Poppyseed Chicken

4 chicken breasts (cubed)

1-12 oz sour cream

1 can cream of chicken soup

1 stack Ritz crackers

1 stick of butter or margarine (melted)

2 tblp poppy seeds

Boil chicken and cut into 1 inch cubed pieces, set aside. Mix sour cream and cream of chicken together in a sauce pan and heat until bubbly. In a 9X13 casserole dish layer cubed chicken on the bottom. Next, layer sour cream and soup mix on top of chicken. Crush up Ritz crackers and mix together with poppy seeds. Sprinkle mixture on top of sour cream layer. Pour melted butter over top. Bake at 350* for 30 minutes.

I know there are TONS of recipes out there for Poppyseed Chicken, but this is the one I use and enjoy! It's easy, tastes great and also freezes really well! Just split into two 8 inch pans and make one for dinner and freeze one for later!

Bacon Wrapped Chicken

4 chicken breasts, uncooked

salt to taste

8 slices of bacon, uncooked

Onion-and-chive creme cheese spread, enough to coat

Flatten chicken breasts and cut in half lengthwise. On each strip, spread onion-and-chive cream cheese. Salt each strip. Roll each strip and wrap with bacon. Place each roll in a muffin tin, or closely together in a small baking dish. Bake at 400* for 35 min. Then broil for 2-3 min (or until bacon is crispy). Turn each roll over and continue broiling until bacon is crispy on all sides.

This is one of my really old recipes! I can't remember where or who I got it from, but it definitely is a keeper! I am always looking for something new to make for the "main dish" at dinner time and this one has been a favorite of ours! Enjoy!

Dump Cake

1 can cherry pie filling

1 can crushed pineapple (in juice-not syrup)

1 box yellow cake mix

1 stick of butter (melted)

brown sugar

Spray bottom and sides of a 9X13 inch pan/dish. Spread cherry pie filling on the bottom of the pan-it may not cover the entire bottom. Pour pineapple on top of cherry, including the juice. Sprinkle brown sugar on top of pineapple (as little or as much as you want, I just try and make sure I've sprinkled a little every where). Pour powdered cake mix on top of brown sugar. DO NOT MIX. Pour butter on top of cake mix. Bake at 350* for 20-25 minutes, or until the top starts to brown a bit.

I got this recipe from my precious friend Kathleen! It is G-O-O-D and not to mention E-A-S-Y!!! I would recommend serving it with a nice scoop of vanilla ice cream! Enjoy!

Taco Soup

1 can of rotel

1 can kernal corn (undrained)

1 can kidney beans (undrained)

1 can black beans (undrained)

2 cans tomato sauce

1 package dry Ranch mix

1 package dry taco mix

1 pound ground beef/or turkey

Brown meet. Combine all the above ingredients in a stock pot and simmer until hot!

Yes people, it is that SIMPLE!! It doesn't get any better than that!! Serve it up with some warm cornbread and it is a tummy pleaser! Of course you can always add the toppings such as cheddar cheese, tortilla chips, and sour cream!! YUM....This recipe came from my sweet, dear from Amanda! I will never forget the day she gave it to me! We were teaching together at Elmore Park and I was desperate for a new recipe. She seriously had it memorized! She jotted it down for me on a little yellow post-it and I have been making it since!

Pecan Pie Bars

Crust:

2 cups all purpose flour
1/2 cup powdered sugar
1 cup butter

Preheat oven to 350*. Mix flour and powdered sugar. Cut in butter until crumbly . Press firmly on bottom of ungreased 9X13 pan/dish. Bake for 15 min.

Filling

1 can sweetened condensed milk
1 egg
1 tsp vanilla
1 6 oz bag of Health bits
1 cup chopped pecans

Mix milk, egg, and vanilla. Stir in Heath bites and nuts. Spread evenly over hot crust. Continue baking for 25 to 28 minutes at 350*. Cool and refrigerate until firm (2-3 hours). Cut into bars.

This is such a wonderful recipe! If you love pecan pie, you are sure to love these! And the best part is you get a little taste of chocolate in there! This recipe comes from Jason's Aunt Cathy! She has some of the BEST recipes! Enjoy!

Sausage Stars

1lb. of sausage (cooked and crumbled)
2 cups of shredded cheese
1 red bell pepper chopped
1 small can of chopped olives
1 envelope of dry Ranch dressing mix (prepared)
-1 cup milk
-1 cup mayo
1 pkg Wonton wrappers (found in the produce dept near the tofu~they come in square or circles)

Mix all ingredients together and let sit for 30 minutes-1 hour. Mixture can be prepared night before. Use mini muffin pan and spray with PAM. Place a wonton wrapper in each hole. Push the wrapper down into muffin tin to make a "star” using tart shaper. Spray with PAM and place in oven for 5-7 minutes at 350* until lightly brown...take it out and scoop small amount of mixture and place in each star. Put back in oven until mixture is hot and bubbly...ENJOY!

**These little things have been a HIT for me at every shower or party I have made them for!! I always get asked for the recipe, so I thought I would share! Of course, this is not my own! I got it from my precious friend Kim McMillen! You won't be disappointed!

Chocolate Chip Cookie Dough Cheesecake Bars

CRUST

1 & 1/2 cups graham cracker crumbs
5 Tablespoons unsalted butter, melted
2/3 cup miniature semisweet chocolate chips (I used regular chocolate chips and chopped them up in the food processor)

Preheat oven to 325°. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper. Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips.
Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool

COOKIE DOUGH

5 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 Tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup semisweet chocolate chips

Using an electric mixer , mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.


FILLING

10 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended.

Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.

Bake about 30-35 minutes, or until set. Transfer to wire rack.

For chocolate topping, melt 1/3 cup semisweet chocolate chips in a double boiler or in the microwave. Add about 1/2 tablespoon of butter if necessary to make chocolate smooth. Drizzle over top of bars. Cool bars in pan completely, about an hour. (This part is optional)

Using the edges of the parchment paper, remove bars from pan. Cut into bars and serve.

**These are FANTASTIC! I LOVE chocolate chip cookie dough and I LOVE cheesecake, so I thought I would try them out! I'm so glad I did! The recipe came from this great baking website called Bake or Break. My only recommendation is that after they have cooled completely, store them in the refrigerator. They are MUCH better when chilled! I promise you won't be able to eat just one:-)