Savory Chicken Kabobs

My family really enjoyed these. Be sure and make them ahead of time so they can soak up the flavor of the marinade. Also, soak your wooden skewers in water so they don't catch on fire.

1 envelope dry onion soup mix
1/4 c. olive oil
2 Tbsp. peanut butter
2 Tbsp. brown sugar
1 lb. chicken tenderloins or breast chunks

Place all the ingredients in a ziploc bag and mix it around until the chicken is well coated in the marinade. Refrigerate for at least an hour and up to overnight. Grill until the chicken is cooked through.

Angel Chicken

So this recipe has been making the rounds on pinterest. Angel chicken originally came from the Cleverly Inspired blog. It looked yummy and even better, it's a crock pot recipe. The recipe is simple and it was very good. I would recommend eating it on rice after we tried it both ways. The sauce is a little runny and the rice soaks it up better than noodles. I changed the recipe slightly for what I had and use regularly.

3 large skinless, boneless chicken breasts, cut in half

16 ounces of fresh button mushrooms, quartered

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix

1 10-3/4-oz. can condensed mushroom soup with garlic

1/2 cup chicken broth

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice or angel hair pasta

Melt the butter in a sauce pan over medium heat. Add in the Italian dressing and mix well. Then stir in the soup, broth and cream cheese until it is all melted together. Quarter the mushrooms and place them on the bottom of the crock pot. Next place the chicken breasts on top of the mushrooms. Then pour the sauce over the top of the chicken. Cook on low for five hours. Serve over hot rice or noodles.

Banana Pudding Chocolate Chip Cookies

I've seen lots of cookie recipes lately that use instant pudding to jazz up an ordinary cookie. On Two Peas and Their Pod I read a vanilla pudding chocolate chip cookie recipe and it sounded good. I thought I had some vanilla pudding but it turned out to be banana cream. I decided to give it a try and I liked the way they turned out. They have just a hint of banana and I'll be making them again, or I may try another flavor pudding next time.

Banana Pudding Chocolate Chip Cookies

1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package banana instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips

1. Preheat oven to 350 degrees.

2. Beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.

3. Drop cookie dough by rounded tablespoons onto baking sheet. Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack to cool completely.

Enchilada Pockets

I found this recipe on the Dashing Dish website. My kids love them. Who doesn't like to eat dinner with your hands? The hardest part is getting the little pockets sealed so the yummy filling doesn't ooze out while baking. We've made these several times now. They make a quick and easy dinner.

Ingredients:
1 package reduced fat crescent rolls
1/2 (8oz) package fat free cream cheese
1/2 cup reduced fat mexican blend grated cheese (or mozzarella/2% cheddar)
1 cup chicken, cooked and diced (or pulled) *I use ground turkey or beef*
1/2 cup enchilada sauce (or taco sauce/salsa) *I use enchilada sauce*
1 tbs enchilada seasoning, (or taco/any mexican seasoning) *I use taco seasoning*

Preheat your oven to 375.

Place the cream cheese in a microwave safe bowl and soften the cream cheese for about 20-30 seconds in the microwave. Next stir in the enchilada sauce and seasoning. Then add the meat and grated cheese to the mixture.

Line a baking sheet with foil and spray foil with Pam. Next separate the crescent rolls on the sheet. Put a heaping tablespoon of filling on the largest part of the roll. Fold the edges over the filling and be sure to seal the seams shut. (I've always had leftover filling so next time I'm going to buy more crescent rolls and make a few more.) I sprinkled a little additional cheese on top too. Bake for 15 minutes or until rolls are golden brown.

Crock Pot Chicken

Put all ingredients in crock pot, cook on low 6 hours and enjoy! I ate it on tortilla chips with a little pepper jack cheese and State ate it on corn tortillas. Either way we liked it.

1 -1.5lbs chicken breasts

1 can of rotel

1 can corn (drained)

1 can black beans (drained)

8 oz cream cheese

Oreo Cake Balls

I don't like Oreo's but I loved these cake balls!

Oreo Cake Balls-

1 package oreos

8 oz cream cheese

1 brick of white chocolate or vanilla almond bark

Use a blender or mixer to blend together Oreos and softened cream cheese. After blending form walnut sized balls and chill for an hour. Melt almond bark, use a toothpick to dip the balls into the melted almond bark. Let them set, we put them back in the freezer and serve!

Peanut butter frosting

I made a Reese's peanut butter cake for Derek's birthday. The chocolate cake was average but the frosting was AMAZING! Forget frosting the cake, just eat this frosting! I found this recipe on the food network. It was a recipe by Ina Garten (aka the Barefoot Contessa). She called it Kathleen's Peanut butter frosting. Thank you Kathleen! Whoever you are.
1 cup creamy peanut butter
1 cup powdered sugar
5 Tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1/3 cup heavy cream
Beat the first five ingredients on medium-low speed until creamy. Be sure and scrape down the sides of the bowl periodically. Add the cream and beat on high until it's light and smooth.