Chicken Enchiladas

*Submitted by Katelyn*

* 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup
* 1 container (8 oz.) sour cream
* 1 c. Pace® Picante Sauce or 1 can of chopped green chilis
* 2 tsp. chili powder
* 2 c. chopped, cooked chicken
* 1 c. shredded Monterey Jack cheese
* 10 flour tortillas (6-inch), fried in vegetable oil till soft
* 1 sm. can of refried beans
* 1 med. tomato, chopped (about 1 cup)
* 1 green onion, sliced (about 2 tablespoons)

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 c. picante sauce mixture, chicken and cheese in a large bowl. Spread about 1/4 c. chicken mixture down the center of each tortilla, & add about 2 Tbl. of refried beans. Roll up & place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake at 350°F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Muddy Buddies

*Submitted by Tasha *

* 9 c. Chex cereal
* 1 c. chocolate chips
* 1 c. peanut butter (chunky or smooth)
* 1/4 c. butter
* 1 tsp. vanilla
* 1/2 c. powdered sugar

In a large saucepan, over high heat, combine chocolate chips, peanut butter, & butter. Stir constantly until smooth. **Be very careful this will burn easily, do not walk away!!** After all is melted & smooth, remove from heat, then add vanilla. Add cereal to the mixture and blend well. Add powdered sugar and mix until well coated. Eat and enjoy!!!!!

Awesome Apricot Chicken

*Submitted by Tasha *

* 8 Boneless, skinless chicken breasts
* 1 (8 oz.) bottle Russian dressing
* 1 c. apricot jam
* 1 pkg. dry onion soup mix

Place chicken in greased 9x13" baking pan. Combine the dressing, jam, and onion soup mix and pour over the chicken. Bake, uncovered, at 350 for 1 hour.

Mexican Chicken

*From recipezaar.com - "The Cantankerous Chef"

* 3-4 boneless, skinless chicken breast
* 1 (8 oz.) can Rotel tomatoes (hot or mild)
* 1 (10 oz.) can Cream of Mushroom soup
* 1 (10 oz.) can Cream of Chicken soup
* milk (fill up one of the soup cans after emptying the soup into mix)
* shredded mild cheddar cheese
* Dorritos nacho chips (or try your fav. flavor)

Cook the chicken in broth or water in a frying pan until done. Shred & set aside. In a large mixing bowl, add soups, tomatoes, & milk. Wisk until fairly smooth. Crumble chips while still in the bag.
In a buttered casserole dish, place a layer of the soup mix (don't use all of it). Next, add a layer of the crumbled chips. Then add a layer of the chicken. Repeat layers until all gone. Cover dish with foil & bake at 375 for 45-50 minutes. Remove from oven & remove foil. Sprinkle a generous amount of cheese over the top and return to oven, uncovered, & bake until the cheese is hot, melted, & bubbly. Let stand 2-3 minutes and then enjoy!

Chipotle Rub

*Recipe from: recipezaar.com - taken from "La Parilla: The Mexican Grill Cookbook"*

* 1/4 c. dried Mexican oregano
* 1/4 c. corn oil
* 5 dried chipotle chiles, stemmed, seeded, & deveined (wear rubber gloves)
* 5 ancho chili, seeded & deveined (wear rubber gloves)
* 25 garlic cloves
* 1 1/2 c. coarse salt

In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant & beginning to brown, about 2 min., & transfer to a small bowl. Cool oregano completely & in an electric coffee/spice grinder grind fine.

In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1-2 at a time, turning them, until puffed & just beginning to brown, about 10 sec. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain & cool until crisp.

Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic & salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer & dry in middle of an oven set at lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.).

Chicken Burritos

*Submitted by Tasha*

* 4 to 6 large chicken breasts (boneless/skinless) shredded or chopped
* 1-2 cans of black beans, rinsed & drained
* 1/2 bunch of cilantro chopped
* salt & pepper to taste
* 1 jar of salsa ( I use homemade but, Herdez works great)
* 2 cups of finely grated Mexican blend or Colby jack cheese
* 6-10 tortillas--the fresh tortillas that you brown in a pan work the best

Combine a all ingredients in a bowl leaving a little cheese to top burritos. Place mixture in the tortillas and line all burritos in a glass 9x13 dish. Top with the remaining cheese and bake at 350* for about 20 min. or until cheese is bubbly and tortillas look a bit brown.

Chocolate Zucchini Cake

* Submitted by Jamie*

* 2 c. grated zucchini
* 1 stick margarine, softened
* 1/2 c. oil
* 1 3/4 c. sugar
* 2 eggs
* 1 tsp. vanilla
* 1/2 c. sour milk (in measuring cup, add 1/2 Tbl. vinegar, then fill with milk to 1/2 c.)
* 2 1/2 c. flour
* 4 Tbl. cocoa
* 1 tsp. baking soda
* 1/2 tsp. cloves
* 1/2 tsp. salt
* 1/2 tsp. cinnamon
* 1 c. chocolate chips (for top)
* 1/4 c. nuts (for top, if desired)
Preheat oven to 350. Cream margarine, oil & sugar; add eggs, vanilla & sour milk. Blend. Add dry ingredients. Add zucchini & mix well. Put in 9 x 13" pan. Sprinkle chocolate chips & nuts over top before baking. Bake for 40 minutes.

Pumpkin Chocolate Chip Muffins

*Submitted by Jamie*

* 2 c. oil
* 2 c. brown sugar
* 4 c. sugar
(Beat together first 3 ingredients.)
* 8 beaten eggs
* 1 1/2 Tbl. baking soda dissolved in 1/3 c. warm water
(Add while mixing)
* 4 c. canned pumpkin
(Add to mixture.)
Slowly add:
* 7 c. flour
* 2 tsp. baking powder
* 2 tsp. salt
* 1 1/2 tsp. ginger
* 2 tsp. cloves
* 2 tsp. nutmeg
* 4 tsp. cinnamon
(Mix.)
* 1 c. warm water
* 3 c. semi sweet chocolate chips (or milk chocolate)

Bake at 350 for 15-20 minutes. Check them at 15 minutes. Recipe will make about 8 dozen - probably best cut in half!!! :)

Cafe Rio - Sides

*Submitted by Jamie*

Pico de Gallo
* 4 fresh tomatoes, chopped
* 1 white onion, chopped
* 1/4 bunch of cilantro, chopped
* 2 cloves garlic, minced
* 1/2 tsp. lime juice
* 1 tsp. salt
* 1 tsp. pepper
Combine all together in bowl.

Creamy Tomatillo Salad Dressing
* 1 c. fat free sour cream
* 1 envelope Ranch salad dressing
* 1/2 envelope Fiesta Ranch salad dressing
* 6 tomatillos, husked & cut in half
* 1 clove garlic, minced
* Juice from 2 limes, freshly squeezed
* 1/4 c. fresh chopped cilantro
Combine all in a blender & blend until smooth. Store in fridge.

Black Beans
* 2 cloves garlic, minced
* 1 tsp. ground cumin
* 2 Tbl. olive oil
* 1 can (15 oz.) black beans, rinsed & drained
* 1/3 c. tomato juice
* 1/2 tsp. salt
* 2 Tbl. fresh chopped cilantro
In a non-stick skillet, cook garlic & cumin in olive oil over med. heat (until you can smell it). Add beans, tomato juice & salt. Continually stir, until heated through. Just before serving, add cilantro.

Lime Rice
-Sautee in saucepan:
* 2 Tbl. butter
* 1 yellow onion, chopped
* 4 cloves garlic, minced

-In a large pot, bring to a boil:
* 6 2/3 c. water
* 8 tsp. chicken bouillon
* 1/2 bunch cilantro, chopped
* 2 tsp. cumin
* 2 small cans diced green chilies
* 1 Tbl. lime juice
* 1/2 tsp. salt
Add onion & garlic to boiling water. Add 3 c. long grain rice. Reduce heat, cover & simmer for 30 minutes.

Cafe Rio - Chicken or Pork

*Submitted by Jamie*

Chicken
* 5 lbs. boneless, skinless chicken breasts
* 1 small bottle Zesty Italian Dressing
* 1 Tbl. chili powder
* 1 tsp. cumin
* 3 cloves garlic, minced
Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken & shred with a fork. Reserve a small amount of juice & pour over shredded chicken to keep moist. Keep warm.

Sweet Pulled Pork
* 1 (3-5 lb.) sirloin or boneless pork loin roast
* 1 c. salsa
* 1 c. packed brown sugar
Place ingredients into a greased 3 1/2 - 4 1/2 qt. slow cooker. Cover & cook on low heat 8-10 hours. Shred pork with a fork or potato masher before serving. Use meat in burritos, tacos or salads.

OR

Pork
* Pork roast
* 1 bottle of honey BBQ sauce
* 1 liter of Coke
Place all ingredients in large crock pot & cook on low all night. In the morning, take the roast out, leaving the juice in the crock pot. Shred. Place shredded roast back in the crock pot & leave on low.

Outback Steakhouse - Alice Springs Chicken

*Submitted by Jamie*

Honey Mustard Marinade
* 1/2 c. Grey Poupon Dijon mustard
* 1/2 c. honey
* 1 1/2 tsp. vegetable oil
* 1/2 tsp. lemon juice

* 4 boneless, skinless chicken breasts
* 1 tbl. vegetable oil
* 2 c. mushrooms, sliced
* 2 Tbl. butter
* Salt, pepper, paprika to taste
* 8 slices of bacon, cooked
* 1 c. Monterey Jack cheese, shredded
* 1 c. Cheddar cheese, shredded
* 2 tsp. parsley, finely chopped

With a mixer, combine marinade ingredients. Whip for about 30 seconds. Place chicken in a pan, & pour about 2/3 of marinade over chicken. Cover & place in fridge for about 2 hours. Chill remaining marinade. After chicken has marinated, preheat oven to 375, and heat up a large, oven-proof skillet on stovetop, over med. heat. (If you don't have an oven-proof skillet, just transfer chicken to baking dish for baking.) Add 1 Tbl. of oil to skillet, and sear chicken in pan for 3-4 minutes per side, or til golden brown.** Remove pan from heat but keep chicken in pan.**While chicken is cooking, sautee mushrooms in butter, in a small frying pan.Brush each seared chicken breast with a little of reserved marinade (NOT from the pan, but 1/3 that was saved), saving some for meal. Season chicken with salt, pepper, and paprika.Stack two pieces of cooked bacon, crosswise, on each piece of chicken. Spoon the mushrooms on top of bacon, being sure to coat evenly. Spread 1/4 c. of each cheese on top to each chicken breast. Bake pan of prepared chicken for 7-10 minutes or until cheese is melted & starting to bubble. Sprinkle with 1/2 tsp. parsley before serving. Serve left over marinade on side.

Sandi's Black Pepper Cube Steaks & Mushroom Cream Sauce

Recipe from: Sandi (recipezaar.com)

FOR THE MEAT
*4 cube steaks
*3-4 Tbl. cracked black pepper (Per recipe: use McCormick's Cracked Black Pepper or equivalent, regular black pepper is NOT workable here)
*1 Tbl. kosher salt
*1 Tbl. olive oil
*1 Tbl. soft butter

FOR THE CREAM SAUCE
*8 oz. Cremini mushrooms, sliced (the Italian brown ones, or use small portabellas)
*1 shallot, peeled & minced
*2 garlic cloves, peeled & minced
*1 Tbl. basil, chopped (fresh only or it won't taste the same)
*1 c. heavy cream
*2 Tbl. soft unsalted butter

Season both sides of the steaks with kosher salt & cracked black pepper. Heat the oil & 1 Tbl. of butter in a large skillet over med-high heat. Sauté steaks for 4 min., then turn & finish cooking for 3 more min. or until done to your liking. Move steaks to a plate & cover with foil.
Melt the remaining 2 Tbl. of butter in the skillet over med-high heat & loosen any stuck bits of meat with a spatula. When hot, add the shallots & mushrooms, with a loose attempt to keep them in a single layer as much as possible. Don’t stir for the first 2 minutes to give them a chance to caramelize on one side, then stir periodically for another 1-2 min. until mushrooms are deep golden brown. Add the minced garlic & sauté until it becomes soft, about 1 min. Add cream & steak juice from the cube steak plate & reduce the mixture by one-third. Season with salt & pepper to taste. Finally, add basil; stir briefly, then plate the steaks with a generous portion of sauce on top.

Tasty Tamale Pie Casserole

Recipe from: Chicagoland Chef du Jour (recipezaar.com)

FILLING
*1 lb. ground beef, cooked and drained
*1 small onion, diced
*16 oz. jar of salsa
*1/3 c. water
*1 (7/8 oz) packet taco seasoning
*3 oz. chopped ripe olives

CRUST
*1 c. cornmeal
*12 oz. evaporated milk
*4 oz. green chilies, diced
*1 c. Monterey jack pepper (or cheddar) cheese, divided, grated
*1 tsp. salt
*1 jalapeno, sliced

Preheat oven to 425°. Cook ground beef & onion in a large skillet until beef is browned, drain.
Stir in salsa, water & taco seasoning; bring to a boil. Reduce heat to low, stirring occasionally, 3-4 min. Add olives & stir. In a med. sauce pan: combine cornmeal, evaporated milk, green chilies, 1/2 c. cheese & salt. Cook over medium-high heat, stirring frequently for 5-7 min. or until thickened. In a 9x13 ungreased baking dish: Spoon in meat filling, then spread cornmeal on top of meat mixture. Bake for 25 minutes, sprinkle with remaining cheese and garnish w/ jalapenos (if desired). Bake an additional 5-10 minutes until cheese is melted.

PF Chang's Mongolian Beef

Sauce:
* 2 tsp. vegetable oil * 1/2 c. soy sauce
* 1/2 tsp. minced ginger * 1/2 c. water
* 1 Tbl. chopped garlic * 3/4 c. dark brown sugar

Heat vegetable oil in medium saucepan over med/low heat. (Don't get it too hot, or it will splatter when you add other liquids!) Add ginger & garlic, and quickly add soy sauce & water before garlic burns. Dissolve brown sugar in sauce, then raise heat to medium & boil for 2-3 minutes, or until thickened. Remove from heat.

Beef:
* 1 lb. flank steak
* 1/4 c. cornstarch
* 1 c. vegetable oil
* 2 green onions

Slice steak against grain, into 1/4" thick bite-size slices. Dip steak into cornstarch on both sides. Let beef sit for about 10 min. to cornstarch will stick. As beef sits, heat up one cup of oil in a wok (or skillet), over medium heat, until it's hot but not smoking. Add beef to oil & saute for just 2 minutes, or until beef just begins to darken on edges. (Beef will cook more thoroughly later.) Stir meat around, so it cooks evenly. After a couple of minutes, use a large slotted spoon to remove meat & place onto paper towels. Pour oil out of wok/skillet, and return skillet to heat, then return meat to wok/skillet. Simmer for about a minute. Add sauce (from above), & cook one minute longer. While stirring, add onions. After a minute, remove beef & onions with tongs & serve. Excess sauce can be served with white rice!!

Swiss Cheese Chicken

* 8 boneless, skinless chicken breasts
* 8 slices of Swiss cheese
* 2 cans Cream of Chicken
* 1/4 c. water
* 2 c. seasoned stuffing mix, cooked
* 1/3 c. melted butter

Place chicken in a baking dish. Place 1 slice of cheese over each piece of chicken. Mix soup & water, and pour over chicken. Cover with stuffing mix. Evenly drizzle with melted butter. Bake, uncovered, at 350 for about 1 hour, or until chicken is done.

Olive Garden's Zuppa Toscana

* 1 lb. Italian sausage
* 2 lg. Russet potatoes, sliced in 1/2, then in 1/4" slices
* 1 lg. onion, chopped
* 1 can bacon bits
* 2 cloves garlic, minced
* 2 c. kale or Swiss chard, chopped
* 2 c. chicken broth
* 1 qt. water
* 1 c. heavy whipping cream

Cook sausage in 300 degree oven for approx. 30 minutes. Drain on paper towels & cut into slices. Place onions, potatoes, broth, water, and garlic in pot & cook on med heat until potatoes are done. Add sausage & bacon. Salt & pepper to taste. Simmer another 10 minutes. Turn heat to low & add kale and cream. Heat through & serve.

Strawberry Tropics Cake

* 1 can (8 oz. crushed pineapple in juice,
well drained & juice reserved)
* 1 box strawberry cake mix
* vegetable oil & eggs as per cake mix
* 2 tsp. grated orange peel
* store bought (1 container) or homemade vanilla frosting
* 1/4 c. flaked coconut
* 2 tsp. grated orange peel
* Additional coconut & fresh strawberries, if desired

Heat oven to 350 (325 for dark or nonstick pan). Grease or spray bottom of 13 x 9" pan. Add enough water to reserved pineapple juice to measure 1 1/4 c. Make cake batter as directed, except use pineapple juice mixture instead of water & stir in 2 tsp. of grated orange peel. Pour into pan. Bake as directed. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Stir together frosting, pineapple, 1/4 c. coconut & 2 tsp. orange peel. Spread frosting over top of cake; garnish with additional coconut & strawberries.

Chili's Fajitas for Two

Marinade:
* 1/4 c. fresh lime juice
* 1 tsp. salt
* 1/3 c. water
* 1/2 tsp. chili powder
* 2 Tbl. vegetable oil
* 1/2 tsp. cayenne pepper
* 1 lg. clove garlic, pressed
* 1/4 tsp. ground black pepper
* 3 tsp. soy sauce * Dash of onion powder
* 1/2 tsp. liquid smoke

* 2 boneless, skinless chicken breast halves OR 1 lb. top sirloin OR 1 chicken breast half & 1/2 lb. sirloin * 2 Tbl. water * 1/2 tsp. lime juice * Dash of salt & pepper * 1 Spanish onion, sliced * 1 Tbl. vegetable oil * 1 tsp. soy sauce * 6-8 6-in flour tortillas * Desired toppings (i.e. cheese, sour cream, salsa, lettuce, etc.)

Combine all marinade ingredients in sm. bowl. (At least 2 hours. If using sirloin, marinate overnight, if possible.) After marinating, heat grill or stove-top grill to high.

In a skillet, over med-high, saute onion slices in oil for 5 min. Combine soy sauce, water & lime juice in small bowl & pour over onions. Add pepper & continue to saute until onions are translucent & dark on edges, (4-5 more minutes). Salt to taste. While onions are sauteing, grill meat for 4-5 min. per side or until done.

While meat & onions are cooking, heat another skillet, (cast iron if possible), over high heat. This will be your sizzling serving pan.

When meat is done, remove it from grill & slice into thin strips. Remove extra pan from heat & pour onions & any liquid into it. Add meat to pan & serve immediately with toppings.

Chicken Divan

** Recipe from Paula Deen **

* 2 (10 oz.) pkgs. frozen broccoli, chopped
* 6 c. shredded chicken, cooked
* 2 (10 3/4 oz.) cans condensed cream of mushroom soup
* 1 c. mayonnaise
* 1 c. sour cream
* 1 c. grated sharp Cheddar (can use any type of cheese)
* 1 Tbl. fresh lemon juice
* 1 tsp. curry powder
* salt & pepper
* 1/2 c. dry white wine
* 1/2 c. freshly grated Parmesan
* 1/2 c. soft bread crumbs
* 2 Tbl. butter, melted

Preheat oven to 350. Remove outer wrappers from boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli & put into a casserole dish. Add shredded chicken.

In med. bowl, combine soup, mayo, sour cream, cheese, lemon juice, curry, s & p to taste, & wine. Whisk together to make a sauce. Pour sauce over broccoli & chicken. Mix well with a spatula.

Place mixture into an 11 x 7" casserole dish that has been sprayed with non-stick spray. Pat down evenly & smoothe w/ spatula. Combine Parmesan, bread crumbs & butter and sprinkle over top. Bake 30-45 minutes.

Pistachio Dessert

* 8 oz. cream cheese
* 1 tub whipped topping (i.e. Cool Whip)
* 1 c. powdered sugar
* 2 boxes instant pistachio pudding
* milk

crust:
* 1 c. flour
* 1/2 c. butter
* 1/2 c. chopped pecans

Prepare crust: Mix flour, butter, and pecans and press into a 9" x 11" pan. Bake @ 350 for about 10 minutes (until lightly golden brown). Allow to cool. In large bowl/mixer, combine cream cheese, 1/2 container of whipped topping and powdered sugar. Spread mixture on top of crust. Make 2 boxes of pistachio pudding, according to package directions. Pour pudding on top of cream cheese mixture. Top with remainder of whipped topping & chill.

Spaghetti & Meatballs/Meatball Subs

* 1 lb. ground beef
* 1 egg
* 1/2 c. Italian seasoned dry breadcrumbs
* 1 1/2 jars pasta sauce
* garlic powder
* salt
* pepper

In large bowl, combine ground beef, egg, breadcrumbs, and seasonings (to taste). Mix well and form into meatballs. In large skillet, add pasta sauce and bring to a boil over med-high heat. Place meatballs in frying pan with sauce. Reduce heat to low & simmer covered, stirring occasionally, 20 minutes or until meatballs are done.

For Spaghetti: serve meatballs & sauce over cooked pasta.
For Subs: place meatballs in desired type of roll, top with mozzarella cheese & place under broiler until cheese melts.

Italian Cream Cheese Chicken

* 6 boneless, skinless chicken breasts
* 1 pkg. dry, Good Seasons Italian Dressing
* 1 can Cream of Chicken or Cream of Mushroom soup
* milk
* 8 oz. cream cheese, softened
* salt & pepper
* rice

Place chicken in crockpot. Sprinkle dry Italian dressing on top. Season with salt & pepper to taste. Add soup. Using empty soup can, fill with milk & add to crockpot. Let cook for a few hours, until chicken turns white. Then add cream cheese and allow to melt. Serve over rice.

Chicken Puffs

* 3-4 chicken breasts
* 8oz. cream cheese
* 1 sm. can diced mushrooms (optional)
* 2 tubes refrigerated crescent rolls
* chicken gravy
* seasoned bread crumbs
* rice

Cook chicken as desired & shred. Mix chicken, mushrooms & cream cheese in med. bowl. Roll out crescent rolls into squares (or just stretch out with hands). Place one scoop of mixture on crescent roll & wrap up, leaving no holes. Roll in breadcrumbs. Bake according to directions on crescent rolls, until golden brown. Serve on top of rice & top with chicken gravy.

Gooey Popcorn Balls

* 3 bags popped microwave popcorn
*1 bag mini marshmallows
*1 cube butter
* 1 c. brown sugar
* 2 tsp. vanilla

After popping popcorn, remove unpopped kernels. Put popcorn into 1-2 large mixing bowls. In a large saucepan, melt marshmallows, butter & brown sugar. Stir continuously, until sugar is dissolved. Remove from heat & add vanilla. Pour mixture over popcorn & stir. Once slightly cooled, use hands and form popcorn into balls. (Sometimes spraying hands with non-stick spray or rubbing a little butter on them will help the mixture not to stick to you!) Place on waxed paper & allow to set (or just eat!).