Wonton Chicken Salad

This is one of my all time favorite salads!

1 lb. chicken, cooked and diced (when in a hurry I use canned chicken)
2 heads lettuce (I prefer romaine)
1 bunch green onions, cut
small package slivered almonds
1 package wontons, fried til golden brown (I use approx 6- 6x6 egg roll skins)

Combine all of the above ingredients.

Dressing (put on just before serving):
1 c. oil
1/2 c sugar
1/2 c. white vinegar
2 tsp. pepper
2 tsp. salt

This salad is always a hit, whenever I make it.

Spinach Salad

1 bag/bunch spinach
poppy seed dressing
craisins
bacon pieces (I use bacon bits instead)
shredded Parmesan cheese

Just prior to serving, add desired amount of dressing to cover spinach. Add cheese, craisins & bacon. Mix.

Fluffy Cheesecake - Cherry

I am not a huge fan of cheese cake because of how rich it is, which I why I REALLY like this one:

11. oz. cream cheese
1 c. powdered sugar
8 oz. whipped topping
graham cracker pie crust
20 oz. can cherry pie filling

Beat softened cream cheese & powdered sugar until smooth. Fold in whipped topping and then spoon into crust. Top with pie filling and refrigerate.

* I've served this right after making, and it's fine. It's just a little more set if it's refrigerated longer.

Cheesy Potato Soup

I know there are a million potato soup recipes, but we had this one tonight and it was really good!

Cheesy Potato Soup
4 medium potatoes, peeled and chopped
1 large onion, chopped
4 c. water
1/4 c. butter
3 T. flour
1/2 c. milk
2 c. cheddar cheese, shredded
1 tsp. salt1/4 tsp. seasoned salt
1/4 tsp. paprika
1/8 tsp. pepper

Combine potatoes, onion, and water in a large saucepan. Bring to a boil and simmer until tender, about 20 minutes. In skillet, melt butter; add flour. Cook and stir until mixture bubbles, about 1 min. Remove from heat and stir in milk. Return to heat; cook and stir until thickened. Stir mixture slowly into potato mixture. Add cheese and seasonings.

I didn't do this part but thought it was a cool idea:
My favorite way to serve the soup is in a warm bread bowl. Here is an easy way I made mine. I took one loaf of frozen bread dough and once it was thawed, but still cold, I divided it into three equal portions, forming each one into a circle. I placed them on a sprayed cookie sheet and covered them with plastic wrap that had been sprayed. Let rise until double in size. Remove wrap and bake at 350 for 25 minutes or until golden brown. Slice off the top once the bowls are cool and hollow them out with a spoon. Fill with this delicious soup or any other soup of your choice! If you need more than three bread bowls you can use as many additional frozen bread loaves as needed. Frozen rolls can also be used by combining three rolls to make one large circle. If you want larger bowls you can split the loaf in half rather than in thirds.

Pork Chops

This can be done in the crock pot or in a pan... here is the crock pot version. This is what you need...


Pork Chops (I like the bone in kind, they seem to turn out very tender)
2 cans of cream of mushroom soup
garlic salt
dried chopped onions


Dump everything in the crock pot. I usually add about half a can of water as well. I cook mine for about 6 hours on med-high. Serve with rice, salad and biscuits. This is super easy and really tasty!

Here they are creamy and tender packed up for my hubby's lunch.

Baked Chicken

This is simple and makes for some really juicy chicken. Here is what you will need.

Italian bread crumbs

Parmesan cheese

2 eggs

chicken breast 3 or 4

crack your 2 eggs into a bowl and whip them up with a fork. Put 2/3c of the breadcrumbs on a small plate with 1/4c Parmesan cheese, mix it together.

Dip your chicken into the egg wash and then coat it with the crumb mixture.

Here is the chicken all ready to bake. Bake at 375 degrees for 35 minutes (check chicken by cutting into it to make sure it is done).

I served it with salad and mashed garlic potatoes.

Chicken Pockets

This is an oldie but a goodie. I know a lot of people do different things with this... like make gravy for a topping. I just don't think it is needed. I like the crisp buttery taste. Here is my twist on these. Here is what you'll need...sorry for the lighting quality!

1 pkg of puff pastry (works so much better than crescent roll dough)

1 package of chicken tenders

1 small container of onion and chive cream cheese

onion

melted butter and Parmesan cheese (not pictured)

makes 8 pockets

Chop up your chicken and grill it up in a pan. I put a few dashes of garlic salt with it and added some chopped onion. While is it cooking chop it up into smaller pieces with your spatula.

Mix all the cooked chicken together with all the cream cheese.

Lay out your pastry dough (make sure it is thawed) on a greased cookie sheet. I divided each dough piece into fours.
Place a glob of the chicken mixture in the center of each pastry square.

close them up into a shape of your choice... I liked the way the circular wantonish ones turned out better than the rectangular ones. I brushed some melted butter on top of each of these then sprinkled them with some Parmesan cheese. Bake at 375 degrees for about 15 minutes or until the dough is flaky and golden.

I serve these with a yummy fresh green salad and some potatoes. Enjoy!