Cashew Chicken Dip

shared by Debi J. (whose friend Rhonda shared it with her)
Ingredients:
4 (8oz) pkgs cream cheese, softened
1 can cashews
1 bunch of green onions
1 large can chicken breast, drained
soy sauce - to taste (at least 4-5 Tbs or more)

Directions:
1. Grind up most of cashews and green onions (reserve a few of each for garnish) with chicken breast meat.
2. Mix in soy sauce and cream cheese and form into ball or pat down into bowl. Garnish with remaining cashews and chopped onion greens. Serve with crackers.

Note from Debi: This is wonderful! It makes a pretty large amount. If you use the "salted" cashews, I think I would back off on the soy sauce, but taste often to see. Rhonda said she has used the cans of chicken already ground (thinks its "chicken spread or something like that), but you'll have to use more than one to get the same amount of chicken. Enjoy!

Tomato and Garlic Bruschetta

shared by Dara P.
Ingredients:
1 loaf of ciabatta bread, baked (i use a frozen one our grocery store has)

Topping:
3 Roma tomatoes, seeded and diced
1/2 clove of fresh garlic, minced
1/4 c olive oil
1 tsp dried basil
salt and pepper to taste

Directions:
1. Mix topping ingredients and place covered in refrigerator at least 1 hour before serving.
2. Slice the bread (I do diagonally) and butter or brush olive oil on both sides and sprinkle with salt and pepper.
3. Put in broiler until toasted, flip and repeat for second side.
4. Serve the tomato mixture on top of bread slices. We serve this with pasta.

Salsa Muffins

shared by Patty H.
(These are easy and the salsa gives them a great "tex-mex" flavor.)

Ingredients:
1 cup all purpose flour
1 cup yellow cornmeal
3 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
6 Tablespoons butter or margarine, softened
3/4 cup chunky salsa
1/2 cup milk
1 egg

Directions:
1. Preheat oven to 400 degrees. Grease or paper-line 12 muffin cups.
2. Combine first four dry ingredients in a bowl.
3. Cut in butter with pastry blender until mixture resembles fine crumbs.
4. Add salsa, milk and egg and stir into flour mixture just until moistened.
5. Spoon evenly into prepared muffin cups.
6. Bake 25-30 minutes or until golden brown.
7. Remove from pan. Cool on wire rack 10 minutes. Serve warm.

Easy Soup Recipe

shared by Debi J.
Ingredients:
3 can Campbells Minestroni Soup
3 soup-cans of water
1 can Rotel
1 can kidney beans, undrained
1 lb hamburger, browned and drained

Just mix all together and heat!

Cranberry Cheesecake Bars

shared by Billi M. (Billi brought these to Thanksgiving dinner 2010 and they were absolutely wonderful! ph)
Ingredients:
1 1/2 cups flour
1 cup oats
3 T brown sugar
1 cup white chocolate chips
1 pkg cream cheese
1 can sweetened condensed milk
1/4 cup lemon juice
2 T cornstarch
1 tsp vanilla
1 can of cranberry sauce (I used fresh cranberries and made the sauce by using 1/3 cup water, 2/3 cup sugar, 2 cups cranberries, 1 tsp lemon juice. Bring the water and sugar to a boil. Add cranberries. Cover, reduce heat. Cook approx. 3 minutes or until cranberries "pop". Stir in lemon juice. Press through sieve.)

Directions:
1) Combine flour, oats, butter, and brown sugar. Mix until crumbly.
2) Reserve one cup.
3) Stir in white chips to remaining mixture.
4) Press into greased 13x9x2 pan.
5) Bake at 350 for 15-18 minutes.
6) Beat cream cheese until fluffy.
7) Add sweetened condensed milk, lemon juice, and vanilla. Pour over crust.
8) Combine cornstarch and cranberry sauce. Spoon over cream cheese mixture.
9) Sprinkle with remaining 1 cup of crust mixture. (I added more white chocolate chips on the top for good measure.)
10)Bake at 350 for 30 minutes.

Honey Fried Chicken

shared by Dara P.
Simple and DELICIOUS!
Ingredients:
2 boneless chicken breasts
1 cup flour mixed with 1/4 cup cornstarch and seasoned with 1 T paprika, 1/2 T kosher salt and 1/4 tsp. pepper.
honey

Directions:
1. Dredge your chicken in honey, then dip in seasoned flour mixture
2. Repeat as many times as desired depending on how much breading you like or how crispy you want it to be
3. Let set for 20 minutes so the batter sticks.
4. Fry

Green Chilie Chicken Casserole

shared by Patty H.
(I just happened to stumble across this one. It is very, very tasty and easier than some similar recipes I have tried.)
Ingredients:
1 1/3 cups fat-free low sodium chicken broth
1 4oz. can chipped green chilies, drained
1 cup chopped onion
1 cup fat-free sour cream (one of our local stores now carries Smart Balance Sour Cream)
3/4 tsp. salt (or less if you are watching salt intake)
1/2 tsp. ground cumin
1/2 tsp. coarse ground pepper
2 10 1/2 oz. can condensed 98% fat-free cream of chicken soup, undiluted
1 garlic clove, minced (I used 1/4 tsp. minced garlic flakes)
18 (6 inch) corn tortillas
4 cups cooked shredded chicken breast (about 1 pound)
2 cups (8 oz.) finely shredded cheese (I used shredded Mexican blend)

Directions:
1. Preheat oven to 350.
2. Prepare a 9x13 casserole dish by spraying it with cooking spray.
3. Combine first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
4. Spread 1 cup soup mixture in the bottom of the 9x13 pan. Arrange 6 tortillas over the soup mixture.
5. Top with 1/3 of chicken and 1/3 of cheese.
6. Repeat layers two times, ending with cheese
7. Spread remaining soup mixture over the cheese.
8. Bake for 30-35 minutes or until bubbly.