Cinnamon Sugar Tortilla Chips

These are for dipping in the fruit dip recipe I have posted.

Ingredients

3 tablespoons white sugar

1 tablespoon ground cinnamon

6 (10 inch) flour tortillas

 Spray canola-oil

Use pizza cutter to cut tortillas into chip size pieces. Mix cinnamon and sugar together. Spray chips with canola-oil then sprinkle chips with seasoning. Bake at 350 for 10 minutes. 



Fruit Dip

Just made this for the first time and I couldn't stop eating it. Great with all kinds of fruit.

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) jar marshmallow creme
• 1 tbsp vanilla
• 1 tbsp lime juice

Mix together and enjoy with fruit or Cinnamon Sugar Torilla chips which i will post a recipe for.

Chicken Puffs

Best nom nom ever! They are simple and so tasty.

Ingredients

• 2 skinless, boneless chicken breast halves - cubed
• 3 tablespoons chopped onion
• 3 cloves garlic, peeled and minced
• 3/4 (8 ounce) package cream cheese
• 6 tablespoons butter
• 3 (10 ounce) cans refrigerated crescent roll dough

Directions

1. In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
2. In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
3. Preheat oven to 325 degrees F (165 degrees C).
4. Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
5. Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

Baked Potato Skins

Super delicious!

Ingredients

• 4 large baking potatoes, baked
• 3 tablespoons vegetable oil
• 1 tablespoon grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper
• 8 bacon strips, cooked and crumbled
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup sour cream
• 4 green onions, sliced

Directions

1. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

Japanese Yum Yum Sauce

This is to pour over the chicken fried rice. Its just like the white sauce or "yum yum" sauce they serve at Japanese Steakhouses. It came out pretty close.

1-1/4 cup	Hellmann's mayonnaise *
1/4 cup	water
1 teaspoon	tomato paste
1 tablespoon	melted butter
1/2 teaspoon	garlic powder
1 teaspoon	sugar
1/4 teaspoon	paprika
dash	cayenne pepper

Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.
The sauce will NOT taste right if you don't let it sit overnight. And please don't try to substitute ketchup for the tomato paste! The water is needed to bring this to the right consistency.

Chicken Fried Rice

OMG so good! This came out just like our local Japanese Steakhouse's Hibachi Chicken. Next time I am going to add more vegetables like zucchini, squash, and some mushrooms. I also doubled the egg.

Ingredients

• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Directions

1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
2. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Chili-Spiced Tortilla Chips

These chips are super easy and cheap. I made them to dip in hummus.

Ingrediants:
Tortillas
Canola-oil spray
1/4 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt

Use pizza cutter to cut tortillas into chip size pieces. Mix chili powder, cumin, and salt together. Spray chips with canola-oil then sprinkle chips with seasoning. Bake at 350 for 15 minutes.

Flourless Peanut Butter Cookies

I had the desire to bake something , but I was out of flour and brown sugar so I was left pretty much SOL. Then I found this recipe. You can't get any easier than this! Enjoy

Ingredients

• 1 cup peanut butter
• 1 cup white sugar
• 1 egg

Directions

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.

Creamy Au Gratin Potatoes

This is a great potato dish. I've made it several times and everyone loves it. Only downfall I'd say is how long it takes. Its definetly worth making though!

Ingredients

• 4 russet potatoes, sliced into 1/4 inch slices
• 1 onion, sliced into rings
• salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 1/2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven.

Aussie Chicken

This came out soo good. I say its better than Outbacks!

Ingredients

• 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• 2 teaspoons seasoning salt
• 6 slices bacon, cut in half
• 1/2 cup prepared yellow mustard
• 1/2 cup honey
• 1/4 cup light corn syrup
• 1/4 cup mayonnaise
• 1 tablespoon dried onion flakes
• 1 tablespoon vegetable oil
• 1 cup sliced fresh mushrooms
• 2 cups shredded Colby-Monterey Jack cheese
• 2 tablespoons chopped fresh parsley

Directions

1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Ham and Potato Soup

Once again I forgot to take a photo of my version, so heres someone elses! Anywho this is freaking amazing. I added garlic and mushrooms to mine and next time I plan on adding corn.
Ingredients

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk
• As much garlic as you'd like (we LOVE garlic!)
• 1/2 cup chopped mushrooms.

Directions

1. Combine the potatoes, celery, onion, ham, mushrooms,garlic and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Pineapple Crisp

Cheap, Simple, and oh so delicious!

Ingredients

• 2 (20 ounce) cans crushed pineapple, drained
• 1 cup all-purpose flour
• 1 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup butter, melted
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread well-drained pineapple into a 9x9 inch square baking pan.
3. In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
4. Bake in preheated oven for 40 to 45 minutes.

Melt In Your Mouth Meatloaf

Yummy slow cooker meatloaf! So good, I ate too much...whats new

Ingredients

• 2 eggs
• 3/4 cup milk
• 2/3 cup seasoned bread crumbs
• 2 teaspoons dried minced onion
• 1 teaspoon salt
• 1/2 teaspoon rubbed sage
• 1-1/2 pounds ground beef
• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 1 teaspoon ground mustard
• 1/2 teaspoon Worcestershire sauce

Directions

• In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until no pink remains and a meat thermometer reads 160°.
• In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting

Rainbow Cheesecake

Made this delicious cheesecake with my friend Katie and her adorable son Quentin. It came out so good!

Ingredients

• 2 Cups graham crackers, crushed (crust)
• 2 Tablespoons sugar (crust)
• 6 Tablespoons unsalted butter (crust)
• 1/2 Teaspoon Cinnamon (crust)
• 1 Pinch Salt (crust)
• 2 Pounds Cream cheese, room temp
• 1 1/3 Cups Sugar
• 2 Teaspoons Vanilla
• 4 Large Eggs
• 1 Cup Sour Cream
• 1 Cup Heavy Cream
• 1 Pinch Salt
• 1 Container Food colors (blue, yellow, green, red)

To make the crust, grind the graham crackers in a food processor until very fine. Then mix crushed crackers, salt, sugar, and cinnamon together in a bowl. Then mix in butter.

Press all of the graham cracker mixture into the prepared springform pan.  Press it down firmly in the pan. 

Bake the crust in a pre-heated 350 degree oven for 10 minutes on a low rack. Remove from the oven and cool completely before continuing. Turn oven temp down to 325.

To make filling, cut cream cheese into pieces and add to a mixing bowl. Whip until smooth.Then add sugar and continue to beat until smooth again.  Next, add salt, vanilla, and one egg at a time, beating briefly between each egg. Finally, beat in the sour cream and heavy cream.

Once the mixture is well combined and very smooth, divide it into 6 dishes. Add food coloring to each dish to get the desired colors.

 Pour colored mixtures into prepared dish with cooled crust. Start with red and pour it right in the center. Continue to build the rainbow by pouring the fillings directly in the center. This will create layers so that each slice has some of each color.

Place cheesecake into a baking dish a fill with boiling water about 1 inch up the side of the springform pan

Bake at 325 degrees in the water bath for one hour and 45 minutes.

 Refrigerate for 4 hours before serving.