Crispy Southwest Chicken Wontons

I got this yummy recipe from Picky Palate.  I really love her website, she always has really yummy recipes that my entire family will eat.

The white onion, red bell pepper, garlic and cilantro.  So fresh and smelled so good. 

Everything in the bowl, ready for mixing

Ready to go in the wonton wrappers.

Ready for frying

I put everything in the oven to keep it nice and warm for dinner time.  I served the wontons with egg rolls and fried rice.  So tasty!

Ingredients:

2 Tablespoons canola or vegetable oil
½ Cup finely diced white onions
½ Cup finely diced red bell pepper
2 large cloves fresh garlic, minced
1 12 oz can chunk chicken, drained (from Costco)
¼ Cup packed fresh cilantro leaves, finely chopped
¼ Cup Verde Salsa (I use Herdez brand)
2 Tablespoons prepared ranch dressing

½ package wonton wrappers (I used the brand Nasoya, found in produce section of grocery store)
1 egg white whisked with 2 Tablespoons water

Directions:

1. Heat oil into a large skillet over medium heat. Saute onions and bell pepper for 5 minutes or until softened. Stir in garlic for 1 minute and remove from heat.

2. In large bowl add onion mixture, chicken, cilantro, salsa, ranch, salt and pepper. Mix until well combined.

3. Place 1 Tablespoon chicken mixture in center of wonton wrapper. Brush bottom edge with egg white wash, fold over filling and press edges together firmly, forming a triangle shape.

4. 2 options of cooking. 1^st is place about 1 inch of canola or vegetable oil in a medium skillet over medium high heat. When hot, place 4 wontons at a time into oil. Cook 1-2 minutes per side or until golden brown. 2^nd option is place wontons on a baking sheet; bake at 375 degrees F for 15-20 minutes or until crispy, flipping once half way through cooking.

5. Serve with Ranch dressing or salsa if desired.

S'mores Stuffed Chocolate Chip Cookies!

These cookies are to die for!  They are huge so one serving is plenty.  I just made these for the YW in our ward for our last activity! I got the recipe from Picky-Palate.  She has a bunch of fun stuffed cookies on there!

The sugars, butter, eggs and vanilla.

Ready for the flour

Added the flour, salt and baking soda

Last but not least the chocolate chips.

The S'mores stuff ready for stuffing.  Note - I broke apart the Hersey bars into individual pieces but didn't need to b/c I used three squares of chocolate in each cookie.  So break the chocolate into three piece sections, it's much easier. :)

Put as much cookie dough as you need to cover the s'mores

They are already huge but they get even bigger!

Almost done!

All done and they are just calling my name!

A sweet treat!

I use my favorite chocolate chip cookie dough recipe, it's a little bit different from the one on Picky-Palate.

Ingredients

1 C butter (2 sticks), softened

3/4 C granulated sugar

3/4 C packed brown sugar

1 tsp vanilla extract

2 eggs

2&1/4 C all purpose flour

1 tsp baking soda

1 tsp salt

2 C semi-sweet chocolate chips

24 graham crackers quarters

12 Lg Marshmallows, cut in half lengthwise

3 Hersey chocolate bars, broken into rows of three

Directions

1. Preheat oven to 350 degrees

2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.

3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

4. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves.  Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed. Form dough around s’mores. Will get messy, but stick with it, it does not have to be perfect. S’mores will move around but it’s no big deal. Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.

Open Faced Philly Cheese

I got this recipe from my friend, Brittany's recipe blog, brittsapron, and my family loved it!  The only thing I changed was instead of ground beef I used shredded beef.  But I think either way would be delicious.

I had the chuck roast cooking all day...the house smelled so good!

The veggies, sliced up ready to cook.

The veggies almost ready!

Added the shredded beef and the dressing

All ready to cut and eat! Yum!  My family loved it!!  Served with chips.

Open Faced Philly Cheese

Ingredients:
1 lb Ground Beef

1 Green Bell Pepper
1/2 Red Bell Pepper
1 Onion
1/2 c. Creamy Italian Dressing
1 Loaf French Bread
7-8 Slices of Provolone Cheese

1. Cut peppers and onion into thin slices. Fry veggies, add meat, brown and drain. Mix 1/4 c. dressing into meat mixture.

2. Cut french bread lengthwise and into slices (or you can wait to cut until the end). Spread the remainder of dressing on the bread. Top with the meat mixture.

3. Broil 4-6 minutes (watch closely so it doesn't burn, it will continue to brown after you add the cheese and broil!!). Add Provolone cheese and broil until melted. Serve open faced.

Shredded BBQ Chicken Sliders with Creamy Cole Slaw

This picture is of one I made the next day from the leftovers.  I forgot to get a pic when we ate dinner. 

I got this recipe from Picky-Palate.  We love it.  I served it with corn on the cob.  If you are short on time you can always use BBQ sauce from the bottle and same for the coleslaw.  Also I used a rotisserie chicken which made it so tender!

Shredded BBQ Chicken Sliders with Creamy Cole Slaw

Homemade Finger Licking BBQ Sauce

1 ½ Cups ketchup

3 Tablespoons Dijon Mustard

4 Tablespoons Worcestershire sauce

2 Tablespoons apple cider vinegar

1 ½ Tablespoons lemon juice

4 Tablespoons brown sugar

1 teaspoon fresh cracked black pepper

1 teaspoon honey

Pinch of salt

2 large boneless skinless chicken breasts, cooked and shredded (I pressure cook mine)

Simple Coleslaw

16 oz bag of coleslaw mix

½ Cup mayonnaise or miracle whip

2 Tablespoons sugar

1 Tablespoon Dijon Mustard

1 teaspoon honey

 Dinner rolls, I used the frozen Rhodes Dinner Rolls

1.For BBQ sauce combine all ingredients into a medium saucepan over medium low heat.Cook for 15 minutes, stirring often.Reduce heat to low and stir in shredded chicken.Let simmer.

2.For Cole slaw place cabbage into a large bowl.Place mayonnaise, sugar, mustard and honey into a small bowl and mix together.Pour and stir into cabbage until combined.

3.Spoon BBQ chicken onto bottom rolls.Top with a spoonful of coleslaw then close with top rolls.Enjoy!

10-12 sliders

Apple Crisp

We got this recipe from joyofbaking.com and we love it!

Ingredients

Topping:

1/2 cup all purpose flour

1/4 cup granulated white sugar

1/4 cup light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon fresh or ground nutmeg

1/8 teaspoon salt

6 tablespoons cold unsalted butter, cut into pieces (we use salted)

1/3 cup old-fashioned rolled oats

1/3 cup chopped walnuts or pecans (instead of this we use more rolled oats)

Filling:

6 cups Granny Smith Apples or other firm, tart-tasting apple (peeled, cored, and cut into 1 inch chunks)

1 cup fresh blackberries or raspberries (optional) (we don't use these)

Juice of 1/2 lemon

1 teaspoon lemon zest (don't use this)

3 tablespoons (40 grams) white granulated sugar (we use 1Tbs of brown sugar instead) 

Directions

Apple Crisp: Preheat oven to 375 degrees and place rack in the center of the oven. Butter or spray with a cooking spray, a 9 inch deep dish pie plate or an 8 x 8 x 2 inch baking dish. (Can also make 8 individual ramekins.)

Topping: Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips.) Set aside while you prepare the filling.

Filling: Place the apple chunks in a large bowl, along with the berries (if using) and lemon zest. Toss with the lemon juice and sugar. Transfer to your prepared baking dish Spread the topping evenly over the apples.

Bake for approximately 30 - 40 minutes (20 - 25 minutes for individual ramekins) or until bubbly, and the topping is golden brown. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.

Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.

Makes 4 servings.

We top ours with vanilla ice cream, Carmel syrup and whip cream!  So good!!

Shredded Beef Enchiladas w/Green Sauce

My family loves this recipe.  I just used a beef enchilada recipe I had and changed some things.

Also I love, love, love these tortillas from Costco.  They are uncooked so they are so soft and fresh when I use them.

Here are the tortillas after I cooked them.

The shredded beef, sour cream and cheese.

Filling the tortilla shells.

Ready to go in the oven.  There is also an 8x8 pan behind.  I filled those with less meat mixture for the smaller kids.

Yummy!!  These get eaten up at my house!

Ingredients

1 Tbs Oil
Shredded Beef (I use the leftover from our pot roast dinner)
1 C Shredded Cheddar Cheese
1/2 C Sour Cream
1 - 28oz can Green Chile Enchilada Sauce
12 Flour Tortillas
Sour cream, refried beans and shredded lettuce, if desired

Directions

Heat oven to 350 degrees

Heat oil in fry pan over medium heat.  Add shredded beef.  If you don't use leftover beef then you will need to season your meat with salt and pepper to taste.  Once the meat is hot remove from heat.  Add cheese and sour cream.  Set aside.

Pour some of the enchilada sauce in the bottom of a 9x13pan. (I make more than will fit in just a 9x13 so I also put some in an 8x8 pan.)  Fill flour tortillas with the meat mixture (a little more than 1/4 C)  Roll tortilla around filling and place in pan until pan is full.  Pour remaining enchilada sauce over enchiladas.  Sprinkle cheese over enchiladas. 

Bake uncovered for 15-20 min.  Serve with sour cream, refried beans and shredded lettuce. 

Best Ever Pot Roast

Ingredients

One chuck tender roast around 3lbs
One package Ranch Dressing Mix
One package Italian Seasoning Mix
One package Brown Gravy Mix

Directions

First brown the roast on each side in a large pot.  Transfer to crock pot.  Mix all seasonings together and spread over roast.  Fill up the crock pot with hot water almost covering the roast.  Cook for 5-6 hours.