Chicken Chimichangas

Flour Tortillas
a jar of salsa
about 4 c. of cooked chicken, chopped
1/2 of a small onion
1 1/2 tsp. cumin
1 tsp. oregano
1/2 tsp. salt
cheddar cheese, grated

Combine 1 1/2 c. salsa with chicken, onion, cumin, oregano and salt in a large saucepan and cook, stirring often until most of the liquid is evaporated. Spoon1/3 c. into tortilla and top with cheese, then roll up and place seam side down on a baking sheet. Spray with vegetable oil and bake 425 degrees for about 10 minutes or until crispy. Top with cheese, salsa and sour cream and enjoy.

Yummy Meatloaf

2 pounds lean ground beef
1 cup seasoned bread crumbs
2 c. grated Monterey Jack cheese
6 T. ketchup
2 eggs
1 tsp. celery salt (I use garlic salt too)
1/2 tsp. pepper

Combine the ingredients until well combined. Put into loaf pan and squirt ketchup over the top. Bake at 375 for about an hour or until cooked through.

Pam's Fruit Dip

1 can sweet and condensed milk 1 8 oz package of cream cheese Or Neufchâtel cheese (which is less fat) 1 tbsp packed brown sugar pinch :) of fresh ground cinnamon 1/2 tsp fresh lime juice (I bet lemon would be good too) Cream milk and cheese until smooth. Add the rest of the ingredients. The secret? Chill over night or at least a few hours before serving. The longer the ingredients have to blend together the better. Really good with apples, bananas and strawberries or any kind of fruit.

Chicken and Dumplings

2 T. vegetable oil
4 boneless chicken breasts
1 small onion, chopped
2 ribs celery, thinly sliced
4 cups plus 1/2 c. water
1 bay leaf
3 chicken bouillon cubes
1 tsp. salt
pepper to taste
1 lb. bag baby carrots
1/3 c. flour

Dumplings
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 T. chopped fresh parsley
2/3 c. milk
1 large egg
1 T. vegetable oil

Heat the oil in a large covered saucepan. Add the chicken pieces and brown them on each side for 2 minutes. Stir in the onion and celery. Saute briefly, then add 4 cups of water, 1 can chicken broth,bay leaf, bouillon cubes, salt and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered for 30 minutes. Add the carrots to the pot, cover and simmer for 10 minutes or until the carrots are tender. Whisk together the flour and the remaining 1/2 c. water in a medium bowl until smooth. Add the mixture to the simmering saucepan. Cover and continue to simmer. To prepare the dumplings, combine the flour, baking powder, salt, and fresh parsley in a large bowl. Made a well in the dry mixture and add the milk, egg, and oil. Stir briskly to make a batter. For each dumpling, spoon a rounded Tbsp. of batter into the simmering broth. Cover and simmer for another 13-15 minutes, without stirring. Ladle into wide soup bowls and serve hot. Serve over rice.

Chili Burgers

2 lbs. lean burger...browned. Add 2 T. flour to browned meat and drain excess fat. Add 1 chopped onion and 1/3 of a green pepper chopped (optional) cook together then add:
1 can tomato sauce
1 cup tomato juice
2 T. vinegar
1/2 c. ketchup
1/2 tsp. mustard
1 1/2 T. Worcestershire sauce
4 T. brown sugar
salt and pepper to taste
2 T. beef bouillon granules
1 -30 oz can chilli beans
Cover and simmer slowly for 2 hours to thicken. Add chili powder to taste and serve on buns.

Amber Egbert's Homemade Ice Cream

Combine:
6 beaten eggs or egg beaters
3 cups milk
2 cups granulated white sugar
1/4 tsp. salt (no more or won't freeze)
1 quart half and half cream
1 can evaporated milk
2 small pkg (or 1 large) Jello Instant Pudding you choice
5 tsp. vanilla
Pour into 4 quart ice cream freezer. Should come just below the fill line--if not, don't add it all! Pack outside with rock salt and crushed ice. Start it up and keep adding ice as needed. At about 20-25 min. check to see if it's stating to thicken and if it is add the mix-in stuff. After completely done, remove paddle, replace lid, and pack in ice until ready to serve. YUM!
Choices: White chocolate pudding/frozen raspberries
Cheesecake pudding/frozen strawberries
pistachio pudding/fresh sliced bananas
butterscotch pudding/crushed butterfingers
chocolate pudding/crushed candy bars
vanilla pudding/refrigerated cookie dough

Peggy Honey's English Toffee Bars

1 cup soft butter
1 cup brown sugar
1 egg
1 tsp. vanilla
2 c. flour
1/4 tsp. salt
6 oz semi-sweet chocolate chips
chopped walnuts
Cream butter and brown sugar. Add egg and vanilla and mix well. Stir in flour and salt then spread in a greased 9 x 13 baking pan. Bake at 325 degrees for 15 minutes until lightly brown around the edges. Remove from oven, sprinkle with chocolate chips and spread when soft enough. Sprinkle with chopped walnuts. Cool completely and cut into 2 inch squares.