Easy Grill Packets

Easy to cook on the campfire or the grill. Thank you Real Mom Kitchen

5 (18 inch) pieces of heavy duty foil

canola oil
1 (20 oz) pkg. refrigerated homestyle sliced potatoes or red potato wedges
1 small onion, cut in thin wedges
5 all beef hot dogs
⅔ cup bbq sauce
⅓ cup cheese

• Brush the portion of each foil sheet where you will be placing the ingredients.
• Divide potatoes evenly between the squares of foil.
• Top each with some of the onion and hot dog.
• Drizzle each with some of the bbq sauce followed by a sprinkling of the shredded cheese.
• Fold foil over mixture sealing tightly.
• Grill covered, over medium heat, for 15 minutes until heat through. 
• Carefully open foil and allow steam to escape. 
• Serves 5.

Crock Pot Honey Sesame Chicken

Sweet and Tasty. Thank you Mommys Sweet Confessions

5 boneless, skinless chicken breasts (about 20 ounces)

1/2 cup honey

1/2 cup brown sugar, packed

1/2 cup soy sauce

1/2 cup diced onion or 2 tablespoons dried minced onion

1/4 cup ketchup

1 tablespoon vegetable oil (could also use olive oil or canola oil)

1/2 teaspoon sesame oil

2 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

4 teaspoons cornstarch dissolved in 6 Tablespoons water

1/4 to 1/2 cup Sesame seeds, your preference, toasted

• In a 4-6 quart crock pot, add the chicken (fresh or frozen), honey, brown sugar, soy sauce, onion, ketchup, oil, sesame oil, garlic, and red pepper flakes.
• Cook on high for 4-5 hours, or low 6-8 hours, until chicken is very tender and shreds easily.
• Mix together the cornstarch and water until it is lump-free, and add it to the chicken. 
• Cook another 10-20 minutes on high until thickened. 
• Mix in sesame seeds and serve over rice or noodles.

Chicken and Spaghetti Casserole

So delicious. Thank you Deep South Dish

1 (12 ounce) package of angel hair, thin vermicelli or very thin spaghetti noodles
3 cups of chopped, cooked chicken
1/4 cup of finely minced onion
1 small garlic clove, minced fine
1 tablespoon of butter
1 (10.75 ounce) can of condensed cream of chicken soup (like Campbell's)
1 (14.5 ounce) can of diced tomatoes, undrained
1/2 teaspoon of kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, or to taste
2 cups of chicken stock or broth
2 cups of shredded cheddar cheese, divided

• Preheat oven to 350 degrees F. Butter or spray a 9 x 13 inch baking pan with non-stick cooking spray; set aside.
• Bring a large pot of water to a boil, then generously salt. 
• Break noodles into thirds, and cook according to package directions. 
• Drain and rinse; set aside.
• Saute the onion and garlic in butter. 
• Meanwhile, in a large bowl, whisk together the cream of chicken soup, diced tomatoes, salt, pepper, and chicken stock
• Stir in 1 cup of the cheese. 
• Add the chicken and noodles, mix well, taste and adjust seasonings as needed. 
• Turn out into the prepared baking dish and sprinkle with half of the remaining cheese. 
• Cover and bake at 350 degrees for 45 minutes, or until heated through and bubbly. 
• Last 5 minutes of cooking, uncover, top with the remaining cheese and return to the oven uncovered, just until cheese has melted.

Add-ins to use include one small jar of chopped pimentos, drained, one small carton of mushrooms, chopped, and chopped green bell pepper, sauteed with the onion and garlic. 

Banana Colada Smoothie

All the flavors of a pina colada, with the delicious addition of banana. Thank you Lemon Tree Dwelling

1 c. frozen banana chunks

1 c. frozen pineapple chunks

1/2 c. lite coconut milk

1/2 c. pineapple juice

1/8 c. sweetened shredded coconut, plus more for garnish

 

• Place all ingredients in a blender and blend until smooth. 
• Pour into glasses and top with additional coconut as desired.

 

Coconut Bars

These homemade Coconut Bars are filled with soft and chewy coconut topping are a sheer delight. Thank you Treat & Trick

1.5 cups  plain  flour
125 g melted butter
2 tablespoon sugar
1 egg or 4-5 tablespoon milk
5-6 tablespoon fruit jam

TOPPING
1.5 cup  grated  coconut
1/4 cup sugar
4 tablespoon condensed milk

• Grease lightly 19 x 29 cm slice pan.  
• Preheat oven 175 C.
• Combine topping ingredients, keep aside.
• Add sugar, egg or  milk  to melted butter, stir well.
• Pour butter mixture over dry ingredients, mix until it forms into soft dough.
• Press dough into prepared pan  using  a plastic sheet.
• Spread liberally with jam.
• Cover base evenly with topping.
• Bake until  slightly golden for 20 minutes.
• Cool completely in pan.  
• Cut into 16 squares to serve 

Chicken Noodle Soup

2-3 chicken breasts (1 lb)
Box of chicken stock
Water (enough to finish filling the crockpot)
1 chopped onion
3 chopped carrots
3 chopped celery sticks
2-3 bay leaves
2t onion powder
2t garlic powder
2T parsley
2t thyme
2T black pepper
2T salt
2 shakes crushed red pepper
3T lemon juice
Bag of frozen noodles

• Fill the crockpot with chicken, vegetables, spices, stock and water. 
• Cook all day (7-8 hours on low). 
• One hour before the soup is ready to serve, add noodles and lemon juice.
• Remove bay leaves. 
• Salt and pepper to taste.

 

Pistachio Pineapple Dip

A deliciously sweet, creamy dip made with just 5 ingredients and perfect for dipping cookies or fruit. Thank you Lemon Tree Dwelling

 

1 (8 oz.) package cream cheese
1 c. crushed pineapple with juice
½ c. Greek vanilla yogurt
1 (3 oz.) package pistachio pudding
¼ c. toasted coconut, plus more to sprinkle on top

• Combine cream cheese, crushed pineapple, yogurt, and pistachio pudding. 
• Mix in medium mixing bowl and blend on high speed until smooth.
• Stir in ¼ c. toasted coconut.
• Spoon into serving bowl; top with additional toasted coconut.
• Serve with fruit, crackers, or cookies.

Homemade Baking Mix

This homemade baking mix can be used in place of any recipe that calls for a boxed baking mix. Thank you A Family Feast

 

3 cups flour
2 tablespoons granulated sugar
1 ½ tablespoons baking powder
1 teaspoon baking soda
1 ½ teaspoon salt
4 tablespoon cold butter, cut into pieces

• In a medium bowl, sift flour, sugar, baking powder, baking soda and salt.
• With a fork or pastry cutter, cut in the small cold pieces of butter until the butter is pea size or smaller.
• Store covered in the refrigerator for up to a month.