Tollhouse Chocolate Chip Cookies (From Debbie Peters)

1 cup Shortening (or 12 Tbsp Butter)
3/4 cup Sugar
3/4 cup Brown Sugar firmly packed
1 tspVanilla
2 Eggs

2 cups Flour
1 tsp Soda
1 tsp Salt
1/2 cup Nuts
1 cup Chocolate Chips

Cream shortening, sugars, and vanilla until light and fluffy. Add eggs and beat well. Sift together flour, soda, and salt. Stir in nuts and chips.
Drop by teaspoonfuls onto greased baking sheet.
Bake at 315 degrees for 8 to 10 minutes.

Lemon Bars (Loy Billings Recipe from Debbie Peters)

Crust
2 cups flour
1/2 cup powdered sugar
1 cup real butter melted
Mix and flatten in 9x13 pan. Bake 350 degrees for 15 minutes.
Just barely brown.

Fillings
2 1.2 cups sugar
1/4 cup flour
4 large eggs - beat
1/2 cup Lemon Juice (squeezed)
Mix all ingredients. Pour over hot crust. Bake 25 minutes. Cool on rack. Sprinkle with Powdered Sugar.

Chicken Marsala

This is one of my families favorite meals!! So it is probabily appropriate that it is what we had for dinner the day I started the recipe blog! :)

Here is what is needed:
Chicken - I use BL/SL chicken breast. I cut out the fat and cut into thin chunks.
Marsala Cooking Wine - I like Holland House (available at Walmart or Smiths)
Mushrooms - slice them
Salt
Pepper
Parsley
Fresh Rosemary
Heavy Whipping Cream - can use any whipping cream or milk if do not have any
Butter and/or cooking oil

Instructions.
Place Mushrooms, Rosemary, Parsley and Butter in Pan and Saute.
Add chicken and cook until mostly cooked through.
Add Marsala Wine and let cook until reduces down. You can decide how much or how little you like to put in. Depends on how strong you want the marsala taste veres the cream.
After the wine has reduced add cream to taste for s nice creamy sauce.
We like to serve over rice.

Cream Cheese Chicken – Crock Pot Meal

Cream Cheese Chicken – Crock Pot Meal

4-5 Chicken Breasts

1-2 dry Italian Dressing

2-3 Cans Cream of Chicken Soup

8 oz Cream Cheese

Combine all but cream cheese in crock pot. Cook on low 6-7 hours.

Take out about 1 cup of hot sauce and beat in cream cheese. Stir back in and cook for an additional 1 hour.

Can cut chicken into smaller pieces  when serving if desired. 

Enchiladas – Freezer meal

Enchiladas – Freezer meal

Canned Chicken

Tortillas

Cream of Chicken (or mushroom)

Sour Cream

Grated Cheese

Spices:

Chili Powder

Adobo

Pepper and Salt

Minced Onions

Sauce – Cream of Chicken Sauce and some milk (this goes on bottom of pan and on top of tortillas).

Mix Chicken, Rest of Cream of Chicken, Sour Cream, Cheese, and sauces.

Spray bottom of pan.

Put some of the sauce on bottom of pan.

Place mixture inside tortilla and roll up.  Works best if you have mixture all over tortilla and not just in the middle.

Place that in your pan.

Repeat until fill full pan.

Place sauce on top of Enchiladas. Make sure that sauce completely covers edges of tortillas.

Cover with plastic Wrap and then tin foil (make sure to remove plastic wrap before cooking).  Freeze.

To make – Put in fridge night before. If  seems dry can add more cream of chicken to top. Bake 350 for 30-40 minutes.

To make 2 small pans of enchiladas you need. 2 cans chicken, (cannery size). 4 cans of cream of chicken. 

Pesto Chicken – Crock Pot Meal

Pesto Chicken – Crock Pot Meal

Frozen Chicken Breasts (3-4)

Pesto Sauce (whole bottle)

Dry Ranch Dressing Packet

½ cup Chicken Broth (maybe try more)

To Make – place Chicken in Crock Pot. Pour Pesto over chicken. Sprinkle on Ranch Dressing. Pour chicken broth over.

Cook  low for 6-8 hours.

Serve with mashed potatoes, vegetable or a salad. 

Hawaiian Chicken – Crock Pot Meal

Hawaiian Chicken – Crock Pot Meal

Frozen Chicken Breasts (3-4)

Hawaiian BBQ Sauce (from Target)

1 can Pineapple Chucks

To Make – combine all ingredients in crock pot. Cook on high 2-3. Shred chicken in crock pot to completely cover with sauce. Cook 1 hour more.

Serve with Rice.