Onion Roasted Potatoes

1 envelope onion soup mix
2 lbs. red potatoes, cut into large chunks
1/3 c. olive oil

Add all ingredients in a large plastic Ziploc. Close
and shake gently until potatoes are evenly coated.
Bake in shallow baking dish sprayed with non-stick
cooking spray at 45o degrees for 40 minutes. Stir
occasionally.

Chicken Spaghetti

2-3 Chicken breasts
1/2 onion, chopped
2 cans cream of chicken
2 cans evaporated milk
Fresh Parmesan cheese
Spaghetti or your favorite kind of pasta noodles

Cook and cube chicken breasts with chopped onion.
Add cans of cream of chicken and evaporated milk.
Stir together, and add 1 to 2 cups of Parmesan cheese.
Serve over noodles.

Swiss Chicken

4 chicken breasts
Swiss cheese
1 can cream of chicken
1/4 c. melted butter
1/4 c. milk
1 c. Italian flavored bread crumbs

Preheat oven to 350. Place 4 chicken breasts in
greased pan. Cover with lots of Swiss cheese. On top
of chicken, pour 1 can cream of chicken soup mixed with
1/4 c. milk. Top with 1 c. of Italian flavored bread crumbs.
Pour 1/4 c. melted butter on top. Bake for 50-55 minutes.

Pizza Fondue

This yummy and simple recipe is from a friend of a friend. Its a fun family friendly meal or appetizer(kids love to dip!). I make it a meal by serving it with salad and breadsticks.

1 lb ground beef
2 small cans pizza sauce
8 oz grated cheddar cheese
8 oz grated mozzarella cheese
1 tsp oregano
1 tbsp cornstarch
Tortilla chips

1. Brown beef, crumble fine, and drain .
2. Combine all ingredients except tortilla chips in slow cooker.
3. Cover. Heat on low for 2-3 hours.
4. Serve with tortilla chips.

Chicken Empanadas

I tried this recipe from The Food Network website (thanks Jori for the idea!). They are so yummy! I love me some empanadas! You can't go wrong with a Paula Deen recipe~

3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water

Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Strawberry Lemonade

1 can frozen strawberry daiquiri mix thawed
1 c fresh squeezed lemon juice (4-5 large lemons)
3/4 c. sugar
10 c. cold water
Mix it all together, add ice.

Teriyaki Chicken and Noodles

2/3 cup Soy Sauce
1/2 cup Sugar
2 cups water
3-4 frozen chicken breasts
3-4 packs of ramen noodles uncooked
and without season packs

Place all ingredients, except noodles in crock pot
and let cook on high for 4 hours. About 10 minutes
before eating, remove chicken and add noodles to
sauce. Let noodles sit until tender.

Scotcharoos

1 c. sugar
1 c. light corn syrup
Bring to boil, stirring constantly. Remove from
heat and add 1 c. peanut butter and 6 c. Rice
Krispies.

Spread into buttered 9x13 pan. Sprinkle with 6 oz.
chocolate chips and 6 oz. butterscotch chips. Spread
after they melt. If you need to pop them in the oven
for a minute for a minute to melt, you can.

Poppy Seed Chicken

4-6 chicken breasts
1 can cream of chicken
8 oz. sour cream
6 Tbs. melted butter
1 1/2 packages Ritz crackers
2 Tbs. poppy seeds

Mix: melted butter, 1 1/2 packages of Ritz
crackers, 2 Tbs. poppy seeds.
Mix: soup and sour cream together.
Place chicken in a pan and cover with soup mixture.
Top with crumb topping. Bake 20-30 minutes at 350.

Hot Chili

This is an awesome(and hot) chili recipe I got from a friend of a friend. I love a warm bowl of good chili this time of year. If you don't like your chili very hot, put in less(or omit) cayenne pepper.

1 ½ lbs. or 2 lbs. Ground Beef (cooked)
10 oz. can French onion soup
1 Tbsp. Chili powder
2 tsp. ground cumin
½ tsp. Black Pepper
few drop Tabasco
¼ tsp. Cayenne pepper
15 oz. can diced tomatoes
1 green pepper (diced)
15 oz. can Red kidney beans
6 oz. tomato paste
8 oz. tomato sauce

Combine all ingredients in slow cooker. Cover. Cook on Low 8-10
hours or high 4-5.

Hawaiian Haystacks

This is so quick and easy to make. This recipe is the
perfect size for two people, so I usually double it.

1 chicken breast
1 can cream of chicken soup
1/2 cup chicken broth
2 cups rice

Cook rice according to package directions. Cook chicken
until no longer pink and then cut the chicken breast
into small pieces. Add soup and broth and heat through.
Pile sauce on rice and add toppings. Here are a few of my
favorite toppings:

cheddar cheese
lo mein noodles
diced tomatoes
pineapple tidbits
slivered almonds
diced celery chopped
green onion
maraschino cherries
chopped green pepper
shredded coconut

Rolo Turtles

mini pretzels
rolo candies (unwrapped)
pecan halves

place pretzels on baking sheet and top with one rolo each. Cook at 250° for 5 minutes. Add pecan halve to top and chill 15 minutes.

Amazing Apricot Chicken

6-8 boneless chicken breast
1 8oz. bottle Russian salad dressing
1 cup apricot jam
1 package dry onion soup mix

Place chicken in greased 9x13-inch baking
dish. Combine the dressing, jam, and onion
soup mix and pour over chicken. Bake
uncovered at 350 degrees for 1 hour.

Turkey Noodle Soup

INGREDIENTS:
2 1/2 cups chicken broth
1/2 cup diced celery
1/2 cup diced carrots
1 onion, diced
salt and pepper, to taste
1/2 cup frozen peas
1/2 cup egg noodles
1 1/2 cups diced cooked turkey

PREPARATION: Place all ingredients in a large saucepan
and bring to a boil. Reduce heat and simmer for 45 minutes.
Remove from heat and spoon into soup bowls.
Serves 4 to 6. Both of my boys enjoyed the soup, which surprised
me because it had lots of vegetables.

Homemade Mounds (Almond) Joys

Ingredients:

2 cups powdered sugar

1 cup flaked coconut

3 Tbsp. evaporated milk

2 Tbsp. butter, softened

1 teas. vanilla

1 cup milk chocolate chips

white chocolate (optional)

Preparation:

1) Line baking sheet with waxed paper, set aside.

2) Combine powdered sugar, coconut, milk, and vanilla in

medium bowl. Stir until well blended. Shape into 1 inch

balls, place on prepared baking sheet. Put in freezer until

firm.

3) Combine chocolate chips in microwavable bowl. Microwave

on high for about 1 minute, stir. If chocolate is not melted

all the way, microwave at 30-second intervals until

chocolate is melted.

4) Dip coconut balls in melted chocolate using a toothpick.

Return to baking sheet. Refrigerate until firm. Drizzle with

melted white chocolate, if desired. Store in refrigerator.