Cinnamon Burst Bread

Cinnamon Burst Bread (like Great Harvest’s)-Makes 4 Loaves

3 T. yeast
1/2 cup sugar
4 eggs, beaten lightly (*Note: OR use 1/4 C. Dry Egg Powder +1/2 C. Water)
3 3/4 cup warm water
4 1/2 tsp. salt
3 T. vegetable oil
2 1/2 cups cinnamon bites (available at Honeyville Grain’s Country Stores)
11-12 cups flour

Combine in mixing bowl 4 cups flour, yeast, and sugar. Add water, eggs, and oil. Beat well to “cake batter” stage. Stir in salt, cinnamon bites, and 7 more cups flour to make bread-dough consistency. Let mixer knead it to the right texture (add up to 1 more cup flour if needed). Place dough in greased bowl, cover, and let rise for 1 hour. Shape dough into 4 loaves. Let rise for another hour or until doubled. Bake at 375 degrees for about 30 minutes. Slice thick and serve warm with butter, or toast slices in the toaster (be careful, the cinnamon bites can burn your fingers), or make slices into French Toast. Yummy!

This Bread also FREEZES Really Well!

Chicken Tortilla Soup

1 chicken breast (yes, raw - let it cook with the soup and shred it at the end!)

1 (15 ounce) can crushed tomatoes
1 recipe "red enchilada sauce"
1 medium onion, chopped

1 can black beans
1 (4 ounce) can chopped green chilis
2 cloves garlic, minced
4-5 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 can corn corn
2 tablespoon chopped cilantro (or more if you'd like!)

1. place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in chicken broth and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn. cover, and cook on low setting for 6 to 8 hours or on High setting for 3 to 4 hours. shred chicken and stir in cilantro shortly before serving.

serve with crushed corn tortilla chips, sour cream and cheese. mmm....

Chicken enchiladas

Filling:
2 cans cream of mushroom soup
2 cans cream of chicken soup
½ can enchilada sauce (red)
1 small container of sour cream
1 cup cheddar cheese

Take 1/3 of filling and set aside for topping

Add 1 pound cooked diced chicken to the 2/3 mixture. Spoon into tortillas (usually makes 18 or so depending on how generous the spoonfuls are!). Put some filling from the “aside” bowl in pan (usually I use 2 pans). Place tortillas in pan(s) and top with the “aside” filling. Add more cheese to the top and the rest of the red enchilada sauce if you want more spice!

Bake for 30 minutes at 350 and serve with rice.

Santa Fe Soup

Ingredients: 1 can pinto beans 1 can black beans 1 can kidney beans in tomato sauce 1 can white corn 1 can petite diced tomatoes 1 can tomato and chilis - mild, medium, or hot 1 package taco seasoning 1 package ranch dressing mix, dry 1 pound ground beef, lean (or Shredded Chicken Breast or ground turkey can be used in place) Directions: Brown ground beef and drain fat. Drain black beans and rinse with cold water to remove black sauce. Combine all ingredients in Crock-Pot slow cooker and stir. Cook on Low setting for 6-7 hours, or on High for 2-3 hours. Garnish with sour cream and shredded cheese. For extra fun, eat with scoops tortilla chips in the place of a spoon. Enjoy! NOTE: If using this recipe for OAMC, I cook up the meat (beef, chicken or ground turkey) and freeze it in individual quart sized bags. When I make the soup I just dump it in along with all the canned goods. EASY! EASY! EASY!

Pizza Roll-ups

1 recipe garlic pizza crust
Pepperoni
Mozzerella Cheese
Pizza Sauce
(Other toppings as desired)

Mix pizza crust as directed. Instead of freezing dough, let it rise until double. Punch it down and roll it into two rectangles. Spread a thin layer of pizza sauce on each rectangle (1/2 cup). Put pepperoni, cheese, and other toppings as desired. (Be careful not to over-top the pizza.) Roll up the dough like cinnamon rolls. Cut into 1" sections and place on a greased cookie sheet. Let rise until double again. Bake at 400* for 20-25 minutes. Serve with pizza sauce as the "frosting."(Makes 30-35 pizza roll-ups)

**If freezing for OAMC, cook the rolls at 350* until done but not browned. Let cool and freeze in ziploc bags. To eat, place desired number of rolls on a cookie sheet, and place in the oven at 400* for 10-15 minutes or until heated through.

Chicken Divan

2 lb pkgs. of frozen broccoli or fresh if you have it
2 cans cream of chicken soup
1 tsp lemon juice
½ cup shredded cheese (cheddar)
2 cups diced cooked chicken
1 cups mayonnaise
½ tsp curry powder
1 cup buttered breadcrumbs

Cook and drain broccoli. Arrange in bottom of a baking dish. Place diced chicken on top. Combine soup, mayonnaise, lemon juice, and curry powder. Pour over the chicken. Sprinkle cheese on top. Cover with buttered breadcrumbs. Bake at 350° 25-30 minutes.

Creamy Ranch Chicken

Creamy Ranch Chicken
adapted from Better Homes and Garden's Quick and Easy Recipes via Stephanie's Kitchen
serves about 4


6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons flour
2 tablespoons ranch dry salad dressing mix
1 1/4 cups milk
3 cups dried medium noodles(I used egg noodles)
1 tablespoon finely shredded Parmesan cheese


1. Start your water for your pasta. Cook noodles according to package directions.
2. Cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.
3. In the same skillet, cook chicken in reserved drippings until no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over chicken; stir well to coat the chicken. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon.
4. Serve the chicken over the noodles. Sprinkle with Parmesan cheese. Enjoy!

Yummy Mexican Chicken Casserole That Melts in Your Mouth!

1 10-oz. Can Enchilada Sauce (the red kind)
9 oz. Chicken Breast Strips Seasoned with Southwest Spices
1 8-oz. Container Sour Cream
1/2 Cup Sliced Green Onion
1 TBSP Taco Seasoning Mix
8 Corn Tortillas Cut in Half
4 Cups Shredded Colby Jack or Cheddar Cheese
2 Cups Tortilla Chips
1 Cup Chopped Tomato
2 TBSP Ripe Olives Cut Up

Heat oven to 375. Spray 9X13 dish with cooking spray. Pour 1/4 cup enchilada sauce into dish and spread around so it covers the bottom of the dish. In a large bowl mix the remaining enchilada sauce, chicken, sour cream, 1/4 cup of the onions and the taco seasoning mix. Arrange 8 tortilla halves over the sauce in the bottom of the dish. Spoon 1/2 of the chicken mixture over the tortillas. Sprinkle with 1 cup of cheese. Repeat layers and cover with foil.

Bake for 30-35 minutes. Uncover, layer tortilla chips, tomatoes, olives and remaining green onions and rest of the cheese on top. Bake uncovered for 5 minutes or until cheese is melted. Garnish with tomato and onions and cheese.

YUM YUM!!!!

**To use for OAMC, I make the chicken mixture sauce and freeze in a ziploc bag. I put that bag together with the corn tortillas in a larger ziploc bag and freeze. To make, thaw the sauce, layer as directed and bake.

Mexican Chicken Haystacks

12-16-oz jar salsa (hot or mild, depending on taste)
2 10-oz cans cream of chicken soup
3 boneless/skinless chicken breasts, cut into small chunks or chopped
1 small onion, chopped
2 ½ cups shredded cheddar, Monterey Jack or Mexican blend
2 tsp taco seasoning
2 tbsp quick cooking tapioca granules (optional-helps thicken sauce)

Hot cooked rice

Toppings:
sour cream
olives
green onions
jalapenos
lime wedges
black beans
corn
salsa
crushed tortilla chips

Combine salsa, soup, raw chicken, onion, 1 cup of the cheese, taco seasoning, and tapioca granules in crock-pot.

Stir, then cook on high for 3 to 4 hours. (Due to raw chicken, it’s best not to cook on low setting).

Serve over hot rice, sprinkling with remaining cheese and other toppings.

Serves: 6

Chicken Monterey (Chiles)

Boneless skinless chicken breasts
2 tsp. BBQ sauce (Bulls Eye is good)
4 slices well crisped bacon
¼ c. Monterey jack and cheddar cheese blend

Pound chicken breast until somewhat flattened and season with salt and pepper. Spray pam or use olive oil in skillet to cook chicken until done. Transfer chicken to serving plate. Top chicken breasts with BBQ sauce, bacon, and cheese. Broil chicken breast in over or melt cheese in microwave. Sprinkle with small amount of cold chopped tomatoes and chives.

French Dip Sandwiches

1 Roast
2 Cans Beef Consommé
Hoagie Buns

Put Roast in Crock-pot. Pour consommé’ over top of roast. Cover and cook on low heat 8-10 hours. Remove Roast and save juice. Shred meat with a fork. Put in Hoagie Buns and use excess juice for dipping.

Sunday Roast

1 3-5 lb. Roast
2 cans Cream of Mushroom soup
1 can water
1 packet Onion Soup Mix

Stir soup, water and soup mix and pour over roast in a greased crock pot. Cook until Roast is done. Use Soup mixture as gravy. (You may want to add potatoes and carrots to crock pot as well).

Missionary Chicken

8-10 skinless chicken breasts
1 cup Swiss cheese, shredded
2 cans cream of chicken soup
1 soup can full of milk
1 box stove-top stuffing
1/3 – ½ cup melted butter
Green onions, (optional)

Place salt and peppered chicken breasts in 9X13 pan. Put slices of cheese on each piece. Mix soup and milk together and pour over chicken. Spread green onions over soup mixture if desired. Sprinkle stuffing over chicken. Drizzle melted butter over stuffing. Cover with foil. Make several slits in foil. Bake 1 hour at 350°. Uncover the last 15 minutes.

Hawaiian Haystacks

Sauce:

2 cans cream of chicken soup
1 c chicken broth
1 tsp parsley flakes
1/2 tsp salt
1/4 tsp basil
Toppings:

2-4 chicken breasts, cooked and cubed
chow mein noodles
2 cans pineapple tidbits
Green onions
3 Tomatoes
Celery
green pepper
Cheddar Cheese
4 C Rice, Cooked


Mix Soup with Milk until a gravy consistency. Add chicken. Serve buffet style with each ingredient in a different bowl so everyone can choose what they want on their individual haystack.

Chicken Cordon Bleu

Chicken Breasts
Ham
Swiss Cheese
Eggs
Bread Crumbs

Pound chicken flat until it is ¼ inch thick. Put ham and swiss cheese in the middle. Roll Chicken breasts and toothpick them closed. Dip in beaten eggs and roll in bread crumbs. Bake at 375° until done.

Sauce:
1 can cream of chicken soup
1 TBSP Butter
1 TBSP Flour
1 cup milk

Melt butter, add flour and milk. Simmer until slightly thickened. Add soup and season with salt and/or pepper as desired.

Spagetti with Meatballs

MeatBalls:
1 ½ lb. Ground Beef
½ cup Bread Crumbs
1 egg
Parmesean Cheese
Dried Leaf Basil
Pepper
Vegetable Oil

Sauce:

2 cans diced tomatoes
1 can tomato paste
¼ chopped onion
Garlic clove
Parsley
Salt
Oregano

Stromboli

2 Frozen Bread Loaves, thawed
Sliced Ham
Cotto Salami or Pepperoni
Mozzarella Cheese, shredded
Basil
Oregeno
Salt
Pepper

Roll dough into large rectangles. Layer ingredients and repeat. Fold up ends and sides and tuck under (will look like a loaf of French Bread). Brush with egg. Bake 20 minutes at 400°.

Chicken Enchilada Casserole

4 cooked chicken breasts, cubed
2 cans cream of chicken soup
1 cup sour cream
1 cup chopped onion
2 cans MILD green chili, chopped
Grated Cheddar Cheese
1 pkg. flour tortillas

Mix above ingredients together. Top each tortilla with cheese, chicken, and about 2-3 tbsp of soup mixture. Roll up and place in greased baking dish. Pour remaining soup mix on top, top that with grated cheese. Bake 350° for 30 minutes.

Chimichangas

6 Large Flour Tortillas
3 cups Mexican Meat Mix (thawed)
Vegetable Oil for frying
Shredded Lettuce
1 7-oz. Jar Salsa
2 tomatoes, chopped
1 cup Guacamole
½ pint sour cream


Warm tortillas in microwave for 30 seconds each. Heat Mexican meat mix in saucepan. Heat ½ inch oil to 400° in large skillet. Spread about ½ cup Mexican Meat Mix oaver lower 1/3 of each tortilla. Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure rolled tortillas with a toothpick. Fry 2 chimichangas 2 at a time in hot oil, about 2 minutes until golden and crisp. Drain on paper towels. Serve over a layer of shredded lettuce. Top with salsa, tomatoes, Guacamole and sour cream. Makes 6 chimichangas.

Mexican Meat Mix

5 lbs. Roast or 2 whole chickens
3 Tbsp. Shortening
3 Onions—chopped
1 (4-oz.) can chopped green chilies
2 jars salsa
¼ tsp. Garlic powder
4 Tbsp. Flour
4 tsp. Salt
1 tsp. Ground Cumin
Juices from roast or chicken


Cook roasts on 200° for several hours and shred meat (OR) boil whole chickens and take off meat. Set aside. Melt Shortening in large skillet. Add onions and green chilies. Sauté until soft. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices (about 1 cup) and shredded meat. Cook until thick. Cool. Put 3 cup portions in 1 quart freezer-safe containers. Mix will last up to 6 months. (Makes about 9 cups meat mix).