No Bake Cookies!

 

No Bake Cookies

2c. Sugar

1/2c Milk

1/2c Butter

3Tbs Coco powder

1/2c Peanut Butter

3c Quick Oats 

1tsp Vanilla

Step 1. Lay out wax paper on your counter tops or table.

2. In a large bowl add Oats, Peanut butter and vanilla. Mix together with hands til its all mixed and crumbly. Then sit aside.

3. In a med sauce pan add Sugar, Milk, Butter and Coco on med heat stirring constantly until it boils.. Let boil for about a minute.. remove from heat and pour into the bowl you have set aside with the oats, PB and vanilla.. stir quickly with a spoon. Spoon out onto the wax paper you laid out.. Let cool, then enjoy!!!

BBQ Chicken and Deviled Egg Pasta

Yesterday I had put BBQ Chicken in the crockpot and when I walked into the house yesterday evening and it smelled AMAZING I made deviled egg pasta salad with it which was very good so I need to share these recipes with you all! 

BBQ Chicken:

                                                                         

 Ingredients

4-6	chicken breasts, boneless and skinless
1 btl	sweet baby ray's bbq sauce
1/4 c	vinegar
1 tsp	red pepper flakes ( I didn't use these, I didn't know how hot it would be for my 7yr old)
1/4 c	brown sugar
1 tsp	garlic powder

Directions

Mix BBQ sauce with vinegar, red pepper flakes, brown sugar and garlic powder.

Place chicken in crockpot (still frozen is ok). Pour sauce mixture over chicken.

Cook on LOW 4-6 hours.

Deviled Egg Pasta Salad

 

1 pound elbow macaroni

3 cups Miracle Whip or mayonnaise
2 tablespoons yellow mustard ( I used a lot more)
1 teaspoon white vinegar
Salt and pepper to taste
6 hard-boiled eggs, peeled and chopped
1/4 to 1/2 cup dill pickle relish (depending on how pickle-y you like it)
Paprika

1. Cook pasta according to directions on box; drain. Rinse in cold water and drain again.

2. While pasta is cooking, whisk together Miracle Whip, mustard, vinegar, and salt and pepper.

3. Gently fold pasta, eggs, and relish into the sauce. Taste for seasoning; re-season as necessary. Sprinkle with paprika. Cover and refrigerate until serving (it’s best the next day).

Uh oh!! Spilt WAX!!!

All you need is:

Brown paper bag
Clothes iron

Lay the paper bag on the wax and iron away until all the wax is up. Ours took a lot of the bag so you might need a couple bags.

Taco Soup

This soup is AMAZING! My brother is the one who requested this one night at my parents house.. so I got on Pinterest and found the recipe.. My parents bought the supplies and I whipped it up so fast.. We were all in love!

Ingredients needed:

• 1 lb hamburger meat (ground beef)
• 1 onion, chopped fine
• 2 cans of pinto (or ranch style) beans
• 1 can of corn
• 1 can of Rotel tomatoes (tomatoes with green chilies)
• 1 can of plain tomatoes
• 1 package of dry taco seasoning
• 1 package of ranch dressing seasoning

Directions:
Cook hamburger meat and chopped onion together. Drain the grease. Add the rest of the ingredients (don't drain the cans) and let simmer for 30 minutes.

*Tip* Serve with any combination of shredded cheese, sour cream, black olives, frito chips or tortilla chips for added interest

Homemade Chicken Strips

Well they are more like chicken strips/nuggets lol some "strips" weren't long enough to be strips so they are nuggets ;)

                                                                           

FIRST: Fill a skillet half way full with oil (I used veg oil), put it on Med heat.

You will need:

Boneless Chicken Breasts
1 Egg
Milk
One sleeve of Ritz Crackers (I used the butter flavored generic ones from Save-a-lot)

Cut up the chicken breasts into strips or nugget pieces

Mix in small bowl, egg and a splash of milk (maybe like a tablespoon or 2). whisk together until its blended well.

Crush up the crackers and put in a bowl.

Dip the cut up chicken into the milk/egg mixture. Then place into the cracker crumbs. Press hard so that the crackers coat the chicken well.. Then place into the skillet after they are all breaded.. Depending on how full your oil is, you may have to flip the chicken in the skillet. Cook on both sides until Golden brown.. I aways pull the fattest chicken strip out first and check to make sure its cooked through before I pull them a out. No one wants raw chickie ;) Place on paper towel covered plate to soak up some grease. Enjoy!
 

Dorito Chicken Casserole

We eat this a LOT!!! My guys request it all the time it's so good!!

                                                                           

Chicken Dorito Casserole
Serves 4-6

2 c. shredded cooked chicken (If you are feeling lazy you can use two 10oz cans of canned chicken)
1 c. shredded cheese (or more if you are a cheese hound)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes (canned tomatoes with green chilies)
1/2 packet taco seasoning (or more- to taste)
Bag of doritos (nacho cheese)

1. Pre-heat oven to 350-f degrees.

2. In a mixing bowl, combine all ingredients except doritos.

3. In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

Homemade Chimichangas!

I HIGHLY recomment these!!! They are YUMMY!

Chicken Chimichangas

• 2 tablespoons Vegetable Oil, plus more for frying
• 1/2 cup diced White Onion
• 1 1/2 teaspoons minced Garlic
• 1/2 tablespoon Chili Powder
• 1/4 teaspoon Oregano
• 1/2 teaspoon ground Cumin
• 3 cups cooked, shredded Chicken (I've also used 2 (10oz) cans of Chicken or 1 lb of ground beef if you don't want chicken)
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/2 can (4oz) Diced Green Chilies 
• 8-10 (10 inch) Flour Tortillas, warmed
• 1 1/2 cups Monterey Jack cheese, shredded

TOPPINGS: Salsa Verde, Sour Cream, etc


Directions: In a large, deep skillet, pour in enough vegetable oil to fill half of it. Heat at medium low heat. (This will be the oil you fry the chimichangas in.)

In a seperate large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Throw in the diced onion and saute until slightly softened. Add in garlic, chili powder, oregano and cumin.Cook, stirring until fragrant, about 1 minute. Add the shredded, cooked chicken. Season with salt and pepper. Stir in the green chilies and continue to stir and cook mixture for another 5 minutes, or until thoroughly heated. Set aside.

Warm tortillas in the microwave. On each tortilla, add about 1/2 cup of the chicken mixture into the center. Top with 2-3 tablespoons of the shredded monterey jack cheese. Fold sides over the mixture, then fold bottom over the sides and roll up I used toothpicks to secure them. Place folded chimichangas, seam side down on a large plate/platter, and repeat with remaining tortillas.

Using tongs, lower one chimichanga at a time, into the hot oil, seam side down.  Fry until golden brown on both sides. This only should take a minute or two, depending on how hot your oil is.

Place deep fried chimichangas onto a paper towel lined plate to soak up grease.
REMOVE TOOTHPICKS if you use them!

 Serve immediately with your favorite toppings!