut into squares. Can be frozen. Enjoy!

Easy Peanut Butter Cookies

If you like Peanut Butter Cookies, here's a easy unique way to make them.

1 (14 ounces) can sweetened condensed milk
1 cup peanut butter
1 egg
1 teaspoon vanilla
2 cups Bisquick baking mix
Granulated sugar

Preheat oven to 350. Mix sweetened condensed milk, peanut butter, egg and vanilla until smooth. Add Bisquick mix well. Chill 1 hour. Shape into 1 inch balls. Roll in sugar.Place 2 inches apart on an ungreased baking sheet. Flatten with a fork. Bake 6-8 minutes until lightly browned. Cool. Eat. Enjoy!

Pumpkin Bars "The Bestest Ever"

I've been eating/making/enjoying these for 30 plus years. It's the recipe to which I compare all others. The recipe that is worn from all the ingredients spilling over. The recipe that screams "IT'S THE HOLIDAYS!!!!!"

1 Yellow Cake Mix
1 Can Pumpkin Pie Mix
3 Eggs
2/3 Cup Evaporated Milk
3/4 Cup Butter
1/4 Cup Sugar
1 Teaspoon Cinnamon

1. Pour dry cake mix in bowl. Measure 1 cup and set aside. Add 1/2 cup butter and 1 egg to remaining cake mix. Mix well. Grease 9x13 inch baking pan. Spread mixture evenly.

2. Mix 1 can pumpkin pie mix, 2 eggs and 2/3 cups evaporated milk. Pour over cake mixture.

3. Mix remaining 1 cup dry cake mix, 1/4 butter, 1/4 sugar, and 1 teaspoon cinnamon together until crumbly- is that a word? Sprinkle evenly on top of pumpkin pie mixture.

4. Bake at 350 for 40-50 minutes. Cool. Eat-It's really good topped with whipped cream. Enjoy!