Southwestern Chicken Salad

Each serving

3-4 oz cooked chicken

shredded cheese

bacon

corn

ranch

fajita seasoning

Combine all ingredients. Batch prep ahead and freeze. Good served hot or cold. 

Loaded BBQ Chicken Bowls

Great for meal prep or simple dinner

Ingredients

Fries or diced potatoes

1-2 chicken breast

Seasoning for chicken

BBQ sauce

Chipotle Sauce

Cheese

Bacon bits

Cook chicken as desired. Fry potato or fries until heated. In a bowl combine potato, chicken, bbq sauce, chipotle sauce, cheese and bacon bit. Warm in microwave if desired. 

Homemade English Muffins

Makes 20 muffins  

Ingredients

700 g flour

12 g salt

35 g sugar

1 TBS Yeast

480 g milk

1 egg

4 TBS butter (add 1 at a time)

Corn meal

Directions

Combine flour, salt, sugar, yeast, milk and egg in mixer. Slowly add cold butter.  Dough is a wet dough. Let rise 1 hour. Preheat oven to 350 with cast iron in oven. Roll out dough and cut into desired size. Dust each muffin in cornmeal and toast on Cast iron to get color for 3 minutes. Add to cookie pan and finish baking in oven for 8 minutes. 

Let cool and freeze until ready to use. Warm in toaster. 

Chicken Gnocchi Olive Garden Dupe

Makes 8 servings

Ingredients 

4 Tbs butter

3 finely chopped celery stalks

1 cup or 1 small onion diced to same size and celery

1 cup carrot (matchstick or chopped)

lots of garlic

salt

pepper

1-2 chicken breasts

garlic powder

onion powder

Italian seasoning

32 oz. chicken stock

Gnocchi

1/2 cup parmesan

1/2 cup half and half 

1 bag Baby Spinach

Directions

Add butter, celery, onion, carrots and garlic to pan and sauté.  Salt and pepper to taste. Once veggies are translucent add in uncooked chicken breast and additional seasonings to taste. Cover with chicken stock. Let simmer 15-25 minutes until chicken is cooked. Remove and rustic shred chicken. Add gnocchi to pot until they start to float. Add parmesan and a bit of half and half to thicken mixture. (Hack - if not thickening fast enough add some instant potato flakes to thicken) Add chicken to mix. Let thicken until desired texture. Add baby spinach and let wilt down. 

Serve with breadsticks 

Neiman Marcus Cookie Recipe

 

An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven't heard the story, we won't perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It's a terrific recipe. And it's absolutely free. Ingredients 1/2 cup unsalted butter, softened 1 cup brown sugar 3 tablespoons granulated sugar 1 egg 2 teaspoons vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1-3/4 cups flour 1-1/2 teaspoons instant espresso powder, slightly crushed 8 ounces semisweet chocolate chips Directions 1. Cream the butter with the sugars until fluffy. 2. Beat in the egg and the vanilla extract. 3. Combine the dry ingredients and beat into the butter mixture.     Stir in the chocolate chips. 4. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for     8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 12 to 15 large     cookies.

References:

• Original - https://neimanmarcus.com/store/service/nm_cookie_recipe.jhtml
• Wayback Machine (2003.06.18) - https://web.archive.org/web/20030618172700/https://neimanmarcus.com/store/service/nm_cookie_recipe.jhtml

Ohio Shredded Chicken Sandwich

Ingredients 

3 lbs chicken breast

2 cans cream of chicken 

1 cup chicken stock

1 sleeve crushed Ritz butter crackers, about 1-1/4 cup

1 teaspoon dried parsley

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

salt, to taste

Instructions 

For Instant Pot

Add chicken breast, chicken stock, and condensed soup to the pot of an Instant Pot.

Place the lid on the Instant Pot, close to lock, and make sure the vent is one the "sealed" position.

Place on "manual" for 10 minutes of high pressure.

When fully cooked, manual release the Instant Pot to release the steam and unlock the lid. Leave the Instant Pot on the "warm" setting.

Remove the chicken from the Instant Pot (leave the juice in the pot) and shred. Add the shredded chicken back to the Instant Pot.

Stir in your crushed Ritz butter crackers, dried parsley, garlic powder, and black pepper. Taste, and add kosher salt if needed.

Let the mixture set up for 20 minutes. If it's still thinner than desired you can add more crushed crackers to help thicken the mixture. If it's too thick thin out with chicken stock.

Scoop onto a bun and enjoy hot and juicy!

For Slow Cooker

Add chicken breast, 1/4 cup chicken stock, and condensed soup to the slow cooker.

Cover, place on "low" and let cook for 4 hours.

After 4 hours, remove the chicken, shred, and add back to the slow cooker.

Stir in your crushed Ritz butter crackers, dried parsley, garlic powder, and black pepper. Taste, and add kosher salt if needed.

Cover, and let the mixture cook for another 30 minutes. If it's still thinner than desired you can add more crushed crackers to help thicken the mixture. If it's too thick thin out with chicken stock.

For Stovetop

In a large high-sided 12-inch skillet or 5 quart pot, set over medium-high heat, add condensed soup, 1 cup chicken stock, and seasonings. Stir to combine.

Once warmed, add in 2.5-3 pounds of shredded leftover chicken, or rotisserie chicken and stir to combine.

When the meat is warmed, add in the crushed crackers to help thicken the mixture. If it's too thick, thin out with chicken stock, or if it's too thin, you can thicken it with more crushed crackers.

Carrot Cake (Grandmas Recipe)

Carrot Cake

Ingredients:

Carrot Cake:

2 1/2 cups flour

1 tsp cinnamon

1 tsp salt

1 1/4 cup oil

4 eggs

1 tsp soda

1 tsp Baking Powder 

2 cups sugar

3 cup grated carrots

3/4 cup apple sauce (if dry add another 1/4 cup apple sauce)

 Frosting: 

8 oz cream cheese

2-3 tablespoons softened butter

4-6 cups powder sugar

(add a little dash of milk if more moisture is required)

Directions: 

Combine flour, soda, cinnamon, baking power, salt, and sugar. Mix in oil, carrots, and eggs. Put in greased and floured pan. Bake at 350 for 40-45 minutes. Let cool completely. Whisk together frosting ingredients and smooth onto cake. 

Tater Taco Casserole

Serves 6 with leftovers 

Ingredients:

2 lbs Tater Tots 

2 package taco seasoning

Ranch dressing

Cheese

1 package ground beef

Instructions:

Mix together ingredients in a bake dish until combined. Cheese is used to hold the ingredients together and should be used generously. Add enough ranch to make sure all taco seasoning is wet and ingredients are starting to stick together.   

Spread mix into small layer for faster cooking. Separate in multiple containers if doing a larger batch. 

Cook dish in oven at 425 for 20-30 minutes until cheese is melted and tots are hot. Add additional ranch as desired to individual dishes. 

Sweet Potato Casserole

 Filling:

4 lbs sweet potatoes

1/2 cup butter melted

3/4 cup Half & Half or Milk

1/2 cup brown sugar

1 tsp Vanilla 

1 tsp salt

1/2 tsp cinnamon 

Topping:

1/2 cup butter melted

1/2 cup flour

3/4 cup brown sugar

1 cup chopped pecans

1/2 tsp salt

1/2 tsp cinnamon 

Directions:

Preheat oven to 350°. Grease 9×13 dish. 

Wash and peel sweet potatoes. Cut in half.

Place potatoes in large pot and cover with cold water. 

Bring to boil and cook 15-20 minutes until tender 

Drain water from potatoes and return them to pot. 

Add melted butter, half & half, brown sugar, vanilla, salt and cinnamon to potatoes. Mash until smooth. 

Pour into prepared dish and spread evenly. 

In medium bowl, stir together melted butter, flour, brown sugar, pecans, salt and cinnamon until moistened. 

Crumble topping evenly over the sweet potatoes. 

Bake in preheated oven for 30-35 minutes until set. 

Broccoli Soup

Ingredients: Makes 8 servings

4 cups basic white sauce

1 lb Broccoli 

1 tbs salt

1/2 tbs garlic powder

1/2 tbs onion powder

pepper

Instructions:

Warm broccoli enough to easily cut. Chop into bite size pieces. (Will not shrink while cooking so make sure they are they size you want)

Start White Sauce base. Add broccoli. Heat sauce until warm. Add seasonings. Add additional seasoning as needed. Stir to prevent scalding until desired consistency. 

Add cheese when serving into individual bowls. 

Fettuccini Alfredo

 Ingredients: Makes 6 servings

Basic White Sauce 

            - 2 TBS Flour

            - 2 TBS Butter

            - 1/2 quart half and half

Noodle of Choice

1 1/2 cup grated parmesan/ 

1/2 tsp garlic powder

1/4 tsp onion powder

3/4 tsp salt

Instructions:

Start noodles.

Make White Sauce. If if sauce is thin let cook longer, if sauce is to thick add more milk. 

Once white sauce is completely mixed together, add parmesan, garlic and salt. Stir until well combined. Taste and add more seasoning as needed. Over garlic needs more salt to mellow and milk if way over garlicked. 

Serve with noodles, grilled chicken and cooked broccoli. 

Peanut Butter Chocolate No Bake Cookies

 Ingredients

2 cups sugar

1/2 cup milk

1 stick butter

1/4 cup cocoa powder

3 cups old-fashioned oats (crushed for smoother cookies)

1 cup peanut butter

1 Tbsp vanilla extract

Salt

Instructions

Line area with parchment paper

Bring sugar, milk, butter and cocoa to a boil over medium heat, stirring occasionally, then let boil for 1 minute. Remove from heat. Add oats, peanut butter, vanilla and salt, and stir to combine. 

Drop teaspoonfuls of the mixture onto the parchment paper and let sit a room temperature until cooled and hardened. Refrigerate in airtight container for up to 3 days. 

Honey Garlic Chicken

Ingredients: (Makes 6 servings) 

Chicken Breast

1/2 cup Honey

1 spoon Minced Garlic

1/2 cup Ketchup

1 Tbsp Soy sauce

1 tTbsp flour

1 Tbsp water

Instructions 

Cube Chicken and season with salt and pepper. 

Combine honey, garlic, ketchup, soy sauce and chicken in pan. Cook on Low/medium heat until chicken is done. Remove chicken, combine flour and water until smooth. Add to pan and let sauce simmer until desired thickness. (3-5 minutes) Add chicken back to pan. Mix until chicken is coated. 

Serve with rice. 

Creamy Chicken Noodles

Ingredients (Makes 4 meals with leftovers)

1 bag Egg Noodles

2 cans Cream of Chicken soup

1 Cans Milk

Cheese

Butter

Instructions:

Cook Egg Noodles until ready. 

Combine soup, milk, cheese and butter and warm in pan. When cheese is melted add noodles back to pan. Serve Hot. 

Creamy Skillet Tomato Spinach Chicken

4 Chicken Breasts

1 tbsp Olive Oil

2 spoons garlic

1 pint Cherry Tomatoes

1 cup Chicken Stock

1/2 cup Heavy Cream

1/2 cup Grated Parmesan

4 cups Baby Spinach

Sea Salt and Black Pepper

Start noodles or rice.

Season chicken with salt and pepper. Cook and set the chicken aside on separate plate.

Add to the same pan the minced garlic, chicken stock, and cherry tomatoes then allow to simmer on a low heat to let the flavors come together for 2-3 minutes. Simmer until the cherry tomatoes start to burst.

Stir in the heavy cream and the grated parmesan cheese. Mix gently until it has melted into the sauce.

Finally stir through the baby spinach until it has just wilted.

Place the chicken pieces back in the sauce to gently reheat for a moment or two.

Serve on Carb base of choice. 

Stroganoff

 Noodle of choice

2 can cream of mushroom soup

1 bag ground hamburger 

1 can of milk (split between the two soup cans) 

6 oz Sour Cream

1 spoon Beef Bouillon

Start your noodles. 

In seperate pan, warm your hamburger. Add cream of mushroom, milk and bouillon. After combined, add sour cream and noodles.

Sloppy Joe

 Bun

Can of Sloppy Joe Mix 

Chicken Bacon Ranch Casserole

(Serves 6)

16 oz noodle of choice

1/2 cup bacon (or more if wanted)

2 small onion, diced

5 tsp Garlic 

8 oz cream cheese, cubed

3 cup milk

2 Dry Ranch Seasoning Mix packets

4 cup shredded mozzarella cheese, divided

6 cup Chopped Rotisserie Chicken (or 2 chicken breasts cubed)

1/2 cup sliced green onion

Preheat the oven to 375°F. 

Sauté onion and garlic. Whisk in the cream cheese, milk, ranch seasoning mix, and 2 cup of the mozzarella until smooth; remove from the heat.

In a large bowl, stir together the ranch mixture, cooked pasta, chicken, 1/4 cup bacon and green onion until well combined. Transfer to a pan. Sprinkle evenly with the rest of the bacon; top with the remaining 2 cups mozzarella.

Bake until the top is golden brown and crispy, 25 to 30 minutes. Let cool slightly; top with more green onion just before serving.

(If you'd like to add a vegetable to this casserole, stir in 4 cups spinach with the chicken in step 3, or add 2 cups of broccoli florets to the pasta during the last 2 minutes of its cook time.)

Cinnamon Rolls (90 Minutes)

 Makes 8-12 rolls

Uses: Cream Cheese Frosting

Dough

3/4 cup Milk

1/4 cup margarine, softened 

3 1/4 cup flour

1/4 cup sugar

1 pkg instant yeast

1/2 tsp salt

1/4 cup water

1 large egg

Filling

1 cup brown sugar

1/2 cup margarine (SOFTEN NOT MELTED)

1 TBS cinnamon

1. Heat milk in a small saucepan until just hot to touch or a few bubbles form around the edge. Remove from heat and stir in margarine until melted; set aside.

2. 1. Combine 2 1/4 cups flour, sugar, yeast, and salt in a large bowl. Add milk mixture, water, and egg; beat well. Add remaining 1 cup flour, 1/2 cup at a time, stirring well after each addition.

   2. Turn dough out onto a lightly floured surface and knead until smooth (not tough), about 5 minutes. Cover with a damp cloth and let rest for 20 minutes.

   3. 1. While dough is resting, mix together brown sugar, margarine, and cinnamon in a small bowl. Set aside. Preheat the oven to 375 degrees.

      2. Roll dough out on a lightly floured surface into a 12x9-inch rectangle. Spread brown sugar mixture over dough. Roll up dough and pinch seam to seal. Cut into equal rolls. Place cut-side up in the prepared pan. Cover and let rise until doubled, about 30 minutes. 

      3. Bake 20-22 minutes in the preheated oven until browned. Let cool for 2 minutes. Spread cream cheese frosting on top of rolls. Serve warm.

Cream Cheese Frosting

For Cookies and Cinnamon Rolls 

6 oz Cream cheese

6 TBS Margarine

1 1/2 cup Powder sugar

Milk

Vanilla 

Combine room temperature cream cheese and margarine. Beat until smooth with no chunks. Add in powder sugar and milk in small quantities. Add vanilla once everything is smooth and the correct consistency.