DORITO CHICKEN BAKE

2 cups shredded cooked chicken
2 cups shredded Mexican cheese blend (divided)
1 (10 oz) can cream of chicken soup
½ cup milk
½ cup sour cream
1 can Ro-tel tomatoes (drained)
½ packet taco seasoning
1 large bag Doritos
Shredded lettuce (optional)
diced tomato (optional)

Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.

Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish.

Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose.
(Makes 4 Servings)

Chocolate Covered Banana and Peanut Butter Sandwiches

Sliced Bananas
Natural Peanut Butter
Dark Chocolate

Cut up banana slices
Spread on peanut butter and make sandwiches
Freeze for 1 hour
Melt dark chocolate, dip each banana sandwich
Freeze until chocolate is solid

Apple Cinnamon Loaf

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

BLT Macaroni Salad

1/2 cup mayonnaise 
3 tablespoons chili sauce 
2 tablespoons lemon juice 
1 teaspoon sugar 
3 cups elbow macaroni, cooked 
1/2 cup tomato, seeded and chopped 
2 tablespoons green onions, chopped 
3 cups lettuce, shredded 
4 slices cooked bacon, crumbled 

Directions:
1. In a large bowl, combine the first four ingredients; mix well.
2. Add the macaroni, tomato and onions; toss to coat.
3. Cover and refrigerate.
4. Just before serving, add lettuce and bacon; toss to coat

Marinated Cucumbers, Onions, and Tomatoes

3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings 
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil

Combine ingredients in a large bowl and mix well.
Refrigerate at least 2 hours before serving.

Deep Dish Chocolate Chip Cookie ( For those days you just want to make one cookie)

1 tbsp. butter,melted
1 tbsp. white sugar
1 tbsp. brown sugar
3 drops of vanilla
pinch of salt
1 egg yolk
1/4 c. flour
2 tbsp. chocolate chips 

Mix all ingredients and microwave 40-60 secs in a cup or bowl
                               {single serving}

Pineapple Coleslaw

Ingredients:

2/3 cup mayonnaise
2/3 cup sour cream
1 teaspoon grated onion
1 tablespoon lemon juice
1 teaspoon sugar
1 pinch salt
1 can pineapple chunk, drained
1 cup shredded carrot
2 cups shredded cabbage

Directions:

Mix and chill. (Best if chilled overnight)

Cinnamon Roll Pancakes

1. Ingredients 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 large egg, lightly beaten 1 tablespoon canola oil 4 tablespoons (1/2 stick) unsalted butter, melted (for cinnamon filling) 1/4 cup plus 2 tablespoons packed light brown sugar (for cinnamon filling) 1/2 tablespoon ground cinnamon (for cinnamon filling) 4 tablespoons (1/2 stick) unsalted butter (for glaze) 2 ounces cream cheese, at room temperature (for glaze) 3/4 cup powdered sugar, sifted (for glaze) 1/2 teaspoon vanilla extract (for glaze)
   Directions: CINNAMON FILLING: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-size zippered storage baggie. Set aside to thicken at room temperature. GLAZE: In a small pan, melt the butter over low heat. Whisk in the cream cheese until smooth. Remove the pan from heat. Whisk in the powdered sugar and vanilla, then set aside. PANCAKE BATTER: Whisk together the flour, baking powder and salt in a medium bowl. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine). MAKING THE PANCAKES: Heat a large skillet or griddle over medium heat. Spray with nonstick spray. Use an ice cream scoop or 1/3 cup measuring cup to add batter to the skillet. Use the bottom of the scoop or cup to spread the batter into a nice, even circle (about 5 inches in diameter). Reduce the heat to medium-low. Open the zippered baggie with the cinnamon filling, and stir to reincorporate any butter that has separated. Reseal, then carefully snip the corner of the baggie. Use it as a pastry bag to start piping cinnamon filling onto the top of each pancake, starting from the center and swirling outward. Cook the pancake until bubbles begin to appear and burst on top of the pancake and it is golden brown on the bottom, 3 to 4 minutes. Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook until the other side is golden as well, an additional 2 to 3 minutes. When done, flip the pancakes onto a plate. Carefully wipe the pan clean with a paper towel, spray with non-stick cooking spray, and prepare the rest of the pancakes with the remaining ingredients. Serve pancakes topped with a drizzle of warm cream cheese glaze.

1. 
   

Big Mac Secret Sauce Recipe

1/4 cup salad dressing(like miracle whip)
1/4 cup mayonnaise
3 tbsp French salad dressing
1/2 tbsp sweet pickle relish
1 1/2 tbsp dill pickle relish
1 tsp sugar
1 tsp dried minced onion
1 tsp white vinegar
1 tsp ketchup
1/8 tsp salt

1) Mix all ingredients and stir well in a small container
2) Microwave on high for 25 seconds,and stir again
3) Cover and refrigerate for at least 1 hour before serving

Anyone goin' my way????

HAPPY NEW YEAR !!!!!!