Zesty Slow-Cooked Barbecue Chicken

Ingredients:

• 4 frozen skinless, boneless chicken breasts
• 1 (12 ounce) bottle barbecue sauce
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce

Directions:
Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low. Serve over rice or mashed potatoes.

Also makes a great barbecue chicken sandwich!

Special thanks to Cathleen Owens for this delicious recipe!

Baked Ziti

Ingredients:

• 1 pound ziti (or penne) pasta
• 1/2 large onion
• 1/2 pound lean ground beef
• 1 jar spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons parmesan cheese, shredded

Directions:
Preheat oven to 350 degrees. Grease 9x13-inch pan. Lightly grease large skillet and sauté onion until soft. Add ground beef and brown. Add spaghetti sauce and simmer for 15 minutes.

While cooking onion, bring a large pot of water to a boil and add pasta. Boil for 10 minutes or until pasta is al dente. Drain water.

Layer the 9x13-inch pan as follows: 1/2 pasta, provolone cheese, sour cream, 1/2 sauce mixture, remaining pasta, mozzarella cheese and remaining sauce mixture. Top with shredded parmesan cheese.

Bake for 30 minutes or until cheese is bubbly!

Crustless Spinach Quiche

Ingredients:

• 1 onion
• 1 cup frozen spinach, thawed
• 6 eggs
• 2 cups Muenster cheese, shredded
• ¼ tsp salt
• ¼ tsp pepper

Directions:
Preheat oven to 350 degrees. Grease 9-inch pie pan. Lightly grease large skillet and sauté onion until soft. Add spinach and heat until excess liquid has evaporated.

While onion is cooking, mix eggs, cheese, salt and pepper in medium mixing bowl. Stir in cooked onion and spinach. Pour into greased pie pan and bake for 25-30 minutes. Let cool before serving.

Chicken Enchiladas

Ingredients:

• 3 boneless/skinless chicken breasts, cook and chopped
• 1 (8 oz) package of fat-free cream cheese
• 1 (4 oz) can chopped green chilies
• 10 medium tortillas
• 1 (10 oz) can of green chili enchilada sauce
• 2 cups shredded Colby Jack cheese

Directions:
Preheat oven to 350 degrees. Mix cooked chicken with cream cheese and green chilies. I use mild green chilies and green chili enchilada sauce. Spoon mixture into tortillas and roll. Place width-wise in greased 9x13 casserole dish. Pour enchilada sauce over enchiladas and sprinkle cheese on top. Bake for 20-25 minutes until cheese is melted and bubbly.

Chicken Tortilla Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion
• 3 cloves garlic
• 1 teaspoons cayenne pepper
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 2 (10.5 ounce) cans condensed chicken broth
• 1 cup water
• 1(15 ounce) can whole corn kernels
• 1 (15 ounce) can white hominy
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/3 cup chopped fresh cilantro
• 2 boneless chicken breasts, cooked and shredded

Toppings:

• crushed tortilla chips
• sliced avocado
• shredded Colby Jack cheese
• chopped green onions

Directions:
Heat oil in large stock pot. Sauté minced garlic and chopped onions until soft. Add Cayenne pepper, oregano, crushed tomatoes, chicken broth and water.  Bring to boil and simmer for 10 minutes. Add corn, hominy, peppers, beans, cilantro and chicken. Bring to a boil and simmer for 10 minutes.

Ladle soup into individual serving bowls and top with crushed tortilla chips, chopped avocado, shredded cheese and chopped green onion. Customize this recipe to your taste and enjoy!

Best Chocolate Cake

Ingredients:

• 1 3/4 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

 

Chocolate Buttercream Frosting: 

• 3/4 cup butter
• 1 1/2 cups unsweetened cocoa powder
• 5 1/3 cups powdered sugar
• 1 1/2 cup milk
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.
2. In a medium-size bowl, mix together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla. Mix well. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
3. Bake for 25-30 minutes, until a toothpick inserted comes out clean. Allow cake to cool completely before frosting.
4. Frosting: Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
5. Cover the top of each layer with frosting and stack onto a serving plate. Frost the outside of the cake and decorate as desired.

Open Cucumber Rye Sandwiches

Ingredients:

• 1 (8 oz) package whipped cream cheese
• 1 regular-sized package Italian dressing mix
• 1 loaf cocktail rye bread (or 1 regular loaf sliced in half)
• 1 English cucumber, thinly sliced
• Dash of dried basil

Directions:
Mix cream cheese and 1/2 of the dressing mix. Spread equal portions on on slices of bread and top with a slice of cucumber and a small dash of basil. Serve!