Chicken Nachos

This is one of our favorite recipes. I copy-cated this from the Orlando Ale house. We love their loaded chicken nachos but can always afford to go there.

 


Ingredients:
Shredded Chicken
Shredded Cheese
Tortilla chips
Salsa
Can of Green Chilis

Directions:
add a little salsa and the green chilis to the chicken. Lay one layer of chips down on baking sheet. Add some of the chicken mixture on top of the chips. Add a layer of cheese onto the chicken. Then add more chips, chicken and cheese until you have desired amount or run out of ingredients.
bake at 350 for 20-30 minutes or until cheese is melted to your liking!
Yum!

No Bake Cookies

This is a LeDoux Family cookie. We always had these around the holidays

No Bake Peanut Butter-Oatmeal Cookies

2 Cups Sugar

1/4 Cup Cocoa

1/4 Cup Butter or Margarine

1/2 Milk

2-1/2 Cups Regular Oats, Uncooked

3/4 Cups Crunchy Peanut Butter

2 Teaspoons Vanilla Extract

Combine sugar, cocoa, butter, and milk in a heavy saucepan; stir well.

Cook over medium heat until mixture comes to a boil; boil for 1 minute.

Take off burner and stir in oats, peanut butter, and vanilla.

Drop dough by heaping spoonfuls onto lightly greased wax paper; cool thoroughly.

Yield: about 4 Dozen

My adds: It didnt yield that many for me. But they were still yummy!

Cajun chicken Alfredo

I got a family cookbook from Johns Uncle and aunt in Utah. I really wanted to try the Bacon Garlic Chicken Alfedo.

Bacon Garlic Chicken Alfredo

3 Chicken Breasts, boneless and skinless

6 slices Bacon, cooked and crumbled

4 cloves Garlic, minced

1 teaspoon Chicken Bouillon

1/2 Water

2 Tablespoons Flour

2 cups Milk

1 Green Onion, chopped

1 cup Mozzarella Cheese, grated

Salt and Pepper, to taste

Fettuccini Noodles

     Place chicken breasts in a slow-cooker.  Sprinkle bacon, garlic, bouillon, salt, pepper and water over chicken.  Cover and cook on high 3 hours or low 5 hours.  Remove chicken from slow-cooker and allow to cool 10 minutes.  Meanwhile, stir flour into drippings until smooth.  Stir in milk, green onions and cheese.  Cook on high, stirring occasionally, until thickened (about 15 minutes).  Cut chicken into bite-size pieces.  Return chicken to pot.  Cook until chicken is heated through.  Serve over hot cooked fettuccini noodles.

My adds: I used a few seasonings to spice it up a little

Molasses cookies

I got this recipe from My Sisters Kitchen. I was looking for a molasses cookie that doesnt use shortening. This one uses vegetable oil! They are pretty good!

• 2/3 c. vegetable oil
• 1 c. sugar
• 1 egg
• 1/3 c. molasses
• 2-2 1/4 c. flour
• 2 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. ground cloves
• 1 tsp. ginger
• and about 1/4 cup sugar

Mix all the ingredients in order, then roll dough into balls and roll them in the extra sugar. Place them on parchment paper on a cookie sheet.
Bake at 350° for 10-12 minutes until they’re golden brown and cracked on top.

Gone to Heaven...

 I stumbled across this recipe and I am glad that I did. Original recipe Here it can also be called a Chocolate triffle I guess

Ingredients:

Brownies:

(you could just do box brownies) - I used Boxed Brownie mix

1 cup butter (2 sticks)

2 cups sugar

4 eggs
1-1/2 tsp vanilla
1/2 cup cocoa
1-1/3 cup flour
1/2 tsp salt

Cream butter and sugar together.  Add eggs and blend well.  Add vanilla, salt, cocoa, and flour.  Don't over-beat.  Pour into a greased 9x13 pan.  Bake at 350 F for 20-25 minutes or until done.  Cool completely.

Once brownies are cooled completely cut into 1 inch squares.

Remaining ingredients:

• 1 (3.9 oz) box instant chocolate pudding mix
• 1/2 cup water
• 1 (14 oz) can Sweetened Condensed Milk
• 1 (8 oz.) container Cool whip
• 1 (12 oz.) container Cool Whip - I used another 8oz instead
• 3 Heath candy bars- I only had a bag of Heath pieces

In a large bowl, mix chocolate pudding mix, water, and sweetened condensed milk.  Fold in 8 oz. container of cool whip until there are no streaks remaining.

In a trifle bowl or glass serving dish layer:

• 1/2 brownies squares
• 1/2 pudding mixture
• 1/2 of 12 ounce container Cool whip
• remaining brownie squares
• remaining pudding mixture
• remaining Cool whip
• Top with 3 crushed Heath candy Bars

Refrigerate 8 hours before serving.

Enjoy

This recipe was pretty easy to make. I am taking it to dinner at a friends house tonight.... It should be Yummy

Enchilada Stuffed Pasta Shells

I found this yummy recipe here. It freezes well and I will make this again for sure.

Ingredients:
1 lb. hamburger or turkey
1/2 cup diced onion
 1 package taco seasoning
 1 can black beans
1 can diced tomatoes, do not drain- I don't eat Tomatoes so I didn't use these12 oz. package jumbo shells
2 cups shredded cheese
1 1/2 cups tomato sauce
1/2 cup medium salsa- I didn't have any1 1/2 cups shredded cheese

Directions:
Put water in large pot and set it on stove to boil

Brown the hamburger or turkey

 Add onion to hamburger or turkey

 Add taco seasoning

 Add can of black beans with liquid... don't drain

 After water boils add box of jumbo shells

 I added small can of green chilis... yum.... add one "chili can" of water if you don't use the tomatoes

At this point the original recipe says to add tomato sauce and salsa together and pour some in bottom of 9x13 pan. I seasoned my tomato sauce with 'slap ya momma' seasoning and garlic powder and pepper and chipotle seasoning. then added a little to the pan.

 After the meat mixture cools to room temp, add half of the cheese

 I rinsed my cooked shells in cold water so that I could handle them. Then stuff each shell and place in the 9x13 pan

Add the remaining tomato sauce (salsa if you used it) to the top of the shells

 Add remaining cheese to the shells

Cover with foil

Bake at 30 degrees for 25 minutes.... you can take the foil off the last 5 minutes of baking if you want to.

yum yum yum

This recipe supposedly freezes well.

Chewy Oatmeal Raisin Cookies

Found this recipe at The Girl Who Ate Everything

Ingredients:

2 cups all-purpose flour

½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, melted (1½ sticks)
1 cup packed brown sugar
½ cup white sugar
1 teaspoon cinnamon
1 tablespoon pure vanilla extract
1 egg
1 egg yolk
1 ½ cups old-fashioned oats
1 heaping cup raisins
½ cup chopped walnuts or pecans (optional)
Directions:
Preheat the oven to 325 degrees. Line cookie sheets with parchment paper. Your cookies turn out much better with parchment paper. I love Parchement Paper. The clean up is faster.

Melt butter and let cool slightly.

Mix flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Mix in the flour mixture until just blended. Add the oats, nuts, and raisins. Mix until just blended.

Place 1/4 cup balls of dough onto parchment lined cookie sheet and bake for 14-16 minutes. Do not overbake. If you arent at Sea level, you may need to bake longer. The edges should look brown and the centers still slightly soft. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a cooling rack.

My Adds:
I dont like raisins so I added chocolate chips instead. And left out the nuts. They are pretty good and chewy.