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.