DINNER - Ancho Chicken Tacos with Cilantro Slaw

Ancho Chicken Tacos with

Cilantro Slaw and Avocado Cream

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Ingredients

• 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
• 3/4 teaspoon ancho chile powder
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground cumin
• Cooking spray
• 1/8 teaspoon grated lime rind
• 2 tablespoons fresh lime juice, divided
• 1/4 cup light sour cream

• 2 tablespoons 1% low-fat milk
• 1/2 ripe peeled avocado, diced
• 2 cups packaged angel hair slaw
• 1/2 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 1 tablespoon canola oil
• 1/4 teaspoon salt
• 8 (6-inch) corn tortillas

Preparation

1. Heat skillet over high. Sprinkle chicken with chile powder, garlic salt, and cumin. Coat pan with spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.
2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.
3. Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.
4. Heat tortillas according to directions. Divide chicken mixture among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.

DESSERT - Mom's Caramel Popcorn

1/2 lb margarine
2 c brown sugar
1/2 c light Karo
1 tsp salt (leave out salt if using bagged popcorn)
1/2 tsp baking soda
1 sp vanilla
6 qt popped corn

Melt butter, brown sugar, and Karo in glass mixing bowl (microwave on high for 2 min) until boiling. Stir occasionally. Remobe and stir in baking soda (it should bubble). Add vanilla. Pour popped corn into shallow baking pan and cover with mixture, coating all corn. Bake at 225' for 1 hour.

DINNER - Hawaiin Haystacks

http://www.kristendukephotography.com/hawaiian-haystacks-recipe/ 

Author: Kristen Duke

Recipe type: dinner

Cuisine: Hawaiian, Asian, American

Prep time:  20 mins

Cook time:  20 mins

Total time:  40 mins

Serves: 4

The name Haystacks comes from the base of rice, but the pineapple and coconut slivers make it Hawaiian and the soy sauce/chow mein noodles are Asian inspired.

Ingredients

• White sauce:
• 3-4 Chicken breasts, cooked and shredded
• ¼ cup butter
• ¾ cup flour
• ½ tsp. salt
• 3 cup milk
• 1 can cream of chicken soup (or substitute homemade version)
• onion powder or minced onion
• Toppings:
• 1 cup shredded cheddar cheese
• 1 cup coconut slivers
• 1 cup almond slivers
• 1 cup celery chopped
• 1 cup chow mein noodles
• 1 cup pineapple chunks (fresh or from can)
• ½ cup soy sauce
• Served over:
• 1 cup cooked rice

Instructions

1. Start rice. Make white sauce with butter, flour, salt, and milk.
2. Add soup and onion and cooked chicken.
3. Chop celery
4. shred cheese
5. Serve rice, then sauce, then toppings as you please.

______________________________--

http://allrecipes.com/recipe/230786/quick-hawaiian-haystacks/print/?recipeType=Recipe&servings=8&isMetric=false

 

Quick Hawaiian Haystacks

• Prep
  20 m
• Cook
  5 m
• Ready In
  25 m

Recipe By:Maria Tedjamulia

"Yummy, easy-to-make meal that can feed the masses. This recipe can be modified in so many fun, different ways. If you have ideas on how to mix it up, please comment below. I'd love to try your add-ins! Add more toppings to suit your taste."

Ingredients

• 2 (10.5 ounce) cans cream of chicken soup
• 3 cooked chicken breasts, cut into bite-sized pieces
• 1/2 cup milk, or more as needed
• 4 cups cooked rice
• 1 (5 ounce) can chow mein noodles
• 1 (8 ounce) can pineapple tidbits, drained
• 1 cup shredded Cheddar cheese

 

• 3 stalks celery, chopped
• 2 green bell peppers, chopped
• 3 green onions, chopped
• 1/2 cup flaked coconut
• 1/2 cup slivered almonds
• 1 teaspoon soy sauce, or to taste

Directions

1. Mix chicken soup and chicken together in a saucepan; stir in enough milk to make a gravy-like consistency. Cook and stir chicken sauce over medium heat until smooth and heated through, 5 to 10 minutes.
2. Spoon 1/2 cup rice onto 8 plates. Layer each serving of rice with chow mein noodles, the chicken mixture, pineapple, Cheddar cheese, celery, green peppers, green onions, coconut, almonds, and a drizzle of soy sauce, respectively.

DINNER - Fish Tacos, Sweet Potato Fries, Corn on the Cob

Chicken Crescent Wraps, Caesar Salad, Corn

DINNER - Salmon, Rice Pilaf, Asparagus

DINNER - Malibu Chicken, Rice Pilaf, Broccoli

BREAD - Banana Cake

last one i made: used salted butter and didn't add salt..should have added salt and less sugar

http://fantasticfamilyfavorites.blogspot.com/2011/05/sour-cream-banana-sheet-cake.html

Sour Cream Banana Sheet Cake

3/4 cup butter

2 cups sugar

2 eggs

1 1/2 tsp vanilla

3 cups flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 1/2 cups sour cream

1/2 cup milk

1 1/2 cups mashed banana

1. Preheat oven 350 degrees. Spray a 13in x 18in cookie sheet with cooking spray.
2. Cream butter and sugar and beat until light and fluffy. Beat in eggs one at a time; add vanilla.

3. Mix dry ingredients together in a separate bowl. In another bowl combine sour cream and milk.

4. Add dry ingredients to butter and sugar mixture alternately with sour cream and milk. Begin and end with dry mixture.

5. Add mashed banana mixing until just blended. Spread on to prepared baking sheet and bake for 25 minutes.

Cream Cheese Frosting
1/2 cup butter, softened
1 (8 oz) package cream cheese, softened
1 tsp vanilla
4 cups powdered sugar

In a large bowl, cream butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add powdered sugar and beat on low, then on high until frosting is smooth. Spread on cooled cake.

DESSERT - Peach Cobbler

PEACH COBBLER
 8 X 8 MICROWAVE

3 CUPS FRESH OR CAN FRUIT
2 TBSP LEMON JUICE (ONLY IF DISCOLORATION)
2/3 CUP BROWN SUGAR
1/2 CUP FLOUR
2/3 CUP QUICK COOKING OATS
1/3 CUP MARGARINE
3/4 TSP CINNAMON

CUT UP FRUIT INTO BOTTOM OF DISH COMBINE ALL DRY INGREDIENTS THEN ADD BUTTER IN SMALL CHUNKS TILL COMPLETELY MIXED. MIXTURE MAY BE LUMPY


SPRINKLE MIXTURE OVER FRUIT
MICROWAVE 7-10 MIN ON MED/HIGH
THEN LET STAND FOR 10 MIN

DESSERT - Van Wag Choc Chip Cookies

CHOC CHIP COOKIES

Van Wagenen

3 EGGS
1 1/2 CUPS SUGAR
1 1/2 BROWN SUGAR
2 TSP BAKING SODA
2 TSP SALT
2 TSP VANILLA

CREAM ALL OF THE ABOVE INGREDIANTS THEN FOLD IN 41/2 CUP FLOUR AND 2-3 CUPS CHOC CHIPS

USE HANDS TO NEED DOUGH

BAKE 375 FOR TEN MIN

DESSERT - Triple Choc Chip Cookie

2 CUPS BUTTER
1 1/2 WHITE SUGAR
1 1/2 BROWN SUGAR
BEAT THE ABOVE INGREDIANTS FOR ABOUT 10 MIN

ADD
2 TBP VANILLA
4 EGGS
1 1/2 TSP BAKING POWDER
1 1/2 TSP BAKING SODA
3/4 TSP SALT
6 CUPS FLOUR

MIX TOGETHER AND ADD I BAG WHITE CHOC CHIPS, 1 BAG MILK CHOC CHIPS, 1 BAG SEMI SWEET CHOC CHIPS

SPOON OUT ONTO UNGREASED COOKIE SHEET 350 10-12 MIN

DESSERT - Grandma's Fluffy White Frosting

2 EGG WHITES
3/4 CUP SUGAR
1/3 CUP LIGHT CORN SYRUP
2 TBS WATER
1/4 TSP CREAM OF TARTAR
1/4 TSP SALT
1 TSP VANILLA

COMBINE ALL INGREDIENTS IN TOP OF DOUBLE BROILER. COOK OVER RAPIDLY BOILING WATER. BEAT WITH ROTARY BEATER OR MIX MASTER UNTIL MIXTURE STANDS IN PEAKS. REMOVE FROM HEAT.  ADD 1 TSP VANILLA, CONTINUE BEATING UNTIL THICK ENOUGH TO SPREAD.

DESSERT - Pistachio Mallow Salad

Pistachio Mallow Salad Recipe

http://www.tasteofhome.com/recipes/pistachio-mallow-salad/print 

This fluffy salad is a real treat since it's creamy but not overly sweet. It's easy to mix up, and the flavor gets better the longer it stands. It's perfect for St. Patrick's Day, served in a green bowl. -Pattie Ann Forssberg, Logan, Kansas

TOTAL TIME: Prep: 5 min. + chilling YIELD:12 servings

Ingredients

• 1 carton (16 ounces) frozen whipped topping, thawed
• 1 package (3.4 ounces) instant pistachio pudding mix
• 6 to 7 drops green food coloring, optional
• 3 cups miniature marshmallows
• 1 can (20 ounces) crushed pineapple, undrained
• 1/2 cup chopped pistachios or walnuts

Directions

• 1. In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with nuts. Yield: 12 servings.

Nutritional Facts

1 serving (3/4 cup) equals 236 calories, 9 g fat (7 g saturated fat), 0 cholesterol, 140 mg sodium, 35 g carbohydrate, 1 g fiber, 2 g protein.

© 2015 RDA Enthusiast Brands, LLC

Read more: http://www.tasteofhome.com/recipes/pistachio-mallow-salad/print#ixzz3QXywWrFo

DESSERT - Better Than Anything Cake

Better-Than-Almost-Anything Cake

http://www.bettycrocker.com/recipes/better-than-almost-anything-cake/374b7ad3-c816-4bc7-a735-bec0308142c9

 

• Prep Time 10 min
• Total Time 3 hr 3 min
• Servings 15

Ingredients

box Betty Crocker™ SuperMoist™ German chocolate cake mix

Water, vegetable oil and eggs called for on cake mix box

can (14 oz) sweetened condensed milk

jar (16 to 17 oz) caramel, butterscotch or fudge topping

container (8 oz) frozen whipped topping, thawed

bag (8 oz) toffee chips or bits

Directions

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
• Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
• Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.

• Expert Tips

  The cake may stick to the wooden spoon handle while you’re using it to make the holes, so occasionally wipe off the handle.
  The caramel topping will be easier to drizzle if it has been kept at room temperature. If refrigerated, spoon caramel into microwavable bowl; microwave uncovered on High about 15 seconds.
  Instead of the toffee bits or chips, coarsely chop 5 bars (1.4 oz each) chocolate-covered English toffee candy, and sprinkle on top of the cake 

BEST BITES GUILTLESS ALFREDO SAUCE

http://ourbestbites.com/2008/08/guiltless-alfredo-sauce/

Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Instructions:
Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed.  Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.




I use this sauce for so many things. Here’s a few ideas:
-Over pasta (obviously)
-As a dip for breadsticks
-As a sauce on pizza (this is the garlic cream sauce I was referring to in this recipe) and a half batch of sauce covers 2 medium pizza’s.
-Mix it with pesto for a creamy pesto sauce (so good)
-Mix it with marinara for a creamy marinara sauce
One time when we had dinner guests over with a bunch of kids, we did a pasta bar. I made a couple different pastas, a couple different meats, and then made this sauce, marinara, and pesto. Everyone had so much fun mixing and matching and combining. The adults could get fancy with alfredo-pesto over bow-ties and the kids could have plain ol’ spaghetti if they wanted to. Toss in some french bread and a salad and you have a really fun, and really easy meal!