ZESTY CHICKEN TORTILLA BAKE

Zesty Chicken Tortilla Bake

1/2 cup Miracle Whip
1/2 cup flour
3 cups milk
8 oz cheddar cheese, divided
1 1/2 lb. chicken breast, cooked & cut into bite size pieces
1/2 cup salsa
16 flour tortillas  (6 inch)

Mix dressing and flour in a medium saucepan with whisk until well blended. Gradually stir in milk.  Bring to boil on medium heat, stirring constantly; cook and stir until thickened.  Add 1 cup cheese; cook until melted, stirring constantly.  Reserve 1 cup sauce.

Stir chicken and salsa into remaining sauce; spoon 1/3 cup down center of each tortilla.  Roll up.  Place in a 13x9 inch baking dish sprayed with cooking spray; top with reserved sauce and remaining cheese.

Bake 25 minutes at 375* or until heated through.

TACO SOUP

Taco Soup

1 can kidney beans, rinsed
1 can black beans, rinsed
1 can refried beans
1 can chicken broth
1 can corn
3/4 cup salsa
3/4 cup cooked, cubed chicken or 1 lb. Ground beef, browner
1/2 cup water
2 cups shredded cheddar cheese

In large sauce pan combine first 8 ingredients. Bring to boil. Reduce heat; cover and simmer for 10 minutes. Add cheese. Serve with tortilla chips.

SUMMER TORTELLINI SALAD

Summer Tortellini Salad

1 pkg (9 oz.) uncooked cheese filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1 pint cherry or grape tomatoes, halved
4 green onions, thinly sliced
1/4 cup snipped fresh parsley (or 4 tsp dried parsley)
1/2 really good ranch dressing (might need more depending on your preference.)

*optional-Add cooked chicken

Cook tortellini according to package directions, drain and rinse under cold running water.  Mix tortellini and vegetables in a bowl.  Pour salad dressing over salad.  Cover and refrigerate for at least 2 hours before serving.

CREAM CHEESE CHICKEN SOUP

Cream Cheese Chicken Soup

1 small onion, chopped
1 TBSP butter
3 cups chicken broth
3 medium carrots, sliced
2 medium potatoes, cubed
2 cups cooked chicken
2 TBSP minced parsley (or dried parsley flakes)
Salt & Pepper to taste
1/4 cup flour
1 cup milk
1 pkg (8 oz.) cream cheese, cubed

In a large saucepan, saute the onion in butter.  Add broth, carrots, and potatoes.  Bring to a boil.  Reduce heat; cover and simmer 15 minutes or until vegetables are tender.  Add the chicken, parsley, salt & pepper.  Heat through.  Combine  flour and milk until smooth.  Add to vegetables, bringing to a boil.  Cook and stir 2 minutes or until thickened.  Reduce heat and add cream cheese.  Stir and cook until melted.

CHICKEN NO PEEKY

Chicken No-Peeky

4 TBSP margarine, divided
1 can cream of mushroom soup
1 can cream of celery soup
2 cups uncooked rice
1 soup can of milk
6 boneless, skinless chicken breasts
1 envelope dry onion soup mix

Grease a 9x13 baking pan.  Lay pats of margarine on bottom of pan.  Sprinkle raw rice over margarine.  Combine soups and pour over rice.  Pour milk over soups.  Place chicken pieces on top.  Sprinkle dry soup mix over chicken.  Cover pan securely with foil.  Bake at 275* for 3 hours.  DO NOT PEEK!

CRUNCHY CARAMEL CORN

Crunchy Caramel Popcorn

1/3 cup butter
2/3 cup brown sugar
3 TBSP corn syrup
1/4 tsp salt

Combine all & bring to boil.  Remove from heat and add

1/4 tsp baking soda
1/4 tsp vanilla

Mix with 2 quarts popcorn

Cook @ 250* for 1 hour, stirring half way.  Remove from pan immediately.

RED HOT POPCORN

Red Hot Popcorn

6 quarts popcorn
1 cup butter
1/2 cup light corn syrup
12 oz red hots

Cinnamon oil (for making candy)

Put butter, syrup, and red hots in a sauce pan over medium heat. Stir constantly until boiling. Once boiling only stir occasionally. Let boil for 5 minutes. Take off heat and add oil. Mix and pour over popcorn. Place on cookie sheet and bake for 1 hour at 250*. Stir every 15 minutes. Remove from pan and cool on waxed paper. Store in sealed container. 

•The cinnamon oil can be left out. I put in a teaspoon. More or less depending on how hot you like it.