Smothered BBQ Chicken

Chicken tenderloins
bacon slices
BBQ sauce of choice
thinly sliced red onion
thinly sliced mushrooms
shredded cheese
green onion

Place chicken tenderloins in greased baking dish. Place 1-2 slices bacon on top of each tenderloin. cover with BBQ sauce. add sliced onions, mushrooms, then cover with shredded cheese. Garnish with chopped green onion. Bake uncovered 350 degrees for 25-30 minuted until chicken is no longer pink (depends on thickness of chicken). Serves great with mashed potatoes or rice a roni!

Apple Dumplings

2 granny smith apples cut into 8 slices

2 cans crescent rolls

1 cup butter

1 cup brown sugar

cinnamon

ground cloves (optional)

1 cup sprite, 7up, or ginger ale

chopped pecans (optional)

Heat oven to 375
Spray 9x13 baking dish with cooking spray
Wrap apple slice into crescent triangle and place in baking dish
mix butter, sugar, and spices into paste. Place spoonful of paste on top of each crescent rolls
slowly pour sprite around edge of pan
sprinkle pecans on top if desires
Bake 25-30 minutes until golden brown

serve with ice cream or cool whip!

Eggplant and Shrimp Alfredo

Thinly slice eggplant
salt and pepper the eggplant and allow to sit while you are cooking angel hair pasta

cook angel hair pasta to package directions

dredge dry eggplant slices in flour

then dip in egg bath

then dredge in seasoned bread crumbs

heat oil in skillet

fry breaded eggplant on both sides until golden brown

quick meals are best accomplished by using 2 jars of creamy alfredo sauce

season up with salt/pepper/italian seasoning/tony's/old bay/ dash of olive oil

add in one package thawed cooked salad shrimp until heated thru

serve eggplant over pasta and top with alfredo sauce

Cowboy Stew

Brown 1 lb ground meat along with
1 chopped onion
1 chopped bell pepper
2 celery stalks chopped
chopped garlic

add 1 box beef broth (4 cups)
1 can cream of mushroom soup
1 pkg brown gravy mix

chopped potatoes and carrots
one can green beans
one can green peas
one can butter beans
one can corn
one can petite diced tomatoes with juice
(can pretty much add whatever veggies you like!)

let simmer for at least 30 minutes
serve with hot butter cornbread

this recipe freezes well in small tuppeware for take along lunch servings

Seafood Bisque

1 lb shrimp
1 package crab legs
bell pepper
yellow onion
green onion
celery
garlic
4 finely diced potatoes
1 stick butter
2 tbl flour
1 can whole kernal corn, drained
1 can cream of shrimp soup
1 can cream of mushroom soup
2 cups chicken broth
2 cups heavy cream
salt/pepper/tony's/old bay/louisiana hot sauce

Finely dice all veggies and saute them in butter along with the corn. Add 2 tbl flour until incorporated. Pour in chicken broth first then cream. Add soups, shrimp, and crab. Season to taste. Bring to a boil then turn to low heat until potatoes are done (about 30 minutes is good)

Caramel Apple Cookies

sugar cookie dough
cream cheese
1/2 cup brown sugar
1/4 cup peanut butter
1 tsp cinnamon
1 tsp vanilla
caramel apple dip
chopped peanuts

cream together cream cheese, brown sugar, peanut butter, cinnamon, and vanilla. put in fridge and let set for an hour or more (best if made several hours before so the sugar will dissolve completely)
spread cookie dough on cookie sheet to edges and bake to package directions. let cool.
spread peanut butter mixture over cooled cookie
drizzle caramel sauce over top, then sprinkle chopped peanuts on top. cut into small squares to serve

these can also be made in foil cupcake cups for individual servings and easier transport to kids parties

Hot Ham and Cheese Roll-ups

This is a must for church socials! I have to make a lot because they go fast!

crescent rolls (the recipe ones with no perforations work best if you can find them)
cream cheese
shredded cheese
cubed ham
chopped green onions
garlic powder/salt/pepper
dash worchestershire

mix all ingredients together. spread over crescent dough. roll up jelly roll style. Wrap in saran wrap and let chill in freezer. slice thinly into spirals. bake 375 until golden brown 10-15 min