Oatmeal craisin cookies

These cookies will forever remind me of law school and my friend Britney who gave me this recipe! These cookies are sweet, chewy and "Christmassy" 

3 eggs

1 c craisins

1 tsp vanilla

1 c. shortening or butter 

1 c brown sugar 

1 c sugar

2 c white flour 

3/4 c wheat flour

1 tsp salt 

2 tsp baking soda 

1 tsp cinnamon 

2 1/2 c oatmeal 

1 1/2 c cinnamon chips or white chocolate chips 

Mix together the first three ingredients, cover, and let stand for an hour. This lets the cranberries moisten and plump up. Then cream butter and sugars. Add flours,salt, soda, cinnamon and add egg mixture. Then add oatmeal and chips. Bake at 350 for 8-11 minutes. 

Creamy pesto salad dressing

This dressing is delicious! A better substitute to ranch. 

3/4 c olive oil 

1 c mayonnaise 

3/4 c butter milk 

4 tbsp Romano cheese 

2 garlic cloves 

1/2 tsp salt 

2 tbsp basil 

Blend ingredients together 

Fiesta lime chicken

4 chicken breast 

1/4 c Mexican blend cheese

1 c lime tortilla chips 

Chicken marinade 

1 c water

1/3 c teriyaki sauce 

2 t. Fresh lime juice 

2 t minced garlic

1 t liquid smoke 

1/2 t salt

1/4 ground ginger 

Sauce 

1/4 c mayo 

1/4 sour cream 

1 T milk 

2 t minced tomato 

1 1/2 white vinegar 

1 t canned minced jalapinos 

1/4 t Tabasco

1/8 t salt, dill, cayenne pepper, cumin and chili powder 

Marinade chicken for atleast 3 hours. Grill chicken. Place in pan, top with sauce and cheese. Broil for 2-3 min until bubbly and toasted. Place on a bed of lime chips or rice. 

Swiss chicken and stuffing

1 lb chicken tenderloins frozen 

1 can cream of chicken soup

1 c milk

1 package of shredded Swiss cheese

1 package stuffing 

1/4 c melted butter

Lightly spray a 9x13 Pan. Layer chicken, then milk and soup(mixed together) then cheese and top with dry stuffing. Drizzle butter on top. Cover with foil and bake @350 for 1 hour or until the chicken is cooked through. (Remove foil for last 10 min) 

Chicken and mushrooms

This was my favorite meal when I was little... Nothing exciting but I still love it. 

Melted butter and flour for dredging 

2 cans cream of chicken 

1 cup sour cream 

1 lb mushrooms 

Coat chicken with flour and dip in melted butter. Bake at 350 for 30 min. While cooking mix 2 cans of cream chicken soup and 1 c. Sour cream. When chicken is done pour mushrooms and cream sauce over chicken and cook for 45 more min. 

This is great served with a baked potato. 

Shells and cheese

From: pioneer woman 

1 lb mini shells pasta 

2 cups whole milk 

1 T. Butter

2 C. Shredded Colby jack cheese

8 oz velveeta cheese

1 t pepper 

1/2 t salt 

1/4 t seasonal salt 

Cook pasta according to box. Heat milk and butter on medium heat. Add cheeses and spices. Heat through until melted and combined. Pour over pasta and serve....

It will be runny but will thinkin up as it cools. 

Raspberry frosting

Nat passed this recipe on to me...I made this frosting for annie's cake, it was yummy! I could not find raspberry extract so I used lemon extract instead.


Frosting…

1 stick butter room temp
1- 8 ounce cream cheese (room temp)
6 ounces melted white chocolate
1/2 tsp vanilla (I used almond extract)
2 teaspoons raspberry extract (I used lemon)
4 1/2-5 Cups powdered sugar

chicken and wild rice casserole

I found this BHG casserole while looking for a recipe that I could use my costco rotisserie chicken… its easy and hearty and all my kids liked it! win win win

ingredients 

1 C. wild rice

1 medium onion chopped

1 stalk celery chopped

2 tablespoon butter

1 10 ounce can cream of chicken or mushroom

1/2 c sour cream

1/3 cup chicken broth

1/2 teaspoon dried basil

2 cups shredded chicken

1/3 C parmesan cheese

Direction

Prepare rice according to package. Meanwhile preheat oven to 350. In a large skillet sauté onions and curly in butter until vegetables are tender. stir in soup, sour cream, broth and basil. stir in cooked rice and chicken.

transfer mixture to an ungreased baking dish. sprinkle with cheese. bake uncovered for around 35 min or until heated through. 

Pumpkin Sausage Soup

this soup is so easy and so good- a new fall favorite for sure!


Ingredients

1 12 ounce package sausage
1/2 cup Onion
1 garlic clove
1 Tablespoon italian seasoning
1-2 Cups fresh mushrooms chopped
1 -15 ounce can pumpkin
4 cups chicken broth
1/2 heavy cream
1/2 Cup water
1 tsp red pepper flakes


Directions

Brown sausage, drain, then add onion, garlic, italian seasoning and mushrooms and sauté until done.

add pumpkin to the mixture and mix well.
stir in broth and simmer 20-30 min.

stir in heavy cream and water simmer on low another 15 minutes. add salt and pepper to taste.