Chicken and Biscuits

Ingredients:
4 chicken breast halves
4 ribs of celery
1 cup chopped carrots (I use about a 1/2 bag of baby carrots chopped)
1 small onion diced
1 cup chicken broth
1 cup heavy cream
2 cloves garlic chopped
2 tablespoons butter
2 tablespoons flour
1 tablespoon thyme
1/2 tablespoon celery seed
the zest of 1 lemon
salt & pepper
package of biscuits
(you can add corn and peas, but we leave those out because we don't like peas and Sean doesn't like corn)

Cook chicken in olive oil in a pan on the stove. Season the chicken with salt and pepper. Meanwhile in olive oil in another pan, saute the celery and onion seasoned with thyme, celery seed, salt and pepper. After a few minutes, push the celery and onion aside and in the empty side of the pan, put the butter and flour until it melts together and forms a roux. Once the roux is boiling together, pour in the chicken broth and cream and stir together and bring to a boil. Add the garlic, chicken and carrots and then the zest of 1 lemon. Put the biscuits in the oven and let the chicken mixture simmer and continue to thicken while the biscuits cook.

I served with a side of asparagus.
It is delicious.

Ground Beef Zucchini Casserole

Ingredients:
3 medium zucchinis
1 lb ground beef browned
1/4 cup onion
1 can Cream of Chicken
1 cup sour cream
1 package Stove Top Stuffing
1 1/2 cups water
1 cup shredded carrots (I left these out)

Directions:
In water, cook the chopped zucchini for only about 3 minutes. Brown the ground beef with the onions and drain. In a separate bowl mix the sour cream and cream of chicken soup. Add to that the ground beef and onions and zucchini. Mix the stuffing with 1 1/2 cups water. Spread 1/2 the stuffing on the bottom of a greased 9x13 baking dish. Then put all the zucchini mixture in the dish and spread the rest of the stuffing mixture on top. Bake at 350 for 40 minutes.

Dirt Cake

Ingredients:
1 stick butter, softened
8 oz. cream cheese, softened
1/2 cup powdered sugar
2 (3.5 oz) packages instant Vanilla pudding mix
3 1/2 cups milk
1 (12 oz) container Whipped Cream, thawed
2 packages Oreo Cookies (I used double stuffed)
Gummy Worms (optional)

Directions:
Chop cookies very fine in food processor. Mix butter, cream cheese and sugar in bowl. In a large bowl mix milk, pudding and whipped topping together. Combine pudding mixture and cream mixture together. I use my mixer and beat it on high for several minutes so it thickens.
Starting with the cookies, layer cookies, then cream, cookies then cream and cookies on top. Then you can place the gummy worms throughout the cake.

This makes A LOT, so unless you're serving a lot of people, I would recommend cutting this recipe in half.

Pineapple Italian Chicken Marinade

Ingredients:
1/2 bottle Italian dressing
2 mini cans pineapple juice

Worcestershire Sauce (I put in maybe 10 shakes or so)

I poke holes with a fork in 3 chicken breasts and put in the marinade in the fridge for a few hours. I've done it for about an hour before and also marinaded them all day before. The longer you marinade them, the more Pineappley they will taste.

I like using this for grilled chicken, but you can also pan fry the chicken.

I forgot to take a picture when they were done, so I apologize for the picture of my plate of half eaten food, but wanted you to see what the chicken looks like done.

Poppy Seed Chicken

Ingredients:
3 Large Chicken breasts
2 cans Cream of Chicken
16 oz Sour Cream
2 Tblsp poppy seeds
1 stick butter
1 sleeve Ritz Crackers
Rice

Boil the chicken breasts and cut them up into small pieces. Mix together the chicken with the cream of chicken soup, sour cream and poppy seeds and spread in a baking dish. Crush the Ritz Crackers on top and then melt the stick of butter and drizzle over the top. Bake in a 350 degree oven for 30 minutes. I serve it over rice.

Mile High Taco Pie

Ingredients:
Cooked Meat (you can use chicken, pork or beef) - I used ground beef seasoned with Taco Seasoning
Shredded Cheese
Pinto Beans
Salsa
Tortillas
Garnish - lettuce, sour cream or whatever you like

Layer in a crock pot a tortilla, then the meat, beans, cheese and salsa, then another tortilla and so on. Cook in the crock pot for about 4 hours on low.
I garnish with shredded lettuce and sour cream.

Cheesy Potatoes

This is a favorite side dish in our house...we make it all the time!
You can see a picture of these on the plate in the post below of the French Dip.

Ingredients:
1 Bag Hash Browns
1 can Cream of Mushroom
1 stick butter (melted)
1 small container AE French Onion Dip (I think it's 8 oz)
2 cups shredded cheddar cheese

Mix together the Cream of Mushroom, melted butter, French Onion Dip and shredded cheddar cheese. In 9x13 greased baking dish, layer 1/2 of the bag of hash browns. On top of that, layer 1/2 of the cheese mixture and then the remaining hash browns and on top, the remaining cheese mixture. Cover and bake for 45 minutes in a 350 degree oven. Uncover and bake 15 more minutes.