BBQ Beef Sandwiches

1 Small Roast

1 c. BBQ Sauce

1 tsp. Worcestershire Sauce

2 TBSP Honey

2 TBSP Mustard

Beef Bullion Cube

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Dissolve bullion in 1/4 c. water.  Place roast in crock pot and rub bullion into roast.  Cook on high for 2 hours.  Pour BBQ sauce and Worcestershire sauce over roast.  Pour in honey and mustard.  Reduce heat to low and cook 3-4 hours.  Shred meat and stir.  Serve on hogi rolls.

Marinated and Grilled Chicken

1 lb. Chicken Breasts
1 c. 7-up
1/2 c. Vegetable oil
1/2 c. Soy Sauce
1/4 tsp. Garlic Powder
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Cut chicken into 2" strips.  Combine remaining ingredients into a bowl.  Place chicken in a bowl and cover with marinade.  Refrigerate for 1 hour.  Grill chicken until thoroughly cooked.

Chicken Chimichangas

Flour Tortillas

3-4 Cooked Chicken Breasts, Shredded

2 cans Cream of Chicken Soup

Vegetable Oil for cooking chimichangas

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Heat the vegetable oil in a heavy skillet.

Mix chicken with cream of chicken soup.

Scoop mixture into a tortilla.

Roll up and close ends.

Place chimichangas in the hot oil.

Turn quickly to cook both sides until golden brown.

Sprinkle cheese on top.

Garnish with your favorite topping.

Lemon Bread

1/4 c. Vegetable Oil

1/2 c. Sugar

1 Egg, well beaten

1/4 c. Milk

3/4 c. Flour

1/2 tsp. Baking Powder

1/4 tsp. Salt

1/2 tsp. Lemon Extract

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Blend first four ingredients.  Sift dry ingredients together.  Mix with egg mixture and stir in lemon extract.  Pour into a greased loaf pan.  Bake at 350 for 30-35 minutes or until a knife inserted in the center comes out clean.  While bread is still hot, prick top with a fork.  Pour glaze over the top.

GLAZE:

Stir together 1/4 c. Sugar and 1/4 c. Lemon Juice

Chocolate Chip Cookie Pies

1 roll Pillsbury Pie Crust, thawed and cut into 12 2 1/2 inch circles
1 batch of your favorite cookie dough
1 egg white plus 1 teaspoon water
3 Tablespoons Turbinado sugar or normal granulated sugar
Powdered sugar for dusting on top

1. Preheat oven to 350 degrees F. Place all 12 pie crust circles onto a baking sheet. With a small cookie scoop, place a heaping teaspoon of cookie dough into the center of each pie round, pressing cookie dough down slightly without touching edges of pie crust. DO NOT overfill each pie, if too full the dough breaks through the pie.
2. Dip your finger in water and brush bottom 1/2 of the pie crust edge with water and fold top crust over to seal. Using fork tines, press to seal around edges. Continue until all crusts are sealed. Poke each little pie on top once or twice for steam holes. Lightly brush each pie with egg white whisked with a teaspoon of water then sprinkle with turbinado sugar (normal sugar is also fine). Bake for 20-22 minutes or until pie crust is just barely golden. Note that some of the cookie will escape through the pie crust, if this happens, just cut them in half and no worries. To prevent it, make sure you don’t overfill your crusts.
3. Just before serving sprinkle with powdered sugar and even ice cream if desired. Make sure to enjoy these warm, shortly after out of oven!!

*This yummy recipe and the cool pictures from Picky Palate.

Pasta with Tomato Cream Sauce

Ingredients

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Finely Diced
• 4 cloves Garlic, Minced
• 2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
• Salt And Pepper, to taste
• Dash Of Sugar (more To Taste)
• 1 cup Heavy Cream
• Grated Parmesan Or Romano Cheese, To Taste
• Fresh Basil, Chopped
• 1-½ pound Fettuccine

Preparation Instructions

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

*This yummy recipe is from the Pioneer Woman.  She's awesome.

Easy Chicken Roll Ups

1-2 cans of canned chicken (or roughly the same amount of shredded chicken)
1 8 oz. package cream cheese
2 Tbsp. milk
salt and pepper to taste
2 cans crescent rolls
2 c. crushed croutons (you can also use the Parmesan Shake n' Bake)

Blend together first four ingredients. Separate crescent rolls into triangles. Spoon chicken into the bottom of the triangle, fold in the bottom corners, and roll up. Lightly roll in melted butter then roll in crushed croutons. Place on un-greased cookie sheet and bake at 350 for 20 min. If desired serve with cream of chicken soup diluted with 1/2 cup milk over the crescent rolls (I also like to add salt, pepper, parsley, cayenne, and curry to the sauce)


*
Picture and recipe found here.

Cinnamon Crumb Biscuits

1 Biscuit Recipe

2 TBSP Sugar

2 TBSP Brown Sugar

1 tsp. Cinnamon

1 TBSP Water

Icing (powdered sugar, milk, butter, vanilla)

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Prepare biscuits.  Form dough into a ball.  Roll out in a circle on a pizza pan about 3/4 " thick.  Cut biscuits into squares but don't separate. Mix cinnamon, sugar and water together until crumbly and spread on biscuits.  Bake at 400 for 15-20 minutes or until light golden brown.  Drizzle icing over the top.

Buttermilk Biscuits

1 c. Flour
2 tsp. Baking Powder
1/4 tsp. Cream of Tartar
1/2 tsp. Salt
1/4 c. Butter
1/3 c. Milk
1 tsp. Vinegar
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Mix vinegar with milk to sour while you sift dry ingredients together.  Cut in butter.  Add milk and stir just until moist.  Roll out on a floured surface to about 3/4 inch thick.  Cut biscuits and place on an ungreased cookie sheet.  Bake at 450 for 10-12 minutes.

Ritzy Chicken

2 Chicken Breasts

1/2 c. Plain Yogurt

10 Ritz Crackers(crushed)

1/4 c. Parmesan Cheese

1 tsp. Garlic Powder

1 TBSP Parsley Flakes

1/4 tsp. Salt

1/2 can Cream of Chicken Soup

1/2 c. Milk

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Mix cracker crumbs with parmesan cheese, garlic powder, parsley, salt, and pepper.  Put in a shallow dish.  Dip chicken into yogurt and then into the crumb mixture to coat the chicken.  Place chicken in a baking pan.  Bake at 450 for 50-60 minutes.  Mix soup and milk.  Heat and pour over cooked chicken.

Sweet Honey Butter

1/4 c. Honey

3 TBSP Butter

2 tsp. Powdered Sugar

1/2 tsp. Vanilla

*****

Cream together honey and butter.  Mix in powdered sugar and vanilla until well blended.  

This is great on toast, scones, muffins, cornbread...on just about anything.

Pumpkin Bread

2/3 c. Pumpkin

1/3 c. Butter

1 c. Sugar

1 egg

1/2 tsp. Vanilla

1/4 c. Water

1 1/4 c. Flour

1/2 tsp. Salt

1/2 tsp. Baking Soda

1/2 tsp. Nutmeg

1/2 tsp. Cinnamon

1/4 tsp. Ginger

1-2 c. Chocolate Chips

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Cream butter and sugar.  Stir in pumpkin and other wet ingredients.  Add dry ingredients and stir well.  Add chocolate chips.  Pour into greased loaf pans.  Bake at 350 for 30 minutes or until a knife inserted into the center comes out clean.