Chicken Zucchini Casserole

I know technically I am not in the 16th ward anymore... but I have to share this recipe because my 3 1/2 year old is going through this crazy thing were she doesnt eat, I dont know how she is surviving, but she LOVED this.  I haven't seem her eat this much in weeks!  Whats even more impressive is that my husband liked it!  Its harder to get him to eat his vegetables than it is my kids.  

CHICKEN ZUCCHINI CASSEROLE

3 cups cooked cubed chicken (3-4 breast)

1 pkg. Stovetop stuffing prepared

1 pint sour cream

1 can cream of chicken soup

3 cups zucchini cubed

Cook zucchini with one cup grated carrots and one small chopped onion (onion optional).  

Cook veggies until tender.

Stir everything together.

Put in 9x13 pan and sprinkle with grated cheese.

Bake at 350 for 45 minutes.

Hopefully you like it to!

*Tag, your it Jamie :)

Peanut Butter Layer Bars

Melanie Partridge brought these to the ward Pot luck. They were AMAZING!! Thanks Mels!

Layers of rich peanut butter cookie, peanut butter filling and chocolate frosting beg to be indulged in. Prep Time: 20 min Total Time: 2 hours 20 min Makes: 36 bars Sign In to Rate (216) Member Reviews (86)

Not what you're looking for? Try another search:

Cookie Base
1	pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3	tablespoons vegetable oil
1	tablespoon water
1	egg
Filling
1/2	cup butter, softened
1/2	cup creamy peanut butter
2	cups powdered sugar
2	teaspoons milk
Frosting
1	cup semisweet chocolate chips
1/4	cup butter

	Print these coupons...
	About Concordance™

1.	Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2.	In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.
3.	In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cookie base.
4.	In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.
High Altitude (3500-6500 ft): No change.

Strawberry/ Blueberry Salad

Strawberry/Blueberry Salad

1 pkg spinach

1 large head red leaf lettuce or romaine (or both)

1/2 cup red bell peppers

1 purple onion sliced

1/2 cup bacon fried & cut up

small package strawberries (cut up)

pkg blueberries

wonton paper cut up into strips and fry in oil (add just before serving)

cashews (melt butter and sugar in pan and coat cashews. Lay out to cool)

Dressing

2 T red wine vinegar

3 T sugar

1/2 t dry mustard

1/2 t salt

1/2 cup strawberry or raspberry jam

1/2 cup oil

blend together and add oil last

Pour over salad and enjoy.

I think this is great with avocados too.

My MIL made this and everyone raved and now you all get the recipe too. Wahoo!

Fudge in a bag

Fun for kids!!

Individual Package

2 oz. Powder Sugar (1/2 cup)

1 Tbsp. Butter

2 Tsp. Cream Cheese

Dash of Vanilla

2 Tsp. Cocoa

Directions:

Place all ingredients in a sandwich sized zipper bag.  Squeeze out all air.  Squish and mush the bag until all ingredients are weel mixed and there is a creamy consistancy.  Add any flavors or treats if desired (raisens, m&m's, peanut butter, chopped nuts, etc).

Supersized 

1 lb. Powder Sugar

1/4 cup Butter

1  3oz. pkg Cream Cheese

1/2 Tsp. Vanilla 

1/3 C. Cocoa

Fruit Salsa

Fruit Salsa

2 Kiwis peeled & diced

2 Golden delicious apples - peeled, cored & diced

8 ounces of raspberries

1 pound of strawberries

2 T of white sugar

1 T of brown sugar

3 T of fruit preserves, any flavor. (I like raspberry jam)

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill in fridge at least 15 minutes before serving.

Use "crustos" from Taco Time for the chips. You can get a bucket at the Eastbay store for $10 or the AF store for $15 with your own bucket. enjoy!

Chicken Enchiladas

These are really easy and my family LOVES it!

Chicken Enchiladas

3-4 Chicken Breasts

1 can Cream of Chicken soup

1 cup Sour Cream

1/2 can Green Enchilada Sauce (I usually use 3/4 unless I double it, then I just use 1 can)

Boil chicken, shred and mix everything together- heat on medium until hot.  Roll in a tortilla, add a little more chicken mixture on top, sprinkle with cheese.  Microwave or put it in the oven  until cheese is melted.

Crock Pot Cooking Tips

Crock Pot Cooking Tips

* You can spray the inside with cooking spray for easier clean-up.

* Don't lift the lid, it will add 30 minutes to the cooking time. It doesn't need to be stirred. If you own a round crock pot you can spin the lid to get the condensation off and see inside.

* You can use frozen meat (except turkey). It takes 2 hours longer on high and 4-6 hours longer on low. I think it's juicier. This can also help you stretch the time if you're going to be for longer than the recipe calls for.

* 1 hour on high = 2 to 2 1/2 on low

* Carrots and potatoes take longer. Put them on the bottom next to the heat source.

* You can choose cheaper cuts of meat. The crock pot will make them nice and tender. I think a longer time on low works better than cooking on high for this. Especially if you cook from frozen.

* Ground beef needs to be precooked before adding it to a recipe.

* You'll need very little water since it doesn't cook off.

* You can make up your recipe the night before (not rice or pasta) and keep the removable crock in the refrigerator. Then start it in the morning.

Crock Pot Chicken Fajitas

Crock pot Chicken Fajitas

by: Renae Arnell

5 boneless chicken breasts

1 onion, sliced thin

1 red or green bell pepper, sliced

(when I double I use one of each)

Sauce:

1 clove garlic, pressed (or 1/8tsp. minced)

2 tbsp chopped green chiles (canned)

1-2 tsp. chili powder, to taste

1/2 tsp ground cumin

1/4 tsp salt

1/4 c or less vegetable oil

1 tbsp lemon juice

Place whole breasts in crock pot. Top with onion and peppers. Combine sauce ingredients and pour over meat. Cover and cook on low for about 6-7 hours until meat is tender. Using 2 forks, shred the chicken (do not remove from crock). Cover, turn crock pot to warm or off and allow about 30 minutes for chicken to soak up most of the liquid. serve in warm tortillas with your favorite toppings.