Buffalo Chicken Nachos

We have been craving nachos lately and usually we just do our own individual plates where we toss on some cheese and throw it in the microwave. But we have really been wanting to make a big ol' pan in the oven all piled high and layered with yummy things. We finally made these buffalo chicken nachos and they were super good! In fact, the first pan was gone before I remembered to take a picture, so I had to take one of the second batch, which didn't cook as nicely. (Of course that would happen.) 

Ingredients:

3-4 chicken breasts, cooked and shredded

1/2 cup buffalo sauce (We found a recipe online and made our own, using Frank's Red Hot Sauce.)

Pepper Jack cheese, shredded or sliced

Jalapenos, sliced (We used the deli-sliced kind from the jar.)

Tortilla chips 

Directions:

Line baking pan with foil.

Lightly coat chicken with the buffalo sauce. Spread tortilla chips on pan, sprinkle on cheese, add chicken & cover with more cheese. Top with the jalapeno slices.

Broil in oven until cheese is melted. Watch closely so it doesn't burn. (Our second batch got a little crispy.)

Enjoy!

For a yummy variation try Nacho Cheese Doritos, tortilla chips with a hint of lime, or even Fritos!

Garlic Breadsticks

If you love the Olive Garden's breadsticks as much as I do, you need to make these right now!  They are soooo good!

Do you want to know the very best thing about them?  They are super easy to make!  No need for a mixer, and they're ready in about an hour.

We have made these quite a few times in the last year.  I tried them once without the garlic, just for a change and they were still very good.  However, my family has voted they like the garlic ones best.

Ingredients:
2 1/2 tsp rapid rise yeast
2 TBS sugar
1 1/2 cups warm water
4 1/4 cups flour
2 1/2 tsp salt
4 TBS butter or margarine, melted

Topping:
1/2 cup butter (8 TBS), melted
1 1/2 tsp garlic powder
1/2 - 1 tsp salt
oregano (I just sprinkled some in)

Directions:
In a large bowl, dissolve yeast and sugar in warm water.  Let sit until frothy, about 5 minutes.

Add flour and salt to yeast mixure, stir.  Add melted butter and knead with hands until well combined.  Add a little flour if dough is too sticky.  Do not over-knead.

Oil palms and divide the dough into 16 pieces.  (I just break dough in half, then keep dividing in halves until I have about 16 fairly similar-sized balls.)

Roll dough into long strips.  Place on cookie sheets lined with parchment paper.  Cover and let sit in a warm place until breadsticks rise slightly, about 45 minutes.

Preheat oven to 400 F.  Bake for about 6 minutes. 

Meanwhile, combine topping ingredients in a small bowl.

Remove breadsticks after 6 minutes, brush with topping mixture. Continue to bake an additional 5-6 minutes, or until golden. (Watch closely.)

Remove from oven and brush with more topping mixture.

Enjoy!

Mexican Bean Dip

This bean dip is such a family favorite - it is our go-to recipe for all the family gatherings.  It is great for potlucks, football parties or just with dinner.  It is also very yummy as a leftover. :)

 

This is one of those recipes, that really doesn't have very exact measurements, you can add as much or as little as you like for your family.  (If you can see, only one half of this dip has serrano peppers, I don't think my 2 year-old would like a mouthful of fire!) haha

 

Ingredients:

8 oz cream cheese

1 can refried beans

salsa (I used about 1/2 cup)

shredded cheese (any kind would be delicious - I used cheddar)

diced jalapeno peppers, optional

chopped green onions, optional

 

Directions:

Preheat oven to 375 F.

 

Spread the cream cheese in the bottom of a casserole dish or pie plate.  (Sometimes we double the batch and make it in a 9x13 pan.)

 

Continue layering, with the beans and salsa.

 

Spread as much cheese as you would like on the top, then sprinkle chopped peppers and green onions on top.

 

Place dish in oven and bake until cheese is bubbly and melted.  You may have to broil it a little at the end.

  

 

Serve with chips as a dip, or as the little ones like it - wrap it in a tortilla.  It makes a yummy bean burrito!

 

Enjoy!

Pasta e Fagioli Soup

I have been wanting to make this recipe for awhile now, but the weather was too nice for soup.  Then yesterday it was cold and windy, so I thought I'd better hurry up and make it before I lose my chance!

This soup is really hearty, and spicy.  I put waaay too much pasta in it, but everyone liked it anyway, so it worked out. :)

Ingredients:
2 tsp olive oil
1 lb Italian sausage
1/2 - 1 onion, diced
1/2 - 1 cup celery, diced
1/2 - 1 cup matchstick carrots
2 cloves garlic, minced
2 cans diced tomatoes
2 cans kidney or white beans, drained
4 cups chicken broth
1 tsp oregano
1 tsp basil
1/2 tsp red pepper flakes
salt and pepper, to taste
1 cup small pasta (I put at least 2 cups in!)
1-2 cups baby spinach, chopped (optional)
freshly grated parmesan cheese, garnish (optional)

Directions:
Heat olive oil in large soup pot over medium heat.  Add onion, celery and carrots.  Saute for a few minutes until onions are translucent. 

Add sausage and cook until browned and crumbled.  Add garlic and chicken broth.  Pour tomatoes and their juices into the pot.  Drain the beans and add to soup along with the seasonings. 

Simmer partially covered for 1-2 hrs.  When almost ready to serve, bring soup to boil and add in the pasta.  Cook until noodles are soft.  Add more seasonings if necessary.  Add spinach if you want. (I didn't, and it was still excellent!)

Serve with parmesan cheese.

Crunchy Broccoli Salad

I am in love with this salad! I love the crunch, the dressing, the bacon - everything! It's so nice to have a different kind of salad than the same old ones everyone makes. (Well, maybe everyone already makes this - but it's new to me!) :)

Ingredients:
1 head romaine lettuce, chopped
1 large head of broccoli, cut into small pieces
1 bunch of green onions, chopped
1 pound of bacon, cooked and cut into small pieces
2 (3 oz) packages of Ramen noodles, crushed.  Discard seasoning packet.
4 TBS butter, melted
1 cup chopped pecans or sliced almonds

Dressing:
1 cup olive oil
1/2 cup red wine vinegar
1 cup sugar
1 1/2 TBS soy sauce
salt and pepper, to taste

Directions:
Mix butter, nuts and crushed Ramen noodles together.  Spread on a cookie sheet and bake at 350 F, about 10 minutes, until lightly browned, stirring occasionally.  Set aside to cool completely.

Add lettuce, broccoli, onions, bacon, noodles and nuts in a large bowl.  Toss with dressing right before serving.

BACON CHEESE BALL

 

I can't believe I've never put this Bacon Cheese Ball recipe on here before! This recipe comes from my husband's family and they make it all. the. time.  Seriously.  But it's really that good - I just totally forgot about it until my son requested it for our New Year's Eve party.

Ingredients:
8 oz cream cheese, softened
1 c cooked, crumbled bacon
1/2 c Miracle Whip dressing
1/3 c parmesan cheese
1/4 c green onions
grated cheddar cheese*

*(I don't really have an amount for this - just add as much as you want until it looks good - it's up to you.) We probably do it different every time. :)

Directions:
Combine all ingredients together in a bowl.

Place mixture on plastic wrap and pull corners up and twist until it makes a ball - refrigerate until ready to serve.

Serve with lots of yummy crackers!

Sweet Potato Casserole with Pecan Streusel Topping

This is one Kara asked me to post or she was going to. :) I can't really take credit for it though as I found it on another site a few years ago. I have made it every year since and have someone ask for the recipe everytime!

Ingredients:
2 16 oz. cans sweet potatoes
1/4 cup butter
1 cup sugar
1/2 teaspoon salt
2 eggs
1/2 cup milk
1/2 teaspoon vanilla
1 cup brown sugar
1/4 cup butter
1/3 cup flour
2 teaspoons cinnamon
1 cup pecans, chopped

Directions:
1. Heat sweet potatoes to boiling and drain. Mash with butter.
2. Add sugar, salt, eggs, milk and vanilla and mix well. Pour into ungreased 9 in square glass baking pan.
3, Mix broun sugan, butter, flour and cinnamon with fingertips until nixture is crumbly. Stir in nuts.
4. Spread on top of sweet potato mixture and bake at 350 for 40 minutes.

Yams--two versions.

Melanie asked for this--Happy Thanksgiving all!!

Marshmallow yams:

I use three of the large (1 lb. 13 oz.) cans of yams.  Of course adjust it for your family size.
brown sugar
margarine
1 bag miniature marshmallows

Cut half the yams into smaller bite-size pieces into a casserole dish.  Place thin pieces of butter here and there on top of the yams.  Sprinkle generously with brown sugar.  Cover yams with marshmallows.  Repeat all layers with remaining yams, some butter, brown sugar and finishing with marshmallows. 

Bake uncovered at 350 for 30-45 min.  Yams should be hot and bubbly inside, but make sure the marshmallows are golden brown but not burned.



Coconut yams:

1/3 c. chopped pecans
1/3 c. coconut
1/3 c. brown sugar
3 T. flour

Mix together and add 3 T. melted butter.  Spoon over canned and bite-size yams and bake as above.

I usually double the topping when I use three of the big cans of yams--I love extra topping!!  Adjust for the amount you are making.

Twice Baked Potato

Ingredients:

4-6 large potatoes
olive oil or shortening
1 cup sour cream
1/2 cup milk
1/4 cup butter

Alternate toppings:

Cheddar and bacon version
1 cup grated cheddar cheese
4 strips cooked bacon
1/4 cup chopped green onion

Blue cheese and chives version
1 cup crumbled blue cheese
1/4 cup chopped fresh chives
1/2 tsp salt

Paprika version
1 Tbsp butter
2 Tbsp paprika

Directions:

Preheat oven *400. Line cookie sheet with aluminum foil. Poke each potato several times with the fork to prevent explosion. Rub each potato lightly with oil or shortening. Cook for 1 hour to 1 hour 15 min. Or until potato gives a little when pressed.

Carefully slice the top third lengthwise off the potato. Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin.
Alternatively you can slice the potatoes in half, lengthwise. In this case you may want to bake an extra potato so that you will have more potato filling to mound into the potato boats.

Place the scooped out potato insides, sour cream, milk, and butter into a large bowl. (Or alternate ingredients) Mash with a potato masher. If you want a creamy texture, beat with an electric beater until desired consistency.

Mix in the extras with the potatoes. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with extra toppings.

Heat oven to 350°F. Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through.

CREAMY PASTA SALAD

I tried a new pasta salad recipe for Memorial Day, and was nervous that it wouldn't be good. It was delicious & everyone said they liked it better than the way we used to make it. Yay! This is the way I'm going to make it from now on. (Sorry for the bad pic - I forgot to take a picture of it and this is the leftovers 2 days later. hahaha)

Ingredients:

1 lb pasta, cooked
1-2 heads broccoli, chopped
1 green pepper, chopped
1 red pepper, chopped (I didn't have any, so I skipped it)
1 can sliced olives
1 c shredded cheese (I used 1/2 c mozzarella, 1/2 c shredded parmesan - way good!)

Dressing:

2 envelopes dry Italian dressing mix
6 TBS apple cider vinegar
4 1/2 TBS water
1/2 c olive oil

1/2 c ranch dressing (This is the best part that brings it all together)

Directions:

Combine cooked pasta and vegetables in large bowl. Whisk together dressing ingredients and pour over pasta & vegetables. Add ranch dressing and cheese. Fold together.

Refrigerate 1 hour before serving.

Texas Caviar

Ingredients:
1 can black beans, drained and rinsed
1 can corn, drained
1 can garbanzo beans, drained and rinsed
1 4 oz can diced green chilies
4 med tomatoes, diced
1 med green pepper, diced
1 white onion, diced
1/2 bunch cilantro, finely chopped
juice of 4 limes
5 cloves of garlic, finely chopped
3 avocados, diced
salt and pepper to taste

Directions:
Combine. :) Serve with tortilla chips.

$2 CHINESE NOODLES

These were soooo good & you could literally have anything with them! A super great use for those Ramen noodles if you ask me. :)

Ingredients:
3 packs Ramen, chicken flavor
3 packs Ramen, beef flavor
2 TBS sesame oil
2 TBS olive oil
1 pkg frozen stir-fry veggies or chow mein medley
2 tsp minced garlic
1/2 tsp fresh ginger, freshly grated (I didn't use this & it still tasted good)

Remove flavor packs from Ramen. Fill very large pot with water & bring to boil. Add noodles & cook until just softened. Drain.
Return pot to hot stove, add oils, garlic & ginger. Allow to cook for about 1 minute.
Add veggies & flavor packets.
Once veggies have fully thawed, add noodles back in & stir carefully until well coated.
Serve immediately.

MEXICAN RICE SALAD

This is a great recipe for a potluck side dish - it makes a TON!! It is super yummy though & since I had leftover chicken, all I had to do was make some rice & then mix it all up!

Salad Ingredients:
5 c cooked rice
2 tsp salt
2 cans black beans
1 can corn
1 bunch green onions, chopped
2 c shredded chicken
1/2 c chopped tomatoes (I didn't add these)

Dressing:
1/4 c lime juice
2 TBS vinegar
2 TBS packed brown sugar
2/3 c oil
4 pickled jalapenos (I had sliced ones in a jar & just threw a bunch in)
2 tsp chili powder
1 tsp cumin

Add all salad ingredients in large bowl. Make sure the rice & chicken are cooled a little.
Put all dressing ingredients in blender & then pour over salad.
Mix well.
Chill for at least 1 hour before serving.

This was a little hotter the next day. I like it better warmed up just in a bowl. Scott & the boys ate it in tortillas w/cheese & lettuce. Yum yum!

CILANTRO LIME RICE

This rice was so good, and the best thing was that we just dumped everything in the rice cooker. Super easy!

Ingredients:
3 cups rice
3 cups water
4 tsp.(or cubes) chicken bouillon
4 tsp. garlic, minced (I think I only used one)
1 TBS canola oil
2 TBS fresh lime juice
1/2 bunch of cilantro
1/2 onion
1 can green chilies

Blend cilantro, onion and chilies in food processor. Then, either dump everything in a rice cooker like I did - or - bring water to boil & add all ingredients. Simmer covered for 30 min or until rice is cooked.

Orange Jell-O Salad

My sister in law gave me this recipe--it's super good!  It tastes just like an orange creamsicle!

Ingredients:
1 large pkg. vanilla pudding (the kind you have to cook)
3 cups water
1 large pkg. orange Jell-O
1 can mandarin oranges
1 can pineapple tidbits
1 6 or 8 oz. tub cool whip

Directions:
Mix pudding & water until dissolved. Cook over med. heat until thick. Add jello. Stir until dissolved. 

Cool in fridge 3 or 4 hours until set. Put in large bowl. Drain juice off oranges into jello. Whip to desired consistency. Whip in cool whip. Fold in oranges and pineapple chunks minus the pineapple juice. Chill until ready to serve.

Enjoy!