Chili Dip

Borrowed from Lauren

1 jar salsa
2 cans hormel chili (no beans)
1 8 oz tub of sour cream
2 packages of cream cheese
mix it all together, put into a baking dish and bake for about 30 min at 350

Pam's Baked Chicken

Borrowed from Pam

8 boneless chicken breasts
1 cup (sleeve) ritz crackers crushed
1/2 c parmesan cheese
1 stick melted butter
1 can cream of chicken soup ( I use the fat free)
1/2 c milk
8 oz sour cream ( I use the reduced fat)

Mix cracker crumbs with cheese. 
Dip chicken in melted butter, then into cracker crumb mixture. 
Place in a 9 x 13 pan
Mix soup, milk and sour cream; stir well. 
Pour this mix over the chicken. 
Spread leftover butter and cracker mix over top of chicken. 
Bake in a 350 oven for about 1 hour, 15 minutes.

Serve over white or brown rice, even mashed potatoes on the side.

Chicken Divan

Borrowed from Kim

• 1 box Caroline white rice
• 2 packages (10 ounces each) broccoli spears, or 1 large bunch fresh trimmed broccoli
• 4 cooked chicken breasts, sliced
• 2 cans cream of chicken soup
• 1 cup mayonnaise 
• 1 cup shredded Cheddar cheese
• Ritz crackers, crumbles and sautéed with 2 tablespoons butter and garlic salt

Cook rice and spread as first layer in a baking/casserole dish.  Cook broccoli in a small amount of boiling water until crisp-tender; drain. Arrange the broccoli as second layer in dish. Layer cooked chicken over the broccoli spears.

Separately, combine the soup with mayonnaise in a small bowl until well blended; pour mixture over chicken. Add top layer of shredded cheese. Bake at 350° for 25 minutes, until heated thoroughly and cheese is bubbling.  Sprinkle Ritz crackers on top and cook for an additional 5 minutes.  Chicken divan recipe serves about 6.

Betsy's Salad

Borrowed from Betsy

Salad ingredients:

Baby spinach
tomatoes
cukes
black olives
bacon bits (or bacon that you cook yourself-either is fine)
red onion

Dressing ingredients:

1/3 cup ketchup
1 cup veg. oil
1 tsp. worcestershire sauce
1/2 cup sugar
1/4 cup red wine vinegar ( I think- I need to check on that)
* shake vigorously before adding to salad because if you don't, the oil will seperate and it doesn't taste as good.

Asparagus Rollups

Borrowed from Moe

bunch of small asparagus (I like small, but you can also use larger)
cream cheese
blue cheese
loaf of arnold bread
melted butter

Par boil asparagus.  Mix cream cheese and blue cheese (amount of blue to cream depends on your taste.  I personally like quite a bit of blue.)  Cut crusts off of bread and take a glass and roll on bread to flatten a bit.  spread cheese mixture on bread. Place asparagus at tip of bread and roll.   Brush all the roll ups with butter and put on cookie sheet.   Broil until brown and turn over and broil other side.  

Stuffed Mushrooms

Borrowed from Jen

- Wash white mushrooms and put out stems so you have hollow mushrooms (this is the most time consuming part) - The stems will essentially "pop" out.
- Scoop spoonfuls of Boursin cheese (I usually buy the light kind - either are good) into hollowed out mushrooms (usually 1 package of Boursin will do 2 packages of mushrooms)
- Place on baking sheet w/sides (so the juices don't run off) - either spray w/Pam first or you can dip the mushroom cap into melted butter
- Bake for approximately 30 minutes at 400 degrees
- Cheese on mushrooms should be slightly brown when they are ready

Chili-Pumpkin Spice Sweet Potato Fries

Borrowed from Linda C

- Take as many sweet potatoes as you want...
- cut them into strips like french fries
- spray them with cooking spray
- sprinkle with a mix of pumpkin pie spice and chili powder
- bake at 400 for about 40 minutes

Personal preference for how much seasoning you want to use 

Chicken Boullibaise

From Ina Garten

Ingredients

• 1 (4 to 5-pound) chicken, cut into 10 pieces
• Kosher salt and freshly ground black pepper
• 1 tablespoon minced fresh rosemary leaves
• Good olive oil
• 1 large head garlic, separated into cloves and peeled
• 1 teaspoon saffron threads
• 1 teaspoon whole fennel seeds
• 1 (15 ounce) can tomato puree
• 1 1/2 cups good chicken stock, preferably homemade
• 1 cup dry white wine
• 3 tablespoons Pernod
• 1 pound baby Yukon gold potatoes, halved
• Rouille, for serving, recipe follows
• Crusty French bread, for serving

Directions

Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary.

Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch.

Transfer the browned chicken pieces to a plate and set aside.

Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon of pepper to the pot.

Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.


Meanwhile, preheat the oven to 300 degrees F.


Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth.

Return the sauce to the Dutch oven and add the sliced potatoes and browned chicken pieces with their juices. Stir carefully.


Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done.

Check the seasonings and serve hot in shallow bowls with big dollops of Rouille and slices of crusty bread.

Rouille:

• 4 large garlic cloves
• 1 1/2 teaspoons kosher salt
• *1 extra-large egg yolk, at room temperature
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon saffron threads
• 1/4 teaspoon crushed red pepper flakes
• 1 cup good olive oil

Place the garlic and salt on a cutting board and mince together.

Transfer the mixture to a food processor fitted with the steel blade.

Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.

With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion.

Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.


Yield: 1 cup

*RAW EGG WARNING

Bean Dip

Borrowed from Nan

Ingredients:
- a variety of beans
I usually do black, pink kidney, red, dark red
- olive oil
- balsamic vinegar
- carton cherry tomatoes
- small onion

Steps:
- dice the tomatoes and onions
- mix them with the beans
- pour a mix of oil and vinegar over the beans
That's it!

It's personal preference how much oil and vinegar you add.
It's also best if you let it marinate for a few hours before serving. I usually serve with chips.

Fruit Pizza

From lots of different sources; lots of variations of this recipe so use whatever fruits are in season. You can also use fruit flavored cream cheese (strawberry or mixed berry)

Ingredients

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 1 egg
• 1 1/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 (8 ounce) package cream cheese
• 1/2 cup white sugar
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
3. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
4. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
5. Arrange desired fruit on top of filling, and chill.