Chocolate Chocolate Macadamia Nut Cookies

2 C flour

2/3 C baking cocoa

3/4 tsp baking soda

1/4 tsp salt

1 C butter

1 1/2 C sugar

2 eggs

2 tsp vanilla

2 C chocolate chips

1/2 C chopped nuts

Stir together flour, cocoa, soda, salt. Beat wet ingredients. Add dry ingredients to the wet. Add chocolate chips and nuts to mixture. Drop onto ungreased pan. 350 degrees for 8-10 minutes.

Chicken Enchilada Soup

boil one whole chicken or 5 large chicken breast, then shred. Reserve 5 cup of broth.

1 28 oz. can Las Palmas green enchilada sauce

1 tsp. cumin

5 cups broth

5 Tbsp. cornstarch

1 15 oz. can black beans

1 small can tomato sauce

1 tsp. garlic powder

5 tsp. chicken bouillon

Add:

shredded chicken

2 cups shredded cheese ( colby jack)

1 large diced tomato

Mix. cook on high until cheese is melted (this can be heated in a crock pot or on the stove top)

Serve with tortilla chips and cheese

Grandma's Hawaiian Haystacks

Chicken gravy mixture:

5 pounds chicken breast- cooked and shredded - or canned

2 large cans cream of chicken soup

2 large cans cream of mushroom soup

1 large can cream of celery soup

1 can milk ( fill one of the large cans with milk)

1 pt. sour cream

1 small can green chile enchilada sauce

6 cans chicken broth (or use 12-16 cups of homemade stock)

2 jars alfredo sauce - find in the spaghetti isle

1 envelope hidden valley ranch seasoning

seasoning to taste- crushed red pepper and seasoned pepper

Toppings:

cooked rice

shredded cheese

bell peppers- diced

celery- diced

green onions- diced

tomatoes- diced

sprouts- washed and drained

pineapple chunks or tidbits- drained

coconut

sliced almonds

Chinese crunchy noodles

ham - cubed

crasins

soy sauce

maraschino cherries- drained

sweet and sour sauce

Asian Meatballs

12 servings (3 meatballs each)

1 pound lean ground beef

1/2 cup finely chopped water chestnuts

1/3 cup plain bread crumbs

1/4 cup milk

1 Tablespoon soy sauce

1/2 teaspoon garlic salt

4 medium green onions, sliced (1/4 cup)

1 egg, slightly beaten

1/2 cup barbecue sauce

2 Tablespoons hoisin sauce ( Asian isle at grocery store)

Directions:

1. Heat oven to 375. spray cookie sheet with cooking spray. Mix beef, water chestnuts, bread crumbs, milk, soy sauce, salt, green onions, and egg in a large bowl. shape into about 36 meatballs, 1 inch in diameter. place in pan.

2. bake uncovered 25 to 30 min. or until meatballs are no longer pink in center and juices run clear.

3. Spray 3 1/2 to 4 quart slow cooker with cooking spray. Place meatballs in cooker. mix together remaining ingredients and gently stir into meatballs.

4. cover and cook on low heat setting 2 to 4 hours or until hot. Meatballs will hold on low heat setting up to 2 hours.

Beef and Creamy Potato Casserole

1 pound lean ground beef

1 can ( 10 3/4 ounces) condensed cream of mushroom soup

1/2 cup milk

1/4 teaspoon pepper

1 can (2.8 ounces) French-fried onions ( I get the bigger container b/c we like more on top)

4 cups frozen country-style hash brown potatoes (from 32-ounce bag)

2 cups frozen cut green beans

Directions:

1. Cook beef in skillet over med. heat about 8 min, stirring frequently, until brown; drain. Stir soup, milk, pepper, and half the onions (if you get the bigger container only put in about a 1/4 cup of the fried onions).

2. Spray 3 1/2- to 4 quart slow cooker with cooking spray. Layer potatoes and green beans in cooker. Top with beef mixture; spread evenly.

3. Cover and cook on low heat setting 6 to 7 hours. Top with remaining fried onions before serving.

Chicken Pot Pie Crumble

1 1/2 Lbs chicken

3 cups chicken broth

2 tablespoons vegetable oil

1 onion , chopped fine (about 1 cup)

3-4 carrots, peeled and sliced (about 1 cup)

1/2 c. celery, chopped fine

salt and pepper (to taste)

4 tablespoons (1/2 stick) unsalted butter

1/2 c. flour

1 c. milk

3/4 c. frozen peas

Crumble Topping:

2 c. flour

2 tsp baking powder

3/4 tsp salt

1/2 tsp pepper

1/8 tsp cayenne pepper

6 Tbsp unsalted butter , cut into 1/2-inch cubes and chilled

3/4 c. Parmesan cheese

1 c. heavy cream

FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat (If you don't have a dutch oven, just use a stock pot). Cook until chicken is just done (8 to 12 minutes). Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven.

FOR THE TOPPING: Combine flour, baking powder, salt, pepper, and cayenne in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces onto a baking sheet. Bake at 450-degrees until fragrant and starting to brown (10-13 minutes). Set aside.

FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender (about 5 minutes). While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.

Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer and stir until sauce thickens, about 1 minute. Add salt and pepper to taste. Remove from heat and stir chicken-vegetable mixture and peas into sauce.

Pour mixture into 9x13 pan (or if you have small individual-sized oven-safe dishes, you can use those-- see picture above). Scatter crumble topping evenly over filling. Bake on rimmed baking at 400-degrees sheet until filling is bubbling and topping is well browned (about 12-15 minutes). Serve hot and enjoy

Paprika Chicken

This dish was served to us at our wedding luncheon. We try to make it every year on or around our anniversary (thus the name...) We just had it last week (Happy Anniversary Sweetheart)! It has turned out perfect every time we have made it. This chicken is so tender and flavorful it doesn't need any kind of sauce or gravy. Serve with Anniversary Bowtie & Asparagus Pasta (click HERE).

4 boneless skinless chicken breast halves

1/2 c. Parmesan cheese

1 1/2 c. Italian bread crumbs (you can also use Panko bread crumbs and add Italian seasoning)

1 1/2 cubes (3/4 cup) melted butter

Paprika

Combine Parmesan cheese with breadcrumbs. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated. Place in baking dish and sprinkle generously with paprika. Bake uncovered for 35-40 minutes @ 375 degrees - Do not overcook!