Jerry's Chicken Salad

I love chicken salad and this is some good chicken salad. This recipe came from a sweet friend of the family. I do believe she told me it is her husband's recipe.

What you need...
-5 c. cubed, cooked chicken
-3/4 c. slivered toasted almonds
-1 c. sliced celery
-2 c. seedless grapes green, red or mixed.. sliced in 1/2
-1 c. mayonnaise
-1 c. sour cream
-2 tsp. lemon juice (optional, we never use it)
-1/4 tsp garlic salt (Lawry's is the best)
-1/2 tsp Salt & pepper to taste (opt)

What you do...
Combine cooked cooled cubed chicken,to celery and grapes.
Mix together:
Mayonnaise, sour cream,garlic salt, lemon juice, salt and pepper. Add dressing to chicken mixture and toss gently.
Toast almonds and put in a dish to the side. Let those that like almonds add them if they want. Adding them before serving make them soggy.

Always play with it. If it's to dry add a little more sour cream.

This makes a lot, so you may want to cut down the size, maybe 1/2.

KFC Coleslaw

Ingredients:
-8 cups finely diced cabbage (about 1 head)
-1/4 cup diced carrot
-2 tablespoons minced onions
-1/3 cup granulated sugar
-1/2 teaspoon salt
-1/8 teaspoon pepper
-1/4 cup milk
-1/2 cup mayonnaise
-1/4 cup buttermilk
-1 1/2 tablespoons white vinegar
-2 1/2 tablespoons lemon juice

Directions:
-Cabbage and carrots must be finely diced. (They used a fine shredder disc on food processor) .
-Pour cabbage and carrot mixture into large bowl and stir in minced onions.
-Using regular blade on food processor process remaining ingredients until smooth. (I didn't do this)
-Pour over vegetable mixture and mix thoroughly.
-Cover bowl and refrigerate several hours or overnight before serving.

(I didn't use a food processor at all and was in hurry, so I bought bagged coleslaw mix (used 1/2 bag cabbage only, 1 whole bag with carrots) and chopped finer using a Salad Shooter. Food processor will do fine or just a good ol' knife.)

Baked Tacos

We had these for supper last night. I had pinned them on Pinterest. I had pinned them on Pinterest a few times unintentionally to be exact. We loved them, they were easy and made a lot. We had leftovers!

Ingredients
-2 lbs. ground beef
-1 can refried beans
-15-oz. can tomato sauce
-1 pkg. taco seasoning
-1 to 2c. shredded cheese, don't worry about measuring
-18-20 hard taco shells (I used the stand up shells and filled them pretty full, 10-12 should do with this size.)
-Toppings of your choice.

Directions
-Brown ground beef and drain off any fat. Add refried beans, tomato sauce and seasoning.
-Spoon mixture into taco shells.
-Place filled shells into a 9×13 pan, standing up.
-Sprinkle with cheese and bake at 400 degrees for 10-12 minutes or until heated through. ( I put mine in 2 small glass dishes and baked in our toaster oven on same degrees until the shells and cheese were browned.)

Pork Chops

This is another recipe from Southern Plate. All of her food looks so delicious. These were great and so, so simple. Who would have ever thought to use hush puppy mix?! I just used whatever hush puppy mix I could find and it didn't have onion.

Ingredients:
-Hush Puppy with Onion Mix
-Thawed pork chops (can be thin or thick cut)
-Vegetable oil for frying

Instructions:
-Pour oil into a skillet to a depth of about 1/4 of an inch. Place on medium high heat while you prepare the chops.
-Pour about a cup of hush puppy mix in a bowl. Press each side of each pork chop down into the mix. Turn heat down to medium and carefully place chops in hot oil.
-Cook until browned on bottom and then turn, continuing to cook until browned on the top and no longer pink in the center.
-Remove to place on a paper towel lined plate before serving.

Chicken Casserole

A lot of people make Chicken Casserole and I can't remember if I got this from my aunt Brenda or my aunt Harlene. I have been fixing this so long that I can't even remember if this is exactly how they do theirs. No matter where I got it or if we fix it the same, it's good stuff. We love it and think its best if you serve some green beans on the side. This is one of the easier dishes I make and is extra hearty and comforting.

What you need...
- 1 pack of boneless chicken breast
- 1 box of Stove Top stuffing
- 1 lg. can of cream of chicken

What you do...
-Cook your chicken breast in water or chicken broth seasoned with salt and pepper until cooked through and tender.
Drain water/ broth (you can reserve some to use in your stuffing or let cool and put in a container to freeze and use later) and shred chicken with a fork.
-Prepare Stove Top stuffing as directed on box.
-Cover the bottom of a 9x13 in. pan with the shredded chicken. Spread the cream of chicken over the chicken evenly. Cover with the prepared stuffing.
-Bake on 350 degrees until the cream of chicken is bubbly and it and stuffing are starting to brown.

Peanut Butter Chocolate Eclair Cake

1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 1/4-ounce) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting

Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

White Chicken Chili

Ingredients:
-3 tablespoons olive oil

-1 medium onion, finely chopped

-1 can (4 ounce) diced green chilies, drained

-3 tablespoons all-purpose flour

-2 teaspoons ground cumin

-2 cans (16 ounces each) great Northern beans, drained and rinsed

-1 can (14 1/2 ounces) low-sodium chicken broth

-1 1/2 cups chopped, cooked chicken breast

-Shredded Monterey Jack cheese, optional

-Sour cream, optional

-Salsa, optional

Directions:

Heat oil in a large skillet over medium-high heat. Add the onion and saute until tender. Add the chilies, flour and cumin; cook and stir for 2 minutes. Add the beans and chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes or until lightly thickened. Add the chicken and heat through. Garnish with cheese, sour cream and salsa, if desired.