BBQ Chicken Pasta Salad

 

If you love BBQ Chicken then this pasta salad is for you!

2 Boneless Skinless Chicken Breast Cooked and Diced

16 Ounce Pasta Cooked, I used Shells but next time I will use Ziti. The shells had a tendency to stick together. Cook according to package directions.

1 Onion Chopped use a Red Onion or a Sweet White Onion

2 Peppers I used 1 Red and 1 Green Pepper Chopped

1, 15 Ounce Can of Black Beans Drained

1 Cup Fresh Corn cut off the cob or cooked corn that has been drained. I used fresh corn  

2 Tablespoon Parsley Chopped

Seasoning to Taste

1 Cup of your favorite BBQ Sauce

1 Cup of your favorite Mayonnaise

Cook chicken in lightly salted water I added some fresh chopped garlic for flavor. Simmer until chicken is done, about 20 minutes. Remove from water and cool. Once cool dice into bite sized pieces. Now cook your pasta rinse and drain. In a bowl combine the BBQ Sauce and Mayonnaise until mixed well. In a large bowl place the pasta, the chicken and the veggies and beans you prepared, Stir well. Now pour the dressing over everything and stir weel. Chill for at least 4 hours but overnight really gives a chance for the flavors to marinate! This is super easy and very good. Season as you like with whatever you love best!  

Peaches and Cream Jello

                                                                                   

Peaches and Cream Jello or use the flavor you love!

1 Box Jello I used Peach

Follow the directions on the box but substitute Milk instead of Water. Do not boil the milk just heat it in the microwave until hot.  Then use cold milk instead of the cold water. The Jello separates into 2 layers like you see in the picture. Delicious & refreshing! Top with whipped cream and you could add fresh fruit too! Easy Breezy & Yummy!

Easy Buttery Biscuits

                                                                           

Crispy Biscuit on the outside fluffy on the inside and so easy. Not my recipe but saw Drew Cooks on Facebook and gave them a try. Best biscuits I ever made!

                                                                                     

                                                                                       

2 and 1/2 Cup Flour. I needed more flour my dough was to wet. You want wet but not heavy wet. I added another 1/2 cup.

1 &1/2 Tablespoon Sugar

1 Tablespoon Baking Powder

1 & 1/2 Teaspoons of Salt

Mix all of those together. Now add 1 & 3/4 Cups Buttermilk. If you do not have buttermilk just add 1 tablespoons Lemon Juice to regular milk to make the 1&3/4 Cups. Pour all of the milk into your dry and stir well with a heavy spoon. Now take a 9x9 inch baking dish and pour in 1 stick of melted butter. 1 stick = 8 tablespoons of butter. Now spread your dough over the melted butter in your baking dish. Some butter will come to the top and go over the biscuits. That is perfect. Now take a large sharp knife and cut biscuits into 9 squares. I did 12 squares for a smaller biscuit either works do what works for you. Bake in a 450 degree preheated oven 25 to 30 minutes. Mine were done at 25 minutes. Serve piping hot with butter and jam or do what I did. I made chicken gravy and served it over the biscuits, Really Good!                                                                                                                                                                                                                                   

The Great Big Breakfast Casserole

                                                                        

This is a great casserole for large gatherings. Just cut the recipe down to the size you need!

4 Dozen Eggs

2 Pounds Shredded Cheddar Cheese

2 Pounds Browned Sausage. I got mine in the freezer section already cooked in patties, I just had to chop them into small bite sized pieces

2 Pounds Frozen Diced Obrien Hash Brown Potatoes

Milk about 1 cup divided between the 2 batches of eggs 

Seasonings to taste, I used Salt, Pepper, Garli Powder, Onion Powder, and Parsley

In a large pan, I used my electric roaster, spray the pan first, then dump in the thawed Obrien Hash Browns. Season, then spread out the prepared sausage, now spread over the sausage half of the cheddar cheese. Beat the eggs and milk I did it in 2 batches. Season and pour over the top of the cheese. Mix up the next round of eggs and milk beat then pour over the top. Bake uncovered at 350 degrees for one hour. Give mixture a stir if eggs have not fully set up bake until they are cooked mine took another half an hour. Once it is cooked spread the remaining cheese over the top and return to the oven until cheese is melted about 10 minutes. Makes at least 30 nice sized servings. I provided ketchup and hot sauce. Everybody raved over it! And all was eaten too! 

Smore Brownies

                                                                              

Delicious Smore Brownies & so easy to make!

1 Box of your favorite Brownie Mix, I used Chocolate Fudge Brownies, 9x13 pan sized

The ingredients called for on the box mix of Brownies

Graham Crackers

Marshmallows

2 Cups Chocolate Chips I used Semi Sweet Chips

Spray your baking pan 9x13 size. Separate Graham Crackers into squares and lay them into your prepared pan. Now sprinkle the chocolate chips over the graham crackers. Place 1 Marshmallow on each square. Squeeze in more if you like! Now preheat oven according to the box directions. Mix up your brownie batter following the directions on the box. Spoon batter over each Marshmallow, be sure to spread in down into all the surface area. Bake according to box directions. Check to be sure batter is baked. Cool and cut into squares! These are amazing! I made a double batch and baked in a throw away foil full sheet cake pan! Great for any event you need a large dessert, picnics, church events, potlucks! Enjoy!     

                                                                             

The full pan after baking! 

                                                      

Chocolate Chocolate Chip Cookies

                                                                             

                              Huge Chocolate, Chocolate Chip Cookies! Makes 9 Dozen!   

1&1/3 Cup Softened Butter

1 & 1/3 Shortening

2 Cups Granulated Sugar

2 Cups Brown Sugar   

4 Eggs

4 TSP Vanilla

5 & 1/4 Cups Flour

3/4 Cup Baking Cocoa I used Hersheys Extra Dark

2 TSP Baking Soda

2 TSP Salt

2 Bags 12 Ounce Chocolate Chips I used one bag Milk Chocolate One Bag Semi Sweet

Preheat Oven to 350 Degrees

Beat the Shortening and the Butter together until fluffy. Add the sugars and beat again until fluffy. Now add the eggs and vanilla and beat again. In a separate bowl stir all the dry ingredients together until mixed well. Slowly beat this into your butter mixture, Beat until mixed well. Now stir in by hand the Chocolate Chips. Drop by rounded tablespoons onto ungreased cookie sheets, Bake in the preheated oven 8 to 10 minutes. Really Good! 

Cheeseburger Soup For A Crowd

                                                                          

Hearty, Cheesy, Creamy, Beefy!

1 and 1/2 Pounds, Ground Beef brown and drain

2 Large Onions Peeled and Diced Large Dice

4 Large Carrots Peeled and Sliced

2 TBS Chopped Garlic

1, 16 Ounce Can Tomato Paste

Salt and Pepper to taste I used Season Salt

Garlic Powder, Onion Powder 1 TBS each

2 TBS Chopped Parsley

3, 32 Ounce Containers of Beef Stock or Broth, I used stock

3 Boxes Elbow Macaroni 1 pound each

2 and 1/2 Pounds, Shredded Cheese, I used Mexican Blend but use your favorite

1 Gallon Water

1/2 Gallon Milk

1 Heaping Cup Sour Cream

2 Heaping TBS Cornstarch stirred until smooth into 1 Cup of Milk

I made this in my large electric roaster. You may use a large stockpot on your stovetop but the roaster is easy for stirring & monitoring. First brown your burger and drain. Put back into your roaster or pot. Add the parsley, chopped onions, carrots, and garlic. Add your seasonings. Add your tomato paste and the gallon of water and stir well. Now add the elbow macaroni and cook and stir until pasta is tender and carrots are cooked. Now add the milk and cheese and stir and cook until cheese is melted and blended well. Now stir in the cornstarch mixture and stir until the soup is thick and creamy. Now stir in the Sour Cream. Taste and check your seasoning to add more if needed. This serves about 30 servings, Cut recipe to 1/3 for about 10 servings. Creamy Cheesy Beefy eating! Enjoy!