Crack

1 cup unsalted butter (no margarine)
1 cup brown sugar, packed tightly
2 cups semi-sweet chocolate chips
40 saltine crackers

Preheat oven to 350ºF. Line a 15x10-inch jelly roll pan or a 12x17-inch cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Bake for 8-10 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. Let cool and, if desired for expediting purposes, refrigerate until hardened. Break into pieces the size of your choice.    - Tricia

ALMOND LEMON POPPY SEED BUNDT CAKES

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Ingredients

1 box white cake mix

1 box (4 oz.) lemon instant pudding mix

2/3 C. oil

1 C. plain Greek yogurt

4 eggs

Zest of two large lemons

½ C. freshly squeezed lemon juice

2 Tbl. Poppy seeds

Directions

Preheat oven to 350 and grease bundt pan or mini bundt pans.  In bowl combine the following until smooth: pudding mix, oil, yogurt, eggs, lemon zest and lemon juice.  Add cake mix and poppy seeds, stirring until well combined.  Fill pans ¾ full and bake 17 – 25 for the mini bundts or 45 – 55 for a large.  Cool, then turn out onto serving plate.

Frost with homemade cream cheese icing (I use almond extract, instead of vanilla in my icing.)

Top cakes with sliced almonds and fresh raspberries.     - Tricia

 

Watergate Salad

Combine:

1 can (20 oz.) crushed pineapple in juice

1 pkg. (3.4 oz.0 Jell-o pistachio instant pudding

1 c. mini marshmallows

1/2 c. chopped pecans 

Stir in:

1 1/2 c. thawed Cool Whip

Refrigerate:

1 hr                     

Orange Apricot Chicken

This is one that we liked from the freezer meal exchange I did.

3 Pound Chicken Breast, boneless

3/4 Cup Italian Dressing 
1 Cup  Bread Crumbs, dry 
12 Ounce Orange Juice
3/4 Cup Apricot Jam 

Cut breasts in half with scissors to make "tenders."

Marinade chicken in dressing overnight. Next day; dip in bread crumbs and place in foil pan. Mix juice and jam in a blender and place into quart size freezer bag and label 

To serve: Bake at 350 for 20-25 minutes (turning chicken occasionally). Take out and pour sauce on top; cook for an additional 3-4 minutes. 

Serve with rice.

 

Southwest Egg Rolls and Avocado Dip

Filling:

2 ½ c. shredded cooked chicken

1 ½ c. shredded Mexican cheese blend

2/3 c. frozen corn, thawed

2/3 c. black beans rinsed and drained

5 green onions, chopped

¼ c. mined fresh cilantro

1 tsp. salt

1 tsp. cumin

1 tsp. grated lime peel

¼ tsp. cayenne pepper

1 pgk (16 oz) egg roll wrappers (in produce section)

Oil for deep frying

Dip:

1 cup ranch salad dressing

1 medium ripe avocado mashed

1 Tb. Minced fresh cilantro

1 tsp. grated lime peel

Combine filling ingredients. Place ¼ c. mixture in center of egg roll. Fold corners over and moisten to get egg roll to stick together sealed. Roll up tightly, repeat. Heat oil to 375 and fry egg rolls for 2 minutes on each side till golden brown. Be patient so they don't burn and stay doughy inside. Combine dip ingredients and serve with hot egg rolls. Can be frozen and reheated.

These can also be rolled in fajita tortillas and baked. Bake at 350 for 20-25 min.

Baked Creamy Chicken Taquitos

Photo & recipe Our Best Bites

Ingredients
1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack or plain jack cheese
small flour or corn tortillas
kosher salt
cooking spray or olive oil

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.   You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges.

Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Yields 12-16, when using 6″ tortillas, depending on how full you make them.

Tortilla Soup

Photo & recipe from Thriving Home Blog

Makes at least 8 servings

Ingredients

    1 - 32 oz box organic chicken or vegetable stock
    1 - 15 oz can refried beans (check ingredients carefully; organic is preferable)
    1 - 15 oz can black beans, drained and rinsed
    1 - 15 oz can diced tomatoes (juice and all)
    1 small can diced green chiles
    8 oz of organic frozen corn or 1 can organic corn (liquid drained)
    1-2 cup cooked brown rice
    1/2-1 cup of your favorite salsa
    2 tablespoons, or to taste, all-natural taco seasoning mix
    Optional Toppings: sour cream or Greek yogurt, shredded cheddar cheese, crushed tortilla chips

Instructions

Mix all ingredients together (except toppings) and let simmer over low heat for at least 10 minutes but longer is fine. Serve with whatever toppings you like. Done!

Freezer Meal Directions: Freeze in a BPA-free freezer bag or air-tight container for up to 3 months. Thaw for 24 hours in fridge then cook in crock pot for 4 hours.