Katherine's Chicken and Noodles

Grill or bake 3 chicken breasts seasoned with:- paprika- garlic salt, and- pepper.

Shred chicken and put aside.

Cook about 2/3 of a one pound package of Linguini noodles.

Spray 8X8 or 9X9 pan with cooking spray.
Place cooked noodles in the bottom of the pan.

Spread shredded chicken over that.

Mix together:-1 can cream of chicken-1/2 cup milk-1 cup sour cream (it would also be good with cream cheese if you prefer!)-onion salt-garlic salt, and-onion powder.

Spread above mixture over the top of the chicken.

Bake at 350 until warm and bubbly. (about 25 - 30 min.)

Dad's Turkey Steaks

Okay, these should technically be "chicken steaks" the way I make them, but the marinade is the same either way!

1 cup 7-Up

1/2 cup Soy Sauce

1/2 cup oil

sprinkle of garlic salt

squirt of lemon juice

Mix all above well and add about 3 chicken breasts (or turkey tenders), trimmed and cut into thirds. (This makes them cook nice and even and it is perfect portion sizes!)If you are making more meat, then just double or triple the marinade recipe.Let the meat soak in the marinade over night and BBQ, brushing more marinade on top as you are cooking the meat.

Tracie's Enchilada Soup

4 Cans Evaporated Milk
2 Cans Cream of Chicken
2 Regular Size Cans Enchilada Sauce
1 Can Diced Green Chilies (optional)
3 Green Onions, chopped
12 oz. Sour Cream
3 -4 Chicken Breasts, cooked and cubed

Warm all ingredients over medium heat, stirring occasionally to prevent scorching on the bottom of the pan. Soup will thicken as it warms.

To serve: Top with shredded cheddar cheese and Fritos (or Doritos.)

Dad's Chocolate Crinkle Cookies

1/2 cup vegetable oil
4 squares unsweetened chocolate, melted
2 cups granulated sugar
4 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
(1 cup confectioner's sugar)

Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Stir flour, baking powder, and salt into oil mixture. Chill several hours or over night.

Heat oven to 350 degrees. Drop teaspoonfuls of dough into confectioner's sugar. Roll into sugar; shape into balls. Place about two inches apart on greased baking sheet. Bake 10-12 minutes. Do not overbake!

Brownies

1/2 cup plus 1 Tablespoon cocoa
3 Tablespoons oil
2/3 cup shortening
2 cups sugar
4 eggs
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped nuts (optional)


Heat oven to 350 degrees. Grease 9X13 pan. Melt chocolate, shortening, and oil in large saucepan over low heat. Remove from heat. Stir in remaining ingredients one at a time. Spread in pan. Bake 25 minutes or until brownies start to pull away from the sides of the pan. Cool slightly. Dust the tops with powdered sugar or cool completely and frost with chocolate frosting. Enjoy!

Chocolate Peanut Butter Chip Cookies

1-Chocolate Cake Mix (I prefer the Bettty Crocker Triple Chocolate Fudge Mix)

1/2 cup oil

2 eggs

1 Bag Peanut Butter Chips

Stir all above in a bowl with a spoon and drop by tablespoonfuls onto nongreased cookie sheet.Bake at 350 degrees for 8-9 minutes. Do not overbake!

These are SO easy, but so yummy! Enjoy!

Potato Cheese Soup

In a large pan (I use a 4 1/2 quart size) mix the following:

- 3 Chicken Bouillon Cubes, dissloved in three cups of water.

- Add to water:6 cups diced potatoes
1 cup diced carrots
Few shakes of onion salt

Cook all above until tender, stirring occasionally to prevent vegetables from sticking to the bottom of the pan and burning.

As the above mixture is cooking, make the sauce as follows:
Melt together in saucepan over medium heat:
3/4 cup flour
3/4 cup margarine

After flour mixture is melted, add:
1 quart millk
8 oz. block of Velveeta (the cheese melts better if you cube it before adding it to the pan)Stir above constantly until thickened and cheese melts.

Add the sauce to the vegetables. Stir together and serve.

Tear Bread

2 cups warm milk
1/2 cup sugar
1 teaspoon salt

STIR ABOVE TOGETHER AND ADD:
2 packages yeast

LET STAND FOR 7-10 MINUTES.

ADD:
2 eggs
3 cups flour
4 Tablespoons oil

Mix well, then add:
2 1/2 - 4 more cups flour, adding just 1/2 cup at a time until dough is sticky.

Cover with waxed paper sprayed with nonstick cooking spray and let rise until doubled. (I usually make a bunch of cinnamon sugar while I wait for the dough to rise. You will need about two to three cups of it.) Punch down and divide in half.

Melt one cube of margarine for each bundt pan (you will need two). Roll dough 1/4 to 1/2 inch thick. Cut out into circles. Dip each circle in butter and then in cinnamon sugar. Stand up in bundt pan forming a circle around the pan. Let rise for about twenty minutes.

Bake at 400 degrees for about 20 minutes. I usually bake it for 15 minutes, and then cover the top with foil for the remaining 5 minutes. Remove from oven and turn over onto a plate.

Parmesan Chicken Breasts

1 cup Kraft 100% Grated Parmesan Cheese
1/2 cup dried bread crumbs (I like the Italian flavored kind)
2 teaspoons dried oregano leaves
2 teaspoons parsley flakes
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
6 boneless, skinless chicken breasts
1 cube butter, melted

Mix cheese, crumbs, and seasonings. Dip chicken in butter, coat with cheese mixture. Place in 9x13 inch pan sprayed with nonstick cooking spray. Bake at 400 degrees for 25 minutes or until cooked through. (Depending on the oven, I sometimes cook it at 350 degrees for about 45 minutes covered with tin foil and then another 10 minutes uncovered.) You can do it either way!

It tastes great with a pasta salad and some veggies!

Crockpot Teriyaki Chicken

1 cup soy sauce
4 Tablespoons brown sugar
2 Tablespoons ginger
2 teaspoons crushed garlic

Mix all above in the crock pot and add:

4-6 chicken breasts

Cook on high for an hour, and turn down to low for another 4-6 hours, depending on how tender you want it. I usually turn the chicken over a couple fo times during cooking and drizzle some of the sauce over the tops of the chicken just to keep in super moist. When it is done, it should just fall apart. I usually put the chicken over white rice and drizzle a little bit of the sauce or just plain soy sauce on the rice. YUMMY!

It tastes great with a Caesar Salad and I like to make cinnamon biscuits with it. For some reason, those flavors just compliment each other well!

Chocolate Chip Cookies

2 cups butter flavor shortening
1 1/2 cups sugar
1 1/2 cups brown sugar
4 eggs
2 teaspoons vanilla
2 teaspoons baking soda
2 teaspoons salt
4 cups flour
3/4 cup quick oats
2 cups semi-sweet chocolate chips
2/3 cup mini semi-sweet chocolate chips

Mix all above and drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 9-10 minutes.

French Bread

2 1/2 teaspoons yeast
1 1/8 cups warm water
1 teaspoon sugar

Dissolve together above ingredients and set aside.

In mixing bowl, blend together:
3 cups flour
1 teaspoon salt
1 Tablespoon oil
3 Tablespoons honey (I add a bunch extra so that each tablespoon is way overflowing with honey.)

Mix the flour ingredients and yeast mixture together and knead well. Cover with waxed paper that has been sprayed with nonstick cooking spray. Let rise until doubled in size. Punch dough down. Roll dough out in a rectangular shape and then roll up like cinnamon rolls. Cut the traditional five slits in the top of the bread. Place on greased cookie sheet. Cover with sprayed waxed paper again and let dough rise until doubled. Bake at 400 degrees for 15-20 minutes. Butter the top when done baking.

Pumpkin Chocolate Chip Cookies

1 Spice cake mix (just the powder, not the aggs and other stuff it calls for)
1 can (15 oz.) Pumpkin Pie Filling
1 bag semi sweet chocolate chips
1 cup chopped nuts (optional)

Mix all above with a large spoon and drop by tablespoonfuls on a lightly greased cookie sheet. Bake at 350 degrees for about fifteen-twenty minutes.