MEXICAN CHOPPED CHICKEN SALAD

6 Cups shredded lettuce
3 Cups tortilla chips crushed
2 Cups cooked cubed chicken
1 1/2 Cups canned kidney beans, drained and rinsed
1/2 -1 Cup ranch dressing
1/2 C shredded cheddar cheese
2 tsp Mexican seasoning
Tomatoes and olives for garnish

Combine all ingredients in large bowl. Garnish with tomatoes and olives, serve immediately, OR, combine everything but the lettuce and chips, and then just add those right before you serve. Otherwise, the chips get soggy and the lettuce goes limp.

SMOTHERED GRILLED CORN ON THE COB

8 ears sweet corn
1/2C butter
1/2tsp salt
1/4 tsp black pepper
1/2C Mayonnaise (not miracle whip)
1/2C sour cream
Feta cheese, crumbled
chili powder.
Soak corn in cold water for 20 minutes. Mean while in a small bowl, combine the butter salt and pepper. Carefully peel back cornhusks to within 1 inch of bottom; remove silk. Spread butter mixture over corn. Rewrap in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut string and peel back husks. In a small bowl combine mayo and Sour cream, spread generously over each ear of corn. roll in crumbled feta cheese and sprinkle with chili powder.

SWEET AND SOUR MEATBALLS

1 can (20oz) pineapple chunks
1/3 C water
3T vinegar
1T soy sauce
1/2 C packed brown sugar
3 T cornstarch
1 batch meatballs (frozen or thawed) {see Make-Ahead Meatballs recipe}
1 large green pepper, cut into 1 inch pieces
Hot cooked rice
Drain pineapple, reserving juice. Set pineapple aside. Add water to juice as needed to measure1 Cup; pour into large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple, meatballs and green pepper. Simmer uncovered for 20 minutes or until heated through. Serve over rice.

MAKE-AHEAD MEATBALLS

4 Eggs
2 C dry bread crumbs
1/2 C finely chopped onion
1 T salt
2 tsp Worcestershire sauce
1/2 tsp pepper
1 clove garlic minced
5 lbs lean ground beef
In a large bowl, beat eggs. Mix in next 6 ingredients. Add beef, mix well. Shape into 1" balls, about 12 dozen. Place in single layers in ungreased 15x10 inch pans. Bake at 400 for 10-15 minutes until no longer pink, turning often; drain and cool. Place about 30 meatballs each into freezer containers may be frozen for up to 3 months. Yield: 5 batches.

APPLE GRAPE CHICKEN SALAD

2 C. Large shell noodles, cooked according to pkg directions
4 C. diced cooked chicken
2C. diced celery
1 Lg can pineapple tidbits, drained
2 C. chopped apples
2 C. sliced grapes
-dressing-
1 C. Mayonaise (not Miracle Whip)
1 C. Kraft coleslaw dressing
1/2 tsp, grated yellow onion

1 1/2 C. cashews for garnish

In a large bowl combine noodles, chicken, celery, pineapple, apples and grapes. In a small bowl stir together the dressing and pour over the salad. Refrigerate for 2 hours before serving. Sprinkle with cashews right before serving.

Family favorite recipe for sure. Dumb name, but what else do you call it?!

ZUCCHINI BROWNIES w/ FROSTING

Brownies:
2 C Zucchini, grated
2 C Sugar
1 C Oil
3 Eggs
1/2 C Milk
1 T Vanilla
2 1/2 C Flour
1/4 C Cocoa
1 tsp Baking Soda
1/4 tsp Baking Powder
1/4 tsp Salt
Combine all ingredients and mix well. Pour into jelly roll pan that's been greased and sugared. Bake for 25-35 min at 350.Let cool completely. Frost with recipe below.
Frosting:
1/2 C Butter
1/4 C Cocoa
6 T Milk
4 C Powdered Sugar
1 T Vanilla
Combine all ingredients and mix with electric beaters til smooth.

This is Rachel's G-ma's recipe, except for the sugared pan part. You can just do flour if you want, but who doesn't like a bit of extra sugar?!! It is so good!

CHICKEN SALAD SANDWICH

1 Tbl. Mayo (not Miracle Whip)
2 Tbl. Fat Free Sour Cream (or yogurt)
1 Tbl. Lemon Juice
1 Tbl. Brown Sugar
Mix all that together.
1 Cup Celery chopped (or apples or purple onions)
1 Cup Grapes halved
1 Can Chicken, drained (13 oz)
Mix it all together and put it on bread with some lettuce.

Thanks Jacque!

1 MINUTE CHOCOLATE FROSTING

1 cup granulated sugar
1/4 cup cocoa
1/4 cup butter
1/4 cup milk
1 teaspoon vanilla
Mix together. Bring to a boil and boil for 1 minute. Add vanilla. Cool partially, then beat with a mixer for 3 minutes or until spreadable consistency.

Thanks Vennesa!

CROCKPOT BROWN SUGAR CHICKEN

6 boneless skinless chicken breasts (thawed or frozen)
1 cup brown sugar
2/3 cup vinegar
1 can sprite or 7-up
2 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon pepper
Place chicken in crock pot. Mix all ingredients in bowl. Pour over chicken
Cook on low for 6 hours or high for 4
I love to serve this with rice and a little of the juices drizzled over top!

SWEET PORK BURRITOS

3-4 lb boneless pork picnic roast (or you can use pork spare ribs)
1 1/2 cans tomato sauce
1 1/2 cans Mexican style tomato sauce
1/4 Cup water
3/4 Cup brown sugar
2 Cups minute rice prepared with half can green chilies and one packet chicken bullion
black beans, rinsed and drained. heated up on the stove
cheese, sour cream, lettuce and salsa
Flour tortillas (burrito style), warmed

In crock pot, cook ribs in 3 Cups water for 6 hours on low. Drain off all water and shred pork. Add tomato sauce, 1/3 C water and brown sugar. Cook on low for 2 more hours.

Prepare burritos with meat mixture and all other ingredients listed!

I tweaked this recipe to my liking from one that Paige shared with me. Thanks!