Chopped BBQ Chicken Salad

Chopped BBQ Chicken Salad

tortilla chips, crushed (I prefer Cool Ranch)

4-5 chicken breasts (grill or bake and smother in BBQ sauce)

Romaine lettuce cut into thin strips

1 lb jicama, cut into small cubes

2 c shredded mozzarella cheese

1 can black beans, rinsed and drained

~1 c frozen corn, thawed

3 T chopped fresh cilantro

2 lb tomatoes, diced

1/2 c BBQ sauce

1/4 c thinly sliced green onion

Garden Herb Ranch, or Ranch mixed with BBQ, or Hidden Valley Spicy Ranch

Garden Herb Ranch

2 c ranch

1 1/2 T thinly sliced green onion

1 1/2 t Worcestershire sauce

1 t minced fresh dill, or dried

1 t fresh or dried basil

Blend together for dressing

Enchilada Soup

Maybe one day I'll get a better picture. By the time I thought about taking a picture this is all that was left. I wanted to post it anyway because my kids loved it so much it makes it a definite keeper.

Enchilada Soup

16 oz can refried beans

16 oz can pinto beans

16 oz Velveeta Cheese

16 oz can red enchilada sauce

2 c 1/2 and 1/2 (I just used milk)

1 Roasted chicken deboned (in a pinch just use canned)

1 recipe of Spanish Rice

Combine ingredients in a large pot. If it's too thick for your liking add chicken broth to get it to the right consistency. If you like your food spicy add a little Tapatio to give it a kick. Heat over medium heat, stirring constantly. If you don't stir it the soup will burn. If it burns keep stirring but don't scrape up the burned stuff and mix it into the soup. That would be gross. When it is almost boiling remove from heat and serve. Top with such things as crushed tortilla chips, cilantro, green onion, sour cream, and shredded cheese.

Cinnamon Swirl Bread

Cinnamon Swirl Bread

(This recipe is for 4 big loaves. If using a Kitchen Aid reduce recipe by 1/4)

6 c warm water

2 T salt

1 c oil

1 c honey

2 T dough enhancer

3 T gluten

12-14 c flour (all white or half wheat, half white)

1/2 c powdered buttermilk

1/2 c potato flakes

3 T yeast

Combine 7 c wheat flour, 2 c white flour, vital wheat gluten, and yeast. Pour in 6 c water and mix one minute. Cover bowl and let sponge 10-15 minutes. Add oil, honey, salt, buttermilk, potato flakes, and additional flour until dough pulls away from the side of the bowl. Mix for about 4-5 minutes.

(If using a Kitchen Aid, let dough rise for 45 minutes covered, then punch down. This step is not necessary if using a Bosch mixer.) Divide dough into four parts. Flatten each part to a rectangle. Sprinkle each rectangle with 1/4 of sweet blend (1 c brown sugar mixed with 2 T cinnamon). roll up to make a loaf (pinch roll and ends to keep mixture from seeping out). Place in greased pans. Let rise until double; bake in 350 degree oven until done.

Banana Bread

Banana Bread

2 c flour

1 t baking soda

1/4 t salt

1/2 c butter

3/4 c brown sugar

2 eggs, beaten

2 1/3 c mashed overripe banana

Combine flour, soda, and salt. In a separate bowl cream together butter and sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture just until moistened. Pour batter in greased loaf pan. Top with crumb mixture. Bake for 60-65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn onto wire rack.

Topping:

1/2 c sugar

1/2 c flour

1/2 t cinnamon

1/4 c butter

Mix sugar, flour and cinnamon. Add the butter and stir until mixture crumbles.

Calzones

Calzone

1 1/4 c water

1 t garlic salt

3 c bread flour

1 t dry milk powder

1 1/2 T white sugar

1/2 t dry rosemary

1/4 t dry basil

1/8 t dry thyme

2 garlic cloves

2 t yeast

3/4 c pizza sauce

toppings of choice (ex: pepperoni, olives, sausage, chorizo, ham and pineapple, etc)

1 1/4 c shredded mozzarella cheese

2 T melted butter

Mix water, sugar, and yeast in bowl and let sit for 10 minutes. Add salt, milk powder, rosemary, basil, thyme, and 1 garlic clove minced. Add flour 1/2 to 1 cup at a time until dough no longer sticks to bowl. Once ingredients are mixed in, continue to mix with dough hook for 8 minutes. Let sit for 45 minutes. Punch down dough and separate into two balls. Let sit for five minutes. Roll 1 ball of dough into rectangle. Pour sauce down the middle, add toppings and cheese. Make diagonal cuts 1 1/2 inches apart down each side, cutting within 1/2 inch of the filling. Criss cross strips over filling, sealing with water. Mix 1 minced garlic clove with melted butter and brush on top of calzone. Do the same with the other ball of dough. Bake at 350 for 25-35 minutes.

Stuffed Mushrooms

Stuffed Mushrooms

2 slices of bacon, cooked and crumbled

1 1/2 t olive oil

10-12 mushrooms, stems removed and chopped, caps reserved

1 clove of minced garlic

1 jalapeno, ribs and seed removed then finely chopped (keep some seeds for spice)

3 oz cream cheese

3 T shredded cheddar

Heat olive oil in skillet and add chopped mushroom stems, garlic, and jalapeno. Cook about 10 minutes. Transfer the mixture to a bowl and stir in the cream cheese, cheddar cheese, and bacon. Put bowl contents in a ziplock back and snip the corner. Lay all the mushrooms on a sprayed jelly roll pan. Squirt the cream cheese mixture into the mushroom as high as you can go. Bake at 350 for 15-20 minutes.

Enjoy!!!! The best part is that mushrooms have loads of Vitamin D for strong healthy bones so for me this is healthy!

Sesame Noodles

Sesame Seed Noodles

4 T soy sauce

3 T brown sugar

2 T sesame oil

1/2 T peanut butter

4 T chili garlic sauce, or to taste (can be spicy)

1 T olive oil

1 T white sugar

1 small can mushrooms, chopped

3-4 green onions, chopped

1/2 T sesame seeds

1 16 oz package of thin spaghetti noodles

Cook pasta according to package directions. While noodles are cooking, mix everything but mushrooms, green onion, and sesame seeds in a bowl. When noodles are done cooking, drain the hot water and add noodles to sauce. Add the mushrooms and sesame seeds and stir. Sprinkle with the green onion.