Wheat Cinnamon Rolls

This is so scrumptious and so easy, I promise. Do you remember my wheat bread recipe I posted? Well you can use that same recipe to make super yummy cinnamon rolls. I made these the other day and took pictures as a went so I could post them along with the recipe.

2 1/2 cups of warm water

1 T yeast (heaping)

1/3 cup honey

1/3 cup oil

1 1/2 tsp salt

1/4 cup gluten flour (optional)

7-8 cups of wheat flour

-Pour the warm water and yeast into your mixer.

-Measure the oil FIRST, and then the honey in the same measuring cup (the honey slides out easier).

-Add the salt and gluten flour and mix for just a couple of seconds on low speed.

-Add about 6 cups of flour all at once and start your mixer on the low speed while it incorporates everything, and then you can put it on a slightly faster speed (no higher than 4, if it's like mine). The trick with this bread is not to dump all of the flour in right at the beginning because each time you mix a new batch it ends up taking a slightly different amount. Add flour about 1/4 cup at a time after the original 6 cups until the dough starts pulling away from the sides and the bottom.

-Once you have the right amount of flour, let it knead/mix on speeds 3 or 4 for 5 minutes.

-With a little oil on your hands and some on your mat (or countertop), roll out the dough into a rectangle.

-Spread softened butter over the entire rectangle with a butter knife. Don't be afraid of it - be somewhat generous.

-Then sprinkle brown sugar (again, BE GENEROUS!) and cinnamon so it covers all of it except for the very edge of the dough closest to you.
-Roll it up started with the furthest edge and roll towards you. Don't force it - it should just come easily.

-Get your dental floss, slide it under the dough, and pull it through the middle so you have two halves. It's easiest to start with a half at first. Cut it with the floss so each piece is about 1 to 1.5 inches thick.
-Place them on a lined baking sheet. I only sprayed mine, and I ended up with a lot of baked on sugar. Not easy to clean off!
-Let the rolls rise under a dish cloth for about 30 mins. Then ake at 350 for 25 mins.
-Allow to cool a bit and then frost or glaze (if you're serving right away you can just frost it right then and serve). I used Paula Dean's glaze recipe found here and it turned out great!

ENJOY!

Chicken Cordon Blue

so it's been AGES since I posted on here last, but never fear I have returned! I am sure you all noticed right? ;) 


I tried this recipe tonight and LOVED it and for those of you who might care it is Weight Watchers approved! :) BONUS!! 


Ingredients:

	1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
	1/2 tsp black pepper, freshly ground, divided
	1/4 tsp table salt
	1 oz deli ham, very thinly sliced
	2 oz low-fat Swiss cheese, thinly sliced
	1/3 cup dried bread crumbs, plain-variety
	1/3 cup parsley, fresh, minced   (I cut this in half and just added more bread crumbs, because I don't really love parsley)
	2 Tbsp all-purpose flour
	2 large egg whites
	2 sprays cooking spray
	1/2 Tbsp unsalted butter
	1/2 Tbsp olive oil    Instructions:

• Place chicken between two sheets of wax paper or plastic (I just used a gallon sized ziploc bag); using a rolling pin, pound chicken to 1/4 inch thickness. 
  
• Rub chicken with 1/4 teaspoon each pepper and salt. Evenly divide prosciutto and cheese over chicken; fold chicken in half to cover prosciutto and cheese and press down to hold shape.
  
• In a shallow bowl, combine bread crumbs, parsley and remaining 1/4 teaspoon pepper. Place flour on a plate. In another shallow bowl, whip egg whites until soft peaks form.
  
• To coat chicken, dredge each piece of chicken in flour; turn to coat. Then dip each chicken breast in egg whites; turn to coat. Next, dredge chicken in bread crumb-mixture and press down to make sure all sides are covered. Repeat until all four chicken breasts are coated.
  
• Coat a large skillet with cooking spray and set over medium-high heat; add butter and oil. When they begin to simmer (about 1 or 2 minutes), place chicken in a single layer in skillet; cook, flipping once, until nicely browned and chicken is completely cooked through, about 6 to 8 minutes each side. 1 chicken breast per serving.
• 
  

I was in a hurry to get dinner cooked so I rushed through the instructions and wound up breading my chicken before adding the cheese and ham. This caused a problem with the whole folding technique. Because I could no longer fold the cheese and ham inside I preheated the oven to 350 and placed the ham and cheese on top of the cooked chicken and let it melt for about 5 minutes. It turned out rather well I thought. Although next time I think I'll make it the correct way. 

It may look complicated but this meal was SUPER easy and SO yummy! It probably took me a whole of 30 minutes to have dinner ready and on the table. I served it with a baked potato and green salad. 

Leftover suggestion: serve it cold in thin slices over salad greens. (I'm gonna try this tomorrow)! 

Creamy Cinnamon Squares

Or in this case, hearts...seeing how these were a Valentine's breakfast treat for my sweetie! They were super yummy!

2 cans Pillsbury crescent rolls (I use the seamless sheets)

3/4 c. white sugar

2 (8 oz. each) packages cream cheese

1 tsp. vanilla

Spread 1 crescent roll package on bottom of greased 9x13 pan.  Mix together 2 packages of cream cheese with 3/4 c. white sugar and 1 tsp. vanilla.  Spread on top of crescent roll layer.  Spread 2nd crescent roll package on top of the cream cheese mixture.  Mix 1/4 c. sugar with 1 tsp. cinnamon and sprinkle on top of 2nd crescent roll layer.  Bake at 350 for 20 minutes.  Cool for a while, then pop into the fridge until completely cold.  Cut into squares and enjoy!  (Or, in my case, cut into shapes using cookie cutters.)  Yummy!

Recipe came from Love, Actually.

Two EASY Yummy Dinners

Here are two easy recipes that are quick to throw together and taste delicious! I can't claim the rights to either one of them, but I've had them so long I also can't tell you where I got them from. Just don't remember. But hopefully you enjoy them both at some point!



Mexican Lasagna
1 1/2 lb ground beef
1/2 cup chopped onion
1 tsp garlic powder
1/2 tsp oregano
1/2 tsp parsley
 2 (8 oz) cans of tomato sauce
1 cup sour cream
 1 cup cottage cheese  
1 can chopped green chili peppers
 1 bag crushed corn tortilla chips (I usually just open the bag a teeny bit to let the air out and then crush away)
 shredded monterey jack cheese (usually I use about 2 cups/8 oz, sometimes I feel like putting more)

Fry beef, add onions, garlic powder, oregano, parsley, and tomato sauce. In a separate bowl, combine sour cream, cottage cheese, and chopped green chili peppers. Place half of the crushed chips on the bottom of a casserole dish. Add 1/2 meat mixture and sprinkle with 1/2 of the cheese. Spread entire sour cream mixture evenly over casserole. Repeat chips and meat layers. End with cheese on top. Bake COVERED at 350 for 1 hour.


Slower Cooker Cheesy Italian Tortellini
1 lb Italian sausage 
1 15 oz container of refrigerated marinara sauce
1 cup sliced fresh mushrooms (optional)
1 can diced Italian Style tomatoes 
1 package (9oz) refrigerated cheese-filled tortellini
1 cup shredded mozzarella or pizza cheese blend

In skillet, cook sausage over medium-high heat until brown. Drain. Spray inside of slow cooker with cooking spray. Mix sausage, marinara sauce, mushrooms, and tomatoes in slow cooker. Cover, cook on low for 6 or 7 hours. Stir in tortellini, sprinkle with cheese. Cover and cook on low for another 15 minutes or until tortellini are tender.

MEATLOAF

Hey I know I havn't posted in awhile but I made Meatloaf tonight per my husbands request and it was really good!!

I used

Ground Beef
1 chopped onion
bread crumbs
1 egg
liquid smoke
franks hot sauce
parsley
salt
pepper
parmesan cheese

I just added it by eye instead of measuring, i mixed it all together and as soon as it stuck and didn't fall apart I put foil on a sheet pan and shaped the meat into a loaf. I also added some carrots around the loaf and put Olive Oil, salt/pepper to the carrots and then cooked the meatloaf for 70 minutes at 350...it varys on time depending on how big your loaf is or how your oven cooks, just use a meat thermometer so you know it's all the way cooked. Anyways I served it with some potatos and homemade bread!!! OH I forgot that before I put it in the oven I smothered the top with Ketchup, if you don't like Ketchup you can use barbeque sauce or whatever sauce you like...also, you put some of the Topping inside the mix before you make the loaf.

Salsa Chicken

This recipe is so easy and so yummy!

2 Chicken Breasts
1/2 jar of salsa
Taco Seasoning

(Sorry I really don't measure much when I cook so I don't have exact measurements. Just put however much seasoning as you want).

Put all of this in the crockpot on high for around 5 hours or until chicken is very tender. When I put the chicken in the crockpot it was frozen so it won't take as long if it isn't frozen.

Take chicken out of crock pot and shred. Return to crockpot and mix with salsa and seasoning.

Serve over rice. I topped it with sour cream and olives.

Baked Creamy Chicken Taquitos

I wish I was the type of person that was good at just throwing things together to make something yummy. I can't do it. When I throw stuff together it usually ends up being really gross. Instead, I use other people's recipes and then share them with you! That's okay as long as I give them credit right? This is another one from http://www.ourbestbites.com/. I am loving their recipes. I also made their French Dip Sandwiches, and Spaghetti & Meatballs this week - all of which have turned out delicious!  I especially enjoyed these taquitos that I made tonight. I served them with a side salad with Cilantro Lime Dressing, and salsa (recipe below) for dipping.

Baked Creamy Chicken Taquitos


- 1/3 Cup cream cheese
- ¼ Cup green salsa
- 1 Tablespoon lime juice
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ¼ teaspoon granulated garlic
- 3 Tablespoons chopped cilantro
- 2 Tablespoons sliced green onions
- 2 Cups shredded cooked chicken
- 1 Cup grated pepperjack cheese
- small corn or flour tortillas
- salt
- cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. Heat a few tortillas at a time in the microwave until they are soft enough to roll without cracking 20-30 seconds. Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about ½ inch from the edges. Roll up and place seam side down on baking sheet. Make sure they do not touch each other. Spray tops lightly with cooking spray and sprinkle with salt. Place in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Sorry, I wanted to take pictures...but I was hungry and I just ate them instead.
 
Salsa
(recipe slightly adapted from http://www.melskitchencafe.com/)
 
- 1/2 small red onion, peeled and quartered (I use whatever onion I have on hand - tonight it was green onions and they worked just fine)
- 1/2 cup fresh cilantro leaves
- 1/4 cup jarred pickled jalepenos (I pour a little bit of the juice in as well, we like spicy!)
- 2 tablespoons lime juice
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1 (28 oz.) can diced tomatoes (I use the juice and all)
 
In a blender, pulse all ingredients except for the tomatoes. Add tomatoes and pulse until combined.

Pesto Lasagna

If you love pesto, this is the recipe for you! We love pesto in our house, and this lasagna could not be easier!

Prepare sauce by diluting one bottle of pesto sauce (generally pretty small jars) with milk, cream, or half 'n' half (can dilute quite a bit as long as it still tastes like pesto). When I make mine, it looks more creamy than pesto-y (I know, I made that word up). Just taste it with your finger to make sure it doesn't lose its pesto flavor. Layer sauce, mozzarella, & no-boil lasgana noodles. Bake according to lasagna noodle directions.

We're kind of pasta snobs in our home (with Braden serving in Italy and me being Italian) so we only use Barilla. According to their box directions, bake at 375 for 50 minutes (covered with foil). Uncover and continue cooking until cheese is melted (about 5 minutes). This can make a 9x13, but I do smaller lasagnas for us.

As a note, if you keep it fairly saucy it won't dry out at all in the oven. Also, pesto is naturally quite oily - a very oil based sauce. Usually some green oil pools up on top of the lasagna and we dab that off with paper towels. We like to put sun dried tomatoes on top for the perfect addition. Yum!
Goes oh-so-well with parmesan rolls. I use Rhodes and roll them in butter and parmesan cheese and bake them as normal.

Looking for a Christmas morning casserole?

Here's a great one!

I made this for my ward's Christmas party a couple weeks ago, and added it to the mix of 25 or so others on the serving table. But then I had so many people come up to me afterwards and say how good it was, and I've already sent the recipe out to some. So here it is - I hope you give it a try! My mom always makes that "souffle" Christmas casserole with ham and bread and cream of mushroom soup (you know the one - everyone has a slightly different version). That's tradition and all, but honestly, I think I like this one better...

WAKE-UP CASSEROLE

8 frozen hash brown patties (instead I used about half a package of frozen hash browns - the cubed kind)

4 c shredded cheddar cheese (i only used 2 - i don't know how 4 would even fit and 4 is way too much)

1 lb cubed fully cooked ham/bacon/sausage (ham is best in my opinion)

7 eggs (i used 8 just because i bought medium sized eggs instead of large, and i wanted to be sure it was enough)

1 cup milk

1/2 tsp salt

1/2 tsp ground mustard

Place hash browns in a single layer in a greased 13x9 baking dish. Sprinkle with ham and cheese. In a bowl, beat eggs, milk, salt, and mustard. Pour over ham. Cover and bake at 350 for 1 hour. Uncover; bake 15 mins longer or until edges are golden brown and knife inserted near the center comes out clean.

(I actually baked it for 45 minutes at 400, then removed the foil and did that for another 15... but only because I didn't get it in quickly enough to be ready for the party. I actually think I liked it cooked at the higher temp. It was a little crispy on the sides.)

Enjoy!! And Merry Christmas, everyone. :)

My new favorite cookies...

These are amazing. I'm a mint-loving kind of person. Mint-chocolate chip ice cream is my favorite, mint hot chocolate, mint brownies, you get the idea...Dan on the other hand does not love mint and even he loved these cookies. These are really and truly my new favorite cookie.

I got the picture and recipe from http://www.justcookalready.com/

I haven't dipped them in hot chocolate yet, but I definitely plan to! Maybe some MINT hot chocolate!

Creme De Menthe Cream Cheese Cookies

by Sweet Treats and More

1/2 c. cream cheese, soft

1/2 c. butter, soft

1 c. sugar

1 egg

1/4 tsp. salt

1/4 tsp. baking powder

1 c. flour
1 pkg Andes Creme De Menthe Baking Chips

Preheat oven to 350 degrees. Line cookie sheet with parchment paper (I didn't have parchment paper so I just greased the pans and it worked just fine). In a large bowl beat cream cheese and butter together. Gradually beat in sugar, at medium speed until light and fluffy. Beat in egg and salt. Whisk together baking powder and flour in a small bowl and, mixing by hand add to cream cheese mixture. Stir in 1/2 of the bag of Andes Creme De Menthe baking chips. Let chill in the refrigerator for 20 minutes. Drop by rounded tablespoons onto baking sheet. Bake at 350 degrees for 9-10 minutes (for some reason mine took closer to 11-12 minutes, but I would check them at 10 minutes), until bottom edges barely turns brown. Don't overcook. Remove cookies and let cool.

In a small bowl, microwave the remaining Creme De Menthe chips until melted. Drizzle the chocolate over the cookies and let cool.

Pulled Pork Roast

Ok, so I don't know if you can really call this a recipe - more like a meal idea... But we LOVE this in our house! It couldn't be any easier and it tastes fantastic! We made this on fast Sunday and it was lovely to have it in the crock pot before church and to come home to an amazing smelling house and ready to eat.

2 lb. pork roast

bottle of good BBQ sauce

med. onion

Just throw a pork roast into the crock pot. I use a fork and poke holes all across the top and sprinkle garlic salt for tenderizing/flavoring purposes. Add a med. onion cut into wedges. Pour in an entire bottle of BBQ sauce on top and add a little bit of water (I add mine to the bottle, shake it up, and get all the rest of the good stuff out). Cook on low heat all day or high heat for half the time. Pull apart with a fork.

We like to eat ours with very simple roasted potatoes (oil, salt & pepper, oregano) and rolls.
Yummy!

We always have plenty left over. We freeze the rest of the pork and use it another time to have pulled pork sandwiches - just toasting some hard rolls under the broiler (with provalone cheese).

truly I do cook!! Beef Stroganoff

I feel terrible that I havn't posted on my day in like a month...truth is I have been cooking everybody elses recipes on this blog..haha but I am doing my quick beef stroganoff tonight and thought even though it's not my day I better post SOMETHING..

egg noodles
1 lb beef
cream of mushroom soup
cream cheese
sour cream
milk

1 - boil egg noodles while browning beef in a big skillet
2- once meat is cooked add 1 can cream of mushroom 1/2 block cream cheese and like 1/2 to 3/4 cup sour cream (it all depends on your taste buds) keep on medium until everything is blended together.
3- once noodles are cooked add to the meat mixture, if really thick then add little bits of milk until you get whatever consistency you are looking for.
4- you'll probably have to add salt, but I rather do it at the end than over salt anything.

I threw this together with some pillsbury crescent rolls and WALAH it's a nummy dish.

Crock Pot Chicken Cordon Bleu

I know Amanda, it took me long enough, right?? :)

This is SO DELICIOUS and we eat it up like crazy every time. ENJOY!


Chicken Cordon Bleu

8 boneless, skinless chicken breasts (I didn't use that many-too much for us)

1 tsp salt

1/8 tsp white pepper (I just used black pepper)

1 tsp dried thyme leaves

8 thin slices boiled ham

2 onions, chopped

4 cloves garlic, minced

1 (16 oz) bag baby carrots

1 (16 oz) jar Alfredo sauce

1 (10 oz) can cream of chicken soup

2 cups shredded Swiss cheese

Rice

1. Sprinkle chicken breasts with salt, pepper, and thyme. Wrap a slice of ham around each breast and secure with toothpicks.

2. Place onion, garlic, and carrots in a 5 to 6 quart slow cooker. Top with wrapped chicken breasts.
(I didn't use the carrots and onions. We had veggies on the side instead. I think it would be fine either way. I did use the garlic and just mixed it into the sauce.)

3. In medium bowl, combine remaining ingredients. Pour into slow cooker. Cover and cook on low for 6-8 hours or until chicken is thoroughly cooked. Serve over rice.

Cafe Rio Salads

I mentioned I was making this for dinner tonight and had several requests for the recipe, so I figured it would be easiest to post it all here (even though it's not my day to post, but it's okay because I missed my day this time anyway).

For those of you who are new here, this is just a blog I put together to learn new recipes and exchange recipes between friends. I've decided that I love to cook lately, and I'm always looking for new recipes to change things up! I would love to have you post your recipes! So, if you're interested, just send me your e-mail address and I'll send you an invite to be a publisher or whatever on this blog.

For those of you who aren't new here, I am going to take the posting schedule away (life is busy, I know, and it's not really working out anyway). So please still post! But post to your heart's desire as much as you want!

On to the deliciousness. I don't remember where exactly I got this recipe. I'm thinking it was out of a ward cookbook or something. So glad I finally tried it. It was so yummy. I'm so full right now and yet already looking forward to my leftovers for lunch tomorrow...or maybe a midnight snack? Say no to the tempation Amanda!

Cafe Rio Shredded Pork

- 4 lbs. pork roast - bone in (I think I actually just used some pork tenderloin I had in my freezer)
- 2 tablespoons brown sugar
- 2 teaspoons crushed red pepper
- 2 teaspoons salt
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 sliced onion
- 2 cloves minced garlic
- 1 cup chicken stock (I used broth - anyone know the difference between the two?)
- 1 can of Coke - not diet

Trim the fat off the roast. Rub the brown sugar, red pepper, salt,cumin, and paprika over the roast covering it completely. Place in the crock pot. Add the garlic, onion, chicken stock, and Coke. Cook on low for 5 hours.

- 1 cup brown sugar
- 2 teaspoons paprika

Take the pork out of the crock pot and shred. While the meat is out, add the brown sugar and paprika to the crock pot and let it dissolve. Return the meat to the crock pot and continue to cook another 3 hours on low

(I apparently don't like to follow directions. I just left the pork in the crock pot, added the brown sugar and paprika to the juices around the meat and stirred them in and let them dissolve while I was shredding the pork with 2 forks while still in the crock pot and then just stirred it all together. It's so much easier that way - for me anyway, and less messy).

Also, the original recipe says to cook on low for 8 hours in the first step, then shred and add the brown sugar and paprika and cook for an additional 8 hours on low. That seemed absurd to me so I just did 8 hours total (5 then shred then another 3). It worked perfectly, but I'm sure if you wanted to let it cook for that addional 8 hours it would make the meat that much more tender and flavorful.

I served the meat with tortillas (the uncooked kind is the best), black beans, cilantro lime rice (recipe below), romaine, and cilantro lime dressing (recipe source below). You can use any other toppings you like.

Cilantro Lime Rice
- 1 cup white rice
- 2 cups chicken broth
- 1 tablespoon lime juice
- 2 garlic cloves
- 1 pinch of salt
- 1/2 cup fresh cilantro

Cook rice according to package directions using broth instead of water. When done, fluff with a fork and add the remaining ingredients.

*Again, I don't like to follow directions I guess. I used minute rice so instead of 1 cup, I used 2 cups of rice with the 2 cups of broth and it worked well.

Cilantro Lime Dressing

I got this recipe here. It is one of my favorite recipe websites!

Check out their spa week stuff. Natural facials, hair treatments, and a brown sugar body scrub. All on my list for the next time I need a ME day. Who's in for a girl's spa night?! Not to mention all of their Christmas goodies - YUM. So many recipes - way too many calories. Is it worth it? I think yes! 

Spaghetti Squash Spaghetti

Wow, I just noticed that nobody has posted for awhile! I'm late myself, but here is one my husband and I ate tonight and we were both LOVING it. Plus, it's extremely simple and filling. This will make you squash-haters change your minds. :)

1 spaghetti squash

1 jar of your favorite spaghetti sauce (or homemade would be great)

italian style cheese for the top (mozzarella, parmesan, etc)

1 to 2 TB oil

salt and pepper

Preheat oven to 400. Cut your squash in half lengthwise. Drizzle 1 TB (or a little less is fine) over each half, then sprinkle salt and pepper. Turn them cut-side-down on a cookie sheet, and roast in oven for 45-60 minutes.

Take a fork and rake it along the inside of each half so the little spaghetti strings come up from the sides. Pour some of the sauce directly into each half and top with cheese so it melts. Serve it just like that!

Soooo yummy!

Cranberry Salsa Appetizer

This is such a festive recipe. The colors are beautiful for this time of year, and the flavors are addictive. So here it is: The trickiest thing in this recipe is the fresh Ginger. It's in the produce section... it's a root. Peel it like a potato and grate it up. I highly suggest making it the day of, (it's less mushy and more fresh) but at least 4 hours before so the flavors can mix.
Cranberry Salsa Dip with Cream Cheese 
1 1/2 cups fresh cranberries, rinsed and drained (6 oz.)
1/8 cup minced green onions
1 small jalapeno chile pepper, cored, seeded and minced
1/4 cup granulated sugar
1/8 cup fresh cilantro leaves, minced
1 tablespoons finely-grated fresh ginger
1 tablespoons fresh-squeezed lemon juice
1 (8-ounce) package cream cheese
Cranberries and/or cilantro sprigs for garnish

1. Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.
2. Place crushed cranberries in a bowl; mix together with minced green onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice.
3. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
4. On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.

Quick and Easy Stovetop Stuffing Chicken Bake

I wanted to post a quick variation to this recipe that I posted a while back. I made this for dinner tonight and tweaked it a little bit to make it work better. Sorry if any of you tried to make it before and it didn't work out well, that's my fault  because of the way I posted it. This time, I cooked and shredded the chicken beforehand. Then I only had to bake it long enough to warm it through. It's such a quick and easy meal and tasty!

Easy Stovetop Stuffing Chicken Bake

1 box Stovetop Stuffing - chicken flavored
3 large boneless, skinless chicken breasts, shredded (I just boiled them)
2 cans cream of chicken soup
2/3 cup sour cream

Prepare stuffing as directed on box, set aside. Mix together chicken, soup, and sour cream and spread in a 9 X 13 pan. Spread stuffing over the top. Bake at 350 for 30 minutes or until warmed through.

Chicken Fingers

These are sooooo easy! I got the recipe from my cousin who said her kids just love them.

chicken breasts (cut into slices)

Honey Bunches of Oats cereal (crushed)

2 eggs, beaten

After slicing the chicken breasts, dip them thoroughly in the egg, and then into the crushed cereal. The less you touch them at that point, the better the coating will stay on the chicken. Place them on a cookie sheet... or the better way is to put it on a cooling rack set on top of a cookie sheet (see picture). That keeps the chicken from being soggy on one side. Bake in the oven at 375 for 25 minutes. Dip in honey mustard, BBQ sauce, ranch, or whatever you like.

*** For some reason I didn't think about the fact that Honey Bunches of Oats (which is my all time favorite cereal) is really sweet. So when I tried the chicken fingers for the first time I was surprised that they still had that sweet quality to them. They're very satisfying though! Try it!

Crockpot Shredded Lime Chicken w/Cilantro Lime Rice

SHREDDED LIME CHICKEN

4-5 boneless chicken breasts
1 1/2 cup sprite
1/2-1 t. cumin
1/2 t. salt
1/2 t. pepper
2 limes

Cook in a crockpot on medium heat for 6-8 hours or until chicken falls apart with a fork. Stir in the juice of two limes before serving.

CILANTRO LIME RICE

1 c. white rice
2 c. chicken broth
1 T. lime juice
1 garlic clove
1 pinch salt
1/2 c. fresh cilantro

Cook rice according to package directions using broth instead of water. When done, fluff with a fork and add other ingredients.

Recipe courtesy of Karly http://recipestopasson.blogspot.com/

Crock Pot Lasagna

Ok, so this is a Jessica Seinfeld recipe. I saw it on TV the other day and wanted to give it a shot. I've only made it once and it was pretty yummy. It makes a HUGE thing of lasagna, however.

3 (14.4 ounce) cans crushed tomatoes (I wouldn't be opposed to it being saucier)

3 cloves garlic, finely chopped

2 tbsp. dried oregano

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

1/4 tsp. freshly ground black pepper

2 containers (15 ounces each) fresh ricotta

2 cups grated mozzarella

1/4 c. parmesan

12 lasagna noodles (not the no boil ones, but DON'T boil them - put them in dry)

5 ounces baby spinach

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper flakes, and black pepper. In a separate bowl mix the ricotta, 1 c. of the mozzarella, and parmesan. In the bottom of a 5-6 qt. slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 c. of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach, and cheese. Top with the remaining 3 noodles, sauce, and 1 c. mozzarella. Cook on low, covered, until the noodles are tender - especially in the center of the lasagna - about 3 to 3 1/2 hours.

We generally like sauces to be a little spicier, so I upped the quantities of all of the spices for the sauce. I never would have even thought to make a lasagna in the crock pot, and it's not necessarily super authentic, but it was good nonetheless.