Zesty Chicken Tortilla Bake

Me and Makayla liked this one. Austin didn't because of the Miracle Whip in it. I will make it again when he is not home :)
This recipe makes 2 batches (11x7 each). It is written to make one and freeze one.

Prep: 10 min / Total: 35 min

1/2 Cup Miracle Whip Dressing
1/2 Cup flour
3 Cups milk
1 pkg (8 oz) Kraft Shredded Cheddar Cheese, divided
1 1/2 lbs. boneless skinless chicken breasts, cooked, cut into 1-inch pieces
1/2 cup salsa
1/2 cup chopped fresh parsley
16 flour tortillas

Mix dressing and flour in medium saucepan with wire whisk until well blended. Gradually add milk, stirring until well blended. Cook and stir on medium heat until sauce comes to a boil and thickens. Stir in half of the cheese. Reserve 1 cup of the prepared sauce.

Add chicken, salsa and parsley to remaining sauce; stir until well blended. Spoon 1/3 cup of the sauce mixture down center of each tortilla; roll up. Place 8 of the roll-ups, seam sides down, in each of two (11x7) baking dishes; top evenly with reserved sauce and remaining cheese.

Bake for 375 for 25 minutes. Makes 8 servings.

Ham & Asparagus Crepes

I liked these, Makayla tried them, but didn't like them, and Austin hasn't been home for dinner yet, but when I told him what I made, he wasn't excited, so he probably won't eat them.

Crepe Recipe:
3 eggs
2 1/4 C. milk
1/4 tsp. salt
1 1/2 C. flour
1 1/2 T veg. oil

Whip the crepe ingredients in a blender, let rest for a couple minutes. Lightly butter a non-stick pan and heat to medium. Pour just slightly less than 1/4 cup batter into the center of the pan. Roll around to distribute the batter. Cook a couple of minutes, until the crepe has begun to lose its sheen. Flip and lightly brown the other side. Remove and set aside, separating each crepe with wax paper (I just piled them up on a plate without the wax paper.)

Crepe filling:
3/4 c. grated cheddar cheese
3/4 c. grated jack cheese
1-2 c. cubed ham (I fried mine)
1-2 c. diced cooked asparagus

Fill each crepe with cheese, ham and asparagus. Roll up and place in a lightly greased 13x9 pan.

Cheese sauce:
4T Butter
3T flour
1 1/2 c. milk
1/2 C. grated cheddar cheese

Melt the butter in a sauce pan over medium heat. Add flour and stir until just beginning to bubble around the edges. Reduce heat and add milk and stir constantly until smooth and sauce becomes thick. Add cheese and stir until melted. Pour the cheese sauce over the top of the filled crepes. Bake at 35o for 15 minutes (until heated through).

This recipe is a little lengthy, but well worth the while. You can actually split up the process throughout the day to ease up on prep time. For example, you can double the crepe recipe and make them in the morning for breakfast. Just fill with fruit, yogurt and/or whipped cream. Then save the remaining crepes for dinner. Then cheese sauce, too, can be made in advance, therefore the actual assemble of the crepes would only take a few minutes.

Cream Cheese Quiche

from Hamilton House B&B

8 oz cream cheese softened
6 oz crab or ham, optional
4 eggs
1/2 C sliced green onions
1/2 C milk or cream
1/2 tsp dill weed
1/2 tsp lemon pepper

mix all together and blend well.

They poured them into single serving ramekins, I put it in I pie shell.

I double the recipe except for the cream cheese and put in 2 pie shells.

bake 350° until golden and "puffed" about 30 min.

I really like this Quiche but I need to find a less fat version that I can eat more often.

Rainbow Fruit Salad

1 large Mango, peeled and diced
2C fresh blueberries
2 banans sliced
2C fresh strawberries sliced
2C seedless grapes
2nectarines, unpeeled and sliced
1 kiwi fruit, peeled and sliced

honey orange sauce
1/3 C unsweetened orange juice
2 T lemon juice
1.5 T Honey (I use agave nectar instead)
¼ tsp ground ginger
1 dash nutmeg

prepare and combine the fruit.

Combine all ingredients for the sauce and mix

Just before serving, pour the sauce over the fruit.

You can very easily substitute or add in different fruits by what is in season.

I got this recipe on the back of the IHC Insurance magazine we get from time to time.

It is a Yummy Salad you can easily make and there is NO sugar added! YAY.

Everyone that had some loved it!

Apple Dapple Cake

I have this cookbook - Potluck Favorites - that has recipes that can be made for big or small groups. Just follow the ingredient measurements for the size of cake you want to make.

20 Servings -------Ingredients --------9 servings
3 Cups -----------All-Purpose Flour-------- 2 Cups
2 Cups -----------Granulated sugar ------1 1/3 Cups
1 tsp ---------------Baking Soda -----------3/4 tsp
1/2 tsp -----------------Salt ---------------1/4 tsp
3 -------------------Beaten Eggs --------------2
1 Cup ---------------Cooking Oil -----------2/3 Cup
1/2 Cup -------------Apple juice -----------1/3 Cup
2 tsp ------------------Vanilla -------------1 1/2 tsp
3 Cups ----Finely Chopped Cooking Apple ---2 Cups
1 Cup -------Chopped Walnuts or Pecans ---2/3 Cup
1 Cup -----------Packed Brown Sugar ------2/3 Cup
1/4 Cup ---------------Butter --------------3 TBSP
1/3 Cup ----------Whipping Cream --------1/4 Cup

Grease and flour a 10-inch springform pan, or grease a 13x9x2 inch pan for 20 servings, or a 9x9x2 inch pan for 9 servings. In a very large mixing bowl combine flour, granulated sugar, baking soda, and salt; make a well in center and set aside. In a medium bowl combine eggs, oil apple juice, and vanilla; stir in apples and nuts. Add egg mixture to flour mixture, stirring just until moistened. (I mixed the wet ingredients in my mixer, and then added the dry ingredients and mixed just until moist - I'm all about not dirtying more bowls than needed. I also added some nutmeg and cinnamon, about 1 tsp each or so.)

Spread batter into prepared pan. Bake at 350 for 65 minutes (springform pan), 45-50 minutes (13x9 pan), or 40 minutes (9x9 pan) or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.

For sauce, in a small saucepan combine brown sugar, butter, and cream. Cook and stir over medium heat just until bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake.

Easy Parmesan Chicken

1 C dry breadcrumbs
½ C grated Parmesan cheese
½ tsp garlic salt
¼ tsp pepper
4 tbsp butter
Chicken breasts or tenders

Combine all dry ingredients. Dip chicken strips into butter and shake in dry mixture. Bake uncovered in a lightly greased baking pan, bake at 350 until chicken is done. Top with canned marinara sauce and top with mozzarella cheese. Bake an additional few minutes to melt cheese.

I actually just made the Chicken Tonight with out the Marinara Sauce, and had Green Beans and Mash Potatoes.

Absolutely a 5 star meal the chicken was very Yummy! Isaac said don't ruin it with the marinara, but I think it would make a Great Chicken Parmesan!

Ginger Broiled Salmon from Saving Dinner.com

4 salmon fillets
1 cup pineapple juice
1 tablespoon low sodium soy sauce
2 teaspoons gingerroot, peeled, and grated
1/8 teaspoon pepper
COOKING INSTRUCTIONS: In a large zip-lock plastic bag, combine pineapple juice and remaining ingredients; carefully add the fish. Seal the bag and marinate in the refrigerator for about 20 minutes while you prepare the rest of the meal. Pre-heat oven broiler. Drain the fish, reserving the marinade. Place fish on a lightly greased broiler pan, and broil about 5 inches or more from heat source for about 8 to 13 minutes, or until fish flakes easily when tested with a fork. Remove from pan and keep warm. Meanwhile, bring the reserved marinade to a boil in a saucepan, and cook for about 3 minutes, until reduced. Pour over fish and serve.

I actually had Isaac cook this in a frying pan on the stove top, and after he had seared both sides of the salmon he poured the marinade in and reduced it while cooking the Salmon. It got 4 stars from everyone... in fact Isaac licked the frying pan he liked it so much! :)

we had rice and steamed broccoli with it, a great meal!