BACON WRAPPED WATER CHESTNUTS: A HOLIDAY FAVORITE

Package of your favorite Bacon
2-3 cans of whole water chestnuts
soy sauce

Cut bacon into thirds wrap water chestnut with bacon piece and secure with a toothpick.
Place in a pie tin and splash with desired amount of soy sauce (I like to have at least the bottom of the pan covered). Bake in oven according to bacon package directions.
Serve Immediately

Chicken Bean Soup

This is a great crock pot soup! Especially this time of year.

1 lb Chicken Breast, cooked and cubed (or shredded)
1 can Black Beans, washed and drained
1 can Pinto Beans, washed and drained
2 bottle's Salsa (home made is best)
2 pkg Corn
2 can Chicken Broth
1 can Tomato Sauce
Chili Powder (to taste)
Cumin (to taste)
1 Chopped Zucchini (OPTIONAL)

Combine all ingredients in crock pot and cook on low for 4-6 hours. If you like it a little more soupy, you may add more chicken broth or water. We like it more on the spicy side, so I add a lot of chili powder.

Serve with Torilla Chips, Crackers or French Bread.

Chicken and Rice Caserole

This is the classic family recipe we all know and love, thanks Mom. My husband loves this and it's become a staple in our house. Yes, it's one of not many recipes I know.

Ingredients:

1 lb Boneless, Skinless Chicken Breast (thawed)
1 can Crem of Chicken Soup
1 cup Sour Cream
1 cup Mayonaise
1 cup Shredded Cheese
1 cup Corn Flakes
Your favorite cooked rice ( I use Calrose)

Spread the chicken breats in a 1.5 qt casserole pan (I like to cut the chicken in half.)
Combine cream of chicken soup, sour cream, mayonaise and shredded cheese in a large bowl.
(Some have added broccoli and pea's to this mix to change things up a bit.)
Pour the sauce over the top of the chicken. The more sauce you have, the better.
Sprinkle corn flakes on top of the sauce.
Bake in over at 350 for 35 mins(ish).

Serve over cooked rice. (The sauce over the rice is my personal favorite of the whole meal!)

Cereal Crunch

Cereal and nut mixture:
7 cups Golden Graham cereal
8 cups Rice Chex cereal
3 cups flake coconut
1 cup chopped or slivered almonds

Sauce:
1 cup white Karo syrup
1 cup sugar
1/2 cup butter
1 teaspoon vanilla

Bring sauce ingredients to boil, cook for five minutes. Pour over cereal and nut mixture. Stir until covered, then spread on wax paper to cool. Make sure to not boil sauce more than five minutes or it will be too crunchy.

(I usually leave the almonds out and it is still SO good. Also, I half the recipe and there is still a TON!)

BBQ Chicken Salad

2 boneless, skinless chicken breasts
1 cup barbecue sauce (Use BBQ recipe here)

Marinate chicken in BBQ sauce then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate.

1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce, chopped
3 to 4 roma tomatoes, chopped
1/2 cup cilantro, chopped
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen sweet corn, thawed
1/2 pound Monterey Jack cheese, grated
1 avocado

Combine chicken in a large salad bowl with salad ingredients and toss. Serve with Ranch dressing, additional BBQ sauce and crispy corn tortilla chips.

Dr. Pepper BBQ Sauce

2 cups Dr.Pepper
1/2 c oil
1/2 c lemon juice
1 c ketchup
1 tsp garlic powder
1/4 c dry minced onion
2 tsp salt
1 tsp pepper
1/4 tsp crushed red pepper (may substitute 1/4 tsp Tabasco)
1 tsp basil

Blend all ingredients together for 2 minutes. Store in tightly sealed container and refrigerate. Shake well before using. Will keep for several weeks in the refrigerator.

Spinach Artichoke Dip

1 can of cream of something soup
16 oz. sour cream
1 package of fresh baby spinach (or large spinach cut up)
2 cans artichoke hearts
(optional - add cheese to the mix to make it stringy)

Chop your spinach and artichokes into bite sized pieces, then mix all ingredients together and put in an oven safe pan.

Bake at 375 for 30 minutes.

Serve with chips or crackers.