Tortellini, Broccoli & Bacon Salad

I got this recipe out of a magazine, it's yummy! The coleslaw dressing recipe if from my Great Grandma Frankie.

Tortellini, Broccoli & Bacon Salad

1-19 oz bag frozen 3 cheese tortellini
2-C. broccoli florets (fresh)
1 C Cherry tomatoes, cut in 1/2
1 tbsp. chopped fresh chives
1/2 recipe coleslaw dressing
1/2 lb bacon, cooked & crumbled
sunflower nuts

-cook & drain tortellini according to package directions. Rinse w/cold water.-in large bowl, mix all ingredients except bacon & sunflower nuts. Cover & refrigerate for at least 1 hour to blend flavors. Just before serving, stir in bacon & sprinkle w/nuts.

Coleslaw Dressing
1/2 med. onion
1/2 c sugar
1 1/2 tsp mustard
1 tsp salt
1/4 c. vinegar

put in blender till smooth, slowly add 1 c oil. add 1 tsp celery or caraway seed.

Grandma Jeffers Cookies

Ashlee's Grandma is the master mind behind these cookies, I love them!



Grandma Jeffers Chocolate Chip Cookies

1 c. shortening

1 c brown sugar

1/2 cup white sugar

2 eggs

1 tbsp (heaping) peanut butter

1 tsp vanilla

1 tsp salt

1 tsp soda

2 1/2 c flour

1 small bag chocolate chips



Cream shortening, sugar, eggs, & peanut butter together. Add salt and vanilla. Mix 1 1/2 c. flour with soda and add to creamed mixture. Blend. Add remaining flour and chocolate chips and stir by hand until all the flour is mixed.



Bake at 350 for 10 minutes or until light brown.

BBQ Chicken

My Mom gave me this recipe, not sure where she got it. You can either cook it in a crock pot (my preferred method) or in the oven on low heat.



BBQ Chicken

6-8 Chicken breasts, cut up

seasoned flour



cover chicken in flour, and brown in hot oil on stove top. Place into crock pot or baking pan.



Sauce:

3/4 c. ketchup

1/3 c. vinegar

1/2 c. water

1/3 c. brown sugar

2 tsp worchestershire sauce

1 tsp. salt

1/4 tsp. pepper



Combine ingredients and bring to a boil on stove top. Pour over chicken, cover and bake @275 for 3 hours or in crockpot on low for 3.5-4 hours. (place crockpot on high until sauce bubbles, and then turn to low).



We eat this over rice, and love it as leftovers.

Hot 'n Spicy Broccoli Beef

I got this recipe out of my BEST RECIPES of the GREAT FOOD COMPANIES. It has some really wonderful recipes in it, but this is one we use the most. And another great thing, it really only dirties 1 dish!!

Hot 'n Spicy Broccoli Beef

3 tbsp. vegetable oil

1 flank or round steak (about 1 lb.) cut into thin strips

3 cups broccoli florets

1/2 c. water, divided

1 tsp. red pepper flakes or 1/4 tsp. cayenne pepper

1/4 tsp. garlic powder

1/4 c. ketchup

2 tbsp. soy sauce

1 1/2 tsp. cornstarch

1/2 tsp. ground ginger

Scallions for garnish

In large skillet, heat oil and stir-fry steak until just browned. Remove steak and set aside. In same skillet, add broccoli, 1/4 c. water, red pepper, and garlic powder. Cover and cook 5 minutes. Meanwhile, in small bowl, combine remaining ingredients except scallions; blend well. Return meat to skillet; blend in ketchup mixture. Bring to a boil. Cook until sauce thickens and glaze develops. Garnish with scallions. Serve with chow mein noodles or rice.

Creamy Chicken Bake

I got this recipe at my Bridal Shower. I asked each guest to bring one of their favorites. I got this one from Barbara Rigby. Everyone who has tried this, has loved it. And I'm not exaggerating. EVERYONE loves it! And of course, it makes great leftovers too.

Creamy Chicken Bake

6-8 chicken breast halves
6-8 slices swiss cheese
1 can cream of chicken soup
1/4 c. water
1 box or 2 cups dry stuffing
1/3 c. butter, melted

Place chicken in a 9x13 pan, and layer with cheese. Combine soup and water, then spread over cheese. Pour stuffing on top and drizzle with butter. Bake at 350 for 45-50 minutes.

Banana Bread, an old family recipe

My Mom made this for us when we were kids, and I think it was my Great Grandma Beth's recipe, but I'm not sure on that. What I do know, it's SO GOOD!



Banana Bread

2/3 c. shortening

2 c. sugar

2 eggs

7 ripe bananas, mashed

2 tsp. vanilla

2 tsp. baking soda

2 tsp. baking powder

pinch salt

4 c. flour

1/3 c. milk (or whipping cream or buttermilk)

brown sugar

nuts, chopped (optional)



Mix shortening & sugar. Add eggs, mashed bananas and vanilla, mix. Add baking soda, baking powder and salt, mix. Add flour and milk, alternating between the two. Pour into a greased 9x13 baking pan or loaf pans. Sprinkle brown sugar and nuts on top.



Bake at 350 for 45 min. to an hour. Check with a knife. If still gooey, cover with tin foil and finish cooking for 15 min.

Oriental Chicken Salad

I got this recipe from my Mom, and this is Dustin's FAVORITE salad ever. I make a batch of it, and it usually doesn't last more than 12 hours. So, if I'm making it to take somewhere, I have to make a double batch and indicate which bowl he's not allowed to touch. The great thing is, Mya loves it too.

Oriental Chicken Salad

1 lb. shredded cabbage (16oz.)

1-2 lbs. cooked, chopped chicken

2-3 green onions, chopped

2 tbsp. sliced almonds

2 tbsp. sesame seeds

1 pkg. chicken ramen noodles, broken up

Sauce:

1/2 c. oil

2 tbsp. sugar

3 tbsp. vinegar

seasoning packet from noodles

Mix everything together, let sit for an hour for flavors to blend. If you want your noodles crispy, wait to add them until serving. Dustin doesn't usually wait the hour, and it still tastes great!

Grilled Chicken with Cucumber Yogurt Sauce

I got this recipe in the mail, it's a sample from "Diabetic Living" magazine, but it looked good. I LOVE CUCUMBERS, so I figured I couldn't lose, right? It's quite refreshing, and would be perfect for a hot summer day.

Grilled Chicken with Cucumber Yogurt Sauce

1 6-oz carton plain low-fat yogurt

1/4 c. thinly sliced green onions

2 tsp. snipped fresh mint or 1/2 tsp dried mint, crushed

1/2 tsp. ground cumin

1 c. chopped, seeded cucumber

4 skinless, boneless chicken breast halves

1/4 tsp salt

1/4 tsp pepper, divided

In medium bowl, combine yogurt, green onions, mint, cumin, salt and 1/8 tsp pepper. Transfer 1/2 to a bowl, set aside. For sauce, stir cucumber into remaining yogurt mixture, set aside.

Sprinkle chicken with remaining pepper. Place chicken on the rack of an uncovered grill directly over med. coals. Grill for 12-15 min. or until chicken is no longer pink (170F), turning once 1/2 way through grilling and brushing with the reserved yogurt mix (without cucumber) the last 1/2 of grilling. Discard remaining mix.

Serve chicken with remaining yogurt sauce and if desired, cucumber slices. Makes 4 servings

Only 159 calories per serving, 5 carbs, 2 grams fat (1 g sat. fat).

Chicken Enchiladas From a Can

This is for Jen & Todd Cooper. It's super easy, and extra yummy!!

2 cans chicken (about 18 oz each)
1 can pinto beans with jalenpenos
1-2 Old El Paso mild red enchilada sauce
Shredded cheddar cheese
Soft Taco size flour tortillas

Mix chicken, beans, handful of cheese and enough red sauce to coat in a bowl. Roll chicken mixture in flour tortillas and place in a greased 9x13 baking pan. Once pan is full, cover enchiladas with red sauce and cheese. Cover with foil sprayed with cooking spray on the side touching cheese. Cook for 1 hour at 350.

Great when garnished with lettuce, tomatoes, olives, green onions, cilantro, sour cream, etc.

Makes great leftovers too!