White Chicken Chili

2 - 10 oz cans of chicken (or 1 lb of boneless skinless chicken)
1 Tbsp oil
1 Med onion
3 tsp. garlic powder
2 tsp. salt
2 tsp. ground cumin
2 tsp. oregano
2 cans chicken broth
1 can rotel
4 cans northern beans rinsed
1 container or 2 cups sour cream
1 cup whipping cream

In a large pot or skillet brown chicken in oil with onions and garlic powder

Add all the other ingredients (all spices, brother, rotel, and beans) except sour cream and whipping cream.

Bring to a boil and simmer uncovered for 30 minutes.

Remove from heat and stir in sour cream and whipping crea.

Candy Apples

 
Items Needed:

• Granny Smith Apples
• Caramel Apple wraps
• Almond Bark Chocolate: Milk Chocolate & White
• Crushed Candy: Butterfingers, Snickers, Heath
• Other Toppings: Graham Cracker Crumbs, Oreo (any flavor), Crushed Pretzels, Mini Chocolate Chips, Crushed Shortbread Cookies

Directions:

1. Wash Apples and pull out stem.  
2. Follow the directions on the back of the Caramel Apple Wraps.  
3. Allow Caramel to cool then dip in melted chocolate.  
4. Before the chocolate hardens add crushed candy or other toppings.  
5. Allow chocolate to harden, cut and enjoy!

Simple Favorite Combinations:

Caramel + Milk Chocolate + Butterfingers + White Chocolate Drizzle
Caramel + Milk Chocolate + Snickers + White Chocolate Drizzle
Caramel + White Chocolate + Oreo + Milk Chocolate Drizzle
Caramel + White Chocolate + Cinnamon Sugar + Milk Chocolate Drizzle

*Can substitute milk chocolate for semisweet chocolate.

Fancy Flavor Combos:

Apple Pie: Caramel + White Chocolate + Graham Cracker Crumbs (mixed with a hint of nutmeg and cinnamon).

Salted Caramel Pretzel: Caramel + White or Milk Chocolate + Crushed Pretzels + Mini Chocolate Chips or Toffee Bits + Chocolate Drizzle

Twix: Caramel + Milk Chocolate + Crushed Shortbread Cookies + Chocolate Drizzles

Chicken Parmesan

Ingredients:

1/4 cup Oil

1/2 cup seasoned Bread Crumbs

1/8 cup Flour

1/2 grated Parmesan cheese, divided

4 boneless, skinless Chicken breast halves
1 jar (24 oz.) Spaghetti Sauce

Italian Seasoning

2 cups Mozzarella Cheese
Cooked Linguine or Spaghetti 

Preheat oven to 400 degrees.  Rinse chicken breasts in water. Mix bread crumbs, flour and parmesan cheese in large bowl. Coat both sides of chicken thouroughly in bread crumbs, flour, and parmesan cheese mixture.

Heat oil in skillet over medium heat. When oil is hot, carefully place chicken breasts in and turn to brown on both sides. Spread a thin layer of the marinara sauce on bottom of baking pan. Drain browned chicken and place on baking pan in a single layer. Pour remaining sauce over chicken. Sprinkle Italian spices, then some parmesan cheese on top.

Bake for 20 minutes or until sauce is bubbly and hot. Take casserole out of oven and turn temperature to broil (500 degrees.)Top entire casserole with the shredded mozzarella to entirely cover so there will be lots of gooey cheese. Sprinkle top of mozzarella with oregano. Put back into oven and broil just until mozzarella is light gold in some areas and bubbling. Watch very carefully as it melts very quickly and you don’t want to burn it! Serve with linguine and extra parmesan cheese.

Orange Knots

Ingredients:
24 Rhodes Dinner Rolls, thawed but still cold
1 orange rind, grated
3/4 cup sugar

1/2 cup butter, melted

Citrus Glaze:
1 cup powdered sugar
1 Tbsp butter, melted
3 Tbsp orange juice
1/2 tsp vanilla extract

Combine the grated orange rind with sugar and mix well.  Roll each roll into a 9-inch rope then dip in the melted butter followed by rolling in the sugar/rind mixture.  Tie the roll into a loose knot and place on a prayed baking sheet.  Cover with plastic and let them rise till they have doubled in size.

Uncover and bake at 350 for 15-20 minutes.  Remove from baking sheet and place on a cooling rack. Using a pastry brush, brush rolls with citrus glaze while still warm.

Vanishing Rolls

Ingredients:

•  2 Tbsp Melted Butter
• Large Marshmallows
• 1 can of crescent rolls (8) or rolls
• 2 Tbsp White Sugar
• 1 Tbsp Ground Cinnamon
• Cupcake Liners

Directions:

1.     Melt butter in a small bowl on low heat in microwave. Mix together the sugar and cinnamon.  

2.     Roll a marshmallow in butter then coat in the cinnamon sugar. 

3.     Stretch a roll out and place a marshmallow in the middle. 

4.     Pinch the roll shut making sure there it is completely sealed. 

5.     Place rolls into the cupcake liners in a muffin tin with the pinched side down.  Bake at 350 for 10-12 minutes.

Resurrection Rolls for Easter:

v  Crescent roll represents the cloth that Jesus was wrapped in after he died.

v  Marshmallow represents Jesus body. (John 19:38)

v  Melted Butter represents the oils of embalming. (John 19:39)

v  Cinnamon Sugar represents the spices used to anoint the body. (John 19:39)

v  Wrapping the Marshmallow represents the wrapping of Jesus body after death. (John 19:40)

v  Oven represents the tomb Jesus was buried in. (John 19:41)

v  When the rolls have cooled open your rolls and discover that Jesus is no longer there. This represent the empty tomb.  HE IS RISEN! (Luke 24:6)

Sticky Buns

Ingredients:
24 frozen Roads Rolls
1/2 cup butter (melted)
1/2 cup brown sugar
1 tsp cinnamon

Directions:
Defrost roll and cut into 4 pieces. Put rolls into a greased bunt pan.  Combine butter, brown sugar, and cinnamon.  Pour mixture over rolls.  Bake at 325 for 30 mins.  Dump immediately on a plate and serve.

Zucchini Bread

Mix Together:
3 eggs
2 cups sugar
2 cups grated zucchini
1 cup cooking oil
1 Tbsp vanilla

Sift Together:
1 tsp salt
1 tsp baking soda
1 Tbsp cinnamon
1/4 tsp baking powder
1/2 tsp cloves
1/2 tsp nutmeg
3 cups flour

Directions:
Combine all the wet ingredients and mix well.  Add the dry ingredients to mixture and mix well.  Grease loaf pans and line the bottom with parchment paper then pour in the mixture.  Bake at 350 for 45-50 mins.

After bread has cooled coat with the butter glaze

Butter Glaze:
1/3 cup butter
1 tsp vanilla
3-4 cups powder sugar
hot water

Directions:
Melt butter, mix in vanilla.  Sift in powder sugar adding a little bit at a time then adding small amounts of hot water at a time.  Mix each time until smooth.  After all powder sugar is mixed in add enough water to make glaze thin but not too runny.  Using a pasty brush ice zucchini bread, let dry. Serve and enjoy.

Apricot Chicken

Ingredients:
Chicken
8 oz. russian salad dressing
1 pint of apricot halfs w/ juice
2 tsp curry powder
1 pkg lipton onion soup

Directions:
Blend all ingredients, except for the chicken, in the blender.  Place Chicken in a 9x13 pan and pour mixture over the chicken.  Bake at 350 for 50 mins (check at 40 mins, has been over cooking).  Serve with rice.

Tropical Squares

Ingredients:
1/2 cup corn syrup
1/2 cup brown sugar
1/2 cup peanut butter
3 cups Kelloggs Special K cereal
1 cup flaked coconut

Directions:
Combine corn syrup and sugar in a 3 quart pan.  Cook over medium heat stirring occasionally until mixture bubbles.  Remove from heat stir in peanut butter.  Add cereal and coconut.  Stir until well coated press evenly into the bottom of the buttered 8x8 pan. Let stand in coll place till firm.  Cut into squares using a pizza cutter.

(Using a whole family size box of Special K cereal times all the ingredients by 5.  Instead of using an 8x8 pan use cookies sheets.  It will make 1 and 1/2 cookies worth.)

Emilee's Amazing Brownies

Ingredients:
2/3 cup butter
5 oz. unsweetened chocolate
1 3/4 cup sugar
2 tsp vanilla
3 eggs
1 cup flour

Directions:
Melt chocolate then mix in the rest of ingredients.  Pour into an 9x9 pan.  Bake at 350 for 45-55 minutes

Wedding Water

Ingredient:
1 gal Water
1 Tbsp Pure Lemon extract
3 cups Sugar
1 Tbsp Citric acid

Directions:
Mix together until dissolved

Chicken Enchilada's

Ingredients:
2-3 cups cooked diced chicken
1 1/2-2 dozen tortillas
2 cans cream of chicken soup
2 cups sour cream
1 small onion (chopped)
1 cup of cheese

Directions:
Sauté chopped onion in a pan until the onion is translucent and soft.  If you don’t the onions will not be cooked and be very strong.  Then add soup, sour cream and chicken mix together.  Heat to boiling.  Put 1/3 cup of mixture into tortilla roll up and place in a greased 9x13 pan cover with remaining mixture and sprinkle with cheese.  Bake at 350 until heated through for 20-30 minutes.

Orange Julius

Ingredients:
2 cups of ice
1/2 cup orange juice concentrate
1/4 cup sugar
1 1/2 cup milk
1/4 tsp vanilla

Directions:
Put everything into a blender and blend!

Sugar Cookies

Cream Together:
2 eggs
1 cup butter
2 cups sugar
1 cup sour cream
2 tsp baking soda
3/4 tsp salt
1 tsp vanilla

Add:
6 cups of flour

Directions:

1. Preheat oven to 375 degrees
2. With a cookie paddle attachment cream together eggs, butter, sugar, sour cream, baking soda, salt and vanilla until it is well mixed.
3. Add flour one cup at a time until all 6 cups are added, and it is well mixed.
4. Refrigerate dough for 30 mins – 2 hours.
5. Dust a sheet of parchment paper or a silicone pad and dust with powdered sugar. Put ball of dough onto paper/pad and flatten with your hand. Dust top with more sugar and place a sheet of parchment paper on top and roll out the dough to about 1/4 inch thickness.
6. Cut dough into desire shapes and place evenly on parchment lined baking sheet.
7. Bake for 6-9 minutes and check for doneness. 
8. Place cookies on a cooling rack and cool completely before frosting.
9. Store in a sealed container.

For icing I love to use the cream cheese frosting you can buy in a small tub from the store, royal icing, or you can put the Strawberry Buttercream Frosting on them.