Sunday, November 23, 2008

BBQ Chicken Chop Salad

2 boneless, skinless chicken breasts
1 cup barbeque sauce

Marinate chicken in barbeque sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate.

½ head iceberg lettuce, chopped
½ head Romaine lettuce, chopped
3 to 4 Roma tomatoes, chopped
1 jicama, peeled and diced
½ cup cilantro, chopped (optional)
1 can white shoepeg corn, rinsed, drained
½ pound Monterey Jack cheese, grated
1/2 to 1 can black beans, rinsed, drained

Combine chicken in a large salad bowl with salad ingredients and toss. Serve with ranch dressing, additional barbeque sauce and crispy corn tortilla chips.

Thursday, November 6, 2008

Play Dough Recipe

1/4 c. salt
1 1/2 c. water
food coloring
1 1/2 Tbsp. oil
3 tsp. cream of tartar
1 1/2 c. flour

Mix salt and water. Bring to boil. Remove from heat. Add oil, coloring, and cream of tartar. Mix. Add the flour. Mixture will be thick and warm. Knead until smooth, you'll need more flour when you knead it. Store in covered container (after it cools). The color doesn't come off and it lasts a long time. Also, it isn't harmful in the kids eat it.

Chicken Noodle Soup

3 or 4 lg. chicken breasts or thighs
1 pkg. fresh carrots
1 lg. chopped onion
3 stalks chopped celery
1 pkg. Soup Starter (chicken)
Lawrey's seasoning salt

Boil chicken for about 45 minutes in pot of water. Remove and cook chicken, replace chicken in water.

Add remaining ingredients and simmer for about 2 hours or until vegetables are tender.

Add 1 pkg. Grandma's noodles and cook for 45 min. longer.

*Add seasoning salt when you're cooking the chicken.

Chicken Lo Mein

1/2 lb. spaghetti, uncooked
1/4 c. KRAFT Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 bell pepper, sliced
1 onion, sliced
1/2 c. chicken broth
1 Tbsp. peanut butter
1/4 c. soy sauce
2 Tbsp. chopped cilantro
2 Tbsp. chopped Planters cocktail peanuts (I used cashews)
Cook spaghetti in large saucepan as directed on pkg.
Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken in no longer pink. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.
Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving plater, sprinkle with cilantro and peanuts.
This is obviously a Kraft recipe. It's really quick and easy to make and really tasty! I changed a few things in the recipe, but it's a beautiful dish with all the colors, I used 3 different colored peppers.

Cinnamon Butter

1/2 lb. butter, softened
3 Tbsp. cinnamon
1/2 lb. powdered sugar

Mix well with an electric mixer. Store in airtight container and keep refrigerated. This recipe yield about 16 oz. It's great on homemade bread.

Soft Sugar Cookies

1 cup butter
1 1/2 c. sugar
Cream together

1 cup sour cream
2 eggs
1 tsp. vanilla

1 tsp. baking powder
1 1/2 tsp. soda
pinch of salt
3 1/2 c. flour
mix in bowl

Add everything together, mix.
Refrigerate for an hour.
Use a lot of flour when rolling out.
Use cookie cutters. Place on ungreased cookie sheets.
Bake at 350* for 8 minutes. Let sit before removing from cookie sheet.

Then frost cookies with the cream cheese frosting recipe from the oreo cookie recipe.

Oreo Cookies

2 pkgs. devils food cake mix
1 1/4 c. shortening
4 lg. eggs

1 1/2 lb. powdered sugar
1 (8 oz.) Philly cream cheese
1 cube butter (1/2 c.)
1 tsp. vanilla

Mix first 3 ingredients until sticky. Use 1 tsp. mixture and roll into balls. Put on cookie sheet, ungreased. Allow plenty of room to form a circle. Bake at 350* for 5 to 8 minutes. Makes 4 dozen complete cookies.

Frosting: Mix all ingredients. Frost cookies, putting flat sides of cookies together.