Cheesy Chicken Quesadilla Pie

• 3 (10-inch) flour tortillas, white or wheat
• Vegetable or canola oil cooking spray
• 3 cups cooked, shredded chicken (I used about 1 1/2 pounds chicken and cooked it with this method)
• 8 ounces sharp cheddar cheese, shredded (about 2 cups)
• 1/2 cup minced fresh cilantro
• Salt and pepper
• 2 large eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 teaspoon baking powder

Directions

1. Preheat the oven to 425 degrees F, making sure an oven rack is in the middle position. Grease a 9-inch deep dish pie plate with cooking spray. Overlap and layer the three tortillas (kind of in a cloverleaf pattern), pressing them into the dish, so that the bottom and sides of the pie plate are evenly covered with tortilla. In a medium bowl, toss the shredded chicken with 1 cup of the cheese, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread the mixture into the pie plate.
2. In the same bowl that the chicken mixture was in (no need to wash it), whisk together the eggs, milk, flour, baking powder and 1/2 teaspoon salt until smooth. Slowly pour this liquid mixture into the pie plate covering the chicken evenly. Sprinkle with the remaining cheese. Bake for 25 minutes, until the surface is golden brown. Let the casserole rest 5-10 minutes before serving

whipped chocolate frosting

2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup milk
1 cup real butter, softened
1 cup semi-sweet chocolate chips, melted
Optional: Additional cocoa powder as needed
Melt your chocolate chips if you haven’t already and set aside to cool. You obviously don’t want it so cool that it hardens, but you can get it close to room temperature and still have it be soft and stir-able.
In a small saucepan, whisk together sugar, flour, cocoa, and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding. Remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.
When chocolate flour mixture is cooled, beat the butter until creamy, about 1 minute. Beat in the cooled chocolate mixture until well combined fluffy, about 1 minute. Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes. If desired, add additional cocoa powder to taste, up to 4 tablespoons more. Spread or pipe frosting on to cupcakes or cake.
Makes enough to frost 24 cupcakes.
Storage: Store unused frosting in fridge and bring to room temperature before using again. If needed, beat with an electric beater before using.

Slow cooker creamy herbed chicken stew

1 C baby carrots
Potato, cut into pieces
1/4 C chopped onion
1/4 C sliced celery
1/2 tsp dried thyme leaves
1/8 tsp salt
1/8 tsp pepper
chicken
3/4 C chicken broth
1/4 C whipping cream
2 TBS flour, cornstarch

Place carrots, potato, onion, and celery in crockpot.
Sprinkle 1/2 thyme, salt, pepper over veggies.  Place chicken on top and pour on broth.
Cover and cook low for 6-7 hours.  Remove chicken and veggies from slow cooker.  Mix whipping cream, flour and remaining thyme with liquid.  Cover and cook until thickened and pour over chicken and veggies.

Jello cheesecake

1 large pk lemon jello
2 pk cream cheese
Big tub of cool whip
3/4-1 C powdered sugar

Dissolve lemon jello in 1 cup of boiling water.  Put in 1 cup of ice cubes. Put in fridge.  Whip cream cheese.  Start putting in powdered sugar.  Blend until thickened.  Add jello and fold in whip cream. 

Turkey

Lemon
Orange
Onion
Butter
2 packets of Poultry herb mix (produce section)

Rinse and dry cavity
cut oranges, lemons, onions in half
Put in cavity with 1 packet of herb mix.  Salt and pepper everything

Mix 1 herb packet with stick of butter.  Rub all over bird (separate meat from skin)

Preheat oven 325.  Put Bird on rack with 2-3 cups of water in pan.  Put foil on top.  Roast for 2 hours.  Add 15 min/lb.

Baked pasta with Chicken sausage

1 T olive oil
1 medium red onion, chopped
4 cloves garlic
1 can (28 oz) crushed tomatoes with juice
1/2 t dried oregano
1/2 c heavy cream
1 pound rigatoni
10 oz baby spinach
12 oz smoked chicken sausage, sliced
6 oz fontina (or mozzarella) cheese
1/4 c grated parmesan cheese

Bring a large pot of salted water to a boil.  Heat oil in a large skillet over medium heat.  Add onion, cook until translucent, about 3 minutes.  Stir in garlic.  Cook for another minute.  Stir in tomatoes and oregano.  Cook until tomatoes are falling apart, 10-15 minutes. Add cream; cook until warmed through, about 5 minutes.  Season sauce with salt and pepper.
Preheat oven 10 400.  Cook pasta in boiling water.  Add spinach.  Drain, and return contents to pot.  Add tomato sauce, sausage, and cubed fontina to pot; toss to coat.  Season with salt and pepper.  Divide between two baking dishes.  Top with grated fontina and parmesan.  Bake for 20-30 minutes. 

Peanut Butter rice krispie treats

1 C sugar
1 C karo syrup
Bring to a boil; then add
1 C peanut butter
5-6 cups rice krispies

Press into buttered 9x13 pan.  Melt 1/2 package butterscotch and 1/2 package chocolate chips in microwave (with chocolate chips on bottom)  Pour over top and allow to cool.