Doritos Cheesy Chicken

 2 cups precooked chicken, chopped or 2 cans chicken drained

1 cup sour cream

1 can cream of chicken soup

1 can Rotel Tomatoes or 1 1/2 cup chunky salsa

1 can corn, drained

2 cup shredded cheese (Colby Jack or Mexican) divided

1 bag Nacho Cheese Doritos, coarsely crushed or any leftover tortilla chips (4-5 cups or more)

1. Preheat oven to 350 degrees F.
2. Spray 9x13 pan with nonstick spray
3. Cover bottom of pan with 1/2 of the crushed chips (I often use plain chips here and save Doritos for the top).
4. Dump all other ingredients in a bowl saving half the cheese
5. Mix together and pour over chips
6. Top with the remaining chips and bake for 20 to 25 minutes until hot.
7. Sprinkle remaining cheese over the top and return to oven until melted.  

Tip:  I serve with 1 package prepared Spanish rice, like Knorr Fiesta Sides.  My family likes to fill warm flour tortilla with the chicken.  

I got this recipe from Makelle when I asked her to send me some dinner ideas that her children like to eat.  

Asian Chicken Salad With the Yummiest Dressing

INGREDIENTS

Salad:

• 4 to 5 cups finely shredded Napa cabbage, about 1/2 of medium cabbage (see note)
• 3 cups diced cooked chicken (see note)
• 1 cup finely shredded red cabbage, about 1/4 of medium cabbage (see note)
• 1 cup matchstick carrots (see note)
• 1 cup julienned red pepper
• 2 green onions, white and green parts finely chopped
• ¼ to ½ cup chopped fresh cilantro

Dressing:

• ¼ cup unseasoned rice vinegar
• ¼ cup low-sodium soy sauce
• 2 tablespoons olive oil
• 1 tablespoon creamy peanut butter (see note)
• 1 tablespoon honey
• 2 teaspoons grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1 clove garlic, finely minced
• Pinch of salt and pepper

Topping:

• Chow mein noodles, for topping
• Toasted sesame seeds, for topping

INSTRUCTIONS 

Add all of the salad ingredients to a large bowl and toss. 

Add all the dressing ingredients to a blender and process until smooth. Taste, and add 

additional honey, salt, and pepper, if needed.

Pour the dressing evenly over the salad and toss until evenly combined. 

Top with chow mein noodles and toasted sesame seeds (optional) and serve immediately. 

The salad keeps well for several days in the refrigerator - if making ahead of time, reserve 

the chow mein noodles and sesame seeds and add them just before serving. 

NOTES

Vegetables: the exact amount of vegetables for this salad is variable. Add more or less, to taste (and if you omit one vegetable or another, just make up for it in volume with another of the veggies).

Cabbage: you can use a knife/cutting board or the shredding disc on a food processor for 

the cabbage.  I prefer the cabbage finely sliced for this salad (I do it with a knife and just 

slice as thinly as possible). 

Carrots: the carrots can be shredded on a box grater, in a food processor, sliced by hand, or 
storebought matchstick carrots work, too (which is what I use). 
Chicken: I prefer the chicken to be diced fairly small for this recipe. 

Peanut Butter: the peanut butter can be omitted for a more basic vinaigrette dressing (although I highly encourage the peanut butter - it lends a creamy sweetness that is incredible in the salad). 

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/asian-chicken-salad-best-dressing/

I'm always on the lookout for a chicken salad and this recipe popped up in my email from Mels Kitchen Cafe.  I look forward to fixing this soon.  

Toasted Sugared Slivered Almonds

Thank you google for taking me to this recipe on melaniecooks.com.

How to Tell if an Egg Is Bad

 This popped up on my Facebook page.  I thought it would be good to share here.  

Honeycrisp Apple Broccoli Salad

 A crisp and refreshing salad combining sweet Honeycrisp apples, crunchy broccoli, and a creamy tangy dressing. Perfect for fall gatherings or as a healthy side dish, this salad is packed with flavor and texture from fresh ingredients and a touch of sweetness.

Ingredients:

4 cups broccoli florets, chopped
1 large Honeycrisp apple, diced
1/2 cup dried cranberries
1/2 cup chopped pecans or walnuts
1/4 cup red onion, finely diced
1/2 cup shredded sharp cheddar cheese (optional)
For the dressing:

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
Salt and pepper to taste
Directions:

In a large bowl, combine the chopped broccoli, diced Honeycrisp apple, dried cranberries, chopped pecans, red onion, and shredded cheddar (if using).
In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
Pour the dressing over the salad ingredients and toss until everything is well coated.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Prep Time: 15 minutes | Chilling Time: 30 minutes | Total Time: 45 minutes

I got this recipe off of Facebook All American Eat page.  I haven't tried it yet, but it looks delicious.  

Salsa

Rachel has made up and shared this salsa with us several times.  Scott loves it and I finally made a batch myself.  So easy and so good.  This is what Rachel said when she sent me the recipe:  "1 tsp salt. 3 cloves garlic. I just do 1 jalapeno and don’t roast".

Edible Cookie Dough for One

Description:

This Edible Cookie Dough for One is a quick and delicious treat you can whip up in minutes! Perfectly sweet, with a soft and chewy texture, this small-batch recipe is made without eggs, so you can safely enjoy it raw.

Ingredients:

2 tablespoons unsalted butter, softened
2 tablespoons brown sugar
1/8 teaspoon vanilla extract
1/4 cup all-purpose flour (heat-treated)
1 tablespoon milk
Pinch of salt
2 tablespoons chocolate chips
Directions:

Heat-Treat the Flour: Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes, or microwave in 30-second intervals until the flour reaches 165°F (74°C). This step ensures the flour is safe to eat.
Mix the Dough: In a small bowl, cream together the softened butter and brown sugar until smooth. Stir in the vanilla extract.
Add Dry Ingredients: Add the heat-treated flour and a pinch of salt to the butter mixture. Stir until combined.
Add Milk and Chocolate Chips: Stir in the milk until the dough reaches your desired consistency. Fold in the chocolate chips.
Serve: Enjoy your edible cookie dough immediately, or chill it in the refrigerator for a firmer texture.
Prep Time: 5 minutes | Cooking Time: 5 minutes (for heat-treating flour) | Total Time: 10 minutes
Kcal: Approximately 300 kcal per serving | Servings: 1

I got this recipe off of the Facebook page, Easy Recipes  I haven't made it yet, but you can be sure I will! 

Root Beer Float Pie

1 package of vanilla pudding
1 tub of cool whip
1/2 cup of milk
1 cup of root beer
Mix
Add to pie crust
Fridge for 5-6 hours or freezer for 2-3 hours

My son-in-law made this pie and brought it to our Thanksgiving gathering.  It was hit.  He made  it with a pre-made graham cracker crust.  

Veggie Delight

2 cans refrigerator crescent rolls

2 (8 oz) pkg cream cheese, softened

3/4 c. mayonnaise

1/2 c. sour cream

1 pkg. dry Ranch dressing mix

Grated cheese

Finely chopped veggies (broccoli, cauliflower, peppers; Use any combination)

Press together crescent rolls on two cookie sheets.  There shouldn't be any holes and the dough should be thin.  Bake at 375 degrees for 8 minutes or until done.  Cool.  

Mix the following and spread over the crusts

Cream cheese, mayonnaise, sour cream, and Ranch dressing.

Sprinkle chopped veggies over the top, as much was you like.  Top with grated cheese.  

Cut into bite size servings.  Enjoy! 

I attended a lunch-bunch group at our clubhouse and this delicious appetizer was served. Of course I asked for the recipe!  My friend who made it said she cut the recipe in half to make the pizza shaped serving.  Yum!     

Hershey's Chocolate Cake

Hershey's Chocolate Cake

1 chocolate cake mix

1 small package chocolate instant pudding

3 Tbsp Hershey’s chocolate syrup

3 Tbsp heavy cream (Mix together with chocolate syrup— the two of them will total 1/3 cup then add to batter)

1/2 cup oil

3 eggs

2 cups sour cream (16 oz tub)

1 bag of chocolate chips

Mix all ingredients together, pour into greased bunt pan.  Bake at 350 for 1 hour.  You don’t want to overcook, that way it will be moist.  Keep in bunt pan until cool enough to touch.  Serve warm.  Yum!! Yum!!

Chocolate Sauce (optional)

1 cup chocolate chips or Hershey kisses

1/2 cup heavy cream

2 Tbsp butter

Combine milk and butter in glass container.  Heat in Microwave for 1 min.  Pour chocolate chips into hot mixture.  Stir until they have all melted and well mixed.  Pour over cake or individual pieces.  

I had a luncheon at my house and my friend brought this for dessert.  After I had one bite, I knew I needed to ask her for the recipe.  

Peanut Butter Chocolate Chip Energy Bites

Ingredients 

• 1 cup dry oats (old fashioned, instant, or a mix of the two)
• 1/4 cup peanut butter
• 1/4 cup honey
• 1/2 cup mini chocolate chips
• dash of salt
• 1/2 teaspoon vanilla optional

Instructions

Add the nut butter and honey and stir to combine well. Add the all of the other ingredients and stir to combine well.

Refrigerate the mixture for about 30 minutes.

Use a spoon to scoop about a tablespoon of the cookie ball mixture into your hand. Roll into a ball. Repeat with remaining mixture. This should make about 12 oatmeal energy balls.

Store the balls covered in the fridge for up to a week, or in the freezer for much longer.

I got this recipe from a family member who brought this treat to my daughter to have on hand and enjoy after the birth of her baby.  She said that she switched out the 1/4 cup peanut butter with 1/4 cup of almond butter.  You can get the recipe on this website:  https://www.blessthismessplease.com/wprm_print/8-no-bake-oatmeal-energy-balls or by clicking here.  You can get another recipe for Energy Bites on this blog by clicking here.  

  

Healthy Cookies - No Sugar! No Flour!

HEALTHY COOKIES - NO SUGAR! NO FLOUR!

INGREDIENTS:

3 mashed bananas (ripe)

1/3 cup apple sauce

2 cups oats

1/4 cup almond milk

1/4 cup raisins or nuts

1 cup good dark chocolate chunks (Lily’s brand is my fave)

1 tsp vanilla

1 tsp cinnamon

Preheat oven to 350 degrees.

DIRECTIONS:

Mix all ingredients together and

bake for 15-20 minutes.

I saw this on my Facebook feed. Click

 here for  the link to the Facebook page called Quicker Recipe 

Honey Lime Chicken or Pork Enchiladas

yield: 8 SERVINGS

 

prep time: 1HOUR HR

cook time: 30MINUTES MINS

total time: 1HOUR HR 30MINUTES MINS

INGREDIENTS

• 6 tablespoons honey
• 5 to 6 tablespoons lime juice, 2 to 3 large limes
• 1 tablespoon chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon coarse, kosher salt
• ⅛ to ¼ teaspoon black pepper, I use coarsely ground
• 2 pounds chicken, cooked and shredded - about 4 cups total (see note)
• 8 to 10 (6 to 8-inch) flour or corn tortillas
• 4 cups about 1 pound shredded Monterey jack cheese, (or a combo of cheddar and Monterey Jack)
• 16 ounces green enchilada sauce (see note)
• 1 cup heavy cream, sour cream, or half-and-half
• Additional Toppings, optional: sour cream, chopped tomatoes, extra lime wedges, avocado, chopped cilantro

INSTRUCTIONS 

• In a small bowl, whisk together the honey, lime juice, chili powder, garlic powder, salt and pepper. Place the shredded chicken in a resealable bag or other covered container. Pour the marinade over the chicken and toss until the chicken is evenly coated. Refrigerate for 30 minutes or up to 8 hours.
• Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan.
• Fill flour tortillas with chicken (save the leftover marinade!) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the leftover marinade and the the cream (or sour cream/half-and-half).
• Spread sauce evenly on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top. Serve with chopped tomatoes, salsa, sour cream, extra lime wedges, chopped cilantro, and/or avocado.

NOTES

Nutrition Facts: the nutrition facts for this recipe were calculated based on the enchiladas (but do not include the optional toppings as those are added based on personal preference). 

Chicken: a rotisserie chicken works great in this recipe. Or, this is my go-to quick stovetop method for making cooked, shredded chicken at home. Otherwise, I often throw chicken breasts in the Instant Pot with 1 cup broth and some salt and pepper and cook for 8-12 minutes at high pressure and then shred (discarding liquid).

Sauce: here is an easy, delicious recipe for homemade green enchilada sauce. Green salsa also works for this dish (slightly different flavor profile and the consistency is a bit thinner than enchilada sauce). Also, if you want to skip the cream in the topping all together, you can mix the remaining green enchilada sauce or salsa with the leftover marinade and spread that over the top of the enchiladas and sprinkle with cheese.

Freezable Meal: freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top. The tortillas may be a bit softer after freezing and baking.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/honey-lime-enchiladas/

Rachel got me hooked up with this recipe from Mel's Kitchen cafe. (see link above this paragraph)  She said when she made it she used one whole rotisserie chicken meat from Costco.  Click onto Mel's link here to get more details about the recipe.  Below is a picture of Rachel's batch that she made.  She used mission whole wheat tortillas.