BBQ Chicken Dip

 Smooth Talkin" BBQ Chicken Dip via Tastefully Simple

Ingredients:

• 8 oz cream cheese, softened
• 12.5 oz can white chicken meat
• 1/2 cup BBQ Sauce
• 1/2 cup shredded Cheddar Cheese
• 1.5 tbsp of fiesta Party Dip Mix or

• 1 tsp dried onion
• 1 tsp salt
• 1 tsp crushed red pepper flakes or 1/2 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp cilantro (or parsley)
• 1 tsp sugar     

Directions:

Combine cream cheese and chicken; stir in remaining ingredients. Spoon in 8 x 8 pan. 

Optional:very thin layer of BBQ sauce and cheese to taste on top. Bake at 350 for 25-30 minutes until bubbly. Serve with blue chips. 

Makes 6-8 servings. 

Buffalo Chicken Dip

 Ingredients:

• 2- 8 oz blocks of cream cheese, soften
• 1-8oz bag of shredded cheddar cheese
• 1 can of chicken-or-1 bag of precooked grilled chicken- Perdue 9oz- Short cut Carved Chicken Breast
• 1- 8 oz bottle of ranch dressing
• buffalo hot sauce- 1/2 cup

Mix all together in a crockpot for high 1 hour then put on warm.

Or you can bake at 350 F degrees for 15-20 minutes, until hot and bubbly

Half Recipe

• 1-8 oz block of cream cheese, soften
• 1 cup of shredded cheddar cheese
• 1 can of chicken- 12oz
• 4 oz of Ranch Dressing
• Buffalo Hot Sauce- 1/4 cup- Add according to taste

Bake at 350 for 15-20 minutes until bubbly. Serve with blue chips. 

Egg Bites

Makes: 24 muffins sized bites 

Ingredients

• 13 Large Eggs
• 1 Cup Shredded Sharp White Cheddar
• 1 Cup Shredded Mexican Blend or Monterey Jack
• 2 Cup Cottage Cheese
• heaping 1/4 tsp Salt (1/3 tsp aiming for)
• heaping 1/4 tsp Pepper ((1/3 tsp aiming for)
• 8 strips uncured, good bacon
• 1 tsp garlic powder
• 1 1/4 tsp of onion powder
• 1/3 cup Milk

Directions

1. Preheat oven to 275F. Spray regular sized muffin tin. (two 12 muffin tins)
2. In a large bowl, whisk eggs. Then whisk in cheese, cottage cheese, milk, onion powder, garlic powder, salt & pepper. (You can also blend the eggs and cottage cheese together.)
3. Pour the mixture into the muffin tins, filling each about 1/2 full (yellow scoop). Top with bacon bits
4. Bake 20 minutes or until eggs are completely cooked, no longer jiggly. 

These can be frozen and reheated in the microwave.

Roasted Cauliflower Quiche

Ingredients

• 1 Pie Crust
• Cauliflower (2 cups) or 3/4lbs broccoli (steamed to tender crisp)
• 1 Medium Onion, diced
• 1 Tablespoon Butter
• 6 Eggs
• 3/4 Cup Heavy Whipping Cream
• 1 Cup Shredded Sharp Cheddar (4 oz) Add more cheese?
• 1/2 tsp Dried Thyme
• 1/2 tsp Salt
• 1/4 tsp pepper

Directions

1. Prebake pie crust at 375F for just 10 minutes? or not at all?.
2. Preheat oven to 425F. 
3. Mix cauliflower, oil, salt and pepper. Put on baking pan. Bake for 20-30mins.
4. Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes.
5.  After cauliflower is roasted, reduce oven temperature to 375F.
6. In a medium bowl, whisk together eggs and cream. Add onion, cauliflower, and cheese and season with 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 30 minutes. Serve warm or at room temperature.

Anne's Ginger Thins

Makes 4 Dozen?

Ingredients:

• 3/4 cup Butter
• 1 cup Brown Sugar
• 1 beaten Egg
• 1/4 cup molasses (dark black strap)
• 1 1/2 cup Flour
• 1/4 tsp Salt
• 1/2 tsp Baking Soda
• 1/2 tsp cloves
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger

Directions: 

1. Preheat oven at 350 F. 
2. Combine above. Stir until smooth.
3. Dots of 1/8 tsp dough 1" apart on parchment lined pan.
4. Bake for 5-6 minutes

Oven Baked Chicken Legs

Ingredients

• 6 Chicken Legs
• Season All
• Onion Powder

Directions

1. Preheat oven to 425 degrees. Line baking sheet with parchment paper and lightly spray with the spray avocado oil. (or coat with a little oil) and set aside.
2. Open package of chicken legs and pat dry with paper towels. Place onto prepared baking sheet and rub with olive oil. Sprinkle with season all and onion powder on all sides.
3. Bake 40-45 minutes or until browned and meat thermometer registers 185 degrees or higher. Serve warm.

Steak Marinade

 Ingredients

• 1/3 Cup Soy Sauce
• 1/4 Cup Worcestershire Sauce
• 2.5 Tbsp Lemon Juice ( one medium lemon)
• 3 minced garlic cloves (or 1.5 tbsp garlic powder)
• a few sprigs of fresh thyme (or other herbs 3 tbsp dried basil or 1.5 tbsp dried parsley)
• some Olive Oil (1/4 cup)
• Pepper (optional 1 tsp)

Marinade for 8 hrs.

How To Make Rice in Instant Pot

Ingredients:

• 1 Cup Rice (on the shelf above instant pot)
• 1 1/2 Cups Water

1.  Open lid. Add in rice & water. Close the lid.
2. Press the Rice button on the top left. 10 minutes will pop up.
3. Now press the start/stop button on the top right.
4. If you did it correctly, PH: will pop up (for preheat)
5. Once its gets preheated, it will start counting down from 10 minutes. Once it reaches zero it will beep. 
6. Press the start/stop button. Then press the steam button on the top of the lid to release all the steam. 

Anne's Strawberry Whip Cream Cake

• Pillsbury Yellow Cake- two 9" pans
• Berries for on top
• Fresh made Whipped Cream- Whipping cream with Powdered Sugar
• Homemade Strawberry Jam- Surejell- for less sugar kind- Use recipe on the box and make freezer jam
• Ingredients
• 2 lbs of strawberries (buy 4 pints) (4 cups crushed berries)
• 1 box Sure Jell Less or No Sugar Recipes Fruit Pectin
• 3 cups granulated sugar
• 1 cup water
• Instructions
1. Prepare and clean your jars with boil water & dry thorougly. You will need 3-4 pint jars or a combination of jars that will allow for 6-7 cups of jam between. Makes about 6 (1-cup) containers
2. Clean strawberries and remove the stems. Mash or chop them in a food processor until they are the consistency you desire. (I like mine very finely chopped) This should be approx 4 cups of smashed or chopped berries.
3. Exactly measure three cups of sugar into a large sauce pan. Add the box of Sure-Jell Less or No Sugar Recipes Fruit Pectin and stir well until thoroughly mixed.
4. Add one cup of water and stir and bring to a boil over medium high heat, stirring constantly.
5. Boil for 1 minute stirring constantly, remove from heat and quickly stir in the smashed berries (all four cups at once)
6. Stir until thoroughly mixed. Quickly pour into prepared jars making sure to leave at least ½ inch of space at top of container to allow for expansion during freezing.
7. Let jars sit without lids until completely cooled.
8. Once cooled clean tops and add lids, then allow jars or containers to sit out for 24 hours before freezing the jam.
9. Jam can be kept in refrigerator for up to 3 weeks or frozen for up to 1 year.

Peanut Butter Dipping Sauce

Ingredients

• 2 tablespoons creamy peanut butter
• 2 tsp rice vinegar
• 3 tsp soy sauce
• 3 tsp light brown sugar
• 2 to 4 tablespoons warm water
• optional- chili sauce, 1tsp ginger juice, cayenne powder

Mix all ingredients together.