Easy Corn Salad

ingredients

2 - 15 OZ. CAN WHOLE KERNEL CORN (DRAINED)

2 CUPS GRATED CHEDDAR CHEESE

1 CUP MAYONNAISE

1 CUP GREEN BELL PEPPER, CHOPPED

1/2 CUP RED ONION, CHOPPED

1 (10.5 OZ) BAG COARSLEY CRUSHED CHILI-CHEESE CORN CHIPS (Use Nacho Doritos for less salty taste ) preparation

Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Chicken Barbecue Sauce

2 eggs

1/2 cup vegetable oil

1 cup cider vinegar

1 tablespoon salt

1 1/2 teaspoons poultry seasoning

1/4 teaspoon ground black pepper

Directions:

In a blender or food processor, combine the eggs, oil, vinegar, salt, poultry seasoning and ground black pepper. Blend together and baste on the chicken when grilling, or marinate the chicken in the sauce in the refrigerator for 1 to 1 1/2 hours before grilling.

Chicken Pillows

Mix together with mixer (or by hand if your cream cheese is soft enough):
8 ounces cream cheese, softened
½ cup sour cream

Stir in:
½ teaspoon salt
¼ teaspoon pepper
1 ½ Tablespoons dried chives
1 ½ Tablespoons fresh onion minced
3 chicken breasts, cooked and diced (around 3 cups)

Assemble Pillows:
2 (8 ounce) cans Pillsbury crescent rolls
1/4 cup melted butter
Italian bread crumbs (around 2 cups)

Preheat oven to 350 degrees.

Using a hand mixer, beat cream cheese and sour cream until well combined. You can do this by hand if your cream cheese is soft enough. Stir in salt, pepper, onion, chives, and diced chicken.

Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.

Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes.

Topping:

1 can cream of chicken soup

1/4 cup milk

1/4 cup shredded cheddar cheese

1/4 cup sour cream

Cook cream of chicken soup over and milk over medium heat until bubbly. Add sour cream and cheddar cheese and cook on low until all blended. Pour over cooked Chicken Pillows.

Scalloped Potatoes

4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1/12 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika

In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occassionally with a whisk. Reduce heat and stir in cheese.

Place half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and chese sauce. Sprinkle the remaining cheese on top. Sprinkle with some paprika for color.

Bake uncovered for about 1 hour at 350 degrees.

Breadmaker White Bread

1 cup water, plus 1 tablespoon water (70-80 F - room temperature)
1 large egg
4 1/2 tsp vegetable oil
3 1/4 cups bread flour
1/4 cup sugar
1 1/2 tsp salt
1 1/2 tsp instant yeast

In bread machin pan, place all ingredients in order as recommended by the manufacturer.
Select the basic bread setting
Check dough after 5 minutes of mixing, if needed add 1/2 tablespoon of water or flour
Bake as normal.

Spinach Artichoke Dip

1 pkg. frozen spinach thawed
1 jar marinated artichokes, chopped
8 oz. Philly cream cheese
8 oz. sour cream
3/4 c. shredded Parmesan cheese
8 oz. shredded Monterey Jack cheese
1/2 onion finely chopped
1 stick butter
Sauté onions in butter, adding ingredients while mixing and blending well after each addition. Add ingredients in this order: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Artichoke Hearts
Remove from heat and put in crocks or microwave dish. Top with Monterey Jack Cheese and melt.
Serve hot with chips or bread.

Yummy! A Party Favorite! May also add Mozzarella Cheese on top and lightly brown.

Chicken and Dumplings

Chicken

4 pounds chicken thighs and breast parts, skin-on, bone-in

• celery stalks, trimmed and cut into 1/2-inch pieces
• 1 bag frozen carrots
• 1 large onion, roughly chopped
• 5 cloves crushed garlic
• 6 Tbsp all-purpose flour
• 1 teaspoon dried thyme
• 1 tbsp heavy cream
• 2 cans of peas drained
  1/4 cup minced fresh parsley leaves
  Ground black or white pepper

In large pot boil chicken until cooked in salted water.  Remove chicken, let cool, remove bones and skin. Cut up chicken in to bite size pieces. Set aside 2 cups of chicken broth. Add carrots, celery, onion, garlic, peas, and spices (except parsley) into the pan with the cut up chicken and simmer for 30 minutes. Mix 6 TBSP of flower into the reserved chicken broth until smooth. Slowly add to simmering stew in the pan. Cook until mixture thickens. Add parsley and cream to the thickened mixture.  Drop dumpling mixture into the simmering stew, cover and cook until done (see dumpling recipe).


Dumplings:
2 cups cake flour (can sub all-purpose flour, but use cake flour if you have it, your dumplings will be fluffier)
2 teaspoons baking powder
3/4 teaspoon salt
2 Tbsp butter, melted
3/4 cup milk
1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional) I use Chives from my spice garden

Make the dumpling batter by sifting together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients. Gently mix with a wooden spoon until mixture just comes together. (Note: do not overmix! or your dumplings will turn out too dense.)
Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. (Note that the dumplings will easily double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam. If after 15 minutes they are still not cooked through (use a toothpick or skewer to test) cover pan again, and cook for another 5 to 10 minutes.

Baked Garlic Parmesan Chicken

2 tbsp. olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated parmesan cheese
1 tsp. dried basil leaves
1/4 tsp. ground black pepper
5 boneless, skinless chicken breast halves
Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish.

In a bowl blend the olive oil and garlic. In aseparate bowl, mix the bread crumbs, parmesan cheese, basil and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken in the prepared baking dish, and top with any remaining bread crumb mixture. Bake 30 minutes in the preheated oven or until chicken is no longer pink and juices run clear.

Hash Brown Casserole

2 lbs. frozen hash browns Southern style (thawed)J(or tater tots)
1 stick melted butter
1 tsp. salt
1/2 tsp. pepper
1 can cream of chicken soup
1 pt. sour cream
1/2 c. chopped onions
10 oz. pkg. shredded cheddar cheese

TOPPING: 1 c. crushed corn flakes 3 tbsp. melted butter Preheat oven to 350 degrees. Mix all ingredients. Arrange in baking dish, 9 x 13 inches. Sprinkle with corn flakes. Top with butter. Bake for 1 to 1 1/2 hours. Serves 8.