Easy Chicken Bake

2 cups Stove Top stuffing for Chicken
1 ½ lb boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10 ¾ oz) condensed ream of chicken soup
1/3 cup Sour Cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained. 

1. PREHEAT oven to 400°. Prepare stuffing mix as directed on package; set aside.
2. MIX chicken, soup, sour cream and vegetables in 13x9" baking dish; stop with the stuffing.
3. BAKE 30 minutes or until chicken is cooked through.

Makes 6 servings.

***Not tried this one yet but look forward to trying it.

Easy Cheesy Chicken Bake

2 cups Stove Top Stuffing Mix for Chicken
1 ½ lb boneless skinless chickent breasts, cut into 1-inch pieces
1 bag (14 oz) frozen broccoli florets, thawed, drained
1 can (10 ¾ oz) condensed cream of chicken soup
½ cup milk
1 ½ cup Shredded Cheddar Cheese

1. PREHEAT oven to 400°. Prepare stuffing mix as directed on package; set aside
2. MIX chicken and broccoli in 13x9" baking dish. Stir in soup, milk and cheese; top with the prpared stuffing.
3. BAKE 30 minutes or untl heated through

Makes 6 servings.

***Haven't tried this one yet but am looking forward to to trying it soon.

Bruschetta Chicken Bake

1 can (14 ½ oz can) diced tomatoes, undrained
2 cups Stove Top Stuffing Mix for chicken
½ cup Hot water
2 cloves garlic, minced
(I guestimated with garlic powder)
1 ½ lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp dried basil leaves
1 cup Shredded Mozzarella Chesse
(Calls for Kraft Shredded Low-Moisture Part Skim but I just used what I had on hand)

 1. PREHEAT oven to 400°. Place tomatoes with their liquid in medium bowl. Add stuffing mix, ½ cup hot water and the garlic, stir until stuffing mix is moistened. Set aside.
2. PLACE chicken in 13x9" baking dish; sprinkel with basil and cheese. Top witht he prepared stuffing.
3. BAKE 30 minutes or until chicken is cooked through.

***I found this on the Stove Top canister and we tried it the other night. It's SUPER easy and really tasty. The leftovers weren't bad either.

Wassail

Simmer together (do not boil) for 10-15 minutes

• 6 cups water
• 1½ cups sugar
• 2 cinnamon sticks
• 6 whole cloves
• lemon zest

Add:

• 4 cups orange juice
• ½ gallon apple juice (8 cups)

Warm and serve!

***This was submitted to a ward recipe book by Sarah Haslam of the Parley's Ward. (She's knows Kristy & Jason Glass as well as Chris &Stephanie (Wright) Nelson.) I've made it the last couple winters now and it's super yummy. The lemon zest is optional and I just usually add whatever seems right at the time.

Deviled Eggs

6 hard-cooked eggs
2 Tbl mayonnaise
1 tsp sugar
1 tsp white vinegar
1 tsp pepared mustard
½ tsp salt
Paprika

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard, and salt; mix well. Stuff or pipe egg whites. Sprinkle with paprika. Refrigerate until serving.

***I found this on the internet and they were very delicious so I thought I'd share the recipe and save the info here.

Green Bean Casserole

2 pkgs (9-oz ea) frozen cut green beans, thawed and drained

OR
2 cans (16-oz ea) cut green beans, drained
¼ cup milk
1 can (10-3/4 oz) condensed cream of mushroom soup
¼ tsp ground black pepper
1 can (2.8-oz) French Fried onions

In a medium bowl combine beans, milk, soup, pepper and ½ can French fried onions; pour into a 1½ quart baking dish. Bake uncovered at 350°F for 30 minutes or until heated through. Top with remaining onions, bake uncovered 5 minutes or until onions are golden brown.

Makes 6 servings

Our Traditional Jell-o

1 small pkg orange, cherry, and lime gelatin 3 C boiling water
1 ½ C cold water
(Eliminate ½ cup water from each package of gelatin)

1 small pkg lemon gelatin
1 C boiling water
½ C COLD water
4 C Cool Whip

Prepare the orange, cherry and lime gelatin separately using 1 C boiling and ½ C cold water for each flavor. Pour into three 8-inch square pans. Chill until firm-at least 3 hours or overnight. Cut into ½ inch cubes.

Dissolve lemon gelatin in 1 C boiling water; stir in ½ C COLD water. Chill until it starts to thicken.

Blend the Cool Whip and the slightly thickened lemon gelatin. Fold in the cubes. Spoon into spring-form or 9 X 13 pan. Chill at least 5 hours or overnight.

Feel free to change the colors of the gelatin to suit the Holiday you are celebrating; including the gelatin you are adding to the Cool Whip. Food coloring to the Cool Whip will add to the celebration as well. (For example, use dark gelatin colors, add food coloring to make the Cool Whip look grey, and add gummy worms for Halloween or use all red and green colored gelatins for Christmas.)


****Mom emailed this to me so I can share it with my ward. I thought I'd post it here so I don't have to keep calling everyone whenever I'm at the store for the ingredients and can't remember if it's large or small packages.

Leftover Thanksgiving Turkey Enchiladas

Leftover cooked turkey
1 or 2 cans cream of celery soup or cream of chicken soup
1 can diced green chilies
1 pkg plain tortilla chips, crumbled
1 8 oz. pkg cheddar cheese, grated
1 8 oz. pkg Monterey Jack cheese, grated
1 small onion, chopped

Saute onion in butter in medium skillet until golden brown. Add green chilies, soup, and 1 soup can of water. Stir and simmer until heated. Crush tortilla chips, using 1/2 of package. Spread a layer in bottom of baking dish. Evenly place a layer of cooked turkey on top of chips. Spoon a layer of 1/2 of soup mixture over chips. Sprinkle with 1/3 of both grated cheeses. Repeat chips, turkey, and soup mixture; top with grated cheese.

Oven: Bake in oven at 350 degrees until thoroughly heated and cheese is bubbly.

Microwave: Heat at medium high power until thoroughly heated and cheese is bubbly.

This recipe reheats well and tastes even better as a leftover.

***I just found this and thought I'd share. It sounds pretty easy and yummy. I'll have to see about making this with our turkey leftovers (if we have any with the Elders coming).

Never Fail Pie Crust

2 cup flour
1 cup shortening
1 tsp salt

Cut shortening into flour and salt

Add to above mixture:
1 beaten egg
2 tbl water
2 tbl lemon juice (1/2 of lemon)

Roll tin - bake at 400

Mom had this recipe I copied but haven't used before this weekend. I used it for a pie crust to make Kelley's quiche (which was yummy, thanks Kelley!) and it worked well. I baked the extra with cinnamon sugar on it for about 7 minutes, until it was just starting to turn brown. It's a more moist and thicker than most pie crusts I've made before. I'll probably use it again espeically next time I make quiche.

Grilled Chicken & Pineapple Quesadillas

■8 whole Flour Tortillas
■Butter Or Margarine
■2 cups Grilled Pineapple, Sliced
■3 whole Boneless, Skinless Chicken Breasts
■Salt And Pepper, to taste
■3 cups Monterey Jack Cheese, Grated
■1 whole Jalapeno, Sliced
■Cilantro
■3 Tablespoons Barbecue Sauce


Preparation Instructions

(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)


(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)


Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.


Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.


To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)


Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.