Tequila Lime Chicken

From Applebee's, via topsecretrecipes.com.


Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 cup tequila

4 chicken breasts

Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tobasco
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon chili powder
1/8 teaspoon cumin
dash garlic powder
dash ground black pepper

1 cup shredded cheddar/jack cheese blend
2 cups crumbled tortilla chips or fried tortilla strips

Prepare marinade by combining marinade ingredients. Add chicken and chill for 2 to 3 hours (not more, or the lime juice may toughen your chicken).

Make the Mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix will until smooth, then cover and chill until needed.

When  you are ready to prepare the entree, preheat the oven to high broil. Also, preheat you grill to high heat. When the grill is hot, cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done.

Arrange the cooked chicken in a baking pan. Spread a layer of dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.

Spread a bed of 1/2 cup of the tortilla strips or crumbled tortilla chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo or salsa.

Microwave Caramels

1 cup butter or margarine, melted
1 (14-ounce) can sweetened condensed milk
1 cup light corn syrup
1 pound light brown sugar
1 teaspoon vanilla extract
2 cups semisweet chocolate chips, melted

Blend the first 4 ingredients in a large microwave-safe bowl.  Microwave on high for 12 minutes, stirring every 3 minutes.  Mix in vanilla.  Pour into buttered 9x13 pan.  Chill overnight.
Pour melted chocolate over caramels.  Cut into 1-inch squares.  You may substitute almond bark for chocolate chips, or increase the amount of chocolate and dip caramel squares into chocolate to coat all sides.  Makes 10 dozen.

Tiger Bark

2 (12-ounce) bags white chocolate chips

3 heaping spoonfuls peanut butter

1 (12-ounce) bag milk chocolate chips

In microwave melt the white chocolate chips and peanut butter together, stirring regularly until melted.

Pour onto a baking sheet and set aside.  In the same bowl, melt the milk chocolate chips and drop by spoonfuls on the above mixture and swirl.  Freeze for 30 minutes.  Break into small pieces and refrigerate.

Sunny Lemonade Cookies

Ingredients:
2 cups sugar
2 cups butter
4 eggs
1 cup lemonade concentrate, plus 1/2 cup for glaze
2 teaspoons fresh lemon juice
4 drops yellow food coloring
1/4 cup grated lemon zest (about 4 large lemons)
6 cups flour
2 teaspoons baking soda
pinch of salt
clear decorating sugar (found by the sprinkles)

Directions:
Cream together sugar and butter until light and fluffy.   Add eggs, 1 cup lemonade concentrate, lemon juice, food coloring, and lemon zest.   Mix until well combined and fragrant.

In a separate bowl, combine flour, baking soda, and salt.   Add dry ingredients to wet, and stir until combined.

Drop onto a greased cookie sheet and bake at 400º for 8-10 minutes.   Remove from oven and brush with remaining lemonade concentrate.   Sprinkle with decorating sugar.

Number Of Servings: About 4 dozen...this recipe could easily be halved

Marie Callender's Cornbread

Recipe from TopSecretRecipes.com.

1 1/4 cups AP flour
3/4 cups cornmeal
2 teaspoons baking powder
1/3 cup sugar
3/4 teaspoons salt
1 1/4 cups whole milk
1/4 cup shortening
1 egg

Honey Butter
1/2 cup butter, softened
1/3 cup honey

Preheat oven to 400 degrees.

Combine dry ingredients in a medium bowl. Add the milk, shortening and egg and mix only until the ingredients are well combined.

Pour the batter into a greased 8x8-inch pan.

Bake for 25 to 20 minutes, or until the top is golden-brown. Let the cornbread cool slightly before slicing it with a sharp knife into 9 pieces.

For the honey butter, use a mixer on high speed to whip the butter and honey together until smooth and fluffy.

Funeral Potatoes

There are plenty of great recipes out there for "cheesy potatoes." This is the one I asked sisters to make for funerals when I served as the Compassionate Service Leader.

1 small-medium onion, diced
2-3 cloves garlic, minced
1-2 Tbsp. butter
1 28-oz. bag shredded hash brown potatoes, thawed
2 c. sour cream
1 10-oz. can cream of chicken (or cream of mushroom) soup
2 1/4 c. shredded cheddar cheese
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Preheat oven to 350.  In a large skillet, melt the butter over medium heat.  Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant.  Remove from heat.  Add the thawed hash browns, sour cream, cream of chicken soup, chee se, salt, and pepper and combine well.  Add additional salt and pepper if necessary.

Spread the mixture into a 9×13″ dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.  Serve as a main dish with a salad and fruit or alongside roasted ham, turkey, chicken, or beef.  Makes 6-8 main dish or 10-12 side dish servings.

Scot's Macaroni & Cheese

12 ounces elbow mac (about 3 cups)

4 tablespoons butter

3 tablespoons flour

3 cups milk (or equivalent from powdered milk/water)

1 egg, slightly beaten

salt

pepper

8 ounces Velveeta, cut into smaller cubes

4-8 ounces sharp cheddar

Preheat oven to 375°. In a large pot of boiling water, cook macaroni with oil and salt until al dente. Drain.

Meanwhile, in a large saucepan, melt butter over low heat. Add flour. Whisk together and cook for about 1 minute. Add milk and egg. Cook and stir for 1 minute. Stir in Velveeta cheese and half the cheddar; cook on low heat until cheese is melted and sauce is smooth.

Add cooked macaroni to sauce. Stir over low heat for 1 minutes. Taste and add pepper and extra salt, if necessary. Pour mixture into a large greased 9x13-inch pan. Top with remaining cheddar and cover with foil. Bake for 35 minutes. Remove foil and bake for another 5 to 10 minutes, until cheese on top is melted and macaroni is bubbly throughout.

Cool slightly and serve.

Red Enchiladas

1 (46-ounce) can tomato juice
1 (7.75-ounce) can El Pato tomato sauce
1 cup sugar
1 tablespoon cornstarch
Cold water
Vegetable or canola oil
Corn tortillas
Shredded cheese

Mix tomato juice, El Pato, and sugar in a large saucepan. Bring to boil. Combine equal amounts cornstarch and water. Pour slowly into sauce while whisking vigorously.

Meanwhile, heat about a half inch of oil in a small skillet. Once oil is hot, fry each tortilla for a few seconds, until soft. Drain on paper towels.

Layer tortillas, sauce, then cheese on each plate. Top with sour cream and lettuce.