Baseball Ready Chicken Spaghetti

This is a family fave over here! The reason we call it Baseball Ready Chicken Spaghetti is because it can be made in a hurry and ready right before baseball practice. Yummy and soooooo easy! A true homerun for mom..............

1 rotisserie chicken (any flavor)

1 package of noodles (any kind, but I have been sneaking in the healthy kind. woo-hoo! Point for mom since family doesn't know that)

2 small cans of cream of chicken

2 small cans of rotel

1 package of shredded cheese.

Directions:

Cook your noodles first. Drain and put back in pot. Shred your chicken, poor all 4 cans into pot. Give it a good stir. Add 1/2 a bag of cheese or all of it. Depends how cheesy you like it. Poor all of it in a pyrex dish to heat in the oven. I usually do 350 for 20 minutes.

Dinner is Baseball Ready! Enjoy.

Spicy Crackers and Rosemary Spiced Pecans

Spicy Crackers

Ingredients:

1 16 oz package of unsalted crackers (I like the oyster crackers but you can use anything)

1 Cup Canola Oil

2 teaspoons crushed red pepper flakes

1 (1oz) package of dry ranch salad dressing mix

Directions:

Unwrap the crackers and place them all into a 1 gallon size glass jar with a tight fitting lid. In a small bowl, whisk together the canola oil, red pepper flakes and ranch dressing mix. Pour over the crackers.

Close the lid tightly and roll the jar every 5 minutes for an hour to coat with the spices. The longer they sit, the better they get!

Rosemary Spiced Pecans

Ingredients:

1 lb of pecan halves

1 tablespoon of fresh rosemary, minced

½ teaspoon cayenne pepper

1 tablespoon dark brown sugar

1 tablespoon kosher salt

2 tablespoons unsalted butter, melted

Directions:

Preheat oven to 350

On an ungreased cookie sheet, spread out the pecan halves and bake for 10 minutes or until toasted and fragrant

Meanwhile, in a medium bowl, mix together the rest of the ingredients thoroughly

When pecans are toasted, toss with spice mixture. Serve or store in an airtight container

Grandma's Soft Cookies 1 c. shortening 2 c. sugar 3 eggs 1 1/2 tsp. vanilla extract 1 c. buttermilk 1 tsp. baking soda 5 c. all-purpose flour 1/2 tsp. nutmeg 1/2 tsp. salt 2 tsp. baking powder Pink Icing: 1 c. butter, softened 5 1/2 c. powdered sugar evaporated milk, as needed 1 tsp. vanilla extract 1 tsp. almond extract, opt. a few drops of red food coloring In a large bowl, cream shortening and sugar; add eggs and vanilla. In a small bowl, combine buttermilk and baking soda. Stir in half the buttermilk mixture. Combine flour, nutmeg, salt and baking powder. Stir in dry ingredients alternately with buttermilk mixture. Dough will be tender. With a rolling pin, roll dough to 1/2-inch thick, using generous amounts of flour. Cut out cookies with a round cookie cutter. Bake on a greased cookie sheet. Bake for 10 minutes (I baked mine 12 minutes and they were super soft) at 350 degrees. Do Not Overbake. The cookies should be soft. Cool completely and spread with pink icing. For the icing: Beat butter until fluffy. Add one cup of powdered sugar at a time and beat until light and fluffy, adding evaporated milk as needed for desired consistency. Add vanilla extract, almond extract and red food coloring. Beat until evenly distributed. Spread over cooled cookies.

Pumpkin Bars

I'm trying to get in the Fall mood with these 100 degree temps here, this was a great way to start. Easy to make and the family loved it. Enjoy~R

Pumpkin Bars

4 eggs, beaten
2 c. sugar
1 reg. size can pumpkin
2 c. flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cloves
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger

Mix all and pour into PAM sprayed 10 x15 cookie sheet pan with sides or a 9 x 14 pan. Bake at 350 for 25 minutes.

Frosting:

4 oz pkg cream cheese, softened
1 stick butter, softened
3 c. powdered sugar
1 tsp vanilla
1 T. milk

Mix until smooth and spread on COOLED bars.

PISTACHIO BREAD

Spray 2 loaf pans (I used glass) with cooking spray

Preheat oven to 350 degrees.

TOPPING – mix and set aside

1 c chopped nuts

3 T brown sugar

3 t cinnamon

In a large bowl, combine by hand (?)

1 yellow cake mix (I used Betty Crocker Super Moist)

1 --- 3 oz. pkg. pistachio instant pudding

Then mix by hand (?) (I didn’t just slowly & barely with hand mixer):

1 cup sour cream (8 oz.)

4 slightly beaten eggs

¼ c oil

¼ c milk

1 t vanilla and 1 t almond flavorings

Spread ¼ in each prepared pan; top with ¼ topping; divide rest of mixture in each pan; and finally top with remaining topping.

Bake 45-50 minutes and cool 10 minutes. Finally turn out on cooking racks to cool.

May be frozen and eaten whenever.

MEXICAN STACK / MEXICAN PILE ON

Meat Sauce: ¾ Recipe

4 lbs. hamburger 3

3 onions, chopped 2 1/4

2 large cans tomatoes 1 1/2

3 sm. Can tomatoe sauce 2 1/4

3 T chili powder 2 1/4

2-3 t garlic powder 1 ½ - 2 1/4

1 large can ranch style beans 3/4

(comino seeds)

Brown meat & onions; drain off fat. Mix in remaining ingredients and

simmer for 1 hour.

Topping Ingredients: ¾ Recipe

2 large bags Fritos (slightly crushed) 1 1/2

4 c cooked instant rice 3

3 large onions, diced 2 1/4

1 lb. cheese, grated 3/4

2 heads lettuce, chopped 1 1/2

7 tomatoes, diced 5

jar green olives, sliced same

10 oz. pecans, chopped 1 cup

7 0z. can coconut ½ cup

Salsa sauce same

2 pints sour cream 1 1/2

Jump in and serve yourself and enjoy the meal.

This recipe serves 20 people (more or less).

Buffalo Chicken Dip.....

is ALWAYS a win at our parties!*

2 (10 ounce) cans chunk chicken, drained or cook and cube fresh chicken (or use an already cooked chicken from the grocery store), 2 (8 ounce) packages cream cheese, softened* 1 cup Ranch dressing* 3/4 cup pepper sauce (such as Frank's Red Hot®)* 1 1/2 cups shredded Cheddar cheese* 1 bag of Fritos scoops * 1 bunch celery, cleaned and cut into 4 inch pieces* 1 (8 ounce) box chicken-flavored crackers

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks, frito scoops and crackers.You can also make this and then serve in a small crockpot on low.