Chicken and Wild Rice

5 boneless skinless chicken breasts
1 pkg. Uncle Ben’s long grain and wild rice
1 can cream of mushroom
1 can cream of chicken
1 can cheddar cheese soup
1 ½ c. water
Line bottom of 9x13 pan with foil. Place chidken in pan. Combine all soups and water. Add rice to soup mixture. Pour over the chicken. Sprinlke seasoning pkg over top. Cover and bake. 325° for 2 ½ hours

*Submitted by Melissa Merrill

Cheesy Beef Burritos

1/2 lb. hamburger 2t. chili powder
1 can (15oz) black beans, drained and rinsed
1/2 c. salsa
3/4 c. shredded cheese
4 flour tortillas
1/4 c. sour cream
1 chopped tomato
1 c shredded lettuce

Cook meat and chili powder in skillet. Add beans and salsa; cook 5 minutes or until heated through. Remove from heat. Stir in cheese. Spread meat mixture down centers of tortillas/ top with sour cream, tomatoes, and lettuce. Fold in opposite sides of each tortilla, then roll up burrito-style.

Tortilla Soup

2T. Kraft zesty Italian dressing
2 cloves garlic, minced
2 cans (14 ½ oz. each) chicken broth
1 ½ c. water
3 frozen boneless skinless chicken breasts
1 can tomato sauce
Toppings:
Crushed tortilla chips shredded cheese
Sour cream chopped avocado

Mix dressing and garlic in saucepan; cook on med hi for 1 min. Gradually add broth and water, stirring until blended. Add chicken. Bring to boil. Reduce heat to med-low; simmer 20 minutes or until chicken is cooked through. Remove chicken from broth mixture; Pour broth through a fine-mesh strainer; return broth to pan. Shred chicken; return to pan. Stir in tomato sauce. Cook until heated through.

*Submitted by Melissa Merrill

Super Chocolaty Brownies

1 1/2 c. melted butter
3 c. white sugar
3 t. vanilla extract
4 eggs
1 1/2 c. flour
1 1/2 c. unsweetened cocoa
1 t. salt
12 oz. bag choc. Chips


Preheat oven to 350ºº Blend butter, sugar and vanilla in mixing bowl. Beat in each egg one at a time. Combine flour, cocoa, and salt separately and add to sugar mixture slowly. When fully missed, add choc. Chips and spread in 9X13 greased glass pan. Cook 35-45 minutes.

*Submitted by Shah'ada Ghan

Colored Popcorn Balls

12 c. popped popcorn
1.5 oz. Jello powder
½ c. granulated sugar
½ c. corn syrup

Put gelatin , sugar and syrup into a pot. Heat and stir to dissolve. Bring to a rolling boil. Pour over popcorn in a large bowl. Stir until all popcorn is coated. Form into balls with lightly buttered hands.

*Submitted by Tyler Merrill

Drum roll please...

This is a recipe I don't share with everyone!! I love fish but I hate the fish flavor that comes along with fish! But here is my Salmon Recipe!!!!! A trick with any fish to take away the fish flavor is to cut off the scales from the fish. You need a filet knife to make it easiest!
Cover your baking sheet with tin foil (I do this every time I use my baking sheets, it helps with clean up and also helps them last longer). Then put more tin foil down to cook your salmon in it. Sprinkle seasoning salt, salt and pepper on the tin foil. Place your salmon (thawed and de-scaled) on top. Cut small slits in salmon to help with flavoring. Season. Put enough butter, but not too much to make greasy, on top of salmon. Then cut up zucchini and tomatoes and put on top of salmon. Season with your seasoning salt, salt and pepper through out the whole meal. Fold up just like a tin foil dinner making sure all steam will stay in. Preheat oven to 350 and cook. For 2 people it usually takes 30 minutes. To make enough for a family it takes a little over an hour. I serve it with rice and it is so good!!!

Fast and Easy

A few things I've discovered and tried!!!!
1-If you need a meat dish to go along with your sides. Get your chicken (I love tyson chicken tenders) and dip in olive oil and then in crushed Ritz crackers and bake!! It's so yummy and keeps it so moist!!
2-Usually by the meat there is this amazing stuff called Lloyds. I love the barbeque shredded pork. If you put it in a tortilla with refried beans, cheese, salsa, olives, lettuce, and whatever you like!! It's fast and so so good!!!
3-Tin foil dinners!! You can wrap anything in tin foil and bake for 30-45 min and it keeps everything moist and keeps in the flavor!!!

Creamy Bow-Tie pasta with Chicken and Broccoli

3 c. bow-tie pasta, uncooked
4 c broccoli florets
3 tbsp. Kraft roasted red pepper Italian with parmesan dressing
6 boneless skinless chicken breast halves
2 cloves garlic, minced
2 c. tomato-basil spaghetti sauce
4 oz. neufchatel or cream cheese, cubed
1/4 c. grated parmesan cheese
cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. Turn chicken over; continue cooking for 4 to 5 min. or unti chicken is cooked through
Drain pasta mixture; return to pan and set aside. Add pasta sauce and cream cheese to chicken skillet; cook on medium-low heat 2-3 min. or until cream cheese is completely melted, misture is well blended and chicken is coated with sauce, stirring occasionally. remove chicken from skillet and keep warm. Add sauce mixture over pasta mixture; mix well. transfer to 6 serving bowls.
Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with parmesan cheese.

Bruchetta'n cheese-stuffed chicken breasts

1 can Italian style diced tomatoes, undrained
1 1/4 c shredded mozzarella cheese
1/4 c chopped fresh basil
1 pkg. chicken stove top stuffing
8 small boneless skinless chicken breast halves
1/3 c. kraft roasted red pepper Italian with Parmesan dressing.
Preheat oven to 350. Combine tomatoes, 1/2 c of the cheese, the basil and dry stuffing mix; stir just until moistened.
place 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with meat mallet or side of heavy can until chicken is 1/4 inch thick.
Repeat with remaining chicken, adding 2 at a time to bag. Place chicken, top-side down, on cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seamsides down, in 13x9 inch baking dish. Drizzle evenly with dressing.
Bake 40 min. Sprinkle with remaining 3/4 c cheese. Bake an additional 5 min. or until chicken is cooked through and cheese is melted.

Easy Chicken Cordon Bleu

1 pkg. chicken stove top
6 small boneless skinless chicken breast halves
6 slices thin sliced smoked ham
1 can cream of chicken soup
1 tbsp. dijon mustard
6 swiss cheese slices
preheat oven to 400. Prepare stuffing mix as directed on package. set aside.
place chicken in 13x9 inch baking dish; cover with ham. Mix soup and mustard; spoon over chicken. Top with prepared stuffing.
Bake 25 min. or until chicken is cooked through. Top with cheese. Bake an additional 5 min. or until cheese is melted.

Twice-Baked Deviled Potatoes

These are so good and so fast!!
4 small baking potatoes
1/4 c. butter, softened
1/4 . milk
1 c. (4 ounces) shredded cheddar cheese
1/3 c. real bacon bits
2 green onions, chopped
1 tsp. dijon mustard
Dash paprika
Scrub and pierce potatoes; place on microwave-safe plat. Microwave, uncovered, on high for 7-10 min or until tender, turning once. Let stand for 5 minutes. cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving thin shells.
In large bowl, mash the pulp with butter and milk. Stir in the cheese, bacon, onions, mustard and paprika. Spoon into potato shells. Return to the microwave safe plate. Microwave, uncovered, on high for 1-2 minutes or until cheese is melted.

Fajita Skillet

I have searched for an amazing fajita recipe and none of them have ever matched up to the ones you get at a restaurant UNTIL....I found this one!! And I LOVE it!!!
2 flour tortillas (10 in. cut into 1/2 in strips) I like the uncooked ones!!!
3 tbs. olive oil, divided
1/2 lb. boneless skinless chicken breasts, cut into strips
1/2 lb. boneless beef sirloin steak, cut into strips
1 medium green pepper, sliced
1 small onion, sliced
2 tbs. soy sauce
2 tsp. brown sugar
1/2 tsp. chili powder
1/2 tsp. ground cumin-i hate cumin so it tastes good w/o it too
1/4 tsp. pepper
1 tsp. cornstarch
2 tbs. lime or orange juice-fresh
1 cup cubed fresh pineapple
1 medium tomato, coarsely chopped
In a large skillet, fry tortilla strips in 2 tbs. oil on both sides for 1 min or until golden brown. Drain on paper towel.
In the same skillet, cook the chicken and beef. Drain and wipe pan clean. Put meat back in skillet and add green pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper in remaining oil for 3-4 min.
In a small bowl, combine cornstarch and lime/orange juice until smooth. Stir into skillet. Bring to a boil; cook and stir for 1 min or until thickened. Stir in pineapple and tomato; heat through. Serve with tortilla strips.