Peanut Butter M&M's Cookies

 Peanut Butter M&M's Cookies

Ingredients:

1 cup butter

1 cup peanut butter

1 box instant vanilla pudding mix

1 cup brown sugar

1/4 c sugar

2 eggs

Pinch of salt 2 cups flour

1 tsp baking soda

Mini chocolate chips

Peanut butter M&M's

Directions:

Preheat oven to 375 degrees

Cream together butter and peanut butter 

Add sugar and pudding mix until creamy, then add eggs and mix 

Add the dry ingredients and mix and stir in the M&M's and chocolate chips 

Roll dough out and place on cookie sheet 

Add a couple of M&M's on top of dough 

Bake at 375 for 8-10 minutes

Frito Salad

 Frito Salad (Denise Wahlquist)

Ingredients

1 bag Frito chips

1 head lettuce

3 tomatoes, chopped

1 red onion, chopped

1 can olives, sliced

2 cans Ranch Style pinto beans, drained

3/4 to 1 c Catalina dressing

1 avocado, cut up

1 c grated cheese

Directions

Mix everything but Fritos in a large bowl. 

Serve over chips or add in just before serving.

One Pot Mexican Rice Casserole

 ONE POT MEXICAN RICE CASSEROLE

Ingredients

1 Pound Ground Beef

1 Small Onion, Diced

Salt & Pepper, To Taste

2 Tablespoons Taco Seasoning

1 Teaspoon Garlic Powder

1 Cup Long Grain White Rice

1 1/2 Cups Beef Broth

1 15 Ounce Can Corn, Drained

8 Ounces Tomato Sauce

1/2 Cup Salsa

1 Cup Shredded Cheese

Directions

Cook the ground beef and onion together with salt and pepper to taste in a large skillet over medium high heat until beef is no longer pink. Drain grease if necessary.

Return the pan to the stove and sprinkle the beef with the garlic powder and taco seasoning.

Stir in the rice, broth, corn, tomato sauce, and salsa.

Bring mixture to a boil. Cover, reduce heat and simmer for 18-20 minutes until rice is tender.

Top with cheese and return the lid to the pan for 2-3 minutes until the cheese is melted.

Crock Pot Creamy Lemon Garlic Butter Chicken

I saw this image/recipe floating around the internet and couldn't find the original author but I'm excited to try it!

Crock Pot Creamy Lemon Garlic Butter Chicken

Ingredients

6-8 boneless skinless chicken breasts or thighs (I advise not using breasts or thighs with skin. I made this with the skin on the first time and the skins were awful – very soggy & rubbery!)

1/3 cup low sodium chicken broth

2 teaspoons chicken bouillon

Juice of one lemon

Zest of half a lemon – slice the other half and reserve

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon crushed red chili pepper flakes, or Cayenne

1/2 teaspoon paprika

½ teaspoon salt

2/3 teaspoon pepper

4 garlic cloves, sliced or minced

1/2 stick butter, diced

OPTIONAL: About 8 oz fresh mushrooms – sliced

Cream Sauce

1 cup Heavy Cream (or half and half)

1 Tbsp Corn Starch

Chopped fresh parsley and lemon slices, for garnish

Directions

1. Place chicken breasts or thighs at the bottom of your slow cooker. Combine 1/3 cup chicken broth, bouillon, lemon juice, and zest, optional mushrooms and pour over chicken.

2. In a small bowl, combine Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper. Sprinkle the spice mix over the chicken. Top with fresh minced garlic and diced butter.

3. Cover the crockpot and cook for 3-4 hours on HIGH or 6-8 hours on LOW.

4. In the last hour, remove the chicken breasts and set on a plate. Whisk in the cream sauce and make sure everything is well combined. Return chicken to the crock pot, cover and cook an additional hour.

5. Check seasoning and adjust salt and pepper.

6. Sprinkle the crock pot chicken with chopped parsley and garnish with lemon slices.

7. Serve with rice, any type of pasta, or mashed potatoes.

Chicken Stuffed French Bread

 Found this recipe and LOVED it!

INGREDIENTS:

1 loaf French bread

1 pound cooked/ shredded chicken breast (a rotisserie chicken works great for this recipe)

1 ½ cups Colby-Jack cheese shredded

2 green onions sliced thin

1 to 2 cups ranch dressing

DIRECTIONS:

Preheat oven to 375° F. Line a large baking sheet with parchment or wax paper.

Slice the French bread in half lengthwise. Place both halves cut side up on prepared baking sheet.

In a large bowl, mix together shredded chicken, cheese, green onions and enough ranch dressing to make mixture wet.

Spread chicken mixture evenly over one half of bread. Top with other half.

Bake 10 to 15 minutes or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

Philly Cheesesteak Sandwiches

Gave this recipe a try and absolutely LOVED it! I tweaked a few things but I guess that's because I'm lazy :)

Ingredients:
• 1.5 lbs lean ground beef
• 6 ounces cream cheese, (softened)
• 2 teaspoons steak seasoning
• 2 teaspoons Worcestershire sauce
• 2 Tablespoons olive oil
• 8 ounces sliced white button mushrooms
• 3 cups sliced bell peppers, (green, red, or yellow)
• 1 cup diced onion
• 8 ounces sliced or shredded Provolone cheese
• 2 loaves of Garlic Bread

Directions:

Brown the ground beef and onions and season with steak seasoning and Worcestershire sauce, set aside.

Saute the mushrooms and peppers in butter and olive oil with seasoning (to taste).

Combine the meat, mushrooms, and peppers, set aside.

Toast the two loaves of garlic bread in the oven. After they're done, toast again but add cheese and toast until the cheese is melted.

Top the loaves with the meat/peppers mixture, slice to serve.

Crockpot Garlic Steak and Potatoes

Crockpot Garlic Steak and Potatoes

INGREDIENTS:
1 lb lean beef stew meat - 1lb
Bag of baby potatoes
Steak seasoning (to taste)
2 T minced garlic
1-2 T onion powder
1-2 T black pepper
Salt (to taste)
1 stick butter, cut into pieces
2 cups beef broth

DIRECTIONS:
-Add beef & potatoes (rinsed) to bottom of crockpot

-Add a couple spoonfuls of minced garlic

-Add butter slivers

-Add seasonings and broth

-Cook on low for 7-8 hours