Chicken Salad

Okay, I don't have any really good pictures to share of this recipe but hey, it's chicken salad...they all pretty much look the same, right?! Taste is a whole other story and this I'd have to say is THE BEST chicken salad recipe I have EVER tasted so I just had to share it. This tastes great as a sandwich, or on crackers, or like we did for my daughter's wedding. We made little "puffs" like for creme puffs and filled them with this recipe. Although, do let people know that this is what it is. One of our good friends loved another friend's creme puffs and he thought by looking at them that that's what they were. Oh my, you should've seen the shocked look on his face when it tasted nothing like the sweet creme puff he was expecting! I sure wished we'd had the camera ready for that shot! Makes me laugh out loud just thinking of it! Thanks, Gary, for the fun memory. Well, fun for me anyways.

Chicken Salad

2 cans chicken, 10 oz. each

1 8 oz. pkg. cream cheese, softened

1 stalk celery

2 heaping Tbsp. mayonnaise

4 heaping Tbsp. ranch dressing

small amount Lowry's season salt

(You can also add cut up onions or bell peppers, if you like)

Mix all together and enjoy.

Savory Vegetable Mini Quiches

Don't you love when you screw up a recipe and it turns out fantastic?! I do too! This recipe is definitely one of those. Pampered Chef's original called for mushrooms, green onions, & bacon. I accidentally used all the mushrooms and completely forgot to buy green onions. The bacon...I cooked in the microwave but forgot all about it in there until I was about to reheat my tea later. Oops! But I made some alterations to make up for it and I was really happy with the final product! I like these because they are really easy for Brandon & I to heat up throughout the week and we are still getting a nice & healthy breakfast. These would also be perfect to take to a brunch!

Savory Vegetable Mini Quiches

1 pkg (15 oz) refrigerated pic crusts (2 crusts)

1/2 cup milk

2 eggs

1/2 cup finely chopped zucchini

1/2 cup red & yellow pepper (1/4 cup each)

1/2 cup shredded cheddar cheese

1 garlic clove, presse

dash of ground black pepper

1. Preheat oven to 375. Let pie crusts stand at room tempurature 15 minutes. Lightly spray mini muffin pan with Pam spray. Whisk milk & eggs in medium bowl.

2. Chop zucchini & peppers. Add veggies, cheese, garlic & pepper to egg mixture, set aside.

3. On lightly floured surface, roll one crust to a 12 inch circle (only needs to go about 1 inch). Using Pampered Chef Scalloped Bread Tube (I'm sure a regular 3 inch circle cookie cutter would work just fine) cut out 12 pastry pieces. Press one pastry piece into each mini muffin cup & press down (PC mini-tart shaper works great). Repeat with remaining crust to fill remaining muffin cups.

4. Fill each muffin cup with about 1 tablespoon of vegetable/egg mixture. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan.

**Original recipe did not have red & yellow peppers but instead called for:

4 slices bacon, crisply cooked, drained & chopped

1/2 cup finely chopped mushrooms

1 green onion with top, sliced

Add during step 2 with the zucchini.

Spicy Meatballs

This is another of the recipes that I take for potlucks or for things like the Super Bowl party we are invited to this afternoon. It always seems to go over real well. I love it when people like it enough to ask me for the recipe or if I'll please bring my meatballs. They have just the right amount of bite and flavor to them. I think you'll really like these.

Spicy Meatballs

Meatballs:
1 # ground beef
1 egg
1/4 c. milk
1 tsp. Worchestershire sauce
1/2 c. (1 slice) soft bread crumbs
1/2 chopped onion
1 tsp. salt
1/4 tsp. pepper

Mix all ingredients together in bowl. Shape into meatballs. Place in 8" square baking pan. Bake 25-30 minutes at 375 degrees. Drain.

While these are baking, prepare the sauce.

Spicy Sauce:
1/2 c. ketchup
2 T. vinegar
2 T. water
2 T. brown sugar, packed
1 tsp. Worchestershire sauce

In medium saucepan, combine all ingredients. Bring to a boil; add cooked meatballs. Simmer, covered 10-15 minutes, stirring once or twice.

Sometimes I double the amount of sauce just because I like extra.

Taco Dip

We have our Bible study Christmas party/dinner tonight with a Mexican theme for the food. I get to bring the chips and taco dip. Yay! Especially since I have this really good recipe that I got from a friend of mine a few years ago. I accidentally left out the Miracle Whip one time and it was so blah. It might sound weird to have it in this type recipe but it really does add to the flavor. Enjoy!

Taco Dip

1 large can refried beans (16 oz.)
1 large container sour cream (16 oz.)
3/4 c. Miracle Whip mixed with 1 Tbsp. taco seasoning
1 large can (or 2 small) green chilies
1 large tomato, chopped
2-3 green onion, chopped
1-2 c. grated cheese
Taco chips

Layer in dish. Ready to eat or let it chill for an hour or so.

Taco Bell Chicken Quesadillas

I got this recipe from Top Secret Recipes because my husband and I LOVE Taco Bell's chicken quesadillas! The sauce is what really makes this recipe and it tastes nearly identical to the original. Please try this recipe!! It's a little spicy but honestly the ingredients make it look spicier than they really are. We usually eat this as a main dish but I suppose it could be an appetizer too.

Taco Bell Chicken Quesadilla

Creamy Jalapeno Sauce
1/4 cup mayonnaise
2 tsp minced jalapeno slices (nacho slices)
2 tsp juice from jalapeno slices (nacho slices)
3/4 tsp sugar
1/2 tsp paprika
1/2 tsp cumin
1/8 tsp cayenne pepper
1/8 tsp garlic powder
dash salt

4 chicken breast tenderloins
4 large flour tortillas (10-inch)
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
2 slices American cheese

1. Prepare creamy jalapeno sauce by combining all ingredients in a small bowl. Cover and chill so that flavors develop. Stir occasionally. (We like extra sauce so I usually 1 1/2 the recipe).
2. Preheat grill or pan to medium heat.
3. Rub chicken tenderloins with vegetable oil. Salt and pepper each side of each tenderloin. Grill for 3 to 5 minutes per side. When chicken is done, slice it very thin. (I usually cut my chicken into pieces before cooking. I don't really know what is easier or better though.)
4. When you are ready to build your quesadillas, preheat a 12-inch skillet over medium low heat.
5. When the pan is hot lay one tortilla in the pan. Arrange about 1/4 cup of shredded cheddar cheese and 1/4 cup of shredded jack cheese on half of the tortilla. Tear up half a slice of American cheese and arrange it on the other cheeses.
6. Arrange about a 1/4 cup of sliced chicken over the cheese.
7. Spread about 1 tablespoon (we like a little extra sauce) jalapeno sauce over the tortilla on the half with no ingredients on it.
8. Fold the sauce-covered half of the tortilla over onto the ingredients on the other half and press down with a spatula. Cook for about 1 minute, then turn the quesadilla over and cook for a couple more minutes or until the cheese inside is melted. Slice into four pieces and serve hot. Repeat with the remaining ingredients.

Hot Artichoke and Spinach Dip

I absolutely love this dip! The first time I made it was a year or two ago for my sister and I. We ate the entire thing in one sitting! It's pretty quick and easy to make too; then again, it's a Pampered Chef recipe and their's are usually always very quick and easy.

Hot Artichoke & Spinach Dip

1 jar (6 oz) marinated artichoke hearts, drained and coarsely chopped

1 pkg (9-11 oz) frozen creamed spinach, thawed

1/4 cup mayonnaise

1/4 cup sour cream

1 small garlic clove, pressed

1/2 cups (2 oz) grated fresh Parmesan cheese

diced red bell pepper (optional)

1. Preheat oven to 375 degrees. Coarsely chop artichokes; place in a small bowl. Add spinach, mayonnaise & sour cream.

2. Press garlic into bowl and add grated Parmesan cheese; mix well. Spoon into a small baker/casserole dish that holds about 2-4 cups.

3. Bake 20-25 minutes or until heated through. Garnish with bell pepper, if desired. Serve with either baked pita chips, toasted baguette bread, or even tortilla chips. Enjoy!