Chicken Salad

Chicken Salad

Ingredients:
1/2 cup mayonnaise
2 cups cut-up cooked chicken or turkey
1/3 cup thinly sliced celery
1/3 cup cut-up apples or grapes (I like both)
8 slices bread (your choice)


Directions:
In a medium bowl, combine mayonnaise, chicken, celery, and grapes.

Serve on your favorite bread

Hot Wings

Hot Wings

Ingredients
4 pounds chicken wings
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 cup tomato-based hot pepper sauce
2 tablespoons vinegar-based hot pepper sauce
1 teaspoon garlic powder
1/4 cup grated Parmesan cheese
3 tablespoons butter, melted

Directions
1.Preheat an outdoor or indoor grill to a high heat. Lightly grease the grill.
2.Season wings with garlic powder and ground black pepper. Cook wings on the preheated grill until they are very crispy. Turn the wings frequently as they will burn easily.
3.While the wings are grilling, in a large bowl, combine both hot sauces with garlic powder, Parmesan cheese and melted butter.
4.When the wings are finished cooking, place them in the large bowl of hot sauce mixture and stir until they are coated.

Spaghetti and meatballs

Spaghetti and meatballs

Ingredients:

•Meatballs:
•2 eggs
•1/2 cup milk
•3 slices bread, crumbled
•2 pounds lean ground beef
•1/2 cup finely chopped onion
•2 tablespoons chopped parsley
•1 clove garlic, smashed, minced
•1 teaspoon salt
•1/2 teaspoon pepper
•.
•Sauce:
•3 tablespoons olive oil
•1/2 cup chopped onion
•2 cloves garlic, smashed and minced
•1 tablespoon sugar
•2 teaspoons salt
•1 teaspoon dried leaf oregano
•1/2 teaspoon dried leaf basil
•1/4 teaspoon black pepper
•1 large can (28 to 36 ounces total) crushed Italian tomatoes
•2 cans (6 ounces each) tomato paste
•16 ounces thin spaghetti
•Parmesan cheese
Preparation:
Recipe for spaghetti and meatballs
Make meatballs. In a medium bowl, beat eggs lightly; add milk and bread and let stand for about 5 minutes. Add ground beef, onion, parsley, garlic, salt, and pepper; mix gently until well blended. Shape into about 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in a generously greased large shallow baking pan. Bake meatballs at 450° for 25 minutes.
In a Dutch oven, in hot oil over medium heat, sauté onion until tender and just begins to turn golden. Add remaining sauce ingredients; bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning, adding more salt, if necessary. Add meatballs; cover and simmer 50 to 60 minutes longer, stirring from time to time.

Cook spaghetti according to package directions; drain.

Serve spaghetti topped with meatballs in sauce; sprinkle with grated Parmesan cheese.
Spaghetti and meatballs serves 6.

Ghost Cupcake Cones

1
box (1 lb 2.25 oz) Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
12
flat-bottom ice cream cones
2
cups powdered sugar
1
jar (7 oz) marshmallow creme
36
miniature semisweet chocolate chips (about 1 teaspoon)

Heat oven to 350°F. Make cake batter as directed on box. Fill each cone with 2 tablespoons batter. Set remaining batter aside. Stand cones upright in muffin pan. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
2.
Place paper baking cup in each of 18 regular-size muffin cups. Use remaining batter to fill muffin cups about 2/3 full. Bake and cool as directed on box for cupcakes. Save for another use.
3.
In medium bowl, place 1 1/2 cups powdered sugar. Add marshmallow creme; stir, pressing mixture against side of bowl until it clumps together. Knead on work surface, gradually adding remaining 1/2 cup powdered sugar until dough is smooth. Generously sprinkle powdered sugar on work surface and hands. Shape fondant into 12 balls (1 1/2 inches each) on work surface; flatten each to 5 1/2-inch circle.
4.
Lightly spray serving platter with cooking spray to prevent cupcakes from sticking to plate. Turn 1 cone upside down, and place 1 fondant circle over cone, draping fondant to form ghost body. Place 2 miniature chocolate chips on face for eyes and 1 for mouth; if necessary, moisten fondant with a little water so chips stick.

Creamy Chicken Enchiladas

2-1/2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheese, divided
1 cup BREAKSTONE'S Sour Cream, divided
1/4 cup chopped cilantro, divided
12 flour tortillas (8 inch)
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
Make It!
HEAT oven to 350°F.
MIX chicken, soup, 1 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro until well blended. Spoon down centers of tortillas, adding about 1/4 cup to each; roll up.
PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
BAKE 25 min. or until heated through. Top with remaining cilantro and sour cream.

Duggar Banana Cake

1 box yellow cake mix

2 boxes vanilla pudding mix

5 bananas

Prepare cake mix & pudding as directed on boxes. After baking cake, spread pudding evenly on top. Slice bananas and layer over pudding. Enjoy!
Duggar Size It!
1 Industrial Size Cake Pan (or two 9x13 pans)2 Boxes Yellow Cake Mix (and whatever ingredients is needed to make the cake from the box recipe: i.e. eggs, oil...)4 Boxes Vanilla Pudding (plus the milk needed to make it : )8 Bananas
Prepare yellow cake as directed & bake. After cake is finished baking use a butter knife to make 1 inch holes all over cake (removing the cake from the holes made). In a bowl mix pudding as directed on box. Pour pudding over cake, making sure it fills in holes made earlier with knife. Slice bananas & lay on top of cake. Refrigerate until cold. Serve & enjoy

Crock Pot Taco Soup

Ingredients
1 (16 ounce) can pinto beans
1 (16 ounce) can white beans or kidney beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes & chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope hidden valley ranch dressing mix
1 lb shredded chicken, ground beef or any meat
Directions
1Cook meat and drain.
2Shred if needed.
3Add all ingredients to crock pot.
4DO NOT DRAIN CANS.
5Stir.
6Cook on high for 2 hours or low for 4 hours.
7Keep on low until serving to keep hot.
8Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips

Ground Pork, Peas, and Rice Casserole

Ingredients
2 cups long-grain rice
3 cups water
1/2 lb fresh peas, shelled or 1/4 cup frozen peas
1 1/2 tablespoons peanut oil
1 lb ground pork
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine or dry sherry
3 tablespoons green onions, finely chopped
Directions
1Add rice and water to a large, heavy saucepan and bring to a boil.
2Continue boiling for 10 minutes, or until most of the surface liquid has evaporated.
3The surface of the rice will be uneven and look like a pitted crater. At this stage, cover the pan with a tight-fitting lid and set the heat to low.
4Meanwhile, prepare the rest of the dish. If you went the fresh peas route, blanch them in boiling water for 2 minutes, drain, and set aside. Otherwise, thaw frozen peas at room temperature.
5Add the oil to a heated wok or skillet. Add the pork and stir-fry for 1 minute, then add the peas, soy sauces, oyster sauce, and rice wine.
6Continue to cook for another 2 minutes, then add the green onions.
7Place this cooked mixture on top of the rice, cover, and continue to cook over the lowest possible heat for another 15 minutes (rice will have cooked a total of 25 minutes).
8Serve immediately, drizzling additional oyster sauce over the top of the casserole if desired.

Ground Pork and Potato Balls

Ingredients
1 egg, beaten
2 tablespoons milk
1/4 cup dry breadcrumbs
1 cup shredded peeled raw potato
1 tablespoon onion flakes
1 teaspoon prepared mustard
3/4 teaspoon salt
1/8 teaspoon black pepper
1 lb ground pork
2 tablespoons shortening
1 chicken bouillon cube
2 tablespoons all-purpose flour
1 1/3 cups water, divided
Directions
1Mix egg, milk, bread crumbs, potato, onion, mustard, salt, and pepper together.
2Add pork; mix well.
3Make into 24 meatballs.
4Heat shortening in skillet, add meatballs and brown.
5Drain fat and remove meatballs from pan.
6Dissolve bouillon cube in 1 cup of boiling water, return meatballs to pan.
7Cover and cook on low for 20 minutes, turning occasionally.
8Remove meatballs from pan again; reserve drippings.
9Mix flour with 1/3 cup of water; stir into drippings.
10Cook until thickened.
11Serve with meatballs.

Ground Pork Sandwiches

Ingredients
1 lb ground pork (NOT pork sausage)
1 cup flour
1 cup toasted breadcrumb
1 egg, beaten
salt and pepper
4 hamburger buns
vegetable oil (for frying)
Garnishes
mustard
chopped sweet onion
dill pickle slices
shredded iceberg lettuce
Directions
1Make 4 large, flattened patties from the ground pork.
2Dredge first in flour, then in egg, then in breadcrumbs.
3Fry on high heat in about 1/8" of vegetable oil until crisp and golden brown.
4Heat buns in the microwave for a minute, wrapped in a kitchen towel.
5Serve garnishes separately.

Chili's Cajun Chicken Pasta

Ingredients
2 chicken breasts, boneless skinless
4 teaspoons cajun seasoning
4 tablespoons butter or margarine
3 cups heavy cream
1/2 teaspoon lemon pepper seasoning
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon garlic powder
8 ounces penne pasta, cooked and drained
2 roma tomatoes, diced
1/2 cup parmesan cheese, fresh shredded, to taste
Directions
1Slightly moisten chicken with water.
2In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
3In large skillet, saute chicken in 2 tablespoons butter, over medium heat, turning whenever necessary.
4When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tablespoons butter, and remainder of seasonings over medium heat, stirring occasionally.
5When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
6When chicken is cooked through, place on cutting board and slice into strips.
7Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and Parmesan.
8Throw a thick, garlicky slice of Texas toast on that bad boy and enjoy!

Ice Cream Cake (Duggars)

Ingredients
24 ice cream sandwiches
8 ounces Cool Whip
2 king-size butterfinger candy bars, chopped up
10 ounces chocolate syrup
1 (8 ounce) bottle caramel topping
Directions
1Arrange in six layers in a 9x13-inch pan:.
2First layer: 12 ice cream sandwiches, placed over bottom of pan.
3Second layer: half the container of Cool Whip®.
4Third layer: half of the chopped-up Butterfinger® bars topped with half of the chocolate syrup and half of the caramel topping.
5Fourth layer: the rest of the ice cream sandwiches.
6Fifth layer: the rest of the Cool Whip®.
7Sixth layer: the rest of the chopped-up Butterfinger® bars, topped with the rest of the caramel topping and the chocolate syrup.
8Freeze and eat as desired.

Mashed Potato Goop

Ingredients
2 lbs ground beef
1 red onion, thinly sliced and diced (yellow onion can be substituted)
2 (14 3/4 ounce) cans creamed corn
4 lbs potatoes, and cut into cubes (peeled if desired)
splash milk (amount depends on consistency of potatoes)
4 tablespoons butter (half stick) or margarine
Directions
1Finely slice and dice onion.
2Cut (and peel if desired) potatoes.
3Add potatoes to boiling pot of water. let boil for 12-15 minutes.
4While potatoes are cooking add onion to large frying pan and crumble ground beef into pan.brown the meat/onion combination on medium to medium/low heat. ( DO NOT drain grease from meat) then, once meat is browned, lower heat to low and stir in the creamed corn .
5Once potatoes are done, drain them and return to pot. add splash of milk and half stick of butter and blend with mixer till smooth.( should not be soupy but should not be too thick as to not be spreadable)
6Now place the ground beef/creamed corn/onion mixture into a 9 by 13 inch pan then spread mashed over top of mixture (like icing a cake) with a spatula.
7Bake in oven at 375 degrees for about 45 minutes (peaks of the mashed potatoes will lightly brown and beef/corn mixture will bubble up around edges of pan).

SHAKE 'N BAKE "E-Z Buffalo Wings"

What You Need!
1/2 tsp. ground red pepper (cayenne)
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1 lb. boneless skinless chicken breasts, cut into 20 strips
2 Tbsp. hot pepper sauce
1/2 cup KRAFT Ranch Dressing
Make It!
HEAT oven to 400ºF.
ADD pepper to coating mix in shaker bag; shake gently to combine. Add chicken, a few strips at a time; shake to evenly coat. Place in single layer on baking sheet sprayed with cooking spray.
BAKE 15 min. or until chicken is done.
TRANSFER to plate; drizzle with hot sauce. Serve with dressing.

Easy Italian Pasta Bake

What You Need!
1 lb. extra lean ground beef
3 cups whole wheat penne pasta, cooked, drained
1 jar (26 oz.) spaghetti sauce
1/3 cup KRAFT Grated Parmesan Cheese, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese
Make It!
HEAT oven to 375°F. Brown meat in large skillet; drain. Add pasta, sauce and 1/2 the Parmesan; mix well.
SPOON into 13x9-inch dish; top with remaining cheeses.
BAKE 20 min. or until heated through.

Grilled Ham and Cheese Waffle Sandwiches

Ingredients
8 frozen toaster waffles
1 tablespoon Dijon mustard (optional)
1/2 pound sliced deli ham
1/4 pound Cheddar, thinly sliced
4 tablespoons unsalted butter
Directions
Place 4 of the waffles on a work surface. Spread one side of each with the mustard (if using). Top with the ham, cheese, and the remaining waffles. Spread the top of each sandwich with 1/2 tablespoon of the butter.
Melt the remaining butter in a large nonstick skillet over medium heat. Place the sandwiches in the skillet, buttered-side up. Cook, pressing occasionally with the back of a spatula, until the cheese melts and the waffles are golden, 3 to 4 minutes on each side.

Turkey Club

Ingredients
4 slices peasant bread (or any other favorite bread)
6-8 slices turkey
2 tablespoons mayo

2 tablespoons honey mustard
6 pieces cooked bacon
romaine lettuce
1 medium tomato
4 slices provolone cheese

Directions
1Lightly toast the bread
2Cook the bacon
3Cut the tomato into slices
4Spread miracle whip on one side of bread
5Spread honey mustard on the other side
6Add the romaine lettuce, tomato, bacon, cheese and turkey
7Cut the sandwich in half.