Asian Lettuce Wraps

2 c water
1 c rice
½ T vegetable oil
2 chicken breast, medium dice
1 clove garlic, small dice
2 green onions, sliced on diagonal
2 carrot, julienned
5 cabbage leaves, chiffonade
2 Tablespoons hoisin sauce
2 Tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon chile paste
6 to 8 lettuce leaves

1. In a saucepan, bring water to boil. Add rice, cover and reduce heat to low. Simmer for 20 minutes.
2. Heat vegetable oil in skillet over medium-high heat. Cook the chicken and garlic for 5 minutes, or until lightly brown. Add the carrot and stir for 3 minutes. Add cabbage, green onion, hoisin, and soy sauce; stirring frequently until heated through. Remove from heat and stir in the sesame oil and chili paste.
3. To serve: spoon a small amount of rice into each lettuce leaf, top with the chicken mixture, drizzle additional soy sauce if desired. Wrap the lettuce to enclose the filling.

Cream Puffs

1 (3.5 ounce) packages instant vanilla pudding mix

1 cups heavy cream

1/2 cup milk

1/2 cup butter

1 cup water

1/4 teaspoon salt

1 cup all-purpose flour

4 eggs

1. Preheat oven to 425 degrees F (220 degrees C).

2. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.

3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.

4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

5. To cool, turn off oven and open door.

6. While shells are cooling, put cream mixture into baggie. Cut small hole in one corner of baggie.

7. When the shells are cool, use baggie to pipe the pudding into the shells.

Baking Powder Biscuits

2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup shortening
3/4 cup milk

Stir together flour, baking powder and salt. Using a pastry blender cut in shortening. (This should look like coarse crumbs.) Add the milk all at once. Using a fork stir just until moist. Turn on a lightly floured surface. Quickly knead the dough 10-12 times until smooth. Roll 1/2 inch thick. Cut into circles. Place 1 inch apart on an ungreased baking sheet. Bake 450 for 10-12 minutes. Remove from baking sheet and serve

Yummy Brownies

1 c. butter or margarine
4 oz. unsweetened baking chocolate
 2 c. granulated sugar
1 ½ c. all-purpose flour
 4 large eggs
 1 c. chopped nuts (optional)

1. Preheat oven to 350⁰F.
2. Grease a 9x13” pan.
3. Place the butter and unsweetened chocolate in a large microwave-safe bowl.
4. Cover bowl with a paper towel.
5. Melt the butter and the chocolate in the microwave on high for 1 minute. Stir. Repeat until melted.
6. Stir sugar, flour, eggs and nuts into the chocolate/butter mixture until well blended.
7. Spread into the grease 9x13”  pan.
8. Bake 20-25 min. or until brownies begins to pull away from the sides of the pan.
9. Cool completely on wire rack.
10. Sprinkle with powdered sugar.

White Chili

This is my Halloween Favorite:

8-10 cups water
4-6 chicken breasts
2 Tbsp lemon pepper
2 Tbsp cumin seed

Put in a large pan.  Bring to a boil. Cook until chicken is done.  Remove chicken, cool and shred.  Return chicken to broth.  Meanwhile:
In a saucepan saute:
1 large onion, chopped
4-6 cloves garlic, minced
2 Tbsp olive oil
Add onions to chicken & broth then add:

4 cans great northern white beans, drained
1 can shoepeg white corn
2 cans white hominy - drained
1 can diced green chilies
2 Tbsp lime juice
1 Tbsp ground or powder cumin

Bring everything to a slow boil and serve.  Crumble tortilla chips in bottom of bowl, add soup, top with jack cheese, salsa, sour cream or tobasco sauce.  ENJOY!

Chicken chimichangas

(I stole this from Laurel's blog)
2 1/2 C shredded chicken
2/3 C picante salsa
1/3 C chopped onions
1 t cumin
1/2 t oregano
1/2 t salt
1 T flour
8 flour tortillas
1/4 C melted butter
1/4 C grated cheese

Combine first 7 ingredients. Simmer for 5 minutes. Brush outside of tortilla with melted butter. Add 1/3 C chicken mixture, top with 2 T grated cheese. Fold two ends in and roll up. Place on cookie sheet (sprayed with Pam). Bake at 475 degrees for 13 minutes or until golden. Dip in sour cream and/or salsa and/or guacamole.

Italian Crescent Casserole

I feel like I am the only one that posts on here...but I really liked this casserole and thought I would share!

2lb lean ground beef.  (I used one package from the cow)
1/2 cup chopped onion
2 cups spaghetti sauce
3 cup mozzarella or monterey jack cheese
1 (8oz) carton sour cream
1 (8oz) pkg refrigerated crescent rolls
2 tbsp butter, melted
1/2 cup grated parmesan cheese

1. Cook ground beef and onion until meat is brown; drain off fat/  Stir in spaghetti sauce; heat through.  Spread meat mixture in an ungreased 3qt baking dish.
2. Meanwhile, combine mozzarella cheese and sour cream; spoon over meat mixture in baking dish.
3. Unroll crescent rolls, but do not sperate.  On a floured surface, press dough edges together and roll out slightly to fit dish.  Place dough over cheese layer.  Brush with melted butter and sprinkle with parmesan cheese.  Bake uncovered, at 375*F for 20-25 minutes or until top is golden brown.