Slush Punch

1 pkg. knox gelatin
2 1/2 cup boiling water
1/2 cup lemon juice
1/4 cup cold water
1 1/2 cups pineapple juice
1 cup sugar

Pour gelatin into 1/4 cup cold water. Let stand for a few minutes. Pour in boiling water, and stir well. Add remaining ingredients. Stir well to dissolve sugar.
Freeze-Makes 1/2 gallon.
To serve, remove from freezer at least 1 hour before, break up and add even amount of Sprite. Makes 20-6 oz. servings.

Fruit Dip

1 8 oz. softened cream cheese
1 jar marshmallow cream
Blend together at room temperature. Serve with fresh fruit.

Bacon Bisquits

1 can flaky bisquits

2 Tbsp. real bacon bits (we make our own with the precooked bacon)

1 medium tomato, chopped fine
3 Tbsp. mayo
2 Tbsp. parmesan cheese

Separate each biscuit into 3 or 4 pieces, and place in muffin tins. Mix together the rest of the ingredients, and spread on top crusts. Sprinkle with additional parmesan cheese. Bake at 400 degrees for about 8 min.

Grilled Chicken Pasta in a Tomato Cream Sauce

1 lb boneless, skinless chicken breasts
Montreal Steak seasoning
1/2 pound penne pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
½ cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
1/2 to 1 tsp salt & pepper (to taste)
1 tablespoon fresh parsley, chopped
6-8 fresh basil leaves, chiffonaded*

Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side.

OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side.

Set chicken aside to cool.

In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions.

Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins).

Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken.

Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low.

Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.

*If you're wondering what chiffonaded means, it means to stack the basil leaves on top of one another, roll them up (like you're a kid making a telescope out of paper) and thinly slice the leaves.


A.K.A. My new favorite meal! We love Erin Watson! Check out her blog @ http://www.theuntalentedchef.blospot.com/. She is so not untalented!

Crockpot Italian Chicken

4 chicken breasts
1 packet dry Zesty Italian dressing
1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low for at least 4 hours. You can leave it in there all day. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

from The Girl Who Ate Everything

Poppy Seed Chicken

5 cups chicken breasts, cooked and cubed
1 cup sour cream
2 cans condensed cream of chicken soup
2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)
1/2 cup melted butter
1 T poppy seeds

Additional Ingredients to make it fancy:
1 tsp Worchestire sauce
1 tsp celery salt
1 tsp minced garlic
1 T lemon juice
1/4 tsp pepper

Preheat oven to 350 degrees.

Boil raw chicken breasts with salt and pepper until done. I like to boil it with half an onion cut into large chunks to give it more flavor. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish.

Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in the worchestire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.

In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.

Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice. We like to eat it with steamed broccoli and we mix it all together.

from The Girl Who Ate Everything

Upgraded Braided Sandwiches-Taco Style

Taco Braid Filling

4 oz of Cream Cheese
1/2 cup Salsa (I used 1/2 cup Macayo's Green Enchilada Sauce)
1/2 lb ground turkey, beef or chicken seasoned and cooked with a Taco seasoning mix (I used 1 lb of ground turkey)
1 can (15oz) of black beans (drained)
1 cup of shredded cheddar cheese
olive oil
garlic salt

1. Spray counter and hands with cooking spray and knead for a few seconds to form smooth ball.
2. Roll dough into a 15-in. x 12-in. rectangle. Place on a greased cookie sheet. It's very important to place the dough on the cookie sheet before you fill it because once you fill it, it will be too heavy to move onto the cookie sheet. Spread cream cheese lengthwise down center third of rectangle, salsa, then seasoned meat and black beans. Sprinkle with cheese.
3. On each long side, cut 1 inch wide strips about 2-1/2-inches into center. Starting at one end, fold alternating strips at an angle across filling.
4. Pinch ends to seal and tuck under. Brush with olive oil and sprinkle with garlic salt.
5. Cover and let rise for 20 minutes.
6. Bake at 350 for 20 minutes.
7. Remove from oven and place on cooling rack or cutting board with 2 spatulas.

from The Girl Who Ate Everything's Blog