Poppy Seed Chicken

Ingredients:

5 cups chicken breasts, cooked and cubed

1 cup sour cream

2 (14.5 ounce) cans condensed cream of chicken soup

2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)

1/2 cup melted butter

1 Tablespoon poppy seeds

Additional Ingredients to make it fancy:

1 teaspoon Worcestershire sauce

1 teaspoon celery salt

1 teaspoon minced garlic

1 T lemon juice

1/4 teaspoon pepper

Directions:

Preheat oven to 350 degrees.

Boil raw chicken breasts with salt and pepper until done. You can boil it with half an onion cut into large chunks to give it more flavor. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish.
*Note: You can layer some cooked rice on the very bottom underneath the chicken so that it's a meal in one.

Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in the Worcestershire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.
 

In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.
 

Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice.  

Yogurt Ritz Chicken

Ingredients:

2 C. Crushed Ritz crackers 
2 Tbl. Parmesan Cheese 
1 Tsp. Garlic Salt 
1 Tsp. Season Salt 
8 Boneless Chicken 
1-1 1/2 C. Plain Yogurt 
¼ C. Melted Butter

Directions:

Mix crushed crackers, cheese, garlic salt, season salt into bowl.  Dip chicken into yogurt then into cracker mixture. (Start with 1 cup of yogurt and add more if you need to).  Place into greased pan. Pour melted butter over top if desired (Optional - Butter can make the chicken soggy). Bake 350 degrees for 45 min. 

Nutella Cupcakes

Step 1:
Make 24 of your favorite recipe of chocolate cupcakes and cool them completely.

Step 2:
Hollow out a small circle in the center of each cupcake.  You can use an apple corer or a piping tip to inject things into the cupcake.  Fill a piping bag with one 13 ounce jar of nutella. (This may sound like a lot, but you'll need it to fill all the cupcakes)

Step 3:
Pipe the nutella into each hollowed center of the cupcake.  If your using the piping tip simply push the tip down into the center of the cupcake, pipe in the filling until the cupcake swells slightly on the top.

Step 4:
Prepare the Nutella Buttercream Frosting Recipe below and pipe it on your cupcakes.

Step 5:
Top each frosted cupcake with a piece of chocolate hazelnut candy bar. (Or any other candy you desire)


Ingredients:
2 sticks unsalted butter, softened
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds powdered sugar, sifted
6-8 tablespoons heavy cream or milk

Directions:
1. In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in powdered sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

Notes:
-This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
-You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
-Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.

Andes Mint Cupcakes

Chocolate Cakes-

Ingredients:

1 cup sour cream

½ cup oil

1 teaspoon vanilla extract

3 eggs

¼ cup water

½ cup buttermilk

Devil’s Food Cake Mix

Directions:

1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.

2. Using a whisk, mix sour cream, oil and vanilla extract together.  Add eggs one at a time, stirring well in between each addition. 

3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix. 

4. Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.

Chocolate Mint Filling-

Ingredients:

1/3 cup chocolate chips

2 tablespoons heavy cream

1 teaspoon peppermint extract or 3 drops of peppermint essential oil

¼ cup powdered sugar

**I like more chocolate in the middle of the cupcakes so I double the filling recipe.**  

Directions:

1. Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat.  Stir in peppermint extract and powdered sugar.

2. When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it.  

**If you would like a chocolate chunk in the middle of the cupcake let the filling cool for 5-10 minutes before filling the cupcake.  If you fill the cupcake when the filling is right off of the stove and hot the cupcake will soak it in.** 

Mint Buttercream Frosting-

Ingredients:

8 oz cream cheese

½ cup butter

3-4 cups powdered sugar

1 tablespoon heavy cream or milk

1 teaspoon peppermint extract or 6 drops of peppermint essential oil

green food coloring

Directions:

1. Beat cream cheese and butter until light and fluffy.  Add powdered sugar, heavy cream and peppermint extract and beat well.  Add green food coloring and stir well.

2. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.

Crock Pot Lime Tacos

Ingredients:
1 1/2 lbs. Chicken (breast or tenders)
3 Tbsp. Lime Juice
1 Tbsp. Chili Powered
1 Cup Corn
1 Cup Salsa
1 Cup Black Beans
Tortillas
Sour Cream
Cheese
Lettuce
Tomatoes

Place chicken in the crock pot.  Combine lime juice and chili powder then pour over the chicken.  Cover and cook on LOW for 5-6 hours or until chicken is tender.  Remove chicken and cool slightly.  Shred the chicken and stir in corn, salsa and black beans.  Serve on tortillas with sour cream, cheese, lettuce and tomatoes.

Snickerdoodles

Ingredients:
1 tsp. Baking Soda
3 1/2 cups Flour
3 cups Sugar
1 cup Butter
Vanilla
4 Eggs
Salt
Cinnamon Sugar Mixture

Directions:
Mix all wet ingredients together then add dry ingredients.  Roll into small balls the size of a small golf ball.  Roll in a cinnamon & sugar mixture.  Cook at 400 degrees for 9 minutes on a hot pan and 11 minutes on a cool pan.

Makes about 7 dozens.

Hawaiian Haystacks

Ingredients:
Chicken
Cream of Chicken Soup
Chow Mein Noodles
Rice
Olives
Boiled egg
Coconut
Peanuts
Raisins
Crushed Pineapple
Peas
Bacon Bits
Carrots
Cheese

Directions:
Place each ingredient in individual bowls.  Cut Chicken into pieces.  Diluted the cream of chicken soup half way.  Grate the carrots and cheese.  Start with the rice and build your haystack with the ingredients of your choice.  Top it off with heated cream of chicken soup.