Crossaint Chicken Salad

12 oz. chicken (canned or diced)
1/2 cup miracle whip
1/2 cup mayo
1/4 tsp. garlic powder
1/8 tsp. dry mustard
1/2 cup diced celery
1/4 cup diced green onions

Put chicken in a bowl and crumble. Add wet ingredients, then dry. Mix in celery and green onions last. Serve on crossaints.

Company Potatoes

2 bags of hash browns (Frozen one.  I like to get the shredded ones, I also like to have them thawed out.  It makes the cook time faster.)

2 cans Cream of Chicken Soup

1 - 32 oz. of Sour Cream

Cheese- I usually put in 2 Cups of Cheese

1 Cube of Butter ( I save about a1/4 to mix with your crushed corn flakes)

1/2 Onion (If desired-my family does not like onions so I either put them in my processor and make them like soup or just season with onion salt.)

Add a pinch of salt

Stir all together.  Cook at 350 for about 45 mins. or until top of potatoes is bubbling.  I also add more cheese to them top.  Cover with tinfoil to cook, last 10 mins, take tinfoil off and cover top with cornflakes, add butter to cornflakes so that they are crunchy.

Peppermint Cookies

White Cake Mix

1 egg

1/2 -1 teaspoon peppermint extract

1 stick of butter

Mix all together. You can either roll into balls or roll out dough and cut into shapes. Bake at 350 for 10-11 minutes.

Frosting

Powder Sugar

1/4 Cup Melted Butter

1 1/2 - 3 Tablespoons of milk

1/2 Teaspoon of Peppermint Extract

Mix all wet ingredients together.  Keep adding powder sugar until desired thickness.  Also good with lemon extract and orange extract.

Pomegranate Salad

1 head red leaf lettuce
1 head green leaf lettuce
1 head iceberg lettuce
8 oz shredded mozzarella
8 oz shredded Parmesan
1 pound bacon, cooked and crumbled
8 oz pomegranate arils (Craisins can substituted)
1 c sliced almonds, toasted

Break red and green lettuce into pieces. Shred iceberg lettuce. Toss together with the other ingredients just before serving. Pass dressing with salad. Makes 12 servings.

Note: Use one Costco container of mixed greens instead of the three different heads of lettuce. Spinach can also be used.

Dressing
1/2 c red wine vinegar
1 c sugar

1/2 onion, chopped
1 1/2 tsp salt
2 tsp dry mustard
1 c canola oil

In a blender or food processor, mix all ingredients except oil. Add oil and blend again.

Cookie Salad

Cookie Salad

2 small packages vanilla instant pudding
2 cups buttermilk
16 oz. tub cool whip
1 can pineapple tidbits (or crushed pineapple)
1 can mandarin oranges
1 package Keebler striped shortbread cookies

Mix pudding, buttermilk and cool whip. Add drained pineapple and oranges. Refrigerate.
Break cookies into bite size pieces and freeze in plastic bag. Stir into salad just before serving.

Bacon Wrapped Water Chesnuts

1 can whole water chesnuts
1 lb bacon
1/2 cup brown sugar
1/2 cup ketchup

Wrap each water chesnut with a slice of bacon using a toothpick to hold in place. Place in baking dish. Bake at 375 degrees for 20 minutes. Drain fat. Mix ketchup and brown sugar and pour over wrapped chesnuts. Bake for an additional 30 minutes at 375.

Creamy Tomatilla Salad Dressing

1 packet hidden valley ranch buttermilk dressing
1 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillas (peel off outer leaf/shell)
1 tsp. crushed garlic
¾ bunch fresh cilantro
1 tsp. cayenne pepper
juice from 1 lime (about 2 tsp.)
salt & pepper

Blend all ingredients in the blender. Refrigerate.

Cafe Rio Pork

pork roast
1 (16 oz.) bottle of salsa
1 can coke
2 c. brown sugar

Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.

Wingers Sticky Fingers Sauce

3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
3/4 c. brown sugar
2 Tbsp. water
**Covers about 8 Sticky Fingers

Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves (we actually doubled the recipe and it was the perfect amount for the chicken and for dipping).
That's IT for the sauce! Isn't that easy?? Mix it with a little bit of ranch to make their creamy amazing dressing.The possibilities are ENDLESS with this sauce! It really does taste like Winger Amazing Sauce Yummy!!!

Chicken Chili

1 Tbls. vegetable oil

1 onion, chopped

3 cloves of garlic, crushed

1 (4 oz.) can of diced jalapeno peppers

1 (4 oz.) can chopped green chile peppers

2 tsp. ground cumin

1 tsp. dried oregano

1 tsp. ground cayenne pepper

2 (14.5 oz.) cans of chicken broth

3 cups chopped cooked chicken breast

3 (15 oz.) cans of white beans

1 cup shredded Monterey Jack cheese

Heat oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in garlic, jalapeno, green chile peppers, cimun, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. Remove mixture from the heat and slowly stir in the cheese until melted. Serve and enjoy.

Crockpot Chicken Fajitas

6-8 chicken breasts

2 cans of tomatoes and green chilies

1 can of corn

1 can of black beans

1 can of pinto beans

1 package of taco seasoning

Put all ingredients into a crockpot and cook on high for about 4-6 hours, shred chicken right before you serve. Serve inside of soft taco shells with all the works. Good the next day over tortilla chips.

Queso

1 large can of Chili

1 medium size can of cheese whiz

1 small can of green chili"s (optional)

Mix together and heat up. (Either in the crock pot or on the stove.)

Pudding Cookies

2 sticks of butter (Softened)
1/4 C. sugar
3/4 C. Brown sugar
1 Package of vanilla pudding (3 oz.)
1 tsp. baking soda
1 tsp. vanilla
2 eggs
2 1/2 C. flour
1 C. chocolate chips

Mix all together. Drop on ungreased cookie sheet. Bake at 350 for 8-10 minutes.

Substitutes
chocolate pudding instead of Vanilla
Peanut Butter chips instead of Chocolate

Lime Rice

In a saucepan, saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring to a boil the following:
6 2/3 cups water
8 t chicken buillion
1/2 bunch cilantro chopped
2 tsp cumin
2 sm cans diced green chilies
1 T lime juice
1/2 t pepper
3 cups of rice (maybe a half cup more, you'll have to play with it.)

Then add them together and vwala, delicious.

Chicken [Cafe Rio]

5 lbs chicken breast, boneless, skinless
1 sm bottle zesty italian dressing
1Tchili powder
1Tcumin
3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve some juice and pour over shredded chicken. Keep warm.

Tomatillo Dressing

1 pkg Hidden Valley Buttermilk Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos
1/2 to 1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeno, seeds removed!

Blend all ingredients in blender, let sit to thicken. Dressing continues to get hotter when it is stored in the fridge.

Baked Chicken

Chicken Tenders
Butter, melted
Ritz Crackers, smashed to crumbs
Salt
Pepper
Onion salt

Dip chicken in melted butter. Roll in cracker crumbs. Sprinkle with salt, pepper, onion salt to taste. Bake at 400 degree for 35-40 minutes.