Creamy Baked Chicken Taquitos

Ingredients:
3 oz cream cheese, softened
1/4 cup salsa
Juice of 1/2 lime
1 teaspoon chile powder
1/2 teaspoon ground cumin
Pinch cayenne pepper
1/2 teaspoon onion powder
3 cloves garlic, minced
1/4 cup chopped fresh parsley
3 tablespoons chopped scallions
2 cups cooked and shredded chicken
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
8-12 (6-inch) corn tortillas


Directions:

*Preheat oven to 425 and spray baking sheet with cooking spray

*In a large bowl, combine cream cheese with salsa, lime juice, cumin, chili powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt.

*Fold in chicken and cheeses

*Taste and season with more salt and pepper, if necessary

*Warm tortillas according to package directions until soft and pliable

*Spoon 3 TBSP chicken filling onto lower third of each tortilla and roll tightly.

*Place seam side down on prepared baking sheet.

*Repeat with remaining tortillas

*Spray taquitos lightly with cooking spray, sprinkle with kosher salt

*Bake 15-18 minutes, or until tortillas are crisp and golden brown

*Serve with salsa, sour cream, and guacamole

Note: To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold. Wrap each taquito in plastic wrap or aluminum foil, and freeze. To bake, unwrap the taquitos and bake in a 425 degree oven for 20 minutes (no need to thaw first).

These are perfect to make and freeze. Its an easy snack/meal for that man (or child) in your life. *wink wink*

Submitted by: Ashley Butler

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

Ingredients
6 (about 12 oz) chicken tenderloins

6 TBSP shredded unsweetened coconut

1/4 cup panko crumbs (or regular bread crumbs)

2 TBSP crushed cornflake crumbs

13 cup egg substitute or egg whites

Pinch salt

Olive oil spray

6 cups mixed baby greens

3/4 cup shredded carrots

1 large tomato, sliced

1 small cucumber, sliced

Vinaigrette:

1 TBSP oil

1 TBSP honey

1 TBSP white vinegar

2 tsp dijon mustard

Directions:

*Whisk all vinaigrette ingredients and set aside

*Preheat oven to 375*

*Combine coconut flakes, panko, cornflake crumbs and salt in a bowl
*Put egg whites or egg beaters in another bowl.

*Lightly season chicken with salt
*Dip chicken in egg, then in coconut crumb mixture
*Place chicken on a cookie sheet lined with parchment for easy cleanup
*Lightly spray with olive oil spray
*Bake 30 minutes turning halfway until chicken is cooked through 

*Place 2 cups baby greens on each plate
*Divid carrots, cucumber, tomato evenly between each plate
*When chicken is ready, slice on the diagonal and place on top of greens
*Heat dressing in the microwave a few seconds and divide equally between each salad (a little over 1 TBSP each)

Submitted by: Ashley Butler

Old Fashioned Cheesy Chicken Spaghetti

Ingredients:
5-6 boneless, skinless chicken breasts or 1 whole chicken fryer
1 - 12 oz package spaghetti noodles
1 - 16 oz (1 lb) package Velveeta cheese, cubed
1 - 10.5 oz can cream of chicken soup
1 - 14 oz can chicken broth or 2 cups reserved broth
1 - stick margarine (1/2 Cup)
1 - 8oz package shredded mild or sharp cheddar cheese
1 - small onion, chopped
3-4 celery ribs, chopped
1/4 cup green bell pepper, chopped

Directions:
*Fill a big stock pot with water.
*Clean and rinse whole fryer or chicken pieces.
*Add chicken, I like to add a little seasoning salt, pepper and poultry seasoning while the chicken cooks. Wash hands after handling chicken.
*Let chicken come to a boil, then reduce heat and simmer chicken until done.
*Cook whole fryers about 2 hours and chicken breasts or pieces 45-50 minutes.
*Remove chicken from pot and place on a plate to cool.
*Drain the broth through a strainer and reserve.
*Cook the spaghetti per package directions.
*Instead of cooking the spaghetti in water, we are going to use the reserved chicken broth. *Add spaghetti and bring to a boil, reduce heat and simmer noodles until al dente.
*While spaghetti noodles are cooking start deboning the chicken (make sure it is cool enough to handle) or break chicken breasts to smaller pieces.
*Chop up all the vegetables and set aside.
*Melt margarine in a small skillet and add the vegetables.
*Saute’ vegetables until they are tender and translucent in color.
*When noodles are done drain and set aside.
*If you are not using canned chicken broth, reserve 2 cups of the cooked broth.
*In a large bowl combine Velveeta cheese, chicken broth and cream of chicken soup.
*Place in microwave and cook on low for 5-7 minutes or until mixture is smooth and cheese is melted. (You can also use the defrost setting).
*To the cheese mixture add cooked vegetables with butter, spaghetti noodles and chicken pieces.
*Stir to combine.
*Spray a 9x 13 inch baking dish with cooking spray and add combined mixture.
*Top finished casserole with 8oz of shredded cheddar cheese.
*Place casserole in a preheated 350 degree oven and bake for about 45 minutes or until cheese is golden brown and casserole is bubbly.
*Remove from oven let cool and serve.

Time saver note: If a 9 x 13 inch dish is to big for your family you can prepare (2) 8 x 8 inch size . Serve one for dinner and freeze the second one for a quick meal another night. To freeze assemble casserole, then cover unbaked casserole with plastic wrap, and two layers of foil. Date and place in freezer. To cook, remove casserole from the freezer. Defrost and proceed with baking instructions. Or For a large family just double the recipe ingredients and prepare two 9 x 13 inch baking dishes.

Note:  I found this on a random blog. For the record, I think Velveeta is disgusting. However, in this, it tastes very yummy!

Submitted by: Ashley Butler

Tortellini Caesar Salad

Ingredients:
1 pkg. 9 oz. frozen tortellini
½ cup mayo
¼ cup milk
¼ cup parmesan cheese
2 Tbsp lemon juice
1 clove garlic minced
Romain lettuce
Seasoned croutons
Tomatoes (optional)

Directions:
*Cook tortellini according to package.
*In a small bowl combine mayo, milk,cheese, lemon juice, and garlic.
*Drain tortellini.
*Place tortellini on top of salad.
*Drizzle with dressing.
*Top with croutons and tomatoes.

Personal Note: We eat this as our main meal!

Submitted by: Ashley Butler

Pumpkin Curry Soup

Ingredients:
2 cups Canned Pumpkin
4 Tbsp Butter
½ cup Onion, chopped
2 Cloves Garlic, pressed
4 cups Water
6 Chicken Bullion Cubes *see note below*
2 cups Half & Half
2-3 Chicken Breast, seasoned, baked and cubed
1 Bay Leaf
1½ tsp Curry
1 Pinch Nutmeg
¼ tsp Pepper
1½ tsp Salt
2-3 cup Cooked Rice **see note below**

Directions:
*In large sauce pan melt butter.
*Saute onion and garlic until tender.
*Add everything else except the half and half and rice.
*Reduce heat and simmer for 30 min.
*Add rice and half & half at the end and heat through.
*Add any additional seasonings if necessary (s&p, nutmeg, curry, etc.)
*Note -If using large bullion cubes, only use 3. It should be the quantity to make 6 cups prepared
**Note -  If you use 3 cups rice when reheating left overs the consistency will be more like stew than soup but it still tastes great!

Submitted by: Ashley Butler

Cream of Potato Soup

Ingredients:
2 lbs potatoes, peeled and cut into small pieces
2 leeks (white part only) chopped
1 quart chicken broth
1 tsp salt
2 cups cream or half and half
2 onions, chopped
¼ cup parsley, chopped
¼ tsp thyme
⅛ tsp pepper
2 Tbsp butter

Directions:
*Combine all ingredients except cream and butter in crock pot.
*Cook on low for 10-12 hours.
*During the last hour stir in cream and butter. Potatoes may be lightly mashed at that time.
*Continue cooking only until soup is hot again.

Submitted by: Ashley Butler

Whole-Wheat Pita Chips with Mascarpone-Chive Dipping Sauce

Ingredients:
4 whole-wheat pita breads, halved
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon kosher salt plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
4 strips bacon, cooked until crisp, finely chopped
1 cup (8 ounces) mascarpone cheese, at room temperature (you could use cream cheese if you cant find mascarpone)
3/4 cup sour cream
1/4 cup chopped fresh chives

Directions:
*Place an oven rack in the center of the oven and preheat to 450 degrees F.
*Cut each pita half into 4 wedges.
*Arrange the pita wedges in a single layer on a baking sheet.
*Brush with the oil, then sprinkle with the oregano, salt and pepper.
*Bake for 5 to 8 minutes until crisp and golden.
*In a medium bowl, combine the bacon, mascarpone cheese, sour cream, and chives.
*Season with salt and pepper, to taste.
*Transfer the dip to a serving bowl.
*Arrange the pita chips and dip on a platter and serve.

Source: Giada De Laurentis

Submitted by: Ashley B. Butler

Spaghetti Bake

Ingredients:
8 oz of spaghetti
1 lb hamburger
1 bag mozzerella
1 bag parmesan
1 egg
1 lg jar of marinara
1 8 oz cream cheese

Directions:
*Brown hamburger and then mix in sauce.
*Boil and cook noodles, drain and rinse under cool water.
*Mix together noodles, egg and 1/2 bag of mozzerella and 1/2 bag of parmesan.
*Place mixture in bottom of 9x13 baking dish.
*Soften cream cheese in microwave and spread over noodle mixture.
*Pour meat/sauce mixture over noodles/cream cheese.
*Sprinkle top with the rest of shredded cheeses (you dont need to use all the cheese).
*Bake at 350 for 30 mins.

*Notes: Kid friendly and very yummy in adult tummys too!

Submitted by: Ashley Butler

Pumpkin Bars

Ingredients:
4 Eggs
1 2/3 C sugar
1 C Veg Oil
1 15oz canned pumpkin
2 C flour
2 Tsp Cinnamon
2 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Salt

Frosting Ingredients:
Cream cheese
3 C powdered sugar
4 Tbsp butter
Little milk

Directions:
*Beat eggs, sugar, oil and pumpkin.
*In a separate bowl sift flour, cinnamon, baking powder, baking soda and salt.
*Gradually add dry ingred to pumpkin mixture. Mix well.
*Pour into ungreased 15x10in pan.
*Bake at 350 degrees for 25-30 minutes.

Directions (Cream cheese frosting):
*Beat 1 package cream cheese, 3 cups powdered sugar and 4 tbsp buttler.
*Add a little milk until desired consistency.

Submitted by: Ashley Butler

*Personal Notes: "YUUUUUUUUM!"

Peanut Butter Cookies (THE Best)

Ingredients:
1 C peanut butter
1 C sugar
1 egg
1 Tsp vanilla

Directions:
*Preheat oven to 375 degrees
*Mix all four ingredients together until smooth and well combined.
*Drop by spoonful onto cookie sheets.
*Bake for 12 minutes.
*Remove from oven and let cookies sit for 2 minutes.
*Transfer to a wire rack to cool.

Submitted by: Ashley Butler

Lemon-Lime Cake w/Pineapple Curd

Pineapple Curd Ingredients:
1 can (15.25 oz.) crushed pineapple packed in juice, undrained
1 stick butter, cut into small pieces
3 large eggs
1 Tbsp. flour
1/2 cup sugar
1 Tbsp. fresh lemon juice

Lemon Cake Ingredients:
1 package plain lemon cake mix (I use Betty)
1 pkg. (3.4 oz.) vanilla instant pudding mix
4 large eggs
3/4 cup vegetable oil
1 can (12oz.) 7-Up (or other lemon lime soda). Yes, you can use Diet or “Zero”

Directions:
*Combine the pineapple curd ingredients in a non-reacitve saucepan.
*Cook the mixture, stirring constantly, without boiling for 6-8 minutes, or until thickened. (I had to cook for the full 8 minutes. It was about the consistency of pudding when I stopped. Be careful to stir the corners of the pan so that it doesn’t curdle)
*Pour the curd into a bowl and immediately cover with plastic wrap – pushing the plastic wrap on top of the curd to prevent a skin from forming.
*Put the curd in the refrigerator to chill completely (at least one hour).
*Can be made up to 4 days in advance. Stir before using.
*Grease and flour three 9inch cake pans. (I use 2 8in square pans for bigger layers)
*Preheat the oven to 350degrees.
*Put all cake ingredients into a mixing bowl and mix on low for one minute.
*Scrape the bowl and continue beating for another 2-3 minutes on medium.
*Divide the batter evenly into the three pans.
*Place the pans in the oven. Bake 20-25 minutes, or until the cake springs back when lightly touched. *Remove the pans from the oven and cool in the pan for 10 minutes.
*Run a butter knife around the edges and then turn

Source: The Cake Doctor

Submitted by: Ashley Butler

*Personal Notes:  I don’t actually do the pineapple curd, but I'm sure its tasty!

Cake Balls (The Cheaters' Version)

Ingredients:
1 Box White Cake Mix (red velvet, chocolate, lemon, strawberry etc)
1 Jar Vanilla Frosting (chocolate, lemon…you get the idea)
2 Boxes Semi Sweet Bakers Chocolate

Directions:
*Bake your cake per the instructions on box.
*Once you take it out of the oven cut it down the middle so it cools quicker.
*Once the cake has cooled, crumble into a large bowl.
*When your cake is crumbled, add HALF of the frosting of your choice.
*Stir the mixture until it looks combined. (If you add too much frosting, the balls will be too gooey)
*Some people dont like that b/c of the texture, so I suggest starting w/ just half frosting. (The frosting acts as a glue so if the cake still looks like you cant roll into balls, add more.)
*Now roll your mixture into balls and place onto a cookie sheet.
*Once you are done rolling, place cookie sheet into freezer for about 30 minutes.
*In a glass bowl melt 6 cubes of bakers chocolate at a time. Using a fork, dip your balls. 

Submitted by:  Ashley Butler

*Personal Notes: Be creative with these…use chocolate or strawberry cake. Red Velvet is always a hit! You can also do different flavors or frosting to give it a little somethin’ somethin’. Just make sure you have plenty of time to do these as they are quite laborious. BUT SOOOOOOOO WORTH IT!

Buckeyes (An Ohio Favorite)

Ingredients:
1 ½ C peanut butter
½ C butter softened
1 tsp vanilla
4 C sifted confectioners sugar
6 oz semi sweet chocolate chips
2 Tbsp shortening

Directions:
*Line bakng sheet with wax.
*Mix PB, butter, vanilla, and sugar with hands to form smooth stiff dough.
*Shape into small balls.
*Place on sheet and refrigerate.
*Melt shortening and chocolate in a metal bowl over simmering water, until smooth.
*Remove from fridge and dip into chocolate.
*Refrigerate for 30 minutes and enjoy!

Submitted by: Ashley Butler

Boston Crème Pie Cupcakes

Ingredients:
1 pkg yellow cake mix
1 C cold milk
1 pkg jell-o vanilla flavor instant pudding
1 ½ cups thawed cool whip topping, divided
4 squares Baker’s semi-sweet chocolate

Directions:
*Preheat oven to 350 degrees
*Prepare cake batter and bake in 24 greased cupcake cups as directed on package.
*Cool in pan 10 minutes.
*Place on wire racks to cool completely.
*Beat milk and dry pudding mix with wire whish for 2 minutes or until well blended.
*Let stand 5 minutes.
*While you’re waiting, use a serrated knife to cut cupcakes horizontally in half.
*Gently stir ½ cup of the whipped topping into pudding.
*Spoon about 1tbsp of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
*Microwave remaining 1 cup whipped toping and the chocolate in sm bowl on high 1 ½ min or until chocolate is almost melted, stirring after 1 minute.
*Stir until chocolate is completely melted and mixture is blended. Let stand 15 minutes to thicken.
*Spread onto cupcakes.
*Refrigerate at least 15 minutes before serving.

Submitted by: Ashley Butler

Better Than Sex Cake

Ingredients:

1 box triple chocolate fudge cake mix (Betty Crocker)
Water, eggs and oil called for with cake mix *or 1 can of Diet Coke in place of all water, eggs and oil
1 12 oz jar Caramel Sauce (I use sugar free)
1 can sweetened condensed milk (I use fat free Bordens)
1 Butterfinger Bar, crushed
1 Skor Bar, crushed
1 tub coolwhip, thawed (I used sugar free)
1 cup mini chocolate chips.

Directions:
*Bake cake according to package directions for a 9x13in pan until a few crumbs come out on a toothpick.
*After removing cake from oven, use the back of a wooden spoon and poke several holes in the cake, making sure not to go all the way to the bottom of the pan. (If that happens, the caramel and milk will pool and stick to the pan making it hard to serve.)
*Stir together in a bowl the caramel sauce and sweetened condensed milk. (You can heat caramel slightly in the microwave to make it easier to mix.)
*Evenly pour mixture over the entire cake making sure to pour some into the holes you poked.
*Sprinkle the crushed candy evenly over the cake.
*Cover and refrigerate until ready to serve. (Best if allowed to chill overnight. )
*When ready to serve, frost cake with coolwhip and sprinkle with mini chocolate chips.

Source: Martha Stewart
Submitted by: Ashley Butler

Personal Note: Be creative with this and use different candy

Crème Brulee French Toast

Ingredients:
1 stick butter
1 Cup packed brown sugar
2 Tbsp corn syrup
8-9 inch round loaf country style bread (or just thick bread)
5 large eggs
1 1/2 Cups half & half
1 tsp Vanilla
1 tsp Grand Marnier (or orange juice)
½ tsp Salt

Directions:
*In small sauce pan melt butter with brown sugar and corn syrup.
*Stir until smooth and pour into 13x9x2 in baking dish.
*Cut six 1 inch thick slices from the center of the bread loaf.
*Arrange tightly on top of mixture.
*In sep bowl whisk eggs, half and half, vanilla, Grand Marnier (OJ) and salt.
*Pour over bread.
*Chill 8 hours
*Preheat oven 350 degrees
*Bake bread mixture uncovered until bread starts to puff and edges are golden brown.
*Cook for 35-40 minutes.
*Serve with warm delicious maple syrup if desired.

Submitted by: Ashley Butler
*Personal notes….delish for a holiday brunch! I also like to add blueberries and I just plop them on top of the bread and then pour the egg mixture on top. I tend to do half blueberry and half plain for those that don’t like berries.