Apple Bars

1 ¾ cup sugar

1 cup butter

4 eggs

1 tsp. vanilla

1 ½ tsp. baking powder

3 cups flour

½ tsp. salt

2- 20 oz. cans apple pie filling (or filling of your choice.  I like peach.)

Cream sugar and butter together until fluffy.  Add eggs and vanilla, beat well.  Stir together flour, baking powder and salt.  Add to creamed mixture stirring until blended.  Spread half dough in ungreased cookie sheet.  Carefully spread pie filling over dough.  Drop remaining dough over pie filling.  Bake at 350 for 30 minutes.  While warm, spread with lemon frosting.

Lemon frosting

1 ¼ cup powdered sugar

1 tbsp. melted butter

2 tbsp. lemon juice

Blend well.  Add a little milk if necessary.

Pretzel Berry Salad

8 oz. cream cheese

1 cup sugar

2 cups pretzels (broken into pieces)

1 cube butter

1 large cool whip

1 bag frozen berries (thawed and drained)

Mix ½ cup sugar and butter in pan on stove.  Coat broken pretzels with butter and sugar mixture and spread on cookie sheet.  Bake at 350 for 8 minutes.  Cool and break into pieces again.  Mix remaining 1/2 cup sugar, cream cheese and cool whip.  Mix berries into cream cheese mixture.  Add pretzels just before serving.

Honey Lime Chicken Enchiladas

We had these tonight for the Relief Society Birthday dinner.  They are AMAZING!

3/4 cup honey
juice from 3 limes
1 T. chili powder
1/2 t. garlic powder
3 chicken breasts, cooked and shredded
10 flour tortillas
1 lb. Monterrey jack cheese, shredded
2 cups cooked rice
16 oz. can green enchilada sauce
1 cup heavy cream

Mix first four ingredients and toss with shredded chicken.  Let marinate for 30 minutes.  Pour 1/2 cup of enchilada sauce on the bottom of 9 x 13 pan.  Fill tortillas with marinated chicken, rice, and shredded cheese.  Save about 1 cup of cheese to sprinkle on top.  Roll tortillas and place in pan.  Mix the remaining enchilada sauce with the cream and leftover marinade.  Pour this mixture on top of enchiladas and sprinkle with cheese.  Bake at 350 for 30 minutes.

Easy Chicken and Dumplings

3 celery ribs, chopped
1 cup sliced carrots
1/2 cup chopped onion
1-2 tablespoons olive oil
3 (14.5 ounce) cans chicken broth
salt & pepper to taste
3 cups cooked, cubed chicken
2 cups Bisquick
2/3 cup milk

In a large pot or dutch oven, saute celery, carrots and onion in 1-2 tablespoons olive oil for 5 minutes.  Stir in the broth (I added 2 more cups of broth to the 3 cans), salt and pepper, and chicken.  Bring to a boil.  For dumplings, combine biscuit mix and milk.  Drop by tablespoons into boiling broth.  (Push down with back of spoon if needed.)  Cover and simmer for 10-15 minutes or until a toothpick inserted in dumpling comes out clean (do not lift cover while simmering).

Red Lobster Cheddar Bay Biscuits

2 1/2 cups Bisquick baking mix
4 tablespoons cold butter
1 heaping cup grated cheddar cheese
3/4 cup cold milk
1/4 teaspoon garlic powder

Combine Bisquick with cold butter using a pastry cutter or fork. Add cheese, milk and 1/4 teaspoon garlic. Mix by hand until combined.  Drop approximately 1/4 cup portions of the dough onto ungreased cookie sheet.  Bake for 15-17 minutes at 400 degrees.

When they are done baking, brush on top:
2 tablespoons melted butter
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
pinch of salt

Makes 1 dozen biscuits.

White Chocolate Popcorn

3 or 4 bags butter popcorn, popped and kernals removed

Add to popcorn (to your liking or about 1 cup each):

Twisted pretzels
Fruit Loops
Cashews
Swedish Fish
Gummy raspberries


Melt 3-4 bags white chocolate chips (or more to your taste), pour over popcorn mixture and coat well.  Lay on wax paper until dry.

Chicken Fried Rice

1 lb. bacon
3 boneless, skinless chicken breasts, cut in chunks
1/2 -1 cup chopped carrots
1/2 -1 cup chopped celery
1 chopped green bell pepper
8 servings rice
6 Tbsp. Worcestershire sauce
8 Tbsp. Soy sauce
2 eggs

Cook bacon.  Remove it from the pan and crumble it.  Remove most of grease and add chicken to pan.  When chicken starts to cook, add carrots, celery, and green pepper.  Continue cooking until chicken is done and veggies are tender.  While chicken and veggies are cooking, cook 8 servings of rice.  Add Worcestershire and Soy Sauce.  Beat 2 eggs into rice mixture.  Mix rice with chicken and veggies.  Put bacon on top.

This recipe makes a ton so you might want to cut it in half.  Also, you might want to try leaving out the chicken and making it with Tiny Spicy Chicken. Enjoy!