Chicken Rolls

8 oz box of Cream Cheese
1/4 cup butter, softened (but not too soft!)
1/2 cup melted butter
1/8 tsp black pepper
2 cups cooked cubed chicken breasts
4 oz can mushrooms (optional)
2 cans Pillsbury crescent rolls
2/3 cups seasoned stuffing crumbs (crushed well - I put them in a ziplock bag and use a rolling pin)

Cream the cheese, 1/4 cup butter and pepper. Stir in chicken & mushrooms. Roll out the crescent rolls slightly. Place a large spoonful of chicken mix on wide end of the roll & roll up. Dip each roll in melted butter and then roll in crushed stuffing mix. Bake at 325 for 25 minutes.

Sauce: 1 can cream of chicken soup thinned slightly with milk. Heat and add 1/2 cup sour cream. Heat again. (Or we've done it without the sauce and with bbq sauce or just sour cream as a topping and it's yummy too. Gravy would probably be good too maybe.)

Note: Mike doesn't like stuffing very much and so I've done it where I just roll it in the butter and without the stuffing and it's yummy that way too!

Baked Quesadillas

1 cup strips of cooked chicken
1 cup shredded monterey jack cheese
1/2 cup Ranch dressing
1/4 cup diced green chiles, rinsed & drained
4-6 (9in) tortillas, heated
Salsa, sour cream, guacamole (optional)

Combine meat, cheese, ranch, and chiles in bowl. Place about 1/2 cup mixture on each tortilla; fold in half to seal. Put quesadillas on baking sheet. Bake 350 degrees for 15 min. until cheese is melted. Top with salsa, sour cream and guacamole, if desired.

Sidenote: I got this yummy recipe from a friend about 2.5 years ago. I have meant to make it many times but never became brave enough. I finally made it last night. It was really easy and really yummy. I was quite surprised how good it tasted and it wasn't spicy hot like I thought. I folded them in thirds instead of in half and put a tooth pick in them before I baked it. They turned out really good.

Smokey-Flavored Barbecued Ribs

3 1/2 lbs. pork loin back ribs (good on any kind of rib)
1/4 cup packed brown sugar
1/2 tsp. pepper
3 tbls. liquid smoke
2 cloves garlic, finely chopped
1 tsp salt
1 medium onion, sliced
1/2 cup cola
1 1/2 cups barbecue sauce

1. Spray inside of 5-6 quart slow cooker with cooking spray.

2. Remove inner skin from ribs. Mix brown sugar, pepper, liquid smoke, garlic, and salt; rub mixture into ribs. Cut ribs into about 4 inch pieces (or small enough to fit into the crock pot). Layer ribs and onion in slow cooker. Pour cola over ribs.

3. Cover and cook on low heat setting 8-9 hours or until ribs are tender. Remover ribs from cooker. Drain liquid from cooker and discard.

4. Pour barbecue sauce into shallow dish. Dip ribs into sauce. Place ribs in cooker. Pour any remaining sauce over ribs. cover and cook on low heat setting 1 hour.


Side suggestions: coleslaw or potato salad, baked beans, and buttermilk biscuits.

Yummy Pork Chops

Place pork chops in a single layer in a baking dish. On each pork chop place:
1 slice of onion
1 slice of lemon
1 Tbsp brown sugar
1 Tbsp ketchup
Cover with foil. Bake at 350 for 1:15-1:30. Take the cover off for the last 10 minutes.

Italian-style Chicken Rolls

4 skinless, boneless chicken breasts
Thin slices Swiss cheese
Thin slices lean ham
1 tsp. paprika
6 T. bread crumbs
2 T. grated parmesan cheese
1/4 tsp. garlic salt
1/2 tsp. dried oregano
1/2 tsp. dried basil
3 T. melted butter

1. Pound each chicken breast to 1/4 in.
Cut cheese and ham slices into halves. Preheat oven to 350.F.
2. Layer cheese and ham on chicken; roll to enclose filling. Secure with toothpicks.
3. Mix paprika, bread crumbs, Parmesan, garlic salt, oregano, and basil in a shallow dish. Dip chicken rolls in butter, roll in crumb mixture to coat.
4. Place rolls seam sides down in a baking dish. Bake for 25 min. or until chicken is cooked through and golden brown.

Notes:
Prep. time: 20 min.
Cook time: 25 min.
Can serve cold with creamy salad dressing.

Swiss Chicken Casserole

6-8 chicken breasts
6-8 slices Swiss Cheese
2 cans cream of chicken soup
1 c. sour cream
1/2 c. milk
2 boxes Stove Top chicken Stuffing(prepared)
1/4 c. margarine (melted)

Place cooked chicken in a 9x13 inch pan and place swiss cheese slices on top. In a bowl mix together soup, milk, and sour cream. Spread on top of chicken. Place prepared stuffing on top. Sprinkle melted margarine over the stuffing (This is optional). Bake at 350 for 45 minutes. After 30 min. if stuffing is beginning to brown or burn, place foil on top and continue to bake.

Just a note:
I usually half the recipe because it makes a lot. I just use an 8x8 pan. Enjoy!

Homemade Blueberry Muffins

2 cups flour
1 cup white sugar
3/4 cup butter

Sift & blend as for pastry (I just use 2 knives to cut the butter into the flour/sugar). Reserve 1/2 cup of it for topping.

In a separate bowl mix the following together and then add to above ingredients.

1 cup sour milk (milk + 1 tbsp vinegar) or buttermilk
1 tsp baking soda
1 egg

Mix the two together and blend only until moist (the batter may still be lumpy). Fold in 1/2 cup frozen blueberries (I do a little more).

Spoon into muffin cups 3/4 full & sprinkle the reserved topping on top.

Bake 350 for 15-20 minutes. Yields 12-15 muffins.

Chicken Dressing Casserole

Stuffing:
4 cups stuffing (1 bag Peppridge Farm Herb)
1 cup butter
2 cups ckn broth

Filling/Middle:
2 - 10oz cans condensed cream of ckn soup
1 cup Mayo
2/3 cup milk
3 cups ckn or tky cut into pieces
1 cup peas
4 stalks diced celery
1/2 onion minced
1 tsp. thyme

1. Mix stuffing, melted butter and broth.
2. Put half in bottom of casserole dish.
3. In a bowl mix soup, mayo, milk, ckn or tky, peas, celery, onion, and thyme.
4. Pour into casserole dish.
5. Add remaining stuffing on top.
6. Bake at 400 for 30 min. or until bubbling.

Crockpot - Chile

(Jami's Recipe)

1 lb beef
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained (I drain mine)
1 can (15oz) tomato sauce
2 Tbsp. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
1 can (15 to 16 oz.) kidney beans drained & rinsed

1.) Cook beef in 12in skillet over medium heat, stirring occasionally, until brown: drain.
2.) Mix beef and remaining ingredients except beans in 3 1/2 to 6qt. slow cooker.
3.) Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) or until onion is tender.
4.) Stir in beans. Cover and cook on high heat setting 15 to 20 min. or until slightly thickened.
Cook Time: Low 6-8 hours, High 3-4 hours.
Finishing Cook Time: High 15-20 minutes.
We put shredded cheddar cheese in it and eat it with corn chips.

Cinnamon Rolls

(This is Jami's Recipe)

1 cup warm water (110-115 degrees)
1/3 cup oil
1/4 cup sugar
2 Tbsp yeast
1 egg
1 tsp. salt
3-4 cups flour (about 3 1/4)

Mix warm water, sugar, oil and yeast together. Let rest 15 min., then add egg, salt and flour. Mix and knead into a medium soft dough. Let rise 10-20 min. Roll out and spread filling on and then roll up. Cut to make cinnamon rolls. (I use floss, it works wonders.) Put into greased pan and let rise 10-20 min. Bake 10 min. at 425 degrees.

Filling:
(This is what I use)

3 Tbsp cinnamon
1 cup brown sugar (packed)

Mix cinnamon and brown sugar together in separate bowl. After rolling out the dough spread a very generous amount of margarine on the dough. Then sprinkle filling mix on the butter and roll up.

Vanilla Buttercream Frosting

3 cups powdered sugar
1/3 cup butter or margarine (softened)
1 1/2 tsp. vanilla
1/2 Tbsp milk

Mix sugar and butter in medium bowl with spoon or mixer on low speed. Stir in vanilla and 1 Tbsp. of milk. Gradually beat in enough remaining milk to make frosting smooth and spreadable.