Creamy Chicken Soup

1 small onion chopped

1 T. butter

4 chicken bullion cubes

6 c. water

5 medium potatoes, cubed

5 med. carrots, sliced

2 T. minced parsley

2 c. cooked cubed chicken

salt and pepper

1/2 c. flour

1 1/2 c. milk

Saute' onion in butter. Add broth, carrots, & potatoes. Bring to a boil. Reduce heat and cover. Simmer for 15 minutes or until vegetables are tender. Add chicken, parsley, salt and pepper. Heat through. Combine flour and milk until smooth. Add to vegetable mix. Cook and stir until thick and tender.

Cream Cheese Chicken Soup

1 small onion chopped

1 T. butter

4 chicken bullion cubes

6 c. water

5 medium potatoes, cubed

5 med. carrots, sliced

2 T. minced parsley

2 c. cooked cubed chicken

salt and pepper

1/2 c. flour

1 1/2 c. milk

1 8 oz. package cream cheese (1/3 less fat)

Saute' onion in butter. Add broth, carrots, & potatoes. Bring to a boil. Reduce heat and cover. Simmer for 15 minutes or until vegetables are tender. Add chicken, parsley, salt and pepper. Heat through. Combine flour and milk until smooth. Add to vegetable mix. Cook and stir until thick and tender. Reduce heat. Add cream cheese. Cook until melted.

Apple Caramel Dip

APPLE CARAMEL DIP

1/2 c. butter, melted 2 c. dark brown sugar 1 c. light corn syrup 2 tbsp. water 14 oz. sweetened condensed milk 1 tsp. vanilla 10 apples, seeded & cut into 8 wedges each Cook butter, sugar, water and milk until all the sugar is dissolved over medium heat, stirring constantly. Remove from heat and add vanilla. Cut unpeeled apples into wedges, and then in half again. Dip into salted water for about 1 minute to prevent them from turning brown. (Apples should be done as close to serving time as possible.) Seal apples in an airtight container until use. To serve, heat caramel sauce and pour into chafing dish. Place apples in a bowl beside the caramel with toothpicks for dipping. Serves 25 to 30. The caramel sauce will keep in the refrigerator for 4 to 6 weeks. It is divine served warm over ice cream or pound cake.

Hearty Chicken Noodle Casserole

1 can cream of mushroom soup

1/2 c. milk

1/4 tsp. black pepper

1/4 c. grated Parmesan cheese

1/2 shredded cheddar cheese

1 c. frozen mixed vegetables

1 pint cooked chicken

2 c. medium egg noodles, cooked and drained

Mix everything except shredded cheddar cheese. Pour into a 9x9 casserole dish. Bake @ 400º for 25 minutes or until hot. Stir. Top with cheddar cheese and heat again until cheese is melted.

Southwest Chicken Chili

1 Tbsp vegetable oil

1 pint cooked chicken

4 tsp. chili powder

1 tsp. ground cumin

1 large onion

1 med. green pepper chopped

1 can cream of chicken soup

3/4 c. water

1 1/2 c. kernel corn

1 can kidney beans rinsed and drained

Shredded cheddar cheese

Over medium-high heat oil and add green pepper, onion, chili powder, and cumin. Cook until vegetables are tender, stirring often. Add and stir soup, water, corn, and kidney beans in saucepan and heat to a boil. Reduce heat to low and cook 5 minutes, stirring occasionally. Sprinkle with cheese.

Cheesy Chicken Chowder

2 (14 oz.) cans chicken broth

2 c. diced, peeled potatoes

1 c. diced carrots

1 c. diced celery

1/2 c. onion

1 tsp. salt

1/4 tsp. pepper

1/4 c. butter

1/3 c. flour

2 c. 2% milk

2 c. shredded cheddar cheese

1 pint shredded cooked chicken

Bring chicken broth to a boil in a large saucepan. Reduce heat. Add potatoes, carrots, celery, onion, salt, and pepper. Cover and simmer until vegetables are tender, about 15 minutes.

Melt butter in medium saucepan. Add flour and mix well. Gradually stir in milk and cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add cheese mixture to the broth and vegetables along with the chicken. Cook and stir over low heat until thoroughly heated.

Mom's Chicken Salad

1 pint chicken

2 Tbsp. chopped green onion

1/2 c. chopped celery

1/2 tsp. garlic salt

1/4 c. mayonnaise

1/4 c. miracle whip

Slice purple grapes

Slivered almonds

Croissants or buns

Mix above ingredients. If salad is still too dry add a Tbsp each of both mayo and miracle whip (remember equal amounts).

BBQ Chicken

Just add your favorite BBQ sauce to the shredded chicken, warm, and put on a bun or simply as a side dish to my favorite mashed parsley potatoes.

Chicken Quesadillas

1 pkg. tortillas

1 pint sour cream

1 pkg. taco seasoning

1 pint bottled chicken

Shredded Cheddar Cheese

Season the sour cream to taste with taco seasoning. (Use 1/2 package of taco seasoning per pint of sour cream, but it is all personal preference.) Spread seasoned sour cream on tortilla and lay flat in frying pan over medium-high heat. Sprinkle shredded cheddar cheese and shredded chicken on half of tortilla and fold in half. Brown until tortilla is crisp and cheese is melted.

Chicken Raw Pack

Cut chicken into pieces and pack in jars to within 1-inch of top without precooking. Add 1 tsp. salt to each quart jar. Do not add liquid. Wipe rim of bottle with a wet rag to make sure it is clean before putting on the cap to ensure a good seal. Screw band firmly tight.

Process at 14-15 lbs. pressure: Pint: 75 min.

Quart: 90 min.

40#'s chicken = Approx. 30 pints

You can follow the same instructions for processing raw beef.

Carmel Topped Brownies

Melt 1 c. butter

Add 1/2 c. cocoa

Beat 4 eggs

Add 2 c. sugar

1 tsp. vanilla

Add butter mixture and stir in:

1 3/4 c. flour

1/2 tsp. salt

1/2 tsp. baking powder

Pour into 9x13 pan and bake 23-25 minutes @ 350º. Mix the following ingredients and boil for five minutes. Pour on top of cake.

1 c. butter

1 can sweetened condensed milk

1 c. brown sugar

1/4 c. light corn syrup

When caramel on top of brownies has cooled a bit--drizzle with six ounces of melted chocolate chips.

Broccoli and Cheese Rice with Chicken for the Dutch Oven

4-6 boneless chicken breasts, cut into chunks

2 packages of fast-cook broccoli and cheese rice mix

Hot water and butter as directed on the rice-mix package

3 c. broccoli cuts

3 c. grated cheddar cheese

1/2 c. additional butter

1/2 tsp. curry powder

Salt and Pepper to taste

Brown the chicken in a small amount of oil or butter until cooked through. Reserve half of the cheese, then stir in the rest of the ingredients. Cover and cook with 17-22 coals for 25-25 minutes or until the rice is tender. Stir occasionally; add more water if needed. When the rice is done, top with the remaining cheese, then cover and cook until the cheese melts. Serves 5-7 people.

Barbeque Chicken Burrito

Ken Burris

Serves: 4 Edit

Total Time: 15 min

Prep Time: 5 min

Cook Time: 10 min

Ingredients

U.S.

Metric

Conversion chart

• 2-pounds chicken, skin discarded, meat removed from bones and shredded
• 1/2 cup(s) prepared barbecue sauce
• 1 cup(s) canned black beans, rinsed
• 1/2 cup(s) frozen corn, thawed, or canned corn, drained
• 1/4 cup(s) reduced-fat sour cream
• 4 piece(s) romaine lettuce
• 4 (10-inch) whole-wheat tortillas
• 2 limes, cut in wedges

---

Directions

1. Place a large nonstick skillet over medium-high heat. Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes.
2. Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.

Chicken Bacon Wraps

1 pound boneless chicken breasts, marinated in garlic marinade (see below)

16 strips bacon

1 c. monterey jack cheese grated

1 c. grated cheddar cheese

1 c. chopped lettuce

1-2 diced tomatoes

1/2 c. chopped olives

1 c. ranch dressing

4 large wraps

fresh parsley

Preparation:

Grill marinated chicken. Cook bacon until crispy, drain grease and crumble cook bacon. Assemble each wrap with grilled chicken, crumbled bacon, grated cheeses, chopped vegetables and drizzle with ranch dressing. Fold wraps. Serve with extra ranch if desired.

Garlic Marinade

1 c. olive oil

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. seasoned salt

Whist ingredients and pour over chicken, Marinate in refrigerator in airtight container or resealable plastic bag for at least 15-60 minutes before grilling.

Grilled or Baked Salmon

Grilled (or baked) Salmon

1 1/2 lbs salmon fillets 1/3 cup soy sauce
lemon pepper to taste 1/3 cup brown sugar
garlic powder taste 1/3 cup water
salt to taste 1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder & salt.

In a small bowl, stir together soy sauce, brown sugar, water & veg oil until sugar is dissolved. Place fish in a lrg resealable plastic bag with the sauce sauce mixture, seal, & turn to coat. Refrigerate at least 2 hours.

preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill & discard marinade. Cook salmon for 6-8 minutes per side, or until the fish flakes easily with a fork.

Brown Sugar Glazed Salmon

Brown Sugar Glazed Salmon

1 Tbsp brown sugar 1Tbsp soy sauce
2 tsp butter 1/2 - 3/4 tsp salt
1 tsp honey 1/4 tsp pepper
1 Tbsp olive oil 1 salmon fillet (about 2 1/2 lbs)
1 Tbsp Dijon mustard

In a small saucepan over med heat, cook & stir the brown sugar, butter & honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt & pepper. Cool for 5 minutes.

Place salmon in a lrg foil-lined baking pan; brush with brown sugar mixture. Bake, uncovered at 350 degrees for 20-25 minutes or until fish flakes easily with a fork.

Thick and Chewy Chocolate Chip Cookie Bars

Thick and Chewy Chocolate Chip Cookies Bars

from Real Mom Kitchen

• 2- 1/8 cups flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 12 TBS butter (1 -1/2 sticks, 3/4 cup), melted and cooled slightly
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• 2 cups chocolate chips (whatever kind you want)
  

1. Preheat the oven to 325℉. Adjust the oven rack to lower-middle position.
2. Line a 9x13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the cookies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
3. Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well.
4. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.
5. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature.
6. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

Dutch Oven Pizza

1 can pre-made pizza dough

1 jar pizza sauce

8 oz. shredded cheddar cheese

8 oz. shredded mozzarella cheese

Toppings of your choice (pepperoni, ham, peppers, mushrooms, pineapple, olives, etc)

Lightly grease dutch oven with pam or olive oil. Unroll the can of pizza dough and line the bottom of the dutch oven with dough. Spoon pizza sauce evenly over dough. Sprinkle with toppings of your choice, and top with both cheeses.

Cover and bake using 8-10 briquettes on bottom and 16-18 briquettes on top for 20-30 minutes until browned and cheese is bubbly. Serves 6.