Chicken BLT Salad

1 head romaine lettuce
3 c sliced cooked chicken
2 c cherry tomato halves
1/2 c sliced red onion
1 c shredded sharp cheddar
2 slices bacon crumbled
1/4 c ranch dressing

Shred lettuce and add all ingredients. I let everyone put dressing on as desired but this is really good and fast.

Italian Chicken Wraps

2-4 Boneless Skinless Chicken Breasts
1 Bottle Italian Dressing
1/2 Cup Fresh Shredded Parmesan Cheese
6 Flour Tortillas

I use tenderloins so they cook faster but any will work. Pour desired amount of dressing over chicken and cook over medium heat until done through. Shred with fork and place on warm tortilla, top with parmesan cheese and wrap up. You could garnish with sour cream, tomatoes, lettuce or whatever you like. These are quick and easy and best of all my kids like them. The tortillas you have to cook taste the best.

Apple Pie Carmel Apples

Here's a fun one for fall. These are really rich and kinda hard

to eat whole, so it is best to slice them up to eat.

5 Apples
1 Bag Carmel
2 Tbs. Water
1 Bag White Chocolate Chips
Crisco
1/2 Cup Brown Sugar
1/2 Tbs. Cinnamon
1 1/2 tsp. Nutmeg

Melt caramel with water until smooth. Dip apples in caramel and let set up. While waiting for the apples to set up, mix together brown sugar, cinnamon, and nutmeg set aside. Melt white chocolate until smooth. (I put just a little Crisco in it to help make it smooth.) Dip the apples into white chocolate, let set for just a few minutes, then roll in brown sugar mixture. Refrigerate until ready to serve.

Broccoli Soup

This is an easy one and really yummy.

2 Stalks of Broccoli
1 bunch of onions
8 cups water
4 chicken bouillon cubes
3-6 potatoes cubed
Boil till tender.

Remove from heat and add 1 lb Velveeta cubed. Stir until melted.

On low heat add rue (1cup butter to 1 cup flour) to thicken.

Easy Fettucini Alfredo with Chicken

Ingredients:
2-3 boneless skinless chicken breasts
16oz. package fettucini noodles
1 stick butter
1 and 1/2 cup parmesan cheese
1 cup heavy whipping cream
1 tsp. parsley

Brown chicken breasts on both sides. Bake in oven at 350 for 30-35 minutes. In the meantime cook the noodles according to box directions. In a separate pan melt butter. Once it is melted add parmesan cheese and cream. Stir often until it just boils. Toss drained noodles and cubed chicken. Sprinkle with parsley.

Serves 4-6

Red River Beef Stroganoff

(This is the first and only stroganoff recipe I've found that doesn't require Cream of Mushroom soup and it's delicious. The basil gives it a great flavor. Note to wives of hunters: It works well with venison meat, too.)

2lbs. sirloin steak, cut into thin strips
1/4 c. flour
1/2 c. butter, divided
2 lg. onions, chopped
1 (10.5 oz) can beef broth
1 tsp. dried basil
salt and pepper to taste
8 oz. fresh mushrooms, sliced
1 T. Worchestshire sauce
1 c. sour cream
cooked rice or noodles

Dredge meat in flour. In a skillet, heat 1/4 c. butter over medium heat; saute onions and mushrooms until tender. Remove from pan, set aside. Melt remaining butter and brown on all sides. Add broth, basil, salt and pepper, onions, mushrooms and Worchestshire sauce. Cook until the mixture thickens, about 5 minutes. Just before serving, stir in sour cream. Heat through but do not bring to a boil. Serve immediately over rice.

Cream Cheese Centered Pumpkin Bread

I thought that since fall is in the air that this would be appropriate. Plus, pumpkin anything is Jared's favorite.

(Another photo courtesy of Kraft Food and Family Magazine)

1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup milk
1/4 cup oil
2 cups flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) Cream Cheese, softened

PREHEAT oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat cream cheese, remaining 2 Tbsp. granulated sugar and the remaining egg white with wire whisk until well blended.
SPOON half of the pumpkin batter into prepared pan; spoon cream cheese mixture evenly over the batter. Cover with remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.