Chicken Spaghetti

1 C Chicken, cooked and chopped

8 oz. thin spaghetti, broken in half

1 1/4 C shredded Mexican style cheese, divided

1/2 medium onion, diced

1/4 C diced bell peppers, your preference of color(s)

1/2 tsp salt

1/8 tsp red pepper

1/4 tsp lemon pepper

1 10.75 oz. can cream of mushroom soup

1/2 C chicken broth

Preheat oven to 350 degrees. Spray 8x8 baking dish with cooking spray. Cook spaghetti until al dente. Sauté peppers and onions. Reserve 1/2 C shredded cheese. Add remaining ingredients and stir into noodles. Pour into baking dish and top with reserved shredded cheese. 

Bake about 45 minutes until thoroughly heated. Cover with foil if cheese starts to brown. 

Makes 4 servings.

Blueberry Cobbler

3 C fresh blueberries
3 tbsp white sugar
1/3 C orange juice
2/3 C all-purpose flour
1/4 tsp baking powder
1 pinch salt
1/2 C butter, softened
1/2 C white sugar
1 egg
1/2 tsp vanilla extract

Preheat oven to 375° F.

In an 8" square baking dish, mix blueberries, 3 tbsp sugar, and orange juice. Set aside.

In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.

In a medium bowl, cream butter and 1/2 C sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.

Bake in preheated oven for 35-40 minutes, until topping is golden brown and filling is bubbling.

Becky's Apple Pie

7-8 Apples, sliced
1 C Sugar
1 tsp Cinnamon
1½ Tbsp Butter

Crumb topping:
1/2 C Butter
1/2 C Brown Sugar
1 C Flour

Heat oven to 425°. Mix sugar and cinnamon. Mix in apples. Put in crust, dot with first measure of butter. 

Mix crumb topping by letting second measure of butter get very soft and mix with brown sugar and flour by hand. Top pie with crumb topping and bake 50 minutes.

Recipe from southernliving.com.

Simple Syrup

This is used in the making of Classic Sweet Tea.

1 C Water
1 C Sugar

Bring 1 C water and 1 C sugar to a boil in a small sauce pan over medium heat, stirring occasionally. Boil 1 minute or until sugar dissolves. Remove from heat, and cool 30 minutes. Refrigerate in an airtight container up to 2 weeks.

Recipe from southernliving.com.

Classic Sweet Tea

12 regular-size tea bags (or 3 family size)
1/8 tsp baking soda
1 qt. water
1 qt. ice cubes
1 1/4 C Simple Syrup

1. Place tea bags and baking soda in a large heat proof glass pitcher.
2. Bring water just to a rolling boil in a sauce pan or kettle, and immediately pour over tea bags, making sure bags are submerged. Cover and steep 7 minutes. Remove tea bags without squeezing: discard tea bags.
3. Add ice, and stir until ice melts. Stir in Simple Syrup, and serve over ice.

Recipe from southernliving.com.

Crockpot Cashew Chicken

2 lbs boneless skinless chicken breasts
1/4 C all purpose flour
1/2 tsp black pepper
1 tbsp vegetable oil
1/3 C chicken broth
1/2 C soy sauce
4 tbsp rice wine vinegar
4 tbsp ketchup
2 tbsp brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
1/2 C cashews
red pepper flakes
1-2 green onions, chopped, for garnish
2 C rice (jasmine rice is recommended, but any kind will do.)

Combine flour and black pepper in a large zip-lock bag. Add chicken and shake to coat.

Heat oil in large skillet over medium-high heat. Add chicken and sear/brown for about 2 minutes per side. Place chicken in crock pot.

In medium bowl, combine chicken broth, soy sauce, vinegar, ketchup, sugar, garlic, and ginger; pour over chicken.

Cook on low for about 2.5 - 3 hours. Mix in cashews. Serve over rice. (Jasmine rice is recommended, but any kind will do.) top with green onions and red pepper flakes.

Recipe from: http://tastesbetterfromscratch.com/

Pollo Loco Mexican Chicken and Rice

Chicken
4 boneless, skinless chicken breasts

Rice
3 tbsp vegetable oil
1 C uncooked long grain rice
1 tbsp onion (finely chopped)
1 tsp garlic salt
1 tsp taco or other Mexican seasoning
2 C chicken broth
1/2 C tomato sauce

Additional ingredients
1 container Mexican Queso
chopped tomato

Marinate chicken according to Chicken Marinade recipe. Then grill until chicken reaches 165. Cut chicken into strips or cubes as desired.

While chicken is grilling, prepare the rice. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking sprinkle with garlic salt and taco/Mexican seasoning. Stir in onion, tomato sauce and chicken broth; bring to boil. Reduce heat to low, cover and simmer for 15-20 minutes. Fluff with a fork.

Heat cheese dip according to package directions.

To serve, place 1/4 C rice onto plate, top with grilled chicken. Pour 2-3 tbsp cheese dip over the chicken and top with chopped tomatoes. Enjoy!