BBQ Chicken Salad

I found this salad on pinterest of coarse and decided to give it a try. It is really, really a great salad. It has lots of things in it, so it is more of a whole meal than just a side salad. We just had it with ranch, but the dressing it says to use sounds really good too, so we will have to try it next time.

BBQ Chicken Salad
Source: I Heart Nap Time

4 chicken breasts

1/4 cup water

1 1/2 cup BBQ sauce (we like Famous Dave's)

1 recipe black bean salsa (found here)

5 cups lettuce/ spinach

11/2 cup ranch dressing

1/2 cup cilantro

1 juiced lime

1 small tomatillo

tortilla strips

Place chicken breast with water in crock pot over low heat. Pour BBQ sauce over the chicken. Cook chicken for 6 hours or until it shreds easily. Shred chicken.
For the dressing: Combine ranch dressing, cilantro, lime and tomatillo in a blender. If you like it spicy, you could throw half a jalapeno in there. Refrigerate for at least 30 minutes.
Place desired amount of lettuce on your plate. Then add a few spoonfuls of chicken and black bean salsa. Pour on dressing and top with tortilla strips.

Black Bean Salsa

I made a recipe that other night that had black bean salsa in it. It had it's own version and I actually have two different versions, so I actually combined the three and I think came up with something pretty delicious. The recipe that called for it is actually a barbecue chicken salad and you just put the salsa on it, but this is also really yummy eaten with tortilla chips or just eat it by itself with a spoon!!

Black Bean Salsa

1 can white corn (drained)
1 can black beans (rinsed and drained)
1 tomato (chopped really well)
1 red pepper (chopped really well)
2 avacados (chopped)
1/4 cup onion (chopped really well)
2 limes (squeeze juice on top)
1-3 tsp. sugar (depending on how sweet you want it)
1 tsp. salt
1/2 c. cilantro (I don't usually put this in or just put in a tiny bit because we don't love cilantro, but if  
                         you like it, go for it)
Combine the corn and beans into a medium sized bowl. Add the tomato, red pepper, avacados, and onion and mix again. Squeeze juice from limes on top and add sugar and salt and cilantro and mix again. Serve with tortillas chips.

7-Up Biscuits

This is a recipe that is circulating on the Internet quite a bit. I think they are supposed to be similar to Popeye's restaurant biscuits. They were really moist and buttery. Perfect biscuits!!


7-Up Biscuits
Source: Angie's Southern Kitchen

4 c. Bisquick
1 c. sour cream
1 cup 7-up
1/2 cup melted butter

Melt butter and put in bottom of a 9x13 pan. Cut sour cream into the Bisquick in a bowl. Add the 7-up and mix in. Dump on a well floured surface. Roll out about 1 inch thick. Cut biscuits with cutter and place on top of butter in pan. Bake at 425 degrees for 10-15 minutes, and golden brown.

Pumpkin Chocolate Chip Brownies

My hubby loves pumpkin chocolate chip cookies and I only sort of like them, so I am selfish and don't make them to much, but I found this recipe for pumpkin chocolate chip brownies and pinterest and decided to try them out. And they are somewhat healthy because they only have 1 tablespoon of oil. They did turn out really good and my hubby and 6 year old loved them.

Pumpkin Chocolate Chip Brownies
Source: Pennies on a Platter

1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips

Preheat oven to 350˚F. Line an 11″- x 7″-inch pan with parchment paper.
In a large bowl, combine pumpkin puree, eggs and oil until smooth. Set aside.
In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips.
Pour into prepared pan and spread evenly. Bake for 15 – 20 minutes or until passes toothpick test. Cool completely before cutting.

Reeses Krispies

Yum! I have been needing to try some new pinterest recipes, so we moved cows this weekend and I needed to make lunch, so it was a perfect opportunity to try out some new things. These were really yummy and easy.


Reeses Krispies
Source: Sweet Basil

1 Cup Sugar
1 Cup Corn Syrup
1 1/3 Cup Creamy Peanut Butter
4 1/4 Cup Rice Krispes
1 Pinch of Salt
4 Reese's Peanut Butter Cups, chopped
1 Handful Chocolate Chips
I
n a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined. Remove from heat. Quickly add the salt and cereal and stir to combine thoroughly. Add the chocolate chips and stir again. Wait about 1 min and add the candy, quickly folding the mixture together so as to not smash up the candy. Line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet. Let cool.

Huli Huli Chicken

                             

Our friends invited us over for dinner a while ago and they made us this dish. It is really a little bit different, but it is so good and it has really become one of my most favorite dinners. It is kind of an interesting combination of foods, but all together, they really are so good. Sometimes we mix our macaroni salad with our rice and chicken but if you don't want to do that, just try and take a bit of your chicken and rice with your macaroni salad to blend all of the flavors. The sirachi sauce is pretty hot, so try just a little at first.

                                                                    The chicken

                                                              The Macaroni Salad

                                                                   Sirachi Hot Sauce

Huli Huli Chicken

5 lbs chicken pieces

Place chicken on a broiler pan skin side up with plenty of salt and pepper. Broil for 10-15 min on both sides. Remove from oven, shred and put in electric frying pan to finish cooking with sauce.

Sauce:
1/3 cup kethcup
1/3 cup soy sauce
1/2 cup brown sugar
3 T. chicken stock
1 piece gingeroot crushed, (I use  about 1/4-1/2 tsp ginger in a jar)
1 garlic clove crushed

Pour over shredded chicken when nearly cooked through, then simmer for a bit to meld flavor. Serve over rice  and garnish with sirachi hot sauce and macaroni salad

Macaroni salad:
macaroni
shredded carrots
mayo (Best foods tastes best)

Raspberry Cheescake Bars

I guess I am on a dessert kick. My mom made these the other day and they are soooo soooo good!!! I seriously couldn't stop eating them. And they are super easy. They won first place in the July/
August 2012 edition of LDS Living Magazine.

Raspberry Cheescake Bars
Source: LDS Living Magazine

1 pouch (17.5 oz) sugar cookie mix
1/2 c. firm butter
2 pkg. softened cream cheese (8 oz. each)
1/2 c. sugar
2 T. all-purpose flour
1 tsp. vanilla
1 egg
1 can raspberry pie filling (21 oz)

Pour dry sugar cookie mix in a large bowl. Cut in butter until mixture is crumbly and coarse. Set aside 1 1/2 cups of mixture to use later as topping. Spray 13x9 pan with cooking spray and press the rext of the mixture flat in the pan. Bake at 350 degreese for 10 minutes.
Beat together the cream cheese, sugar, flour, vanilla, and egg in a large bowl. Beat with an electric mixer on medium speed until smooth. Spread the cream cheese mixture evenly over baked crust. Spread raspberry pie filling evenly over the cream cheese mixture. Take remaining 1 1/2 cups of unbaked crumbs and sprinkle over top. Bake 35-40 minutes at 350 degrees or until crumbs on top are a light, golden brown. Let it cool for 30 minutes and then chill in the refrigerator for about 2 hours. When firm, cut into bars.

Rolo Cookies

These cookies are delicious. I took them to a family gathering once, and people were hiding them in the cupboard for later they liked them so much. It is basically just a really yummy chocolate chip cookie with a rolo stuffed in the middle.


Rolo Cookies
Source: Key Ingredient

	1½ cups unsalted butter; softened 1 cup granulated sugar 1 cup packed brown sugar 1 tablespoon vanilla 2 eggs 3¾ cup all-purpose flour 2 teaspoons baking soda 1 teaspoon kosher salt 2 cups semisweet chocolate chips ¾ cup chopped pecans, optional 50 Rolos; frozen at least 2 hours
	Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Mix in flour, baking soda and salt. Mix in chocolate chips and pecans. Measure dough using a medium cookie scoop (about 1.5 tablespoons). Roll into a ball and then flatten in the palm of your hands. Place a frozen Rolo in the centers of the flattened dough balls and form dough back into a ball around the Rolo. Place Rolo stuffed dough balls into the freezer for 15-20 minutes before baking. On cookie sheet lined with parchment paper or a silicone baking mat, place dough balls 2 inches apart. Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack.

Chocolate Peanut Butter Whoopie Pies

These cookies are basically your homeade oreo cookies only with a peanut butter filling. I love peanut butter and chocolate and I have to say, I like these better than the original.

Chocolate Peanut Butter Whoopie Pies
1 box devil food cake mix
2 eggs
3/4 c. crisco
1/2 tsp. vanilla
Mix together and roll into balls. Bake at 350 degrees for 9 minutes. Match up the sizes and fill with peanut butter frosting.

Peanut Butter Frosting
1/2 c. peanut butter
3 T. butter
2 c. powdered sugar
3 T. milk
Beat peanut butter and butter together. Then add powdered sugar and milk and mix until creamy. Spread in between cookies.

Copycat Winger's Sticky Finger Sauce

Our family really likes Wingers. About 10 years ago, my dad started really liking Wingers, so whenever they would come visit me at college, it seemed like we would go to Wingers to eat. Back then I always got chicken alfredo whenever we went out so I always got that there and it was good, but I didn't think it was anything too special. A couple of years ago, I decided to branch out and try their sticky fingers, and ever since then, it has been one of my favorite places. My favorite things are the sticky finger wrap and the sticky finger salad. About a year ago, my cousin put this recipe on her food blog and I knew I had to try it. It is so easy and so good. We usually use if for sticky finger salad but we have had sticky finger wraps before also.

CopyCat Winger's Sticky Finger Sauce
3/4 c. brown sugar
3 T. Franks hot sauce (has to be Franks)
2 T. water
Combine ingredients in a saucepan. Bring to boil for a minute. Serve with chicken.