Puff Pastry Tacos

Ross came up with this idea, and it was a success! Just look at at how flaky and yummy it looks...and it tastes even better.

Ingredients:
1lb ground meat
taco seasoning
salsa
dried onion
puff pastry
Shredded cheese

Directions:
*Cook meat with salt, pepper, and onion. Add other ingredients to taste. Add about 1/4 C of water for consistency.
*Roll out puff pastry and cut into fourths
*Add meat, and shredded cheese to half of the pastry leaving an edge.
*Fold over and press down edges with a fork
*Brush the tops with egg wash
*Bake according to puff pastry directions

Sticky Fingers

SUPER DUPER (is that really a word??) EASY! Trying this is a must!! This tastes really close to the sticky fingers they serve at Wingers. We've eaten it as is just the chicken (fried or baked) with fries or rice, the chicken on salad cut up, and as a wrap with lettuce, ranch and cheese. Ross is so in love with this, he requests it at least once a week. I've actually started to double it just so I can freeze it and have it on hand.

Ingredients:
3/4 C brown sugar
3 Tbl. Frank's Hot Sauce
2 Tbl. water

Directions:
Mix all ingredients in a sauce pot and heat until sugar is dissolved. Pour over prepared chicken and voila! We've discovered we like it on popcorn chicken best.

 O yea I got the recipe from Family Favorite Recipes here. Pict. to come, check out here blog to take a look.

Skillet Mac-N-Cheese

I'm in love with creamy macaroni!!! Try it you wont be dissapointed. I got the recipe from Mels Kitchen Cafe, you really need to check out all of her recipes, they all look really yummy. I have a long list of dishes I plan on making, stay tuned!!

Ingredients:
3 1/2 cups water, plus extra if needed

1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste

Directions:
*Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
*Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
*Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

**When I made this I ended up adding pretty much double of all of the seasonings after it was done. And I personally wont use Monterey Jack again, it gave it creaminess but no real flavor, so I'll just use cheddar cheese.

Parmesan Chicken

This chicken is YUMMY & its simple to make!

(sorry this picture also has homemade mac n cheese which is pretty good also)

The Goods:

Chicken Tenders or I'll just cut up chicken breasts into strips
1/2 c. butter, very soft, almost melted
1/2 c. sour cream, maybe a bit more
1-1 1/2 tsp garlic
1 roll of ritz crackers
1/2-3/4 c. grated parmesan cheese

• In a small bowl combine butter, sour cream and garlic together. Then in a seperate bowl crush the ritz crackers and mix with parmesan cheese.


• Take chicken and dip into sour cream mixture then into cracker mixture. Place on baking sheet so they are not touching.


• Bake at 425 degrees for 20-25 minutes.