Mashed Potatoes and Chicken Toast

Growing up my dad would make this when he didn't feel like making a big dinner. You can use leftover ingredients or make it fresh, either way it is filling and easy!

Ingredients

Mashed Potatoes
Shredded Chicken
Chicken Gravy
Toasted Bread


1) You can make mashed potatoes from real potatoes or follow the box for instant potatoes. I had leftovers from a previous meal I used. I just heated them up in the microwave and added a little butter. Set potatoes aside for now.

2) You can cook a chicken breast any way you like it or reheat some chicken if you have it. I reheated a rotisserie chicken I had bought at Wal-Mart a few days earlier. Shred the chicken and set aside for now.

3) Follow the directions on a packet of chicken gravy.

4) While the gravy is heating, toast some bread according to how many people you will be feeding.

5) Put a spoonful of mashed potatoes on the toasted bread, add some shredded chicken and top with the chicken gravy. Serve warm.

Posted By: Whitney

Key Lime Tarts

These are nothing short of absolutely delicious!!  If you like Lime flavor and you like yummy desserts, then you'll LOVE this.

Yield: 24 servings
Ingredients:

2 packages (6 in each Package) of Keebler Ready Crust Mini Graham Cracker Pie Crust
1/2 Cup Lime Juice (I use fresh squeezed, approx. 6 limes.  I don't like the bottle stuff)
1 14oz can of Sweetened Condensed Milk
1 8 oz tub of Cool Whip (thawed)
Lime zest (optional)

I learned a cool trick in order to get more juice from your Limes.  Press them with the palm of your hand down onto the counter and roll them back and forth a couple times

Cut each Lime in half and poke each section of the Lime with the tip of a knife

Then squeeze, squeeze, squeeze until you have yourself 1/2 cup of Lime juice (I was doubling the recipe when I took this picture so don't pay attention to the fact that I have 1 cup of juice)

I like to squeeze just a little bit extra because you'll want to strain the juice to get any seeds or pulp out.

Then add the juice, Sweetened Condensed Milk and the Cool Whip to a large mixed bowl and stir until completely mixed.  It will look runny for a little bit but it all mixes together.  Just keep at it.

Oh it's the best fluffy mixture EVER!  Make sure to eat a spoon full all to yourself before you fill the mini pies ;).
Add then use these secret weapons.....

You could crumb your own graham crackers and fill your own tart tins but that's too much work for me.  Spoon the Lime mixture into each pie tin.  About a spoon full and a half for each tin.
Then top with some zest.  

Viola!! Serve imminently or refrigerate.

Posted by Madalyn

Buttermilk Glaze Syrup

This is the most delicious syrup my family and I have ever had.  

It has been a family favorite for years and years.

Buttermilk Glaze Syrup

1 cup butter or margarine

1 cup buttermilk 

2 cups sugar

1 Tbs. corn syrup

Bring all ingredients to a boil and boil for 5 minutes. Then add

1 tsp. soda

2 tsp. vanilla

Serve this syrup on waffles, pancakes, french toast, german pancakes, or just about anything else you can think of.  We hope you enjoy this as much as we do.  

(The bacon is oven cooked, instructions previously posted.)

Posted by Jen

Oven Bacon

Before

After

Cooking bacon in the oven is by far the easiest and best way to cook it.  For easier clean up place bacon on tin foil covered cookie sheet.  The more bacon on the sheet the longer it takes to cook.  Cooking time will also very depending on oven. 

Bake on 420* for about 15 minutes

When done cooking blot of grease and enjoy!

Posted by Jen

Chicken Enchiladas

Chicken Enchiladas

I got this enchilada recipe from a cousin of mine about 10 years ago. What I love most about it is it's fast and once your chicken is cooked and shredded all you do is throw it all together. It's great for those nights you don't have time to cook. I sometimes cook and prepare the chicken the night before, so when it's time for dinner the next night, it's quick to get it on the table.

4 chicken breasts (cooked and shredded)

12 oz. sour cream

olives

1 can (4 oz.) green chilies

6 tortillas

1 can (15 oz.) green Chile enchilada sauce

2 cups shredded cheese, divided

Mix chicken, sour cream, green chilies, olives and 1½ cups cheese. Roll ¾ cup mixture in each tortillas shells and place in baking dish. Cover with enchilada sauce and ½ cup cheese. Bake 450* until warmed through and cheese is melted.   

Makes 6 Enchiladas

Posted by Jess