Applesauce Oatmeal Muffins

Ingredients:

1 1/2 cup quick cooking oats

1 1/4 cup flour

1/2 cup brown sugar

1 tsp baking powder

3/4 tsp baking soda

3/4 tsp cinnamon (I use 1 tsp)

1/2 tsp salt

1 cup applesauce

1/2 cup milk

3 TBSP canola oil

1 egg

Topping:

 1/4 cup oats

1 TBSP brown sugar

1/8 tsp cinnamon

1 TBSP melted butter

Directions:

Combine the first seven ingredients. In another bowl, combine the applesauce, milk, oil, and egg. Stir into dry ingredients just until moistened. 

Fill muffin cups coated with cooking spray 3/4 full.

Combine topping ingredients; sprinkle over batter. Bake at 400 degrees for 16-18 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing.  

-found on Taste of Home. 

Oreo Layer Dessert

Ingredients:

1 pkg of regular Oreos

1/2 c. of butter

1 lg box of instant chocolate pudding

2-8 oz cool whips

8 oz. of cream cheese, softened

1 c. powdered sugar

Directions:

Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin.  Save a 1/2 c. to sprinkle on top of dessert when it's done.  Pour remaining crumbs in a 13x9 pan.  Melt butter and pour into crumb mix.  Stir it up good and press crumbs in bottom of pan to make a crust.  Make chocolate pudding according to package directions and let it setup in the fridge.  In a mixing bowl blend cream cheese until nice and smooth and then add powdered sugar, mix.  Then fold in 1-8 oz thing of cool whip.  Top oreo layer with cream cheese mix, then pudding, then your last 8 oz thing of cool whip, and then sprinkle remaining Oreo's on top.  Cover and refrigerate until ready to serve. 

-Taken from http://www.house344.com/2011/06/oreo-layer-dessert.html-

Honey Lime Dressing for Fruit Salad

1/4 c. pineapple juice
1/4 tsp. lime zest
1 T. honey
2 T. fresh squeezed lime juice

Whisk ingredients together and pour over cut up fruit.  Toss lightly to coat.
Microwave honey for 5 or 10 seconds if it won't blend well..

You can use any fruit for this...
Strawberries, canteloupe, fresh pineapple (or use canned pineapple chunks), grapes, blueberries, kiwi, etc...

Kaley's Baptism Lunch

Here are the recipes from Kaley's lunch that people requested.

Sugar Cookie Bars
http://www.highheelsandgrills.com/2012/08/sugar-cookie-bars.html

Ingredients:

Cookies:

• 2-1/2 cups bread flour (or all-purpose flour is fine)
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1-1/2 Tbsp. sour cream
• 1 tsp. vanilla extract

Frosting:

• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1/4 cup half and half
• 1 tsp. vanilla
• Pinch of salt
• Several drops of food coloring (optional)

Directions:

1. COOKIES: Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)
4. Add egg and combine well.
5. Add sour cream and vanilla and mix until completely blended.
6. Slowly add the flour mixture and stir until well combined.
7. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)
8. Bake 17-20 minutes, or until edges become lightly golden.
9. Set aside to cool completely.
10. FROSTING: In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy.
11. Stir in vanilla and salt, combine well.
12. Add food coloring until desired color.
13. Frost your cooled cookie bars evenly.
14. Cut into squares and serve. 

Chicken Orzo Soup

Ingredients
3/4 cup orzo
1 1/2 Tbsp olive oil
1 medium onion, thinly sliced
6 garlic cloves, minced
3/4 cooked chicken breasts(I used shredded rotisserie chicken)
5 cups chicken broth
1/4 cup lime juice
1 large tomato (I used a can of chopped tomatoes with green chili)

1/4 cup cilantro


Cook orzo, drain and set aside. 
Sauté onion and garlic in olive oil in a large saucepan
Add chicken, broth, lime juice, tomato
Mix in orzo and chopped cilantro

Top with cilantro, tortilla chips and sour cream if you want

Easy Cheese Chicken Enchiladas

Easy Cheesy Chicken Enchiladas


3 ounces cream cheese
2 cups chopped, cooked chicken breast
12 ounces chunky salsa
1 cup mexican blend cheese, shredded (I use regular cheddar)
8 (6-inch) tortillas

For the yogurt sauce:
2 cups low-fat plain yogurt
1 cup chopped cilantro
1 tsp ground cumin

Heat cream cheese in large skillet over medium heat until soft.
Stir in chicken and 1/2 cup of the salsa; mix well.
Add 1/2 cup shredded cheese; stir until melted.
Spoon about 1/3 cup of chicken mixture onto each tortilla; roll up. Place seam side down in 9x 13 baking dish.Top with remaining salsa and cheese.
Bake at 350 degrees for about 15 minutes, or until heated through. Serve with yogurt sauce.
For sauce: combine yogurt, cilantro, and cumin. Chill until needed.

Cajun Chicken Pasta

Cajun Chicken Pasta


2 chicken breasts, cut into pieces
4 Tbs butter
1/2 red pepper
1/2 green pepper
1/2 lb mushrooms (opt.)
2 green onions
1 c milk
1 brick cream cheese
1/2 tsp basil
1/2 tsp lemon pepper (or 1/2 tsp pepper and 1/2 tsp lemon juice)
1/2 tsp salt
1/4 tsp garlic powder
1 tsp cajun seasoning
8 oz pasta

Cook pasta as directed.
Saute chicken in butter 5-7 minutes.
Add peppers, mushrooms, onions, cook, stir 2-3 minutes. Reduce heat.
Add cream cheese, milk, and seasonings.
Thicken with flour if needed. Serve over pasta.

Note: Before I add the cajun seasoning at the end, I set some sauce aside for Elden (he dislikes spice at all). I made my own cajun seasoning by looking it up online.)

Catherine's Spicy Chicken Soup

I made this tonight and it's pretty good. Thought you might like to try. Catherine's Spicy Chicken Soup http://allrecipes.com/recipe/catherines-spicy-chicken-soup/detail.aspx Ingredients 2 quarts water 8 skinless, boneless chicken breast halves 1/2 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 2 tablespoons dried parsley 1 tablespoon onion powder 5 cubes chicken bouillon 3 tablespoons olive oil 1 onion, chopped 3 cloves garlic, chopped 1 (16 ounce) jar chunky salsa 2 (14.5 ounce) cans peeled and diced tomatoes 1 (14.5 ounce) can whole peeled tomatoes 1 (10.75 ounce) can condensed tomato soup 3 tablespoons chili powder 1 (15 ounce) can whole kernel corn, drained 2 (16 ounce) cans chili beans, undrained 1 (8 ounce) container sour cream Directions In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Pepper Jack Potato soup

Pepper Jack Potato
Soup

1 Pint Half and Half
1 can cream of Celery soup
1 can cream of chicken soup
1 (8 oz) block pepper jack cheese
2 cans chicken broth (14 oz each)
1 (8 oz) carton sour cream
4 lbs of potatoes, peeled and cubed

Cook potatoes in chicken broth until tender (not hard). Grate cheese and addit to the potatoes (do
not drain); stir until melted. Add
soups, half and half and sour cream.
Cook on low temperature, stirring often to prevent sticking. Cook until hot and serve immediately.