Chicken Paprika

My mom found this reciepe and it was an instant hit in our home when I was growing up. It is one Rick's top 10 all time favorite things to eat. It is super yummy and can take a couple of times to figure out how to get it just right, but it is well worth it!

• 1 tsp salt
• dash pepper
• 1 TBS paprika
• 2 c. all purpose flour
• 1 bag of boneless chicken tenderloin strips
• 2 TBS of chicken bouillon
• 3 c. water
• 1 c. sour cream
• vegetable oil

First you'll need to mix the salt, pepper, paprika and flour together in a bowl. You will then coat all of the tenderloin strips with the mixture (just once). Then you'll need to take a large skillet (I use a 12in.) and pour enough vegetable oil to cover the bottom of the pan. You won't need as much as you would if you were frying chicken or fish. Put several of the tenders in the pan and let them brown on one side. Turn them over and let them brown on the other side and then scoot them over in the pan and put in some more of the tenders, you will repeat this browing process until you have browned all the tenders. Then turn down the heat on your skillet. Then you will take the 2 TBS of chicken bouillon and mix it in with the water. Then carefully pour it over the tenders, put a lid on it and set a timer for 30 mins. You will need to let it simmer at about medium heat, stir if needed. While it is simmering, it is a good time to cook your pasta. My crew loves bow tie noodles but you can use whatever you like, sometimes my mom made it with Egg Noodles. Once your chicken has simmered, remove from the heat and stir in the 1 c. of sour cream. Then serve it with your pasta!

Crock Pot Lasagna

1 lb lean ground beef, drained (lbs of meat needed is determined by the # you are feeding)
1- 32oz jar of spagehetti sauce
1/2 box of Oven Ready lasagna noodles (gently break them in half)
1 c of mozzarella chesse
1/2 c. finely chopped onion
1 clove of garlic finely chopped
1/4 tsp dried oregano
1/4 tsp dried basil
1 small tub of Ricotta chesse

Grease the inside of your crock-pot some cooking spray, this will make clean up much easier Combine ground beef, onion, garlic, oregano and basil in skilliet and brown hamburger meat, drain then add the sauce to the meat. In the crock-pot layer meat, shredded cheese, Ricotta cheese, then Oven Ready Noodles When you put the next few layers on make sure you are generous with the sauce and meat mixture. Otherwise your noodles will not soften. Make sure you leave enough sauce and meat to cover the very top of the last noodle layer, then over with mozzarella cheese. Cook on low for 3-4 hours and serve.

Mexican Chicken

1- can of Rotel (you pick the heat)
2 - cans of Cream of Mushroom Soup
A med. bag of tortilla chips
1 c. of shredded colby jack cheese
1 bag of boneless chicken breast

Pre-heat the oven to 350Grease a 9x13 glass panBoil your chicken and when its cooked through, cut into cubesCrush the chips and put in a large bowl and then add the chicken cubesThen add the Rotel and Cream of Mushroom soup and 1/4 of the cheeseMix well then put in the greased pan, sprinkle the remaining cheese over the top and cook for about 20-30 mins (careful don't burn the cheese!)I always serve mine with white rice and a salad. HOpe you like it---my kids LOVE to smother theirs in sour cream

Chocolate Chip Cookie Pie

This is a great and easy recipe. Thanks Amber for sharing!!! I made this one this afternoon. After my two guys tried it they both declared it was missing one thing....a glass of cold milk. So Enjoy!

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

2 large eggs

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup (1 1/2 sticks) butter, softened

1 cup (6 ounces) semi-sweet chocolate morsels

1 cup chopped pecans

• Preheat oven 325 degrees F.• Beat eggs in large mixer bowl on high until foamy. • Beat in flour, granulated sugar and brown sugar. Beat in butter.• Stir in morsels and nuts and spoon into pie shell.• Bake for 55-60 minutes. Cool on wire rack. Serve warm with vanilla ice cream.

From the kitchen of Sarah Collins

These recipes came from my friend Sarah Collins. We went to high school together. I hope you give them a try and enjoy them! Thanks for sharing Sarah!

Coffee Punch
2 oz. instant Taster's Choice coffee
Dash of salt
2 cups boiling water
2 cups sugar
2 teaspoons vanilla
1 gallon milk
1/2 gallon vanilla ice cream
1/2 gallon chocolate ice cream

Dissolve coffee, salt and sugar in boiling water. Use mixer to combine ice creams. Add milk and vanilla; mix again. Stir in coffee mixture. Serve in punch bowl. Yield: about 25-30 punch cups.
Amazing Mashed Potatoes!
2 to 2 1/4 pounds baby Yukon gold potatoes 1/4 cup sour cream 2 cups shredded Cheddar 3 tablespoons chives, chopped or snipped Salt and black pepper Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil. When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings TACO SOUPcombine the following in a large pot or crock pot:1 to 1 1/2 pound ground beef or turkey - browned, drained2 cans diced tomatoes (undrained)2 cans whole kernal corn (undrained)2 cans pinto beans (or your favorite bean - black, kidney, red) (undrained)1 can rotel tomatoes1 package Ranch dip1 package taco seasoningadd water to the consistency you likeCook as little or as long as you have time for. The longer, the better, as the seasonings and vegetables have time to soak up.Serve with Fritos and shredded cheese.Recipe can easily be doubled for mass quantity.Shrimp Queso ( quick and Easy )1 Pound of American Cheese ( Land Of Lakes - Yellow )1/2 Cup Chopped Onions1/4 Cup chopped Cilantro1 Large Can Chopped Green Chili's1/2 Cup Chopped fresh Tomatoes1 Small can evaporated milk3 tablespoons fresh minced garlic1 pound Shrimp- Diced in halvesPut all ingredients into crock pot, cook on low....Serve with Fresh Flour/Corn Tortillas or chips....

Margarita Chicken
4 Boneless Skinless Chicken breast
1 can of frozen Bacardi margarita mix
2/3 cups of tequila
2 tbsp chicken seasoning (I like McCormick brand)
fresh chopped Cilantro

Mix Bacardi, tequila, seasoning & cilantro in pan. Place chicken breast in pan with marinade. (I sprinkle a small amount of chicken seasoning on chicken once in marinade.) Marinate chicken for 3-4 hours. Bake in oven for 45-50 minutes or until chicken is done. (I use a meat thermometer so I don't over cook chicken) on 350 degrees.

I serve this with mashed potatoes that I mix in a small amount of mexican velveeta. Just enough to make the potatoes cheesy! They are yummy!

Tortilla Soup

Yields 10 cups: Ingredients:

2 (4-ounce) skinned & boned chicken breast halves, cubed

2 cups frozen whole kernel corn, thawed

1 large onion, chopped

2 garlic cloves, pressed

2 large carrots, cut up

3 ribs celery, diced

2 (141/2 -ounce) cans low-sodium fat-free chicken broth

1 (10 3/4-ounce) can tomato puree

1 (10-ounce) can diced tomatoes & green chilies

3/4 cup flour

3/4 cup oil

1 tablespoon butter

1/2 tablespoon hot sauce

2 jalapenos, seeded and chopped ( or to taste)

1 teaspoon salt and lemon pepper

2 teaspoons ground cumin

1 teaspoons chili powder

1 bay leaf

4 ( 51/2-inch) corn tortillas

Garnish: chopped fresh cilantro Heat butter and oil in large stock pot over medium high heat. Add onion, jalapeno, garlic, carrots, celery and chicken; simmer 5 minutes. Stir in cumin, chili powder, salt, lemon pepper, hot sauce and flour. Add tomatoes and chicken broth; stir well and simmer 1 hour.While soup simmers, heat oil to 375 degrees in a deep skillet. Drop tortilla strips into hot oil and fry until crisp; drain on paper towels.To serve, put a few tortilla strips in the bottom of bowls, fill with soup and top with a spoon each of the toppings. Hope you like the results. Have fun with this one, we do. Out of this world EASY cobbler Ingredients: large lasagna baking dish 2 frozen pies (cheapest ones you can find) Any flavor. Cherry, peach, ect 1 cup water 2 cups sugar pecans cinnamon Spray pyrex wish with pam. Crush up thawed pies and put into pan. Cover with water and sugar. chop pecans and sprinkle desired amt on top. Finish off by sprinkling cinnamon on top. Cover and bake @ 350 for am stated on pie box. Uncover and bake about 5-6 minutes longer to get a nice golden brown color. Serve and no one will ever know that it was originally store bought frozed pies!!!

Cheeseburger Meatloaf - Mike's FAVORITE!

Ingredients
1 pound ground beef
1 teaspoon House Seasoning (garlic powder, black pepper, and salt mix)
1 medium onion, chopped
1 medium bell pepper, chopped
1 cup grated Cheddar
2 tablespoons Worcestershire sauce
1/2 cup sour cream
1 cup crushed crackers (recommended: Ritz)
1 teaspoon seasoned salt (recommended: Lawry's)
2 slices white bread
Sauce, recipe follows

DirectionsPreheat oven to 350 degrees F. Mix all ingredients together, except the bread slices and Sauce. Shape into a loaf. Line a 1 1/2-quart loaf pan with the bread slices. Place meatloaf on top. Bake loaf for 45 minutes. The bread absorbs the grease and should be discarded after loaf is removed from oven.

Sauce:
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 cup milk
1 1/2 cups grated Cheddar
Chopped onions, optional
1 bunch fresh parsley leaves, chopped, optional Heat the soup and milk over medium heat; add the cheese. Add the chopped onions and parsley to the sauce, if desired. Pour Sauce over the meatloaf or pass at the table.

Pecan Pie with Chocolate-Cinnamon Whipped Cream

Ingredients
2 cups whipping cream
1 shot orange liqueur (recommended: Grand Marnier) (buy a tiny bottle, a nip, if you like)
1/4 teaspoon ground cinnamon, eyeball it in your palm
2 pinches chili powder or ground cayenne
1 (3-ounce) baking bar semisweet chocolate, chopped (recommended: Ghiradelli brand)
2 store bought pecan pies, serve warm or chilled, as you like

DirectionsWhip cream, liqueur, cinnamon and chili powder together until stiff peaks form. Melt chocolate in a medium bowl in microwave until smooth, check on it every 10 seconds over 45 seconds, cooking on high. Cool to the touch. Stir 1/4 of the whipped cream into the chocolate until totally combined then fold in the rest of the whipped cream in small batches. Cut pie, top with cream and serve immediately.

Combat Steak

Ingredients
MCB Camp Pendleton Rub:
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bone-in rib steaks, about 10 ounces each, 1-inch thick
3 large portobello mushrooms, about 4 ounces each, or 1 pound button mushrooms
1/2 cup (1 stick) butter, divided
2 teaspoons minced garlic
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup red wine
1/2 cup crumbled blue or feta cheese, optional

DirectionsIn a small bowl mix the rub ingredients together. Massage the rub into both sides of each steak. Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Meanwhile, prepare the mushrooms. Remove the mushroom stems and discard. Wipe the mushroom caps with a damp paper towel. If using portobello mushrooms, use a teaspoon to scrape out the dark gills.. Cut each mushroom in half, and then cut each half crosswise into 1/2-inch slices. In a 12-inch skillet over medium-high heat, melt 1/4 cup of the butter. Add the mushrooms and garlic, spreading the mushrooms in a single layer. Season with salt and pepper. Cook until the mushrooms are barely tender, 4 to 5 minutes, stirring 2 or 3 times with a spoon. Add the wine and cook until nearly all the wine has evaporated, about 3 minutes, stirring once. Set aside. With the lid closed, grill the steaks over direct medium-high heat, 450 to 500 degrees F until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once with tongs or spatula. If flare-up flames occur, move the steaks temporarily over to indirect medium-high heat. Remove steaks from the grill and let rest for 2 to 3 minutes. Meanwhile, reheat the mushrooms over medium heat, adding in the remaining 1/4 cup of butter and heating until the butter has melted. Serve the steaks warm with the mushroom and butter mixture spooned over the top. Add crumbled cheese, if desired.

Pork Chops with Onions & Apples

2 tsp coarsely ground pepper

1/2 tsp salt

1/2 tsp garlic powder

4 bone-in pork loin chops (8oz each)

2 medium onions - thinly chopped

2 medium tart apples, peeled and chopped

2 tbsp butter2 tbsp brown sugar

Preheat Grill In small bowl combine the pepper, salt and garlic power. Rub over pork chop. Grill chops, coverd over medium heat 8-10 minutes on each side or until a meat thermometer reads 160. Meanwhile, in a large skillet, saute onions and apples in butter until tender. Stir in brown sugar; cook until thickened and bubbly. Serve with pork chops.

Bacon Cheeseburger Pasta

8 oz uncooked penne pasta

1 lb ground beef

6 bacon strips, diced

1 can condensed tomato soup,undiluted

1 cup shredded cheddar chesse

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over med heat until no longer pink; drain and set aside. In the same skillet, cook bacon until crisp. Using a slotted spoon, remove to paper towels; drain discarding drippings. Drain pasta; add to the skillet. Stir in the soup, beef and bacon; heat through. Sprinkle with cheese; cover and cook until the cheese is melted. Serve with barbecue sause and mustard if desired.

Soft Chicken Tacos

1 pound boneless chicken breasts, cut into 1-inch cubes ( I soo do not have time for that, so I use two cans of white chicken, drained & chopped!)

1 cup salsa

1 tablespoon taco seasong

1 can whole kernal corn, drained.

In large skillet, coated w/ nonstick cooking sprat, cook chicken over medium until juice runs clear (or until the can chicken is heated through as it's precooked!). Stir in the salsa, taco seasoning and corn. Spoon the mixture in a tortilla and add your favorite taco ingredients. Rolls and enjoy! (I always double this recipe and it makes great lunches later in the week)

The Famous Rick Burger

For the longest time Rick was always saying how he thought a burger with the bacon mixed in the meat with cheese in the middle. So one day he decided to make some. They are the best burger that I've ever had in my life. So I hope you enjoy this recipe that my sweetheart came up with.

• 3lbs of LEAN hamburger meat


• 1 pkg of bacon chopped up


• 1/2 c. of finely chopped red onion


• 1 block of sharp cheddar cheese


• salt & pepper

Cover a cookie sheet with wax paper. Slice your cheddar cheese and set aside. Mix your hamburger meat, chopped bacon, and finely chopped red onion in a bowl together. You will make your patties, just like you normally would for any other type of burgers you would make. Make sure you have an even number of hamburger patties. Set each patty on the wax covered cookie sheet and put in the fridge for about 10 mins. After you take the patties out of the fridge, take one slice of cheese and put in the middle of a patty. Then take another patty and place it ontop of the cheese topped patty. You will need to press the edges together to ensure a good seal, otherwise the cheese will melt all out on the grill or your skillet. Whether you are cooking them on the grill or in a skillet you will need to make sure you don't have the temperature up too high or you'll cook the outside and not the inside as well.

Bacon Potatoes

This is probably one of my favorite newest recipes. A family in our church had their second baby and I was trying to find something to take and saw a recipe for roasted potatoes that looked really yummy, but it had lots of cayenne pepper and garlic in it and those are big no-no's for a breast feeding mom. So this one is for the Eastepp's who we've come to love dearly since our move to Borger. So here's my recipe for Bacon Potatoes

1 med bag of red potatoes - rinsed and cut into quarters - Don't peel them
1/2 pkg of thick sliced bacon - coarsely chopped
1 bunch of green onions - chopped and set aside
olive oil
salt
pepper

• Pre-heat your oven to 400 and line a cookie sheet with foil and spray it with cooking spray
• Put your red potatoes on the cookie sheet and drizzle them with olive oil. Take a wooden spoon or use your hands to "toss" the potatoes to get them coated with the olive oil. Salt & pepper them and put them in the oven for about 35-40 mins or until fork tender
• While the potatoes are cooking put all your bacon in a sauce pan and cook it. Make sure you cook it till its done and not dead. You want to have chewy bacon. Once it's done, set it aside till the potatoes are done.
• Once your potatoes are done take them off the cookie sheet and put them in your serving bowl and then pour the bacon over the top of them and gently stir the bacon in with the potatoes, then top with your green onions.

We have come to love eating this and a couple of times I have just chopped up the whole thing of bacon and made a few extra potatoes and we've had that as a meal. It's easy and goes great with anything off the grill.