Chicken Enchiladas

4     Chicken Breasts
1     Medium Onion Diced
3     Cups Cheddar Cheese, Shredded (I used colbyjack)
10  Medium Flour Tortillas
2    Cans of Red Enchilada Sauce ( I used mild oneida)

Optional:
Can black beans
Jalapenos
Green Chilles
White Rice

1.  Preheat oven to 350
2.  Place 4 Raw chicken into pot of water, boil on high 20 min.  (I cooked mine in crotpot)
3.  Shred Chicken
4.  Mix cheese, onion, chicken, and 1 can red enchilada sauce in bowl.  (optional ingredients can be
     added too)
5.  Fill tortilla with mixture and roll it up.  Place in 9x13 pan with seams down.
6.  Pour 2nd can of red enchilada sauce over the top and top with cheese.
7.  Bake for 25-30 minutes until melted and bubbly.
8.  Serve with sour cream, salsa, lettuce, beans, or rice.

Freezer Instructions:
Don't bake put in freezer.  When ready to eat, thaw and cook 25-30 minutes as directed above.

Little Cheddar Meatloaves

1 egg

3/4 cup milk (I usually do closer to a 1/2 cup)

1 cup shredded cheddar cheese

1/2 cup quick-cooking oats

1 tsp salt

1 lb. ground beef

2/3 cup ketchup

1/4 cup brown sugar

2 tsp mustard

In a bowl, beat the egg and milk.  Stir in cheese, oats and salt.  Add beef and mix well.  Shape into 8 small loaves and place in a 9x13 baking dish. Combine ketchup, mustard and brown sugar. Spoon over loaves.  Bake uncovered at 350 for 45 minutes.

Freezer Instructions: Place on large cookie sheet to thaw. (In a single layer--the way you are going to bake them). When thawed, cut a hole in the corner of the sauce bag and squeeze sauce over each of the loaves.  Bake at 350 for 40-45 minutes.

Oatmeal Coconut Chewies

INGREDIENTS

• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 1 cup (2 sticks) butter, softened to cool room temperature
• 2 teaspoons vanilla
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/2 cups flour
• 1 cup shredded, sweetened coconut
• 1 cup quick oats

DIRECTIONS

1. Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet.
2. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).

Waffle Cookies with Chocolate Mint Frosting

Melt 1 cube butter.
Beat 4 eggs, 1 1/2 cups sugar  and 3 Tablespoons together.
Add the butter and mix.
Add 2 cups flour, 1/2 teaspoon salt and 1 teaspoon vanilla.
Mix.
Spray waffle iron with Pam.
Scoop one cookie on each section of heated waffle iron.
It only takes about a minute for them to cook.
Gently remove from waffle iron with a fork.
Let cool.
Frost.

Icing

Boil 5 Tablespoons butter, 1/4 cup milk, and 1/2 cup granulated sugar.  Add 3 Tablespoons cocoa and 2+ cups of powdered sugar.  Mix until smooth.  Add 1/4 teaspoon mint extract if desired.

Balsamic French Dip Sandwiches

1  2 1/2 lb. roast
1 beef bullion cube
1 1/2 cups water
1/4 cup balsamic vinegar
1 Tablespoon Worcestershire sauce
1 Tablespoon soy sauce
1/2 Tablespoon sugar
1/4 teaspoon red pepper flakes
4 cloves garlic, minced

Combine ingredients.  Cook in slow cooker on low all day, turning once.  Shred with a fork.  Drain juice off for dipping.  Dilute juices with water to taste.  Serve on rolls.  We cut the roll open, put the shredded beef on one side with two slices of Provolone cheese and warm in the oven at 350 degrees until the cheese melts and bun gets toasty.  Enjoy.  Serves 8+.

Rolo Snickerdoodles

ROLO STUFFED SNICKERDOODLES

 1 cup butter, softened

1 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
2 and 1/2 cups flour
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
2 tablespoons sugar
1 teaspoon cinnamon

32 Rolo Candies

Preheat oven to 325 degrees.

 Cream together butter, brown sugar, eggs, 1 cup sugar, and vanilla.

In a separate bowl, mix flour, salt, cream of tartar, and baking soda. Slowly add dry ingredients to butter mixture until a soft dough forms. Shape dough into 1 inch balls.

Roll dough around Rolo candy to form a 1 inch ball. In a small bowl, combine 2 tablespoons sugar and cinnamon. Press balls into cinnamon sugar. Arrange on baking sheet and bake for 14 minutes. Allow to cool.

Santa Fe Chicken

Santa Fe Shredded Chicken

3 to 5 Chicken Breasts

1 jar of your favorite Salsa

1 cup of your favorite Apricot preserve

Place Chicken breasts in slow cooker on low for 4 hours. Shred and add remaining ingredients and let sit in slow cooker for 1 to 2 hours or to your liking on low. Serve in tortillas with rice and cheese.  Add any other of your favorite Mexican ingredients and enjoy. I like this as a salad or a burrito