Rolled Sugar Cookies

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough

Directions

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

White Chicken Enchiladas

8 flour tortillas, soft taco size
2 cups cooked, shredded chicken (I used half of a rotisserie chicken)
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Preheat oven to 350 degrees.

Spray a 9x13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.

In a small sauce pan over medium heat, melt butter.  Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken.  Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

20 MINUTE TERIYAKI CHICKEN & RICE

Ingredients:

Pre-cooked Chicken  (I typically keep grilled chicken in the freezer for stuff like this)

Rice

1/4 cup Brown Sugar

1/4 cup Soy Sauce

3 Tbsp of Ketsup

1/4 cup water

Directions:

In a bowl, mix brown sugar, soy sauce, water and ketsup.  Stir until well blended.  Set aside.  Measure out enough rice to feed your family.  Pour it into a rice cooker.  If you don't have a rice cooker, you can still do this on the stove, it just takes a little more watchful eye.  Measure out the correct amount of liquid for your rice.  

For example, I do 2 cups of dry rice for my little family.  This means I will need 4 cups of liquid.  I should have almost a cup of teriyaki sauce mixed in my bowl.  I will then need approximately 3 more cups of water.  If you want a stronger teriyaki flavor simply increase the amount of sauce you prepare and decrease the extra waterm accordingly.  Pour the teriyaki sauce in the rice cooker.  Add the extra water.  Dice the chicken and dump it in the cooker as well.  Set the cooker to cook and walk away.  Serve when the switch flips from "cook" to "warm", at least that's what mine does.  I usually serve it with steamed veggies (that I cook in my Pampered Chef steamer) or mix the veggies right in..  Super simple and prep time is like ten minutes max.

Chicken Crescent Roll Casserole

2 (8 ounce) cans Crescent Dinner Rolls
1 can cream of chicken soup, undiluted
3/4 cup grated cheddar cheese
1/2 cup milk

Filling
4 ounces cream cheese (very soft)
2 tablespoons butter (very soft)
2 large cooked chicken breasts, finely chopped
1/2-3/4 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp ground black pepper
 2 Tbsp. milk
1-2 cup grated cheddar cheese (for topping)

Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup

For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth. Add in the chopped chicken and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

Dinner Rolls

2 1/4 tsp yeast
1/4 c warm water
1 c milk
3 tbsp butter
1 egg beaten
3 tbsp sugar
1/2 tsp salt
3 c flour

In a large bowl dissolve the yeast in the warm water. While doing that warm the milk and butter in the microwave for 1 minute. Add the beaten egg, sugar, salt and 1 cup of flour. Then add the milk/butter (let it cool down for a little). Add the rest of the flour. Knead the dough for 6-7 minutes. Let rise for 1-1 1/2 hours. Then shape into rolls. Let the rolls rise for 30-45 minutes. Then bake at 350* for 25 minutes.

Sheepard Pie

1 lb ground hamburger
2 can tomato soup
1 cup frozen veggies
3 cups mashed potatoes
2 cups shredded cheese

Brown the hamburger. Mix it with the hamburger with the tomato soup and frozen veggies. Place in a 9X13 pan. Top with the mashed potatoes. Sprinkle the cheese on top. Cook at 350* for 30 min.

BBQ Chicken

1 lb chicken
1 bottle BBQ sauce

Marinade chicken in BBQ sauce. Cook at 350* for 30 min.

Italian Chicken and pasta

1 lb chicken
1 box pasta
1 bottle Italian dressing

Cook pasta as directed on the box. Marinade chicken in the Italian dressing. Cook at 350* for 30 min.  Mix part of the dressing into the pasta.

Taco Pockets

1 can large biscuits
1 lb ground hamburger
1 envelop taco seasoning
1 cup mexican cheese

Brown the hamburger and follow the directions on the taco package. Roll the biscuits flat. Put about 2 tbsps of taco meat on the biscuits. Sprinkle some cheese. Top with another flatten biscuit. Bake at 350* for 15 min.

Slow cooker Honey Chicken

2 pound chicken (of your choice)

1 tsp. salt

1/2 tsp. black pepper

1 cup honey

1/2 cup soy sauce

1/4 cup ketchup

2 Tbs. vegetable oil

2 clove garlic, minced

1/2 tsp. red pepper flakes

 

Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.

 

Slow Cooker Orange Chicken

• boneless chicken breasts, chopped into small chunks (I used about 4)
• 1/3 cup flour
• olive oil
• 1/2 Tbl. salt
• 1 teaspoon balsamic vinegar
• 3 Tbl. ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
• 4 Tbl.  brown sugar

In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.  Pour the flour in a small bowl.  Cover the chicken breast chunks in flour and shake off the excess.


Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
The chicken doesn't need to be fully cooked since it's going in the crock pot.

After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.

Cook on low for 5-6 hours or on high for 2-3.

Serve over rice

Stroganof

1lb ground hamburger
1 can cream of mushroom soup
1 c sour cream
1 c sliced mushrooms
1 bag egg noddles

Cook the egg noddles as instructed on the bag. Brown the hamburger. Saute the mushrooms. In a skillet combine the cream of mushroom soup and sour cream. Then add mushrooms and hamburger. Pour over cooked noodles.

Unstuff Shells

4 c pasta shells
1 lb ground beef
1 jar spaghetti sauce
10 oz cream cheese
2 tbsp basil
1/2 c parmaesan
1 1/2 c mozzarella

Cook pasta. Brown meat. Stir in spaghetti sauce. Drain pasta.  Mix in cream cheese, basil and Parmesan cheese. Spread 1/2 the meat on the bottom of the pan. Then pasta, then meat. Sprinkle with cheese. Bake at 375* for 45 minutes.

German Chocolate Bars

1 box of German Chocolate cake mix
2/3 c butter
1 c chocolate chips
1 can German Chocolate frosting
1/2 c milk
Place cake into bowl. Cut the butter into it until crumbly. Press 2 1/2 cups into a greased pan. Bake at 350* for 10 mins. Immediately sprinkle with chocolate chips. Drop frosting by tbsp over the chips. Stir milk into the rest of the crumbs. Drop mixture over the top. Bake for 25-30 mins. Refrigerate for 4 hours.

Mexican Chicken Penne

1 box penne pasta
2 c cubed cooked chicken
1 jar of salsa con queso dip
1/2 c milk

Cook pasta. Mix in chicken, queso, and milk.

Taco Biscut Bake

1 lb ground beef
2/3 c water
1 envelop taco seasoning
2 tube biscuts
1 can chili
1/2 c cheese

Brown beef. Then stir in water and seasoning. Bring to a boil. Cut biscuits in quarters. Layer them in the bottom of a 9X13 pan. Layer the meat, chili and cheese on top. Cook at 375* for 25 min.