Cucumber Tomato Salad

I'm a huge fan of this recipe from Natasha's Kitchen :)

INGREDIENTS:
1 lb Roma tomatoes
1 English cucumber
1/2 medium red onion sliced
2 avocados diced
2 Tbsp extra virgin olive oil or sunflower oil
2 Tbsp fresh lemon juice (from 1 medium lemon)
1/4 cup 1/2 bunch cilantro, chopped
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper

DIRECTIONS:
Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.

Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and 1/8 tsp black pepper.

Super Giant Bubbles

INGREDIENTS:
12 c water
1 c dish soap
2 T baking powder

DIRECTIONS:
Place ingredients in clean bowl/bucket.

Stir gently. Do not create bubbles.

Let sit an hour before use.

Ranch Chicken Tacos

Love these :)

INGREDIENTS:
3-4 chicken breasts
1 pkg chicken taco seasoning
1 pkg Ranch dressing seasoning
1 can chicken broth


DIRECTIONS:
Put chicken breasts, taco & ranch mixes and chicken broth in crock pot.

Set crock pot on low for 5 hours.

After 5 hours, shred chicken with 2 forks.

Replace lid and continue cooking on low for 30 more minutes.

Serve shredded chicken on a tostadas, tacos burritos or salad, with your favorite toppings!

Spaghetti Sauce (Taste of Home)

I can't wait to try this one!

INGREDIENTS:
28 oz peeled, whole tomatoes
1 onion
5 T butter

DIRECTIONS:
Cut a whole, peeled onion in half and throw in sauce pot.

Add 5 T butter and 28 oz can of peeled, whole tomatoes.

Bring ingredients to a simmer for 45 minutes. Stir occasionally with wooden spoon and gently break tomatoes as they become soft.

Remove and discard onion, then salt to taste before tossing with pasta.

Instant Pot Strawberry Jam

Can't wait to try this recipe I found :)

INGREDIENTS:
1 lb strawberries hulled, quartered
1/2 cup sugar
2 tsp cornstarch

DIRECTIONS:
Turn the Instant Pot’s Saute function on. Place the strawberries and sugar in the liner and stir until the sugar has dissolved and the strawberries are coated with the strawberry sugary mixture.

Lock the lid in place and cook on Manual HIGH for 1 minute then allow for a 10 minute NPR.
After the 10 minute NPR, release the rest of the pressure manually.

Remove 1/4 cup of liquid and thoroughly mix in the cornstarch to make a cornstarch slurry.
Turn the Saute function back on and add the slurry to the pot. Using a whisk, mash and stir the strawberries.

Saute for 3-5 minutes or until you’ve reached desired consistency. If after 5 minutes it still isn’t as thick as you’d like, you can add a little extra cornstarch. Remember that the jam will thicken as it cools!

Cool completely and then transfer to a jar and refrigerate! This jam will stay fresh refrigerated for 1 week!

Roll Dough

This recipe comes from my friend's grandmother, Ruth Miller :)

INGREDIENTS:
2 T yeast
1 cup warm water
2 t sugar
Mix together and let stand for 15 minutes

1 cup shortening
1 cup sugar
3 t salt
Cream the above 3 ingredients together then add:

2 eggs (mix well) Then add:
4 cups warm water to yeast mixture and stir in
5 cups flour
Let this mixture rise 30 minutes

Then add about 7 more cups flour. Let rise in refrigerator until needed. When desired, remove from fridge. Can be used for a variety of recipes (scones, rolls, cinnamon rolls, etc). The dough will stay good for about 3 days in the fridge.

BBQ Chicken French Bread Pizza

Found this on FB, watched the video and loved it :) This recipe comes from Valerie's Kitchen :)

INGREDIENTS:
2 tablespoons vegetable oil
1 loaf French bread
2 boneless skinless chicken breasts, cut into small, bite-sized pieces
1 teaspoon Lawry's Seasoned Salt
Fresh ground pepper to taste
1/4 cup plus 3 tablespoons BBQ sauce divided
1/2 cup marinara sauce
1/2 cup thinly sliced red onion
8 ounces fresh mozzarella cheese shredded
1/2 cup shredded cheddar cheese
2 tablespoons chopped cilantro or to taste

DIRECTIONS:
Coat a large skillet with vegetable oil and place over medium-high heat. Saute chopped chicken until nearly cooked through and barely any pink remains. Season with seasoning salt and fresh ground pepper as it cooks. Add 3 tablespoons BBQ sauce, reduce heat to medium, and continue to simmer for 3 or 4 minutes, until chicken is thoroughly cooked and sauce has thickened. Remove skillet from heat and set aside.

In a small bowl combine remaining 1/4 cup BBQ sauce and marinara. Cut French bread in half and place it on a foil-lined baking sheet. Coat each half of bread with the sauce mixture. Divide chicken evenly between bread. Top with sliced red onions. Sprinkle with shredded mozzarella and cheddar.

Bake at 425 for 10 to 12 minutes, or until cheese is melted and bubbly. Remove from oven and top with chopped cilantro. Allow to sit for about 5 minutes and then slice and serve.