Reese's Reanut Butter Cups

 

1 lb. bag powdered sugar

1 c. margarine

1 1/4 cups creamy peanut butter

2 pkgs. graham crackers, finely crushed

1 bag chocolate chips

 

Mix sugar, softened margarine, and peanut butter until well mixed.  Add graham cracker crumbs.  Mix in well.  Press firmly into a 9 x 13 pan.  Melt chocolate chips, then pour over peanut butter mixture.  Allow to harden for about an hour, then cut into 1" squares.  Do not refrigerate.

Peachy Keen Bars:

 

1 pkg dry cake mix-white, yellow or french vanilla

1/3 c. butter, room temperature

2 lg. eggs, divided

29 oz. can light peach slices, drained (fresh peaches may be substituted)

8 oz. package cream cheese, room temperature

1/3 c, sugar

1 tsp. vanilla

 

1. Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray.

2.In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly.
Set aside 1 ½ c. crumbs for topping.

3.Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.

4.Cut peach slices into 1” pieces; Spoon onto partially-baked crust.

5.In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy.
Spread over top of peaches.

6.Sprinkle with reserved crumbs; Bake 30 minutes.

7.Chill at least 30 minutes before serving; Serves 12.
Store leftovers in refrigerator.

 

Chicken Cordon Bleu Casserole

 

Grease a 9 x 13 pan, then layer the following ingredients beginning with the rice:

 

2 cups cooked rice

3 cups cooked chicken

6 slices Swiss cheese

10 slices ham, diced

 

Mix together:

2 cans cream of chicken soup

1/2 cup milk

1/2 cup sour cream

Pour over the rice, chicken, cheese and ham.

 

In a ziplock bag crush 10 saltine crackers and add:

1/2 tsp. paprika

1/4 tsp. garlic salt

1/2 tsp. parsley

 

Sprinkle over soup mixture.  Bake at 350 degrees for 30 minutes.

 

Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white vinegar

1 tbs soy sauce

1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

 

Chicken Tortilla Soup

Serves 8-10

Ingredients:
1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5C chicken stock
3/4C onion, chopped
3/4C green pepper, chopped
1 serrano pepper, minced
1 clove garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded
Seasoned tortilla strips

In your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.

Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.

If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name and date.

 

Loaded Baked Potato Soup

Serves 6

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

 

Chili's Queso1 can of Hormel chili- No beans
16-ounce box Velveeta Cheese 
1 C. milk 
2 teaspoons paprika 
½ tsp. ground cayenne pepper 
4 tsp. chili powder 
1 tablespoon lime juice 
½ tsp. ground cumin

 

First I put the chili and all the spices in the pan.  Next, add the cheese and lime juice- You can slice up your cheese or cube it to make it melt faster. Last, add the milk to get the desired thickness that you want. If you want it to be thicher, use a little less milk. Also after it cools it will get thicker as well.
Serve with chips and enjoy!

Baked French Toast

Ingredients:
1 loaf dense bread (I use Granny's)
8 eggs
2 cups milk
1/2 cup heavy cream
3/4 cup sugar
2 Tbsp. vanilla

Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cut into pieces

1.  Grease a 9x13 pan with butter.  Tear bread into bite-size chunks and place evenly in the pan.
2.  Mix together the eggs, milk, cream, sugar, and vanilla.  Pour evenly over bread.  Cover tightly and store in the fridge for several hours (I put mine in overnight....it was about 12 hours).
3.  In a medium bowl mix together the flour, brown sugar, cinnamon, and salt.  Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pebbles, according to P-Dub).  Place in a ziploc bag and put in fridge.
4.  When ready to bake, take pan and bag out of fridge.  Remove wrap and evenly sprinkle the crumb mixture over the top.  Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).
5.  Serve warm with surup (see recipe below) or sprinked with powdered sugar.