Roasted Rosemary Chicken

1 whole chicken (4-5 lbs I think)
1 lemon
1 whole garlic bulb
1 stick butter
fresh rosemary sprigs
veggies (red potatoes, mushrooms, carrots, etc)
salt and pepper

This is about the same cost as buying a cooked chicken at the store, but it is much yummier I think, and makes pretty food for company. :)

Rinse chicken thoroughly with skin on. Take out any inner junk they put in there (those CDR types will find this easy!). Slice lemon in half. Stuff the chicken's rear end with both lemon halves, the entire garlic bulb (I broke it up a bit), and the rosemary sprigs. (you can use dried, but it is not as good.) Place whole thing in a 13x9 pan, breast side up. Melt butter and pour over. Rub down with salt and pepper. Cook in HOT oven at 450 for 1 hr and 15 minutes.

The veggies can be placed around the chicken and cooked simultaneously, but I found that they get overdone and dry. I brushed a little olive oil on them and put them in around the chicken with about 45-50 minutes left... and perfecto.

I put this in the CDR cookbook!! :)

Cheesy Chicken Soup

This is so easy and so yummy!

1 family size can of Chicken and Rice soup
1 regular can Rotel
1 regular can Corn
1 regular can Ranch Style Beans (rinsed and drained)
1 large can of chicken
1 big thing of Velveeta

Dump all of the cans into a pot and let them get warm. You can drain the juice from the corn if you want the soup a little thicker. Put in as much cheese as you want and let it melt. I usually use half of the thing of Velveeta. It makes enough to feed four and I can't even tell you how yummy it is. I eat it with cornbread! Enjoy!

Tiger Butter Candy

Prep/total time: 15 minutes

1/2 cup vanilla or white chips
1/4 cup creamy peanut butter
1/4 cup milk chocolate chips

In a small microwave-safe bowl, melt vanilla chips and peanut butter; stir until smooth. Pour into loaf pans coated with cooking spray. In another microwave-safe bowl, melt the chocolate chips; stir until smooth. Drizzle over first layer. Freeze for 5-10 minutes; break into pieces. Yield: 6 ounces. (enough for two people)

Oreo Truffles

Since it’s the holiday season, I’ll post a recipe that I love to make for the holidays! Most of you may already know it, but for those that don’t, it’s very simple and delicious.

• 1 pkg of Oreo Cookies (any flavor, I use the mint flavored ones for Christmas)
• 1 – 8 oz pkg of cream cheese
• White/Chocolate Almond Bark
  

I put the Oreos in a food processor to get them crumbled really fine (I tried to use a blender once & it does not work). I dump the processed Oreos and cream cheese into a big bowl and mix together (with hands/spoon). To make the rolling process easier, I put the mix into the fridge for a little while (~30 min) so they’re not so gooey, then take it out and roll the mix into little/big balls. Mine get bigger as I get tired of rolling. You can then choose to refrigerate the balls to dip them later on, or go ahead and melt your bark and dip them and let them dry on wax paper. To make them look fancy I’ll use the opposite color I dipped them in and dip the tip of a fork in it and kind of sling the bark over the truffles (may be a little messy). ENJOY!

yummy banana pudding!

banana pudding recipe from church in Gainesville, Fl

2 bags of Pepperidge Farm Chessman cookies
6-8 bananas
2 cups milk
1 (5 oz box) instant french vanilla pudding
1 (8 oz) pk cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (12 oz) container of frozen whipped topping thawed OR equal amt sweetened whipping cream

Line bottom of dish (9x13) with one bag of cookies.
Layer the bananas on top of those.
In a bowl, combine the milk and pudding mix and blend well with mixer.
In another bowl combine cream cheese and condensed milk together and mix til smooth.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with remaining cookies.
refridgerate until ready to serve!

Yummy Chicken Enchiladas

12 Flour Tortillas
2 pkgs precooked fajita chicken strips
1 pkg shredded cheddar cheese
1 pkg taco seasoning
1 can diced green chilies
1 can cream of chicken
8-10 oz sour cream
garlic salt to taste

Chop chicken strips into small pieces and brown on the stove. Add small amount of water and the package of taco seasoning and cook a few more minutes. Fill each tortilla with the chicken and a small amount of cheese. Line the tortillas in a 9 by 13 pan. Mix cream of chicken, sour cream, green chilies, and garlic salt in separate bowl. (I put a small amount of the sauce mix on the bottom of the pan so that they tortillas don't get crispy when baking.) Pour the sauce over the enchiladas, sprinkle the remaining cheese on the top, and bake @ 350' for 20-25 minutes.
I also like to add a few jalapenos on the top of the cheese for extra heat and to make it look pretty!!

Mexican Fiesta Salad Pizza

I got this recipe from Pampered Chef. its a good, simple dinner. Enjoy! amber
(I halfed the pizza for Eric and I)

Mexican Fiesta Salad Pizza

Ingredients:
2 pkgs (8 oz/235 g each) refrigerated crescent rolls
1 1/4 lb (750 g) 93% lean ground beef
1 1/4 cups (300 mL) medium thick and chunky salsa
1 envelope (1 oz/35 g) taco seasoning mix
1 clove garlic, pressed
1 cup (250 mL) sour cream
2 cups (500 mL) thinly sliced iceberg lettuce
2 plum tomatoes, seeded and diced
2 green onions with tops, thinly sliced
1/2 cup (125 mL) shredded cheddar cheese (2 oz/60 g)
1/4 cup (50 mL) pitted ripe olives, coarsely chopped
Additional salsa (optional)

Directions:
1. Preheat oven to 375°F (190°C). Unroll crescent dough; separate into 16 triangles. Arrange 14 of the triangles in a circle on lightly floured round baking stone with wide ends even with edge of baking stone and points toward the center. Place the remaining two triangles in the center, pinching seams to seal. Roll dough to create a smooth surface. Bake 15-18 minutes or until golden brown. Remove from oven; cool completely.
2. In (12-in./30 cm) Skillet, cook ground turkey over medium heat 10-12 minutes or until no longer pink, breaking turkey into crumbles using Mix 'N Chop; drain if necessary.
3. Combine salsa, seasoning mix and garlic in medium bowl; mix well. Add to turkey in Skillet; toss to coat. Spread sour cream over crust. Spoon turkey mixture over sour cream. Top with lettuce, tomatoes, onions, cheese and olives. Serve immediately with additional salsa, if desired.