Chicken Fried Rice

I randomly pinned this recipe on pinterest, and finally decided to give it a try. It was delicious! On top of that it was really easy to make. I have made other fried rice recipes before and they were always a little tasteless. This one had a good flavor and the chicken in it made it enough for a main dish. I did it with half chicken and half ham that is still leftover from Easter. I marinated the chicken in teriyaki sauce and then just cooked it in a pan and shredded it.

INGREDIENTS

• 1 pound chicken, about 2-3 chicken breasts, cooked and shredded
• 3 cups cooked rice 
• 2 Tbs sesame oil
• 1 small white onion, chopped
• 1 cup frozen peas and carrots, thawed
• 2-3 Tablespoons soy sauce (more or less to taste)
• 2 eggs, lightly beaten
• 2 Tbsp chopped green onions (optional)

INSTRUCTIONS

1. Cook and shred the chicken. I highly recommend cooking it in a slow cooker in this teryiaki sauce. (see notes below)
2. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
3. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
4. Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

Tomatillo Ranch Chicken

I found this on Pinterest and decided to try it. I loved it and would definitely make it again. It would also be good to make in the slow cooker and use for chicken tacos. Also for Sarah, this is 13 ww points plus. (not including the rice)

Tomatillo Ranch Chicken

1 Cup Mayo (I used lite)
1/2 Cup buttermilk
1 pkg buttermilk ranch dressing mix
2 1/2 tsp garlic
1cup cilantro
3 tomatillos, husked and chopped
1/2 tsp lime juice
3-6 boneless, skinless chicken breasts

1.Blend together the first seven ingredients.  Pour one cup of the dressing into a ziplock bag. Add chicken breasts.  Seal and chill at least 30 mins up or overnight.

2.Preheat oven to 375 degrees. Discard marinade and place chicken breasts side by side in a shallow baking dish. Bake 20-25 minutes until chicken is cooked through. Top with additional dressing and serve with rice if desired. Enjoy!

Chicken Spaghetti

This recipe is from The Pioneer Woman.  I haven't tried a lot of her recipes yet, but the ones I have tried, I have loved!  This one seemed a little strange when I decided to try it, but my whole family loves it, and that's saying something with my girls who have decided to be picky.  It makes a ton, so I freeze half (don't bake it first) for another day.  When you want to eat it,  defrost and bake according to directions.  This is also good when you need to take dinner to someone. 

Ingredients:   2 cups cooked chicken, shredded 

                       3 cups dried spaghetti, broken into two inch pieces

                       2 cans cream of mushroom soup

                       3 cups grated cheddar cheese, reserve 1 cup for the top

                       1/4 cup finely diced green pepper

                       1/4 cup finely diced onion

                       1 jar (4 ounces) diced pimentos, drained  (I actually have never put these in.)

                       2 cups reserved chicken broth from cooking chicken

                       1 tsp. seasoned salt

                       1/8 tsp (or more if you like) cayenne pepper (don't leave this out, it's part of what makes it so good)

                       salt and pepper, to taste

                       

Directions:  Cook chicken and shred to make 2 cups.  Cook spaghetti in same chicken broth until al dente.  Do not overcook.  When spaghetti is cooked, combine with remaining ingredients, except for the additional 1 cup of cheese.

                     Place mixture in casserole pan and top with remaining cheese.  Cover and freeze, or bake at 350 degrees for 45 minutes until bubbly.  (If the cheese on top starts to get too brown, cover with foil.)

Schnitzel

I felt like we needed to celebrate Germany's win in the world cup, so we had this incredibly authentic German meal. I have made schnitzel before, but this one turned out the very best. Note the sauerkraut up top. I like it with mashed potatoes and schnitzel, but I guess you could leave it off the plate. Just so you know I labeled this picture so I could eventually put it on my blog, and so none of you will steal my picture and try to pass it off as your own. 

Ingredients:

1 1/2 lbs pork chops

1/2 C Flour

3 T Grated Parmesan

2 Eggs

1/2 t Salt

1/4 t Pepper

2 T Milk

1 C Dry Bread Crumbs

Butter

Oil

Lemon Slices

1. Place thawed pork chops between plastic wrap or inside a ziploc bag. Pound with a meat mallet until very thin, about 1/4 inch. 

2. Combine parmesan, eggs, salt, pepper and milk in a medium sized bowl. Pour flour in a separate bowl, and bread crumbs in a third bowl. 

3. Coat pork chops in flour, then dip in the egg mixture. Then coat it in bread crumbs. Gently press the bread crumbs onto it to help them stick. Let them rest in a single layer for at least 30 minutes.

4. Melt 3 Tablespoons of butter in a skillet and add some oil. There needs to be quite a bit of butter and oil in the pan to keep the schnitzel from sticking to the pan. Once the butter and oil are heated cook the schnitzel until browned on each side, about 3 minutes on each side.

5. Squeeze lemon on top for added deliciousness.

*Okay here is the trickiest part of making schnitzel, cooking it all the way through without burning the outside. First you really need to make sure the meat is pounded thin so it can cook all the way through fast. Second tip, heat the oil over medium to medium high heat so it is hot enough to cook quickly, but don't let it get too hot, or your breading will burn and the inside will still be pink. 

Okay, that's it. They were delicious, so you should make them.

Texas Toast Garlic Bread Pizza

Ok, so here is a meal we love at our house. I found it on Pinterest a couple months ago and Parker loves it. I have to admit, I love it to. It's super easy, super fast, just not super healthy so we don't eat it often but Parker loves it and he likes to help me make them so its fun for kids! 

Ingredients

• 6 Slices Texas Toast Style Garlic Bread
• 6 TBS pizza Sauce
• 12 TBS Shredded Mozzarella
•  Pepperoni (or any other toppings you want)

Instructions

1. Preheat the oven to 425 degrees. Lay the garlic bread on a baking sheet.
2. Top 1 TBS of pizza sauce on each slice
3. Top with 2 TBS of cheese on each slice and any topping of your choice, We just used Pepperoni.
4. Bake for 8-10 minutes until its browned and cooked to your liking.
5. Enjoy!

Super Simple Chicken Fajitas

 Again, not a picture of these actual fajitas, but they look pretty much like this.  This is another recipe that someone in my ward contributed to the Relief Society newsletter.  They are so easy and quick and pretty darn tasty.

Chicken Fajitas- makes4-6 fajitas

Ingredients:
1 lb. chicken breast, cut into strips
Marinade:  2 Tbsp. vegetable oil
                  Juice of 1 lime
                  1 tsp. chili powder
                  1 tsp. ground cumin
                  1/4 tsp. black pepper
1 red bell pepper
1 large onion
flour tortillas- warmed
2 cups shredded cheese

Directions:
Mix the marinade ingredients together in a bag or shallow dish.  Add the chicken and leave to marinade for 10-20 minutes.  Meanwhile, chop the red pepper and onion.  Stir fry the veggies in a little bit of oil, then remove from pan.  then stir fry the chicken.  When the chicken is cooked through, add the veggies back in and stir together.  Divide the chicken and vegetables onto the warmed tortillas.  Serve with cheese and other desired toppings.  We like avocado and sour cream.

Variation:
We like to add mushrooms to the vegetables.
 

The Pioneer Woman's Spaghetti Sauce

Hi, Sarah here.  Yep, still alive, just terrible at blogging.  Okay, so lately I have been wanting to cook some things that I can freeze and prepare quickly on busy days, and lets face it, with 3 kids, a husband, church responsibilities, etc., most days are busy.  Spaghetti is a staple at our house, it's quick, easy and cheap. 

 I have made homemade sauces before, and they were okay. Just okay.  Nothing great.  So, I started searching for something better, and came across this recipe.  If you are familiar with The Pioneer Woman, you know that she makes delicious stuff, and this one looked simple enough and I had most of the ingredients on hand, even the parmesan rind. And guess what?  It's really good!  REALLY good!

 One thing I did change,  I used less meat.  I used 4 lbs. instead of 5 and the sauce is still plenty meaty( I'm going with 3.5 lbs next time).  And I love the addition of a jar of store bought sauce, I think it helped it not be too acidic, like some homemade sauces can be. Oh wait, I also used beef broth instead of wine.

I cooked it up, and portioned it into freezer bags with enough in each bag for one meal for my family of five (well, one kid won't eat anything with tomatoes, so four really), about 2 1/2 cups per bag. This recipe made enough that we can get 7 meals out of it, pretty good if you ask me!  I stacked them on top of each other in the freezer so they would freeze flat and take up less space and defrost quicker. Now all I have to do is defrost and warm the sauce, boil some pasta, and warm up some canned green beans.  Done! 

 I was thinking this would be great to make and have on hand for right after you have a baby and cooking real food is still on the bottom of your to-do list (Emilee!!!  You'll thank me later if you do this!)

Ingredients

• 5 pounds Ground Beef (I Used Ground Round)
• 3 Tablespoons Olive Oil
• 2 whole Large Yellow Onions, Diced
• 2 whole Green Bell Pepper, Seeded And Diced
• 6 cloves Garlic, Minced
• 1 cup White Wine (or Low Sodium Beef Broth If You Prefer)
• 2 cans 28 Ounce Crushed Tomatoes
• 1 can (14 Ounce) Crushed Tomatoes
• 1 can (small, 4-ounce) Tomato Paste
• 1 jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty)
• 1 teaspoon Ground Oregano
• 1 teaspoon Ground Thyme
• 4 whole Bay Leaves
• 2 Tablespoons Sugar
• 2 teaspoons Kosher Salt
• 1/2 teaspoon Crushed Red Pepper (optional)
• 1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
• 1 whole Rind From One Wedge Parmesan (optional)
• 1/2 cup Grated Parmesan Cheese (optional)
• 2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
•  Extra Minced Parsley, For Serving
•  Extra Parmesan Cheese, For Serving

Preparation Instructions

IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it.

In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.

Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.

Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid

After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer--or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.

Tuscan Garlic Chicken

I found this recipe on Mel's Kitchen Cafe and had to make it. I'm glad I did because it was amazing and I will definitely be making it again.

3/4 cup flour

1/2 tbsp salt

1 tsp pepper

1/2 tsp dried basil

1/2 tsp dried oregano

4 boneless, skinless chicken breasts

5 tbsp extra virgin olive oil, divided

1 tbsp minced garlic (4-5 cloves)

1 red bell pepper, cut into thin strips

1/2 cup chicken broth

6 oz fresh spinach ( i used about 4 oz and it was plenty)

1/2 cup heavy whipping cream

2 tsp cornstarch

1 cup milk

1 cup shredded parmesan cheese

1 lb fettuccine pasta

Preheat the oven to 350 degrees F.

In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.

In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.

Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.

Cordon Blu Pasta

This is a favorite of Kamille's at one of our favorite restaurant in Logan, Firehouse Pizza. It is pretty easy to make, but very tasty.

I did not have a set recipe that I followed, so I will try to give you as close to follow directions as possible.

I used Penne Pasta 3 to 4 Cups cooked, half pound of bacon, 2 chicken breasts, 1 jar of Alfredo sauce, 2 cups of Swiss Cheese, green onions, and bread crumbs.

Cook the pasta as directed.

Cook the bacon until crisp, save the drippings to cook the chicken in.

Cut Chicken into bite size pieces. Cook Chicken until browned.

Crumble bacon, combine Chicken, Bacon, Alfredo Sauce, 1 1/2 Cup Swiss Cheese and Green Onions. (I reserved some of the tops of the green onions for garnishment).  Warm the sauce mixture, don't need to bring it to boil, just want to warm so it is easier to mix.

Combine Pasta, and Sauce mixture in 8x8 pan. Put the rest of the Swiss Cheese, bread crumbs and the top parts of the Green Onions on top.

Bake at 350 for 30 Min, just enough to heat all the way through, finish cooking the chicken, and melt the cheese.

(Kamille didn't really like the bread crumbs, but I thought it added a nice crunch to the texture).

We felt like it was a bit dry, so you may want to add some additional Alfredo Sauce.

Enjoy!

Chick-Fuh-Lay Nuggets and Sauce

I found this recipe on Pinterest and decided to give it a try. I'm sure glad I did because it was sooo good!

For the sauce:
1/2 cup mayo
1 Tbsp. mustard (regular prepared yellow mustard)
1/2 tsp. garlic powder
1 Tbsp. vinegar
2 Tbsp. honey

For the nuggets:
8 chicken tenders or 6 chicken breasts, cut into bite sized pieces
2 1/2 cups flour
1/4 powdered sugar
4 tsp. salt
3 tsp. pepper
1 tsp paprika
peanut oil or canola oil for frying (i used canola)

INSTRUCTIONS:

1. In a small bowl, combine all the ingredients for the sauce, mix well and refrigerate.

2. In a large dutch oven or stock pot (I used a milti-cooker), heat up oil over medium high heat to 375 degrees (see not below).

3. While the oil is heating, in a gallon ziploc bag, combine flour, sugar, salt, pepper, and paprika. Seal and shake to combine.

4. throw the chicken pieces into the bag, close it, and shake until all are coated well.

5. Using a slotted spoon, fish out the nuggets and shake off excess flour and place on a clean plate.

6.Before you start frying, prepare a plate by lining sheets of paper towl to drain the nuggets after frying.

7. When ready, place about 10-12 nuggets in the oil and let cook for about 5 min (but it also depends on the size of your nuggets)

8. Remove nuggets from oil with a spider strainer or slotted spoon and set on lined plate to drain. Continue until all nuggets have been cooked.

9. Serve hot with dipping sauce.

SIDE NOTES: If you don't have a thermometer for the oil, you and test the oil by dropping a small piece of chicken or batter into the oil and if it sinks and floats to the top with swift speed, the oil is just right. If it sinks and takes forever to come up to the top, the oil is too cold. If it sizzles and immediately fries up, the oil is too hot.

Slow Cooker Pot Roast

• 2-5 pound pot roast (any kind)  
• 1 envelope ranch dressing (dried)
• 1 envelope Italian dressing (dried)
• 1 envelope brown gravy mix
• Potatoes, Carrots, & Onions
• 1 to 1-1/2 cup water

1. If you wanted carrots,  potatoes, & onions in your CrockPot, cut them to your liking and put in the bottom of your CrockPot. 
2. Put Roast on top of vegatables. 
3. Sprinkle all 3 spice envelopes on top. 
4. Add the water. 
5. Cook on LOW for 6-10 hours until tender and veggies cooked through.

This is seriously the best roast I have ever had. It has so much flavor and tastes so yummy. Erik even loved it and that is saying something! This isn't the picture of the actual meal that I made but it is the picture taken from the actual recipe. This is a must try! So delish! 

Pork Chops with Apples and Garlic Smashed Potatoes

I found this recipe on pinterest and made it a few weeks ago but I'm just getting around to uploading the pictures so I might as well blog it now. I'm assuming this recipe came from Rachel Ray considering she is the only persons in the world who calls them "Smashed potatoes", and this recipe is De-Lish!


1 lb small fingerling potatoes (i wanted more so i did 2 lbs and i used red potatoes)
2 cloves garlic
kosher salt
4 half inch thick, boneless skinless pork chops
2 tsp fresh sage (i used dried)
freshly ground black pepper
1 Tbsp Extra Virgin Olive Oil
1 large red onion cut in to 1/2 inch strips

2 granny smith apples, cubed
3/4 cup apple cider
1/4 cup buttermilk

Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.

Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.

Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.

Baked Chicken-Bacon Alfredo

I found this recipe on Our Best Bites and it is absolutely divine. I made it for dinner last night and will definately be making it again!

8 oz penne or bowtie pasta
1 recipe guiltless alfredo sauce (previous post)
2 chicken breasts, grilled and chopped into bite size pieces
6 oz cooked bacon, chopped
1 14 oz jar marinated artichoke hearts, drained and chopped
1/2 cup chopped green onion, about half a bunch
1 cup shredded mozzarella cheese, divided
salt and pepper to taste

Prepare pasta according to package.
While pasta is cooking, prepare alfredo sauce. When pasta is done, drain and add to sauce. Toss with chicken, bacon, artichokes, green onion and 1/2 cup mozzarella cheese. Season to taste. Transfer to an 8x8" baking dish. Top with rest of mozzarella cheese. Cover with foil and bake at 350 degrees for 20 min.

Cafe Rio Sweet Pork

I'm sorry for the next few posts because they do not have pictures, but i will take some the next time I make this. Also, this first recipe is credited to Michelle since she is the one who gave this recipe to me.

Cafe Rio Sweet Pork

1 lb pork roast (can do up to 3 lbs with this recipe)

1 cup dark brown sugar

1 cup Worcestershire sauce

1 tsp dried oregano

1 tsp powdered ginger

1 tsp salt

1 tsp chili powder

1 tsp garlic powder

1 Tbsp dried minced onions

Cook all ingredients in crock pot all day. 1 hour before serving, shred pork. dump out juice and return pork to the crock pot and add:

1 cup dark brown sugar

1 cup red enchilada sauce

Chicken Tortilla Soup

Okay, this might not be the best picture. I promise this soup is delicious. It's also very easy to make. Basically you are just dumping a bunch of stuff in the crockpot. It makes a ton, so you'll definitely have leftovers. This recipe came from my sister-in-law Annetter, who is an amazing cook. I can't wait until winter every year so I can make it.

Ingredients:
1 Small Onion, Chopped
4 oz. Can Diced Green Chilies
2 Cloves Garlic
2 T Olive Oil
14 oz. Can chopped Tomatoes in juice, do not drain
3 C V-8 Vegetable Juice
14 oz. Can Beef Broth
1 t Cumin
1 t Chili Powder
1 t Salt
2 t Worcestershire Sauce
1 lb. Chicken Breasts, can be frozen
14 oz. Can Corn with Juice
2-3 Cans Kidney Beans in juice
Tortilla Chips
Cheddar Chips
Sour Cream
Green Onions
Guacamole

Directions:
Saute the first 4 ingredients in a frying pan for 5 minutes. Transfer to a large crockpot.

Add the next 8 ingredients into the crockpot. Let cook on high for at least 4 hours (It will take longer if the chicken is frozen.)

Take out the chicken, shred it and return it to the crockpot. Add corn and beans and heat through.

Top with chips, cheese, sour cream, guacamole, onions, or whatever you want.

Speedy Chicken Stir Fry

This recipe came from Kraftfoods.com. I love it. It is so easy and fast. It has a little bit of spice to it, but not too much. It's one we make a lot because we usually have all the ingredients on hand.

8 oz. Angel Hair Pasta, uncooked (I use spaghetti because I prefer thicker noodles.)
2 C Broccoli Florets
1 lb. Boneless, skinless chicken breasts, cut into bite sized chunks or strips
1/2 C Kraft Asian Toasted Sesame Dressing (I put in a little extra because I like it saucier.)
2 T Soy Sauce
1/4 t each: Ground Ginger, Garlic Powder, Crushed Red Pepper Flakes
1/3 C Chopped Peanuts (I don't put these in.)

Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes.

While the pasta is cooking, cook chicken on medium high heat. when it is cooked through, add dressing, soy sauce, ginger, garlic and crushed red pepper. Cook 1 minute, stirring occasionally.

Drain pasta and broccoli, place in a large bowl or back in the empty pot. Add the chicken mixture, and toss together with noodles.

So yummy. So easy.

Baked Ziti

This is the best pasta recipe ever! I got this from Mel's Kitchen Cafe, like 90% of the recipes on this blog. I have to half it, because for the two of us, it makes plenty. It's always a happy day in our house when it's Bake Ziti night.

Ingredients:
1 lb Cottage Cheese
2 Large Eggs
3 oz. Grated Parmesan (about 1 1/2 cups)
1 lb Ziti or Penne (I usually do a little more than what it calls for, because I don't like it really saucy.)
2 T Olive Oil
5 Cloves finely mince Garlic
1 (28 oz.) Can Tomato Sauce
1 (14.5 oz. ) Can Diced Tomatoes
1 t Dried Oregano
1 T Dried Basil
1 t Sugar
Black Pepper
3/4 t Cornstarch
1 C Heavy Cream
8 oz. Mozzarella

Whisk cottage cheese, eggs and 1 cup paremesan together and set aside. Cook pasta. Don't let it get too soft because it will continue cooking in the oven. Drain it and keep it in the colander. You will use the pot in just a minute.

Ina skillet over medium heat, cook the garlic for about 2 minutes. Stir in tomato sauce, diced tomatoes, sugar, basil and oregano. Simmer until thickened, about 10 minutes. Take off heat, and salt and pepper to taste.

Stir in the cornstarch into the heavy cream in the empty pasta pot. Bring it to a simmer and cook until thickened, 3-4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup of the tomato sauce mixture and 3/4 cup mozzarella. Add pasta and mix completely.

Transfer into a 9x13 inch baking dish. Spread remaining tomato sauce evenly over the pasta. Sprinkle remaining mozzarella and parmesan over the top. Cover with tin foil and bake for 30 minutes at 350 degrees.

Remove foil and cook for a few more minutes until the cheese is bubbly and begins to brown, about 20 more minutes.

Chili

I made Chili last night for Halloween and some of you wanted the recipe, the problem is that there is no recipe because I just put things in the pot randomly. So I figured I should right down what I did before I forget. I'm not much of a recipe follower so there aren't any measurements, I'll put down some rough estimates of what I think you will need but you may need to add a little more, just taste as you go.

Chili

1/2 lb. hamburger

1 can tomato sauce

2 cans beans ( I used pinto and red beans but you can use pretty whatever you have on hand)

1 can diced green chilies

chopped onion- as much as you like I only put in maybe a quarter of a small onion

2-3 Tb. Chili powder

1/2 - 1 Tb. Garlic Powder

1 tsp. Oregano

1/2 Tb. Cumin

1/2 tbPaprika

Salt to taste

Pepper to tase

1/2 tsp. Cinnamon

Cook your hamburger, add the onion when the hamburger is almost done and continue cooking. I like to add my seasonings to the meat, I added about half of the seasonings at this point. Drain the beans and add, add the tomato sauce and green chilies. Taste add more seasonings. Let simmer for 30 min or more to let the flavors develop.

When your chili is done you can put it in a jar and add corn bread mix and bake until the cornbread is done if you want. As per package directions.

Pepperoni Bread

Okay this isn't a great picture, but at least it tasted good. I got this recipe from my sister-in-law. It calls for the dough to be made in a bread maker. I used one the first time I made this and it turned out great. After that mom's bread maker, that she told me I could borrow, died. Don't tell mom. So this time I just mixed the dough up in my Kitchen Aid mixer and it worked just fine. So you can do it either way.

Ingredients:
1/3 C Butter, margarine or oil
1 Egg
12 ounces warm, not hot, water
4 1/4 C Flour
1/2 C Milk
3 T Sugar
1 1/2 t Salt
3 tsp Yeast
Pepperoni
Cheese

Add the first three ingredients to the bread machine pan. Then add the dry ingredients. Set the bread machine at the dough cycle and push start. This cycle usually last 90 minutes to 2 hours. (I just mixed everything up in my mixer and let it rise for about 90 minutes.)

Divide the dough in half. Roll the half portion into a large rectangle. Cover the middle third of the dough with pepperoni slices and cheese. Be generous. Fold one side of the dough over the pepperoni slices and cheese. Now repeat, placing a second layer of pepperoni and cheese on top. Fold the other side of the dough over the top and pinch the ends and edges closed. You can use a knife to cut the top of the loaf to make it look like french bread. Repeat with the second half of the dough.

Allow loaves to rise in a warm place for 30 minutes. Brush loaves with a whole beaten egg and bake for 20-30 minutes at 350 degrees. Serve with warm pizza sauce for dipping.

This makes a lot. To give you an idea, I followed this recipe exactly, added a couple salads and fed 8 adults and 2 children.

Baked Chicken Taquitos

This has become one of our favorite meals. We had to stop eating it while I was pregnant because, like everything else in the world, it gave me bad heartburn. But now it's back and it's so yummy. To make these we combined 2 recipes. First we cook the chicken using a recipe for Spicy Chicken Tacos, then we use the taquitos recipe. We have had both recipes on their own and it was a bit of a let down. Together they are delicious.

First off we have to cook the chicken.

Ingredients:
3 Cans (12 oz.) of shredded chicken juice and everything- The last time I made these I had 2 chicken breasts I needed to use up and it worked out fine, you just have to add some water or broth so it doesn't get all dried up.
2-3 T Chili Powder
1 T Cayenne Pepper
1 T Cumin

Cook on high for about 4-5 hours until water is gone. That's it. This should make enough for you to make some taquitos tonight and then freeze enough to make them again another night.

Next we taqutio!

Ingredients:
4 oz. Cream Cheese, softened
1/4 C Green Salsa
1 T Fresh Lime Juice (I never use fresh.)
1/2 t Cumin
1 t Chili Powder
1/2 t Onion Powder
1/4 t Garlic Powder
3 T Chopped Cilantro
1 Green Onion, sliced finely
2 C Shredded Chicken
1 C Cheese
Tortillas- We have started buying the raw tortillas that you have to cook up yourself. They are a little more, nut well worth it. They are like a million times better than the already cooked tortillas. We get them at Wal-Mart.
Kosher Salt
Cooking Spray

Heat oven to 425 degrees. Mix cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Heat up tortillas a couple at a time so they are pliable. Place 2-3 tablespoons of chicken mixture in the tortilla and roll up as tight as you can. Place them seem side down in a 9x13 pan. I squish mine in tight so they can help hold each other shut. When they are all put together spray the tops with cooking spray and sprinkle some kosher salt on top. It really adds a nice flavor to them.

Bake for 15-20 minutes or until the ends turn a golden brown. We like to dip ours in ranch, but you can use salsa or guacamole. These are pretty spicy. If you aren't up for that cut your spices in half.