Chicken Tacos by Lucinda

This "recipe" is so simple & so yummy!!

All you need is:

About 3 Boneless, skinless chicken breasts (FULLY COOKED)
1 16oz Jar mild Pace salsa
1 Packet taco seasoning
Taco shells
Your choice of toppings: lettuce, tomato, cheese, sour cream, olives, etc...

All you do is:

Shred or chop the chicken & combine with salsa & taco seasoning. Heat on stovetop & it's ready to go! Place the taco shells in a baking dish & heat in the oven at 350 for 6-7 minutes to give them a "CrUnCh"!

Molasses Crackles by Candria

Cream together:
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses

Mix together:
2 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp. salt

Add dry ingredients to molasses mixture and mix well. Chill for 1 hour or more. Roll into 1" balls and roll in sugar. Bake on greased cookie sheet at 350 for 8-10 minutes or until cookies start to crack. Makes about 3 dozen.

Monterrey Chicken and Rice by Candria

1/2 cup cottage cheese
4 oz. cream cheese, softened
1/2 cup sour cream
1 can cream of chicken
1 tsp. salt
dash garlic powder
4 oz. can chopped chilies
1-3 cups cooked, chopped chicken
3 cups cooked rice
2 tomatoes, chopped
tortilla chips, crushed by hand
grated cheddar cheese

Blend cottage and cream cheese. Add next five ingredients. Put rice and chicken in 9 x 13 pan. Pour creamy mixture over top. Top with tomatoes, cheese, and chips. 350 for 25-30 minutes. Skip the tomatoes and chips to freeze. ( I use less chopped chilies because my kids don't like them! )

Curry Sausage and Rice by Missy

1 box hot curry sauce mix
1 lb sausage (not links)
add any veggies you like cut up into bite size pieces.
Celery, Carrots, Potatoes, Peppers

cooked Rice

Cook sausage and drain. Put in 2/12 C water, add veggies, let boil for 10-15 minutes. Put in curry mix in squares and stir until dissolved. Pour over cooked rice and serve

Beef Enchiladas by Sharmy

Meat Mix:
1 pound cooked ground beef
1 c. cottage cheese
1 can chopped ripe olives
parsley
garlic powder
salt
pepper
10 flour or corn tortillas

Combine ingredients in a bowl except for tortillas. Mix well. Put a little bit of tomato sauce in bottom on 9x13 baking dish. Then, make a layer using 5 tortillas. Place your meat mixture on top of the tortilla layer. Add another layer using 5 tortillas again.

Sauce:
1 medium onion
1/2 med. green pepper
1 Tbs. oil
1 can tomato sauce
1 can gr. chiles
2 tsp. chili powder
1 tsp. sugar
1/2 tsp. garlic powder
1 cup cheddar cheese

Put your sauce mixture on top of second layer of tortillas. Last sprinkle cheese on top of sauce mixture.

Bake at 350 degrees for 30 minutes covered and 15 minutes uncovered. It might take longer if frozen.

Coconut-Chocolate Chunk Cookies by Sharmy

1 1/2 c. sugar
1/2 c. shortening
1/2 c. butter
2 eggs
1 tsp. coconut extract
2 1/4 c. flour
1 tsp. soda
1 tsp. salt
2 c. chocolate chunks or chips
1 c. coconut

Bake 375 degrees for 11-13 minutes.

Cowboy cookies by Candace

1 c. butter
1 c. brown sugar
2/3 c. sugar
2 eggs
1 tsp vanilla
3/4 tsp soda
1/2 tsp baking powder
1/2 tsp salt
1/8 tsp cinnamon
2 c. oats2
c. flour
2 c. chocolate chips
1 c. chopped walnuts
Refridgerate dough 1-2 hr. Bake 350 for 13-14 min.

Italian Beef Hoagies by Candace

To one make ahead portion of ground beef
1 each green and red bell pepper
2 Tbsp red wine vinegar
1 Tbsp Italian Seasoning
1/4 cup water
1 pkt onion soup mix
Combine in large resealable freezer bag. When ready to serve, thaw and combine ingredients in a 10 inch skillet and bring to simmer over med heat. Sprinkle 1 cup shredded provolone cheese over beef mixture. Cover with lid and simmer 1-2 min or until cheese melts.
Spoon onto 6 warm hoagie rolls.
*Make ahead ground beef
1 med onion
1 garlic clove pressed
1 lb 90 % lean ground beef or ground turkey
Chop onion, press garlic. Place onions beef and garlic into skillet. Cover and cook on med-high heat till beef is no longer pink