Chicken Souvlaki with Tzatiki Sauce

• Souvlaki Marinade:
• 3/4 cup balsamic vinaigrette salad dressing
• 3 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 4 skinless, boneless chicken breast halves
• Tzatziki Sauce (cucumber sauce):
• 1/2 cup seeded, shredded cucumber
• 1 teaspoon kosher salt
• 1 cup plain yogurt
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1/2 tablespoon rice vinegar
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon Greek seasoning
  • kosher salt to taste
  • freshly ground black pepper to taste
  • Serve with: 4 large pita bread rounds
  • 1 heart of romaine lettuce, cut into 1/4 inch slices
  • 1 red onion, thinly sliced
  • 1 tomato, halved and sliced
  • 1/2 cup kalamata olives
  • 1 cup crumbled feta cheese

  • Directions

    
    

    1. In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
    2. Preheat an outdoor grill for high heat or I cook chicken in the oven in the marinade and cut into thin strips before serving.
    3. Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water (sometimes I soak up excess water with a clean paper towel); stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
    4. Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
    5. Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, and olives on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.
    Recipe adapted from allrecipes.com

Zucchini Bread

Zucchini Bread (from allrecipes.com)

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil                                                                                                                    2 1/4 cups white sugar                                                                                                               2 teaspoons vanilla extract                                                                                                       2 cups grated zucchini

       Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F
1. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
2. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
3. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

White Chicken Chili

 Always a crowd-pleaser and a great way to use leftovers!

Ingredients:
2 chicken breasts or 5 froz ckn tenderloins (I usually cook mine in a crock pot during the day and add the beans/tomatoes just before dinner)
2-3 cups chicken broth (more or less depending on what consistency you like)
2 cans great northern beans, drained
2 cans diced tomatoes (I buy the salsa seasoned kind so it already has some spices and jalenpenos for a little kick) - don't drain the tomatoes
1/2 cup frozen corn
4 oz (half package) cream cheese
Salt/pepper to taste

Directions: I place chicken breasts and chicken broth in crock pot on low heat for 6-8 hrs. Approximately an hour before dinner, shred chicken. Then add beans, tomatoes, corn and cream cheese. Stir occasionally, until the cream cheese is melted and mixed throughout. Serve with grated cheese (cheddar),sour cream and fritos.

*I usually make this after the crock pot pork chops and add leftover pork to the chili. Really adds a delicious flavor!

Crock Pot Pork Chops

I'm not a huge fan of pork, but this recipe is simply delicious. I use a lot of different spices when I'm searing the pork chops but you can add or omit any spices you like/don't like.

Ingredients:
4-6 boneless pork chops (just a personal preference, bone-in works too)
1 can cream of mushroom soup
2-3tsp olive oil
basil
oregano
paprika
onion powder
garlic salt

Directions:
Cover pork chops in spices (both sides). Heat olive oil in frying pan (high heat) and sear (cook surface layer of meat quickly on high heat to seal in juices) pork chops. This searing process takes maybe 30 seconds on each side. Place pork chops in crock pot. Cover with cream of mushroom soup. Cook on low heat 6-8 hours. I serve mine with mashed potatoes (I have a recipe for them on my blog).

*I use my leftover pork chops to mix into my white chicken chili. The combination of chicken and pork adds more flavor to the chili.

Paula Deen's Ooey Gooey Butter Cake

Butter, sugar, and more butter! A favorite for parties or really anytime. Warning: you may be tempted to eat the entire pan yourself. :)

       Recipe Courtesy of Paula Deen

Ingredients 

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer.  Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter and beat together. 

Next, add the powdered sugar and mix well.  Spread over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

Sour Cream Banana Bread

This recipes has become a favorite in our home. I've tried countless banana bread recipes but this is the best!

Ingredients:
2 very ripe bananas
1/2 c white sugar
1/3 c + 2TBSP butter, melted and cooled
1 egg
1/4 c sour cream
1 tsp. vanilla
1 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
2 tsp white sugar
1/2 tsp ground cinnamon
Sometimes for an extra-special treat we add some mini chocolate chips:)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
2. Mash 2 bananas in a bowl with sugar and beat the bananas and sugar with an electric mixer until creamed and fluffy, 3 minutes. Beat in melted butter, egg, sour cream, and vanilla extract until thoroughly combined.
3. Whisk flour, baking powder, and salt together in a bowl and stir the flour mixture into banana-sugar mixture. Fold in mashed bananas. Pour batter into prepared loaf pan and tap the pan on the counter several times to remove any air pockets. Stir 2 teaspoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the top of the loaf.
4. Bake in the preheated oven until bread is golden brown on top and set in the center, 1 hour and 15 minutes; rotate bread pan in oven halfway through baking. Cool in the pan for 10 minutes before removing to finish cooling on a wire rack.                                                                                                                                                                                    From allrecipes.com - http://allrecipes.com/recipe/sour-cream-banana-bread/

Hot Onion Souffle Dip

A perfect party appetizer and if you happen to have leftovers (a very rare occurrence indeed!), it makes a delicious spread for sandwiches/burgers.

Ingredients:
3 packages of cream cheese (8oz), softened
1/2 cup Mayo
2 cups Parmesan cheese, shredded
1 bag frozen, chopped onions
Directions:
Thaw onions in microwave safe dish. Drain any extra fluid from onions (pat with paper towels). Combine all ingredients in large mixing bowl (or kitchen aid mixer) and blend until creamy. Pour in to 9 x 9 pan (or any serving dish that is oven safe) and cook in a 350 degree oven for 30 minutes or until bubbling and slightly browned on top.
Serve with Wheat Thins.
Perhaps not the healthiest of appetizers, but it is a crowd-pleaser.

Ham & Cheese Quiche

Ham & Cheese Quiche

Ingredients:

1 frozen pie crust (will need deep dish for this recipe)

4 beaten eggs

1 1/2 cups half & half or milk

1/4 cup diced onion

1/2 tsp salt

1/4 tsp pepper

1/2 tsp ground nutmeg

3/4 cup chopped cooked ham (other variations: bacon, chicken)

1 1/2 cups shredded sharp cheddar cheese (other variations: swiss, monterey jack, havarti)

*sometimes I'll add several different cheeses

1 Tbs all purpose flour

• Preheat oven to 325 F
• In medium bowl, stir together eggs, half-and-half/milk, onions, salt, pepper and nutmeg. Stir in ham. In small bowl toss together the cheese and flour. Add to the egg mixture and mix well. Pour egg mixture in frozen pie crust and bake for 40-45 min (until firm and lightly browned on top).

Rosemary Ranch Chicken Kabobs

Rosemary Ranch Chicken Kabobs

a summer grill out favorite

Ingredients

• 1/2 cup olive oil
• 1/2 cup ranch dressing
• 3 tablespoons Worcestershire sauce
• 1 tablespoon minced fresh rosemary
• 2 teaspoons salt
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon white sugar, or to taste (optional)
• 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

allrecipes.com - Theresa Spencer

Rosemary Potatoes

Rosemary Potatoes

Ingredients:

4-6 red potatoes
1-2 TBS olive oil
1 garlic clove, minced
1/2 cup of onion, chopped
2-3 sprigs of fresh rosemary
Salt and Pepper to taste

Wash and quarter potatoes. Drizzle olive oil over potatoes. Add garlic, onions and rosemary and stir, coating the potatoes. Preheat oven to 400 degrees. Bake in 8 x8 pan for 30min or until tender. Add salt and pepper to taste.

No Bake Cookies

No Bake Cookies

Quick, easy and a family favorite!

Ingredients:
1/2 cup butter (1 stick)
1/2 cup milk
2 cups sugar
1/2 cup cocoa

3 cups quick cooking oats
1/2 cup peanut butter
1 tsp. vanilla

On medium heat, melt butter in saucepan. Add sugar, milk and cocoa and bring to a boil - stirring constantly. Boil for 60 seconds then remove from heat. Add oats, peanut butter and vanilla. Drop spoonfuls onto cookie sheet lined with wax paper and allow cookies to cool.

Pot Roast

Pot Roast

• 3-4lb beef round roast

• 1 yellow onion, sliced

• 3-4 carrots, peeled and sliced

• 2-4 potatoes (any kind including red potatoes), cut in quarters

• Coca-Cola or Dr. Pepper

• Salt & Pepper

Place roast in bottom of crock pot.Cover roast with onions, carrots and potatoes. Sprinkle a dash of salt and pepper. Pour coke product over roast until mostly covered.
Cover and cook on low for 8 hours.

Variation: Instead of coke, add 1 can cream of mushroom soup, 1 cup beef broth, 2 Tbsp flour .and 1 envelope dry onion-mushroom soup mix. Makes a yummy gravy with the roast.

Chess Pie

Chess Pie

• 3 eggs, beaten

• 1 1/2 cup sugar

• 1/2 cup butter, melted

• 2 Tbsp vinegar

• 1 1/2 Tbsp cornmeal

• 1 tsp vanilla

Combine all ingredients. Pour into pie crust. Bake at 350'F for 1 hour.
Great Grandmom Reba Gilbert's recipe.

Mini Kisses Coconut Macaroon Bars

Mini Kisses Coconut Macaroon Bars

• 3 3/4 cups ( 10 oz package) sweetened coconut flakes

• 3/4 cup sugar

• 1/4 cup flour

• 1/4 tsp. salt

• 3 egg whites

• 1 whole egg (slightly beaten)

• 1 tsp. almond extract

• 1 cup Hershey's Mini Kisses milk chocolate pieces ( I use semi-sweet instead)

1. Heat oven to 350F. Lightly grease 9 inch square baking pan.

2. Stir together coconut, sugar, flour and salt in large bowl. Add egg whites, whole egg and almond extract; stir until well blended. Stir in Mini Kisses. Spread mixture into prepared pan

3. Bake 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars.

4. Enjoy!!

Favorite Brand Name Baking Cookbook

Mashed Potatoes

Mashed Potatoes

• 6 large potatoes, peeled

• 1 stick butter

• 1/2 cup milk

• 1/2 cup sour cream

• 1 tsp. salt

• 1/2 tsp. pepper

Peel and cut potatoes and place in large pot of boiling water. Melt butter and warm milk in the microwave. Potatoes are ready when a fork can easily stab and break apart potatoes (usually 10-15 minutes in boiling water). Drain potatoes and place in large mixing bowl (I love my Kitchen-Aid for mashed potatoes). Using an electric mixer, mash potatoes into small pieces. Add butter/milk mixture and sour cream. Continue mixing on high speed and add salt and pepper to taste.

Variations:
Add garlic salt for garlic mashed potatoes.

Fudge Pie

Fudge Pie

• 1/2 cup butter

• 1 cup sugar

• 3 Tbsp cocoa

• 1 tsp vanilla

• 1/4 cup flour

• 2 eggs (lightly beaten)

Melt butter, sugar and cocoa and flour together. Let cool. Stir in eggs and vanilla. Pour into pie crust and bake at 325'F for 35min.

Delicious served warm with vanilla bean ice cream!

Easy Cookie Bars

Easy Cookie Bars

• 1 1/2 cup Graham Cracker crumbs

• 1/2 cup butter

• 1 1/3 cups sweetened coconut flakes

• 1 (14oz) can sweetened condensed milk

• 1 cup chopped nuts (pecans, walnuts, etc)

• 1 cup semi-sweet chocolate chunks

Line 9X13 with foil and grease foil. Combine graham cracker pieces and butter in medium size mixing bowl and press into prepared pan. Sprinkle with coconut, chocolate chunks and nuts. Pour sweetened condensed milk over top. Bake at 350' F for 25-30 minutes (or until golden brown). Cool in pan on wire rack. Lift foil out of pan and onto cutting board.
(Favorite Brand Name Baking Cookbook)

Cheesy Hash Brown Casserole

Cheesy Hash Brown Casserole

• 2lbs hash browns

• 1/2c. melted butter

• 1 tsp. salt

• 1/4 tsp. pepper

• 1/2c. chopped onion

• 1 can cream of chicken soup

• 1c. sour cream

• 2c. shredded sharp cheddar cheese

Mix all ingredients together, place in a greased 9x13 pan.

Topping:

• 2c. crushed Ritz Crackers (or Corn Flakes)

• 1/2c melted butter

Put topping on casserole and bake on 350'F for 45 minutes.
Southern Living Recipe

Sante Fe Chicken

Sante Fe Chicken (another easy crock pot meal!)

• 2 cups salsa (cook's preference :)

• 1 can black beans, drained and rinsed

• 1 can yellow corn, drained

• 10-12 frozen chicken breast tenderloins

• 1 (8 oz) package cream cheese

• Tortilla Chips or Rice

In crock pot, layer 1 cup of salsa, frozen chicken, black beans, corn, and another cup of salsa. Cook on low for 8hrs (or on high for 4 hrs). 15 minutes prior to serving shred chicken, add cream cheese and turn crock pot to high setting. Stir well and serve over rice or on a pile of tortilla chips.

Poppyseed Chicken

Poppy Seed Chicken

• 3 cups chopped cooked chicken (to make it even easier, I usually make my chicken in a crock pot. I put approx. 10 chicken breast tenderloins frozen and 1 can cream of chicken soup and let it cook on low for 8hrs).

• 1 can cream of chicken soup (unless you made the chicken in the crock pot, since the soup is already in the cooked chicken mixture).

• 1 (16oz) container of sour cream

• 3 tsp. poppy seeds

• 1 sleeve of Ritz crackers, crushed

• 1/4c. butter, melted

• Brown Rice (I like to make the Kroger brand mushroom brown rice)

Combine chicken, soup, and sour cream. Pour over brown rice. Top with crushed Ritz crackers, poppy seeds and melted butter. Bake at 350 F for 20-30 minutes (until cracker pieces are browned.)