Chicken Taquitos

Another goody!  Here's the author's post with recipe:  http://happymoneysaver.com/freezer-chicken-taquitos-with-cream-cheese/

Coconut chicken

I love this recipe!  It is not mine though. Here is the link to the great cook who posted it originally:  http://realmomkitchen.com/7057/coconut-chicken/

Hot Diggity Good (o.k., it's really called white chili)

I don't have a picture of this.  Because everyone eats it allll gone before I get a chance.  It's that good.  Seriously good.  It won a prize at our ward chili contest-- and these people know how to cook.  So I present to you (Merry Christmas) White Chili.**Recipe from Jenny Winks, favorite wife of my favorite cousin.  Thanks Jenny!**

White Chili

Sautee together:
1 lb cooked chicken
1 onion, chopped
1 1/2 tsp. garlic powder (it sounds like a LOT- it is- but it's key in what makes the recipe so yummy.  So don't skimp!)
1 tsp oil

In a large pot combine:
the sauteed mixture above
2 16 oz cans of white beans (drained)
3 1/2 C. chicken broth
4 oz can diced green chilis
1 tsp salt 1/2 tsp. pepper
1 tsp cumin
1 tsp oregano

Boil 30 minutes uncovered stirring VERY FREQUENTLY
Remove from heat.  Add 1 C. sour cream, 1/2 C. whipping cream.
This makes a pretty small pot of chili.  I usually double it for our family.
Enjoy!

No bake cookies

Whoa its been 9 months since anyone posted, gez, whats up with our cooking. Ok I am just posting the ingredients for this recipe because I can never ever find this recipe and then i have to spend an hour on the phone trying to get it. So really this post it just for me, so I have somewhere to find it fast.

There is so many different recipes for these cookies, but I like this one the best.

2 c sugar

3/4c butter

1/2 c milk

2 1/2 T cocoa

3c oatmeal

3/4c p butter

1t vanilla

Pepper Potato Soup

So yummy, I added an extra cup of soup.

Ok for some reason it won't let me copy and paste, but here is the link


ok it won't even let me do the link, but its


sisterscafe.blogspot.com

In the search type in Pepper Jack and it will come up . So yummy

Sweet and Savory Flank steak

This was so good. I got it off of the blog, our best bites. Yummy with some baked potato's and then we had gingerbread cake for desert.


Sweet and Savory Flank Steak

1/2 C brown sugar
1/2 C olive oil
1/2 C soy sauce
1 C pineapple juice
1 T freshly grated ginger
4-5 garlic cloves, finely minced

up to 2 lbs flank steak

Combine first 6 ingredients for the marinade. Whisk together until combined. Remove 1/4 cup and set aside.

Score flank steak with a knife diagonally on both sides. This just means to run a sharp knife through it in the pattern below. You don't want to actually cut through the steak, just lightly score- like 1/8 inch- into it. This will help tenderize the meat.
Place steak in large ziploc bag and pour marinade (excluding the 1/4 C you set aside) over it. Refrigerate 8 hours or overnight. Take out of fridge 30 minutes before grilling. Place steak on grill and cook for 5-10 minutes per side, depending on the size. Use the 1/4 C marinade you set aside to brush over steak in the last few minutes of grilling. (That's a little trick I use for pretty much any meat that has a marinade just to splash it with an extra punch of flavor at the end) Flank steak should still be pink in the middle when done.

Remove from grill and let stand for 5 minutes before cutting so the juices can redistribute. Always cut flank steak against the grain, in thin slices to serve. (If you're not sure what it means to cut against the grain, check out the flank steak post)

*If you don't have a grill, the other way to cook a flank steak is under the broiler (please don't anyone just pop it in a frying pan. Not good.) Place on a broiler pan on the upper rack and broil for about 5-10 minutes per side depending on the size. Because this particular marinade has sugar in it, you'll want to watch carefully so it doesn't burn. If you see the sugar burning too much, then you might want to move your rack down.

Bacon Ranch potato salad

This potato salad is my absolute favorite. Try it out!

2.5 lbs potatoes

1 lb shredded cheddar cheese

1 lb crumbled bacon

1 C. ranch dressing

Boil the whole unpeeled potatoes for about 20 minutes. Then, while hot, lightly score the circumfrence of a potato with a sharp knife,and drop it in a bowl of ice water. Stir around for about 10 second and pull them out. The peel comes off so easily using this method! Do one potato at a time though, so they don't get cold waiting for you to take off the skins.

Next, dice the potatoes and cover them with cheese. Stir and cover with foil for a few minutes to let the cheese will melt all over the potatoes.

Then stir in the bacon and ranch. Let sit in the fridge for about an hour, or as long as it takes or it to get cold.

You can double, triple, quadruple this recipe. And you're going to want to. You'll be eating this thing for breakfast, lunch, and dinner. (I would assume. Of course I wouldn't know from personal experience....er,....)

I took a couple pictures of this as I put it together-- but just know I'm not in this for my photography skills.

And I hope you're not reading this looking for a diet healthy recipe!! 'Cause this one is just plain yummy. You'll thank me later.