Chicken Salad Croissants

2 1/2 lbs. fresh or frozen boneless, skinless chicken breast, Cooked and cubed (6 c.)

   Cook chicken in enough salted water to cover, about 20 minutes. Thick pieces may take longer. (Don't overcook, make sure meat has turned white and no rec remains in center.) You can save the chicken broth to use later as a soup base. Pour into pop bottle and freeze! Mix together:

6 c. cooked, cubed chicken breast                                 3 c. red seedless grapes, halved or quartered (about 1 1/4 lbs.)

3 c. diced celery

Mix together and add chicken:

1- 1 1/2 c. slivered almonds                                     1 tsp. salt

Approx. 2 1/4 c. Mayonnaise                                    1 tsp. Accent

6 T. dry onion or green onion                                   1/2 tsp. pepper

6 T. lemon juice

This recipe will make 36-40 cocktail croissant sandwiches.

Submitted by: Lacey Anderson

Pumpkin Bread

 
3 1/2c Flour
2t. soda
1 1/2t. salt
1t. cinnamon
1t. nutmeg
1t. ginger
1/4 t. cloves
3c. sugar
1c. oil
4 eggs
2/3c. water
2c. canned pumpkin
1c. chocolate chips
 
Combine all ingredients and beat for three min. Pour into 6 mini greased and floured bread pans. Bake at 350 for one hour (my oven one hour was a bit too long. So check it at 40 to 45 min) or until toothpick comes out clean. Let cool ten min and invert bread onto cooling rack! 

Submitted by: Lacey Anderson

Candied Peaches

1 (28-oz.) can peach halves in thick syrup 

or your own canned peach halves

  Drain peaches and reserve syrup. Lay peaches hollowed side up in a baking dish

2 T. reserved peach syrup                                            1/2 c. brown sugar

4 T. butter                                                                   1/4 tsp. cinnamon

    In a small saucepan heat peach syrup, butter, brown sugar, and cinnamon. Pour over peaches. Bake at 350 degrees for 25 minutes. Top each peach with a dollop of sour cream and serve warm in individual fruit/ dessert bowls.

Submitted by: Lacey Anderson

Baked Beans

6 sm. cans pork and beans                    1 1/2 tsp. Worcestershire sauce

1 lb. bacon fried crisp                           1 c. Ketchup

1 lg. onion, chopped                             3/4 c. brown sugar

2 green peppers, diced                         1/4 c. molasses

1 tsp. garlic powder

  

Combine all of the ingredients. Bake at 325 degrees for 30 minutes. Uncover and bake an additional 30 minutes.

Tip: Drain 3 or 4 cans of the pork and beans.

Submitted by: Lacey Anderson

Carmel Popcorn

1 lb. Blue Bonnet Margarine

1 c. Light Corn Syrup

2 2/3 c. Sugar

2 t. Vanilla

8-9 Quarts popped corn 

2 c. Pecans

2 c. Almonds

In a heavy pan melt Margarine, add corn syrup and sugar. Bring to a boil over medium heat stirring occasionally. DON'T STIR AFTER IT STARTS TO BOIL. Boil for 5 minutes. Remove from heat, add vanilla, pour over corn and nuts. Cool on cookie sheets.

Submitted by: Lacey Anderson

Ranch Crispy Chicken

1/4 c. unseasoned dry bread crumbs or cornflake crumbs

1 packet (1 oz.) Hidden Valley Original Ranch Salad Dressing and Seasoning Mix

6 bone-in-chicken pieces ( I use boneless chicken breasts or strips.)

Combine bread crumbs and salad dressing mix in a gallon size plastic bag. Shake to coat chicken. Bake chicken on ungreased baking pan at 375 degrees for 50 minutes or until no longer pink in the center and juices run clear

Makes 4 to 6 servings

Submitted by: Lacey Anderson

Honey Glazed Chicken

1/2 c. Flour                                               1/4 c. Margarine, melted

1 t. Salt                                                     4-6 Chicken Breasts 

1/2 t. Cayenne Pepper                                  

 Preheat oven to 350 degrees. Mix flour, salt, and cayenne pepper together in a plastic bag. Drop chicken into bag and shake to coat. Pour margarine on a baking sheet. Place flour coated chicken on baking sheet and turn to coat both sides with margarine. Bake uncovered for 30 minutes.

                                                              

Honey Glaze Sauce                                     

                                                                      

1/4 c. Brown Sugar                                  1 T. Soy Sauce

1/4 c. Honey                                           1 t. Curry Powder

1/4 c. Lemon Juice                                   1/4 c. Margarine, Melted

Combine all ingredients. You may need to microwave sauce for easier pouring. Pour glaze over chicken breasts until well coated. Bake chicken for an additional 45 minutes.

Submitted by: Lacey Anderson

Sarah's Salad

1 Head of lettuce

1 bag frozen peas

1 celery stalk

1 bunch green onion

bacon bits

grated cheese

Cut up all ingredients and put into a large bowl. Mix altogether.

Dressing:

1 c. mayonnaise

1 T. sugar

In a small container mix mayo and sugar together. When you are ready to serve put dressing on salad and mix well.

  Tip: I don't add the dressing until I am ready to serve it. I also let people put the bacon bits on themselves rather that put it on the salad.

Submitted by: Lacey Anderson

Chicken Enchilada's

3 1/2 Chicken Breasts, cooked and shredded

2 can cream of Chicken soup

1/4 to 1/2 c. sour cream

1/2 block grated cheese, keep half for inside and topping

1 can green chilies 

Heat soup and sour cream in a saucepan. Add cheese and green chilies

fill your tortilla's

Tortilla

chicken

sauce

Cheese

fold up enchilada style put sauce and cheese on top

Bake in the oven for 30 min at 350 degrees

Submitted by: Lacey Anderson

Pumpkin Spice Cookies

1 box super moist spice cake mix

1 large can pumpkin

Chocolate Chips (as many as you want!)

Mix altogether. Put on cookie sheet and bake for 25 to 30 minutes at 350 degrees.

Submitted by: Lacey Anderson

Stir Fry with Hot'n'Spicy Yakisoba Noodles

Some kind of meat sliced in to small pieces (I use marinated chicken) 

2 packages Hot'n'Spicy Yakisoba Noodles

1 package frozen stir fry vegetables

1 can pineapple tidbits

1 can water chestnuts

Heat your wok on the stir fry setting with a little oil (I cook the meat first.) Make sure all meat is cooked. Take meat out and place in a separate bowl. Then I put the vegetables and pineapple and water chestnuts in and warm them up. Follow the directions on the back of the Yakisoba Noodles package. Add the noodles and get them stirred in. Then add the meat again. Heat until all ingredients are warm.

    

Tip: The only place that I have been able to find the Yakisoba Noodles is at Smith's Marketplace in the refrigerated produce section. They also have other flavors to choose from, my family just like the spicy ones. Because they are spicy Bailee won't eat them. You also don't need to use two packages if you don't think your family needs that much. It does make quite a bit, but my husband it a BIG eater!

Submitted by: Lacey Anderson

Marinated Chicken

4 to 6 boneless skinless chicken breasts (or as many as you can fit into your container and still have them evenly in the mixture.)

1/2 c. Soy Sauce

1/4 c. oil

1/2 c. Sprite

Combine all ingredients together in a container with a lid. For best results marinate overnight. For extra tender and juicy chicken marinate for two nights.

   

Tip: You can also use chicken strips

Submitted by: Lacey Anderson