Chicken Fiesta Salad

Ingredients:
2-3 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
Fajita Seasoning
2 cups cooked black beans, drained & rinsed
1 1/2 cup frozen corn sauteed with small amount of onion and green pepper
1/2 cup salsa

Directions:
Rub chicken evenly with 1/2 of the Fajita Seasoning. Place in freezer bag and then on plate. Place in refrigerator for 20 minutes to 2 hours (the longer the better).
Heat oil in a skillet over medium heat and cook the chicken 8 minutes on each side, or until juices run clear. Set aside and cover. (I use a Corningware dish and lid.)
Heat skillet over medium heat and mix beans, corn, salsa and the other 1/2 of fajita seasoning til warm.
Cut chicken into desired size pieces and blend into skillet mixture.
Layer lettuce onto plate, spoon mixture over all and top with desired toppings.

Toppings (optional):
lettuce
chopped onion
tomato wedges
tortilla chips
shredded cheese
sour cream
Crazy Hot Dog Sauce


Shown with Rotel Famous Queso Dip and Tostitos Scoops

Thanks goes to ANGL8277 for this one!

Cream of Celery, Mushroom or Onion

Ingredients:
2 tablespoons butter
1/4 cup finely chopped celery, mushroom or onion
2 tablespoons flour
1/4 teaspoon salt (optional)
1 cup milk

Directions:
In a heavy saucepan, melt the butter. Saute celery, mushroom or onion. Sprinkle the flour over it and stir to incorporate. Cook over medium-low heat for 2-3 minutes, stirring constantly. Slowly whisk in milk.

This fabulous recipe came from Budget101.com. There is an update too, check it out here!

Cream of Cheddar Cheese

Ingredients:
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt (optional)
1 cup milk
1/2 to 1 cup shredded cheddar cheese

Directions:
In a heavy saucepan, melt the butter. Sprinkle the flour over it and stir to incorporate. Cook over medium-low heat for 2-3 minutes, stirring constantly. Slowly whisk in milk. Add cheese and stir until melted.

This fabulous recipe came from Budget101.com. There is an update too, check it out here!

Cream of Chicken

Ingredients:
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt (optional)
1/2 cup milk
1/2 cup chicken broth

Directions:
In a heavy saucepan, melt the butter. Sprinkle the flour over it and stir to incorporate. Cook over medium-low heat for 2-3 minutes, stirring constantly. Slowly whisk in broth, then milk.

This fabulous recipe came from Budget101.com. There is an update too, check it out here!

Cream of (Basic)

Ingredients:
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt (optional)
1 cup milk

Directions:
In a heavy saucepan, melt the butter. Sprinkle the flour over it and stir to incorporate. Cook over medium-low heat for 2-3 minutes, stirring constantly. Slowly whisk in milk.

This fabulous recipe came from Budget101.com. There is an update too, check it out here!

Crazy Hot Dog Sauce

Ingredients:
1/2 cup mayonnaise
2 tablespoons ketchup
Louisiana Hot Sauce to taste

Directions:
Mix all in a bowl until smooth. Taste and adjust ingredients to suit your taste.
Terrific on Hot Dogs (with shredded lettuce, chopped tomato and chopped onion)!!
Used as a french fry dip too, so get creative!!

Thanks to Kenneth Koonce Sr for this one!

Tuna Noodle

Ingredients:
2 cans or 2 pouches Tuna, either in oil or water
1 16-ounce bag of your favorite noodle (we like No Yolks)
1 can Cream of Celery* soup
1 can Cream of Chicken* soup
1 can Cream of Onion* soup
1 can Cream of Mushroom* soup
1 can Cheddar Cheese* soup
Salt & Pepper, if desired

Directions:
Boil noodles according to package directions, but don’t cook all the way, leave a little life in them. Drain. Preheat oven to 350*.
If necessary, drain tuna but reserve juice. This can be used if mixture ends up too thick or put it into the noodle water for more flavor!
In a casserole dish, mix tuna, Celery, Chicken, Onion and Mushroom soups til well blended.
Add drained noodles and mix into soups.
Top with Cheddar Cheese soup by spreading it over the entire surface of the casserole.
Bake at 350* for 20-30 minutes or until bubbly.
If you like your cheese browner, you can use your oven’s broil feature, but watch it close!

Thanks to Sue E. Koonce for this one!!

*If you prefer, you may make your own “Cream Of” soups!

Banana Bread

Ingredients:
1 3/4 cup all purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup sugar
1/3 cup stick butter or shortening
2 eggs
2 tablespoons milk
1 cup (2-3) ripe bananas (the riper the better)
1/4 cup walnuts or raisins

Directions:
Preheat oven to 350*.
In one bowl, mix first 3 ingredients.
In another bowl beat sugar with butter or shortening. Mix in eggs, milk and bananas.
Add banana mixture to flour mixture, stir. Add walnuts or raisins, stir.
Pour into prepared loaf pan and bake for 60 to 65 minutes.
Let cool on rack about 15 minutes prior to slicing.

Thanks to Sue E. Koonce

Chocolate Chip Cookies

This cookie recipe is my all-time favorite!

Ingredients:

1 cup Better for Bread flour, or all-purpose
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg
1 egg yolk
chips and or dried berries of your choice

Directions:

Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the softened butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. (I hand insert the chips; that way I can control the calorie count and it also allows me to use one bag of chips for two complete batches of cookies!) Chill overnight if possible, but at least 2 hours. Preheat the oven to 350 degrees F. Prepare 2-3 pieces of parchment paper. Roll balls of cookie dough (with chips) into 1/2″ balls and place onto the prepared cookie sheets. Cookies should be about 1-1.5″ inches apart. Slightly flatten with your hand. Bake for 7-10¬†minutes (depending on your oven) in the preheated oven. Slide parchment paper off baking sheet onto towel on table or counter for a few minutes before transferring to wire racks/plate to cool completely. ¬†

Place second set of cookies on parchment paper and place onto baking sheet and repeat.
Using parchment paper saves a bit of clean up time and energy and only uses 2-3 sheets of paper. Worth it!!

Honed over the years and submitted by ChefHumes. 

Fajita Seasoning Mix

Ingredients:
1 tablespoon cornstarch
2 teaspoons chili powder
1/2 teaspoon salt*
1 teaspoon paprika
1 teaspoon white sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin

Directions:
Stir all ingredients in a bowl with a lid or into a zipper-type sandwich bag.
Keeps a long time!
Terrific in everything from ground beef tacos to grilled chicken fajita salad!
Thanks to trmeeds at AllRecipes.com for this wonderful recipe!!
* I reduced from 1 teaspoon to 1/2 teaspoon.

This recipe is wonderful with the Mix!

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